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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Establishment of Quality Control Standardization for Pomegranate Vinegar

석류식초의 품질 관리 규격 확립

  • 여명재 (롯데중앙연구소) ;
  • 이경훤 (롯데중앙연구소) ;
  • 남기혁 (롯데중앙연구소) ;
  • 장세영 (계명대학교 식품가공학과 및 (주)계명푸덱스) ;
  • 우승미 (계명대학교 식품가공학과 및 (주)계명푸덱스) ;
  • 정용진 (계명대학교 식품가공학과 및 (주)계명푸덱스)
  • Published : 2007.11.30
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Abstract

This study investigated alcohol and acetic acid fermentation conditions for the quality control of pomegranate vinegar In the alcohol fermentation process, alcohol content was the highest at a pomegranate juice concentration of $16^{\circ}Brix$, but suitable to fruit vinegar standards at a concentration of $12^{\circ}Brix$. In the concentrated pomegranate juice alcohol fermentation free sugars, fructose and glucose were detected at the beginning of fermentation; at day 4 of fermentation only glucose was detected and decreased as time passed. Organic acids were also detected, including oxalic, lactic, acetic, and citric acid, and they did not change greatly during the alcohol fermentation process. In the acetic acid fermentation process, total acidity increased from 1.56% to 5.54%, where acetic acid increased; however, oxalic, lactic, and citric acids changed only slightly. In conclusion, pomegranate vinegar can undergo alcohol and acetic acid fermentation processes using concentrated pomegranate juice of $12^{\circ}Brix$.

본 연구에서는 석류식초의 품질관리를 위하여 알코올 및 초산발효 조건을 모니터링하였다. 알코올발효과정에서 석류과즙농도 $16^{\circ}Brix$에서 알코올 함량이 가장 높았으나 석류과즙농도 $12^{\circ}Brix$에서도 과실식초 규격에 적합하였다. 석류 알코올발효과정에서 발효초기 fructose와 glucose가 나타났고 시간이 경과됨에 따라 감소하여 발효 4일째는 glucose만 검출되었다. 유기산은 oxalic, lactic, acetic 및 citric acid가 확인되었으며 알코올발효과정에서는 크게 변화되지 않았다. 초산발효 과정에서 산도는 초기 1.56%에서 5.54%로 증가되었으며, oxalic, lactic 및 citric acid 함량은 크게 변화되지 않고 acetic acid만 증가되었다. 따라서 석류과즙과 석류식초의 citric acid 함량을 비교함으로써 식초의 석류과즙 함량 측정이 가능하였다. 이상의 결과 석류과즙 $12^{\circ}Brix$를 사용하여 알코올 및 초산발효과정으로 석류식초를 제조방법 및 품질관리 기준을 확립하였다.

Keywords

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