KR20030020127A - The physiofunctional fermented liquor with chaenomeles sinensis and the producing method of therof - Google Patents

Abstract

PURPOSE: A health wine using Chaenomeles sinensis and a preparation process thereof are provided, thereby providing the Chaenomeles sinensis wine which has an improved taste and flavor and various healthful effects. CONSTITUTION: The process for preparing the health wine using Chaenomeles sinensis comprises the steps of: removing seeds from Chaenomeles sinensis; adding water into the seed-removed Chaenomeles sinensis in a ratio of 2:1; pulverizing the mixture; adding sugar into the pulverized mixture up to 20 to 24 degree brix; adding 130 to 170 ppm of K2S2O5 thereinto; maintaining the mixture at room temperature for 1.5 to 2.5 hours; inoculating 4 to 6 wt.% of Saccharomyces cerevisiae into the mixture; fermenting it at 23 to 27deg. C for 8 to 12 days; and filtering the fermented mixture.

Description

Physiologically functional fermented liquor using Chinese quince and its manufacturing method {THE PHYSIOFUNCTIONAL FERMENTED LIQUOR WITH CHAENOMELES SINENSIS AND THE PRODUCING METHOD OF THEROF}

The present invention relates to a physiologically functional fermented wine using the Chinese quince and a method for producing the same.

Chaenomeles sinensis , which is native to China, is a fruit belonging to the Rosaceae family that was introduced and cultivated before Goryeo.

The main components of Chinese quince are 74-85% moisture, 13.4-20.7% sugar, 1.3-4.4% fiber and 0.3-0.7% ash. Fruits contain saponin, malic acid, tartaric acid, citric acid, vitamin C, flavonoids and tannins, and seeds contain hydrocyanic acid. Among sugars, sugar is 10-13%, organic acid is 0.8-1.1%, amino nitrogen is 10-26%, and there are many amino nitrogen and pectin in the near part.

Chinese quince is commonly used to relieve colds, coughs and bronchitis.

In addition, quince is effective in dysentery, diarrhea and abdominal pain, promotes digestion and relaxes the stomach, and it is effective for muscle spasms and chronic rheumatism joint pain caused by anemia. It is said to be good for hangover, heat illness.

In addition, Chinese quince has a good fragrance and is used as a fragrance.

However, in spite of the various pharmacological effects, quince cannot be reproduced like other fruits due to its strong sourness and astringent taste, and thus, it is necessary to develop a new functional product using the pharmacological efficacy and unique flavor of quince.

Korean Patent Application No. 1991-001232 (Method for preparing beverages using Chinese quince), Korean Patent Application 10-2000-006872 (Apple juice containing Chinese quince liquor and its manufacturing method), Korean Patent Application No. 10-2000-0068733 ( Method of preparing a Chinese quince extract having antibacterial activity, etc., but those related to the preparation of the Chinese quince drink, juice, extract, but the purpose and technology configuration and effect is different from the fermented wine of the present invention.

Meanwhile, Korean Patent Application No. 1995-014280 (Manufacturing Method of Fermented Wine), Korean Patent Application No. 194-000945 (Manufacturing Method of Pear Fermentation Wine), Korean Patent Application 10-1998-0003620 (Manufacturing Method of Onion Fermented Wine), Korean Patent Application 10-1998-0021179 (method of manufacturing medicinal wine using herbal medicine) and the like are described, but the purpose and technology configuration and effects are different from the physiologically functional fermented wine using the Chinese quince.

The present invention is to provide a fermented liquor having a good taste and aroma and excellent physiological function using a Chinese quince that does not reproduce like other fruits due to strong acidity and astringent taste, and a method for producing the same.

1 is a manufacturing process diagram of physiologically functional fermented wine using the Chinese quince

Figure 2 is a sensory test diagram of physiologically functional fermented wine using the present invention

The present invention relates to a physiologically functional fermented wine using the Chinese quince and a method for producing the same.

The Chinese quince fermented liquor of the present invention is added with sugar to the Chinese quince, which has been seeded, and then added with sugar to the crushed liquor to be added at 20 to 24 ° brix, and potassium metabisulfite (K ₂ S ₂ O ₅₎ to suppress the occurrence of bacteria. ) After adding a trace amount and standing at room temperature for 1.5 to 2.5 hours, inoculated with yeast Saccharomyces cerevisiae for alcohol fermentation, and incubated at 23 ~ 27 ℃ for 8 to 12 days, and then filtered. Manufacture.

A method for preparing a physiologically functional fermented wine using the Chinese quince of the present invention will be described with reference to FIG. 1.

