• Preventive Nutrition and Food Science
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• 제3권2호
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• pp.119-122
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• 1998

Pumpkin venegar was produced using autoclaved pumpkin juice by fermenting with cetobacter starter and ethanol at the ratio of 4 % and 10% to the volume of pumpkin juice, respectivley. Fermentation was carried out at 2$0^{\circ}C$ for 14 days followed by aging at 1$0^{\circ}C$ for 14 days. Flavor components of pumpkin vinegar was determined using GC/MS. Identified components, were 2 aldehydes (4.74%), 5 acohols (30.06%), 4 ketones (8.99%), 4 acids (16.39%), 5 alkanes (11.10%), 11 miscellaneous compounds (27.01%) and 9 unknown compounds (1.71%). Pumpkin vinegar showed very similar flavor characteristics to those of conventional wien vinegar and sherry wine vinegar in particular , acetioin, methyl acetate, and butanoic acid were typical volatile components of these three kinds of vinegar. Pumpkin vinegar showed possiblity to compete with European wine vinegar.

• 동아시아식생활학회지
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• 제16권6호
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• pp.731-739
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• 2006

The text of 'Jeungbosallimgyeongjae' was reviewed to study the manufacture of vinegar and to investigate the changes made to the manufacturing process over time, other works such as 'Eumsigdimibang(1670s)', 'Sallimgyeongjae(1715)', 'Gyuhapchongseo(1815)', 'Juchan(1800년대경)' and 'Chosun-mussangsinsikyorijaebeop(1930)', 'Chosun-eumsikmandeneubeop(1946)' were compared. In both 'Eumsigdimibang', and 'Sallimgyeongjae' there are only three statements on vinegar manufacturing theory. For 'Sallimgyeongjae' these statesments are recorded specifically in the 'Chison' section. This book contains the following topics: the proper number of days for vinegar fermentation vinegar storage theory, how to maintain the vinegar in the pot, and nine vinegar manufacturing theories. 'Gyuhapchongseo' discusses the proper or improper number of days to ferment vinegar, and offers four general theories on vinegar manufacture. 'Ju-Chan' is a book of recipes from the latter era of the Chosun Dynasty. There are three statesments on 'yangchobang' recorded in this book. 'Chosun-mussangsinsikyorijaebeop' contains a general summary on vinegar that includes the theory of vinegar production, the right number of days for fermenting vinegar, clues for maintaining the vinegar in the pot, the method for making vinegar from spoiled alcohol, and finally, how to keep vinegar from molding The book also includes 11 statesments on the theory of vinegar manufacture. In 'Chosun-eumsikmandeneubeop', there are two statesments on vinegar manufacturing theory recorded. To study the use of vinegar in cooking as well as the change in manufacturing theories over time, we selected 'Eumsigdimibang', 'Sallimgyeongjae', 'Gyuhapchongseo', 'Chosun-mussangsinsikyorijaebeop' for a comparative analysis with the book 'Jeungbosallimgyeongje'. From this comparison of the texts we were able to learn the scientific nature of traditional foods. In addition, current vinegar manufacturing practices are changing the originally enjoyed flavors ghat are found with traditional vinegars. By the investigation of historic recipe book 'Ju-Chan,' and given the regular use of vinegar on cooking, we have found the means to reproduce the relished tastes of the past.

• 한국식품조리과학회지
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• 제10권3호
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• pp.238-241
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• 1994

프렌치 타입의 저열량 샐러드 드레싱과 보통 샐러드 드레싱의 향미 프로필을 두가지의 다른온도(섭시 5도 및 25도)에서 수행하였다. 냄새와 향미 프로필에 대하여 각각 식초의ㅣ 사이다형 혹은 증류형, 토마토의; 페이스트형, 소오스형, 혹은 쥬스형, 향신료; 마늘의, 신선한 양파, 건조된 양파, 샐러리, 파프리카, 소금의, 기름짐, 전체적인 단맛, 전체적인 신맛 등의 특성이 개발되었다. 오일이 물로 대치된 저열량 시료는 기대되었던 대로 레귤러시료보다 기름짐의 향미특성이 낮다고 평가되었다. 전체적인 조화도는 저열량 드레싱이 레귤러 드레싱보다 더 높았다. 저열량드레싱은 레귤러 드레싱보다 더 온도의 영향을 민감히 받는 것으로 나타났다.