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Quality Characteristics of Brown Rice Vinegar by Ferment Ratio

발효제 비율에 따른 현미식초의 품질특성

  • Baek, Chang-Ho (Fermentation & Food Processing Division, Department of Agro-food Resources, NAAS, RDA) ;
  • Choi, Ji-Ho (Fermentation & Food Processing Division, Department of Agro-food Resources, NAAS, RDA) ;
  • Choi, Han-Seok (Fermentation & Food Processing Division, Department of Agro-food Resources, NAAS, RDA) ;
  • Jeong, Seok-Tae (Fermentation & Food Processing Division, Department of Agro-food Resources, NAAS, RDA) ;
  • Lee, Su-Won (Department of Food Science and Technology, Kyungpook National University) ;
  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University) ;
  • Woo, Seung-Mi (Department of Food Science and Technology, Keimyung University) ;
  • Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University) ;
  • Yeo, Soo-Hwan (Fermentation & Food Processing Division, Department of Agro-food Resources, NAAS, RDA)
  • 백창호 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과) ;
  • 최지호 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과) ;
  • 최한석 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과) ;
  • 정석태 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과) ;
  • 이수원 (경북대학교 식품공학과) ;
  • 권중호 (경북대학교 식품공학과) ;
  • 우승미 (계명대학교 식품가공학과) ;
  • 정용진 (계명대학교 식품가공학과) ;
  • 여수환 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과)
  • Received : 2011.06.09
  • Accepted : 2011.12.09
  • Published : 2011.12.30

Abstract

Brown rice vinegar was made from brown rice mash with different brewing starter addition rates in static culture, and its quality characteristics were investigated. As a result, the amounts of alcohol produced in the fermentation process were shown to be 9.1, 8.8, 8.6 and 8.5% in the Nuruk 75 : crude enzyme 25 (B), Nuruk 50 : crude enzyme 50 (C), Nuruk 25 : crude enzyme 75 (D) and Nuruk 0 : crude enzyme 100 (E), respectively. The higher the percentage of crude enzyme added was, the lower the alcohol content that was produced. Nuruk 100 : crude enzyme 0 (A) was appeared to contain the lowest alcohol content (7.7%). In addition, the titratable acidity in all the groups was about 0.7%. The final titratable acidity (BV) of brown rice vinegar made with static culture was the highest (approximately 5.2%). The initial pH appeared to be between 3.6~4.0 and steadily decreased as the fermentation progressed, and the pH was almost unchanged after 15 day fermentation. The examination of the changes in the organic acids showed that the acetic acid content was similar in all the groups, and that the single starter added (AV, EV) group had much more other organic acids than the mixed starters added (BV, CV, DV) group. From these results, the mixed starters (Nuruk and crude enzyme) added group appeared to be superior to the single starter added in terms of alcohol production ability and vinegar quality. As the future aging process, however, is expected to change the flavor components and sensory characteristics, studies on various quality factors of vinegar are needed.

Acknowledgement

Supported by : 농촌진흥청, 국립농업과학원

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Cited by

  1. Quality Comparison of Static-culture and Commercial Brown Rice Vinegars vol.19, pp.2, 2012, https://doi.org/10.11002/kjfp.2012.19.2.301
  2. Exploring nuruk aroma; Identification of volatile compounds in commercial fermentation starters vol.25, pp.2, 2016, https://doi.org/10.1007/s10068-016-0054-2