KR102199599B1 - Rice fermented beverages with improved antioxidant ability added with medicinal plant extract and method of production thereof - Google Patents

Abstract

The present invention relates to a method for producing a rice fermented beverage using a medicinal plant extract, as an efficacy of a medicinal plant extract when ingesting a rice fermented beverage, as an effect of regulating blood sugar, insulin resistance, alcohol resolution, detoxification, antioxidant, anti-inflammatory, whitening function, etc. A fermented rice drink and a fermented rice drink that can have a useful effect on the human body by adding medicinal plant extracts to the production of fermented rice drinks and manufacturing them as a fermented rice drink, which is one of the favorite foods. Is initiated.

Description

Rice fermented beverage with increased antioxidant power by adding medicinal plant extracts, and its manufacturing method {RICE FERMENTED BEVERAGES WITH IMPROVED ANTIOXIDANT ABILITY ADDED WITH MEDICINAL PLANT EXTRACT AND METHOD OF PRODUCTION THEREOF}

In the present invention, in a method for producing a fermented rice drink containing a medicinal plant extract, in more detail, as a medicinal plant having an effect such as antioxidant power and antidiabetic activity, extracts such as gasoline, butterbur, and vitamin trees are used to prepare a fermented rice drink. By adding it after saccharification during the process, a fermented rice drink with improved antioxidant power and antidiabetic activity is prepared. A medicinal plant extract that is difficult to consume because of its strong bitter taste is added to the fermented rice drink to dilute the bitter taste, thereby increasing accessibility to medicinal plants, and allowing the various effects of various medicinal plants to exert effects in the rice fermented drink as it is. In addition, it is possible to manufacture a variety of sensory fermented rice beverages by mixing or mixing yellow soup, black soup, and red soup, and the taste is mild and the flavor of the fermented rice drink after fermentation does not have a mild taste and odor. To make use of the characteristics of

In general, fermented beverages are divided into lactic acid bacteria beverages, yeast beverages, and other fermented beverages. Beverages fermented using lactic acid bacteria or yeast as a raw material of grain are Atoleafrio or Mahewu in Mexico, a beverage using corn, Togwa in East Africa, or Bulgaria, Turkey. There is a beverage called Boza that uses grains such as wheat, rye, and sorghum in other places, and in Korea there are Sikhye and Gamju as fermented rice drinks.

In general, the method of manufacturing a fermented rice drink is to soak malt in lukewarm water, soak it for 1 hour, leave it there until the upper liquor is clear, wash the rice, soak for about an hour, cook the rice thickly, and pour the soaked malt into the upper liquor. Throw away the white sediment and pour malt water into a thermal insulation bowl, add rice, and marinate for 6 hours.When the rice grains sprout up, filter the rice grains and rinse them in cold water. Boil a little and cool to complete the fermented rice drink.

On the other hand, the gasiogapi used in the present invention is a plant belonging to the Arcaraceae family, and it is described that taking the bark of the roots, stems and branches in [Donguibogam] or [Primary gangmok] makes the body lighter. It is notified as arthritis, osteoporosis, liver health, lowering blood sugar, blood circulation, improving immunity, diet, and mental and physical stability. In particular, it has excellent alcohol decomposition and anti-inflammatory effects, and is thus widely applied to health supplements. Gasiogapi has the highest content of 1.92 mg/g, living body weight, of eleutheroside E, an indicator substance among plants of the genus Ogalpi (Source: Rural Development Administration), and eleutheroside E is the 2013 Korea Food Research Institute. Research results have been scientifically proven to have the effect of improving diabetes by improving insulin resistance and lowering blood sugar. Gasiogapi has imported over 190 tons per year from China and Russia in the past, but now, mainly in Korea, Gangwon Province, such as Samcheok and Pyeongchang, is the main production area, and with the development of reproductive technology (seedlings, cuttings), the nationwide cultivation area is over 9,000 pyeong as of 2016. It is expanded and domestic production is estimated to be 150 tons (source: Statistics Korea). The cost of purchasing gasoline is about 20,000 won/kg, but it can be repeatedly extracted and exhibits high antioxidant power even at a low addition rate, and costs can be reduced when purchasing in large quantities, so there is little effect on the cost of fermented rice beverages produced by consumers. The range of price fluctuations is also modest. Rice fermented beverages made by adding gasoline fermented beverages not only extract various active ingredients according to the koji of rice fermented beverages, but also have functions such as blood sugar control, insulin resistance, alcohol resolution, and anti-inflammatory effects than conventional rice fermented beverages. Will increase. Therefore, by adding an extract of Gasiogapi, which has other effects including antioxidant power, to a fermented rice drink, the effects of expensive Gasiogapi could be repeatedly experienced.

The butterbur used in the present invention is a perennial herb of the Asteraceae family, and the butterbur sprout has been used for immunity strengthening and allergy treatment according to folk remedies or oriental medicine (Cho et al., 2007), and is one of the wild vegetable crops in Gangwon-do, particularly in a clean area. The butterbur used in the present invention is a low-temperature crop and grows well in soils with good drainage and cool temperatures around 10-23°C. Therefore, cultivation in the mountainous areas of Gangwon-do is suitable for increasing yield and improving quality. Gangwon-do consists of a variety of wild vegetable villages, wild vegetable complexes, wild vegetable research group, and wild vegetable cooperation group by region, and promotes the branding of Gangwon wild vegetables and the development of processed wild vegetable foods using functional substances, so it is appropriate to cultivate butterbur in the mountainous areas of Gangwon-do. In addition, wild vegetables in Gangwon-do are in the spotlight as functional well-being foods, and the number of cultivated farmers is about 3,000, accounting for more than 30% of the country, and in particular, wild vegetables income exceeding that of the main product of Gangwon Province (Statistics Office, KRW 70 billion in 2010). Since the growth rate is showing a rapid growth (Statistics Office, as of 2010), butterbur can also be cultivated in the mountains of Gangwon-do, thereby increasing the income of wild vegetables in Gangwon-do. In addition, Chungcheongnam-do is a complex with 70% of the nation's facility-cultivated butterbur production, and its cultivation area is gradually increasing with increasing demand, securing an annual output of 43 tons or more (Source: Chungcheongnam-do Agricultural Technology Institute). Butterbur is relatively small in fluctuations in production according to seasonal changes during facility cultivation, and the purchase price is about 9,000 won per 1 kg of live weight, and the purchase price is inexpensive when purchasing in large quantities, so there is little effect on the cost and consumer prices of fermented rice drinks. Butterbur extract has many reports of detoxification, cholesterol inhibition, anti-allergic and antioxidant effects (Kim et al., 2008), and bakkenolide B, an indicator ingredient, is particularly effective in anti-allergic and anti-inflammatory properties (Lee et al., 2013). Set to In addition, butterbur is rich in various nutrients such as calcium, vitamin A, vitamin B1, and vitamin B2. Especially, it is rich in polyphenols, which promotes digestion and helps improve digestion and relieve constipation. Therefore, it is expected that the functions such as detoxification, antioxidant, anti-inflammatory, and whitening will be enhanced in the rice fermented beverage with butterbur extract, rather than the conventional fermented rice beverage. The value of use is high due to the development of special products for convergence, and it is expected to strengthen competitiveness in economic development between regions (Chungcheongbuk-do, Gangwon-do).

