KR102225182B1 - Freeze-dryed Makkoli and preparation method of the same - Google Patents

Abstract

The present invention relates to freeze-dried makgeolli (unrefined rice wine) and a manufacturing method thereof. According to the present invention, the method comprises: a step of mixing hard-boiled rice, which is acquired by being mixed with four kinds of grain ingredients for making rice wine containing amylopectin and protein in a predetermined ratio, and a hot water extract for making rice wine, which is acquired by mixing five kinds of supplementary ingredients for making rice wine containing active substances useful for alcoholic fermentation of koji bacteria in a predetermined ratio, in a predetermined ratio; and a step of freeze-drying an undiluted solution of the supernatant obtained by filtering makgeolli, which is acquired through biosynthesis of the anticancer functional substances farnesol and squalene in large amounts by adding yeast prepared from squash wheat to the mixture and fermenting the mixture at 10 to 20°C for 10 to 14 days, at -125 to -170°C for 80 to 90 hours. Accordingly, anticancer active ingredients of the freeze-dried makgeolli are maximally remained to be commercialized as a capsule or a tablet, thereby providing excellent effects of preventing and mitigating cancer, inhibiting skin aging, preventing and mitigating chronic fatigue syndrome, and providing a supplement for human immunity enhancement.

Description

Freeze-dryed Makkoli and preparation method of the same}

The present invention relates to a lyophilized makgeolli and a method for manufacturing the same, and more particularly, to a makgeolli formulated with any one of tablets, powders, and capsules including lyophilized makgeolli, and a method for producing the same.

Traditionally, since Korea was a rice cultivation area, makgeolli grain wine made from rice and malt has been manufactured and applied in the early days. The origin of makgeolli gokju, also known as takju, nongju, craft or hoeju, is not known exactly, but it has been called makgeolli, which means that the sake debris was filtered while separating the sake from the gokju, and it has been used habitually among farmers.

Makgeolli grain wine is a process of making godubap steamed with nonglutinous rice, glutinous rice, barley or flour in a siru, cooling the godubap, mixing yeast and water with the cooled godubap, and putting the godubap mixed with the yeast and water into a fermentation container. It is produced by a process of fermenting alcohol at a normal temperature and a process of filtering and squeezing the sake from the fermented godubap. If the liquor brewed above is hung on a bowl with a #-shaped jingle and sifted through a sieve, it becomes whitish and thick takju, and if water is poured into the fermentation vessel before sifting, it becomes sake. However, takju not only tasted bad yeast, but also had health problems due to a large amount of eating due to a hangover.

On the other hand, makgeolli lost its unique flavor from rice to wheat, as raw materials were not replaced by rice from rice due to the government's food policy from 1963. Then, at the end of 1980, the use of rice as a raw material for makgeolli was allowed again, and opportunities for the shape of makgeolli were found again, and the production and consumption of makgeolli increased rapidly. Compared to white rice, brown rice, an alternative raw material, contains more nutrients than white rice, such as ash, fiber, vitamins B1, B2, B6, E and K, niacin, biotin, pantothenic acid, choline, and inositol. In consideration of that, a method of manufacturing makgeolli using brown rice has been disclosed as Korean Patent No. 10-2014-1476028.

Sorghum contains special nutrients such as policosanol or octacosanol. After crushing sorghum, it is mixed with water, added to the mash, immersed in two stages, and then added to the increased rice for fermentation. It is disclosed in -1439521. In addition, in addition to the water makgeolli, Donga makgeolli for hangover improvement, which is mainly based on Donga, the fruit of the perennial plant of the gourd family, is disclosed in Korean Patent Application Publication No. 10-2013-0137066.

Baekhasoo-o has a warm and non-poisonous nature in Donguibogam, has a bitter and sweet taste, eliminates inflammation, removes phlegm and phlegm, treats various boils, hemorrhoids, chronic fatigue, and treats women's postpartum diseases, daeha, etc. It is stated that helping blood strengthens muscles and bone marrow, blackens hair, and does not age when consumed for a long period of time. In addition, it is the strengthening of the liver and kidney water, and it listens well to hair loss caused by weak kidney water, promotes liver function, reduces fatigue, and makes the skin moist. In Bonchobiyo, it is stated that it helps the liver and the gods, strengthens the bones and tendons, makes the feces pass, and heals the boil. It has the effect of treating chronic diseases such as anemia, nervous breakdown, and releasing blood stagnation due to circulatory system diseases or blood circulation disorders, so it is often used to treat chronic neurological diseases, etc., and when the body is weakened due to aging

It is also effective when your arms, legs (knees), and lower back become powerless and your hair turns white. It is used for hemorrhoids and backwinds accompanied by fatigue and bleeding. It helps the liver and kidneys, clears the blood. It adds energy, conceives, removes wind, and strengthens muscles and bones. It is good for the prevention of cardiac action, arteriosclerosis, high blood pressure and constipation, and has a component called lecithin, which is widely distributed in the central nervous system of a person, and prevents heart weakness through cardiac action, reduces cholesterol, prevents arteriosclerosis, and lowers blood pressure without side effects. It promotes hematopoietic circulation, is effective in neuralgia and hyperlipidemia, and treats anemia, insomnia, and hypolipidemia. It is also used as a substitute for ginseng even for those who are not suitable for ginseng, and it can double the effect of white ha shou when used with jujube and ginkgo for various adult diseases. It treats menstrual irregularities in women, stabilizes the fetus, is good for abdominal pain bleeding due to pregnancy, and is effective in preventing miscarriage.

