KR20090080590A - Functional rice wine, Yakju by adding and fermenting Codonopsis lanoeolata and its preparation method - Google Patents

Abstract

A functional rice wine of Condonopsis lanceolata with cereals is provided to have antioxidation, nutirition, and own flavor of the Codonopsis lanoeolata. A method for producing a functional rice wine of Codonopsis lanoeolata comprises: a step of washing and dipping a Codonopsis lanoeolata in pH 3-5 of weak acidic solution for 0.5-2 hours to sterilize; a step of adding 10-100ppm of alpha-amylase to pre-treat; a step of mixing 80-90 weight% of steamed rice and 10-20 weight% of pre-treated Codonopsis lanoeolata; and a step of adding ferment, fermenting for 7-14 days and filtering. The functional rice wine of Codonopsis lanoeolata has 3.8-4.8 of pH concentration and 11-16 weight% of ethanol.

Description

Functional rice wine, Yakju by adding and fermenting Codonopsis lanoeolata and its preparation method

The present invention relates to an antioxidant function and nourishing tonic functional deodeok medicine prepared by adding fermentation by pre-treatment of Deodeok and a method of manufacturing the same. More specifically, by pre-treating 10 ~ 20% by weight of deodeok to raw materials grains that have been fermented using only grains such as rice and glutinous rice, they are added and fermented to maintain the quality of traditional herbs while maintaining their antioxidant properties. And it relates to a manufacturing method of functional deodeok medicinal herbs containing deodeok increased nourishment tonic health functionality and the deodeok medicinal herbs produced thereby.

Also known as ginseng, Deodeok ( Codonopsis lanceolata ) is a perennial plant rooted in roots and deep in the ground. It is also called "samsam", which is rooted and dried in the fall, and is used as a tonic in Korean medicine. Deodeok contains a large amount of saponin ingredients like ginseng and relatively high amounts of riboflavin, which is known to have an effect on tonic effect and prevention of adult diseases.

Meanwhile, Korea's Liquor Tax Law stipulates that fermentation is made using raw materials containing grains and starch as raw materials for use of medicine, and it is possible to mix additional raw materials due to the diversity of raw materials and product differentiation.

Yakju prepared by adding Deokdeok can be differentiated from other traditional Yakju by making Yakdeok with the fermentation of rice and deodeok as a raw material to produce Yakju with functional nutrition.

On the other hand, attempts have been made to improve the traditional method of manufacturing traditional Yakju, the Republic of Korea Patent Publication No. 2000-56671 'method of manufacturing Yakju' discloses the manufacturing method of high-grade pure grain Yakju, In 1994-11626, 'Method for preparing liquor made from yulmu', a method of producing liquor using white rice and yulmu at a certain ratio has been disclosed.

In addition, Korean Laid-Open Patent Publication No. 2000-61359, 'Deukdeokju wine, Deoktakju and Deoksoju manufacturing method' discloses a manufacturing method of Yakju, Takju and shochu using the deodeok. Disclosed is a method for producing Yakju, Takju, and Soju by adding 18 ~ 20% by weight of Deodeok relative to the total grain content in the aging process after the master soaking process. However, in the case of Duduk Yakju disclosed in the patent document, the long-chain starch contained in Deokduk is not sufficiently decomposed and fermented by adding raw deodeok in the ripening process, and thus, a large amount of immersion occurs in Deokduk Yakju. There was a problem.

Therefore, the present inventors have completed the present invention by developing a new fermentation method of fermentation of Dokdo Yakju, which minimizes the residue of immersion and solves the problems of storage and storage of Yakju while fermenting Douguk sufficiently while maintaining the health functionalities, flavors, etc. It is.

The problem to be solved by the present invention is to develop a new method of manufacturing deodeok herb while giving the antioxidant health functional properties of deodeok while maintaining the quality of traditional Yakju. In other words, after pretreatment of deodeok with an appropriate amount of enzyme capable of hydrolyzing deodeok sterilization and long-chain deodeok starch in grains, 10-20% by weight of deodeok pretreated with grains is added to fermentation for antioxidant function and nourishment. It is intended to develop a new method of manufacturing Dokdeok medicinal herbs to maintain tonic health functionality and flavor.

