KR101980477B1 - Method for producing Makgeolli using silver skin of coffee - Google Patents

Method for producing Makgeolli using silver skin of coffee Download PDF

Info

Publication number
KR101980477B1
KR101980477B1 KR1020180004271A KR20180004271A KR101980477B1 KR 101980477 B1 KR101980477 B1 KR 101980477B1 KR 1020180004271 A KR1020180004271 A KR 1020180004271A KR 20180004271 A KR20180004271 A KR 20180004271A KR 101980477 B1 KR101980477 B1 KR 101980477B1
Authority
KR
South Korea
Prior art keywords
silver skin
rice
makgeolli
coffee
water
Prior art date
Application number
KR1020180004271A
Other languages
Korean (ko)
Inventor
진형주
김정환
허성필
이대진
Original Assignee
강릉원주대학교산학협력단
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 강릉원주대학교산학협력단 filed Critical 강릉원주대학교산학협력단
Priority to KR1020180004271A priority Critical patent/KR101980477B1/en
Application granted granted Critical
Publication of KR101980477B1 publication Critical patent/KR101980477B1/en

Links

Images

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/22—Ageing or ripening by storing, e.g. lagering of beer

Landscapes

  • Organic Chemistry (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The present invention relates to a production method of raw rice wine using a silver skin of coffee. The raw rice wine comprising the silver skin of coffee has not only excellent anti-myostatin and anti-oxidant activities but also excellent palatability, thereby being useful as health functional raw rice wine.

Description

커피 실버스킨을 이용한 막걸리 및 이의 제조방법{Method for producing Makgeolli using silver skin of coffee}TECHNICAL FIELD [0001] The present invention relates to a makgeolli using coffee silver skin and a method for producing the same,

본 발명은 커피 실버스킨을 이용한 막걸리의 제조방법에 관한 것이다. The present invention relates to a process for producing makgeolli using a coffee silver skin.

막걸리는 한국의 전통주로, 탁주(濁酒)나 농주(農酒), 재주(滓酒), 회주(灰酒)라고도 한다. 보통 쌀이나 밀에 누룩을 첨가하여 발효시켜 만든다.Makgeolli is a Korean traditional liquor, which is also known as takju, agriculture, liquor, and 灰 酒. It is usually fermented by adding yeast to rice or wheat.

발효할 때에 알코올 발효와 함께 유산균 발효가 이루어진다. 막걸리의 알코올 도수는 6~8% 정도이다. 찹쌀·멥쌀·보리·밀가루 등을 쪄서 식힌 다음 누룩과 물을 섞고 일정한 온도에서 발효시켜 술 지게미를 걸러 만든다. 이때 술지게미를 거르지 않고 밥풀을 띄운 것을 동동주라고 한다.When fermenting, lactic acid bacteria fermentation is performed together with alcohol fermentation. The alcohol content of makgeolli is around 6 ~ 8%. Glutinous rice, rice, barley, wheat flour, etc. are steamed and cooled, then mixed with yeast and water, fermented at a constant temperature, and squeezed out. At this time, it is called Dongdongju, which does not squeeze the sake lees and lifts the sows.

막걸리는 다른 주류에 비해 함유하고 있는 영양성분이 상대적으로는 많은 편이다. 발효식품과 건강식품에 대한 대중의 관심이 증가함에 따라 막걸리와 동동주에 대한 새로운 소비가 창출되고 있다. 그 이유는 막걸리와 동동주가 순수한 미생물에 의해서 자연 발효방식으로 제조되기 때문에 알코올 도수가 낮고 사람에게 유용한 필수아미노산인 라이신·트립토판·페닐알라닌·메티오닌, 비타민 B군(비타민 B1·B2·B6·나이아신·엽산)과 비타민 C, 젖산·주석산·사과산·구연산·알코올·에스테르·산·알데히드 등이 함유되어 있어 피부미용과 피로물질 제거 등의 신진대사를 원활하게 만드는 효능이 있음이 알려졌기 때문이다.Makgeolli contains more nutrients than other alcoholic beverages. As consumers' interest in fermented foods and health foods has increased, new consumption of makgeolli and Dongdongju has been created. Because makgeolli and Dongdongju are produced by natural fermentation method by pure microorganism, lysine tryptophan, phenylalanine methionine, vitamin B group (vitamin B1, B2, B6, niacin, folate ), Vitamin C, lactic acid, tartaric acid, malic acid, citric acid, alcohol, ester, acid, aldehyde and so on, it is known that it has the effect to smooth the metabolism such as skin beauty and removal of fatigue material.

