KR102538404B1 - Manufacturing method of omijaju using Rhizopus strain and omijaju produced through the same - Google Patents

Abstract

The present invention comprises the steps of preparing a Lysopus mixture by mixing saccharides and Lysopus strains (S11); Preparing a mixture of Schisandra chinensis by mixing the above-prepared Ryzopus mixture with Schisandra chinensis (S12); And fermenting the prepared mixture of Schisandra chinensis (S13); and relates to a method for producing Schisandra chinensis, comprising Schisandra chinensis, which arouses appetite through various tastes, especially sour taste, due to Schisandra chinensis, and nutritional components of Schisandra chinensis. Including as it is, various pharmacological and physiological effects of Schisandra chinensis can be expected, and it is possible to provide Schisandra chinensis with less hangover such as headache and heartburn when eating and drinking.

Description

Manufacturing method of omijaju using Rhizopus strain and omijaju produced through the same}

The present invention relates to a method for producing Schisandra chinensis and a method for producing Schisandra chinensis produced thereby, and more particularly, to a method for preparing Schisandra chinensis using a Lysopus strain and mixing Schisandra chinensis with diluted alcohol and a method for producing the same.

BACKGROUND OF THE INVENTION Here, background art related to the present disclosure is provided, and they are not necessarily meant to be prior art.

The Schizandra chinensis tree is a native tree belonging to the magnolia family. Schisandra chinensis, the fruit of the Schisandra chinensis tree, is about 1 cm in diameter and has a deep red color. As food, Schisandra chinensis extract is used as a favorite food, such as using it as a vegetable or processing it into tea, juice, and alcohol.

The main pharmacological components of Schisandra chinensis are lignin compounds such as shizandrine and gomicin, which have been recognized for medicinal purposes. Schisandra chinensis is used for etc. Studies on the efficacy of Schisandra chinensis have reported blood pressure lowering action, hepatoprotective action against CCl ₄ toxicity, central suppression action, antidiabetic action, etc. There are schizandrin, schizandran, γ-schizandrin, ethamigrenal, gomisin, etc., and the content of each nutrient and fatty acid composition for each part of Schisandra chinensis have been reported. In addition, as a result of reviewing the effect of inhibiting lipid peroxide production in liver tissue by component fraction of Schisandra chinensis, the antioxidant effect of methylene chloride extract of Schisandra chinensis, and the antioxidant capacity of herbal extracts from Taiwan such as Su, ginger, astragalus, rhubarb, and Schisandra chinensis were strong antioxidants. It has been reported that there is

As such, research on Schisandra chinensis is mainly composed of research on ingredients or medicinal materials, and reports on processing technology and product development using Schisandra chinensis are insufficient.

The sugar content of the Schisandra chinensis component is 4.05%, and it was not developed as a fermented liquor because the fruit itself contains almost no fermentable sugar and there is little yeast nutrient source. It is called Schisandra chinensis and has been drunk as a medicinal wine at home. Schisandra chinensis, which is currently on the market, is a method of making alcohol using yeast and adding Schisandra chinensis juice. Schisandra chinensis using yeast has a disadvantage that the unique taste of Schisandra chinensis cannot be saved because of the smell inherent in yeast.

In addition, the conventional manufacturing method of fruit wine using fruit in the past is simply immersed in alcohol and fermented, so that the fruit wine cannot sufficiently extract the useful components of the fruit, and is drunk due to the high content of alcohol used in immersion extraction. Since absorption in the body is delayed and excretion from the body is not quickly achieved, it not only causes various pains such as headache, heartburn, and nausea, but also causes various diseases.

In order to solve the above problems, the present invention intends to provide Schisandra chinensis liquor and a manufacturing method thereof that can be drunk by preparing Schisandra chinensis and mixing it with diluted alcohol.

However, the objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned will be clearly understood by those skilled in the art from the description below.

The present invention comprises the steps of preparing a Lysopus mixture by mixing saccharides and Lysopus strains (S11); Preparing a mixture of Schisandra chinensis by mixing the above-prepared Ryzopus mixture with Schisandra chinensis (S12); And fermenting the prepared mixture of Schisandra chinensis (S13); provides a method for producing Schisandra chinensis containing.

