KR101876440B1 - Method for manufacturing Makgeolli comprising Extracts of Lespedeza cuneata and Lespedeza cuneata Makgeolli manufactured therefrom - Google Patents

Abstract

The present invention relates to a process for producing makgeolli containing an extract of a mustache gate and a makgeolli prepared from the process. The makgeolli produced through the method of the present invention has a higher preference because it has a strong smell and flavor compared to the conventional makgeolli which is prepared by mixing the extract of the yuan guanjang or the shredded product of the yuan guang min. In addition, since the night opening is excellent in improving the functions of the kidney, liver, bowel, etc. and improving blood circulation, it is also suitable for use as a functional makgeolli.

Description

METHOD FOR MANUFACTURING METHODOLOGY AND METHOD OF MANUFACTURING METHODS FOR PRODUCING METABOLIC RELEASE COMPRISING THE SAME,

The present invention relates to a process for producing makgeolli containing an extract of a mustache gate and a makgeolli prepared from the process.

Makgeolli is also called takju, agriculture, liquor, and 灰 酒. It is the oldest wine in history in Korea, and its color is as white as hot, and its alcohol content is 5 ~ 8% (v / v). It is produced only at the official brewery of each province. The famous makgeolli from the Goryeo era is Ewha-ju (梨花 酒). The sole makgeolli nougat, which makes it the most simple, makes it when the flower is made. However, lost. The makgeolli imported from China began to be produced in the Daedong River area for the first time in the "Chosun Sheep Survey" and spread to all corners of the country and became a nation's unique liquor. it's difficult. The manufacturing method is mainly steamed glutinous rice, rice, barley, wheat flour, etc., and then dried the water, mixing the yeast and water, and fermenting it at a constant temperature. In old-fashioned homes, a mixture of leaven mixed with leaven is put on a bowl with a umbrella-shaped tumbler and placed on it. When it is poured into a sieve, it becomes pumped and tangy, and it is fermented for a certain period of time. It becomes the sake. At this time, glutinous rice is used as a raw material, and glutinous rice wine is called Dongdongju. Good rice wine has sweetness, sourness, bitter taste, sweet taste, and it has a rich flavor and a cool taste. It has been used as a cultivar by relieving the thirst of farmers who sweat and worked. On the other hand, the yeast used in makgeolli is the one that reproduces the fungus with the alcohol-producing enzyme into the grain such as wheat, rice, barley and glutinous rice. Depending on the color of the yeast mold, there are Hwangguk-gyun, black germ, and red ginseng, which are mainly used for makgeolli and yakju. Aspergillus oryzae . It was first known as the Chinese Spring and Autumn period. In Korea, we see before the Three Kingdoms period. In the "Kojiki" of Japan, there was a man named Suubori, who was born in Baekje during the Emperor Ohjin's reign 270 ~ 312, ) And he has a record that he became the lord of Japan. The words "Samguksagi" and "Samgukyusa" are accompanied by words such as Miwonjuju (rice wine) and ritual (醴).

On the other hand, the variety of makgeolli has recently been increasing due to the addition of agricultural products with various functionalities and native and native medicinal herb plants. Examples of using domestic and native medicinal herb plants to make liquor are direct dipping of fruit or plant directly into the fruit in a domestic home, and direct mixing of the dessert with the flavor and aroma, In the case of fruit, it has a unique scent, so there is no objection to ingesting it. However, when using a plant to produce a soaked wine or a traditional wine, there is a disadvantage that a unique flavor from the plant comes to the soju or traditional wine. Therefore, it is necessary to develop extraction method (temperature and sugar extraction) other than the conventional technology and to develop a mainstream using this method. When this method is combined with a method of manufacturing makgeolli, which is a traditional wine, the makgeolli with functional medicinal plants is easily accessible You will be able to love this product.

Lespedeza cuneata is distributed mainly in Korea, Japan, Taiwan, India, Australia, etc., and is also known as Asisuri, Noguchi, Hojiza, and Wildbird. It grows at the foot of a mountain. The stem is straight and thin with short branches and ridges and hairs. It grows up to 50 ~ 100cm in height and has many branches. Leaves are alternate leaves with three small leaves. The small leaf has a line-like inverted shape and a hairs on the back. Flowers bloom from August to September, running in umbrella shape on the axil of leaves and white. Calyx is deeply divided into 5 pieces and each branch has 1 vein. The petal has a purple line on the white background and the center of the board is purplish. Of the 10 surgeries, the lower nine are combined. Pods are flat egg-shaped, with hair and netting, and contain one seed. The yamancheon is a little bit tastier, its quality is plain, it is poisonous, it works mainly on the lungs, liver and kidneys. It is known to improve the function of the kidneys, liver and bowel, improve the blood circulation, eliminate the eosinophilia, reduce swelling, improve the eyesight, diarrhea, bruises, asthma, brighten the eyes, soften the muscles and tendons Blood circulation has been reported to be good. It is also said to be effective in reducing fever, killing worms in the stomach, treating boils in the breasts, snakebite injuries, redness and redness of the eyes, and ulcers. There are pinitol, flavonoid, tannin, and B-sitosterol in the leaves, roots and stem of the yard gate. These ingredients eliminate inflammation, remove phlegm, and cause staphylococcus aureus, Streptococcus, Qatar Streptococcus, etc. are killed or suppressed.

Accordingly, the present inventors have completed the present invention by producing a new type of makgeolli which is rich in the active ingredient of the yamanco door and excellent in functionality and has a good taste and flavor.

Korean Patent Laid-Open Publication No. 2013-0113117 (Non-sushi makgeolli and its manufacturing method, published on October 15, 2013) Korean Registered Patent No. 1218695 (Registered on December 28, 2012) Korean registered patent No. 1039130 (Functional dry makgeolli manufacturing method, registered on May 30, 2011) Korean Registered Patent No. 0911328 (How to make sourced rice with raw fish, 2009.08.03.) Korean Unexamined Patent Publication No. 2005-0072739 (published by Asusu Co., 2005.07.12)

It is an object of the present invention to provide a process for producing makgeolli containing the extract of the yamamuni and a process for producing the makgeolli.

