KR20100072390A - Enhanced health functional schizandra fruit(schizandra chinensis fructus) makgeolli(squash rice wine) and process for preparation thereof - Google Patents

Abstract

PURPOSE: A fresh white wine(Makkoli) and a method for manufacturing the same are provided to improve the storage properties of Makkoli and to enhance a drinker's health. CONSTITUTION: A method for manufacturing novel Schizandra chinensis fructus white wine(Makkkoli) comprises: a step of mixing dried Schizandra chinensis fructus in 5,000ml of distilled water and extracting at 60°C for 8 hours to obtain Schizandra chinensis fructus extract; a step of washing 30% of the total amount of rice and steaming; a step of cooling at 35-40°C; a step of inoculating Aspergillus kawacchii and adding activated charcoal-treated purified water and Saccharomyces cerevisiae to immersing for two days; a step of steaming 70% of the total amount of rice, adding Saccharomyces cerevisiae extract and purified water; and a step of fermenting and maturing.

Description

Schizandra chief makgeolli made with added Schizandra chinensis and its manufacturing method {Enhanced Health Functional Schizandra Fruit (Schizandra chinensis fructus) Makgeolli (Squash rice wine) and Process for Preparation)

Makgeolli is a representative fermented liquor indigenous to our nation, and is usually made from rice as a raw material.In general, a method of manufacturing rice is first processed through a semi-process to make the rice contain an appropriate amount of water, and then steamed with strong steam of 100 ° C or higher, A saccharifying agent such as malt or malt is added to saccharified starch to sugar to prepare a saccharified solution, and then the base sac is added to the saccharified liquid to be fermented. Makgeolli, a traditional liquor, has a unique taste and aroma according to its raw materials and methods such as grains and yeast. It is a natural carbonated drink containing low concentrations of alcohol using rice as its main ingredient, and live yeast and various enzymes. It is a healthful liquor, which is nutritionally superior to other types of alcohol, and combines taste, fragrance, smell, etc. together with amino acids and organic acids produced by decomposition of raw ingredients due to enzymatic action by microorganisms.

As the fermentation continues after the rice wine is packaged, there is a limit to shelf life and distribution process. Sterilized rice wine was developed to extend the shelf life, which is the biggest disadvantage of rice wine, but it did not meet the taste and taste of rice wine, and the preference of lovers to consume live yeast. The consumption of makgeolli is decreasing due to the failure to meet the demand, and foreign wine and wine occupy the vacancy.

Recently, the growing interest in health demands the production of makgeolli, using colorful natural plant materials to satisfy the modern people's sense of color, and the refined makgeolli and taste and taste that emphasize nutrition and functionality. There is an urgent need for the development of new products that can extend the shelf life due to the antimicrobial action of natural products while satisfying the diversified preference of consumers.

The present invention relates to Schizandra makgeolli and its manufacturing method with improved health functionalities using Schizandra. Alcohol can be divided into fermented, distilled, and mixed liquor according to its manufacturing method. Brewed liquor can be fermented by the action of mold and yeast in sugar, starch in fruits, grains and other raw materials. The alcohol is relatively low in alcohol, making it easy to deteriorate, but it has a distinctive aroma and soft taste from the ingredients. There are varieties of rice wine, beer, wine, medicine, and sake. Distilled liquor is a liquor made by distilling fermented liquor or distilled liquor. The alcohol concentration is relatively high, and some or most of impurities can be removed depending on the distillation method. The varieties include brandy, whiskey, vodka, rum and tequila. Mixed liquor is a liquor made by leaching or distilling with the addition of fruits, flavors, sweeteners and herbs to brew or distilled liquor.

The current state of technology development of our country's traditional rice wine is as follows. Makgeolli containing prickly pear and its manufacturing method (Korean Patent Registration No. 0669233), method of manufacturing pumpkin makgeolli (Korean Patent Registration No. 0671905), liquor using lead and its manufacturing method (Korean Patent Registration No. 0682825) , Samjigu vinegar makgeolli manufacturing method (Korea Patent Registration No. 0484789), Brown rice makgeolli manufacturing method (Korea Patent Registration No. 0776987), Fermented liquor manufacturing method containing pine needles and herbal medicine (Korea Patent Registration No. 0684188), Coffee shop Various makgeolli manufacturing techniques using vegetable materials have been developed, including the manufacturing method of flavored rice wine (Korean patent registration No. 0332376) and the manufacturing method of Takju containing green tea ingredients (Korean patent registration No. 0382785). There is no technology that improves shelf life, enhances color and sensuality of Makgeolli, and enhances functionality.