In addition, the step of preparing Schisandra chinensis (S1) is a step of preparing a mixture of Schisandra chinensis by mixing saccharides and Ryzopus strains (S11), and a step of preparing a mixture of Schisandra chinensis by mixing the prepared Ryzopus mixture with Schisandra chinensis (S12). ) and fermenting the prepared Schizandra mixture (S13).

In addition, the step of preparing the Ryzopus mixture (S11) is a step of mixing 1 to 5 parts by weight of the Lysopus strain with respect to 100 parts by weight of sugars, and the step of preparing the mixture of Schisandra chinensis (S12) is a step of mixing 100 parts by weight of the Ryzopus mixture. It is a step of mixing 90 to 120 parts by weight of Schisandra chinensis, and the step of fermenting the mixture of Schisandra chinensis (S13) is characterized in that it is a step of preparing Schisandra chinensis by fermenting for 80 to 100 days.

In addition, the step of mixing with the alcohol (S2) is a step of diluting the alcohol by mixing the fermented alcohol and purified water (S21) and a step of mixing the diluted fermented alcohol and the prepared Schisandra chinensis to prepare Schisandra chinensis (S22) It is characterized in that it includes.

In addition, the step of diluting the alcohol (S21) is a step of diluting the fermented alcohol so that the concentration is 15% to 19%, and the step of preparing the Schisandra chinensis (S22) is a step of mixing the concentration of the Schisandra chinensis to be 3 to 8%. It is characterized by being

In addition, the present invention provides Schisandra chinensis prepared according to the above production method.

The present invention enables rapid fermentation and low-temperature fermentation using Ryzopus strains, so it is easy to manufacture Schisandra chinensis, and various taste sensations caused by Schisandra chinensis, especially, arouse the appetite through sour taste, and contain the nutritional components of Schisandra chinensis as it is. It is possible to expect pharmacological and physiological effects, and provides Schizandra chinensis with less hangover such as headache and heartburn when eating and drinking and a manufacturing method thereof.

All technical and scientific terms used herein have the same meaning as commonly understood by a person of ordinary skill in the art unless otherwise specified. Also throughout this specification and claims, the terms "comprise", "comprising", and "comprising", unless stated otherwise, are meant to include a stated object, step or group of objects, and steps, and any other It is not intended to exclude an object, step or group of objects or steps.

Prior to describing the present invention in detail below, it is understood that the terms used herein are intended to describe specific embodiments and are not intended to limit the scope of the present invention, which is limited only by the appended claims. shall.

On the other hand, various embodiments of the present invention can be combined with any other embodiments unless clearly indicated to the contrary. Any feature indicated as being particularly desirable or advantageous may be combined with any other features and characteristics indicated as being particularly desirable or advantageous. Hereinafter, embodiments of the present invention and effects thereof will be described with reference to the accompanying drawings.

Schisandra chinensis according to one embodiment of the present invention is prepared by fermenting Schisandra chinensis with Lysopus strain to prepare Schisandra chinensis (S1) and mixing the prepared Schisandra chinensis with diluted alcohol (S2).

The step of preparing Schisandra chinensis (S1) is a step of preparing a mixture of Schisandra chinensis by mixing saccharides and Ryzopus strains (S11), and a step of preparing a mixture of Schisandra chinensis by mixing the prepared Ryzopus mixture with Schisandra chinensis (S12) And fermenting the prepared Schizandra mixture (S13).

The step of preparing the Lysopus mixture (S11) is a step of mixing the saccharide and the Lysopus strain, which is a step of mixing 1 to 5 parts by weight of the Lysopus strain with respect to 100 parts by weight of the saccharide. Preferably, 1 to 3 parts by weight of the Lysopus strain is mixed with respect to 100 parts by weight of the saccharide.

The sugar includes at least one of monosaccharides, disaccharides, polysaccharides, and oligosaccharides, preferably disaccharides, and most preferably It is preferable to include disaccharide sugar (sucrose) or oligosaccharide (oligosaccaride).

The Rhizopus strain is a product made by fermenting malt flour used for food by animals such as cereals as a main raw material by immunizing one type of white downy mildew-rhizopus oligosporus, a type of white cocci. It is a microorganism in which antagonistic and biochemical actions occur simultaneously.

