KR20110077719A - Method for preparing fermented liquor containing seaweed oligosaccharide and natural gaba and the fermented liquor made thereof - Google Patents

Abstract

PURPOSE: A method for manufacturing functional fermented liquor containing marine algae oligosaccharides and natural GABA is provided to remove smell of marine alage and to ensure excellent flavor and taste. CONSTITUTION: A method for preparing marine algae extract comprises: a step of mixing pretreated marine algae and water and extracting at 70°C-90°C; a step of isolating the extract and marine algae residue; a step of precisely filtering soluble material from the extract; and a step of inoculating fermentation microorganism containing Lactobacillus brevis BJ20(KCTC 11377BP), Saccharomyces cerevisiae MBP-27, or mixture thereof; and a step of heating pretreated white rice and removing bacteria.

Description

Method for preparing fermented liquor containing algae oligosaccharide and natural BAA and functional fermented liquor produced by the same {Method for preparing fermented liquor containing seaweed oligosaccharide and natural GABA and the fermented liquor made

The present invention relates to a method for producing a functional fermented wine containing a large amount of natural GABA, including seaweed oligosaccharides derived from seaweed, and a functional fermented wine prepared by the above method, and more specifically, to the fermentation process of functional fermented wine, A method of preparing functional fermented liquor containing a large amount of seaweed oligosaccharides derived from seaweeds and seaweed minerals and natural GABA by adding a fermentation strain having an excellent ability to produce GABA, and adding 10 to 30% and the functionalities produced by the method It relates to fermented wine.

 With the recent rise in the standard of living and the enthusiasm for well-being, the rising socialization of women, and the growing interest in women's societies and health, the high levels of alcoholic beverages have been gradually reduced and the low alcoholic drinking culture has spread. It is changing greatly.

  In the case of soju, the low degree of alcoholization is appearing, and the degree of alcohol is getting lower. In the case of beer, various beers using high-quality ingredients are produced, and the amount of wine imported that contributes to the health and creates a high-quality alcohol culture is greatly increased. And consumption is increasing accordingly.

  The change in the consumption trend of alcoholic beverages reflects the change in the perception of alcoholic beverages by modern people considering health, and a lot of functional alcoholic beverages related to well-being have recently emerged.

On the other hand, Korea is surrounded by the sea on three sides and has abundant marine resources, and the total production of algae produced in the coastal coast is 777 thousand tons. Since marine organisms are exposed to seawater because of high salt concentration, water pressure and body surface, they are easily invaded by pathogenic microorganisms, and their evolution is very different from that of terrestrial organisms. It can be assumed that the defense system has been developed. Thus, metabolites derived from natural marine products show new forms of chemical structure and various physiological activities.

Seaweeds contain a large amount of amino acids (Glutamic Acid and Aspartic Acid), and they are also recognized as ideal natural foods because they are rich in seaweed oligosaccharides (Fucoidan, etc.), which are spotlighted as highly functional natural materials. It contains abundantly, and recently, active research conducted by domestic and foreign experts on the physiological efficacy of seaweed has been found to be deeply involved in dietary action, treatment of constipation by intestinal action, and extracorporeal discharge of heavy metals and radioactive substances. In addition, the sulfur-containing polysaccharide, commonly referred to as fucoidan, has been reported to be effective in preventing adult diseases such as arteriosclerosis, myocardial infarction, hypertension, angina pectoris, and stroke, including antibacterial, antioxidant, antiviral, and anticancer activity.

However, the use of seaweed is processed only about 16% of the total production, most of which is only used as a primary processed product or feed, such as simple drying. Therefore, it is necessary to develop a high-level technical processed product using the same, and in particular, it is urgent to develop a processing method that can make full use of various bioactive substances of seaweeds including kelp and maintain natural ingredients such as vitamins and minerals.

GABA has a molecular weight of 103.2 daltons called piperiric acid, has a melting point of 202 ° C, is stable to heat, has a molecular formula of C ₄ H ₉ NO ₂ , and is a non-proteinaceous amino acid with high solubility in water. Inhibitory Neurotransmitter present in the spinal cord. GABA is known to be involved in the regulation of many physiological mechanisms of the human body to activate the blood flow of the brain and increase the oxygen supply to promote the metabolism of brain cells. In addition, it is involved in the regulation of growth hormone secretion and is known to be involved in various physiological control actions, such as blood pressure lowering and pain relief, sedentary spermatogenic action, liver, kidney function improving action, colon cancer suppression action is a very pharmacologically attracting attention.

