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사과식초 제조를 위한 사과주스의 초산발효 최적화

Optimization of the Acetic Acid Fermentation Condition of Apple Juice

  • 강복희 (호서대학교 식품기능안전연구센터 및 기초과학연구소) ;
  • 신은정 (호서대학교 식품생물공학과) ;
  • 이상한 (경북대학교 식품공학과) ;
  • 이동선 (제주대학교 생명공학부) ;
  • 허상선 (중부대학교 식품생명과학과) ;
  • 신기선 (한국생명공학연구원 생물자원센터) ;
  • 김성호 (대구대학교 식품공학과) ;
  • 손석민 (호서대학교 식품기능안전연구센터 및 기초과학연구소) ;
  • 이진만 (호서대학교 식품기능안전연구센터 및 기초과학연구소)
  • Kang, Bok-Hee (Center for Food Function and Safety and Basic Science Institute, Hoseo University) ;
  • Shin, Eun-Jeong (Department of Food & Biotechnology, Hoseo University) ;
  • Lee, Sang-Han (Department of Food Science & Technology, Kyungpook National University) ;
  • Lee, Dong-Sun (Faculty of Biotechnology, College of Applied Life Sciences, Cheju National University) ;
  • Hur, Sang-Sun (Department of Food Science & Biotechnology, Joongbu University) ;
  • Shin, Kee-Sun (Biological Resource Center, Korea Research Institute of Biosicence and Biotechnology) ;
  • Kim, Seong-Ho (Department of Food Science & Engineering, Daegu University) ;
  • Son, Seok-Min (Center for Food Function and Safety and Basic Science Institute, Hoseo University) ;
  • Lee, Jin-Man (Center for Food Function and Safety and Basic Science Institute, Hoseo University)
  • 투고 : 2011.06.24
  • 심사 : 2011.11.18
  • 발행 : 2011.12.30

초록

초산발효조건에 따른 사과주스의 발효특성을 알아보기 위하여 flask scale에서 초기 알코올 농도, 당농도, 초산농도 및 종초접종량 조건에 따른 초산발효를 실시하였다. 초기 알코올농도 3, 5, 7, 9%를 달리하여 사과주스의 초산발효를 12일간 실시한 결과 알코올 함량 5% 일때 발효 10일 째 산도가 최대치 5.88%로 측정되었으며, 알코올 함량이 9%일 경우 초산발효가 정상적으로 진행되지 않았다. 초기 당 농도 1, 5, 10, 14 $^{\circ}Brix$로 달리하여 초산발효를 실시한 결과 1 $^{\circ}Brix$의 경우 산도가 다른 조건에 비해 서서히 증가하여 발효 12일차에 산도 4.48%로 측정되었으며, 5, 10 $^{\circ}Brix$가 상대적으로 빠른 시간 내에 산도 4% 이상 생성됨을 알수 있었다. 초기 산도를 0.3, 0.5, 1, 1.5 및 2%로 달리하여 초산발효를 실시한 결과 초기 산도가 1% 이상일 때는 발효가 원활히 진행되는 것으로 나타났다. 종초 접종량은 10%, 15% 이상일 때 초산발효가 정상적으로 진행되어 발효 8일차에 산도가 각각 5.60, 6.05%에 도달하였다. 따라서, 사과주스를 이용한 초산발효시에는 알코올농도 5%, 초기 당농도 5 $^{\circ}Brix$ 이상, 초기 산도 1.0% 이상 및 종초 접종량 10% 이상이 적절할 것으로 생각된다. 산업적 규모의 초산발효 전단계로서 Mini-jar fermentor를 이용하여 초산발효를 실시한 결과 14 $^{\circ}Brix$ 사과농축액 2L에 알코올 7%와 $30^{\circ}C$, 300 rpm에서 활성화 된 종초 10%(총산함량: 4.03%)를 접종하여 초기산도를 약 1.0%로 조정한 후 $30^{\circ}C$, 300 rpm, 1.0 vvm으로 통기하여 초산발효를 실시한 후 시간대별로 분취하여 분석한 결과 Flask scale에서 보다 시간이 많이 단축되어 48 hr 발효하였을 때 산도 5% 이상의 식초를 생산할 수 있었다.

과제정보

연구 과제 주관 기관 : 농림수산식품부

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