KR101135096B1 - Manufacturing method of fermented alcoholic drink from Acanthopanax cortex - Google Patents

Abstract

In the present invention, after adding water to the ogapi, sugar is added to the extract obtained by extracting at 71-89 ° C. for up to 3 hours so that the sugar content of the extract is 24-32 ° Brix, and then inoculated with yeast 20- The present invention relates to a method for preparing a stagnate fermented strain, which is fermented at 30 ° C., and to a fermented extract obtained by efficiently extracting eleuteroside E from the stamen, resulting in an excellent potency of ethanol and an antioxidant effect and an excellent polyphenol content. It can manufacture.

Sugar, Fermentation, Ethanol, Eleutheside E, Ogapi, Antioxidant

Description

Manufacturing method of fermented alcoholic drink from Acanthopanax cortex

The present invention relates to a method for preparing a strain of Ogapi fermented wine.

Acanthopanax cortex ) is a deciduous broad-leaved shrub belonging to the genus Araliacea Acanthopanax , which is native to Northeastern China, such as East Siberia, the Amur River basin, and Heilongjiang Province, and the northeastern region of Japan's North Sea, and Far East Asia. In Korea, it is a rare plant that grows wildly in the high mountains near Mt. Jirisan, Seorak, Odaesan, Deogyusan, and Daegwallyeong, and around Baekdusan.

Ogapi is known to be latitude to the north of Chupyeong-ryeong. However, the altitude above sea level (500 ~ 1,550m), which affects the annual average temperature, is important, and it grows well on fertile soils suitable for semi-negative conditions and water drainage. The tree grows up to 1.6 ~ 3.0m. In childhood, there is a leaf disease, and the flowers are mountain inflorescences, shaped like a spherical umbrella, and the berries are elliptical and black.

The main components of organo-bark are roots and bark: isofraxidin, sesamine, friendelin, polysaccharides and eleutherosides A, B, C, D, E, etc. The leaves contain Eleutherosides I, K, L, M, and iwujianosides A, B, C, D, etc. The common ingredients include vitamins and minerals in leaves and roots. It contains abundant ingredients.

In the various foods using organo, the amount of eleuteroside E contained in the product is used as an indicator, because it is a bioactive substance whose pharmacological effect is remarkably recognized, and it is a representative substance with non-specific adaptation to stress.

On the other hand, Acanthopanax senticosus, a type of ogapi, is known to have a similar function to ginseng, and is a tree native to the mountains of Japan, China, and southern, central and northern regions of Korea. In bark, root and fruit has been used as a tonic, cardiac, sanitary, low back pain and sedatives.

Ogapi with the above characteristics has better vitality index than ginseng, has the function of promoting the metabolism by regulating the function of the human body, restoring physical and mental fatigue, increasing the white blood cell count, non-specificity By keeping the resistance increased, it acts to increase the resistance to cold, burning, severe exercise, stress, irradiation.

On the other hand, the fermentation broth prepared by simply shredding Ogapi not only has a low concentration of active ingredients contained in Ogapi, but also does not have a high sugar content, so it is not suitable for use as a raw material for producing fermented liquor.

Accordingly, the present invention has an object to develop and provide a method for efficiently producing the fermented strains of the strains using the Ogapi extract extracted by the method conceived in the present invention.

In order to achieve the above object, the present invention adds sugar to the extract obtained by adding water to the agar, and extracting the extract for up to 3 hours at 71-89 ° C. so that the sugar content of the extract is 24-32 ° Brix. Inoculate with yeast, and provides a method for producing a strain of fermented strains of fermented strains, characterized in that the fermentation at 20 ~ 30 ℃.

Hereinafter, the problem solving means of the present invention will be described in detail.

Eleutheroside E, a representative physiologically active ingredient known as acanthoside D, has been shown to increase T-cell activity, increase virility and learning, immune cell activity, lower cholesterol levels, and enhance prostate function. It is known to improve liver function and anticancer effect.