GABA's effect of promoting blood flow and increasing oxygen supply has been shown to improve the aftereffects of stroke and cerebral atherosclerosis by promoting the metabolism of brain cells, and is used as a medicine, and is effective for removing hangover by promoting alcohol metabolism. On the other hand, low levels of GABA and GAD in cerebral blood are closely related to the onset of diseases such as epilepsy, Parkinson's disease, and schizophrenia, and alcoholics are known to have lower GABA levels than normal people. .

However, in general, the amount of GABA ingested through food is not high, so it is not easy to ingest the necessary amount for the pharmacological action. In order to overcome this problem, studies are being actively conducted to discover and utilize food and beverage materials containing a large amount of GABA.

In addition, L-glutamic acid, which is a representative neurotransmitter of the central nervous system, is known to induce neuronal activity, and is decarboxylated by the catalysis of glutamate decarboxylase (GAD), resulting in LBA-glutamic acid. Is switched to.

The present inventors selected a fermentation strain that converts glutamic acid present in seaweeds into GABA in a large amount so that GABA having a quantitative limit can be ingested up to the expected amount of physiological activity. By reducing the molecular weight of high-molecular seaweed polysaccharides such as Fucoidan and eliminating odors such as seaweed odor inevitably generated during the extraction processing of seaweed, a large amount of natural GABA and low molecular seaweed while maintaining palatability as a conventional fermented liquor The present invention has been completed by developing a method for preparing functional fermented wine containing oligosaccharide and seaweed mineral.

An object of the present invention is to provide a method for producing a functional fermented wine containing a large amount of natural GABA, including seaweed oligosaccharide derived from seaweed.

It is also an object of the present invention to provide a functional fermented liquor containing a large amount of natural GABA, including seaweed oligosaccharides prepared by the above method.

In order to achieve the above object,

The present invention provides a method for producing a functional fermentation liquor comprising seaweed oligosaccharides by adding seaweed extract or seaweed fermentation broth to the fermentation process, wherein the seaweed extract or seaweed fermentation broth is 10 to 30% (v / v) of the fermentation process. Included. When the algae extract or the algae fermentation broth exceeds 30% (v / v), 10 to 30% (v / v) is preferable because the salt of the seaweed affects the taste of the final fermented liquor.

Seaweed extract of the present invention,

(1) mixing water with pretreated seaweed and extracting at a temperature of 70 ° C. to 90 ° C .;

(2) separating the extract from step (1) and the algae residue to remove the algae residue and collecting the algae extract; And

(3) precision filtration of only the water-soluble substance using the external circulation pressure-sensitive separator having a module having a pore size of 0.05 μm to 0.1 μm in the collected seaweed extract of step (2);

It may be prepared to include.

More specifically,

A first step of pretreating seaweed by washing, desalting and grinding; A second step of mixing 10-20 times of water to the pretreated seaweeds of the first step and extracting the mixture while stirring for 30 minutes to 60 minutes at a temperature of 70 ° C to 90 ° C; A third step of removing the algae residue by separating the extract from the second step and the algae residue and collecting the algae extract; And a fourth step of microfiltration of only the water-soluble substance by using the external circulation pressure-sensitive separator having a module having a pore size of 0.05 μm to 0.1 μm. .

In addition, the seaweed fermentation broth of the present invention,

(1) mixing water with pretreated seaweed and sterilizing at 115-125 ° C., then cooling the sterilized raw material;

(2) inoculating the fermentation microorganism to be 1-5% (v / v) relative to the raw material;

(3) sterilizing the algae fermentation residue and fermentation broth completed fermentation of step (2) at 115 ~ 125 ℃; And

(4) removing the fermentation residue of the algae and collecting the algae fermentation broth, and microfiltration only the water-soluble substance using an external cyclic pressure-sensitive separator having a module having a pore size of 0.05 um to 0.1 um;

It may be prepared to include.

More specifically,

A first step of pretreating seaweed by washing, desalting and grinding; A second step of mixing 10-20 times of water to the pretreated seaweed of the first step and sterilizing the mixture under high pressure and pressure at 115 to 125 ° C. for 15 minutes to 20 minutes, and then cooling the sterilized raw material to 30 ° C. to 37 ° C .; Inoculate the fermentation microorganism selected from the group consisting of Lactobacillus brevis BJ20 (Accession No .: KCTC 11377BP) and Saccharomyces cerevisiae MBP-27 to 1-5% (v / v) of the second step to 2 days ~ A third step of fermentation for 7 days; A fourth step of autoclaving the algae fermentation residue and the fermentation broth in which the fermentation of the third step is completed at 115-125 ° C. for 15 minutes to 20 minutes; A fifth step of removing the algae fermentation residue using a filter press or a disk centrifuge and collecting the algae fermentation broth; And a fifth step of precisely filtration only the water-soluble substance using the external circulation pressure-sensitive separator having a module having a pore size of 0.05 μm to 0.1 μm. do.