Lysopus has particularly excellent biochemical properties, for example, excellent ability to cope with the environment and very strong reproductive activity, strong resistance to salt and acid, excellent viability at high and low temperatures, and rapid fermentation and degradation of objects with high molecular weight. is possible In particular, it has excellent biochemical properties in the fermentation process, such as wide-range fermentation, very rapid fermentation, and small calorie generation (45 ° C or less) during the fermentation process.

The step of preparing the Schisandra mixture (S12) is a step of mixing the prepared Ryzopus mixture and Schisandra chinensis, which is a step of mixing 90 to 120 parts by weight of Schizandra chinensis with respect to 100 parts by weight of the Rhyzopus mixture. Preferably, it is good to mix 90 to 110 parts by weight of Schisandra chinensis with respect to 100 parts of the Ryzopus mixture.

Fermenting the Schisandra mixture (S13) is a step of fermenting the prepared Schisandra mixture, which is fermented for 80 to 100 days to prepare Schisandra chinensis. More specifically, the prepared Schizandra chinensis mixture is placed in a sterilized glass container, fermented at room temperature of 20 to 24 ° C for 80 to 100 days, preferably 85 to 95 days, and then the solids are removed, and then placed in a sterilized glass container again indoors. Omijacheong is prepared by aging for 80 to 100 days at a temperature of 13 to 15 ° C. Omijacheong, which has been matured, can be used while refrigerated.

In the fermentation process according to the present invention, the temperature is maintained below 45 ° C., and residual pesticides present in Schisandra chinensis are removed as the fermentation process is performed.

The step of mixing with the alcohol (S2) is a step of diluting the alcohol by mixing fermented alcohol and purified water (S21) and a step of mixing the diluted fermented alcohol and the prepared Schisandra chinensis to prepare Schisandra chinensis (S22). include

The step of diluting the alcohol (S21) is a step of diluting the fermented alcohol by mixing the fermented alcohol and the purified water, so that the concentration of alcohol in the purified water is 15% to 19%. Preferably, it is good to dilute so that the concentration of alcohol in purified water is 16% to 18%. Fermented alcohol is drinkable alcohol, and is obtained by fermenting starch (cereals, sweet potatoes, tapioca) or sugar (candy) raw materials by adding a saccharification enzyme and then distilling them using a continuous distillation method.

The step of preparing the Schisandra chinensis (S22) is a step of mixing the diluted fermented alcohol and the prepared Schisandra chinensis, mixing so that the concentration of the Schisandra chinensis is 3 wt% to 8 wt%. Preferably, it is good to mix so that the concentration of Schizandra chinensis is 4wt% to 6wt%.

Schizandra chinensis prepared according to the present invention can be quickly fermented and fermented at low temperature using the Ryzopus strain, so it is easy to manufacture Schisandra chinensis, and it enhances the taste through various tastes, especially sour taste, and contains the nutrients of Schisandra chinensis as it is. Therefore, various pharmacological and physiological effects of Schisandra chinensis can be expected, and it provides less hangover effects such as headache and heartburn when eating and drinking.

Examples and Comparative Examples

(1) Examples

After mixing 10 kg of sugar and 200 g of Ryzopus strain to prepare a Ryzopus mixture, 10 kg of the Ryzopus mixture was mixed with 10 kg of Schizandra chinensis to prepare a mixture of Schisandra chinensis. The Schizandra chinensis mixture was fermented at 20-24 ° C for 3 months, and then aged at 13-15 ° C for 3 months to prepare Schisandra chinensis.

Purified water was mixed with the fermented alcohol and diluted until it reached 17 degrees, and 5 wt% of the prepared Schisandra chinensis was added to the diluted fermented alcohol to prepare Omija wine.

(2) Comparative Example

Schisandra chinensis was prepared in the same manner as in the above example, except for using Schisandra chinensis fermented using Lactobacillus plantarum bacteria.

