• 식품과학과 산업
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• 제49권4호
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• pp.94-99
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• 2016

식초는 신맛을 내는 역할에 집중되어 개발되고 산업화되어 발효 식초보다는 합성 식초가 발달하였다. 최근 다양한 영양성분을 함유하고 있는 발효 식초에 대한 소비자들의 관심이 발효 식초 산업의 성장을 증가시키고 있다. 미용에 관심이 많은 여성소비자들을 겨냥한 파인애플, 자몽, 알로에 등 다양한 외국산 과일을 사용하는 식초가 개발되어 판매되고 있으나, 쌀과 같은 지역 특산물을 이용하는 전통 발효 식초는 과일 식초에 비하여 성공적인 상업화가 드문 편이다. 따라서 지역에서 생산되는 다양한 농산물을 활용하여 부가가치가 높은 기능성 식초 제품을 개발하고 상업화하기 위한 보다 체계적인 기반 연구가 필요하다. 본 연구에서는 우리나라의 고문헌을 바탕으로 전통 발효 식초의 종류와 제조방법에 대해서 고찰하였다. 우리나라 고유의 전통발효 식초 제품을 개발하기 위한 연구가 필요한 것으로 사료된다.

• 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.

• 한국식생활문화학회지
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• 제14권1호
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• pp.17-20
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• 1999

Three kinds of traditional Andong vinegars, manufactured from Songwhaju which was a traditional rice alcoholic beverage in Andong province, were investigated on the physicochemical characteristics compared with commercial rice vinegar speciality and on the factors affecting their flavor components. Traditional Andong vinegars had a low level of total acids$(3.1{\sim}3.6%)$ and more soluble solids than rice vinegar speciality. Lactic acid contents were also high and it came from lactic acid fermentation in the early stage of the vinegar manufacturing process. Other organic acids such as malic, citric and succinic acid were also detected. Free amino acid analysis showed that alanine, arginine and leucine contents, which were known as a main characteristics of rice vinegar, were especially high. In addition, a considerable amounts of glutamic acid and aspartic acid which were known as a mild effectors of acidic taste in rice vinegar products were detected.

• 한국식품저장유통학회지
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• 제16권1호
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• pp.33-39
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• 2009

누룩을 이용한 전통발효 현미식초와 효모를 이용한 상업적인 현미식초의 원료 함량에 따른 품질변화를 조사하기 위하여, $120{\sim}360\;g/kg$의 원료함량 조건에서 현미식초를 제조하였고, 총질소, 유리당, 유기산, 무기질 및 아미노산 함량을 비교하였다. 누룩을 이용하여 제조한 현미식초는 원료함량 200 g/kg이하에서 초산발효가 이루어 지지 않은 반면, 효모를 이용하여 제조한 현미식초의 경우 원료함량 120 g/kg 이하에서 초산발효가 이루어지지 않았다. 총질소함량의 경우, 누룩을 이용하여 제조한 현미식초가 $350{\sim}460\;mg/100g$의 범위를 나타내어, 효모를 이용하여 제조한 현미식초의 $100{\sim}140\;mg/100g$의 범위보다 $2.0{\sim}4.6$배 이상의 높은 값을 나타내었다. 유리당, 유기산, 무기질 및 아미노산 함량의 경우에서도 총질소와 유사한 경향을 나타내어, 누룩을 이용하여 제조한 전통발효 현미식초가 효모를 이용하여 제조한 현미식초보다 높은 함량을 나타내었으며, 원료함량이 증가할수록 그 함량은 더욱 증가하는 것으로 나타났다. 유리당의 경우, 원료 함량 36%인 전통 발효 현미식초의 glucose 함량이 3.45 g/100 g으로 효모를 이용한 발효 식초에 비하여 2배 이상 높은 값을 나타내었으며, 유기산에서도 2.5배 이상 높은 값을 나타내었다. 또한, 아미노산 함량의 경우, 원료함량 36%인 전통 발효 현미식초의 총 아미노산 함량이 $6088.22\;{\mu}g/mL$로서 효모를 이용한 현미 식초의 $1194.05{\mu}g/mL$보다 5배 이상 높은 것으로 나타났다.

• 한국식품영양학회지
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• 제31권4호
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• pp.549-558
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• 2018

The aim of this study was to investigate the characteristics and antioxidant activities of vinegar made with Etteum bell flower root (0.5%, 1%, 1.5% and 2%) during two-step fermentation. Acetic acid was fermented at $30^{\circ}C$ for 16 days and samples of vinegar were extracted at 2, 4, 6, 8, 10, 12 and 16 days. The pH of Etteum bell flower root vinegar did not significantly differ among the samples, but the acidity increased during fermentation. Alcohol content decreased at 16 days of fermentation and less than 1% alcohol was shown in all samples after fermentation. The pure acetic acid yield was 88.85~98.97%, whereby the total phenolic compound content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities increased as the ratio of the Etteum bell flower root increased. The sensory scores of vinegar fermented with 1.5% Etteum bell flower root are greater than those of vinegar prepared by other treatments. Therefore, vinegar with 1.5% Etteum bell flower root added is considered to be the most suitable for manufacturing.

