KR20130005564A - Preparing method for fermentative alcoholic fruit beverage comprising mountain cultivated ginseng and fermentative alcoholic fruit beverage therefrom - Google Patents

Abstract

PURPOSE: A method for fruit fermented wine containing long rhizome ginseng is provided to improve ginsenoside content and physiological efficacy. CONSTITUTION: A method for making fruit fermented wine containing long rhizome ginseng comprises: a step of washing the ginseng and removing foreign materials and rhizome from the ginseng; a step of drying the ginseng by hot wind; a step of pulverizing the ginseng; and a step of inoculating yeast and fermenting. Other fruit materials are grape, mulberry, apple, plum, pear, strawberry, peach, persimmon, cherry, tomato, watermelon, kiwi, orange, Hallabong, blueberry, banana, or pomegranate. [Reference numerals] (AA) Cleaning step; (BB) Drying step; (CC) Pulverizing step; (DD) Fermenting step(including a mixing step)

Description

Preparing method for fermentative alcoholic fruit beverage containing mountain cultivated ginseng and fermentative alcoholic fruit beverage therefrom}

The present invention relates to a method for producing fruit fermented liquor containing camphor ginseng and fruit fermented liquor produced by the same, and more specifically, to the palatability and camphor ginseng having the fruit by fermenting a round or sectioned or powdered camphor ginseng The present invention relates to a method for preparing fruit fermented liquor containing camphor ginseng with improved pharmacological efficacy by improving the content of ginsenoside as an active ingredient, and a fermented liquor prepared thereby.

Camphor ginseng is a seed of wild ginseng, seeded in deep mountains, and cultivated wild. It is also known as camphor or camphor ginseng (長 腦 山 蔘), elder (長蘆), and mountain goat. The camphor is named because it has a long brain that connects the stems and roots, but it is difficult to distinguish the general public. It grows well in moist areas under shady birch or lacquer trees in deep mountains, and it is only half-shaded.

Ginsenoside, an active ingredient of camphor, has been characterized as an effective biochemical and pharmaceutical ingredient. The chemical structure of ginsenosides is subdivided into 22 types of protopanaxadiol (PD), 13 types of protopanaxatriol (PT) and 1 type of oleanane saponin. Pharmaceutical uses of such ginsenosides include anti-cancer, anti-diabetic, CNS inhibition, prevention of arteriosclerosis and hypertension, anti-fatigue, antistress, antioxidant, anti-inflammatory, enhancement of immune function, and the like.

Compared to ginseng, there is a big difference in life span, root size and length, fragrance components, and pharmacological efficacy. The efficacy of ginseng is known in detail, but the case of camphor ginseng is not sufficient scientific research or the case of processed products using the same.

Previous studies on camphor ginseng include comparative studies of free amino acid contents of ginseng and camphor ginseng (Lee, HJ et al., 2000), comparative studies of phenolic components of ginseng and camphor ginseng (Yoo, BS et al., 2000) Manufacturing method (Patent No. 10-2009-0093922) and the like have been reported. In order to improve the storage capacity of goat's ginseng (Korean registered patent 10-0727435; goat's ginseng manufacturing method and goat's ginseng), kneaded mixture of raw ginseng, honey and pine pollen, including goat's ginseng powder, was heated in a water bath of 100 "C. A method of producing goat ginseng with steam and steam has been proposed in the technology of lowering the amount of goat ginseng (Korean Patent Patent 10-0799654; manufacturing method of goats ginseng and its goats ginseng) by vacuum-drying and cultivating goats ginseng and carbohydrates There is a case in which the mixture was stirred to prepare a ring form.

On the other hand, the Republic of Korea Patent Publication No. 10-2010-0026228 (method of micronization of goat's ginseng extract) has been prepared by preparing a goat's ginseng extract, mixed with excipient and then powdered by spray drying and coated with a coating liquid to be processed into food. As a technique developed by the Institute of Agricultural Science and Technology, this study reported a technology that improved the saponin content in leaching liquor using ginseng, red ginseng, and goat ginseng by applying microwave treatment technology. Ginsenosides in ginseng, red ginseng, and camphor are present in the form of glycosides combined by beta glucoside binding with sugar components such as arabinose, galactose, and glucose. According to food processing technology such as heat treatment and pH change, it is converted into aglycon form to increase the amount of specific ginsenoside with enhanced physiological activity or increase intestinal absorption rate in human body.

In a previous study on the metabolic processes of Ginsenoside Rbl and Ginsenoside Rb2 in the human digestive tract, Rbl was identified as Fusobacterium K-60 and Bifidobacterium. sp .), Eubacterium sp . Intestinal microorganisms are converted into Ginsenoside F2 and bioconverted to Compound K by the same microorganism (Kim, DH, 2009).

