JP5668258B2 - Sesame leaf makgeolli and method for producing the same - Google Patents

Description

  The present invention relates to a sesame leaf makgeolli and a method for producing the same, and more particularly to a sesame leaf makgeolli containing functional components of the sesame leaf and having improved chromaticity, flavor and the like, and a method for producing the same.

  Makgeolli is one of the oldest sake in Korea. It is white and cloudy like white water, and it is a low-alcohol liquor with an alcohol content of about 6-7%. Also called ash liquor.

Such normal makgeolli is defined in the Korean liquor tax law as follows.
(1) A material containing starch (excluding germinated cereals) and a liquor fermented with straw and water as raw materials and made turbid without filtration.
(2) The liquor mother made by adding sugar to the liquor raw material according to (1) and fermented is made turbid without filtration and produced.
(3) A product obtained by adding a fruit or vegetable to the liquor raw material according to the above (1) or (2) and fermenting the liquor mother without filtering.
(4) What added the material specified by the Presidential Decree to the fermentation and production process of alcoholic beverages according to the provisions of (1) to (3) above.

The following are known as general effects of such makgeolli.
1) Because of its refreshing acidity, it stimulates the mouth and promotes digestion.
2) Because there is a protein and vitamin B complex in makgeolli, it is good for any male and female skin beauty.
3) Appropriately contained alcohol component promotes blood circulation and metabolism to remove fatigue substances accumulated in the body.
4) Korea ’s traditional liquor, Makgeolli has an alcohol content of about 6%, and it has the necessary nutrients for the body.
5) Sweetness, sourness, pungent taste, bitterness and astringency are properly harmonized, and it has a moderate sweetness and neatness.
6) Since many active yeasts (living yeast) are contained, digestive enzymes and inorganic substances necessary for the human body are smoothly supplied.
7) Since various vitamins and various nutrients are contained evenly, it is good for maintaining health through nutrition intake.
8) Macgoli has many nutrients such as vitamin B including protein, so it reduces thirst without burden.
9) 1.2% protein is contained in rice makgeolli, and the quality of the constituent amino acids is very excellent.
10) Vitamin B2 and choline can reduce the burden on the liver and prevent symptoms of alcoholic cirrhosis and malnutrition.

  However, such normal makgeolli has a low consumption rate compared to other liquors due to its preservation and distribution restrictions, and it has a refreshing taste and sour odor peculiar to makgeolli after ingestion. However, because it is still unfavorable by young people, the development of Korean traditional liquor is being excluded.

  As related patent documents, Patent Document 1 (Registration Date: October 20, 2010, Name: Hub Makgeolli and its manufacturing method) and Patent Document 2 (Registration Date: April 21, 2003, Name: Contains Green Tea Component) There is a production method of muddy sake.

Korean Patent No. 10-0990075 specification Korean Patent No. 10-0383785 Specification

  The object of the present invention is a kind of rosmarinic acid (rosmarinic acid) and amino acids known to have antioxidative action, anti-inflammation, and dementia prevention effects, increasing cerebral blood flow and oxygen supply, By using sesame leaves that contain a lot of GABA ingredients, which are known to be effective in improving learning ability and preventing memory loss, chromaticity, flavor, etc. It is to provide an improved sesame leaf makgeolli and a method for producing the same.

  The technical problem to be achieved by the present invention is not limited to the technical problem disclosed above, and other technical problems not disclosed have ordinary knowledge in the technical field to which the present invention belongs from the following description. Will be clearly understandable.

  In order to achieve the above object, the method for producing makgeolli using egoma leaves of the present invention is characterized in that the sesame leaves are added during the pickling process of makgeolli production.

  The sesame leaves may be dry sesame leaves or raw sesame leaves.

  The sesame leaves can be added in an amount of 1 to 5% by weight based on the weight of the main material introduced into the pickles.

  The main material is sesame leaves, rice and rice bran, and may contain 1 to 5% by weight of sesame leaves.

  At this time, the leaves of the sesame seeds can be secondarily pickled by adding the steamed starchy raw material, the water for brewing and the koji to the primary pickled material that has been pickled in the brewer's mochi and brewing water.

  In particular, the secondary pickles include the primary pickles, steamed starch raw materials, brewing water, koji, and sesame leaves in a ratio of 1: 0.5 to 2: 1 to 3: 0.01 to 0.1: It can mix by the weight ratio of 0.01-1.

  In addition, the makgeolli manufactured in the soaking process can be sterilized.

