KR20020071364A - Rice wine containing phllostachys nigra MUNRO and method for preparing the same - Google Patents

Abstract

PURPOSE: Provided are refined rice wine containing Phllostachys nigra Munro and method for preparing the same. Therefore, the prepared refined wine has Phllostachys nigra Munro aroma and shows yellow and blue colors at the same time. CONSTITUTION: The manufacturing method of refined rice wine characteristically comprises the steps of: mixing hard boiled rice, yeasts, malt and water then fermenting the mixture at room temperature to obtain unrefined rice wine; filtering it and followed by adding Phllostachys nigra Munro, malt, yeasts then fermenting the mixture at room temperature; filtering and aging it; and centrifuging and sterilizing it.

Description

Rice wine containing porridge and manufacturing method thereof {Rice wine containing phllostachys nigra MUNRO and method for preparing the same}

The present invention relates to a cheongju containing Ojuk and a method for producing the same, more specifically, after filtering the Takju obtained by fermentation at room temperature by mixing yeast, yeast, and water in the Godu rice, the Godu rice, black bamboo ( Ojuk), yeast, yeast and fermented at room temperature, and then filtered and aged, and relates to cheongju containing the porridge prepared by centrifugation and sterilization and a method for producing the same.

In general, sake is prepared by a so-called parallel double fermentation method in which a starch fermentation source is mixed with an enzyme such as koji to convert the starch into a monosaccharide and a fermentation to convert the monosaccharide into an alcohol simultaneously.

When explaining the conventional process in more detail, first wash the rice used as a fermentation source cleanly and cooked for 20 minutes to luxury in the form of gourdap. Aspergillus genus fungus inoculated on the luxurious rice, and incubated for 3 days while maintaining the appropriate humidity and temperature to prepare a koji. Soybean rice, yeast and water are added to the prepared koji and fermented for about 7 days to produce yeast-grown juju.

Cheju sake is prepared through the immersion process consisting of the following three stages by adding godubab, koji and water to the soju prepared. The first step consists of a so-called focal process that adds soybean rice, koji, and water to the scum and left for about a day. At this stage, the starch of the soybean rice is added to the monosaccharide to be first broken down into monosaccharides to form a yeast cultured nutrient source. The next second step consists of a so-called liquefaction process, in which fermented rice and koji are left to stand for about one day in a fermentation system undergoing a focusing process. The third step consists of a so-called quenching step of fermenting for about 20 to 27 days by adding gourd rice to the system that has been subjected to the pulping process.

As such, the conventional manufacturing process is very complicated, and as a method for improving the same, Korean Laid-Open Patent Publication No. 94-24052, a liquefaction liquor manufacturing method (see Japanese Brewing Association, 1988, 83; 4) and the like are disclosed. Korean Patent No. 97-10949 or 2000-48440 is disclosed as a patent for improving the fragrance.

On the other hand, phllostachys nigra MUNRO is called as yukju (紫竹, 수 竹子), yak-ju (竹 竹), and it is an evergreen tree-like plant of about 10m in height and 5 ~ 8㎝ in diameter. to be. At first it is covered with white powder, but the stem is black. Leaves are 1-5 (usually 2-3), lanceolate, 6-10cm long, 10-15mm wide, pointed, original, or wide ), There are fine teeth, and there are fine hairs on the back of the middle, and the hairs fall gradually around five. Flowers blossom in June-July, flowers are pale yellow, and bracts surrounding inflorescences are broad lanceolate, containing 2-5 benign and monotonous flowers. Bamboo shoots come from April to May and are light reddish brown. In October the fruit matures and is fruit and fruit. It is used for edible, ornamental, industrial and medicinal purposes, edible young shoots, stalks for ornamental water and handicrafts, construction, and dying materials, vomiting Jeonju and leaf bamboo shoots in Chinese medicine and civilization, anti-inflammatory, span, poison, Abortion, ripening, edema of blood, medicine, tetanus, sweating, labor, paralysis, etc. are used as medicine.

