KR20130090268A - Red yeast rice makgeolli with improved monacolin k content - Google Patents
Red yeast rice makgeolli with improved monacolin k content Download PDFInfo
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- KR20130090268A KR20130090268A KR1020120011457A KR20120011457A KR20130090268A KR 20130090268 A KR20130090268 A KR 20130090268A KR 1020120011457 A KR1020120011457 A KR 1020120011457A KR 20120011457 A KR20120011457 A KR 20120011457A KR 20130090268 A KR20130090268 A KR 20130090268A
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- BKZPCUPKVCPRQW-UHFFFAOYSA-N monakolin L Natural products CC1C=CC2=CC(C)CCC2C1CCC1CC(O)CC(=O)O1 BKZPCUPKVCPRQW-UHFFFAOYSA-N 0.000 description 1
- ZDFOBOYQVYMVCW-UHFFFAOYSA-N monocolin J Natural products CC1C=CC2=CC(C)CC(O)C2C1CCC1CC(O)CC(=O)O1 ZDFOBOYQVYMVCW-UHFFFAOYSA-N 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- Life Sciences & Earth Sciences (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 모나콜린 K(monacolin K)의 함량이 증진된 홍국막걸리 및 이의 제조방법에 관한 것으로 좀 더 상세하게는 쌀 및 쌀의 전체 중량부 100에 대하여 7 중량부의 홍국쌀을 발효시켜 제조된 모나콜린 K의 함량을 증대시킨 홍국막걸리 및 이의 제조방법에 관한 것이다. 본 발명에 의해 홍국쌀의 배합비를 적절하게 조절하여 모나콜린 K의 함량이 증대되고 기호도가 우수한 홍국막걸리를 제조할 수 있다.The present invention relates to hongguk makgeolli with the enhanced content of monacolin K (monacolin K) and a method for producing the same. It relates to a hongguk makgeolli with an increased content of choline K and a preparation method thereof. According to the present invention, the amount of monacoline K is increased by appropriately adjusting the mixing ratio of hongguk rice, and thus hongguk makgeolli can be prepared.
Description
본 발명은 모나콜린 K 의 함량이 증진된 홍국막걸리 및 이의 제조방법에 관한 것이다.The present invention relates to a honguk Makgeolli and a method of producing the enhanced content of Monacholine K.
레드이스트라이스(Red Yeast Rice)라고도 불리는 홍국(紅麴)은 붉은 색을 띄는 사상균인 모나스커스(Monascus)속의 홍국균(紅麴菌)을 배양한 것으로 중국과 대만을 중심으로 600 여년 이상 전부터 천연소재나 보존제로 사용되어 왔다(Kim EY et al 2000). 양조식품에는 누룩의 일종으로 사용되며 단향이 강하고 착향이 우수하여 한국을 비롯한 중국, 대만, 오키나와, 모로코 등에서 홍국의 색소와 생리적 기능을 이용해 홍주(anchu), 천태주, 건창홍주, 복건홍국화주, 대만홍주 등의 주류와 홍두부 및 육류와 채소가공에 이용되어 왔고, 우리나라에서도 중국을 통하여 수입된 홍국이 홍노주, 로홍주, 홍국주, 별법관서 감홍로 등의 술과 채초, 황적초, 고추장 담금에 이용되어 왔었다(Kang SG et al 1995). 이와 더불어 홍국은 국(麴) 중에서 유일하게 한방약으로 있으며 본초강목에서 소화를 도와 혈액의 흐름을 도우며, 내장을 강하게 하여 위를 상쾌하게 하는 것으로 알려져 한방생약의 하나로 쓰이고 있다(Kim DW et al 2003).
Red yeast rice, also called red yeast rice, is a cultivated red yeast bacterium in Monascus, a natural bacterium that has been around for over 600 years, mainly in China and Taiwan. I have been used as a preservative (Kim EY et al 2000). It is used as a kind of yeast in brewed food, and has a strong fragrance and excellent flavor, so it can be used in Korea, China, Taiwan, Okinawa, Morocco, etc. It has been used for processing of liquor, red bean curd, meat and vegetable processing such as Taiwan red wine, and red ginseng imported from China in Korea is dipped in liquor, vinegar, yellow red vinegar, red pepper paste, etc. (Kang SG et al 1995). In addition, Hongguk is the only herbal medicine in Korea, and it is used as an herbal medicine known to help digestion in herbal wood, to help blood flow, and to strengthen the intestines to refresh the stomach (Kim DW et. al 2003).
