식품과학과 산업 (Food Science and Industry)

한국식품과학회 (Korean Society of Food Science and Technology)
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전통 식초의 종류와 제조방법에 관한 문헌 연구

Literature review on type and manufacturing methods of korean traditional vinegar

  • 박은희 (강원대학교 식품생명공학과) ;
  • 최찬영 (강원대학교 식품생명공학과) ;
  • 권훈주 (강원대학교 식품생명공학과) ;
  • 김명동 (강원대학교 식품생명공학과)
  • Park, Eun-Hee (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Choi, Chan-Yeong (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Kwon, Hun-Joo (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Kim, Myoung-Dong (Department of Food Science and Biotechnology, Kangwon National University)
  • 발행 : 2016.12.31
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초록

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.

Development of synthetic vinegar has been focused on the acidic taste typically caused by acetic acid. Recently, consumer interest in fermented vinegars which contain a variety of valuable nutrients increased growth of the beverage industry. Vinegar beverages made of a variety of foreign fruits such as pineapple, grapefruit, and aloe are being commercialized to meet market needs from female consumers interested in beauty. However, commercialization of traditional fermented vinegars using regional products such as rice has not been successful yet compared to fruit vinegar beverages. Systematic research for development and commercialization of functional value-added traditional vinegars made of regional agricultural products should be performed. In this study, type and manufacturing methods of traditional vinegar were reviewed based on classic literatures.

키워드

참고문헌

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