The vitamin tree used in the present invention is a forest resource cultivated all over the world, and leaves and fruits contain vitamins A, C, E, D, B, P, K, as well as amino acids, unsaturated fatty acids, minerals and flavonoids, carotenoids, and polyphenols. It is known to contain various nutrients such as. Vitamin tree extract has been reported to have excellent efficacy such as antioxidant activity, immunomodulatory effect, and anti-inflammatory effect (Ganju et al., 2005), and physiological activity studies have been steadily conducted so far. You can select additional trees. Currently, more than 1,380 tons of vitamin trees are cultivated annually in an eco-friendly way, so that raw materials can be supplied more stably, and the expansion of farms of about 300 pyeong or more in Cheorwon-gun and Chuncheon is expected to facilitate supply and demand of raw materials. In addition, vitamin trees grow mainly in barren land and have a stable production per area due to less environmental influences, so they have little effect on cost price change rate and consumer price.

Patent Literature 1 is a method for producing sikhye and persimmon as a rice fermented beverage using Ogapi.

Patent Document 2 is a method of manufacturing Sikhye and Gamju as a fermented rice drink using herbal extracts, fruits and pumpkin.

Patent Document 3 relates to a method of manufacturing a mushroom sikhye.

Patent Document 4 is a method of manufacturing sikhye using yacon soup instead of sugar.

All of the patent documents as the above-described prior art include a step of adding sugar and the like and boiling, so that a step of improving the taste of the prepared fermented rice drink is required separately. In general, since Sikhye uses vegetable malt as a source of saccharification, β-amylase is the main glycation enzyme. As a result, maltose, a disaccharide, is a major free sugar in the composition, and has a disadvantage in that it has to add an additional sweetener such as sugar because it has low sweetness.

The present invention allows the production of various sensory fermented rice beverages without the addition of sweeteners, unlike conventional techniques, by fermenting by mixing and mixing yellow soup, black soup, and red soup in rice, even without adding sugar, etc., and the taste is mild and after fermentation. Make sure that the flavor of fermented rice drink does not have a mild taste and odor. Thus, even if the medicinal plant extract was added, the above-described problem was solved by allowing the properties of the additive to be well utilized. Among the efficacy of medicinal plant extracts, in particular, although it is reported to have excellent antioxidant power, attempts to develop medicinal plant extracts as functional foods have not been systematically made. Thus, by preparing a rice fermented beverage having antioxidant power in the present invention, Provides a method for producing a rice fermented beverage so that many of the contained effects can be easily accessed through the rice fermented beverage and have a useful effect on the human body.

(Patent Document 1) Korean Patent Registration No. 10-0722514

(Patent Document 2) Korean Patent Publication No. 10-2003-0016195

(Patent Document 3) Korean Patent Publication No. 10-2001-0089859

(Patent Document 4) Korean Patent Registration No. 10-0801574

As a medicinal plant, gasiogapi has the effect of curing all diseases such as arthritis, osteoporosis, liver health, blood sugar lowering, blood circulation, immunity, diet, and mental and physical stability, and alcohol degradation, anti-inflammatory effect, insulin resistance, and lower blood sugar. It has the effect of improving diabetes and especially has excellent antioxidant ability. As a medicinal plant, butterbur can be used to strengthen immunity and treat allergies. It is rich in various nutrients such as calcium, vitamin A, vitamin B1, and vitamin B2. Especially, it is rich in polyphenols to promote digestion and digestive power. It helps to improve and relieve constipation. Furthermore, butterbur has a detoxifying effect, a cholesterol inhibitory effect, and an anti-allergic effect, and especially has a high antioxidant effect. Vitamin tree extract has been reported to have excellent effects such as antioxidant activity, immunomodulatory effect, and anti-inflammatory effect (Ganju et al., 2005).

Although the present invention has been reported to have a variety of medicinal effects on medicinal plants such as gasoline, butterbur, and vitamin trees, the present invention has not been attempted to develop by adding medicinal plant extracts to foods such as fermented rice drinks. The purpose is to add medicinal plant extracts to rice fermented beverages as an active ingredient so that useful effects such as antioxidant power contained in medicinal plant extracts can be beneficial to the human body when drinking rice fermented beverages. It is to provide a method of manufacturing a beverage.

Another object of the present invention is to determine the time point of addition of medicinal plants based on the time of saccharification during the manufacturing process in the manufacture of a fermented rice drink, and to enhance the antioxidant power of the fermented rice drink when the medicinal plant extract is added after saccharification. It is intended to provide a fermented rice drink that can exert useful effects on the human body, including various medicinal effects contained in medicinal plant extracts when a fermented rice drink is consumed.

According to one aspect of the present invention, the present invention provides a method for producing a fermented rice drink to which a medicinal plant extract is added, comprising the following steps:

1. After washing the glutinous rice, immersing it for about 1 hour; 2. Draining the glutinous rice soaked for 1 hour using a sieve; 3. After removing water from the glutinous rice, leaving it for about 30 minutes; 4. Steaming the glutinous rice left for about 30 minutes with steam, or cooking soft rice with 1.5 times the amount of hot water with respect to the glutinous rice; 5. When the rice is soft, adding the remaining water (2.5 times the amount of glutinous rice) and mixing hot water, or in the case of Godubap, adding 4 times the amount of hot water to the glutinous rice to release the godubap; 6. When the temperature of the glutinous rice mixed with the added water reaches the saccharification temperature, adding each soup (Koji), mixing, and saccharifying; 7. A step of adding a medicinal plant extract at the same time as saccharification is started or a step of adding a medicinal plant extract after saccharification; And 8. the step of inactivating the saccharification enzyme by adding the medicinal plant extract at the same time as the saccharification is started, and then heating to about 100°C, or when adding the medicinal plant extract after saccharification, heating the saccharification enzyme to about 100°C immediately after saccharification is added. Steps to inactivate.

According to another aspect of the present invention, the present invention provides a rice fermented beverage having antioxidant power by adding a medicinal plant extract as prepared by the above method.

It will be described below according to each step of the present invention.

