KR101357577B1 - Method for producing clear Moju of high alcohol content and Moju produced by the same method - Google Patents

Abstract

In the present invention, in the preparation of rice wine with makgeolli, the medicinal herb concentrate, medicinal herb concentrate, isomerized sugar, fructooligosaccharide and aspartic acid are mixed with the immersed makgeolli supernatant, and then manufactured through filtration, sterilization and filling. The present invention relates to a method for preparing a clear main row and a clear main row produced by the above method.

Description

Method for producing clear alcoholic beverages and high alcohol content and Moju produced by the same method

In the present invention, in the preparation of rice wine with makgeolli, the medicinal herb concentrate, medicinal herb concentrate, isomerized sugar, fructooligosaccharide and aspartic acid are mixed with the immersed makgeolli supernatant, and then manufactured through filtration, sterilization and filling. The present invention relates to a method for preparing a clear main row and a clear main row produced by the above method.

Moju is a low concentration alcoholic beverage made by filtering jujube, ginseng, red ginseng, licorice, cinnamon, ginger, brown sugar, etc. after stirring for a certain period of time and filtering it. Unlike makgeolli, the rice wine of Jeonju has a sweet taste, thick touch, dark brown color, pleasant scent of cinnamon and heating, and alcohol content of 0.5 ~ 2% (v / v). Along with bibimbap or bean sprouts gukbap, it has been established as a Jeonju traditional drink after eating.

However, the problem in the production of existing liquor is to put the rice wine and ginseng, jujube, sauerkraut, ginger, cinnamon, licorice, brown sugar, etc. in an open state and heat extract and concentrate the herbal medicine ingredients in an open state, so that alcohol content evaporates at the same time as heating. Moisture is also evaporated, the yield of the mother liquor is lowered, and further, starch and fiber are gelatinized and expanded at the same time in addition to the active ingredient of herbal medicine, thereby increasing the viscosity of the product to decrease the palatability. Furthermore, there is a problem that inadvertently burns the main pillar or causes a heating odor occurs during heating. In addition, Moju, which is manufactured by Jeonju traditional Bibimbap and Bean Sprout Soup, has different raw material types, blending ratios, and manufacturing methods, and the quality is not uniform and storage is difficult.

Therefore, in order to industrialize the liquor as a regional specialty product that can be distributed nationwide, it is possible to secure uniformity of quality through standardization of the mixing ratio and manufacturing method, and improve the problem that the yield of the liquor decreases due to the evaporation of alcohol and water during the manufacture of the liquor. It is necessary to develop high-priority stocks. In addition, the existing stock is about 1% alcohol content does not meet the preferences of various consumers, there is a limit in the development of the market is a situation that requires the development of a relatively high alcohol stock.

Korean Patent Laid-Open Publication No. 2008-0111616 discloses a method of preparing a mother liquor and a method of imparting shelf life thereof, but differs from a method of manufacturing a high alcohol clear mother liquor of the present invention.

The present invention is derived from the above requirements, in the present invention, by adding the herbal medicine concentrate, herbal medicine concentrated powder, sweeteners and functional raw materials in the preparation of the mother liquor can not only improve the taste and refreshing taste and palatability, but also alcohol By increasing the content relatively to meet the tastes of various consumers, the optimal extraction of herbal extracts concentrates and concentrated powders added during the manufacturing of rice wine instead of makgeolli, rather than the conventional method of preparing the rice wine by heating and extracting herbal medicine into rice wine After extracting and preparing under the condition, it is possible to improve the yield and refreshing feeling by adding medicinal herb extract concentrate or concentrated powder to makgeolli, improve the intestinal flora and improve the hangover quality and By selecting and adding materials that can enhance the palatability, While having a variety of functional flavor is improved compared to the state by developing moju conforming to the preference of a wide range of consumer and completed the present invention.

In order to solve the above problems, the present invention is characterized in that the medicinal herb concentrate, medicinal herb concentrate, isomerized sugar, fructooligosaccharide and aspartic acid by mixing the immersed makgeolli supernatant prepared by filtration, sterilization and filling step Provided is a method of making a mother liquor.

In addition, the present invention provides a clear parent strain prepared by the above method.