최근에는 막걸리가 한국뿐만 아니라 일본, 중국, 유럽 및 미국에서 선호도가 높아지고 있으며, 다양한 맛과 기능성 물질을 첨가한 새로운 형태의 막걸리들도 등장하고 있다. In recent years, makgeolli has become increasingly popular not only in Korea but also in Japan, China, Europe and the US, and new types of makgeolli with various flavors and functional ingredients are also emerging.

(0001) 대한민국 등록 특허 KR 10-1806812(0001) Korea Patent No. KR 10-1806812

이에 본 발명자들은 막걸리 제조 과정에서 커피 생두를 로스팅하는 과정에서 생성되는 실버스킨을 첨가하여 제조함으로써 막걸리 음용시 실버스킨의 유용성분을 함께 섭취할 수 있고, 기호성이 우수한 막걸리는 제조할 수 있음을 확인하여 본 발명을 완성하였다. Therefore, the inventors of the present invention have found that a makgeolli having good palatability can be prepared by ingesting useful ingredients of silver skin when drinking a makgeolli by preparing a silver skin produced by roasting the coffee bean during the makgeolli process Thereby completing the present invention.

따라서 본 발명의 목적은 항산화 활성 및 항마이오스타틴 활성을 가지는, 실버스킨 함유 막걸리 및 이의 제조방법을 제공하는 것이다. Accordingly, an object of the present invention is to provide a silver-containing rice wine having an antioxidative activity and an antioxidant activity and a process for producing the same.

상기 목적을 달성하기 위하여 본 발명은 항산화 활성 및 항마이오스타틴 활성을 가지는, 실버스킨 함유 막걸리를 제공한다. In order to achieve the above object, the present invention provides a rice wine containing silver skin having antioxidative activity and antioxidant activity.

본 발명의 일실시예에서, 상기 실버스킨은 커피 생두를 원두로 로스팅하는 과정에서 생성되는 껍질일 수 있다.In one embodiment of the present invention, the silver skin may be a shell produced in the process of roasting coffee beans to beans.

또한, 본 발명은 쌀을 쪄서 고두밥을 지은 다음 항아리에 누룩 및 효모를 넣고 물을 부어 상온에서 발효시켜 밑술을 제조하는 단계;In addition, the present invention provides a method for producing a rice wine, comprising the steps of: steaming rice to prepare a rice cake, adding yeast and yeast to the jar, pouring the water,

상기 밑술에 고두밥과 누룩 및 실버스킨을 넣고 물을 부어 상온에서 발효시킨 덧술을 첨가하는 단계; 및 Adding grape, leek, and silver skin to the above-mentioned incision, pouring water, and adding an extract which is fermented at room temperature; And

상기 밑술과 덧술을 혼합하여 숙성한 다음 걸러내는 단계를 포함하는 실버스킨을 함유하는 막걸리의 제조방법을 제공한다. And a step of mixing and aging the graft and the paste, followed by filtering. The present invention also provides a method for producing a makgeolli containing silver skin.

본 발명의 커피 실버스킨을 포함한 막걸리는 항마이오스타틴 및 항산화 활성이 뛰어날 뿐만 아니라 기호성도 우수함으로 건강 기능성 막걸리로 유용하게 이용할 수 있을 것이다. The makgeolli containing the coffee silver skin of the present invention is not only excellent in antimicrobial iostatin and antioxidant activity but also excellent in palatability, so that it can be usefully used as a health functional makgeolli.

