KR102101087B1 - A grain wine with roasted licorice and manufacturing method thereof - Google Patents

Abstract

The present specification relates to roast licorice grain wine and a method for manufacturing the same. Roasting licorice grain production method according to the contents disclosed by the present specification includes roasting licorice production; Roasting licorice extract prepared from the roasted licorice; And fermenting any one or more of the roasted licorice extract, liquor, liquor, rice, puffed rice, wheat bran, yeast, lactic acid, purified enzyme, and water; It is a roasting licorice grain production method comprising a process. Roasting licorice according to the content disclosed by the present specification, roasting licorice; leaven; Antioxidants; And alcohol; It is a roasting licorice grain containing.

Description

Roasted licorice grain and its manufacturing method {A GRAIN WINE WITH ROASTED LICORICE AND MANUFACTURING METHOD THEREOF}

The present specification relates to a roasted licorice grain and a method for manufacturing the same, and more particularly, to a grain grain with improved functionality, including a roasted licorice with improved sugar content and antioxidant content through a roasting process and a method for manufacturing the same.

Licorice is called Ural Licorice and Bent Licorice. It is grown in Russia (Siberia), Iran, Afghanistan, Pakistan, China (Gansu Province, Xinjiang Province), and Mongolia. Licorice has a peculiar smell, sweet taste and no poison. It also releases all kinds of poison. Licorice harmonizes the toxicity of all medicines to make the drug appear well, to control the heat and morale of the ledger, to communicate well with all blood vessels, and to strengthen muscles and bones. The pharmacological action of licorice is effective for detoxification, hepatitis, urticaria, dermatitis, eczema, etc., Jinhae · Gamdam, muscle relaxation, diuretic action, anti-inflammatory action, and suppresses peptic ulcer.

Although licorice has such excellent medicinal properties and unique flavor, it has not been made into Jeju. This was because when alcohol was added to licorice, it did not have the unique flavor and taste of licorice, and even when licorice was produced, the alcohol concentration rapidly decreased or the product decayed due to lactic acid bacteria or bacteria.

This application provides a method of manufacturing roasted licorice grain.

This application provides roasted licorice grain.

This application provides a method for producing roasted licorice vinegar.

This application provides roasted licorice vinegar.

According to an aspect of the technology disclosed by the present application, a method of manufacturing a roasted licorice grain, for example, roasting licorice, preparing a roasted licorice extract from the roasted licorice, and the roasting licorice extract; And a step of fermenting the liquor or liquor, the liquor is a mixture of grain, yeast and water, and the liquor is fermented with a mixture of grain, yeast and water one or more times to provide a roasting licorice grain manufacturing method. do.

According to another aspect of the technology disclosed by the present application, roasting licorice grains, for example, roasting licorice extract; leaven; Antioxidants; And alcohol; Including, the antioxidant material is a flavonoid, the alcohol is not limited to fermentation by the licorice, roasted licorice grain is provided.

According to another aspect of the technology disclosed by the present application, a method of manufacturing roasted licorice vinegar, eg, roasting licorice grain wine; Inoculating the roasted licorice grains with acetic acid bacteria; And fermenting the acetic acid inoculated roast licorice grain wine; A method of manufacturing roasted licorice vinegar is provided. In the roasting licorice vinegar production method, the acetic acid bacteria inoculated into the roasted licorice grain can be any one or more of A. aceti , A. liquefaciens, A. pasteurianus and A. hansenii . In the roasting licorice vinegar production method, the fermentation may be fermentation for 3 to 30 years at a temperature of 20 ° C to 35 ° C.

According to another aspect of the technology disclosed by the present application, roasting licorice vinegar, for example, roasting licorice extract; leaven; Antioxidants; Alcohol; Acetic acid bacteria; And acetic acid; Roasted licorice vinegar is provided comprising any one or more of the. The acetic acid contained in the roasted licorice vinegar may be added to 2% to 8%.

According to the technology disclosed by the present specification, the following effects occur.

It is possible to provide a method for producing roasted licorice grain. Furthermore, it is possible to provide a method for producing a roasted licorice grain with enhanced antioxidant and alcohol content and enhanced functionality.

Roasted licorice grain can be provided. Furthermore, it is possible to provide a roasted licorice grain with improved antioxidant and alcohol content and enhanced functionality.

It is possible to provide a method for producing roasted licorice vinegar. Furthermore, it is possible to provide a method for producing roasted licorice vinegar with enhanced antioxidant properties and enhanced functionality.

You can provide roasted licorice vinegar. Furthermore, it is possible to provide roasted licorice vinegar with enhanced antioxidant properties and enhanced functionality.

1 is a response surface plot according to an embodiment, showing browning degree according to roasting licorice conditions.
Figure 2 is a response surface plot according to an embodiment, showing the total flavonoid content according to roasting licorice conditions.
Figure 3 is a response surface plot according to an embodiment, showing the DPPH radical scavenging ability according to roast licorice conditions.
4 is a response surface plot according to an embodiment, and shows the trolox equivalent antioxidant capacity according to roast licorice conditions.
5 is a browning plot of roasting licorice according to an embodiment.
6 shows a plot of total flavonoid content of roasted licorice according to one embodiment.
7 shows a plot of DPPH radical scavenging ability of roasted licorice according to one embodiment.
FIG. 8 shows a plot of trolox equivalent antioxidant capacity of roasted licorice according to one embodiment.
9 shows a superimposed plot of four variables of roasted licorice according to one embodiment.
10 is a flowchart of a method of manufacturing roasted licorice rice wine according to an embodiment.

Definitions of representative terms used in the present specification are as follows.

The term “roasting” refers to either roasting or roasting, for example, cooking with heat at a specific temperature for a certain period of time.

The term "antioxidant" is a substance that inhibits oxidation. The oxidation can be, for example, with free radicals. The free radical is a metabolite produced by oxygen in the body. The free radicals may be involved in cellular aging or cellular stress. The antioxidant substance is a substance that suppresses the production of the free radicals, removes the free radicals, or inhibits body damage and stress caused by the free radicals. For example, the antioxidant may be a flavonoid, but is not limited thereto.

The term "sensory" is a property felt by the organs of the senses. Functionality of food can be influenced by pigment, taste, flavor components, and the like. The sensory properties can be expressed as scores through sensory evaluation. The functionality can be determined by acidity. The functionality may be determined by reducing sugars contained in food. The reducing sugar may be quantified by a method using a copper reagent such as the Somogyi method, a method using an iron reagent such as the Park-Johnson method, a method using a nitro reagent, or a method using an iodine reagent, but is not limited thereto. For example, the reducing sugar can be quantified by measuring the FRAP value. For example, the reducing sugar can be quantified by measuring DNS (Dinitrosalicylic acid).

The term “about” means 30, 25, 20, 25, 10, 9, 8, 7, 6, 5, for reference amount, level, value, number, frequency, percent, dimension, size, amount, weight or length It means a quantity, level, value, number, frequency, percentage, dimension, size, quantity, weight or length that varies by 4, 3, 2 or 1%.

In addition to these terms, other terms are defined elsewhere in the specification, if necessary. Unless explicitly defined otherwise herein, industry terms used herein will have industry recognized meanings.

Hereinafter, the contents disclosed by the present specification will be described in detail.

According to one aspect disclosed by the present specification, a method of manufacturing a roasted licorice grain with improved sugar content and antioxidant content may be provided.

One method of manufacturing the roasted licorice grain wine is a method of manufacturing grain wine by fermenting the roasted licorice, cereals, yeast, and water.

Another method of manufacturing the roasted licorice grain wine is a method of manufacturing the grain wine by fermenting the roasted licorice extract, grains, yeast, and water.

According to one embodiment disclosed by the present application, a method of manufacturing roasted licorice is provided.

The "roasted licorice" is made by boiling licorice with heat.

Specifically, the roasted licorice may be prepared by roasting licorice at a temperature of 100 ° C to 300 ° C for 5 minutes to 60 minutes, but is not limited thereto.

For example, the roasted licorice may be prepared by roasting licorice at a temperature of 150 ° C to 210 ° C for 10 minutes to 30 minutes.

Preferably, the roasted licorice may be prepared by roasting licorice at a temperature of 170 ° C to 190 ° C for 20 minutes to 30 minutes.

More preferably, the roasted licorice may be prepared by roasting licorice at a temperature of 175 ° C to 180 ° C for 20 to 25 minutes.

Due to the roasting of the licorice, the medicinal flavor and the medicinal taste are reduced compared to the licorice that has not been pre-processed, so that the functionality can be improved.

The roasting condition of the licorice may be a condition that more optimally includes the antioxidant material of the roasting licorice. For example, the roasting condition of the licorice may be a condition that more optimally includes total flavonoids.

The roasting condition of the licorice may be a condition that more optimally includes the antioxidant activity of the roasting licorice. For example, the roasting condition of the licorice may be a condition that optimally includes radical scavenging ability. The radical scavenging ability may be any one or more of DPPH radical scavenging ability and ABTS radical scavenging ability.

The roasting condition of the licorice may be a condition that optimizes the functionality of the roasted licorice. For example, the roasting condition of the licorice may be a condition that optimizes flavor, taste, and color. The chromaticity may be browning.

According to another embodiment disclosed by the present application, a method of preparing a roasted licorice extract from the roasted licorice is provided.

The “roasting licorice” has been described above.

The roasting licorice may be extracted from the licorice as much as possible.

The roasted licorice extract may be extracted from roasted licorice slices.

The roasting licorice extract may be extracted from roasting licorice powder.

The roasted licorice powder may have a particle size of less than 100 mm, less than 50 mm, less than 10 mm, less than 5 mm, less than 1 mm, less than 0.500 mm, or less than 0.300 mm, but is not limited thereto. Preferably, the roasted licorice powder may have a particle size of less than 0.500 mm.

Particles of the roasted licorice powder may be crushed by a grinder and passed through a sieve. For example, the particles of the roasted licorice powder may be pulverized with a grinder and passed through a 100 mesh standard sieve.

The roasted licorice extract may be distilled water as an extraction solvent.

The roasted licorice extract may use ethanol as an extraction solvent.

The roasted licorice extract may be a distilled water and ethanol mixed solvent (aqueous EtOH) as an extraction solvent. The distilled water and ethanol mixed solvent is 5% aq. EtOH to 95% aq. EtOH, but is not limited thereto.

The roasted licorice extract may be a low temperature extract of 15 ° C or less.

The roasted licorice extract may be a room temperature extract.

The extract may be a high temperature extract of 35 ℃ or more. For example, the roasting licorice extract may be an extract extracted at a high temperature of 50 ℃ to 95 ℃. Preferably, the roasting licorice extract may be an extract extracted at a high temperature of 75 ℃ to 85 ℃.