According to the present invention, in the present invention by using the second immersion makgeolli supernatant instead of turbid makgeolli in the production of the mother liquor improves the aftertaste is improved compared to the existing mother liquor and alcohol content to 3 to 4% to meet the taste of various consumers Market expansion can provide traditional liquor to wine and sake. In addition, by adding functional substances such as fructooligosaccharide and aspartic acid, it can not only taste sweet and improve palatability, but also relieve hangover function, improve intestinal flora, and enhance antioxidant function. It can provide a different functional matrix from.

In addition, instead of the traditional method of preparing herbal liquors by heating and extracting medicinal herbs into rice wine, the new herbal wine is prepared by extracting and concentrating the herbal medicines added during the production of rice wine under the optimal extraction conditions, and adding them to diluted rice wine. In order to reduce the alcohol content and viscosity to enhance the refreshing feeling, distilled rice wine with water in the production of the rice wine, which not only improves the yield of the rice wine more than three times compared to the existing rice wine, but also has a refreshing rice wine suitable for the taste of all consumers. It can be called food.

In addition, it will be a food product that can industrialize the functional liquor, which is a functional food, as a regional specialty product that can be distributed nationwide by manufacturing it after commercial heat sterilization and filling it into cans, etc., instead of the conventional self-manufacturing method.

1 shows a manufacturing process diagram of the parent of the present invention.
Figure 2 compares the antioxidant activity of the parent stock (JBMI), commercial stock and commercial Makgeolli of the present invention.

In order to achieve the object of the present invention, the present invention, in the preparation of the rice wine with makgeolli, medicinal herb concentrate, medicinal herb concentrate powder, isosaccharide, fructooligosaccharide and aspartic acid by filtration of the immersion makgeolli supernatant, filtration, sterilization and filling It provides a method of producing a clear stock, characterized in that the step of manufacturing through.

In the production method of the mother liquor of the present invention, the secondary immersed makgeolli supernatant (supernatant of makgeolli drunk secondary fermentation broth) is

(a) washing 240 to 300 parts by weight of rice and cooking at 90 to 100 ° C. for 1 to 2 hours before cooling;

(b) seeding 0.2-0.3% of the final amount of the cooled rice in step (a) and fermenting at 30-40 ° C. for 35-45 hours to prepare entry;

(c) mixing 25 to 35 parts by weight of water and 0.04 to 0.06 parts of yeast by mixing 18 to 22 parts by weight of the prepared entry of step (b) to ferment for 2 to 3 hours at 27 to 28 ° C. to prepare a main hair ;

(d) mixing 80 to 120 parts by weight of water and 8 to 12 parts by weight of the prepared main hair of step (c) to 50 to 70 parts by weight of the prepared entry of step (b) for 40 to 56 hours at 27 to 28 ° C. Fermentation during to prepare a primary immersion; And

(e) 100 to 140 parts by weight of rice, 160 to 240 parts by weight of water and 1 to 3 parts by weight of yeast are mixed with the prepared primary immersion solution of step (d) and fermented at 27 to 28 ° C. for 6 to 7 days. After preparing the secondary immersion solution, it can be prepared including the step of obtaining only the supernatant by centrifugation,

Preferably,

(a) washing 270 parts by weight of rice, cooking at 100 ° C. for 90 minutes, and then cooling;

(b) seeding 0.25% of the final amount of the cooled rice in step (a) to ferment for 40 hours at 30-40 ° C. to prepare entry;

(c) mixing 30 parts by weight of water and 0.05 parts by weight of yeast in 20 parts of the prepared entry of step (b) to ferment for 2 to 3 hours at 27 to 28 ° C. to prepare a main hair;

(d) 100 parts by weight of water and 60 parts by weight of the prepared entry of step (b) and 10 parts by weight of the prepared seed hair of step (c) were mixed and fermented at 27-28 ° C. for 48 hours to prepare a primary immersion solution. Manufacturing; And

(e) 120 parts by weight of rice, 200 parts by weight of water and 2 parts by weight of yeast are mixed with the prepared primary immersion solution of step (d) to ferment at 27-28 ° C. for 6-7 days to prepare a secondary immersion solution. After that, it can be prepared, including the step of obtaining only the supernatant by centrifugation.

Further, in the production method of the mother liquor of the present invention, makgeolli is used interchangeably with Takju.