Step 1: After washing the rice step of immersing an hour

Glutinous rice has a high filling energy and is more digestible than non-glutinous rice, and the starch of glutinous rice is mostly made of amylopectin. This glutinous rice is washed to remove impurities, and by immersing it for about 1 hour, moisture is absorbed into the glutinous rice and the molecular structure is easily broken, helping to gelatinize starch. The soaking time is about 1 hour so that the fermentation of Koji is not inhibited or the fermentation is poor.

Step 2: Step of draining the glutinous rice soaked for about 1 hour using a sieve

This is a process of removing moisture between the grains of rice, and should be distinguished from drying of the glutinous rice after immersion. If the water between the grains of rice is poorly drained, it is difficult for the hot steam to move quickly to the wet top, resulting in a phenomenon that the glutinous rice in the lower portion of the rice becomes unripe, and the grains of rice do not dissolve well or become godubap.

Step 3: After removing the water from the glutinous rice, leaving it for about 30 minutes

After draining the water, let it stand for about 30 minutes so that the water that has not been drowned can be sufficiently drained.

Step 4: steaming the glutinous rice left for about 30 minutes with steam, or cooking soft rice with 1.5 times the amount of hot water for the glutinous rice

It has the purpose of facilitating saccharification by gelatinizing starch and breaking the hard starch structure to facilitate enzyme action. The molecular structure of starch is a structure in which two molecules of amylose and amylopectin are in close contact. When heat is applied, the structure is expanded and destroyed at the same time, resulting in a loose structure, which makes it easier to receive the action of glycosylation enzymes. Make sure that the moisture contained in the glutinous rice does not escape due to steam or 1.5 times of hot water.

Step 5: When the rice is soft, adding the remaining water (2.5 times the amount of glutinous rice) and mixing hot water, or in the case of Godubap, adding 4 times the amount of hot water to the glutinous rice to loosen the godu rice.

If the rice cooked in Step 4 is soft rice, add 2.5 times hot water to the glutinous rice and mix, and if the rice cooked in Step 4 is Godubap, add 4 times hot water to the glutinous rice.

Step 6: When the temperature of the mixture and added water unwound the rice reaches a temperature saccharification step of saccharification after putting mixing each station (Koji)

The temperature range at the time of saccharification is not particularly limited, but is preferably 60°C to 70°C, more preferably 60°C to 65°C. The time for saccharification is not particularly limited, but is 17 to 19 hours, more preferably 18 to 19 hours.

Koji is a yellow-yellow-grey or white-pale yellow-brown liquid, lump or powder, and is used as a food preparation solvent in the manufacture of traditional fermented foods such as soy sauce, soybean paste, and red pepper paste, or traditional liquor. In the country, there are grain, immigration, coenzyme and purified enzyme. Grains are raw grains containing enzymes by naturally breeding fungi, yeasts and other microorganisms such as Aspergillus and Rhizopus, and entering the country is Aspergillus after increasing grains. Aspergillus) genus, Rhizopus genus (Rhizopus), etc. by breeding fungi and contains enzymes. The coenzyme is obtained by culturing the saccharifying enzyme-producing bacteria after increasing or sterilizing the raw material using the cortex or starch-containing material, and the purified enzyme is the separation and purification of the enzyme after culturing the saccharifying enzyme-producing bacteria in solid and liquid medium. Refers to. However, diluents and stabilizers can be added for the purpose of adjusting potency and preserving quality. The soup can be selected from Heungguk, Hwangguk, Hongguk, or a combination thereof. Black soup is a soup made with Aspergillus niger and is mainly used for making soju. Since black soup contains citric acid to prevent rancidity of mash, it is suitable for making alcoholic beverages in warm areas. Raw rice is made from crude and externally milled rice, and is added to the soup after going through the process of semi-, soaking and steaming. Since the growth of blackgukbacteria is slow at low temperatures, it is characterized by increasing the production by raising the temperature from the beginning and lowering the temperature after the end. Hwangguk is a soup made from Hwangguk-gyun (Aspergillus oryzae), and is used for making sake, Japanese miso, and soy sauce. The colony of Hwangguk fungi is white at first, but when conidia are formed, it turns from yellow to yellow-green, and turns brown when it is old. Starch has strong saccharification and protein decomposition, and was once used in the manufacture of digestive agents. The right temperature for growth is 37℃. Hongguk is a medicine nuruk obtained by culturing red yeast fungus, red yeast rice, on the surface of non-glutinous rice. It refers to production of red yeast fungus, red yeast fungus, cultured on the surface of non-glutinous rice. It is called hongguk because it turns into red rice by producing a large amount of red pigment as it grows.

The soup may be selected from Heungguk, Hwangguk, Hongguk, or a combination thereof, and in the manufacturing method of a fermented rice drink, 10 parts by mass of glutinous rice, 10 parts by mass of black soup, 15 to 40 parts by mass of water, and 0.2 parts by mass or more of a medicinal plant extract Mix by weight ratio.

In the production method of a rice fermented beverage, 10 parts by mass of glutinous rice, 10 parts by mass of yellow soup, 15 to 40 parts by mass of water, and 0.2 parts by mass of medicinal plant extracts are mixed in a weight ratio.

In the manufacturing method of a rice fermented beverage, 10 parts by mass of glutinous rice, 9 parts by mass of yellow soup, 1 part by mass of red soup, 15 to 40 parts by mass of water, and 0.2 parts by mass or more of a medicinal plant extract are mixed in a weight ratio.

Step 7: adding a medicinal plant extract at the same time as saccharification starts or adding a medicinal plant extract after saccharification

The medicinal plant extract is added simultaneously with the start of saccharification, or the medicinal plant extract is added after saccharification.

Step 8: the glycosylated enzyme by heating the addition immediately about 100 ℃ case of adding the medicinal after step or glycation that after the plant extracts one glycosylation at the same time the addition and glycosylation begins to heat up to about 100 ℃ deactivate the saccharification enzyme medicinal plant extracts Step of inactivation

To prevent further saccharification, the fermented rice drink is heated to 100°C to deactivate the saccharification enzyme. In general, fermented rice drinks such as sikhye or gamju require a step to improve the taste of the fermented rice drink prepared as it includes boiling sugar, etc., and because vegetable malt is used as a saccharification source, β-amylase Is the main saccharification enzyme, and it is the main free sugar in the composition consisting of maltose, a disaccharide, and has low sweetness, so additional sweeteners such as sugar must be added. However, in step 8 above, even if sugar is not added and boiled, it is already fermented by mixing or mixing yellow soup, black soup, and red soup in rice, and unlike conventional techniques, it is a fermented rice drink of various sensory functions without the addition of sweeteners. Because it is possible to manufacture, it is heated up to 100℃ to deactivate the saccharification enzyme without adding sweeteners such as sugar.