The object of the present invention is to iii) sterilize deodeok and then sterilize by dipping in a weakly acidic solution of pH 3-5 for 0.5 to 2 hours, and then pre-treating by adding 10-100 ppm α-amylase enzyme; Ii) a method for producing health functional deodeok liquor characterized by mixing 10 to 20% by weight of the above-treated deodeok mixed with 80 to 90% by weight of rice, followed by fermentation for 7 to 14 days after the addition of juju. It is.

In addition, the main hair is characterized in that it is prepared by adding and fermenting yeast and yeast by immersing rice in water and then steaming.

In addition, the pre-treated deodeok 18-20% by weight is characterized in that the addition mixing.

On the other hand, another object of the present invention to provide a health functional deodeok Yakju having an antioxidant function of pH 3.8 ~ 4.8, ethanol content 11-16% by weight prepared according to the above method.

The effect of the present invention is to provide a new deodeok Yakju manufacturing method containing the unique deodeok flavor and give the antioxidant health functional properties of deodeok while maintaining the quality of traditional Yakju. In other words, after pretreatment of deodeok with an appropriate amount of enzyme capable of hydrolyzing deodeok sterilization and long-chain deodeok starch in grains, 10-20% by weight of deodeok pretreated with grains is added to fermentation for antioxidant function and nourishment. It is to provide a new deodeok Yakju manufacturing method that maintains the tonic health functionality and flavor of deodeok.

Technical terms and scientific terms used in the present invention have the meanings that are commonly understood by those of ordinary skill in the art unless otherwise defined. In addition, repeated descriptions of conventionally known technical configurations and operations will be omitted.

The present invention is prepared by the addition of the pre-treated deodeok to the traditional pre-medicated Yakju, which has been produced only from grains such as rice, glutinous rice, the new manufacturing method of Deodeok Yakju containing antioxidant health functionalities, the unique fragrance of the It is developed. In addition, it has developed a new manufacturing method of Deokduk Yakju with excellent flavor that solves the problems that traditional Yakju had, such as no yeast odor, which is abundant in traditional Yakju.

In the present invention, 10 to 20% by weight of pretreated deodeok is mixed with 80 to 90% by weight of rice instead of 100% as a raw material. If raw raw duck is used as it is, as described above, it is not possible to produce a deodeok liquor having sufficient flavor and health functionality by a large amount of immersion produced during fermentation.

In addition, the use of pre-treated deodeok less than 10% by weight, the production of the deodeok Yakju containing functional and flavor of the deodorant fragrance satisfies the object of the present invention, the quality of traditional Yakju even when used in excess of 20% by weight This is because there is a risk of dropping. Therefore, it is most preferable to add 10 to 20% by weight of pre-treated deodeok to maintain the quality of traditional Yakju and to produce deodeok Yakju containing functional and deodorant aromas while achieving the desired purpose according to the present invention.

In the present invention, according to the conventional manufacturing method of medicinal herbs except for using 80 to 90% by weight and 10 to 20% by weight of the pre-treated deodeok instead of 100% rice as the raw material. Therefore, the specific manufacturing process and means can be modified and modified within the ordinary skill of those skilled in the art, all of which should be seen as falling within the scope of the present invention.

Figure 1 schematically shows an embodiment of the deodeok medicine manufacturing process according to the present invention.

Deodeok Yakju prepared according to the present invention has a pH and total acid content, color and increased antioxidant health functional properties, deodeok flavor, which is not significantly different from traditional Yakju, and prepared by adding 10-20% by weight pretreated deodeok In the case of sensory tests, color, aroma, taste, and overall preference were found to be superior to traditional herbal medicines made from 100% rice.

Hereinafter, the present invention will be described in more detail with reference to specific examples. However, the present invention is not limited by the following examples.

Preparation Example 1 Preparation of Pretreatment Deodeok

After cutting off the raw duck, sterilize it by immersing in acidic solution of pH 3-5 for 0.5 to 2 hours. The deodeok is removed from the solution and then sprayed onto the detox with 30 ppm α-amylase relative to the weight of the deodeok while drying. The sprayed α-amylase is intended to decompose and convert the long chain starch in the deodeok into starch having a molecular weight suitable for the preparation of the deodeok medicine.