In addition, in the preparation method of the mother liquor of the present invention, the medicinal herb concentrate may be one or more of barberry fruit concentrate, red ginseng concentrate, brown root concentrate, jujube concentrate, cinnamon concentrate, ginger concentrate, preferably barberry fruit concentrate, red ginseng concentrate , May be composed of root concentrate, jujube concentrate and cinnamon concentrate. In addition, the medicinal herb concentrate powder may be one or more of walnut fruit concentrate powder, red ginseng concentrate powder, brown root concentrate powder, jujube concentrate powder, cinnamon concentrate powder, ginger concentrate powder, preferably may be ginger concentrate powder, but is not limited thereto. It doesn't work. One or more components of the herbal concentrate and the concentrated powder may be included within the scope of the present invention.

The main strain of the present invention specifically prepared by mixing the secondary immersion of makgeolli supernatant, purified water, barberry fruit concentrate, red ginseng concentrate, brown root concentrate, jujube concentrate, cinnamon concentrate, ginger concentrate powder, isosaccharide, fructooligosaccharide and aspartic acid Can and

Preferably, 14-22 parts by weight of the second immersed makgeolli supernatant, 64-80 parts by weight of purified water, 0.05-0.15 parts by weight of hawthorn berries, 0.05-0.15 parts by weight of red ginseng concentrate, 0.05-0.15 parts by weight of brown root concentrate, jujube concentrate 0.04 to 0.06 parts by weight, 0.1 to 0.2 parts by weight of cinnamon concentrate, 0.1 to 0.2 parts by weight of ginger powder, 5 to 9 parts by weight of isomerized sugar, 1 to 3 parts by weight of fructooligosaccharide and 0.04 to 0.06 parts by weight of aspartic acid Can and

More preferably, 18.06 parts by weight of the second immersed makgeolli supernatant, 72.24 parts by weight of purified water, 0.1 parts by weight of hawthorn fruit concentrate, 0.1 parts by weight of red ginseng concentrate, 0.1 parts by weight of brown root concentrate, 0.05 parts by weight of jujube concentrate, 0.15 parts by weight of cinnamon concentrate , Ginger concentrated powder 0.15 parts by weight, isomerized sugar 7 parts by weight, fructooligosaccharide 2 parts by weight and aspartic acid can be prepared by mixing 0.05 parts by weight.

The master of the present invention specifically

(a) preparing a mixture of barberry fruit concentrate, red ginseng concentrate, brown root concentrate, jujube concentrate, cinnamon concentrate, ginger concentrate powder and purified water at room temperature (18 ~ 21 ° C.);

(b) preparing a mixture of the second immersed rice wine supernatant at room temperature;

(c) preparing a mixture of isosaccharides and fructooligosaccharides at room temperature;

(d) preparing aspartic acid by mixing at room temperature;

(e) mixing the mixed solution of steps (a), (b), (c) and (d) at room temperature, and filtering to prepare a mother liquor; And

(f) sterilizing and filling the mother liquor,

More specifically,

(a) 0.05 ~ 0.15 parts by weight of barberry fruit concentrate, 0.05 ~ 0.15 parts by weight of red ginseng concentrate, 0.05 ~ 0.15 parts by weight of brown root concentrate, 0.04 ~ 0.06 parts by weight of jujube concentrate, 0.1 ~ 0.2 parts by weight of cinnamon concentrate, 0.1 ~ 0.2 parts by weight of ginger concentrate Preparing by mixing 0.2 parts by weight and 64 to 80 parts by weight of purified water at room temperature for 20 to 40 minutes at 100 to 140 rpm;

(b) preparing 14-22 parts by weight of the second immersed makgeolli supernatant at room temperature for 5-15 minutes at 100-140 rpm;

(c) preparing 5 to 9 parts by weight of isomerized sugar and 1 to 3 parts by weight of fructooligosaccharide by mixing for 20 to 40 minutes at 100 to 140 rpm at room temperature;

(d) preparing aspartic acid by mixing 0.04-0.06 parts by weight at room temperature for 20-40 minutes at 100-140 rpm;

(e) mixing the mixed solution of the steps (a), (b), (c) and (d) at 100 to 140 rpm at room temperature for 10 to 30 minutes, and filtering by a filter of 100 to 140 mesh to prepare the mother liquor step; And

(f) sterilizing the mother liquor at 10 ~ 30 minutes at 80 ~ 100 ℃, can be prepared by the step of filling,

