Quality Evaluation of Vinegar Manufactured using Rice and Rosa rugosa Thunb.
2012
Lee, J.C., Kangwon National University, Chuncheon, Republic of Korea | Han, W.C., Kangwon National University, Chuncheon, Republic of Korea | Lee, J.H., Duksung Women's University, Seoul, Republic of Korea | Jang, K.H., Kangwon National University, Chuncheon, Republic of Korea
In order to prepare rice vinegar, takju fermentation was performed, using two different compositions; cooked rice supplemented with Rosa rugosa Thunb. (CR-R) and uncooked rice supplemented with Rosa rugosa Thunb. (UR-R). After ethanol fermentation, ethanol contents of takju were adjusted to 6.0%, and then acetic acid fermentation was carried out using Acetobacter aceti at 30℃ with 200 rpm for 9 days. Supplementations of 1% acetic acid to takju prior to acetic acid fermentation were a critical step in achieving a successful fermentation; final organic acid contents increased in a dose dependent manner. A higher content of organic acids, 1.6-6.9%, was found in UR-R vinegar. The level of free amino acid and GABA in UR-R vinegar was higher than that of CR-R vinegar, with glutamic acid and arginine, as the major amino acids. This finding demonstrates that heating process of rice prior to ethanol fermentation affects the quality of vinegar significantly.
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