• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.243-249
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• 2005

Citrus juice, a concentrate manufactured by the Jeju Provincial Corporation, was converted into vinegar orderly by alcohol and acetate fermentation. The juice with a 6-fold dilution by distilled water was used as the sole nutrient source throughout the experiments. The diluted juice contained 12.96Brix of total sugar, $0.632\%$ of total acid and $20.23{\mu}g/ml$ of hesperidin. Naringin was not detected from the juice. Citrus wine having $5.6\~6.3\%$ alcohol was produced from the diluted juice after 3 days of fermentation at $28^{\circ}C$. A kind of citrus-malomelo-yeast CMY-28 was used for the wine fermentation. The wine was successfully fermented for 8 days at $30^{\circ}C$ after inoculation of seed vinegar which contained active cells of acid producing bacteria CV1. The inoculum size of the seed vinegar was controlled to $10\%$(v/v) of the citrus wine. The wine was converted into vinegar by the fermentation process. Citrus vinegar, the final fermentation product, was colored with very thin, radish-yellow and was transparent. It's acidity ranged between $5.8\~6.2\%$ of that of acetic acid. The vinegar attained the best score by sensory test among several natural fruit vinegars. It was clear from the results that high quality citrus vinegar could be produced from concentrated citrus juice. However, the fermentation conditions should be improved to reduce the amount of reducing alcohol.

• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.263-269
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• 2005

Citrus juice, a concentrate manufactured by the Jeju Provincial Corporation, was converted into vinegar orderly by alcohol and acetate fermentation. The juice with 6 folds dilution by distilled water was used as the sole nutrient source through out experiments. Diluted juice contained $12.96^{\circ}Brix$ of total sugar, $0.632\%$ of total acid and $20.23{\mu}g/m{\ell}$ of hesperidin. Naringin was not detected from the juice. Citrus wine having $5.6\~6.3\%$ alcohol was produced from diluted juice by 3 days of fermentation at $28^{\circ}C$. A kind of malomelo yeast CMY-28 was used for wine fermentation. The wine was succeedingly fermented for 8 days at $30^{\circ}C$ after inoculation of seed vinegar which contained active cells of acid producing bacteria CV1. Inoculum size of seed vinegar was controlled to $10\%$(v/v) of citrus wine. The wine converted into vinegar by the fermentation. Citrus vinegar, the final product of fermentation, was colored with very thin radish-yellow and transparent. It's acidity ranged between $5.8\~6.2\%$ as acetic acid. The vinegar got the best score by sensory test among several natural fruit vinegars. It was clear from the results that citrus vinegar in high quality could be produced from concentrated citrus juice, however fermentation conditions should be improved to reduce the amount of reducing alcohol.

• Food Science and Preservation
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• v.9 no.4
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• pp.411-417
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• 2002

Effect of temperature(room temperature and boiling) and content of citrus peel(0.1∼6.0%) on the extractable hesperidin and naringin in the vinegars(apple, brown rice and persimmons) and also, dietary effect in hyperpiesia rats on blood pressure, biochemical changes were investigated. Extractable amounts of hesperidin and naringin in persimmons and brown rice vinegar were higher than those of apple vinegar in the both extraction of room temperature and boiling. Hesperidin and naringin contents showed highest in the one day extraction at room temperature when citrus peel was below 1% but, 3∼5 days extraction was optimum when the peel was above 2%. Hesperidin and naringin contents showed maximum at 2 hours extraction in case of boiling. Neutral lipids, total cholesterol and LDL cholesterol in blood, and blood pressure(reduction of 10.7∼33.2 mmHg) of the hyperpiesia rats took in 0.5% apple vinegar with 0.2, 0.4 and 0.6% citrus peel powder for 4 weeks were lower or reduced than those of control groups. But HDL cholesterol was higher than that of control groups.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.18-27
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• 2009

