KR101588200B1 - Nuruk containing Momordica charantia and functional liquors prepared using the same - Google Patents

Abstract

In the present invention, Yeast Nuruk and a process for producing the same are provided. In addition, the present invention provides a functional traditional Korean liquor prepared by using the Yeoju leuch, which has a good bitter taste of Yeoju and excellent palatability, and which has significantly improved total phenolics and total flavonoid contents.
Yeoju leu according to the present invention can produce a functional traditional liquor having an excellent antioxidant activity by containing a rich physiologically active substance of Yeoju, which is excellent in palatability and sensibility because Yeoju is well mixed with its bitter taste. Yeoju leek according to the present invention does not inhibit the growth of the yeast fungus by fermenting the yeast powder in a certain proportion in the grains, and the bitter taste of Yeoju can be well mixed with the fermented yeast, thus improving the palatability of the traditional yeast.
The Korean traditional liquor according to the present invention has an excellent antioxidant activity, and has an excellent function that meets the recent trend of health, and it utilizes the bitter taste of Yeoju, which has a low utilization due to bitter taste, thereby expanding the utilization of Yeoju.

Description

The present invention also relates to a functionalized native liquor containing Nuruk containing Momordica charantia and functional liquors prepared using the same,

More particularly, the present invention relates to a Korean traditional yeast having excellent palatability and excellent antioxidative activity, and a yeast-specific yeast which is produced using the yeast, The present invention also relates to a functional alcoholic beverages having excellent anticancer properties and improved antioxidative activity by significantly improving total phenolic content.

With the recent well-being and the spread of the LOHAS trend, there is growing interest in Korean traditional rice wine.

Traditional yeast is produced by fermentation by yeast. Yeast is a variety of microorganisms such as wheat bran, rice including starch and protein, especially yeast fungus having excellent glycation ability of starch such as Aspergillus genus and Rhizopus genus Secrete an extracellular enzyme while growing, and proliferate the yeast using the sugar produced by the enzyme. It has been reported that the characteristics of the yeast greatly affect the quality characteristics such as the volatile flavor component, taste and color of the traditional wine (Japanese Patent Application Laid-Open No. 10-2012-0080350, Japanese Patent No. 10-1082246).

In order to improve the characteristics of the nuruk and to impart the functionality of the traditional nuruk, it has been attempted to develop a nuruk prepared by adding a herbal medicine or the like. For example, Japanese Patent Application Laid-Open No. 10-2012-0080350 discloses black garlic yeast, Japanese Patent No. 10-1082246 discloses a method of producing green tea leu koji containing green tea and its preparation method, Therefore, the development of yeast with new characteristics is still required.

Yeoju is a vine plant with pak and English name is bitter melon. The official name is Momordica charantia. Origin is not known, but it is estimated to be tropical Asia, including India. In Okinawa, Japan, which is also well known in the world, one of the foods that have been eaten since long ago is Yeoju, and it is called Goya in Okinawan dialect. Recently, it has been recognized as a popular health food product in economically advanced countries such as Europe and America, and cultivation and interest are gradually increasing in Korea.

Yeoju is a summer vegetable fruit bearing fruit from June to August, harvested in summer with plenty of sunshine, and harvested with less fruit. The more greenish and lumpy the more the lump, the more bitter it is, and the more effective it is. The major component of the yeast is the peptide, charantin, which is contained in the fruit and has a molecular weight of about 93.7 kDa. It is known that insulin-like substances, which are activated by beta-cells that play a crucial role in insulin secretion, contribute to blood glucose regulation ultimately. Vitamin C is especially found in 120 milligrams of 100 grams, which is much higher than strawberry (80 mg / 100 g), lemon (90 mg / 100 g) and cabbage (40 mg / 100 g). Especially, vitamin C contained in Yeoju, unlike other fruits, is stable to heat and does not destroy vitamin C more than other fruits. Yeoju also contains beta-carotene and minerals such as iron and potassium that are converted into vitamin A in the body.

