KR20130072096A - Method for preparing alcoholic beverages using extract or fermented product of eriobotryae folium - Google Patents

Abstract

PURPOSE: An Eriobotryae Folium liquor is provided to ensure excellent functionality, to suppress alcoholic liver injury, and to be used as a health functional liquor. CONSTITUTION: A method for manufacturing an Eriobotryae Folium liquor comprises: a step of adding seed malt to steamed and pulverized rice and preparing ipguk (Japanese koji); a step of adding yeast to ipguk and fermenting to obtain crude liquor; a step of adding water to crude liquor and fermenting to prepare a first fermented liquor; a step of adding water to the first fermented liquor and fermenting to prepare a second fermented liquor; and a step of maturing the second fermented liquor. One of the fermentation or maturing steps is performed using an Eriobotryae Folium extract or an Eriobotryae Folium fermentation. [Reference numerals] (AA) Rice; (BB) Prepared seed malt; (CC) Yeast, lactic acid, water feeding; (DD) Ipguk (Japanese koji); (EE) Crude liquor; (FF) Wash and dry, Eriobotryae Folium or 5% spirit extract of Eriobotryae Folium; (GG) Water feeding; (HH) White rice; (II) Nuruk, water feeding; (JJ) Fermented Eriobotryae Folium liquid; (KK) Add water, natural sweetener; (LL) Steam; (MM) First mashing; (NN) Second mashing; (OO) Mature; (PP) Filter; (QQ) Mature at low temperature

Description

Method for preparing alcoholic beverages using extract or fermented product of Eriobotryae Folium}

The present invention relates to a method for producing a functional liquor having an alcoholic liver damage inhibiting activity, and more particularly, to a method for producing a non-leafed liquor using a non-leafed extract or a non-leafed fermented product.

Traditional liquor in our country includes Takju, Yakju, Yukju, Hyangju, and Honyangju, depending on the ingredients and recipe. It is named after variously mixing pure grain wine and various materials. The traditional liquor of our country is not clear in its history or origin, but it is called traditional rice wine, rice wine, rice wine, rice wine, rice wine, rice wine, rice wine, rice wine, rice wine Alcohol concentration of 2% to 8%, with distinctive flavors of cold and sweet rice. Also, it is a liquor filtered after fermentation made with grains and yeast. It has a unique taste and aroma according to raw materials and methods. It contains raw yeast and is nutritionally superior to other types of liquor. It contains sugars, amino acids, organic acids, etc., which are produced by decomposition of components, and can be made into various liquors by harmony of taste, aroma, color, etc. by electrical components.

 In recent years, a plan has been proposed to cultivate the traditional liquor industry and strengthen international competitiveness. In order to develop traditional liquor, traditional liquor manufacturer's facility improvement, technology supply, development of varieties of raw materials, introduction of advanced quality management system, fermentation technology for globalization and scientificization, and research on bioactive research technology of raw materials Is being presented.

Traditional liquor is one of the favorite foods whose consumption is increasing every year. Especially, makgeolli is being presented as well-being foods considering health recently, and its demand is increasing at home and abroad. In addition, there are only a few kinds of fresh rice wine, which are added with main ingredients such as rice, flour, yeast, and sweeteners. Moreover, the supply of traditionalism that adds the functional part, which is a recent consumer's preference, is insignificant.

Eriobotryae Folium is the leaf part of Eriobotrya japonica , an evergreen tree belonging to the Rosaceae family. Unlike other trees, the fruit grows in the vicinity of the seashores of Korea, Japan, and China, and the fruit blooms in October and ripens in May and June after wintering. It is characterized by strong cold resistance. Loquat trees are cultivated mainly in coastal areas with high sunshine and sea breezes in Korea. It is estimated to have an area of about 40 ha. Wando, Muan, Jangheung, Yeosu, Goheung, Geoje, Gyeongje, Jinhae, Goseong It is cultivated on a small scale in the back. In oriental medicine, fruits, roots, stem bark and leaves are used for medicinal purposes, and the effects of these non-leaflets are known to be effective in clearing the lungs, harmonizing the stomach, strengthening the group, and cutting the phlegm.

