KR20070107621A - Natural foods for increasing physical strength comprising a lees of raw rice wine or an extract of the lees - Google Patents

Abstract

A health supplementary food for increasing physical strength, which contains takju lees or the lees extract, is provided to utilize the lees left in the preparation process of the takju, and to impart a specific flavor to foods using the lees. The lees left in the preparation process of takju is collected and dried. The lees extract is made from the dried lees with ethanol, vacuum-evaporated, and then freeze-dried. The takju lees or the lees extract is applied to the sauce for chopped noodle soup, miso soup, or roasted fish with doenjang. A health supplementary food containing the takju lees or the lees extract has an effect on increasing physical strength. The takju lees or the lees extract is added at a level of 1~5wt%, based on the total weight, and it contains nutritive elements similar to those of boiled rice.

Description

Natural foods for increasing physical strength comprising a lees of raw rice wine or an extract of the lees}

Figure 1 is a graph showing the muscle strength improvement effect after three weeks of administration of the gourd 1 in rats according to the present invention.

1 is normal control; 2 administers 1 mg of gourd 1; 3 administers 5 mg of gourd 1; 4 dose 10 mg 1 night gourd. Statistical significance, * p <0.05, ** p <0.01.

Figure 2 is a graph showing the muscle strength improvement effect after the administration of sake lees 1 in four weeks according to the present invention.

1 is normal control; 2 administers 1 mg of gourd 1; 3 administers 5 mg of gourd 1; 4 administers 10 mg of gourd 1. Statistical significance, * p <0.05.

Figure 3 is a graph showing the muscle strength improvement effect after three weeks administration to the rat extract extract according to the present invention.

1 is normal control; 2 administration of 5 mg of gourd extract; 3 administration of 5 mg of gourd extract. Statistical significance, * p <0.05, ** p <0.01.

Figure 4 is a graph showing the muscle strength improvement effect after the administration of sake lees extract according to the present invention for 4 weeks.

1 is normal control; 2 administration of 5 mg of gourd extract; 3 administration of 5 mg of gourd extract. Statistical significance, * p <0.05, ** p <0.01.

The present invention relates to a health supplement for muscle strength enhancement comprising Takju sake lees or the sake extract, more specifically muscle strength including sake lees or the sake extract that is produced during the process of preparing Takju such as makgeolli. It relates to a health supplement for promotion.

Takju is a local liquor of our nation, and it is a liquor that has a wide range of tastes to the common people and farmers of the city. Takju has been used for its own home since ancient times, and each family was made in a unique way, characterized by a variety of tastes.

Since Korea has been doing rice farming since ancient times, rice liquor made from rice and grains has developed. Takju was originally made using glutinous rice or rice as a fermentation agent, but in the 1960s, the government's food policy replaced raw materials from rice to flour. Later, in the late 1980s, the production of rice makgeolli was allowed to suppress the time-limit by suppressing the generation of carbon dioxide from post-fermentation. Was done.

The general manufacturing process of Takju consists of milling → semi → seasoning → water cutting → steaming and cooling → entrants' international production → jumo (base wine) production → primary fermentation → secondary fermentation → aging → aging.

The milling process is a process of milling rice in a mill, the semi-process is a process of removing dust and the like attached to the milled rice, the immersion process is a process called rice water, the cutting process is called water It is a process of extracting an appropriate amount of water from rice.

The steaming process is a process of steaming rice by adding strong steam of 100 ° C. or higher to rice containing suitable water to gelatinize the starch to facilitate the action of various enzymes, and the steaming time is about 40 to 60 minutes and about 20 to Give 30 minutes of steaming.

The international preparation process is a process of artificially breeding fungi on the cooked rice.

The main hair manufacturing process is a process of expanding and cultivating yeast for fermenting the hair. Juveniles cultured with wholesome yeast will prevent bacterial contamination.

The primary fermentation process is a step of starting the initial fermentation process to the process of immersion by mixing water in the prepared entry, the main hair. In other words, it is the early alcohol fermentation stage in which the healthy enzymes in the concentrated main hairs can start stable fermentation by saccharification of entry.

In the second fermentation process, the raw materials of yeast, water, and rice starch are added to the main stage after the initial stage, and after about 5 to 6 hours, various enzymes are leached, acting on rice starch, and saccharification and liquefaction proceed. It is the stage where full-scale spirit is created.

