• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.731-739
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• 2006

The text of 'Jeungbosallimgyeongjae' was reviewed to study the manufacture of vinegar and to investigate the changes made to the manufacturing process over time, other works such as 'Eumsigdimibang(1670s)', 'Sallimgyeongjae(1715)', 'Gyuhapchongseo(1815)', 'Juchan(1800년대경)' and 'Chosun-mussangsinsikyorijaebeop(1930)', 'Chosun-eumsikmandeneubeop(1946)' were compared. In both 'Eumsigdimibang', and 'Sallimgyeongjae' there are only three statements on vinegar manufacturing theory. For 'Sallimgyeongjae' these statesments are recorded specifically in the 'Chison' section. This book contains the following topics: the proper number of days for vinegar fermentation vinegar storage theory, how to maintain the vinegar in the pot, and nine vinegar manufacturing theories. 'Gyuhapchongseo' discusses the proper or improper number of days to ferment vinegar, and offers four general theories on vinegar manufacture. 'Ju-Chan' is a book of recipes from the latter era of the Chosun Dynasty. There are three statesments on 'yangchobang' recorded in this book. 'Chosun-mussangsinsikyorijaebeop' contains a general summary on vinegar that includes the theory of vinegar production, the right number of days for fermenting vinegar, clues for maintaining the vinegar in the pot, the method for making vinegar from spoiled alcohol, and finally, how to keep vinegar from molding The book also includes 11 statesments on the theory of vinegar manufacture. In 'Chosun-eumsikmandeneubeop', there are two statesments on vinegar manufacturing theory recorded. To study the use of vinegar in cooking as well as the change in manufacturing theories over time, we selected 'Eumsigdimibang', 'Sallimgyeongjae', 'Gyuhapchongseo', 'Chosun-mussangsinsikyorijaebeop' for a comparative analysis with the book 'Jeungbosallimgyeongje'. From this comparison of the texts we were able to learn the scientific nature of traditional foods. In addition, current vinegar manufacturing practices are changing the originally enjoyed flavors ghat are found with traditional vinegars. By the investigation of historic recipe book 'Ju-Chan,' and given the regular use of vinegar on cooking, we have found the means to reproduce the relished tastes of the past.

• The Korean Journal of Food And Nutrition
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• v.12 no.5
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• pp.518-522
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• 1999

The garlic vinegar brewed with 5% ethanol solution added 10% crushed garlic was fermented by Acetobactor aceti 3281 at 3$0^{\circ}C$ for 26days. Pumpkin wine vinegar was made from acetic acid fermentation of pumpkin wine at 35$^{\circ}C$ for 26 days. Pumpkin wine vinegar was made from acetic acid fermentation of pumpkin wine at 35$^{\circ}C$ for 26days. The garlic vineger and pumkin wine vinegar contained 0.04mg/ml and 1.53mg/ml of total sugar 0.122/mg/ml and 0.406mg/ml of reducing sugar and 0.06 and 0.02% of ethanol. Specific gravity of garlic vinegar and pumkin wine vinegar was 8.53 and 8.48CFU/ml respectively. pH of garlic vinegar an pumkin vinegar was 3.06 and 3.20 respectively. Acidity of garlic vinegar and pumkin wine vinegar was 4.98 and 5.02 respectively. Sensory evaluation garlic of vinegar and pumkin wine vinegar was 2.7 and 3.9 respectively.

• Korean journal of food and cookery science
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• v.33 no.3
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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.

• 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 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.

• Food Science and Industry
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• v.55 no.1
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• pp.74-94
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• 2022

With the discovery of metabolic mechanisms of alcohol fermentation and acetic acid fermentation in the 1800s and 1900s, the history of traditional vinegar became a turning point for changing to the history of science and technology. Since then, innovation in vinegar production has occurred, and the era of full-scale mass industrialization has opened. The most modern method, submerged fermentation, has improved the vinegar production process to produce much higher quality vinegar and provide vinegar with high productivity and quality uniformity. Innovative research for vinegar production is underway as various approaches have been developed to increase fermentation efficiency, reduce costs, and shorten fermentation time due to the trend of combining existing technologies and advanced technologies. Now that the development of the vinegar industry is currently focused on vinegar engineering, multidisciplinary approaches in various fields such as microbiology, chemistry, food technology, process engineering, and molecular biology are needed.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.6
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• pp.1041-1048
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• 2015

This study was performed to produce quality vinegar using different types of nuruk, which is the most effective in making traditional brown rice vinegar. The vinegar was produced with 20% vinegar starter, and pears were added to reduce the nuruk aroma. Three different types of Nuruk that were prepared were rice, wheat, and a rice+wheat (1:1) combination. The total acidities of brown rice pear vinegar made from rice-nuruk, wheat-nunuk, and rice+wheat-nuruk were 8.1%, 7.5%, and 6.4%, respectively. Free sugars, including glucose, galactose, and fructose, were highly detected from all three vinegar samples. Acetic acid and lactic acid were the major organic acids in all three vinegar samples. For free amino acids, alanine, glutamic acid, and arginine were mainly detected in all three vinegar samples. Total phenolic compounds were higher in brown rice pear vinegar made of rice-nuruk than in that made of wheat-nuruk, whereas total flavonoids showed the opposite pattern. DPPH-radical scavenging activity was higher in brown rice pear vinegar made of wheat-nuruk than in that made of rice-nuruk.

