• Journal of the Korea Convergence Society
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• v.12 no.9
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• pp.185-191
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• 2021

In our study, we evaluated possibility of distillation process introduction for Korean Rubus coreanus balsamic vinegar production development, has a less complicated and more rapid process leading to higher production volumes and cost savings. In order to investigate the applicability of concentrated vinegar fraction (CVF) and distilled vinegar fraction (DVF) obtained from the distillation process as balsamic and distillation vinegar, acidity, pH, and specific gravity (S.G.) were measured for the vinegar fraction obtained from the distillation process. The acidity of final CVF (60% of initial volume) obtained 4 types of vinegar (acidity; 4.42, 4.84, 5.61, and 6.35) were increased mean 38.1%, compared to initial acidities. Especially, acidity and pH of the final CVF was similar to balsamic vinegar. In addition, acidity of DVF also increased and it of the final fraction was 4.41%, 4.95%, 5.88%, and 6.72%, respectively. And it was suggested that the final DVF could be used as distilled vinegar. In this study, it was confirmed that vinegar can be effectively concentrated through the distillation process, and distilled vinegar can be produced at the same time. However, it is thought that the introduction of the distillation process can be decided only after additional biochemical characteristics such as organic acid content and antioxidant activity measurement for each vinegar fraction are analyzed.

• Korean Journal of Food Science and Technology
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• v.49 no.2
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• pp.209-214
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• 2017

We evaluated the effect of cucumber vinegar (CV) on fatigue accumulation in rats that performed high-intensity exercise. The rats were randomly assigned to 3 groups: sedentary control (SC), exercise control (EC), and CV. Body weights were higher in groups EC and CV than in group SC. Organ weights in group CV did not differ from those in group SC. Running time was significantly longer in group CV than in the other groups. Compared to group EC, cucumber vinegar administration markedly decreased serum concentrations of ammonia, inorganic phosphate, and ${{\small}L}$-lactate. The activities of serum creatine kinase and lactate dehydrogenase were significantly lower in group CV than in groups SC and EC. Glycogen contents in the muscle and liver were higher in group CV than in groups SC and EC. These results suggest that cucumber vinegar can serve as a functional ingredient in the development of a beverage to attenuate fatigue.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.593-597
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• 2004

This study was conducted to investigate the quality characteristics of liquid calcium acetate (LCAs) and solid calcium acetate (SCAs), Br-LCA, Pe-LCA and Ap-LCA as liquid form, Br-SCA, Pe-SCA and Ap-SCA as solid form. Calcium acetate was prepared by reacting of vinegars [brown rice (Br), persimmons (Pe) and apple (Ap)] and ash of black snail in order to obtain natural water soluble calcium resources. The pHs of the vinegars for preparing calcium acetate (CA) were the range of 2.34 ∼ 3.06, and the contents of the ash of black snail which reacted to 100 mL of the vinegars were 20.43∼23.50 g. The yields of solid CAs from 100 mL of the vinegars were 11.02∼13.01 g. The colors of liquid and solid CAs were light yellow in Ap-LCA and Ap-SCA, brown in Br-LCA and Br-SCA, dark brown in Pe-LCA and Pe-SCA. Calcium contents of Br-LCA, Pe-LCA and Ap-LCA were 3.02, 2.06 and 2.30% (w/v), and those of Br-SCA, Pe-SCA and Ap-SCA were 27.15, 16.31 and 19.48% (w/w), respectively. The solubilities of the solid CAs were 36.82 ∼ 39.92% (w/v) in distilled water, 32.05 ∼ 39.04% (w/v) in Soju, 13.12 ∼ 18.65% (w/v) in thick soysauce, 38.35 ∼ 38.90% (w/v) in ionic beverage, 33.47 ∼ 35.58% (w/v) in yoghurt, while the solid CAs formed the curds in soymilk and milk. The sour and bitter taste of the CAs were lower, while the astringent taste, fishy flavor and savory taste were higher than those of standard CA.

• Korean Journal of Food Science and Technology
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• v.51 no.2
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• pp.152-159
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• 2019

To characterize new physiologically active components in Korean apple vinegar, a crude polysaccharide (KAV-0) was prepared by precipitation with 80% (v/v) ethanol. KAV-0 mainly comprises 38.2% mannose, 19.1% galactose and 14.3% glucose. In an in vitro cytotoxicity analysis, KAV-0 promoted the proliferation of peritoneal macrophages and RAW 264.7 cells in a dose-dependent manner, and showed no cytotoxicity in B16-BL6 melanoma cells. Murine peritoneal macrophages and RAW 264.7 cells stimulated by KAV-0 produced various cytokines such as interleukin (IL)-6, IL-12, and tumor necrosis factor $(TNF)-{\alpha}$, and nitric oxide (NO). Intravenous (i.v.) administration of KAV-0 significantly augmented NK cell cytotoxicity against Yac-1 tumor cells. In experimental lung metastasis caused by B16-BL6 melanomas, prophylactic i.v. administration of KAV-0 at a dosage of $1,000{\mu}g/mouse$ inhibited lung metastasis by 53.0%. These results suggest that the crude polysaccharide (KAV-0) isolated from Korean apple vinegar has a considerably high anti-metastatic activity and immunomodulatory activities beneficial to human health.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.281-286
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• 2010

