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http://dx.doi.org/10.15207/JKCS.2021.12.11.419

A Study on High-acidity Rubus coreanus Concentrated Vinegar Production Using Freeze Concentration Method  

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)
Publication Information
Journal of the Korea Convergence Society / v.12, no.11, 2021 , pp. 419-426 More about this Journal
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.
Keywords
High-acidity vinegar; Rubus coreanus; Freeze-concentration; Acidity; Thawing;
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Times Cited By KSCI : 2  (Citation Analysis)
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