  The sesame leaf makgeolli of the present invention is manufactured by the above-described manufacturing method, and is characterized in that the sesame leaf component is included by the sesame leaf used as a raw material during the manufacturing process.

  The sesame leaf component may include rosmarinic acid and a GABA component.

  According to the present invention, it is possible to increase the preference of consumers by adding aroma and taste peculiar to sesame leaves to traditional makgeolli, and together with the functional ingredients contained in sesame leaves when drinking makgeolli Therefore, there is provided a sesame leaf makgeolli using a sesame leaf that can improve the health of consumers and a method for producing the same.

It is process drawing which shows the manufacturing method of the raw sesame leaf makgeolli by the 1st Example of this invention. It is process drawing which shows the manufacturing method of the boiled sesame leaf makgeolli by the 2nd Example of this invention. It is a figure which shows the HPLC analysis result of the raw sesame leaf makgeolli by the 1st Example of this invention.

  Hereinafter, the present invention will be described in detail with reference to the accompanying drawings, and detailed descriptions of well-known functions and configurations that unnecessarily obscure the gist of the present invention will be omitted.

  In recent years, as the public's interest in health has increased rapidly, efforts have been actively made to apply it to various foods, such as using fragrant plant leaves as additives in food processing in the West.

  However, in Korea, the fragrant plant leaves are generally grown at home as flower grass and enjoy the fragrance that diverges or is used only as a tea material.

  On the other hand, as an example of making alcoholic beverages using fragrant plants, using the method of producing fruit liquor in a general household, after adjusting the sugar content with sugar after giving the taste and aroma of plant leaves as alcohol However, in the case of liquor using such conventional plant leaves, the taste and aroma are too strong by themselves, and there is a situation that cannot obtain sustained support from consumers.

  Therefore, the present inventors include aromatic essential oil components such as perilaldehyde, limonene, and peryl ketone, which are relatively inexpensive among many plants, and thus have a unique scenting characteristic. We decided to produce makgeolli with the unique flavor of sesame leaves using sesame leaves, reducing the non-fresh taste and sour smell peculiar to makgeol after ingestion and increasing consumers' preference. The present inventors have discovered a method for producing makgeolli using egoma leaves, which allows the functional ingredients contained in egoma leaves to be taken together.

  That is, the present invention is characterized in that it is produced by adding sesame leaves during pickling in the process of producing makgeolli, and the sesame leaves are either fresh sesame leaves or dried sesame leaves. Here, the dried sesame leaves means that the leaves of raw sesame can be dried to be produced in a powder state.

  Sesame leaves are added in an amount of 1 to 5% by weight based on the weight of the main material introduced into the pickles.

  Here, the main material means ordinary makgeolli material except for the components of sesame leaves. Preferably, the main material is rice, rice bran, sesame leaves, and the sesame leaves are mainly 1 to 5% by weight of the material is contained.

  If it is less than 1% by weight, the flavor is not enough and the fresh taste of makgeolli itself remains as it is, so the preference of consumers is not high, and the main functional component (rosmarinic acid) that sesame leaves have , GABA, etc.) content is low, so its efficacy cannot be expected, and if it exceeds 5% by weight, the flavor unique to sesame leaves is too strong and the consumer's preference is lowered. is there.

  The pickling process may be completed in the first order, but may be secondary to fourth order, and the leaves of the sesame seeds are preferably added during the second pickling process. That is, when sesame leaves are added during the primary pickling process, yeast growth does not occur normally due to the sesame leaves, and fermentation does not occur sufficiently. Later, it is better to add egoma leaves during the secondary pickling process.

  Therefore, the sesame leaves are submerged by adding the starchy raw material, brewing water, and Koji (a kind of koji with different uses) to the primary pickled material that has been pickled in the brewer's mochi and brewing water. It is preferable.

Here, in this specification, cocoon means that the food at the time of mold breeding is rice. Salmon is mainly imported from Japan. On the other hand, Koji means that the food when mold is breeding is bran. Koji is traditionally produced in Korea.
In addition, the Korean notation for Samurai and Koji is as follows.

  Here, the liquor is a normal term that refers to a mixture of rice cake, sake brewing water and muddy sake yeast.

  Any kind of rice may be used as the steamed starchy material. The rice grains become porous due to the pressure during the third pickling process, and the starch turns into dextrin. Therefore, it is preferable to use swollen rice that is easy to digest even if eaten as it is.

