KR20020070242A - Manufacture method of functional Yakju and Takju prepared by using hongkook - Google Patents
Manufacture method of functional Yakju and Takju prepared by using hongkook Download PDFInfo
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Abstract
Description
본 발명은 천연색소이면서 콜레스테롤 및 혈압 강하작용의 효과가 탁월한 홍국을 이용하여 홍국이 가지는 외형의 차별화는 물론 맛, 기호도, 기능성 등이 매우 우수한 기능성 약, 탁주의 제조방법에 관한 것이다.The present invention relates to a manufacturing method of a functional drug, Takju, which is a natural pigment and excellent in taste, taste, functionality, as well as differentiation of the appearance of red yeast rice using red yeast soup having excellent effects of cholesterol and blood pressure lowering action.
약주나 탁주(=막걸리)는 우리나라의 전통 술로써 민족의 주식인 쌀을 재료로사용하고 숙성이 완료된 원액을 재성시켜 저농도 알코올을 함유하는 점, 효모와 각종 효소가 살아 있으며, 자연 탄산음료인 동시에 영양이 있는 세계유일의 알코올 음료이다Yakju or Takju (= makgeolli) is a traditional Korean liquor that uses rice, which is the national staple food, as a material, and regenerates the undiluted stock solution to contain low concentrations of alcohol, yeast and various enzymes. The world's only nutritious alcoholic beverage
이러한 약, 탁주의 식품학적 가치는 다른 술과는 달리 각종 유기산, 필수 아미노산, 비타민류, 식이성 섬유인 덱스트린이 풍부하다.Unlike other alcohols, these medicines, Takju's food value is rich in various organic acids, essential amino acids, vitamins, dietary fiber dextrin.
그러나 현대의 물질 문명의 발달과 식생활의 서구화 및 건강에 대한 인식 등이 바뀜에 따라서 전통주인 약, 탁주도 술의 개념을 넘어서 기능성을 지니면서 건강에 밀접한 관계가 있는 약, 탁주의 개발이 요망되어 다양한 방법이 강구되어 왔으나 만족스런 결과를 얻지 못하였다.However, as the development of modern material civilization, the westernization of dietary life, and the perception of health have changed, the development of medicines and takju, which are closely related to health, has functionality beyond the concept of traditional medicine, takju, liquor. Various methods have been devised, but have not been satisfactory.
특히, 국내출원번호 10-2001-0058471호에는 '홍국균을 이용한 탁, 약주 제조방법'이 개시되어 있는바 이는 홍국균 중 생전분 분해력이 우수한 균주 선택, UV등에 의한 변이주선별 또한 홍국액체국 제조 등의 복잡한 과정의 기술적인 면과 경제적인 면에서 문제점이 있어서 영세성을 지니고 있는 전통주의 약, 탁주 공장에 적용하는데 문제점이 있었던 것이다. 한편 국내출원번호 10-1995-0004270호에는 '홍국을 이용한 주류의 제조 방법'이 개시되어 있는바 이는 약, 탁주 제조시 쌀을 세미증자한 후 홍국균 포자를 혼합하여 국을 띄운 후 따로 증자한 증자미와 혼합하는 방법으로 이는 홍국균이 일반 국균(麴菌)보다 늦은 성장 속도, 낮은 효소 생산력으로 잡균오염 및 품질저하 등의 많은 기술적, 경제적 문제점을 안고 있었다.In particular, Korean Application No. 10-2001-0058471 discloses 'Tak, yakju manufacturing method using Hongguk bacterium', which is characterized by the selection of strains with excellent starch degrading ability, selection of mutants by UV, etc. There was a problem in the technical and economic aspects of the complex process, so there was a problem in applying it to the traditional medicine, Takju factory, which has a small scale. On the other hand, domestic application No. 10-1995-0004270 discloses a method for producing liquor using hongguk, which is made by adding rice after semi-addition of rice when preparing medicine and Takju, then mixing hongguk spores. It was mixed with rice, which had many technical and economic problems such as bacterial growth and quality deterioration due to slow growth rate and low enzyme production rate.