According to another aspect of the present invention,

1. When the saccharification temperature is reached by adding hot water to rice cooked with rice,

Adding Koji and medicinal plant extracts during saccharification to inactivate saccharification enzyme by heating the rice to 100° C. after saccharification of the rice is completed; or

Step of inactivating the saccharification enzyme by adding the medicinal plant extract after saccharification is complete and heating rice to 100°C immediately after addition

It provides a method for producing a rice fermented beverage comprising a.

2. In the method for producing a fermented rice drink, the medicinal plant extract is provided with a method for producing a fermented rice drink, characterized in that the extract of gasoline, butterbur or vitamin tree.

3. In the method for producing a fermented rice beverage, Koji provides a method for producing a fermented rice beverage, characterized in that it is yellow soup, black soup, red soup, or a combination thereof.

4. In the method for producing a fermented rice beverage, glutinous rice is 10 parts by mass, and the medicinal plant extract is 0.2 parts by mass or more.

5. Provides a rice fermented beverage containing a medicinal plant extract, and increased antioxidant or antidiabetic activity, manufactured by the above method of manufacturing a fermented rice beverage.

The present invention relates to a method for producing a fermented rice drink to which a medicinal plant extract is added, and to a fermented rice drink prepared by the method to increase antioxidant power. According to the method of the present invention, a new fermented rice beverage having all of the pharmacological effects of the medicinal plant extract can be prepared. As medicinal plants, extracts of gasoline and butterbur are added after saccharification during the manufacturing process of fermented rice beverages, so that the antioxidant power of fermented rice beverages can be enhanced.

Figure 1. Simultaneously saccharified rice fermented beverage (hwangguk, black soup, hongguk) added with medicinal plant (gasiogapi) extract.
Figure 2. A rice fermented beverage (hwangguk, black soup, hongguk) added after saccharification of medicinal plant (gasiogapi) extract.
Fig. 3. Simultaneously saccharified rice fermented beverages (hwangguk, black soup, hongguk) to which a medicinal plant (butterfly) extract is added.
Figure 4. A rice fermented beverage (hwangguk, black soup, hongguk) added after saccharification of a medicinal plant (butterfly) extract.
Figure 5. Control rice fermented beverages (hwangguk, black soup, hongguk) without the addition of medicinal plant extracts.
Figure 6. In the measurement and calibration of the total phenol content, an example showing the concentration of a sample by substituting the abs value into the calibration curve.
Figure 7. Reduction power test results of fermented rice beverages added with extracts of medicinal plants (gasiogapi, butterbur).

Hereinafter, the present invention will be described in more detail through examples. These examples are only for describing the present invention in more detail, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. .

Manufacturing example 1: Method for producing fermented rice drink containing medicinal plant extracts

After washing 1000 g of glutinous rice and immersing it in water for about 1 hour, water was drained using a sieve and left for about 30 minutes. The dried glutinous rice was steamed with steam, or 1.5-4 times of hot water (1500-4000 mℓ of water) was added to the glutinous rice to cook soft rice. When the temperature of the soft rice was 60℃~64℃, any one of black soup, yellow soup, red soup, or a combination thereof was added and mixed and saccharified for 18 hours. Simultaneously with the start of saccharification, medicinal plant extracts (gasiogapi, butterbur extract) were added, and the saccharification enzyme was deactivated by heating to 100°C at the end of saccharification. After saccharification, the saccharification enzyme was deactivated by heating to 100° C. immediately after adding medicinal plant extracts (gasiogapi, butterbur extract). 20 g of the medicinal plant extract was added. As a comparative example, 10 g and 15 g of medicinal plant extracts were added.

Composition of fermented rice drink with medicinal plant added Black soup rice fermented drink Yellow rice fermented drink Red soup rice fermented drink Glutinous rice 1,000 g 1,000 g 1,000 g Black soup 1,000 g Imperial country 1,000 g 900 g Red soup 100 g Medicinal plant extract 20 g 20 g 20 g water 4,000 ml 4,000 ml 4,000 ml

Example 1. Measurement of quality characteristics of fermented rice drinks

(1) In the rice fermented beverage prepared by adding medicinal plant extracts, the sugar content and pH of the rice fermented beverage were measured according to each country and saccharification method. Medicinal plants were extracted by the hot water extraction method. In the measurement of the sugar content, the number of grams of sugar cane sugar dissolved in 100 g of water was measured and expressed as a Brix value. The sugar content was determined by measuring the specific gravity of the solution with a saccharimeter or measuring the refractive index of the solution with a refractometer. The control group is a rice fermented drink mixed with any one of yellow soup, black soup, red soup, or a combination thereof without the addition of medicinal plant extracts, and sterilized after adjusting the temperature to 100℃ in the control group to reduce experimental errors according to the timing of adding medicinal plants. It was adjusted to the same weight by adding distilled water.

Physicochemical Characteristics of Rice Fermented Beverages Added with Medicinal Plant Extracts by Soup and Saccharification Methods Medicinal plant Cozy Extraction method Saccharification method Brix pH One Gasoline Imperial country Hot water extraction Simultaneous saccharification 20.0 6.1 2 Gasoline Imperial country Hot water extraction Addition after saccharification 21.8 5.9 3 Gasoline Black soup Hot water extraction Simultaneous saccharification 18.6 3.8 4 Gasoline Black soup Hot water extraction Addition after saccharification 25.6 3.8 5 Gasoline Red soup Hot water extraction Simultaneous saccharification 18.0 4.0 6 Gasoline Red soup Hot water extraction Addition after saccharification 21.4 3.9 7 coltsfoot Imperial country Hot water extraction Simultaneous saccharification 18.0 5.6 8 coltsfoot Imperial country Hot water extraction Addition after saccharification 21.6 5.7 9 coltsfoot Black soup Hot water extraction Simultaneous saccharification 18.0 3.9 10 coltsfoot Black soup Hot water extraction Addition after saccharification 23.8 3.8 11 coltsfoot Red soup Hot water extraction Simultaneous saccharification 14.8 4.0 12 coltsfoot Red soup Hot water extraction Addition after saccharification 21.8 3.9 13 Imperial country Control 22.0 5.9 14 Black soup Control 25.8 3.8 15 Red soup Control 21.5 4.0

(1) When gasiogapi was extracted by hot water extraction and added simultaneously with saccharification to fermented yellow-guk, black-guk and red-guk rice fermented beverages, the Brix value decreased in the range of 2.0 to 7.5 compared to the control, resulting in a decrease in sugar content. Compared with, the Brix value differed from 0.1 to 0.2, and when added after saccharification, the sugar content was not affected. When butterbur was extracted with hot water extraction and added simultaneously with saccharification to fermented yellow soup, black soup, and red soup rice, the Brix value decreased in the range of 4.0 to 7.8 compared to the control, and the sugar content decreased.However, when added after saccharification, it was compared with the control. When the Brix value differs from 0.3 to 2.0, the sugar content was not affected in the case where the gasoline extract was added after saccharification.

