KR101172677B1 - Manufacturing method of makgeolli including the sycamine extract and makgeolli by the same - Google Patents

Abstract

PURPOSE: A method for making Makkoli containing mulberry extract is provided to obtain the Makkoli containing effective ingredients. CONSTITUTION: A method for making Makkoli containing mulberry extract comprises: a step of heating a container containing mulberry by indirect heat of 400-450 Deg.C. and collecting steam from the heated mulberry; a step of condensing the steam at 3-10 Deg.C. to obtain liquefied mulberry extract; a step of washing and steaming rice, wheat, barley, or mixture grains thereof; a step of mixing 100 parts by weight of steamed grains and 0.1-5 parts by weight of seed malt to prepare ipguk(Japanese koji); a step of mixing 1kg of the ipguk, 0.01-1g of purified enzyme, and 1-5 L of water to prepare seed mash; a step of mashing the seed mash at 20-30 Deg.C for 5-6 days; a step of mixing 100 parts by weight of mashed material and 1-4 parts by weight of mulberry extract; a step of dipping the mixture grains to the mixture and steaming; a step of mixing 1kg of grains, 0.01-1 g of nuruk, 0.01-1 g of purified enzyme, and 1-5L of water; a step of mashing the mixture at 20-30 Deg.C. for 3-5 days to prepare a secondary mashed material; and a step of maturing the secondary mashed material and adjusting alcohol concentration by 4-8%.

Description

Manufacturing method of makgeolli containing mulberry extract and makgeolli produced by the same {Manufacturing method of makgeolli including the sycamine extract and makgeolli by the same}

The present invention relates to a method for manufacturing makgeolli containing mulberry extract, including mulberry extract extracting step, one-stage immersion step, two-stage immersion step, and a preparation step, and the makgeolli produced thereby.

In general, makgeolli is a Korean unique liquor made by mixing yeast and water with glutinous rice, rice, barley, and flour. The makgeolli produced in the brewery contains about 6 to 8% ethanol, and 1.5 to 1.9%. It contains a variety of useful nutrients, such as protein, sugar, vitamin B, and vitamin C. In addition, after soaking, raw materials are decomposed by enzymatic action by microorganisms in yeast, and sugar is produced.Various flavor components such as various amino acids and organic acids and alcoholic fermentation by microorganisms such as yeast and lactic acid bacteria produce volatile flavor components. Together, quality is in harmony. Makgeolli containing the active ingredient as described above has been gradually spread as the antioxidants are found in the active ingredient.

With the expansion and spread of makgeolli, makgeolli and its manufacturing method using various plant extracts having a pharmacological action have recently been developed and spread. For example, by preparing makgeolli using a taraja extract, mulberry leaf extract and the like to ensure the pharmacological action of the plant extract when drinking. Examples of such makgeolli include "manufacturing method of makgeolli using leaves, stems, root bark and fruit of mulberry" disclosed in Patent Document 1 (Patent Publication 10-2011-0067816). The method for producing makgeolli disclosed in the patent document 1, by adding a large amount of water to the mulberry leaves, mulberry stem and mulberry, root bark mixture and steamed for a long time by steam of hot water extract obtained by steaming the raw material of makgeolli, the steamed rice It is prepared by mixing the hot water extract with a mixture of and yeast.

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[Patent Document 1]

Patent Publication No. 10-2011-0067816 filed December 15, 2009, published June 22, 2011

One embodiment of the present invention is to provide a method for producing makgeolli containing mulberry extract.

Another embodiment of the present invention is to provide a makgeolli containing mulberry extract prepared by the method for producing makgeolli containing the mulberry extract.