이에 본 발명에서는 약, 탁주 제조시 분말 상태의 홍국분말이나 홍국 발아현미를 첨가하여 제조함으로서, 홍국이 가지는 유익한 기능성을 더불어 보유하는 고 품질의 약탁주를 제공함에 주안점을 두고 그 기술적 과제로서 완성한 것이다.In the present invention, by adding a powdered red rice flour or red rice germinated brown rice when manufacturing medicine, Takju, it is completed as a technical problem with the focus on providing a high-quality medicinal herb with retaining beneficial functionality. .
도 1은 본 발명의 바람직한 일실시예를 보인 탁주 제조공정도1 is a manufacturing process chart showing a preferred embodiment of the present invention
도 2는 본 발명의 바람직한 일실시예를 보인 약주 제조공정도Figure 2 is a manufacturing process diagram of a medicine liquor showing a preferred embodiment of the present invention
위 기술적 과제를 달성하기 위하여 본 발명에서는 각 첨부된 도면과 실시예를 통하여 보다 상세히 설명하면 하기와 같다.In order to achieve the above technical problem, the present invention will be described in more detail with reference to the accompanying drawings and embodiments.
본 발명 기능성 약, 탁주 제조 방법은 홍국분말 또는 홍국 발아현미를 약, 탁주 제조시 사용하므로써 기능성 및 품질 향상된 약, 탁주를 제조하는 방법을 제공코자 한다.The present invention is to provide a method for producing a functional medicine, Takju by using hongguk powder or red rice germinated brown rice in the preparation of medicine, takju.
홍국은 쌀을Monascus sp.효모로 발효시켜 만든 것으로 혈압 강하, 혈중 콜레스테롤(LDL)을 낮추는 효과 등으로 미국, 유럽, 일본 등에서 식품 첨가제, 건강 보조식품 등으로 널리 사용되고 있다.Red yeast rice, Monascus sp. It is made by fermentation with yeast, and is widely used as food additives and health supplements in the United States, Europe, and Japan for the effect of lowering blood pressure and lowering blood cholesterol (LDL).
이런 홍국은 이미 분말화되어 상업적으로 시중에 식품첨가제로 사용되고 있는데 본 발명에서는 분말 자체나 분말을 이용하여 발아현미를 제조하여 사용하였다.Such red yeast rice is already powdered and used commercially as a food additive in the present invention. In the present invention, germinated brown rice was prepared using the powder itself or powder.
이하 본 발명의 실시예에 따라 상세히 설명하면 다음과 같다.Hereinafter, described in detail according to an embodiment of the present invention.
(실시예)(Example)
1. 재료 및 방법1. Materials and Methods
본 발명을 실현함에 있어서 사용되는 재료, 관능검사, pH측정, 알코올 도수 측정, 점도, 색상변화, GABA(γ-aminobutylic acid)함량 측정, 저장보관 실험 등은 다음과 같이 행하였다.Materials used in realizing the present invention, sensory test, pH measurement, alcohol content measurement, viscosity, color change, GABA (γ-aminobutylic acid) content measurement, storage and storage experiments were carried out as follows.
(1) 재료(1) material
① 쌀 : 본 발명의 실험에 사용된 쌀은 의성지역의 2000년산 쌀을 사용하였다.① Rice: The rice used in the experiment of the present invention was used in the 2000 year rice of the Uiseong region.
② 홍국 발아현미 : 홍국분말(상표명 : DANFENG,紅曲紅色素② Red rice germinated brown rice: Red rice powder (trade name: DANFENG, 紅 曲 紅色 素)
(Hongquhongsesu), 福建省南平森天然色素有限公司, 中國産)을 사용하여서 5% 홍국용해수에 현미발아방법으로 홍국 발아현미를 제조하였다.(Hongquhongsesu), 福建省 南平 森 天然 色素 有限公司, 中 國産) was used to produce red rice germinated brown rice in 5% Hongguk seawater.