On the other hand, the white hawthorn is largely divided into the white hawthorn belonging to the Mardiaceae family and the white hawthorn belonging to the Pakjugari family. The leaves of the white hawthorn are alternated and have a narrow ovate or heart shape, and the tip of the leaf is membranous to surround the stem. It hangs on several conical inflorescences, and 2-4 small flowers or several clusters bloom in the inside, and the flowers are green-white or white, the length is 6-15cm, and the thick part is 3-12cm in diameter, and the surface is reddish brown or It is purplish brown, has uneven longitudinal grooves, is uneven, and has one trace of roots at both ends. The main production areas are distributed in Hanam, Hubei, Guizhou, Sichuan, Jiangsu, Guangxi, etc. of China, and Zhejiang, Anjing, Guangdong, Shandong, and Gangseo. , Honam also lives. It is known to have the effect of replenishing the liver and gods, nourishing blood, and removing air from ancient times. The head becomes white early, the head and the front of the eyes are dizzy, the back and knees are sore, weakness, musculoskeletal colic, oil jeong, It is also effective in massive uterine bleeding, bandage, chronic hemorrhoids, chronic diarrhea, chronic hepatitis, swelling, hemorrhoids, bowel movements, and hemorrhoids. In addition, Baekhasoo is conical, 5-10 cm long, 15-35 mm in diameter. It is yellow to yellowish brown, has many vertical wrinkles, and the quality is hard. The cross section of this herbal medicine is white, and when viewed under a microscope, stone cell rings in the 3rd to 5th layers under the cork layer are broken in several places. However, recently, the use of sewage has been rapidly decreasing compared to its efficacy due to the problem of mixing with the toxic food Leeyeopso, so it is urgent to find a way to take it safely while taking advantage of the efficacy of Baekhasoo.

Goji is a food that helps strengthen liver function, helps recover damaged liver, promotes hepatocyte production, and prevents fatty liver from accumulating. Based on its anti-inflammatory effect, it shows an excellent effect in the treatment of chronic hepatitis, and is effective in liver cirrhosis, which destroys liver tissue due to chronic liver inflammation and changes the liver tissue itself where regenerative nodules have occurred. Goji berry contains a large amount of a component called beta-carotene, and the beta-carotene is an essential and indispensable component for making the tissues that make up the eye. In Donguibogam, it is stated that wolfberry strengthens the tendons and bones, and is said to be yanggi. Gojija contains ingredients called betaine and rutin, both of which play a role in lowering blood sugar, helping to alleviate and prevent diabetes symptoms, and a component called polysaccharide that increases the number of white blood cells. It is said that the liver function is weak, or by inhibiting the deposition of fat in the liver cells, it promotes the new generation of hepatocytes. It has excellent efficacy when you are always tired from diseases such as fatty liver and hepatitis, and your sexual desire does not occur, and when your regular period is weakened due to aging. An important active ingredient of goji fruit is polysaccharide, which is said to have excellent efficacy in strengthening immunity by increasing the number of white blood cells. Especially for the elderly, it helps to maintain brain function and stamina, and betaine contained in goji japonica is one of the choline metabolites in the body, so it is said that it reduces total cholesterol, brightens eyes, and quickly recovers from fatigue. Betaine is an ingredient that is actually used as the main treatment for fatty liver, and it is said that the cell cycle of the human body is usually 3 years. have.

Goji is traditionally known for its efficacy in preventing diseases (improving liver, kidney, blood pressure, diabetes, etc.) and restoring energy (dizziness, neurological disorders, etc.), and the main active ingredients are betaine and zeaxanthin. , β-sitosterol, physalien, cholin, and the like, among which are known as the most representative ingredients are betaine and zeaxanthin. Betaine Silver is water-soluble and is present in Chanatang, which uses water as a solvent, and zeaxanthin is a major functional component extracted from organic solvents such as ethanol because it is oil-soluble. The clinical efficacy of Gugija can be found in several herbal literatures such as Bonchogangmok and Donguibogam. It is known to be excellent in adult diseases such as high blood pressure, headache, paralysis, neurological diseases, and diabetes, and recently, it also has a cholesterol reduction effect. Have been reported.