The seaweed extract and fermentation broth are subjected to the microfiltration process using the "external circulation pressure reducing membrane device", a microfiltration device developed by the present inventors, and only 0.05um ~ 0.1um of water-soluble substance is filtered and used in the fermentation process. In addition, the filtration system can minimize the loss of flavor generated during filtration by preventing external exposure during the filtration process.

In addition, "external circulation pressure reducing membrane system" is a membrane separation process that is isolated from the external environment, unlike the conventional pressurized process, by attaching a self-suction pump to the part where the filtrate comes out, it is a mild condition between 70mmHg and 400mmHg. In addition to minimizing the pressure on the membrane due to pressure, the liquid is suctioned and filtered by the self-priming pump from the filtrate discharge unit, so that the pump and the concentrate do not directly contact each other. It is very economical since there is no need for the cost and the cost of piping, valves and systems is minimized. In addition, it is designed to continuously release air from the bottom of each membrane (module) to continuously remove contaminants that can be adsorbed on the outer surface of the membrane. It has the advantage of having permeability (FIG. 8) and can also be prepared by separating the filtrate into fractions (FIG. 9).

Lactobacillus brevis BJ20 (KCTC 11377BP) and Saccharomyces cerevisiae MBP-27, which are used to prepare the seaweed fermentation broth, are excellent strains of GABA production identified by the present inventors. When the strain is used, it is possible to prepare functional fermented liquor containing a large amount of GABA and low molecular weight algae oligosaccharides.

Lactobacillus brevis BJ20 was assigned the accession number to the Korean Collection for Type Cultures (KCTC) on 29 August 2008, in accordance with the provisions of the Budapest Treaty on the International Approval of Microbial Deposits in Patent Procedures. It was deposited with KCTC11377BP.

In addition, Saccharomyces cerevisiae MBP-27 was selected as a high-efficiency strain capable of containing a large amount of seaweed mineral and natural GABA, including algae oligosaccharides derived from seaweed, and used as a single strain in an alcohol fermentation process or an alcohol fermentation strain. It can be used in combination with odors such as seaweed odor, which can be removed to improve flavor.Also, the fermentation efficiency of fermented microorganism is increased to increase the alcohol content of the final product. Done.

The present invention provides a method for producing a functional fermented wine containing a large amount of natural GABA, including seaweed oligosaccharides by adding the above-described seaweed extract or seaweed fermentation broth.

Functional fermented liquor prepared by adding seaweed extract,

(1) heating the pretreated white rice to separate starch and remove various germs;

(2) saccharifying by adding yeast or saccharifying enzyme to the separated starch;

(3) adding the seaweed extract to inoculate and ferment the Saccharomyces cerevisiae MBP-27 at a temperature of 30 ℃ ~ 37 ℃;

(4) microfiltration of the sterilized and sterilized fermentation broth; And

(5) aging at refrigeration temperature;

Characterized in that manufactured.

More specific method of the functional fermented liquor manufacturing method prepared by adding the above seaweed extract,

(1) pre-treating white rice, which is the main raw material of functional fermented wine, by washing or grinding;

(2) heating the pretreated raw material to a temperature of 100 ° C. or more to separate starch from the raw material and remove various germs;

(3) a saccharification step of producing glucose so that alcohol fermentation in the fermentation step (4) occurs efficiently by adding yeast or saccharifying enzyme to starch separated from the grain raw material;

(4) Add the algae extract prepared by the method of Example 1-1 to the raw material after the saccharification step, and then cooled by autoclaving at 121 ° C. for 15 minutes to 20 minutes and a. As a fermentation microorganism a) Saccharomyces single inoculation of cerevisiae MBP-27 or b) Saccharomyces inoculating cerevisiae MBP-27 with a commercial yeast for alcohol fermentation and then fermenting at a temperature of 30 ° C. to 37 ° C .; (At this time, the seaweed extract is added so that 10 ~ 30% of the purified water is added, and inoculate so that 1 ~ 5% of fermented microorganisms. Inoculate fermented microorganism and allow 2 ~ 7 so that fermentation by fermented microorganism can occur sufficiently. Ferment daily.)

(5) sterilization step of killing the yeast strains algebraically grown during the fermentation period by high temperature autoclaving sterilized fermentation broth at 121 ℃ for 15-20 minutes;

(6) precision filtration of sterilized fermentation broth with 0.05um ~ 0.1um or less of water-soluble substance to take only clear and clean fermentation broth;

(7) aging for 5 to 20 days at the refrigeration temperature (2 ~ 4 ℃) for the rich taste and aroma of the microfiltration fermentation broth;

(8) seasoning and steering with a taste and aroma suitable for the taste of the consumer; And

(9) packaging the seasoned, stewed functional fermented wine to a capacity; It may be made of.