도 1은 일반막걸리(비교예)와 커피 실버스킨을 포함한 막걸리(가배 탁배기)의 항마이오스타틴 활성을 나타낸 그래프이다.
도 2는 일반막걸리(비교예)와 커피 실버스킨을 포함한 막걸리의 상층액(가배주)의 항마이오스타틴 활성을 나타낸 그래프이다.
도 3은 일반막걸리(비교예)와 커피 실버스킨을 포함한 막걸리(가배 탁배기)의 항산화 활성을 나타낸 그래프이다.
도 4는 일반막걸리(비교예)와 커피 실버스킨을 포함한 막걸리의 상층액(가배주)의 항산화 활성을 나타낸 그래프이다.
도 5는 커피 실버스킨을 포함한 막걸리의 시판용 사진이다.Fig. 1 is a graph showing the activity of haploxystatin in rice wine (potato mash) containing general rice wine (comparative example) and coffee silver skin.
FIG. 2 is a graph showing the activity of the carnauba icastatin in the top layer of the makgeolli (common sweetpotato) containing ordinary rice wine (comparative example) and coffee silver skin.
Fig. 3 is a graph showing the antioxidative activity of rice wine (potato mash) containing general rice wine (comparative example) and coffee silver skin.
4 is a graph showing the antioxidative activity of the topical solution of makkolli (common wine) containing ordinary rice wine (comparative example) and coffee silver skin.
Fig. 5 is a commercial photograph of makgeolli containing coffee silver skin.

이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.

본 발명은 막걸리 제조 공정 중에 실버스킨을 첨가하여 제조한 항산화 활성 및 항마이오스타틴 활성을 가지는 막걸리에 관한 것이다. The present invention relates to a rice wine having an antioxidative activity and an antioxidant activity produced by adding a silver skin during a makgeolli production process.

상기 실버스킨(silver skin)은 은피라고도 하며, 커피 생두를 원두로 로스팅하는 과정에서 생성되는 껍질 또는 껍질의 일부인 것이다. The silver skin is also called a skin, and it is a part of a skin or a skin which is produced in roasting a coffee bean with a bean.

본 발명의 용어 "마이오스타틴 (Myostatin, MSTN)"은 근육성장을 조절하는 단백질로서 transforming growth factor-β TGF-β) 계열에 속하고 성장분화 인자 (growth and differentiation factor-8, GDF-8)이다.The term " myostatin (MSTN) " of the present invention belongs to the transforming growth factor-β TGF-β family, which is a protein that regulates muscle growth and contains growth and differentiation factor-8 (GDF- to be.

본 발명의 실버스킨 함유하는 막걸리의 제조 과정은The manufacturing process of the makgeolli containing the silver skin of the present invention

쌀을 쪄서 고두밥을 지은 다음 항아리에 누룩 및 효모를 넣고 물을 부어 상온에서 발효시켜 밑술을 제조하는 단계; 상기 밑술에 고두밥과 누룩 및 실버스킨을 넣고 물을 부어 상온에서 발효시킨 덧술을 첨가하는 단계; 및 상기 밑술과 덧술을 혼합하여 숙성한 다음 걸러내는 단계를 포함한다.Steamed rice to prepare a rice cake, adding yeast and yeast to the jar, pouring the water, fermenting the mixture at room temperature to produce a slurry; Adding grape, leek, and silver skin to the above-mentioned incision, pouring water, and adding an extract which is fermented at room temperature; And a step of mixing and aging the grapevine and the paste after mixing.

상기 실버스킨은 밑술 또는 덧술에 첨가할 수도 있으며, 본 발명에서는 덧술에 첨가하여 제조한 것이다.The silver skin may be added to the vaginal or epidermis, and the silver skin may be added to the epidermis in the present invention.

상기 실버스킨은 물 1L를 기준으로 10 내지 100g을 첨가할 수 있으며, 바람직하게는 40 내지 60g을 첨가할 수 있다.The silver skin may be added in an amount of 10 to 100 g, preferably 40 to 60 g, based on 1 L of water.

본 발명의 상기 막걸리를 제조하는 공정은 술 빚기를 두 번 하는 이양법으로 제조한 것이다. The process for producing the rice wine of the present invention is prepared by a two-pass transfer method.

본 발명에서는 전통적인 막걸리에 커피 실버스킨을 첨가하여 향과 맛이 가미될 수 있고, 항산화 활성 및 항마이오스타틴 활성이 증대되므로 본 발명의 막걸리를 적절하게 음용하는 경우 근력 증가 및 노화로 인한 근감소를 억제할 수 있으므로 소비자의 건강을 증진시킬 수 있게 된다. According to the present invention, coffee silver skin can be added to traditional rice wine to add flavor and taste, and antioxidative activity and antioxidant activity are increased. Therefore, when the makgeolli of the present invention is appropriately consumed, So that the health of the consumer can be improved.

