KR101336341B1 - A rice wine containing raspberry extract and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a makgeolli containing raspberry extract and a method for producing the same, and more particularly, to a raspberry makgeolli and makgeolli manufacturing method comprising the same after extracting the raspberry extract by extracting the raspberry with a juicer. Preparing a gourd rice through a process of screening, washing, dipping, increasing, and cooling the white rice, mixing fermented white grains, and preparing and fermenting entry; Mixing the fermented water with fermented water and preparing fermented liquor; Adding a gourmet rice obtained by steaming rice; Adding fermented rice obtained in the above step to ferment the base liquor secondly; Separately extracting raspberry juice by extracting the raspberries; Adding the raspberry extract obtained in the above step to the secondary fermentation broth, followed by aging or pasteurization and filtration; Including the step of evaluating the filtrate obtained in the above step, the raspberry makgeolli of the present invention is excellent in palatability, has the effect of providing tonic, cooling, jigging and diabetes prevention and treatment.

Description

Makgeolli containing raspberry extract and its manufacturing method {A rice wine containing raspberry extract and manufacturing method}

The present invention relates to a makgeolli containing raspberry extract and a method for producing the same, and more particularly, to a makgeolli prepared using raspberry extract after extracting the chilled and stored raspberry juice extract with a juice extract and a method for producing the makgeolli .

Raspberries (Rubus crataegifolius) is a deciduous broad-leaved arborescent belonging to the family Rosaceae, grows about 1 ~ 2m high, spines all over the body, leaves are oval or oval, and is divided into 3 ~ 5 branches. White flowers bloom in May, fruit group almost round. It is a perennial plant that bears a spherical red fruit in June ~ July. Unlike bokbunja, its stem does not have white powder. It is wild in the south of Hwanghae Province, Japan and China. In the United States, raspberry was grown from the mid 19th century. It is common in mountains, fields, or flower fields, and fruit has been used for both food and medicine. The fragrance is high and the acidity is high. After picking the fruit, the tap remains on the tree, and the fruit becomes an empty hat in the middle, so it is called a red cap. There are also black blackberries that do not fall off and the fruit does not look like a hat. Like peaches and apricots, it is characterized by the gathering of several granules containing seeds, which are chewed when eaten. Raspberries are delicious, warm in nature and nonpoisonous. Raspberry starch (flavoured) contains flavonoids in the root, triterpene saponin in the root is an alkaline food rich in calcium and iron. The sour taste is due to organic acids such as citric acid and malic acid, which contain about 1.5%. In 『Herbaceous Gangmok』, it is said that it is good for the kidneys, and it is said to cause liver and nourishment.

Generally, plants of the genus Rubus have been used medicinally for fruits (fruit), roots and leaves, and especially fruits have been used for the treatment of tonic, cooling, gelatin and diabetes in the private sector. In addition, the leaves are effective for asthma, the roots are known to be effective for hemostasis, hematopoiesis, infertility, menstrual irregularities.

Comparing the composition of triterpenoids of immature fruits and ripened fruits of the genus Lubus, we found that immature fruits contained quite a lot of triterpenoids but only very small amounts of ripened fruits. . In addition, a number of 19 alpha-hydroxyursane-type triterpenoids are known in the plant of the genus Rubus, and typical compounds thereof include eucaphic acid and niga-ichi. Niga-ichigoside F1, tormentic acid, 23-hydroxytormentic acid and derivatives thereof have been reported. Among these compounds, Niga-Ichigoside F1 and 23-hydroxytormentinic acid have analgesic anti-inflammatory effects, such as rheumatoid arthritis, pain (acute pain, chronic pain, inflammatory pain, neuropathic pain, postoperative pain, migraine, joint pain) And inflammatory diseases. The anti-inflammatory effects of alcoholic extracts of raspberry roots (Cao Y. et al., Zhongguo Zhong Yao Za Zhi, 21 (11): 687-8, 1996). Anticancer Effect of Extracts (Lee JH et al., Arch Pharm Res., 23 (4): 338-43, 2000), and Antimicrobial Effects of Ethanol Extracts from Raspberry Roots (Korean Patent Publication No. 10-2006-84263) And the like are known.

