KR20020066801A - Process for preparing wax gourd wine - Google Patents
Process for preparing wax gourd wine Download PDFInfo
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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Abstract
Description
본 발명은 동아주의 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 살균된 동아(冬瓜, Wax gourd)의 과육을 발효시켜서 동아주를 제조하는 방법 및 전기 방법으로 제조된 동아주에 관한 것이다.The present invention relates to a method of producing Dong-A. More specifically, the present invention relates to a method of producing a Dong-A wine by fermenting the flesh of sterilized Dong-A (冬瓜, gox gourd) and the Dong-A wine produced by the electric method.
영양의 불균형으로 인한 비만인구는 생활수준의 향상에 따라 증가하고 있다. 비만은 고혈압, 당뇨병, 고지혈증, 동맥경화증, 지방간 등의 합병증을 유발시키는 개인건강의 문제 뿐만 아니라, 대인관계의 장애, 고독 등의 정신적인 문제를 유발시키므로, 이제는 비만인구의 증가현상이 사회적인 문제점으로까지 확산되고 있는 실정이다. 이에, 비만방지에 관하여 많은 관심이 집중되고 있으나, 통상적으로 알려진 운동과 음식의 절제는 고통과 많은 시간이 요구되므로, 비만을 억제할 수 있는 다른 방법에 대하여 많은 연구가 진행되고 있다. 그러나, 지금까지 연구된 비만 억제방법은 실질적으로 효과가 없거나 또는 부작용을 수반하고 있는 실정이므로, 안전하고, 효과적인 새로운 비만 억제방법이 절실히 요구되고 있다.The obesity population due to nutritional imbalances is increasing with increasing living standards. Obesity causes not only personal health problems that cause complications such as hypertension, diabetes, hyperlipidemia, arteriosclerosis, fatty liver, but also mental problems such as interpersonal disorders and loneliness. It is spreading until now. Thus, much attention has been focused on the prevention of obesity, but generally known exercise and food ablation requires a lot of pain and time, many studies have been conducted on other ways to suppress obesity. However, the obesity suppression method studied so far is substantially ineffective or accompanied by side effects, a new safe and effective obesity inhibition method is urgently required.
한편, 동과자(冬瓜子), 과자(瓜子), 백과(白瓜), 수지(水芝) 또는 지지(地芝)라고 지칭되는 동아는 더운 성질을 가지며, 오줌과 변이 잘 나오게 하고, 기침제거, 해독 효과가 있고, 소갈(消渴, 당뇨병)이나 열독을 풀어주고, 번조증(煩燥症)을 낫게 하며, 살찐 사람은 국이나 나물을 만들어서 먹으면 살이 빠지고, 피부를 희게하고, 피부에 윤기를 준다고 동의보감과 본초강목에 기록되어 있다. 또한, 우리나라에서는 동아선, 동아청과, 동아김치, 동아섞박지, 동아만두, 동아정과, 동아차 등으로 식생활에 광범위하게 이용하여 왔다.On the other hand, Dong-a, called confectionery, confectionery, encyclopaedia, resin, or support, has a hot nature, makes urine and stools better, removes cough, and detoxifies. It is effective, and it helps to loosen ox and diabetes, to relieve irritability, and fat people make soup or herbs to eat, lose weight, whiten skin, and give skin shine. It is recorded in the herbaceous tree. In Korea, Dong-A Line, Dong-A Cheong, Dong-A Kimchi, Dong-A Mix, Dong-A Dumpling, Dong-A, and Dong-A Tea have been widely used in diet.
현재, 단백질, 지방, 당, 섬유소, 비타민 및 기타 무기질성분을 포함하는 것으로 알려진 동아는 주로 식이성 섬유원으로 이용되고 있고, 비만억제를 위한 기능성 식품으로의 용도가 모색되기도 하였으나, 동아자체의 기호성이 낮아서, 별다른 연구결과가 보고되지 않고 있는 실정이다.Currently, Dong-A, which is known to contain protein, fat, sugar, fiber, vitamins and other minerals, is mainly used as a dietary fiber source, and although it has been sought to be used as a functional food for suppressing obesity, Because of this low, very little research results have been reported.
