KR101435870B1 - Makgeolli with improved preservation comprising Grapefruit seeds extract - Google Patents

Abstract

The present invention relates to a rice wine having enhanced storage stability including a grapefruit seed extract. The makkolli containing the grapefruit seed extract according to the present invention does not affect the glycation ability of the fermentation agent and the growth of the yeast, and changes in the alcohol, pH, acetic acid and solids content during the storage period are similar to the conventional rice wine, It has antibacterial activity against causative bacteria. Therefore, the general characteristics of rice wine by adding the grapefruit seed extract are not changed, and the cause of rancidity is reduced to improve the storage stability of rice wine.

Description

[0001] The present invention relates to a method for producing grapefruit seeds,

The present invention relates to a rice wine having enhanced storage stability including a grapefruit seed extract.

In general, makgeolli is a unique drink made in Korea by fermenting glutinous rice, rice, barley, and flour mixed with leaven and water. It is also called takju, arabuju, jeju, and goju. This rice wine is a natural food fermented naturally by pure microorganisms. It is a healthy food, but it is a healthy food. There are more than 10 kinds of essential amino acids that are involved in metabolism in the human body, especially lysine It is also known to be good for skin cosmetics because it contains all the organic acids that stop the thirst, the acetylcholine, protein, vitamin B, inositol, choline and so on. .

Recently, the consumption of rice wine has increased rapidly. Especially, raw rice wine has been popular as a well - being food for consumers because yeast and lactobacillus are alive compared to sterilized rice wine that has been sterilized. However, the shelf life is short as 7 to 10 days compared to sterilized rice wine.

 Accordingly, the inventors of the present invention have confirmed that the makgeolli containing the grapefruit seed extract is prepared and that the makgeolli has an antimicrobial activity for eliminating the occurrence of Lcatobacillus strain, which is a causative agent of makgeolli, and can improve the storage stability of the makgeolli Thereby completing the present invention.

It is an object of the present invention to provide a rice wine with enhanced storage stability including a grapefruit seed extract.

In order to accomplish the above object, the present invention provides, in one embodiment, a macheled rice having improved storage stability including a grapefruit seed extract.

In the present invention, the makgeolli may be characterized by inhibiting the production of Lactobacillus strain and thus increasing the antimicrobial activity.

In the present invention, the grapefruit seed extract may be contained in an amount of 0.5 to 1.5 parts by weight based on the total weight of the rice.

In the present invention, the rice wine may be characterized by having a storage period of from 80 to 100 days at 10 to 25 ° C.

According to another embodiment of the present invention, there is provided a method for preparing a rice wine having improved storability by mixing 0.5-1.5 parts by weight of grapefruit seed extract with 100 parts by weight of rice and 100 parts by weight of rice.

In the present invention, the grapefruit seed extract may be added at the second stage of immersion.

In the present invention, Momordica charantia is a plant belonging to the genus Bacillus, which is native to tropical Asia such as India, and the site used for the experiment was the outpost. Grapefruit, a citrus fruit, is a fruit rich in acidity, sweetness and bitter taste. Siegesbeckia glabrescens . ) Is a plant belonging to the family Asteraceae, and the outpost is used as a herb in one herb. Here, the outpost is the abandonment of the endoprost with leaves, stems, flowers, roots.

The makkolli containing the grapefruit seed extract according to the present invention does not affect the glycation ability of the fermentation agent and the growth of the yeast, and changes in the alcohol, pH, acetic acid and solids content during the storage period are similar to the conventional rice wine, It has antibacterial activity against causative bacteria. Therefore, the general characteristics of rice wine by adding the grapefruit seed extract are not changed, and the cause of rancidity is reduced to improve the storage stability of rice wine.