Brekhman is stronger than panax ginseng in 'Adaptogenic activity' where eleuterosides B and E in prickly pear skin have non-specific adaptation to external stress. In addition, it reported little toxicity such as side effects.

In countries developing various foods using ogapi, the amount of eleuteroside E contained in the product is indicated as an indicator, and a bioactive substance whose pharmacological effect is recognized as well as a nonspecific adaptability to the aforementioned stresses. This is because it is a representative material having.

Thus, the present invention, after the addition of water as an extraction solvent to the extract to extract a large amount of the above-mentioned eleuteroside E, the extract is obtained by extracting for up to 3 hours at 71 ~ 89 ℃, this is for the production of fermented wine Used as basal medium.

Meanwhile, in the following experimental example of the present invention, when water or 50% methanol aqueous solution was used as the extraction solvent, it was confirmed that the extraction yield of eleuteroside E from ogapi was high. In the fermentation liquor preparation of the present invention, in the production of fermented liquor according to the present invention, water in water or 50% methanol aqueous solution having excellent extraction yield of eleuteroside E was used.

On the other hand, the wine must have an initial sugar of 20 ° Brix or more in order to produce wine with an alcohol concentration of 11% or more (Jeong Young-young. A study on the optimum fermentation conditions and quality changes during storage in Odyssey. , Hyo-Nam Song, Nak-Sul Sung, Seung-Eun Lee, Anti-oxidant Activity of Paik Nam-In, Medicinal Plant Extracts, .korean Soc.Appl.Biol.Chem 47 (1), p.135-140, 2004). As such, the sugar content is an important factor to consider in the production of fermented wine, Ogapi simple extract is difficult to produce a fermented wine of alcohol concentration of 10% or more because of its low sugar content.

Accordingly, the present invention reveals the optimum sugar addition amount and fermentation temperature to prepare a fermented strain of Ogapi with excellent quality, and provides fermented liquor prepared therefrom. The ethanol production amount, antioxidant effect, polyphenol content and color change of fermented liquor prepared as described above are changed. Measurement from the experiments demonstrated the superiority of the fermented wines prepared.

In the present invention, after adding water to the extract as an extraction solvent, the extract was obtained by extracting for up to 3 hours at 71 ~ 89 ℃ sugar to extract sugar with a high content of eleuteroside E to 24 ~ 32 ° Brix After fermentation, yeast was inoculated and fermented at 20 to 30 ° C. to prepare a strain of sorghum ethanol. The wine showed ethanol-producing ability as well as excellent anti-oxidant effect and high polyphenol content. In addition, good chromaticity was maintained.

On the other hand, the yeast in the present invention is preferably Saccharomyces ( Saccharomyces cerevisiae ) is good.

As described above, the method for preparing the fermented liquor strain of the present invention can prepare the fermented strain fermented liquor with excellent anti-oxidant effect and polyphenol content by appropriately fermenting the extract efficiently extracting eleuteroside E from the extract. have.

Hereinafter, the configuration and operation of the present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited to the following examples, and includes modifications of equivalent technical spirit.

Experimental Example  1: from Ogapi Eleutheroside  E ( Eleutheroside  Establish optimal extraction conditions for E or Acanthoside D)

After cutting 8-year-old Ogapi tree about 2 ~ 3cm for each part and pulverizing dried at room temperature with a grinder (DH.J-NCM), extracts were obtained according to extraction solvent, extraction time and extraction temperature, respectively. Eleutheroside E contained in the extract of was analyzed by HPLC (Agilent 1200series) under the operating conditions of Table 1 below.

