KR20140039439A - Manufacturing method and makgeolli using red ginseng and lactic acid bacteria - Google Patents

Abstract

The present invention relates to makgeolli using red ginseng starch and lactic acid bacteria, which contains the flavor, taste and functional ingredients of red ginseng, improves the sweetness so that the content of an artificial sweetener added for improving the taste of the makgeolli can be reduced, and has a high content of the lactic acid bacteria beneficial to the body, and a method for manufacturing the makgeolli. The method for manufacturing the makgeolli using the red ginseng starch and lactic acid bacteria comprises: preparation of hard-boiled rice by steaming nonglutinous rice; preparation of crude liquor of the red ginseng starch by mixing the red ginseng starch and yeast with the hard-boiled rice and adding purified water; preparation of secondary crude liquor of the red ginseng starch and lactic acid bacteria by mixing the hard-boiled rice, the red ginseng starch, the yeast, and the lactic acid bacteria with the crude liquor of the red ginseng starch and adding the purified water; filtration of the secondary crude liquor of the red ginseng starch and lactic acid bacteria with a strainer; and addition of the purified water and aspartame. The makgeolli using the red ginseng starch and lactic acid bacteria manufactured by the method contains the flavor, taste and functional ingredients of the red ginseng and improves the flavor and the lactic acid bacteria content. [Reference numerals] (AA) Step for preparing hard-boiled rice; (BB) Step for preparing crude liquor of red ginseng starch; (CC) Step for preparing secondary crude liquor of the red ginseng starch and lactic acid bacteria; (DD) Step for filtrating; (EE) Step for diluting and adding

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing rice wine using a red ginseng starch and a lactic acid bacterium,

The present invention relates to a method for preparing red ginseng starch, which comprises preparing red ginseng by adding rice bran, mixing red ginseng starch and yeast with the prepared red ginseng, and adding purified water thereto to prepare a red ginseng starch under the condition that the red ginseng starch, And adding purified water thereto to prepare red ginseng starch and lactic acid bacteriostatic extracts. The prepared red ginseng starch and lactic acid bacteria extracts were filtered through a filter net, and then purified water and aspartame were added thereto. .

In general, makgeolli is a unique drink of Korea that is made by fermenting glutinous rice, rice, barley, and flour mixed with leaven and water. It is also known as takju, agrarian wine, liquor wine, and ash wine .

Makgeolli is a white wine with a color of 6 ~ 7 degrees. It has essential alcohol, amino acid, vitamin B, B complex, lactic acid, citric acid and various organic acids, dietary fiber, It contains live yeast and lactic acid bacteria.

When making makgeolli, lactic acid bacteria are acidified by lactic acid produced by fermentation to prevent growth of various pathogens and harmful bacteria, and when drinking, they increase beneficial bacteria such as bifidus bacteria and reduce harmful bacteria.

The number of lactic acid bacteria contained in the makgeolli varies depending on the method of soaking the makgeolli, the type of yeast, and the fermentation method. It is reported that several millions to 100 million pieces of the lactic acid bacteria are present per ml before the dilution. However, this is diluted by pouring water with the number of lactic acid bacteria in the circumferential state before dilution, and the number of lactic acid bacteria is decreased during fermentation and fermentation period, and it is known that common rice wine contains quite a few lactic acid bacteria.

In general, the content of rice wine is determined by alcohol concentration, total acid, organic acid, flavor and residual sugar. Of these factors, the organic acids produced during fermentation determine the total acid. Pyruvic acid, malic acid Malic acid, succinic acid, tartaric acid, oxalic acid, fumaric acid, citric acid, and acetic acid.

Organic acid is the main ingredient that gives flavor and gives the original freshness of makgeolli, but when there is excess organic acid, the taste of makgeolli is decreased. The pH decreases with the beginning of ripening. Makkoli usually has a pH of about 4.2 and contains about 0.8% of organic acids.

It is believed that more than 99% of the makgeolli sold in the market is put into artificial sweeteners such as aspartame, which is about 0.01%, because it is difficult to achieve the harmony of the makgeolli only with its own sugar that comes from the fermentation process. Artificial sweeteners such as aspartame improve the sweetness of makgeolli and increase the shelf life of makgeolli.