Bokryeong is not good at urinating, and shows an effect on the symptoms of swelling of the stomach and whole body. It treats seawater, vomiting, and diarrhea with soaking, and treats the nervousness of the chest, being surprised, and having forgetful oil wells. It exhibits a good response to heart edema, inhibits bacteria in the test tube, relaxes the intestines of rabbits, and has a preventive effect on the formation of ulcers due to pyloric ligation in rats. It lowers blood sugar, and alcohol extract increases the contractile power of the heart, and has immune enhancing and anti-tumor effects. In clinical reports, diuretic effect was remarkable in patients with watery swelling, and polysaccharides were effective in malignant tumors either alone or in combination, thus showing improvement reactions such as body immunity enhancing function, increased appetite, and weight gain. It is also effective in chronic schizophrenia, and polysaccharides showed an improved response to people with abnormal liver function, and it is described that Bokryeongju, Bokryeongju, was made by brewing alcohol with bokryeong powder and koji rice. Yakseong has a mild diuretic effect and is effective when the digestive system is weak and there is swelling in the body. It has excellent nephritis, cystitis, urethritis, and expectorant action, so it has a lot of phlegm and is a symptom of difficulty breathing. Excellent for bronchitis, bronchiectasis, and expectorant antitussive effect.

Bokryeong (poria cocos) has been reported to prevent gastric ulcers, diuretic action, physical and mental health, immunity enhancement, appetite enhancement, and brain cell activity. In addition, U-pachymaran, pachymaran, carboxymethyl pachymaran, etc. isolated from Bokryeong mycelium have anti-cancer effects, (1,3)-(1,6)-β-D-glucan has strong anti-tumor properties, and triterpene components are resistant. Sat, it has been reported to be effective in anti-inflammatory and anti-skin cancer.

Sorghum bicolor L Moench (sorghum) is a perennial plant in the monocotyledonous plant of the rice plant family, and is most often cultivated in arid regions. -corn) is cultivated and is a major food resource cultivated in Asia, Africa and Central America. Sorghum contains a large amount of active ingredients such as dietary fiber and phenolic compounds, and most of the phenolic compounds are known as flavonoids. Polyphenol extract has been reported to have strong antimutagenicity, has antioxidant activity and is known to inhibit the activity of HMG-CoA reductase, an enzyme related to cholesterol biosynthesis, and is also known to have antibacterial activity (Antiviral activity and mode of action of a peptide isolated from Sorghum bicolor, Camargo Filho, DAG Cortez, T Ueda-Nakamura, Phytomedicine, 2008, Elsevier).

Goamylose rice refers to the Japonica-type goamylose cultivar rice, and refers to a functional rice cultivar with an amylose content of 25% or more. High-amylose rice has three times higher dietary fiber content than ordinary rice and is composed of indigestible starch (resistance starch). Representatively developed in Korea, Goami No. 2, Goami No. 3, Goami No. 4, and Japan Hoshiyutaka and others developed in this category belong to this.

Chaga is a medicinal mushroom that lives on birch trees, and its scientific name is Inonotus Obliquus. It is a mushroom that lives on birch trees in regions above 45 degrees north latitude such as Siberia, North America, and Northern Europe, and has excellent efficacy in treating adult diseases such as cancer. It is infected by the virus and grows on the sap, usually for 15 to 20 years. It is also found in alder, willow, and maple, but these are not effective. In Russia, it has been handed down as an elixir to cure incurable diseases from around the 16th century, and it began to be studied in earnest at the Komarov Institute of Science, the Soviet Academy of Sciences in 1951, and is now recognized as an official cancer treatment medicine in Russia. In 1968, it became known by the novel Cancer Ward, which Solzenicin wrote based on a true story he experienced.

The anticancer use of farnesol is disclosed in Korean Patent No. 10-1164791 and US Patent Publication No. 2004/0072915.

On the other hand, the fact that panesol and squalene are included in makgeolli is disclosed in Korean Patent No. 10-1485426, and a method for detecting solvent extraction of the anticancer component from makgeolli is disclosed in Korean Patent No. 10-1891184. In addition, a proposal that yeast biosynthesizes squalene is disclosed in Korean Patent No. 10-2012-7014053, and the use of squalene to treat cardiovascular diseases such as atherosclerosis is disclosed in Korean Patent No. 10-2006-7014101. .

Conventionally, an enzyme agent is added to the water extract of fine powder of medicinal plants, mushrooms and fruits, and the fermented product obtained by adding yeast and dry yeast to the increase in grains such as rice and barley is mixed and fermented in steamed rice. A method of manufacturing makgeolli is disclosed in Korean Patent Registration No. 10-1278260, where it is described that ginseng powder, ginseng powder, mushroom powder, mulberry powder, bokbunja powder and an enzyme agent are added to prepare the corresponding functional makgeolli.

In addition, functional makgeolli mixed with roasted shiitake, steamed cinnamon, plum or steamed ginger mixed with wheat, white rice, and water, respectively, and added yeast strain to glutinous rice godubap mixed with oligosaccharide, Korean Patent Registration No. 10-1806812 It is disclosed in

However, the former patent for the manufacturing method provided functional ingredients of various raw materials, or the latter method for manufacturing makgeolli was aimed at achieving an effect of improving a refreshing feeling by improving the thick taste.