(2) The pH value was maintained or decreased within the range of 0.1 to 0.2 when the medicinal plant extract was added after saccharification.

Example 2. Antioxidant Test of Fermented Rice Beverages Added with Medicinal Plant Extracts

One. DPPH E-donation capability Antioxidant activity assay

(1) DPPH (purple), a free radical, shows strong absorption at 517 nm by odd-numbered electrons, but when it reacts with an electron donor, it decolorizes (yellow) in proportion to the number of irreversibly bonded electrons receiving electrons or hydrogen groups. Therefore, it is possible to expect the scavenging activity against free radicals of the measured rice fermented beverage, and can be used as a measure to suppress aging due to active oxygen in the human body.

(2) Experiment method

① DPPH (1.1-diphenly-2-picrylhydrazol) was dissolved in methanol to prepare a 0.15 mM DPPH solution.

② Samples were prepared in various ppm concentrations.

③ To 100 µl of the sample, 100 µl of a 0.15 mM DPPH solution was added and allowed to stabilize at room temperature for 30 minutes, and the absorbance was measured at 517 nm to measure the free radical scavenging ability.

④ Free radical scavenging ability=(1-A/｜B｜)*100(%)

※ A = sample, B = negative control

2. ABTS E-donation capability Antioxidant activity assay

(1) The measurement of antioxidant activity using ABTS radicals is a method in which ABTS free radicals generated by reaction with potassium persulfate are removed by antioxidants in the sample, resulting in decolorization of cyan, the characteristic color of radicals.

(2) Experiment method

① 7.4 mM ABTS (molecular weight: 548.68 g/ℓ, water 50 mℓ: 0.203 g) and 2.6 mM potassium persulfate (molecular weight: 270.32 g /ℓ, water 50 mℓ: 0.0351 g) are mixed 1:1 at room temperature for 12~ It was reacted for 24 hours.

② With 1x PBS, a value of about 0.7 ± 0.030 (0.67 ~ 0.73) at 732 nm was made (45:1).

③ It was measured on a 96 well plate with 96 grooves.

④ After leaving for 10 minutes, it was reacted in the dark at 734 nm.

3. Total phenol content measurement and calibration

(1) Total phenol was measured using polyphenol content analysis (Folin-Ciocalteu method) (1996). This method measures the color change due to the oxidation/reduction reaction with a spectrometer, and it measures the total amount of phenol, not by type of phenol. The Folin-Ciocalteau reagent (hereinafter referred to as FC reagent) is made of sodium molybdate, sodium tungstate, and phosphoric acid, and reacts with a reducing agent to form a complex complex of phosphomolybdic acid blue, which changes color to blue. This allows the amount of total phenol to be quantified with an ultraviolet spectrometer. Phenolic resins + Alkaline + FC reagent -> blue product, abs 725 nm, indicating the polyphenol content by quantifying phenolic compounds from the standard calibration curve prepared using gallic acid as a standard It is represented by GAE (Gallic Acid Equivalents) as a unit of measurement.

(2) Experimental materials

① The concentration was 0 ~ 500 ppm (mg/ℓ), and 100 µl of gallic acid was prepared.

② 100 µl of the sample was diluted with 10,000 ppm.

(① was prepared as 0, 100, 150, 250, 500 ppm with 0~500 ppm. ② was prepared with 10,000 ppm and used in the experiment.)

(3) Experiment method

A gallic acid standard sample and a diluted sample were prepared, and 50 µl of FC reagent was added. Stabilized for 3 to 5 minutes. 300 µl of 20% sodium carbonate (Na ₂ CO ₃ ) was added and stabilized for about 15 minutes. 1 ml of dH ₂ O was added, and a calibration curve was prepared by a calculation formula by measuring at 725 nm (see Fig. 6). .

4. Antidiabetic Activity assay (α- glucosidase inhibition assay)

(1) α-Glucosidase is a digestive enzyme that exists in the brush-border membrane of the small intestine. It mainly inhibits the activity of maltase present in the mucous membrane of small intestinal cells. The glycosidic bonds in the carbohydrates of the mixture are hydrolyzed to make carbohydrates easy to digest and absorb into monosaccharides (Kim et al., 2009; Park et al., 2009). (PNP-a-glucoside is colorless and transparent in solution. If glucosidase is present, it decomposes pNPG (para-nitrophenyl-a-glucoside) and decomposes into glucose and PNP. At this time, PNP becomes yellow.)

(2) Experimental materials

① Samples used in the experiment were prepared, including the positive control group, and the sample required 100 μl (50 μl x 2), so the number of experiments was calculated and prepared. The negative control group was used by shaking acarbose because it does not dissolve well in water.

② Enzyme is expensive, and the amount of protein and the unit of the enzyme are different for each purchased company. Therefore, it was calculated and used, and was prepared at a concentration of 0.2 U/ml. When the enzymes that were already diluted and stored in the freezer were melted and used, ice was placed in an ice box, and the frozen enzyme was put in, and the lid was opened at room temperature to slowly melt, or the frozen enzyme was lowered into the refrigerator and slowly dissolved. Since the activity of the enzyme is important, the abs value of the negative control should be 0.7 to 0.8 or more when measuring the activity, and α-glucosidase is a very sensitive enzyme, so if it is forcibly dissolved, the activity decreases, and if it is shaken or frozen twice or more ( When the enzyme was diluted and made to a high concentration and frozen again, the enzyme was thawed again, diluted to a low concentration, and then frozen again) The enzyme activity was very low or did not show any activity. In this case, even if there is activity, the activity disappears after a certain period of time.

③ 200 mM KPB (pH6.8) was prepared.

1) 200 mM potassium phosphate monobasic (KH ₂ PO ₄ ) FW=136.09

1M = 136.09 g/l = 136.09 g/1000 ml. =======> 200 mM = 27.218 g/1000 ml

2) 200 mM dibasic potassium phosphate (K ₂ HPO ₄ ) FW=174.18

1M = 174.18 g/l =174.18 g/1000 ml. =======> 200mM = 34.836 g/1000 ml

It was prepared as above and adjusted to pH 6.8. The pH was adjusted at room temperature, and when the pH was adjusted, the amount of the solution was the amount of potassium diphosphate> the amount of potassium monophosphate, and the amount of potassium diphosphate had to be higher.

④ A substrate (pNPG: 4-Nitrophenyl-α-glucopyranoside) was prepared. pNPG is stored frozen, which was prepared at 3 mM for experiments. Since pNPG does not dissolve well, it was made in advance, melted, and stored in ice. The melted pNPG was wrapped in silver paper so that it could not see the light.