In oder to investigate the cooking potentiality for Japanese dishes using domestic Citrus sudachi cultivated in Jeju, sauce making, grilling, steaming, pot-boiling, frying, and sushi/sashimi making were prepared and evaluated. The content of moisture, fat, protein, fiber, carbohydrate, and ash in the Citrus sudachi juice were 91.5%, 0.21%, 0.62%, 0.23%, 5.32%, 0.25%, receptively. The acidity, $^{\circ}Brix$ 7.4, pH of sudachi juice were 5.09%, $^{\circ}Brix$ 7.4, pH 3.02, receptively. In Japanese cuisine, it was possible for sudachi juice to replace vinegar in dressing for raw vegetables, and various sauce for fish dishes such as ponzu, wafu dressing, sushi vinegar and tentsuyu. Among thirteen kind of Japanese cuisine with sudachi juice, broiled mackerel, barbecue, tobinmusi showed high acceptability in the sensory evaluation. The most acceptable recipe of vinegar soy sauce was considered by the ratio of 4(soy sauce) : 3(sudachi juice). In addition, it is possible to use processed good made from the Citrus sudachi juice as all kind of Japanese cooking seasoning. Therefore, imported lemons or limes might be replaced with domestic citrus sudachi cultivated in Jeju.

• Journal of Life Science
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• v.26 no.5
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• pp.563-570
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• 2016

Onion vinegar has an undesirable flavor and taste that results from alcohol and acetic acid production from fermentation. In this study, we have used onion vinegar to develop an onion vinegar beverage with better sensory quality. The objective of this study was to determine the optimum blending ratio by using response surface methods to produce an onion vinegar beverage containing Yuza (Citrus junos Sieb ex Tanaka). The optimal formula for a fermented onion beverage was determined using a central composite design by the response surface methodology. The independent variables were obtained by regression analysis of the reaction surface of brown sugar, apple extracts and Yuza extracts. The optimum mixing ratio for onion vinegar:water:brown sugar:apple extracts:Yuza extracts was 6.0:77.6:4.9:9.2:2.3 (w/w). The actual overall acceptance was 7.08 under optimum conditions, which was close to the maximum predicted value of 6.96. The concentration of phenolic compounds, total flavonoids, and quercetin present in the onion vinegar beverage was 14.8 mg/100 g, 2.6 mg/100 g and 1.4 mg/100 g, respectively. The onion vinegar beverage showed antimicrobial activity against Staphylococcus aureus, Escherichia coli, Salmonella typhimurium and Enterobacter aerogenes. It also showed antioxidant effects, with a DPPH radical inhibition rate of 18.2% and superoxide dismutase (SOD)-like activity of 11.5%. In conclusion, the onion vinegar beverage described here seems to have nutritional value and potential biological activity.

• Food Science and Preservation
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• v.13 no.3
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• pp.357-362
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• 2006

In other to produce vinegar min citron (Citrusu junos), acetic acid bacteria were selected from several conventional vinegars, and total 25 acetic acid producing bacterial strains were isolated. Among the isolated strains, a strain was selected from the medium which showed the highest productivity of acetic acid. The strain was identified as Acetobacter sp V-16 and it cultural characteristics were also investigated in the medium with citron juice. Optimum temperature for the growth of Acetobacter sp. V-16 was $30^{\circ}\C$. The medium containing 2% acetic acid, 5% ethanol, and 30% citron juice was suitable for acetic acid production with Acetobacter sp. V-16. The acidity of culture medium was reached to 6.8% after 10 days shaking cultivation at $30^{\circ}\C$.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.3
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• pp.301-307
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• 1997

To enhance the utility value of citron, vinegars were made of citron juice, their properities were investigated, the results are as following. Optimum bacteria was Acetobacter sp. PA 97 for the citron vinegar fermentation, optimum temperature, initial acidity and alcohol concentration were 3$0^{\circ}C$, 1.5% and 8%, respectively. The lower citron juice was added, the more citric acid was produced, the acidity of sample added sub-nutrition source was higher than that of sample no added. In samples added citron juice of 10, 20 and 30%, and sub-nutrition source, total acidity were 5.42, 5.36 and 5.04%, pure acetic acid yields were 52.69, 45.25 and 35.10%, respectively. Remained alcohol of sample no added sub-nutrition source was more than that of added. In the sensory test, the most suitable concentration of citron juice for vinegar fermentation was 30%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.250-257
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• 2014