• Biomolecules & Therapeutics
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• v.13 no.1
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• pp.41-47
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• 2005

The study was conducted to determine whether oak wood vinegar extract influences blood alcohol concentration and hangover syndrome in healthy volunteers. 2% wood vinegar extract was effective to inhibit increase of blood alcohol concentration after alcohol intake and showed significantly different (P<0.1) compared to placebo. By result of questionnaire of volunteers, wood vinegar extract showed effects improving hangover syndrome. In comparative study about blood alcohol concentration and hangover syndrome of wood vinegar extract and other extract that hangover improvement effect was reported, average maximum blood alcohol concentration was lowered in those taking wood vinegar extract than those taking other extract. At drinking completion 210minutes (T210), blood alcohol concentration of those taking wood vinegar extract was the lowest by 0.063% compared with other extract but was not significantly different between in those taking wood vinegar extract and in those taking other extract. However, wood vinegar extract's experimental group was the highest by 0.462 in decrement rate of blood alcohol concentration and, when did P<0.1 by significance level, indicated difference that mean statistically compared to placebo group uniquely. At those taking wood vinegar extract, the improvement rate and the aggravation rate of hangover syndrome was each 87%, 2%. Thus it was concluded that wood vinegar extract showed excellent alcohol oxidation and was effective in hangover improvement.

• Food Science and Preservation
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• v.31 no.2
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• pp.235-244
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• 2024

A nonthermally sterilized raw apple vinegar was manufactured using an ultra-fine filtration process (0.2 ㎛ membrane filter) and its quality was comparable to commercially available vinegar products. First, using apple concentrate as a raw material, it was possible to produce non-thermal sterilized Using a two-stage fermentation process of alcohol and acetic acid fermentations, a non-thermally sterilized raw apple vinegar with pH 2.94 and an acidity of 6.20% was produced from an apple concentrate. The fermentation process increased the browning index significantly. However, the fundamental quality parameters of the non-thermal sterilized raw apple vinegar (A) with sterilized apple vinegar (B) did not differ significantly. The pH (2.92-2.95) of apple vinegar (A and B) was higher than that (pH 2.65-2.70) of commercial vinegar (C and D), and the total acidity, which is in the range of 6.20-6.21% and 6.53-6.90%, respectively, was higher in samples C and D than in samples A and B. However, four kinds of organic acids were detected in non-thermal sterilized raw apple vinegar (A), and its total organic acid content (6,245.00 mg%) was significantly higher than that of other samples (B, C, D) (p<0.05). In particular, malic acid content, as a main organic acid in apples, was very high in sample (A) (244.83 mg%) and sample (B) (210.21 mg%), compared to commercial products C (125.78 mg%) and D (86.90 mg%). The total polyphenol content and antioxidant activity of fermented apple vinegar (A, B) were more than twice as high as those of commercial products (C, D). Vinegar A had higher total polyphenol content than vinegar B. The above results suggest it is possible to manufacture and commercialize non-thermal sterilized raw apple vinegar with higher organic acid content and antioxidant properties using ultra-fine filtration.

• Biomedical Science Letters
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• v.23 no.4
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• pp.402-405
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• 2017

Vinegar has been widely produced for a variety of industrial and domestic use as well as medicinal use. For sale of the commercial vinegar with herbal extracts, we produced an experimental black vinegar through sequential fermentation of alcohol, followed by acetic acid according to the manufacturer's procedure. To investigate the effect of anti-obesity of black vinegar on biochemical values, we evaluated enzyme activities via acetyl-CoA carboxylase (ACC), which plays a critical role in the lipid metabolism. We found that increased phosphorylated adenosine monophosphate (AMP) activated protein kinase (AMPK) and ACC in L6 mouse muscle cells treated with the manufactured vinegar. Based on the results, supplementation of experimental herbal black vinegar inactivates ACC, enhancing the phosphorylation of AMPK. Thus, the lipid oxidation and inhibitory effect of fatty acid synthesis by the black vinegar expects to facilitate the anti-obesity activity.