The roasted licorice extract may be extracted by mixing the roasted licorice: solvent at a ratio of 1 g: 10 ml to 1 g: 1000 ml. For example, the roasted licorice extract may be extracted by mixing the roasted licorice: solvent at a ratio of 1 g: 10 ml to 1 g: 500 ml. For example, the roasted licorice extract may be extracted by mixing the roasted licorice: solvent at a ratio of 1 g: 10 ml to 1 g: 50 ml. Preferably, the roasted licorice extract may be extracted by mixing the roasted licorice: solvent at a ratio of 1 g: 10 ml to 1 g: 30 ml. More preferably, the roasted licorice extract may be extracted by mixing the roasted licorice: solvent at a ratio of 1 g: 15 ml to 1 g: 25 ml.

The roasted licorice extract may be extracted by shaking with an extraction solvent for 1 hour to 10 hours. For example, the roasted licorice extract may be extracted by shaking with an extraction solvent for 1 hour to 3 hours, 2 hours to 4 hours, 4 hours to 6 hours, 6 hours to 8 hours, or 8 hours to 10 hours. Preferably, the roasted licorice extract may be extracted by shaking with an extraction solvent for 2 to 4 hours.

Roasting conditions of the roasted licorice extract may be conditions that more optimally contain antioxidants of the roasted licorice. For example, roasting conditions of the roasting licorice extract may be conditions that more optimally include total flavonoids.

For example, the roasting licorice extract roasting conditions were added to 75 μL of 5% NaNO ₂ in 500 μL of the sample for the measurement of the total flavonoid content of the roasted licorice extract, reacted for 5 minutes at room temperature, and then mixed with 150 μL of 10% AlCl ₃ After reacting for 5 minutes at room temperature, 1 N NaOH was mixed with 500 μL, and then absorbance was measured at 510 nm using a spectrophotometer (Biomate 3S, Thermo scientific, Rockford, IL, USA), and (+)-Catechin ( When calculating the total flavonoid content from a standard curve prepared by quantifying Sigma Co.), it may be a manufacturing condition including 4.50 to 7.50 (mgCE / 100g) of the total flavonoid.

The roasting licorice extract may have a roasting condition that optimally includes antioxidant activity of the roasting licorice extract. For example, the extraction condition of roasted licorice may be a condition that more optimally includes radical scavenging ability. The radical scavenging ability may be any one or more of DPPH radical scavenging ability and ABTS radical scavenging ability.

For example, roasting licorice extract roasting conditions are 0.2 nM DPPH (1,1-diphenyl-2-picryl-hydrazyl, Sigma-Aldrich Co) solution in 50 μL of the sample to measure the total DPPH radical scavenging capacity of the roasted licorice 150 After mixing μL and shielding, standing at room temperature for 45 minutes, absorbance was measured at 517 nm using a spectrophotometer (BioTek Instruments, Winooski, VT, USA), and DPPH radical scavenging ability was the percentage difference between absorbance between the sample addition and non-addition. When calculated as, DPPH radical scavenging activity may be a manufacturing condition comprising 150.00 to 370.00 (μg / mL) of DPPH · IC ₅₀ phase.

For example, the roasting licorice extract roasting conditions were mixed with 1: 1 mM 7TS ABTS (Sigma Co.) and 4.9 mM potassium persulfate in order to measure the total ABTS radical scavenging capacity of the roasted licorice and left in a cow at room temperature for one day. After forming ABTs +, dilute with 80% ethanol so that the absorbance value at 734 nm is 0.70 ± 0.02, add 190 μL of the diluted solution in 10 μL of the sample, react for 15 minutes, and then use a spectrophotometer (BioTek Instruments, Winooski, VT). , USA), and measure the absorbance at 734 nm using Trolox (6-hydroxy-2,5,7,8-tetramethyl chromane-2-carboxylic acid, Sigma-Aldrich Co.). , After preparing a standard calibration curve with 500 and 1000 μM, when converted to μM Trolox equivalent (μM TE / 100g of sample), the total ABTS radical scavenging activity may be 150.00 to 450.00 (μgTE / 100g) manufacturing conditions.

Roasting conditions of the roasted licorice extract may be conditions that optimize the functionality of the roasted licorice. For example, roasting conditions of the roasting licorice extract may be conditions that optimize flavor, taste, and color. The chromaticity may be browning.

For example, roasting conditions of the roasted licorice extract are absorbed at 420 nm using a spectrophotometer (Biomate 3S, Thermo scientific, Rockford, IL, USA) after diluting the sample twice to measure the browning degree of the roasted licorice. When measuring, it may be a manufacturing condition including 0.400 to 2.200.

According to another embodiment disclosed by the present application,

Roasting licorice production, and

The roasted licorice; And fermentation under or under alcohol

Which includes the process

A method of manufacturing roasted licorice grain is provided.

Or, according to another embodiment disclosed by the present application,

Roasting licorice production,

Preparation of roasting licorice extract from the roasted licorice, and

The roasted licorice extract; And fermentation under or under alcohol

Which includes the process

A method of manufacturing roasted licorice grain is provided.

In this specification, the "roasted licorice" and "roasted licorice extract" has been described above.

The roasted licorice may be provided in the form of an extract to prepare the roasted licorice grain.

The roasted licorice may be provided in the form of slices to produce the roasted licorice grain.

The roasted licorice may be provided in the form of a powder to prepare the roasted licorice grain.

The roasted licorice extract is under the liquor; Drunk; And fermented grain wine; It can be provided in any one or more of the roasted licorice grain.

The liquor may be a mixture of grain, yeast and water. The liquor may be a material of the liquor immersion process.

The sake may be fermented a mixture of grain, yeast and water one or more times. The tuft may be produced as a result of a submerged immersion process, a one-stage immersion process, or a two-stage immersion process, but is not limited to the number of stages of the immersion process.

The sake may be manufactured as a grain wine through a process of forming.

The forming process may include filtration of the tuft.

The forming process may include a process of diluting the sake with water.

The grain may be any one or more of rice, glutinous rice, puffed rice, wheat, wheat entrants, barley, corn, oats, rye, crude, millet, blood, buckwheat and yulmu, but is not limited thereto.

The roasted licorice extract may be provided by being included in water provided to prepare the roasted licorice grain, but is not limited thereto.

The water may be submerged immersion water, first-stage immersion water, second-stage immersion water or filtration and dewatering process water.

The roasted licorice extract may be provided in the water in an amount of 0.01% to 30%, but is not limited thereto.

For example, the roasted licorice hot water extract may be provided in the water in a content of 3% to 9%, 9% to 15%, or 15% to 21%, but is not limited thereto.

Preferably, the roasted licorice hot water extract may be provided in a content of 9% to 15% in the water.

The roasted licorice extract may be prepared to be contained in the roasted licorice grain in an amount of 0.01% to 30%, but is not limited thereto.

For example, the roasted licorice hot water extract is 0.01% to 0.02%, 0.02% to 0.03%, 0.03% to 0.04%, 0.04% to 0.05%, 0.05% to 0.10%, 0.10% to 0.50% in the roasted licorice grain , 0.50% to 1%, 1% to 5%, 5% to 10%, 10% to 20% or 20% to 30% may be prepared to be included, but is not limited thereto.

Preferably, the roasted licorice hot water extract may be prepared to be included in the roasted licorice grain in an amount of 0.01% to 0.02%, 0.02% to 0.03%, or 0.03% to 0.04%, but is not limited thereto.

More preferably, the roasted licorice hot water extract may be prepared to be included in the roasted licorice grain in an amount of 0.02% to 0.03%.

In this specification,

The fermentation may be a process of aging further including any one or more of purified enzyme and lactic acid.

The fermentation process is an immersion process; One-stage immersion process; And a two-stage immersion process; It may include any one or more processes.

The “fermentation” may be aging at a temperature of 20 ° C. to 30 ° C. for 30 hours to 135 hours.

Specifically, the fermentation

36 hours to 60 hours at a temperature of 20 ° C to 23 ° C;

60 hours to 84 hours at a temperature of 20 ℃ to 23 ℃;

84 hours to 108 hours at a temperature of 20 ℃ to 23 ℃;

108 hours to 132 hours at a temperature of 20 ℃ to 23 ℃;

36 hours to 60 hours at a temperature of 22 ° C to 25 ° C;

60 hours to 84 hours at a temperature of 22 ° C to 25 ° C;

84 hours to 108 hours at a temperature of 22 ° C to 25 ° C;

108 hours to 132 hours at a temperature of 22 ℃ to 25 ℃;

36 hours to 60 hours at a temperature of 24 ℃ to 27 ℃;

60 hours to 84 hours at a temperature of 24 ℃ to 27 ℃;

84 hours to 108 hours at a temperature of 24 ℃ to 27 ℃;

108 hours to 132 hours at a temperature of 24 ℃ to 27 ℃;

36 hours to 60 hours at a temperature of 25 ℃ to 28 ℃;

60 hours to 84 hours at a temperature of 25 ° C to 28 ° C;

84 hours to 108 hours at a temperature of 25 ° C to 28 ° C; And

108 hours to 132 hours at a temperature of 25 ℃ to 28 ℃; It may be aged under any one or more conditions.

For example, the sub-immersion process may be one step of the fermentation at a temperature of 22 ° C. to 25 ° C. under conditions of 60 to 84 hours. For example, the one-step immersion process may be to ferment at a temperature of 22 ° C to 25 ° C under conditions of 36 to 60 hours. For example, the two-step immersion process may be to ferment at a temperature of 22 ° C to 25 ° C under conditions of 84 hours to 108 hours.

In the present specification, the “Gokju manufacturing method” may be any one or more manufacturing methods of Makgeolli, Dongdongju, Samju, Seoul Songjeolju, Sogokju, Cheongju and Beopju, but is not limited thereto.

The method of manufacturing the grain wine may be to filter the above-mentioned sake, and to provide water to produce an alcohol content of 3% to 20%, but is not limited thereto.

For example, the method for producing grain wine has an alcohol content of 3% to 6%, 6% to 8%, 8% to 10%, 10% to 12%, 12% to 15%, 15% to 18%, or 18%. It may be manufactured to be 20%, but is not limited thereto.

Preferably, the method of manufacturing the grain wine may be such that the alcohol content is 6% to 8%.

The roasting licorice grain production method comprises: measuring pH of the roasted licorice grain wine, pH 3.50 to 3.90 when fermenting for 1 day after two steps of immersion; PH 2.50 to 3.80 when fermented for 2 days; PH 3.50 to 3.80 at 3 days fermentation; PH 4.70 to 3.90 when fermented for 4 days; PH 5.60 to 4.00 when fermented for 5 days; It may be a method prepared by.

The roasting licorice grain production method is to drop the mixed indicator (BTB & NR) 2 to 3 drops into 10 mL of samples according to the liquor analysis regulations of the National Tax Service for measuring the acidity of the roasted licorice grain, and then neutralize titration with 0.1 N NaOH. In the case of titration mL measurement, 3.00 to 3.50 (mL) for 1 day fermentation after 2 stage immersion; 3.30 to 4.20 (mL) when fermented for 2 days; 3.70 to 4.30 (mL) when fermented for 3 days; 4.10 to 4.70 (mL) when fermented for 4 days; When fermentation for 5 days, 4.50 to 4.90 (mL); may be a method prepared.

The roasting licorice grain production method may be a manufacturing method in which the alcohol fermentation yield is improved by roasting the licorice.

