본문 바로가기
KERD
논문KCI 등재

고문헌 『산가요록』에 수록된 대추식초의 공정 개선과 품질 특성

Improvement in the manufacturing process and quality of jujube vinegar in the ancient literature 『Sangayorok』

김소영|전성현|여수환|권희민|박현주
한국식품저장유통학회 (The Korean Society of Food Preservation)|2021.02|Food Science and Preservation|제28권 제1호|pp. 107-116

2

조회

0

다운로드

4

인용

0

참고문헌

키워드

fermentationancient literatureAcotobacter oryzifermentansjujube vinegarSangayorok
주제분류식품과학

초록

Jujube vinegar is produced using a method described in the ancient literature titled “Sangayorok”. In this vinegar production method, alcohol and acetic acid fermentation occur at the same time. This study was conducted to reproduce the traditional jujube vinegar and improve its quality. The manufacturing proess was divided into two stages of fermentation. Jujube wine was prepared using the base liquor (Mit-sool), and jujube vinegar was prepared by seed vinegar. Moreover, the optimum conditions were determined by analyzing the quality of the fermented jujube vinegar at different temperatures (20, 30, and 35℃) and initial pH conditions (pH 3, 4, and 5). We evaluated the pH, acidity, organic acid content, and antioxidant activity of the fermented jujube vinegar, and its taste was analyzed using an electronic tongue. On the 14th day of fermentation under pH 4 and at 20℃, the pH level dropped to 3.4, and the acidity was 10.4%. The total organic acid content was 6,568 mg /100 mL, of which acetic acid content was as high as 83% (5,475 mg/100 mL). Umami and sourness of the vinegar increased as the fermentation progressed. Analysis of antioxidant activity of the vinegar fermented at pH 4 and 20℃ revealed that the ABTS radical scavenging activity of the jujube vinegar was 90.9%, and the total polyphenol content was 1,131.3 mg (GAE)/100 mL. These findings can form a basis for selecting optimal fermentation conditions and developing manufacturing technologies through modernized process improvements for commercialization of traditional jujube vinegar.

Abstract

Jujube vinegar is produced using a method described in the ancient literature titled “Sangayorok”. In this vinegar production method, alcohol and acetic acid fermentation occur at the same time. This study was conducted to reproduce the traditional jujube vinegar and improve its quality. The manufacturing proess was divided into two stages of fermentation. Jujube wine was prepared using the base liquor (Mit-sool), and jujube vinegar was prepared by seed vinegar. Moreover, the optimum conditions were determined by analyzing the quality of the fermented jujube vinegar at different temperatures (20, 30, and 35℃) and initial pH conditions (pH 3, 4, and 5). We evaluated the pH, acidity, organic acid content, and antioxidant activity of the fermented jujube vinegar, and its taste was analyzed using an electronic tongue. On the 14th day of fermentation under pH 4 and at 20℃, the pH level dropped to 3.4, and the acidity was 10.4%. The total organic acid content was 6,568 mg /100 mL, of which acetic acid content was as high as 83% (5,475 mg/100 mL). Umami and sourness of the vinegar increased as the fermentation progressed. Analysis of antioxidant activity of the vinegar fermented at pH 4 and 20℃ revealed that the ABTS radical scavenging activity of the jujube vinegar was 90.9%, and the total polyphenol content was 1,131.3 mg (GAE)/100 mL. These findings can form a basis for selecting optimal fermentation conditions and developing manufacturing technologies through modernized process improvements for commercialization of traditional jujube vinegar.

참고문헌 (42)

