고문헌에 수록된 곡류식초 재현을 통한 품질 특성
Determination of quality characteristics by the reproduction of grain vinegars reported in ancient literature
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In this study, the quality characteristics of seven types of reproduced grain vinegars were determined to promote the discovery and industrialization of traditional vinegars reported in the ancient literature of the Joseon Dynasty. The seven types of vinegars identified through literature review were prepared using rice, glutinous rice, barley, autumn barley, millet, wheat, and ‘Makgeolli’ as the main raw materials, and ‘Mugukcho’, ‘Sajeolcho’, ‘Daemaekcho’, ‘Chunyeoncho’, ‘Sokmigukcho’, ‘Jinmaekcho’, and ‘Dongjucho’ were obtained by employing various manufacturing methods. These vinegars had a pH of 3.3-3.6, but the titration acidity was 0.99-4.3%, which was slightly lower than the baseline standard for a vinegar. The vinegars contained nine types of organic acids, 21 types of free amino acids, and their fragrance and taste determined using an electronic nose and tongue varied with the fermentation time. In particular, ‘Daemaekcho’ produced using barley had a lower pH and higher acidity (4.3%), resulting in higher organic acid and amino acid contents than those of other fermented vinegars. The sourness of ‘Daemaekcho’ and ‘Sajeolcho’ was identified by determining the taste using an electronic tongue. This study is expected to revive the vinegar industry by identifying and allowing the reproduction of the representative grain vinegars of Korea based on the literature review of the Joseon Dynasty.
Abstract
In this study, the quality characteristics of seven types of reproduced grain vinegars were determined to promote the discovery and industrialization of traditional vinegars reported in the ancient literature of the Joseon Dynasty. The seven types of vinegars identified through literature review were prepared using rice, glutinous rice, barley, autumn barley, millet, wheat, and ‘Makgeolli’ as the main raw materials, and ‘Mugukcho’, ‘Sajeolcho’, ‘Daemaekcho’, ‘Chunyeoncho’, ‘Sokmigukcho’, ‘Jinmaekcho’, and ‘Dongjucho’ were obtained by employing various manufacturing methods. These vinegars had a pH of 3.3-3.6, but the titration acidity was 0.99-4.3%, which was slightly lower than the baseline standard for a vinegar. The vinegars contained nine types of organic acids, 21 types of free amino acids, and their fragrance and taste determined using an electronic nose and tongue varied with the fermentation time. In particular, ‘Daemaekcho’ produced using barley had a lower pH and higher acidity (4.3%), resulting in higher organic acid and amino acid contents than those of other fermented vinegars. The sourness of ‘Daemaekcho’ and ‘Sajeolcho’ was identified by determining the taste using an electronic tongue. This study is expected to revive the vinegar industry by identifying and allowing the reproduction of the representative grain vinegars of Korea based on the literature review of the Joseon Dynasty.
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