For example, in the manufacturing method of the roasted licorice grain wine, the alcohol content of the roasted licorice grain wine is connected to a round flask and a cooler according to the IRS liquor analysis regulations, and 30 mL distilled water is added to 100 mL of filtered rice wine sample, and then the distillate is 80. After distilling to mL and adding distilled water to the distillate to make 100 mL, read the measured temperature of the sample with a control alcohol (Deakwang Inc., Seoul, Korea), and then read the alcohol content of the sample using the alcohol conversion table. When measuring, 6.7 to 7.5 (%) when fermented for 1 day after two-stage immersion; 9.5 to 12.5 (%) when fermented for 2 days; 11.3 to 13.8 (%) when fermented for 3 days; 13.6 to 15.5 (%) at 4 days fermentation; When fermentation for 5 days, 14.9 to 15.9 (%); may be prepared.

The roasting licorice grain production method may be a manufacturing method in which fermentation limitation is improved by adding roasting licorice.

The roasting licorice grain production method may be a manufacturing method in which the addition of antioxidants is enhanced by the addition of roasting licorice.

The roasting licorice grain production method may be a manufacturing method in which the addition of total flavonoids is enhanced by the addition of roasting licorice.

The roasting licorice grain production method may be a manufacturing method in which antioxidant activity is enhanced by the addition of roasting licorice.

The roasting licorice grain production method may be a manufacturing method in which DPPH radical scavenging ability is enhanced by the addition of roasting licorice.

For example, the roasted licorice grain is a solution of 0.32 nM DPPH (1,1-diphenyl-2-picryl-hydrazyl, Sigma-Aldrich Co) in 200 μL of the sample filtered to measure the total DPPH radical scavenging capacity of the roasted licorice grain 800 After mixing μL and shielding, standing at room temperature for 30 minutes, absorbance was measured at 517 nm using a spectrophotometer (BioTek Instruments, Winooski, VT, USA), and DPPH radical scavenging ability was the percentage difference between absorbance of the sample addition and non-addition. When calculated as, when fermentation for one day after two-stage immersion, 32.00 to 42.00 (%); 40.00 to 52.00 (%) when fermented for 2 days; 3 days fermentation at 47.00 to 55.00 (%); 50.00 to 65.00 (%) when fermented for 4 days; When fermentation for 5 days, 55.00 to 65.00 (%); may be a method prepared.

The roasting licorice grain production method may be a manufacturing method in which ABTS radical scavenging ability is enhanced by the addition of roasting licorice.

 For example, in order to measure the total ABTS radical scavenging ability of the roasted licorice grain, 7 mM ABTS (Sigma Co.) and 4.9 mM potassium persulfate were mixed 1: 1 and left in a cow at room temperature for one day. After forming ABTs +, dilute with 80% ethanol so that the absorbance value at 734 nm is 0.70 ± 0.02, add 190 μL of the diluted solution in 10 μL of the sample, react for 15 minutes, and then use a spectrophotometer (BioTek Instruments, Winooski, VT, USA). ) To measure the absorbance at 734 nm, and calculate the difference in absorbance between the ABTS sample addition and non-addition in percentage, 22.00 to 42.00 (%) when fermenting 1 day after two-stage immersion; 25.00 to 53.00 (%) when fermented for 2 days; 38.00 to 59.00 (%) when fermented for 3 days; 54.00 to 62.00 (%) when fermented for 4 days; When fermentation for 5 days, 48.00 to 57.00 (%); may be a method prepared.

The method of manufacturing grain wine may be a manufacturing method in which the sensory properties of flavor are enhanced by the addition of roasted licorice.

For example, to measure the functionality of the roasted licorice grain, add 150 μL of the DNS reagent to 50 μL of the sample using the DNS method (Dinitrosalicylic acid), react for 15 minutes in a water bath, and then 2 in an ice bath. After cooling for a minute, adding 1050 μL of distilled water, measuring the absorbance at a spectrophotometer of 550 nm, and calculating the reducing sugar content (%, w / v) using a Glucose standard curve to dilute the measured value during quantification of reducing sugar in two stages 14.00 to 23.00 (%) when fermented on the following day; 9.00 to 14.00 (%) when fermented for 2 days; 7.00 to 11.00 (%) when fermented for 3 days; 5.00 to 10.00 (%) at 4 days fermentation; When fermentation for 5 days, 3.00 to 7.00 (%); may be a method prepared.

According to another embodiment disclosed by the present application,

Roasting licorice production;

Roasting licorice extract preparation; And

The roasted licorice extract; And a step of fermenting the first stage immersion sake;

A method of manufacturing roasted licorice grain is provided.

The “roasted licorice”, “below liquor”, “sake”, “grain”, “fermentation” and “how to manufacture grain wine” are described above in this specification.

The roasting licorice may be prepared by roasting licorice at a temperature of 175 ° C to 180 ° C for 20 to 25 minutes.

The “roasting licorice extract” was described above in this specification.

The roasting licorice extract preparation may be to extract from the roasting licorice powder. The roasted licorice powder may have a particle size of less than 0.500 mm. Particles of the roasted licorice powder may be crushed by a grinder and passed through a sieve. For example, the particles of the roasted licorice powder may be pulverized with a grinder and passed through a 100 mesh standard sieve.

The roasted licorice extract may be distilled water as an extraction solvent.

The roasted licorice extract may be extracted by mixing the roasted licorice: distilled water at a ratio of 1 g: 15 ml to 1 g: 25 ml.

The extract may be a high temperature extract of 75 ℃ to 85 ℃.

The roasted licorice extract may be extracted by shaking with distilled water for 2 to 4 hours.

The roasted licorice may be provided in a single-stage immersed liquor to be made of the roasted licorice grain.

The roasted licorice may be provided in a 9% to 15% content in two-stage immersion water.

The roasted licorice may be manufactured to be included in the roasted licorice grain in an amount of 0.02% to 0.03%.

The one-stage immersion sulphate is a sub-sulfur immersion process of fermenting grain, yeast, and water to prepare a sulcus sulcus; And a one-stage immersion process for producing a one-stage immersion mash by fermenting the immersion under the booze, grains, and water.

The sub-submerged immersion process may be to ferment the sub-spoon at a temperature of 23 ° C to 25 ° C for 60 hours to 84 hours.

The one-step immersion process may be to ferment the under-simmer immersion liquor at a temperature of 23 ° C to 25 ° C for 36 hours to 60 hours.

The process of fermenting the roasted licorice and one-stage dipping liquor may be fermenting at a temperature of 23 ° C to 25 ° C.

The process of fermenting the roasted licorice and one-stage soaking liquor may be fermented for 108 hours to 136 hours.

The method of manufacturing grain wine may be such that the alcohol content is 6% to 8%.

Roasting conditions of the roasted licorice extract may be conditions that more optimally contain antioxidants of the roasted licorice. For example, roasting conditions of the roasting licorice extract may be conditions that more optimally include total flavonoids.

For example, the roasting licorice extract roasting conditions were added to 75 μL of 5% NaNO ₂ in 500 μL of the sample for the measurement of the total flavonoid content of the roasted licorice extract, reacted for 5 minutes at room temperature, and then mixed with 150 μL of 10% AlCl ₃ After reacting for 5 minutes at room temperature, 1 N NaOH was mixed with 500 μL, and then absorbance was measured at 510 nm using a spectrophotometer (Biomate 3S, Thermo scientific, Rockford, IL, USA), and (+)-Catechin ( When calculating the total flavonoid content from the standard curve prepared by quantifying Sigma Co.), it may be a manufacturing condition including 6.00 to 7.00 (mgCE / 100g) of the total flavonoid.

The roasting licorice extract may have a roasting condition that optimally includes antioxidant activity of the roasting licorice extract. For example, the extraction condition of roasted licorice may be a condition that more optimally includes radical scavenging ability. The radical scavenging ability may be any one or more of DPPH radical scavenging ability and ABTS radical scavenging ability.

For example, roasting licorice extract roasting conditions are 0.2 nM DPPH (1,1-diphenyl-2-picryl-hydrazyl, Sigma-Aldrich Co) solution in 50 μL of the sample to measure the total DPPH radical scavenging capacity of the roasted licorice 150 After mixing μL and shielding, standing at room temperature for 45 minutes, absorbance was measured at 517 nm using a spectrophotometer (BioTek Instruments, Winooski, VT, USA), and DPPH radical scavenging ability was the percentage difference between absorbance between the sample addition and non-addition. When calculated as, DPPH radical scavenging activity may be a manufacturing condition comprising an IC ₅₀ value of DPPH scavenging activity of 150.00 to 170.00 (μg / mL).

For example, the roasting licorice extract roasting conditions were mixed with 1: 1 mM 7TS ABTS (Sigma Co.) and 4.9 mM potassium persulfate in order to measure the total ABTS radical scavenging capacity of the roasted licorice and left in a cow at room temperature for one day. After forming ABTs +, dilute with 80% ethanol so that the absorbance value at 734 nm is 0.70 ± 0.02, add 190 μL of the diluted solution in 10 μL of the sample, react for 15 minutes, and then use a spectrophotometer (BioTek Instruments, Winooski, VT). , USA), and measure the absorbance at 734 nm using Trolox (6-hydroxy-2,5,7,8-tetramethyl chromane-2-carboxylic acid, Sigma-Aldrich Co.). , 500, and 1000 μM, after preparing a standard calibration curve, when converted to μM Trolox equivalent (μM TE / 100g of sample), the total ABTS radical scavenging activity may be 400.00 to 440.00 (μgTE / 100g).

Roasting conditions of the roasted licorice extract may be conditions that optimize the functionality of the roasted licorice. For example, roasting conditions of the roasting licorice extract may be conditions that optimize flavor, taste, and color. The chromaticity may be browning.

For example, roasting conditions of the roasted licorice extract are absorbed at 420 nm using a spectrophotometer (Biomate 3S, Thermo scientific, Rockford, IL, USA) after diluting the sample twice to measure the browning degree of the roasted licorice. When measuring, it may be a manufacturing condition comprising 1.000 to 2.000.

The roasting licorice grain production method comprises: measuring pH of the roasted licorice grain wine, pH 3.50 to 3.90 when fermenting for 1 day after two steps of immersion; PH 3.50 to 3.70 when fermented for 2 days; PH 3.50 to 3.70 at 3 days fermentation; PH 4.70 to 3.90 when fermented for 4 days; PH 3.70 to 3.90 when fermented for 5 days; It may be a method prepared by.

The roasting licorice grain production method is to drop the mixed indicator (BTB & NR) 2 to 3 drops into 10 mL of samples according to the liquor analysis regulations of the National Tax Service for measuring the acidity of the roasted licorice grain, and then neutralize titration with 0.1 N NaOH. In the case of titration mL measurement, 3.00 to 3.20 (mL) for 1 day fermentation after two-stage immersion; 3.30 to 3.90 (mL) when fermented for 2 days; 3.90 to 4.10 (mL) when fermented for 3 days; 4.10 to 4.50 (mL) when fermented for 4 days; 4.40 to 4.60 (mL) when fermented for 5 days; It may be a method prepared by.