Figure 1 shows the results of PCR amplification of yeast and mold DNA extracted from rice wine (lane 1, 4 ° C, day 3; lane 2, 25 ° C, day 3; lane 3, 4 ° C, day 6; lane 4, 25 ° C , 6 days; lane 5, 4 ° C, day 9; lane 6, 25 ° C, day 9; lane 7, 4 ° C, day 12; lane 8, 25 ° C, day 12).
2 shows the result of PCR amplification of bacterial DNA extracted from rice wine (lane 1, 4 ° C, day 3; lane 2, 25 ° C, day 3; lane 3, 4 ° C, day 6; lane 4, Lane 5, 4 ° C, Day 9; Lane 6, 25 ° C, Day 9; Lane 7, 4 ° C, Day 12; Lane 8, 25 ° C, Day 12).
Fig. 3 shows the results of confirming the antimicrobial activity of grapefruit seeds, rosemary extract, and yuzu extract.
FIG. 4 shows the effect of addition of grapefruit seeds, rosemary extract and yeast extract on the growth of yeast.
Fig. 5 shows the alcohol content of rice wine with added grapefruit seeds, rosemary extract, and yuzu extract.
6 shows the alcohol content of the rice wine with grapefruit seed extract added according to the storage period.
FIG. 7 shows changes in pH of rice wine added with grapefruit seed extract according to storage period.
Fig. 8 shows changes in the total acid depending on the storage period of the rice wine added with the grapefruit seed extract.
Fig. 9 shows the solid content of rice wine with grapefruit seed extract added during storage period.
10 shows results of DGGE of rice wine added with grapefruit seed extract (fermenting agent: yeast, lane 1: storage 0 day, lane 2: 10 ° C / day 10, lane 3: 10 ° C./40 days, lane 4:10 25 ° C./100 day, lane 6: 25 ° C./day day, lane 7: 25 ° C./40 day, lane 8: 25 ° C./70 day, lane 9: 25 ° C./100 day) .
Fig. 11 shows DGGE results of rice wine added with grapefruit seed extract (fermenting agent: entry, lane 1: storage 0 day, lane 2: 10 ° C / day 10, lane 3: 25 ° C./100 day, lane 6: 25 ° C./day day, lane 7: 25 ° C./40 day, lane 8: 25 ° C./70 day, lane 9: 25 ° C./100 day) .
Fig. 12 shows changes in preference degree depending on the storage temperature and duration of rice wine added with grapefruit seeds, rosemary extract and yujoo extract.

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

Preparation of materials

(1) Commercial rice wine

The makgeolli used in the experiment was purchased from Seoul Jinsu Co., Ltd.

(2) Manufacturing of entry

Immigration was made by inoculating molds isolated from Cheolwon Ohwi rice, grain, traditional yeast, and grain leaven, and inoculated with the crude jongguk (白 麴) purchased from Suwon Fermented Food Research Institute.

3 kg of rice was washed with water for 2 hours and degassed for 1 hour and then steamed for 20 minutes using a high-temperature steamer and then cooled to 30-32 ° C. The seeds were added to the rice gruel and seeded in the gwangmok stream. After about 12 hours, the temperature was lowered to about 28 ° C. After the standing, the temperature was changed at intervals of about 8 hours to prevent overheating of the product temperature. This procedure was repeated twice and then left at 4 ℃. The rice seedlings were cultured at 30 ° C after inoculation of the fungus so that the rice yielded about 0.5% of the total rice was 10 ⁸ per 10g of the spores.

(3) Manufacture of makgeolli

The source of starch used in the makgeolli was cheolwon pragee, and the koji was purchased directly from Seoul Jusu Co., Ltd. and used directly. Yeast was purchased from pearl crab (sp300) and yeast was purchased from commercial yeast (La Parisienne, Saccharomyces S. cerevisiae , DB ingredients, UK) and strains retained separately from koji were used here.

(4) Preparation and selection of plant medicinal materials

The plant medicinal materials used are the Korean plant extract bank (http://extract.pdrc.re.kr/extract/f.htm) and the overseas biomaterial hub center (http://www.ibmrc.re.kr) Respectively. The origin of the plant medicinal material was domestic and it was extracted with 99.9% methanol. The grapefruit seed extract (DF-100, Food additive bank, Korea) was used in the US FDA Food Additives Notification. The raw materials of the plant medicines were purchased from the herb market.

In order to select antimicrobial active phytopharmaceuticals, 12,487 raw materials listed in the food raw material database of the Food and Drug Administration have identified 1,570 food raw materials that can be edible, Specified 584, among which 469 plants were selected. Among the 469 leaves, the water soluble chlorophyll dissolves in the wine and reduces the preference. When the seed with the fat is used as it is, it causes rancidity due to the fat. In the case of the fruit, the sugar content of the fruit is mostly used as the source do. For this reason, 73 kinds of raw materials were selected for 78 kinds of stem and 52 kinds of root after excluding each part. In addition, it was known that the antimicrobial activity was excellent, but the grapefruit seed extract without the application was purchased.