In one embodiment of the present invention is heated indirectly to the heating vessel in which the mulberry is stored at a temperature of 400 to 450 ℃ to obtain the water vapor to escape from the mulberry and evaporate, to condense by cooling the steam to a temperature of 3 to 10 ℃, Mulberry extract extraction step of extracting the liquefied mulberry extract; One or more grains selected from the group consisting of rice, wheat, barley and mixed grains thereof are washed and then cooked and cooled, followed by mixing 100 parts by weight of the cooked grains and 0.1 to 5 parts by weight of the grains. Iii) prepared, and 1 to 5 liters of purified enzyme and 1 to 5 liters of water are prepared in 1 kg of the above-mentioned entry into Korea to prepare a main hair, and immersed in a single stage for 5 to 6 days at a temperature of 20 to 30 ° C. A first stage immersion step of preparing the first stage immersion; 100 parts by weight of the prepared one-stage immersion and 1 to 4 parts by weight of the mulberry extract are mixed, and the mixture is immersed in one or more cereals selected from the group consisting of rice, wheat, barley and mixed grains thereof, and then After cooling, 0.01-1 g of yeast, 0.01-1 g of purified enzyme, and 1-5 L of water are mixed and mixed in 1 kg of the cooked grains, and then immersed in two stages for 3 to 5 days at a temperature of 20 to 30 ° C. A two-stage immersion step of producing a two-stage immersion; And makgeolli containing mulberry extract comprising the step of aging until the alcohol component of the two-stage immersion to 8 to 16%, and after the water (조절 水) to adjust the alcohol component to 4 to 8%, forming It provides a manufacturing method.

Another embodiment of the present invention is the heating vessel in which the mulberry is accommodated indirectly heated to a temperature of 400 to 450 ℃ to get water vapor to escape from the mulberry and evaporate, and condensed by cooling the steam to a temperature of 3 to 10 ℃ Mulberry extract extraction step of extracting the liquefied mulberry extract; One or more grains selected from the group consisting of rice, wheat, barley and mixed grains thereof are washed and then cooked and cooled, followed by mixing 100 parts by weight of the cooked grains and 0.1 to 5 parts by weight of the grains. Iii) prepared, and 1 to 5 liters of purified enzyme and 1 to 5 liters of water are prepared in 1 kg of the above-mentioned entry into Korea to prepare a main hair, and immersed in a single stage for 5 to 6 days at a temperature of 20 to 30 ° C. A first stage immersion step of preparing the first stage immersion; One or more grains selected from the group consisting of rice, wheat, barley and mixed grains thereof are immersed in the prepared one-stage immersion, and cooked by steaming them, and then 0.01 to 1 g of yeast in 1 kg of the grains. A two-stage immersion step of preparing a two-stage immersion by adding 0.01-1 g of enzyme and 1-5 L of water to mix, performing two-stage immersion at a temperature of 20 to 30 ° C. for three to five days; And 100 parts by weight of the prepared two-stage immersion and 1 to 4 parts by weight of the mulberry extract is mixed, aged until the alcohol component is 8 to 16%, and after the water (後 水) to the alcohol component to 4 to 8% After controlling, it provides a method for producing makgeolli containing mulberry extract comprising the step of producing.

Another embodiment of the present invention provides a makgeolli containing mulberry extract prepared by the method for producing makgeolli containing the mulberry extract.

The method for preparing makgeolli containing mulberry extract according to an embodiment of the present invention has the effect of producing makgeolli having useful components of small particle size.

Figure 1 shows the results of GC / MS component analysis of the derivative using BSTFA according to Test Example 1 of the mulberry extract.
Figure 2 shows the results of pyrolysis GC / MS component analysis according to Test Example 2 of the mulberry extract.
Figure 3 shows the results of the GC / MS component analysis of the derivative using the BSTFA according to Test Example 3 of the makgeolli containing the mulberry extract according to Example 1 of the present invention.
Figure 4 shows the results of nanoparticle analysis of makgeolli containing mulberry extract according to Example 1 of the present invention.
5 shows the results of nanoparticle analysis of makgeolli according to a comparative example.

Hereinafter, embodiments of the present invention will be described in detail. However, it should be understood that the present invention is not limited thereto, and the present invention is only defined by the scope of the following claims.

