KR100991740B1 - Method of Making Buckwheat Wine - Google Patents

Abstract

The present invention relates to a method of preparing buckwheat wine, and more particularly, to buckwheat wine, which includes the process of saccharifying the routine leaching and starch for 6-9 days by adding bitter buckwheat flour and steam-free yeast to 40-50% alcohol. It relates to a manufacturing method.
When the buckwheat liquor is prepared by the method of preparing buckwheat liquor according to the present invention, the sugar content is high due to the addition of steam-free yeast, and because the content of rutin is high by adjusting the alcohol content of alcohol, the resistance of the blood vessel wall is improved, thereby improving blood pressure, Buckwheat liquor with high bioactive functions such as hypertension, arteriosclerosis, hyperlipidemia, renal disease improvement and obesity prevention can be prepared.

Description

Method of Preparing Buckwheat Wine {Method for Preparing the Buckwheat Wine}

The present invention relates to a method of preparing buckwheat wine, and more particularly, by adding bitter buckwheat flour and steam-free yeast to 40-50% alcohol, it is a high sugar content by saccharifying the routine leaching and starch for 6-9 days The present invention relates to a method for producing functional buckwheat liquor, which is effective for physiological activities such as high blood pressure, hypertension, arteriosclerosis, hyperlipidemia, renal disease improvement, and obesity prevention.

Recently, as public interest in fermented foods and health foods increases, new consumption of traditional liquor (fermented wine) made by fermentation is being created. The reason is that traditional liquor is produced by natural fermentation method by pure microorganism, so it has 10 kinds of essential amino acids which are low in alcohol and useful to humans, as well as various nutrients such as vitamin B complex such as protein, vitamin B, inositol and choline, and organic acid. This is because it is known to have the effect of smoothing the metabolism, such as skin care and fatigue material removal. Such traditional liquor contains 0.8% of organic acids essential for fatigue recovery, and especially active yeast (living yeast) because it is a food that can smoothly supply digestive enzymes and minerals necessary for the human body. In addition, recently, traditional liquor is effective in preventing cancer, restoring damaged liver tissue and relieving menopausal disorders. Also, it is known that there are many live yeasts (probiotics), which are known to be rich in nutrition as well as preventing liver cirrhosis and fatty liver as well as various active ingredients. Is increasing further.

Buckwheat (buckwheat) is an annual herb that belongs to the buckwheat genus of Madagascar, and has been found and classified. A total of 15 types of buckwheat (usually buckwheat) and bitter buckwheat (daldan buckwheat) are grown worldwide It is becoming. The varieties grown in Korea are mainly buckwheat, and bitter buckwheat is grown and wild mainly in Asia such as Tibet, the Chinese mountainous region, and India.

Not only does this buckwheat have a unique taste and aroma, but it is also rich in plant protein, essential amino acids, carbohydrates, vitamins B1, B2, K, and phosphoric acid, which help to strengthen digestive functions such as stomach and colon and restore energy. It is attracting attention as a nutritionally useful food. In particular, buckwheat leaves, stems and flowers contain rutin, a flavonoids compound called vitamin P, which enhances the resistance of blood vessel walls to strengthen blood pressure, hypertension, arteriosclerosis, hyperlipidemia, renal disease improvement, and obesity prevention. It has a biological activity and is recognized as an excellent material as a functional food.

However, how to increase the content of rutin in the production of traditional liquor using buckwheat is still unknown.

Conventional techniques related to the production of fermented foods using buckwheat are characterized in that the rice is cooked in a single immersion after adding koji, yeast, and purified water by steaming rice and steaming buckwheat rice or whole buckwheat. 'Buckwheat sake production method (Korean Patent Registration No. 10-0432680)' is registered. However, the method of preparing buckwheat sake simply relates to a method of preparing sake using buckwheat, and does not describe a method of increasing the content of rutin.

Therefore, the present inventors have made diligent efforts to solve the above problems, using ethanol of 40-50% alcohol content, and produced buckwheat liquor by rutin extraction and saccharification for 6-9 days, the taste is good and the content of rutin The present invention was completed by confirming high.

An object of the present invention is to provide a method for producing buckwheat wine with a high rutin content and a good taste.

In order to achieve the above object, (a) crushing the bitter buckwheat bark to prepare a bitter buckwheat flour; And (b) leaching rutin for 6-9 days by adding steam-free koji and alcohol at 40-50% alcohol to the prepared bitter buckwheat flour, and then saccharifying starch to prepare buckwheat liquor. Provided are methods for preparing functional buckwheat wine.