Alcoholic liver disease can be divided into alcoholic fatty liver, alcoholic hepatitis, and alcoholic cirrhosis according to clinical symptoms, and usually occurs when drinking 60 g to 80 g of alcohol a day for 10 years. In addition, alcoholic fatty liver is caused by the accumulation of cholesterol and triglycerides in liver cells due to excessive alcohol intake, which can be recovered soon after drinking, but will continue to develop hepatitis if drinking continues. Alcoholic hepatitis causes necrosis and inflammation of hepatocytes, and causes various symptoms such as fatigue, anorexia, weight loss, jaundice, fever, and right upper abdominal pain, and about 40% of patients with alcoholic liver cirrhosis develop. Alcoholic cirrhosis is a condition that is impossible to recover from normal liver, and has various symptoms such as general fatigue, loss of appetite, ascites, esophageal varices, bleeding, hepatic encephalopathy, lethargy, and poor prognosis than cirrhosis caused by hepatitis virus. In Esau, 50% of deaths from end-stage liver disease are known to be caused by alcohol. To reduce the mortality rate of alcoholic liver disease, alcoholic fatty liver, which is the initial alcoholic liver disease, should be treated appropriately. However, until now, an appropriate therapeutic agent for treating the disease has not been developed, and a method of preventing it with various functional foods has been proposed as an alternative.

It is an object of the present invention to provide a method for producing a non-leafed liquor having the functionality of an alcoholic liver injury inhibiting activity.

In order to achieve the above object, the present invention is prepared by adding a seed to the milled rice to prepare an entry, and then adding yeast to the entry and fermentation to prepare a base liquor; Adding water to the base liquor and fermenting to prepare a first fermented wine; Preparing a second fermented wine by adding water and fermentation to the first fermented wine; And aging the second fermented liquor, and the fermentation or aging of any one of the above steps provides a non-leafed liquor production method, wherein the non-leafed extract or non-leafed fermented product is added.

Non-leafy liquor according to the production method of the present invention is excellent in functionality compared to the general liquor, and can be usefully used as a health functional liquor expecting the alcoholic liver damage inhibiting activity due to the alcoholic liver damage inhibitory activity of the non-leafy extract or fermentation. .

However, the effects of the present invention are not limited to the above-mentioned effects, and other effects not mentioned can be clearly understood by those skilled in the art from the following description.

1 is a flow chart of the method for producing non-leafed liquor of the present invention adding the non-leafed fermented product to the second fermented liquor manufacturing step.
Figure 2 is a flow chart related to the non-leafy liquor manufacturing method of the present invention adding the non-leafing extract to the base liquor preparation step.
Figure 3 is a flow chart of the non-leafy liquor production method of the present invention to add the non-leafing fermentation and non-leafing extract to the second fermentation liquor production step.
Figure 4 is a flow chart of the method for producing non-lobe liquor of the present invention adding the non-lobe extract to the ripening step of the second fermentation strain.
5 is a graph showing the change in product temperature according to the temperature conditions and storage period of 4 ℃ / 25 ℃ non-foliar Takju prepared according to the production method of the present invention.
Figure 6 is a graph showing the change in pH of 4 ° C / 25 ° C temperature conditions and storage period of the non-foliar Takju prepared according to the production method of the present invention.
Figure 7 is a graph showing the change in sugar content according to 4 ℃ / 25 ℃ temperature conditions and storage period of the non-foliar Takju prepared according to the production method of the present invention.
8 is a graph showing the change in browning degree according to the temperature condition and storage period of 4 ℃ / 25 ℃ non-foliar Takju prepared according to the present invention.
9 is a graph showing the change of titratable acidity according to the temperature condition and storage period of 4 ℃ / 25 ℃ non-foliar Takju prepared according to the production method of the present invention.
10 is a graph showing the results of sensory evaluation of control Takju and non-leafed Takju prepared according to the production method of the present invention.

