인삼식초에 관한 연구

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 12권 / 5호
ㆍ저자명 : 윤택준, 문원국, 이광호

한국어 초록

5% 에탄올 용액에 인삼, 홍삼, 인삼박, 홍삼박을 가하여 Aceotbacter aceti 3281로 35℃에서 26일간 발효시켜서 인삼식초를 제조하였다. 인삼식초와 홍삼식초의 총당은 0.236㎎/ml 환원당은 0.236㎎/ml, 비중 1.005, 에탄올 함량 0.05%, 균체수 8058CFU/ml, pH .024, 산도 5011을 나타냈다. 물추출 홍삼박과 에탄올 추출 홍삼박의 총당은 1.27㎎/ml 및 1.60㎎/ml, 환원당은 0.077㎎/ml 및 0.727㎎/ml, 비중은 1.001 및 1.004, 에탄올은 모두 0.03%, 균체수는 8051 및 8.1CFU/ml, pH는 2.81 및 2.89%, 산도5.18 및 5.32, 물추출 홍삼박이 4.46, 인삼 및 홍삼은 4.20을 나타냈다. 침출식 식초는 10% 화이트 식초에 인삼, 홍삼, 홍삼박을 단계적으로 가하여 30일간 침출하여 제조하였다. 인삼 추출식초는 0.4∼1.6%, 홍삼 추출식초 0.8% 이상에서, 물추출 홍삼박 식초는 0.8∼1.6%, 에탄올 추출 홍삼박 식초는 0.4∼1.6% 사이에서 기호도가 가장 높았다.

영어 초록

Ginseng-vinegars were produced by the fermentation of 5% ethanol solution contained ginseng, red ginseng, ginseng mare, and red ginseng mare, using Acetobacter aceti 3281 for 26 days at 35℃. The ginseng and red ginseng vinegar contained 0.236㎎/ml of total sugar, 0.236㎎/ml of reducing sugar and 0.05% of ethanol, and 1.005 of specific gravity, 8.58CFU of viable cell count, 3.24 of pH and 5.11% of acidity. Whereas, the vinegars produced using the water-extracted red ginseng mare and the ethanol-extracted red ginseng mare, were consisted of total sugar was 1.27㎎/ml and 1.60㎎/ml, reducing sugar was 0.077㎎/ml and 0.725㎎/ml, specific gravity was 1.001 and 1.004, the number of viable cells was 8.51CFU/ml and 8.1CFU/ml, pH was 2.81 and 2.89, acidity was 5.18% and 5.32%, respectively, ethanol concentration was 0.05% in both cases. In five-grade scoring test of sensory evaluation, it was estimated favorable that each vinegar, made by water-extracted red ginseng mare, ethanol-extracted red ginseng mare, ginseng, and red ginseng, scored 4.53, 4.46, 4.20, and 4.20, respectively. And extraction vinegar made from 0.1 to 12.8% of ginseng and red ginseng, from 0.5 to 32% of water- and ethanol-extract red ginseng was extracted with 10% white vinegar for 30 days. The best sensory vinegars were obtained that ginseng of 0.4∼1.6%, above red glnsend of 0.8%, water-extracted red ginseng mare of 0.8∼1, 6%, and ethanol-extracted red ginseng mare of 0.4∼1.6% added in 10% white vinegar, respectively.

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