In one embodiment of the present invention is heated indirectly to the heating vessel in which the mulberry is stored at a temperature of 400 to 450 ℃ to obtain the water vapor to escape from the mulberry and evaporate, to condense by cooling the steam to a temperature of 3 to 10 ℃, Mulberry extract extraction step of extracting the liquefied mulberry extract; One or more grains selected from the group consisting of rice, wheat, barley and mixed grains thereof are washed and then cooked and cooled, followed by mixing 100 parts by weight of the cooked grains and 0.1 to 5 parts by weight of the grains. Iii) prepared, and 1 to 5 liters of purified enzyme and 1 to 5 liters of water are prepared in 1 kg of the above-mentioned entry into Korea to prepare a main hair, and immersed in a single stage for 5 to 6 days at a temperature of 20 to 30 ° C. A first stage immersion step of preparing the first stage immersion; 100 parts by weight of the prepared one-stage immersion and 1 to 4 parts by weight of the mulberry extract are mixed, and the mixture is immersed in one or more cereals selected from the group consisting of rice, wheat, barley and mixed grains thereof, and then After cooling, 0.01-1 g of yeast, 0.01-1 g of purified enzyme, and 1-5 L of water are mixed and mixed in 1 kg of the cooked grains, and then immersed in two stages for 3 to 5 days at a temperature of 20 to 30 ° C. A two-stage immersion step of producing a two-stage immersion; And makgeolli containing mulberry extract comprising the step of aging until the alcohol component of the two-stage immersion to 8 to 16%, and after the water (조절 水) to adjust the alcohol component to 4 to 8%, forming It provides a manufacturing method.

Another embodiment of the present invention is the heating vessel in which the mulberry is accommodated indirectly heated to a temperature of 400 to 450 ℃ to get water vapor to escape from the mulberry and evaporate, and condensed by cooling the steam to a temperature of 3 to 10 ℃ Mulberry extract extraction step of extracting the liquefied mulberry extract; One or more grains selected from the group consisting of rice, wheat, barley and mixed grains thereof are washed and then cooked and cooled, followed by mixing 100 parts by weight of the cooked grains and 0.1 to 5 parts by weight of the grains. Iii) prepared, and 1 to 5 liters of purified enzyme and 1 to 5 liters of water are prepared in 1 kg of the above-mentioned entry into Korea to prepare a main hair, and immersed in a single stage for 5 to 6 days at a temperature of 20 to 30 ° C. A first stage immersion step of preparing the first stage immersion; One or more grains selected from the group consisting of rice, wheat, barley and mixed grains thereof are immersed in the prepared one-stage immersion, and cooked by steaming them, and then 0.01 to 1 g of yeast in 1 kg of the grains. A two-stage immersion step of preparing a two-stage immersion by adding 0.01-1 g of enzyme and 1-5 L of water to mix, performing two-stage immersion at a temperature of 20 to 30 ° C. for three to five days; And 100 parts by weight of the prepared two-stage immersion and 1 to 4 parts by weight of the mulberry extract is mixed, aged until the alcohol component is 8 to 16%, and after the water (後 水) to the alcohol component to 4 to 8% After controlling, it provides a method for producing makgeolli containing mulberry extract comprising the step of producing.

The mulberry extract extracting step is to liquefy by condensing the water vapor from the mulberry tree into a mulberry tree in a closed heating container, but the method is not particularly limited, for example, "Mulberry oil extractor" No. 10-0882743 Can be extracted by.

In addition, indirect heating in the extract of the mulberry extract is performed for 2 to 5 hours to obtain a mulberry extract excellent in anticancer and antioxidant.

In addition, the mulberry extract is acetonillone (Acetovanillone), di-Allose (D-Allose), desaspidinol (desaspidinol), 1, 4: 3, 6- dianhydro-alpha-di- glucopyranose (1,4: 3,6-Dianhydro-alpha-d-glucopyranose), 1H-indole-2-carboxylic acid, Myo-Inositol, levoglucose Levoglucosan, D-mannitol, Monoterpene, Propiovanilone, 4H-pyrido [1,2-a] pyrimidine-3-carboxylic acid (4H It may contain an active ingredient of -Pyrido [1,2-a] pyrimidine-3-carboxylic acid, talos and vanillin. In particular, di-allose, di-mannitol, talos and vanillin have excellent pharmacological action against anticancer and antioxidant, and other components can act as antioxidant pharmacological action.