The aging process is a process of aging at a temperature of about 25 ℃ or less after the completion of the secondary fermentation process to give a deep taste of Takju.

The forming step is a step of filtering the Takju while adding water using a sieve or the like after the aging process, and finally, the Takju is completed.

Here, the waste filtered out during the forming process is called sake lees. To date, the sake sake of Takju is used for animal feed or is otherwise discarded.

However, in Korean Patent No. 311093, 4.5 liters of water and 15 g of solid yeast (Saccharomyces Corea-nus) are added to 3 kg of sake lees of sake or cheongju rather than sake of Takju and alcohol in a thermostat at 25 ° C. for 7 days. Disclosed is a method for producing sake lees distilled shochu fermented by fermentation to produce sake lees, and Japanese Patent Laid-Open No. 10-146166 also discloses sake lees, sake lees, water extracts of sake lees and / or A physiologically active composition is disclosed that contains a treated product as an active ingredient.

However, the above patents are techniques using sake lees, which are fermented by strains that are completely different from those used to make sake, and these fermentations continue to proceed even after making sake to produce new bioactive substances. It is different from the technology that uses sake lees in terms of its efficacy. In particular, the patents do not mention anything about the muscle strength enhancing effect of sake.

Accordingly, the present inventors were able to confirm that the sake lees contained nutrients similar to or higher than those of rice, while studying the utility of sake lees generated during the manufacturing process of Takju, and that sake lees were effective in improving muscle strength. It confirmed and completed this invention.

Accordingly, an object of the present invention is to provide a sake lees, which is a residue generated during the manufacturing process of Takju, which is used or discarded for a conventional animal feed, or a health supplement for muscle strength enhancement, comprising the sake extract.

The strength-enhancing health supplement of the present invention for achieving the above object includes sake lees or extract of sake lees exhibiting a muscle strength enhancing effect.

Looking at the present invention in more detail as follows.

Regarding the new efficacy of the gourd, the present invention provides a gourd or gourd extract of Takju exhibiting muscle strength enhancing effect.

As described above, the sake lees is a residue generated during the manufacturing process of Takju, which includes milling → semi → sealing → seasoning → seeding and cooling → improvement preparation → jumo (base liquor) manufacturing → first fermentation → secondary fermentation → maturation → forming process. As obtained through the above, however, the gourd manufacturing process may be changed within the scope apparent to those skilled in the art, and the present invention includes the scope thereof.

In connection with the novel use of the gourd, the present invention provides a health functional food comprising the gourd or gourd extract.

Since the gourd or gourd extract contains the same or more nutrients as the rice used as a staple, functional foods including the same can be used as a meal replacement, and in particular, since there are various effects such as muscle strength enhancing effects, It can be applied as a functional food.

As such functional foods using sake lees, Jeungpyeon, kimchi, woolly pickles, kalguksu, miso soup, fish miso soup, etc. are possible. However, in view of the ease and simplicity of manufacture, it is preferable to apply to the sauce for kalguksu, miso soup, grilled fish miso.

The gourd or gourd extract is preferably included in an amount of 1 to 5% by weight based on the total weight. The reason is that if it is contained in less than 1% by weight may not show the desired efficacy, when contained in more than 5% by weight may have unexpected side effects due to carbohydrates contained in a large amount of sake or gourd extract itself Can be.

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

Example 1

1. Preparation for Experiment

(1) preparation of gourd

Takju prepared by the addition of Nuruk was filtered and then sake (sour sake 1) was collected and dried.

Takju prepared without the addition of Nuruk was filtered and then dried and dried.

(2) Preparation of gourd extract

Takju prepared by the addition of Nuruk was filtered off and dried sake lees (film 1), extracted with ethanol, concentrated under reduced pressure and lyophilized to obtain a sake extract.

2. Nutritional Analysis of Squash and Squash Extract

Ingredient content for the prepared sake lees 1, sake lees 2, and sake lees extract was compared with the rice. The analyzed results are shown in Table 1 below.

Ingredients of sake lees Squash 1 Squash 2 Gourd extract rice Calories (Kcal / 100g) 138.0 194.4 307.7 148.0 moisture(%) 65.5 52.2 23.7 65.0 carbohydrate(%) 24.9 43.3 52.5 30.8 Crude fat (%) 0.4 0.8 3.7 0.5 Crude Protein (%) 8.9 3.5 19.3 3.5 Ash content (%) 0.3 0.1 0.8 0.1 Crude fiber (%) 0.2 0.1 3.2 0.1 Insoluble fiber (%) 3.0 Water soluble fiber (%) 0.2

As described above, it can be seen that sake lees contains an amount equal to or greater than rice in terms of calories, carbohydrates, crude protein, and the like.