The present invention relates to a method for producing a makgeolli containing an extract of a yam door extract,

Preferably, the step (1 step) of heating the mixture of the gazebo door, saccharide and water to obtain the yam door extract;

(Step 2) Adjusting the sugar content of the yam door extract to 20 to 35 ° Brix;

(Step 3) The yeast extract is added to the sugar cane extract-containing yeast extract, and yeast is firstly added to the yeast extract to obtain a primary fermentation broth.

(4) removing water-insoluble components of raw rice wine using a compressor to obtain a rice wine supernatant; And

(Step 5) Mixing the makkolli supernatant of the four steps and the first fermentation broth of the three steps and performing secondary fermentation;

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In the above step 1, the mixture of the capillary door and saccharides and water may be mixed with 35 to 600 parts by weight of saccharides and 35 to 600 parts by weight of water on the basis of 100 parts by weight of the door.

The heating condition of the one step is characterized by being at 40 to 60 DEG C for 24 to 96 hours.

0.005 to 0.1 part by weight of yeast may be added based on 100 parts by weight of the sugar cane extract having controlled sugar content in the above three steps.

The primary fermentation of the three steps can be carried out for 10 to 15 days. Preferably, fermentation is carried out at 23 to 28 占 폚.

In the above step 5, the makkolli supernatant and the first fermentation broth may be mixed with 1 to 10 parts by weight of the first fermentation broth on the basis of 100 parts by weight of the makkolli supernatant.

The secondary fermentation of the 5 steps can be carried out for 20 to 50 days. Preferably, fermentation is carried out at 23 to 28 占 폚.

The permeability (turbidity) of the Makkolli supernatant obtained in the above 4 steps is 40 to 80 EBC. * EBC: European Brewery Convention as European Brewing Association Unit

The present invention also provides a rice wine makgeolli manufactured using the method of producing rice wine containing the above-described nightcap extract.

Hereinafter, the present invention will be described in detail.

In the present invention, in the production of makgeolli, the main door used in the step 1 may be a top, a stem, a root, and a leaf, preferably a leaf or a stem of a yuan door, It is better to use the leaf of the yard gate door, and the young leaf of the yard gate door taken from the yard gate with the stem length of less than 10cm is best to begin. The young leaf of the yard door is a herbal medicine which can be used as food, and is suitable for use in producing makgeolli.

At this time, the yard door can be used in a raw state without removing water, and a dried state can be used. The extraction efficiency is slightly higher than that using raw materials.

The extract of the yuan gate can be mixed with 35 to 600 parts by weight of saccharides and 35 to 600 parts by weight of water based on 100 parts by weight of the yuan door. In case of a nightstand, it is better to mix 35-200 parts by weight of saccharides and 35-200 parts by weight of water on the basis of 100 parts by weight of the nightstand. When the nightstand door is dried, it is better to mix 200 to 600 parts by weight of saccharides and 200 to 600 parts by weight of water on the basis of 100 parts by weight of the nightstand. That is, when mixing is carried out at the above-mentioned weight ratio, the yam door is particularly advantageous in extracting the active ingredient.

It is preferable that the yam door extract prepared in the above step is prepared in a state of preferably 40 to 100 ° Brix, more preferably 40 to 70 ° Brix, and most preferably 40 to 60 ° Brix. At this time, if the sugar content is within the range of the sugar content, it is suitable for extracting the effective ingredient of the yuan door, and it is preferable to store the finally prepared makgeolli for a long time (the occurrence of mold and the like is remarkably reduced).

As the saccharide in the above step 1, at least one selected from fructose, sugar, aspartame, acesulfame potassium, sucralose, stevioside, glucose, oligosaccharide and saccharin sodium may be used, , And it is most preferable to use fructose.

It is preferable that the mixture of the mixture of the nightstand, saccharide and water in the above step is heated at 40 to 60 ° C for 24 to 96 hours. In case of extracting at a temperature lower than 40 ° C, the active ingredient of the yard door is not extracted well or the extraction efficiency is long, so the production efficiency is poor and the activity of the extracted active ingredient may be lowered. This can be done by heating to less than 24 hours. Also, if the temperature is raised above 60 ° C, the activity of the active ingredient in the yard door may be lowered, and the same may be true if it is heated to a condition exceeding 96 hours. Furthermore, when the extract is extracted at 40 to 60 ° C, the loss of moisture is small even if the extract is subjected to long-term warming, so that the above temperature condition is suitable for the production of the extract.

The extract of the step 1 is preferably cooled to room temperature after the warming reaction, and is preferably cooled to 20 to 35 ° C, more preferably to 20 to 26 ° C.

In the above two steps, the sugar content of the yam door extract is preferably adjusted to 20 to 40 Brix, more preferably 20 to 35 Brix, and most preferably 25 to 35 Brix.

The yeast of the above three processes may be any conventional yeast used for confectionery, baking, and alcoholic beverage, preferably Saccharomyces cerevisiae , and may be a natural fermentation yeast or a commercially available yeast Any yeast can be used. Preferably, one or more selected from the group consisting of Cheongju yeast (true), Fermivin (Gist-Brocades) and Lavin (Lalvin, EC1118, Denmark) may be used as a trade name or a product name. Of these, Is most preferable.

The amount of yeast to be added in the above step 3 is not limited, but preferably 0.005 to 0.1 part by weight of yeast may be added based on 100 parts by weight of the sugar cane extract having controlled sugar content.

The yeast extract added with the sugar content is preferably fermented at room temperature, preferably at 20 to 35 ° C, more preferably at 23 to 28 ° C, most preferably at 24 to 26 ° C. Deg.] C, and the fermentation period is preferably 5 to 20 days, more preferably 10 to 15 days, and most preferably 10 to 13 days.

The fermentation of the three steps is preferably carried out in a container which is completely enclosed in which air can leak.

In this process, the water-insoluble components of raw rice wine are obtained by filtering the raw rice wine with liquids by a compressor. The rice wine with the water-insoluble components removed is similar in taste and aroma to general rice wine, but the permeability (turbidity) It is translucent liquid.