Most specifically,

(a) 0.1 parts by weight of berry fruit concentrate, 0.1 parts by weight of red ginseng concentrate, 0.1 parts by weight of brown root concentrate, 0.05 parts by weight of jujube concentrate, 0.15 parts by weight of cinnamon concentrate, 0.15 parts by weight of ginger concentrate powder, 72.24 parts by weight of purified water at 120 rpm Preparing to mix for 30 minutes;

(b) preparing 18.06 parts by weight of the second immersed rice wine supernatant at room temperature for 10 minutes at 120 rpm;

(c) preparing 7 parts by weight of isomerized sugar and 2 parts by weight of fructooligosaccharide by mixing at 120 rpm for 30 minutes at room temperature;

(d) preparing 0.05 parts by weight of aspartic acid by mixing at 120 rpm for 30 minutes at room temperature;

(e) mixing the mixed solution of steps (a), (b), (c) and (d) for 20 minutes at 120 rpm at room temperature, and filtering the filter with a 120 mesh filter to prepare a mother liquor; And

(f) The mother liquor may be prepared by sterilizing and filling at 89 to 96 ° C. for 30 seconds to 3 minutes.

The parent strain of the present invention can be filled in cans or in Tetra Pak, PET or glass bottles. When filling the cans of the present invention in cans, step (f) of the method of manufacturing the above-mentioned main wines may be performed at 90 to 100 ° C. for 10 seconds to 60 seconds, and at 90 to 100 ° C., preferably Preferably, the main column can be sterilized at 96 ° C. for 30 seconds and filled at 95 ° C.

When filling the Tetra Pak (Petra Pak), PET bottle or glass bottle of the present invention, step (f) of the production method of the mother liquor sterilize the mother liquor at 80 ~ 100 ℃ for 1 to 30 minutes, 10 ~ It can be filled at 300 bpm, preferably the mother liquor can be sterilized at 89 ° C. for 3 minutes and filled at 120 bpm.

In the production method of the mother liquor of the present invention, the barberry fruit concentrate may be prepared by adding hot water to the barberry fruit and extracting hot water, followed by filtering and concentrating the extract.

In addition, in the production method of the mother liquor of the present invention, the extract of the root is added to the root of the extract to 5 ~ 7 times the weight of the weight of the root and extracted for 4-6 hours at 100 ~ 110 ℃ filtered to 20 ~ 30 ㎛ After the low-temperature vacuum concentration can be prepared, preferably put the roots in the extractor 6 times of water is added to the weight of the roots and extracted for 5 hours at 100 ~ 110 ℃ and then filtered to 25 ㎛ and can be prepared by low temperature vacuum concentration have.

In addition, in the production method of the mother liquor of the present invention, the jujube concentrate is added to 4 ~ 6 times the purified water to the jujube weight after washing the jujube after the first, second extraction at 90 ~ 110 ℃ 3 ~ 5 hours 20 ~ 20 ~ It can be prepared by filtration to 30 ㎛, concentrated under reduced pressure and sterilized. Preferably, jujube after washing with water, 5 times of purified water is added to the weight of jujube, and then extracted at 100 ° C. for 1 hour, 2 times, and then 25 μm. It may be prepared by filtration, concentration under reduced pressure, and sterilization.

In addition, in the production method of the mother liquor of the present invention, the cinnamon concentrate is

(a) 53 to 57 parts by weight of cinnamon and 12 to 16 parts by weight of white spirit were added to an extractor and the solvent (water + alcohol) was added 5-7 times to extract at 75 to 80 ° C. for 4 to 6 hours; And

(b) filtering the extract to 8-12 μm and adding 28-32 parts by weight of mortgage, followed by low temperature concentration under vacuum of 550-600 mmHg.

Preferably,

(a) 55.4 parts by weight of cinnamon and 13.9 parts by weight of white spirit were added to an extractor, followed by extracting the solvent (water + alcohol) for 6 times at 75 to 80 ° C. for 5 hours; And

(b) The extract was filtered to 10 μm, and 30.7 parts by weight of mortgage was added, followed by concentration at low temperature under 550-600 mmHg vacuum.