(2) 약, 탁주 제조는 무증자법을 사용하였다.(2) The medicine and Takju preparation used the steam-free method.
본 발명은 기술적 특이사항 중 하나는 탁주의 경우는 무증자 탁주제조법인데 이의 장점으로는,One of the technical specificities of the present invention is a case of Takju, which is a steam-free manufacturing method.
① 증자법과 비교하여 음주 후 두통현상이 거의 없음① There is almost no headache after drinking compared to the capital increase method
② 과음한 후 갈증이 적음② Less thirst after drinking too much
③ 제성 후 보존성이 연장됨을 들 수 있다.③ The preservation is extended after the formation.
(3) pH변화(3) pH change
pH meter(Metrohm 632, Switzerland)를 사용하였다.pH meter (Metrohm 632, Switzerland) was used.
(4) 알코올 도수 측정(4) alcohol frequency measurement
수증기 증류장치로 증류하여 그 유액을 비중법으로 측정하였다.Distillation was carried out with a steam distillation apparatus, and the emulsion was measured by specific gravity method.
(5) 색상변화(5) color change
색차계(CR-200, Minolta)를 사용하여 L, a, b값을 측정하였다.L, a, and b values were measured using a color difference meter (CR-200, Minolta).
(6) GABA(γ-aminobutylic acid)함량 측정(6) GABA (γ-aminobutylic acid) content measurement
아미노산 자동분석기(L 8800 Hitachi amino acid analyzer, Japan)에 10μL씩 주입하여 분석하였다. 그 분석조건은 표 1과 같다.10 μL each was injected into an automatic amino acid analyzer (L 8800 Hitachi amino acid analyzer, Japan). The analysis conditions are shown in Table 1.
[표 1]유리 아미노산 분석을 위한 아미노산 분석기 조건 Table 1 Amino Acid Analyzer Conditions for Free Amino Acid Analysis
(7) 저장보관(7) storage
제조된 약, 탁주를 20℃ 항온기에 약주는 6개월, 탁주는 10일 보관하면서 약주는 1개월, 탁주는 2일 단위로 무작위 선별하여 3회 실험 반복하였다.Manufactured medicine, Takju was stored for 6 months in a thermostat at 20 ℃, while Takju was stored for 10 days while the medicine is 1 month, Takju was randomly selected by 2 days and repeated three experiments.
(8) 관능검사(8) sensory test
본 발명에 의해 제조된 약, 탁주의 관능적 품질은 잘 훈련된 10명의 패녈 요원에 의하여 냄새(시큼한 냄새, 화독 냄새, 알코올 냄새, 상큼한 냄새), 맛(신맛, 떫은 맛, 쓴맛, 단맛, 청량감)등을 5점 강도법(아주 강하다 : 1점, 강하다 : 2점, 보통이다 : 3점, 약하다 : 4점, 아주 약하다 : 5점)으로 평점하여 유의성을 검증하였다.The drug produced by the present invention, the sensory quality of Takju was odor (sour, poison, alcohol, refreshing), taste (sour, astringent, bitter, sweet, refreshing) by 10 well trained patch agents. The results were evaluated by a five-point intensity method (very strong: 1 point, strong: 2 points, moderate: 3 points, weak: 4 points, very weak: 5 points).
(9) 통계처리(9) Statistical Processing
실험은 3회 반복으로 행하였으며, 통계분석은 SAS package (SAS/STAT, 1989)의 Duncan's multiple range test를 사용하였다.The experiment was repeated three times, and statistical analysis was performed using Duncan's multiple range test of SAS package (SAS / STAT, 1989).