First process crushing

Remove the seeds of the washed quince.

Seed quince is added with water at a ratio of 1: 2 and then crushed.

Second process sugar and potassium metabisulfite addition

Sugar is added to the quince crushed liquor and stored at 20 to 24 ° brix.

To the crushed solution, a small amount of potassium metabisulfite (K ₂ S ₂ O ₅ ) is added at a concentration of 130 to 170 ppm, and left at room temperature for 1.5 to 2.5 hours.

Yeast Inoculation and Fermentation

Yeast Saccharomyces cerevisiae for alcohol fermentation is inoculated 4 to 6% by weight.

The yeast used at this time does not need to be a specific strain, and may be a yeast circulating on the market.

It is left to ferment for 8 to 12 days in a fermenter at 23 to 27 ° C.

4th process filtration

The fermented in the third step is filtered to produce a physiologically functional fermented wine using the Chinese quince.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples, but these examples do not limit the scope of the present invention.

Example 1 Preparation of Physiologically Functional Fermented Wine Using Chinese Quince

Chinese quince was grown in Daejeon and used commercially.

Saccharomyces cerevisiae, a yeast for alcohol fermentation, was used in storage at Baejae University's Biotechnology Laboratory.

600 g of water was added to 300 g of the quince which had been seeded and crushed.

Sugar was added to the crushed solution and preserved at 22 ° brix.

A small amount of potassium metabisulfite (K ₂ S ₂ O ₅₎ was added to the crushed solution at a concentration of 150 ppm, and the mixture was left to stand at room temperature for 2 hours.

After being placed in the fermenter, 45 g of Saccharomyces cerevisiae was inoculated.

It left still for 10 days at 25 degreeC.

The fermented product was filtered to prepare a physiologically functional fermented wine using the Chinese quince.

Experimental Example 1 Ethanol Content and pH of Fermented Wine by Fermentation Period

The quince fermented liquor was prepared in the same manner as in Example 1, but the fermentation period was prepared from 1 day to 10 days, and then ethanol content and pH were examined.

The fermentation broth was distilled and then the ethanol content was measured by alcohol, and the pH was measured by pH meter.

Total acid was titrated with 0.1 N NaOH solution using 1% phenolphthalein as an indicator and expressed as tartaric acid.

The experimental results are shown in Table 1.

<Table 1> Ethanol, total acid, volatile acid content and pH according to fermentation period

Effective date (days) ethanol(%) pH Total% Volatile Acid (%) One 2.0 6.2 0.37 0.02 3 4.8 5.5 0.45 0.41 5 9.0 6.6 0.29 0.26 10 10.6 6.4 0.15 0.14

As shown in Table 1, 9.0% of ethanol was produced on the 5th day of fermentation, and 10.6% of ethanol was produced on the 10th day of fermentation.

pH was weakly acidic as 6.6 at 5 days of fermentation and 6.4 at 10 days of fermentation.

Volatile acid was 0.26% at 5 days of fermentation and 0.14% at 10 days of fermentation.

Experimental Example 2 Physiological Functional Effect Test of Chinese Fermented Wine

The physiological functional effect experiment was carried out using the fermented strain prepared in Example 1 as a sample solution, and the results are shown in Table 2.

Hip-His-Leu, rabbit lung powder, fibrin, pyrogallol, and DPPH (1,1-diphenyl-2-picrylhydrazyl) were tested by Sigma, USA. The product was used and other reagents were used for the analysis.

(1) Tyrosinase Inhibitory Activity Test

0.5 ml of the sample solution was mixed with 0.2 ml of 5 mM L-DOPA and 0.1 M sodium phosphate buffer (pH 6.0).

After tyrosinase 11 U was added thereto and reacted at 35 ° C. for 2 minutes, the amount of dopachrome, a red oxide, was measured at 475 nm and compared with the sample solution-free sphere.

(2) antioxidant activity test

It was measured by the Blois method using the reducing power of DPPH (1,1-diphenyl-2-picrylhydrazyl).

0.8 ml of DPPH solution was added to 0.2 ml of the sample, reacted for 10 minutes, and the absorbance was measured at 525 nm to compare the activity with the sample-free control.

(3) Angiotensin-converting enzyme (ACE) inhibitory activity test

Some modifications to the method of Cushman et al. Were measured as follows.

50 μl of the concentrated solution extracted with the same volume of ethyl acetate was treated with 150 μl of ACE solution (100 mU / ml) extracted from Rabbit lung powder and substrate solution (100 mM of pH 8.3). 50 μl of 500 mM NaCl and 6.5 mM Hip-His-Leu dissolved in borate buffer) was mixed with the reaction solution at 37 ° C. for 30 minutes, and then the reaction was stopped with 1 N HCl.