Column ZORBAX Elipse XDB-C18 (4.6 × 250mm, 5μm) Detector UV 220 nm (DAD G 1315B) Injection 20 μL loop (G 1329A auto sampler) Flow rate 1.0ml / min Column temperature
(Column temperature) Ambient Mobile phase
(Gradient)



time
(Time; min) water
(Water;%) Acetonitrile
(Acetonitrile;%) Flow rate
(Flow rate; ml / min) 0 90 10 1.0 30 50 50 1.0 40 90 10 1.0 45 90 10 1.0 Run time 45 minutes

1. By Solvent Eleutheroside  Extraction Content of E

Extraction solvent (50% EtOH) and water in which the ratio of methanol, ethanol, water, water and ethanol is 1: 1 in 2 g of 8-year-old Ogapi Eureteroside E was extracted by adding a solvent (50% MeOH) having a mixing ratio of water and methanol (methanol) of 1: 1.

Unit: μg / g By part Extract Solvent 100% EtOH 50% EtOH Distilled Water (Water) 100% MeOH 50% MeOH Stem 157.03 318.7 519.5 221.2 403.8 Root 32.35 161.7 280.8 119.37 358.2 Leaf nd nd nd nd nd Fruit nd nd 27.38 nd 28.3 * nd: not detected

As a result of quantifying eleuteroside E for each extract (Table 2), eleuteroside E was found to contain a large amount in the stem and root. In particular, it was extracted a lot from water and 50% methanol aqueous solution, which was inferred to be caused by the ability of Eleutheside E to dissolve in water.

On the other hand, in the present invention, in consideration of the characteristics of fermented liquor for drinking, distilled water (water) having good extraction yield in the above experiment as a solvent was used as an extraction solvent in the following preparation example.

2. Extraction time Eleutheroside  Extraction Content of E

In order to investigate the extraction content of eleuteroside E by extraction time, an extraction solvent having a mixing ratio of 1: 1 with water was added to 2 g of root of Ogapi as an example and extracted at a boiling point of 82.5 ° C. , Extraction time was set to 1 hour, 3 hours, 5 hours, 10 hours.

As a result of measuring the extraction content change of eleuteroside E with each extraction time (FIG. 1), the extraction content of eleuteroside E increased as the extraction time increased and then decreased after 3 hours. This could be inferred from the fact that the molecular structure of eleuteroside E was gradually destroyed as the boiling point temperature of the extraction solvent continued.

From the above results, it can be concluded that the extraction for up to 3 hours is preferable in order to increase the extraction yield of eleuteroside E from Ogapi.

3. Extraction temperature Eleutheroside  Extraction Content of E

In order to investigate the extraction content of eleuteroside E by the extraction temperature, an extraction solvent having a 1: 1 ratio of water and methanol was added to 2 g of the root of Ogapi. Extracted for 3 hours at 80 ℃, 82.5 ℃, 90 ℃.

As a result of measuring the extraction content change of eleuteroside E at different extraction temperatures (FIG. 2), the content of eleuteroside E was highest at 82.5 ° C.

On the other hand, the content of eleuteroside E at 50 ° C. and 60 ° C. was about the same, but increased to about 30 μg / g at 70 ° C., and then gradually increased to a boiling point. However, when the temperature reaches 90 ° C., the content of eleuteroside E is drastically decreased, and thus, about 120 μg / g is reduced compared to when 82.5 ° C.

From the above results, it was confirmed that when the extraction temperature is 71 ~ 89 ℃ extraction yield of eleuteroside E from Ogapi is high.

Manufacturing example  1: Preparation of Ogapi Extract to be Used as a Medium for Fermented Wine Production

In this preparation example, the extract of Ogapi fruit was prepared using water with excellent extraction efficiency and water in 50% methanol solution. After adding water to the extract of 20 g of Ogapi fruit as the extraction solvent, it was extracted at 82.5 ℃ for 3 hours. The extract was prepared during the extract of Ogapi fruit.

Example  1: Manufacturing of Ogapi Fermented Wine

Sugar was added in various concentrations so as to be 24, 26, 28, 30, and 32 ° Brix, respectively, to the Ogapi fruit extract obtained in Preparation Example 1, and then divided into fermenters and contained in yeast ( Saccharomyces cerevisiae No.7013 INRA NAEBONNE, Fermivin) ) Was inoculated with 0.2% and fermentation properties were examined while fermentation.

