• Journal of Korean Medical classics
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• v.26 no.2
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• pp.121-132
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• 2013

Objective : Bambusae Caulis in Liquamen has been used by East Asian doctors who approved efficient clinical effects of it since the early stage of medical history. It is commonly used for lifestyle related diseases including stroke in recent days thanks to the increasing number of manufacturers. However, products from pharmaceutical companies as well as food companies are not classified as Bambusae Caulis in Liquamen but Bamboo vinegar. This study aims to discern disparate manufacturing process. Methods : In this study, original texts were searched to corroborate the correct method to produce Bambusae Caulis in Liquamen. It is essential to inspect the original texts thoroughly in the course of modernizing traditional knowledge. Result : Discrimination between the two substances starts from manufacturing process; Bambusae Caulis in Liquamen is made under the temperature of less then $170^{\circ}C$, containing mild fragrance and sweet taste, and the Bamboo vinegar over $170^{\circ}C$ upto $400^{\circ}C$, carrying strong smoky scent and acidness. Although some researches show conforming clinical actions of both products, still there is a possibility that closer clinical study would reveal their discrepancy. Conclusion : Current use of Bambusae vinegar needs speculation. Authenticity in proper manufacturing process can be attained through passed-on medical texts.

• Mycobiology
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• v.47 no.2
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• pp.250-255
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• 2019

In the present study, we aimed to determine the cause of surface film formation in three rice vinegars fermented using the traditional static fermentation method. The pH and total acidity of vinegar were 3.0-3.3 and 3.0-8.7%, respectively, and acetic acid was the predominant organic acid present. Colonies showing a clear halo on GYC medium were isolated from the surface film of all vinegars. Via 16S rDNA sequencing, all of the isolates were identified as Acetobacter pasteurianus. Furthermore, field-emission scanning electron microscopy analysis showed that the bacterial cells had a rough surface, were rod-shaped, and were ${\sim}1{\times}2{\mu}m$ in size. Interestingly, cells of the isolate from one of the vinegars were surrounded with an extremely fine threadlike structure. Thus, our results suggest that formation of the surface film in rice vinegar was attributable not to external contamination, to the production of bacterial cellulose by A. pasteurianus to withstand the high concentrations of acetic acid generated during fermentation. However, because of the formation of a surface film in vinegar is undesirable from an industrial perspective, further studies should focus on devising a modified fermentation process to prevent surface film formation and consequent quality degradation.

• Journal of the Korean Society of Food Culture
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• v.36 no.2
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• pp.158-167
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• 2021

This study evaluated the degree of harmony of food pairing with Korean traditional liquors according to the taste and flavor. In-depth interviews were performed with eight experts from May 7 to 17, 2016, to screen Korean traditional liquor and food. For traditional liquor, Sanseong-makgeolli, Hansansogokju, Damsol, Gamhongro, and Andong Soju were chosen. For foods, pan-fried beef, squid with vinegar dressing, clam soup, honey-filled rice cake, prune, grilled mushroom, Swiss cheese, pistachio, honey, and chocolate cake were chosen. Harmonization of the analytical results Sanseong-makgeolli, between honey and Pan-fried Beef achieved the most harmonious results. Hansansogokju with honey and prune were harmonious. Damsol and Gamhongro, which are distilled liquor and containing added ingredients, were perfect matched with chocolate cake and squid with vinegar dressing. In the degree of harmony between Andong Soju and food, it was confirmed that squid vinegar and Swiss cheese were the most harmonious. Through the results of this study, it was found that the degree of harmony with food was different depending on the characteristics of alcoholic beverages. In addition, it is believed that not only taste and flavor, but also the alcohol content of alcoholic beverages will play an important role in the harmony with food.