However, artificial sweeteners such as aspartame are known to cause fatal diseases such as headache, muscle spasms, insomnia, brain tumor, and Alzheimer's.

Recently, it is known that makgeolli has anticancer effect and antioxidant effect. Studies have been made to reduce the content of artificial sweeteners added to makgeolli, and to make makgeolli which has added various ingredients such as ginseng and fruit to enhance taste and functionality.

As such a conventional technique, Japanese Patent Application Laid-Open No. 10-2012-0073666 discloses a method for producing ginseng fermented makgeolli.

In general, the present invention relates to a method for producing ginseng fermented rice wine with about 6% alcohol content by adding fresh ginseng to a single fermentation broth and then fermenting the fermented broth with four stages of fermentation.

However, the above-mentioned prior art is disadvantageous in that the makgeolli is deteriorated in functionality because it is difficult to make a makkolli as a 4-step soaked product and the artificial sweetener of 1.07 g of aspartame and 0.47 g of citric acid is added.

In another prior art, Korean Patent Application Publication No. 10-2011-0127807 discloses a method for producing makgeolli containing acid cheongmok and red ginseng.

The present invention relates generally to a method for producing makgeolli, which comprises preparing rice wine, rice wine, red ginseng, and red ginseng to improve the flavor, aroma, and color of rice wine.

However, the conventional technology is characterized by adding sugar, salt, amino acid, citric acid, and stevioside to supplement the taste of makgeolli. Because the flavor is added as an additive, the unique flavor of makgeolli disappears and the sweetness Stevia side is a artificial sweetener with safety controversy, and it has a disadvantage of lowering the functionality of makgeolli.

On the other hand, red ginseng is a kind of Chinese medicinal herb, which is steamed with ginseng root (Panax ginseng CA Meyer) belonging to Araliaceae, which inhibits the growth of cancer cells, prevents cancer development, and is effective in preventing aging, restoring fatigue and removing hangover have. The saponin ingredient contained in red ginseng is effective for diabetes by eliminating allergic and diuretic substances streptozotocin.

Although saponin is contained in a small amount in various plants such as soybean, persimmon, buckwheat, buckwheat and bellflower, saponin contained in red ginseng is not only mild and toxic, but also has little hemolysis, The chemical structure is completely different. Therefore, saponin contained in red ginseng is called ginsenoside to distinguish it from other plant saponins.

Ginsenosides have been reported to exhibit strong pharmacological effects by trace amounts. The main pharmacological effects are known to exert various effects on body regulating functions by affecting the central nervous system, the endocrine system, the immune system, and the metabolic system.

Red ginseng, which has such excellent pharmacological effects, is made of red ginseng concentrate, red ginseng slice, red ginseng powder, red ginseng and is supplied to many people.

Double red ginseng concentrate is prepared by steamed ginseng and extracting, filtering and concentrating dried red ginseng with water, alcohol, or a mixture of water and alcohol. During the process, ginsenosides, soluble polysaccharides including red ginseng starch, peptides, antioxidant components Phenol) are extracted.

Red ginseng concentrate can be preserved to the fullest extent of flavor, fragrance and functional ingredients of red ginseng because of its low nutrient destruction when extracted at low temperature, but it causes many red ginseng starch.

However, when the red ginseng starch is high, the viscosity of the red ginseng concentrate becomes high, and even if the same solid content is contained, the viscosity is high and the fluidity is poor. It is sticky and does not dilute well in water or beverage and the red ginseng starch is precipitated, And the red ginseng starch is removed through the process.

The removed red ginseng starch contains the fragrance, flavor and functional ingredients of red ginseng, but most of them are being abandoned without being applied to products for other purposes.

Red ginseng starch contains the fragrance, taste and functional ingredients of red ginseng and decomposes into several monosaccharides by starch enzymatic action. Therefore, it can improve the taste and functionality of makgeolli by making makgeolli using red ginseng starch and enhance the sweetness of makgeolli Thereby reducing the content of the artificial sweetener.

