KR20020070242A - Manufacture method of functional Yakju and Takju prepared by using hongkook - Google Patents

Abstract

PURPOSE: Provided is a manufacture method of functional Yakju and Takju by using hongkook(red fermented rice) which is a natural coloring agent and has excellent decrease effects on cholesterol and blood pressure, thereby manufacturing high quality of Takju and Yakju containing functional materials. CONSTITUTION: The manufacture method of functional Yakju and Takju is characterized by using hongkook(red fermented rice) particularly, powdery type or hongkook germinated unpolished rice which is soaked in hongkook solution, wherein the hongkook(red fermented rice) is manufactured by fermenting rice with Monascus sp. yeast. Therefore, Takju and Yakju have beneficial functionality which the hongkook(red fermented rice) shows.

Description

Manufacture method of functional Yakju and Takju prepared by using hongkook}

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.

Yakju 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

Unlike other alcohols, these medicines, Takju's food value is rich in various organic acids, essential amino acids, vitamins, dietary fiber dextrin.

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.

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.

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. .

1 is a manufacturing process chart showing a preferred embodiment of the present invention

Figure 2 is a manufacturing process diagram of a medicine liquor showing a preferred embodiment of the present invention

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.

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.

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).

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.

Hereinafter, described in detail according to an embodiment of the present invention.

(Example)

1. Materials and Methods

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) material

① Rice: The rice used in the experiment of the present invention was used in the 2000 year rice of the Uiseong region.

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) was used to produce red rice germinated brown rice in 5% Hongguk seawater.

(2) The medicine and Takju preparation used the steam-free method.

One of the technical specificities of the present invention is a case of Takju, which is a steam-free manufacturing method.

① There is almost no headache after drinking compared to the capital increase method

② Less thirst after drinking too much

③ The preservation is extended after the formation.

(3) pH change

pH meter (Metrohm 632, Switzerland) was used.

(4) alcohol frequency measurement

Distillation was carried out with a steam distillation apparatus, and the emulsion was measured by specific gravity method.

(5) color change

L, a, and b values were measured using a color difference meter (CR-200, Minolta).

(6) GABA (γ-aminobutylic acid) content measurement

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.

Table 1 Amino Acid Analyzer Conditions for Free Amino Acid Analysis

Item Condition Instrument L 8800 HITACHI Flow rate 0.3 mL / min Detecter photomete r (440 nm, 570 nm) Columm Ion exchange resin Buffer Lithium citrate Injection volume 10 μL

(7) storage

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) sensory test

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) Statistical Processing

The experiment was repeated three times, and statistical analysis was performed using Duncan's multiple range test of SAS package (SAS / STAT, 1989).

2. Results and Summary

(1) pH change

TABLE 2

Hongguk Tak, pH of Yakju

Item Takju Yakju pH 4.43 3.96

TABLE 3

Changes in pH of Hongguk Medicine and Takju with Storage Period

<Hong Kong Takju>

Storage period (days) 0 2 4 6 8 10 pH 4.43 4.44 4.44 4.46 4.46 4.47

<Hongkuk Yakju>

Period of storage (months) 0 One 2 3 4 5 6 pH 3.96 3.96 3.98 3.98 3.99 3.99 3.95

<result>

There was little change in pH according to storage period in Takju and Yakju.

(2) Change of Alcohol Frequency by Storage Period

TABLE 4

〈Hongkuk Takju〉-(Sake wine standard)

Storage period (days) 0 2 4 6 8 10 Alcohol frequency (%) 6.0 5.9 5.9 5.9 5.8 5.8

<Hongkuk Yakju>

Period of storage (months) 0 One 2 3 4 5 6 Alcohol frequency (%) 16.4 16.3 16.2 16.2 16.1 15.9 15.9

<Results> There were almost no changes in alcohol frequency according to the storage periods of Takju and Yakju.

(3) Color change by storage period

TABLE 5

<Hong Kong Takju>

Storage period (days) 0 2 4 6 8 10 L (Lightness) 43.02 42.03 41.02 40.12 40.10 40.23 a (color: hue) -10.32 -11.32 -11.00 -10.98 -10.12 -10.13 b (chroma) 3.73 3.65 3.64 3.61 3.62 3.71

<Hongkuk Yakju>

Period of storage (months) 0 One 2 3 4 5 6 L (Lightness) 40.23 40.21 40.11 39.92 38.13 37.12 38.13 a (color: hue) -9.31 -8.39 -8.11 -9.10 -9.00 -9.01 -9.81 b (chroma) 3.62 3.72 3.66 3.72 3.66 3.98 3.74

<result>

L, a, and b values of Takju and Yakju were almost unchanged during storage period.