1. Optimal Equivalence  And optimum fermentation temperature investigation

After fermentation of sugar at a fermentation temperature of 20 ° C., 25 ° C., and 30 ° C. to 24, 26, 28, 30, and 32 ° Brix, the fermentation properties were examined while fermenting at each temperature range.

The sugar content change for each fermentation temperature was analyzed from the day when fermentation started, when the concentration of sugar no longer decreased as the end point.

Electron donating ability (EDA) for DPPH was measured according to the 'Blois method'. 1 mg of each sample was dissolved in 1 ml of EtOH and used. 100 μl of each sample solution was added to the test tube, and 0.4mM DPPH (2-2-Diphenyl-1-picrylhydrazyl, freie radikal, SIGMA) solution (dissolved in 99.8% EtOH) was added to EtOH and stirred for 10 seconds using a 'vortex mixer'. 900 μl of the DPPH solution having the value adjusted to 0.99-0.95 was reacted for 30 minutes at room temperature, and then absorbance was measured at 517 nm using an 'UV-VIS Spectrometer (1650PC, SHIMADZU)'. Each experiment was repeated three times, and the control experiments were water extracts of green tea, which are known to contain antioxidants, and commercial antioxidants L-ascorbic acid and α-tocopherol. It was carried out in the same manner using. EDA obtained the absorbance of the sample addition group and no addition group and expressed as a percentage as follows.

Meanwhile, the total polyphenol content was measured using 20 mg / 100ml, 40mg / 100ml, 60mg / 100ml, 80mg / using gallic acid as a standard material before analyzing the sample according to the 'Folin-Ciocalteus (1977)' measurement method. After diluting to 100ml, 100mg / 100ml, the 'Standard curve' was obtained. 10 μl of sample was added, 840 μl of distilled water and 50 μl of '2N Folin ciocalteus' reagent were added, and 100 μl of 20% Na ₂ CO ₃ was mixed well. After 1 hour at room temperature, the absorbance was measured at 725 nm with an ELISA reader (ELISA spectramax 190, Molecular Devices). To determine the total polyphenol content.

In the ethanol analysis, 50 ml of fermented wine was distilled by atmospheric distillation, and the ethanol was analyzed by using a gas chromatograph as a sample. 99.9% EtOH solution (GC grade) was used as a standard, and the measurement conditions are shown in Table 3.

Instrument Varian CP3800 Gas chromatograph Column Varian WCOT FUSED SILICA COATING CP-WAX 52CB
(25M X 0.25mm X 0.20μm Film thickness) Column Temp. 80 ° C. (2 min). Programmed 10 ℃ / min to 150 ℃ (15min) Carrier gas N ₂ (30ml / min) Injection 1 μl Detector Flame ionization detector Injection temp. 170 ℃ Detector temp. 250 ℃ Split ratio 30: 1

 On the other hand, chromaticity is an important factor in the evaluation of wine, but it is also a factor that evaluates the quality, but the change in chromaticity during the brewing process can be an indicator for predicting fermentation or ripening (DH Kim, BS Kang, The Fermentation characteristics and Sensory Properties of White wine Using Imported Chilean Grape.Korean J. Food Preserv. 15 p.150-154, 2008). For chromaticity, L, a, and b values were measured using a 'Colorimeter (Minolta CR-300, Japan)'.

L: Degree of whiteness (white +100 ↔ 0 black)

a: Degree of redness (red +100 ↔ 0 ↔ -80 green)

b: Degree of yellowness (yellow +100 ↔ 0 ↔ -80 blue)

(1) Fermentation pattern at fermentation temperature 20 ℃

① Fermentation pattern according to the change of sugar content

As shown in Figure 3, when the fermentation at 20 ℃ took a total of 10 days from the start of the first fermentation to the end of the last fermentation, the sugar content was reduced almost uniformly from 1 to 10 days. When fermentation started at 24 ° Brix, the sugar concentration gradually decreased as fermentation progressed, ending at 8 ° Brix, 26 ° Brix at 10 ° Brix, 28 ° Brix at 11 ° Brix, and 30 ° Brix at 15 ° After 10 days, Brix and 32 ° Brix were terminated at 16 ° Brix.