The permeability of the Makkolli supernatant obtained in the above step 4 is preferably 30 to 100 EBC, more preferably 40 to 80 EBC, and most preferably 50 to 70 EBC. If the permeability of the Makkolli supernatant is less than 30EBC, the taste and flavor of the makgeolli is not good. If the permeability of the Makkolli supernatant exceeds 100EBC, it is not suitable for long-term storage due to the precipitable substances, and the gas production is also increased. On the other hand, the permeability of general raw rice wine is about 500 to 1500 EBC. By the above-mentioned four steps, the water-insoluble components of raw rice wine are removed, the precipitable substances in rice wine are removed, gas production is reduced, Do. The transparency of sake is 18EBC, and it is less than 20EBC.

Thus, the permeability of the finally obtained canvas door makgeolli in the fifth step may preferably be 25 to 99 EBC.

In the above step 5, the makkolli supernatant and the first fermentation broth may be mixed in an amount of preferably 0.1 to 10 parts by weight, more preferably 1 to 10 parts by weight, based on 100 parts by weight of the Makkolli supernatant, When the primary fermentation broth is mixed with less than 0.1 part by weight, the effective ingredient of the yuan door is too small to be introduced. When the primary fermentation broth is mixed in more than 10 parts by weight, Inappropriate.

The secondary fermentation step of step 5 is preferably carried out in a closed container. The fermentation of the mixture of the makkolli supernatant and the primary fermentation broth in the above step 5 is preferably performed at room temperature, preferably at 20 to 35 ° C, more preferably at 23 to 28 ° C, most preferably at 24 to 26 ° C . The fermentation period is preferably the second fermentation preferably for 10 to 60 days, more preferably for 20 to 50 days, and most preferably for 20 to 40 days.

On the other hand, the makgeolli supernatant used in the process of mixing the primary fermentation broth with the makkolli supernatant may be a semi-transparent liquid obtained by removing a water-insoluble component using a compressor after purchasing commercial rice wine. Alternatively, the above-mentioned makkolli supernatant may be prepared by directly preparing raw rice wine using commercially available raw rice wine (rice wine in which enzymes and fermenting bacteria are not inactivated after the final fermentation, Or may be a translucent liquid obtained by removing an insoluble component.

The method for directly producing the raw rice wine is preferably a method comprising:

(Step A) Washing and immersing the grain, and then removing moisture;

(Step B) Stirring the moisture-removed grain; And

(Step C) fermenting 100 parts by weight of the above-mentioned steamed grains, 200 to 800 parts by weight of water and 0.001 to 3 parts by weight of yolk sac;

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The grain used in the step A may be rice or wheat.

The grain in the step B may be stuck without any time during the steeping if the grain is ripened. However, the longer the time, the more the manufacturing cost becomes. Therefore, it is preferably 0.2 to 2 hours, It is good to steam for one hour.

In step C, 0.001 to 3 parts by weight of yeast may be added based on 100 parts by weight of the steamed cereal. The yeast may be any conventional yeast used for confectionery, baking, and alcoholic beverage, and Saccharomyces cerevisiae may be preferably used. Any fermented yeast or commercially available yeast can be used. Any product selected from Chejuju yeast (Fermivin), Gist-Brocades and Lalvin (Gist-Brocades) More than a species can be used.

In the step C, when the steamed grain, water, and mycelia are mixed, the content of the steamed grain and the water is more appropriately adjustable depending on the state of the grain.

The mushroom bacterium used in the step C may be any mushroom bacterium commonly used for producing makgeolli. Preferably, the mushroom bacterium is Aspergillus niger ), Aspergillus oryzae or Aspergillus sojae , Aspergillus kawauchi , and Monascus purpureus .

The temperature and time for the fermentation in the step C can be appropriately adjusted according to the condition of the mycelia, but preferably fermentation is carried out at 20 to 50 ° C for 3 to 30 days, more preferably at 22 to 27 ° C for 5 to 20 days .

Amylase, which is a saccharifying enzyme, may be added in an amount of 0.001 to 1% by weight of the total weight of the whole process in step C. In step C, maltose and water are mixed in a ratio of 1: 1, Water may be added in an amount of from 0.01 to 1% by weight of the total mixture weight of the C process.

The raw rice wine in which the fermentation is completed in the step C (the rice wine in which the enzyme and the fermentation broth are not inactivated after the final fermentation has not been warmed) may be added in an amount of 0.001 to 1% by weight based on the total weight of the whole process.

Of the steamed grains in the above C process, steamed grains (steamed rice) produced by using rice are referred to as hot peppers, and the hot peppers are rice cooked so as to be made very heavy. It is traditionally used to reduce the fermentation time of sikhye, liquor, and sushi.

The rice noodles prepared by inoculating rice or wheat with steamed rice or steamed wheat with 0.001 to 1% by weight of the steamed rice or steamed wheat can be used in the production of rice wine. It is preferable to remove the weight of the cereal as much as the amount of the yeast used.

In step C, the saccharide may be added in an amount of 0.001 to 2% by weight based on the total composition of the fermented makgeolli, and the saccharide may be added in an amount of 0.001 to 2% by weight based on the total composition of fermented rice wine. May be used, and it is more preferable to use fructose or sugar.

The present invention relates to a process for producing makgeolli containing an extract of a mustache gate and a makgeolli prepared from the process. The makgeolli produced through the method of the present invention has a lower preference than the conventional makgeolli prepared by mixing the extract of the yuan guanjang or the shredded product of the yuan guangdong with the makgeolli because the hangover is less and the strong smell unique to the yuan guan is reduced, . In addition, since the makgeolli of the present invention was produced by using the makgeolli supernatant removing the water-insoluble component, it has a similar taste and aroma to the conventional makgeolli but has a low turbidity and produces a high-quality liquor texture such as sake. In addition, since the nightstand door is excellent in improving the function of the kidney, liver, intestines, etc. and improving the circulation of blood, the nighttime door makgeolli of the present invention is also suitable for use as a functional food.

Korean Patent Publication No. 2013-0113117, Korean Patent Registration No. 0911328 and Korean Patent Publication No. 2005-0072739 disclose a method of adding an extract or crushed product of a night scoop (ashley) to a makgeolli, Korean Patent No. 1218695 and Korean Patent No. 1039130 disclose a method for manufacturing a liquor containing a night opening as a part of a functional herb contained in a mainstream such as a traditional distilled liquor or a makgeolli, A technique relating to a method is disclosed. However, the method of manufacturing the mainstream disclosed in the above prior art patent and the method of manufacturing the makgeolli containing the extract of the present invention are completely different. In addition, the inventive rice wine has a taste, flavor and hangover suppression Effect and so on.