따라서, 동아를 이용하여 향상된 기호성을 가지는, 비만억제를 위한 기능성 식품을 개발하여야 할 필요성이 끊임없이 대두되었다.Therefore, the necessity of developing functional foods for suppressing obesity, which has improved palatability, has emerged constantly.
이에 본 발명자들은 동아를 이용하여 향상된 기호성을 가지는, 비만억제를 위한 기능성 식품을 개발하기 위하여 예의 연구노력한 결과, 살균된 동아의 과육을 발효시켜 술을 제조할 경우, 기호성이 우수한 동아주를 제조할 수 있으며, 제조된 동아주를 새로운 비만억제용 기능성 식품으로 사용할 수 있음을 확인하고, 본 발명을 완성하게 되었다.Accordingly, the present inventors have diligently researched to develop a functional food for suppressing obesity, which has improved palatability by using Dong-a, and thus, when preparing liquor by fermenting the flesh of sterilized Dong-ah, the palate can be prepared. And, it was confirmed that the prepared Dong-Aju can be used as a functional food for suppressing obesity, and completed the present invention.
결국, 본 발명의 주된 목적은 동아주의 제조방법을 제공하는 것이다.After all, the main object of the present invention is to provide a method of producing Dong-A.
본 발명의 다른 목적은 전기 방법으로 제조된 동아주를 제공하는 것이다.Another object of the present invention is to provide a Dong-Aju prepared by the electric method.
본 발명의 동아주의 제조방법은 동아의 껍질과 씨를 제거한 과육을 살균하고, 당을 첨가한 다음, 효모를 접종하여 발효시키는 공정을 포함한다: 이때, 첨가되는 동아 과육의 양은 담금량에 대하여 5 내지 40%(w/w)가 바람직하고, 당으로는 설탕, 과당, 포도당, 맥아당, 유당, 갈락토스 등을 사용할 수 있으나, 설탕을 사용함이 바람직하고, 당의 양은 최종중량에 대하여 10 내지 30%(w/w)가 바람직하며, 사용되는 효모가 특별히 제한되는 것은 아니나, 바람직하게는 사카로마이세스 세레비지에(Saccharomyces cerevisiae)를 사용한다.The manufacturing method of the Dong-ah strain of the present invention includes a step of sterilizing the flesh from which the skin and seeds of the Dong-a are removed, adding sugar, and then inoculating the yeast with fermentation: wherein the amount of the added Dong-a flesh is 5 to the amount of immersion. 40% (w / w) is preferred, and sugar, fructose, glucose, maltose, lactose, galactose and the like may be used, but sugar is preferably used, and the amount of sugar is 10 to 30% (w) based on the final weight. / w) is preferred, and the yeast used is not particularly limited, but Saccharomyces cerevisiae is preferably used.
전기 방법을 제조된 동아주를 복용시킨 쥐의 경우, 복용시키지 않은 쥐보다 체중 증가율이 감소되는 양상을 나타내므로, 전기 동아주를 새로운 비만억제용 기능성 식품으로 사용할 수 있음을 알 수 있었다.In the case of the rats taking the Dong-A method prepared by the above method, the weight gain rate was decreased compared to the rats that did not take the electric method, and thus, the Dong-A-Ju could be used as a functional food for suppressing obesity.
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위한 것으로, 본 발명의 범위가 이들 실시예에 국한되지 않는다는 것은 당업계에서 통상의 지식을 지닌 자에게 있어서 자명할 것이다.Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited to these examples.