When performing the first stage immersion in the first stage immersion step, it is preferable to stir 2 to 4 times per day for saccharification and yeast ripening.

In addition, the product temperature of the first stage immersion step is more preferably maintained at a temperature of 22 to 28 ℃, the product temperature of the two stage immersion stage is more preferably maintained at a temperature of 22 to 26 ℃. In addition, the product temperature of the two-stage immersion step is preferably low temperature fermentation at an average temperature of 2 ℃ lower than the temperature of the one-stage immersion step.

Another embodiment of the present invention provides a makgeolli containing mulberry extract prepared by the method for producing makgeolli containing the mulberry extract.

Makgeolli containing the mulberry extract may have makgeolli particles having an average particle diameter of 90 to 500 nm.

In addition, the makgeolli containing the extract of the mulberry tree, propanoic acid (Propanoic acid), butaneinioic acid [succinic acid] (antibacterial) action (butanedioic acid [succinic acid]), thritol (threitol) component; Propanoic acid, alanine, arabinose, ribose, levoglucosan, arabitol and glucofuranose, which act as antioxidants (glucofuranose), xylitol, galactofuranose, altrose, galactose, tyrosine, mannopyranose, galactitol, and oleic acid oleic acid), uridine component; And glycerol (Glycerol), an essential amino acid that functions as an immune strengthening agent.

Thus, the method for producing makgeolli containing mulberry extract according to an embodiment of the present invention has the effect of producing makgeolli having useful components of small particle size.

Hereinafter, preferred examples and comparative examples of the present invention are described. However, the following examples are only preferred embodiments of the present invention and the present invention is not limited by the following examples.

Manufacturing example : Mulberry Extract Extraction Step

Mulberry extract was extracted using the mulberry oil extractor of Patent No. 10-0882743. More specifically, the mulberry tree is washed and placed in the storage unit of the mulberry oil extractor, the internal temperature of the storage unit is maintained at about 420 ℃, heated for 3 hours, and then cooled with 5 ℃ cooling water, mulberry extract Extracted.

Test Example 1 : Component Analysis of the Extracted Mulberry Extract

The components of the mulberry extract extracted in the above preparation was performed by GC / MS (Agilent 6890GC / 5973MS, Palo Alto, USA) analysis. Prior to the analysis, the polar portion of the substituents such as amine groups, -OH, -COOH, etc., which may indicate the polarity of each component, was prepared using N, O-bis (trimethylsilyl) trifluoroacetamide (BSTFA) + trimethyl-chlorosilane (TMCS). , -OSi (CH ₃ ) ₃ is easily volatilized and derivatized in the following order to facilitate analysis of GC / MS.

a) After freeze-drying the mulberry extract extracted in the preparation example, 1.5 ml was taken and transferred to 15 ml conical tube.

b) 300 μl of 1N NaOH was added to the conical tube, and titrated to pH = 12.

c) 3 ml of hexane (Hexane) was added to the conical tube, stirred for 2 minutes, and centrifuged at 16000 rpm for 5 minutes.

d) The centrifuged aqueous layer was extracted and transferred to a new conical tube so that the hexane layer did not come.

e) The new conical tube was again titrated to pH = 1 using 2N HCl.

f) 1 g of NaCl was added to the new conical tube.

g) 3 ml of ethyl acetate was added to the new conical tube, stirred for 2 minutes, and centrifuged at 16000 rpm for 5 minutes.

h) The centrifuged ethyl acetate layer was extracted and transferred to a new conical tube.

i) After repeating g) and h) two more times, the ethyl acetate was evaporated by blowing nitrogen at 30 ° C.

