한국융합학회논문지 (Journal of the Korea Convergence Society)

  • 제13권3호
  • /
  • Pages.345-352
  • /
  • 2022
  • /
  • 2233-4890(pISSN)
  • /
  • 2713-6353(eISSN)
한국융합학회 (Korea Convergence Society)
권호 표지
DOI QR코드

DOI QR Code

복숭아 전통발효식초 원료로서의 복숭아즙 유용성 연구

A study on the Usefulness of Peach-juice as a Raw Material for Traditional Fermented Peach Vinegar

  • 성지연 (극동대학교 임상병리학과, 미생물자원연구소) ;
  • 김지윤 (극동대학교 임상병리학과) ;
  • 황소윤 (극동대학교 임상병리학과) ;
  • 이경현 (극동대학교 임상병리학과) ;
  • 김민정 (극동대학교 임상병리학과)
  • Sung, Ji-Youn (Dept. of Biomedical Laboratory Science, Microbiological Resource Research Institute, Far East University) ;
  • Kim, Ji-Yoon (Dept. of Biomedical Laboratory Science, Far East University) ;
  • Hwang, So-Yun (Dept. of Biomedical Laboratory Science, Far East University) ;
  • Lee, Kyung-Hyun (Dept. of Biomedical Laboratory Science, Far East University) ;
  • Kim, Min-Jeong (Dept. of Biomedical Laboratory Science, Far East University)
  • 투고 : 2022.02.23
  • 심사 : 2022.03.20
  • 발행 : 2022.03.28
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

복숭아의 부가가치를 높이고 과잉 생산된 복숭아를 활용하기 위해서는 다양한 형태로 복숭아 원료를 개발할 필요가 있다. 본 연구에서는 4종류 즙(생과원액, 냉장생즙, 중탕즙, 냉동퓨레)으로 제조한 4종류 전통발효식초의 특성을 비교·분석하여 식초 원료로서 즙의 활용가치를 알아보았다. 본 연구에서 제조한 4종류 발효식초의 당도(6.20~6.50°Brix), 총산도(5.25~5.61%), 산도pH(3.42~3.74) 및 초산 함량(48.81~54.29 mg/mL)은 기존 전통발효식초들과 유사하였다. 그러나 총페놀 및 플라보노이드 함량은 냉장생즙 및 중탕즙으로 제조한 식초가 월등히 높은 것으로 나타났다. 따라서 복숭아 전통발효식초를 제조하기 위한 원료로 중탕즙 및 냉장생즙이 매우 적합하며, 특히 페놀 및 플라보노이드 함량이 높은 중탕즙은 고부가가치 기능성 식품 소재로도 활용 가능함을 확인하였다. 본 연구결과는 고부가가치 복숭아 원료를 개발하는데 중요한 지침이 될 것으로 사료된다.

To increase the added value of peaches and utilize overproduced peaches, it is necessary to develop peach raw materials in various forms. In this study, usefulness of juice as raw material for vinegar was investigated by comparing and analyzing the characteristics of the traditional fermented vinegar prepared with 4 types of juice (fresh, refrigerated, boiled and frozen puree). Sugar content (6.20~6.50°Brix), total acidity (5.25~5.61%), pH (3.42~3.74), and acetic acid content (48.81~54.29 mg/mL) of the vinegar were all similar to existing traditional fermented vinegar. However, contents of total phenol and flavonoid were higher in vinegar prepared from refrigerated and boiled juice. Therefore, it was confirmed that boiled and refrigerated juice are very suitable as raw materials for traditional fermented peach vinegar, in particular, it was confirmed that boiled juice with a high content of total phenol and flavonoid can be used as a high value-added functional material. These results are considered to be important guidelines for developing high value-added raw materials for peaches.

키워드

과제정보

This results was supported by "Regional Innovation Strategy (RIS)" through the National Research Foundation of Korea(NRF) funded by the Ministry of Education(MOE)(No.2021RIS054301).