Functional fermented liquor prepared by adding seaweed fermentation broth,

(1) heating the pretreated raw material to separate starch and removing various germs;

(2) saccharifying by adding yeast or saccharifying enzyme to the separated starch;

(3) adding a seaweed fermentation broth to inoculate and ferment the commercial yeast at a temperature of 30 ℃ ~ 37 ℃;

(4) microfiltration of the sterilized and sterilized fermentation broth; And

(5) aging at refrigeration temperature;

Characterized in that manufactured.

More specific method of the functional fermented liquor manufacturing method prepared by adding the above seaweed fermentation broth,

(1) pre-treating white rice, which is the main raw material of functional fermented wine, by washing or grinding;

(2) heating the pretreated raw material to a temperature of 100 ° C. or more to separate starch from the raw material and remove various germs;

(3) a saccharification step of producing glucose so that alcohol fermentation in the fermentation step (4) occurs efficiently by adding yeast or saccharifying enzyme to starch separated from the grain raw material;

(4) Add the seaweed fermentation broth prepared by the method of Example 2-1 to the raw material after the saccharification step, and then it is cooled by autoclaving at 121 ° C. for 15 minutes to 20 minutes and a) commercial yeast or b) as a fermentation microorganism. Fermentation at a temperature of 30 ° C. to 37 ° C. after inoculating mixed yeast with Saccharomyces cerevisiae MBP-27; (At this time, the seaweed fermentation broth is added to 10 to 30% of the purified water, and inoculated to be 1 to 5% for fermented microorganisms. The fermented microorganism is inoculated and fermented by fermented microorganisms for 2 to 7 days. Fermented.)

(5) sterilization step of killing the yeast strains algebraically grown during the fermentation period by high temperature autoclaving sterilized fermentation broth at 121 ℃ for 15-20 minutes;

(6) precision filtration of sterilized fermentation broth with 0.05um ~ 0.1um or less of water-soluble substance to take only clear and clean fermentation broth;

(7) aging for 5 to 20 days at the refrigeration temperature (2 ~ 4 ℃) for the rich taste and aroma of the microfiltration fermentation broth;

(8) seasoning and steering with a taste and aroma suitable for the taste of the consumer; And

(9) packaging the seasoned, stewed functional fermented wine to a capacity; It may be made of.

The seaweed of the present invention may be selected from the group consisting of kelp, shellfish, seaweed, wakame stem, loot, green seaweed, grass starch, walnut, falcon and mixtures thereof.

Hereinafter, the present invention will be described in detail with reference to Examples and drawings.

Functional fermented wine production process using the seaweed extract as shown in Example 1 of the present invention and FIG. After filtrating the filtrate finely filtered only the material of less than um ~ 0.1um, and carbomyse cerevisiae MBP-27 as an alcoholic fermentation microorganism together with saccharified white rice during the production of functional fermented liquor alone or mixed with commercial yeast strain By adding to the fermentation process, a functional fermented liquor containing a large amount of natural GABA and algae oligosaccharides and seaweed minerals was prepared.

In addition, the manufacturing process of the functional fermented wine using the seaweed fermentation broth is lactic acid bacteria selected by the present inventors, in order to generate a large amount of natural GABA from seaweed before the alcohol fermentation process, as shown in Example 2 and FIG. ( Lactobacillus brevis BJ-20) and yeast ( Saccharomyces cerevisiae MBP-27) alone or mixed to ferment algae extract by pre-fermentation, to prepare a seaweed fermentation broth with fine filtration of 0.05um ~ 0.1um or less, and then Functional fermented liquor containing a large amount of seaweed oligosaccharide, seaweed mineral, and natural GABA was prepared by alcohol fermentation using the same method as the algae extract and by fermentation using commercial alcohol fermentation strains such as general yeast.

Functional fermented liquor prepared according to the production method of the present invention contains a large amount of natural GABA derived from algae (Fig. 7), 1% by powdering the algae fermentation broth prepared according to the present invention by the alcohol resolution and acetaldehyde resolution, etc. When the aqueous solution was prepared and compared with the stock solution of a commercial hangover beverage, the fermentation broth fermented with kelp (5% by weight) and 톳 (3% by weight), the alcohol resolution was 164%. 27% was higher than 137%, which was the highest in the stock solution of the hangover-resolved drink, and 58% was the highest in the control group, whereas the experimental group was 82% and 24% was higher. In addition, the fermentation broth fermented from kelp (5% by weight) showed high alcohol resolution of 148% and 11%, and acetaldehyde resolution of 76% increased by 18%. (FIG. 3 and FIG. 4). In addition, the acetaldehyde content of the functional fermented strain fermented with the addition of the seaweed extract and the fermentation broth is reduced by about 70 to 80% compared to the control group without the addition of the seaweed extract and the fermentation broth to support the hangover relief effect (Fig. 5).