3 mM 4-Nitrophenyl-α-glucopyranoside (pNPG) FW=301.25

1 M = 301.25 g/ℓ

1 mM = 0.3012 g/l. =======> 3 mM = 0.9036 g/L

⑤ 0.1M sodium carbonate (Na ₂ CO _{3 )} was prepared.

1 M sodium carbonate (Na ₂ CO ₃ ) FW=105.99

1 M = 105.99 g/ℓ

0.1 M = 10.599 g/1000 ml

(3) Experiment method

① The reaction solution was prepared in the following manner (refer to [Table 3]).

Reaction solution used in antidiabetic activity assay Reactant Negative control (µl) Sample (µl) Background sample (µl) sample 50 (solution) 50 50 enzyme
(α-glucosidase) 50 50 50 Buffer (KPB) 50 50 50

It was formulated in the same way as above, and the enzyme was put at the end and gently mixed with a pipette to prevent bubbles. It was important to put the enzyme in ice and slowly dissolve it (approximately 5 hours of melting time in ice, and it melted faster in the case of high concentration units). The blank sample was made equal to the number of samples, and in the case of the negative control group, a value of almost 0.7 to 0.8 or more was required.

② The reaction solution was pre-incubated at 37°C for 15 minutes.

③ Add substrate to each reaction solution. The same amount of distilled water as the substrate was added to the blank sample (refer to [Table 4]).

The reaction solution used in the antidiabetic activity assay to which the substrate is added Reactant Negative control (µl) Sample (µl) Background sample (µl) sample 50 (solution) 50 50 Enzyme (α-glucosidase) 50 50 50 Buffer (KPB) 50 50 50 Substrate (pNPG) 100 100 100 (D.W)

④ Incubated at 37°C for 10 minutes.

⑤ 0.1 M Na ₂ CO ₃ was added to all experimental plots (refer to [Table 5]).

Reaction solution to which 0.1 M Na ₂ CO ₃ was added Reactant Negative control (µl) Sample (µl) Background sample (µl) sample 50 (solution) 50 50 Enzyme (α-glucosidase) 50 50 50 Buffer (KPB) 50 50 50 Substrate (pNPG) 100 100 100 (D.W) Na ₂ CO ₃ 750 750 750

⑦ After 5 minutes, the absorbance was measured at 405 nm.

⑧ The measured absorbance value was substituted into the following equation to calculate the inhibition rate.

Inhibition rate (%)={negative control-(sample-based sample)}/negative control*100

5. Experiment results

(1) Medicinal plant extract (60℃ Hot water extraction And ethanol extraction) antioxidant power assay (see Table 6.)

Antioxidant power test of medicinal plant extracts (barberry, butterbur, and vitamin tree) herb( 1 mg ) DPPH Antioxidant activity assay by electron donating ability (%) ABTS Antioxidant activity assay by electron donating ability (%) Total phenol content measurement and calibration
( ug · GAE /g) gun flavonoid Content measurement
( ug · QE /g) Reducing power test
(abs) One Gasoline
(60℃ Hot water extract ) 35.62 ± 4.08 99.25 ± 0.00 31.08 ± 0.95 2.02 ± 0.11 0.02 ± 0.00 2 coltsfoot
(60℃ Hot water extract ) 45.93 ± 1.25 99.25 ± 0.75 123.85 ± 2.32 28.52 ± 1.51 0.11 ± 0.00 3 Vitamin tree
(60℃ Hot water extract ) 104.14 ± 1.54 96.99 ± 1.99 285.05 ± 2.99 26.27 ± 0.83 0.35 ± 0.08 4 Vitamin tree
( 60℃ ethanol extract ) 118.05 ± 1.14 96.99 ± 3.01 281.77 ± 2.48 14.22 ± 0.07 0.34 ± 0.04

(2) Results of antioxidant activity test of fermented rice drink containing medicinal plant extracts

Comparative Example 1. Antioxidant power test of fermented rice drink containing extracts of medicinal plants (gasiogapi, butterbur) (when 10 g, 15 g are added) Types of fermented rice drinks 10 g ‹Š to be added 15 g When added DPPH Antioxidant activity assay by electron donating ability (%) ABTS Antioxidant activity assay by electron donating ability (%) DPPH Antioxidant activity assay by electron donating ability (%) ABTS Antioxidant activity assay by electron donating ability (%) One Gashiogapi Imperial Palace Hot water extraction Simultaneous saccharification 21.98 ± 2.16 40.56 ± 0.65 38.41 ± 2.22 55.26 ± 1.95 2 Gashiogapi Imperial Palace Hot water extraction Saccharification Added after 34.84 ± 2.27 46.33 ± 0.55 48.75 ± 3.66 60.32 ± 1.27 3 Gasiogapi Black Soup Hot water extraction Simultaneous saccharification 29.90 ± 1.86 65.14 ± 0.29 45.42 ± 1.92 73.89 ± 1.21 4 Gasiogapi Black Soup Hot water extraction Saccharification Added after 32.64 ± 1.69 72.94 ± 0.88 48.66 ± 2.15 81.78 ± 1.05 5 Gasoline Red soup Hot water extraction Simultaneous saccharification 31.19 ± 0.44 64.40 ± 1.05 49.22 ± 0.64 74.70 ± 1.53 6 Gasoline Red soup Hot water extraction Saccharification Added after 46.21 ± 3.63 62.77 ± 4.58 62.33 ± 2.99 73.98 ± 0.35 7 Butterbur yellow country Hot water extraction Simultaneous saccharification 32.41 ± 0.94 30.34 ± 1.27 50.32 ± 0.58 45.98 ± 1.29 8 Butterbur yellow country Hot water extraction Added after saccharification 70.04 ± 0.47 44.80 ± 0.87 79.41 ± 0.16 58.70 ± 1.21 9 coltsfoot Black soup Hot water extraction Simultaneous saccharification 54.27 ± 1.74 62.52 ± 1.36 69.06 ± 2.24 73.68 ± 0.93 10 coltsfoot Black soup Hot water extraction Added after saccharification 69.08 ± 1.34 78.76 ± 0.40 85.32 ± 0.96 86.84 ± 1.53 11 coltsfoot Red soup Hot water extraction Simultaneous saccharification 47.86 ± 0.43 52.92 ± 0.50 65.01 ± 0.00 66.19 ± 0.70 12 coltsfoot Red soup Hot water extraction Added after saccharification 69.11 ± 1.20 72.57 ± 0.48 79.96 ± 0.85 81.58 ± 1.95 13 Imperial control
55.49 ± 5.05 72.90 ± 1.58 55.49 ± 5.05 72.90 ± 1.58 14 Black soup Control
71.10 ± 2.80 84.73 ± 0.74 71.10 ± 2.80 84.73 ± 0.74 15 Red soup Control
74.42 ± 4.96 81.29 ± 0.64 74.42 ± 4.96 81.29 ± 0.64