참고문헌

  1. S. D. Kim, J. S. Lee & M. K. Kim. (1994). Fermentation of Acidic Beverage with Dropped Peach. Journal of the East Asian Society of Dietary Life, 4(3), 135-146.
  2. D. S. Lee, S. K. Wo & C. B. Yang. (1972). Studies on the Chemicalcomposition of Major Fruits in Korea-on Non-volatileorganic Acid and Sugar Contents of Apricot (maesil), Peach, Grape, Apple and Pear and Its Seasonal Variation. Korean Journal of Food Science and Technology, 4, 134-139.
  3. H. B. Lee, C. B. Yang & T. J. Yu. (1972). Studies on the Chemical Composition of some Fruit Vegetables and Fruits in Korea(I): on the free Amino Acid and Sugar Contents in Tomato, Watermelon, Muskmelon, Peach and Plum. Korean Journal of Food Science and Technology, 4, 36-43.
  4. M. I. Gil, F. A. Tomas-Barberan, B. Hess-Pierce & A. A. Kader. (2002). Antioxidant Capacities, Phenolic Compounds, Carotenoids, and Vitamin C Contents of Nectarine, Peach, and Plum Cultivars from California. Journal of Agricultural Food Chemistry, 50, 4976-4949. DOI : 10.1021/jf020136b
  5. J. H. Chung, C. K. Mok, S. B. Lim & Y. S. Park. (2003). Changes of Physiochemical Properties during Fermentation of Peach Wine and Quality Improvement by Ultrafiltration. Journal of the Korean Society of Food Science and Nutrition, 32, 506-512. DOI : 10.3746/jkfn.2003.32.4.506
  6. W. S. Kim, J. H. Jeong, S. Ryu, S. K. Lee, J. H. Han & J. G. Cho. (2021). Structural Change in Peach Production and Dynamic Relationship between Its Production and Area using Time Series Analysis. Horticultural Science and Technology, 39(2), 263-275. DOI : 10.7235/HORT.20210024
  7. A. Rasori, B. Ruperti, C. Bonghi, P. Tonutti & A. Ramina. (2002). Characterization of Two Putative Ethylene Receptor Genes Expressed During Peach Fruit Development and Abscission. Journal of Experimental Botany, 53(379), 2333-2339. DOI : 10.1093/jxb/erf097
  8. S. D. Kim & J. W. Cho. (1999). Processing of Peach and it's Future Prospect. Research Bulletin Catholic University of Taegu Hyosung, 7, 39-48.
  9. S. Bhat, R. Akhtar & T. Amin. (2014). An Overview on the Biological Production of Vinegar. International Journal of Fermented Foods, 3, 139-155. DOI : 10.5958/2321-712X.2014.01315.5
  10. E. H. Park, C. Y. Choi, H. J. Kwon & M. D. Kim. (2016). Literature Review on Type and Manufacturing Methods of Korean Traditional Vinegar. Food Science and Industry, 49, 94-99. DOI : 10.23093/FSI.2016.49.4.94
  11. K. M. Jung, Y. Lee, J. W. Kim, J. Seol, Y. H. Jung & S. R. Kim. (2018). Low-Temperature Alcoholic Fermentation for the Production of High Quality Vinegar using Peach. Korean Society for Biotechnology and Bioengineering Journal, 33(2), 95-103. DOI : 10.7841/ksbbj.2018.33.2.95
  12. S. Jeon, H. Park, S. Kim, S. Yeo & H. Gwon. (2021). Production of High-acidity Peach Vinegar by Improving the Manufacturing Process of "Dochobang". Korean Journal of Food Preservation, 28(1), 117-128. DOI : 10.11002/kjfp.2021.28.1.117
  13. National Tax Service Technical Service Institute. (2014). Manufacturing Guideline of Takju and Yakju, Seoul : National Tax Service Technical Service Institute Publishing.
  14. H. Oh, S. Jang, H. Jun, D. Jeong, Y. Kim & G. Song. (2017). Production of Concentrated Blueberry Vinegar using Blueberry Juice and its Antioxidant and Antimicrobial Activities. Journal of the Korean Society of Food Science and Nutrition, 46(6), 695-702. DOI : 10.3746/jkfn.2017.46.6.695
  15. O. Folin & W. Denis. (1912). On Phosphotungstic - Phosphomolybdic Compounds as Color Reagents. Journal of Biological Chemistry, 12, 239-243. DOI : 10.1016/S0021-9258(18)88697-5.
  16. W. B. Davis. (1947). Determination of Flavanones in Citrus Fruits. Analytical Chemistry, 19, 476-478. DOI : 10.1021/ac60007a016.
  17. G. D. Lee. (2015). Optimization of Peach Wine Fermentation by Response Surface Methodology. Journal of the Korean Society of Food Science and Nutrition, 44(4), 586-591. DOI : 10.3746/jkfn.2015.44.4.586
  18. H. S. Na, G. C. Choi, S. I. Yang, J. H. Lee, J. Y. Cho, S. J. Ma & J. Y. Kim. (2013). Comparison of Characteristics in Commercial Fermented Vinegars Made with Different Ingredients. Korean Journal of Food Preservation, 20, 482-487. DOI : 10.11002/kjfp.2013.20.4.482
  19. K. I. Jung, H. N. Jung, N. Y. Ha & Y. J. Choi. (2018). Physiochemical Properties, and Antioxidative and Alcohol-metabolizing Enzyme Activities of Nectarine Vinegar. Journal of Life Science, 28(10), 1193-1200. DOI : 10.5352/JLS.2018.28.10.1193
  20. S. D. Kim, J. S. Lee & M. K. Kim. (1994). Fermentation of Acidic Beverage with Dropped Peach. Journal of the East Asian Society of Dietary Life, 4, 135-146.
  21. S. M. Hong, M. J. Kang, J. H. Lee, J. H. Jeong, S. H. Kwon & K. I. Seo. (2012). Production of Vinegar using Rubus coreanus and Its Antioxidant Activities. Korean Journal of Food Preservation, 19(4), 594-603. DOI : 10.11002/kjfp.2012.19.4.594