• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.90-98
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• 2012

With the addition of ethanol to wax gourd extract and by acetic fermentation, 5.0% acidity vinegar was produced. After putting 10% extract(10% concentration) of Chrysanthemum zawadskii in this, and by dissolving shell, Chrysanthemum zawadskii-pearl vinegar was produced. When a 1% of ark shell, oyster shell, or ear shell was added to wax gourd vinegar, 95.6~98.4% of the shell dissolved, and when a 2% content of shell was added, 97.2~98.4% was dissolved. The acidity of vinegar which dissolved 1% shell was pH 3.0~3.17, and the acidity of vinegar which dissolved 2% shell was pH 1.11~ 1.20. The pH values of vinegar which dissolved 1%, and 2% shell contents were 4.54~4.55, and 4.86~4.95, respectively. When 1% shell was dissolved, the acidity was higher than that of commercial vinegar, with a high pH value and low level of free acid. This shows that when Chrysanthemum zawadskii 1% is added during acetic acid fermentation, the inhibition was 44.4%, and 22.2% respectively. In this regard, Chrysanthemum zawadskii should be added after the fermentation of acetic acid. The calcium content of 1% shell vinegar is 0.4%, and that of 2% vinegar is 0.78%. Non-heated native wax gourd shows an angiotensin converting enzyme inhibition rate of 21.7%, an antioxidant activity of 5.23%, and a tyrosinase inhibition rate of 5.5%. In the case of heated-extracted wax gourd, the angiotensin converting enzyme inhibition rate was 16.1%, superoxide dismutase activity was 20.5%, antioxidant activity was 23.2%, and the tyrosinase inhibition rate was 7.1%. Also, in the case of Chrysanthemum zawadskii, the angiotensin converting enzyme inhibition rate was 28.8%, the xanthine oxidase inhibition rate was 28.2%, the superoxide dismutase activity was 14.5%, the antioxidant activity was 3.2%, and the tyrosinase inhibition rate was 9.2% Data also revealed that when a 10% sample of the heated-wax gourd extract was added to A549 human lung cancer epithelial cells of, the number of cancer cells declined by 80% in 72 hours, When a 10% native extract was added, the number of cells declined by, 74% in 48 hours, and when a heated-extract of Chrysanthemum zawadskii was added, 100% of the cells died after 72 hours.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.250-257
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• 2014

To develop vinegar with immature Citrus unshiu (IC), bacterial strains with high acetic acid-producing capabilities were isolated and identified, after which their quality characteristics, total phenolic and total flavonoid contents, and antioxidant activities were measured. Five bacterial strains were isolated from naturally fermented C. unshiu, and three were identified as Acetobacter fabarum (A. sp. RIC I) and A. pomorum (A. sp. RIC II, V). A. sp. RIC V showed the highest acetic acid-producing capability and was thus chosen as the candidate strain for further acetic fermentation using IC juice. Vinegars made with 30, 35, and 40% IC juices showed acidities of 5.38, 5.38, and 5.32% and fermentation efficiencies of 73, 72, and 70%, respectively. The fermentation periods required to reach greater than 5% acidity were 11, 9, and 9 days for vinegars containing 30, 35, and 40% IC juices, respectively. Fructose and glucose contents of the vinegars increased along with total organic acid contents including acetic acid, with increasing IC juice contents. Total phenolics were 1,546.6 and $230.9{\mu}g$ GAE/mL, whereas total flavonoids were 1,004.7 and $175.1{\mu}g$ QE/mL in vinegars made with IC and mature C. unshiu (MC) juices, respectively. DPPH free radical scavenging activities were 29% and 5%, ABTS radical scavenging activities were 62.0% and 17.9%, SOA scavenging activities were 60.9% and 41.7%, and XO scavenging activities were 32.5% and 5% in vinegars made with IC and MC juices, respectively. Therefore, vinegars made with 35% and 40% IC juices using A. sp. RIC V as the acetic acid fermentation strain showed potent antioxidant activities with greater total phenolic and flavonoid contents, promoting their use as functional vinegars.