Preparation Example 2 Preparation of Deodeok Yakju with Pre-treated Deodeok

As a raw material, rice was used, improved yeast as yeast, and Saccharomyces cerevisiae as yeast.

First, water was added to the rice, and after 3 hours of immersion, it was cooked for 1 hour at 100 ° C. to prepare a gourd rice. After immersing the rice in water for 3 hours, the water was drained and cooked at 100 ° C. for 40 minutes to prepare Gouda rice. Here, 0, 10, 20, 30% by weight of the pretreated deodeok prepared in Preparation Example 1 was added thereto, and the prepared jujum was added to ferment at 15 ° C. for 14 days to prepare a deodeok herb.

(Example 1) pH measurement of Deodeok Yakju

In Preparation Example 2, the pH during fermentation was measured for 14 days at intervals of 24 hours. The results are shown in FIG. As shown in Fig. 2, immediately after the soaking, the values were 4.56 to 4.75, and all the test strips were decreased on the second day of fermentation, and the lowest was 3.24 to 3.61 on the eighth day of fermentation. From day 9 of fermentation, it increased slightly, from 3.58 to 3.83 on day 14. The final pH was 4.24 for the test without the deodorant and 4.30, 4.40, and 3.89 for the test with the 10, 20, 30% by weight of deodeok added to the rice, respectively.

The decrease in pH from the second day of fermentation is believed to be due to the increase in the amount of organic acid produced by the action of microorganisms grown in the rice flour as the fermentation period progresses. In addition, the pH is gradually increased from the 9th fermentation is believed to be because the organic acid produced as the fermentation proceeds to be used in the formation of flavors such as esters by reaction with alcohol.

Analyzing the above results, no significant difference was observed in 5% between the test strips without adding deodeok and the test weights added with 10% by weight and 20% by weight. Significant differences were recognized at the% level.

From the above results, it can be concluded that the addition of less than 20% by weight of deodeok does not affect the pH.

(Example 2) Determination of total acid content of Deodeok Yakju

In Preparation Example 2, the total acid content in the fermentation was measured at intervals of 24 hours for 14 days. The results are shown in FIG. As shown in Figure 3, immediately after the immersion showed a low content of 0.86 ~ 0.91%, gradually increased from the second day of fermentation, the maximum value was 1.54 ~ 2.33 on the eighth day of fermentation and then gradually decreased. The final total acid content was 1.11% in the test batches made from only rice and 1.15, 1.19, 1.68% in the test strips added with 10, 20 and 30% by weight, respectively. There was no significant difference at 5% level between the test pieces added 0, 10 and 20% by weight, but at 5% level compared to the test group added 30% by weight.

Organic acids produced by fermentation of raw materials or microorganisms during fermentation of Yakju are the main ingredients that affect sweetness and acidity of Yakju. Therefore, it can be concluded that when the deodeok is added below 20% by weight, the sweetness and acidity of the medicinal herbs will not be affected.

(Example 3) Determination of total sugar content of Deodeok Yakju

In Preparation Example 2, the total sugar content in the fermentation was measured at intervals of 24 hours for 14 days. The results are shown in FIG. As shown in Figure 4, immediately after soaking was found to be 19.96 ~ 23.56%, the content of total sugar gradually decreased as the fermentation started, so that the test was not added to each of the final sugar content of fermentation 14 days, 6.37%, The test strips added with 10, 20 and 30% by weight showed 6.60, 6.94 and 8.33%, respectively. As the amount of deodeok added increased, the final sugar content appeared to be higher, which is thought to be due to the fact that yeast does not make good use of the sugar contained in the deodeok. According to the variance analysis, no significant difference was observed at 5% between the test pieces added 0, 10 and 20% by weight, but there was no significant difference at 5% level compared to the medicine added 30% by weight. Admitted.