(4) Changes in GABA (γ-aminobutylic acid) Contents According to Storage Period

TABLE 6

<Hong Kong Takju>

Storage period (days) 0 2 4 6 8 10 GABA content (mg / 100mL) 25.39 25.30 25.21 25.17 25.16 25.14

<Hongkuk Yakju>

Period of storage (months) 0 One 2 3 4 5 6 GABA content (mg / 100mL) 24.37 24.28 24.26 24.26 24.25 24.10 24.10

<result>

The contents of GABA (γ-aminobutylic acid), a kind of functional substance, did not change with the storage periods of Takju and Yakju.

(5) Change of mineral content according to storage period

TABLE 7

(a) Mineral Changes According to Storage Period

Storage Period (Days) Item (ppm / mL) 0 2 4 6 8 10 K 584.8 574.7 568.2 568.0 566.7 566.7 Mg 379.2 378.2 377.3 376.2 375.3 375.0 Mn 9.01 9.00 8.90 8.85 8.89 8.80 Cu 123.2 120.2 120.0 119.3 118.3 116.2 Fe 1.69 1.53 1.52 1.49 1.48 1.46 Cu 0.28 0.28 0.23 0.23 0.22 0.21 Al 0.30 0.30 0.29 0.28 0.27 0.25 Na 86.93 85.91 85.00 84.93 84.88 84.80 Zn 9.52 9.42 9.32 9.30 9.27 9.28

(b) Mineral Changes According to Storage Period of Hongkuk Yakju

Storage period (month) Item (ppm / mL) 0 One 2 3 4 5 6 K 476.8 475.5 476.7 470.2 468.0 466.7 465.8 Mg 279.2 278.2 270.3 270.4 270.3 269.3 263.0 Mn 8.01 8.00 7.92 7.90 7.88 7.87 7.69 Cu 130.2 129.2 128.1 125.2 123.2 120.3 119.8 Fe 1.72 1.64 1.62 1.60 1.59 1.54 1.50 Cu 0.38 0.38 0.37 0.36 0.35 0.34 0.32 Al 0.41 0.41 0.40 0.40 0.39 0.39 0.39 Na 87.77 87.70 87.80 87.79 86.42 85.55 84.77 Zn 8.52 8.32 8.22 8.20 8.20 8.28 8.17

<result>

There was little change in minerals of Hongguk and Takju with storage period.

(6) sensory evaluation

TABLE 8

(a) Odor change with storage period

<Hong Kong Takju>

Storage period (days) 0 2 4 6 8 10 Sour smell 4.8 4.7 4.8 4.7 4.6 4.5 Poisonous smell 4.8 4.6 4.7 4.6 4.5 4.5 Alcohol smell 2.2 2.3 2.4 2.2 2.3 2.3 Fresh smell 1.8 1.7 1.8 1.7 2.0 2.4

<Hongkuk Yakju>

Period of storage (months) 0 One 2 3 4 5 6 Sour smell 4.5 4.5 4.4 4.3 4.0 4.0 4.0 Poisonous smell 4.6 4.7 4.6 4.7 4.6 4.6 4.6 Alcohol smell 2.3 2.2 2.3 2.4 2.4 2.4 2.3 Fresh smell 1.7 1.7 1.8 1.8 2.0 2.3 2.5

<result>

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) change of taste according to storage period

<Hong Kong Takju>

Storage period (days) 0 2 4 6 8 10 Sour taste 4.4 4.3 4.2 4.3 4.4 4.3 A bitter taste 4.5 4.6 4.4 4.3 4.3 4.2 bitter 4.5 4.6 4.5 4.5 4.4 4.3 sweetness 3.0 3.2 3.1 3.2 3.0 3.1 Refreshing feeling 3.1 3.2 3.1 3.0 3.2 3.2

<Hongkuk Yakju>

Period of storage (months) 0 One 2 3 4 5 6 Sour taste 4.4 4.5 4.3 4.4 4.3 4.2 4.2 A bitter taste 4.6 4.5 4.4 4.3 4.2 4.1 4.1 bitter 4.6 4.6 4.5 4.5 4.4 4.5 4.4 sweetness 3.0 3.0 3.1 3.1 3.1 3.0 3.2 Refreshing feeling 3.2 3.3 3.3 3.4 3.1 3.0 3.0

<result>

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.

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.

Claims (3)

Drug, Takju is prepared using the hongguk, the hongguk is a functional medicine using hongguk, characterized in that the hongguk powder, Takju production method. The method of claim 1, The hongguk is functional medicine using hongguk, Takju production method characterized in that the honggugu germinated brown rice immersed in water of hongguk. The method of claim 1, The hongguk is a functional medicine using hongguk, baekju white rice, characterized in that the manufacturing method of Takju.