In the past, there have been cases where yeast was processed by tea or ring, but it was rarely used for food due to the bitter taste of Yeoju, and no case of using yeast was reported.

Makgeolli is a traditional wine made of starch such as glutinous rice, rice, barley, brown rice, corn, sweet potato, wheat, and fermented by adding yeast as an fermenting agent. It has a sweet, sour, bitter, hot and refreshing sensation Alcohol with an alcohol content of 2-8%. Unlike other alcoholic beverages, Makgeolli is rich in various nutrients. It contains vitamins B, which are involved in human metabolism, essential amino acids such as lysine, leucine and arginine, flavors such as ethyl acetate, amyl acetate, ethyl caroate , An organic acid to relieve thirst with a sour taste, and acetylcholine to help liver function.

Adding such functionalities to makgeolli will increase the utility as a health functional food, and therefore the development of functional makgeolli has been demanded steadily.

As a result of continuous research to meet the demand in the prior art, the inventors of the present invention found that Yeoju leu koji fermented by incorporating a certain amount of yeast powder into grains is well mixed with the bitter taste of Yeoju and has excellent palatability and sensibility. It is possible to produce a functional traditional alcohol having an enhanced antioxidative activity by incorporating a rich physiologically active substance, thus completing the present invention.

Accordingly, an object of the present invention is to provide Yeast Nuruk and a process for producing the same.

It is still another object of the present invention to provide a functional soybean liquor prepared by using the above-mentioned Yeoju leek, having excellent bitter taste of Yeoju, excellent palatability, and significantly improving the antioxidative activity of total phenolic ingredient and total flavonoid content.

In order to accomplish the object of the present invention, the present invention provides a yeast leaven having a mixture of cereals and a mixture of 0.5% to 2.0% (w / w) of yeast powder fermented.

In the present invention, grains include rice, wheat, barley, buckwheat, millet, millet, millet, etc., preferably rice or wheat, and most preferably rice.

Powdered powder of 60 ~ 100 mesh size is used. The pulverization can be carried out by a usual method. For example, the raw lye is washed, suitably cut, dried and pulverized to the above-mentioned range with a pulverizer. Drying of the yeast is not limited to this, but it can be dried in a dryer at 45 to 55 ° C for 2 to 3 days, or it can be dried naturally.

It is preferable that the mixing amount of the flour is 0.5% to 2.0% (w / w) in the grain. If the yeast powder is contained in an amount exceeding 2.0% (w / w), the antibacterial activity of Yeoju becomes strong and the mycelial growth of the yeast fermenting bacteria may be difficult. If the yeast is not well formed and less than 0.5% (w / It is difficult to expect the functionality.

According to another object of the present invention

(I) mixing the grains with 0.5% to 2.0% (w / w) of powdery flour;

Ii) Inoculating koji mold mixture with the mixture of grain and sweet potato powder; And

Iii) fermenting at 20 to 25 ° C for 5 to 7 days.

In the production process of the present invention, if necessary, after step iii), iv) the fermented yeast may further be dried to remove mycelia and powdered.

Step i): Mixing of grains and sweet potato powder

The grain, frit powder and mixing ratio are as described above.

Grain is washed with water, poured enough water and dipped at room temperature for 4-5 hours, then sifted through sieve to remove water.

Step ii): Yeast mold infection

Aspergillus oryzae , Aspergillus awamori varkavachii , Monascus rubber , Aspergillus oryzae , or the like may be used as the yeast fungus in the present invention. Examples of the yeast fungus include, but are not limited to, Aspergillus oryzae , Aspergillus awamori varkavachii , From the group consisting of Monascus purporeus , Rhizopus oryzae, Rhizopus delemar, Mucor rouxi, and Rhizopus javanicus, And may be any one or more selected.

Inoculation is carried out by adding koji molds to sterilized distilled water to suspend spores and prepare seeds. The inoculum dose is 1-10% (v / w), most preferably 5% (v / w).