이하, 본 발명의 내용을 실시예 및 시험예를 통하여 보다 구체적으로 설명한다. 이들 실시예는 본 발명의 내용을 이해하기 위해 제시되는 것일 뿐 본 발명의 권리범위가 이들 실시예로 한정되는 것은 아니고, 당업계에서 통상적으로 주지된 변형, 치환 및 삽입 등을 수행할 수 있으며, 이에 대한 것도 본 발명의 범위에 포함된다.Hereinafter, the present invention will be described more specifically with reference to examples and test examples. It is to be understood that the scope of the present invention is not limited to these embodiments, and variations, substitutions, and insertions conventionally known in the art may be carried out, And this is included in the scope of the present invention.

<< 실시예Example 1> 커피  1> Coffee 실버스킨을Silver skin 포함하는 막걸리의 제조방법 Manufacturing method of included makgeolli

① 밑술 만들기① making the roots

쌀 500g을 씻은 후 2~3시간 물에서 불리고, 1시간 정도 체에 밭쳐 물기를 뺀 다음 찜통에 증자포(천)을 깔고 물기가 빠진 쌀을 올려 증기로 찐다. 물기가 쌀에 닿지 않도록 주의한다. 40분 정도 쌀을 찌고, 20분 정도 뜸을 들인 다음 고두밥이 다 되면 상온에서 식힌다. 식히는 동안, 소독한 항아리(발효통)에 개량누룩 10g과 효모 10g를 넣고 물 1L를 부어 30분 정도 불린다. 식힌 고두밥을 항아리에 넣고 상온 (25~28℃)에서 2-3일 동안 발효시키고, 덧술을 추가하였다.After washing 500g of rice, it is called water for 2 ~ 3 hours. Remove the water from the sieve for about 1 hour, put a thick cloth on the steamer, raise the rice with water and steam it with steam. Be careful not to let the water come into contact with rice. Stir the rice for about 40 minutes, heat it for about 20 minutes, and then cool it at room temperature. While cooling, 10 g of modified yeast and 10 g of yeast are added to sterilized jar (fermenter), and 1 L of water is poured into it for about 30 minutes. The chilled rice was put into a jar, fermented at room temperature (25 ~ 28 ℃) for 2-3 days, and added to the paste.

② ② 덧술Eruption 더하기  Plus

밑술이 완성되는 날에 쌀 1kg으로 고두밥을 짓는다. 식힌 고두밥과 누룩 20g과 실버스킨 150g을 넣고 물 2L를 넣어 잘 저어준 다음 상온(25~28℃)에서 3일 동안 발효시킨다. On the day when the roots are completed, rice is cooked with 1 kg of rice. Add 20 g of chopped rice cakes and 150 g of silver skin, add 2 L of water, stir well, and ferment at room temperature (25 ~ 28 ℃) for 3 days.

③ 발효와 거르기③ Fermentation and filtration

저온(14-17℃)에서 3주 동안 숙성시킨다. 숙성 발효가 끝난 술을 잘 저은 후 거름주머니를 이용하여 걸러낸다. 걸러낸 막걸리에 물을 희석한 것은 가배탁배기 이고, 침전물을 갈아 앉히고 맑은 상등액만 취한 가배주로 나누었다.It is aged at low temperature (14-17 ° C) for 3 weeks. Aging After fermentation is finished, the wine is squeezed well using a pouch. The diluted water was diluted in the makgeolli which was filtered, and it was separated from the pottery, and the sediment was replaced and the clear supernatant was collected.