According to the herbaceous tree, the bamboo leaves are cool in nature and tasteless and poisonous. It makes it easier to sleep, stops talking, dissolves alcohol, removes heat and sweats. It is said that it is better to speak with a stroke. In addition, the bamboo leaves are cold (성질) taste, tasteless (甘), the wall is ill, and the heat is lowered, and the stroke is sore throat, hard to heat, sore head (아픈) and so on. Nausea, mania and radiating pain, coughing, coughing, dizziness and falling, spanning of children It is reported to heal.

And death (heavy oil) usually heals the severe heat in the chest, suddenly no sound or speech due to the stroke, and healed by fever. It also relieves sour and heals all urgent diseases, including tetanus, fever after warmth, and child span.

Bamboo sap contains much more minerals such as calcium, potassium, and magnesium than goro sap (5 ~ 10 times), and contains 9 kinds of essential amino acids. It is said to be excellent for diuretic, neuralgia, hypertension, stroke, arthritis prevention and stabilizing mind and body. Bamboo sap is also known to have excellent efficacy in removing blemishes, freckles and blotch in folk medicine.

However, there is no example of using the black bamboo having such excellent efficacy in the production of Cheongju, only the method of packaging the liquor using bamboo is disclosed in Korean Patent Publication No. 95-863.

In the present invention, it was found that by applying black bamboo (jujuk), which has not yet been used in the production of sake, can impart excellent characteristics of black bamboo to sake, and the present invention was completed based on this.

Accordingly, an object of the present invention is to provide a method of producing sake containing both the indigenous aroma of Ojuk and the color of the product at the same time yellow and blue color simultaneously containing the taste, aroma and functional components of Ojuk.

Another object of the present invention to provide a sake prepared by the above method.

According to the present invention for the production of Oju Cheongju according to the present invention for achieving the above object, 40 to 50% by weight of soybean rice, 5 to 10% by weight of yeast, 0.01 to 1% by weight of yeast, 40 to 50% by weight of water Mixing and fermenting at 15 to 25 ° C. for 6 to 8 days and filtering to obtain a first takju; 40-50% by weight of curdled rice, 1-9% of porridge, 5-10% by weight of yeast, 0.01-1% by weight of yeast and 40-50% by weight of water were added to the first takju at 6-20 at 10-20 ° C. Post fermentation daily to obtain a second takju; And sterile after filtering and aging the second takju.

Ojukju wine for achieving another object of the present invention is prepared by the above method.

1 is a schematic diagram schematically showing a process for preparing Ojukcheongju according to the method of the present invention.

Looking at the present invention in more detail as follows.

First, the results of physicochemical component analysis and functional assay of black bamboo (oju), which is the main component of the present invention, are described below.

General ingredient analysis

The leaves and stems of black bamboo (oju) used in the present invention were selected by use sites, washed, dried, and used as samples while being stored in a store.

According to the AOAC method, the general ingredient is expressed as a percentage of the weight loss rate by drying at 105 ℃, and the crude protein is decomposed by a Kjeldahl decomposition device and quantitated by an automatic nitrogen analyzer. After extraction with ether in Soxhlet extractor for 15-18 hours, ether is recovered and dried basis weight. Ash sample is taken parallel to the crucible 10~20g the amount to 5-10 hours burning painting at 500~600 ℃, and crude fiber is measured by Fever Tec system (Fibertec system), and minerals, H ₂ SO _4: HClO _4: After decomposition and filtration with H ₂ O decomposition solution and analyzed by ICP are shown in Table 1 the results.

General ingredient and mineral content (unit: weight%) division moisture View minutes Crude protein Crude fiber Crude fat mineral Ca K Fe Na Bamboo leaf 11.51 6.16 13.60 15.52 3.81 1.2 1.9 0.035 0.030 Bamboo stem 6.66 1.71 1.60 50.92 1.99 0.2 2.5 0.0003 0.037

In the case of leaves, the crude protein was 13.60% higher in the leaves, the crude fiber was 50.92% higher in the stems, more than three times higher than the leaves, and the minerals contained high potassium content in the bamboo leaves and stems.