Manufacture of makgeolli using grapefruit seed extract

A method of producing makgeolli using grapefruit seed extract is as follows. Yeast and entry were used as the fermenting agent, and the addition rate was 30 sp / g. Feeding rate was 200%, yeast was added 0.5% of rice, and grapefruit seed extract was pulverized and 0.5, 1.0 and 2.0% of total rice was added to second stage. The first stage was 48 hours and the second stage was performed at 25 ° C for 72-96 hours. The fermented beverage was sieved using a 120 mesh sieve, and its physicochemical properties were determined after adjusting the alcohol content to 6.0%. The control group was fed with no grapefruit seed extract. In this way, makgeolli was prepared with the final 100L capacity.

Identification of causal bacteria of rice wine and identification of antimicrobial activity of grapefruit seed extract

(1) Identification of causative bacteria of rice wine

The raw rice wine was stored at 4 ℃ and 25 ℃ for about 12 days, and the number of yeast, bacterial and lactic acid bacteria were measured during storage. The number of bacteria was decreased to 10 ⁵ CFU / mL at 4, 25 ℃ storage temperature. It was found that lactic acid bacteria increased as storage time elapsed compared with that at the beginning of storage. The storage of makkolli at 4 and 25 ℃ was 3.8 × 10 ⁵ CFU / mL at the beginning of storage and 6.8 × 10 ⁷ and 3.9 × 10 ⁷ CFU / mL.

Based on these results, ITS1F and ITS4R universal primers were used as primers for DNA extracted from makkolli, which was recovered by storage temperature and period, and ITS1F and ITS4R universal primers were used for polymer chain reaction. PCR was performed using GC and ITS2R, followed by electrophoresis. Bacteria were subjected to PCR using B357F-GC and U519R with GC clamp and electrophoresed. As a result, bacteria and yeast (including fungi) were amplified to 200 bp and 500 bp, respectively.

Denaturing Gradient Gel Electrophoresis (DGGE) analysis showed that 18 strains of bacteria and 11 strains of yeast (including fungi) were isolated. The results of the DGGE analysis of the rice wine according to the storage temperature and period are shown in FIG. 1 and FIG. 2. Yeast and mold are stored at 4 ℃ and 25 ℃Saccharomyces cerevisiae Wow Aspergillus tubingensis , Candida glaebosa , Aspergillus niger And the variation of DGGE band pattern was also small. Bacteria showed different microbial changes during storage at 4 ℃ and 25 ℃. 4 ℃ storage case for rice wineLactobacillus crustorum , Lactobacillus brevis, Microlaena stipoides In case of bacteria, stored at 25 ℃Lactobacillus crustorum , Lactobacillus sp . Lactobacillus plantarum , Lactobacillus brevis, Lactobacillus rhamnosus , Lactobacillus similis The bacteria were identified. Particularly, during storage at 25 ° C on day 12Lactobacillus crustorumWowLactobacillus plantarumIt was found that the band of the microorganism was enlarged. These results suggest that lactic acid bacteria (Lactobacillus sp.Lactobacillus sp .)Is considered to be involved.

(2) Confirmation of antimicrobial activity of grapefruit seed extract

Antimicrobial activity of lactic acid bacteria causing rancidity of makgeolli was observed. The clear zone of the 73 plant medicines and grapefruit seed extracts was confirmed by using a paper disk, and the antimicrobial activity was confirmed in the ginseng powder, Yeoju and grapefruit, and is shown in Fig.

The plate on which the Lactobacillus strain was streaked was cleared of the bacterium due to the antimicrobial activity of the plant medicinal material, and a clear zone was formed, and the size of each plant medicament was measured. 0.5-1.7cm for grapefruit, 0.7-1.7cm for confectionery, and 0.8-1.7cm for Yeoju.