In addition, makgeolli containing the active ingredient contained in the extract of a specific herb plant has been developed and known. For example, a medicinal makgeolli containing baekha shui extract, bokryeong extract, mistletoe extract, goji berry extract, and a method of manufacturing the same are disclosed in Korean Patent Registration No. 10-1383437. Korean Patent Registration No. 10-821713 for makgeolli containing chaga mushroom, and makgeolli containing the active ingredient of chaga mushroom, and makgeolli fermented by mixing purple sweet potato peel and turmeric in domestic patent application No. 10-2009-0056227 No. and Gammakgeolli are disclosed in Korean Patent Registration No. 10-115029, respectively, but these have the effect of providing makgeolli containing antioxidant active ingredients such as herbal plants or mushrooms or sweet potatoes or ginger.

In addition, Susu Makgeolli, which has improved anti-oxidation activity, is Korean Patent Registration No. 10-1439521, and Makgeolli for preventing and improving blight and diarrhea with Baekha shui extract is added to Korean Registered Patent No. 10-1928820, and Pseudomonas mushroom extract is added. Fermented rice wine makgeolli is Korean Patent No. 10-669232, brown rice makgeolli to provide a new flavor is Korean registered patent No. 10-1476028, Ginseng makgeolli fermented with ginseng powder is Korean registered patent No. 10-20974 , Bokryeong makgeolli added with Bokryeong scleroderma powder is disclosed in Korean Patent No. 10-1853023, and chaga makgeolli fermented by adding chaga powder is disclosed in Korean Patent No. 10-1740118, respectively.

However, the above patents have been aimed at improving functionality or improving refreshing sensation by including active ingredients contained in materials containing functional active ingredients, and enhancing diversity of makgeolli products.

However, up to now, no studies have been conducted on lyophilized makgeolli in which a large amount of farnesol or squalene, which is known as an anticancer component, is accumulated and its manufacturing method.

Accordingly, an object of the present invention is to provide a lyophilized makgeolli containing a large amount of panesol and squalene.

Another object of the present invention is to provide a method for producing makgeolli with an increased content of the anticancer component.

Another object of the present invention can be inferred from the content of the invention described below, for example, to provide a lyophilization method for enhancing the residual amount of a fermented extract containing an anticancer substance or a protein-like substance derived therefrom.

The object of the present invention is the step of (a) selecting four kinds of grain materials for sake rice containing in particular amylopectin; (b) blending the four kinds of grain materials selected in the above step in a weight ratio of 10:5:3:2 (w/w); (c) heating and cooling the grain material mixture obtained in the above step to prepare godubap for sake rice; (d) separately selecting five subsidiary materials for sake soup containing active substances useful for alcohol fermentation of yeast yeast; (e) blending the five submaterials selected in the above step in a weight ratio of 1:1:1:1:1 (w/w); (f) adding the mixture of the subsidiary materials obtained in the above step together with 20 times of purified water into a pressure cooker, extracting hot water for 4-6 hours, and cooling; (g) Mixing the kodubap for sake obtained in step (c) and the yeast made of crotch wheat in a weight ratio, most preferably 2:1 (w/w), and putting the mixture into a container, and step (f) The step of adding the hot-water extract of the cooled subsidiary material for sake soup obtained from, most preferably, adding twice the amount of the mixture, and: (h) the hot water extract of the yeast prepared from the godubap for sake rice prepared in the above step and the rice cake mill and the subsidiary material for sake soup. The step of stopping after fermenting the alcoholic fermentation container into which the cooling liquid of is added is fermented for 10 to 14 days at a temperature that is most preferably maintained at 15 to 20°C, and: (i) filtering the alcoholic fermented product obtained in the above step to prepare the supernatant. The makgeolli stock solution is preferably freeze-dried at -120 to -170°C for 80 to 90 hours, and is achieved through the step of evaluating the active ingredient of the lyophilized makgeolli.

According to the present invention, there is an effect of providing a new method of manufacturing makgeolli based on a hot water extract of a specific grain material for sake rice and a subsidiary material for sake soup, and in particular, a grain material containing a large amount of amylopectin and protein is selected, and yeast is fermented. A method of biosynthesizing a large amount of anticancer ingredients such as panezol and squalene by selecting a subsidiary extract containing a large amount of inorganic ingredients, vitamins, and polysaccharides that can promote activity, and maximizing them by remaining with alcohol as much as possible when freeze-dried. It has an excellent effect to provide.

1 is a diagram schematically showing the most preferred embodiment of the present invention;
Figure 2 is a photographic diagram of one embodiment of the most preferred freeze dryer for carrying out the present invention.

The freeze-dried makgeolli of the present invention is specially selected and used only with glutinous rice, sticky rice, waxy corn, or perilla rice containing amylopectin, a starch component that provides stickiness in the texture, among starchy grain materials.

In addition, according to the present invention, it is characterized in that the seeds of brown rice containing a large amount of protein components containing various amino acids are particularly selectively used.

Amylopectin is a polysaccharide that exists in plant cells. It is a water-soluble polymer complex that forms starch with amylose. Compared to amylose, amylopectin consists of α(1→6) glycosidic bonds for every 24 to 30 glucoses. This polymeric aggregate is an analogue of disordered glycogen found in animal cells. Therefore, since amylopectin has a higher enzymatic hydrolysis than amylose, starch with a high amylopectin content is easy to digest.