The water extract of sake lees was significantly reduced compared to sake lees, carbohydrates increased significantly, and the amount of crude fat, crude protein, and crude fiber also increased, indicating that the amount of calories was about twice that of rice or sake.

As described above, it can be seen that sake lees and sake lees extracts can be sufficient nutrition by themselves.

3. Experiment on sake

Hereinafter, the experiment on the gourd was performed on the gourd 1 and may be referred to as a sake for convenience.

(1) Preparation of blood test animals

Sprague-Dawley male rats weighing about 200 g were purchased from Biogenomes Co., Ltd., and placed in a stainless steel cage, and stabilized under illumination at a temperature of 20 to 22 ° C, 50% humidity, and 12 hours of contrast. Livestock from Samyang Feed). Specific diet composition is shown in Table 2 below.

Diet composition of each group (g) Control group 1 Experimental group 1 Control 2 Experiment group 2 Cornstarch - - 706 706 Sugar 706 706 - - casein 150 150 150 150 Lard 94 94 94 94 Mineral mixture (AIN-76) 35 35 35 35 Vitamin Blend (AIN-76) 10 10 10 10 Methionine 3 3 3 3 Choline chloride 2 2 2 2 cholesterol 10 10 - - Sake - 200 - 200

(2) weight change and dietary efficiency

The four groups were reared for four weeks in the diet of Table 2, and then the weight gain, dietary intake, and dietary efficiency of each group were measured. The results are shown in Table 3 below.

Control group 1 Experimental group 1 Control 2 Experiment group 2 Increasing insecticide (g) 149.6 ± 7.7 188.6 ± 12.0 83.2 ± 17.2 100.2 ± 20.1 Dietary Intake (g / day) 23.10 ± 1.10 25.90 ± 0.57 29.71 ± 1.90 30.03 ± 0.85 Dietary efficiency (weight gain / dietary intake) 6.48 ± 0.18 7.25 ± 0.32 3.08 ± 0.75 3.40 ± 0.74

As can be seen in Table 3, the experimental groups 1 and 2, including the gourds in the diet, the weight gain is greater than the control groups 1 and 2 not containing the gourds in the diet, it was found that the dietary efficiency is excellent.

As mentioned above, sake lees contains abundant nutrients such as carbohydrates and crude protein, so it can be seen that dietary efficiency is better when sake is included in the diet. It can be seen that.

Example 2

2-1. Experimental material

4-week old male Sprague-Dawley rat, gourd 1 and gourd extract

2-2. Experiment method

Four-week-old male SD rats were fed with basic feed and water and allowed to acclimate for one week. After dividing the animals into 4 groups for each group, the group 1 was designated as the normal control group, and the rest group was orally dissolve 1, 5, 10 mg of watermelon 1 dissolved in water or 5 mg of gourd extract 1 mg once daily for 28 days. Administered. From the 14th day, a swim test was conducted once a day for 10 minutes to get used to the water. On days 21 and 28, after 1 hour of administration, a weight equivalent to 10% of the body weight was tied to the tail, and the swimming time withstanding in the swimming pool was determined.

2-3. Experiment result

The experimental results of the administration of the gourd 1 for 3 weeks are shown in FIG. 1. From Figure 1, when compared with the control group administered with 1 mg it was confirmed that the swimming time of the administration group was increased statistically significantly two times compared to the control group. The 5 mg administration group was significantly increased about 2.5-fold compared to the control group, and the 10 mg administration group was also significantly increased by 2.3 times. It can be seen that the administration of sake lees 1 increased the swimming time up to 5 mg compared to the control group depending on the dose. Above 5 mg the reaction appears to reach saturation.

The experimental result of administering the gourd 1 for 4 weeks is shown in FIG. 2. From FIG. 2, the 1 mg group was slightly increased compared to the control group, but was not significant. The 5 mg group was significantly increased about 4 times as compared to the control group, and the 10 mg group was confirmed to be increased about 3 times significantly.

In addition, when the efficacy of the gourd extract compared to the gourd 1, the results of administration for three weeks is shown in Figure 3. From Figure 3, the administration group of the gourd extract was significantly increased compared to the control group, similar to the administration group of the gourd 1. As a result of the experiment administered for 4 weeks, it showed the same aspect as FIG.