Hereinafter, the present invention will be described in detail.

The present invention is prepared by adding a seed to the milled rice to prepare an entry, and then adding yeast and fermentation to the entry to prepare a base liquor; Adding water to the base liquor and fermenting to prepare a first fermented wine; Preparing a second fermented wine by adding water and fermentation to the first fermented wine; And aging the second fermented liquor, and the fermentation or aging of any one of the above steps provides a non-leafed liquor production method, wherein the non-leafed extract or non-leafed fermented product is added.

The method for producing non-leafed liquor of the present invention comprises the steps of 1) preparing an entry, then adding yeast and fermenting to produce a base liquor, 2) adding water to the base liquor of step 1) and fermenting to prepare a first fermented liquor, 3 A) fermenting the first fermented liquor to produce a second fermented liquor, and 4) fermenting the second fermented liquor of step 3), and fermentation or ripening of any one of steps 1) to 4). Silver non-leaflet extract or non-leaflet fermentation proceeds with addition.

Entry of step 1) is a culture of fungi that produce saccharifying enzymes in the increased grains, and plays an important role in the fermentation process such as saccharification, flavoring and prevention of contamination of various germs. The entry is made by fermenting cooked rice and milled rice with yeast fungus. The rice is used at 80 ℃ to 150 ℃, preferably from 100 ℃ to 120 ℃ 10 minutes to 100 minutes, preferably 20 minutes to 60 minutes to increase the efficiency, through efficient fermentation through the activity of the yeast fungus It is preferable to grind | pulverize in order to use it. The yeast fungus may be any one or more homogeneous selected from the group consisting of black, white, red, and white, and inoculated in an amount of 2 g to 15 g per kg of rice. When the inoculation amount of yeast fungus bacteria per 1 kg of rice is 15 g or more, it is over-aged and sour taste is strong, and when it is 2 g or less, the sugar is immature and the fermentation efficiency is inferior. The fermentation for the preparation of the entry is preferably carried out for 12 hours to 120 hours, preferably 24 hours to 72 hours at a temperature of 25 ℃ to 40 ℃, preferably 25 ℃ to 30 ℃.

The base liquor of step 1) is to grow a large amount of yeast fungi in a large amount, so that fermentation occurs stably and serves to prevent rancidity. The base liquor is prepared by adding yeast, lactic acid, water, and the like to an entry prepared as above and fermenting. The yeast acts to saccharify and ferment starch of the rice contained in the entry, the yeast is 0.1 g to 1 g per 1 kg of rice used in the preparation of entry, more preferably 0.3 g to 0.7 per kg of rice Preference is given to adding g. The water is preferably added from 0.1 L to 0.5 L per kg of rice used for making the entry, more preferably from 0.1 L to 0.3 L per kg of rice used for making the entry. The lactic acid is to inhibit the growth of microorganisms other than the yeast, in particular acetic acid bacteria to prevent the contamination of the fermentation, it is preferable to add so that the pH of the base liquor is 3.0 to 3.5, 3 per 1 liter of water Preference is given to adding from ml to 10 ml, more preferably from 5 ml to 7 ml per liter of water. Fermentation for the preparation of the base of step 1) is preferably carried out for 12 hours to 120 hours, preferably 24 hours to 72 hours at a temperature of 20 ℃ to 35 ℃, preferably 25 ℃ to 30 ℃.

  The first fermented wine of step 2) is prepared by fermentation by adding water to the base liquor prepared in step 1). The water of step 2) is preferably added 1 L to 2 L per 1 kg of rice used for the preparation of the entry, more preferably 1.3 L to 1.7 L per kg of the rice used for the preparation of the entry. In addition, the fermentation of step 2) is preferably carried out for 24 hours to 72 hours, preferably 30 hours to 40 hours at a temperature of 15 ℃ to 30 ℃, preferably 20 ℃ to 25 ℃. During the fermentation of step 2), if the temperature is lower than 15 ℃, the fermentation does not occur sufficiently, if the temperature is higher than 30 ℃ there is a problem that the sour taste is stronger due to excessive fermentation.