When 10 g or 15 g of the extract was added to Hwangguk rice fermented beverage after saccharification, the antioxidant power was increased compared to Hwangguk rice fermented beverage added at the same time as saccharification, but no extract was added. There was no increase in antioxidant power than the non-control group, Hwangguk rice fermented beverage. When 10 g or 15 g of the extract was added to the fermented black-guk rice drink after saccharification, the antioxidant power was increased compared to the fermented black-guk rice drink added at the same time as saccharification, but no extract was added. Antioxidant power did not increase compared to the black-guk rice fermented beverage, which was not a control group. When 10 g or 15 g of the extract was added to the fermented drink of Hongguk rice by hot water extraction, the antioxidant power did not increase compared to the control group fermented Hongguk rice drink to which the extract was not added. When butterbur is extracted with hot water and 10 g or 15 g of the extract is added to fermented drinks of yellow, black and red rice, the fermented drinks of yellow, black, and red rice added after saccharification are added at the same time as saccharification. The antioxidant power was increased compared to the beverage, but the antioxidant power did not increase compared to the Hwangguk rice fermented beverage, the control group without the added extract.

Antioxidant power test of fermented rice drink added with extracts of medicinal plants (gasiogapi, butterbur) (when 20 g is added) Types of fermented rice drinks DPPH E-donation capability Antioxidant activity assay by (%) ABTS E-donation capability Antioxidant activity assay by (%) Total phenol content measurement and calibration
(mg GAE /g) Antidiabetic Activity assay (%) One Gashiogapi Imperial Palace Hot water extraction Simultaneous saccharification 67.31 ± 1.68 75.30 ± 1.26 251.72 ± 6.30 83.79 ± 1.37 2 Gashiogapi Imperial Palace Hot water extraction Saccharification Added after 68.24 ± 5.13 78.54 ± 0.70 290.33 ± 5.30 88.15 ± 1.08 3 Gasiogapi Black Soup Hot water extraction Simultaneous saccharification 69.16 ± 3.53 83.81 ± 0.35 358.64 ± 2.76 89.93 ± 1.45 4 Gasiogapi Black Soup Hot water extraction Saccharification Added after 72.58 ± 1.92 91.70 ± 0.93 454.78 ± 5.82 93.32 ± 0.83 5 Gasoline Red soup Hot water extraction Simultaneous saccharification 77.65 ± 0.97 86.64 ± 1.61 351.48 ± 4.87 91.51 ± 1.14 6 Gasoline Red soup Hot water extraction Saccharification Added after 84.21 ± 0.48 87.20 ± 1.61 412.01 ± 3.07 95.30 ± 0.27 7 Butterbur yellow country Hot water extraction Simultaneous saccharification 78.21 ± 2.94 67.95 ± 2.07 233.99 ± 6.36 85.54 ± 1.71 8 Butterbur yellow country Hot water extraction Added after saccharification 90.03 ± 0.48 74.15 ± 1.37 304.17 ± 0.53 88.94 ± 0.26 9 coltsfoot Black soup Hot water extraction Simultaneous saccharification 87.90 ± 2.24 80.43 ± 0.37 366.51 ± 3.98 90.82 ± 0.20 10 coltsfoot Black soup Hot water extraction Added after saccharification 92.06 ± 0.16 85.10 ± 0.37 450.70 ± 8.62 93.51 ± 0.52 11 coltsfoot Red soup Hot water extraction Simultaneous saccharification 88.55 ± 0.97 76.77 ± 0.64 317.28 ± 6.05 87.39 ± 1.05 12 coltsfoot Red soup Hot water extraction Added after saccharification 92.52 ± 0.00 81.50 ± 0.37 400.91 ± 7.80 92.05 ± 0.56 13 Imperial control
55.49 ± 5.05 72.90 ± 1.58 287.61 ± 3.65 87.19 ± 0.15 14 Black soup Control
71.10 ± 2.80 84.73 ± 0.74 444.13 ± 3.59 91.59 ± 0.68 15 Red soup Control
74.42 ± 4.96 81.29 ± 0.64 398.60 ± 6.17 89.96 ± 0.65

(1) Antioxidant activity assay by DPPH electron donating ability

When 20 g was added after saccharification to the fermented beverages of Hwangguk, Black Guk, and Hong Guk after hot water extraction of gasiogapi and butterbur, the DPPH antioxidant activity was increased compared to the control group and the antioxidant power was increased compared to the control group.

(2) Antioxidant activity assay by ABTS electron donating ability

When 20 g of each was added to the fermented beverages of Hwangguk, Black Soup, and Hongguk after saccharification by hot water extraction of gasiogapi and coltsfoot, the ABTS antioxidant activity was increased compared to the control group and the antioxidant power was increased compared to the control group.

(3) Measurement and calibration of total phenol content

When 20 g was added after saccharification to fermented black and hongguk rice beverages by hot water extraction, the total phenol content was increased compared to the control, so the antioxidant power was increased. When 20 g of coltsfoot was extracted with hot water and added after saccharification to fermented yellow and hongguk rice beverages, the total phenol content increased compared to the control group, thus increasing the antioxidant power.

(4) Antidiabetic activity assay

As a result of adding 20 g of each fermented rice drink after saccharification by hot water extraction of gasiogapi and coltsfoot, the antioxidant power of each fermented rice drink was increased.