1 is a process diagram showing a manufacturing process of a rice wine maker according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the intention is to provide an exhaustive, complete, and complete disclosure of the principles of the invention to those skilled in the art.

< Example  One. A nightstand  Preparation of Extract>

The extracts of the yambaekman were prepared by mixing and extracting the leaves of the yamancheonjang (the leaves that were taken from the yamgwanmun with stem length less than 10cm), sugar or fructose, and water under the conditions shown in Table 1 below. Chinese medicine extractor was used. In addition, 230g of dried leaves of dried leaf, which is the dry weight of 1000g of raw leaf, were used for the preparation of the extract.

Condition Leaflet - raw
(g) Yardstick Leaf-Dry
(g) fruit sugar
(g) Sugar
(g) water
(g) extraction
time
(hour) Temperature
(° C) Example 1-1 1000 - 1000 - 500 24 40 Examples 1-2 1000 - 1000 - 500 24 50 Example 1-3 1000 - 1000 - 500 24 60 Examples 1-4 1000 - 1000 - 500 48 40 Examples 1-5 1000 - 1000 - 500 48 50 Examples 1-6 1000 - 1000 - 500 48 60 Examples 1-7 1000 - 1000 - 500 72 40 Examples 1-8 1000 - 1000 - 500 72 50 Examples 1-9 1000 - 1000 - 500 72 60 Example 1-10 - 230 1000 - 1270 72 60 Example 1-11 1200 - 800 - 500 72 60 Examples 1-12 800 - 1200 - 500 72 60 Examples 1-13 1000 - 0 1000 500 24 40 Examples 1-14 1000 - 0 1000 500 24 50 Examples 1-15 1000 - 0 1000 500 24 60 Examples 1-16 1000 - 0 1000 500 48 40 Examples 1-17 1000 - 0 1000 500 48 50 Example 1-18 1000 - 0 1000 500 48 60 Example 1-19 1000 - 0 1000 500 72 40 Examples 1-20 1000 - 0 1000 500 72 50 Examples 1-21 1000 - 0 1000 500 72 60 Examples 1-22 - 230 - 1000 1270 72 60 Examples 1-23 1200 - 0 800 500 72 60 Examples 1-24 800 - 0 1200 500 72 60 Examples 1-25 1000 - 1000 - 500 96 40 Examples 1-26 1000 - 1000 - 500 96 50 Examples 1-27 1000 - 1000 - 500 96 60

< Comparative Example  1. Comparison A nightstand  Preparation of Extract>

The leaf of the yamancheonjang (a leaf taken from a yard opening with a stem length of less than 10cm), sugar or fructose, and water were mixed and extracted under the conditions shown in Table 2 below to prepare a yam Kwan Mun extract. At this time, an extract was prepared using the herbal extractor used in Example 1, and the pressure of the extractor was partially controlled so that water was not completely lost in extraction at 70 ° C or higher.

Condition Leaflet - raw
(g) Yardstick Leaf-Dry
(g) fruit sugar
(g) Sugar
(g) water
(g) Extraction time
(hour) Temperature
(° C) Comparative Example 1-1 1000 - 1000 0 500 12 60 Comparative Example 1-2 1000 - 1000 0 500 72 25 Comparative Example 1-3 1000 - 1000 0 500 24 100 Comparative Example 1-4 1000 - 1000 0 500 4 100 Comparative Example 1-5 1000 - 1000 0 500 72 90 Comparative Example 1-6 1000 - 1000 0 500 72 80 Comparative Example 1-7 1000 - 1000 0 500 72 70 Comparative Example 1-8 1000 - 1000 0 500 168 25 Comparative Example 1-9 1000 - 0 1000 500 12 60 Comparative Example 1-10 1000 - 0 1000 500 72 25 Comparative Example 1-11 1000 - 0 0 1500 72 60 Comparative Example 1-12 - 230 1000 - 1270 24 100 Comparative Example 1-13 1500 - 0 0 1000 72 60 Comparative Example 1-14 1500 - 0 0 1000 24 100

< Experimental Example  1-1. A nightstand  Functional Comparison of Extracts>

Experimental Example  1-1. A nightstand  Comparison of Extraction Efficiency in Extracts

In order to confirm the extraction efficiency of the medicinal active ingredient of the night school door, the extract of the night gate door manufactured in Example 1 and Comparative Example 1 was filtered with filter paper, and the absorbance of the filtrate was measured (the content of the saccharide in Example 1- 11, Example 1-12, Example 1-23, Example 1-24, Comparative Example 1-11, Comparative Example 1-13, and Comparative Example 1-14 were excluded from the comparative experiments. At this time, the extraction efficiency of the capillary door was measured by using a spectrophotometer at 380 nm, and the relative absorbance of the sample with the highest absorbance (100%) of the extract samples (Examples 1-9) The intensity was expressed as extraction efficiency.

Condition Extraction efficiency (%) Example 1-1 65 Examples 1-2 69 Example 1-3 75 Examples 1-4 79 Examples 1-5 85 Examples 1-6 87 Examples 1-7 91 Examples 1-8 97 Examples 1-9 (reference) 100 Example 1-10 91 Examples 1-13 59 Examples 1-14 62 Examples 1-15 68 Examples 1-16 72 Examples 1-17 79 Example 1-18 80 Example 1-19 80 Examples 1-20 91 Examples 1-21 98 Examples 1-22 92 Examples 1-25 71 Examples 1-26 77 Examples 1-27 86 Comparative Example 1-1 32 Comparative Example 1-2 23 Comparative Example 1-3 50 Comparative Example 1-4 39 Comparative Example 1-5 39 Comparative Example 1-6 38 Comparative Example 1-7 34 Comparative Example 1-8 52 Comparative Example 1-9 32 Comparative Example 1-10 33 Comparative Example 1-12 50

The results of Table 3 were obtained by confirming the extraction efficiency according to the temperature and time conditions of the young leaves of the yard door, and the extracts of Example 1 were found to have a higher extraction efficiency of the active ingredient of the yard gate than the extract of Comparative Example 1 (In the case of Comparative Example 1-3 and Comparative Example 1-12, the sample was extracted at 100 ° C for 24 hours, and Comparative Example 1-8 was extracted at 25 ° C for 168 hours, 1 extraction efficiency is high). Thus, it can be seen that the method of extracting the active ingredient of the yamamunmun can be efficiently extracted by warming the yam door, saccharide and water at a temperature of 40 to 60 ° C described in Example 1 for 24 to 96 hours.