Experimental example

(1) Hangover relief effect

An experiment was conducted to confirm whether Schizandra chinensis according to the present invention actually exhibits a hangover relieving effect. To this end, a hangover relief experiment was conducted with a total of 15 male and female experimenters in their 20s to 50s for Schisandra chinensis prepared in the above Examples and Comparative Examples and commercially available Schisandra chinensis (fermented liquor using yeast). did

As for the experimental method, each experimenter consumed 5ml (5ml/kg) of each Schizandra chinensis liquor per unit weight for 30 minutes, then slept for 6 hours. did The hangover items were headache, abdominal pain (including diarrhea), stomach pain (including heartburn), and thirst, and the results are shown in Table 1 below.

headache colic stomach ache thirst Example One 0 0 3 comparative example 4 6 2 8 commercially available 7 5 3 10

As shown in Table 1, it was found that the frequency of occurrence of hangover-related phenomena was lower than that of Schisandra chinensis prepared according to the comparative example and general fermented liquor sold in the market according to the examples of the present invention. Therefore, as a result, it was confirmed that the hangover relieving effect of Schisandra chinensis prepared according to the present invention was superior.

(2) Sensory evaluation

A total of 15 male and female experimenters in their 20s to 50s were evaluated for taste, aroma, color, throat, and overall acceptability of Schisandra chinensis according to the present invention, and are shown in Table 2 below. To this end, sensory evaluation was performed on Schisandra liquor prepared in the above Examples and Comparative Examples and commercially available Schisandra liquor (fermented liquor using yeast).

For the sensory evaluation, the color, aroma, taste, throat swallowing, and overall acceptability of Schisandra chinensis were evaluated by a rating method, and the average value of each test group was calculated by displaying a score of 9 as the best and 1 as the most disliked.

taste incense color Throat Comprehensive Symbol Example 6.52 6.83 8.48 7.54 6.95 comparative example 3.83 6.36 6.84 5.41 4.97 commercially available 4.42 4.93 6.62 5.27 5.95

As shown in Table 2, it can be confirmed that the Schisandra chinensis prepared according to the Examples was good in color, aroma, taste, throat and overall preference.

The features, structures, effects, etc. illustrated in each of the above-described embodiments can be combined or modified with respect to other embodiments by those skilled in the art in the field to which the embodiments belong. Therefore, contents related to these combinations and variations should be construed as being included in the scope of the present invention.

Claims (6)

Fermenting Schisandra chinensis with Lysopus strain to prepare Schisandra chinensis (S1) and mixing the prepared Schisandra chinensis with diluted alcohol (S2),
The step of preparing Schisandra chinensis (S1) is a step of preparing a mixture of Schisandra chinensis by mixing saccharides and Ryzopus strains (S11), and a step of preparing a mixture of Schisandra chinensis by mixing the prepared Ryzopus mixture with Schisandra chinensis (S12) And a step (S13) of fermenting the prepared Schizandra mixture,
The step of preparing the Lysopus mixture (S11) is a step of mixing 1 to 5 parts by weight of the Lysopus strain with respect to 100 parts by weight of sugars,
The step of preparing the Schizandra mixture (S12) is a step of mixing 90 to 120 parts by weight of Schizandra chinensis with respect to 100 parts by weight of the Ryzopus mixture,
The step of fermenting the Schisandra mixture (S13) is to put the prepared Schizandra mixture in a sterilized glass container, ferment it at room temperature of 20 ° C to 24 ° C for 80 to 100 days, remove the solids, and put it in a sterilized glass container again. A method for producing Schisandra chinensis, characterized in that the step of preparing Schisandra chinensis by aging for 80 to 100 days at room temperature 13 ° C to 15 ° C.
delete delete According to claim 1,
The step of mixing with the alcohol (S2) is a step of diluting the alcohol by mixing fermented alcohol and purified water (S21) and a step of mixing the diluted fermented alcohol and the prepared Schisandra chinensis to prepare Schisandra chinensis (S22). A method for producing Schisandra chinensis, characterized in that it comprises.
According to claim 4,
Diluting the alcohol (S21) is a step of diluting the fermented alcohol so that the concentration is 15% to 19%,
The manufacturing method of Schisandra chinensis, characterized in that the step (S22) of preparing Schisandra chinensis is a step of mixing so that the concentration of Schisandra chinensis is 3 to 8%.
Schisandra chinensis produced according to the manufacturing method of any one of claims 1 and 4 to 5.