Buckwheat liquor manufacturing method of the present invention has a high sugar content due to the addition of steam-free yeast, and also by using alcohol of 40 to 50% alcohol, since the content of rutin extracted from bitter buckwheat is high, the resistance of the blood vessel wall is improved. Buckwheat liquor with high physiological activity such as blood pressure strengthening, hypertension, arteriosclerosis, hyperlipidemia, kidney disease improvement and obesity prevention can be prepared.

1 shows a manufacturing process chart for producing the functional buckwheat liquor of the present invention.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In general, the nomenclature used herein and the experimental methods described below are well known and commonly used in the art.

In one aspect, the present invention provides a method for preparing bitter buckwheat flour, comprising the steps of: And (b) adding buckwheat flour to the prepared bitter buckwheat flour and adding alcohol to 40-50% alcohol for 6 to 9 days to prepare the buckwheat liquor by leaching rutin and saccharifying starch. Attention relates to a manufacturing method.

In the present invention, the buckwheat may be characterized in that the bitter buckwheat. But it is not limited to this.

Buckwheat's mouth, stems and flowers contain large amounts of rutin called vitamin P. Rutin is a flavonol glycoside that forms light yellow needle-shaped crystals, first found in the ruminaceae family, and subsequently isolated from many types of plants, including legume buds and buckwheat buckwheat. . In an embodiment of the present invention, by measuring the content of rutin in the leaves, seeds, stems, roots of bitter buckwheat and short buckwheat, it is confirmed that the content of rutin is higher in bitter buckwheat than sweet buckwheat, buckwheat wine using bitter buckwheat Was prepared.

In the present invention, the bitter buckwheat flour is characterized in that the grinding to 50 ~ 100 MESH. But it is not limited to this.

In the present invention, the routine leaching and saccharification step is characterized by using alcohol of 40-50% alcohol content.

In another embodiment of the present invention, when the buckwheat liquor was prepared using alcohol with an alcohol content of 10 to 95%, it was confirmed that when the alcohol content of 40 to 50% was used, the content of rutin and the saccharification rate of starch were high.

If alcohol is less than 40% alcohol has a problem that the routine does not leach a large amount, if the alcohol is more than 50% there is a problem that the taste of buckwheat liquor is not saccharified.

In the present invention, the routine leaching and saccharification step is characterized in that for 6 to 9 days.

If the lysate period of the routine leaching and starch is less than 6 days, the glycosylation rate is low due to the short saccharification period, and when it is more than 9 days, the saccharification rate may increase slightly, but the amount of the routine leach may elapse. There is a problem that decreases gradually.

In another embodiment of the present invention as a result of the routine leaching and saccharification for 3 to 9 days, in the experimental group for 6 to 9 days it was confirmed that a lot of the leaching amount of the routine and at the same time a lot of saccharification rate.

In the present invention, the buckwheat liquor production in the step (b) is characterized in that the bitter buckwheat powder is added in 5 ~ 15g per 100 ml of alcohol.

With respect to 100 ml of alcohol, when the bitter buckwheat flour is added at 5 g or less, a problem of low rutin content and a decrease in sugar content occurs, and when added to 15 g or more, a problem of low rutin content occurs.

In the present invention, the steam-free yeast in the step (b) is characterized in that it is prepared by adding 2 ~ 3% of the bitter buckwheat flour with respect to 100 ml of alcohol.

When the steam-free yeast is added to less than 2% of bitter buckwheat flour with respect to alcohol 100ml, saccharification does not occur properly, resulting in less sugar content, and when added to more than 3% of bitter buckwheat flour, yeast Due to the thickening of the unique aroma, there is a problem that the taste and aroma fall.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as being limited by these examples.

Example  1: Measurement of Rutin Content in Buckwheat

Bitter buckwheat seed powder and flower-filled bitter buckwheat, each finely pulverized dry starch in the shade (5 buckwheat starch powder) are precisely weighed in cylindrical filtration and placed in a soxhlet extractor. 100 ml was used to extract for 10 hours on a water bath. Then, in order to measure the rutin content of buckwheat, it was analyzed by HPLC.

As a result, routine 652 ppm (1,304 mg / 100 g) was detected in bitter buckwheat starch powder, and 1,185 ppm (2,370 mg / 100 g) was detected in bitter buckwheat flour. This confirmed that the routine content was more detected in bitter buckwheat flour than bitter buckwheat flour.

Based on the above results, in the present invention, the content of rutin is higher than that of bitter buckwheat starch, and the buckwheat liquor was prepared by selecting bitter buckwheat flour that can be easily obtained.