<< 비교예Comparative Example > 일반 막걸리의 제조> Manufacture of general rice wine

① 밑술 만들기① making the roots

쌀 500g을 씻은 후 2~3시간 물에서 불리고, 1시간 정도 체에 밭쳐 물기를 뺀 다음 찜통에 증자포(천)을 깔고 물기가 빠진 쌀을 올려 증기로 찐다. 물기가 쌀에 닿지 않도록 주의한다. 40분 정도 쌀을 찌고, 20분 정도 뜸을 들인 다음 고두밥이 다 되면 상온에서 식힌다. 식히는 동안, 소독한 항아리(발효통)에 개량누룩 10g과 효모 10g를 넣고 물 1L를 부어 30분 정도 불린다. 식힌 고두밥을 항아리에 넣고 상온 (25~28℃)에서 2-3일 동안 발효시키고, 덧술을 추가하였다.After washing 500g of rice, it is called water for 2 ~ 3 hours. Remove the water from the sieve for about 1 hour, put a thick cloth on the steamer, raise the rice with water and steam it with steam. Be careful not to let the water come into contact with rice. Stir the rice for about 40 minutes, heat it for about 20 minutes, and then cool it at room temperature. While cooling, 10 g of modified yeast and 10 g of yeast are added to sterilized jar (fermenter), and 1 L of water is poured into it for about 30 minutes. The chilled rice was put into a jar, fermented at room temperature (25 ~ 28 ℃) for 2-3 days, and added to the paste.

② ② 덧술Eruption 더하기  Plus

밑술이 완성되는 날에 쌀 1kg으로 고두밥을 짓는다. 식힌 고두밥과 누룩 20을 넣고 물 2L를 넣어 잘 저어준 다음 상온(25~28℃)에서 3일 동안 발효시킨다. On the day when the roots are completed, rice is cooked with 1 kg of rice. Add cooled chickpeas and yeast 20, add 2L of water, stir well and ferment at room temperature (25 ~ 28 ℃) for 3 days.

③ 발효와 거르기③ Fermentation and filtration

저온(14-17℃)에서 3주 동안 숙성시킨다. 숙성 발효가 끝난 술을 잘 저은 후 거름주머니를 이용하여 걸러내었다. 걸러낸 막걸리에 물을 희석하였고, 침전물을 갈아 앉히고 맑은 상등액만 취하였다.It is aged at low temperature (14-17 ° C) for 3 weeks. After the fermentation was finished, the wine was squeezed using a pouch. Water was diluted in the filtered makgeolli, the precipitate was settled and only clear supernatant was taken.

<< 실시예Example 2> 커피  2> Coffee 실버스킨을Silver skin 포함하는 막걸리의  Including the makgeolli 항마이오스타틴Carmaiostatin 활성 분석 Activity analysis

상기 실시예 1에서 제조한 일반 막걸리, 가배탁배기 및 가배주를 각각 원심회전 농축기를 이용하여 건조시킨 뒤 발광효소분석을 통해 항마이오스타틴의 활성을 분석하였다. The general makgeolli, mash potatoes, and ganoderma lucidum prepared in Example 1 were dried using a centrifugal rotary concentrator, and the activity of hanaxastatin was analyzed by luminescence enzyme analysis.

구체적으로, 세포수준에서 항마이오스타틴 활성은 발광효소분석(luciferase assay) 시스템을 통해 확인하였다. Hek293 세포는 DMEM 배지 (10% FBS, 1% penicillin/streptomycine, 1% geneticine)에서 96 well plate에 well 당 2.0×105 cell로 seeding 하여 5% CO2 배양기에서 배양하였다. 24시간 후, 배지는 FBS가 제거된 DMEM으로 교체하였고, 1 nM의 재조합 마이오스타틴 (R&D system, USA)과 실시예 1에서 제조한 일반 막걸리(비교예), 가배탁배기 및 가배주를 각각 100 ug/ml 처리하여 CO2 배양기에서 배양하였다. 24시간 뒤 배지를 제거하고 65 ul의 DMEM 배지와 65 ul의 reagent(Bright-Glo luciferase assay system, USA)를 처리하여 micro plate luminometer에서 발광을 측정하였다. 측정된 수치는 positive와 negative control의 수치를 이용하여 항마이오스타틴 활성을 %로 나타내었다.Specifically, the cellular antioxidant activity was confirmed by a luciferase assay system. Hek293 cells were seeded in DMEM medium (10% FBS, 1% penicillin / streptomycin, 1% geneticin) in a 96 well plate at 2.0 × 10 5 cells per well and cultured in a 5% CO 2 incubator. After 24 hours, the medium was replaced with DMEM in which FBS had been removed, 1 nM of recombinant myostatin (R & D system, USA), the generic rice wine (comparative example) prepared in Example 1, ug / ml and cultured in a CO 2 incubator. After 24 hours, the medium was removed and treated with 65 μl of DMEM medium and 65 μl of reagent (Bright-Glo luciferase assay system, USA) to measure luminescence on a microplate luminometer. The measured values were expressed as the percentage of horseradish statin activity using positive and negative control values.