After inoculation, water (sterilized water) is added as needed and mixed (kneaded).

Step iii): Fermentation

Yeoju yeast is prepared by fermenting Yeoju-grain mixture inoculated with koji molds at 20 ~ 25 ℃ for 5 ~ 7 days.

If necessary, the yeast-grain mixture inoculated with the yeast fungus can be fermented by molding in a yeast mold.

Step iv): Powdering

If necessary, the fermented Yeoju Nuruk can be dried to remove mycelium and be pulverized according to a conventional method.

The drying may be carried out by a conventional method, preferably by natural drying for 15 to 20 days, but is not limited thereto. During the drying process, Yeoju leek is aged and added flavor.

According to still another aspect of the present invention, there is provided a functional traditional Korean liquor made from Yeonju yeast.

In the present invention, 'traditional wine' includes rice wine, Dong-Dongju, sake, distilled shochu, and the like, preferably rice wine.

In the traditional wine of the present invention, 'functional' means that the bitter taste of Yeoju is well combined with the palatability, and the total phenolic ingredient and total flavonoid content are greatly improved, thereby enhancing the antioxidant activity.

In the present invention, the 'manufacture' of the traditional liquor may be performed by a conventional traditional liquor recipe (first stage and / or second stage).

Yeoju leu according to the present invention can produce a functional traditional liquor having an excellent antioxidant activity by containing a rich physiologically active substance of Yeoju, which is excellent in palatability and sensibility because Yeoju is well mixed with its bitter taste. Yeoju leu of the present invention does not inhibit the growth of the yeast fungus by fermenting the yeast powder containing a certain amount of the yeast powder in the grain, and the bitter taste of Yeoju is well mixed with the fermented yeast, and thus the palatability of the traditional yeast can be improved.

The functional traditional Korean liquor prepared by using the Yeoju leu of the invention has excellent anticorrosive activity because the bitterness of Yeoju is well harmonized and the total phenolic acid and total flavonoid contents are greatly improved. In particular, the makgeolli made of Yeoju Nuruk of the present invention can be consumed in the form of new macheol by mixing the intrinsic functionality of makgeolli with the functionality of Yeoju (antioxidant activity, etc.).

FIG. 1 is a photograph of Yeonju leek of the present invention and makgeolli made using the same.
FIG. 2 is a graph showing the content of water-soluble phenolics of makgeolli prepared by using the Yeonju Nuruk of the present invention.
FIG. 3 is a graph showing the antioxidative activity of makgeolli prepared by using the Yeonju Nuruk of the present invention. Figure 3A shows the DPPH radical scavenging activity and Figure 3B shows the reducing power.

The present invention will be described in more detail by the following examples. These examples are for illustrating the present invention, and the scope of the present invention should not be limited by them.

Example

Production Example 1: Preparation of Yejoo Yeast

<Materials Preparation>

The raw lye was washed, the water was removed, the lance was cut in the radial direction, cut into 4 ~ 6 mm thick, and dried in a dryer at 45 ~ 55 ℃ for 2 ~ 3 days. The dried yeast was milled using a chopper to prepare an 80 mesh yeast powder.

Aspergillus oryzae KCCM60166 strain was put into 100 ml of sterilized distilled water to prepare spore suspension.

Rice was prepared for cereals. Specifically, 5 kg of rice was washed with water, and then enough water was poured thereinto to immerse it at room temperature for 4 hours. The rinse was spread on a sieve and the water was removed for 30 minutes.

<Preparation of yeast>

1 kg of each rice was weighed and divided into four groups. The prepared rice flour was mixed with 0% (Comparative Example), 0.5%, 1.0% and 2.0% (w / w) , And 50 mL (5% (v / w)) of Aspergillus oryzae KCCM60166 seedlings prepared above were added, respectively, and 100 mL of sterilized distilled water was further added thereto, followed by mixing and kneading. Four kneaded molds were filled with each dough, and the molded yeast was placed in a tray. The kneaded mixture was covered with Korean paper, followed by fermentation at 20 ° C for 5 to 7 days until the hypha was fully grown (FIG. 1).