실시예 1: 동아주의 제조방법 Example 1 Preparation of Dong-A Wine
동아를 세척하여 껍질과 속을 제거하고 잘게 잘라서 삶은 다음, 3kg, 4kg 및 5kg을 각각 발효조에 넣고, 각 발효조에 설탕 4kg을 가한 후, 최종적으로 물을 첨가하여 담금량을 20L로 하였다. 이어, 각 발효조에 사카로마이세스 세레비지에를 동량 접종하고, 5∼10℃에서 100일 동안 발효시킨 후, 여과하여 동아의 함량이 각각 15%, 20% 및 25%(w/w)인 동아주를 제조하였다.After removing the husks and skins of the Dong-A, finely chopped and boiled, 3kg, 4kg and 5kg were put into fermenters, 4kg of sugar was added to each fermenter, and water was finally added to make 20L. Subsequently, each fermenter was inoculated with the same amount of Saccharomyces cerevisiae, fermented at 5 to 10 ° C. for 100 days, and filtered to obtain 15%, 20% and 25% (w / w), respectively. Dong-ju was prepared.
실시예 2: 동아주의 성분분석 Example 2 ingredient analysis
전기 제조된 각 동아주의 총당, 환원당, 단백질, 아미노산, 에탄올 및 유기산의 함량을 측정하고, 산도, pH 및 균체수를 측정하였다.The contents of total sugar, reducing sugar, protein, amino acid, ethanol and organic acid of each prepared East Asian strain were measured, and acidity, pH and cell count were measured.
실시예 2-1: 동아주의 총당함량 Example 2-1 : Total sugar content in East Asian states
페놀-황산법에 따라 1,000배로 희석한 각 동아주 1ml에 5%(w/w) 페놀 1m를 가하고 진한황산 5ml를 가한 다음, 마커로 글루코오스를 사용하여 분광광도계(시마쯔 UV-1601, 일본)로 490nm에서 비색정량하였다. 총당 함량은 동아함량 15%(w/w) 짜리는 8.0%(w/w), 20%(w/w) 짜리는 8.6%(w/w), 25%(w/w) 짜리는 8.3%(w/w)로 거의 동일하였다. 총당 소비속도는 동아함량 25%(w/w) 짜리가 40일과 60일 발효시까지가장 높았으나, 100일째에 이르러서는 거의 같아졌다. 총당 소비속도가 빠른 것은 동아 농도가 높을수록 효모의 영양원이 많아지기 때문으로 분석된다.1 ml of 5% (w / w) phenol was added to 1 ml of each Dong-A strain diluted 1,000-fold according to the phenol-sulfuric acid method, and 5 ml of concentrated sulfuric acid was added, and then glucose was used as a marker to spectrophotometer (Shimatsu UV-1601, Japan). Colorimetric measurement was performed at 490 nm. Total sugar content is 8.0% (w / w) for 15% (w / w), 8.6% (w / w) for 20% (w / w), and 8.3% for 25% (w / w) It was almost identical to (w / w). The total sugar consumption rate was the highest during the 40 and 60 day fermentation of 25% (w / w) chicks, but was nearly the same by the 100th day. The faster the total sugar consumption is, the higher the concentration of Dong-a is because the more nutrient sources of yeast.
실시예 2-2: 동아주의 환원당함량 Example 2-2 : Reduced sugar content of Dong-A
소모기-넬슨(Somogyi-Nelson)법에 따라 1,000배로 희석한 각 동아주 1ml에 A시약 1ml를 가하여 100℃에서 10분간 가열한 다음, B시약 1ml를 가하고 물로 25ml로 희석한 다음, 마커로 글루코오스를 사용하여 540nm에서 비색정량하였다. 이때, 였다. 환원당 소비 속도는 동아함량 20%(w/w)짜리가 가장 높아서 40일과 60일까지 환원당 함량이 가장 낮았으나, 마지막에는 거의 같아져서 동아함량 15%짜리는 7.4%(w/w), 20%(w/w) 짜리는 7.6%(w/w), 25%(w/w) 짜리는 7.4%(w/w)를 나타냈다. 환원당 함량은 20일째에 최대로 되었다가 점차 저하하였다. 발효 20일째까지 환원당 함량이 갑자기 증가한 것은 효모가 탄소원으로 이용하려고 전환효소(invertase)인 β-프룩토시드 가수분해 효소를 분비하여 설탕을 글루코오스와 프룩토오스로 가수분해하였기 때문으로 분석된다.1 ml of A reagent was added to 1 ml of each Dong-A province diluted 1,000-fold according to Sogigyi-Nelson method, heated at 100 ° C for 10 minutes, 1 ml of B reagent was added, diluted to 25 ml with water, and then glucose with marker. Colorimetric measurement was carried out using 540nm. At this time, was. Reducing sugar consumption rate was the highest with 20% (w / w) of dong, so the reducing sugar content was the lowest until 40 and 60 days, but at the end, it was almost the same, so that the 15% dong content of 7.4% (w / w), 20% (w / w) showed 7.6% (w / w) and 25% (w / w) showed 7.4% (w / w). The reducing sugar content peaked on day 20 and then gradually decreased. The sudden increase in reducing sugar content by the 20th day of fermentation was analyzed because yeast hydrolyzed sugar to glucose and fructose by secreting β-fructoside hydrolase, an invertase, to use as a carbon source.
