초록 ▼

문헌적 고찰을 통한 곡류, 과일, 약용식초의 제조법 과학화 및 현장 실용화
○ 고문헌 수록 발효식초의 제조법 재현 및 적합 발효종균 발굴
- 식초 제조법이 수록된 조선시대 고문헌 조사 : 총 29권
- 곡류(7종), 과일(7종), 약용(5종) 재현 및 발효능 우수 균주 선발
○ 정치발효를 통한 초산발효 최적조건 설정 및 공정 개선
- 원료의 식용 가능 여부, 구입 및 재현 용이성 고려
→ 곡류(3종), 과일(2종), 약용(3종) 식초 선정
- 발효 효율 상승을 위한 2단계 공정개선 및 발효조건

문헌적 고찰을 통한 곡류, 과일, 약용식초의 제조법 과학화 및 현장 실용화
○ 고문헌 수록 발효식초의 제조법 재현 및 적합 발효종균 발굴
- 식초 제조법이 수록된 조선시대 고문헌 조사 : 총 29권
- 곡류(7종), 과일(7종), 약용(5종) 재현 및 발효능 우수 균주 선발
○ 정치발효를 통한 초산발효 최적조건 설정 및 공정 개선
- 원료의 식용 가능 여부, 구입 및 재현 용이성 고려
→ 곡류(3종), 과일(2종), 약용(3종) 식초 선정
- 발효 효율 상승을 위한 2단계 공정개선 및 발효조건 구명
→ 초기 pH, 발효온도, 발효기간, 발효용기(항아리, jar-fermenter) 등
- 개선된 공정으로 제조한 발효식초의 품질분석
→ 일반성분, 유리당, 유리아미노산, 향기성분, 맛 성분 등
○ 개발 발효식초의 현장적용·보급을 통한 상품화 기술개발
- 곡류(2개소), 과일(2개소), 약용(3개소) 등 현장실증 및 애로사항 해결
- 시제품 개발 : 조미용, 음료용 발효식초 및 샴푸바, 젤리 등

(출처 : 요약서 4p)

Abstract ▼

Purpose&Contents
This task aims to study on the progress improvement and quality advancement technology of traditional Korean vinegar production by the reproduction of vinegars (grain, fruit, and herb medicine) reported in ancient literature.

Results
(1st) Scientification and field comm

Purpose&Contents
This task aims to study on the progress improvement and quality advancement technology of traditional Korean vinegar production by the reproduction of vinegars (grain, fruit, and herb medicine) reported in ancient literature.