As a result of the experiment, it showed a tendency to gradually decrease by about 2 ° Brix daily, and it was found that the higher the ° Brix content, the higher the temperature terminated at a higher temperature. This decrease in fermentation power could be inferred because yeast activity decreases due to the osmotic action of sugar.

When the sugar content was 32 ° Brix, it was reduced to the final 16 ° Brix, but when more sugar concentration was added, fermentation did not proceed anymore, because it was inhibited by alcohol osmotic fermentation of yeast by sugar osmotic action. It was judged.

② ethanol ( Ethanol ) Determination of the change in content

As shown in Figure 4, it was found that the higher the concentration of sugar increases. That is, as the sugar concentration increased to 24, 26, 28, 30, and 32 ° Brix, ethanol production also increased to 12.96%, 13.75%, 14.78%, 15.44%, and 15.18%, respectively, to about 15%.

③ DPPH Radical ( radical ) Scatters  Measure

As shown in Figure 5, starting from about 15% of the initial fermentation increased by about 85% at the end of the fermentation period, the EDA (Electron donating ability)% showed a tendency to increase gradually. In particular, the initial increase in EDA% increased slowly after about 5 days. In control, α-tocopherol showed 81.5% of radical scavenging activity and 91.7% of L-ascorbic acid. Higher.

④ total polyphenols ( Polyphenol Content measurement

 As shown in Figure 6, at the start of fermentation 24 ° Brix is 92.31 mg / ml, 26 ° Brix is 109.62 mg / ml, 28 ° Brix is 128.37 mg / ml, 30 ° Brix is 138.35 mg / ml, 32 ° Brix is Starting from about 100 to 140 mg / ml at 97.43 mg / ml and gradually increasing during the 10 days of fermentation, the polyphenol content was leveled to a certain level gradually from 7 days. The polyphenol content at the last fermentation date is 165.96 mg / ml for 24 ° Brix, 177.28mg / ml for 26 ° Brix, 177.91mg / ml for 28 ° Brix, 175.24mg / ml for 30 ° Brix and 182.46 for 32 ° Brix mg / ml increased from 50 ~ 70mg / ml from the start of fermentation. As the sugar concentration increased, the polyphenol content also increased.

⑤ Chromatic  Change measurement

 As shown in Table 4, the L value is approximately 14 to 15, but gradually it is clearer than the initial value.

However, the redness, a value, became closer to red as fermentation proceeded, which was judged to be due to the increase in redness as the darker color gradually became clearer.

On the other hand, the yellow value of B was maintained at about the same value, which could be deduced because the color became clearer as the L value gradually increased as the fermentation progressed.

Brix color 1 day 2 days 3 days 4 days 5 days 6 days 7 days 8 days 9th 10 days 24
Brix L 14.73 14.93 15.13 14.96 14.61 14.94 15.16 15.03 14.79 14.94 a 9.51 11.26 10.8 12.62 10.87 14.71 12.89 12.31 11.78 11.51 b 2.11 2.64 2.34 3.07 2.45 4.03 3.1 3.01 2.88 2.75 26
Brix L 14.92 15.19 14.9 15.07 14.55 14.43 15.04 14.77 14.75 15.39 a 10.43 11.06 9.32 11.77 9.14 9.55 13.45 11.24 12.26 12.52 b 2.46 2.58 1.94 2.82 1.99 2.06 3.51 2.54 3.06 3.11 28
Brix L 14.34 15.5 14.78 14.93 15.7 15.31 14.91 14.8 14.76 15.42 a 8.96 11.04 12.82 11 13.37 13.02 11.51 12.57 12.11 12.16 b 2.15 2.47 3.31 2.51 3.22 3.13 2.53 3.19 3.1 3.16 30
Brix L 14.47 14.73 15.32 15.44 15.18 15.25 15.18 14.77 14.92 15.48 a 9.14 9.88 12.24 13.35 13 11.94 12.24 11.8 12.34 11.81 b 2.1 2.82 3.16 3.61 3.47 2.54 2.85 2.94 3.16 3.17 32
Brix L 13.67 15.45 15.49 15.51 14.86 15.18 15.54 15.04 14.96 15.42 a 9.73 9.22 10.32 11.75 13.78 10.39 12.68 11.53 12.06 12.77 b 1.42 1.99 2.3 2.76 3.6 2.31 3.1 2.72 2.17 3.08

