현미 15%, 엿기름 3%. 홍삼 3%. 에탄올 6%를 재료로 동아를 7.5% 가한 것과 가하지 않은 것을 acetobacter aceti 3281를 가해 25℃에서 150일간 초산 발효시켰다 그 결과. 동아를 가하지 않은 식초는 총당6.6%, 환원당 4.0%, 단백질 16.1/280nm, 아미노산 4.5μM/ml, 에탄올 1.1%. pH 2.9, 산도 6.2%, 유기산 함량 6.6%를 나타냈다. 동아를 7.5%더 가하여 만든 식초는 총당 5.2%, 환원당 3.7%. 단백질 15.6/280nm, 아미노산 4.1 μM/ml, 에탄올 1.7%, pH 3.1, 산도 4.3%, 유기산 함량 4.5%를 나타냈다. 5점만점 기호도 테스트에서 홍삼 식초는 4.00, 홍삼-동아 식초는 3.1을 나타냈다.

The 7.5% wax gourd-added mash composed of 15% brown rice, 3% malt, 3% red ginseng and 6% ethanol solution, and mash which 7.5% wax gourd was not added were fermented as vinegar and produced acetic acid, with the use of Acetobacter aced 3281, at 25℃ for 150 days. As the result, no wax gourd-added vinegar was shown containing 6.6 % total sugar, 4.0% reducing sugar, 16, 1 absorbance at 280nm, 4, 5 μM/ml amino acid, and 1.1 % ethanol, 2.9 pH, 6.2% acidity, 6.6% organic acid. The 7.5% wax gourd-added vinegar showed 5.2% of total sugar, 3.7% reducing sugar, 15.6 absorbance at 280nm, 4.1 μM/ml amino acid, 1.7 % ethanol, 3.1 pH, 4.3% acidity, 4.5% organic acid. In preference test of 5-points in full, red-ginseng vinegar showed 4.00, and wax gourd vinegar 3.40.

• 이은숙 | Eun Sook Lee
• 남궁석 | Sok Namkung