In the present invention, starch hydrolyzing enzyme secreted by yeast bacteria derived from koji wheat yeast quickly and easily hydrolyzes and saccharifies the grain material containing the amylopectin starch and promotes alcohol fermentation in the subsequent process. It is characterized in that a particular selection of four or more starchy grain materials selected from corn and perilla rice.

Another feature of the present invention is to specifically select and add rice flour, especially brown rice, except for the grain material containing a large amount of amylopectin in order to promote alcohol fermentation and enzymatic biosynthesis of special amino acids. Brown rice rice contains a large amount of special ingredients such as gamma oryzanol, alphatocopherol (Vitamin E), linolenic acid, and beta-cysterone, and in particular, gamma oryzanol and GABA components regulate the sugar metabolism of cells.

Another feature of the present invention is not imported wheat with a low protein content, but especially selective use of the native'seeds' wheat, which is produced by cultivating pesticide-free crops in rice fields in Jinju, Gyeongsangnam-do, especially among Korean wheat grown in the soil and climate environment of Korea. It is specifically used for the use of koji wheat, which is produced by using a high protein content.

According to the present invention, the alcohol fermentation rate is increased by increasing the alcohol fermentation rate by using high-amyllopectin-containing kodubab and kodubap containing high-protein koji for alcoholic fermentation by selecting high-amylopectin and high-protein grains, and high-protein-containing koji koji. In the alcohol fermentation process, it is believed that a large amount of biosynthetic and accumulation of some polysaccharide substances, which are metabolites of yeast strains, as well as anticancer ingredients farnesol and squalene.

In addition, according to the present invention, the hot water extract of the subsidiary material for sake soup is selectively used in alcoholic tablets. The subsidiary material is selected from Baekhasoo, Yugeunpi, Baekbokryeong, Gojija, and mushrooms. Mushrooms are selected not only for containing polysaccharides, but also for the active ingredients useful in promoting alcoholic fermentation of yeast strains.

Mushrooms are preferably selected from among reishi mushrooms, shiitake mushrooms, or chaga mushrooms coexisting with birch trees.

Baekhasoo is also known as a vine, and contains a large amount of polysaccharides and polyphenols, and when chewing the tuber roots, it provides both sweet and bitter tastes.

On the other hand, Yugeunpi refers to the root bark of the elk tree.It is characterized by containing a large amount of polysaccharides of 25% or more as a medicinal material, and contains various ash such as niacin, folic acid, protein, vitamins, Ca, K, etc. that are necessary for promoting the growth of alcohol-fermenting bacteria. Contains a large amount.

In addition, Baekbokryeong is a herbal material and contains a large amount of polysaccharide as a fruiting body of parasitic mycelium of parasitic fungi derived from pine root pine, and has anticancer effect and can promote yeast alcohol fermentation.

In addition, as a fruit of a medicinal herb, wolfberry contains a large amount of beta-carotene, and contains polysaccharides in addition to betaine and rutin components, so it was judged to be very useful for the activity and propagation of yeast bacteria.

For example, among mushrooms, chaga is a medicinal mushroom that is parasitic on birch trees and has an anticancer effect. In addition to 5.7 mg of niacin and 72.2 g of polysaccharides per 100 g of mushroom weight, 1.1 ㎍ of folic acid and more than 7.8 g of ash are useful for promoting alcohol fermentation, and various vitamins. Contains.

According to the research results of the present inventors, the herbal medicinal substances themselves have an immunity-enhancing effect of cells and an anti-cancer-enhancing effect is expected, but when the yeast strain of yeast fermented Godubap, the growth of the yeast strain increased, thereby promoting alcohol fermentation. In addition, various secondary metabolites are biosynthesized, which is believed to remain in makgeolli by biosynthesizing anticancer components such as panezol or squalene.

Hereinafter, before describing in detail with reference to a preferred embodiment of the present invention, it will be described in detail by steps of the present invention.

In describing the detailed contents of the present invention in detail, detailed descriptions thereof will be omitted for related known technologies. This is because it may obscure the gist of the technical configuration of the present invention. In addition, when a component of a certain part is included in the detailed description of the specification, it means that other components may be further included instead of excluding other components unless specifically stated to the contrary.

In addition, various modifications may be made to those skilled in the art and may have various other embodiments. Therefore, specific embodiments of the present invention are merely illustrative of specific elements of the present invention, and various modifications are not excluded from the scope of the present invention. Therefore, the embodiments limited according to the present invention are not limited to the present invention, and it should be understood that various numerical changes and simple substitutions of equivalents included within the scope of the technical idea according to the present invention are included.

For example, in the case of the grain materials selected in the present invention, the most desirable ones are selected and used, so the artificially synthesized amylopectin or protein is directly changed and used according to the values according to the present invention, or also selected in the present invention. In the case of a simple substitution of equivalents containing similar active ingredients in the case of Baekhasoo, Yugeunpi, Baekbokryeong and Gugija in the subsidiary material selectively used to promote the growth of the alcohol fermentation strain used, it goes without saying that it falls within the scope of the present invention.

