Journal of the Korea Convergence Society (한국융합학회논문지)

Korea Convergence Society (한국융합학회)
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A Study on High-acidity Rubus coreanus Concentrated Vinegar Production Using Freeze Concentration Method

동결농축법을 이용한 고산도 복분자 농축식초 제조에 관한 연구

  • Sung, Ji-Youn (Department of Biomedical Laboratory Science, Microbiological Resource Research Institute, Far East University) ;
  • Lee, Ikheui (Department of Media & Visual Arts, Fermentation Research Laboratory, Far East University)
  • 성지연 (극동대학교 임상병리학과/미생물자원연구소) ;
  • 이익희 (극동대학교 미디어영상제작학과/발효연구소)
  • Received : 2021.10.01
  • Accepted : 2021.11.20
  • Published : 2021.11.28
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Abstract

Until recently, various studies for the production of high-acidity vinegar have been conducted, but there have been few studies on the concentration process of vinegar. In this study, the possibility of introducing freeze-concentration method was investigated for the production of high-quality, high-acidity vinegar. Acidity, pH, specific gravity, and glucose concentration were measured for frozen concentrated vinegar fractions obtained by freezing and thawing three types of Rubus coreanus vinegar with different acidy (7.53, 5.43, and 3.72). Acidity, specific gravity, and glucose concentration were all highest when 15% of the original vinegar was thawed. pH was the lowest when 15% of the original vinegar was melted. As a result of the measurement of cumulative acidity, when 20% of the original vinegar was melted, it was the highest at 9.32, which was 3.89 higher than that of the original vinegar. In this study, it was confirmed that vinegar can be effectively concentrated using the freeze concentration method and at the same time, the thawing ratio can be controlled to effectively obtain vinegar with the desired acidity. However, it is considered that studies such as organic acid and amino acid analysis are needed to determine whether the freeze-concentration method is introduced into the high-acidity concentrated vinegar manufacturing process.

최근까지 고산도 식초 제조를 위한 다양한 연구가 진행되어 왔으나 식초의 농축공정에 대한 연구는 거의 없었다. 본 연구에서는 고품질의 고산도 식초 제조를 위해 동결농축법의 도입 가능성을 알아보았다. 총산도가 서로 다른 3종류(7.53, 5.43, 및 3.72)의 복분자 발효식초를 동결 및 융해시켜 얻은 동결농축식초분획을 대상으로 총산도, 산도pH, 비중 및 포도당 농도를 측정하였다. 총산도, 비중 및 포도당 농도 모두 최초식초의 15%가 융해되었을 때 가장 높은 것으로 나타났다. 산도pH는 최초식초의 15%가 융해되었을 때 가장 낮은 것으로 나타났다. 누적산도 측정결과 최초식초의 20%가 융해되었을 때 9.32로 가장 높았는데 이는 최초식초보다 3.89높은 수치였다. 본 연구에서는 동결농축법을 이용하여 식초를 효과적으로 농축할 수 있을 뿐 만 아니라 융해비율 조정으로 원하는 총산도의 식초를 효과적으로 얻을 수 있음을 확인하였다. 그러나 고산도 농축식초 제조공정에 동결농축법의 도입여부를 판단하기 위해서는 유기산 및 아미노산 분석 등의 연구가 필요할 것으로 사료된다.

Keywords

Acknowledgement

This study was supported by 2021 "Research Development Project" of Gochang County's Agricultural Technology Center (No.20212300743).

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