Results
(1st) Scientification and field commercialization of manufacturing method of grain vinegars (GV) by literatures
○ Investigation and classification of manufacturing method of GV based on ancient literatures.
- 29 books ⇒ 21 books (105 pieces), classification of raw material and units comparison of quantity.
○ The reproduction of grain vinegars (seven types) by ancient literatures : ‘J inmaekcho’, ‘Sajeolcho,’ ‘Dongjucho’, ‘Daemaekcho’, ‘Sokmigukcho’, ‘Chunyeoncho’, ‘Mugukcho’.
- Selection of GV (more than 1.0% acidity) : ‘Daemaekcho’(4.3%), ‘Sajeolcho’(2.1%).
○ Selection of fermentation starters optimized for alcoholic and acetous fermentation : fungi 4 strains, yeast 2 strains, acetic acid bacteria 1 strain.
- Fungi with excellent aromatic and enzyme activity : 15 strains → 4 strains (Aspergillus sp. 3T-3, Lichthemia ramosa 69-1, Rhi. deremar 58-8, Rhi. oryzae CN174).
- Yeast with excellent alcohol and aroma production : 20 strains → 2 strains (S. cerevisiae YM 10, YM 12).
- Acetic acid bacteria with excellent acid production : 2 strains (AP A26, AP A33).
○ Establishment of optimal conditions for alcohol fermentation for each grain (wheat, rice, millet) : Temperature (25℃, 18℃) and periods (12 days) of fermentation.
○ Improvement of static fermentation process to improve acetic acid production ability : Setting for temperature and periods of fermentation.
- AP A26 : 30℃, 14-21 days, excellent acid production, ‘Sajeolcho’ (millet), ‘Daemaekcho’ (rice).
- AP A33 : 30℃, 14-21 days, excellent acid production, ‘Sajeolcho’ (wheat > millet)
○ Determination of quality characteristics for grain vinegars manufactured 3 types
- (Functional) DPPH, ABTS, total polyphenol content : excellent ‘Daemaekcho’ (A26).
- (Free amino acid) Millet nuruk-‘Sajeolcho’ (A26) : Ala (sweet), Rice nuruk-‘Daemaekcho’ (A26) : Glu (sour), Wheat nuruk-‘Sajeolcho’ (A26) : Ala (sweet), Wheat nuruk-‘Sajeolcho ’(A33) : Ala (sweet).
- (Organic acid) Increased acetic acid content according to fermentation period.
- (Volatile compounds) Millet nuruk-‘Sajeolcho’ (A26) : 25 types, Rice nuruk-‘Daemaekcho ’(A26) : 28 types, Wheat nuruk-‘Sajeolcho’ (A26) : 30 types, Wheat nuruk-‘Sajeolcho’ (A33) : 26 types
- (Flavor ingredients) As fermentation periods, increasing of acidity and astringency, decreasing of battiness and saltiness, A26 ‘Daemaekcho’ and A33 ‘Sajeolcho’ (wheat) : Slightly decreasing of astringency.
○ Establishment of conditions for mass production of customized grain vinegar for field application : Acid production ability improves according to fermentation period.
- Static fermentation : Initial alcohol concentration 5-6%, seed vinegar AP A26, 30℃, excellent acid production, ‘Daemaekcho’ (rice), ‘Sajeolcho’ (millet)
- Submerged fermentation : Initial alcohol concentration 5-6%, seed vinegar AP A26, 30℃, 0.5 vvm partial pressure of oxygen, 300 rpm, excellent ‘Daemaekcho’
○ Mass production of Makgeolli by raw material through field application (60 L)
- Applied to farmhouse in Gochang, Jeonbuk : Daemaek Makgeolli , 12.8%, Blackbarley Makgeolli, 9.1%
- Applied to piliot in Yeongcheon, Gyeongbuk: Sajeol Makgeolli , 13.5%
○ Mass production of fermented vinegars by raw material through field application
- Static fermentation (80 L) : ‘Daemaekcho’ and ‘Blackbarleycho’ (60 L) (Acidity of ‘Daemaekcho’, 6.14% ; ‘Blackbarleycho’, 6.47%)
- Submerged fermentation (100 L) : ‘Sajeolcho’ (80 L) (Acidity of ‘Sajeolcho’, 6.06%)
○ Development of a prototype of premium grain vinegar through field application
- Vinegar for season type : The overall acceptability of ‘Blackbarleycho’ is superior.
- Vinegar for beverages type : The preference of ‘Blackbarleycho’ is excellent, and preference for beverages is superior to that of seasoning (2nd) Scientification and field commercialization of manufacturing method of fruit vinegars(FV) by literatures
○ Reproduction of Korean traditional fruit vinegar through investigation of old literature
- Research on vinegar manufacturing method and fruit vinegar manufacturing method in old literature : 21 books, 164 pieces
- Reproduction and quality analysis of 7 kinds of fruit vinegar in old literature : J eonjasoncho(jujube, Sangayolok), Persimmon vinegar(persimmon, Gosasibijib), Jujube vinegar(jujube, Gosasibijib), Cheonlicho(smoked dry plum, Haedongnongseo), Jochobang(jujube, Imwonsibyugji ), Dochobang(peach, Imwonsibyugji ), Maechobang(yellow plum , Imwonsibyugji ) → Analysis of pH, total acidity, organic acid, sugar content, free amino acids, and so on.
- Selection of two types of vinegar that are easy to purchase raw materials : Jujube and peach vinegar
- Seed selection : 2 strains of yeast (Saccharomyces cerevisiae YM22, S. cerevisiae YM27) with excellent CO₂ production ability and aroma production ability, 2 acetic acid bacteria (Acetobacter oryzifermentans, A. pasteurianus SLV-7)
○ Improvement of fermentation process and establishment of mass production conditions to improve the quality of fruit vinegar recorded in old literature
- Set the optimum temperature and period for alcohol fermentation: 25℃/jujube fermented wine (3 days), peach fermented wine (6 days)
- Optimal conditions for acetic acid fermentation and process improvement: fermentation temperature 20℃, fermentation period (jujube fermented vinegar (14 days), peach fermented vinegar (21 days)), initial pH 4 conditions selection (high acid production ability)
- Establishment of mass production conditions for fruit fermented vinegar for field application
* Stationary fermentation: 6.7% acidity when fermented on 14 days, twice as good as using jar-fermenter fermentation (jujube vinegar)
* Submerged fermentation : Fermentation for 10 days shortens fermentation period for 11 days compared to stationary fermentation with 4.9%acidity (peach vinegar)
○ Finding out the quality characteristics of high-quality fruit fermented vinegar through field application
- Field application (60L manufacturing, stationary fermentation) and quality analysis of fermented jujube wine and vinegar
* Fermented jujube wine/fermented vinegar: 10.7% alcohol on the 9th day of fermentation / 5.87% acidity on the 71st day of fermentation
* Organic acids: Analysis of 10 types→Aetic acid accounts for 95.3%(5176.9mg/100mL) of the total organic acids
* Taste sensor: As fermentation period increases, sour taste and umami increase/sweet taste, bitter taste and salty taste decrease
- Field application (150L manufacturing, submerged fermentation) and quality analysis of peach fermented liquor and fermented vinegar
* Peach fermented wine/vinegar: 7.54% alcohol on day 9 of fermentation / 4.57% acidity on day 10 of fermentation
* Organic acids: Analysis of 10 types →96.3%(3996.8 mg/100mL) of acetic acid processed organic acids
* Taste sensor: As fermentation period increases, sour taste and umami increase/sweet taste, bitter taste and salty taste decrease
- Prototype development: 6 types including seasoning, beverage
* Preference Survey: Jujube vinegar (pomegranate concentrate + oligosaccharide 8%), peach vinegar (pomegranate + honey 5%) 5.6, 6.7, excellent preference (3rd) Scientification and field commercialization of manufacturing method of herb medicine vinegars(HMV) by literatures
○ Reproduction of the manufacturing method of medicinal fermented vinegar contained in ancient literature and discovery of suitable fermented starters
- Reproduction of medical vinegar : 3 kinds of Changpocho (Yeokjubangmun), Gilgyeongcho․Yeonhwacho (Imwonsipyukji)
- Selection of 3 strains with the activities of saccharifying, alcohol and acetic acid
* Shorten the manufacturing period by using mold (days) : (nuruk) 30 → 20, (koji) 5 → 3
* Improvement of alcohol production : non-adding yeast(30%) : YM33 yeast(50%)
* Acidogenic activity of Acetobacter pasterianus A11-2 : 6% alc. → 6.9% total acidity(9 days)
○ Improvement of manufacturing process and optimal conditions of acetic acid fermentation through batch-culture
- (Changpocho) Showed the high acidity by adding mold 82-7 and vinegar seed A11-2
- (Yeonhwacho) Showed the increasing of rapid acidity in vinegar using the strains (YM33 and A11-2) on the 10th day
- (Gilgyeongcho) Optimization of acetic acid fermentation according to the unpeeled bellflower root and starter seeds
* Shorten the manufacturing period of vinegar (days) : (traditional) 15 → (improved) 10
○ Development of commercialization technology through in situ application and supply of the developed medicinal vinegar
- in situ research (3 places) : Gilgyeongcho (Yeongcheon, Icheon), Changpocho (Gochang) etc.
- Development of prototype (2 types) : shampoo bar (Changpocho) and jelly (Gilgyeongcho).

