Quality Evaluation of Vinegar Manufactured using Rice and $Rosa$ $rugosa$ Thunb

쌀과 해당화를 이용한 식초제조 및 품질평가

  • Lee, Jae-Cheol (Department of Food and Nutrition, Kangwon National University) ;
  • Han, Woo-Cheul (Department of Food and Nutrition, Kangwon National University) ;
  • Lee, Je-Hyuk (Plant Resources Research Institute, Duksung Women's University) ;
  • Jang, Ki-Hyo (Department of Food and Nutrition, Kangwon National University)
  • 이재철 (강원대학교 식품영양학과) ;
  • 한우철 (강원대학교 식품영양학과) ;
  • 이제혁 (덕성여자대학교 식물자원연구소) ;
  • 장기효 (강원대학교 식품영양학과)
  • Received : 2011.10.07
  • Accepted : 2012.01.31
  • Published : 2012.04.30


In order to prepare rice vinegar, $takju$ fermentation was performed, using two different compositions; cooked rice supplemented with $Rosa$ $rugosa$ Thunb. (CR-R) and uncooked rice supplemented with $Rosa$ $rugosa$ Thunb. (UR-R). After ethanol fermentation, ethanol contents of $takju$ were adjusted to 6.0%, and then acetic acid fermentation was carried out using $Acetobacter$ $aceti$ at $30^{\circ}C$ with 200 rpm for 9 days. Supplementations of 1% acetic acid to $takju$ prior to acetic acid fermentation were a critical step in achieving a successful fermentation; final organic acid contents increased in a dose dependent manner. A higher content of organic acids, 1.6-6.9%, was found in UR-R vinegar. The level of free amino acid and GABA in UR-R vinegar was higher than that of CR-R vinegar, with glutamic acid and arginine, as the major amino acids. This finding demonstrates that heating process of rice prior to ethanol fermentation affects the quality of vinegar significantly.


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