2. 결과 및 요약2. Results and Summary
(1) pH 변화(1) pH change
[표 2]TABLE 2
홍국 탁, 약주의 pHHongguk Tak, pH of Yakju
[표 3]TABLE 3
저장기간에 따른 홍국 약, 탁주의 pH변화Changes in pH of Hongguk Medicine and Takju with Storage Period
〈홍국 탁주〉<Hong Kong Takju>
〈홍국 약주〉<Hongkuk Yakju>
〈결과〉<result>
홍국 탁주와 약주 모두 저장기간에 따라 pH변화가 거의 없었다.There was little change in pH according to storage period in Takju and Yakju.
(2) 저장기간에 따른 알코올 도수의 변화(2) Change of Alcohol Frequency by Storage Period
[표 4]TABLE 4
〈홍국 탁주〉-(생주(生酒)기준)〈Hongkuk Takju〉-(Sake wine standard)
〈홍국 약주〉<Hongkuk Yakju>
〈결과〉 홍국 탁주와 약주의 저장기간에 따른 알코올 도수의 변화는 거의 나타나지 않았다.<Results> There were almost no changes in alcohol frequency according to the storage periods of Takju and Yakju.
(3) 저장기간에 따른 색상변화(3) Color change by storage period
[표 5]TABLE 5
〈홍국 탁주〉<Hong Kong Takju>
〈홍국 약주〉<Hongkuk Yakju>
〈결과〉<result>
홍국 탁주와 약주의 L, a, b값은 저장기간 중 거의 변화가 없었다.L, a, and b values of Takju and Yakju were almost unchanged during storage period.
(4) 저장기간에 따른 GABA(γ-aminobutylic acid) 함량변화(4) Changes in GABA (γ-aminobutylic acid) Contents According to Storage Period
[표 6]TABLE 6
〈홍국 탁주〉<Hong Kong Takju>
〈홍국 약주〉<Hongkuk Yakju>
〈결과〉<result>
홍국 탁주와 약주의 저장기간에 따른 기능성 물질의 일종인 GABA(γ-aminobutylic acid) 함량은 거의 변화가 나타나지 않았다.The contents of GABA (γ-aminobutylic acid), a kind of functional substance, did not change with the storage periods of Takju and Yakju.
(5) 저장기간에 따른 무기질 함량 변화(5) Change of mineral content according to storage period
[표 7]TABLE 7
(a) 홍국탁주의 저장기간에 따른 무기질 변화(a) Mineral Changes According to Storage Period
(b) 홍국 약주의 저장기간 따른 무기질 변화(b) Mineral Changes According to Storage Period of Hongkuk Yakju
〈결과〉<result>
저장기간에 따른 홍국 약, 탁주의 무기질 변화는 거의 보이지 않았다.There was little change in minerals of Hongguk and Takju with storage period.
(6) 관능검사(6) sensory evaluation
[표 8]TABLE 8
(a) 저장기간에 따른 냄새 변화(a) Odor change with storage period
〈홍국 탁주〉<Hong Kong Takju>
〈홍국 약주〉<Hongkuk Yakju>
〈결과〉<result>
약, 탁주의 저장기간에 따른 냄새 변화에서 시큼한 냄새, 화독냄새, 알코올냄새, 모두 저장초기에 변화가 거의 없었으며 오히려 일반탁주, 약주보다 홍국 탁주, 약주에서 상큼한 냄새가 많이 나는 것으로 나타났으며 저장기간에 따라서는 큰변화가 없었다.In the odor change according to the storage period of medicine and Takju, sour odor, poisonous smell, alcohol smell, there was almost no change at the beginning of storage. There was no significant change over time.
(b) 저장기간에 따른 맛의 변화(b) change of taste according to storage period
〈홍국 탁주〉<Hong Kong Takju>
〈홍국 약주〉<Hongkuk Yakju>
〈결과〉<result>
홍국 약, 탁주의 저장기간에 따른 맛의 변화(신맛, 떫은 맛, 쓴맛, 단맛, 청량감)가 저장초기와 거의 변화가 없었다.The changes of taste (sour, astringent, bitter, sweet, and refreshing) according to the storage period of hongguk medicine and Takju were almost unchanged at the beginning of storage.