In addition, the functional fermented liquor of the present invention produced more efficiently alcoholic fermentation by the addition of seaweed extract or fermentation broth, 12.08% of fermented liquor containing no seaweed extract or fermented algae fermentation, while fermented with seaweed fermentation 19.66 7.58% was high as a%, and when fermented with the addition of seaweed extract, it was confirmed that the high 7.41% to 19.49%, it was confirmed that the alcohol content is increased (Fig. 6).

As described above, the functional fermented liquor according to the present invention is not only excellent in taste and flavor by eliminating seaweed odor, but also has increased alcohol fermentation efficiency, and promotes high alcohol metabolism by containing a large amount of natural GABA and low molecular algae oligosaccharides. Hangover can be obtained through the effect.

Hereinafter, the present invention will be described in more detail with reference to Examples. The examples are intended to illustrate the present invention in more detail, and the scope of the present invention is not limited by the following examples.

In the production of the functional fermented liquor of the present invention, when the seaweed is added using the raw material as it is, the taste of the algae, such as bad smell due to the smell of seaweed, etc., is considerably deteriorated. In order to solve this problem, in order to solve such a problem, in the use of the fermentation method, the microalgae extract or the microalgae extract obtained by preliminarily fermenting the algae extract after the microfiltration is added to the microalgae fermentation broth.

Example 1 Preparation of Functional Fermented Wine Added with Seaweed Extract

1-1. Manufacturing Process of Seaweed Extract

 (A) to (ㅁ) of Figure 1 shows a process for producing a seaweed extract, which is an essential fermentation source for the production of functional fermented liquor containing a large amount of natural GABA, including seaweed oligosaccharide and seaweed mineral. Is the same as

1) Pretreatment step (a): Prepare for easy extraction by washing, desalting and grinding depending on the type of seaweed to be used.

2) Extraction step (b): Mix 10 ~ 20 times of water to pretreated seaweed and extract with stirring for 30 ~ 60 minutes at 70 ℃ ~ 90 ℃.

3) Removal of residues (c): The extract and algae residues are separated using a disk centrifuge or filter press to remove the algae residues and collect the algae extracts.

4) Precision filtration step (ㄹ): The collected seaweed extract is water-soluble material only in the seaweed extract using an external cyclic pressure-sensitive separator having a module having a pore size of 0.05 μm to 0.1 μm developed by the present inventors. Microfiltration.

5) Packaging step (ㅁ): The microfiltered seaweed extract is packaged to be easily added to the fermentation process when preparing functional fermented liquor.

1-2. Preparation of Functional Fermented Wine

1) Pretreatment of raw materials (1): White rice, the main raw material of functional fermented wine, is pretreated by washing and grinding.

2) Thickening step (2): The pretreated raw material is heated to a temperature of 100 ° C. or more to separate starch from the raw material and remove various germs.

3) Saccharification Step (3): By adding yeast or saccharifying enzyme to starch separated from the grain material, glucose is produced so that alcohol fermentation in the fermentation step (4) occurs efficiently.

4) Fermentation step (4): Add the seaweed extract prepared by the method of Example 1-1 to the raw material after the saccharification step, and then it is cooled by autoclaving at 121 ° C. for 15-20 minutes and a) as fermentation microorganisms a) Saccharomyces cerevisiae ) MBP-27 alone inoculation or b) Saccharomyces cerevisiae mixed with MBP-27 and commercial yeast for fermentation of alcohol and fermented at a temperature of 30 ℃ ~ 37 ℃. At this time, the added seaweed extract is added to 10 ~ 30% of the added amount of purified water, and inoculated so that 1 ~ 5% in the case of fermented microorganisms. Fermentation microorganisms are inoculated and fermented by fermentation microorganisms for two to seven days.

5) Sterilization step (5): The fermented broth is autoclaved at 121 ° C. for 15-20 minutes to kill yeast strains that have been algebraically grown during fermentation.

6) Precision filtration step (6): The sterilized fermentation broth is filtered finely with water-soluble substance of 0.05um ~ 0.1um or less and only clear and fermentation broth is taken.