Analysis of physicochemical characteristics of rice wine with addition of grapefruit seed extract

(1) of yeast On the sugar strength  Impact

The effects of selected plant medicines on the glycation capacity of fermentation agents added during alcohol fermentation were investigated (Table 1). The glycation power of koji was 277SP, which was the same as that of 0.5% added grapefruit seed extract. As the addition amount increased, the saccharifying power increased to 284SP at 1.0% and 293SP at 2.0%. In the case of confectionery and yaju, grapefruit showed the same tendency but the growth rate of glycocity was larger. The saccharification powers were 278, 287 and 323P, respectively. The saccharification power was 288-289SP when 0.5% and 1.0% of yeast were added, but the saccharification power was increased to 2.0% And 355SP in glycated solution. The glycosylation power of the plant was found to be higher than that of the yeast except for the addition of botanical medicines. Glycyrrhiza, Glycyrrhizae, and L. gonorrhoe were decreased with increasing addition. The addition of 0.5% of each phytopathogenic agent showed the glycogen level of 97-99SP. However, as the addition amount increased to 1.0% and 2.0%, the saccharifying power values were 92-95SP and 91-94SP, respectively.

   As a result, the glycation activity was increased by adding the plant medicines to the yeast and the entry, and it was found that the addition of the botanical medicines was effective for glycation.

Saccharogenic power (SP) Yeast (277) Entry (88) grapefruit

0.5% 277 98 1.0% 284 93 2.0% 293 91 Intonation

0.5% 278 97 1.0% 287 92 2.0% 323 92 Yeoju

0.5% 288 99 1.0% 289 95 2.0% 355 94

(2) Influence on growth of yeast

The effect of the addition of plant medicines on the growth of yeast was observed and is shown in Fig. Addition of grapefruit seed extract showed lower absorbance than control. The initial absorbance was maintained for 24 hours without significant change, which means that yeast growth was inhibited by the addition of grapefruit seed extract. However, the absorbance was maintained at a constant value, indicating that alcohol fermentation was not affected. Growth curves of yeast supplemented with 0.5-2.0% yeast extract and yeast were similar to those of the control without addition of phytochemicals. During the first three hours, the absorbance increased rapidly, then gradually increased, and the yeast growth remained unchanged until 24 hours. Rather, the growth rate of the yeast with the phytopathogenic agent was faster than that of the control until 9 hours, and the absorbance after the first 3 hours was equal to the absorbance of the control after 9 hours, Tended to be.

The results showed that the addition of plant medicines inhibited the growth of yeast but did not affect alcohol fermentation. As a result, the plant medicines were found to actively grow after yeast fermentation It was found to be preferable.

(3) Effect on alcohol content

The alcohol content of rice wine added with plant herb is shown in FIG. The content of alcohol was 13.6% as a result of making makgeolli using yeast as an fermentation agent. Alcohol content was decreased with 0.5, 1.0 and 2.0% addition of grapefruit seed extract, confectionery and sweet potato, and lower alcohol content was observed at 2.0% addition of each plant medicinal material. The alcohol content of makkolli added 0.5% of the phytopathogenic herbs was the highest at 15.2% and the makkolli with 0.5% of grapefruit seed extract and mallow juice showed 14.8% and 15.0%, respectively.

The alcohol content of the control group was 13.0% and the alcohol content of the control group was the same as the rice wine using the yeast. The alcohol content of 14.5%, 13.6% and 11.6% in the addition of grapefruit seed extract increased from 0.5% to 2.0%, while that of makkolli added 16.8% to 13.9% and 16.6% to 13.6% Respectively.

Characterization of makkolli with Grapefruit Seed Extract by Storage Period

The alcohol content, pH change, total acidity and sugar content of rice wine, which were prepared by adding 0.5, 1.0 and 2.0% of grapefruit seed extract, confectionery and yeast were added at 10 ℃ and 25 ℃ for 100 days. As a result, it was confirmed that it changed within a normal range as compared with the rice wine without added plant medicine (Figs. 6 to 9).

As a result of analysis of organic acids, organic sugars and aroma components of the rice wine containing the grapefruit seed extracts, confectionaries and sweet potatoes, the content of oxalic acid, malic acid, lactic acid, acetic acid, citric acid and succinic acid in organic acids was analyzed. , Glucose, maltose and sucrose. Among the fifteen esters detected, the fragrance component was mainly composed of pineapple-ethyl ethyl caprate and apple, grape flavor ethyl caprate and a soft fragrance of ethyl palmitate. Of the fusogenic oil produced by the fermentation of amino acids, The content of isoamyl alcohol, which is characterized by a spicy flavor, tended to decrease with the addition of plant medicaments (Tables 2 to 4).