On the other hand, makgeolli with the addition of fruit, leaves, stems, and roots, which are nutritive growth organs, has been disclosed in Korea. Apple petals are added to the process of making rice wine and sterilized after the addition of filtrate, which is filtered through apple juice, and the sterilized apple rice hanger is Korean Patent No. 10-0983720. The grape skin is dried at 45 ° C. for 15 hours and mixed with steamed rice, yeast and bottled water. After 50 hours of primary fermentation, the grape skins were dried again at 75 ° C. for 10 hours, placed in a jar during fermentation, and fermented for 35 hours. The filtered grape makgeolli was Korean Patent No. 10-0937251, aged fresh pumpkin. Pumpkin makgeolli extracted by K ₂ S ₂ O _{3 and} then fermented and matured have been disclosed in Korean Patent No. 10-0671905.

However, until now, fermented processed foods using the functional properties of raspberries have not been developed in various ways, and in particular, there is no research on the production of makgeolli.

Accordingly, it is an object of the present invention to provide a raspberry makgeolli excellent in palatability while using a wild strawberry having an effect of renal function, anticancer effect, growth promotion, and nourishing tonic without nutrient destruction.

The above object of the present invention comprises the steps of (a) preparing fermented rice after screening, washing, dipping, steaming, cooling the white rice, and mixing fermentation with Baekgok to prepare fermentation; (b) mixing fermented immigration with purified water to prepare a base liquor and subjecting it to primary fermentation; Separately (c) adding the rice by increasing the rice; (d) adding fermented rice of step (c) to secondary fermentation; Separately (e) juice and extract raspberries to prepare a raspberry extract; (f) The raspberry extract prepared in step (e) is mixed with the secondary fermentation broth of step (d), filtered and aged, and is achieved by carrying out aging and quality inspection on the final filtered product.

Specific details of the present invention are included in the following detailed description of the invention and the accompanying drawings.

According to the method for producing makgeolli containing the raspberry extract of the present invention, there is an excellent effect of providing a new raspberry makgeolli with excellent flavor without destroying the nutritional components of the raspberry.

1 is a process for producing makgeolli containing raspberry extract according to the present invention.
Figure 2 is a diagram summarizing the addition time of the production process of raspberry makgeolli according to the present invention.
Figure 3a to 3c is a photograph showing the appearance according to the addition form and the addition time of each production process of raspberry makgeolli according to the present invention.
Figure 4 is a photograph showing the appearance of the final product of each type of raspberry makgeolli according to the present invention.
Figure 5 is a photograph showing the color difference of sterile, non-sterile raspberry makgeolli according to the present invention.
6 is a test result of whether vitamin C destruction during sterilization of raspberry makgeolli according to the present invention.

Advantages and features of the present invention and methods for achieving them will be apparent with reference to the accompanying drawings and the embodiments described below in detail, but the present invention is not limited to the embodiments disclosed below, but different from each other. It will be realized in various forms, only the embodiments are provided to make the disclosure of the invention complete and to fully convey the scope of the invention to those skilled in the art to which the invention pertains, the invention claims It is only defined by the category of.

1 is a process chart for explaining a manufacturing method of raspberry makgeolli according to an embodiment of the present invention. In the present invention, the addition of wild strawberry extract in the first fermentation, the second fermentation, and the second step of fermentation after fermentation, respectively, as a result of the first fermentation and the second fermentation when the fermentation is performed in parallel, the flavor of raspberries inherent is lost. There was a disadvantage, and only when added before aging it was confirmed that the inherent flavor of raspberries remained intact.

Therefore, the characteristics of the production method of raspberry makgeolli according to an embodiment of the present invention is the first fermentation step of the base wine, the second fermentation step by adding the rice paddy and the step of mixing by adding the raspberry extract and aged after filtration three steps It is done.

< Example  1>

Step 1: Manufacturing and entry into the country

25Kg of white rice is selected, washed, immersed, steamed, and cooled to prepare gourd rice, and fermented at 35 ° C for 3 days by mixing 1.5Kg of Bacillus bacteria.

Step 2: Bone making and primary fermentation

26.5Kg of entry, 40Kg of water (150% of total water content), and yeast obtained by the first step are mixed and fermented at 25 ° C. for 3 days.

Step 3: Second fermentation

The fermented rice wine fermented in the second step is added with 100 kg of white rice and then fermented at 25 ° C. for 7 days.

4th process: preparing raspberry extract

The raspberries stored in the cold were extracted using a stock juicer. The extracted raspberry soluble solids were 11 Brix.

5th process: mixed raspberry extract

The fermented makgeolli in the third step is blended with 54 kg of raspberry extract prepared in the fourth step and 1579.5 Kg of purified water, followed by sterilization filtration. At this time, the sweetener selected from aspartame and xylitol can be suitably added to a filtrate as needed.

