• Title/Summary/Keyword: Fermanted food

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Preparation and Quality Evaluation of the Quick Fermented Persimmon Vinegar Using Deteriorated Sweet Persimmon (불량 단감을 이용한 속성 감식초의 제조와 품질 평가)

  • 정용진;신승렬;강미정;서지형;원충연;김광수
    • Journal of the East Asian Society of Dietary Life
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    • v.6 no.2
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    • pp.221-227
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    • 1996
  • This study was performed to analyze general components such as, organic acids, alcohols and minerals In persimmon vinegar made with quick fermented using deteriorated sweet persimmon and four commercial vinegars (rice vinegar, apple vinegar, brewed vinegar, traditional persimmon vinegar) purchased In local markets for quality evaluation. The pH and total acidity of all vinegars were in the range of 2.02-3.02 and 4.62-9.78%, respectively The pH of quick fermented persimmon vinegar (A) was relatively higher than that of others. Acidity was the highest in brewed vinegar. Total sugar content was in the range of 0.45-6.43%. These contents were high In were high In traditional persimmon vinegar wherase low in brewed vinegar. Total nitrogen and amino-nitrogen were in the range of 0.025-0.046% and 0.015-0.029%. Organic acids were identified as acetic acid, citric acid, tartaric acid malic acid, succinic acid, formic acid and oxalic acid. While major minerals of all vinegars were Mg, Ca, and Na, minor minerals were Zn, Cu, Mn and Fe.

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