• The Korean Journal of Community Living Science
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• v.13 no.3
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• pp.27-37
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• 2002

To develop the processing methods of grape and increase the use of poor fruits, we researched the health drink made with them after making grape juice and vinegar. The grape heated at $80^{\circ}C$ during 30min was followed by filtration. Grape vinegar was prepared by alcohol and acetic acid fermentation of grape. Optimum initial alcohol concentration for acetic acid fermentation was 6-8%. Acetic acid fermentation of grape vinegar manufactured in onggi took 9 days and was faster than any other type of utensil. As the result of analysis of grape vinegar fermented in the various ratio of 'Campbell Early' and 'Kyoho' grape, the redness and total anthocyanin content and the score of sensory evaluation were higher in vinegar made with 100% 'Campbell Early'. The drink manufactured by adding grape vinegar was developed and adding 10% of grape vinegar to volume of grape juice and water mixture(1:1) was best in sensory evaluation. In this mixture, sugar content was $14^{\circ}$Bx.

• Journal of the Korea Convergence Society
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• v.9 no.12
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• pp.137-143
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• 2018

The purpose of this study was to investigate the antifungal inhibition mechanism of fruit vinegar drinks against Candida albicans. To evaluate the effect of vinegar drinks on the growth and morphological changes of C. albicans, we performed real-time PCR and phase contrast microscopy. All the groups added vinegar drink showed the inhibitory effect of C. albicans on growth compared to the control. The expression of genes ALS3, ECE1, HWP1, and Sap5 were decreased by vinegar drink. As a result of phase contrast microscopy, the group to which vinegar drink was added showed significant quantitative decrease, morphological change and inhibition of C. albicans. This study can be provided as basic data for the development of antibiotics by verifying the antifungal activity of vinegar drinks.

• Journal of Industrial Technology
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• v.38 no.1
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• pp.29-40
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• 2018

This study represents the marketing strategy of naturally fermented vinegar drink produced by a small business company located in Gangwon-do, the Republic of Korea. We surveyed about 200 potential customers in Seoul, Gyeonggi-do and Gyeongsangnam-do. Based on the survey result, we present the marketing strategy using the credited methodology, marketing mix(4P).

• Journal of Biosystems Engineering
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• v.28 no.5
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• pp.389-394
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• 2003

The concerns of wood vinegar increase with its various applications to food additive, functional drink, and in the sustainable farming. Chaff vinegar, a by-product of chaff charcoal which is produced by distilling smoke and having similar ingredients and efficacy with wood vinegar, contains harmful tar in the acceptable range and can be mass-produced. A chaff vinegar distiller, commercially mass-productive, was developed using a water cooling system. Initially distilled vinegar by the developed system contained little harmful tar in the acceptable range for the agricultural use and its acidity was about pH 3.2. Treatment of the chaff vinegar in the enhancing emergence test showed greater number of emerged seedlings, and vise-versa. Treatment of diluted in 100-holds showed 44.0% of emerged and 8.6% of not-emerged seedlings.

• Journal of Korean Society of Forest Science
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• v.100 no.2
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• pp.232-239
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• 2011

This study was performed to find out the persimmon vinegar as a functional drink on reducing blood lipids and enhancing exercise performance. For these, thirty two Sprague-Dawley male rats were divided into 4 groups; control (CONT), water placebo with high fat diet control (ACON), high fat diet with 2.5 times diluted persimmon vinegar ingestion (PV2.5), and high fat diet with 5.0 times diluted persimmon vinegar ingestion (PV5.0). Body weight was not different. Abdominal fat pads were statistically reduced in PV2.5 and PV5.0 compared to CONT and ACON. Blood glucose was not significant but TC, LDL-C and TG were lower in PV2.5 and PV5.0 than other groups, and HDL-C in PV2.5 was the highest among groups. Glycogen contents in the muscle and liver were higher in PV2.5 and PV5.0 compared to CONT and ACON. These results suggested that persimmon vinegar ingestion may inhibit the blood lipids increase and increase glycogen storage which possibly enhancing exercise performance. Therefore, persimmon vinegar has the possibility as the functional drink.

