Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality characteristics of farm-made brown rice vinegar via traditional static fermentation

전통정치배양에 의한 농가형 현미식초의 품질특성

  • Baek, Chang Ho (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA) ;
  • Jeong, Da-Hee (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA) ;
  • Baek, Seong Yeol (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA) ;
  • Choi, Ji-Ho (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA) ;
  • Park, Hye-Young (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA) ;
  • Choi, Han Seok (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA) ;
  • Jeong, Seok-Tae (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA) ;
  • Kim, Jae Hyun (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA) ;
  • Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University) ;
  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University) ;
  • Yeo, Soo-Hwan (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA)
  • 백창호 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 정다희 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 백성열 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 최지호 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 박혜영 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 최한석 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 정석태 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김재현 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 정용진 (계명대학교 식품가공학과) ;
  • 권중호 (경북대학교 식품공학과) ;
  • 여수환 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2012.10.15
  • Accepted : 2013.06.30
  • Published : 2013.08.30
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Abstract

We investigated the quality characteristics of brewing brown rice vinegar through a traditional static fermentation process. Accordingly, we decided to compare the physicochemical characteristics of brewing vinegar at different temperatures and filtration methods. In four to five weeks' time, the acetic acid fermentation exhibited the highest titratable acidity and then it eventually decreased. The titratable acidity was affected by the filtration method. It was revealed that the titratable acidity was higher in the forced filtration than the traditional filtration method. Various organic acids were detected in order to initialize the fermentation stage and as the fermentation progressed, only the acetic acid could be detected. The total free amino acid content was higher at a temperature of $30^{\circ}C$ than at $20^{\circ}C$. Moreover, the free amino acid content was dependent on the acetate content during the acetic fermentation process. The main bioactive substance of the ${\gamma}$-aminobutyric acid content was more than twice at a fermentation temperature of $30^{\circ}C$ compared to the fermentation temperature of $20^{\circ}C$. Furthermore, the total amino acid and essential amino acid content at a temperature of $30^{\circ}C$ was excellent. The quality of the brown rice vinegar via forced filtration method at a temperature of $30^{\circ}C$ was the most excellent. Based on these results, the fermentation temperature and the use of nuruks (fermenting agent) affected the quality of the brown rice vinegar, and an appropriate method to consider its purpose is required.

본 연구에서는 전통 항아리를 이용하여 발효온도 및 여과 방법을 달리한 현미식초를 제조하여 이들의 품질특성을 조사하였다. 초산발효에 사용하는 발효제와 온도에 따라 적정산도는 발효 4~5주에 가장 높았으며, 강제여과가 전통여과방식보다 산도가 더 높게 나타났다. pH는 모든 구간에서 발효가 진행됨에 따라 감소하였고, 당도는 각각의 발효액 모두 초산 생성이 원활할 때는 발효초기와 비슷하게 유지되었지만, 발효액이 과산화 되었을 때는 당도가 낮아졌다. 유기산 함량은 발효온도와 여과방식에는 큰 차이는 없지만 다양한 발효제에 따라 발효 초기에 8종(oxalic, citric, malic, tartaric, succinic, lactic, acetic 및 formic acid 등)이 검출되었고, 발효가 진행되면서 acetic acid가 많이 생성되었다. 총 유리아미노산 함량은 초산 함량이 증가할수록 유지되거나 감소의 폭이 적었으며, 초산함량이 감소하는 발효 6주에 총 아미노산 함량도 급격히 감소하는 것으로 나타났다. 항아리에서 초산발효가 진행됨에 따라 초산함량이 증가할 때 유리 아미노산 함량은 감소하였다. 따라서 본 연구에서는 발효온도 및 여과방식을 달리함에 따라 유기산 및 유리 아미노산 함량의 차이가 큰 것으로 판단되며, 초산 발효액의 경우, 향후 숙성과정에서 유기산 및 유리 아미노산의 변화가 있을 것으로 예상되므로 장기 숙성에 따른 초산 발효액의 품질변화에 대한 연구가 요구된다.

Keywords

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