The amount of hypuric acid liberated in the reaction solution was measured at 220 nm using a spectrophotometer to compare the degree of inhibition with the control without the sample.

<Table 2> Physiological Functional Test Results of Chinese Fermented Wine

Tyrosinase inhibitory activity (%) Antioxidant activity (%) ACE inhibitory activity (%) 96.7 91.5 36.7

The tyrosinase inhibitory activity for skin whitening was 96.7% and the anti-aging antioxidant activity was 91.5%.

ACE inhibitory activity, which is directly related to hypertension prevention, was 36.7%.

Experimental Example 3 Antimicrobial Activity Test of Chinese Fermented Wine

Using the fermented strain prepared in Example 1, was tested for antimicrobial activity against Staphylococcus aureus and the like known to be involved in bronchial diseases.

Staphylococcus aureus and Klebsiella pneumonia, strains for measuring antimicrobial activity, were stored in Baejae University's biotechnology laboratory.

Corynebacterium diphtheriae and Streptococcus pyogenes were used by the Korea Institute of Bioscience and Technology (KCTC).

The antimicrobial activity test was carried out using a paper disk method to measure the size of the clear zone, and the results are shown in Table 3.

<Table 3> Antibacterial activity test results of Chinese quince fermentation strain for bronchial disease bacteria

(Transparent ring size: mm)

Klebsiella pneumonia Staphylococcus aureus Corynebacterium diphtheriae Streptococcus pyogenes 4.0 8.5 1.0 -

Physiologically functional fermented wine using the Chinese quince, strong antibacterial activity against Klebsiella pneumonia, Staphylococcus aureus, bacteria that are involved in bronchial diseases, as shown in Table 3 Showed.

Experimental Example 4 Sensory Evaluation and Color Measurement of Chinese Fermented Wine

The sensory examination of the Chinese quince fermented sake prepared in Example 1 was carried out, and chromaticity was measured.

Sensory test was divided into odor and taste by using the wine sensory test method as described by the grading method.

In consideration of the age group and gender, 40 men and women were selected from 10 men and women in their 30s and 50s and 10 men and women in their 20s.

The odors and tastes were scored from 0 to 9 points, and then averaged. These values were analyzed by variance to test the statistical significance between samples.

The results are shown in Table 4 and the sensory test QDA (Quantitative Descriptive Analysis) diagram in FIG.

The color test of the Chinese quince fermented wine prepared in Example 1 is shown in Table 4.

The chromaticity is measured by the color difference meter D-25L-9, Hunter Associotes Lab. Indicated.

<Table 4> Sensory Test and Chromaticity of Chinese Fermented Wine

smell flavor Chromaticity Fermented flavor Fruit flavor Alcohol fruit Alcohol (Bitter) sweetness Sour taste Astringent L (brightness) a (red) b (yellow) 6 3 7 2 4 2 4 4 92.9 -1.4 16.7

* Sensory test value: 9 (very good or very strong) to 0 (very bad or very weak)

As a result of sensory test for physiologically functional fermented liquor using the Chinese quince, as shown in Table 4 and Figure 2, the quince flavor and alcohol smell was properly in harmony, the astringent taste was evaluated as a very good for drinking in the overall preference.

As a result of measuring the chromaticity of the fermented wine of the present invention, as shown in Table 4, the brightness was high and was slightly yellow red with red and yellow added appropriately.

According to the present invention, it is excellent in taste and aroma, is pale yellow, has high tyrosinase inhibitory activity, is good for skin whitening, has high antioxidant activity to inhibit aging, and shows physiological functions such as angiotensin converting enzyme inhibitory activity related to hypertension prevention, and bronchial diseases Provided is a physiologically functional fermented liquor using a Chinese quince which exhibits strong antimicrobial activity against bacteria involved in.

Claims (2)

Water was added to the seedlings from which the seeds were removed in a ratio of 1: 2, and crushed. Then, the crushed liquid was added with sugar, preserved at 20 to 24 ° brix, and potassium metabisulfite (K ₂ S ₂ O ₅ ) was 130 to 170 After a small amount of ppm was added and left at room temperature for 1.5 to 2.5 hours, 4-6 wt% of the yeast Saccharomyces cerevisiae for alcoholic fermentation was inoculated, followed by 8 to 12 days at 23 to 27 ° C. Method of producing a physiologically functional fermented liquor using the Chinese quince after filtering and fermentation. Physiologically functional fermented liquor using the Chinese quince produced by the method of claim 1.