(2) Fermentation pattern at fermentation temperature 25 ℃

① Determination of change in sugar content

As shown in Figure 7, when the fermentation at 25 ℃ took a total of nine days from the first fermentation start date to the final fermentation end date, the fermentation was finished one day earlier than the fermentation temperature 20 ℃. From day 1 to day 9, sugar content began to decrease almost uniformly, and fermented liquor starting from 24 ° Brix gradually decreased, ending at 8 ° Brix, 26 ° Brix at 9 ° Brix, and 28 ° Brix at 10 ° Brix, 30 ° Brix, 13 ° Brix, and 32 ° Brix were terminated at 17.5 ° Brix after 10 days.

Gradually there was a tendency to decrease by about 2 ~ 4 ° Brix every day, and the higher the ° Brix content, the higher the temperature terminated.

② ethanol ( Ethanol ) Determination of the change in content

As shown in Figure 8, ethanol production was found to increase as the concentration of sugar increases. In other words, ethanol production was increased to 15.12%, 16.42%, 18.08%, 16.03%, and 15.34% at 24, 26, 28, 30, and 32 ° Brix, respectively. The maximum ethanol content was shown at 25 ° C. at 28 ° Brix.

③ DPPH Radical ( radical ) Scatters  Measure

As shown in FIG. 9, EDA (Electron donating ability) started at about 30-35% at the beginning of fermentation and increased to about 60% at the end date, indicating that activity increased gradually as the fermentation period passed. In particular, the activity was initially slowly increased and then increased rapidly after about 5 days, but the antioxidant activity was decreased when the fermentation temperature was 20 ° C.

④ Total polyphenols ( Polyphenol Content measurement

As shown in FIG. 10, at 68.69 mg / ml for 24 ° Brix and 26 ° Brix, 52.97 mg / ml for 28 ° Brix, 52.97 mg / ml for 30 ° Brix, 66.07 mg / ml for 30 ° Brix and 52.75 mg / ml for 32 ° Brix Increasingly, it started at about 50 ~ 70mg / ml and gradually increased during 9 days of fermentation. The polyphenol content at the last fermentation date was 91.83 mg / ml for 24 ° Brix, 94.45 mg / ml for 26 ° Brix, 94.28 mg / ml for 28 ° Brix, 99.69 mg / ml for 30 ° Brix and 99.50 mg for 32 ° Brix It was confirmed that 20 ~ 40mg / ml increased from / fermentation start date / ml, polyphenol content also increased as the concentration of sugar increased.

⑤ Chromatic  Change measurement

As shown in Table 5, the L value is approximately 15-22, but gradually it is clearer than the initial value.

However, the redness, a value, became closer to red as fermentation proceeded, which was judged to be due to the increase in redness as the darker color gradually became clearer.

The yellowness, B value, showed a slight increase while maintaining almost the same value, which was inferred to be due to the fact that the L value gradually increased gradually as the fermentation progressed, and the color became clear.

