Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Studies on the Production of Vinegar from Fig

무화과를 이용한 식초 제조에 관한 연구

  • 김동한 (목포대학교 식품영양학과)
  • Published : 1999.02.01
Download PDF
⟨ Previous Next ⟩

Abstract

Possibility of utilization of fig as a source of vinegar was tested. Alcohol fermentation was conducted by inoculation of Saccharomyces bayanus into fig juice. After 5 days of fermentation at 27oC, fig wine with alcohol content of 13.6%. Then fig vinegar was produced by cultivation of Acetobacter sp. E which was isolated from fig vinegar. Optimum concentration of alcohol, starter content and fermentation temperature for the acid production were 8~9%, 5% and 27~30oC, respectively. More acetic acid was produced by adding 0.5% of yeast extract and 0.01% of Ca pantothenate. Adjustment pH of culture broth with acetic acid and shaking cultivation method were not effective in higher yield of acid production. Addition of sulfite up to 50 ppm did not inhibit for acetic acid fermentation. Addition of 1% bentonite or 1% kakishibu was more effective for the clarification of fig vinegar than any other clarifying agents tested. During aging and racking, acidity, absorbance and tannin content of fig vinegar decreased, while redness and yellowness increased. Aged and racked fig vinegar showed higher sensory score than non aged one in the aspects of color and overall acceptability.

Keywords

References

  1. J. Korean Agric. Chem. Soc. v.35 Chemical components in the two cultivars of Korean figs(Ficus carical L.) kim, S. S.;Lee, C. H.;Oh, S. L.;Chung, D. H.
  2. Korean J. Food Sci. Technol. v.13 Chemical components of Korean figs and its storage stability Kim, K. H.
  3. J. Biol. Chem. v.239 Ficus enzymes. Seperation of the proteolytic enzymes of Ficus carica and Ficus glabrata lactices Valdemiro, C. S.;Shashikant, M. G.;Donald, E. K.;John, R. W.
  4. J. Korean Agric. Chem. Soc. v.30 Studies en the digestion of beef by ficin treatment Kim, J. S.;Kim, J. P.
  5. J. Korean Soc. Food. Nutr. v.23 A study on the manufacturing of fig conserves for beef tenderizing Park, B. H.;Park, W. K.
  6. 日本釀造協力會志 v.85 酢の機能性について 柳田藤治
  7. 충남대학교 농업기술연구보고 v.7 Acetobacter sp.와 그 변이주를 이용한 식초산 발효에 관한 연구 김찬조;박윤중;이석건;오만진
  8. 日本醱酵協會志 v.23 酢酸균の生化學的 硏究(Ⅰ)酢酸の過酸化 を起てす基本的培養條件について 友枝幹夫;淸水英世;大失正弘;長俗川誠
  9. Korean Res. Rept. RDA v.32 A study on the manufacturing of vinegar from fallen apples Hwang, O. S.;Park, H. H.;Chun, H. K.;Chang, C. M.
  10. 충남대학교 농업기술연구보고 v.8 식초양조에 있어 밀감 과피즙 이용에 관한 연구 김용호;박윤중;손천배
  11. J. Appl. Microbiol. Bioeng. v.8 The manufacture of vinegar from fallen persimmons Kim, M. C.;Cho, K. T.;Shim, K. H.
  12. 상주농잠전문대 논문집 v.20 감식초 생산에 관한 연구 차원섭;박준희;김진구
  13. Korean Food and Biotechnol. v.4 Realeationship between the combination level of tannin and protein and the turbidity of Persimmon Vinegar Alcasabas, M. D. D.;Chung, K. S.;Ahn, B. H.;Choi, S. Y.
  14. J. Korean Soc. Food. Nutr. v.21 A study on cultural conditions for acetic acid production employing pear juice Oh, Y. J.
  15. Korean Res. Rept. RDA, 34 v.34 Studies on the production of spirit vinegar from Maesil(Prunus mume) Jung, G. T.;Lee, G. J.;Na, J. S.;Ryu, J.;Park, K. H.;Choi, B. J.
  16. J. Korean Soc. Food. Nutr. v.25 Studies on the acetic acid fermentation using Maesil juice Kim, Y. D.;Kang, S. H.;Kang, S. K.
  17. Korean J. Food Sci. Technol. v.17 Studies on the production of vinegar from barley Kim, H. J.;Park, S. H.;Park, C. H.
  18. 농림부 농림수산 특정 연구 사업 연구보고서 봉밀과실 발효주의 개발 정순택;김동한;임종한;김선재
  19. 식품공학실험(제1권) v.1 연세대학교 공학부 식품공학과(편)
  20. Korean J. Food Sci. Technol. v.29 Comparative analysis of commercial vinegars in physicochemical properties, minor components and organoleptic tastes Moon, S. Y.;Chung, H. C.;Yoon, H. N.
  21. SAS를 이용한 통계자료 분석 송문섭;조진섭;김병권
  22. J. Korean Agric. Chem. Soc. v.27 Alcohol fermentation of Korean water melon juice Kim, S. L.;Kim, W. J.;Lee, S. Y.;Byun, S, M.
  23. J. Korean Soc. Food. Nutr. v.24 Effect of culture temperature and nutritional components on the production of ethanol using Pyrus serotina by Saccharomyces cerevisiae ATCC4124 Oh, Y. J.
  24. J. Korean Soc. Food. Nutr. v.23 Investigation of cultural characteristics of high concentration ethanol resistant Acetobacter sp. Park, K. S.;Chang, D. S.;Cho, H. R.;Park, U. Y.
  25. 전북대학교 농대논문집 v.9 새마을 소득증대를 위한 크로바꽃 식초제조에 관한 연구 양희천;김용휘;홍재식;권용주
  26. Korean J. Appl. Microbiol. Bioeng. v.9 Studies on the production of vinegar from Koryangju distillers' grain Kim, H. J.;Jo, J. S.
  27. 日本醱酵協會志 v.48 Acetobacter rancensによる醋酸醱酵促進因子に關 する硏究 土方康世;高野光男;照井堯造