After fermentation, each yeast was allowed to dry at room temperature, then the mycelium was removed, powdered, and stored in a refrigerator at 4 ° C.

Production Example 2: Production of makgeolli using Yeoju yeast

The rice was washed with 2 kg of water, poured enough water, and then immersed at room temperature for 4 hours. After removing water for 30 minutes, it was heated at 100 ° C for 1 hour and cooled to use as a raw material for rice wine.

Makgeolli was prepared by a two-stage dipping method using the mung bean leek (Experimental Example) and Comparative Example leek (rice noodle: Yeoju 0%) prepared in Preparation Example 1 and the grain raw materials as shown in Table 1 below.

1 soaking Alcohol fermented yeast 40 mL (5% (v / v)) yeast 560 g Purified water 800 mL 2 soaking rice 200 g yeast 200 g Purified water 4100 mL Sum 7700 mL (g)

Specifically, in a 12 L glass fermenter, each of the yeast koji or rice bran (comparative example) and purified water were mixed in the mixing ratios shown in Table 1, and then the alcohol fermenting yeast Saccharomyces cerevisiae was inoculated (Raw material for cereals), each of leaven koji or rice bran (comparative example) and purified water were mixed in the prepared mortar at a mixing ratio shown in Table 1 And fermented at 25 ° C for 7 days (two stages of immersion) to produce rice wine.

Experimental Example 1: Quality of makkolli (pH, acidity, sugar content, alcohol content, lactic acid bacteria number and yeast number)

PH, acidity, brix degree and alcohol content analysis were carried out on the four makgeols produced in Production Example 2 (manufactured by Yeonju yeast and rice yeast (Comparative Example) containing 0.5, 1, and 2% The number of lactic acid bacteria and the number of yeast were analyzed.

The makgeolli prepared in Preparation Example 2 was filtered into gauzes each having four turns and used as an experimental sample.

<pH, acidity, sugar content, alcohol content>

The pH was measured using 50 mL of each test sample using a pH meter (model 3510, Jenway, UK) and the acidity was determined by neutralizing 10 mL of each test sample with 0.1 N NaOH solution to pH 8.3 ± 0.1 The concentration of 0.1 N NaOH was calculated and converted to acetic acid. Each sugar sample was centrifuged with a centrifuge (Hanil micro-12, Korea), and the supernatant was collected, The alcohol content was measured by using distillation after adding the same amount of distilled water to each 100 mL of each test sample. The alcohol content was measured by using a distillation system and measured with a Gay Luccac Table at 15 ° C. Respectively. The measurement results are shown in Table 2.

Fermentation (Sun) Yeast content of yeast Analysis item PH Acidity (%, based on acetic acid) Sugar content (°) Alcohol (%, v / v) 7 0% (comparative example) 4.15 1.42 9.3 13 0.5% 4.30 1.40 8.6 13 One% 4.57 1.36 9.2 13 2% 4.75 1.30 9.2 13

In general, when the pH of the makgeolli is high, it is necessary to replenish the acid or produce the organic acid by microorganisms at an early stage. According to the above Table 2, the rice wine produced by Yeoju Nuruk (experimental group, %) Are low in pH and high in acidity. Therefore, it does not require the addition of an additional organic acid in the production of makgeolli, and has an advantage in that there is less chance of contamination against a spoilage microorganism. The sugar content and the alcohol content were comparable to those of the makkolli, which was not added with Yeoju. Thus, Yeoju Yeast according to the present invention has excellent efficacy (production) of Traditional Yeast.

