• 한국식품조리과학회지
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• 제26권1호
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• pp.95-103
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• 2010

The objective of this study was to develop a functional vinegar beverage using yacon roots, and examine the components' changes during fermentation. The alcohol fermentation was conducted by inoculation of Saccharomyces cerevisiae into yacon root juice with sugars. After 10 days of fermentation at $27^{\circ}C$, yacon wine contained 13% alcohol and $7.8^{\circ}Brix$ sugar contents. The yacon wine at 5% alcohol was fermented by Acetobacter aceti(KCTC1010) with 250 rpm agitation rate at $29^{\circ}C$ for 12 days. The acidity of yacon vinegar reached 4.4% after 12 days' fermentation. Statistically (p<0.05), the amount of Acetobacter aceti, pH, alcohol, with total polyphenol content of samples decreased with acidity, whereas individual sugar contents increased. Furthermore organic acids, total sugar, phenolic acids content, total antioxidant capacity, and color were not different among the five samples. The yacon vinegar beverage was prepared with high fructose syrup through the dilution of yacon vinegar. After making the yacon vinegar beverage, the pH, acidity, total sugar, and total microbial content were examined every week over 4 weeks' storage. There were no changes in the samples during that time.

• 생약학회지
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• 제45권1호
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• pp.77-83
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• 2014

The purpose of this study is to develop a new preparation process of ginseng extracts having high concentrations of ginsenoside $Rg_3$, $Rg_5$ and $Rk_1$, a special component of Red ginseng. Chemical transformation from ginseng saponin glycosides to prosapogenin was analyzed by the HPLC. Extracts of White ginseng (Panax ginseng) and Fine White ginseng were processed under several treatment conditions including microwave and vinegar (about 14% acidity) treatments. Results of those treatments showed that the quantity of ginsenoside $Rg_3$ increased by over 0.6% at 4 minutes of pH 2~4 vinegar and microwave treatments. The results of processing with MWG-4 indicate that the Microwave and vinegar processed white ginseng extracts (about 14% acidity) that had gone through 4-minute treatments were found to contain the largest amount of ginsenoside $Rg_3$ (0.626%), $Rg_5$ (0.514%) and $Rk_1$ (0.220%). Results of treatments with MFWG-5 showed that the Fine White ginseng extracts that had been processed with microwave and vinegar (about 14% acidity) for 5 minutes were found to contain the largest amount of ginsenoside $Rg_3$ (4.484%), $Rg_5$ (3.192%) and $Rk_1$ (1.684%). It is thought that such results provide basic information in preparing White ginseng and Fine White ginseng extracts with functionality enhanced.

• 생약학회지
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• 제45권2호
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• pp.107-112
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• 2014

The purpose of this study is to develop a new preparation process of American ginseng (Panax quinquefolium) extract featuring high concentration of ginsenoside $Rg_3$, $Rg_5$, and $Rk_1$, Red ginseng special components. Chemical transformation from ginseng saponin glycosides to prosapogenin was analyzed by the HPLC. Extracts of American ginseng were processed under several treatment conditions of microwave and vinegar (about 14% acidity). The results showed that the quantity of ginsenoside $Rg_3$ increased by over 0.9% at the 20 minutes of the pH 2~4 vinegar and microwave American ginseng ethanol extract compared with other process times. The result of MAG-20 indicates that the American ginseng microwave and vinegar-processed American ginseng extracts (about 14% acidity) treated for 20 minutes produced the highest amount of ginsenoside $Rg_3$ (0.969%), $Rg_5$ (1.071%), and $Rk_1$ (0.247%). Besides, MAG-15 indicates that the microwave - and vinegar-processed American ginseng extracts (about 14% acidity) treated for 15 minutes produced the highest amount of ginsenoside $Rg_3$ (0.772%), $Rg_5$ (1.330%), and $Rk_1$ (0.386%). This indicates that American ginseng treated with microwave and vinegar had the quantity of the ginsenoside $Rg_3$ over 32 times the amount of the ginsenoside $Rg_3$ (which was not found in raw and American ginsengs) in the average commercial Red ginseng.

