KR101530661B1 - Method for Preparing Makgeolli Using Monascus sp. and Makgeolli Prepared Thereby - Google Patents

Abstract

The present invention relates to a method for producing makgeolli using Ma-red rice flour, and more particularly, to a method for producing makgeolli using Ma-red rice cake as a main ingredient, followed by primary fermentation with Roche gum, followed by secondary fermentation using yeast. And rice wine made by the above method.
According to the present invention, the makgeolli has a superior antioxidative effect and a high content of dietary fiber and protein. Therefore, the nutritional and efficacy of makgeolli is better than that of ordinary makgeolli, and the taste of makgeolgy is further enhanced .

Description

(Method for Preparing Makgeolli Using Monascus sp.). and Makgeolli Prepared Thereby}

The present invention relates to a method for producing makgeolli using Ma-red rice flour, and more particularly, to a method for producing makgeolli using Ma-red rice cake as a main ingredient, followed by primary fermentation with Roche gum, followed by secondary fermentation using yeast. And rice wine made by the above method.

Makgeolli usually refers to alcoholic beverages, such as glutinous rice, rice, flour, etc., which are dried and then mixed with leaven and water and filtered at constant temperature. It is one of the traditional alcoholic beverages which is used continuously as a main alcoholic beverage, which is a natural carbonated drink and nutritious alcoholic beverage. In recent years, however, the well - being culture that emphasizes health has been widespread, and the traditional rice wine makgeolli is desired to develop a new rice wine having a function that goes beyond the concept of sake and has a close relationship with health. Therefore, a variety of makgeolli such as ginseng added with ginseng in makgeolli, dodok makgeolli added with makgeolli, and bokbunja makgeolli added with makgeolli has been developed. However, due to the unique color of makgeolli and its thick taste, And the consumption amount thereof was not so large. Therefore, the development of products that improve the taste and flavor while adding functionalities of food is very urgent.

On the other hand, Hongkuk is obtained by fermenting microorganisms such as rice gruel, such as Monascus, in rice, barley and the like, and is generally called red yeast rice because the medium is changed to red during fermentation. In addition to the starch and protein nutrients, red ginseng contains trace elements such as linolenic acid, calcium, and dietary fiber. Hong Kook produces various natural pigments (yellow pigment, orange pigment, red pigment) which have antioxidant activity using protein or starch. In addition, it acts to reduce blood cholesterol levels and produces monacolin K, a substance with antihypertensive effect. As a result of using these red rice flour, there have been found a method of producing baked rice such as Tak and Yakju (KR 2001-0103088) using Hongkuk, and a method of producing liquor using Korean red rice (KR 10-0146499). However, there are problems in the technical and economical aspects of the complex process, which is problematic in applying it to the Takju plant, a traditional traditional medicine with a small size.

It is an alkaline food containing amino acids such as arginine, histidine, and lysine and containing calcium, sodium, and magnesium. More than 70% of the starch is composed of starch. Especially, unlike rice, amylose (starch digestion enzyme) is the main ingredient and it is suitable for fermentation. Hongkuk fermented mash has been reported to produce large amounts of monacolin K and yellow pigment, and excellent effects on anti-hyperlipemia and anti-arteriosclerosis. In addition, most of the processed products are very simple forms such as powdered marmalade, marjoram, marjoram, and hemp-containing beverages. In addition, there have been developed marzipan and hemp containing ice cream, but since they have not been commercialized, It is very urgent to develop well-being foods through the development of processed products.

As a result of intensive efforts to develop makkolli which has excellent antioxidative effect and high content of dietary fiber and protein, the present inventors have found that the obtained makkolli has excellent antioxidant activity And the content of dietary fiber and protein was high, and the present invention was completed.

It is an object of the present invention to provide Ma-red rice wine having excellent antioxidative effect and high dietary fiber and protein content and a process for producing the same.

       In order to achieve the above object, the present invention provides a method for producing fermented mung bean sprouts, comprising the steps of: (a) And (b) adding the fermented maize fermented product obtained in step (b), and then inoculating the fermented yeast and secondary fermenting the fermented soy sauce to obtain Maeng-Hongguk makgeolli.

The present invention also provides a method for preparing a rice wine having an antioxidant activity, which comprises 0.5 to 5% by weight of dietary fiber and 1 to 10% by weight of protein, based on the total weight of rice wine, to provide.

According to the present invention, the makgeolli has a superior antioxidative effect and a high content of dietary fiber and protein. Therefore, the nutritional and efficacy of makgeolli is better than that of ordinary makgeolli, and the taste of makgeolgy is further enhanced .

Fig. 1 shows the amount of pigment produced with time in the primary fermentation broth fermented with Mae Hongkuk.
FIG. 2 shows changes in the amounts of ethanol and glucose in the fermentation broth after the addition of the fermented maema- red yeast fermentation material over time.
Fig. 3 shows the antioxidative effect of rice wine-makgeolli.

      The present invention relates to a method for fermenting a fermented green tea product, comprising the steps of: (a) And (b) adding the obtained fermented fermented maize to the liquefied maize, and then subjecting the fermented fermented material to inoculation and secondary fermentation to obtain Ma-chongkuk rice wine.