홍국균의 2차 대산물인 모나콜린(Monacolin)에는 K형 이외에 하이드록시산(hydroxy acid) K형, 디하이드로모나콜린(dihydromonacolin) K, 데하이드로모나콜린(dehydromonacolion) K, 모나콜린(monacolin) L 및 J형 등 수종의 유도체가 존재하며, 홍국에는 K형이 가장 많이 함유되어 있는 것으로 밝혀졌다(Ma J et al 2000). 모나콜린(Monacolin) K는 균체내에서 폴리케티드 경로(polyketide pathway)를 통해 아세테이트(acetate)와 메티온(methione)이 결합해 생성된 2종의 C-18과 C-14 폴리케티드 사슬(polyketide chain)을 기반으로 하여 형성된 화합물로 알려져 있다(Vinci VA et al 1991). 이러한 모나콜린(monacolin) K 및 그 유도체 γ-아미노뷰티르산(aminobutyric acid) 등에 의한 각종 질병치료와 콜레스테롤의 생합성 억제작용, 혈압강하작용, 항암작용, 항산화 활성 등 다양한 기능성이 보고되었으며 최근보고에 의하면 홍국은 사포닌(saponin)과 이소플라본(isoflavones) 등도 함유한다고 알려져 있다.(Choi MJ et al 2004) 또한 현재 국내에서도 식품의약품안전청(KFDA)의 혈중 콜레스테롤 조절 관련 기준규격 고시형 건강기능식품 원료로 등재되어(Kim MR et al 2008) 있어 성인병 예방을 위한 식품 신소재로서도 각광받고 있다(Park IB DW et al 2003). 이렇게 다양한 방면에서 사용 가능한 이유는 홍국을 이루는 모나스커스(Monascus)속의 홍국균이 현재 70 여종이 분리 동정되어 있고, 균의 종류에 따라 생물활성 차이가 있으며 그에 따른 이용도가 다양하기 때문이다.
Monacolin, a secondary product of erythrocytes, includes hydroxy acid K, dihydromonacolin K, dehydromonacolion K, monacolin L, in addition to K type. There are several derivatives, such as J-type, and it was found that red yeast rice contains the most K-type (Ma J et. al 2000). Monacolin K is composed of two C-18 and C-14 polyketide chains produced by the combination of acetate and methion through the polyketide pathway in cells. It is known to form compounds based on polyketide chains (Vinci VA et al 1991). Treatment of various diseases such as monacolin K and its derivatives γ-aminobutyric acid, and various functionalities such as cholesterol biosynthesis inhibitory activity, blood pressure lowering activity, anticancer activity, and antioxidant activity have been reported. Red yeast rice is also known to contain saponin and isoflavones (Choi MJ et. al 2004) In addition, Korea Food and Drug Administration (KFDA) has been listed as a standard health functional food raw material for the regulation of blood cholesterol (Kim MR et al. al 2008), which has attracted much attention as a new food material for preventing adult diseases (Park IB DW et. al 2003). The reason why it can be used in various ways is because 70 species of red mussels in Monascus genus that make up the red yeast are currently identified and identified.
한편, 막걸리는 찹쌀, 멥쌀, 밀가루 등을 쪄서 누룩과 물을 섞어 발효시킨 한국 고유의 술을 말하는데, 각종 실험들을 통해서 알려진 바에 의하면 암예방 효과와 손상된 간조직의 회복과 갱년기 장애 해소에 효과가 있고, 또한 생효모가 많아 간경화, 지방간의 예방은 물론 각종 유효성분으로 영양이 풍부한 술이라고 한다. 막걸리에 각종 재료를 가미함으로써 기능성 및 기호성이 부가된 막걸리를 개발하기 위한 연구가 계속 진행되고 있다(대한민국 특허출원 제1999-46126호, 제2006-74370호 및 제2006-52633호 참고). On the other hand, makgeolli refers to Korean wine that is fermented by mixing yeast and water by mixing glutinous rice, non-glutinous rice, and flour. In addition, there is a lot of live yeast, liver cirrhosis, fatty liver prevention, as well as a variety of active ingredients is said to be rich in nutrition. Research on developing makgeolli with added functionality and preference by adding various materials to makgeolli (see Korean Patent Application Nos. 1999-46126, 2006-74370 and 2006-52633).