On the other hand, the extraction efficiencies of the examples 1-10 and 1-22 using dried leaves instead of the raw leaves of the young leaves of the yard doors were higher than those of the examples 1-9 and 1-21, Slightly low. In addition, the extraction efficiency was better at the same temperature and time conditions as in Examples 1-1 to 1-9 using fructose than Examples 1-13 to 1-21 using sugar.

Experimental Example  1-2. A nightstand  Extract Odor  And already compared

The sensory evaluations were performed on the odoriferous and already-exfoliated (extracts of the yam Kwan-door extracts or the processed products thereof), which were prepared by the method of Example 1 and Comparative Example 1, with very distinctive flavor and palatability for direct ingestion. The taste and flavor preference of the yam Kwan Mun extract of Example 1 and Comparative Example 1 were evaluated to 100 men and women in their 20s and 50s. The results are shown in Table 4, Respectively.

<Evaluation Criteria>

Deodorizing effect Deodorizing effect

1: very fragrant 1: very tasty

3: Flavor slightly 3: Flavor slightly

5: Almost no fragrance and slightness 5: Almost no taste

Condition Odor reduction effect Already abatement effect Example 1-1 4.2 4.3 Examples 1-2 4.3 4.2 Example 1-3 4.2 4.3 Examples 1-4 4.3 4.2 Examples 1-5 4.4 4.1 Examples 1-6 4.2 4.2 Examples 1-7 4.3 4.4 Examples 1-8 4.4 4.3 Examples 1-9 4.0 4.6 Example 1-10 4.2 4.4 Example 1-11 4.3 4.3 Examples 1-12 4.3 4.2 Examples 1-13 4.2 4.3 Examples 1-14 4.1 4.5 Examples 1-15 4.2 4.4 Examples 1-16 4.3 4.7 Examples 1-17 4.4 4.6 Example 1-18 4.2 4.4 Example 1-19 4.3 4.3 Examples 1-20 4.2 4.2 Examples 1-21 4.1 4.1 Examples 1-22 4.2 4.2 Examples 1-23 4.3 4.4 Examples 1-24 4.1 4.3 Examples 1-25 4.0 4.1 Examples 1-26 4.1 4.0 Examples 1-27 4.0 4.0 Comparative Example 1-1 4.3 4.6 Comparative Example 1-2 4.4 4.5 Comparative Example 1-3 1.5 1.4 Comparative Example 1-4 2.9 2.8 Comparative Example 1-5 2.2 2.3 Comparative Example 1-6 2.3 2.3 Comparative Example 1-7 2.1 2.2 Comparative Example 1-8 1.7 1.5 Comparative Example 1-9 4.3 4.3 Comparative Example 1-10 4.4 4.2 Comparative Example 1-11 4.2 4.1 Comparative Example 1-12 1.3 1.4 Comparative Example 1-13 3.6 3.2 Comparative Example 1-14 1.3 1.1

Referring to Table 4, it was confirmed that the extract of Example 1, which was extracted from the leaf of the yamancom door at a temperature of 40 to 60 ° C for 24 to 96 hours, showed almost no odor and odor and a gentle fragrance.

On the other hand, the extracts of Comparative Example 1 were different according to the extraction conditions. First, Comparative Example 1-3, Comparative Example 1-12 (extraction temperature is 100 ° C) and Comparative Example 1-3 In the case of 1-8 (extraction time is 168 hours), it was found that the odor and imitation were very severe, so that it was extracted in a very strong state of peculiar pullwort and puddle. Also, in the case of Comparative Examples 1-5 to 1-7, in which the extraction temperature is 70 ° C to 90 ° C, it is also confirmed that there is severe odor and odor. Comparative Example 1-4, which was extracted at 100 占 폚 for 4 hours, was somewhat intense (even in the case of extraction efficiency).

When the extraction temperature is 40 to 60 ° C and the extraction time is less than 24 hours (Comparative Example 1-1, Comparative Example 1-9), the extraction time is 24 to 96 hours and the extraction temperature is less than 40 ° C (Comparative Examples 1-2, (Comparative Example 1-10), it was confirmed that there was not much odor and odor (however, the extraction efficiency of the active ingredient of the yuan gate door was very low).

Therefore, the results of Experimental Example 1-1 and Experimental Example 1-2 are summarized as follows. Only the extract of the yamaguchi gate prepared under the condition of Example 1 has a high extraction efficiency of the active ingredient, (Except that the contents of the saccharides are different in Examples 1-11, 1-12, 1-23, 1-24, 1-11, 1-13, Example 1-14 Comparison of the active ingredient of the extract is carried out after the first fermentation of the above extract).

< Example  2. Preparation of primary fermentation broth>

(Brix of 45-55 ° Brix) of Example 1 was prepared and then water was added to adjust the sugar content thereof to 35-35 ° Brix (using a refraction type analog sugar meter [ATAGO, Japan]), all the extracts Were adjusted in the same manner as the extracts of Examples 1-9 (the extracts of Examples 1-9 were added with 350 g of water).

After that, the wine yeast Fermivin was inoculated under the condition of 0.2 g / kg. After the first fermentation in a container capable of air leaking at 25 ° C for 12 days, the stomach was removed using a sieve net And a filtrate (primary fermentation broth) was obtained. For reference, an extract (Examples 1-9) was obtained by heating the mixture of 1 kg of the main dish, 1 kg of fructose and 500 g of water at 60 ° C for 72 hours, controlling the sugar content thereof and fermenting the yeast, 2-9) is obtained, a total of 1 kg can be obtained. The alcohol concentration of each fermentation broth identified after the first fermentation was found to be 13-16% (v / v) (using an alcohol measuring lumbar system).