• Journal of Microbiology and Biotechnology
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• v.25 no.2
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• pp.217-226
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• 2015

Metabolite profiles of seven commercial vinegars and two traditional vinegars were performed by gas chromatography time-of-flight mass spectrometry with multivariate statistical analysis. During alcohol fermentation, yeast, nuruk, and koji were used as sugars for nutrients and as fermentation substrates. Commercial and traditional vinegars were significantly separated in the principal component analysis and orthogonal partial least square discriminant analysis. Six sugars and sugar alcohols, three organic acids, and two other components were selected as different metabolites. Target analysis by ultra-performance liquid chromatography quadruple-time-of-flight mass spectrometry and liquid chromatography-ion trap-mass spectrometry/mass spectrometry were used to detect several metabolites having antioxidant activity, such as cyanidin-3-xylosylrutinoside, cyanidin-3-rutinoside, and quercetin, which were mainly detected in Rural Korean Black raspberry vinegar (RKB). These metabolites contributed to the highest antioxidant activity measured in RKB among the nine vinegars. This study revealed that MS-based metabolite profiling was useful in helping to understand the metabolite differences between commercial and traditional vinegars and to evaluate the association between active compounds of vinegar and antioxidant activity.

• Journal of the Korean earth science society
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• v.29 no.7
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• pp.523-530
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• 2008

The phase changes and variations of elemental contents in hematite medicinal mineral were investigated by a traditional processing operation including heating and quenching in vinegar. Hematite was processed at $650^{\circ}C$ and $900^{\circ}C$ through at least 5 processing cycles. Metal extraction tests in water were carried out with the processed hematite. Heating and quenching in vinegar could not change the phase of hematite. The effect of this traditional method was not clear because there were no variational trends between extracted elements and the number of processing cycles at $650^{\circ}C$ and $900^{\circ}C$. However, the traditional processing operation of heating and quenching in vinegar was very effective to change the hematite mineral towards soft and easily crushing medicinal material.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.462-468
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• 1998

편이었다. 미량성분으로는 K이 다량으로 존재하였고, 2단계 발효로 제조된 포도식초는 포도양파식초 보다K, Na, Cu함량이 높게 나타났다. ^x Grape vinegar (A) and grape onion vinegar(B) added (3% of onion juice) were produced through two stages of fermentation(alcohol fermentation and acetic acid fermentation) to increase the grape's use. Grape wine which contained 5.6% alcohol was produced on the 3rd day of first stage. Then through the second stages, grape vinegar, of which total acidity was 5.37% was produced. The quality of (A) and ( B) which was produced through the two stages of fermentation was compared with the traditional grape vinegar (C, D) in the market. The content of sugar in (D) was a little higher such as 5.4 $^{\circ}$Brix than others. That of (A) and (B) was 5.13, 4.98 $^{\circ}$Brix respectively. The content of remaining alcohol in (C) was high such as 0.23% comparatively. But there was no remaining alcohol in (A) and (B). The content of acetic acid was 4.3~5.3% as a major organic acid of vinegars. The content of tartaric acid was 340.0 in (A), 315.7 in (B), 322.6 in (C) and 391.7mg% in (D). The content of lactic acid was distinctly high such as 277.4mg% in (D) There were differences such as 9.2~15.5mg% in the content of total free amino acids among grape vinegars. (D) contained 15.5mg% of total free amino acid and (B) also highly such as 12.0mg%. Potassium was high in grape vinegars. The content of potassium, sodium and copper was higher in (A) than (B).

• Journal of the Korea Convergence Society
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• v.13 no.3
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• pp.345-352
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• 2022

To increase the added value of peaches and utilize overproduced peaches, it is necessary to develop peach raw materials in various forms. In this study, usefulness of juice as raw material for vinegar was investigated by comparing and analyzing the characteristics of the traditional fermented vinegar prepared with 4 types of juice (fresh, refrigerated, boiled and frozen puree). Sugar content (6.20~6.50°Brix), total acidity (5.25~5.61%), pH (3.42~3.74), and acetic acid content (48.81~54.29 mg/mL) of the vinegar were all similar to existing traditional fermented vinegar. However, contents of total phenol and flavonoid were higher in vinegar prepared from refrigerated and boiled juice. Therefore, it was confirmed that boiled and refrigerated juice are very suitable as raw materials for traditional fermented peach vinegar, in particular, it was confirmed that boiled juice with a high content of total phenol and flavonoid can be used as a high value-added functional material. These results are considered to be important guidelines for developing high value-added raw materials for peaches.