이에 본 발명자는 홍국쌀을 가미한 모나콜린 K가 증진된 홍국막걸리를 제조하는 데에 이르렀다.Accordingly, the present inventors have come to manufacture honguk makgeolli with enhanced monacoline K added with hongguk rice.
본 발명은 홍국쌀의 배합비를 조절하여 홍국막걸리를 제조하는 방법을 제공하는 것을 목적으로 한다.It is an object of the present invention to provide a method for producing honguk makgeolli by adjusting the mixing ratio of hongguk rice.
상기 목적을 달성하기 위하여 본 발명의 일 구체예에서 쌀 및 쌀의 전체 중량부 100에 대하여 7 중량부의 홍국쌀을 발효시켜 제조된 모나콜린 K(monacolin K)의 함량을 증대시킨 홍국막걸리를 제공한다. 상기 쌀은 찹쌀인 것을 특징으로 할 수 있다.
In order to achieve the above object, in one embodiment of the present invention, it provides hongguk makgeolli with increased content of monacolin K prepared by fermenting 7 parts by weight of hongguk rice with respect to 100 parts by weight of rice and rice. . The rice may be characterized in that the glutinous rice.
일 구체예에서, 쌀 및 쌀의 전체 중량부 100에 대하여 3~11 중량부의 홍국쌀을 발효시켜 제조된 모나콜린 K(monacolin K)의 함량을 증대시킨 홍국막걸리를 제공한다.
In one embodiment, it provides a honguk Makgeolli with increased content of monacolin K prepared by fermenting 3 to 11 parts by weight of hongguk rice with respect to 100 parts by weight of the rice and rice.
일 구체예에서, 쌀 및 쌀의 전체 중량부 100에 대하여 홍국쌀 7 중량부를 혼합 후 발효시켜 모나콜린 K(monacolin K)의 함량을 증대시킨 홍국막걸리의 제조방법을 제공한다. 상기 쌀은 찹쌀인 것을 특징으로 할 수 있고, 상기 쌀은 3~5시간 동안 수침시키고 물기제거 후 30~50분간 증자시켜 고두밥으로 제조하여 사용하는 것을 특징으로 할 수 있으며, 누룩 및 효모를 추가로 혼합하는 과정을 포함할 수 있으며, 상기 누룩은 밀기울을 사용하여 제조된 것을 특징으로 한다.
In one embodiment, 7 parts by weight of hongguk rice with respect to 100 parts by weight of the rice and rice mixed and fermented to provide a method for producing honggukmakgeolli to increase the content of monacolin K (monacolin K). The rice may be characterized in that the glutinous rice, the rice is soaked for 3 to 5 hours and after removing the water may be characterized in that it is used to produce a soybean rice cooked for 30 to 50 minutes, the yeast and yeast additionally It may include a process of mixing, the yeast is characterized in that it is manufactured using bran.
본 발명에서 '홍국'은 일반 쌀을 모나스쿠스(monascus)로 불리는 곰팡이균으로 15~30일 동안 발효시킨 진분홍색 쌀을 말하며,'홍국막걸리'는 상기 홍국을 가미하여 발효시켜 제조한 막걸리이다.
In the present invention, ' hongguk ' refers to dark pink rice which is fermented with a fungal bacterium called monascus for 15 to 30 days, and 'hongguk makgeolli' is makgeolli prepared by fermenting the red rice.
전통주의 제조방법은 덧술의 횟수에 따라 단양법, 이양법 및 중양법으로 나뉘는데 본 발명에서 홍국막걸리는 술밥을 한번만 해서 술을 만드는 방법인 단양법을 이용하여 제조하였다.
Traditional liquor manufacturing method is divided into Danyang method, yangyang method and Jungyang method according to the number of sulphing in the present invention was prepared using the Danyang method, which is a method of making sake with only one rice.
본 발명에서 홍국막걸리에 첨가한 홍국쌀의 중량부는 찹쌀 100g에 대한 홍국쌀의 중량부를 나타낸 것이다.In the present invention, the weight part of hongguk rice added to honggukmakgeolli represents the weight part of hongguk rice to 100g of glutinous rice.