그 결과, 커피실버스킨이 포함되지 않은 일반막걸리(비교예)는 항마이오스타틴 활성이 매우 미비한 것으로 나타났다. 반면, 일반막걸리(비교예)에 비해 가배탁배기의 항마이오스타틴 활성은 585% 유의적으로 증가 (p<0.05)하였고, 가배주의 항마이오스타틴 활성은 808% 유의적으로 증가(p<0.01)하는 것을 확인하였다.(도 1 및 도 2). As a result, general rice wine without a coffee silver skin (comparative example) showed very low activity of haploidostatin. On the other hand, the hippocampus ipratin activity was significantly (p <0.05) increased by 585% and the hippocampal hippocampalostatin activity was significantly increased by 808% (p <0.01) (Figs. 1 and 2).

<< 실시예Example 3> 커피  3> Coffee 실버스킨을Silver skin 포함하는 막걸리의 항산화 활성 분석 Analysis of Antioxidative Activity of Including Makgeolli

상기 실시예 1에서 제조한 일반 막걸리, 가배탁배기 및 가배주를 각각 원심회전 농축기를 이용하여 건조시킨 뒤 발광효소분석을 통해 항산화의 활성을 분석하였다. The general makgeolli, mash potatoes, and ganoderma lucidum prepared in Example 1 were dried using a centrifugal rotary concentrator, and the activity of antioxidation was analyzed by luminescence enzyme analysis.

구체적으로, DPPH reagent 100 ul와 일반 막걸리(비교예), 가배탁배기 및 가배주를 각각 1000 ug/ml 처리하여 상온, 암실에서 30분간 반응시킨 다음 562 nm에서 흡광도를 측정하였다.Specifically, 100 .mu.l of DPPH reagent and common rice wine (comparative example) were treated with 1000 .mu.g / ml of each of the potato starch and clover, and the reaction was carried out at room temperature for 30 minutes in a dark room and the absorbance was measured at 562 nm.

그 결과, 일반막걸리(비교예)에 비해 가배탁배기의 항산화 활성은 63.3% 유의적으로 증가 (p<0.05)하였고, 가배주의 항산화 활성 또한 일반막걸리의 상등액에 비해 66.0% 유의적으로 증가하였다(p<0.05)(도 3 및 도 4).As a result, the antioxidative activity of potato starch was significantly increased (63.3%) (p <0.05) and the antioxidant activity of potato was significantly increased by 66.0% compared to that of general rice wine (Comparative example) &Lt; 0.05) (Figs. 3 and 4).

Claims (4)

항마이오스타틴 활성 및 항산화 활성을 가지는, 실버스킨(silver skin) 함유 막걸리로서,
상기 실버스킨은 커피 생두를 원두로 로스팅하는 과정에서 생성되는 껍질인 것인 막걸리.A silver-containing rice wine having antioxidant activity and antioxidant activity,
The silver skin is a shell formed by roasting coffee beans with a bean curd. 삭제delete 쌀을 쪄서 고두밥을 지은 다음 항아리에 누룩 및 효모를 넣고 물을 부어 상온에서 발효시켜 밑술을 제조하는 단계;
상기 밑술에 고두밥과 누룩 및 커피 생두를 원두로 로스팅하는 과정에서 생성되는 껍질인 실버스킨을 넣고 물을 부어 상온에서 발효시킨 덧술을 첨가하는 단계; 및
상기 밑술과 덧술을 혼합하여 숙성한 다음 걸러내는 단계를 포함하는 실버스킨을 함유하는 막걸리의 제조방법.
Steamed rice to prepare a rice cake, adding yeast and yeast to the jar, pouring the water, fermenting the mixture at room temperature to produce a slurry;
Adding a silver skin, which is a shell formed in the process of roasting high-brow, nougat and coffee bean to a bean curd, adding water, pouring the paste by fermentation at room temperature; And
And a step of mixing and aging the mullite and the paste followed by filtering the silver skin.
삭제delete
KR1020180004271A 2018-01-12 2018-01-12 Method for producing Makgeolli using silver skin of coffee KR101980477B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020180004271A KR101980477B1 (en) 2018-01-12 2018-01-12 Method for producing Makgeolli using silver skin of coffee