<Number of Lactic Acid Bacteria and Number of Yeast Bacteria>

The number of lactic acid bacteria was determined by appropriately diluting each test sample with sterilized physiological water and spreading on MRS (lactobacilli MRS broth, Becton & Dicknson, USA) containing 0.02% of bromocresol purple (BCP) After culturing for 48 hours in a 30 ° C incubator, the yellow colonies were counted as total lactic acid bacteria. Yeast counts were plated on PDA (potato dextrose agar, Becton & Dicknson, USA) on a medium containing chloramphenicol (1.5 mg / ml) After culturing at 30 ° C for 48 hours, colonies formed were counted. Each experiment was repeated three times and expressed as a mean value. Colony forming units per ml of the sample (CFU / ml) were shown and the results are shown in Table 3.

Fermentation (Sun) Yeoju addition amount Number of bacteria (log CFU / mL) Lactic acid bacteria leaven 7 0% 3.35 x 10 ⁸ 2.2 x 10 ⁸ 0.5% 3.1 x 10 ⁸ 1.9 × 10 ⁸ One% 1.35 x 10 ⁸ 2.3 × 10 ⁸ 2% 1.15 x 10 ⁸ 1.5 × 10 ⁸

According to Table 3, according to the present invention, the number of lactic acid bacteria and the number of yeast cells in the makgeolli produced by the Yeoju yeast of the present invention are almost equal to those of the comparative example, It can be seen that the yeast can be prepared in the conventional manner without inhibiting growth of the fermenting microorganisms.

Experimental Example 2: Content of water-soluble phenolics in makgeolli

The total phenolics content was measured by the Folin-Ciocalteu method for four makgeolli prepared in Preparation Example 2 (manufactured by Yeonju Nuruk and Rice Nuruk (Comparative Example) containing 0.5, 1, and 2% Respectively.

Specifically, the content of water-soluble phenolics was diluted 20-fold in each test sample, 0.5 ml was added to a test tube, 0.5 ml of a 25% Na ₂ CO ₃ solution was added, and the mixture was allowed to stand for 3 minutes. Then, 0.25 ml of 2N-Folin-Ciocalteu phenol reagent was added to the mixture, and the mixture was allowed to stand at room temperature for 1 hour to develop color. Absorbance was measured at 750 nm using a spectrophotometer (Spectronic 2D). The content of total phenolics was determined from the standard curves prepared with gallic acid. The absorbance was measured at 750 nm in the same manner as above so that the final concentration of gallic acid was 0, 25, 50, and 100 mg / l. The results are shown in Fig.

As shown in FIG. 2, the content of the water-soluble phenolics was significantly higher in the makgeolli made with Yeoju-Nuruk according to the present invention than the comparative example makgeolli (0% of Yeoju made with rice koji) Which is dependent on the addition amount.

Experimental Example 3: Antioxidant activity of makgeolli

The antioxidative activity of DPPH (1,1-diphenyl-2-picrylhydrazyl (DPPH)) was investigated for four kinds of makgeol prepared in Preparation Example 2 (manufactured by Yeonju Nuruk and rice koji (Comparative Example) containing 0.5, 1 and 2% ) And radical scavenging activity (FRAP, Ferric Reducing Antioxidant Power).

&Lt; DPPH radical scavenging activity >

DPPH (1,1-diphenyl-2-picrylhydrazyl, sigma D9132, FW 393.4 C18H12N5O6) is a very stable radical and a violet compound exhibiting a specific absorbance at 525 nm. DPPH radical scavenging activity was measured to confirm antioxidant activity.

Specifically, each test sample was centrifuged and the supernatant was diluted four times in the third distilled water to prepare a sample. To 0.2 ml of the sample, 0.8 ml of a DPPH solution having a concentration of 1.5 × 10 ^-4 M as ethanol was uniformly mixed with a vortex, allowed to stand at room temperature for 30 minutes, and the absorbance (OD) was measured at 525 nm. Vitamin C was used in the positive control experiment. In the negative control experiment, 0.2 ml of distilled water was used instead of the sample. The DPPH radical scavenging activity was expressed as a percentage (%) calculated according to the following formula, and the results are shown in Figure 3a:

DPPH radical scavenging activity (%)

      = [1- (negative control absorbance / experiment absorbance)] × 100

As shown in Fig. 3A, the mugworts made with Yeoju-Nuruk according to the present invention showed an increase in DPPH radical scavenging activity and a greater amount of Yeoju as compared with the mangolli (0% yeast prepared with rice koji) The scavenging activity was further enhanced.