본 발명은 홍국쌀의 배합비를 적절하게 조절하여 모나콜린 K의 함량이 증대되고 기호도가 우수한 홍국막걸리를 제조할 수 있다.According to the present invention, the amount of monacoline K is increased by appropriately adjusting the mixing ratio of hongguk rice, and thus hongguk makgeolli can be prepared.
도 1은 홍국쌀 중량부에 따른 모나콜린 K의 함량을 나타내는 그래프이다.1 is a graph showing the content of Monacholine K according to the weight part of red rice soup.
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위한 것으로, 본 발명의 요지에 따라 본 발명의 범위가 이들 실시예에 의해 제한되지 않는다는 것은 당업계에서 통상의 지식을 가진 자에 있어서 자명할 것이다.
Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .
실시예Example
실시예Example 1. One. 홍국막걸리의Hongguk Makgeolli 제조 Produce
홍국막걸리의 제조를 위해 먼저 찹쌀(경기도, 이천쌀) 또는 쌀 3000g을 물에 세척하여 4시간 동안 수침시킨 후, 30분 동안 물기를 빼고 찜통에 40분간 증자시켜 고두밥을 만들었다. 고두밥을 20℃로 식힌 후 홍국쌀, 밀기울로 제조한 개량누룩(바이오누룩, 한국효소주식회사), 효모(La Parisenne, USA) 및 물을 첨가 후 혼합하여 25℃에서 11일간 발효시켜 홍국막걸리를 제조하였다. 또한, 동일한 방법으로 개량누룩 대신 밀로 제조한 전통누룩(소율곡, 송학곡자)을 사용하고 효모는 제외하여 훙국막걸리를 제조하였다.To prepare Hongguk Makgeolli, glutinous rice (Gyeonggi-do, Icheon rice) or rice 3000g was first rinsed in water and soaked for 4 hours, and then drained for 30 minutes and steamed for 40 minutes in a steamer to make Godu rice. After cooling to 20 ℃ godubap to red yeast rice, koji prepared with improved bran (bio yeast, Korea Enzyme Co., Ltd.), yeast (La Parisenne , USA) and water were added, mixed and fermented at 25 ° C. for 11 days to prepare Hongguk Makgeolli. In addition, Hungkuk Makgeolli was prepared using traditional yeast (Soyulgok, Songhakgok) made of wheat instead of improved yeast and excluding yeast.
찹쌀 3000g을 기준으로 홍국쌀의 함량을 0g, 90g, 210g및 330g으로 달리하여 제조하였으며 대조군으로는 홍국쌀을 사용하지 않고 막걸리를 제조하였다.Based on 3000g of glutinous rice, the content of Hongguk rice was different from 0g, 90g, 210g and 330g, and makgeolli was prepared without using Hongguk rice as a control.
제조한 막걸이의 성분 및 그 함량은 다음 표 1과 같다.Components of the prepared film hanger and their contents are shown in Table 1 below.
(g)Red rice
(g)
(g)leaven
(g)
(g)Glutinous rice
(g)
(㎖)water
(Ml)
실시예Example 2. 2. 홍국막걸리의Hongguk Makgeolli 모나콜린Monaco Colin K( K ( MonacolinMonacolin K)함량 측정 K) Content measurement
총 모나콜린 K의 함량은 시료와 75% 에탄올 용액 10mL을 혼합하여 초음파세척기로 1시간 동안 추출하였다. 추출이 끝난 후 3000rpm에서 10분간 원심분리하여 여액을 0.45㎛ 여과막(membrane filter)을 사용하여 여과한 후 HPLC로 분석하였다. 기기분석의 조건은 다음과 같다. SP column C18, MG (5㎛, 4.6×250mm)이 장착된 Agilent HPLC system을 이용하였으며 유브이 검출기(UV detector) 237nm를 사용하여 검출하였다. 오븐의 온도는 40℃였으며 용매로 0.2% 인산(Phosphoric acid)과 아세토나이트릴(acetonitrile)을 사용하였다.