• 식품과학과 산업
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• 제55권1호
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• pp.74-94
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• 2022

With the discovery of metabolic mechanisms of alcohol fermentation and acetic acid fermentation in the 1800s and 1900s, the history of traditional vinegar became a turning point for changing to the history of science and technology. Since then, innovation in vinegar production has occurred, and the era of full-scale mass industrialization has opened. The most modern method, submerged fermentation, has improved the vinegar production process to produce much higher quality vinegar and provide vinegar with high productivity and quality uniformity. Innovative research for vinegar production is underway as various approaches have been developed to increase fermentation efficiency, reduce costs, and shorten fermentation time due to the trend of combining existing technologies and advanced technologies. Now that the development of the vinegar industry is currently focused on vinegar engineering, multidisciplinary approaches in various fields such as microbiology, chemistry, food technology, process engineering, and molecular biology are needed.

• 동아시아식생활학회지
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• 제6권2호
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• pp.221-227
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• 1996

경제성이 없는 불량한 단감을 효율적으로 활용하기 위하여 속성으로 감식초를 제조하여 국내 시판식초 및 재래식 감식초의 일반성분, 유기산, 알코올 및 무기성분을 비교.분석하여 품질평가하였다. 모든 식초의 pH는 2.02-3.02였으며 양조식초가 2.02로 가장 낮았고, 감식초 (A)가 3.02로 가장 높았다. 총 산은 4.62-9.78%이었고 감식초 (B)가 가장 낮았고 양조식초가 가장 높게 나타났다. 식초중의 유기산으로 acetic, citric, tartaric, malic, succinic, formic, oxalic acid가 검출되었으며 특히 acetic acid가 3.96-8.36%로서 높았다. 총당의 함량은 0.45-6.43%이었고 양조식초가 0.45%로 가장 낮았고 감식초 (B)가 가장 높았다. 총 질소의 함량은 0.025-0.046%이었고, 아미노태질소는 0.015-0.029%이었다. Fe, Zn, Mn, Cu의 함량은 낮았고, 유해 중금속은 검출되지 않았다

• 한국식생활문화학회지
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• 제25권6호
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• pp.680-707
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• 2010

Research was conducted on vinegar types and characteristics with reference to representative literature such as SanGaYoRok, SikRyoChanYo, SooEunJabBang, GoSaChalYo, DongEuiBoGam, SaSiChanYoCho, JuBangMoon, ShinGanGuWhang, ChalYoSeo, EumSikDiMiBang, YoRok, ChiSengYoRam, SanRimKyoungJae,EumSikBo,OnJuBeop, SulManDeuNunBeop, KyuHapChongSeo, ImWonSipYukJi, JungIlDangJabJi, SulBitNeunBeop, SiUiJeonSeo, and BuInPilJi from the 15th to the 19th centuries of the Joseon Dynasty. Based on this research, a classification of materials used in vinegar, knowledge on treatment, preparation of ingredients, capturing flavor, storage of vinegar, as well as the favorable days that vinegar can be manufactured were studied and analyzed based on the different aspect of vinegar. Vinegar is a wellknown condiment throughout the world and has the potential of becoming a luxurious food. Replication and further analysis to expand the properties of vinegar is necessary using old literature, together with the literature identified above. Based on ongoing research, it is foreseeable that the development of a vinegar with unique characteristics and improved standards will be the foundation for the globalization of Korean cuisine, which is our current focus.

• 동아시아식생활학회지
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• 제25권6호
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• pp.1041-1048
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• 2015

This study was performed to produce quality vinegar using different types of nuruk, which is the most effective in making traditional brown rice vinegar. The vinegar was produced with 20% vinegar starter, and pears were added to reduce the nuruk aroma. Three different types of Nuruk that were prepared were rice, wheat, and a rice+wheat (1:1) combination. The total acidities of brown rice pear vinegar made from rice-nuruk, wheat-nunuk, and rice+wheat-nuruk were 8.1%, 7.5%, and 6.4%, respectively. Free sugars, including glucose, galactose, and fructose, were highly detected from all three vinegar samples. Acetic acid and lactic acid were the major organic acids in all three vinegar samples. For free amino acids, alanine, glutamic acid, and arginine were mainly detected in all three vinegar samples. Total phenolic compounds were higher in brown rice pear vinegar made of rice-nuruk than in that made of wheat-nuruk, whereas total flavonoids showed the opposite pattern. DPPH-radical scavenging activity was higher in brown rice pear vinegar made of wheat-nuruk than in that made of rice-nuruk.

• 한국식품저장유통학회지
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• 제3권2호
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• pp.171-178
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• 1996

This study was carried out for the purpose of improving the persimmon vinegar. The acetic acid bacteria strain JST-3, using acetic acid fermentation was isolated from the traditional persimmon vinegar. The optimum conditions for high yield of acetic acid were studied in the shaking bath. Acetic acid bacteria was cultured at 3$0^{\circ}C$ for 4 days and transferred to persimmon alcoholic juice for acetic acid fermentation. The optimum initial acidity for acetic acrid fermentation was 1%(w/v) and the addition of glucose or yeast extract was observed to produce relatively low yield of acetic acid. Succinic and acetic acid were major organic acid in the persimmon vinegar, The contents of lactic acid which was known to increase off-flavor were very low. Sensory evaluation revealed that the persimmon vinegar prepared in this study was superior to two commercial ones in the aroma and taste.