For the similar range of the present invention, this can also be applied to the freeze-drying method, and the temperature range applied for the remainder of polysaccharides in addition to the anticancer substances, panezol and squalene, is also at least -125℃ and at most -170℃. It will be said that the simple change of the numerical value together with the drying time is within the scope of the present invention.

The anticancer substance panezol is known to have anticancer effects even at a content of 5~7mg/L. In particular, the research team at the Food Analysis Center of Korea Food Research Institute announced that the above-mentioned panezol, a volatile aroma component of Western wine, was detected in makgeolli as well as wine at 0.35ppm. There was one (2011). This number was 15-20 times higher than the 15-20 ppb analyzed for beer and wine, or 150-500 ppb, but it was not enough to show anti-cancer effects. However, the conventional detection and analysis technology of volatile aroma components such as the panesol contained in beer, wine, and makgeolli uses liquid nitrogen to adsorb the material to the microtube at 20°C, instantaneously rising to a high temperature of 260°C to evaporate. As a post-analysis technique, it is measured according to an analysis method that can analyze up to 0.35 ppb, but it is also premised that the analysis of the volatile fragrance component having anticancer effect can be changed according to the analysis method of advanced countries such as Germany and France. It should be.

However, the purpose of the present invention is to separate the difference in the analysis method and to biosynthesize the anticancer component as much as possible in the makgeolli prepared according to the method of the present invention and to remain as much as possible in the freeze-drying process.

On the other hand, it has been reported that conventional makgeolli contains 1,260 to 4,660 µg/L of the panesol, that is, 1,260 to 4,560 µg/L for the squalene component (25.2 to 91.2 mg/kg for dry makgeolli).

In the case of squalene, it is known as a secondary metabolite biosynthesized by yeast, similar to the previous panesol. However, there is a problem in that the content is insignificant, and further, when lyophilized as in the case of the present invention, the entire amount of the volatile substances is volatilized together with alcohol, and thus there is a problem that it cannot be left in the freeze-dried product.

In the process of synthesizing cholesterol, panezol and squalene are biosynthesized as intermediate metabolites in shark liver or human liver through the following enzyme actions, whereas alcohol fermentation tablets such as makgeolli are believed to be biosynthesized as final metabolites by yeast. .

Acetyl-coA

↓ ← Acetoacetyl-coA thiolase

cetoacetyl-coA

Acetyl-coA→ ↓ HMG-coA synthase

ydroxy-3-methylfentanyl-coA

↓ HMG-coA reductase

Mevalonic acid

↓

↓

Farnesyl diphoshate ( Farnesol )

↓ squalene synthase

squalene

↓

↓

7-dehydrocholesterol

↓ 7-dehydrocholesterol reductase

cholesterol

First step: Preparation of godubap for rice wine of the present invention makgeolli

This process is a process of manufacturing godubap for sake rice according to the present invention. Selecting four types of grain materials, such as glutinous rice, sticky rice, waxy corn or perilla, and brown rice among grain materials; Blending the four kinds of grains most preferably in a weight ratio of 10:5:3:2 (w/w); And cooling the grain material mixture obtained in the above step after steaming. The steaming temperature and steaming time depend on the amount of grain ingredients added.

Second process: Preparation of hot water extract for sake soup of makgeolli of the present invention

It comprises the step of selecting 5 kinds of subsidiary materials for sake soup, adding water to a mixture mixed at a certain ratio, extracting hot water in a pressure cooker, and cooling.

In addition to Baekhasoo, Yugeunpi, Baekbokryeong, and Gugija, select any one of reishi, shiitake, and chaga mushrooms and weigh 1kg each of 5 kinds of subsidiary materials for sake soup, and mix 1: 1: 1: 1: 1 (w/w) I did. The time and extraction temperature for hot water extraction of these materials vary somewhat depending on the drying degree and mixing ratio of the subsidiary material, but in the present invention, it is recommended to mix and extract five kinds of hot air-dried Baekhasoo, Yugeunpi, Baekbokryeong, Gugija and mushrooms in the same amount in a weight ratio. It was most desirable.

Third step: makgeolli production of the present invention

The hot water extract of the subsidiary material for sake soup obtained separately from the second step by mixing kodubab prepared in the first step with the yeast grain at a weight ratio of 2:1 (w/w) and putting it into a container for alcohol fermentation. It comprises the step of adding twice the weight of the mixture.

Step 4: Freeze-drying after fermentation of the present invention makgeolli

Brewed for 10-14 days at a temperature maintained at 15-20℃ for 10-14 days in a container for alcohol fermentation in which the cooling liquid of the hot water extract of the subsidiary material for sake soup and yeast made from godubap of grain material for sake rice obtained in the third process and the rice cake wheat was added. After the fermentation is stopped, the alcoholic fermented product obtained is immediately filtered, and the resulting stock solution is freeze-dried at -125 to -150°C for 80 to 90 hours.

The fermentation period of the present invention differed according to the type of yeast strain and fermentation temperature according to the type of yeast material. In addition, the contents of panezol and squalene, which are anticancer and antihyperlipidemia components according to the present invention, were somewhat different depending on the type of grain and the blending ratio and the fermentation temperature according to the type of yeast.