실시예 2-3: 동아주의 단백질함량 Example 2-3 Protein Content of East Asian Wine
뷰렛(Biuret)법에 따라 10배로 희석한 각 동아주 1ml에 뷰렛시약 4ml를 가하여 540nm에서 비색정량하였다. 이때, 마커는 소 혈청알부민을 사용하였다. 단백질 함량은 40일째까지는 급격히 저하하다가 증가하였으나, 결과는 서로 일치하지 않았다. 동아함량 15%(w/w) 짜리의 단백질 함량은 10.3mg/ml, 20%(w/w) 짜리는 9.8mg/ml, 25%(w/w) 짜리는 11.3mg/ml을 나타냈다.According to the biuret method, 4 ml of biuret reagent was added to 1 ml of each Dong-A diluted 10-fold and colorimetrically determined at 540 nm. In this case, bovine serum albumin was used as a marker. Protein content decreased sharply until 40 days and then increased, but the results were inconsistent with each other. The protein content of 15% (w / w) was 10.3 mg / ml, 9.8 mg / ml of 20% (w / w), and 11.3 mg / ml of 25% (w / w).
실시예 2-4: 동아주의 아미노산함량 Example 2-4 : Amino acid content of Dong-ah strain
닌히드린(Ninhydrin)법에 따라 10배로 희석한 각 동아주 1ml에 0.2M 아세트산 완충액(pH 4.8) 0.5ml와 닌히드린 시약 1.2ml를 가한 후, 100℃에서 15분간 가열하고, 60% 에탄올 10ml를 가한 다음, 마커로 글리신을 사용하여 570nm에서 비색정량하였다. 아미노산 함량은 모두 20일까지 급격히 낮아졌는데, 동아함량 15%(w/w) 짜리는 0.13μmol/ml를 나타냈다. 20%(w/w) 짜리는 처음에는 0.34μmol/ml을 나타냈고, 40일까지 직선적으로 저하하다가 증가하여 60일과 80일째에 평형을 이루다가 0.03μmol/ml의 결과를 나타냈으며, 25%(w/w) 짜리는 0.03μmol/ml를 나타냈다0.5 ml of 0.2 M acetic acid buffer (pH 4.8) and 1.2 ml of ninhydrin reagent were added to 1 ml of each Dong-A diluted 10-fold according to the ninhydrin method, and heated at 100 ° C. for 15 minutes. Then, colorimetric was performed at 570 nm using glycine as a marker. All of the amino acid contents were drastically lowered by 20 days, with a 15% w / w content of 0.13 μmol / ml. 20% (w / w) initially showed 0.34 μmol / ml, decreased linearly until 40 days, increased to equilibrium at 60 and 80 days, then 0.03 μmol / ml, and 25% ( w / w) showed 0.03μmol / ml
실시예 2-5: 동아주의 에탄올함량 Example 2-5 Ethanol Content of East Asian Wine
각 동아주 100ml에 증류수 50ml를 가하고 증류하여, 증류된 용액 100ml에 함유된 알코올의 함량을 알코올 비중계로 측정하였다. 에탄올 함량은 발효가 끝날 때까지 직선적으로 증가하였으나 40일째에 증가율이 높아지는 기복이 나타났다. 에탄올 함량은 동아함량 15%(w/w) 짜리는 13.4%(v/v), 20%(w/w) 짜리는 14.9%(v/v), 25%(w/w) 짜리는 15.5%(v/v)를 나타냈다50 ml of distilled water was added and distilled to 100 ml of each Dong-A province, and the content of alcohol contained in 100 ml of the distilled solution was measured by an alcohol hydrometer. The ethanol content increased linearly until the end of fermentation, but on the 40th day the increase rate increased. Ethanol content is 13.4% (v / v) for 15% (w / w), 14.9% (v / v) for 20% (w / w), and 15.5% for 25% (w / w) (v / v)