In one embodiment of the present invention, primary fermentation was performed using Ma and P. gingko. The microorganism was cultured in the medium containing the powdery mildew and obtained a culture solution of Ma - red. The maximum value of the yellow pigment was 1876 A / g and the maximum value of the red pigment was 998 A / g. As a result, the final fermentation material obtained by culturing for 12 days , It was confirmed that a yellow pigment was 822 A / g and a red pigment was 684 A / g. The fermented red yeast cultured for 12 days was freeze - dried to obtain fermented red yeast.

In another embodiment of the present invention, Ma-Hong Kong rice wine was prepared using the obtained fermented Ma-red fermented material. After liquefaction in a medium containing α-amylase, 10 g / L of fermented green tea fermented from the primary fermentation and S. cerevisiae were added and cultured. After 24 hours of incubation, 100 g / L of liquefied horse was further added and incubated for 5 days. After the incubation, the final alcohol concentration was adjusted to 6.6% (w / v) (52.1 g / L) rice wine.

The antioxidative activity of the makgeolgwa prepared according to the present invention was measured, Showed high antioxidant activity. In addition, the content of dietary fiber and protein was high in Korea Food Research Institute.

 Accordingly, in another aspect, the present invention provides a method of producing a rice wine having an antioxidant activity, which is produced by the above method and has a dietary fiber content of 0.5 to 5 wt% and a protein content of 1 to 10 wt% based on the total weight of Ma- It is about Hongkuk makgeolli.

Hereinafter, the present invention will be described in more detail by way of examples. It will be apparent to those skilled in the art that these embodiments are merely illustrative of the present invention and that the scope of the present invention is not limited to these embodiments.

Example 1: Fermentation of red ginseng root using hemp

The primary fermentation was carried out for the production of Ma - Hong - guk trail using ma and. Heme powder, 5% (w / v); KH ₂ PO ₄ , 2.5 g / l; MgSO _4, 1.0 g / l; NH ₄ Cl, and 1.5 g / L, respectively, and the content of the reddish yellow pigment contained in the culture was examined. As a result, the maximum value of the yellow pigment was 1876 A / g and the maximum value of the red pigment was 998 A / g. On the 12th day when the final fermentation material was obtained, yellow pigment 822 A / g, red pigment 684 A / g (Fig. 1). The fermented red yeast cultures for 12 days were prepared by fermentation of Ma - Hong - Kuk through freeze - drying process.

Example 2: Manufacture of makgeolli using fermented materials of horse mackerel and horse mackerel

Secondary fermentation was carried out using the fermented maize and hemp-fermented materials. Hemp, 100 g / L; Yeast extract, 10 g / L; α-amylase and 0.05 W%, and then sterilized and liquefied at 121 ° C. for 15 min. The fermented green algae (10 g / L) and S. cerevisiae (W303-1A) The strain was added and the secondary fermentation was carried out at 28 ° C. After 24 hours of incubation, 100 g / L of liquefied horse was further added and cultured for 5 days. After the incubation, 200 쨉 m-long portions were obtained to obtain Ma-Hong Kong rice wine having a final alcohol concentration of 6.6% (w / v) (52.1 g / L) (Fig. 2).

Example 3: Antioxidative effect of rice wine-makgeolli

Antioxidant activity was measured using a DPPH (1,1-diphenyl-2-picrylhydrazyl) solution (Sigma; St. Louis, USA) commonly used for confirming the antioxidant effect of Makgeolli . After finally drying the rice wine obtained in Example 2, 200 μg / ml of the extract extracted with 70% alcohol and DPPH as the antioxidant solution were mixed and reacted at a reaction temperature of 37 ° C. for 30 minutes. After the reaction, the absorbance at a wavelength of 517 nm was measured using an ELISA reader, and the measured values were calculated using the equation (1) (Fig. 3).

As a result, it was found that the antioxidative activity was superior to that of ordinary rice wine.

Example  4: Hongkuk  Food Nutrition Survey of Makgeolli

In order to investigate the nutritional composition of the makgeolgi rice wine prepared in Example 2, the nutritional composition of the rice wine of makgeolguk was investigated. The content of dietary fiber was 1.3g / 100g and the protein content was 2.5 g / 100 g (Table 1).

Table - Nutrition Facts of Makkoli Component Contents Water + alcohol 94.1g / 100g Fat 0.2g / 100g Protein 2.5 g / 100 g Ash 0.1 g / 100 g Carbohydrate 3.1 g / 100 g Dietary fiber 1.3g / 100g Ca 11.4 mg / 100 g Na 39.1 mg / 100 g Fe 0.7mg / 100g P 63.7 mg / 100 g

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 (4)

A method for manufacturing a red wine rice wine including the following steps:
(a) do powder, KH ₂ PO _4, MgSO _4, and NH ₄ Cl in the inoculated honggukgyun in the containing medium, and the primary fermentation conducted for 5 to 12 days, a yellow dye and a red dye each of 822~1876 A / g and 684-998 A / g, respectively; And
(b) lyophilizing in a medium containing alpha-amylase, adding the obtained fermented fermented maize fermented product to the fermented fermented raw material, inoculating the fermented fermented product with yeast to obtain secondary fermentation, .
delete The method according to claim 1, further comprising adding a liquefying agent in a medium containing alpha-amylase after 24 hours of secondary fermentation in step (b).
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