Accordingly, the present invention provides a method for producing makgeolli using red ginseng starch and lactic acid bacteria containing red ginseng flavor, taste and functional ingredient using red ginseng starch.

Also, it is intended to provide a method for manufacturing makgeolli using red ginseng starch and lactic acid bacterium, which can reduce the content of artificial sweetener added for improving the taste of makgeolli by improving the sweetness of makgeolli using red ginseng starch.

Also, it is intended to provide a method for producing makgeolli using red ginseng starch and lactic acid bacteria, which can be fermented by inoculating the lactic acid bacteria to increase the content of lactic acid bacteria in the makgeolli.

In addition, using red ginseng starch and lactic acid bacteria, it is intended to provide incense, taste and functional ingredient of red ginseng, and makgeolli using red ginseng starch and lactic acid bacteria having a high content of lactic acid bacteria.

A problem to be solved by the present invention is to provide a makgeolli using red ginseng starch and lactic acid bacterium containing red ginseng flavor, taste and functional ingredient using the red ginseng starch, and a process for producing the same.

The present invention also provides a method for producing makgeolli using red ginseng starch and lactic acid bacteria, which can reduce the content of artificial sweetener added to improve the taste of makgeolli using the red ginseng starch.

The present invention also provides a method for producing rice wine using a red ginseng starch and a lactic acid bacterium, which can increase the content of lactic acid bacteria in rice wine by inoculating the rice with the lactic acid bacteria.

The present invention relates to a method for preparing red ginseng starch, which comprises preparing red ginseng by adding rice bran, mixing red ginseng starch and yeast with the prepared red ginseng, and adding purified water thereto to prepare a red ginseng starch under the condition that the red ginseng starch, And adding purified water thereto to prepare red ginseng starch and lactic acid bacteriostatic extracts. The prepared red ginseng starch and lactic acid bacterium paste are filtered through a filter net, and purified water and aspartame are added thereto, thereby producing a makgeolli using red ginseng starch and lactic acid bacteria. To solve the technical problem.

In the present invention, the red ginseng starch is prepared by mixing 10 to 20 parts by weight of red ginseng starch and 10 to 20 parts by weight of leaven ginseng, and adding 100 to 300 parts by weight of purified water to 50 to 60 parts by weight of black ginseng, The present invention provides a method of manufacturing a makgeolli using the above method.

The present invention provides a method for producing makgeolli using red ginseng starch and lactic acid bacteria, wherein red ginseng starch and lactic acid bacteria are mixed with 1: 0.5: 0.1 by weight of red ginseng starch, , And to solve technical problems.

The present invention provides a method for producing makgeolli using red ginseng starch and lactic acid bacteria, wherein purified water and aspartame are added at a weight ratio of 1: 0.0001.

The present invention provides a makgeolli using red ginseng starch and lactic acid bacteria prepared by the method of making makgeolli using red ginseng starch and lactic acid bacteria.

The present invention provides a makgeolli using a red ginseng starch and a lactic acid bacterium according to the present invention and provides a makgeolli using the red ginseng starch which is contained in the fragrance, taste and functional ingredient of red ginseng, can do.

Also, it is possible to provide makgeolli using red ginseng starch and lactic acid bacterium containing red ginseng flavor, taste and functional ingredient by using red ginseng starch and a manufacturing method thereof.

Also, it is possible to provide makgeolli using red ginseng starch and lactic acid bacteria, and a manufacturing method thereof, which can reduce the content of artificial sweetener added to enhance the sweet taste of makgeolli using the red ginseng starch.

Also, it is possible to provide a rice wine having a high content of lactic acid bacteria and a method of producing rice wine containing fermented rice wine by inoculating the fermented rice with the incense, taste and functional ingredient of red ginseng.

FIG. 1 schematically shows a step of preparing makgeolli using red ginseng starch and lactic acid bacteria according to an embodiment of the present invention.

The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may properly define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.

Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention and are not intended to represent all of the technical ideas of the present invention. Therefore, various equivalents It should be understood that water and variations may be present.