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020180004271A KR101980477B1 (en) 2018-01-12 2018-01-12 Method for producing Makgeolli using silver skin of coffee

Publications (1)

Publication Number Publication Date
KR101980477B1 true KR101980477B1 (en) 2019-05-20

Family

ID=66678549

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020180004271A KR101980477B1 (en) 2018-01-12 2018-01-12 Method for producing Makgeolli using silver skin of coffee

Country Status (1)

Country Link
KR (1) KR101980477B1 (en)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20190088424A (en) * 2018-01-18 2019-07-26 강릉원주대학교산학협력단 Composition for strengthening of muscle, preventing and treating Sarcopenia comprising silver skin of coffee
KR20210030677A (en) * 2019-09-10 2021-03-18 최문석 Raw Rice Wine Containing Coffee, and Method for Manufacturing the Same
KR20210085311A (en) 2019-12-30 2021-07-08 원태연 Novel Health Functional Dropwort Makgeolli and Process for Preparation thereof
WO2021141439A1 (en) * 2020-01-10 2021-07-15 강릉원주대학교산학협력단 Composition for preventing or treating muscular disease containing coffee silver skin extract, fraction thereof, or compound isolated therefrom
KR20210090543A (en) * 2020-01-10 2021-07-20 강릉원주대학교산학협력단 Composition for muscle diseases, preventing or treating Sarcopenia comprising silver skin of coffee extract or fractions thereof or compounds isolated from therefrom
KR20220008006A (en) * 2020-07-13 2022-01-20 최문석 Method of manufacturing liquor containing coffee
WO2023277654A1 (en) * 2021-07-02 2023-01-05 이현구 Method for preparing coffee wine by means of coffee cherries
KR20230037802A (en) 2021-09-10 2023-03-17 광주여자대학교 산학협력단 A food composition containing a coffee silver skin extract having antioxidant and antibacterial effects as an active ingredient, and wine including the same
KR102694591B1 (en) 2022-03-21 2024-08-12 주식회사 알시넷 Meat processing method using silver skin

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100332376B1 (en) * 1999-10-22 2002-04-12 송호섭 The processing method of fermented liquor containing coffee
KR20150120466A (en) * 2013-03-14 2015-10-27 엠파이어 테크놀로지 디벨롭먼트 엘엘씨 Food products and chocolate compositions containing coffee cherry byproducts and methods of forming the same
KR101761127B1 (en) * 2015-02-16 2017-07-25 김지훈 Method for producing using coffe husk
KR101770891B1 (en) * 2015-10-21 2017-08-24 김병국 Makgeolli manufacturing method of using roasted coffee ground residue extracts
KR101806812B1 (en) 2016-12-29 2017-12-08 재단법인 장흥군버섯산업연구원 Method for producing water-clear Makgeolli using shiitake, cinnamon, plum and ginger

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100332376B1 (en) * 1999-10-22 2002-04-12 송호섭 The processing method of fermented liquor containing coffee
KR20150120466A (en) * 2013-03-14 2015-10-27 엠파이어 테크놀로지 디벨롭먼트 엘엘씨 Food products and chocolate compositions containing coffee cherry byproducts and methods of forming the same
KR101761127B1 (en) * 2015-02-16 2017-07-25 김지훈 Method for producing using coffe husk
KR101770891B1 (en) * 2015-10-21 2017-08-24 김병국 Makgeolli manufacturing method of using roasted coffee ground residue extracts
KR101806812B1 (en) 2016-12-29 2017-12-08 재단법인 장흥군버섯산업연구원 Method for producing water-clear Makgeolli using shiitake, cinnamon, plum and ginger