<Reducing power analysis>

The reducing power analysis was performed by using the method of Liu et al. Based on FRAP.

The reducing power FRAP analysis reaction solution is 300 mM acetate buffer (pH 3.6), 10 mM dissolved in 40 mM hydrochloric acid, 2,4,6-pyridyl -s- triazine _{(TPTZ, T1253, C 18 H} 12 N 6, (PH 7.0) and 20 mM FeCl ₃ (F7134, MW 162.20) were prepared, and the acetate buffer solution, the TPTZ solution and the FeCl ₃ solution were mixed at a ratio of 10: 1: 1 (v / v / v) The reaction was allowed to proceed.

Each test sample was centrifuged and the supernatant was diluted four times in the third distilled water to prepare a sample. 0.1 ml of the sample and 0.9 ml of the pre-reacted FRAP reagent were dispensed into a 96-well plate, reacted for 15 minutes, and absorbance was measured at 590 nm using a microplate reader (Biorad 3055, Sweden). The results are shown in FIG.

As shown in FIG. 3B, the rice wine made from Yeonju-Nuruk according to the present invention showed an increase in FRAP activity (reducing power), compared with the rice wine of comparative example (made of rice koji, 0% The more the more the reduction power was increased.

From the above results, it can be seen that the makgeolli prepared from Yeoju-Nuruk according to the present invention significantly enhances the antioxidant activity compared to the Makgeolli made with the common Nuruk.

Experimental Example 4: Evaluation of palatability of makgeolli

Palatability evaluation was carried out for each of the makgeolli prepared in Production Example. The palatability evaluation was conducted on 20 adult males and 20 females. The subjects were asked to drink each of the makkolli, and they were asked about the color, taste, Bad 1 point ', and the results are shown in Table 4.

Evaluation items Experimental Example (Yeoju addition amount) Comparative Example 0.5% 1.0% 2.0% color 3.2 3.0 3.0 3.3 flavor  bitter 3.6 3.5 3.4 3.6  Sour taste 3.4 3.3 3.3 3.4 incense 3.4 3.6 3.8 3.2 Overall likelihood 3.3 3.2 3.2 3.4 Note) The bitterness is weaker,

As can be seen from the above Table 4, it can be seen that the degree of bitter taste of Yeoju rice wine is almost the same level as that of the comparative example and almost no bitter taste can be felt.

As shown in Experimental Examples 1 to 3, the total phenolics and total flavonoid contents were increased and the antioxidative activity was correspondingly increased with increasing the amount of the yeast powder. However, as shown in the above experiment, When the amount is high, the bitter taste of Yeoju is strong and the price will be raised economically. Considering all of the palatability, antioxidant activity, and economical efficiency, the amount of yeast powder added to Yeoju yeast is preferably 0.5 to 2%, and most preferably 2% .

Claims (8)

delete delete delete delete delete The present invention relates to a Korean traditional liquor which is produced by using a yeast lean yeast prepared by a manufacturing method comprising the following steps, which is a traditional liquor having excellent palatability and enhanced water-soluble phenolic content and an enhanced antioxidative activity,
(I) mixing the grains with 0.5% to 2.0% (w / w) of powdery flour;
Ii) Inoculating the mixture of grain and fennel powder with a koji mold and molding in a koji mold;
Iii) fermenting at 20 to 25 ° C for 5 to 7 days; And
iv) Drying the fermented yeast to remove mycelium and pulverize it.
[7] The Korean traditional wine according to claim 6, wherein the traditional wine is one selected from the group consisting of rice wine, Dong-Dong wine, sake wine and distilled wine.
8. The method according to claim 7, wherein the traditional rice wine is rice wine.

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