Red ginseng starch is formed in the form of a precipitate when the red ginseng concentrate is produced. It is not suitable for topping up when ingested, and it is purified through a purification process to prevent the red ginseng concentrate from being diluted in water or beverage.

However, red ginseng starch contains the fragrance, taste and functional ingredients of red ginseng, and when it is fermented during manufacturing, it can be sugared by yeast and turned into sugar, so it is possible to increase the sugar of makgeolli rather than making makgeolli with only spicy rice.

Accordingly, the present invention provides a method for producing makgeolli using red ginseng starch containing red ginseng taste and functional ingredient using red ginseng starch.

In addition, lactic acid bacteria which are beneficial to the body are produced from millions to 100 million per ml of makgeolli, but the number of lactic acid bacteria decreases during fermentation and fermentation.

Accordingly, the present invention is to provide a method for producing makgeolli using red ginseng starch, which is prepared by inoculating lactic acid bacteria and fermenting the makgeolli.

The method of producing makgeolli using the red ginseng starch and the lactic acid bacterium according to the present invention is as follows.

The red ginseng starch was prepared by fermenting red ginseng starch, koji, and water by mixing rice gum, rice gruel, rice germ, starch, koji, and water. The reconstruction is made, filtered, and diluted with purified water and additives.

Example  One. With red ginseng starch  Manufacturing method of makgeolli using lactic acid bacteria

FIG. 1 schematically shows a step of preparing makgeolli using red ginseng starch and lactic acid bacteria according to an embodiment of the present invention.

1) Preparation step

First, rinse thoroughly with purified water, then place it in a steamer, and then boil it.

A method of adding the above-mentioned rice to the steamer and then adding the rice is a method generally used in the art, and a detailed description thereof will be omitted.

2) Red ginseng starch  Masonry manufacturing stage

In the step 1) 10 to 20 parts by weight of red ginseng starch and 10 to 20 parts by weight of yeast are mixed with 50 to 60 parts by weight of high sugar content and 100 to 300 parts by weight of purified water is added, followed by fermentation at 25 ° C for 24 to 72 hours.

Preferably, 15 parts by weight of red ginseng starch and 15 parts by weight of koji are mixed with 55 parts by weight of high-fat rice, and 200 parts by weight of purified water is added.

3) With red ginseng starch  Lactobacillus Eruption  Manufacturing stage

5 to 15 parts by weight of red ginseng starch, 3 to 8 parts by weight of koji, and 200 to 600 parts by weight of purified water are mixed with 50 to 60 parts by weight of high-malt starch, and 1 to 2 parts by weight of lactic acid bacteria are inoculated do.

After inoculation, fermented at 25 ℃ for 3 ~ 5 days to produce red ginseng starch and lactic acid bacteria.

Preferably, 10 parts by weight of red ginseng starch, 5 parts by weight of yeast, and 400 parts by weight of purified water are mixed with 55 parts by weight of high-fat rice, and 1 to 2 parts by weight of lactic acid bacteria are inoculated.

4) Filtration step

The red ginseng starch and lactic acid bacteria produced in step 3) are filtered through a 100-300 mesh filter.

This is to remove the precipitate and improve the heading when consuming rice wine using red ginseng starch and lactic acid bacteria.

5) Dilution and addition steps

In step 4), red ginseng starch and lactic acid bacteria are diluted by adding purified water so that the alcohol content is 10% based on the total weight.

Then aspartame is added at 1: 0.0001 by weight.

At this time, the alcohol content of the makgeolli can be changed without being limited to 10%, so that the makgeolli can be provided according to the age, sex and taste of the drinker.

In addition, red ginseng starch is saccharified by koji in fermentation process to improve the sweetness of makgeolli so that the use of artificial sweetener is not required, but 0.0001 parts by weight of aspartame is added to increase the validity of makgeolli.

Depending on the condition, aspartame may not be used.

The proportion of the above-mentioned ingredients can be varied according to the method of producing the mungle and the kind of yeast and yeast to be used.

Reference example  1. Experimental Method

The contents of ginsenosides, content of lactic acid bacteria, and pH were analyzed in the functional ingredients of red ginseng by using red ginseng starch and lactic acid bacteria.