Many previous studies have indicated that ginsenosides are effective when they are degraded by intestinal microorganisms (Wakabayashi, CH et al. 1997), and beta-glucuronidase and alpha- Arabinopyranosidase, beta-galactopyranosidase, beta-xylopyranosidase, beta-arabinopyranosidase, beta-arabinopyranosidase, Beta-fucopyranosidase, beta-maltosidase, N-acetyl-beta-galactosamidase, alpha-arabinofranosidase (alpha-arabinofuranosidase), alpha-galactopyranosidase, and beta-glucosidase were detected as major metabolic enzyme activity in Korean fecal samples. Ginsenoside hydrolysis capacity by living organisms is very large and varies depending on the type of diet ingested, and thus the efficacy in humans when ginseng, camphor, and red ginseng is greatly changed (Kim SY et al., 1997; Wakabayashi, et al., 1997)

In addition, the liquor using the conventional camphor ginseng is prepared by a fermentation technique that is matured after mixing the camphor ginseng with already completed soju and makgeolli as described in KR 2009-0026663, KR 2005-0105653 and KR 2007-0022931. come.

The non-fermentation technique is simple but the manufacturing process is limited to the absorption of ginsenoside (Ginsenoside), an active ingredient of camphor ginseng is difficult to maximize the efficacy of camphor.

Fruit wine grape, maroon, apple, plum, pear, bokbunja, schisandra, strawberry, cherry, peach, mulberry, mandarin, cherry, tomato, cherry, watermelon, persimmon, kiwi, fig, orange, hallabong, blueberry, banana, pomegranate It is divided into a liquor made by fermenting only the fruits of the back naturally and a liquor made by extracting the ingredients (taste and fragrance) of the fruit by adding fruits and sugars to the circumference of the soju. The latter liquor is called mixed liquor belonging to fruit wine, and in the West it is called liqueur.

According to the state tax law of Korea, fruit liquor is a liquor fermented with fruit as raw material, which is less than 21 degrees of extract. Among these, more than 7 degrees of extract is called sweet fruit wine, others called fruit wine. In fruit liquor, wine is consumed the most after the beer.

Fruit wines that go through the fermentation step except hybrid wines of the fruit wines have been prepared to ferment one or more selected materials to contain palatability or active ingredients possessed by the main ingredients.

However, such a manufacturing method is simple and palatability of fruit fermented liquor is good, but it has limitation in terms of effective ingredient.

1. Republic of Korea Patent Publication 10-2009-0093922 2. Korea Patent Registration 10-0727435 3. Republic of Korea Patent Registration 10-0799654 4. Republic of Korea Patent Publication 10-2010-0026228

Lee, H. J., Yoo B. S., and Byun S. Y. (2000) Differences in free amino acids between Korean Ginsengs and Mountain Ginsengs. KSBB Journal. 15: 323-328. Yoo B.S., Lee, H. J., and Byun S. Y. (2000) Differences in phenolic compounds between Korean Ginseng and Mountain Ginseng. KSBB Journal. 15: 80-84. 3. Kim, D. H. (2009) Metabolism of ginsenosides to bioactive compounds by intestinalmicroflora and its industrial application. Journal of Ginseng Research. 33: 165-176. 4.Wakabayashi, C., Wakabayashi, C, Hasegawa U H., Murata, J., and Saiki, I. (1997) In vivo antimetastatic action of ginseng protopanaxadiol saponins is based their intestinal bacterial metabolites after oral administration. Oncol. Res. 9: 411-417 5.Kim, S.Y., Kim, S.K. (1997) Winemaking from new wild grape. Korea J. Food Nutr. 10: 254-262.

Therefore, the present inventors have made intensive efforts to develop fruit fermented liquor containing camphor ginseng ginsenoside component, and by giving the fermentation characteristics by microorganism to camphor ginseng to promote fermentation of camphor ginseng, the pharmacological effect through improvement of ginsenoside content The improved camphor ginseng and fruit material fermented liquor containing excellent camphor ginseng according to the fruit material was found to come to complete the present invention.

After all, an object of the present invention is to use the camphor ginseng in a circular state or to add the ginseng ginseng fragmented or atomized for fruit fermented wine containing ginsenosides improved ginsenoside content and camphor ginseng excellent palatability according to the fruit material and fermented And to provide a method for producing fruit fermented wine containing camphor ginseng to mature.

Another object of the present invention is to provide a fruit fermented wine containing camphor ginseng prepared by the above method.

In order to achieve the above object, the present invention includes a selection step of washing the camphor ginseng and then removing the foreign material and the brain head; A drying step of hot air drying the prepared camphor ginseng in a dryer; And adding a camphor ginseng to the fruit material, and then inoculating the yeast is provided a method for producing camphor ginseng fermentation, characterized in that it comprises a fermentation step of fermentation in a fermentation tank.

According to one embodiment of the fruit fermented wine containing camphor ginseng according to the present invention, between the drying step and the fermentation step, further comprising a grinding step of powdering the camphor ginseng dried in the drying step using a crusher fruit fruit It may be characterized by adding to the material.

According to one embodiment of the fruit fermentation containing camphor ginseng according to the present invention, the fruit material is grape, maroon, apple, plum, pear, bokbunja, Schisandra chinensis, strawberry, cherry, peach, audi, mandarin, cherry, tomato, cherry, watermelon It may be characterized by one or more selected from persimmon, kiwi, fig, orange, Hallabong, blueberry, banana, pomegranate.

According to one embodiment of the camphor ginseng fruit fermentation strain according to the present invention, the grinding step is the primary grinding step of grinding using a mesh having a size of 0.15mm ~ 0.25mm; And a second milling step of grinding the first rough milled powder using a mesh having a size of 0.015 mm to 0.025 mm.

