Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Manufacture of the Red Ginseng Vinegar Fermented with Red Ginseng Concentrate and Rice Wine, and its Quality Evaluation

홍삼 농축액과 쌀막걸리의 동시 발효를 통한 홍삼 식초의 제조 및 품질평가

  • Kim, Dong-Kuk (Department of Food Science and Technology, Institute of Life Science & Resource, Kyung Hee University) ;
  • Baik, Moo-Yeul (Department of Food Science and Technology, Institute of Life Science & Resource, Kyung Hee University) ;
  • Kim, Hae-Kyung (Department of Food Science and Biotechnology Engineering, Han Seo University) ;
  • Hahm, Young-Tae (Department of Biotechnology, Chung Ang University) ;
  • Kim, Byung-Yong (Department of Food Science and Technology, Institute of Life Science & Resource, Kyung Hee University)
  • 김동국 (경희대학교 식품공학과 및 생명자원과학연구소) ;
  • 백무열 (경희대학교 식품공학과 및 생명자원과학연구소) ;
  • 김혜경 (한서대학교 식품 생물공학과) ;
  • 함영태 (중앙대학교 생명공학과) ;
  • 김병용 (경희대학교 식품공학과 및 생명자원과학연구소)
  • Received : 2011.12.06
  • Accepted : 2012.02.13
  • Published : 2012.04.30
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Abstract

The objectives of this study were to manufacture the red ginseng vinegar based on rice wine and red ginseng concentrate (RGC) using $Acetobacter$ $aceti$ and to evaluate its quality with remaining crude saponin contents and sensory score. The maximum prosapogenin (ginsenoside-Rh1, Rh2, Rg2, and Rg3) content in RGC regarding ginseng was obtained from such processes as steaming, drying, and extraction. When RGC was added into a rice wine in the range of 0-1% before acetic fermentation, pH decreased slowly during 20 days depending on RGC contents, but total acidity was not dependent on RGC contents. Compared to the crude saponin content (71.75 mg/g) of ginseng vinegar added RGC after acetic fermentation, the fermentation with RGC produced a lower crude saponin content (16.95 mg/g) in red ginseng vinegar. Sensory scores such as odor, taste, and overall preference, however, vinegar fermented with RGC were higher than those of vinegar added RGC after acetic fermentation.

홍삼 특유의 prosapogenin 성분을 극대화 시키기 위해 홍삼의 증숙, 건조 및 추출 공정을 최적화하여 식초에 첨가할 홍삼 농축액을 제조하였다. 농축액을 0-1%의 범위로 첨가한 홍삼 발효 쌀 식초의 경우 정치 배양 20일차에 초산발효가 종료 되었으며 홍삼 농축액의 함유량이 높을수록 pH 감소속도가 늦고 감소량 또한 control에 비해 적음을 확인 할 수 있었다. 산도의 경우 농축액 농도 별 초산 생성 속도에는 차이는 있으나 농축액 함유량이 산도 변화 량에 큰 영향을 미치지 않았다. 1%의 홍삼 농축액을 후 첨가한 식초의 경우 71.75 mg/g의 조사포닌 함량을 가진 반면에 0-1% 범위의 농축액을 주모에 첨가하여 초산 발효를 동시에 진행한 경우 발효 진행 중 상당한 조사포닌 손실이 있음을 확인하였다. 이 두 식초를 가지고 관능검사를 진행한 결과 향기, 맛 및 전체적인 평가에서 농축액과 초산발효를 동시에 진행시킨 홍삼발효식초가 더 좋은 선호도를 나타내었다.

Keywords

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