7) Aging step (7): The fermentation broth is aged for 5-20 days at refrigeration temperature (2 ~ 4 ℃) for the rich taste and aroma.

8) Seasoning / Steering Stage (8): Seasoning and steering with flavor and aroma suitable for the taste of the consumer.

9) Packing step (9): seasoned, stewed functional fermented wine is packed according to the capacity.

Example 2 Preparation of Functional Fermented Wine Added Seaweed Fermentation Broth

2-1. Manufacturing Process of Seaweed Fermentation Broth

Figure 2 (A) ~ (G) shows a process for producing a seaweed fermentation broth that is an essential fermentation source for the production of functional fermented liquor containing a large amount of natural GABA, including seaweed oligosaccharides and seaweed minerals. Is the same as

1) Pretreatment step (A): Prepare the water to be easily fermented by fermentation microorganisms by washing, desalting and grinding depending on the type of seaweed to be used.

2) Preparation step of raw material (B): 10 to 20 times of water is mixed with pre-treated seaweed, and it is autoclaved at 121 ° C for 15 minutes to 20 minutes to remove the germs existing in the raw material and the growth temperature of fermented microorganism is 30 Cool sterilized raw materials to ℃ ~ 37 ℃.

3) Fermentation step (C): Lactobacillus brevis BJ20 or Saccharomyces cerevisiae, a lactic acid bacterium developed by the present inventors in a raw material containing sterilized seaweed in the preparation step (B) of the raw material. cerevisiae) MBP-27 is used alone or mixed to inoculate 1% -5% of the raw material and fermented for 2-7 days.

4) Sterilization step of fermentation product (D): By further autoclaving the fermentation residue and fermentation broth of fermented algae at high temperature under pressure at 121 ° C. for 15-20 minutes, it is possible to further extract the bioactive substances present in the leaves of seaweed and during fermentation. Kills algebraically grown lactic acid bacteria and yeast.

5) Elimination of fermentation residues (E): Seaweed fermentation residues are removed using a disk centrifuge or a filter press to collect the seaweed fermentation broth.

6) Precision filtration step (F): The filtered seaweed fermentation broth is filtered finely with water-soluble substances less than 0.05um ~ 0.1um.

7) Packaging step (G): The microfiltered seaweed fermentation broth is packaged for easy addition to the fermentation process when preparing functional fermented liquor.

2-2. Preparation of Functional Fermented Wine

1) Pretreatment of raw materials (1): White rice, the main raw material of functional fermented wine, is pretreated by washing and grinding methods.

2) Increasing step (2): The pretreated raw material is heated to a temperature of 100 ° C. or more to separate starch from the raw material and remove various germs.

3) Saccharification Step (3): By adding yeast or saccharifying enzyme to starch separated from the grain material, glucose is produced so that alcohol fermentation in the fermentation step (4) occurs efficiently.

4) Fermentation step (4): Add the seaweed fermentation broth prepared by the method of Example 2-1 to the raw material after the saccharification step, and then cooled by autoclaving at 121 ° C. for 15 minutes to 20 minutes and as a fermentation microorganism a) After fermenting a mixture of commercial yeast or b) commercial yeast with Saccharomyces cerevisiae MBP-27, it is fermented at a temperature of 30 ℃ ~ 37 ℃. Seaweed fermentation broth is added so that 10-30% of the purified water is added, and inoculated so that 1-5% of fermented microorganisms. Fermentation microorganisms are inoculated and fermented by fermentation microorganisms for two to seven days.

5) Sterilization step (5): The fermented broth is autoclaved at 121 ° C. for 15 to 20 minutes to kill yeast strains that have been algebraically grown during the fermentation period.

6) Precision filtration step (6): The sterilized fermentation broth is filtered finely with water-soluble substance of 0.05um ~ 0.1um or less and only clear and fermentation broth is taken.

7) Aging step (7): The fermentation broth is aged for 5-20 days at refrigeration temperature (2 ~ 4 ℃) for the rich taste and aroma.

8) Seasoning / Steering Stage (8): Seasoning and steering with flavor and aroma suitable for the taste of the consumer.

9) Packing step (9): seasoned, stewed functional fermented wine is packed according to the capacity.