As the fermentation agent to be used in the present invention, entrapment or yeast commonly used in the production of makgeolli may be used. In the examples of the present invention, only the case of makkolgye which has been used as the fermentation agent is shown in the following table. The results are similar, and are omitted.

Changes of Organic Acid Content of Makgeolli Added Grapefruit Seed Extract with Storage Period (Fermenting Agent: Entry) Storage temperature
(° C) storage duration
(Work) Oxalic acid Malian Lactic acid Acetic acid Citric acid Suche mountain Control







- 0 0.20 0.61 6.41 2.81 0.31 0.38 10


10 0.21 0.62 6.38 3.01 0.11 0.10 40 0.19 0.31 6.15 3.17 0.13 - 70 0.22 0.38 7.79 2.60 0.15 - 100 0.16 0.30 5.37 2.37 0.11 - 25


10 0.18 0.30 5.70 2.32 0.05 0.16 40 0.08 0.29 5.83 2.55 0.04 0.03 70 0.10 0.32 0.18 1.70 0.01 - 100 0.11 0.33 0.23 1.66 0.01 - Grapefruit 0.5%






- 0 0.16 0.72 3.46 4.91 0.22 - 10


10 0.15 1.20 3.29 4.93 0.24 - 40 0.21 0.71 3.77 4.21 0.29 - 70 0.19 0.63 3.41 4.44 0.26 - 100 0.21 0.66 3.23 3.70 0.24 - 25


10 0.18 0.64 2.86 4.60 0.19 - 40 0.23 0.83 6.09 2.33 0.24 - 70 0.17 0.66 2.39 4.07 0.20 - 100 0.22 0.86 5.11 2.21 0.25 - Grapefruit 1.0%






- 0 0.24 0.89 10.45 2.99 0.29 - 10


10 0.23 0.86 9.32 2.96 0.26 - 40 0.27 0.88 12.36 3.05 0.21 - 70 0.26 0.82 12.55 3.70 0.32 - 100 0.26 0.79 12.25 3.84 0.39 - 25


10 0.29 1.04 13.84 4.13 0.35 - 40 0.29 1.17 15.14 3.48 0.28 - 70 0.29 1.20 14.71 3.63 0.34 - 100 0.26 1.22 12.94 2.84 0.17 - Grapefruit 2.0%






- 0 0.28 1.04 16.94 4.87 0.54 0.41 10


10 0.29 0.16 17.18 5.56 0.56 0.44 40 0.31 0.14 18.01 5.41 - 0.46 70 0.31 0.14 17.85 5.38 - 0.45 100 0.31 0.12 18.25 5.20 - 0.36 25


10 0.32 0.15 18.22 5.43 0.56 0.51 40 0.30 0.06 18.62 4.94 - 0.32 70 0.29 0.04 18.54 4.71 - 0.24 100 0.28 1.41 18.48 3.31 - -

Changes in free sugar content of rice wine with grapefruit seed extract added during storage (fermentation: entry) plant
Medicinal Storage temperature
(° C) storage duration
(Work) glucose saccharose Maltose Control







- 0 2.44 0.26 0.62 10


10 2.39 0.15 0.87 40 1.45 0.13 0.34 70 1.06 0.27 0.38 100 0.98 0.06 0.23 25


10 1.16 0.05 0.38 40 1.14 0.07 0.16 70 1.00 0.07 0.24 100 0.90 0.07 0.20 Grapefruit 0.5%







- 0 9.16 0.35 0.41 10


10 2.67 0.72 0.21 40 2.60 0.69 0.20 70 1.91 0.55 0.25 100 1.80 0.43 0.30 25


10 2.14 0.31 0.29 40 2.12 0.31 0.28 70 1.70 0.29 0.26 100 1.21 0.28 0.31 Grapefruit 1.0







- 0 15.72 1.11 0.48 10


10 2.49 1.11 0.54 40 2.83 1.09 0.52 70 8.87 0.94 0.43 100 9.21 0.69 0.41 25


10 6.29 1.41 0.57 40 6.26 1.80 0.86 70 6.37 1.57 0.46 100 8.45 1.50 0.51 Grapefruit 2.0%