In addition, in the production method of the mother liquor of the present invention, the ginger concentrated powder is

(a) coarsely crushing the ginger after selective washing to concentrate the juice extract under reduced pressure to 15-25% solids;

(b) filtering the dissolved solution after mixing and dissolving each raw material according to a ratio of 60 to 70 parts by weight of the ginger concentrate and 30 to 40 parts by weight of dextrin to 45 to 55 μm; And

(c) the filtrate may be prepared by sterilizing at 10 ~ 20 minutes at 65 ~ 75 ℃, spray drying,

Preferably,

(a) coarsely crushing the ginger after selective washing to concentrate the juice extract under reduced pressure to 20% solids;

(b) filtering the dissolved solution after mixing and dissolving each raw material at 50 μm according to the ratio of 65 parts by weight of the ginger concentrate and 35 parts by weight of dextrin; And

(c) The filtrate may be sterilized at 70 ° C. for 15 minutes and prepared by spray drying.

The present invention also provides a clear parent strain prepared by the above method.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing method

(One) Barnfruit  Concentrate manufacturing

Barberry fruit was carefully selected, purchased, and subjected to the standard and standard inspection in its own inspection. Purified water was added to the fruit of the bark, and the extract was filtered and concentrated to prepare a viscous viscous liquid which had no off-flavor and had an inherent flavor and color.

(2) Changwon  Concentrate manufacturing

Add good quality roots to the extractor, add 6 times of water, extract for 5 hours at 100 ~ 110 ℃, filter to 25 ㎛, and concentrate at low temperature in vacuum. Concentrate on black brown roots with sugar content above 60 ° Brix and pH 5.0 ± 0.5 A viscous viscous liquid was prepared.

(3) jujube concentrate preparation

After washing with jujube, add 5 times purified water, and then extract the primary and secondary at 100 ℃ or more for 4 hours or more, filter it with 25㎛, concentrate under reduced pressure until the solid content is over 60% in a vacuum concentrator, and then sterilize. As a result, a dark brown viscous liquid having a taste and aroma of jujube at pH 4.3 ± 0.5 was prepared.

(4) cinnamon concentrate preparation

Cinnamon 55.4%, white sugar 13.9%, mortar 30.7%. The raw materials of cinnamon are good quality and unchanged, put them in the extractor with white sugar and add 6 times the solvent (water + alcohol) to extract for 5 hours at 75 ~ 80 ℃. It was. The extract was filtered to 10 μm, and the mortgage was concentrated at a low temperature under a 550-600 mmHg vacuum. It was.

(5) ginger concentrate powder manufacturing

Ginger raw material was selected to remove foreign matters, and then three times of purified water was added to the raw material, followed by grinding and juice. The juice was transferred to a preliminary tank and allowed to stand. The supernatant of the still solution was collected, filtered (primary 100 mesh, secondary 50 μm), and concentrated under reduced pressure at 50 ± 5 ° C. until the solid content was 55% or more. Concentrated to prepare a viscous liquid already odorless with the inherent flavor of ginger.

Experimental Method

(1) Selection of fermentation broth standard and dilution ratio of makgeolli

Purified water was added to the supernatant centrifuged at 2,500 × g for 10 minutes for the Makgeolli secondary immersion fermentation broth with alcohol 15.5 ± 0.5% and 0.47 ± 0.01% total, and the ratio of purified water to the supernatant of the makgeolli secondary immersion fermentation was 9: 1 (alcohol 13.95%), 8: 2 (alcohol 12.4%), 7: 3 (alcohol 10.85%), 6: 4 (alcohol 9.30%), 5: 5 (alcohol 7.75%), 4: 6 (alcohol 6.20%), 3 : Dilute to 7 (Alcohol 4.65%), 2: 8 (Alcohol 3.10%), 1: 9 (Alcohol 1.55%), and perform the sensory test for each sample. High dilution factor was chosen.

(2) Selection of concentration by type of herbal medicine concentrate

Each medicinal herb of bilberry fruit, red ginseng, brown root, jujube, ginger, and cinnamon was prepared by concentrate pretreatment, and the supernatant of the secondary fermentation solution of makgeolli: purified water = 2: 8 diluent (3.1% alcohol) by type of herbal medicine The concentrate was added in 0.1% increments in the range of 0 to 3.0% to determine the optimum addition ratio through the sensory test after heat treatment, cooling and aging.

 (3) Sweetener type and concentration selection

Isomerized sugar, paratinose, maltodextrin, and fructooligosaccharides were added in 1% units in the range of 1-15% in order to purify the sweetness of high alcoholic clear mother wine and increase the viscosity. The ratios were selected, and the sweeteners selected were heterosaccharides and fructooligosaccharides.