Step 5: Formulation of capsules, etc. of lyophilized makgeolli of the present invention

In the last step, the undiluted solution obtained by filtering the alcoholic fermented product obtained in the fourth step was prepared by using various formulation methods such as conventional capsules, for example, to produce a soft or hard capsule product. Another type of formulation is the manufacture of tablets.

Hereinafter, the most preferred embodiment of the present invention will be described together with a comparative example.

Makgeolli production according to the present invention (Alchol Fermentation)

Godubap for sake soup was prepared using 10 kg of glutinous rice, 5 kg of sticky rice, 3 kg of waxy corn or perilla rice, and 2 kg of brown rice. A total of 20 kg of the four kinds of grain materials containing high amylopectin and high enzyme protein were weighed, added to a cauldron, and steamed to prepare godubap, which was then cooled widely in the deokseok. To the cooled godubap 20 kg, 10 kg of koji wheat leaven was added and mixed evenly, and then 150 L of non-polluting pottery was put into a pot.

Next, a total of 5 kg of dried baekhasuoh, 1 kg of yugeunpi, 1 kg of baekbokryeong, wolfberry 1 kg, ganoderma lucidum, and 1 kg were weighed, added to 100L of purified water, and added to a pressure cooker to extract hot water for 5 hours. The hot water extract of the subsidiary material for sake soup was filtered with gauze to obtain about 60 L of the filtrate of the hot water extract of the subsidiary material for sake soup and cooled.

Subsequently, 60L of the filtrate for sake soup obtained above was added to 30kg of the mixture of kodubap for sake rice added to the pollution-free pottery jar, and fermented pottery most preferably at 17.5℃ for 12 days to ferment _{when CO 2} generation stops. Was stopped, and immediately filtered to obtain 45L of the makgeolli stock solution of the present invention. The alcohol content of the makgeolli stock solution obtained above was about 25 degrees (25% (v/v)).

[Comparative Example 1]

It was carried out in the same manner as in Example 1, but instead of glutinous rice, godubap for sake was added to 20 kg of nonglutinous rice without amylopectin, and fermented at 17.5°C for 12 days to obtain 40L of makgeolli stock solution. The alcohol content of the makgeolli stock solution obtained at this time was 17 degrees (17% (v/v)).

Freeze Drying of Makgeolli manufactured according to the present invention

Using a freeze dryer (Freeze Dryer, FD-1000, 1000REC type, product zgen No.218740, Japan) prepared according to Example 1 and Comparative Example 1, each 500 mL/time at -45°C, respectively, Refrigerant output at -90℃, -110℃, -125℃, -150℃ and -170℃ at 250rv, external environment at room temperature at 20℃ using HFC Power input condition 4.5A at 450VA Rated power at AC100V 50/60HZ It was lyophilized. The content of panesol and squalene contained in the lyophilisate was confirmed as shown in Table 1 below.

Panesol and squalene content by freeze-drying temperature

As a result of the experiment, it was confirmed that the biosynthesized panesol and squalene components remained with alcohol only at a freeze-drying temperature of -125°C or lower in a freeze dryer during fermentation of makgeolli. As a result of such an experiment, it was confirmed that when the lyophilization temperature of general food materials such as raisins is performed at -40 to -50°C, it means that some of the physiologically active ingredients such as proteins, in addition to moisture, are deodorized together with moisture.

According to the experimental results according to the present invention, when 10L of makgeolli stock solution (jeonju) was freeze-dried at a temperature of -125°C or lower, the recovery rate of the secondary metabolite powder of Sejo, excluding moisture, was in the range of about 3kg, that is, at a level of 30%.

The lyophilized makgeolli powder according to the present invention was commercialized according to the following formulation example. Such a formulation is a convenience product for those who cannot eat makgeolli or those who cannot eat makgeolli because they are patients, and it is preferable to be prepared by adding an effective amount capable of providing antioxidant, antihyperlipidemia or anticancer efficacy. The ranges of effective amounts of capsules and tablets were indicated in [Table 2] and [Table 3] of Formulation Example 1 and Formulation Example 2 below.

[Formulation Example 1]

Capsule

Each 500 mg and 1000 mg of lyophilized makgeolli powder prepared according to the embodiment of the present invention was weighed to prepare a conventional hard or soft capsule type product.

[Formulation Example 2]

Tablet

Freeze-dried makgeolli powder prepared according to Example 1 of the present invention and hydroxypropylmethylcellulose phthalate (HPMCP) powder were mixed at the same weight ratio (w/w), and a diameter of 4 mm using a pharmaceutical tablet press at room temperature, total Two kinds of tablets having a mass of 500mg (makgeolli powder 250mg: HPMCP 250mg) and 1000mg (makgeolli powder 500mg: HPMCP 500mg) and a tabletting strength of 3KP (Kilo Pound) were prepared.