According to one embodiment of the camphor ginseng-containing fruit fermentation strain according to the present invention, the camphor ginseng powder subjected to the grinding step may be characterized in that the size range of 0.1 to 1000, preferably 1 to 100.

According to one embodiment of the fruit fermented wine containing camphor ginseng according to the present invention, grape, maroon, apple, plum, pear, bokbunja, Schisandra chinensis, strawberry, cherry, peach, mulberry, mandarin, cherry, tomato, Cherry, watermelon, persimmon, kiwi, fig, orange, Hallabong, blueberry, banana, pomegranate can be characterized by one or more selected.

According to one embodiment of the fruit fermented wine containing camphor ginseng according to the present invention, the content of camphor in the fermentation step is 0.001% ~ 10% (w / v) with respect to the total fermentation broth, preferably 0.02% ~ 0.2% (w / v).

According to one embodiment of the camphor ginseng fermentation liquor according to the present invention, the content of camphor ginseng powder in the fermentation step is 0.001% to 10% (w / v) with respect to the total fermentation broth, preferably 0.02% to 0.2% (w / v) It can be characterized by the).

According to another aspect of the present invention, camphor ginseng round, camphor ginseng slice having a slice size in the range of 1mm-50mm and camphor ginseng powder having a particle size in the range of 0.1-100, preferably having a particle size in the range of 1-100. There is provided a fruit fermented liquor containing camphor ginseng with improved ginsenoside content prepared by adding at least one selected from among the fruits to ferment together.

According to one embodiment of the fruit fermented wine containing camphor ginseng according to the present invention, grapes, maroon, apples, plums, pears, bokbunja, Schisandra chinensis, strawberries, cherries, peaches, mulberry, mandarin, cherry, tomato, cherry, watermelon It may be characterized by one or more selected from persimmon, kiwi, fig, orange, Hallabong, blueberry, banana, pomegranate.

According to the manufacturing method of fruit fermented liquor containing camphor ginseng according to the present invention by adding the camphor triangular or sectioned or powdered camphor ginseng at the time of fermentation by yeast, camphor ginseng powder is fermented together with the fruit material so that the content of ginsenoside is improved. Fruit fermented liquor containing camphor ginseng may be provided which has a variety and preference according to the fruit material used.

1 is a process chart showing the manufacturing process of camphor ginseng-containing fruit fermented wine according to the present invention.
Figure 2 shows the state before and after washing and before and after the brain head for the preparation of fruit brains containing camphor ginseng.
Figure 3 shows the appearance of the micropowder device used in the crushed camphor ginseng step.
Figure 4 shows the appearance of camphor ginseng after the drying step and the camphor ginseng powder after the grinding step.
Figure 5 shows the drying curve graph of camphor ginseng in the drying step.
Figure 6 shows a graph showing the camphor three powder particle size after the grinding step.
7 is a graph showing the results of measuring the content of camphor ginseng-containing fruit fermented strain of Experimental Example 3.
8 is a graph showing a pH measurement result of camphor ginseng-containing fruit fermentation strain of Experimental Example 3.
9 is a graph showing the results of measuring the ethanol content of camphor ginseng containing fruit of Experimental Example 4.

Hereinafter, the present invention will be described in more detail.

In the method for preparing fruit-containing fermented liquor containing camphor ginseng according to the present invention, after removing the foreign substances by washing the camphor ginseng, all the brain heads of the camphor ginseng are removed to use only the remaining parts. Steps.

As shown in FIG. 2, the selection step includes a washing process for removing foreign substances and a process of removing brain head parts that may cause vomiting. Be careful not to damage the camphor ginseng during this stage of washing. The good effect of hemp is because the skin is a lot.

Camphor ginseng is completed to wash through the selection step in a circular state or sectioned to dry hot air. Preferred conditions are to dry the hot air for 72 hours (about 3 days) in a closed dryer maintained at 40 to facilitate the powder of camphor ginseng.

The dried camphor ginseng section after the drying step is a micropowder comprising a device capable of controlling the size of the powder as shown in Figure 3 (Variable Speed Rotor Mill PULVERISETTE 14, FRITSCH GmbH Milling and Sizing, Idar-Oberstein, Germany Mechanically crushed using).

Thus, after washing the brain brain removed ginseng after drying step to remove the water and powdered by using a crusher to crush the camphor ginseng for the production of fermented camphor ginseng is completed.

In the grinding step, the first grinding step of grinding using a mesh having a size of 0.15mm ~ 0.25mm and the second grinding step of grinding the powder subjected to the first grinding using a mesh having a size of 0.015mm ~ 0.025mm By passing through, finer powder can be obtained. The size of the camphor ginseng pulverized by the above process is in the range of 0.1 to 1000, preferably 1 to 100 and the size range of the average particle is 29.1m.

Next, in the preparation method of fruit fermented liquor containing camphor ginseng according to the present invention, after inoculating yeast with fruit material, the fermentation step of fermenting for 20 to 30 days in a fermenter of 20 to 30 by adding camphor ginseng round or slice or powder. Grapes are the main ingredient for the production of grape wine.

In the fermentation step, camphor ginseng powder is added in the range of 0.001% to 10% (w / v) with respect to the total fermentation broth, but preferably in the range of 0.02% to 0.2% (w / v). It is most suitable when considering aspects.