이상에서 상세히 살펴 본 바와 같이 본 발명은 우리나라 전통주인 약, 탁주 제조시 혈압강하 및 콜레스테롤 저하 등의 기능성 물질을 함유하고 있는 홍국을 상업적 홍국분말과 홍국 발아현미 상태로 이용함으로써 경제성과 간편성이 고려된 고(高)품질 및 기능성 물질이 함유된 약, 탁주를 제공할 수 있어 제품의 식품학적 가치, 경쟁력 향상 등 그 기대되는 효과가 유용한 발명이다.As described in detail above, the present invention is economical and simple by using red yeast rice containing functional materials such as blood pressure lowering and cholesterol lowering during the manufacture of traditional Korean medicine, Takju, as a commercial red yeast powder and red yeast germinated brown rice. It is possible to provide medicines and takju containing high quality and functional materials, and thus the expected effects such as improving the food value and competitiveness of the product are useful inventions.
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103484289A (en) * | 2013-08-26 | 2014-01-01 | 福建师范大学 | Preparation method of red rice cake for brewing red rice yellow wine |
KR101351905B1 (en) * | 2012-02-03 | 2014-01-20 | 이한숙 | Red yeast rice makgeolli with improved monacolin k content |
Citations (6)
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JPS60196183A (en) * | 1984-03-16 | 1985-10-04 | Kanzo Hasegawa | Preparation of liqueur containing monacolin k and monacolin j |
JPH0556774A (en) * | 1991-08-30 | 1993-03-09 | Nagano Pref Gov | Production of low alcohol concentration sake |
KR960034391A (en) * | 1995-03-02 | 1996-10-22 | 김규식 | Manufacturing method of liquor using red soup |
JPH11318427A (en) * | 1998-05-18 | 1999-11-24 | Tropical Techno Center:Kk | Liquors having free radical-eliminating ability and its production |
KR20010103088A (en) * | 2001-09-21 | 2001-11-23 | 주식회사 자생당 | coarse liquor and rice wine brewage method use of Monascus sp. |
KR20030006581A (en) * | 2001-07-13 | 2003-01-23 | 주식회사 갓바위 | Hongkuk, Koji of Monascus anka cultured by natural media and manufacturing process of alcoholic beverages using Hongkuk |
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- 2002-08-14 KR KR1020020048049A patent/KR20020070242A/en not_active Application Discontinuation
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
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JPS60196183A (en) * | 1984-03-16 | 1985-10-04 | Kanzo Hasegawa | Preparation of liqueur containing monacolin k and monacolin j |
JPH0556774A (en) * | 1991-08-30 | 1993-03-09 | Nagano Pref Gov | Production of low alcohol concentration sake |
KR960034391A (en) * | 1995-03-02 | 1996-10-22 | 김규식 | Manufacturing method of liquor using red soup |
JPH11318427A (en) * | 1998-05-18 | 1999-11-24 | Tropical Techno Center:Kk | Liquors having free radical-eliminating ability and its production |
KR20030006581A (en) * | 2001-07-13 | 2003-01-23 | 주식회사 갓바위 | Hongkuk, Koji of Monascus anka cultured by natural media and manufacturing process of alcoholic beverages using Hongkuk |
KR20010103088A (en) * | 2001-09-21 | 2001-11-23 | 주식회사 자생당 | coarse liquor and rice wine brewage method use of Monascus sp. |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101351905B1 (en) * | 2012-02-03 | 2014-01-20 | 이한숙 | Red yeast rice makgeolli with improved monacolin k content |
CN103484289A (en) * | 2013-08-26 | 2014-01-01 | 福建师范大学 | Preparation method of red rice cake for brewing red rice yellow wine |
CN103484289B (en) * | 2013-08-26 | 2015-11-18 | 福建师范大学 | A kind of bent cake preparation method of red colouring agent for food, also used as a Chinese medicine brewageing red rice yellow wine |
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