Manufacture of the Red Ginseng Vinegar Fermented with Red Ginseng Concentrate and Rice Wine, and its Quality Evaluation
2012
Kim, D.K., Kyung Hee University, Yongin, Republic of Korea | Baik, M.Y., Kyung Hee University, Yongin, Republic of Korea | Kim, H.K., Hanseo University, Seosan, Republic of Korea | Hahm, Y.T., Chung-Ang University, Anseong, Republic of Korea | Kim, B.Y., Kyung Hee University, Yongin, Republic of Korea
The objectives of this study were to manufacture the red ginseng vinegar based on rice wine and red ginseng concentrate (RGC) using Acetobacter aceti and to evaluate its quality with remaining crude saponin contents and sensory score. The maximum prosapogenin (ginsenoside-Rh1, Rh2, Rg2, and Rg3) content in RGC regarding ginseng was obtained from such processes as steaming, drying, and extraction. When RGC was added into a rice wine in the range of 0-1% before acetic fermentation, pH decreased slowly during 20 days depending on RGC contents, but total acidity was not dependent on RGC contents. Compared to the crude saponin content (71.75 mg/g) of ginseng vinegar added RGC after acetic fermentation, the fermentation with RGC produced a lower crude saponin content (16.95 mg/g) in red ginseng vinegar. Sensory scores such as odor, taste, and overall preference, however, vinegar fermented with RGC were higher than those of vinegar added RGC after acetic fermentation.
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