The fermentation tank used in the fermentation step may be used as long as it is a container capable of maintaining a constant required temperature for a long time. However, it is preferable that an air lock device is provided to prevent air from entering.

The proper temperature for fermenting fruit material added with the camphor ginseng powder is 20 to 30, if lower or higher than the aging temperature, such fermentation is not made at all, ethanol is not produced or less produced may not taste unique to fermented liquor It can also produce acetic acid and have a sour taste.

The fermentation temperature of yeast used for ethanol fermentation rate increases as the fermentation temperature increases, but it begins to die when the fermentation temperature exceeds 30, so fermentation temperature 20-30 is suitable.

In addition, the fermentation period is 2 days to 6 months, preferably 10 days to 20 days. If the fermentation period is shorter than the fermentation period, the fermentation may not proceed sufficiently and the ethanol concentration may be lowered. Therefore, the fermentation period may be reduced due to changes in fermentation period or spoilage. Not economical

The fermentation period is two mixing periods in which the fermentation broth is mixed twice a day; And once per day can be composed of one mixing period to completely mix the top and bottom of the fermentation broth, 14 days fermentation period, the first one week twice a day, the next one week the fermentation broth once and a day You can mix it thoroughly to mix the following:

Through this mixing process, yeasts and grapes settled under the fermenter are mixed and distributed evenly in the fermenter, thereby ethanol production is activated and the growth of fermentation microorganisms is promoted.

When the fermentation process is finished, add the filtration step to sift the finished sake sieve or put into a filter bag and squeezed by hand. By going through such a filtration step, if the fruit wine material is grapes may be provided grape fruit wine containing camphor ginseng.

Excessive fermentation in the fermentation of grape fruit wine containing camphor ginseng may degrade the quality of the finished wine, it is necessary to remove the activity of the fermentation microorganism by applying techniques such as filtration, precipitation, or heat treatment routinely applied in the fermentation wine manufacturing process. However, when the heat treatment process is applied, long time application at an excessively high temperature should be avoided because it degrades the quality of the finished wine and affects the composition and content of ginsenosides.

According to one embodiment of camphor ginseng-containing fruit fermentation strain according to the present invention, the camphor ginseng powder in the fermentation step has 0.001% to 10% (w / v) relative to the total fermentation broth, preferably 0.02% to 0.2% (w / and v).

Hereinafter, the present invention will be described in more detail with reference to Examples. However, these Examples are only for illustrating the present invention, and the scope of the present invention will not be construed as being limited by these Examples.

Preparation of grape fruit wine containing camphor

1) Selection stage

In order to manufacture camphor ginseng powder, that is, powdered camphor ginseng, the debris and bristle were removed by washing the camphor ginseng (campaign cultivation farm in Samcheok, Gangwon-do, 9-10 years old). (Fig. 2)

2) drying step

The camphor ginseng, which had undergone the process of 1), was thinly sliced into a size range of 1 mm to 50 mm and hot-air dried for 72 hours in an airtight dryer maintained at 40 degrees.

3) Shredding Step

The dried camphor ginseng section dried through the step 2) was mechanically crushed at a rotor speed of 10,000 rpm, 0.2 mm or 0.02 mm mesh using a grinder including a device capable of adjusting the size of the powder (FIG. 3). . The sample injected into the upper part of the machine passes through the space drilled up and down to reach the lower part, and the lower plate rotates at high speed to move the sample from inside to outside. At this time, the moving sample passes between the metal wire mesh, the particle size was changed according to the size of the mesh (mesh) of the metal wire mesh.

In this step, the sample was first powdered using a mesh having a large mesh (0.2 mm), and then the sample was recovered, and the size of the particles was reduced by using a mesh of small mesh (0.02 mm).

The particle size distribution of the final sample was in the range of 0.1m to 1000m, and was generally in the range of 1m to 100m with an average particle size of 29.1m. (FIG. 4, FIG. 6)

4) Fermentation stage

4-1) Fermentation of grape fruit wine containing camphor ginseng

Grapes used for grape wine fermentation are grape grape varieties (Sukseom grape, Yeongcheon, Gyeongbuk) purchased in October 2010 and stored in the refrigerator to increase the sugar content. Used. To a 20 L fermenter was added 10 Kg of grapes and (NH ₄ ) ₂ HPO ₄ as a nitrogen source at a level of 0.2%.

The camphor ginseng powder obtained in the composition is added at a level of 0.2% (20 g / 10 L). After adding 5 g of pectinase and 2 g of potassium metabisulfite (K ₂ S ₂ O ₅ , Sigma Co., Ltd., St. Louis, MO., USA) for the purpose of removing various bacteria, Left for 16 hours. Pectinase (Pectinase) was used Pectinex 100L (5000 FDU / mL at 55) of Novozyme (Denmark).

Air lock is installed on top of fermenter and Saccharomyces wine yeast Saccharomyces bayanus , EC-1118, Lallemand Co., Mountreal, ON, Canada) was inoculated with 5 g to start fermentation.

During the fermentation period for two weeks, the top and bottom of the fermentation broth were completely mixed twice a day for the first week and once a day for the next week. The fermentation broth temperature during the fermentation period for 14 days was 24.