The content of organic acid and free sugars in rice wine was analyzed by comparing the rice wine using the red ginseng starch and lactic acid bacteria and the general rice wine.

1) Sample

The rice wine was prepared by the following methods: rice wine, red ginseng starch, and lactic acid bacteria.

1-1) General makgeolli manufacturing method

First, rinse thoroughly with purified water, then add the poured rice into the steamer, and then add the rice to make a rice cake. Then add the final rice to the rice and ferment for 2 ~ 3 days.

After fermentation, the yeast and purified water are added and fermented at 27 ° C for 2 days to prepare a slip.

Add the rice gruel, koji, and purified water to the prepared beads, ferment at 27 ° C for about 8 days, and then filter to formulate.

1-2) With red ginseng starch  Manufacturing method of makgeolli using lactic acid bacteria

First, rinse thoroughly with purified water, then add the poured rice into the steamer, and then add the rice to make a rice cake. Then add the red ginseng starch and soy sauce to the rice and ferment for 2 ~ 3 days. At this time, 7% of red ginseng starch was added to the content of red ginseng.

After fermentation, dry yeast, purified water and lactic acid bacteria are added and fermented at 27 ° C for 2 days to prepare a slip.

Add the rice gruel, koji, and purified water to the prepared beads, ferment at 27 ° C for about 8 days, and then filter to formulate.

2) Analysis of organic acid and free sugar content

20 ml of each sample was centrifuged at 8,000 rpm for 15 minutes. The supernatant was filtered through a 0.2 μm membrane filter, and the filtrate was passed through a Sep-pak C18 cartridge to remove impurities. HPLC (liquid chromatography, high performance liquid chromatography.

The column was a Shodex RS PAK KC-811 (No. H402140), the mobile phase was 0.1 M phosphoric acid solution, the flow rate of the mobile phase was 1.0 ml / min, and the sample injection amount was 10 μl.

The standards for each organic acid and free sugar were prepared, analyzed by HPLC, and standard curves were prepared to quantify each organic acid and free sugar.

3) Lactobacillus  analysis

1 ml of a uniformly mixed sample was aseptically taken out and diluted stepwise in sterile physiological saline solution (pH 7.4), and 100 μl of the diluted solution was added to a potato dextrose agar (pH 3.5 ± 0.1) plate medium containing 1% L-tartaric acid And cultured at 25 DEG C for 48 hours. The colonies were counted. The experiment was repeated three times.

4) pH  analysis

The pH was measured with a pH meter by taking 100 ml of a uniformly mixed sample.

5 ) Ginsenoside analysis

The content and content of ginsenosides in makgeolli using red ginseng starch and lactic acid bacteria were analyzed by HPLC.

0.50 g of the powder sample was weighed in a concentrating flask, and 50 ml of saturated butanol was added thereto, followed by extraction with a reflux condenser at 80 캜 for 1 hour.

After cooling for 10 minutes, the extract was filtered, and the same amount of solvent was added to the residue to repeat the extraction two more times.

The extracted extract was added to a separatory funnel and shaken with 150 ml of distilled water. The butanol layer and the water layer were separated, the water layer was removed, and the remaining butanol layer was collected in a concentrating flask. ). ≪ / RTI >

After concentration, the residue in the flask was dissolved in 20 ml of 50% MeOH and filtered through a 0.45 占 퐉 membrane filter.

The ginsenoside content was determined with an Agilent 2690 HPLC system (Agilent Technologies, USA).

Here, HPLC (High Performance Liquid Chromatography) refers to a method of using a liquid as a mobile phase when separating a component material of a mixture using a mobile phase and a fixed phase.

In other words, the mobile phase in which the chemical substance of the sample is dissolved is pushed by a pump at a constant flow rate of high pressure, and passes through a fixed phase column filled with a filler. At this time, It is a method of quantitating a specific chemical by using the principle of passing through a column and measuring the size of the reaction by time using a detector of such chemical substance.