Step 6: Aging and commercialization

In the fifth step, makgeolli was aged at 20 ° C. for 1 day to prepare raspberry makgeolli (sterilized product).

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<Example 2>

Example 1 In the sixth process, aged at 20 ° C. for 1 day to prepare wild strawberry makgeolli (non-sterile product).

< Experimental Example  1> Preparing test materials such as raspberry extract

Raspberries (pH 3.84, acidity 2.0%, sugar 11Brix) harvested from Daepocheon Natural Farm during June ~ July were used at -2 ℃. To find the optimal method for adding raspberries to makgeolli, raspberry extracts, concentrated concentrates, and dried and pulverized powders were applied to the following three methods.

extraction

The raspberries stored at -2 ° C were extracted using a stock juicer (Hurom LS Co., Ltd., SJ-200B).

concentration

The raspberry extract (11Brix) was concentrated from 45 ° C to 35Brix using a reduced pressure concentrator (EYELA, CA1112AS).

powder

The berry was lyophilized for 60 hours using a freeze dryer and then ground using a grinder. At this time, the conditions of the lyophilizer, the rapid freezing to the set temperature -40 ℃ and after pre-freezing again at -10 ℃ 4 hours again after the pre-freezing at this temperature, 6 hours at 10 ℃, 6 hours at 30 ℃ again After drying, the mixture was heated to 30 ° C. and dried for 38 hours.

Rice according to the present invention was used in the harvested and stored in 2005, and the fermentation agent used in the manufacture of alcoholic beverages used Baekkukyun ( Aspergillus Kawachii ) and drinking water used for making alcohol used groundwater of Sangdong-myeon Makgeolli factory. 1].

< Experimental Example  2> First experiment to investigate the type, amount and timing of wild strawberry addition

As shown in FIG. 2 of the manufacturing process of the makgeolli of Example 1, a certain amount of raspberry extract, concentrate and powder prepared according to Example 1 and Experimental Example 1 within 1 to 12% of the total weight of makgeolli ' Makgeolli was prepared by adding in the form of 'early fermentation', 'before maturation', and 'addition after fermentation'. Experimental results in progress showed the appearance as shown in the photographs of Figures 3a to 3c and the appearance of the final experimental product was as shown in FIG.

Rice wine sterilization conditions

Sterilization of raspberry makgeolli according to the present invention was completely sealed after heating the raspberry makgeolli at 65 ° C. or more for 30 minutes or sterilized by a method having an equivalent effect and quenched.

Raspberry rice wine analysis

pH  Measure

50 mL of raspberry makgeolli according to the present invention was homogenized to sufficiently mix with the precipitate, and then pH was measured using a pH meter (Istek 730P, Korea).

When the raspberries were added during the fermentation process and before fermentation during the manufacturing process of the rice wine, the pH difference of each added form was not significantly different. In particular, as the amount of added raspberries decreased in pH (Table 2).

Acidity

The raspberry makgeolli of the present invention was diluted 10-fold (sample 2 mL + 18 mL of distilled water), placed in a Erlenmeyer flask, and placed in 2 ~ 3 drops of 1% Phenolphtalein solution (indicator), and titrated until it became scarlet with 0.1 N NaOH. The acidity was calculated by the following equation and separately corrected by a blank test.

a: titration amount of 0.1N NaOH (mL)

b: titration amount of 0.1N NaOH in blank (mL)

F (titer): 1.001 (titer of 0.1N NaOH)

0.006 g: Number of g of acetic acid (CH ₃ COOH) corresponding to 1 mL of 0.1 N NaOH

On the other hand, acidity (%) was the highest in the order of extraction, concentration, powder. In the same amount, the concentration of organic acid in raspberries was increased because the concentration of raspberries was higher than that of extracts and powders rather than concentrates (Table 3).

Sugar content

After distillation was filtered using a filter paper (No. 2, Watman), the filtrate was measured with a sugar meter (PR-101, Atago, USA).

Color difference

The lightness, redness, and yellowness values were measured using a color difference meter (MINOLTA CT-310), and the standard plate used was the L value. 93.7, a value 0.3129, and b value 0.3192.