5) Filtration stage

The fermentation broth after 14 days fermentation process through the process 4) is filtered through a sieve or put into a filter bag and squeezed by hand to obtain a grape fruit wine containing camphor ginseng.

6) Sterilization Step

The fermented wine is completed through the process 5). If necessary, the microorganisms are removed by passing through a filter equipped with a filter of 0.2 to 0.5 after undergoing low temperature aging for a suitable period, or by heat treatment for 10 to 30 minutes at a temperature of 60 degrees or less.

Changes in Weight of Camphor Ginseng Prototype and Camphor Ginseng Slices with Drying Time

The weight of the whole camphor ginseng dried by the selection step of Example 1 was 544.6g, which was arbitrarily divided into seven groups, two of them were intact, and the remaining five groups were dried out of slices.

As shown in Table 1 below and the drying curve FIG. 5, which is the weight change data of the camphor ginseng round and camphor ginseng slices according to drying time, moisture of the camphor ginseng was removed more than 60% after 12 hours of drying. Drying slowly did not occur after 48 hours. The drying rate was somewhat faster in the camphor ginseng slices.

Subsequent experiments used 72 hours dried camphor ginseng samples, where 74.3% and 75.6% of the samples were removed from the initial samples.

number Before drying
Weight (g) Drying time (h) 12 h 24 h 48 h 72 h Camphor
circle One 66.9 37.2 24.5 18.0 17.2 2 77.8 48.4 36.8 20.1 20.0 Camphor
Intercept One 65.7 16.7 15.6 15.6 15.6 2 83.2 23.3 21.8 21.7 21.7 3 73.5 19.1 18.7 18.7 18.7 4 90.9 24.2 22.8 22.4 22.4 5 86.6 21.8 20.0 19.5 19.5

Grape Wine Fermentation Using Camphor Ginseng Powder

Experimented in the same manner as in the fermentation step of Example 1, but the fruit wine prepared by fermentation without addition of camphor ginseng slices and camphor ginseng powder as a control, for comparison experiments, 0.2% (20g / 10L) level of camphor ginseng powder in the fruit wine control group Two groups, 0.2% camphor ginseng powder fruit fermented wine, were added.

group Experimental conditions Example 3-1 Pure fruit wine fermented without camphor Example 3-2 Fruit wine fermented with 0.2% camphor ginseng powder

Experimental Example  1: 5 kinds of camphor ginseng powder Gin Senocide ( Ginsenoside A) content analysis

Five types of ginsenosides were analyzed using LC-MS. As a result, ginsenoside Rg1 (ginsenoside Rg1) was 3.732 mg / g, and ginsenoside Rb1 (ginsenoside Rb1) was 4.848 mg / g. g, ginsenoside Rg3 was 0.125 mg / g, compound K was 0.271 mg / g, and ginsenoside Rh2 was 0.011 mg / g. (Table 3)

Item result Ginsenoside Rg1 3.732 mg / g  Ginsenoside Rb1 (ginsenoside Rb1) 4.848 mg / g Ginsenoside Rg3 (ginsenoside Rg3) 0.125 mg / g Compound K 0.271 mg / g Ginsenoside Rh2 0.011 mg / g

Experimental Example  2: grape fruit wine containing camphor ginseng Gin Senocide ( Ginsenoside A) content analysis

14 ginsenosides after 12 days of fruit wine fermentation of two groups, such as one group (Example 3-2) to which the concentration of camphor ginseng powder was added at a level of 0.2%, and one group without control of camphor ginseng (Example 3-1) ginsenosides) content change was measured by LC-MS (Table 4, Table 5). In the group where the concentration of camphor ginseng powder was added at the level of 0.2% (Example 4-2), the total content of 14 ginsenosides was detected as 17.7 mg per kg of grape fruit wine (Table 4). % (Table 5). In the individual ginsenosides components, Rg1 and Re are the major ginsenosides components, which account for 67% of the total content. In the recovery analysis, G-X and Rh1 were increased. The reduction of Rb1 and Rb2 may be expected to convert to other ginsenosides due to fermentation, but the metabolism of ginsenosides by yeast is difficult to draw conclusions.

Ginsenosides Camphor Ginseng Powder Example 3-2 mg / kg % mg / kg % Rg1 3,732 15.0 6.088 34.5 Re 4,835 19.4 5.797 32.8 G-X 186 0.7 0.609 3.4 Rf 1,154 4.6 1.504 8.5 Rg2 402 1.6 0.375 2.1 Rh1 54 0.2 0.123 0.7 Rb1 4,849 19.4 1.118 6.3 Rc 3,317 13.3 0.431 2.4 Rb2 4,728 19.0 1.035 5.9 Rb3 570 2.3 0.078 0.4 Rd 701 2.8 0.399 2.3 Rg3 125 0.5 0.095 0.5 Compound k 271 1.1 0 0.0 Rh2 11 0.0 0 0.0 Total 24,935 100.0 17.7 100