k) 100 μl of BSTFA with 1% TMCS solution was added to dissolve the sample and derivatized by reacting at 80 ° C. for 30 mim.

l) After cooling to room temperature and sufficiently cooled, 1 μl of the derivatized extract was injected into GC / MS to perform component analysis of the extracted mulberry extract. At this time, the peaks separated by GC-MS were identified based on the NIST chemical library (Wiley 275 L). The operating conditions of the GC / MS were as follows. GC used an Agilent 6890N (USA) equipped with a DB-5 (0.25 mm x 60 m, film thickness 0.25 μm) column and the injector temperature was 280 ° C. The temperature of the oven was maintained at 70 ° C. for 3 minutes, and the temperature was raised at a rate of 10 ° C./min and maintained at 300 ° C. for 5 minutes. As a carrier gas, helium (He) was used at a flow rate of 1 ml / min, and 1 μl of the sample was injected and analyzed at a split ratio of 30: 1. GC / MS interface temperature was 250 ℃ and EI ionization voltage was used as 70eV. The analysis range of the molecular weight was analyzed in the SCAN mode of 50 to 550 m / z region, and all the materials were qualitatively through the fragmentation of each material.

GC / MS component analysis results of the mulberry extract according to Test Example 1 are shown in FIG. 1.

As shown in FIG. 1, the mulberry extract includes monohydrogen-indole-2-carb oxylic acid and tetrahydrogen-pyrido [1,2-a] pyrimidine-3. Carboxylic acid (4H-Pyrido [1,2-a] pyrimidine-3-carb oxylic acid) was found to contain.
The detected component was identified by mass cross-research with data of the National Institute of Standards and Technology (NIST), and the 1H-Indole-2-carb oxylic acid and tetrahydrogen were found. -Pyrido [1,2-a] pyrimidine-3-carboxylic acid (4H-Pyrido [1,2-a] pyrimidine-3-carb oxylic acid) components were found to have an antioxidant effect.

Test Example 2 : Component Analysis of the Extracted Mulberry Extract

The components of the mulberry extract extracted in the above preparation was performed by pyrolysis GC / MS (Agilent 6890GC / 5973MS, Palo Alto, USA) analysis. More specifically, 5 μl of the extract derivatized in step l) of Test Example 1 was wrapped in pyrofoil ^TM (jaie, JAPAN) at 590 ° C. and injected into GC / MS under the same conditions as in Example 1 (direct injection). system).

GC / MS component analysis results of the mulberry extract according to Test Example 2 are shown in FIG. 2.

As shown in Figure 2, the mulberry extract is acetonillon (Acetovanillone), di-Allose (D-Allose), desaspidinol (desaspidinol), 1,4: 3,6- dianhydro-alpha- Di-glucopyranose (1,4: 3,6-Dianhydro-alpha-d-glucopyranose), myo-inositol (Myo-Inositol), levoglucosan, di-mannitol, It was confirmed that monoterpene (Monoterpene), propiovanillone (Propiovanillone), talos (Talose) and vanillin (Vanillin).
The detected components were identified by mass cross-research with data of the National Institute Standard and Technology (NIST) of the United States. As a result, the acetovanillone, D-Allose, and desaspidinol were identified. , 1,4: 3,6- dianhydro-alpha-di-glucopyranose (1,4: 3,6-Dianhydro-alpha-d-glucopyranose), levoglucosan, di-mannitol ( D-mannitol, Monoterpene (Monoterpene), Propiovanillone (Propiovanillone), Talos (Valose) and vanillin (Vanillin) components were found to have an antioxidant effect.
In addition, myo-inositol (Myo-Inositol), di-mannitol (D-mannitol), talos (Talose) and vanillin (Vanillin) components were confirmed to have an anticancer effect.

Table 1 summarizes the results of anti-cancer and antioxidant effects contained in the mulberry extract, which were identified through FIGS. 1 and 2, by mass cross-search and data of the National Institute of Standards and Technology (NIST). , Indicated.