To develop vinegar with immature Citrus unshiu (IC), bacterial strains with high acetic acid-producing capabilities were isolated and identified, after which their quality characteristics, total phenolic and total flavonoid contents, and antioxidant activities were measured. Five bacterial strains were isolated from naturally fermented C. unshiu, and three were identified as Acetobacter fabarum (A. sp. RIC I) and A. pomorum (A. sp. RIC II, V). A. sp. RIC V showed the highest acetic acid-producing capability and was thus chosen as the candidate strain for further acetic fermentation using IC juice. Vinegars made with 30, 35, and 40% IC juices showed acidities of 5.38, 5.38, and 5.32% and fermentation efficiencies of 73, 72, and 70%, respectively. The fermentation periods required to reach greater than 5% acidity were 11, 9, and 9 days for vinegars containing 30, 35, and 40% IC juices, respectively. Fructose and glucose contents of the vinegars increased along with total organic acid contents including acetic acid, with increasing IC juice contents. Total phenolics were 1,546.6 and $230.9{\mu}g$ GAE/mL, whereas total flavonoids were 1,004.7 and $175.1{\mu}g$ QE/mL in vinegars made with IC and mature C. unshiu (MC) juices, respectively. DPPH free radical scavenging activities were 29% and 5%, ABTS radical scavenging activities were 62.0% and 17.9%, SOA scavenging activities were 60.9% and 41.7%, and XO scavenging activities were 32.5% and 5% in vinegars made with IC and MC juices, respectively. Therefore, vinegars made with 35% and 40% IC juices using A. sp. RIC V as the acetic acid fermentation strain showed potent antioxidant activities with greater total phenolic and flavonoid contents, promoting their use as functional vinegars.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.416-421
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• 1997

Physicochemical properties of six cultivars of Cheju citrus fruits were investigated according to the harvest date. The fruit index of Citrus. unshiu Marc. var. miynawa, C. $natsudaidai{\;}H_{AYATA}$ and C. sudachi ranged from 1.14 to 1.38 with oval form. The fruit index of C. grandis OSEECK, C. aurantiun LINN and C. platymamma. Hort. SWINGLE ranged from 0.89 to 1.03 with a round form. The fruit weight showed the heaviest in C. grandis, followed by C. natsudaidai, C. aurantiun, C. unshiu, C. platymamma and C. sudachi. The rate of flesh showed the highest in C. unshiu, followed by C. platymamma, C. nat녀daidai, C. sudachi, C. grandis and C. aurantiun. The ratio of juice showed the highest in C. unshiu, followed by C. sudachi, C. platymamma., C. natsudaidai,, C. grandis, C. aurantiun. C. unshiu and C. platymamma, which showed a possibility to be used as raw materials for juices. The soluble solid and the Brix/acid ratio of all the varieties increased as the fruits ripen. Especially those of C. unshiu and C. platymamma were high(10.39, 7.67) in full ripe compared to other varieties. Acid content of C. natsudaidai, C. aurantiun, C. grandis and C. sudachi was sustained higher than $3{\sim}5%$ from the middle of September to the middle of January, and there was the possibility of manufacturing aromatic products like citrus vinegar. The C. sudachi contained the highest content of vitamin C,77.48 mg/100 g. The correlation between vitamin C extraction and season was insignificant. Rind and color value of all varieties were investigated, and the value of the L, a and b increased as the fruits were ripen. The value of a of rind of C. $natsudaidai{\;}H_{AYATA}$ and C. grandis until the end of November was negative. This means that their color was not presented by November since the chlorophyll was in the rind, unlike the colors of the rind of C. unshiu, C. sudachi and C. platymamma which were completed by that time.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.2
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• pp.235-255
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• 1996

Natural substances, exploited in our daily life, have been applied to drugs to treat diseases and developed to functional foods by appropriate preparations, and these foods give beneficial effects on physical activities. In this paper, the utilization of traditional functional foods was studied with refer ring to old ancient writings published in the front-end of Chosun dynasty. The utilized vegetables were march mallow, turnip, radish, Chinese cabbage, lettuce, spinach, cucumber winter buds, flesh of a cabbage, eggplant, taro, burdock, Parsley, watershield plant, crown daisy, bamboo shoots, garlic, scallion, onion, acorn, bark of a tree, white goosefoot leaf, leaf of bean, pine mushroom, bracken. yam, mugwort, tea, ginseng, peppermint, fruit of the Maximowiczia chinensis, smartweed and pepper. The utilized fruits were chestnut, Chinese date, pine nuts, walnut, gingko nut, citrus. crab apple, pear, peach, grape, pomegranate, plum, Chinese quince, fig and watermelon. The utilized cereal were rice, barley, bean, buckweat and Job's-tears. The utilized sweetenings and seasonings were honey, wheat-gluten, sugar, oil, salt, soy sauce and vinegar. Our ancestors had a balanced diet using the various foods, and especially had a fundamental concept of "Foods have the efficacy of a remedy".edy".uot;.