The total content of Monacholine K was mixed with a sample and 10 mL of 75% ethanol solution and extracted for 1 hour with an ultrasonic cleaner. After extraction, the mixture was centrifuged at 3000 rpm for 10 minutes, and the filtrate was filtered using a 0.45 μm membrane, and analyzed by HPLC. The conditions of the instrument analysis are as follows. Agilent HPLC system equipped with SP column C18, MG (5 μm, 4.6 × 250 mm) was used and detected using UV detector 237 nm. The oven temperature was 40 ° C and 0.2% Phosphoric acid and acetonitrile were used as solvents.
홍국쌀의 첨가량과 누룩의 종류를 달리하여 제조한 홍국막걸리의 총 Monacolin K의 함량은 표 2와 같다. Table 2 shows the total Monacolin K content of Hongguk Makgeolli prepared by different amounts of Hongguk rice and yeast.
홍국쌀의 중량부About 100g of glutinous rice
Parts by weight of red rice
개량누룩을 사용한 홍국막걸리의 총 모나콜린 K의 함량은 홍국쌀의 첨가량이 0, 3, 7 및 11 중량부일 때 각각 0, 20.4, 29.4 및 21.9ppm으로 나타나 홍국쌀 첨가량7 중량부에서 가장 높은 값을 보였다(도 1참고). 전통누룩을 사용한 홍국막걸리의 총 모나콜린 K 함량도 개량누룩을 사용한 홍국막걸리와 같은 양상으로 홍국쌀의 첨가량이 0, 3, 7 및 11중량부일 때 각각 0, 17.3, 24.0 및 18.4ppm으로 나타났으며 홍국쌀 첨가량 7중량부에서 가장 높은 값을 나타냈다. 홍국쌀의 첨가량과 총 모나콜린 K의 함량이 정비례하여 나타날 것으로 예상하였으나 누룩의 종류와 상관없이 홍국쌀의 첨가량과 총 모나콜린 K의 함량은 정비례하지 않는 것으로 나타났으며 그 중에서도 홍국쌀의 첨가량이 7중량부인 홍국막걸리의 총 모나콜린 K 함량이 누룩의 종류에 관계없이 가장 높게 나타났다. 또한 개량누룩을 사용한 홍국막걸리의 총 모나콜린 K 함량이 29.4ppm으로 전통누룩을 사용한 홍국막걸리의 24.0ppm에 비하여 높은 값을 나타내었다. The total monacoline K content of Hongguk Makgeolli with modified Nuruk was 0, 20.4, 29.4 and 21.9ppm respectively when the amount of Hongguk rice added was 0, 3, 7 and 11 parts by weight. (See FIG. 1). The total monacoline K content of Hongguk Makgeolli using traditional Nuruk was the same as that of Hongguk Makgeolli using improved Nuruk. The highest value was found in 7 parts by weight of red rice soup. The amount of hongguk rice and the amount of total monacholine K were expected to be directly proportional, but the amount of hongguk rice and the amount of total monacoline K were not directly proportional to the type of yeast. The total monacoline K content of Hongguk Makgeolli, 7 parts by weight, was the highest regardless of the type of yeast. In addition, the total monacoline K content of Hongguk Makgeolli using modified Nuruk was 29.4ppm, which was higher than that of Hongguk Makgeolli using Traditional Nuruk.
건강기능식품공전에 규정된 홍국의 기능성분 함량은 총 모나콜린 K 함량이 0.05%이상 함유하고 있어야 하며 홍국의 일일 섭취량은 총 모나콜린 K로서 성인기준 4～8mg으로 명시되어 있다(Korea Food & Drug Administration, 2009). 본 실험에 사용된 막걸리는 찹쌀 3kg에 홍국쌀이 7 중량부, 즉 210g의 홍국이 첨가된 것으로 총 모나콜린 K는 약 0.11g이 함유되어 있다. 또한 이렇게 제조된 홍국막걸리를 시판되는 양으로 환산하여 750mL 한병을 음용한다고 가정할 때 섭취되는 총 모나콜린 K의 양은 0.02mg인 것으로 나타났다. 이는 비록 모나콜린 K의 일일섭취량에는 부족하나, 일반 막걸리에 비하여 홍국막걸리의 음용시 유산균과 섬유질등 다른 영양성분의 섭취와 더불어 모나콜린 K 섭취가 가능한 것으로 나타났다.
