KR20120040170A - Method for preparation of makgeolli(raw rice wine) using sap of acer mono - Google Patents

Abstract

PURPOSE: A method for making Makkoli using sap of Acer mono is provided to obtain Makkoli with excellent taste and flavor and to enhance pharmacological efficiency of the Makkoli. CONSTITUTION: A method for making functional Makkoli comprises: a step of mixing purified enyzme, lactic acid, yeast, and sap of Acer mono with steamed rice and fermenting at 20-22°C while stirring every 12 hours for 3 days to prepare distiller's grain; a step of mixing purified enzyme and sap with distiller's grain and fermenting the mixture at 25-28°C; a step of adding steamed white rice, purified enzyme and sap and fermenting at 25-28°C for 12 days while stirring every 12 hours; and a step of filtering.

Description

Description: TECHNICAL FIELD The present invention relates to a method for preparing a functional rice wine using a ginseng sap,

More particularly, the present invention relates to a method for producing makgeolli using a ginseng sap, and more particularly, to a method for producing makgeolli, wherein a starch raw material is used as a starch raw material, And the two pots are mixed with a certain amount of nodule sap solution at a certain ratio.

There is a record in which the history of the nacreous sap was collected by the method of oblique grooves, which means that it was picked up by obliquely about 80 years ago by word of mouth. Although sap has been used for a long time as an edible and medicinal product, most of the users and producers shared the collection and use of sap from nature for free.

  The gonorrhein juice is drilled 1 ~ 3cm deep with a drill at a height of about 1m from the tree, and the hose is inserted to receive the liquid that flows down. The sap is collected around the lunar lobe around January to February, the leaves are used as hemostatic agents, and the roots and roots are used to treat arthralgia and fractures.

  The custom of drinking these saps as a health drink has a long history in the Soviet Union, China, and Japan. In the private sector, interest in sap components is high because it is effective in diuretic, constipation, gastroenteritis, gout and neuralgia.

  In one room, the juice that is cut down on the tree is called "楓 sugar". It is made to drink gastric diseases, lung diseases, neuralgia, and arthritis as a spring water. The juice contains sugars and other minerals and nutrients. Records and research are underway.

  97% of the domestic saplings are collected from nine different provinces such as Jeollanamdo and Gyeongsangnam-do, and most of them are collected in Jirisan and Baekwoonsan.

  Looking at the domestic and overseas situation, Canada has developed maple syrup using sugar maple tree and exported it to 10 countries including Japan and Germany. This is possible because of the systematic research and the accumulation of research on selection, breeding, resource proliferation and management, and thus a rational management management system. Japan has succeeded in commercialization of glass bottles in a short period of time by pursuing research on various liquids mainly in universities, and China has also produced sap products. In addition, studies on the collection and use of sap are being carried out in Russia and Finland.

  Consumers' interest in the efficacy of gonorrhea sap and the experience of environmentally friendly gonorrhea has been increasing rapidly, but due to the fact that the collection method, packaging, and processing technology are still primitive, It is a fact that it does not become.

In order to solve the above problems, the present inventors have come to develop a makgeolli using a saponification solution.

It is an object of the present invention to develop a functional makgeolli which can be utilized for a long time while retaining the pharmacological efficacy of the nocheon sap solution.

The main object of the present invention is to provide a process for producing functional makgeolli characterized by using sap as water for immersion in the process for producing makgeolli.

Another object of the present invention is to provide a functional makgeolli having excellent taste and flavor by using a saccharifying agent-purified enzyme for the manufacture of a mother liquor and a one-stage or two-stage soaking.

Another object of the present invention is to provide a functional makgeolgy which is effective for anticancer effect and prevention of skin aging.

The above and other objects of the present invention can be achieved by the present invention described below.

In order to accomplish the above object, the present invention provides a method for producing a functional rice wine characterized by using a purified enzyme as a saccharifying agent and using a fermented juice as a brewing water in the method for producing rice wine.

In the present invention, the method comprises the steps of: (a) mixing purified enzyme, lactic acid, yeast, and ganoderma liquor with immersed and roasted rice, stirring at 20 to 22 ° C for 12 hours, fermenting for 3 days, (B) mixing the remaining purified enzyme and the ganoderma solution in the prepared mother liquor, stirring the mixture at 25 to 28 ° C for 12 hours, and fermenting the mixture for 3 days to prepare a single-stage digestion solution; (c) ) Adding the white rice, the purified enzyme and the nodule solution to the thus prepared one-stage fermentation broth, stirring at 25 to 28 ° C for 12 hours and fermenting for 12 days to obtain a two-stage fermentation broth; and (d ) Filtering the aged sludge of the two-stage soaking process to obtain a functional makgeolli.

In addition, in the present invention, in order to carry out the comparative test, the raw material is used as a saccharifying agent, and the raw material is dipped and immersed in one step in the same manner using water instead of the nodule solution in the brewing water, The fermented samples were fermented at 25 ~ 28 ℃ for 12 hours and fermented for 12 days. The major components of the fermented product were analyzed and the taste was compared by sensory evaluation.