• Journal of Life Science
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• v.32 no.4
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• pp.290-297
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• 2022

This study was performed to investigate the organic acids, alcohol metabolism enzyme, and antioxidative, nitrite-scavenging, and hepatoprotective effects of Dendropanax morbifera vinegar prepared by a traditional fermentation method. Among the organic acids detected, acetic acid was the highest found, at 91.72 mg/ml, followed by lactic acid (7.31 mg/ml), malic acid (1.36 mg/ml), and succinic acid (1.20 mg/ml). The total polyphenol content of the D. morbifera vinegar was 13.73 ㎍ tannic acid equivalent (TAE)/ml. The 1,1-Diphenyl-2-picrylhydrazy (DPPH) radical scavenging activity of D. morbifera vinegar was 76.04% at a 60% concentration. The superoxide dismutase (SOD) activity of D. morbifera vinegar was increased in a dose-dependent manner, which was 95.14% at a 60% concentration, while the α-glucosidase inhibitory activity of D. morbifera vinegar was 98.94% at a 10% concentration. The effects of D. morbifera vinegar on alcohol metabolism were determined by measuring the generation of reduced nicotinamide adenine dinucleotide (NADH) by alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH). The ADH and ALDH activities of D. morbifera vinegar were increased in a dose-dependent manner, 43.62% and 60.39% at a 60% concentration, respectively. The D. morbifera vinegar showed significant protective effects against tacrine-induced cytotoxicity in HepG2 cells at the 0.6% concentration. These results suggest that D. morbifera vinegar has great potential as a resource for high quality functional health beverages.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1373-1380
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• 2004

To prepare oriental melon jelly having highly favorite, oranoleptic and physical properties of jelly with special to the content of glucomannan, oriental melon concentration juice and vinegar was monitored by four-dimensional response surface methodology. Mouth-feel showed maximum sensory score in 0.09% glucomannan, 3.17% oriental melon concentration juice and 1.25% oriental melon vinegar. Organoleptic taste showed maximum sensory score in 0.12% glucomannan, 3.64% oriental melon concentration juice and 0.91% oriental melon vinegar. Overall palatability showed also maximum sensory score in 0.10% glucomannan, 3.07% oriental melon concentration juice and 1.34% oriental melon vinegar. The sensory socore of overall palatability was more than 7.0 in the texture ranges of 0.20~0.31 cm/g (softness) and 8.0~12.5 gㆍcm (jelly strength).

• Journal of Korea Foresty Energy
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• v.22 no.2
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• pp.18-25
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• 2003

Bamboo vinegar was prepared from China-grown bamboo (Phyllostachys pubescens) using simple kiln (400 - 500 $^{\circ}C$), and its physical properties and chemical components were investigated and compared to those of Korea-grown bamboo vinegar. The physical properties of China-grown bamboo vinegar were as follows: Baume specific gravity 4.5, organic acid 9.9%, pH 2.8, tar 3.1% and refractive index 13.1%, respectively. The main components of the bamboo vinegar were acetic acid, 1-hydroxyl-2-propanone, methanol, propionic acid, 1-hydroxyl-2- butanone. There was no significant difference between the components of Korea- and China-grown bamboo vinegars. Total organic materials in China-grown bamboo vinegar were 14.8%, and organic acids (acetic acid, formic acid, propionic acid, and butanoic acid) consisted of 9.0%. These acids corresponded to 61% of total organic materials. Neutral and phenolic compounds consisted of 4.5% and 0.8% of the bamboo vinegar, which were correspond to 6% and 31% of total organic materials, respectively. The physicochemical properties of traditional Chinese bamboo vinegar indicated that it was collected at low temperature and aged for a long time.