[Experimental Example 1]

Sensory test and results

Example 1 according to the present invention by random sampling (including 2 men and women) of 20 trained panels (4 people in their 20s, 4 people in their 30s, 4 people in their 40s, 4 people in their 50s, and 4 people in their 60s), and Aroma, sweet, bitter, sour, and overall preference for the makgeolli prepared in Comparative Example 1 were tested using the 7-point preference scale method, and the results are shown in Table 2 below.

division Example 1 Comparative Example 1 Commercial makgeolli
(Jangsu Makgeolli)
incense 6.4±0.8 5.0±0.6 4.5±0.7 sweetness 6.2±0.5 5.5±0.2 3.8±0.4 bitterness 4.2±0.2 4.8±0.7 3.8±0.1 Sour taste 4.8±0.5 4.5±0.2 4.2±0.4 Comprehensive symbol map 6.0±0.3 5.3±0.1 4.8±0.1

As a result of the experiment, the makgeolli prepared according to the most preferred Example 1 prepared according to the present invention showed remarkable superiority in both flavor and overall preference compared to Comparative Example 1 and commercial makgeolli.

[Experimental Example 2]

Quality measurement and evaluation

The quality of the makgeolli prepared according to the present invention was evaluated. As a control, a commercially available Jipyeong raw makgeolli was stored at room temperature at 20°C, and the changes and characteristics of pH and chromaticity changes over time were measured and evaluated, respectively (Table 3).

The quality evaluation experiment was conducted using a panel of 5 adult men and women (a total of 10 people) due to hangover, belching, and bad breath such as headache after drinking 500mL of makgeolli. It was described as an average value.

As a result of the experiment, in Example 1 of the present invention, refreshing, flavor and excellent properties were shown, and it was evaluated that the pH change was small and the color change was small, so that the storage property was also excellent. In addition, the pH was confirmed to be 4.5 or higher than the control and commercial Makgeolli.

[Experimental Example 3]

Microbial safety test

In order to evaluate microbial safety after 14 days of makgeolli prepared in Example 1 and Comparative Example 1 according to the present invention, each sample was collected, diluted 10 times with purified water, and then dispensed into 3M Petri film by 1 mL with a pipet to determine the total number of bacteria. , The number of yeast and mold, and the number of E. coli were measured. Aerobic count plate was measured after incubation at 37°C/24 hours, yeast and mold plate was measured by incubation at 30°C/48 hours, and E. Coli/coliform plate was measured at 37°C. / It was measured after 24 hours incubation. The experimental results are shown in [Table 4]. (ND means not detected)

CFU/mL Example 1 Comparative Example 1 Commercial Makgeolli (Jipyeong Makgeolli) compare Total number of bacteria ND 170 260×10 ⁷ Judged as lactic acid bacteria Yeast and mold ND ND 260×10 ⁷ Escherichia coli ND ND ND

As a result of the experiment, yeast and mold and E. coli were not detected at all in the preferred Example 1 and Comparative Example 1 prepared according to the present invention (ND). However, in Comparative Example 1, some of the bacteria judged as lactic acid bacteria were detected. It was confirmed that the makgeolli prepared in Example 1 and Comparative Example 1 according to the present invention had high antioxidant and antibacterial activities.

[Experimental Example 4]

Antioxidant activity measurement

In order to evaluate the antioxidant activity of makgeolli according to the present invention, the reducing power of 1,1-diphenyl-2-picrylhydrazyl (DDPH), an indicator for measuring antioxidant activity, was used. 800 mL of a DDPH solution in which 12.5 mg of DDPH was dissolved in 100 mL of ethanol was added to 200 μl of makgeolli samples prepared according to Example 1 and Comparative Example 1, and reacted for 10 minutes, and the absorbance was measured at 525 nm and compared. In addition, the same experiment was conducted for general makgeolli.

DDPH scavenging activity measurement results are based on glutinous rice with amylopectin content higher than spicy rice with amylopectin content as shown in [Table 5] below, and made of skewer wheat rather than regular yeast made of ordinary wheat as a material. It was confirmed that the antioxidative effect of makgeolli made from the old sackcloth malt was higher (see Comparison of Example 1 and Comparative Example 1 with commercial makgeolli).

division Example 1 Comparative Example 1 Commercial Makgeolli (Jipyeong Makgeolli) IC 50: μg/mL 25.74 30.62 192.22

Claims (3)

20 kg of godubap obtained by steaming and cooling a mixture of starchy grains for sake mixed in a ratio of 10:5:3:2 (w/w) of glutinous rice, sticky rice, waxy corn or perilla, and brown rice with amylopectin high content;
A mixture of 5 kg of subsidiary material mixture for sake broth containing 1: 1: 1: 1: 1 (w/w) of Baekhasoo, Yugeunpi, Baekbokryung, and mushrooms, together with 100L of purified water, was extracted with 60L of the filtrate of hot water extract extracted for 5 hours in a pressure cooker. ;
Alcohol fermentation material composition for manufacturing makgeolli containing 10 kg of yeast made from squat wheat. The alcoholic fermentation material composition for producing makgeolli according to claim 1 is fermented at 15 to 20°C for 10 to 14 days, and then filtered. The makgeolli stock solution is composed of a supernatant having an alcohol content of 25°C. Makgeolli food prepared in any one of capsules or tablets by lyophilizing the makgeolli stock solution consisting of the fermentation-filtered supernatant of 25°C.

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