Isomerized sugar is a sugar obtained from corn starch and is a sweetener with a high content of fructose, about 75% sweeter than sugar, and is widely used in the beverage, confectionery, and bakery industries. Fructooligosaccharide, a functional ingredient of dietary supplement, is made by transferring fructose to sugar using transferase (β-fructofuranosidase) or by partially hydrolyzing inulin with inulinase (EC 3.2.1.7). , The functional ingredient contains GF2 (kestose), GF3 (nystose), GF4 (fructofurano-sylnystose).

Fructooligosaccharides are natural substances found in vegetables, mushrooms, and fruits such as bananas, onions, asparagus, burdock, garlic, honey, and chicory root.They are found in Agave vera curz and swine potatoes. In the early 1990s, it began to manufacture using enzymes. After that, a technology was developed to produce biological transfer reactions using enzymes derived from microorganisms or enzymes found in sugar beet leaves. In 1987, CJ Co., Ltd. To date. Fructooligosaccharides have the effect of selectively enhancing the absorption of calcium. Fructooligosaccharides acidify the colonic environment to increase calcium solubility, promote simple dispersion through intercellular space, and induce the synthesis of Ca-binding protein Increasing active transport has also been confirmed by animal testing. Calcium consumed as a food is known to be absorbed mainly in the duodenum, but the intake of fructooligosaccharides has been reported to increase calcium absorption through the large intestine. Fructo-oligosaccharides can be expected to increase the function of intestinal function, intestinal function, and calcium absorption when a healthy adult consumes 2.5-15 g of fructooligosaccharides per day, but when ingested more than 30 g per day, the side effect of "blowing feeling" is shown. Therefore, the daily intake is recommended to be “3-8 g” based on functional human application data.

(4) Functional material type and concentration selection

Aspartic acid, also known as aspartic acid, is one of the acidic α-amino acids, corresponding to aminosuccinic acid and first isolated from the juice of Asparagus, a lily family. It is widely found in the vegetable world, and is especially obtained from sprouted legumes (bean sprouts, etc.). Aspartic acid is an excellent substance to relieve hangover, and most of the commercial soju contains aspartic acid as a net ingredient.

Aspartic acid is a white crystal or crystalline powder with pH 3.5 ~ 5.5, specific light intensity + 33.0% ~ + 36.5%, arsenic 4 ppm or less, heavy metal 20 ppm or less, drying loss 12.5% or less, ignition residue 0.1% or less. It had a slight sweet taste and was added in 0.01% unit in 0.01 ~ 1% concentration range and then sensory test after heat treatment, cooling and aging.

2. Sensory Characterization

(1) Inspector ( judge ) Selection

The inspectors for paternity test of the mothers were selected from 10 researchers in their 20s and 40s with 10 males and 10 females.

(2) Performing sensory test

In this experiment, 20 mL of each sample was presented at room temperature (18 ~ 21 ° C) in a 50 mL paper cup. Each surveyor was given a scorecard and the preference of each measurement item was measured on a seven-point scale. Two samples were given for one sensory test. For each sample, five items were described, including color, aroma, taste, mouth feel (texture), and overall preference.The scale was a seven-point scale (1: very disliked, 4: normal, 7: very good). ) Method was used.

(3) Statistical Analysis

Give SPSS. The analysis of variance by the 17.0 package program and the Duncan multiple test showed significant differences at the p <0.05 level.

3. Motherhood  Functional evaluation

(1) antioxidant activity

Antioxidant activity was confirmed through DPPH free radical scavenging ability. DPPH free radical scavenging activity was measured by modifying Blois and Lee's method. That is, 0.1 mM DPPH solution was prepared by dissolving DPPH (1,1-diphenyl-2-picrylhydrazyl) in ethanol. Samples were diluted 1/10, 1/100, 1/1000, 1/10000 and mixed 1: 1 with 0.1 mM DPPH solution, resulting in dilution multiples of 1/20, 1/200, 1/2000, 1/20000 Treatment was carried out. After reaction at 37 ° C. for 30 minutes, absorbance at 517 nm was measured and the hydrogen donating ability was calculated from the following equation compared with the sample-free control. Ascorbic acid was dissolved in ethanol as an antioxidant comparator and diluted to 10 ug / ml and treated in the same manner as above to compare the antioxidant activity.