Expected Contribution
○ Increasing farm household income by expanding consumption of agricultural products and improving added value.
○ Increase production efficiency through scientificization of manufacturing technology and process improvement based on ancient literatures.
○ Revitalization of the vinegar industry by developing premium vinegar products by raw material(grain, fruit, and herb medicine).
- Development of differentiated vinegar in line with the trend of luxury and diversification according to diversification on consumption patterns such as health functional beverage vinegar and sauce.

(출처 : Summary 7p)

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 보고서 요약서 ... 4
• 국 문 요 약 문 ... 5
• Summary ... 7
• 목차 ... 10
• 제 1 장 연구 개발 과제의 개요 ... 11
• 제 1 절 연구 개발 목적 ... 11
• 제 2 절 연구 개발의 필요성 ... 11
• 제 3 절 연구 개발 범위 ... 15
• 제 2 장 연구 수행 내용 및 결과 ... 17
• 제 3 장 목표달성도 및 관련분야 기여도 ... 346
• 제 1 절 목표대비 달성도 ... 346
• 제 2 절 정량적 성과(논문게재, 특허출원, 기타)를 기술 ... 349
• 제 4 장 연구 결과의 활용 계획 ... 350
• 제 1 절 연구개발 결과의 활용방안 ... 350
• 제 2 절 기대성과 및 파급효과 ... 350
• 제 5 장 연구 개발 결과의 보안 등급 ... 351
• 제 6 장 연구시설·장비종합정보시스템에 등록한 연구시설·장비 현황 ... 351
• 제 7 장 연구개발과제의 대표적 연구실적 ... 352
• 제 8 장 기타사항 ... 354
• 제 9 장 참고문헌 ... 355
• 끝페이지 ... 369