The roasting licorice grain production method may be a manufacturing method in which the alcohol fermentation yield is improved by roasting the licorice.

For example, in the manufacturing method of the roasted licorice grain wine, the alcohol content of the roasted licorice grain wine is connected to a round flask and a cooler according to the IRS liquor analysis regulations, and 30 mL distilled water is added to 100 mL of filtered rice wine sample, and then the distillate is 80. After distilling to mL and adding distilled water to the distillate to make 100 mL, read the measured temperature of the sample with a control alcohol (Deakwang Inc., Seoul, Korea), and then read the alcohol content of the sample using the alcohol conversion table. When measuring, 6.9 to 8.1 (%) when fermented for 1 day after two-stage immersion; 9.5 to 11.5 (%) when fermented for 2 days; 12.0 to 13.0 (%) when fermented for 3 days; 13.8 to 15.5 (%) at 4 days fermentation; 5 days fermentation 15.2 to 16.6 (%); may be prepared.

The roasting licorice grain production method may be a manufacturing method in which fermentation limitation is improved by adding roasting licorice.

The roasting licorice grain production method may be a manufacturing method in which the addition of antioxidants is enhanced by the addition of roasting licorice.

The roasting licorice grain production method may be a manufacturing method in which the addition of total flavonoids is enhanced by the addition of roasting licorice.

The roasting licorice grain production method may be a manufacturing method in which antioxidant activity is enhanced by the addition of roasting licorice.

The roasting licorice grain production method may be a manufacturing method in which DPPH radical scavenging ability is enhanced by the addition of roasting licorice.

For example, the roasted licorice grain is a solution of 0.32 nM DPPH (1,1-diphenyl-2-picryl-hydrazyl, Sigma-Aldrich Co) in 200 μL of the sample filtered to measure the total DPPH radical scavenging capacity of the roasted licorice grain 800 After mixing μL and shielding, standing at room temperature for 30 minutes, absorbance was measured at 517 nm using a spectrophotometer (BioTek Instruments, Winooski, VT, USA), and DPPH radical scavenging ability was the percentage difference between absorbance of the sample addition and non-addition. When calculated as, when fermentation for one day after two-stage immersion, 32.00 to 42.00 (%); 40.00 to 49.00 (%) when fermented for 2 days; 48.00 to 55.00 (%) when fermented for 3 days; 58.00 to 65.00 (%) when fermented for 4 days; When fermentation for 5 days, 59.00 to 65.00 (%); may be a method prepared.

The roasting licorice grain production method may be a manufacturing method in which ABTS radical scavenging ability is enhanced by the addition of roasting licorice.

 For example, in order to measure the total ABTS radical scavenging capacity of the roasted licorice grain, 7 mM ABTS (Sigma Co.) and 4.9 mM potassium persulfate were mixed 1: 1 and left in a cow at room temperature for one day. After forming ABTs +, dilute with 80% ethanol so that the absorbance value is 0.70 ± 0.02 at 734 nm, add 190 μL of the diluted solution in 10 μL of the sample, react for 15 minutes, and then spectrophotometer (BioTek Instruments, Winooski, VT, USA). ) To measure the absorbance at 734 nm, calculate the difference in absorbance between the ABTS sample addition and non-addition, as a percentage, 33.00 to 42.00 (%) when fermented one day after two-stage immersion; 2 days fermentation 36.00 to 47.00 (%); 54.00 to 57.00 (%) when fermented for 3 days; 58.00 to 62.00 (%) at 4 days fermentation; When fermentation for 5 days, 47.00 to 57.00 (%); may be a method prepared.

The method of manufacturing grain wine may be a manufacturing method in which the sensory properties of flavor are enhanced by the addition of roasted licorice.

For example, to measure the functionality of the roasted licorice grain, add 150 μL of the DNS reagent to 50 μL of the sample using the DNS method (Dinitrosalicylic acid), react for 15 minutes in a water bath, and then 2 in an ice bath. After cooling for a minute, adding 1050 μL of distilled water, measuring the absorbance at a spectrophotometer of 550 nm, and calculating the reducing sugar content (%, w / v) using a Glucose standard curve to dilute the measured value during quantification of reducing sugar in two stages 14.00 to 19.00 (%) when fermented after 1 day; 9.00 to 14.00 (%) when fermented for 2 days; 7.40 to 10.50 (%) when fermented for 3 days; 4.70 to 8.00 (%) at 4 days fermentation; When fermentation for 5 days, 3.00 to 7.50 (%); may be a method prepared.

According to another aspect disclosed by the present specification, a roasted licorice grain with improved antioxidant content and functionality may be provided.

According to one embodiment disclosed by the present application, roasting licorice is provided.

The "roasted licorice" is cooked with licorice.

The method of preparing the roasted licorice was described above.

The roasted licorice may contain antioxidants more optimally. For example, the roasted licorice may more optimally contain total flavonoids.

The roasted licorice may further include antioxidant activity. For example, the roasting licorice may more optimally include radical scavenging activity. The radical scavenging ability may be any one or more of DPPH radical scavenging ability and ABTS radical scavenging ability.

The roasted licorice can make the functionality more optimal. For example, the roasted licorice can make the aroma, taste, and color more optimal. The chromaticity may be browning.

According to another embodiment disclosed by the present application, a roast licorice extract is provided.

The "roasted licorice" and "roasted licorice extract" are described herein above.

The roasting licorice extract may further include an antioxidant. For example, the roasted licorice extract may more optimally contain total flavonoids.

For example, the roasted licorice extract may include 4.50 to 7.50 (mgCE / 100g) when the total flavonoid content is measured by the aforementioned method.

The roasting licorice extract may further include antioxidant activity. For example, the roasting licorice extract may more optimally include radical scavenging activity. The radical scavenging ability may be any one or more of DPPH radical scavenging ability and ABTS radical scavenging ability. For example, the roasted licorice extract may include an IC ₅₀ value of DPPH scavenging activity of 150.00 to 370.00 (μg / mL) when the total DPPH radical scavenging activity is measured by the aforementioned method. For example, the roasted licorice extract may include 150.00 to 450.00 (μgTE / 100g) when the total ABTS radical scavenging ability is measured by the aforementioned method.

The roasted licorice extract can make the functionality more optimal. For example, the roasted licorice extract may be more optimal in flavor, taste, and color. The chromaticity may be browning. For example, the roasted licorice extract may include browning degree of 0.400 to 2.200 when measured by the aforementioned method.

According to another embodiment disclosed by the present application,

Roasted licorice;

leaven;

Antioxidants; And

Alcohol; Containing any one or more of

Roasted licorice grain can be provided.

Or, according to another embodiment disclosed by the present application,

Roasted licorice extract;

leaven;

Antioxidants; And

Alcohol; Containing any one or more of

Roasted licorice grain can be provided.

In this specification, the "roasted licorice" and "roasted licorice extract" has been described above.

The roasted licorice may be included in the roasted licorice grain in the form of an extract.

The roasted licorice may be included in the roasted licorice grain in the form of slices.

The roasted licorice may be included in the roasted licorice grain in the form of a powder. The roasted licorice powder may have a particle size of less than 100 mm, less than 50 mm, less than 10 mm, less than 5 mm, less than 1 mm, less than 0.500 mm, or less than 0.300 mm, but is not limited thereto. Preferably, the roasted licorice powder may have a particle size of less than 0.500 mm.

Particles of the roasted licorice powder may be crushed by a grinder and passed through a sieve. For example, the particles of the roasted licorice powder may be pulverized with a grinder and passed through a 100 mesh standard sieve.

The roasted licorice extract may be distilled water extract.

The roasted licorice extract may be an ethanol extract.

The roasted licorice extract may be a distilled water and ethanol mixed solvent (aqueous EtOH) extract.

The roasted licorice extract may be a cold needle extract.

The roasting licorice extract may be an extract extracted at low temperature.

The roasting licorice extract may be an extract extracted at room temperature.

The roasting licorice extract may be an extract extracted at a high temperature.

The roasting licorice extract may be a hot water extract.

The roasted licorice extract may be included in the roasted licorice grain in an amount of 0.01% to 30%, but is not limited thereto.

For example, the roasted licorice extract is 0.01% to 0.02%, 0.02% to 0.03%, 0.03% to 0.04%, 0.04% to 0.05%, 0.05% to 0.10%, 0.10% to 0.50%, 0.50% to 1%, 1% to 5%, 5% to 10%, 10% to 20% or 20% to 30% may be included in the content, but is not limited thereto.

Preferably, the roasted licorice extract may be included in the roasted licorice grain in an amount of 0.01% to 0.02%, 0.02% to 0.03% or 0.03% to 0.04%, but is not limited thereto.

More preferably, the roasted licorice extract may be included in the roasted licorice grain in an amount of 0.02% to 0.03%.

The antioxidant may include flavonoids, but is not limited thereto.

The alcohol contained in the roasted licorice grain may not be restricted by fermentation by the licorice.

The content of the alcohol contained in the roasted licorice grain can be 3% to 20%.

For example, the content of the alcohol contained in the roasted licorice grain is 3% to 6%, 6% to 8%, 8% to 10%, 10% to 12%, 12% to 15%, 15% to 18%, or 18% to 20%, but is not limited thereto.

Preferably, the content of the alcohol contained in the roasted licorice grain can be 6% to 8%.

In this specification, the "gokju" may be any one or more of Makgeolli, Dongdongju, Samhae, Seoul Songjeolju, Sogokju, Cheongju and Beopju, but is not limited thereto.

PH of the roasted licorice grain is pH 3.50 to 3.90 when fermented for one day after two-stage immersion; PH 2.50 to 3.80 when fermented for 2 days; PH 3.50 to 3.80 at 3 days fermentation; PH 4.70 to 3.90 when fermented for 4 days; PH 5.60 to 4.00 when fermented for 5 days; Can be

The acidity of the roasted licorice, as measured by the above-mentioned method, is 3 days to 3 days after fermentation 3.00 to 3.50 (mL); 3.30 to 4.20 (mL) when fermented for 2 days; 3.70 to 4.30 (mL) when fermented for 3 days; 4.10 to 4.70 (mL) when fermented for 4 days; 4.50 to 4.90 (mL) when fermented for 5 days; Can be

The roasted licorice grain may be improved in alcohol fermentation yield.

For example, when the alcohol content of the roasted licorice grain is measured by the above-described method, it is 6.7 to 7.5 (%) when fermented on one day after two-stage dipping; 9.5 to 12.5 (%) when fermented for 2 days; 11.3 to 13.8 (%) when fermented for 3 days; 13.6 to 15.5 (%) at 4 days fermentation; 14.9 to 15.9 (%) when fermented for 5 days; Can be

The roasted licorice grain may have improved fermentation restrictions.

The roasted licorice grain may be enhanced with the addition of antioxidants.

The roasted licorice grain may be enhanced with the addition of total flavonoids.

The roasted licorice grain may have enhanced antioxidant activity.

The roasted licorice grain may have enhanced DPPH radical scavenging ability.