Schizandra chinensis is a dried fruit of the deciduous wood of the magnolia family, Schizandra chinensis or Schisandra chinensis, which is warm and nonpoisonous, with five flavors, but especially sour. In Chinese medicine, Schisandra chinensis protects the lungs and kidneys, produces essence, eliminates thirst, and weakens the lungs and kidneys and holds semen. Healing, cold sweating and diarrhea is said to be good. Looking at the product development technology emphasizing the functionalities of Schisandra chinensis, functional extract of Schisandra chinensis and its manufacturing method (Korean Patent Registration No. 0394577), water kimchi using Schisandra chinensis extract and its manufacturing method (Korean Patent Registration No. 0495949), Schisandra chinensis extract Development of various foods and medicines using Schisandra chinensis extracts, including prevention and treatment of cardiovascular diseases using Korean Schizophrenia (Korean Patent Application No. 2002-0083946), and Diabetes treatment compositions (S. Korea Patent Registration 0637867) However, there is currently no product that has been developed as a high-functional and high-functional product of makgeolli, which is our own liquor, by improving functionality and improving the color and storage of makgeolli using Schisandra chinensis.

The present invention can be ingested with various useful ingredients of Schisandra while enjoying the red color of Schisandra chinensis by using Schisandra chinensis grown in Dongro-myeon, Mungyeong-si, Gyeongsangbuk-do, Korea. To improve the flavor of the Schizandra, the antimicrobial activity of Schisandra chinensis and its manufacturing method can extend the shelf life of the rice wine.

At present, the general rice wine is semi-rice, steamed, and then fermented and manufactured by maltization with malt or malt. As a result, the bottled finished product also undergoes fermentation, resulting in a short shelf life and no limit in distribution process. As a result, social activities do not meet the preferences of many modern people.

Therefore, the present invention increases the shelf life of makgeolli, and develops a new functional-enriched Schisandra makgeolli, which can increase the quality and functionality of makgeolli, and reduce the smell, hangover, and trim along with improving the color of food preferred by modern people. Due to the antimicrobial activity of Schisandra chinensis, the shelf life can be extended, and yeast provides live makgeolli, and high quality, high-functional schizandra rice wine can be contributed to national health.

In the present invention to solve the problems of the general rice wine mentioned above, due to the coloring of the anthocyanin of Schizandra natural pigments, the chromaticity is improved, the shelf life is improved, and the flavor is enhanced Schizandra rice wine and its manufacturing method.

The Schizandra chinensis used in the present invention was dried and used in 2007 in Dongro-myeon, Mungyeong-si, Gyeongsangbuk-do, Korea. Extracting Schizandra chinensis extract from dried Schizandra chinensis. , Fermentation of Schizandra chinensis extract and yeast into the country of entry, antioxidant, color, pH, hangover, trimming, bad breath, sensory test, general microorganism and yeast test of Schizandra rice wine and general rice wine, sterilized rice wine prepared in the present invention By comparing and measuring the functional properties of Schizandra makgeolli, Schizandra makgeolli with enhanced health function and its manufacturing method are completed.

Health functional strengthening Schizandra makgeolli and its manufacturing method according to the present invention can use the Schizandra extract as a natural red pigment and ingest the useful ingredients of Schizandra as well as enhance appetite, and the storage period of Ssamzie is extended due to the antimicrobial activity of Schizandra chinensis. The sour and sweet taste of Schisandra chinensis improves the flavor of makgeolli, and it can contribute to the health of the people because it can consume live yeast without sterilizing various physiological functional ingredients of Schisandra chinensis and the development of Schisandra makgeolli. The consumption of live Schisandra chinensis is expected to improve sales of Schisandra chinensis farmers.

Referring to the Schizandra makgeolli with improved health functionalities using the Schizandra chinensis of the present invention and a method of manufacturing the same are as follows.

In the present invention Schizandra makgeolli and its manufacturing method, Schizandra was used to dry the Gyeongbuk Mungyeong Schizandra chinensis, put 5,000mL of distilled water in 500g Schizandra chinensis extract for 8 hours at 60 ℃ to extract Schizandra extract, to prepare entry 30% of the total raw rice required for the production of Schizandra rice wine is washed with water, steamed and cooled to 35 to 40 ° C. After that, purified water and yeast (Saccharomyces cerevisiae) treated with activated carbon were added to the inoculation prepared by inoculation of Aspergillus kawacchii, and after the first stage of two days, the remaining 70% of the raw rice was added. One-stage sweet rice wine extracts Schisandra chinensis extract and purified water, and two-stage solidified, fermentation and aging process to complete the Schisandra makgeolli with enhanced functional health.