Experimental Example 1 Hangover Relief Activity Test of Functional Fermented Wine

1-1. Test Methods

In order to experimentally prove the hangover-relieving effect of the functional fermented wine prepared by the present invention, alcohol degradability and acetaldehyde of 1% aqueous solution diluted by powdering the stock solution and seaweed fermentation broth of commercial hangover-resolved beverages Resolution was compared. Commercially available hangover solution was set for the control of the stock solution of D company M product, C company C product, G company Y product, D company B product, after the powdered seaweed fermentation broth prepared by the present invention as an experimental group By using this, two kinds of samples of 1% aqueous solution were prepared and compared. Sample (Sample 1) is a fermentation broth fermented by mixing kelp (5% by weight) and 톳 (3% by weight), and sample (Sample 2) is a fermentation broth fermented by kelp (5% by weight). It is a sample produced using. In order to investigate the change of acetaldehyde content in functional fermented liquor, five kinds of samples were prepared, and the acetaldehyde content was measured using the head space method of GC. Control is a control which contains no seaweed extract or fermentation at all.Sample A is a kelp extract (5% of total weight) and Sample B is a kelp (5% of total weight) fermentation. Sample C is the kelp (5% by weight) and 톳 (3% by weight) extract, Sample D is the kelp (5% by weight) and 톳 (3% by weight) Fermentation broth, Sample E, is a functional fermented liquor prepared by adding kelp (5% by weight), green seaweed (2% by weight), and 톳 (3% by weight) extract.

1-2. Alcohol resolution measurement

 Low molecular algae oligosaccharides derived from seaweeds and a large amount of natural GABA have various effects, and among them, alcohol degradability was excellent, and the alcohol degradability of commercially available hangover-removing drinks and seaweed fermentation broth was compared in this Experimental Example. As a result, as shown in Figure 3 and compared to the alcohol resolution of commercially available hangover drinks, Samples 1 and 2, although the 1% aqueous solution, the effect was similar or higher than the alcohol resolution was confirmed that excellent . The fermentation broth fermented with mixed kelp (5% by weight) and 톳 (3% by weight) had an alcohol resolution of 164%, which was the highest among the stocks of commercially available hangover-resolved drinks. 27% was higher than that of the fermentation broth fermenting kelp (5% of the total weight), it was confirmed that the alcohol resolution was 148% 11% higher.

1-3. Acetaldehyde resolution measurement

 In order to determine the resolution of acetaldehyde, one of the main causes of hangover resolution, this experiment compared the acetaldehyde resolution of commercially available hangover drink and seaweed fermentation broth. As a result, as shown in Figure 4 and compared to the acetaldehyde resolution of commercially available hangover remedy samples (Sample) 1, 2, despite the 1% aqueous solution, the effect is similar or better than acetaldehyde resolution It was. Acetic aldehyde degradability was 58% in the control group, while fermented broth fermented with kelp (5% by weight) and 톳 (3% by weight) was 82% (24%). The fermentation broth fermenting kelp (5% of the total weight) increased by 18% to 76%, which was effective for hangover relief.

1-4. Acetaldehyde  Content measurement

In this experimental example, the change of acetaldehyde content, which is the causative agent of hangover in functional fermented liquor, was relatively compared with the addition of seaweed extract or fermentation broth using GC head space method. FIG. 5 shows these results, and the amount of acetaldehyde tended to decrease considerably in both samples A to E as compared to the control without the addition of the seaweed extract or the fermentation broth . The fermented liquor was found to reduce the content of acetaldehyde by more than 70 ~ 80% compared to the fermented liquor without the algae extract or algae fermentation broth.

Experimental Example 2 Alcohol Content Measurement of Functional Fermented Wine

 When the functional fermented liquor was prepared according to the present invention, the alcohol content of the fermented liquor prepared by adding the seaweed extract or the fermentation broth was compared in the Experimental Example 2, compared to the control group without the addition of the seaweed extract or the fermentation broth. The results are shown in FIG. 6, and in the case of the control group to which no seaweed extract or fermentation broth was added, the alcohol content was only 12.08 ° C. When the fermentation with the seaweed fermentation broth added, the content was higher at 7.58 degrees at 19.66 degrees, and the fermentation with the addition of seaweed extract was 19.49 at 7.41 degrees. This is the result of more effective alcohol fermentation by adding seaweed extract or fermentation broth to the production of functional fermented liquor, which is an important indicator to increase the productivity in the mass production of fermented liquor.

Experimental Example 3 GABA Content Measurement of Functional Fermented Wine

 When the functional fermented liquor was prepared according to the present invention, the GABA content of the fermented liquor prepared by adding the seaweed extract or the fermentation broth was compared in the Experimental Example 3, compared to the control without the addition of the seaweed extract or the fermentation broth. The results are shown in FIG. 7, in the case of the control group to which the seaweed extract or the fermentation broth was not added at all, the GABA content was only 0.214 ppm, but all the experimental groups fermented with 20% of the seaweed extract or the fermentation broth contained more than 400 ppm of GABA content. The content was 417.17ppm when fermented with the addition of seaweed fermentation, and 407.59ppm when fermented with the addition of seaweed extract, which was higher than the control.