Example  2 : Buckwheat  Produce

2-1 : Preparation of Bitter Buckwheat Flour and Leaching Alcohol Solution

Bitter buckwheat flour was prepared by pulverizing bitter buckwheat with 50 MESH using a grinder. The alcohol was diluted with distilled water, and the alcohol content was 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80 100 ml of%, 90% and 95% solutions were prepared respectively.

2-2: Manufacture of functional buckwheat liquor containing rutin

In this embodiment, in order to find a method for producing buckwheat liquor with high content of rutin and saccharification, buckwheat liquor was prepared by varying the timing of alcoholic alcohol, rutin leaching and saccharification of alcohol.

First, as shown in Table 1, 5 g of the ethanol solution prepared in Example 2-1, 5 g of bitter buckwheat flour, and 0.1 g of no-seed leaven were respectively added, followed by leaching for 9 days to extract rutin from buckwheat. Buckwheat liquor was prepared by saccharifying starch.

Buckwheat  Raw material content division number 1
Test No.2
Test number 3
Test 4 times
Test 5 times
Test 6th
Test 7th
Test 8th
Test 9th
Test 10th
Test Bitter buckwheat flour
Usage (g)  5 5 5 5  5  5  5  5  5 5 Unleavened Yeast
(g) 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 Alcohol
(%) 10 20 30 40 50 60 70 80 90 95 Alcohol capacity
(Ml) 100 100 100 100 100 100 100 100 100 100

2-3: Rutin and Sugar Content Analysis

The buckwheat liquor prepared in Example 2-2 was analyzed by HPLC, and the sugar was analyzed by ion chromatography.

As a result, as shown in <Table 2>, the highest rutin content (1,186 ppm) was detected in the buckwheat liquor of test No. 6, which leached for 9 days with alcohol containing 60% alcohol and 30% alcohol content. In the buckwheat liquor of Test No. 3, which was leached into alcoholic beverages, it was confirmed that as the leaching period elapsed, the rutin precipitated and the rutin content decreased. In addition, no routine was detected in the buckwheat liquor of test No. 1 prepared with alcohol containing 10% alcohol. In test No. 2 prepared with alcohol containing 20% alcohol, 80 ppm was detected when leaching for 6 days. No routines were detected during the one and nine day leaching.

On the basis of this result, it was possible to prepare the buckwheat liquor with a high content of rutin by the addition of alcohol 40 ~ 50% alcohol for 6 to 9 days of the routine leaching and starch saccharification step.

Rutin Content and Sugar Determination According to Alcohol Content and Leaching Period of Alcohol Bitter buckwheat
5g / 100ml 3-day leaching 6-day leaching 9 day leaching Glycation rate Routine content
(ppm) Sugar
(%) Routine content
(ppm) Sugar
(%) Routine content
(ppm) Sugar
(%) Starch
53% Test No. 1 Not detected 1.32 Not detected 1.46 Not detected 1.54 52.4 Test No. 2 Not detected 1.23 80 1.41 Not detected 1.51 51.3 Test No. 3 433 1.13 324 1.41 271 1.50 51.1 Test No. 4 896 0.75 845 1.09 792 1.25 42.5 Test No. 5 1,043 0.45 1,087 0.46 1,080 0.49 16.7 Test No. 6 1,173 0.06 1,178 0.07 1,186 0.07 2.3 Test No. 7 1,137 Not detected 1,175 Not detected 1,180 Not detected - Test Zone No. 8 1,036 Not detected 1,112 Not detected 1,129 Not detected - No. 9 test strip 731 Not detected 808 Not detected 829 Not detected - Test No. 10 459 Not detected 538 Not detected 562 Not detected - Theoretical sugar production (g) = bitter buckwheat × starch value × coefficient of starch converted into glucose
= 5g × 0.53 × 1.11 = 2.9415g
2. Actual sugar production (g) = sugar% × leaching amount 100 ml

Actual Sugar Production (g)
3. Glycation rate (%) = × 100
Theoretical sugar production (g)

The specific parts of the present invention have been described in detail above, and it is apparent to those skilled in the art that such specific descriptions are merely preferred embodiments, and thus the scope of the present invention is not limited thereto. something to do. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (3)

Method of making functional buckwheat wine comprising the following steps:
(a) crushing the bitter buckwheat shell to produce bitter buckwheat flour; And
(b) To 100 parts by weight of the prepared bitter buckwheat flour, 2 to 3 parts by weight of steamed koji and alcoholic alcohol of 40 to 50% is added, and rutin extraction by alcohol and starch saccharification by steamed yeast is performed. 6 to 9 days at the same time to produce a buckwheat liquor.
The method of claim 1, wherein the buckwheat liquor prepared in step (b) is prepared by adding 5-15 g of bitter buckwheat flour to 100 ml of alcohol. delete

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