실시예 2-6: 동아주의 유기산함량 Example 2-6 Organic Organic Acid Content
시마쯔 HPLC 시스템(LC-10AD 펌프, SPD-10A 분광광도 검출기, CTO-10A 컬럼오븐, 크로마토팩 C-R5A 적산기)을 사용하여 40℃에서 이동상은 0.1M 인산, 고정상은 Shim-Pack CLS-ODS 컬럼(0.46 X 15cm), 유속 0.7ml/min로 210nm에서 검출 정량하였다(참조: 표 1).Mobile phase 0.1M phosphoric acid at 40 ° C and Shim-Pack CLS- stationary at 40 ° C using Shimadzu HPLC system (LC-10AD pump, SPD-10A spectrophotometer, CTO-10A column oven, chromatopack C-R5A integrator) An ODS column (0.46 × 15 cm), detection quantitation at 210 nm with a flow rate of 0.7 ml / min (see Table 1).
상기 표 1에서 보듯이, 전체적으로 숙신산 함량이 가장 높고, 다음 아세트산, 피루부산, 시트르산의 순서이고, 사과산은 검출되지 않았다. 특히, 숙신산은 함량면에서 큰 차이가 없었는데, 이것은 동아에 숙신산이 함유되었기 때문으로 분석된다.As shown in Table 1, the succinic acid content is the highest overall, and then in the order of acetic acid, pyruvic acid, citric acid, malic acid was not detected. In particular, succinic acid was not significantly different in terms of content, which is analyzed by the fact that succinic acid contained in Dong-a.
실시예 2-7: 동아주의 산도, pH 및 균체수의 측정 Example 2-7 Measurement of Acidity, pH and Cell Number of Dong-A Province
각 동아주 10ml에 페놀프탈레인 지시약을 가하여 0.1N NaOH 표준용액으로 30초 동안 엷은 분홍색이 사라지지 않을 때까지 적정하여, 소요된 0.1N NaOH의 ml를 산의 함량으로 환산하여 산도를 표기하였다. 산도는 발효에 따라 높아져서, 15%(w/w) 짜리는 0.37%(w/w), 20%(w/w) 짜리는 0.44%(w/w), 25%(w/w) 짜리는 0.43%(w/w)를 나타냈으며, 특히 동아 15%(w/w) 짜리의 산도 증가곡선은 다른 것보다 낮았다.Phenolphthalein indicator was added to 10 ml of each Dong-A province, titrated with 0.1 N NaOH standard solution for 30 seconds until the pale pink did not disappear, and the acidity was expressed by converting the required amount of 0.1 N NaOH into acid content. Acidity increases with fermentation: 0.37% (w / w) for 15% (w / w), 0.44% (w / w) for 20% (w / w) and 25% (w / w) 0.43% (w / w), and the acidity curve of 15% (w / w) in East Asia was lower than the others.