Primary fermentation broth Condition Example 2-1 Using the extract of Example 1-1 Example 2-2 Using the extract of Example 1-2 Example 2-3 Using the extracts of Examples 1-3 Examples 2-4 Using the extracts of Examples 1-4 Example 2-5 Using the extracts of Examples 1-5 Examples 2-6 Using the extract of Example 1-6 Examples 2-7 Using the extract of Example 1-7 Examples 2-8 Using the extracts of Examples 1-8 Examples 2-9 Using the extracts of Examples 1-9 Examples 2-10 Using the extract of Example 1-10 Examples 2-11 Using the extract of Example 1-11 Examples 2-12 Using the extract of Example 1-12 Examples 2-13 Using the extract of Example 1-13 Examples 2-14 Using the extract of Example 1-14 Examples 2-15 Using the extract of Example 1-15 Examples 2-16 Using the extract of Example 1-16 Examples 2-17 Using the extracts of Examples 1-17 Examples 2-18 Using the extract of Example 1-18 Example 2-19 Using the extracts of Examples 1-19 Examples 2-20 Using the extract of Example 1-20 Examples 2-21 Using the extract of Example 1-21 Examples 2-22 Using the extracts of Examples 1-22 Examples 2-23 Using the extract of Example 1-23 Examples 2-24 Using the extract of Example 1-24 Examples 2-25 Using the extract of Example 1-25 Example 2-26 Using the extract of Example 1-26 Example 2-27 Using the extract of Example 1-27

< Comparative Example  2. Preparation of comparative primary fermentation broth>

The first fermentation broth was prepared in the same manner as in Comparative Example 2 except that the extracts of Table 6 were used (fermentation of yeast after controlling sugar content). The alcohol concentration of each fermentation broth confirmed after the first fermentation was 13 ~ 16% (v / v). For the control of sugar content, fructose was added to the extract of the yam Kwan Mun extract of Comparative Example 1 without the addition of fructose or sugar.

Primary fermentation broth Condition Comparative Example 2-1 Using the extract of Comparative Example 1-1 Comparative Example 2-2 Using the extract of Comparative Example 1-2 Comparative Example 2-3 Using the extract of Comparative Example 1-3 Comparative Example 2-4 Using the extract of Comparative Example 1-4 Comparative Example 2-5 Using the extract of Comparative Example 1-5 Comparative Example 2-6 Using the extract of Comparative Example 1-6 Comparative Example 2-7 Using the extract of Comparative Example 1-7 Comparative Example 2-8 Using the extract of Comparative Example 1-8 Comparative Example 2-9 Using the extract of Comparative Example 1-9 Comparative Example 2-10 Using the extract of Comparative Example 1-10 Comparative Example 2-11 Using the extract of Comparative Example 1-11 Comparative Examples 2-12 Using the extract of Comparative Example 1-12 Comparative Example 2-13 Using the extract of Comparative Example 1-13 Comparative Example 2-14 Using the extract of Comparative Example 1-14

< Experimental Example  2. In the first fermentation broth Quercetin  Comparison of contents>

The quercetin content in the fermentation broth fermented first in Example 2 and Comparative Example 2 is shown in Table 8 using the HPLC of the following Table 7. (Quercetin is a compound known to be contained in the leaf of the yamancomuni, And the quercetin standard is Sigma Aldrich's product).

Item Condition Column 5C18-PAQ, 4.6 mm I.D. × 250 mm L., COSMOSIL, USA Flow rate 1.0 ml / min Detector UV @ 367 nm Injection vol. 10 μl Mobile phase (A) 0.05% TFA (D.W) / (B) MeCN Column temp. 25 ℃ Gradient elution Time: 0/30/31/35/36/45
B (%): 2/65/100/100/2/2

Condition Quercetin concentration (ppm) Example 2-1 0.734 Examples 2-9 1.079 Examples 2-11 0.675 Examples 2-12 0.756 Examples 2-13 0.698 Examples 2-21 0.699 Examples 2-23 0.651 Examples 2-24 0.643 Comparative Example 2-1 0.334 Comparative Example 2-2 0.364 Comparative Example 2-3 0.474 Comparative Example 2-7 0.375 Comparative Example 2-8 0.390 Comparative Example 2-11 0.478 Comparative Example 2-13 0.495 Comparative Example 2-14 0.507

Referring to Table 8, it can be seen that the quercetin concentration of the primary fermentation broth of Example 2 is significantly higher than that of the primary fermentation broth of Comparative Example 2.

On the other hand, the primary fermentation broth of Comparative Example 2-3, which was prepared using the extract of Comparative Example 1-3 (extraction at 100 ° C) in which the extraction efficiency was slightly higher than that of the extract of Comparative Example 1-8 , The quercetin concentration of the first fermentation broth of Comparative Example 2-8 prepared by using the extract of the present invention (168 hours extraction) was not high and it was found that the extraction conditions at high temperature or for a long time were not preferable for preserving the activity of the active ingredient.

Further, it was confirmed that the extract prepared in Example 1-11, Example 1-12, Example 1-23, and Example 1-24 (sugar content is low or high in comparison with other conditions) in which the sugar content was controlled was used In the case of the primary fermentation broths of Examples 2-21, 2-22, 2-23, and 2-24, the fermentation broth of Comparative Example 1-11 in which the quercetin content was 0.6 ppM or more, but no saccharide was added, In the case of the first fermentation broth of Comparative Example 2-21, Comparative Example 2-13, and Comparative Example 2-24 prepared using Example 1-13 and Comparative Example 1-14, the sugar concentration was adjusted to 35 ° Brix immediately after preparation of the extract It is confirmed that the concentration of quercetin is not high (it is judged that the quercetin content in the fully active state is not high). Therefore, it is advantageous to extract the active ingredient of the yuan door entirely by extracting sugar such as sugar or fructose under the condition of Example 1, rather than extracting the active ingredient of the yuan door by mixing only the yuan door and water.

< Example  3. A nightstand  Manufacture of rice wine (secondary fermentation broth)>

Rice makgeolli made by Uni-Bongju (Namwon, Jeonbuk), Jiri Green Green Farming Union Act, was filtered using a compressor (filter press, manufactured by CSC TECH: Model MFM-12A-40D, The supernatant was obtained (the permeability measured with a turbidimeter was 50EBC). The rice rice wine can be produced at the same rate as the following weight conditions. Namely, 500 g of white rice was washed with water and immersed. After removing moisture, steamed rice cake was prepared for 1 hour by using a hot pot. 500 g was taken from the above rice cake, and 2000 g of water, 0.1 g of Aspergillus oryzae, and 0.1 g of dry yeast (Cheongju yeast) were mixed and fermented at 26 캜 for 7 days. After the fermentation, The filtrate was collected and rice rice wine was obtained.