The functional ingredient content of red yeast soup prescribed in the Health Functional Food Code should contain 0.05% or more of total monacholine K. The daily intake of red yeast rice is 4 ~ 8mg as adult standard (Korea Food & Drug). Administration, 2009). Makgeolli used in this experiment was added 3kg of glutinous rice and 7 parts by weight of red yeast rice, that is, 210g of red yeast rice. Total Monacholine K contained about 0.11g. In addition, the total amount of Monacoline K ingested was assumed to be 0.02mg, assuming that one bottle of 750mL was converted to the commercial amount of Hongguk Makgeolli. Although it is not enough for the daily intake of Monacoline K, Monacholine K intake was possible in addition to other nutrients such as lactic acid bacteria and fiber when drinking Hongguk Makolli compared to regular Makgeolli.
실시예Example 3. 3. 홍국막걸리의Hongguk Makgeolli 폴리페놀 함량 측정 Polyphenol content measurement
홍국쌀의 첨가량과 누룩의 종류를 달리하여 제조한 홍국막걸리의 총 폴리페놀 함량은 표 3과 같다. Table 3 shows the total polyphenol contents of Hongguk Makgeolli prepared by varying the amount of Hongguk rice and the types of Nuruk.
홍국쌀의 중량부About 100g of glutinous rice
Parts by weight of red rice
홍국쌀의 첨가량이 0, 3, 7 및 11 중량부일 때 개량누룩을 사용한 홍국막걸리는 각각 1.81, 1.22, 1.42 및 1.55mg/mL으로 나타났고 전통누룩을 사용한 홍국막걸리는 각각 0.60, 1.16, 1.27 및 1.36mg/mL으로 나타났다. 개량누룩을 사용한 홍국막걸리의 경우가 전통누룩을 사용한 홍국막걸리의 경우 보다 더 높게 나타났고, 홍국 11 중량부를 첨가한 홍국막걸리에서 가장 높은 값을 나타냈다.. 발효제의 종류에 상관없이 홍국쌀의 첨가량이 많아질수록 홍국막걸리에서의 총 폴리페놀 함량은 증가하는 것으로 나타났다.
Hongkuk Makgeolli with modified Nuruk was 1.81, 1.22, 1.42 and 1.55mg / mL, respectively, when the amount of Hongguk rice added was 0, 3, 7, and 11 parts by weight, and 0.60, 1.16, 1.27 and It was found to be 1.36 mg / mL. Hongguk makgeolli with improved malt was higher than that with traditional yeast, and the highest value was found in hongguk makgeolli with 11 parts by weight of red yeast rice. As a result, the total polyphenol content was increased in Hongguk makgeolli.
실시예Example 4. 4. 홍국막걸리의Hongguk Makgeolli 관능평가 Sensory evaluation
홍국막걸리의 관능검사는 한국식품연구원의 연구원 30명을 대상으로 색(Color), 향(Flavor), 맛(Taste) 그리고 전체적인 기호도(Overall Acceptability)등 총 4 항목에 대하여 9 점 척도법(1점: 매우 싫음, 5점: 보통, 9점: 매우 좋음)으로 실시하였다. Hongguk Makgeolli's sensory test was conducted on 30 researchers from the Korea Food Research Institute for 9 items on a total of 4 items including Color, Flavor, Taste and Overall Acceptability (1 point: Very dislike, 5 points: normal, 9 points: very good).
홍국막걸리의 실험결과 통계처리로 홍국막걸리의 이화학적 차이 분석은 spss(window for 18.0) 통계프로그램을 사용하여 ANOVA(일원배치분산분석)를 실시하였으며, 기호도 조사 결과의 통계분석은 SAS(SAS 8.2, Cary, North Carolina, USA)를 이용하여 분산분석(ANOVA)과 Duncan의 다중범위검정(Duncan's multiple range test)법으로 유의차를 검증하였다.
As a statistical result of Hongguk Makgeolli, the physicochemical difference analysis of Hongguk Makgeolli was performed by ANOVA using spss (window for 18.0) statistical program.The statistical analysis of palatability survey result was SAS (SAS 8.2, Cary, North Carolina, USA) was used to verify the significance difference by ANOVA and Duncan's multiple range test.
홍국쌀의 첨가량과 누룩의 종류를 달리하여 제조한 홍국막걸리의 관능검사 결과는 표 4와 같다. The sensory test results of Hongguk Makgeolli prepared by different amounts of Hongguk rice and Nuruk are shown in Table 4.