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

The present invention relates to a method for producing a makgeolli, which comprises preparing a functional makgeolli using a nose juice solution as a brewing water, thereby causing many inorganic components and nutrients contained in the nose juice solution to migrate to makgeolli, And has the effect of the invention provided. In addition, in the method for producing makgeolli, the inventive method has the effect of providing the makgeolli having a good taste and flavor by producing the functional makgeol, which is characterized by using the purified enzyme as a saccharifying agent at the time of immersion and first and second stages of immersion.

1 is a schematic view showing a manufacturing process of the present invention;

[Manufacture of makgeolli using noodle sap]

Example 1

1) Manufacture of master

(100,000 sp) was added to 100 g of each rice of wheat flour added with 0.5% of the weight of the rice cake by adding 50% of the nodule sap (75 mL of water: 75 mL of nodule sap) Mixed and precultured yeast (solid culture yeast, Saccharomyces cerevisiae , (Mido Kagaku Kogyo Co., Ltd.) and 1 mL of lactic acid were added and fermented at 20 ° C for 12 hours at an interval of 3 days for preparing ferrets.

   2) Drinking 1 st stage

  For the 1 stage fermentation, 0.5% of the weight of the rice cake was added to 1 kg of each rice, and the purified enzyme (biorand, saccharification potency 100,000 sp) was added at a concentration of 0.5% by adding 50% of the nodule sap (750 mL of water: 750 mL of water) Were added, and the mixture was stirred at 25 to 28 ° C for 12 hours and fermented for 3 days.

   3) Two-stage soak

  For the two stage fermentation, 0.5% of the weight of the rice cake was added to 5 kg of each of the rice flour, and the purified enzyme (Bio-Land Co., Ltd., saccharification potency activity 100,000 sp.) Was added by 50% of the nodule sap (water 3.75 L: The mixture was stirred at 25 to 28 DEG C for 12 hours and fermented for 12 days.

   4) Filtration

The above-mentioned fermentation liquor is filtered to be a functional makgeolli according to the present invention.

Example 2

1) Manufacture of master

The juice of the rice wine added with the noodles was prepared by mixing 100% of the noodles with 100% of the nodule sap (150 mL of the noodles) and mixing the 0.5% of the weight of the rice with the purified enzyme (biorand, One yeast (solid culture yeast, Saccharomyces cerevisiae , (Mido Kagaku Kogyo Co., Ltd.) and 1 mL of lactic acid were added and stirred at 20 ° C for 12 hours at room temperature for 3 days.

   2) Drinking 1 st stage

  For the 1 stage fermentation, 0.5% of the weight of the rice cake was added to 1 kg of rice, 100% of the nodule sap (1.5 liters of nodule sap) was added and the purified enzyme (biorand, The mixture was stirred at 25 to 28 ° C for 12 hours and fermented for 3 days.

   3) Two-stage soak

  For the two stage fermentation, the purified enzyme (Bioland Co., Ltd., saccharification potency potency 100,000 sp.) Was mixed with 0.5% of the weight of the rice powder by adding 100% of the nodule sap (7.5 L of the nodule sap) At 12 hour intervals and fermented for 12 days.

   4) Filtration

The above-mentioned fermentation liquor is filtered to be a functional makgeolli according to the present invention.

[Production of makgeolli using general quantity of water]

Comparative Example

   1) Manufacture of master

One kilogram of rice was washed thoroughly, then water was added for 4 hours, and water was drained for 1 hour. After cooling the rice cake to 36-38 캜, 250 g of rice cake was inoculated with Aspergillus kawachii and maintained at a constant temperature (38 ~ 42 캜) for 2 days, ). 150 g of water was added to 100 g of the thus-obtained entry, and the pre-culture yeast (solid culture yeast, Saccharomyces cerevisiae , (Mido Kagaku Kogyo Co., Ltd.) and 1 mL of lactic acid were mixed and stirred for 3 days at 20 ° C for 12 hours.

  2) Drinking 1 st stage

  1 kg of rice and 1.5 L of water were mixed and stirred at 25 to 28 ° C for 12 hours at an interval of 12 hours for fermentation for 3 days.

   3) Two-stage soak

  5 kg of rice and 7.5 L of water were mixed and stirred at 25 to 28 ° C for 12 hours.

   4) Filtration

  The above-mentioned fermentation liquor was filtered and used as a control rice wine.