Antioxidant power test of fermented rice drink with medicinal plant (vitamin tree) extract added (when 20 g is added) Types of fermented rice drinks DPPH Antioxidant activity assay by electron donating ability (%) ABTS Antioxidant activity assay by electron donating ability (%) Total phenol content measurement and calibration
(mg GAE /g) Reducing power test (abs) One Vitamin tree Imperial country Hot water extraction Simultaneous saccharification 89.57 ± 2.40 61.87 ± 1.72 259.16 ± 2.88 0.46 ± 0.03 2 Vitamin tree Imperial country Hot water extraction Saccharification Added after 92.80 ± 1.39 79.63 ± 2.09 349.41 ± 5.26 0.77 ± 0.01 3 Vitamin tree Ethanol Extraction Simultaneous saccharification 87.81 ± 0.42 61.41 ± 1.04 250.03 ± 6.34 0.62 ± 0.01 4 Vitamin tree Ethanol Extraction Saccharification Added after 91.60 ± 0.16 66.21 ± 0.79 315.36 ± 6.51 0.66 ± 0.01 5 Vitamin tree Black soup Hot water extraction Simultaneous saccharification 94.09 ± 0.32 77.85 ± 0.39 368.21 ± 2.05 0.76 ± 0.00 6 Vitamin tree Black soup Hot water extraction Saccharification Added after 93.72 ± 0.16 85.38 ± 0.79 465.50 ± 5.43 0.85 ± 0.02 7 Vitamin tree Black soup Ethanol extraction Simultaneous saccharification 94.55 ± 0.32 76.94 ± 0.79 373.32 ± 0.98 0.72 ± 0.02 8 Vitamin tree Black soup Addition after ethanol extraction saccharification 93.72 ± 0.16 81.27 ± 0.39 416.81 ± 6.00 0.82 ± 0.01 9 Vitamin tree Red soup Hot water extraction Simultaneous saccharification 92.61 ± 0.42 71.91 ± 0.00 333.77 ± 6.95 0.72 ± 0.01 10 Vitamin tree Red soup Hot water extraction Saccharification Added after 93.54 ± 0.16 81.96 ± 0.79 418.69 ± 6.44 0.89 ± 0.04 11 Vitamin tree Red soup Ethanol extraction Simultaneous saccharification 92.61 ± 0.16 80.13 ± 0.68 395.36 ± 3.43 0.76 ± 0.02 12 Vitamin tree Red soup Ethanol extraction Saccharification Added after 93.63 ± 0.28 78.31 ± 1.58 398.15 ± 3.95 0.86 ± 0.05 13 Imperial control
55.49 ± 5.05 72.90 ± 1.58 287.61 ± 3.65 0.26 ± 0.03 14 Black soup Control
71.10 ± 2.80 84.73 ± 0.74 444.13 ± 3.59 0.56 ± 0.03 15 Red soup Control
74.42 ± 4.96 81.29 ± 0.64 398.60 ± 6.17 0.55 ± 0.01

Example 3. Reduction power test of fermented rice beverages added with medicinal plant extracts (gasiogapi, butterbur)

(1) The method used by Oyaizu et al. (1986) was used for the reducing power assay.

(Oyaizu M. 1986. Studies on products of browning reactions: antioxidative activities of products of browning reaction prepared from glucosamine. Japanese J Nutr 44: 307-315.)

(2) Test materials and test methods

① A 100 µl sample diluted by concentration was prepared.

② 0.2 M sodium phosphate buffer (pH6.6, monobasic sodium phosphate FW: 120.0, dibasic sodium phosphate FW: 358.14, pH6.6 dibasic sodium phosphate> monobasic sodium phosphate) 100 µl was prepared. .

③ 100 µl of 1% potassium ferricyanide was incubated at 50°C for 20 minutes.

⑤ 100 μl of 10% trichloroacetic acid (w/v) was prepared, centrifuged at 1,000 rpm for 10 minutes, and 100 μl of the supernatant was taken.

⑥ 400 µl of dH ₂ O and 10 µl of 0.1% ferric chloride were mixed, and the absorbance was immediately measured at 700 nm.

⑦ Or, without taking the supernatant, 400 µl of the reaction solution and the same amount of distilled water (400 µl) were mixed, 50 µl of 0.1% ferric chloride was mixed, and measured by UV (to match the UV cell capacity). Immediately afterwards, absorbance was measured at 700 nm.

(3) After measuring the absorbance, the higher the absorbance was, the higher the antioxidant power was. Higher values are evaluated as having good antioxidant power. Alternatively, the value was obtained by substituting it into a formula for obtaining the IC ₅₀ value (a sample value is required).

(4) Experiment result

As a control, ascorbic acid (AA), which is well known as an antioxidant, was used, and ascorbic acid had an IC ₅₀ value of 0.086 mg/mℓ. When gasiogapi and butterbur extract were added after saccharification to fermented beverages of Hwangguk, Black Guk, and Hong Guk rice, reducing power was increased compared to each of the control groups. Fig. 7 shows the results of the reducing power assay of the fermented rice drink to which the medicinal plant (gasiogapi, butterbur) extract was added.

Results of Reducing Power Test of Fermented Rice Beverage Added with Medicinal Plant Extracts Type of sweet sake Reducing power test
(abs) One Gashiogapi Imperial Palace Hot water extraction Simultaneous saccharification 0.22 ± 0.00 2 Gashiogapi Imperial Palace Hot water extraction Saccharification Added after 0.42 ± 0.04 3 Gasiogapi Black Soup Hot water extraction Simultaneous saccharification 0.37 ± 0.02 4 Gasiogapi Black Soup Hot water extraction Saccharification Added after 0.59 ± 0.02 5 Gasoline Red soup Hot water extraction Simultaneous saccharification 0.50 ± 0.03 6 Gasoline Red soup Hot water extraction Saccharification Added after 0.56 ± 0.04 7 Butterbur yellow country Hot water extraction Simultaneous saccharification 0.38 ± 0.01 8 Butterbur yellow country Hot water extraction Saccharification Added after 0.54 ± 0.01 9 coltsfoot Black soup Hot water extraction Simultaneous saccharification 0.70 ± 0.02 10 coltsfoot Black soup Hot water extraction Saccharification Added after 0.82 ± 0.02 11 coltsfoot Red soup Hot water extraction Simultaneous saccharification 0.62 ± 0.03 12 coltsfoot Red soup Hot water extraction Saccharification Added after 0.73 ± 0.02 13 Imperial control 0.26 ± 0.03 14 Black soup Control 0.56 ± 0.03 15 Red soup Control 0.55 ± 0.01

When 20 g of the extract was added to the fermented drink of Hwangguk, Black Guk, and Hongguk after saccharification, the fermented drink of Hwangguk rice added after saccharification had a reducing power compared to the control Hwangguk, Black Guk Increased.

Claims (5)

A step of preparing a saccharified product for 17 to 19 hours by adding water at 60°C to 70°C to rice cooked with rice and adding Koji, wherein the soup is yellow soup, black soup, or a combination of yellow soup and red soup, The black soup is prepared from Aspergillus niger, the yellow soup is prepared from Aspergillus orizae, and the red soup is prepared from red yeast fungus;
As a step of preparing a functional saccharide by adding a medicinal plant extract to the saccharified product, the medicinal plant extract is an extract of a gasoline, butterbur or vitamin tree,
The medicinal plant extract is a hot water extract or an ethanol extract; And
Heating the functional saccharide to 100°C
As a fermented rice beverage manufacturing method comprising a,
The rice is mixed in a weight ratio of 10 parts by weight, water is 15 to 40 parts by weight, soup is 10 parts by weight, and medicinal plant extract is mixed in a weight ratio of 0.2 or more,
At this time, the country:
What is the weight ratio of 10 parts by weight of yellow soup;
What is a weight ratio of 10 parts by weight of black soup; or
A mixture of yellow and red soup in a weight ratio of 9: 1 parts by weight
Phosphorus manufacturing method. The method of claim 1, wherein the heating step deactivates an enzyme used to prepare the functional saccharide. The method of claim 1, wherein the hot water extract or the ethanol extract is extracted at 60°C. delete delete

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