홍국쌀의 중량부About 100g of glutinous rice
Parts by weight of red rice
1) p<0.01 수준에서 Duncan의 다범위 검정을 실시하였다.
1) Duncan's multi-range assay was performed at p <0.01.
홍국쌀의 첨가량에 관계없이 개량누룩을 사용한 막걸리가 전통누룩을 사용한 막걸리에 비하여 전체적으로 높게 나타났다.
Regardless of the amount of hongguk rice added, makgeolli using improved malt was higher than that of traditional malt.
색(Color)의 경우에 개량누룩을 사용한 홍국막걸리가 6.22~5.84의 점수를 받아 홍국쌀 첨가량 7 중량부에서 가장 높은 점수를 받았으며, 전통누룩을 사용한 홍국막걸리가 5.78~5.25의 점수를 받아 홍국쌀 첨가량 7 중량부에서 가장 높은 점수를 받았다. 가장 높은 점수를 받은 홍국쌀 첨가량 7 중량부의 경우에 전통누룩을 사용한 홍국막걸리보다 개량누룩을 사용한 홍국막걸리의 점수가 더 높은 것으로 나타났다.In the case of Color, Hongguk Makgeolli using improved Nuruk received a score of 6.22 ~ 5.84 and received the highest score in 7 parts by weight of Hongguk Rice. Hongguk Makgeolli using traditional Nuruk received a score of 5.78 ~ 5.25. The highest score was obtained at the added amount of 7 parts by weight. In the case of 7 parts by weight of added red yeast rice, the score of red yeast rice wine with improved yeast was higher than that of traditional yeast.
홍국쌀의 첨가량이 3 중량부와 11 중량부인 경우 붉은 정도가 약하거나 강하여 7 중량부보다 낮은 점수를 얻은 것으로 보이며 붉은 색이 진한 것보다는 약한 것을 선호하는 경향을 나타내었다.
When the amount of red rice was added to 3 parts by weight and 11 parts by weight, the redness was weak or strong, indicating a score lower than 7 parts by weight, and the red color tended to be weaker than the darker.
향(Flavor)에서는 개량누룩을 사용한 막걸리의 경우에 홍국쌀 첨가량 0중량부가 6.44의 점수로 가장 높게 받았고 홍국쌀을 사용한 홍국막걸리에서는 홍국쌀 첨가량 7중량부에서 5.44의 점수로 가장 높은 점수를 받았다. 전통누룩을 사용한 홍국막걸리의 경우에 홍국쌀 첨가량 7중량부가 6.00으로 가장 높은 점수를 받아 개량누룩과 전통누룩을 사용한 모두의 경우에서 가장 높은 점수를 받았다.
In Flavor, 0 parts by weight of hongguk rice was the highest in the case of makgeolli using improved Nuruk, and the highest score was 6.44 in hongguk makgeolli using red rice. In the case of Hongguk Makgeolli using traditional Nuruk, 7 parts by weight of Hongguk rice added the highest score of 6.00, which was the highest in both the modified Nuruk and the traditional Nuruk.
맛(Taste)에서는 개량누룩을 사용한 홍국막걸리의 경우, 홍국쌀 첨가량 7중량부가 6.56~4.67의 점수 중 6.56의 점수로 다른 홍국막걸리의 경우보다 월등히 높은 점수를 받은 것으로 나타났다.
In taste, 7 parts by weight of Hongkuk Makgeolli with improved Nuruk was 6.56 to 6.56 ~ 4.67, which was significantly higher than other Hongguk Makgeolli.
전체적인 기호도(Overall Acceptability)에서는 개량누룩을 사용하고 홍국쌀 첨가량이 7중량부인 홍국막걸리가 6.56의 점수로 가장 높게 나타났다. 전통누룩을 사용한 홍국막걸리의 경우 홍국쌀의 첨가량이 7중량부인 홍국막걸리가 색, 향 그리고 전체적인 기호도에서 각각 6.00, 6.00 그리고 5.89의 점수를 얻어 높게 나타났으나 이는 개량누룩과 홍국쌀 7중량부를 첨가한 홍국막걸리의 점수보다는 낮았다. 전통누룩을 사용한 홍국막걸리의 색과 맛 기호도는 개량누룩을 첨가한 홍국막걸리와 같은 경향을 보였으나 향 기호도는 개량누룩을 사용한 홍국막걸리와는 달리 홍국쌀을 첨가하지 않은 막걸리보다 홍국쌀 7중량부를 첨가한 홍국막걸리의 기호도가 더 높은 것으로 나타났다.