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20190088424A (en) * 2018-01-18 2019-07-26 강릉원주대학교산학협력단 Composition for strengthening of muscle, preventing and treating Sarcopenia comprising silver skin of coffee
KR20190088393A (en) * 2018-01-18 2019-07-26 강릉원주대학교산학협력단 Composition for strengthening of muscle, preventing and treating Sarcopenia comprising silver skin of coffee
KR102176272B1 (en) 2018-01-18 2020-11-09 강릉원주대학교산학협력단 Composition for strengthening of muscle, preventing and treating Sarcopenia comprising silver skin of coffee
KR102182327B1 (en) 2018-01-18 2020-11-25 강릉원주대학교산학협력단 Alcoholic beverages for strengthening of muscle comprising coffee silver skin extracts
KR20210030677A (en) * 2019-09-10 2021-03-18 최문석 Raw Rice Wine Containing Coffee, and Method for Manufacturing the Same
KR102230842B1 (en) * 2019-09-10 2021-03-23 최문석 Method for Manufacturing Raw Rice Wine Containing Coffee
KR20210085311A (en) 2019-12-30 2021-07-08 원태연 Novel Health Functional Dropwort Makgeolli and Process for Preparation thereof
WO2021141439A1 (en) * 2020-01-10 2021-07-15 강릉원주대학교산학협력단 Composition for preventing or treating muscular disease containing coffee silver skin extract, fraction thereof, or compound isolated therefrom
KR20210090543A (en) * 2020-01-10 2021-07-20 강릉원주대학교산학협력단 Composition for muscle diseases, preventing or treating Sarcopenia comprising silver skin of coffee extract or fractions thereof or compounds isolated from therefrom
KR102566433B1 (en) 2020-01-10 2023-08-17 강릉원주대학교산학협력단 Composition for muscle diseases, preventing or treating Sarcopenia comprising silver skin of coffee extract or fractions thereof or compounds isolated from therefrom
KR20220008006A (en) * 2020-07-13 2022-01-20 최문석 Method of manufacturing liquor containing coffee
KR102440399B1 (en) * 2020-07-13 2022-09-07 최문석 Method of manufacturing liquor containing coffee
WO2023277654A1 (en) * 2021-07-02 2023-01-05 이현구 Method for preparing coffee wine by means of coffee cherries
KR20230037802A (en) 2021-09-10 2023-03-17 광주여자대학교 산학협력단 A food composition containing a coffee silver skin extract having antioxidant and antibacterial effects as an active ingredient, and wine including the same
KR102694591B1 (en) 2022-03-21 2024-08-12 주식회사 알시넷 Meat processing method using silver skin

Similar Documents

Publication Publication Date Title
KR101980477B1 (en) Method for producing Makgeolli using silver skin of coffee
CN104513748A (en) Method for making kvass beverage from germinated brown rice
CN104232422A (en) Brewing method of blueberry fruit wine
CN102816670B (en) Method for preparing Rui chang yam white wine
CN103583729B (en) Processing method of fruity black tea condensed juice
KR100797184B1 (en) Method for preparing fruit beer using natural fruit and malt
CN107475015B (en) Red-heart pitaya and white-heart pitaya composite fruit wine and preparation method thereof
KR100478125B1 (en) Process for Preparing Jujube Wine
CN106754172A (en) A kind of production technology of fruit flavoured type spirit
CN102965239A (en) Method for preparing white sprite by fresh red jujube
CN104543940A (en) Brewing method of light soy sauce
CN109593630B (en) Fermented seedless wampee vinegar and preparation method and application thereof
CN104694367A (en) Potato spirit and manufacturing technology thereof
CN101250470B (en) Method for preparing strawberry brandy
CN104804935A (en) Blueberry flavored rice wine and preparation method thereof
KR20120133020A (en) A novel mulberry extract added rice wine and method for preparation of the same
KR20120102478A (en) Functional wine vinegar by using sanmeoruh wine and method for preparing the same and beverage composition comprising sanmeoruh wine vinegar
CN102676340B (en) Enzyme and leaven joint brewing method for papermulberry fruit red wine
CN110004011B (en) Solid-liquid fermentation combined mulberry wine formula and preparation method
CN111743023A (en) Dendrobium flower tea drink and preparation method thereof
KR20200078842A (en) Method for producing Makgeolli using Cirsium japonicum
KR101042276B1 (en) Method for manufacturing black garlic makgeoli
KR102621242B1 (en) Kombucha vinegar containing Rubus coreanus and manufacturing method thereof
CN105907527B (en) Dry grape monascus yellow wine and brewing method thereof
CN101633874A (en) Method for preparing grape wine rich in gamma-aminobutyric acid

Legal Events

Date Code Title Description
E701 Decision to grant or registration of patent right
GRNT Written decision to grant