Hereinafter, the present invention will be described in more detail according to a preferred embodiment of the present invention. However, the following examples are only preferred embodiments of the present invention, and the scope of the present invention is not limited to the following examples.

<Example> Manufacturing rice wine using Schisandra chinensis

Schizandra extract extraction process: Schizandra chinensis extract used in the present invention was purchased in 2007 from Dongro-myeon, Mungyeong-si, Gyeongsangbuk-do, and then dried. Put Schizandra chinensis extract in 5,000mL of distilled water and extracted for 8 hours at 60 ℃. . At this time, the solid content of Schizandra chinensis extract was 35 Brix, the chromaticity was L. The brightness was 31.13, the redness a was 18.78, and the b value was -32.56.

Arrival production process: After washing 3kg of rice, it is immersed for 5 hours, water is removed to maintain the water absorption at 30 to 35%. After steaming the cooked rice to 30 ℃ and depositing it for 2 hours at a humidity of 90%, 3g of Aspergillus kawacchii seedlings were uniformly inoculated and mixed well with each other. After the thickness, the incubation is completed by incubating for 3 days at a temperature of 25 to 30 ° C. and a humidity of 30 to 40%.

One-stage forging process: 4.5L of purified carbon treated with activated charcoal and 1.5g of dry yeast (Saccharomyces cerevisiae) are added to the above-mentioned entry port and fermented for 2 days at 25-30 ° C.

Two-stage forging process: After washing 10kg of rice, it is immersed for 5 hours, water is removed to maintain the water absorption rate of 30 ~ 35%. 14L of activated carbon-treated purified water and 4L of Schisandra chinensis extract are put together in the above-mentioned one step sweet rice flour.

Fermentation and maturation, completion process: When the fermentation process is started after the two-stage forging, the fermentation is carried out for 5 days while keeping the temperature at 25 ° C. while paying attention to the rapid increase in product temperature from the second day. The fermented broth is left standing at room temperature for 3 days to complete taste and flavor and color to complete Omiza makgeolli.

Schizandra makgeolli evaluation: To evaluate the functionality of Schizandra makgeolli prepared in the present invention, commercially available makgeolli and sterilized makgeolli are stored at room temperature, color and pH change over time, hangover and trimming, bad breath, sensory test, Antioxidant measurement, comparison of common microorganisms and yeast, respectively.

Test Example 1 Invention Schizandra Rice Wine Color Measurement of the Invention

Table 1 compares the chromaticity values over time after storage of Schizandra rice wine prepared in the present invention and commercially marketed rice cakes and sterilized rice wine, respectively, at room temperature. At this time, chromaticity measurement (Minolta, CR-200, Japan) was used, and the standard white plate had an L value of 93.91, a value of 0.01, and b value of 1.52. Schizandra rice wine has a higher redness value than commercial rice wine, and anthocyanin pigment, a natural pigment of Schizandra chinensis, improves the color of rice wine and enhances the visual sensory of consumers.

Comparison of Colors between Regular Rice Wine and Schisandra Rice Wine division 1 day past 5 days 10 days past L a b L a b L a b Plain rice wine 29.08 -6.23 -39.71 26.67 0.82 -40.73 28.32 1.40 -63.64 Sterilized Rice Wine 28.24 -1.44 -39.73 27.18 0.71 4.96 26.04 1.30 -42.72 Schisandra rice wine 21.32 5.61 -39.75 29.68 4.96 -40.04 26.04 6.99 -43.13

Test Example 2: The present invention Schizandra rice wine pH measurement

The results of measuring the pH of Schizandra makgeolli and general makgeolli prepared by the present invention over time are shown in Table 2. The pH was measured by using a pH meter (Istek, Model 740P), and Schizandra makgeolli was found to have a lower pH due to the organic acid of Schizandra compared to the general rice wine.

PH measurement of regular rice wine and Schizandra rice wine division pH measurement 1 day past 5 days 10 days past Plain rice wine 3.91 3.76 4.80 Sterilized Rice Wine 4.21 3.98 4.36 Schisandra rice wine 3.70 3.24 3.92

Test Example 3: Measurement of the present invention Schizandra Makgeolli general microorganism

Table 3 shows the results of measuring general microbial changes closely related to the preservation system of makgeolli, while storing Schizandra makgeolli and general makgeolli prepared in the present invention at room temperature. Schizandra makgeolli was found to be significantly lower than normal makgeolli because the incidence of microorganisms was prolonged, which may be attributed to the antimicrobial activity of Schizandra chinensis.