Brix color 1 day 2 days 3 days 4 days 5 days 6 days 7 days 8 days 9th 24
Brix L 18.97 19.40 21.01 21.28 20.94 21.33 21.28 22.20 22.22 a 17.54 16.66 19.04 18.67 19.74 19.70 20.37 20.12 20.85 b 6.29 5.51 7.17 7.21 7.67 8.45 8.56 9.01 9.15 26
Brix L 19.08 20.14 21.17 20.53 21.81 21.12 21.46 22.47 23.29 a 16.77 16.27 18.38 19.67 19.49 19.50 19.81 20.33 20.59 b 6.30 5.27 6.97 6.90 8.79 8.67 9.12 9.06 9.18 28
Brix L 19.03 20.67 21.00 21.79 22.90 21.41 22.11 21.58 22.31 a 14.14 18.21 19.78 19.98 20.36 19.14 19.80 19.43 18.73 b 4.87 5.95 7.25 7.13 8.52 8.07 8.84 8.77 9.38 30
Brix L 19.90 20.24 20.03 20.74 21.12 21.69 20.61 21.06 20.86 a 17.89 18.47 18.81 18.38 19.20 18.87 19.51 19.66 19.68 b 5.97 5.92 6.71 6.84 7.12 7.97 7.95 7.56 8.10 32
Brix L 20.95 20.67 20.49 20.63 20.95 21.25 21.51 21.72 21.31 a 17.03 16.64 18.35 18.53 19.17 18.83 19.56 19.81 19.59 b 5.29 6.07 6.91 7.08 6.96 8.41 8.32 8.17 8.46

(3) Fermentation pattern at fermentation temperature 30 ℃

① Determination of change in sugar content

 As shown in FIG. 11, it took a total of nine days from the start of the first fermentation to the end of the final fermentation, and the fermentation was completed one day earlier than when fermentation was performed at 20 ° C. From day 1 to day 9, sugar content decreased almost consistently, starting at 24 ° Brix and gradually decreasing, ending at 8 ° Brix, 26 ° Brix at 8.5 ° Brix, 28 ° Brix at 11 ° Brix, Fermentation was terminated at 30 ° Brix at 17 ° Brix and 32 ° Brix at 17.5 ° Brix after 10 days. There was a tendency to decrease by about 3 ~ 4 ° Brix every day, and the higher the ° Brix content, the higher the temperature terminated.

② ethanol ( Ethanol ) Determination of the change in content

As shown in Figure 12, the ethanol production was found to increase as the sugar concentration increases. In other words, ethanol production at 24, 26, 28, 30, and 32 ° Brix tended to increase by about 15% to 14.69%, 15.18%, 16.11%, 16.35%, and 15.15%, respectively.

③ DPPH Radical ( radical ) Scatters  Measure

 As shown in Figure 13, EDA (Electron donating ability) was found to be about 16 ~ 30% at the beginning of fermentation, increased to about 55% at the end of fermentation, the activity was gradually increased as the fermentation period elapsed. In particular, EDA% increased slowly at the beginning of fermentation, but increased rapidly after about 5 days. However, it was confirmed that the antioxidant activity is reduced than when the fermentation temperature is 20 ℃.

④ total polyphenols ( Polyphenol Content measurement

 As shown in Figure 14, at the start of fermentation 24 ° Brix is 54.06 mg / ml, 26 ° Brix is 73.06 mg / ml, 28 ° Brix is 50.35 mg / ml, 30 ° Brix is 59.08 mg / ml, 32 ° Brix is Starting from 68.47 mg / ml to about 50-70 mg / ml and gradually increasing during the nine days of fermentation. The polyphenol content at the last fermentation date is 112.14mg / ml for 24 ° Brix, 111.70mg / ml for 26 ° Brix, 122.62mg / ml for 28 ° Brix, 95.55mg / ml for 30 ° Brix and 101.19 for 32 ° Brix It was 40 ~ 60mg / ml increased from the start of fermentation to mg / ml.

As the sugar concentration was increased, the polyphenol content was also increased. In particular, the polyphenol content was the highest at 28 ° Brix.