• Food Science and Preservation
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• v.22 no.5
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• pp.674-682
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• 2015

In this study, vinegar was produced using urushiol-free fermented Rhus verniciflua extract to create a lacquer with added value. The effect of manufacturing conditions on the quality of vinegar using detoxified R. verniciflua extract for fermentation was investigated. The acidity of the vinegar for inoculations with various liquid starter contents was 4.8~4.9%, and it was similar among all treatment groups. The acidity of vinegar was higher when the initial alcohol content was high. The acetic acid yields were 82.8%, 84.4%, 77.7%, and 69.5%, and the maximum yield was observed when the initial alcohol content was 6%. For acetic acid fermentation using different amounts of detoxified R. verniciflua extracts, the acidity of the vinegar with the extract after fermentation was 5.3~5.9%. However, the acidity of vinegar without the extract was 5.5%. The intensity of the brown color was high for vinegar without the extract. Hunter's L values were high for vinegar with an extract content of 2%. Acetic acid (53.3~65.8 mg/mL) was the predominant acid. Arginine ($190.3{\sim}333.3{\mu}g/mL$), proline ($125.6{\sim}290.8{\mu}g/mL$), alanine ($126.1{\sim}270.9{\mu}g/mL$), and glutamic acid ($159.0{\sim}262.4{\mu}g/mL$) were the predominant amino acids in detoxified R. verniciflua vinegar.

• Journal of Life Science
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• v.21 no.2
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• pp.292-299
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• 2011

This study compared volatile flavor profiles of 4 commercial vinegar beverages (Italian vinegar beverage (IVB), Japanese vinegar beverage (JVB), Japanese Yuzu-Ponz (JYP), and Korean white wine vinegar beverage (KWVB)). Flavor components of vinegar beverages (VBs) were determined using SPME/GC/MSD. The profiles of VBs were as follows; IVB (11 acids, 17 esters, 10 alcohols, 8 aldehydes, 3 terpenes, 4 aromatic hydrocarbons, 9 ketones), JVB (7 acids, 8 esters, 9 alcohols, 7 aldehydes, 13 terpenes, 7 aromatic hydrocarbons, 1 ketones, 3 miscellaneous compounds), JYP (3 acids, 12 esters, 8 alcohols, 7 aldehydes, 63 terpenes, 6 aromatic hydrocarbons, 2 ketones, 5 miscellaneous compounds), KWVB (10 acids, 10 esters, 9 alcohols, 8 aldehydes, 2 terpenes, 5 aromatic hydrocarbons, 4 ketones, 2 miscellaneous compounds). IVB and JVB showed similar flavor compositions (acids, ketones and esters in particular), whereas major components in JYP and KWVB were terpenes (79.6%) and acids (81.0%), respectively. Five compounds including 2-phenylethyl acetate (floral, fruity, sweet odor), 2-phenylethanol (floral, rose odor), vitispirane (fruity odor), geranylacetone (fragrant odor) and acetic acid were identified as major components in balsamic vinegar beverages.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.115.1-115
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• 2003

충청북도농업기술원 균이팀에서 재배한 검은비늘버섯 국수를 제조하기 위해서 밀가루에 3, 5, 7%의 버섯분말을 첨가하여 국수를 제조하고 그 품질 특성을 조사하였다. Farinograph를 이용하여 최고점도와 최종점도 및 노화도를 조사한 결과 무처리보다 버섯첨가구에서 모두 낮은 값을 나타내었으며 첨가량이 증가할수록 낮아지는 경향을 나타내었다. 버섯분말 첨가량이 증가함에 따라 수분 흡수율은 약간 증가하였다. 색도는 버섯분말의 첨가량이 증가함에 따라 분말, 반죽, 국수 등 모든 처리구에서 명도는 낮아졌으며, 적색도와 황색도는 증가하는 것으로 나타났다. 버섯국수 조리 후 중량과 부피는 버섯분말 및 식초 전처리 농도가 증가할수록 감소하였으며 국물의 탁도는 큰 차이가 없었다. 조리면의 물성 측정 결과 버섯분말 첨가량이 증가함에 따라 부착성, 탄력성, 씹는감은 증가하였으며, 부착성은 식초 0.2% 처리구보다 0.5% 처리구에서 감소하는 경향을 나타냈다. 관능검사 결과 식초 0.2%액에 침지한 후 건조한 버섯분말 5%을 첨가하여 제조한 처리구에서 기호도가 가장 높게 나타났다.