Columns were identified as μ-Bondapak C ₁₈ (3.9 mm × 150 mm, 5 μm) was used, the flow rate of the mobile phase was 0.6 ml / min, the column temperature was 43 ° C., and the detection wavelength of the UV detector was 203 nm.

The flow rate of the mobile phase is 0.6 ml / min, the column temperature is 43 ° C, and the detection wavelength of the UV detector is 203 nm as shown in Table 1 below.

In the following Table 1, Solvent gradient program of HPLC analysis is described.

Time
Acetonitrile (%)
Water (%) 0 18 82 42 24 76 46 29 71 90 40 60 110 65 35 130 85 15 136 18 82

Reference example  2. Experimental results

1) Analysis results of organic acid content

The content of various organic acids contained in the makgeolli and general makgeolli using red ginseng starch and lactic acid bacterium was determined by HPLC and the results are shown in the following [Table 2].

Organic acid content (mg / ml)
Makgeolli using red ginseng starch and lactic acid bacteria
General rice wine
Phytic acid
136
21
Oxalic acid
0.3
0.01
Citric acid
0.9
0.7
Tartaric acid
0.09
0.8
Malic acid
0.6
0.3
Lactic acid
2.2
2.4
Acetic acid
0.4
0.6
Fumaric acid
0.007
0.002
Isobutyric acid
0.9
0.4
Butyric acid
0.2
1.3
Total contents
141.6
27.5

Analysis of the measurement results described in the above [Table 2] showed that the total of 10 organic acids were contained in the two samples, 27.5 mg / ml in the general rice wine, 141.6 mg / ml in the makgeolli using the red ginseng powder and lactic acid bacteria .

Especially, the content of phytic acid which decreased cancer cell differentiation and cell proliferation was the highest in both samples. The content of phytic acid was 6.5 times higher than that of general makgeolli using red ginseng starch and lactic acid bacteria.

In addition, the content of citric acid, which gives a proper acidity to the mainstream as well as the pH for fermentation, is higher than that of general rice wine. The content of acetic acid, which has a bad influence on the flavor of makgeolli Which is lower than general rice wine.

2 ) Free sugar content analysis result

The contents of various free sugars contained in makgeolli and common rice wine using red ginseng starch and lactic acid bacterium were determined by HPLC and the results are shown in [Table 3] below.

Free sugar content (mg / ml) saccharose
(Sucrose) glucose
(Glucose) Manos
(Mannose) fruit sugar
(Fructose) Total contents Makgeolli using red ginseng starch and lactic acid bacteria
2.3
3.0
0.7
0
6.0
General rice wine
0.08
0.26
0.11
0
0.45

Analysis of the measurement results described in the above [Table 3] shows that the general rice wine contains 0.45 mg / ml of total three free sugars showing sweet taste.

It can be seen that glucose content is the highest at 0.26 mg / ml, followed by mannose at 0.11 mg / ml and sucrose at 0.08 mg / ml.

On the other hand, the rice wine using red ginseng starch and lactic acid bacteria contains 3 free sugars (6.0 mg / ㎖) which is sweet and contains 13 times higher free sugar than general rice wine.

In addition, the rice wine using red ginseng starch and lactic acid bacteria contains 11.5 times more glucose than glucose, 28.8 times more sucrose and 6.4 times more mannose than ordinary rice wine.

3 ) Lactobacillus  Analysis

Lactobacillus casei 12413 (KACC) was detected as 3.7 × 10 ⁸ in the rice wine using the red ginseng starch and lactic acid bacteria.

The detected Lactobacillus casei is one of the representative bacterium inhabiting human intestines like bifidus bacteria. It is known that lactobacillus casei maintain lactic acid and acetic acid and keep the pH of the intestine acidic and inhibit the growth of perennial bacteria.

4 ) pH analysis results

The final pH was 4.03 as a result of analysis of pH contained in makgeolli using red ginseng starch and lactic acid bacteria.

5) Gin Senocide  Analysis

The types and contents of ginsenosides contained in makgeolli using red ginseng starch and lactic acid bacteria were measured by Agilent 2690 HPLC system, and the results are shown in Table 4 below.