The second fermented wine of step 3) is prepared by fermenting again by adding water to the first fermented wine prepared in step 1). The water of step 3) is preferably added 3 L to 6 L per 1 kg of rice used for the preparation of the entry, more preferably 4 L to 5 L per kg of the rice used for the preparation of the entry. In step 3), the first fermented liquor may be additionally added rice and yeast in addition to the water. The fermentation of step 3) is preferably carried out for 120 hours to 240 hours, preferably 144 hours to 192 hours at a temperature of 10 ℃ to 30 ℃, preferably 15 ℃ to 25 ℃. In the fermentation of step 3), if the temperature is lower than 10 ° C., the fermentation does not occur sufficiently, and the flavor and aroma of the obtained non-leafed liquor is not appropriate. have.

Maturation of step 4) to continuously maintain the flavor and aroma of the second fermented wine of step 3), 24 hours at a temperature of 1 ℃ to 10 ℃, preferably 3 ℃ to 6 ℃ It is preferred to proceed for 96 hours, preferably 48 hours to 72 hours.

After the aging process of the second fermented wine of step 4), 5) adding water and sweetener to adjust alcohol concentration and sweetness, and 6) removing forge and low-temperature aging.

Fermentation or maturation of any one of the steps 1) to 4) proceeds with the addition of a non-leaf extract or non-leaf fermentation. When the non-leaflet extract or the non-leaflet fermentation is used in step 1), the non-leaflet extract or the non-leaflet fermentation is added to the entry with yeast added to prepare the base liquor. When the non-foliar extract or the non-leaf fermentation product is used in step 2), the non-leaf extract or the non-leaf fermentation product is added with water to the base liquor prepared in step 1). When the non-leaflet extract or the non-leaflet fermentation is used in step 3), it is added with water to the first fermented liquor prepared in step 2). If the non-leaflet extract or non-leaflet fermentation is used in step 4), the fermentation is carried out in addition to the second fermented wine prepared in step 3). When the non-lobe extract is used in any one of steps 1) to 4), the non-lobe extract is added at a concentration of 0.01% to 5% (w / v%) relative to the final volume hydrolyzed in each step. It is preferable. When the non-leaflet extract is added less than 0.01%, the effect of the prepared non-leaflet extract, that is, alcoholic liver damage prevention effect does not appear, when the non-leaflet extract is added in excess of 5% the flavor and aroma of the liquor produced is changed There is this.

The non-lobe extract is extracted by heating the washed non-lobe 1) ethanol aqueous solution; And 2 ') filtering, concentrating and lyophilizing the heat extract of the non-leaflets extracted in step 1'). Ethanol, preferably alcohol, aqueous solution of step 1 ') has a concentration of 1% (w / v) to 30% (w / v), preferably 1% (w / v) to 10% (w / v) Is preferable. The heat extraction of step 1 ') is preferably performed for 2 hours to 8 hours at a temperature of 80 ℃ to 120 ℃. Lyophilization of step 2 ') is preferably carried out for 36 to 60 hours at a temperature of -80 ℃ to -20 ℃. Non-leaflet extract prepared as described above shows an alcoholic liver damage prevention effect.

