천연식초를 이용하여 분말식초의 제조방법을 개발하고 아울러 분말식초의 품질특성 및 제조공정을 평가하여 분말식초의 제조 가능성을 검토하고자 하였다. 식초와 포접물질을 혼합한 포접물의 최적 농도는 피복물질의 양이 많을수록 흡습이 잘 되지 않고 열에도 안정함을 보였으나 포접물질의 양이 증가할수록 포접물질의 맛이 강하게 나타나 식초의 고유한 관능적인 특성이 떨어지므로 포접물의 농도를 30。bx 로 결정하였다. 분무건조공정을 최적화하기 위해 인입온도와 fl

천연식초를 이용하여 분말식초의 제조방법을 개발하고자 부형제의 비율을 달리하여 제조한 분말식초의 품질특성을 평가하여 분말식초의 제조 가능성을 검토하였다. 혼합 피복 물질로 제조된 분말식초의 품질특성을 비교한 결과 -cyclodextrin과 gum arabic이 2.5:7.5의 비율로 제조한 분말식초가 비교적 낮은 수분함량을 나타내었고 산도는 높은 수치를 나타내 식초를 포집하는 능력이 가장 좋은 것으로 나타났다. 또한 이 비율로 제조한 분말식초의 흡

The study was conducted to investigate the characteristics of peach vinegar by parallel-complex fermentations. The vinegars prepared by using Changbnag-Chosang and Yumung peach cultivars added with 7, 10, and 13% sugaring concentrations were examined. The rate of increase in alcohol degree and titratable acidity, and that of decrease in soluble solids showed higher at Yumyung peach than at Changbang-chosang. Alcohol and acetic acid fermentation by paralle-complex fermentation were performed better in Yumyung peach than Changbang -chosang. but the fermentation of Yumyung showed active alcohol fermentation in the early stage, and active acetic acetic acid fermentation in the late stage. Quality of the vinegar prepared with Yumyung peach was better than that of Changbang-chosang, which were evaluated by acetic acid contents , peach taste and odor in the vinegar, and overall taste. The fermentation was accelerated with an increase in sugaring , concentrating but overall taste was best in 10 % sugaring.

알콜발효 및 초산발효의 2단계 발효에 의해 현미식초를 제조하였을 때 1단계 알콜발효의 알콜 함량은 10.8%이었고, 2단계 초산발효의 총산함량은 5.78%이었다. 2단계 발효 현미식초의 산도와 pH는 시판 현미식초에 비해 높았고, 색도 중 명도는 4개사의 제품보다 낮았고, 적색도와 황색도는 반대현상이다. 유기산의 함량은 acetic acid 이외에 malic, citric acid, tartaric acid의 함량이 높았으며, 각 유기산의 함량은

This study was carried out for the purpose of improving the persimmon vinegar. Crushed persimmon(persimmon pulp) was used at alcohol fermentation using Saccharomyces bayanus for persimmon alcohol medium preparation. Glucose(8.39%) and fructose(7.96%) were the dominant free sugar in persimmon pulp before the at cohol fermentation. They decreased abruptly during alcohol fermentation and glucose was consumed more rapidly than fructose. Final alcohol concentration was finally reached to 8%(v/v) in 5 days for mentation of persimmon pulp. Pectinase pre-treatment of persimmon pulp resulted in tusker contents of galacturonic acid, galactose, methyl alcohol and isoamyl alcohol in main mash for alcohol fermentation than those in main mash prepared without pectinase pre-treatment. After alcohol fermentation tannin concentration was 350ppm and astringency was not perceived.

This study was carried out for the purpose of improving the persimmon vinegar. The acetic acid bacteria strain JST-3, using acetic acid fermentation was isolated from the traditional persimmon vinegar. The optimum conditions for high yield of acetic acid were studied in the shaking bath. Acetic acid bacteria was cultured at 3 for 4 days and transferred to persimmon alcoholic juice for acetic acid fermentation. The optimum initial acidity for acetic acrid fermentation was 1%(w/v) and the addition of glucose or yeast extract was observed to produce relatively low yield of acetic acid. Succinic and acetic acid were major organic acid in the persimmon vinegar, The contents of lactic acid which was known to increase off-flavor were very low. Sensory evaluation revealed that the persimmon vinegar prepared in this study was superior to two commercial ones in the aroma and taste.