Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality Evaluation of Vinegar Manufactured using Rice and $Rosa$ $rugosa$ Thunb

쌀과 해당화를 이용한 식초제조 및 품질평가

  • Lee, Jae-Cheol (Department of Food and Nutrition, Kangwon National University) ;
  • Han, Woo-Cheul (Department of Food and Nutrition, Kangwon National University) ;
  • Lee, Je-Hyuk (Plant Resources Research Institute, Duksung Women's University) ;
  • Jang, Ki-Hyo (Department of Food and Nutrition, Kangwon National University)
  • 이재철 (강원대학교 식품영양학과) ;
  • 한우철 (강원대학교 식품영양학과) ;
  • 이제혁 (덕성여자대학교 식물자원연구소) ;
  • 장기효 (강원대학교 식품영양학과)
  • Received : 2011.10.07
  • Accepted : 2012.01.31
  • Published : 2012.04.30
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Abstract

In order to prepare rice vinegar, $takju$ fermentation was performed, using two different compositions; cooked rice supplemented with $Rosa$ $rugosa$ Thunb. (CR-R) and uncooked rice supplemented with $Rosa$ $rugosa$ Thunb. (UR-R). After ethanol fermentation, ethanol contents of $takju$ were adjusted to 6.0%, and then acetic acid fermentation was carried out using $Acetobacter$ $aceti$ at $30^{\circ}C$ with 200 rpm for 9 days. Supplementations of 1% acetic acid to $takju$ prior to acetic acid fermentation were a critical step in achieving a successful fermentation; final organic acid contents increased in a dose dependent manner. A higher content of organic acids, 1.6-6.9%, was found in UR-R vinegar. The level of free amino acid and GABA in UR-R vinegar was higher than that of CR-R vinegar, with glutamic acid and arginine, as the major amino acids. This finding demonstrates that heating process of rice prior to ethanol fermentation affects the quality of vinegar significantly.

쌀을 이용한 식초제조에서 증자 공정과 무증자 공정으로 제조된 쌀과 해당화를 혼합한 조성물을 사용하여 식초를 제조하였다. 1단계로 ethanol 발효를 $25^{\circ}C$에서 12일 동안 진행하고, ethanol 함량을 6%로 조정한 후 $Acetobacter$ $aceti$균을 접종하여 $30^{\circ}C$에서 9일 동안 초산 발효하였다. 식초 발효전에 초산을 첨가하는 공정은 발효의 성공여부를 결정하는 요인으로 나타났으며, 첨가되는 초산의 농도에 의존적으로 최종 식초 제품의 유기산 함량이 증가하였다. 무증자법으로 식초를 제조시 유리 아미노산과 GABA 함량이 높게 나타났으며, 주요 아미노산으로는 glutamic acid, arginine 등으로 나타났다. 본 연구결과는 해당화-쌀 식초 제조시 쌀의 열처리 공정여부가 식초의 품질에 큰 영향을 준다는 것을 보여준다.

Keywords

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