The non-foliar fermentation may be prepared by using a washed and cooked non-leafed crushed or non-leafed extract prepared as described above. When the non-foliated fermentation product is prepared using the washed and cooked non-leafed ground product, the non-leafed fermented product is (1) crushing the washed and cooked non-leafed leaf sterilized at a temperature of 80 ℃ to 100 ℃; And (2) 40% (wt%) to 60% (wt%) of the non-leaflets pulverized and sterilized in step (1), 0.1% (weight) of any one bacterium selected from the group consisting of yeast, rhubarb, and Baekukyun. %) To 1% (% by weight) and residual weight% (59.9% (% by weight) to 39.0% (% by weight)) are added to the fermentation for 1 to 4 days at a temperature of 15 ℃ to 40 ℃ It can be manufactured by. In addition, when the non-foliar fermentation product is prepared using the non-leaflet extract prepared as described above, the non-leaflet extract is 8% (wt%) to 12% (wt%) in 0.1% (wt%) to 1% (wt%). Yeast and residual weight percent (59.9% (wt%) to 39.0% (wt%)) of water can be prepared by fermentation for 1 to 4 days at a temperature of 15 ℃ to 40 ℃.

The non-leafed liquor prepared by the non-leafed liquor manufacturing method of the present invention as described above may be a medicine, Takju, distilled spirit or dilution. In the first embodiment of the present invention, non-leafy Takju was prepared by adding fermentation of the non-leaflet extract to the first fermented wine prepared in Step 2) in the process of preparing the second fermented wine of step 3). In the preparation of the second fermented liquor, the non-leafed medicinal liquor was prepared by filtering the second fermented liquor which was fermented by adding the non-leafed extract to the first fermented liquor prepared in step 2).

In addition, the present invention comprises the step of adding a non-leaflet extract or fermented product to the whiskey solution of 5% (v / v) to 80% (v / v) alcohol content and immersed for 1 to 5 days to prepare a non-leaflet leach solution; And it provides a non-lobe liquor manufacturing method comprising the step of mixing the non-lobe leaching solution with ethanol in a volume ratio of 1: 1 to 1:10.

In the method for preparing non-leafed liquor of the present invention, (1 ') adding a non-leafed extract to a whiskey solution and immersing for 1 to 5 days to prepare a non-leafed leachate, (2') the non-leafed leachate prepared in step (1 '). To prepare a mixed solution of the non-leaf leach solution by mixing with ethanol, and (3 ') mixing the blend of the whiskey solution to the mixed solution of the non-leaf leach solution prepared in step (2').

Whiskey solution of step (1 ') is an alcohol content of 5% (v / v) to 80% (v / v), preferably filtered at a temperature of -10 ℃ to 0 ℃, the non-foliar extract The whiskey solution is preferably added at a concentration of 0.01% to 5% by volume. When the non-leaflet extract is added less than 0.01%, the effect of the prepared non-leaflet extract, that is, alcoholic liver damage prevention effect does not appear, when the non-leaflet extract is added in excess of 5% the flavor and aroma of the liquor produced is changed There is this. In addition, the leaching is preferably performed for 1 to 5 days, the leaching is more preferably performed for 2 to 4 days, but is not limited thereto. If the leaching period is shorter than one day, there is a problem that the active ingredient of the non-leafing leaves are not sufficiently leached, and if the leaching period is longer than five days, the whiskey solution is saturated with the leaching active ingredient and no leaching occurs anymore. However, there is a problem that by-products are generated due to side reactions between the leached active ingredients.

The non-leaflets extract added to the whiskey solution in step (1 ') is the step of heating the washed non-leaflets to 1') ethanol aqueous solution; And 2 ') filtering, concentrating and lyophilizing the heat extract of the non-leaflets extracted in step 1'). The ethanol aqueous solution of step 1 ') is preferably 1% to 30%, preferably 1% to 10%. The heat extraction of step 1 ') is preferably performed for 2 hours to 8 hours at a temperature of 80 ℃ to 120 ℃. Lyophilization of step 2 ') is preferably carried out for 36 to 60 hours at a temperature of -80 ℃ to -20 ℃. Non-leaflet extract prepared as described above shows an alcoholic liver damage prevention effect.

In the mixing of the step (2 '), it is preferable to mix the non-leaflets leachate prepared in the step (1') and ethanol in a volume ratio of 1: 1 to 1:10. When the mixing ratio of the non-leafing leachate and ethanol is lower than 1: 1, the flavor and aroma of the liquor is changed, and the effect of the non-leaflet extract prepared when the mixing ratio of the non-leafing leachate and ethanol is higher than 1:10, that is, alcoholic liver damage. There is a problem that does not exhibit a preventive effect. Deodorization process may be added after the preparation of the mixed solution of the non-leafy leachate of step (2 ').