Material name Analysis method GC Of MS  R.T. Activity Acetovanillone Test Example 2 (Pyrolysis GC / MS) 15.57 min antioxidant d-Allose Test Example 2 (Pyrolysis GC / MS) 15.64 min antioxidant
anticancer desaspidinol Test Example 2 (Pyrolysis GC / MS) 18.82 min antioxidant 1,4: 3,6-Dianhydro-alpha-d-glucopyranose Test Example 2 (Pyrolysis GC / MS) 11.73 min antioxidant
1H-Indole-2-carb oxylic acid Test Example 1
(GC / MS of derivative using BSTFA) 17.93 min antioxidant Myo-inositol Test Example 2 (Pyrolysis GC / MS) 21.95 min anticancer Levoglucosan Test Example 2 (Pyrolysis GC / MS) 17.93 min antioxidant D-mannitol Test Example 2 (Pyrolysis GC / MS) 20.30 min antioxidant
anticancer Monoterpene
(Rosefuran) Test Example 2 (Pyrolysis GC / MS) 13.18 min antioxidant Propiovanillone Test Example 2 (Pyrolysis GC / MS) 16.78 min antioxidant 4H-Pyrido [1,2-a] pyrimidine-3-carb oxylic acid Test Example 1
(GC / MS of derivative using BSTFA) 16.18 min antioxidant Talose Test Example 2 (Pyrolysis GC / MS) 20.96 min antioxidant
anticancer Vanillin Test Example 2 (Pyrolysis GC / MS) 14.43 min antioxidant
anticancer

Example  One

1 stage Immersion stage

After washing and steaming the rice, the mixture is cooled, and then 100 parts by weight of the cooked rice and 0.2 parts by weight of the final rice are mixed to prepare an entry, and 1 kg of the purified enzyme enters 0.1 g of purified water and water 2 L was added to prepare a cast iron, and a one-stage immersion was performed for five days at 28 ° C. at room temperature to prepare a one-stage immersion.

2nd stage Immersion stage

100 parts by weight of the prepared one-stage immersion and 3 parts by weight of the mulberry extract according to the preparation example were mixed, immersed rice in the mixture, cooled and cooled, and 0.15 g of koji in 1 kg of the cereal grains, purified enzyme 0.2 g, and 2 L of water were added and mixed, and a two-stage immersion was performed by performing two-stage immersion at a temperature of 26 ° C. for five days.

Establishment stage

Aging was carried out until the alcohol component of the two-stage immersion was 13%, and after the water (後 水) to adjust the alcohol component to 8% to prepare, makgeolli containing mulberry extract was prepared.

Example  2

1 stage Immersion stage

After washing and steaming the rice, the mixture is cooled, and then 100 parts by weight of the cooked rice and 0.2 parts by weight of the final rice are mixed to prepare an entry, and 1 kg of the purified enzyme enters 0.1 g of purified water and water 2 L was added to prepare a cast iron, and a one-stage immersion was performed for five days at 28 ° C. at room temperature to prepare a one-stage immersion.

2nd stage Immersion stage

Rice was immersed in the prepared one-stage immersion, cooked and cooled, and then mixed with 0.15 g of Nuruk, 0.2 g of purified enzyme, and 2 L of water in 1 kg of the cooked grain, mixed at a temperature of 26 ° C. for 5 days. During the two-stage immersion to prepare a two-stage immersion.

Establishment stage

100 parts by weight of the prepared two-stage immersion and 3 parts by weight of the mulberry extract according to the preparation example, aged until the alcohol component is 13%, and after the water (後 水) to adjust the alcohol component to 8% By doing so, makgeolli containing mulberry extract was prepared.

Comparative example

1 stage Immersion stage

After washing and steaming the rice, the mixture is cooled, and then 100 parts by weight of the cooked rice and 0.2 parts by weight of the final rice are mixed to prepare an entry, and 1 kg of the purified enzyme enters 0.1 g of purified water and water 2 L was added to prepare a cast iron, and a one-stage immersion was performed for five days at 28 ° C. at room temperature to prepare a one-stage immersion.