- 0 49.88 1.31 4.11 10


10 44.11 1.52 3.74 40 48.64 1.47 3.67 70 49.35 1.43 4.95 100 51.32 1.30 5.30 25


10 45.86 2.11 3.21 40 47.21 2.19 3.80 70 48.03 2.18 3.33 100 48.22 2.17 3.12

Analysis of Flavor Components by Storage Period of Makgeolli with Grapefruit Seed Extract (Storage Temperature 10 ℃, Fermenting Agent: Entry) Compound
0.5% 1.0% 2.0% 0 days 40 days 100 days 0 days 40 days 100 days 0 days 40 days 100 days Ethyl alcohol 15.27 19.47 20.67 11.98 18.61 17.76 10.15 12.39 13.64 D-Limonene 0.09 0.13 0.13 0.15 0.17 0.23 0.11 0.23 0.23 Isoamyl alcohol 1.90 2.29 2.63 1.13 2.14 2.29 1.49 1.52 1.95 Ethyl caprylate 2.52 3.19 2.13 1.97 3.55 2.78 0.21 2.08 1.51 Ethyl pelargonate 0.39 0.45 0.29 0.22 0.39 0.41 0.03 0.20 0.18 Ethyl caprate 12.86 13.28 13.69 11.11 12.46 13.61 8.25 8.41 10.13 Dimethyl succinate 0.06 0.06 13.28 0.06 0.10 0.09 0.09 0.06 0.07 Ethyl undecanoate 0.08 0.10 0.09 0.07 0.07 0.07 - 0.04 0.05 Ethyl laurate 7.10 7.27 6.98 7.20 7.16 6.77 7.05 6.12 6.09 Phenylethyl alcohol 5.02 5.59 5.07 4.33 4.24 4.11 2.95 2.94 2.97 Isobutyl laurate 0.03 0.31 0.36 0.03 0.03 0.03 0.24 0.03 0.03 Ethyl myristate 5.05 2.66 3.18 6.37 2.48 3.38 7.16 6.77 6.64 Isoamyl laurate 0.14 0.11 0.13 0.20 0.11 0.15 0.00 0.20 0.20 Ethyl pentadecanoate 0.14 0.11 0.11 0.20 0.11 0.13 0.18 0.22 0.21 Ethyl palmitate 24.68 22.19 20.15 31.75 26.50 25.44 28.94 34.14 34.26 Ethyl heptadecanoate 0.14 0.17 0.19 0.16 0.17 0.18 0.13 0.16 0.13 Ethyl stearate 1.23 1.35 1.25 1.68 1.80 1.79 1.46 1.84 1.64 Ethyl oleate 3.73 2.81 2.85 3.97 2.56 2.60 4.41 0.32 0.19 Ethyl linolate 4.73 2.41 2.51 5.76 2.71 2.86 7.40 6.84 5.84 n-Palmitic acid 2.98 4.04 1.89 1.86 3.97 5.69 1.53 4.20 4.26

Identification of antimicrobial activity of rice wine with grapefruit seed extract

The changes of microorganisms during storage of rice wine (10 ℃, 25 ℃) were investigated by Denaturing Gradient Gel Electrophoresis (DGGE). DGGE results of rice wine using yeast as an fermentation agent are shown in FIG. The DGGE band pattern of the control (0%) was similar to the DGGE band pattern during storage, but the pattern of temperature and storage period band was changed in the mangolli produced by adding 0.5-2.0% of grapefruit seed extract. 1, 2, 3, 6, 7, and 12 bands identified as Lactobacillus species at 0% added mugwheel were apparent at all temperatures during storage, and lactobacillus species were identified in Makgeolli prepared by adding grapefruit seed extract Band (band 4 with 0.5%, band 2 with 1%, band 2 with 2%) did not appear over the storage period. Especially, in case of rice wine with 0.5% of grapefruit seed extract, 12 and 13 bands identified as Lactobacillus species were hardly observed in samples stored at 25 ℃. In case of Makgeolli containing 1% grapefruit seed extract, it was identified as Lactobacillus species 4 band appeared during storage at 25 ℃ but not during storage at 10 ℃. Compared with the rice wine added with 0.5% and 1.0% of the rice wine added with 2% of grapefruit seed extract, no particular change was observed during storage at 10 ℃, but the band pattern was changed during storage at 25 ℃. The antimicrobial activity of Lactobacillus sp. Strain was increased with the addition of grapefruit seed extract.