Functional test

The functional assay is the extract of the leaves and stems of Ojuk, anticancer and cytotoxicity is SRB method, antimutation is REC method, hyperglycemic activity is α-glucosidase, hypertension suppression is ACE method, liver detoxification ability Was tested by glutathione S transferase method, immunological activity by SRB method, antioxidant activity by TBA method, and antibacterial activity by paper disc method. As a result of the measurement of the leaf and stem cell toxicity of the bamboo shoots, the cell growth was maintained at 70% or more at the concentration of 0.8mg / ml of the bamboo leaves and stems, indicating that the bamboo leaves and stems had very low cytotoxicity. Overall, the ethanol extract showed higher cytotoxicity than the distilled water extract and the bamboo shoot stem extract than the bamboo leaf extract. As a result of measuring cancer cell growth inhibitory activity of the bamboo shoots and stem extracts, each ethanol extract inhibited cancer cell growth significantly higher than that of distilled water extract in growth inhibition activity against human breast cancer cells (MCF7), 1.0 mg / It showed high activity of 95% or more at the concentration of ml.

In addition, the growth inhibition of lung cancer (A549) cells showed a high activity of 68-82% at the highest concentration of each extract, and also showed a high inhibitory activity of liver cancer (Hep3B) cells. As a result of performing mutagenesis experiments of the leaves and stem extracts, it was determined that there was no self-mutagenicity of the leaves and stem extracts. In addition, the effect of mutagen suppression according to the extract concentration was tested by mixing 1,1 with the bamboo leaf and stem extract (50, 100㎍ / paper disc) and MNNG (10㎍ / paper disc). Compared with the control group, MNNG (20㎍ / paper disc), the mixture of MNNG and extract with 1: 1 showed relatively high antimutagenicity. Antimutagenicity of the remaining extracts was determined based on MNNG, a potent mutagenic substance used as a control, and the ethanol extracts of bamboo shoots showed the highest mutation inhibition rate of 47% at the concentration of 100㎍ / paper disc against MNNG. Showed an inhibition rate of 17-34%. Such antimutagenicity can be deduced that the extracts have antimutagenicity by inhibiting the binding of MNNG to the DNA or RNA of the strain to some extent.

α-glucosidase not only plays a crucial role in raising blood glucose in vivo, but is also involved in various metabolic disorders and diabetes, viral diseases, bacterial infections, and cancer formation. In this experiment, the inhibition of enzyme activity by extracts was added by adding bamboo leaves and stem extracts to the substrate (maltose). As a result, all extracts showed high inhibition rate of 50% or more at 1.0mg / ml concentration. Cucumber stem ethanol extract showed the highest inhibitory activity of 74%. In view of the above results, it is determined that the extracts of Cucumber leaves and stems can be used as functional foods for controlling diabetes.

The main mechanism of blood pressure rise in vivo is the renin-angiotensin system, which plays a major role in ACE, and ACE converts angiotensin I histidylleucine dipeptides to angiotensin II, a vasocontrictor that causes potent vasoconstriction. Angiotensin II is an enzyme that induces the release of aldosterin in the body, inhibits the excretion of water and sodium, and inactivates Bradykinin, which has a vasorelaxant effect, and consequently elevates blood pressure. do.

Therefore, direct inhibition of ACE could suggest the possibility of treatment of hypertension.

In this experiment, ACE was used to decompose FAPGG (Furylacryloyl phenylalanylglycylglycine) into FAP (Furylacryloylphenylalanine) and GG (glycylglycine) and showed high inhibition of enzyme activity over 50% at 1.0 mg / ml concentration of all extracts. Ethanol extract showed the highest inhibitory activity of 74%.

GST has been studied as a major detoxification mechanism that catalyzes the reaction of reduced glutathione with various electrophiles. Also, since various carcinogens are mostly electrophiles, GST is considered to be an important detoxifying agent. Therefore, GST activity measurement can be used to identify medicinal or natural substances that can detoxify or inactivate chemical carcinogens. The result of this experiment was the highest in extract of distilled water of Ojuk leaf by increasing 171% activity at 1.0 mg / mℓ.

Human B cells (Raji), which play an important role in the production of antibodies in the human immune system, were tested using SRB assay. As a result, the activity of human B cells (Raji) was increased in concentration-dependent concentrations of bamboo leaves and stem extracts. Appeared. In addition, the ethanol extract of bamboo shoots showed the highest increase of 1.75 times at the concentration of 1.0 mg / ml, and the rest of the extracts increased 1.67 times at the concentration of 1.0 mg / ml.