The blending of the step (3 ') is a process of mixing the whiskey solution and the mixed solution of the non-leaflets leaching solution prepared in the step (2'), oligosaccharide or caramel may be added together in the blending process. In the blending process, the mixing ratio of the whiskey stock solution and the non-lobe leachate prepared in step (2 ') is preferably 10:90 (v / v) to 20:80 (v / v). In step (3 '), a mixed solution of the non-leaflets leach blended with the whiskey stock solution may be prepared, and then distilled to adjust the final alcohol concentration.

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

It is to be understood, however, that the following examples are intended to assist the understanding of the present invention and are not intended to limit the scope of the present invention.

Preparation of E. folium Extract

36 L of 5% alcohol solution was added to 3.6 kg of washed and dried non-leaflets (collected from Jeonnam region), and the extract extracted by heating at 100 ° C. for 4 hours was concentrated under reduced pressure. The depressurized extract was lyophilized at -40 ° C. for 48 hours using a freeze dryer (LYOPH-PRIDE 100R, Yeongil ENG Co., Ltd.) to obtain 720 g (yield: 20%) of the non-leaf extract of the present invention.

Preparation of Non-leafed Takju Using E. folium Extract

108 kg of washed and pulverized white rice was sprinkled and steamed, and 270 g of Aspergillus oryzae (fermented fermentation) was added thereto, and fermentation was performed for 72 hours at a temperature of 22 ± 3 ° C. and a humidity of 60%. 50 g of yeast, 80 ml of lactic acid, and 14 L of water were added to the prepared entry, and fermented at a temperature of 22 ± 3 ° C. for 120 hours to prepare a base liquor. 175 L of water was added to the base wine prepared as described above, and fermented at the same temperature (22 ± 3 ° C.) for 72 days to prepare a first fermented wine. The non-leaflets extract prepared in Example 1 together with 252 kg of steamed rice, steamed rice, 13.3 kg of yeast and 421 L of water, was 0.5% (w / v). ) And fermented at the same temperature (22 ± 3 ℃) for 8 days to prepare a second fermented strain. The second fermented wine prepared as described above was aged for 8 days at a temperature of 22 ± 3 ° C., and then 1427 L of thick water and 150 g of natural sweetener were added thereto, and aged at low temperature of 5 ± 1 ° C. for 72 hours to give alcohol. 2411 L of Takju was prepared at 6% min.

Preparation of Non-foliar Medicinal Herbs Using E. folium Extract

108 kg of washed and pulverized white rice was sprinkled and steamed, and 270 g of Aspergillus oryzae (fermented fermentation) was added thereto, and fermentation was performed for 72 hours at a temperature of 22 ± 3 ° C. and a humidity of 60%. 50 g of yeast, 80 ml of lactic acid, and 14 L of water were added to the prepared entry, and fermented at a temperature of 22 ± 3 ° C. for 120 hours to prepare a base liquor. 175 L of water was added to the base wine prepared as described above, and fermented at the same temperature (22 ± 3 ° C.) for 72 days to prepare a first fermented wine. The non-leaflets extract prepared in Example 1 together with 252 kg of steamed rice, steamed rice, 13.3 kg of yeast and 421 L of water, was 0.5% (w / v). ) And fermented at the same temperature (22 ± 3 ℃) for 8 days to prepare a second fermented strain. The second fermented liquor prepared as described above was aged for 8 days at a temperature of 22 ± 3 ° C., and then aged by adding 208.2 L of thick water and 150 g of natural sweetener, and aged at low temperature for 72 hours at a temperature of 5 ± 1 ° C. The aged and low-temperature fermented liquor was passed through a four-pass filter equipped with a filter cloth that gradually decreases the size of the eye (mesh) from the mouth to the exit side to remove the precipitate. The filtrate, from which the precipitate was removed, was sterilized at 72 ° C. to 75 ° C. to prepare 800 L of alcohol containing 13% alcohol.