• 생약학회지
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• 제45권4호
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• pp.320-325
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• 2014

The purpose of this study is to develop a new preparation process of Notoginseng root(Panax notoginseng) extracts having high concentrations of ginsenoside $Rg_3$, $Rg_5$, $Rk_1$ and $Rh_4$, a special component of Red and Black ginseng(Panax ginseng). Chemical transformation from ginseng saponin to prosapogenin was analyzed by the HPLC. Extracts of Notoginseng root was processed under several treatment conditions including microwave and vinegar(about 14% acidity) treatments. Results of those treatments showed that the quantity of ginsenoside $Rg_3$ increased by over 7.6% at 15 minutes of pH 2~4 vinegar and microwave treatments. The results of processing with MPN-15 indicate that the microwave and vinegar(about 14% acidity) processed Notoginseng root extracts that had gone through 15-minute treatments were found to contain the largest amount of ginsenoside $Rg_3$(7.639%), $Rg_5$(6.061%), $Rk_1$(1.516%) and $Rh_4$(1.599). It is thought that such results provide basic information in preparing Notoginseng root extracts with functionality enhanced.

• 한국식품저장유통학회지
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• 제3권2호
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• pp.171-178
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• 1996

This study was carried out for the purpose of improving the persimmon vinegar. The acetic acid bacteria strain JST-3, using acetic acid fermentation was isolated from the traditional persimmon vinegar. The optimum conditions for high yield of acetic acid were studied in the shaking bath. Acetic acid bacteria was cultured at 3$0^{\circ}C$ for 4 days and transferred to persimmon alcoholic juice for acetic acid fermentation. The optimum initial acidity for acetic acrid fermentation was 1%(w/v) and the addition of glucose or yeast extract was observed to produce relatively low yield of acetic acid. Succinic and acetic acid were major organic acid in the persimmon vinegar, The contents of lactic acid which was known to increase off-flavor were very low. Sensory evaluation revealed that the persimmon vinegar prepared in this study was superior to two commercial ones in the aroma and taste.

• 한국식품과학회지
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• 제45권6호
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• pp.675-681
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• 2013

담양군 죽순으로 제조한 죽순식초와 시판 과실식초의 이화학적 특성인 산도, 무기질, 아미노산, 플라보놀을 비교 분석하고 SBSE-GC/MS방법을 사용하여 향기성분을 분석하였다. 죽순식초의 산도는 4.49%로 제일 낮았으며 무기질 중 Na의 경우 8.36 mg/100 g으로 다른 과실식초에 비해 그 함량이 낮았다. 아미노산은 다른 시판 식초에 비해 tyrosine과 lysine의 함량이 높았으며 flavonol aglycone 중 quercetin이 3.29 mg/L 들어있었다. SBSE방법으로 향기성분을 분석한 결과 aldehyde류의 함량이 시판식초에 비해 높았으며 특이적으로 수면 유도물질로 알려진 oleamide가 처음으로 검출되었다.

• 동아시아식생활학회지
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• 제4권2호
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• pp.39-44
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• 1994

To prepare the basic information for the fermentation of high quality persimmon vinegar in the farm. the quality of the complex fermented persimmon vinegar(CFPV) was compared to that of naturally fermented persimmon vinegar (NFPV). The titratable acidity of the CFPV was 3% which was the half concentration of the NFPV. The content of total free sugar by HPLC was 6% in CFPV and NFPV was 5%. Organic acid compositions in persimmon vinegar were oxalic acid, malic acid, lactic acid, citric acid, succinic acid and glutaric acid in addition to acetic acid. Total content of the organic acids in NFPV was higer than in CFPV. Especially, the content of latic acid in NFPV was very higher than that of CFPV. the flavour, color and taste of persimmon fruit itself in CFPV were stronger than those in NFPV.

• 한국식품저장유통학회지
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• 제22권5호
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• pp.674-682
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• 2015