Ginsenosides Camphor Ginseng Powder Example 3-2 mg / 20g mg / 10kg Recovery rate (%) Rg1 74.64 ¹⁾ 60.88 ²⁾ 82 ³⁾ Re 96.70 57.97 60 G-X 3.72 6.09 164 Rf 23.08 15.04 65 Rg2 8.04 3.75 47 Rh1  1.08 1.23 114 Rb1 96.98 11.18 12 Rc  66.34 4.31 6 Rb2 94.56 10.35 11 Rb3 11.40 0.78 7 Rd 14.02 3.99 28 Rg3 2.50 0.95 38 Compound k 5.42 0 0 Rh2 0.22 0 0 Total 498.7 176.5 35

Example 3-2: 20 grams of camphor ginseng used for 10,000 g ³⁾ Recovery rate; [ ²⁾ / ¹⁾ ] X 100

Experimental Example  3: Total grape fruit wine containing camphor ginseng Sugar analysis  And pH  Measure

Total sugar analysis and pH measurement experiments were performed every two days for the two groups prepared in Example 3 (pure grape wine wine prepared without adding camphor, grape wine wine prepared with 0.2% camphor wine).

The total sugar content of the two groups of grape fruit wine was measured using a sugar meter (HAND-HELD REFACTOMETER, model N-1a, ATAGO, Japan). About 50 l of the filtered sample was dropped on the sugar meter, and the value was confirmed.

In addition, the pH of the fermentation broth was measured using a pH meter (Istek, model 725p, seoul, Korea). The total sugar analysis and pH measurement final results are shown in Table 5.

The initial sugar content of 19 Brix% was slowly decreased at the beginning of fermentation, and it was 13.1 ~ 13.2 Brix% on the second day of fermentation. However, on the third day of fermentation, the sugar content was drastically reduced to 7.0-8.0 Brix%, which showed almost complete fermentation. The sugar component of grapes is mainly monosaccharides such as glucose and fructose, which leads to ethanol and cell growth by the added yeast. In addition, since grapes lack a polysaccharide that can be further broken down into monosaccharides, and yeast has a low polysaccharide enzymatic activity such as liquefaction enzymes that decompose polysaccharides, fermentation is believed to have been terminated after the fourth day of fermentation. Table 6, FIG. 7

On the other hand, pH was continuously decreased as the fermentation period increased at 3.8 initially, and after reaching 3.4-3.5 on the third day of fermentation, there was no additional pH change, similar to the results confirmed in the above-mentioned sugar change. After 3-4 days of fermentation, it is believed that additional microbial growth activity has been completed. (Fig. 8)

Experimental Example  4: Analysis of Ethanol Content of Grape Fruit Wine Containing Camphor Ginseng

The ethanol content analysis and acidity test were performed every two days for the two groups prepared in Example 3 (pure grape wine wine prepared without adding camphor ginseng, grape fruit wine prepared with 0.2% camphor ginseng powder).

Centrifuge (3000rpm, 4, 10min) samples of the five fermentation broths to measure the acidity (Titratable acidity) and filter the supernatant with a filter of 0.45m, 10ml of the recovered filtrate in a beaker and phenolphthalein (phenolphthalein) Dropped 1-2 drops. The mixture was mixed using a magnetic stirrer (model PC-420, Corning, USA) and slowly titrated with 0.1 N NaOH until the color of the mixture turned pink. The point where the pink color of the mixture is maintained for 30 seconds is the end point, and the total titratable acidity (TTA) measurement is the volume of 0.1N NaOH consumed to the point where the pink color is maintained. Calculated at 1. (Table 6)

Equation 1

Total titratable acidity (%) = volume of 0.1 N NaOH consumed (mL) N NaOH factor tartaric acid (0.075) index 100 / sampling volume (mL)

In addition, the ethanol quantitative analysis of the two groups of fermentation broth centrifuged (3000rpm, 4, 10min) and the supernatant was filtered with a 0.45m filter, the filtrate was an alcoholizer (Alcolyzer, Anton Paar GmbH, Graz) , Austria). The confidence concentration of the sample was 0-20% (v / v), the accuracy was 0.1%, and the repeatability was 0.01%. The final result of measuring the total ethanol content is shown in Table 6.

Ethanol content increased as fermentation progressed. (Fig. 9) In general, the growth curve of the microorganism shows an S-curve divided into induction phase, logarithmic phase, stagnation phase, and death phase, and ethanol content changes with the increase of fermentation time showed similar trends. Similar to the sugar content and pH mentioned in Experimental Example 8, after 4 days of fermentation, the ethanol content was almost completed with fermentation of 10.4%. On the 12th day of fermentation, the final ethanol contents were 10.6% and 11.2% in the grapefruit wine group (Example 3-1) without camphor and the grape fruit wine group (Example 3-2) added with camphor ginseng powder, respectively. (Table 6, Figure 9) While the ethanol content of the wine sold is about 14%, the ethanol content of the camphor ginseng fruit wine fermented in the present invention is 11.2%, which is relatively low because of the sugar content contained in the raw material. In general, after mashing grapes in wine fermentation, the sugar content is measured and added with sugar, and fermentation begins at 24 Brix%. Therefore, it is expected that the difference between the sugar content of 24 Brix% of general fermentation start and 19 Brix% applied in this experiment was the difference in ethanol of the final product. The grape used in Example 4 contains a large amount of sugar as an improved sapling, and thus can produce a product having a ethanol concentration of 7 to 7.5%. Considering the recent tendency of consumers to avoid sugar-added foods, functional low ethanol products including low ethanol grape wine or camphor ginseng made by fermenting the grapes themselves without adding sugar are considered significant attempts. do.