각 동아주의 pH를 측정한 결과, 20일까지 모두 급격히 낮아지다가 이후는 완만하였다. 발효 후 동아함량 15%(w/w) 짜리는 pH 3.88, 20%(w/w) 짜리는 pH 3.99, 25%(w/w) 짜리는 pH 3.97을 나타냈다. 동아농도에 따라 pH가 낮은 것은 동아 자체가 갖고 있는 산의 영향에 의한 것으로 보인다.As a result of measuring the pH of each Dong-A province, all of them were drastically lowered until 20 days and then slowly. After fermentation, the 15% (w / w) content of the shisa had a pH of 3.88, the 20% (w / w) of pH of 3.99 and the 25% (w / w) of pH of 3.97. The low pH seems to be due to the effect of acid on the meat itself.
각 동아주의 균체수를 혈구계수반(haemacytometer)으로 측정하였다. 균체수는 세가지 모두 비슷하게 증가하여, 40일까지는 직선적으로 증가하다가 완만해졌고, 동아함량 15%(w/w) 짜리는 8.33logCFU/ml, 20%(w/w) 짜리는 8.56logCFU/ml, 25%(w/w) 짜리는 8.57logCFU/ml를 나타내었다The number of cells in each East Asian strain was measured by haemacytometer. The number of cells increased similarly in all three cases, increasing linearly until 40 days, then slowly, with 8.33 logCFU / ml for 15% (w / w) and 8.56logCFU / ml for 20% (w / w) 25 % (w / w) showed 8.57 logCFU / ml
실시예 3: 관능검사 Example 3 sensory test
검사요원 15명에게 술을 마시게 하고, 맛과 향을 주질의 좋고 나쁨에 따라 5등급으로 나누어, 아주 좋다 5점, 좋다 4점, 보통이다 3점, 나쁘다 2점, 매우 나쁘다 1점으로 평가하게 하고, 평균을 내었다(참조: 표 2).Have 15 inspectors drink alcohol and divide the taste and aroma into 5 grades according to the quality and the badness of the substance. Very good 5 points, good 4 points, normal 3 points, bad 2 points, very bad 1 point And averaged (see Table 2).
상기 표 2에서 보듯이, 동아함량 15%(w/w)짜리가 가장 좋은 맛과 향을 나타냈다. 색상은 엷은 노랑이고, 동아의 향기와 약간 신맛이 감돌았다. 신맛은 원래 동아에 들어 있던 숙신산의 영향으로 보인다.As shown in Table 2, the 15% (w / w) of Dong content showed the best taste and aroma. The color is pale yellow, with a slight acidity and aroma of Dong-a. Sour taste seems to have been influenced by succinic acid originally contained in Dong-a.
실시예 4: 동아주의 비만억제 효과 Example 4 Anti-obesity Effect of Eastern Asian Wine
실시예 1에서 제조된 동아 함량이 25%(w/w)인 동아주를 10%(v/v) 함유하는 물과 생쥐용 사료로서 생쥐를 사육한 다음, 이들의 체중변화를 측정하였다. 즉, 250g의 체중을 갖는 생쥐 10마리에 동아 함량이 25%(w/w)인 동아주를 20%(v/v) 함유하는 물을 공급하는 실험군과 동일한 체중을 가지는 생쥐 10마리에 동아주를 함유하지 않은 물을 공급하는 대조군을 설정하고, 대조군과 실험군에게 100g/day의 양으로 사료를 공급하며, 50일간 사육한 후, 대조군과 실험군의 평균 체중을 비교하였다(참조: 표 3).Mice were bred as a feed for water and mice containing 10% (v / v) of Dong-A strains containing 25% (w / w) of Dong-A prepared in Example 1, and then their weight changes were measured. That is, 10 mice with the same weight as the experimental group, which supplies water containing 20% (v / v) of Dong-A, which contains 25% (w / w) of Dong-A, to 10 mice having a weight of 250 g. Set the control group to supply the water containing no, feed the control group and the experimental group in the amount of 100g / day, and after 50 days of breeding, the average weight of the control group and the experimental group was compared (see Table 3).