Dipping table of functional makgeolli using nocheon sap division Example 1 Example 2 Comparative Example Raw material rice rice rice Bottom Sugar Purified enzyme (g) 0.5 0.5 - Entry (g) - - 100 Ingredients (rice balls) g 100 100 - Yeast / lactic acid (ml) 10/1 10/1 10/1 Yield (ml) Nocoon sap 75 150 - General purpose water 75 - 150 1st stage
immersion Sugar Purified enzyme (g) 5 5 - Entry (g) - - 200 Ingredients (rice balls) g 1000 1000 1000 Yield (ml) Nocoon sap 750 1500 - General purpose water 750 - 1500 2nd stage
immersion Sugar Purified enzyme (g) 25 25 - Entry (g) - - - Ingredients (rice balls) g 5000 5000 5000 Yield (ml) Nocoon sap 3750 7500 - General purpose water 3750 - 7500

Experimental Example 1. Free sugar content of functional rice wine with different amount of ganoderma sap added

  As shown in Table 2, the sugar content of the functional makgeolli was increased as the addition amount of the gonad juice increased.

                                                        (Unit: g / 100g) division Comparative Example Example 1 Example 2 Test Methods Sugar 0.04 0.03 0.06 AOAC
(HPLC) Maltose 0.34 0.46 0.58 fruit sugar 0.20 0.18 0.26 glucose 1.03 1.05 1.02 Sum 1.61 1.72 1.92

Experimental Example 2. Organic acid content of functional makgeolli with different addition amount of ganoderma sap

As a result of analyzing the organic acids of the functional makgeolli prepared as described above, the total acid content was increased as the addition amount of the ganoderma solution was increased.

                                                              (g / 100 g) Organic acid Comparative Example Example 1 Example 2 Test Methods Malic acid 0.09 0.07 0.18 AOAC
(HPLC) Fishery 0.02 0.03 0.02 Lactic acid 0.87 0.98 1.02 Sum 0.98 1.08 1.22

Experimental Example 3. Sensory Evaluation of Yakju with Different Amounts of Parenteral Solution

 The sensory evaluation of Kochuju was based on the 5 - point scale method of fragrance, color, and flavor composed of 10 panelists who passed the preliminary test. At this time, the scoring criteria are very good: 5 points, good: 4 points, average: 3 points, bad: 2 points, very bad: 1 point, number of samples changed every 2 hours, The average score was obtained excluding the highest score and the lowest score at each iteration. Statistical significance was tested by Duncan's multiple range test using the SPSS program. As a result of sensory evaluation in the same manner as above, it was found that the flavor, color, taste, and overall acceptability were improved as the addition amount of the ganoderma solution was increased.

division Sensory evaluation incense color flavor Comprehensive preference map Comparative Example 4.3 ± 0.29 ^{1) a) 2)} 4.7 ± 0.22 ^a) 4.2 ± 0.23 ^a) 4.4 ± 0.21 ^a) Example 1 4.6 ± 0.26 ^{ab )} 4.6 ± 0.21 ^a) 4.7 ± 0.17 ^b) 4.6 ± 0.23 ^{ab )} Example 2 4.9 ± 0.23 ^b) 4.8 ± 0.18 ^a) 4.9 0.22 ^b) 4.9 ± 0.23 ^b)

* ¹⁾ Standard deviation

²⁾ Significance level standard deviation There is no significant difference in the same alphabet at the level of 5%. a <b

Claims (7)

(a) mixing purified enzyme, lactic acid, yeast, and nodule sap in immersed and boiled rice, stirring at 20 to 22 ° C for 12 hours, fermenting for 3 days to prepare a master; (b) And the mixture was stirred at 25 to 28 ° C for 12 hours and fermented for 3 days to prepare a single-stage fermentation sachet. (C) The above-prepared fermented white rice and purified enzyme And fermenting the fermentation broth for 12 days to obtain a fermentation broth of 2-stage fermentation; and (d) filtering the fermentation fermentation broth of 2-fermentation fermentation to obtain a functional makgeolli &Lt; RTI ID = 0.0 &gt; 1, &lt; / RTI &gt; The method according to claim 1, wherein, in the step of preparing the mother liquor, 0.5% of the weight of the rice cake is used as a dipping water in a ratio of 5: 5, and the purified enzyme (saccharifying power activity 100,000 sp) Gt; The method according to claim 1, wherein 100% of the noodle juice solution is used as a soaking water and 0.5% of the weight of the rice cake is used as a saccharifying agent (saccharifying potency 100,000 sp). The method according to claim 1, characterized in that in step 1, the functional juice and water are used at a ratio of 5: 5, and the purified enzyme (saccharifying potency 100,000 sp) is used at 0.5% Manufacturing method of makgeolli. The method according to claim 1, wherein 100% of the noodle juice solution is used as a dipping water in the one-stage dipping step and 0.5% of the weight of the cupped rice is used as a saccharifying agent (saccharification potency 100,000 sp).        The method according to claim 1, wherein in the two-stage immersion step, a functional enzyme (saccharifying potency activity 100,000 sp) is used as a glycation agent in a ratio of 5: Manufacturing method of makgeolli.         The method according to claim 1, wherein in the two-stage immersion step, 100% of the nodule sap is used as the immersion water and 0.5% of the weight of the rice cake is used as a saccharifying agent (saccharification potency 100,000 sp).

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