Example 3-1 Example 3-2 Sugar content (Brix%) 6.3 6.8 pH 3.5 3.6 Ethanol content (%) 10.6 11.2

Experimental Example  5: Analysis of Amino Acid Content of Fruit Wine Containing Camphor Ginseng

Free amino acids were analyzed for two groups prepared in Example 3 (pure grape wine wine prepared without adding camphor, grape fruit wine prepared with 0.2% camphor wine).

The fermentation broth was centrifuged (3000 rpm, 4, 10 min), the supernatant was filtered with a 0.45 m filter, and the filtrate was injected into an amino acid analyzer (L-8800, Hitachi, Tokyo, Japan). After passing the sample through a column (coulmn, ion exchange column, 4.6mm 60mm, column oven temperature 30 ~ 70, flow rate 0.35ml / min, Injection volumn 20l, reaction coil temperature 135), buffer with various pH and ionic strength After separation in a column using a buffer solution, the separated amino acid was reacted with ninhydrin at a high temperature to form a chromophoric compound. The color sample was quantified the content of amino acids by measuring the absorbance at the wavelength of 570nm and 440nm.

Grape juice containing grapefruit ginseng contains 106-110 mg of free amino acids per 100 mL, and in terms of percentages, proline (proline 33-35%), phosphoserine (9.8-10.0%), gamma amino-en beauty acid (-amino- n-butyric acid 13.9 ~ 14.6%), alanine (alanine 4.2 ~ 4.8%), glycine (glycine 3.2 ~ 3.4%).

These results are different from the results of Ji, SH et al. (2009), which analyzed the free amino acid composition of the grape wine. Ji, SH et al. (2009) reported that the major free amino acids in finished liquor were quantified in the order of tyrosine, proline, glutamic acid, and aspartic acid. This difference may be due to the storage method of grapes used. The qualitative and quantitative difference between grape fruit wine group (Example 3-1) and gut fruit wine group (Example 3-2) with no added camphor ginseng powder was found to be insignificant. The amino acid composition of this grape fruit wine did not have a big influence.

amino acid Example 3-1 Example 3-2 Free % Free % Phosphoserine 10 10.0 11 9.8 Taurine One 0.7 One 0.5 Phosphoethanolamine 0 0.2 0 0.0 Urea 2 1.6 2 1.6 Aspartic acid One 1.2 One 1.0 Throneine One 0.5 0 0.4 Serine One 0.6 One 0.5 Glutamic acid 2 2.2 2 2.1 -Amino adipic acid 0 0.1 0 0.1 Glycine 4 3.4 4 3.2 Alanine 5 4.8 5 4.2 Cysteine 0 0.5 One 0.6 Valine 2 2.3 2 2.0 Methionine One 0.5 0 0.4 Cystathionine One 0.5 0 0.5 Isoleucine 0 0.4 0 0.3 Leucine One 1.2 One 1.1 Tyrosine One 0.7 One 0.7 Phenylalanine One 1.1 One 1.0 -Alanine One 0.9 One 0.9 -Amino-isobutyric acid One 1.2 One 1.1 -Amino-n-butyric acid 15 14.6 15 13.9 Ethanolamine One 1.3 One 1.3 Ammonia 2 1.6 2 2.0 Ornithine 4 3.5 5 4.7 Lysine 3 2.6 3 2.3 Histidine One 0.9 One 0.9 Carnosine One 0.8 One 0.7 Arginine 8 7.3 13 11.7 Proline 35 32.9 33 30.4 Total 106 100 110 100

free: Amount of free amino acid in mg of fermentation broth (mg)

Experimental Example  6: Analysis of mineral content of grape fruit wine containing camphor ginseng

The mineral content of the two groups prepared in Example 3 (pure grape wine wine prepared without adding camphor, grape fruit wine prepared with 0.2% camphor wine powder) was analyzed.

First, the two groups of samples were pretreated with an ultrasonic mill (sonicator, JAC Ultrasonic 2010, Jinwoo, Korea) for at least 60 minutes to remove carbon dioxide gas generated during fermentation. The degassed sample was injected into IPC-AES (Inductively Coupled Plasma-Atomic Emission Spectrometer, Vista-Pro, Varian, Australia). The injected sample analyzes the heavy metal elements in the liquid sample in the high-temperature plasma generated by the high frequency generated from the ICP induction coil in the Ar gas flowing into the quartz tube. In this study, Cr, Ca, P Six heavy metal elements such as, Mg, Si, and Se were measured at 267, 396, 213, 279, 251, and 196 nm. As analytical conditions, the detector was carried out under the condition of CCD, refected power 1.2kw, plasma flow 1.5L / min, auxiliary gas flow rate 1.5L / min and nebulizer gas flow rate 0.7L / min. The results of six measurements were expressed as mean standard deviation.