For example, the total DPPH radical scavenging capacity of the roasted licorice grain is 32.00 to 42.00 (%) when fermented for 1 day after two-stage immersion, as measured by the aforementioned method; 40.00 to 52.00 (%) when fermented for 2 days; 3 days fermentation at 47.00 to 55.00 (%); 50.00 to 65.00 (%) when fermented for 4 days; 55.00 to 65.00 (%) when fermented for 5 days; Can be

The roasted licorice grain may have enhanced ABTS radical scavenging ability.

For example, the total ABTS radical scavenging ability of the roasted licorice grain is 22.00 to 42.00 (%) when fermented for 1 day after two-stage dipping, as measured by the aforementioned method; 25.00 to 53.00 (%) when fermented for 2 days; 38.00 to 59.00 (%) when fermented for 3 days; 54.00 to 62.00 (%) when fermented for 4 days; 48.00 to 57.00 (%) when fermented for 5 days; Can be

The roasted licorice grain may have enhanced flavor characteristics.

For example, the roasted licorice grain is quantified by reducing sugar (%, w / v) by the above-described DNS method (Dinitrosalicylic acid), 14.00 to 23.00 (%) when fermented one day after two-stage immersion; 9.00 to 14.00 (%) when fermented for 2 days; 7.00 to 11.00 (%) when fermented for 3 days; 5.00 to 10.00 (%) at 4 days fermentation; 3.00 to 7.00 (%) when fermented for 5 days; Can be

The roasted licorice grain may have an improved sensory property of chromaticity.

The grain wine may have an enhanced sensory property of browning degree by the addition of roasted licorice.

According to another embodiment disclosed by the present application,

Roasted licorice extract;

leaven;

Antioxidants; And

Alcohol; Containing any one or more of

Roasted licorice grain can be provided.

In this specification, the "roasted licorice extract" and "roasted licorice grain wine" has been described above.

The roasted licorice may be roasted with licorice at a temperature of 175 ° C to 180 ° C for 20 to 25 minutes.

The roasted licorice may be included in the roasted licorice grain in the form of an extract.

The roasted licorice extract may be hot water extracted.

The roasted licorice extract may be included in the water in a content of 9% to 15%.

The roasted licorice extract may be included in the roasted licorice grain in an amount of 0.02% to 0.03%.

The content of the alcohol contained in the roasted licorice grain can be 6% to 8%.

The “Gokju” may be any one or more of Makgeolli, Dongdongju, Samju, Seoul Songjeolju, Sogokju, Cheongju and Beopju, but is not limited thereto. Preferably, the grain wine may be makgeolli.

The roasting licorice extract may further include an antioxidant. For example, the roasted licorice extract may more optimally contain total flavonoids. For example, the roasted licorice extract may include 6.00 to 7.00 (mgCE / 100g) when the total flavonoid content is measured by the aforementioned method.

The roasting licorice extract may further include antioxidant activity. For example, roasting licorice extract may more optimally include radical scavenging activity. The radical scavenging ability may be any one or more of DPPH radical scavenging ability and ABTS radical scavenging ability.

For example, the roasted licorice extract may include an IC ₅₀ value of DPPH scavenging activity of 150.00 to 170.00 (μg / mL) when the total DPPH radical scavenging activity is measured by the aforementioned method.

For example, when the roasted licorice extract measures total ABTS radical scavenging activity by the aforementioned method, total ABTS radical scavenging activity may include 400.00 to 440.00 (μgTE / 100g).

The roasted licorice extract can make the functionality more optimal. For example, the roasted licorice extract may be to optimize the aroma, taste, and color. The chromaticity may be browning.

For example, the roasted licorice extract may include browning degree as 1.000 to 2.000 when measured by the aforementioned method.

When the pH of the roasted licorice grain is measured, the pH is 3.50 to 3.90 when fermented for 1 day after two steps of immersion; PH 3.50 to 3.70 when fermented for 2 days; PH 3.50 to 3.70 at 3 days fermentation; PH 4.70 to 3.90 when fermented for 4 days; PH 3.70 to 3.90 when fermented for 5 days; Can be

When the acidity of the roasted licorice grain is measured by the above-described method, 3.00 to 3.20 (mL) when fermented for one day after two-stage immersion; 3.30 to 3.90 (mL) when fermented for 2 days; 3.90 to 4.10 (mL) when fermented for 3 days; 4.10 to 4.50 (mL) when fermented for 4 days; 4.40 to 4.60 (mL) when fermented for 5 days; Can be

The alcohol fermentation yield of the roasted licorice grain may be improved compared to a non-roasted licorice grain.

For example, when the alcohol content of the roasted licorice grain is measured by the above-described method, 6.9 to 8.1 (%) when fermented for one day after two-stage immersion; 9.5 to 11.5 (%) when fermented for 2 days; 12.0 to 13.0 (%) when fermented for 3 days; 13.8 to 15.5 (%) at 4 days fermentation; 15.2 to 16.6 (%) when fermented for 5 days; Can be

The roasted licorice grain may have improved fermentation restrictions.

The roasted licorice grain may be enhanced with the addition of antioxidants.

The roasted licorice grain may be enhanced with the addition of total flavonoids.

The roasted licorice grain may have enhanced antioxidant activity.

The roasted licorice grain may have enhanced DPPH radical scavenging ability.

For example, when the roasted licorice grain is measured by the above-described method for total DPPH radical scavenging activity, 32.00 to 42.00 (%) when fermented for 1 day after two-stage immersion; 40.00 to 49.00 (%) when fermented for 2 days; 48.00 to 55.00 (%) when fermented for 3 days; 58.00 to 65.00 (%) when fermented for 4 days; 59.00 to 65.00 (%) when fermented for 5 days; Can be

The roasted licorice grain may have enhanced ABTS radical scavenging ability.

 For example, the roasted licorice grain is 33.00 to 42.00 (%) when the total ABTS radical scavenging ability is measured by the above-described method, and the fermentation is performed after 1 day after two-stage immersion; 2 days fermentation 36.00 to 47.00 (%); 54.00 to 57.00 (%) when fermented for 3 days; 58.00 to 62.0 (%) when fermented for 4 days; 47.00 to 57.00 (%) when fermented for 5 days; Can be

The roasted licorice grain may have enhanced flavor characteristics.

For example, when roasting licorice grain is quantified by reducing sugar (%, w / v) using the above-described DNS method (Dinitrosalicylic acid), the measured value is 14.00 to 19.00 (%) when fermented for 1 day after two-stage immersion; 9.00 to 14.00 (%) when fermented for 2 days; 7.40 to 10.50 (%) when fermented for 3 days; 4.70 to 8.00 (%) at 4 days fermentation; 3.00 to 7.50 (%) at 5 days fermentation; Can be

The roasting licorice grain wine

Food compositions such as drinking, edible, seasoning, additives and health functional foods; or

Cosmetic composition having a whitening function, wrinkle improvement function, moisturizing function, antioxidant function, anti-aging function, and the like; It can be used as, but is not limited to.

According to another embodiment disclosed by the present application, a method of manufacturing roasted licorice vinegar may be provided.

The roasting licorice vinegar production method

Inoculating the roasted licorice grain with acetic acid bacteria; And

Fermenting the acetic acid inoculated roasting licorice grain wine; It may be a roasting licorice vinegar production method comprising a.

The acetic acid bacteria may be uniform to make acetic acid by oxidizing alcohol. The acetic acid bacteria may be Acetobacter . The acetic acid bacteria may be any one or more of A. aceti , A. liquefaciens, A. pasteurianus, and A. hansenii , but are not limited thereto.

The acetic acid inoculation roasting licorice grain fermentation may be to ferment at a temperature of 20 ℃ to 35 ℃.

For example, the fermentation of the acetic acid bacteria inoculated roasted licorice grain wine may be performed at a temperature of 30 ° C to 34 ° C, but is not limited thereto.

The acetic acid inoculation roasting licorice grain wine fermentation may be to ferment for 3 to 30 years.

For example, the fermentation of the acetic acid bacteria inoculated roasted licorice grain fermentation is 3 days to 7 days, 7 days to 30 days, 30 days to 180 days, or 180 days to 1 year, 1 year to 3 years, 3 years to 10 years, 10 It may be fermented for 20 to 30 years, 20 to 30 years, but is not limited thereto.

The roasting licorice vinegar manufacturing method may be a manufacturing method in which the addition of antioxidants is enhanced by the addition of roasting licorice.

The roasting licorice vinegar manufacturing method may be a manufacturing method in which the addition of total flavonoids is enhanced by the addition of roasting licorice.

The roasting licorice vinegar manufacturing method may be a manufacturing method in which antioxidant activity is enhanced by the addition of roasting licorice.

The roasting licorice vinegar manufacturing method may be a manufacturing method in which DPPH radical scavenging ability is enhanced by the addition of roasting licorice.

The roasting licorice vinegar manufacturing method may be a manufacturing method in which ABTS radical scavenging ability is enhanced by the addition of roasting licorice.

The roasting licorice vinegar manufacturing method may be a manufacturing method in which the sensory properties of flavor are enhanced by the addition of roasting licorice.

The roasting licorice vinegar manufacturing method may be a manufacturing method in which the sensory properties of chromaticity are enhanced by the addition of roasting licorice.

The roasting licorice vinegar manufacturing method may be a manufacturing method in which the sensory properties of browning are enhanced by the addition of roasting licorice.

According to another embodiment disclosed by the present application, roasted licorice vinegar may be provided.

The roasted licorice vinegar

Roasted licorice extract;

leaven;

Antioxidants;

Alcohol;

Acetic acid bacteria; And

Acetic acid; Containing any one or more of

It can be roasted licorice vinegar.

Or, the roasted licorice vinegar

Roasted licorice;

leaven;

Antioxidants;

Alcohol;

Acetic acid bacteria; And

Acetic acid; Containing any one or more of

It can be roasted licorice vinegar.

In this specification, the "roasted licorice", "roasted licorice extract" and "acetic acid bacteria" have been described above.

The roasted licorice grain may contain 2% to 15% acetic acid. For example, the roasted licorice grain may contain acetic acid 2% to 5%, 5% to 8%, 8% to 12% or 12% to 15%.

The roasted licorice vinegar may be enhanced by the addition of antioxidants by the addition of roasted licorice.

The roasted licorice vinegar may be improved in the addition of total flavonoids by the addition of roasted licorice.

The roasted licorice vinegar may have enhanced antioxidant activity by the addition of roasted licorice.

The roasted licorice vinegar may have enhanced DPPH radical scavenging ability by the addition of roasted licorice.

The roasted licorice vinegar may have improved ABTS radical scavenging ability by the addition of roasted licorice.

The roasted licorice vinegar may have an enhanced sensory property of flavor by the addition of roasted licorice.

The roasted licorice vinegar may be one in which the sensory properties of chromaticity are enhanced by the addition of roasted licorice.

The roasted licorice vinegar may have an enhanced organoleptic property of browning by the addition of roasted licorice.

The roasted licorice vinegar

Food compositions such as drinking, edible, seasoning, additives and health functional foods; or

Cosmetic composition having a whitening function, wrinkle improvement function, moisturizing function, antioxidant function, anti-aging function, and the like; It can be used as, but is not limited to.