In overall acceptability, Hongkuk Makgeolli with the improved Nuruk and 7 parts by weight of Hongguk rice added the highest score of 6.56. In the case of Hongguk Makgeolli using traditional Nuruk, Hongguk Makgeolli, which contains 7 parts by weight of Hongguk Rice, was high in color, flavor, and overall preference scores of 6.00, 6.00, and 5.89, respectively. It was lower than the score of one Hongguk Makgeolli. Hongguk Makgeolli using traditional Nuruk showed the same tendency as Hongguk Makgeolli with improved Nuruk. However, unlike Hongguk Makgeolli with improved Nuruk, 7 parts by weight of Hongguk rice was higher than rice wine without added Hongguk rice. The palatability of the added Hongguk Makgeolli was higher.
지금까지 예시적인 실시 태양을 참조하여 본 발명을 기술하여 왔지만, 본 발명의 속하는 기술 분야의 당업자는 본 발명의 범주를 벗어나지 않고서도 다양한 변화를 실시할 수 있으며 그의 요소들을 등가물로 대체할 수 있음을 알 수 있을 것이다. 또한, 본 발명의 본질적인 범주를 벗어나지 않고서도 많은 변형을 실시하여 특정 상황 및 재료를 본 발명의 교시내용에 채용할 수 있다. 따라서, 본 발명이 본 발명을 실시하는데 계획된 최상의 양식으로서 개시된 특정 실시 태양으로 국한되는 것이 아니며, 본 발명이 첨부된 특허청구의 범위에 속하는 모든 실시 태양을 포함하는 것으로 해석되어야 한다.While the present invention has been described with reference to exemplary embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. You will know. In addition, many modifications may be made to adapt a particular situation and material to the teachings of the invention without departing from the essential scope thereof. Accordingly, it is intended that the invention not be limited to the particular embodiment disclosed as the best mode contemplated for carrying out this invention, but that the invention be construed as including all embodiments falling within the scope of the appended claims.
Claims (9)
상기 쌀은 찹쌀인 것을 특징으로 하는 모나콜린 K의 함량을 증대시킨 홍국막걸리.The method of claim 1,
The rice is Hongkuk Makgeolli to increase the content of Monacholine K, characterized in that the glutinous rice.
상기 쌀은 찹쌀인 것을 특징으로 하는 모나콜린 K의 함량을 증대시킨 홍국막걸리의 제조방법.5. The method of claim 4,
The rice is a glutinous rice, characterized in that the production method of honguk Makgeolli to increase the content of Monacholine K.
상기 쌀은 3~5시간 동안 수침시키고 물기제거 후 30~50분간 증자시켜 고두밥으로 제조하여 사용하는 것을 특징으로 하는 모나콜린 K의 함량을 증대시킨 홍국막걸리의 제조방법.5. The method of claim 4,
The rice is immersed for 3 to 5 hours and after removing the water and cooked for 30 to 50 minutes to increase the content of Monacholine K, characterized in that used to produce a doujinbap Hongkmak Makgeolli.
누룩을 추가로 혼합하는 것을 특징으로 하는 모나콜린 K의 함량을 증대시킨 홍국막걸리의 제조방법.5. The method of claim 4,
Hongkukmakgeolli manufacturing method to increase the content of Monacholine K, characterized in that the mixture of yeast.
상기 누룩은 밀기울을 사용하여 제조된 것을 특징으로 하는 모나콜린 K의 함량을 증대시킨 홍국막걸리의 제조방법.8. The method of claim 7,
The Nuruk is a manufacturing method of Hongguk makgeolli to increase the content of Monacholine K, characterized in that prepared using bran.
효모를 추가로 혼합하는 것을 특징으로 하는 모나콜린 K의 함량을 증대시킨 홍국막걸리의 제조방법.8. The method of claim 7,
Method for producing red yeast rice wine with increased content of monacholine K characterized in that the yeast is further mixed.
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