Observation of general microorganisms during storage of general rice wine and Schisandra rice wine division General microbial measurement 1 day past 5 days 10 days past Plain rice wine 180 x 10 ⁶ 210 x 10 ⁶ 280 x 10 ⁶ Sterilized Rice Wine 80 360 x 10 ³ 100 x 10 ⁶ Schisandra rice wine 63 x 10 ⁶ 98 x 10 ⁶ 68 x 10 ⁶

Test Example 4: Measurement of the present invention Schizandra makgeolli yeast

Table 4 shows the results of measuring the number of yeasts present in the makgeolli, while storing the schizandra makgeolli prepared in the present invention and commercially available makgeolli at room temperature. As a result, Schizandra makgeolli has a significantly higher number of yeasts than sterile makgeolli, the biggest feature of the present invention. It is judged to be.

Observation of yeast of general rice wine and Schisandra rice wine division Yeast Observation 1 day past 5 days 10 days past Plain rice wine 140 x 10 ⁶ 200 x 10 ⁶ 270 x 10 ⁶ Sterilized Rice Wine 49 270 x 10 ³ 570 x 10 ³ Schisandra rice wine 140 x 10 ⁶ 190 x 10 ⁶ 210 x 10 ⁶

Test Example 5: Determination of antioxidant activity of Schizandra rice wine of the present invention

In order to confirm the physiological activity functionalities of Schizandra makgeolli prepared in the present invention, it was measured by a method using reducing power of 1,1-diphenyl-2-picrylhydrazyl (DPPH), which is an indicator of antioxidant measurement. 800 μl of DPPH solution (DPPH 12.5 mg dissolved in 100 mL of Et-OH) was added to 200 μl of Makgeolli sample, followed by reaction for 10 minutes, and the absorbance was measured at 525 nm. As a result of measuring DPPH scavenging activity, general makgeolli was 183.28 (IC ₅₀ : ㎍ / mL), while Schisandra makgeolli was 31.68 (IC ₅₀ : ㎍ / mL), which showed very high antioxidant activity. Its high antioxidant activity has proven its functionality.

Test Example 6: Measurement of hangover, bad breath and burp occurrence of Schizandra rice wine of the present invention

Table 5 shows the results of measuring hangover, bad breath and burp after ingesting Schizandra makgeolli and general makgeolli prepared in the present invention. Experimental method is to drink five 500ml Makgeolli for each adult 5 men and women (total 10 people) who feel hangover, such as headache when drinking 500ml each Makgeolli, five points after 5 hours (5 points; 3 points; normal, 1 point; do not feel), and then averaged. As a result, Schisandra makgeolli has been found to be a high-quality product suitable for the taste of modern people because it has less hangover and less incidence of breath and trim than general makgeolli.

Measurement of hangover, bad breath, and burping in regular rice wine and Schizandra rice wine division Characteristic observation hangover Bad breath burp Plain rice wine 4.3 4.7 4.1 Sterilized Rice Wine 3.6 3.9 4.1 Schisandra rice wine 2.1 2.7 2.3

Test Example 7: Measurement of sensory evaluation of schizandra rice wine of the present invention

Sensory test results of Schizandra makgeolli and general makgeolli prepared in the present invention are shown in Table 6. The sensory test method is to divide 100ml each of rice wine to 20 college students, and measure taste, aroma, throbbing, and overall preference using a 5-point grading method (5; good; 3; normal; 1; bad). The mean value was obtained (janggyeong type, palatability sensory test of food, introductory history, 1995). As a result, Schisandra rice wine scored higher on all items than regular rice wine, making it suitable for young people's taste.

Sensory Evaluation of General Makgeolli and Schisandra chinensis division Sensory evaluation flavor incense Thirsty Overall preference Plain rice wine 4.3 3.5 3.3 3.8 Sterilized Rice Wine 4.5 3.7 3.8 4.2 Schisandra rice wine 4.9 4.7 4.7 4.8

Claims (2)

500 ml of dried Schisandra chinensis extract with 5,000 mL of distilled water and extracted for 8 hours at 60 ℃ Activated charcoal-treated purified water and yeast (Saccharomyces cerevisiae) are added to immigration inoculated with Aspergillus kawacchii and fermented for 1 day for 2 days, and the remaining 70% of raw rice And a step of fermenting and ripening the fermented and matured after adding the extract of Schisandra chinensis extract and purified water to the extract of 1-stage molasses. Schizandra makgeolli prepared according to the method of claim 1.