2nd stage Immersion stage

Rice was immersed in the prepared one-stage immersion, cooked and cooled, and then mixed with 0.15 g of Nuruk, 0.2 g of purified enzyme, and 2 L of water in 1 kg of the cooked grain, mixed at a temperature of 26 ° C. for 5 days. During the two-stage immersion to prepare a two-stage immersion.

Establishment stage

The alcohol content of the two-stage immersion was aged until the alcohol content was 13%, and the mixture was made by adjusting the alcohol content to 8% after producing water makgeolli.

Test Example 3 Analysis of Ingredients of Makgeolli

For the makgeolli obtained in Example 1, GC / MS analysis of the derivative using BSTFA was carried out in the same manner as in Test Example 1, the results are shown in FIG.

As a result of GC / MS analysis of the derivative using BSTFA of FIG. 3, the makgeolli obtained in Example 1 was treated with anticancer (Propanoic acid; 7.19 (6.36 Area%) min), butanedioic acid [ Butanedioic acid [succinic acid]; 11.30 (5.69 Area%), 13.37 (0.48 Area%), 13.58 (0.50 Area%) min), Thrreitol (13.69 (0.17 Area%), 13.80 (8.45 Area) %) min) material; Propanoic acid (7.19 (6.36 Area%) min), alanine (7.95 (0.33 Area%), 14.43 (0.69 Area%) min), which acts as an antioxidant, arabinose; 15.09 (0.46 Area%), 15.55 (0.34 Area%), 19.80 (0.30 Area%) min), ribose; 15.45 (0.78 Area%), 15.55 (0.34 Area%) min), levoglucosan; 16.15 (1.07 Area%) min), arabitol (16.33 (0.21 Area%) min), glucofuranose (16.94 (0.27 Area%), 17.19 (0.56 Area%), 17.55 (0.22 Area%) min ), Xylitol (16.28 (1.77 Area%) min), galactofuranose (15.32 (0.24 Area%), 15.68 (0.12 Area%), 17.28 (0.23 Area%), 19.09 (0.28 Area%) min) , Altrose (17.61 (0.50 Area%), 19.21 (0.21 Area%) min), galactose (17.77 (0.61 Area%), 18.23 (1.69 Area%) min), tyrosine (18.19 (18.19) 0.59 Area%) min), mannopyranose; 17.66 (1.26 Area%), 17.91 (0.14 Area%), 18.06 (0.96 Area%), 18.14 (0.91 Area%) min), galactitol (gal actitol; 18.61 (0.32 Area%) min), oleic acid; 21.32 (0.44 Area%), 23.70 (0.18 Area%) min), uridine (23.24 (0.19 Area%) min) substance; And glycerol (Glycerol; 10.71 (23.02 Area%) min), which is an essential amino acid that acts to strengthen the immune (immunogen) was confirmed.
Makgeolli obtained in Example 1 was prepared by using the "mulberry extract" containing the useful components, it was confirmed that "makgeolli" itself contains more various useful components than conventional makgeolli.

Test Example  4

The makgeolli obtained in Example 1 and Comparative Example were left at room temperature for 1 hour, after the suspension of makgeolli contained therein was precipitated, and 10 ml of the upper liquid layer was collected. The collected liquid was analyzed by using a nanoparticle analyzer "ETA-Potential & Particle size Analyzer (Japan)" to analyze the particle size distribution of makgeolli particles, and the results are shown in FIGS. 4 and 5, respectively.

As shown in Figure 4, the makgeolli according to Example 1 containing the mulberry extract was confirmed that the average particle diameter of the makgeolli particles 90 to 500 nm. On the other hand, Makgeolli according to the comparative example does not contain the mulberry extract as shown in Figure 5, it was confirmed that the average particle diameter distribution of the particle diameter of the Makgeolli particles is more than 1000 nm. As a result, the makgeolli according to Example 1 containing the mulberry extract may have a soft drinking.