  The sesame leaf makgeolli of the present invention is produced by the production method as described above, and contains sesame leaf components by the sesame leaves used as a raw material during the production process. By including rosmarinic acid and GABA ingredients, traditional makgeolli can add aroma and taste unique to sesame leaves to increase consumer preference. When drinking makgeolli, functional ingredients contained in sesame leaves Can be taken together, which can improve the health of consumers.

  The method for producing sesame leaf makgeolli according to the present invention will be described in detail as follows.

1) Preparation of Sesame Leaves Sesame leaves contain rosmarinic acid and GABA components as main functional components.

  The rosmarinic acid component is a component known to have an anti-oxidant action, anti-inflammatory effect, and prevention of dementia, and is usually known to be mainly contained in herbal plants such as mint, spearmint, and rosemary. However, dry sesame leaves (76 mg / g) contain 7 times more than rosemary (11 mg / g).

  The GABA component is a kind of amino acid, and is a component known to have an effect of increasing cerebral blood flow and oxygen supply to improve learning ability and prevent memory loss. 100g) contains more than Chinese cabbage (10mg / 100g), chicory (30mg / 100g) and lettuce (40mg / 100g) which are other plants.

  Such sesame leaves are cleaned and prepared for use as a material.

In order to prepare the material more hygienically, it can be prepared by washing with the following washing method.
(1) Primary cleaning: cleaning with magnetized water.
(2) Secondary cleaning: Cleaning is performed by the principle of an ultrasonic cleaner.
If the ultrasonic wave is emitted to the cleaning liquid, the phenomenon that cavities occur in the liquid and then disappears is repeated.In addition to causing the high pressure to separate foreign matter of the cleaning object, the cleaning liquid is disturbed and degreased oiled The action is promoted to promote the cleaning effect, so that the object to be cleaned is cleaned cleanly without being damaged. (3) Tertiary cleaning: The sesame leaves that have passed through the primary and secondary cleaning tanks are cleaned again with magnetized water. .

2) Manufacture of sesame leaf makgeolli according to the present invention (1) Manufacture of liquor mother liquor is produced by mixing koji, sake brewing water and makgeolli yeast.
The koji is a fermenting agent used to make liquor, and it means a product made by coarsely pulverizing and kneading wheat, beans, etc. to make a lump, which is then laid and allowed to propagate koji mold.
At this time, as the koji mold, yellow koji mold, black koji mold, koji mold, etc. are used depending on the color, but those used in makgeolli and medicinal liquor are mainly koji mold.
For example, when 0.2 kg of koji is added, 0.2 to 0.3 l of brewery water and 0.001 to 0.002 kg of masholli yeast are added and mixed.

(2) Production of primary pickled material The primary pickled material is produced by adding the liquor mother, koji, and brewing water produced in (1) and fermenting them.
For example, when using 0.4 to 0.6 g of sake mother, add 0.4 kg of koji and 0.6 l of sake brewing water and ferment at room temperature (18 to 25 ° C.) for 4 to 6 days to produce primary pickles. To do.

(3) Secondary pickling process Sesame leaves, steamed starchy raw material, sake brewing water, and koji are added to the primary pickled material, followed by secondary pickling.

  In this case, the leaves of the sesame may be cut or pulverized, and in particular, the starch raw material, brewing water, straw, and sesame leaves that have been steamed into the primary pickle are used as the primary pickle 1, When it is mixed at a weight ratio of steamed starch raw material 0.5-2, sake brewing water 1-3, Koji 0.01-0.1, sesame leaves 0.01-1 Are included in the final makgeolli in the best balance and are expected to get the highest consumer preference.

  As the steamed starchy raw material, rice, wheat, sweet potato, wheat flour, starch or the like is used, and the fermentation conditions in the pickling process are preferably performed at room temperature (18-25 ° C.) for 3-5 days.

  Thereafter, the soaking process as described above may be further performed 2-3 times. That is, after completion of the soaking, in order to further enhance the taste of makgeolli, a third soaking and a fourth soaking may be performed.

  In the third pickling process, swollen rice or starch sugar and brewing water are added and fermented at room temperature (18-25 ° C.) for 1 to 3 days.

  In the fourth pickling process, after adding the oligosaccharide, fermentation is performed at room temperature (18-25 ° C.) for 1 to 3 days.

  After filtering about 13 to 16% (ethyl alcohol volume ratio) of raw sake prepared in this way, 5 to 6% (ethyl alcohol volume ratio) final egoma leaf makgeolli is prepared by adding sake-making water. .