⑤ Chromatic  Change measurement

As shown in Table 6, the L value is approximately 15 to 22, but gradually showed a tendency to clear than the initial value.

However, the redness, a value, became closer to red as fermentation proceeded, which was judged to be due to the increase in redness as the darker color gradually became clearer.

Yellow value, B value, showed a slight increase while maintaining almost the same value. It could be inferred that the L value gradually increased gradually and became clearer as fermentation progressed.

Brix color One 2 3 4 5 6 7 8 9 24
Brix L 20.17 20.50 20.94 20.44 21.18 21.86 22.02 22.21 23.12 a 16.44 18.53 18.73 19.41 19.73 20.17 19.09 18.71 18.34 b 5.62 6.46 6.86 7.09 7.87 8.84 8.82 9.03 9.83 26
Brix L 21.69 20.65 22.06 20.87 21.61 22.36 21.84 22.46 23.19 a 17.47 18.95 18.45 18.13 18.73 19.90 19.27 19.24 20.08 b 6.86 6.75 7.52 7.47 8.42 8.78 8.69 9.25 9.48 28
Brix L 20.63 20.27 20.33 20.51 20.31 21.01 21.55 21.52 22.44 a 17.21 18.48 18.23 18.50 18.48 19.75 19.79 19.66 19.68 b 5.98 6.23 6.51 7.32 7.39 8.08 8.63 8.28 9.08 30
Brix L 21.03 22.15 21.73 22.08 21.94 22.85 22.57 23.84 23.75 a 14.77 15.23 15.46 15.67 15.70 15.75 16.07 16.04 16.58 b 7.56 8.65 8.44 9.19 8.93 9.75 9.10 9.89 9.98 32
Brix L 20.52 20.97 21.95 21.54 21.76 21.78 22.41 22.52 23.30 a 15.62 15.01 15.02 16.14 16.17 16.43 16.07 16.49 16.70 b 7.20 8.36 8.62 8.75 9.40 9.76 8.95 9.85 9.47

1 is a diagram showing the amount of extraction of eleuteroside E according to the extraction time when extracted once at 82.5 ° C using an extraction solvent having a mixing ratio of water and methanol from Ogapi 1: 1.

2 is a diagram showing the amount of extraction of eleuteroside E according to the extraction temperature when extracted once for 3 hours by using an extraction solvent of 1: 1 mixing ratio of water and methanol from Ogapi.

Figure 3 is a diagram showing the change in sugar content when the fermentation temperature is 20 ℃.

4 is a diagram showing the amount of ethanol produced when the fermentation temperature is 20 ℃.

5 is a diagram showing the DPPH radical scavenging ability when the fermentation temperature is 20 ℃.

6 is a view showing the total polyphenol (Polyphenol) content when the fermentation temperature is 20 ℃.

7 is a view showing a change in sugar content when the fermentation temperature is 25 ℃.

8 is a diagram showing the amount of ethanol produced when the fermentation temperature is 25 ℃.

9 is a diagram showing the DPPH radical scavenging ability when the fermentation temperature is 25 ℃.

10 is a view showing the total polyphenol (Polyphenol) content when the fermentation temperature is 25 ℃.

11 is a view showing a change in sugar content when the fermentation temperature is 30 ℃.

12 is a diagram showing the amount of ethanol produced when the fermentation temperature is 30 ℃.

13 is a diagram showing the DPPH radical scavenging ability when the fermentation temperature is 30 ℃.

14 is a view showing the total polyphenol (Polyphenol) content when the fermentation temperature is 30 ℃.

Claims (2)

Extracting at least one of the stems, roots, or fruit of the stems with water or 50% aqueous methanol solution at 82.5 ° C. for 3 hours to obtain a stem extract with eleuteroside E; By adding sugar to the extract of Ogapi so that the sugar content is 24 ~ 32 ° Brix, inoculating Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) and fermentation at 20 ~ 30 ℃; characterized in that it comprises a; Process for preparing ogapi fermented wine. delete

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