로 구하며 적용기준은 색차 ΔE ~0.1은 사람이 눈으로 색차의 구분이 불가능한 정도, 0.1~0.2는 숙련공이 색차의 구별이 가능한 한계치, 0.2~0.4는 일반인이 색차의 구별이 가능한 정도, 0.4~3.0은 구별가능한 일반적인 같은 색 범위, 3.0~ 확실한 구별이 가능한 정도, 12.0~ 다른 계통의 색으로 느끼는 정도이다.The color difference value

The application criteria are the color difference ΔE ~ 0.1, which is the degree that the human eye cannot distinguish the color difference, 0.1 ~ 0.2 is the limit that the skilled worker can distinguish the color difference, and 0.2 ~ 0.4 is the degree that the general public can distinguish the color difference, 0.4 ~ 3.0 Is the same color range that can be distinguished, 3.0 to a certain degree of distinction, and 12.0 to a different color.

In addition, the L (brightness) value of the makgeolli added with the concentrate and the powder was lower than that of the extract, and the group added after the fermentation had higher color difference value than the one added at the beginning of fermentation and before fermentation. The color of makgeolli was better when it was used (Table 4).

After fermentation, the addition of raspberries gave a good score in appearance, and the powder with high raspberry concentration had the best appearance score. The image of raspberry is reminiscent of red, and the more red the color of makgeolli, the better the appearance score. The flavor was better overall than the concentrate or powder. The concentrate and powder had a high concentration, and the raspberry flavor and aroma were relatively higher than the taste and aroma of makgeolli, making it feel close to fruit juice. Raspberries have a lot of seeds, and when lyophilized and pulverized in powder making process, some of the dried seeds were removed from the net during filtration of makgeolli and sensory foreign substances were felt in makgeolli added with raspberry powder. 5).

As a result of the first experiment, the addition form of the extract was generally good after the addition of the addition time point, and the second experiment was conducted by adjusting the addition amount of the extract and the concentrate. The powder was excluded because of a sensory foreign matter.

Microbial measurement

Dry film media (Petifilm ™, The number of microorganisms was measured using 3M). Inoculate 1 mL of the test solution and 1 mL of each dilution solution into the dry film medium, absorb well, and incubate at 35 ± 1 ° C for 24 to 48 hours. Calculate the number of red colonies produced and multiply the average number of colonies by the dilution factor. Let's do it.

Alcohol frequency

Take 100 mL of alcohol into the cylinder and place it in the Erlenmeyer flask. Pour 20 mL of water into the cylinder and rinse the cylinder. Receive 95 mL of distillate in a 100 mL measuring cylinder with a Lichrich cooler, and fill the rest with water until the 100 mL scale mark is reached. When the distillate was cooled to 15 ° C. and the alcohol was pushed into the mass cylinder to stop it, the alcohol content of the liquor was measured by looking at the spirit scale.

Vitamin C Quantitative Analysis

Dinitrophenyl hydrazine was measured using the colorimetric method.

Sensory test

Ten people in their 20's and 30's were selected for sensory evaluation and evaluated according to the grading criteria: appearance and flavor, respectively, good = 5 points, good = 3 ~ 4 points, bad = 2 points, and very bad = 1 points. The sensory test was conducted after the host explained the direction to the panelists, and all samples were rinsed with cold water before they were tasted to participate in the sensory test.

< Experimental Example  3> 2nd experiment of raspberry makgeolli according to the type and timing of raspberries

In the second experiment according to the present invention, the amount of the extract was increased from 10% to 12%, and the concentrated and slightly concentrated concentrate was reduced from 10% to 7% (powder was excluded due to the sense of sensory foreign matter).

The second experiment showed a similar pattern to the first experiment. The pH was not significantly affected by the type and timing of the addition, and it is thought that the change of pH with the increase of the amount is due to the fermentation of the organic acid and the sugars contained therein. The acidity value increased or decreased in proportion to the increase or decrease of the added amount. The color difference was similar to that of the first experiment (Tables 6-8).

The results of sensory evaluation showed that the addition of the concentrate was redder than that of the extract, and the appearance score was high, but the flavor of the raspberry and makgeolli was better than that of the first experiment. Received (Table 9).

The first and second experiments according to the present invention are obvious after the raspberry extract, the addition group is the best in the sensory test, and after the raspberry extract is mixed with makgeolli and eaten immediately, it is subjected to a aging process at 20 ° C. for 1-2 days. The flavor and aroma of raspberries and makgeolli were well harmonized.

< Experimental Example  4> Production of Raspberry Makgeolli by Optimum Conditions

The amount of added raspberry extract was tested by adding 0, 1, 2, and 3% (based on total weight) of raspberry extract to makgeolli to meet the contents of Annex 1 (Revised 2010.02.18) related to Article 2 (1) of the Enforcement Decree.

