The quality Comparison of Uncleaned Rice Vinegar by Two Stages Fermentation with Commercial Uncleaned Rice Vinegar

2단계 발효에 의한 현미식초와 시판현미식초의 품질 비교

  • 정용진 (경북과학대학 전통발효식품과) ;
  • 서지형 (경북과학대학 전통발효식품과) ;
  • 정소형 (경북과학대학 전통발효식품과) ;
  • 신승렬 (경산대학교 생명자원공학부) ;
  • 김광수 (영남대학교 식품영양학과)
  • Published : 1998.12.01

Abstract

A vinegar was prepared from uncleaned rice by two step fermentation, alcohol fermentation followed by acetic acid fermentation. The contents of alcohol reached to 10.8% during the alcohol fermentation of uncleaned rice with nuruk, and acidity reached to 5.78% during the acetic acid fermentation. Acidity and pH of vinegar of two step fermentation were higher than those of commercial vinegars. 'L' value(Light) of the vinegar was lower, 'a' and 'b' value were higher than those of commercial vinegars. The contents of acetic acid, malic acid, citirc acid and tartaric acid were hish in organic acid of vinegars. The content of each ofganic acid in vinegars was remarkably different. The content of free amino acids was 2199.7${\mu}\ell$/ml in the vinegar produced by two step fermentation which is higher than that of others.