61D-10 |
Characteristics of Prunus mume vinegar during parallel complex fermentation |
K. H. PARK, Department fo Food Science & Technology, Chung-Ang University, San 40-1 Naeri Daedug, Ansung, 456-756, South Korea, E. S. Ju, Department of Food Science & Technology, Chung-Ang University, San 40-1 Naeri Daedug, Ansung, 456-756, South Korea, and B. R. Suh, Seoil Farm Co., 389-3 hwabongri Iljukmyun, Ansung, 456-910, South Korea. Vinegar has been often consumed as a health drink because of its nutritional and bioactive aspects. To enhance its functionality and taste other ingredients such as fruits are used and Prunus mume fruit is one of them, which is well known to have antibacterial, anti-allergic and anticancer effects. Therefore, this study was performed to measure the change of the physico-chemical characteristics and organic acid contents of Prunus mume vinegar during parallel complex fermentation in order to evaluate the values of merchandise and functions of this vinegar. Prunus mume fruit, brown rice vinegar, sugar and pine needles were mixed and stored at 15 ~ 17C for 100 days. The vinegar was then filtered and stored another 100 days for aging. Physico-chemical characteristics of Prunus mume were pH 3.16, total acidity 1.91%, moisture content 91.8% and ash 0.499%. Reduced and total sugar contents were 0.83 and 1.43%, respectively. Organic acid contents in brown rice vinegar used for the fermentation of Prunus mume were citric acid 0.137%, malic acid 0.056%, acetic 0.0614% and tartaric acid 0.191%. pH value showed little change during 1st period but decreased steadily in 2nd storage up to 200 days. Total acidity was decreased but increased during 2nd storage period. Reduced and total sugars were increased during fermentation. Color differences was changed to 70 days and then decreased to 130 days, but DE value increased steadily up after that. Turbidity was increased steadily up during fermentation. During fermentation period organic acid contents in vinegar increased steadily, particularly citric and malic acids showed much changes. Organic acids showed that Prunus mume vinegar was higher than vinegar made by Acetobacter sp. These results suggest that Prunus mume vinegar by parallel complex fermentation would give good value of merchandise and functions although it requires long storage period.
Session 61D, Nutraceuticals & Functional Foods II
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