Regardless of the supply type of camphor ginseng, the addition amount of camphor ginseng powder, and the presence or absence of the addition, the mineral contents included in two groups of grape fruit wine and grape fruit wine containing camphor ginseng were detected in the order of P>Ca>Mg> Si = Se> Cr. (Table 8)

Samples Elemental amount (ppm) Trace elements (ppm) Ca Mg P Cr Se Si Example 3-1 36.7 ^b 21.7 ^b 383.2 ^b 0.008 ^b 4.4 ^a 4.0 Example 3-2 41.0 ^a 25.8 ^a 415.3 ^a 0.009 ^a 3.0 ^b 4.0 Average 38.9 23.7 399.2 0.008 3.7 4.0 p-value p <0.05 p <0.05 p <0.05 p <0.05 p <0.05 0.599

Experimental Example  7: Sensory evaluation and palatability evaluation of grape fruit wine containing camphor ginseng

Sensory evaluation and palatability evaluation were performed on a total of three groups, including the two groups prepared in Example 3, grapefruit containing fruit wine and one group of fermented buckwheat fermented with non-Merru grape. The evaluation items included five points including color, wine aroma, alcohol aroma, sweetness, sour taste, bitterness, and overall acceptability. It was evaluated by the scale method.

The sensory evaluation and the results are shown in Table 9, and the palatability evaluation results are shown in Table 10.

Colors (3.2 ~ 4.7), wine (3.0 ~ 3.3), alcohol (2.0 ~ 4.2), sweet (1.8 ~ 2.3), sour (3.8 ~ 4.1) and bitter (2.6 ~ 4.0) ranged. Table 9

In the case of grape fruit wine prepared in this Example, wine, alcohol, and overall preferences showed the strongest preferences compared to the commercial wines compared with the comparable wines. There was no significant difference. Therefore, the addition of 0.2% level of camphor ginseng powder does not seem to have a significant effect on the sensory performance of grape fruit wine.

Item Example 3-1 Example 3-2 Wine A valence Color 3.7 ^b 3.2 ^b 4.7 ^a p <0.05 Wine aroma 3.3 3.0 3.2 NS Alcohol aroma 2.0 ^b 2.5 ^b 4.2 ^a p <0.001 Sweetness 2.2 2.3 1.8 NS Sour taste 4.0 4.1 3.8 NS Bitterness 2.6 ^b 3.0 ^ab 4.0 ^a p <0.05

Item Example 3-1 Example 3-2 Wine A valence Color 3.9 3.5 3.2 NS Wine aroma 3.8 ^a 3.6 ^ab 2.7 ^b p <0.05 Alcohol aroma 3.6 ^a 3.5 ^a 2.0 ^b p <0.001 Sweetness 2.5 2.5 1.9 NS Sour taste 2.1 2.2 2.2 NS Bitterness 3.1 2.8 2.2 NS Overall acceptability 2.7 ^a 2.8 ^a 1.6 ^b p <0.001

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims (10)

After washing the camphor ginseng jeongseon step to remove foreign materials and brain head to prepare;
A drying step of hot air drying the prepared camphor ginseng in a dryer; And
Fermentation step of fermenting in fermenter by inoculating yeast after adding the dried camphor ginseng to fruit material
Camphor ginseng-containing fruit fermented wine manufacturing method comprising a.
According to claim 1, Between the drying step and the fermentation step,
Grinding step of powdering the camphor ginseng dried in the drying step using a crusher
The method of manufacturing fruit fermented liquor containing camphor ginseng, characterized in that it further comprises adding camphor ginseng powder to the fruit material.
The fruit material according to claim 1 or 2, wherein the fruit material is grape, maroon, apple, plum, pear, bokbunja, schizandra, strawberry, cherry, peach, mulberry, mandarin, cherry, tomato, cherry, watermelon, persimmon, kiwi, Method of producing fruit fermented wine containing camphor ginseng, characterized in that at least one selected from figs, oranges, Hallabong, blueberries, bananas, pomegranates.
The method of claim 1, wherein the dried camphor ginseng is a camphor triangular, 1mm ~ 50mm range of slice size in the range of 1 to 50mm, characterized in that the method for producing fruit fermented fruit camphor.
The method according to claim 1, wherein the camphor ginseng slices in the fermentation step has 0.001% to 10% (w / v) relative to the total fermentation broth.
The method according to claim 2, wherein the camphor ginseng powder in the fermentation step has 0.001% to 10% (w / v) relative to the total fermentation broth.
The method of claim 2, wherein the grinding step comprises: a primary grinding step of grinding using a mesh having a size of 0.15 mm to 0.25 mm; And a second grinding step of pulverizing the first roughly pulverized powder using a mesh having a size of 0.015 mm to 0.025 mm.
8. The method of claim 7, wherein the crushed camphor ginseng powder is in the size range of 0.1 ~ 1000, characterized in that the method for producing fruit fermentation of camphor ginseng.
Ginsenoside component content prepared by adding at least one selected from camphor triangular, camphor ginseng slice having a slice size in the range of 1 mm to 50 mm, and camphor ginseng powder having a particle size in the range of 0.1 to 1000, and fermenting them together to the fruit material. Fruit fermented liquor containing this improved camphor.
10. The fruit material according to claim 9, wherein the fruit material is grape, maroon, apple, plum, pear, bokbunja, schisandra, strawberry, cherry, peach, audi, mandarin, cherry, tomato, cherry, watermelon, persimmon, kiwi, fig, orange, Fruit fermented liquor containing camphor ginseng, characterized in that at least one selected from Hallabong, blueberries, bananas, pomegranates are used.

Images