Example 4 Determination of Ethanol Content of Deodeok Yakju

The ethanol content of the fermentation broth in Preparation Example 2 was measured for 14 days at 24 hour intervals. The results are shown in FIG. As shown in Figure 5, immediately after the immersion appeared 0%, and rapidly increased from 3 to 10 days of fermentation and then slowly increased to 14 days after fermentation, 0, 10, 20, 30 wt% The spheres were 15.2, 14.9, 15.0, and 12.8%, respectively. According to the analysis of variance, there was no significant difference at 5% level between the test pads prepared by adding 0, 10 and 20 wt. Significant differences were recognized at the% level. This difference in ethanol content seems to be due to the difference in the enzyme power in yeast to the raw material or the activity of carbohydrates and yeasts grown during drunk.

Ethanol is an important ingredient that affects the preservation or flavor of the drug, it is preferable that the ethanol content of the sake slightly higher. According to the results, the ethanol content was found to be lowered when the amount of deodeok added more than 30% by weight, which is considered to be because the glucose available to yeast decreases as the amount of added deodeok increases.

Example 5 Determination of DPPH Free Radical Scavenging Capacity of Deodeok Yakju

Table 1 shows the DPPH free radical scavenging activity of Deodeok Yakju which was fermented for 14 days in Preparation Example 2. As a result, 40.71% of the test strips which were not added, and 86,75, 89.63, 91.14% which were prepared by adding 10, 20, and 30% by weight. No significant difference was observed at 5% between the test groups added with 10, 20, and 30% by weight, but a significant difference was observed at the 5% level with the test group without the addition of deodeok. Deokkju added medicinal liquor showed strong DPPH free radical scavenging ability, indicating that it has strong antioxidant functionality.

Deodeok amount (% by weight) 0 10 20 30 Free radical scavenging activity (%) 40.71 86.75 89.63 91.14

Example 6 Sensory test of Deodeok Yakju

In order to measure the color, aroma, taste and overall acceptability of Deodeok Yakju obtained in Preparation Example 2, a panel test was performed.

For this sensory test, 40 volunteers of various ages (24 males and 16 females) were selected as panelists, and the selected panelists asked for the items "7 points are best, 6 points are very good, 5 is good." , 4 points are normal, 3 points are bad, 2 points are very bad, 1 point is the worst. "

Item No deductible 10 weight% 20 weight% 30% by weight deodeok color 5.43 5.23 5.53 4.88 incense 5.20 5.08 5.50 4.30 flavor 4.80 5.13 5.63 4.65 Overall preference 4.93 4.93 5.65 4.28

In variance analysis of the results shown in Table 1, it was confirmed that each test sphere had a significant difference at 5% in color, aroma, taste and overall acceptability. From the above results, it can be seen that in the case of deodeok Yakju prepared by adding 20% by weight of deodeok, color, aroma, taste and overall preference are excellent.

1 is a view schematically showing an embodiment of the deodeok Yakju manufacturing process according to the present invention.

Figure 2 is a graph showing the pH change during fermentation of deodeok Yakju.

Figure 3 is a graph showing the total acid content change during fermentation of deodeok Yakju.

Figure 4 is a graph showing the total sugar content change during fermentation of deodeok Yakju.

5 is a graph showing the ethanol content change during fermentation of deodeok Yakju.

Claims (4)

Iv) after detoxification, sterilize by dipping in a weak acid solution of pH 3-5 for 0.5 to 2 hours, and then pre-treating by adding 10-100 ppm α-amylase enzyme; Ii) A method for producing health functional deodeok medicinal herbs, characterized by mixing 10 to 20% by weight of the above-treated deodeok mixed with 80 to 90% by weight of rice, followed by fermentation for 7 to 14 days. The method of claim 1, wherein the main hair is prepared by adding fermentation of yeast and yeast by dipping rice and then steaming it in water. According to claim 1, wherein 18 to 20% by weight of the pre-treated deodeok mixing and mixing method characterized in that the health functional deodeok Yakju Health functional deodeok medicinal herbs having an antioxidant function of pH 3.8 to 4.8 and an ethanol content of 11 to 16% by weight according to the method according to any one of claims 1 to 3.

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