<4-1> Preparation of Control Takju

Takju is prepared as in [Example 2], but in the process of fermenting the first fermented liquor and making the second fermented liquor, the fermentation is performed without adding the non-leaflets extract of [Example 1] 2000 L of alcohol content 6% Takju Was prepared.

<4-2> Characterization of Non-leafed Takju

The non-leafy Takju prepared in [Example 2] and the control Takju prepared in <Example 4-1> according to ①4 ℃ / 25 ℃ temperature conditions and storage period, temperature, ②pH, ③sugar, ④color, ⑤ browning degree and ⑥ titratable acidity were measured and compared using thermometer, pH meter, sugar meter, colorimeter, spectrophotometer and alcohol meter.

The result was as follows.

① In case of product temperature according to temperature condition and storage period of 4 ℃ / 25 ℃

In both non-leafed and control Takju, the product temperatures were maintained at 4.00 ± 0.71 ° C. and 25.20 ± 0.45 ° C. at 4 ° C. and 25 ° C., respectively (FIG. 5). From the above results, it was confirmed that the temperature of the non-leafy Takju was kept constant regardless of the concentration of the non-leafy extract contained.

② pH

In the case of control Takju, the pH was 3.99 ± 0.04 and 4.09 ± 0.12 at 4 ℃ and 25 ℃, respectively, and the non-leafed Takju had pH of 4.15 ± 0.04 and 4.17 ± 0.09 at 4 ℃ and 25 ℃, respectively. (FIG. 6). From the above results, it was confirmed that the temperature and the concentration of non-lobe extracts did not affect the change of pH during the storage period.

③ Sugar

In the case of control Takju, the sugar content was 15.38 ± 0.08 and 14.34 ± 0.76 at 4 ℃ and 25 ℃, respectively, and the sugar content was 16.22 ± 0.04 and 15.04 ± 0.94 at 4 ℃ and 25 ℃, respectively. (FIG. 7). That is, during the storage period, the control sugar and non-leaf persimmon strains at 4 ° C. and 25 ° C. were found to decrease the sugar content of 2 Brix and 1.9 Brix, respectively.

④ Chromaticity

When the control Takju was stored at 4 ° C. for 5 days, its chromaticity was 93.81, redness -0.52, and yellowness 9.29, and when it was stored at 25 ° C for 5 days, its chromaticity was 95.32, redness -0.79, Yellowness was also 10.55 (Table 1). On the other hand, when non-leafed Takju was stored at 4 ° C for 5 days, the chromaticity was 96.20, redness -1.90, yellowness 11.50, and when stored at 25 ° C for 5 days, the chromaticity was 96.44, redness- 2.23, yellow also found 16.72 (Table 1).

⑤ Browning degree

At 4 ° C., non-leafed Takju had a lower browning degree than the control Takju (FIG. 8). It was observed that even at 25 ° C., the browning degree of the non-leafed Takju was lower than that of the control Takju, but the browning degree of the control Takju increased on the 5th day of storage, whereas the browning degree of the non-leafed Takju was significantly decreased (FIG. 8). From the above results, it can be seen that the non-leaflet extract contains a component having an activity of inhibiting browning of Takju.

⑥ Proper acidity

The titratable acidity was decreased on day 4 at 4 ℃ and 25 ℃ in both non-leafed and control Takju, and the non-leafed Takju maintained the titratable acidity up to 3 days in storage at 4 ° C. The results are shown. From the above results, it was determined that the non-leaflet extract had an effect on maintaining the titratable acidity for 3 days.

