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KMID : 1134819980270010102
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Journal of the Korean Society of Food Science and Nutrition
1998 Volume.27 No. 1 p.102 ~ p.108
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The Establishment of Optimum Cultural Conditions for Manufacturing Garlic Vinegar
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Ko Eun-Jung
Hur Sang-Sun
Choi Yong-Hee
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Abstract
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This study was performed to establish manufacturing of garlic vinegar which has medical action component of garlic and functionality of vinegar. Optimum alcohol concentration, and garlic juice concentration for the manufacturing of garlic vinegar were 5%, 10%, respectively, and the optimum conditions were obtained when the fermentation was carried out at agitation of 120rpm and temperature of 30℃. The acetic acid content of optimum condition was 4.87% and thiosulfinate content was 37.5㎎ after 20days fermentation. The major organic acid compositions in garlic vinegar were oxalic acid, citric acid, malic acid and acetic acid, and free amino acid compositions were aspartic acid, threonine, serine, glutamic acid, alanine etc.
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KEYWORD
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garlic vinegar, optimal condition, thiosulfinate
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