  1. Alonso AM, "Study of the antioxidant power of brandies and vinegars derived from Sherry wines and correlation with their content in polyphenols", Food Res Int, 37, pp.715~721 (2004)
  2. 백성열, "재래 식초에서 초산균의 분리와 발효특성 신속 비교", 한국식품저장유통학회지, 21(6), pp.903~907 (2014), 한국식품저장유통학회
  3. Blois MS, "Antioxidant determinations by the use of a stable free radical", Nature, 181, pp.1199~1200 (1958)
  4. 조현동, "고강도 운동을 실시한 흰쥐에 대한 오이식초음료의 항피로 효과", 한국식품과학회지, 49(2), pp.209~214 (2017), 한국식품과학회[DOI]
  5. Choi KS, "Changes in physiological and chemical characteristics of jujube fruits (Zizyphus jujuba Miller) var. Bokjo during maturity and postharvest ripening", J Resour Develop, 9, pp.47~53 (1990)
  6. 엄현주, "아로니아 식초 제조를 위한 초산균 동정 및 식초 품질 특성 비교", 한국식품영양과학회지, 48(12), pp.1397~1404 (2019), 한국식품영양과학회
  7. 김성호, "건대추 열수추출물을 이용한 대추와인 발효중의 이화학 및 항산화적 특성 변화", 생명과학회지, 26(11), pp.1298~1307 (2016), 한국생명과학회
  8. Fine AM, "Oligomeric proanthocyanidin complexes : History, structure, and phytopharmaceutical applications", Altern Med Rev, 5, pp.114~151 (2000)
  9. Gao QH, "Textural characteristic, antioxidant activity, sugar, orgarnic acid, and phenolic profiles of 10 promising jujube (Ziziphus jujuba Mill.) selections", J Food Sci, 77, pp.1218~1225 (2012)
  10. Hayashi N, "Evaluation of the umami taste intensity of green tea by a taste sensor", J Agric Food Chem, 56, pp.7384~7387 (2008)
  11. 홍창의, "대추 추출물의 항산화 및 아토피 피부염 관련 항염증 효과", 생약학회지, 50(2), pp.86~95 (2019), 한국생약학회
  12. 홍주연, "성숙도에 따른 대추(Ziziphus jujube Miller) 추출물의 항산화 활성의 변화", 한국식품저장유통학회지, 17(5), pp.712~719 (2010), 한국식품저장유통학회
  13. Jeong YJ, "Optimization for the fermentation condition of persimmon vinegar using response surface methodology", Korean J Food Sci Technol, 30, pp.203~1208 (1998)
  14. Jeong YJ, "The quality comparison of uncleaned rice vinegar by two stages fermentation with commercial uncleaned rice vinegar", Korean J Postharvest Sci Technol, 5, pp.374~379 (1998)
  15. Jeong YJ, "A view and prospect of vinegar industry", Food Ind Nutr, 5, pp.7~12 (2000)
  16. 조현수, "어획 지역, 성별 및 중량에 따른 국내산 참홍어R(aja pulchra)의 관능적 특성", 한국수산과학회지, 45(6), pp.619~626 (2012), 한국수산과학회
  17. 조영제, "대추 식초 음료 생산을 위한 대추 추출액 발효 조건 최적화", 한국식품과학회지, 47(6), pp.711~718 (2015), 한국식품과학회[DOI]
  18. 강상인, "피조개(Scapharca broughtonii) 조미가공품의 관능 및 영양특성", 한국수산과학회지, 53(3), pp.342~350 (2020), 한국수산과학회[DOI]
  19. Kim H, "Research trends of vinegar using medicinal herb", J Appl Orient Med, 13, pp.31~36 (2013)
  20. 김일훈, "대추 열매와 잎의 영양성분 및 항산화 활성", 한국식품저장유통학회지, 18(3), pp.341~348 (2011), 한국식품저장유통학회
  21. 김정선, "전자코와 전자혀를 이용한 시판 증류주의 향미특성 분석", 한국식품과학회지, 48(2), pp.117~121 (2016), 한국식품과학회[DOI]
  22. Kim NE, "Effect of antioxidant vitamins supplementation of antioxidative status and plasma lipid profiles in Korea NIDDM patient", Korean J Nutr, 32, pp.775~780 (1999)
  23. 김상웅, "2단계 발효에 의한 양파식초 제조의 최적 조건 검토", 생명과학회지, 18(10), pp.1410~1414 (2008), 한국생명과학회
  24. Kim SY, "Effect on taste correction of jujube water extract concentrate", J East Asian Soc Diet Life, 4, pp.87~94 (1994)
  25. Kim WK, "Effects of vitamine E supplementation on antioxidant status and immune response in female athletes", Korean J Nutr, 32, pp.781~786 (1999)
  26. Kim YT, "The production of vinegar using citron (Citus junos Seib.) juice", J East Asian Soc Diet Life, 7, pp.301~307 (1997)
  27. Kwon SH, "Preparation method of fruit vinegars by two stage fermentation and beverage including vinegar", Food Ind Nutr, 5, pp.18~24 (2000)
  28. Kwon YI, "Changes in properties of pitted jujube during drying and extraction", J Korean Soc Appl Biol Chem, 40, pp.43~47 (1997)
  29. Lee DS, "Optimization in the preparation of aloe vinegar by Acetobacter sp. and inhibitory effect againse lipase activity", J Korean Soc Appl Biol Chem, 42, pp.105~110 (1999)
  30. 여수환, "초산균 종류에 따른 꾸지뽕 발효식초의 품질 특성", 한국식품저장유통학회지, 26(7), pp.766~776 (2019), 한국식품저장유통학회
  31. 이상옥, "차가버섯의 온도단계별 물추출물의 항산화성 비교", 한국식품영양과학회지, 34(2), pp.139~147 (2005), 한국식품영양과학회
  32. 임은지, "고문헌을 통해 본 조선시대 식초제조에 관한 연구", 한국식생활문화학회지, 25(6), pp.680~707 (2010), 한국식생활문화학회
  33. Moon SY, "Comparative analysis of commercial vinegars in physicochemical properties, minor components and organoleptic tastes", Korean J Food Sci Technol, 29, pp.663~670 (1997)
  34. 나환식, "시판 발효식초의 원료에 따른 특성 비교", 한국식품저장유통학회지, 20(4), pp.482~487 (2013), 한국식품저장유통학회
  35. 박재호, "대추 품종별 영양성분 및 생리활성 분석", 한국식품영양학회지, 30(4), pp.841~846 (2017), 한국식품영양학회[DOI]
  36. 박미화, "발효 중인 양조식초에서 분리한 고산도 초산균의 생육특성", 한국식품영양과학회지, 31(3), pp.394~398 (2002), 한국식품영양과학회
  37. Rual Development Administration, "Translated Version of the Sangayorok by Jeon Sun-Eui", pp.97~ (2004), Minhooart
  38. Rual Development Administration, "Traditional Wine Manufacturing Method of Ancient Literature", pp.10~ (2016), Human Culture Arirang
  39. Singleton VL, "Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents", Am J Enol Vitic, 16, pp.144~158 (1965)
  40. Wang L, "Analysis of reducing sugars, organic acids and minerals in 15 cultivars of jujube (Ziziphus jujuba Mill.) fruits in China", J Food Compos Anal, 73, pp.10~16 (2018)
  41. 원영선, "식초산업의 현황과 기능성 그리고 발전 전략", 식품과학과 산업, 53(2), pp.215~224 (2020), 한국식품과학회
  42. 유미희, "생대추(풋대추) 과육 및 씨 추출물의 항산화 효과 및 항산화 성분", 한국식품과학회지, 38(1), pp.128~134 (2006), 한국식품과학회