  The final egoma leaf makgeolli may be manufactured by further performing a sterilization process (passing through a heat exchanger at 70 to 95 ° C. for 1 to 60 minutes) to provide a more hygienic product state.

  In the following, the present invention will be described in more detail based on examples and experimental examples. However, these examples and experimental examples are merely illustrative and are not intended to limit the scope of the present invention.

First Example Production of raw sesame leaf makgeolli according to the present invention (shown in FIG. 1)
The fresh sesame leaves were first washed with magnetized water, then secondarily washed with an ultrasonic cleaner, washed once more with magnetized water, and then prepared by removing moisture and cutting.

  1.77 kg of rice was washed and immersed in water, then drained, steamed, and cooled to prepare steamed rice.

  Sake mother was produced by adding 0.24 l of sake brewing water and 1.6 g of powdered yeast for makgeolli to 0.2 kg of koji.

  The liquor was charged with 0.4 kg of koji and 0.6 l of brewing water and fermented at 20 ° C. for 5 days to produce primary pickles.

  Put the prepared steamed rice 1.77kg, the prepared cut sesame leaves 0.03kg, brewing water 2.7l, koji 60g into the primary pickled material for 4 days A secondary pickling process was performed by fermentation at 20 ° C.

  After the secondary pickling process, 0.3 kg of swollen rice and 0.45 liters of sake brewing water were added thereto and fermented at 20 ° C. for 2 days to carry out the tertiary pickling process.

  After the third pickling process, 0.3 kg of oligosaccharide and 0.45 liters of sake brewing water were added thereto and fermented at 20 ° C. for 2 days to carry out the fourth pickling process.

  After completion of the fourth soaking process, about 15% (ethyl alcohol volume ratio) of raw sake was filtered, and sake brewing water was added to prepare 5% (ethyl alcohol volume ratio) makgeolli.

  The prepared makgeolli was put into a jar and then plugged to produce raw egoma leaf makgeolli according to the present invention.

<Second Example> Production of Sterilized Sesame Leaf Makgeolli According to the Present Invention (shown in FIG. 2)
Before putting the raw sesame leaf makgeolli manufactured in the first embodiment into a jar, passing it through a heat exchanger at 80 ° C. for 40 seconds, sterilizing the makgeolli into the jar, plugging it, and sterilizing according to the present invention. Sesame leaf makgeolli was produced.

[Experimental Example 1] Confirmation of the active ingredient contained in the sesame leaf makgeolli of the present invention Among the components of the sesame leaf contained in the sesame leaf used as a raw material in the production process of the present invention, it arouses the taste and aroma. It was confirmed whether rosmarinic acid and a GABA component were contained in the macgory itself produced by the present invention.

1. Experimental Method 1) Method for Analyzing GABA (Gamma Ammino Butyric Acid) Component In order to measure the GABA component contained in the sesame leaf makgeolli produced in the first embodiment of the present invention, a spectrophotometer was used at a wavelength of 340 nm. The amount of change in absorbance due to NADP reaction was measured in terms of enzyme reaction unit (Unit).

  Specifically, as a reagent, 100 mM potassium pyrophosphate buffer (A: Potassium Pyrophosphate buffer), 100 mM 2-mercaptoethanol solution (B: Mercaptoethanol solution), 25 mM B-NADP solution (C: B-Nicotinamide Adenine Diphosphate Phosphate solution, 60 mM GABA solution (D: r-Amino-n-butylic acid solution), 100 mM a-ketoglutarate solution (E: Ketoglutarate solution) enzyme dilution = 75 mM Potassium p osphate buffer + 25% (v / v) glycerol), enzyme solution (G: F + 0.97unit / mg GABase) was prepared.

  At this time, the reagents were prepared as shown in Table 1 below.

  Reagents A, B, C, D, and E disclosed in Table 1 were mixed well, and then reacted at an absorbance of 340 nm and 25 ° C. until the absorbance became constant.

  Thereafter, the reagents G and F were immediately mixed, and then the absorbance was measured at about 340 nm for about 5 minutes to confirm the content of the GABA component contained in the sesame leaf makgeolli itself of the present invention.

2) Analysis method of rosmarinic acid component In order to measure the component of rosmarinic acid contained in the sesame leaf makgeolli prepared in the first embodiment of the present invention, HPLC (high performance liquid chromatography, high performance liquid chromatography) The analysis was performed under the conditions shown in Table 2 below.