1 is a flow chart of the overall process for producing a functional fermented liquor by adding the seaweed extract according to the present invention;

Figure 2 is a flow chart of the overall process for producing a functional fermented liquor by adding a seaweed fermentation broth according to the present invention;

3 is a graph showing the alcohol resolution of the seaweed fermentation broth;

4 is a graph showing the acetaldehyde decomposition ability of the seaweed fermentation broth;

5 is a graph showing the acetaldehyde content in the functional fermented wine prepared by the present invention;

6 is a graph showing the alcohol content in the functional fermented wine prepared by the present invention;

7 is a graph showing the content of natural GABA contained in the functional fermented wine prepared by the present invention;

8 is a flowchart showing the operating principle of the external circulation pressure-sensitive separator device;

FIG. 9 is a flowchart illustrating a process of receiving a fraction for each photo and pore size of an external cyclic pressure-sensitive separator device.

Claims (12)

In the method for producing a functional fermented liquor comprising algae oligosaccharide by adding seaweed extract or a seaweed fermentation broth to the fermentation process in the production of functional fermentation liquor, the algae extract or algae fermentation broth is 10 to 30% (v / v) of the fermentation process Included as if possible. According to claim 1, wherein the seaweed extract is (1) mixing water with pretreated seaweed and extracting at a temperature of 70 ° C. to 90 ° C .; (2) separating the extract from step (1) and the algae residue to remove the algae residue and collecting the algae extract; And (3) precision filtration of only the water-soluble substance using the external circulation pressure-sensitive separator having a module having a pore size of 0.05 μm to 0.1 μm in the collected seaweed extract of step (2); Method for producing a. According to claim 1, wherein the algae fermentation broth is (1) mixing water with pretreated seaweed and sterilizing at 115-125 ° C., then cooling the sterilized raw materials; (2) inoculating the fermentation microorganism to be 1-5% (v / v) relative to the raw material; (3) sterilizing the algae fermentation residue and fermentation broth completed fermentation of step (2) at 115 ~ 125 ℃; And (4) removing the fermentation residue of the algae and collecting the algae fermentation broth, and microfiltration only the water-soluble substance using an external cyclic pressure-sensitive separator having a module having a pore size of 0.05 um to 0.1 um; Method comprising the prepared. 4. The method of claim 3, characterized in that the inoculated My process celebrity bicyclic Ke (Saccharomyces cerevisiae) MBP-27, or a fermentation microorganism mixing them with Lactobacillus brevis (Lactobacillus brevis BJ20 (KCTC 11377BP) ) in the manufacture of a seaweed fermentation broth, saccharose How to. The method of claim 1, wherein the fermented wine, (1) heating the pretreated white rice to separate starch and remove various germs; (2) saccharifying by adding yeast or saccharifying enzyme to the separated starch; (3) inoculating and fermenting Saccharomyces cerevisiae MBP-27 at a temperature of 30 ° C. to 37 ° C. by adding the seaweed extract prepared by the method of claim 2; (4) microfiltration of the sterilized and sterilized fermentation broth; And (5) aging at refrigeration temperature; Method comprising the prepared. The method of claim 1, wherein the fermented wine, (1) heating the pretreated raw material to separate starch and removing various germs; (2) saccharifying by adding yeast or saccharifying enzyme to the separated starch; (3) adding the seaweed fermentation broth prepared by the method of claim 3 to inoculate the fermentation by inoculating commercial yeast at a temperature of 30 ℃ ~ 37 ℃; (4) microfiltration of the sterilized and sterilized fermentation broth; And (5) aging at refrigeration temperature; Method comprising the prepared. The method of claim 1, wherein the seaweed is selected from the group consisting of kelp, shellfish, brown seaweed, wakame stalk, wood starfish, green seaweed, grass starch, pansy, falcon and mixtures thereof. A functional fermented liquor comprising algae oligosaccharide prepared by the method of any one of claims 1 to 7. 10. The fermented wine according to claim 8, wherein the fermented wine contains a natural GABA component. 10. The fermented wine according to claim 8, wherein the fermented wine has an alcohol content of 7% or more as compared to a fermented wine containing no seaweed extract or a seaweed fermentation broth. 10. The fermented wine according to claim 8, wherein the fermented liquor has an acetaldehyde content of at least 70% compared to a fermented liquor containing no seaweed extract or a seaweed fermentation broth. The functional fermented liquor according to claim 8, wherein the fermented liquor produced by adding a seaweed extract or a seaweed fermentation broth has high alcohol degrading ability and acetaldehyde degrading ability to exhibit hangover effect after drinking.

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