Hereinafter, the present specification will be described in more detail through examples.

These examples are only for illustrating the contents disclosed by the present specification, and it is understood by those skilled in the art that the scope of the contents disclosed by the present specification is not to be construed as limited by these examples. It will be obvious to you.

[Example 1] Licorice roasting condition search

Example 1-1. Optimization experiment plan

For the prediction of optimal conditions for the production of roasted licorice extract, a statistical analysis system (SAS) (SAS Institute, Cary, NC, USA) was used (SAS Institute, Cary, NC, USA) and a response surface methodology (RSM) was used. composite design) The independent variables were set as the roasting temperature (X ₁ ) and the roasting time (X ₂ ) as shown in Table 1, and were coded at the level of -1, 0, 1. In addition, they influenced the independent variables. Regression analysis was performed by measuring with browning degree (Y ₁ ), total flavonoid content (Y ₂ ), IC ₅₀ value of DPPH scavenging ability (Y ₃ ), and Trolox equivalent (Y ₄ ) as the dependent variables received. The quadratic regression model for independent variables is as follows.

Y = B ₀ + B ₁ X ₁ + B ₂ X ₂ + B ₁₁ X ₁ ² + B ₁₂ X ₁ X ₂ + B ₂₂ X ₂ ²

Where Y is the dependent variable, X ₁ and X ₂ are independent variables, B ₀ is the intercept, and B _n is the regression coefficient.

Level of independent variables used in the central composite plan variable Xi level ΔX -One 0 One Roasting temperature (℃) X ₁ 150 180 210 30 Roasting time (minutes) X ₂ 10 20 30 10

The results obtained in this test were verified by using SPSS 14.0 (Statistical package for Social Science, SPSS Inc., Chaicago, IL, USA) program, and then analyzing the differences between the test sections by Duncan's multiple range test. Did.

Example 1-2. Roasted licorice extract preparation

The licorice is ground by grinding with a grinder and passed through a 100 mesh standard sieve, then placed in an aluminum dish at 150 to 210 ° C (X ₁ ; -1, 0, 1), 10 to 30 minutes (X ₂ ; -1, 0) , 1). The licorice powder roasted by condition was mixed with distilled water in a ratio of 1 g: 20 mL, extracted in an 80 ° C shaking water bath for 3 hours, and then filtered with No. 2 filter paper to use as a sample.

Example 1-3. Browning Measurement

After browning the sample twice, the absorbance was measured at 420 nm using a spectrophotometer (Biomate 3S, Thermo scientific, Rockford, IL, USA).

In order to set the optimum roasting conditions of licorice, the results of browning of each extract obtained under 10 roasting conditions designed by the central synthesis plan with the roasting temperature and time as independent variables are shown in Table 2 below.

Example 1-4. Total flavonoid content measurement

Add 75 μL of 5% NaNO ₂ to 500 μL of the sample, react for 5 minutes at room temperature, mix with 150 μL of 10% AlCl ₃ and react for 5 minutes at room temperature, mix with 500 μL of 1N NaOH, and then spectrophotometer (Biomate 3S, Thermo scientific, Rockford, IL, USA) was measured at 510 nm. The total flavonoid content was calculated from a standard curve prepared by quantifying (+)-Catechin (Sigma Co.).

In order to set the optimum roasting conditions of licorice, the results of the total flavonoid content of each extract obtained in 10 roasting conditions designed by the central synthesis plan with the roasting temperature and time as independent variables are shown in Table 2 below.

Example 1-5. Measurement of DPPH radical scavenging ability of roasted licorice

Using a 96-well plate, mix 150 μL of a 0.2 nM DPPH (1,1-diphenyl-2-picryl-hydrazyl, Sigma-Aldrich Co) solution in 50 μL of the sample, shade it, and let it stand at room temperature for 45 minutes before using a spectrophotometer (BioTek Instruments , Winooski, VT, USA) was measured at 517nm. DPPH radical scavenging ability was expressed as a percentage of the difference in absorbance between the sample addition and non-addition groups.

) X 100Radical scavenging capacity (%) = (

) X 100

To set the optimum roasting conditions of licorice, the results of DPPH radical scavenging activity of each extract obtained under 10 roasting conditions designed by the central synthesis plan with the roasting temperature and time as independent variables are shown in Table 2 below.

Example 1-6. Measurement of ABTS radical scavenging ability of roasted licorice

ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) radical scavenging activity was measured by mixing 7mM ABTS (Sigma Co.) and 4.9mM potassium persulfate 1: 1 in a cow at room temperature for one day. After standing to form ABTs +, it was diluted with 80% ethanol so that the absorbance value at 734 nm was 0.70 ± 0.02. The solution was reacted for 15 minutes by adding 190 μL of the diluted solution in 10 μL of the sample, and absorbance was measured at 734 nm using a spectrophotometer (BioTek Instruments, Winooski, VT, USA). Prepare a standard calibration curve with 50, 100, 250, 500, and 1000 μM using Trolox (6-hydroxy-2,5,7,8-tetramethyl chromane-2-carboxylic acid, Sigma-Aldrich Co.), then μM Trolox equivalent (μM TE / 100g of sample).

To set the optimum roasting conditions of licorice, the results of ABTS radical scavenging activity of each extract obtained under 10 roasting conditions designed by the central synthesis plan with the roasting temperature and time as independent variables are shown in Table 2 below.

Arrangement and experimental results of the central synthesis plan for the reaction parameters of roasted licorice powder No. Independent variable
Response variable Roasting temperature
(˚C), X ₁ Roasting time
(Minutes), X ₂ BI
(420nm)
Y ₁ TFC
(mg CE / 100g)
Y ₂ DPPHIC ₅₀
(μg / mL)
Y ₃ ABTS
(μM TE / 100g)
Y ₄ One 150 (-1) 10 (-1)
0.479 4.59 363.50 203.84 2 210 (1) 10 (-1)
1.575 6.91 184.66 182.50 3 150 (-1) 30 (1)
1.128 5.08 265.80 334.95 4 210 (1) 30 (1)
1.462 6.36 260.62 151.10 5 180 (0) 20 (0)
2.105 7.47 159.15 423.39 6 180 (0) 20 (0)
2.076 7.43 154.13 423.99 7 150 (-1) 20 (0)
0.783 4.99 292.16 224.43 8 210 (1) 20 (0)
1.484 6.49 225.78 168.28 9 180 (0) 10 (-1)
1.835 5.80 202.58 373.17 10 180 (0) 30 (1)
2.095 7.14 171.43 345.47

Example 1-6. Roasting licorice condition

The regression model coefficients for examining the effect on licorice using the experimental results are as shown in Table 3, and the response surface was obtained by Table 4, and the response surfaces are shown in FIGS. 1 to 4. A quadratic model in which roasting temperature and time interacted with browning was determined, and R ² of the regression equation was 0.9952, and significance was recognized at a significance level within 0.1%. The R ² of the regression equation for the total flavonoid content is 0.8811, and among the coefficients in the predictive model (Table 4), only the linear and quadratic models of constant and roasting temperature are significant (ρ <0.05), and the total flavonoid content of licorice is It can be seen that the effect of the roasting temperature is greater than the effect on the roasting time, and the coefficient of the quadratic model of the roasting temperature is negative, showing a tendency to increase and decrease within the experimental area. DPPH radical scavenging activity was indicated by the IC ₅₀ value, the predicted normal point was the minimum point, and R ² of the regression equation was 0.9850. The coefficients of the prediction model of DPPH radical scavenging activity showed that all coefficients except for the quadratic effect of roasting time were significant (ρ <0.01), and it was found that these variables had a significant effect on DPPH radical scavenging ability of licorice extract. . In the regression equation, R ² for Trolox equivalent was 0.9335 and significant difference within 5% was observed, and the fit of the predictive model was recognized. In the Trolox equivalent prediction model, the linear model and quadratic model of the roasting temperature showed a significant difference (ρ <0.05), and the licorice ABTS radical scavenging ability was found to be more affected than the roasting time.

Analysis of variance tables showing linear variables, quadratic variables, interactions (external), and model fit for response variables of roasted licorice sauce Sum of squares df BI TFC DPPHIC ₅₀ ABTS (TEAC) Model 5 2.8524 *** 8.8874 * 40283 ** 97713 * Linear 2 0.8625 *** 4.6081 * 10916 ** 12247 Secondary 2 1.8447 *** 4.0090 21827 *** 78863 ** Cross product One 0.1452 ** 0.2704 7539.45 ** 6602.38 Residual 7 2.0038 5.4790 29980 92427 Lack of conformity 6 2.0034 5.4782 29968 92427 Pure error One 0.0004 0.0008 13.6002 0.1800 R ² 0.9952 0.8811 0.9850 0.9335

(*: Significance level ρ <0.05; **: Significance level ρ <0.01; ***: Significance level ρ <0.001)

Regression equations and coefficients for licorice roasting conditions Coefficient BI
(OD = 420nm) TFC
(mg CE / 100g) DPPHIC ₅₀
(μg / mL) ABTS (TEAC)
(μM TE / 100g) B ₀ -34.0924 *** -44.6695 * 4283.99 *** 97713 ** B ₁ 0.3724 *** 0.5068 * -40.4883 *** 12247 ** B ₂ 0.1428 ** 0.3465 -34.3474 ** 78863 B ₁₁ -0.0010 *** -0.0013 * 0.1006 *** -0.4233 ** B ₁₂ -0.0006 ** -0.0008 0.1447 ** -0.4093 B ₂₂ -0.0004 -0.0042 0.1854 -0.6873

Y = B ₀ + B ₁ X ₁ + B ₂ X ₂ + B ₁₁ X ₁ ² + B ₁₂ X ₁ X ₂ + B ₂₂ X ₂ ²

(*: Significance level ρ <0.05; **: Significance level ρ <0.01; ***: Significance level ρ <0.001)

Example 1-7. Prediction of roasting conditions of licorice

To set optimum manufacturing conditions for licorice roasting, the reaction surfaces of each component are superimposed and shown in FIG. 9. As a result of matching the reaction surface of the maximum value derived from the optimal extraction conditions of each item to one drawing, the picture of the reaction surface of browning degree (FIG. 5), total flavonoid content (FIG. 6), and Trolox equivalent maximum value (FIG. 8) Partially fit, and the matching part was read as the range of each independent variable and set as the optimal range of manufacturing conditions. The optimal condition range that can be set from this reaction surface is the dark part in FIG. 5, and the optimum condition predicted was a roasting temperature of 178 ° C and a roasting time of 24 minutes.

At this time, the predicted browning degree was 2.08, the total flavonoid content was 6.04 mg CE / 100g, the IC ₅₀ value of DPPH radical scavenging ability was 165.09μg / mL, and the Trolox equivalent was 405.42μM TE / 100g. As shown in Fig. 5, values similar to those predicted in RSM were obtained with 2.01, 6.45 mg CE / 100g, 155.87μg / mL, and 420.13μM TE / 100g, respectively.