The results of DGGE of makgeolli prepared by adding grapefruit seed extract to concentration and using as an fermentation agent are shown in Fig. In the control group (0%), the bands identified as Lactobacillus sp. Strains gradually diminished during the storage period (bands 1 and 5), but generally showed a clear pattern. In the case of makgeolli prepared by adding grapefruit seed extract, the overall number of bands decreased compared with the control, and Lactobacillus species The number of bands identified as strains was also decreased. Mackerel containing 0.5% of grapefruit seed extract was added to lactobacillus species While the 6th band identified as strain was constant, it became gradually thinner during storage at 25 ℃ and the 5th band identified as Lactobacillus strains during 10 ℃ storage period was constant in Makgeolli containing 1% grapefruit seed extract After 40 days of storage at 25 ° C the band disappeared. The 5th band identified as Lactobacillus sp. Strain was not removed after storage for 70 days at 10 ℃ and after 10 days for storage at 25 ℃.

These results suggest that the addition of grapefruit seed extract to the rice wine with leaven as the fermentation agent decreased or decreased the number of bands at 10 ℃ and 25 ℃. The antimicrobial activity was found to be active at 25 ℃. The addition of grapefruit seed extract to the fermentation broth showed that the number of bacterium strains of Lactobacillus strain was decreased and the antimicrobial activity of grapefruit seed extract was increased at both temperatures as in the case of using yeast as the fermentation agent. The phenomenon occurred more actively at 25 ° C than at 10 ° C.

Storage of rice wine with grapefruit seed extract added term  And preference analysis according to storage temperature

The changes in overall preference according to the kinds of fermenting agent and storage temperature of the makgeolli prepared by adding grape seed,

When yeast was used as the fermenting agent, the preference of the rice wine without the phytopathogenic agent (control) showed 5 points of 'normal' level at 40 ℃ when stored at 10 ℃, and 4 points at 70 days after storage. Three points indicated 'dislike'. In the case of addition of grapefruit seed extract, the score of 5 points on the 0th day of storage increased as the storage period elapsed, regardless of the amount of addition, indicating that the score was 'good' on the 70th day of storage. 5-6 points, showing a 'normal' level of preference. The preference score during the storage period was as low as 5 points or less, while the preference score of the makgeolli added with Yeoju was not changed until 10th day of storage, but then increased to 6 points at 100th day of storage . When the same sample was stored at 25 ° C, the control was lowered from 10 days on, and showed 2 points indicating 'disliked' above 100 days of storage. In the case of adding grapefruit seed extract and mallow juice, the degree of preference increased slightly and the degree of preference was high at 40 days of storage. The makkolli added with grapefruit seed extract decreased thereafter and showed 5-6 points of 'normal' And the rice wine added with Yeoju decreased after 70 days of storage and showed the same pattern as rice wine with added grapefruit seed extract on the 100th day of storage.

The degree of preference of rice wine used as an fermentation agent decreased with storage period regardless of storage temperature and showed 3 points at 100 days of storage. In the case of addition of grapefruit seed extract, the degree of preference, which showed 5-6 points on storage at 10 ℃ and 25 ℃, tended to increase after 40 days of storage, and 6-8 points and 6- 7 points. At 10 ℃, the sweetness of rice wine stored at 10 ℃ was higher than that of rice wine at 10 ℃. The addition of rice wine at 10 ℃ was 1.0%> 2.0%> 0.5%, but at 25 ℃ 1.0%> 0.5%> 2.0% Respectively. On the 100th day after storage, 0.5% of makkolli was preferred and the score of 'normal' was 5 points higher than that of the control.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims (8)

delete delete delete delete delete And 0.5 to 1.5 parts by weight of grapefruit seed extract per 100 parts by weight of rice and rice, and then fermenting the grapefruit seed extract, wherein the grapefruit seed extract is added during the second stage of dipping. delete The method according to claim 6,
Wherein the rice wine has a storage period of from 80 ° C to 100 days at 10 ° C to 25 ° C.

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