Effects of soaking period on physicochemical characteristics of chokong (black soybean picked in brown rice vinegar) and soaking solution were investigated. The pH and soluble solid contents in soaking solution increased rapidly whereas total acidity decreased during the first 4 days of soaking. The sudden drop of color 'L' and 'b' values in soaking solution occurred one day after start of soaking; in contrast, 'a' value increased by 1 day, and then decreased for soaking periods. The strength and hardness of chokong showed a decreasing trend as soaking for a long time, and the values of chokong were lower than those of control (black soybean soaked in water and freeze dried). The protein bands of chokong for soaking appeared only under 24,000 Da of molecular weight by electrophoresis. The content of total amino acids of chokong pickled for 7 days was 86.86 mg%, about 3 times for 28.36 mg% of raw black soybean. The contents of essential amino acids, especially, leucine and phenylalanine increased greatly in chokong. In vitro digestibility for protein was 62% in raw black soybean and 84% in chokong pickled for 7 days. Therefore, these results may assumed that chokong will be good source of amino acids.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.238-241
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• 1994

Flavor profiles on regular and low-calorie French type salad dressings were carried out in the two different temperatures(5$^{\circ}C$ and 25$^{\circ}C$). Data collected through consensus discussion. Panelists found less oil flavor and after-taste in the low-calorie dressing, which was to be expected, since water has been substituted for oil to reduce the calories. The two salad dressing had a moderate aroma and flavor of cider venegar, with a slight taste of distilled vinegar. It was balanced by a tomato flavor consisting of tomato paste, tomato sauce, and tomato juice. There were slight aroma and flavor of spices, including onion and galic, and a moderateamount of oil in the regular dressing. The overall sweet and sour flavor impression were in the low-moderate range, and were well balanced. The amplitude of the low calorie dressing was moderate, being slightly higher than that of the regular dressing. Temperature effects seemed to influence more one the low-calorie samples than regular samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.973-978
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• 2006

This study was conducted to investigate the solubility, antioxidative and antimicrobial activity of the freeze dried chitosan-ascorbate (CAs) and chitosan-acetate (CAc). In the results of solubility, CAs was soluble over 0.5% in distilled water, vinegar, green tea, soju (distilled liquor), beer and red wine, while it was not soluble in soy sauce, soy milk, milk, orange juice, coffee, sesame oil, soy milk and soybean oil. The solubility of CAc in the liquid foods was similar to those of CAs, but it was soluble less than 0.1% in beer, and formed curd in red wine. Electron donating activity, antioxidative activity and SOD activity of CAs were 48.2, 90.6 and 67.5%, respectively, while the activities of the CAc were 0, 40.0 and 10.0%, respectively. The minimal inhibitory concentrations of CAs and CAc were $200\;{\mu}g/disc$ against Bacillus circulans, Bacillus brevis, Bacillus licheniformis, Bacillus arabitane and Bacillus sterothermophillus, $400\;{\mu}g/disc$ against Escherichia coli O157, Listeria monocytogenous, Bacillus cereus and Bacillus subtilis. There was no significant difference in Hunter's L* value between CAs and CAc $(81.95{\sim}82.97)$, but Hunter's a* and b* values of the CAs was higher than those of CAc. While sour and bitter tastes of CAs were lower than those of CAc, there was no significant difference in astringent taste. From these results, it suggested that CAs has more extensive utility in liquid foods with antimicrobial and antioxidant activity as well as sensory quality compared to CAc.

• Journal of the Korean Geotechnical Society
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• v.32 no.11
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• pp.21-29
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• 2016

In this study, recycled aggregates crushed from waste concrete were sorted into three groups, 10-13 mm, 13-20 mm, and 20-25 mm. They were treated in different ways and then their crushability was evaluated for each treatment. Coffee waste was used for reducing their pH level. The pH of recycled aggregate was almost 11, regardless of aggregate sizes. The pH of coffee waste was nearly 5 and 10, 30, or 50 g of coffee waste was mixed with 1000 ml of distilled water and recycled aggregates. The lowest pH was about 6.2 when 50 g of coffee waste was mixed. Aggregates were treated with microwave or soaked for 1 day in vinegar (pH = 2) for neutralization reaction. Microwave treated and neutralized aggregates showed 3.3% and 6.2% higher crushing values compared to non-treated one, respectively. Neutralized treatment was more effective for crushing. In crushing tests, a sample height of 120 mm was tried, which gave 6.3% higher crushing value. A four stepped loading with each 100 kN gave 7.1% higher crushing value, compared to standard 100 mm height and 400 kN continuous loading.