Comparison of predicted and experimental values for antioxidant properties of roasted licorice extract Response variable Prediction value (A) Experimental value (B) B / A * 100 (%) BI (OD = 420nm) 1.14 1.19 ± 0.05 104.39 TFC (mg CE / 100g) 6.40 6.45 ± 0.03 100.78 IC ₅₀ of DPPH (μg / mL) 165.09 155.87 ± 5.32 94.42 TEAC by ABTS (μM TE / 100g) 405.42 420.13 ± 15.56 103.63

[Example 2] Roasted licorice rice wine production

After heating the licorice powder under the optimum roasting conditions of licorice (178 ° C, 24 min), extracts were prepared and added to rice wine. The manufacturing process of makgeolli is shown in Fig. 10, and the mixing ratio of raw materials is shown in Table 6, followed by the order of immersion under the liquor, immersion in the first stage, and immersion in the second stage. First, yeast, lactic acid, wheat immersion, and water were added to soak under the sake and fermented for more than 72 hours in a 24 ° C incubator. Subsequently, additional inflow and water were added and immersed in one step to ferment for more than 48 hours in a 24 ° C incubator. 48 hours after the first stage immersion, the second stage immersion was performed by adding rice, puffed rice, purified enzyme, and water. The two-stage immersion was fermented for more than 48 hours in a 24 ° C incubator. After the two-stage soaking, the alcohol was filtered, water was added, and makgeolli was prepared.

Production of rice wine according to the ratio of roasted licorice extract Immersion step Ingredients (g) % Control sample 6% 12% 18% Submerged liquor leaven 0.002 0.4 0.4 0.4 0.4 Lactic acid 0.004 0.8 0.8 0.8 0.8 Smuggling 0.350 70 70 70 70 water 0.475 95 95 95 95 1-stage immersion Smuggling 2.500 500 500 500 500 water 4.000 800 800 800 800 2-stage immersion rice 7.900 1580 1580 1580 1580 Puffed rice 3.500 700 700 700 700 Purified enzyme 0.002 0.4 0.4 0.4 0.4 water 20.75 4150 3900 3650 3400 Licorice extract 0.000 0 250 500 750 Filtration and immersion Aspartame 0.013 2.6 2.6 2.6 2.6 water 60.50 12100 12100 12100 12100 material 14.275 2855 2855 2855 2855 water 85.725 17145 17145 17145 17145 gun 20,000 20,000 20,000 20,000 20,000

[Example 3] Roasted licorice rice wine evaluation

Example 3-1. PH of roasted licorice rice wine

The filtered makgeolli sample was taken and measured while stirring using a pH meter (ORION 3-STAR, Thermo scientific, Rockford, IL, USA).

Table 7 shows the pH values of makgeolli measured according to the two-stage immersion fermentation days. On the first day of fermentation, the pH of all experimental groups was 3.65 to 3.74. During fermentation, the pH of all experimental groups decreased and then increased again from the third day. On the 5th day of fermentation, the pH value was 3.80-3.85 for non-additives, 3.83 ~ 3.84 for roasting licorice extract, and 3.82-3.85 for non-treated licorice extracts, and there was no significant difference (ρ> 0.05). In addition, there was a slight difference according to the amount of addition, but did not show a certain trend.

PH of roasted licorice rice wine Addition (%) Number of days (after 2 stage immersion) Day 1 Day 2 Day 3 Day 4 Day 5 Control 3.74 ± 0.02 ^NS 3.64 ± 0.04 ^NS 3.62 ± 0.06 ^NS 3.80 ± 0.03 ^NS 3.80 ± 0.05 ^NS ULE 6% 3.70 ± 0.02 3.68 ± 0.10 3.69 ± 0.08 3.80 ± 0.06 3.83 ± 0.12 ULE 12% 3.72 ± 0.13 3.63 ± 0.01 3.64 ± 0.03 3.77 ± 0.06 3.83 ± 0.05 ULE 18% 3.65 ± 0.14 3.61 ± 0.03 3.62 ± 0.06 3.80 ± 0.02 3.84 ± 0.05 RLE 6% 3.69 ± 0.02 3.69 ± 0.06 3.70 ± 0.08 3.80 ± 0.04 3.82 ± 0.16 RLE 12% 3.76 ± 0.11 3.64 ± 0.06 3.65 ± 0.01 3.79 ± 0.08 3.83 ± 0.06 RLE 18% 3.66 ± 0.14 3.61 ± 0.01 3.63 ± 0.04 3.80 ± 0.06 3.85 ± 0.04

(ULE: Non-Roasted Licorice Extract; RLE: Roasted Licorice Extract)

Example 3-2. Roasting licorice rice wine acidity

After taking 10 mL of sample according to the liquor analysis regulations of the National Tax Service, 2 to 3 drops of the mixed indicator (B.T.B & N.R) were dropped, followed by neutralization titration with 0.1 N NaOH to show the appropriate mL.

Table 8 shows the change in the acidity of rice wine measured according to the number of two-stage immersion fermentation days. On the first day of fermentation, the acidity of all experimental groups was 3.0 to 3.5 mL. During the fermentation, the acidity of all experimental groups increased and appeared to be 4.4 to 4.7 mL on the 5th day of fermentation. It showed a tendency to decrease as the amount of licorice extract increased, and the roasted licorice extract addition was higher than the untreated licorice extract addition.

Roasting licorice rice wine acidity Addition (%) Number of days (after 2 stage immersion) Day 1 Day 2 Day 3 Day 4 Day 5 Control 3.2 ± 0.07 ^bc 3.8 ± 0.35 ^abc 4.0 ± 0.28 ^NS 4.2 ± 0.14 ^bc 4.5 ± 0.14 ^NS ULE 6% 3.5 ± 0.21 ^a 4.2 ± 0.07 ^a 4.2 ± 0.07 4.5 ± 0.07 ^ab 4.6 ± 0.14 ULE 12% 3.0 ± 0.07 ^c 3.5 ± 0.35 ^c 3.7 ± 0.28 4.2 ± 0.00 ^bc 4.4 ± 0.14 ULE 18% 3.1 ± 0.00 ^bc 3.6 ± 0.07 ^bc 3.9 ± 0.21 4.1 ± 0.14 ^c 4.4 ± 0.14 RLE 6% 3.4 ± 0.07 ^ab 4.1 ± 0.07 ^ab 4.1 ± 0.07 4.5 ± 0.14 ^a 4.7 ± 0.14 RLE 12% 3.1 ± 0.07 ^c 3.6 ± 0.21 ^bc 4.0 ± 0.07 4.3 ± 0.14 ^abc 4.5 ± 0.00 RLE 18% 3.2 ± 0.14 ^abc 3.8 ± 0.21 ^abc 4.0 ± 0.21 4.3 ± 0.07 ^abc 4.6 ± 0.21

(ULE: Non-Roasted Licorice Extract; RLE: Roasted Licorice Extract)

Example 3-3. Reducing sugar content of roasted licorice rice wine

The reducing sugar was measured using Dinitrosalicylic acid (DNS) method. After adding 150 μL of the DNS reagent to 50 μL of the sample, the reaction was performed for 15 minutes in a water bath and then cooled for 2 minutes in an ice bath. After adding 1050 μL of distilled water, absorbance was measured on a 550 nm spectrophotometer, and the reducing sugar content (%, w / v) was calculated using a Glucose standard curve.

Table 9 shows the change in the content of reduced sugar in rice wine measured according to the number of days of two-stage immersion. Reducing sugar is used as an alcohol fermentation substrate and is a factor influencing sweetness. The reducing sugar content gradually decreased as the number of fermentation days progressed due to saccharification of starch by a saccharifying enzyme (amylase). In addition, as the amount of licorice extract added increased, the content of reducing sugar was lower in the roasted licorice extract added than in the untreated licorice extract added. This is because the composition of carbohydrates varies depending on whether or not the raw licorice is roasted.

Reducing sugar of roasted licorice rice wine Addition (%) Number of days (after 2 stage immersion) Day 1 Day 2 Day 3 Day 4 Day 5 Control 17.03 ± 1.24 ^ab 12.18 ± 2.38 ^NS 8.72 ± 0.49 ^NS 5.47 ± 0.13 ^NS 4.27 ± 0.16 ^NS ULE 6% 17.09 ± 0.08 ^ab 13.89 ± 2.02 9.04 ± 0.88 5.33 ± 0.54 4.14 ± 0.64 ULE 12% 17.89 ± 1.32 ^ab 13.98 ± 2.06 9.35 ± 1.30 6.88 ± 1.15 5.65 ± 1.73 ULE 18% 20.19 ± 1.77 ^a 13.22 ± 0.42 10.49 ± 1.15 7.98 ± 1.90 5.84 ± 1.22 RLE 6% 16.98 ± 0.24 ^ab 12.81 ± 0.86 8.67 ± 0.44 5.44 ± 0.26 4.18 ± 0.12 RLE 12% 16.40 ± 2.14 ^b 11.40 ± 2.22 8.75 ± 1.25 6.36 ± 1.53 5.09 ± 1.95 RLE 18% 20.03 ± 1.97 ^ab 12.44 ± 1.80 9.84 ± 0.86 7.39 ± 1.28 5.42 ± 1.03

(ULE: Non-Roasted Licorice Extract; RLE: Roasted Licorice Extract)

Example 3-4. Alcohol content of roasted licorice rice wine

Alcohol content during the fermentation period of makgeolli alcoholic beverage was measured by distillation according to the liquor analysis regulations of the National Tax Service. After connecting a round flask and a cooler, 30 mL distillation was added to 100 mL of the filtered rice wine sample, and then distilled until distillate reached 80 mL. After distilled water was added to the distillate to make 100 mL, the temperature of the sample was read using a controlled alcohol meter (Deakwang Inc., Seoul, Korea), and then the alcohol content of the sample was obtained from the alcohol conversion table.

Table 10 shows the changes in the alcohol content of makgeolli measured according to the number of days of two-stage immersion. Alcohol content is the most important factor in determining the quality of rice wine, and in this experiment, alcohol content increased as fermentation progressed. Alcohol content of all experimental groups was found to be 6.7 to 7.5% on the first day of fermentation and 14.9 to 15.9% on the fifth day of fermentation. In addition, it was found that the licorice extract addition was not limited as compared to the non-additive, compared to the final alcohol content, so that the licorice extract addition was not restricted. There was no significant difference according to the amount of licorice extract added, but the highest alcohol content was found when 12% was added (ρ> 0.05).