In addition, makgeolli containing mulberry extract prepared according to an embodiment of the present invention had an effect that can solve the problem of very short shelf life, even if stored for 60 days at room temperature there is almost no change in taste and ingredients.

In addition, as a result of performing sensory evaluation on the makgeolli containing the mulberry extract prepared according to the embodiment of the present invention and the makgeolli according to the comparative example, the makgeolli containing the mulberry extract prepared according to the embodiment than the makgeolli according to the comparative example It was confirmed that the color, turbidity, aroma and taste are excellent.

Claims (4)

Indirect heating of the heating vessel in which the mulberry is stored at a temperature of 400 to 450 ℃ to obtain the vapor to escape from the mulberry and evaporate, and condensing by cooling the steam to a temperature of 3 to 10 ℃, extracting the liquefied mulberry extract Mulberry extract extracting step;
One or more grains selected from the group consisting of rice, wheat, barley and mixed grains thereof are washed and then cooked and cooled, followed by mixing 100 parts by weight of the cooked grains and 0.1 to 5 parts by weight of the grains. Iii) prepared, and 1 to 5 liters of purified enzyme and 1 to 5 liters of water are prepared in 1 kg of the above-mentioned entry into Korea to prepare a main hair, and immersed in a single stage for 5 to 6 days at a temperature of 20 to 30 ° C. A first stage immersion step of preparing the first stage immersion;
100 parts by weight of the prepared one-stage immersion and 1 to 4 parts by weight of the mulberry extract are mixed, and the mixture is immersed in one or more cereals selected from the group consisting of rice, wheat, barley and mixed grains thereof, and then After cooling, 0.01-1 g of yeast, 0.01-1 g of purified enzyme, and 1-5 L of water are mixed and mixed in 1 kg of the cooked grains, and then immersed in two stages for 3 to 5 days at a temperature of 20 to 30 ° C. A two-stage immersion step of producing a two-stage immersion; And
The mulberry extract, characterized in that it comprises the step of aging until the alcohol component of the two-stage immersion is 8 to 16%, and after the water (조절 水) to adjust the alcohol component to 4 to 8%, forming A method for producing makgeolli. Indirect heating of the heating vessel in which the mulberry is stored at a temperature of 400 to 450 ℃ to obtain the vapor to escape from the mulberry and evaporate, and condensing by cooling the steam to a temperature of 3 to 10 ℃, extracting the liquefied mulberry extract Mulberry extract extracting step;
One or more grains selected from the group consisting of rice, wheat, barley and mixed grains thereof are washed and then cooked and cooled, followed by mixing 100 parts by weight of the cooked grains and 0.1 to 5 parts by weight of the grains. Iii) prepared, and 1 to 5 liters of purified enzyme and 1 to 5 liters of water are prepared in 1 kg of the above-mentioned entry into Korea to prepare a main hair, and immersed in one stage for 5 to 6 days at a temperature of 20 to 30 ° C. A first stage immersion step of preparing the first stage immersion;
One or more grains selected from the group consisting of rice, wheat, barley and mixed grains thereof are immersed in the prepared one-stage immersion, and cooked by steaming them, and then 0.01 to 1 g of yeast in 1 kg of the grains. A two-stage immersion step of preparing a two-stage immersion by adding 0.01-1 g of enzyme and 1-5 L of water to mix, performing two-stage immersion at a temperature of 20 to 30 ° C. for three to five days; And
100 parts by weight of the prepared two-stage immersion and 1 to 4 parts by weight of the mulberry extract are mixed, aged until the alcohol content is 8 to 16%, and the water is adjusted to adjust the alcohol content to 4 to 8%. After that, the method for producing makgeolli containing mulberry extract, characterized in that it comprises a step of forming a sapling.
Makgeolli containing mulberry extract, characterized in that produced by the manufacturing method of claim 1.
Makgeolli containing mulberry extract, characterized in that produced by the manufacturing method of claim 2.

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