Linoleic acid, an essential fatty acid, is very susceptible to polyunsaturated fatty acids. Inhibiting the oxidation of such linoleic acid will be effective in preventing aging and preventing adult diseases. The bamboo leaves and stem extracts used in this experiment showed relatively high antioxidant activity of 49-58%. This antioxidant activity of Ojuk occurs by inhibiting aging and oxidative activity in the body by prolonging the stability of foods by oxidizing essential fatty acids in foods needed in the body when manufacturing foods as raw materials of plants and eliminating active radicals in the body when absorbing It will be effective in preventing adult diseases.

On the other hand, look at the manufacturing process using the rice porridge with reference to Figure 1, after washing the prepared rice (white rice) with clean water, immersed, washing the rice again and steamed with steam steam. The cooked rice is stirred evenly and then cooked again. After that, the steamed rice is steamed without adding steam, and cooled to obtain Godu rice.

Then, 40 to 50% by weight of the soybean rice, 5 to 10% by weight of yeast, 0.01 to 1% by weight of yeast, 40 to 50% by weight of water were mixed and fed into one stage, and then fermented at 15 to 25 ° C. for 6 to 8 days. Filtration yields the first turbidity. 40 to 50% by weight of the soybean rice, 1 to 9% by weight of porridge, 5 to 10% by weight of yeast, 0.01 to 1% by weight of yeast and 40 to 50% by weight of water are added to the Takju, and two-stage injections are carried out. After two-stage injection, the resultant was fermented at 10 to 20 ° C. for 6 to 8 days to obtain a second Takju, which was filtered through about 150 mesh and aged at 1 to 5 ° C. for 6 to 8 days. At this time, if the amount of use of porridge is less than 1% by weight, the effect of addition is insignificant, and if it exceeds 9% by weight, the bitter taste of porridge tends to be produced. Then, the sake obtained by centrifugation at 12,000 to 18,000 rpm for 5 to 15 minutes is sterilized at 75 to 85 ° C. for 20 to 40 minutes and then stored to prepare the sake of the present invention.

On the other hand, the yeast and yeast used in the production of the sake of the present invention can be used without limitation if the yeast and yeast used in the manufacture of commercially available sake. In addition, black bamboo (jujuk) has a distinctive taste and aroma disappears as the bamboo dries, so it is necessary to collect bamboo and store it so that moisture does not dry out. It is preferable in terms of achieving the object of the present invention.

At this time, if the size of the bamboo cut into 10cm ~ 20cm to insert the improved efficiency of the work and the aroma and taste of the porridge can be optimally produced.

Ojucheongju prepared in this way contains a large amount of the unique aroma of Ojuk and the color of the product is yellow and blue at the same time can provide a sake containing both the taste, aroma and functional ingredients of Ojuk.

Hereinafter, the present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited to the following examples.

Example 1

Wash 3kg of prepared rice (white rice) with clean water, soak for more than 12 hours, wash the rice again, and steam for 15 minutes with steam steamer. Stir the cooked rice evenly and then cook for another 15 minutes. After that, the steamed rice is steamed without adding steam for 5 minutes, and then cooled to around 15 ° C. to prepare gourd rice.

The yeast used in the production of Cheongju was made by using the improved yeast produced by Korea Enzyme Co., Ltd. and the yeast was used by dry yeast sold by Vision Biochem. In addition, black bamboo (Ojuk) was used to clean the bamboo stems to be cut to a size of about 15cm in size.

Cheongju 3kg of rice (white rice) mixed with 46% by weight, yeast 7.7% by weight, yeast 0.3% by weight, 46% by weight of water after one-stage injection, fermented at about 20 ℃ for 7 days and filtered to Get 3 kg of rice (white rice) was again added to the obtained Takju with 44% by weight, 4.4% by weight of porridge, 7.3% by weight of yeast, 0.2% by weight of yeast, and 44% by weight of water. After two-stage injection, the product was fermented at about 15 ° C. for one week to obtain a second Takju, which was filtered through 150mesh and aged at 4 ° C. for 7 days. Several liters of sake obtained by centrifugation at 15,000 rpm for 10 minutes are sterilized at 80 ° C. for 30 minutes and then stored.