관련 논문AI추천

고문헌에 수록된 곡류식초 재현을 통한 품질 특성권희민, 김소영, 김순희, 김주연, 여수환한국식품저장유통학회 · Food Science and Preservation2020 · 제27권 제7호“도초방”의 제조 공정 개선을 통한 고산도 복숭아 식초 제조권희민, 김소영, 박현주, 여수환, 전성현한국식품저장유통학회 · Food Science and Preservation2021 · 제28권 제1호자두식초의 이화학적 품질 특성과 항산화 활성김지현, 도연호, 서원택, 안효정, 정유리한국식품저장유통학회 · Food Science and Preservation2025 · 제32권 제6호발효시간에 따른 아로니아 식초의 항산화 활성 비교이난희, 장혁순, 최웅규한국식품저장유통학회 · Food Science and Preservation2023 · 제30권 제6호전통정치배양에 의한 농가형 현미식초의 품질특성권중호, 김재현, 박혜영, 백성열, 백창호, 여수환, 정대희, 정석태, 정용진, 최지호, 최한석한국식품저장유통학회 · Food Science and Preservation2013 · 제20권 제4호건조대추 첨가비율 및 저장기간에 따른 대추약주의 품질특성여수환, 정석태, 최정실, 최지호, 최한석한국식품저장유통학회 · Food Science and Preservation2013 · 제20권 제1호

이 간행물의 다른 논문 (14건)

The knowledge maps using data analytics on the raw material plants, the phytochemical ingredients, and the pharmaceutical efficacy in the tea drinks김동섭, 김은아, 이유리, 변미순pp. 1-12다양한 천연 갈변 저해제를 이용한 가식성 코팅이 바나나(Musa acuminata Cavendish Subgroup)의 저장 중 품질 특성에 미치는 영향문광덕, 최지영, 김정수, 김지윤pp. 13-22차가버섯 추출물의 저장조건에 따른 기능성분 변화 및 품질안정성박다현, 황지홍, 정용진pp. 23-31과실 브랜디의 숙성용기 및 숙성기간에 따른 휘발성 향기성분 분석정상미, 정봉환, 권민희, 라문진pp. 32-40흰 참깨를 첨가한 마카롱의 품질 특성 및 항산화능김수진, 박영미, 백승연, 김미리, 김다희pp. 41-52
원문 보기