The pH was measured in the range of 3.62 to 3.88, and it was judged that the slight decrease by the addition amount was due to the fermentation of the organic acid and sugar containing raspberry, and the sterilization treatment did not significantly affect the pH change (Table 10).

The acidity of raspberry makgeolli was significantly higher in the raspberry extract added group compared to the control (0% added). This may be due to the increase in organic acids such as malic acid and citric acid contained in the raspberry, it can be seen that the acidity slightly increased as the amount of added raspberry extract. The sterilization treatment did not significantly affect the change in acidity content (Table 11).

The addition of raspberry extract showed an average difference in sugar content of 0.4 compared to the control, and there was no difference according to the sterilization treatment (Table 12).

On the other hand, the control group without added raspberry extract showed the highest L value, and as the red raspberry extract added, the L value decreased and the redness a value increased, and the sterilized raspberry extract added makgeolli It was found that the red was darker by the difference of a value, and the sterilization of makgeolli without added raspberry extract showed a yellowish color with a high b value (Table 13).

The color difference value ( ΔE ^* ab) was obtained based on the L ab value, and the degree of color difference between the sterilized raspberry makgeolli and the unsterilized raspberry makgeolli was shown. The color of raspberry makgeolli was the same red color by the sterilization treatment, but there was a difference to the eye.

The color difference between the control group and the raspberry makgeolli is shown by the amount of raspberry extract added (Table 14). As the addition amount increased, the color difference value with the control group increased, and as shown in Table 15, the color difference value of the sterilized wild strawberry makgeolli was larger (FIG. 5).

As a result of measuring the number of microorganisms of raspberry makgeolli before sterilization, it was not measured after sterilization at 7.5 × 10 ⁴ CFU / mL of normal bacteria, and it was not found after sterilization that 10 ⁶ CFU / mL was found before sterilization of yeast and mold. Table 16. Raspberry makgeolli sterilization was pasteurized (65 ℃, 30 minutes or more) so as not to significantly change the taste of juice or makgeolli. Pasteurization is difficult to kill all bacteria, but the sterilization effect was excellent in products containing alcohol or organic acid.

When the raspberry extract was added to makgeolli, the alcohol content increased by 0.2%, and there was no difference. The alcohol content decreased by 0.4 ~ 0.5% when makgeolli was sterilized (Table 17). The complete sealing of the contents during sterilization to prevent evaporation of carbon dioxide gas or alcohol is thought to minimize the change of alcohol content.

On the other hand, the vitamin C content of the raspberry extract was 1467.44 ㎍ / mL, and the vitamin C content in the raspberry extract was decreased during the production of raspberry makgeolli, and the loss amounted to 1182.17 ㎍ / mL from 1467.44 ㎍ / mL.

After sterilizing raspberry makgeolli, the vitamin C content of raspberry extract in makgeolli decreased from 1182.17µg / mL to 1110.85µg / mL, resulting in only 71.32µg / mL (6%). It was determined that the vitamin C in the raspberry extract was not significantly destroyed due to the pasteurization treatment (FIG. 6).

In addition, as a result of sensory evaluation of raspberry makgeolli, the group without the sterilization had a high flavor score. The sterilized raspberry makgeolli has been greatly reduced in the flavor of raspberries, the makgeolli group has been reduced, the taste of raspberries is almost unflavored, and the taste of the existing makgeolli has been changed smoothly. As for the color sensation, the reddish color of raspberry makgeolli itself appeared a little darker after sterilization, and it was strongly recognized that the makgeolli contains raspberries. Taken together, the unpasteurized raspberry rice wine seems to be better overall than the sterilized group (Table 18).

The present invention is a very useful invention in the traditional processed food industry because it has the effect of popularizing raspberry makgeolli as a local specialty with added value.

Claims (6)

Preparing fermented rice with white rice and mixing and inoculating Baekkuk bacteria for fermentation at 35 ° C. for 3 days; Preparing fermented liquor at 25 ° C. for 3 days by mixing purified water and yeast in the fermented soybean obtained above, and obtaining fermented makgeolli; Separately adding the rice paddy obtained by steaming rice to the makgeolli; In the step makgeolli manufacturing method comprising the step of fermenting the base liquor at 7 ℃ for 7 days by adding the rice in the step;

A raspberry makgeolli manufacturing method characterized in that the raspberry extract obtained by extracting and extracting raspberries is mixed with the second fermented makgeolli to obtain a mixed solution, and then filtered and the filtrate is aged at 20 ° C. for 1 day.
delete delete delete delete Makgeolli containing raspberry extract prepared by the first method.

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