In conclusion, it is determined that the composition of sake lees 1 and sake lees extract have endurance and muscle strength improving effects.

On the other hand, the components of sake sake sake disclosed in Japanese Patent Laid-Open No. 10-146166 and the component of sake sake 1 were measured by the method disclosed in Japanese Patent Laid-Open No. 10-146166 and listed in Table 4 below.

division Rice wine gourd Cheongju Squash Energy (per 100 g) 94.21 0.6 Moisture (g) 76.54 51.1 Protein (g) 6.16 14.9 Lipid (g) 0.97 1.5 Carbs (g) 16.24 23.8 Dietary Fiber 2.06g 5.2mg Vitamin B1 (mg) 0.08 0.03 Vitamin B2 (mg) Not detected 0.25 Vitamin B6 (mg) 0.05 0.94 Niacin (mg) 0.61 2 Folic Acid (mg) Not detected 0.17 Pantothenic acid (mg) 1.24 0.48 Copper (mg) 0.14 0.39 Zinc (mg) 0.26 2.3 Iron (mg) 1.06 0.8 Phosphorus (mg) 30.59 8 Magnesium (mg) 5.03 9 Calcium (mg) 6.26 8 Potassium (mg) 18.66 28 Sodium (mg) 23.19 5

As can be seen in Table 4, makgeolli sake has a large difference from sake lees in calories, dietary fiber, phosphorus, sodium, etc. Moreover, makgeolli sake is a live bacterium that contains live bacteria and continues to ferment even after the liquor is manufactured. It was confirmed that there is a difference that produces new bioactive substances.

Example 3

As described above, sake lees or sake extract with abundant nutrients, blood sugar lowering function, constipation improvement, antioxidant activity, muscle strength enhancement function can be applied to various foods.

Foods to which such sake or sake extract can be applied include steamed rice cake, Jeungpyeon, kimchi, Ulleung-chan, kalguksu, miso soup and fish miso sauce. However, the unique flavor of sake lees can be utilized, and considering the ease and simplicity of manufacturing, it is desirable to make relatively easy and often eaten noodles, miso soup and fish miso sauce.

Hereinafter, the manufacturing method of each foodstuff in which sake lees are used is demonstrated.

1. Zucchini kalguksu (5 servings)

Dissolve 50 g of sake in 250 ml of water and filter with gauze or fine sieve. Then, add 45 g of flour and 1 teaspoon of salt, mix, and knead. When the dough is complete, put it in a plastic bag and let it mature for at least 6 hours. Afterwards, the dough is sliced to make noodles, then boiled in chicken broth or anchovy broth to complete the zucchini kalguksu.

2. Dried miso soup (5 servings)

Put the finely chopped seaweed into 6 cups of broth and boil it, and then add 50 to 100 g of sake with the appropriate amount of miso miso into the soup. After that, add tofu and green onions to complete the miso soup.

3. Grilled marinated fish

Prepare miso paste with 1kg of fine miso, 300g of gourd, 200ml of sake, 200ml of Mirim, and 200g of sugar. Knit fish (eg mackerel) in half, cut in half, and sprinkle with salt. Drain the fish and immerse for 6 hours in the prepared miso paste. Wash the fish in water, wipe it dry, and grill it to complete the grilled fish.

4. Sensory test

After the food containing sake prepared by the manufacturing method, and the food containing only sake in the manufacturing method, the sensory test for taste was performed by a well-trained sensory inspector.

As a result, in the food containing sake lees, it was confirmed that the unique flavor of the sake lees soaked out and exhibited a unique flavor, especially in the case of grilled sake lees disappeared fish fishy by the peculiar aroma of sake lees.

As described above, the sake lees or sake extract of Takju contains abundant nutrients and has a function of enhancing muscle strength. In the case of the food using the sake lees or sake extract, in addition to the above-mentioned function, the flavor unique to sake lees oozes out and exhibits a unique flavor.

Claims (3)

Takju sake lees exhibiting a muscle strength enhancing effect or a health supplement for health enhancement comprising the extract of the sake lees. According to claim 1, wherein the Takju health supplements for muscle strength, characterized in that the rice wine. According to claim 1, wherein the food is a dietary supplement for muscle strength, characterized in that it further comprises a food supplement acceptable food supplement.

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