The above-mentioned makkolli supernatant was mixed with the primary fermentation broth prepared in Example 2 at a weight ratio of 19: 1 (1900 g: 100 g) under the conditions of the following Table 9, and fermented for 1 month in a state of being blocked with air at 25 ° C Secondly, fermented rice wine makgeolli was prepared (containing 1 / 10th of the extract obtained by extracting 1kg of raw leaf raw material). The alcohol concentration of the second-fermented and finally prepared cannery rice wine is 7 to 8% (v / v).

Second fermentation broth Conditions for using the first fermentation broth Example 3-1 Using the primary fermentation broth of Example 2-1 Example 3-2 Using the first fermentation broth of Example 2-2 Example 3-3 Using the primary fermentation broth of Example 2-3 Example 3-4 Using the primary fermentation broth of Example 2-4 Example 3-5 Using the primary fermentation broth of Example 2-5 Examples 3-6 Using the primary fermentation broth of Example 2-6 Examples 3-7 Using the primary fermentation broth of Example 2-7 Examples 3-8 Using the primary fermentation broth of Example 2-8 Examples 3-9 Using the first fermentation broth of Example 2-9 Examples 3-10 Using the primary fermentation broth of Example 2-10 Examples 3-11 Using the primary fermentation broth of Example 2-11 Examples 3-12 Using the primary fermentation broth of Examples 2-12 Examples 3-13 Using the primary fermentation broth of Example 2-13 Examples 3-14 Using the primary fermentation broth of Example 2-14 Examples 3-15 Using the primary fermentation broth of Example 2-15 Examples 3-16 Using the primary fermentation broth of Examples 2-16 Examples 3-17 Using the first fermentation broth of Examples 2-17 Examples 3-18 Using the primary fermentation broth of Example 2-18 Examples 3-19 Using the primary fermentation broth of Examples 2-19 Examples 3-20 Using the primary fermentation broth of Example 2-20 Examples 3-21 Using the first fermentation broth of Example 2-21 Examples 3-22 Using the primary fermentation broth of Example 2-22 Examples 3-23 Using the first fermentation broth of Examples 2-23 Examples 3-24 Using the first fermentation broth of Example 2-24 Examples 3-25 Using the primary fermentation broth of Example 2-25 Example 3-26 Using the first fermentation broth of Examples 2-26 Examples 3-27 Using the primary fermentation broth of Example 2-27

< Comparative Example  3. Comparison of makgeolli production>

Comparative Example  3-1 to 3-14. compare A nightstand  Makgeolli

Makkolli was prepared in the same manner as in Example 3 except that the first fermentation broth was prepared as shown in Table 10 below. The alcohol concentration of the second-fermented and finally manufactured comparative school door makgeolli is 7 ~ 8% (v / v).

Second fermentation broth Primary fermentation broth Comparative Example 3-1 Using the primary fermentation broth of Comparative Example 2-1 Comparative Example 3-2 Using the primary fermentation broth of Comparative Example 2-2 Comparative Example 3-3 Using the primary fermentation broth of Comparative Example 2-3 Comparative Example 3-4 Using the primary fermentation broth of Comparative Example 2-4 Comparative Example 3-5 Using the primary fermentation broth of Comparative Example 2-5 Comparative Example 3-6 Using the primary fermentation broth of Comparative Example 2-6 Comparative Example 3-7 Using the primary fermentation broth of Comparative Example 2-7 Comparative Example 3-8 Using the primary fermentation broth of Comparative Example 2-8 Comparative Example 3-9 Using the primary fermentation broth of Comparative Example 2-9 Comparative Example 3-10 Using the primary fermentation broth of Comparative Example 2-10 Comparative Example 3-11 Using the primary fermentation broth of Comparative Example 2-11 Comparative Examples 3-12 Using the primary fermentation broth of Comparative Example 2-12 Comparative Example 3-13 Using the primary fermentation broth of Comparative Example 2-13 Comparative Example 3-14 Using the primary fermentation broth of Comparative Example 2-14

Comparative Example  3-15. A nightstand Fresh leaves  Directly added makkoli

The rice wine was prepared in the same manner as in the rice makgeolli production method of Uni-Bong, which was described in Example 3, and the leaf of the yuan bamboo gate was directly added to the rice wine.

Namely, 500 g of white rice was washed with water and immersed. After removing moisture, steamed rice cake was prepared for 1 hour by using a hot pot. 500 g was taken from the above rice cake, and 2000 g of water, 0.1 g of Aspergillus oryzae as a yeast germ, 0.1 g of dry yeast (Cheongju yeast) and 100 g of young leaf raw material were mixed and fermented at 26 캜 for 7 days. Was removed using a sieve, and the filtrate was collected to obtain rice wine.

Comparative Example  3-16. A nightstand  Comparative makkoli with direct addition of extract

The rice wine was prepared in the same manner as in the rice makgeolli of Unhon's casting method, which was described in Comparative Example 3-15, except that the extract of the yamgwanmun was directly added to the makgeolli. That is, 100 g of young leaf raw material used in the present invention was mixed with 2000 g of water and extracted for 4 hours at 100 ° C., and then the feces was removed to obtain a filtrate. Water was added to the filtrate to adjust its weight to 2000 g, Was used in place of the makgeolli manufacturing water.

Comparative Example  3-17. General rice wine

Rice makgeolli produced by Unjung casting (Namwon, Jeonbuk), which was used in Example 3, was used as general rice wine for comparison (however, no water-insoluble components were filtered out by a compressor). The alcohol concentration of this rice wine is confirmed to be 6% (v / v).