Characterization of Non-leafed Takju

For the non-foliar Takju prepared in [Example 2], the visual evaluation of color, mold odor, overall taste, appearance, makgeolli flavor, taste and thirsty were evaluated by five-point scale method for 20 professional sensory inspectors. As a result, the non-leafy Takju scored high in makgeolli flavor, taste, and throat, except for the appearance, and obtained a high score compared to the control Takju in overall preference (Fig. 10). From the above results, it can be seen that the non-leafy extract improves the sensory properties of the non-leafy takju.

Claims (15)

Adding seed to the cooked rice and ground rice to prepare an entry, and then adding yeast and fermentation to the entry to prepare a base liquor;
Adding water to the base liquor and fermenting to prepare a first fermented wine;
Preparing a second fermented wine by adding water and fermentation to the first fermented wine; And
Aging the second fermented wine;
Fermentation or maturation of any one of the above steps is a non-leaflet liquor extract or non-leaflet fermentation is a non-leafy liquor manufacturing method that proceeds. The method of claim 1, wherein the non-foliar extract is extracted by heating the washed non-leaflets with an aqueous ethanol solution of 1% (w / v) to 30% (w / v); And
The non-leafy liquor production method, characterized in that obtained by the step of filtration, concentration and lyophilization of the heat extract of the non-leaflet. The method of claim 2, wherein the aqueous solution of ethanol has a concentration of 1% (v / v) to 10% (v / v) characterized in that the non-leafed liquor manufacturing method. 3. The method of claim 2, wherein the heating extraction is performed for 2 hours to 8 hours at a temperature of 80 ℃ to 120 ℃. The method of claim 2, wherein the lyophilization is performed for 36 hours to 60 hours at a temperature of -80 ° C to -20 ° C. The method of claim 2, wherein the non-leaf extract is added at a concentration of 0.01% (w / v%) to 5% (w / v%). 2. The method of claim 1, wherein the non-foliar fermentation comprises the steps of crushing the washed and cooked non-leaflets; And
40 wt% to 60 wt% of the pulverized non-leaflets is added with 0.1 wt% to 1 wt% of the at least one bacterium selected from the group consisting of yeast, rhubarb and Bacillus bacillus and 15 wt% to 40 wt% Non-leaflet liquor manufacturing method characterized in that it is prepared by the step of fermentation for 1 to 100 days at a temperature of. The method of claim 1, wherein the non-foliar fermentation is a step of heating and extracting the washed and cooked non-leaflets with an aqueous 1% to 30% ethanol solution;
Filtering, concentrating and lyophilizing the heat extract of the non-leaflets;
It is prepared by the step of fermentation for 1 to 100 days at a temperature of 15 ℃ to 40 ℃ by adding 0.1% to 1% by weight of yeast and residual weight% of water to 40% to 60% by weight of the lyophilisate Non-leafy liquor manufacturing method characterized by the above-mentioned. The method of claim 1, further comprising adjusting the alcohol concentration and sweetness by adding thick water and sweetener after the step of ripening the secondary fermented liquor. 10. The method according to claim 9, further comprising the step of removing forge and cryogenic aging after adjusting the alcohol concentration and sweetness. The method of claim 1, wherein the non-leafed liquor is a medicine liquor, Tak liquor, distilled liquor or dilution liquor. Preparing a non-leaflet leach by adding a non-leaflet extract or fermented product to a whiskey solution containing 5% (v / v) to 80% (v / v) alcohol and immersing for 1 to 5 days; And
Non-leaflet liquor manufacturing method comprising the step of mixing with ethanol in a volume ratio of 1: 1 to 1:10 The method of claim 12, wherein the non-foliar extract is extracted by heating the washed non-leaflets with an aqueous ethanol solution of 1% to 30%; And
The non-leafy liquor production method, characterized in that obtained by the step of filtration, concentration and lyophilization of the heat extract of the non-leaflet. A non-leafed liquor for preventing alcoholic liver damage prepared by the method of claim 1 or 12. 15. The non-leafed liquor for preventing alcoholic liver injury according to claim 14, wherein the non-leafed liquor is a medicine, a turk, a distilled liquor or a diluted liquor.

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