Comparative example

As in Example, the extracts of black bamboo leaves and stems were compared with the alcohol content and sensory properties of single and two-stage injections. The bamboo leaves and stems were inserted into single-stage injection, two-stage injection or simultaneous injection into the first and second stages, and the alcohol content and sensory test were shown in Table 2 below.

Yield and Sensory Test Results According to Insertion Times of Cucumber Leaves and Stems division Process of processing Alcohol content How to buy Sensory evaluation Primary Cucumber Leaf Extract 21% 1 step insert Normal (bitter complement) Cucumber Stem Extract 20% Same as above Same as above Secondary Cucumber Leaf Extract 13% 2-stage insert usually Cucumber Stem Extract 13% Same as above Bad aftertaste 3rd Bamboo leaf 16% 2-stage insert Moderate aftertaste Bamboo stem 16% 2-stage insert usually 4th Bamboo leaf 15% " usually Oyster Stem 15% " Good (completion required) Oyster Stem (Added in 2 stages) 15% " Good

From the above results, it was found that the alcohol content of the fermented Cheongju fermented at the time of one-stage injection or two-stage injection of the bamboo stem was appropriate and excellent in taste and aroma.

Test Example

In order to determine the quality characteristics of fermented Ojukcheongju fermented as in the above Example, the color, pH, properties, concentration, alcohol content, fungal water and yield were measured and the results are shown in Table 3 below.

Quality Characteristics of Ojuk Cheongju division Color pH Statue Brix Alcohol content Fungus yield L a b characteristic 98.16 0.13 -0.64 4.05 Yellow, blue and bamboo flavor 18 15% Voice (65 ℃, 15 minutes heating) 50%

The quality characteristics of Ojukcheongju were blue and yellow in appearance, alcohol content was 15%, fungal water was not detected after sterilization, and product yield was around 50%.

Based on the above results, Oju Cheongju is expected to be added best when adding 2 kinds of Juju Stem. At the same time, it is expected to match the preference of the elderly.

Examples and test examples introduced above are exemplifications to help understanding of the present invention, and those skilled in the art to which the present invention pertains may include various substitutions, without departing from the technical spirit of the present invention. Since modifications and variations are possible, the technical scope of the present invention is not limited to the above-described embodiments and the accompanying drawings.

As mentioned above, Ojuk Cheongju prepared by two-stage injection of Ojuk according to the present invention contains a large amount of Oju's unique aroma, and the color of the product is yellow and blue at the same time. You can provide a sake containing simultaneously.

Claims (5)

In the method of manufacturing sake, 40 to 50% by weight of soybean rice, 5 to 10% by weight of yeast, 0.01 to 1% by weight of yeast, 40 to 50% by weight of water, fermented at 15 to 25 ° C. for 6 to 8 days, and filtered to obtain a first green wine; 40-50% by weight of curdled rice, 1-9% of porridge, 5-10% by weight of yeast, 0.01-1% by weight of yeast and 40-50% by weight of water were added to the first takju at 6-20 at 10-20 ° C. Post fermentation daily to obtain a second takju; And Filtrating and aging the second Takju, centrifugation and sterilization method comprising the step of sterilizing. The method of claim 1, wherein the steamed rice is steamed for 10 to 20 minutes by steam, evenly stirred the steamed rice, and then further steamed for 10 to 20 minutes, the steamed rice without adding steam for 4 to 6 minutes After the moxibustion of Oju Cheongju production method characterized by cooling to 10-20 ℃ obtained. The method of claim 1, wherein the chopped stem is cut to 10 to 20 cm in size and washed clean. According to claim 1, wherein the second turbidity is filtered through 150mesh and aged for 6-8 days at 1 ~ 5 ℃ centrifuged for 5 to 15 minutes at 12,000 ~ 18,000 rpm and sterilized for 20 to 40 minutes at 75 ~ 85 ℃ Ojukcheongju production method characterized in that. Ojukcheongju prepared by the method of any one of claims 1 to 4.