• Food Science and Preservation
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• v.18 no.1
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• pp.26-32
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• 2011

We added Nuruk at various proportions to brown rice Takju, and investigated the quality characteristics of vinegar produced in agitated culture and static culture. The more Nuruk was added, the higher the alcohol concentration. However, when over 30% (w/w) Nuruk was present, the increment in alcohol content was low (maximum 13.5%, v/v). A comparison of the quality of brown rice vinegar produced in agitated culture with that of vinegar produced in static culture showed that titratable acidity in agitated culture vinegar was highest after fermentation with 30% (w/v) Nuruk, at 5.97%. In static culture, the greater the amount of Nuruk added after 16 days of fermentation, the higher the titratable acidity of vinegar produced; this was true upon addition of either 30% (w/v) or 40% (w/v) Nuruk. Free amino acid levels increased in both agitated and static cultures as the level of added Nuruk rose. Moreover, brown rice vinegar produced in static culture had a higher level (7-30%) of total free amino acids than did vinegar produced in agitated culture. In particular, the level of gamma-amino butyric acid, a functional fortifier, was 3-5-fold higher in vinegar produced in agitated culture. The results thus indicate that both the amount of added Nuruk and the type of fermentation affected the level of free amino acid production. A static culture is expected to undergo changes in aroma and sensory characteristics during fermentation, indicating that further research on vinegars is required.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.927-935
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• 2012

This study was performed to develop functional vinegar by using cucumbers through two stages of fermentation. The alcohol content was maximized (7.8%) after 6-days of alcohol fermentation at $25^{\circ}C$ by adjusting the initial sugar concentration to $15^{\circ}Brix$, and vinegar with an acidity of 5.8% was obtained after 12-days of acetic acid fermentation at $30^{\circ}C$. The major sugars in the produced vinegar were glucose and fructose, which were present in concentrations of 3,067.26 and 395.73 mg%, respectively. The major organic acids were acetic acid and succinic acid, which were present in concentrations of 4,410.5 and 841.11 mg%, respectively. The total free amino acid content of the cucumber vinegar was 181.45 ${\mu}g/mL$ and citrulline, valine, aspartic acid, asparagine, and ornithine were the major amino acids. The inorganic components included various alkaline elements, such as K, Ca, and Mg. In addition, experimental methods to assess the DPPH and $ABTS^+$ radical-scavenging ability, reducing power, and ${\beta}$-carotene bleaching activity showed that the cucumber vinegar had strong antioxidant properties. The total polyphenol content, which are the major components responsible for the antioxidant activities of the cucumber vinegar, was 40.14 mg/100 mL. The cucumber vinegar showed significantly higher hepatic aldehyde dehydrogenase activity when compared to the alcoholic control (negative) and the marketing drink (positive), resulting in decreased plasma acetaldehyde concentrations in rats. These results demonstrate that cucumber vinegar possesses antioxidant properties and holds great promise for use in preventing hangovers.

• 농업기술회보
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• v.41 no.3 s.487
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• pp.28-29
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• 2004

• Food Industry
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• s.42
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• pp.40-44
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• 1978

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.8
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• pp.986-996
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• 2017

In this study, we optimized fermentation conditions for burdock vinegar by response surface methodology. We confirmed the fermentation characteristics and major components of burdock vinegar. Alcohol fermentation of burdock extract added with 15% apple concentrates for vinegar production was performed. Consequently, 6.4% alcohol was produced after 5 days of fermentation. Central composite design was applied to investigate the effects of two independent variables, fermentation time (5~17 days; X1) and fermentation temperature ($26{\sim}34^{\circ}C$; X2), on fermentation of burdock vinegar. Fermentation conditions were optimized using characteristics of fermentation broth as a dependent variable. Acetic acid contents of dependent variables were 3.85~4.73% during acetic acid fermentation. The correlation coefficient ($R^2$) of the derived equation from the response surface regression for acetic acid contents was 0.9850 with significance level of 1%. Arctiin contents of all fermentation samples were 0.37~0.50 mg/100 mL, with an $R^2$ value of 0.8380 and significance level of 5%. We elicited a regression equation for each variable and superimposed the optimum area of fermentation conditions for characteristics and effective constituent contents of the fermentation broth. The predicted values for the optimum fermentation conditions for burdock vinegar were at $31^{\circ}C$ and 16 days.