DPPH free radical scavenging activity (%) = ｛1- (A-B / C)｝ × 100

A: After reacting the sample extract with DPPH, the absorbance

B: After reacting with the sample extract and ethanol, the absorbance

C: absorbance after reacting ethanol and DPPH

Example  1: Determine material type and concentration

(1) Selection of fermentation broth standard and dilution ratio of makgeolli

Existing methods of making liquor made by adding medicinal herbs (ginseng, jujube, cinnamon, ginger, brown root, licorice) to makgeolli and reducing the yield of the main wine, the viscosity of the starch due to gelatinization and swelling of starch and fiber in addition to the active ingredients derived from medicinal herbs Raises the coolness and decreases the palatability.

Therefore, in the present invention, a diluting method of diluting the alcohol concentration by adding purified water to the centrifugal separation (2,500 × g, 10 minutes) supernatant of the makgeolli secondary immersion fermentation broth was added to the medicinal herb. As a result of measuring the dilution ratio of the makgeolli secondary fermentation broth supernatant, 2: 8 mixture (3.1% alcohol) ≥ 4: 6 mixture (6.20%) ≥ 3: 7 mixture (4.65% alcohol)> 8: 2 mixture (12.40% alcohol), and the second degree of rice wine for purified water in consideration of host suitability (texture) and economic aspects (= increase in host yield) The supernatant mixing ratio of the immersion fermentation broth was determined to be 2: 8 (= supernatant of the second immersion fermentation broth: purified water).

(2) Selection of concentration by type of herbal medicine concentrate

Supernatant of Makgeolli secondary immersion fermentation broth to determine the concentrations of medicinal herbs, red ginseng, brown root, jujube, cinnamon concentrate and ginger concentrate powder, which are to be applied to the mother liquor: 0.1% ~ The sensory test was performed in the concentration range of 3%, and the highest preference was obtained when 0.1% of barberry fruit concentrate, 0.1% red ginseng concentrate, 0.1% red pepper concentrate 0.1%, jujube concentrate 0.05%, cinnamon concentrate 0.15%, and ginger concentrate powder 0.15% were added. Showed.

(3) Sweetener type and concentration selection

Sweeteners used to improve the viscosity and sweetness of clear alcoholic beverages containing high alcohol are isosugars and fructooligosaccharides, which are added by 1% unit in the range of 1-15% (optimized by sensory test after cooling treatment aging). The addition ratio of isomerized sugar 7% and fructooligosaccharide 2% were selected.

(4) Functional material type and concentration selection

The functional material used to enhance hangover functionality of the present invention is asparagine acid first isolated from the juice of asparagus, which is known to be excellent in hangover efficacy. Aspartic acid used SAMIN's 'L-Asparagine' (L-asparagine). It is white crystalline or crystalline powder with no odor and has a slight sweet taste. Its content is 100.2%, pH is 4.2, specific light is 35.5, and drying. The weight loss was 12.00% and the residue of ignition was 0.10%, which was added in 0.01 ~ 1% concentration.

(5) Applying the best material and concentration Motherhood  Produce

(a) 0.1 g of barberry fruit concentrate, 0.1 g of red ginseng concentrate, 0.1 g of brown root concentrate, 0.05 g of jujube concentrate, 0.15 g of cinnamon concentrate, 0.15 g of ginger concentrate powder and 72.24 g of purified water at room temperature (18 ~ 21 ℃) at 120 rpm It was prepared by mixing for 30 minutes.

(b) 18.06 g of the second immersed Makgeolli supernatant was prepared by mixing the mixture at 120 rpm for 10 minutes.

(c) 7 g of isomerized sugar and 2 g of fructooligosaccharide were prepared by mixing at 120 rpm for 30 minutes at room temperature.

(d) 0.05 g of aspartic acid was prepared by mixing at 120 rpm for 30 minutes at room temperature.

(e) The mixed solution of steps (a), (b), (c) and (d) was mixed at 120 rpm for 20 minutes at room temperature, and filtered through a 120 mesh filter to prepare a mother column.

(f) In the case of filling the can be prepared in the cans for 30 seconds at 96 ℃ sterilized at 95 ℃, and when filling in Tetra Pak, PET bottles or glass bottles sterilized for 3 minutes at 89 ℃ Filled at 120 bpm (Table 1 and FIG. 1).