< Experimental Example  3. Sensory test>

Experimental Example  3-1. Odor  And Already on  Sensory test

The effects of the unique aroma and flavor (unique peculiar flavor and puddle taste for direct ingestion) on the sensory qualities of makgeolli were compared according to the processing method and the makgeolli production method. For this purpose, sensory evaluations of the taste and aroma of the makgeolli were conducted in Examples 3-1, 3-9 and Comparative Examples 3-15 and 3-16. That is, the sensory evaluation of the extracts prepared by using the sugar cane, sugar, and water was performed in Experimental Example 1, and this time, representative extracts of Makgeolli, Only comparative examples 3-15 and 3-16 were compared. To this end, 5 ml of the rice wine of Example 3-1, Example 3-9, Comparative Example 3-15, and Comparative Example 3-16 were given to 100 male and female adults between 20 and 50 years, Taste and aroma were expressed as average value of points scored on a point basis.

<Evaluation Criteria>

Deodorizing effect Deodorizing effect

1: very fragrant 1: very tasty

3: Flavor slightly 3: Flavor slightly

5: Almost no fragrance and slightness 5: Almost no taste

division Odor reduction effect Already abatement effect Example 3-1 4.1 4.0 Examples 3-9 4.5 4.4 Comparative Example 3-15 3.5 3.2 Comparative Example 3-16 3.1 2.8

Referring to Table 11, it was found that the rice wine makgeolli of Examples 3-1 and 3-9 prepared according to the method of the present invention had better flavor and aroma than the rice wine makgeolli of Comparative Example 3-15 and Comparative Example 3-16 .

Experimental Example  3-2. Sensory evaluation of preference

The personal preference for the rice wine and the rice wine was evaluated by those who performed the experiment of Experimental Example 3-1. The evaluation criteria are listed as [5 points: very good, 4 points: good, 3 points: normal, 2 points: slightly bad, 1 point: very bad] and the average values are shown in Table 12 below.

division Likelihood Example 3-1 4.1 Examples 3-9 4.5 Comparative Example 3-15 3.0 Comparative Example 3-16 3.1 Comparative Example 3-17 3.5

The results are shown in Table 12. The results are shown in Table 12. The results are shown in Table 12. The results are shown in Table 12. The results are shown in Table 12. TABLE 12 &lt; tb &gt; &lt; tb &gt; &lt; TABLE &gt; The individual preference is also excellent.

< Experimental Example  4. Hangover inhibition effect>

The hangover inhibition effect of the rice wine of Example 3 and Comparative Example 3 was evaluated. Twenty adult men were enrolled in this study. For this purpose, each test subject was given 3 ℓ of the makgeolli of Example 3 or Comparative Example 3 for 1 hour along with the appropriate amount of snacks. The hangover inhibition effect was evaluated according to the degree of headache and thirst, which was a hangover phenomenon according to drinking on the next day by the 7 point scale method. The results are shown in Table 13 as an average value of scores scored on the basis of 1 to 7 points.

<Evaluation Criteria>

Headache thirst

1: headache is very severe 1: very thirsty

3: Slight headache 3: Slight thirst

5: almost no headache 5: almost no thirst

7: No headache 7: No thirst

Makgeolli headache thirst Example 3-1 6.2 6.4 Example 3-2 6.0 6.3 Example 3-3 6.0 6.2 Example 3-4 6.2 6.1 Example 3-5 6.1 6.3 Examples 3-6 6.3 6.0 Examples 3-7 6.1 6.7 Examples 3-8 6.2 6.8 Examples 3-9 6.3 6.9 Examples 3-10 6.1 6.0 Examples 3-11 6.0 6.7 Examples 3-12 6.4 6.8 Examples 3-13 6.2 6.9 Examples 3-14 6.1 6.7 Examples 3-15 6.4 6.8 Examples 3-16 6.3 6.9 Examples 3-17 6.2 6.7 Examples 3-18 6.1 6.8 Examples 3-19 6.4 6.9 Examples 3-20 6.3 6.7 Examples 3-21 6.2 6.8 Examples 3-22 6.0 6.9 Examples 3-23 6.0 6.9 Examples 3-24 6.8 6.7 Comparative Example 3-1 4.3 3.4 Comparative Example 3-2 4.2 3.2 Comparative Example 3-3 3.3 3.3 Comparative Example 3-4 4.4 4.1 Comparative Example 3-5 4.5 3.2 Comparative Example 3-6 3.2 3.3 Comparative Example 3-7 4.3 3.4 Comparative Example 3-8 4.4 3.3 Comparative Example 3-9 4.1 4.4 Comparative Example 3-10 3.2 4.2 Comparative Example 3-11 3.3 4.5 Comparative Examples 3-12 4.4 3.2 Comparative Example 3-13 4.5 3.3 Comparative Example 3-14 4.2 3.5 Comparative Example 3-15 3.3 3.2 Comparative Example 3-16 3.4 3.3 Comparative Example 3-17 2.5 2.4

As shown in Table 13, the makkolli of Example 3 showed less headache and thirst than the makkolli of Comparative Example 3, and it was confirmed that the makkolli of the present invention was a main stream in which the hangover phenomenon was remarkably reduced. In addition, although not shown in Table 13, the people of the group 3 who drink the rice wine of Example 3 found that there was almost no occurrence of the occurrence of the burr after drinking the ordinary rice wine. On the other hand, the rice wine of Example 3 had a lower hangover response even though the alcohol content was higher than that of the rice wine of Comparative Examples 3-15 to 1-17. This is because the effect of the rice wine of Example 3 But the activity is also well preserved.

Claims (2)

(1 step) mixing the nightstand, saccharide and water, and then warming to obtain a mixed extract of the gazebo, saccharide and water;
(2 steps) adjusting the sugar content of the mixture of the nightstand gate, sugar and water to 20 to 35 ° Brix;
(Step 3) Yeast is added to the mixed extract of sugar cane, sugar, and water controlled in sugar content, primary fermentation is carried out at 20 to 35 ° C for 5 to 20 days, and filtration to collect the liquid phase to obtain a primary fermentation broth ;
(4) removing water-insoluble components of raw rice wine using a compressor to obtain a rice wine supernatant; And
(Step 5) Mixing the above-described four-step Makkolli supernatant and the first fermentation broth of the three fermentations, and performing secondary fermentation at 20 to 35 ° C for 10 to 60 days;
And a mixture of the sugar cane, sugar, and water. A rice wine makgeolli manufactured by the method of claim 1.

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