  At this time, after removing gas using an aspirator, HPLC analysis was performed, and rosmarinic acid was quantified by proportionally calculating the peak area of sesame leaf Makgeolli relative to the detected peak area of the standard substance.

2. Experimental results The experimental results are shown in Table 3 and FIG.

  As shown in Table 3 and FIG. 3, it was confirmed that rosmarinic acid was detected at 27.7 mg / l in the sesame leaf makgeolli according to the first embodiment of the present invention.

  Moreover, although the GABA component was not shown in the drawing, it was confirmed that it was detected as 62.9 mg / l.

  This means that the rosmarinic acid and GABA components contained in the sesame leaves themselves still contain a large amount of rosmarinic acid and GABA components in the final product makgeolli even after the production process of the present invention. .

  Therefore, traditional makgeolli is added with the unique aroma and taste of sesame leaves, reducing the crisp taste and sour smell peculiar to makgeolli and increasing consumer preference. Therefore, it is expected that the health of consumers will be improved.

[Experimental Example 2] Sensory test of general makgeolli and raw egoma leaf makgeolli according to the present invention For 105 panelists, general makgeolli (rice magolli, wheat flour magolli) and raw egoma leaf makgeolli of the present invention (first embodiment) ) Was subjected to a sensory test.

  Evaluation was performed on the taste, fragrance and overall preference of each makgeolli.

  The results are shown in Table 4 below.

  As shown in Table 4, the preference for the taste of raw sesame leaves makgeolli according to the present invention is 39%, which is higher in all items than general makgeolli, and particularly high in fragrance items. .

  Moreover, also in the preference level item, the preference of raw sesame leaf makgeolli according to the invention was higher than that of general makgeolli. From this, it was found that general makgeolli is differentiated in taste and aroma. In addition, the raw sesame leaf makgeolli of the present invention is expected to ingest the functional components (rosmarinic acid, GABA component, etc.) possessed by the sesame leaf from makgeolli by using the sesame leaf. .

[Experimental Example 3] Sensory test for sesame leaf content Sensory test for makgeolli was conducted according to the content of sesame leaf for 108 panelists.

  Sesame leaf makgeolli is produced by the method of the first embodiment, but as shown in Table 5 below, only the content of sesame leaf is different.

  Evaluations were made on the taste, aroma and overall preference of each of the makgeolli.

  The results are shown in Table 5 below.

  As shown in Table 5 above, in the case of the sesame leaf makgeolli of the second sample (first example), the highest preference appeared as 48.2%.

  On the other hand, the sesame leaf makgeolli of No. 1 sample has a very weak scent of the sesame leaves, and the characteristics of the raw materials do not appear. It was confirmed that it was too strong and gave a sense of refusal.

  As described above, the sesame leaf makgeolli according to the present invention adds the scent and taste unique to the sesame leaf to the traditional makgeolli, enhances the preference of consumers without adding artificial ingredients, In addition, the functional ingredients contained in the leaves of sesame can be taken together to improve the health of consumers.

  The present invention has been described above based on the preferred embodiments and experimental examples. However, if the person has ordinary knowledge in the technical field to which the present invention belongs, the above-mentioned book can be used within the essential technical scope of the present invention. Embodiments different from the detailed description of the invention may be implemented. Here, the essential technical scope of the present invention is defined by the claims, and all the differences within the equivalent scope should be construed as being included in the present invention.

The present invention is applicable to sesame leaf makgeolli which contains functional components of sesame leaves and has improved chromaticity, flavor and the like.

Claims (4)

A method for producing makgeolli using egoma leaves, which is produced by adding egoma leaves during the pickling process of makgeolli production ,
A step of producing a primary pickled material by immersing the brewer's sake and brewing water in a brewer;
The primary pickled material, steamed starch raw material, brewing water, koji and sesame leaves are mixed with the primary pickled material 1, steamed starch raw material 0.5-2, brewing water 1-3, koji 0 A step of producing a secondary pickled material by mixing at a weight ratio of 0.01 to 0.1 and 0.01 to 1 of sesame leaves, and a method for producing makgeolli using the leaves of sesame .   The method for producing makgeolli using the sesame leaves according to claim 1, wherein the sesame leaves are dried sesame leaves or raw sesame leaves.   The method of producing makgeolli using egoma leaves according to claim 1, wherein the makgeolli produced in the soaking process is sterilized. Sesame leaf makgeolli manufactured by the method according to any one of claims 1 to 3 and containing a component of sesame leaf.

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