본 연구에서는 옻의 활용과 부가가치 증대를 위해 우루시올 성분이 제거된 무독화 옻 추출물을 첨가한 식초제조 조건 및 품질 특성을 조사하였다. 종초 접종량을 달리하여 무독화 옻 추출물 첨가한 식초의 초산 발효에서는 발효 후반 종초 접종량에 따른 산도는 4.8~4.9%로 차이가 나타나지 않았다. 초기 알코올 농도에 따른 초산 발효에서는 초기 알코올 농도가 높을수록 산도가 높은 경향을 나타내었으며, 초산 수율은 82.8%, 84.4%, 77.7% 및 69.5%로, 초기 알코올 농도 6% 시험구에서 가장 높았으며, 알코올 8% 시험구에서 낮은 것으로 나타났다. 무독화 옻 추출물 농도에 따른 초산 발효에서는 옻 추출물 첨가한 식초의 산도는 5.3~5.9%로 무첨가 식초의 산도 5.5%에 비해 0.4% 높았으며, 옻 추출물 농도에 따른 차이는 크지 않았다. 무독화 옻 추출물 농도에 따른 갈색도는 무첨가 식초가 옻 추출물 첨가 식초보다 갈색의 정도가 높았으며 색도는 옻 추출물 2% 첨가 식초의 명도가 가장 높게 나타났다. 무독화 옻 추출물 농도에 따른 주요 유기산은 acetic acid로 분석되었으며 함량은 53.3~65.8 mg/mL의 범위를 나타내었다. 무독화 옻식초의 주요 아미노산은 arginine($190.3{\sim}333.3{\mu}g/mL$), proline($125.6{\sim}290.8{\mu}g/mL$), alanine($126.1{\sim}270.9{\mu}g/mL$), glutamic acid($159.0{\sim}262.4{\mu}g/mL$)이며, 무첨가 식초에 비해 높은 유리 아미노산은 alanine과 glutamic acid로 나타났다.

• 한국조리학회지
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• 제21권6호
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• pp.255-263
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• 2015

본 연구에서는 고추냉이 잎을 이용하여 발효식초를 제조 및 품질 특성에 대해 알아보고자 연구를 수행하였다. 고추냉이 잎을 알코올 발효시키면서 발효 과정중 당도와 알코올 함량의 변화를 측정한 결과, 환원당은 3일 이후로 급격히 감소하였으며, 알코올 함량은 3일 이후 급격히 증가하여 8일 후에 고추냉이 잎 알코올 발효액이 생성되었다. 알코올 발효 후 초산 발효가 진행됨에 따라 초산발효가 진행되면서 pH는 감소하며 총산은 증가하는 것으로 나타났다. 초산 발효 기간 중 알코올 함량의 변화는 고추냉이 잎의 초산 발효가 진행됨에 따라 알코올 함량은 감소하여, 최종 21일째에는 알코올 함량을 나타내지 않았다. 알코올 발효 후 시료의 초기 당도와 초산 발효가 진행되는 과정 중의 당도 변화는 없었다. 고추냉이 잎 식초의 초산 발효 중 색도 측정 결과 L값은 발효가 진행됨에 따라 증가하였고, 적색도를 나타내는 a값은 거의 변화가 없었으며, 황색도를 나타내는 b값은 증가하였다. 고추냉이 잎 식초는 발효가 진행됨에 맑아짐을 나타내는데, 이는 L값이 증가되어 나타나는 현상으로 판단된다. 이상의 결과로 쌈용 및 장아찌용으로 사용되어 오던 고추냉이 잎을 이용하여 고품질의 식초를 제조할 수 있는 것으로 판단되며, 농가의 새로운 소득작물로 새로운 소득증대와 소비자들에게 건강한 먹거리를 제공할수 있는 것으로 판단된다.

• 한국식품조리과학회지
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• 제33권3호
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• pp.300-306
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• 2017

Purpose: This study aimed to prepare sea tangle vinegar and test its applicability as a vinegar-based functional salad dressing in terms of physicochemical properties. Methods: Sea tangle vinegar was prepared by mixing sea tangle with sugar and vinegar and fermenting the mixture at room temperature for 3 months. The resulting sea tangle vinegar was examined for its physicochemical properties and antioxidant activity with brewed vinegar and persimmon vinegar as controls. Results: The sea tangle vinegar showed significantly higher viscosity than control vinegars, and shear thinning behavior that is typical for salad dressing containing polymers. In addition, storage modulus (G′) of sea tangle vinegar was relatively high in dynamic viscosity measurement while that of control vinegars remained negligible. Together with the high soluble solids content of sea tangle vinegar, rheological behavior indicates that sea tangle vinegar had soluble polysaccharides extracted from sea tangle, consequently leading to an increase in viscosity. Titratable acidity (TA) and pH were 2.52% and 3.58, respectively, which satisfies the TA and pH requirements for microbiological safety of a salad dressing. Absorbance at 285 nm and Folin Ciocalteu's reagent method revealed that sea tangle vinegar contained antioxidative phenolic compounds. Conclusion: This study demonstrates that sea tangle vinegar could be potentially developed as a vinegar-based functional salad dressing when combined with sensory evaluation in the future.