Example  2: Motherhood  Sensory evaluation

In order to analyze the sensory characteristics of the mother liquor of the present invention, color, aroma, taste, texture, and overall preference were evaluated by a seven-point scale method. 4 points, "very bad" was 1 point. Sensory characteristics analysis results for the parent cell are shown in Table 2.

As a result, the average scores of color, aroma, taste, texture, and preference of 22 kinds of commercial stocks (comparative examples) were 3.79 ± 1.32, 3.78 ± 1.36, 3.43 ± 1.33, 3.58 ± 1.24, and 3.42 ± 1.28, respectively. Compared with the general preference for 22 kinds of commercially available seedlings because the score was less than 4 points (normal), the scores for color, aroma, taste, texture, and overall acceptability of the present invention were 4.85 ± 0.50 and 5.30 ± 0.55, respectively. , 5.05 ± 0.70, 6.55 ± 0.65, 6.40 ± 0.50, indicating that the overall palatability is good, with a score of 5 or more.

Sensory evaluation color incense flavor Texture Likelihood The principal of the present invention 4.85 ± 0.50 5.30 ± 0.55 5.05 + - 0.70 6.55 ± 0.65 6.40 ± 0.50 Comparative Example 3.79 ± 1.32 3.78 ± 1.36 3.43 ± 1.33 3.58 ± 1.24 3.42 ± 1.28

Example  3: Motherhood  Antioxidant activity

Antioxidant activity of the parent strain (Pet bottle product) of the present invention is shown in FIG. 2. As a result, it exhibited 38.1% of activity at 1/10 concentration of the parent strain, and its antioxidant activity was much higher than that of commercial Makgeolli (18.51%) or commercially available parent strain (28.45%). At this time, ascorbic acid used as a reference material to compare the antioxidant activity was 89.0%.

Claims (4)

(a) 0.05 ~ 0.15 parts by weight of barberry fruit concentrate, 0.05 ~ 0.15 parts by weight of red ginseng concentrate, 0.05 ~ 0.15 parts by weight of brown root concentrate, 0.04 ~ 0.06 parts by weight of jujube concentrate, 0.1 ~ 0.2 parts by weight of cinnamon concentrate, 0.1 ~ 0.2 parts by weight of ginger concentrate Preparing by mixing 0.2 parts by weight and 64 to 80 parts by weight of purified water at room temperature for 20 to 40 minutes at 100 to 140 rpm;
(b) 240-300 parts by weight of rice is washed and steamed for 1 to 2 hours at 90 to 100 ° C, and then seeded at 0.2 to 0.3% of the final weight of the cooled rice and fermented at 30 to 40 ° C for 35 to 45 hours. To prepare the entry, 18-22 parts by weight of the prepared 25-35 parts by weight of water and 0.04-0.06 parts by weight of yeast were mixed and fermented for 2 to 3 hours at 27 ~ 28 ℃ to prepare a main hair 100 to 140 parts by weight of rice in a primary immersion prepared by fermentation at 40 to 56 hours at 27 to 28 ° C. by mixing 80 to 120 parts by weight of water and 8 to 12 parts by weight of the prepared pulp 160-240 parts by weight of water and 1-3 parts by weight of yeast were mixed and fermented at 27-28 ° C. for 6-7 days to prepare a secondary solution, followed by centrifugation to obtain only the supernatant. Manufacturing;
(C) preparing 14 to 22 parts by weight of the second immersed Makgeolli supernatant of step (b) at room temperature for 5 to 15 minutes at 100 to 140 rpm;
(d) preparing 5 to 9 parts by weight of isomerized sugar and 1 to 3 parts by weight of fructooligosaccharide by mixing for 20 to 40 minutes at 100 to 140 rpm at room temperature;
(e) preparing 0.04-0.06 parts by weight of aspartic acid by mixing 20-40 minutes at 100-140 rpm at room temperature;
(f) mixing the mixed solution of the steps (a), (c), (d) and (e) at 100 to 140 rpm at room temperature for 10 to 30 minutes, and filtering by a filter of 100 to 140 mesh to prepare the mother liquor step; And
(g) sterilizing the mother liquor at 80 to 100 ℃ for 10 seconds to 30 minutes, the method of producing a clear mother's characterized in that it is prepared by the step of filling. delete delete Clear stock prepared by the method of claim 1.

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