• 한국식품과학회지
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• 제31권4호
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• pp.1132-1136
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• 1999

본 연구에서는 감식초의 유효성분 손실은 최소화하면서 음용시 느껴지는 이취인 톡쏘는 향과 맛을 약화시켜 섭취하기 부드럽게 하고, 좋은 식품소재로서 감식초의 활용도를 높이기 위해서 감식초 농축액을 제조할 때 진공농축 정도에 따라 변하게 되는 이화학적 특성들을 조사하여 적정 농축방법을 확립하는데 기초자료로 활용하고자 하였다. 감식초를 진공농축시킴에 따라 색도, 점도, pH, 산도, 유기산함량, 유리당 함량과 같은 이화학적 특성들은 큰 차이를 나타내는 것으로 나타났다. 위의 결과들을 종합해 볼 때 음용시의 기호도와 다른 식품소재로서의 활용도를 높이기 위한 감식초의 농축정도는 $30^{\circ}Bx$ 이하로 진공농축하여 음용시 이취나 이미로 작용하는 너무 강한 톡쏘는 맛과 향을 어느 정도 제거시켜 적당한 맛과 향을 유지하게 하고 유효성분을 최대한 보존시키는 것이 좋을 것으로 판단된다.

• 한국식품영양과학회지
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• 제29권1호
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• pp.68-75
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• 2000

Optimum processing conditions for vinegar fermentation using fig, pear and persimmon were determined. Alcohol contents in the fermentatio broth of crushed fruits of fig, pear and persimmon were 7.5%, 5.1% and 6.8%, respectively. Alcohol contents increased up to 14.3~15.1% by adding 24% of sugar to the fruit juices. The total acidity of 7.04%, 3.30% and 3.66% were obtained for fig, pear and persimmon, respectively, through acetic acid fermentation of fruit juices containing 8% ethanol. Acetic acid yield increased by shaking during fermentation for pear and persimmon broth. Acetic acid yield increased 1.80~1.92 times by adding 0.5% of yeast extract to the fermentation broth of pear and persimmon. After fermentation, each fruit vinegar was clarified up to 93.1~97.4 of light transmittance by using 0.6% of kaki shibu for 4 days at 1$0^{\circ}C$. After aging for 60 days at 1$0^{\circ}C$, the acidity of fruit vinegar decreased slightly. Tannin content of persimmon vineger was remarkably higher than the other, while light absorbance of pear vinegar was higher than the other vinegars. Acetic acid was identified as the main volatile organic acid in the fruit vinegars, while propionic, isobutyric and isovaleric acids were identified as the minors. The content of non-volatile organic acids in the pear vinegar was higher than that in the persimmon vinegar. Sensory evaluation results indicate that the fig vinegar was preferred to the pear vinegar in the aspects of color, flavor and overall acceptability, but the fig vinegar had a strong background taste. Sensory scores of the persimmon vinegar increased significantly by pasteurization, but those of the fig and pear vinegars did not by pasteurization.