• Food Science and Preservation
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• v.20 no.1
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• pp.76-80
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• 2013

This study investigated the textural changes after the calcium-pectin bonding of ginseng roots and their vinegar and calcium solution immersion. The strength and breakdown of the ginseng roots increased according to the increase in the calcium carbonate concentration, with the highest in the 0.7~1.0% calcium carbonate. The hardest and softest ginseng roots were obtained in the 1.0% calcium carbonate concentration. The strength, brittleness and hardness of the ginseng roots that were soaked in 1% calcium carbonate and 5~6% acidity vinegar continued to increase with the long-term storage of the ginseng root drink. The softness of the ginseng root that was dipped in 5% acidity vinegar with 1.0% calcium carbonate decreased with the long-term storage of the ginseng root drink. Thus, calcium and vinegar immersion of ginseng roots could prevent softening and clouding during the long-term storage of the ginseng root drink.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.613-618
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• 2021

The quality characteristics of jelly-containing vinegar drinks were divided into three stages in this study. The jelly, which differs from the contents of the vinegar drink, sharply decreased the pH. After sterilization, hardness was significantly decreased, and the formulation was not maintained, which was considered the effect of low pH and high total acidity of vinegar drinks. Different experiments confirmed that pH and sterilization heating conditions were the major quality variables for gelation as both sodium citrate content and jelly hardness were correlated before and after sterilization. The hardness of the jelly, which differs in gel content, correlated with the increase in gelation content both before and after sterilization. Therefore, considering the spout jelly of a vinegar drink, pH of 3.5-3.7 and a content of glucomannan and caragenane mixed gel were considered appropriate to match the product's sensory properties.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.288-301
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• 2016

This paper employed typology and stratification as key elements to estimate quality evaluation of vinegar drink through Delphi and AHP(analytical hierarchical process) method to contribute the market expansion of the vinegar drink as a health drink. Through literature research and brainstorming with professionals, the first round of Delphi method was conducted with the open-ended questions including five upper concepts, i.e. 'ingredients', 'production method', 'product characteristics', 'functions' and 'packaging design'. Original study had 50 lower concepts as a result of the first round and added 'marketing' as an additional upper concept. The second and third round of Delphi method have been conducted with closed-ended questions based on the 50 lower concepts resulted from the first round. To seek concordant objectivity among the answers from the survey, the study used Kendall's W coefficient of concordance. 11 items were removed while 16 items were removed at the third round leaving 23 items through second round of Delphi method. For the final round, this study utilized the Pairwise Comparison Method to figure out the relative importance of the 23 items for the prioritization. Finally, current study formulated the final items which should be considered as an important factor in the quality evaluation of vinegar drink.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.4
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• pp.281-287
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• 2000

Major chemical components of sweet drink and vinegar prepared with Liriopis tuber were investigated sensory quality. The contents of total soluble solid, total sugar, non-reducing sugar, total saponin, ash and protein in the processed of LIriopis products ranged 7.71~10.67%, 4.94~9.77%, 1.98~4.67%, 0.80~0.59%, 0.40~0.36%, and 0.44~0.49%, respectively. In addition, levels of succinic, malic and acetic acid in the products ranged 78.9~96.3, 23.6~6.3 and 12.7~2686.0mg/100ml respectively. Meanwhile, the sweet drink contained 1.89mg%(w/v) of hydroxyprolin, 0.39mg%(w/v) of glutamic acid, 0.22mg%(w/v) of arginie, 0.15mg%(w/v) of citruline and 0.11mg%(w/v) of potassium. The vinegar contained 2.89mg%(w/w) hydroxyprolin, 248.2$\mu$g/100ml glutamic acid, 99.2$\mu$g/100ml arginine, 205.5$\mu$g/100ml citruline and 143.46$\mu$g/100ml potassium.

• Food Science and Preservation
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• v.10 no.3
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• pp.308-313
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• 2003

In the present study, we investigated the optimum recipe of the pumpkin drink using old pumpkin extract. Response surface methodology (RSM) was applied to optimize and monitor the drink recipe with pumpkin extract. The polynomial equation for color, flavor, taste, mouth feel, overall palatability, pH, brix and viscometer showed 0.7682, 0.9046, 0.9364, 0.9110, 0.8456, 0.9264, 0.7135 and 0.9906 of R$^2$, respectively and flavor, taste, mouth feel, overall palatability, pH and viscometer showed 5～10％ of significance level. The optimum ranges of recipe on organoleptic properties of pumpkin pouch drink were estimated on 86.5～87.5％ of the old pumpkin extract, 0.36～0.42％ of xanthan gum and 9％ of vinegar.