상기 표 3에서 보듯이, 동아주를 공급한 실험군의 체중 증가율이 대조군 보다 현저하게 낮음을 알 수 있었는 바, 본 발명의 동아주를 비만방지용 기능성 식품으로 활용할 수 있음을 알 수 있었다.As shown in Table 3, it was found that the weight gain rate of the experimental group fed with Dong-A was significantly lower than the control group, and it can be seen that the Dong-A of the present invention can be used as a functional food for preventing obesity.
이상에서 상세히 설명하고 입증하였듯이, 본 발명은 살균된 동아의 과육을 발효시켜서 동아주를 제조하는 방법 및 전기 방법으로 제조된 동아주를 제공한다. 본 발명의 동아주의 제조방법은 동아의 껍질과 씨를 제거한 과육을 살균하고, 당을 첨가한 다음, 효모를 접종하여 발효시키는 공정을 포함한다. 본 발명에 의하면, 동아를 이용하여 제조한 동아주는 비만방지용 기능성 식품으로서 사용될 수 있을 것이다.As described and demonstrated in detail above, the present invention provides a method for producing a dongahju by fermenting the flesh of sterilized dongah and a dongahju prepared by the above method. The manufacturing method of the Dong-ah strain of this invention includes the process of sterilizing the flesh which removed the skin and seed of Dong-a, adding sugar, and inoculating yeast and fermenting it. According to the present invention, Dong-A prepared using Dong-A can be used as a functional food for preventing obesity.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101280078B1 (en) * | 2010-12-06 | 2013-06-28 | 조연수 | Manufacturing process of Makgeolli mixed with Winter melon |
| KR101281151B1 (en) * | 2010-12-21 | 2013-07-02 | 김인숙 | Rice wine using wax gourd and manufacturing method thereof |
| KR101279959B1 (en) * | 2010-03-16 | 2013-07-05 | (주)휴럼 | Manufacturing Method of Fermented Materials using Wax Gourd and Functional food of Thereof Manufacturing |
| KR20180032773A (en) * | 2016-09-23 | 2018-04-02 | 주식회사 지엘바이오 | Manufacturing method of fermented wax gourd mixture by human microbiome fermentation |
| CN108913419A (en) * | 2018-06-29 | 2018-11-30 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of wax gourd wine and its brewing method |
| KR20190063632A (en) * | 2017-11-30 | 2019-06-10 | 신성미 | Wax gourd rice wine and manufacturaring process for the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS59140875A (en) * | 1983-02-01 | 1984-08-13 | Taiyo Hakko Kk | Bottle gourd liquor |
| JPS6019489A (en) * | 1983-07-13 | 1985-01-31 | Taiyo Hakko Kk | Honey fruit wine |
| JPS60172278A (en) * | 1984-02-15 | 1985-09-05 | Taiyo Hakko Kk | Wine of dried gourd shaving |
| KR20000053802A (en) * | 2000-04-17 | 2000-09-05 | 오세권 | Manufacturing Method of Natural Fruit Wine Containing Dong-A Green Juice |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101279959B1 (en) * | 2010-03-16 | 2013-07-05 | (주)휴럼 | Manufacturing Method of Fermented Materials using Wax Gourd and Functional food of Thereof Manufacturing |
| KR101280078B1 (en) * | 2010-12-06 | 2013-06-28 | 조연수 | Manufacturing process of Makgeolli mixed with Winter melon |
| KR101281151B1 (en) * | 2010-12-21 | 2013-07-02 | 김인숙 | Rice wine using wax gourd and manufacturing method thereof |
| KR20180032773A (en) * | 2016-09-23 | 2018-04-02 | 주식회사 지엘바이오 | Manufacturing method of fermented wax gourd mixture by human microbiome fermentation |
| KR20190063632A (en) * | 2017-11-30 | 2019-06-10 | 신성미 | Wax gourd rice wine and manufacturaring process for the same |
| CN108913419A (en) * | 2018-06-29 | 2018-11-30 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of wax gourd wine and its brewing method |
| CN108913419B (en) * | 2018-06-29 | 2021-10-26 | 广西壮族自治区农业科学院农产品加工研究所 | White gourd wine and brewing method thereof |
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