Alcohol content of roasted licorice rice wine Addition (%) Number of days (after 2 stage immersion) Day 1 Day 2 Day 3 Day 4 Day 5 Control 6.9 ± 0.21 ^NS 10.1 ± 0.71 ^NS 12.3 ± 0.00 ^NS 13.3 ± 0.64 ^NS 15.6 ± 0.35 ^NS ULE 6% 7.4 ± 0.57 10.8 ± 1.13 12.2 ± 0.21 13.5 ± 0.35 14.9 ± 0.42 ULE 12% 6.9 ± 0.35 10.2 ± 1.13 12.4 ± 1.27 14.4 ± 0.78 15.7 ± 0.78 ULE 18% 6.7 ± 0.00 10.5 ± 0.64 12.0 ± 0.92 14.1 ± 0.64 15.4 ± 0.78 RLE 6% 7.1 ± 0.07 11.0 ± 1.20 11.6 ± 0.28 13.7 ± 0.07 15.0 ± 0.14 RLE 12% 7.5 ± 0.57 10.6 ± 0.85 12.9 ± 0.71 14.7 ± 0.78 15.9 ± 0.64 RLE 18% 7.2 ± 0.07 11.0 ± 0.49 12.7 ± 0.14 14.3 ± 0.64 15.2 ± 0.42

(ULE: Non-Roasted Licorice Extract; RLE: Roasted Licorice Extract)

Example 3-5. DPPH radical scavenging ability of roasted licorice rice wine

In a filtered sample 200 μL, a mixture of 800 μL of a 0.32 nM DPPH (1,1-diphenyl-2-picryl-hydrazyl, Sigma-Aldrich Co) solution was shielded and left at room temperature for 30 minutes, followed by a spectrophotometer (BioTek Instruments, Winooski, VT) , USA) was measured at 517 nm. DPPH radical scavenging ability is expressed as a percentage of the difference in absorbance between the sample addition and non-addition.

Radical scavenging capacity (%) = {A _control- (A _sample -A _blank )} / A _control X 100

Table 11 shows the change in the radical scavenging activity of makgeolli DPPH measured by two-step immersion. DPPH radical scavenging activity of all experimental groups increased with the number of fermentation days. On the 5th day of fermentation, the activity of the roasted licorice extract added was higher than that of the untreated licorice extract added, and the value was highest when 12% of the extract was added.

DPPH radical scavenging ability of roasted licorice rice wine Addition (%) Number of days (after 2 stage immersion) Day 1 Day 2 Day 3 Day 4 Day 5 Control 36.89 ± 0.58 ^abc 40.56 ± 2.72 ^b 44.72 ± 0.37 ^d 50.09 ± 0.40 ^d 55.98 ± 1.04 ^cd ULE 6% 36.15 ± 1.54 ^abc 40.69 ± 3.67 ^b 44.75 ± 0.33 ^d 51.81 ± 0.98 ^cd 55.65 ± 0.63 ^d ULE 12% 33.05 ± 5.08 ^c 43.64 ± 2.81 ^ab 49.62 ± 2.09 ^abc 57.26 ± 2.65 ^b 59.00 ± 1.91 ^bc ULE 18% 33.74 ± 3.63 ^bc 42.30 ± 3.35 ^ab 47.45 ± 3.00 ^cd 54.55 ± 2.75 ^bc 55.34 ± 2.55 ^d RLE 6% 40.75 ± 0.45 ^a 44.17 ± 1.42 ^ab 48.50 ± 1.41 ^bc 51.53 ± 0.65 ^cd 57.59 ± 0.71 ^cd RLE 12% 36.74 ± 3.81 ^abc 44.70 ± 3.90 ^ab 51.53 ± 2.12 ^ab 61.28 ± 2.25 ^a 62.48 ± 2.06 ^a RLE 18% 39.31 ± 3.63 ^ab 48.14 ± 3.41 ^a 52.45 ± 2.48 ^a 61.57 ± 2.44 ^a 60.70 ± 1.86 ^ab

(ULE: Non-Roasted Licorice Extract; RLE: Roasted Licorice Extract)

Example 3-6. ABTS radical scavenging ability of roasted licorice rice wine

Measurement of ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity was performed by mixing 7 mM ABTS (Sigma Co.) and 4.9 mM potassium persulfate in 1: 1 ratio to produce a cow at room temperature for one day. After forming in ABTs +, the mixture was diluted with 80% ethanol so that the absorbance value at 734 nm was 0.70 ± 0.02. After adding 190 μL of the diluted solution in 10 μL of the sample and reacting for 15 minutes, the absorbance was measured at 734 nm using a spectrophotometer (BioTek Instruments, Winooski, VT, USA). ABTS radical scavenging ability was expressed as a percentage of the difference in absorbance between the sample addition and non-addition.

Radical scavenging capacity (%) = {A _control- (A _sample -A _blank )} / A _control X 100

Table 12 shows the changes in the Makgeolli ABTS radical scavenging activity measured by two-step immersion. In the case of ABTS radical scavenging activity, results similar to DPPH radical scavenging activity were obtained. As fermentation progressed, ABTS radical scavenging activity of makgeolli increased. On the 5th day of fermentation, the activity of the addition was higher than that of the non-addition, and the roasting licorice addition was higher in ABTS radical scavenging activity compared to the untreated licorice extract addition. In addition, as the amount of extract added increased, the activity tended to increase.

 ABTS radical scavenging ability of roasted licorice rice wine Addition (%) Number of days (after 2 stage immersion) Day 1 Day 2 Day 3 Day 4 Day 5 Control 17.84 ± 0.67 ^d 24.08 ± 0.99 ^c 34.10 ± 0.60 ^f 42.79 ± 1.80 ^d 38.53 ± 0.38 ^d ULE 6% 23.26 ± 0.77 ^c 26.35 ± 0.71 ^c 36.56 ± 0.33 ^e 44.28 ± 4.81 ^d 43.08 ± 3.32 ^cd ULE 12% 29.74 ± 1.93 ^b 38.26 ± 3.98 ^b 50.49 ± 0.85 ^c 51.24 ± 1.03 ^c 46.77 ± 4.21 ^bc ULE 18% 29.01 ± 1.55 ^b 38.62 ± 5.90 ^b 50.23 ± 2.48 ^c 51.33 ± 2.03 ^c 47.87 ± 2.90 ^abc RLE 6% 24.60 ± 0.73 ^c 26.96 ± 0.71 ^c 39.90 ± 0.66 ^d 55.30 ± 0.83 ^bc 51.08 ± 1.54 ^ab RLE 12% 37.65 ± 3.48 ^a 41.99 ± 4.24 ^b 55.16 ± 0.82 ^b 60.10 ± 1.45 ^a 52.56 ± 4.14 ^a RLE 18% 31.57 ± 4.21 ^b 48.57 ± 3.46 ^a 57.94 ± 0.92 ^a 58.42 ± 1.65 ^ab 50.28 ± 1.85 ^ab

(ULE: Non-Roasted Licorice Extract; RLE: Roasted Licorice Extract)

Example 3-7. Sensory evaluation of roasted licorice rice wine

Sensory tests were performed on 41 students at Hanyang University. Makgeolli was provided in 20 mL portions according to a paper cup, and was represented by a three-digit number by a random number table. The sensory test items are strength, preference, and overall preference for color, flavor, herbal flavor, herbal taste, sweetness, soureness, and bitterness. (overall quality) was evaluated and evaluated by a 9-point scale (1 point = very bad, 9 points = very good), the higher the preference, the closer the score to 9 points.

As described above, although the embodiments have been described by a limited embodiment and drawings, those skilled in the art can make various modifications and variations from the above description. For example, appropriate results can be achieved even if the described techniques are performed in a different order than the described method, or replaced or replaced by other components or equivalents. Therefore, other implementations, other embodiments, and equivalents to the claims are also within the scope of the following claims.

Claims (15)

Roasting licorice production,
Preparation of roasting licorice extract from the roasted licorice, and
The roasted licorice extract; And fermentation under or under alcohol
The process includes,
The liquor is a mixture of grain, yeast and water,
The sake is fermented a mixture of grain, yeast and water more than once,
The roasted licorice
Licorice is roasted at a temperature of 175 ° C to 180 ° C for 20 to 25 minutes,
The roasted licorice extract
The roasting licorice: distilled water in a ratio of 1g: 15 ml to 1g: 25ml
Mix; And
A method of manufacturing roasted licorice grain wine, which is extracted from hot water by shaking for 2.5 to 3.5 hours at a temperature of 75 ° C to 85 ° C.
delete delete The method of claim 1
The roasted licorice extract is a hot water extracted roasting licorice powder
Roasting licorice grain manufacturing method.
According to claim 1,
The roasted licorice extract is that the roasted licorice hot water extract is provided as water
Roasting licorice grain manufacturing method.
According to claim 1,
The grain is characterized in that at least any one of rice, glutinous rice, puffed rice, wheat, wheat entrants, barley, corn, oats, rye, crude, millet, blood, buckwheat and yulmu
Roasting licorice grain manufacturing method.
According to claim 1,
The fermentation further comprises any one or more of purified enzyme and lactic acid
Roasting licorice grain manufacturing method.
According to claim 1,
The fermentation is to aging for 36 hours to 132 hours at a temperature of 22 ℃ to 25 ℃
Roasting licorice grain manufacturing method.
According to claim 1,
The Gokju is characterized by one or more of Makgeolli, Dongdongju, Samju, Seoul Songjeolju, Sogokju, Cheongju and Beopju.
Roasting licorice grain manufacturing method.
Roasting licorice production,
Preparation of roasting licorice extract from the roasted licorice, and
The roasted licorice extract; And fermentation of 1-step soak;
The process includes,
The roasted licorice
Licorice is roasted at a temperature of 175 ° C to 180 ° C for 20 to 25 minutes.
The roasted licorice extract
The roasted licorice: distilled water is mixed at a ratio of 1 g: 15 ml to 1 g: 25 ml; And
It was extracted from hot water by shaking for 2.5 to 3.5 hours at a temperature of 75 ° C to 85 ° C.
The first stage immersion alcohol
A sub-submerged immersion process for producing sub-submerged sake by fermenting grains, yeast, and water; And
It is produced from; a one-stage immersion process for producing a one-stage immersion sulphate by fermenting the immersed sulcus, grains and water under the liquor;
The fermentation is characterized in that fermentation at a temperature of 23 ℃ to 25 ℃ 36 hours to 136 hours
Roasting licorice grain manufacturing method.
Roasted licorice extract;
leaven;
Antioxidants; And
Alcohol; Including,
The antioxidant is flavonoid,
The alcohol is not limited to fermentation by the licorice,
The flavonoid content of the roasted licorice extract is 6.00 mgCE / 100g to 7.00 mgCE / 100g,
The flavonoid content was added to 75 μL of 5% NaNO2 to 500 μL of the roasted licorice extract sample, reacted for 5 minutes at room temperature, then mixed with 150 μL of 10% AlCl3, reacted for 5 minutes at room temperature, and then mixed with 500 μL of 1 N NaOH Then, the absorbance was measured at 510 nm using a spectrophotometer (Biomate 3S, Thermo scientific, Rockford, IL, USA), and the total flavonoid content from a standard curve prepared by quantifying (+)-Catechin (Sigma Co.) Roasted licorice grain, characterized in that calculated by deriving.
The method of claim 11,
The roasted licorice extract is characterized in that contained in the grain content of 0.01% to 0.05%
Roasted licorice wine.
delete The method of claim 11,
Characterized in that the content of the alcohol is 6% to 8%
Roasted licorice wine.
The method of claim 11,
The Gokju is characterized by one or more of Makgeolli, Dongdongju, Samju, Seoul Songjeolju, Sogokju, Cheongju and Beopju.
Roasted licorice wine.

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