Type and content of ginsenoside contained in makgeolli using red ginseng starch and organic acid (mg / g)
Kinds
content
Kinds
content
Kinds
content
Rg1
0.06
Re
0.23
RF
0.13
Rb1
0.17
Rg2
0.06
Rc
0.51
Rb2
0.28
Rb3
0.06
Rd
0.50
Rg6
-
F4
0.02
F2
-
Rg3
0.12
Rk1
0.09
Rg5
0.24

Analysis of the measurement results described in [Table 4] above shows that the rice wine using red ginseng starch and lactic acid bacteria contains a total of 13 ginsenosides of 2.47 mg / g.

It was found that Rb2 having a central nervous system inhibitory action contained 0.28 mg / g, followed by Rg5 having an anticancer effect of 0.24 mg / g, and Re having an antistress action of 0.23 mg / g. .

In particular, only a small amount exists in wild ginseng and red ginseng, and it is understood that Rg3, which has excellent effect such as inhibiting thrombus formation, platelet aggregation, and cancer cell metastasis, is 0.12 mg / g.

6) Final analysis result

As a result of analyzing the kinds and contents of ginsenosides in the functional ingredient of red ginseng in makgeolli using red ginseng starch and lactic acid bacteria, it was found that the makgeolli using red ginseng starch and lactic acid bacteria contained 2.47 mg / g of ginsenoside present in red ginseng , And that the amount of Rg3 present in trace amounts only in red ginseng was 0.12 mg / g.

Therefore, it can be concluded that makgeolli containing ginsenoside among the functional ingredients of red ginseng can be manufactured by making makgeolli using red ginseng starch.

Analysis of the number of lactic acid bacteria contained in the makgeolli using red ginseng starch and lactic acid bacterium showed that 3.7 ~ 10 ⁸ Lactobacillus casei, known as one of the bacterium inhabited in human intestine like bifidus bacteria, was detected in makgeolli using red ginseng starch and lactic acid bacteria. And it was found that it contained more lactic acid bacteria than the lactic acid bacteria known to be contained in general rice wine.

The pH of the makgeolli using red ginseng starch and lactic acid bacteria was 4.03 and it was found that it contains the pH of makgeolgi which can be used as a commodity.

The contents of organic acids and free sugars were analyzed by using the red ginseng starch and Lactobacillus acidophilus, and the contents of organic acid and free sugar were analyzed. 13 times higher free sugars were contained.

Therefore, it was found that the quality of makgeolli can be improved by improving the taste and sweetness of makgeolli than general makgeolli by making makgeolli using red ginseng starch.

It is apparent that the present invention is not limited to the above-described embodiments and reference examples, as long as it is possible to design variously within the technical scope of the present invention.

Claims (5)

Increase the spicy rice to make godu rice,
After mixing red ginseng starch and koji with the prepared gourd rice, purified water was added to prepare red ginseng starch liquor.
To prepare the red ginseng starch and lactic acid bacterium sulcus by mixing the red ginseng starch, red ginseng starch, yeast and lactic acid bacteria to the prepared red ginseng starch liquor and then purified water,
The method of manufacturing makgeolli using red ginseng starch and lactic acid bacteria, characterized in that the filtered red ginseng starch and lactic acid bacterium sulphate are filtered and then added with purified water and aspartame.
The method according to claim 1,
Wherein the red ginseng starch is prepared by mixing 10 to 20 parts by weight of red ginseng starch and 10 to 20 parts by weight of leaven ginseng with 50 to 60 parts by weight of high sugar content and then adding 100 to 300 parts by weight of purified water. Gt;
The method according to claim 1,
The red ginseng starch and lactic acid bacterium supplementation method of manufacturing red rice starch and lactobacillus using red ginseng starch, yeast and lactobacillus in a weight ratio of 1: 0.5: 0.1 to the prepared red ginseng starch.
The method according to claim 1,
Wherein the purified water and aspartame are added at a weight ratio of 1: 0.0001.
Makgeolli using red ginseng starch and lactic acid bacteria prepared by the method for producing red rice starch and lactobacillus according to any one of claims 1 to 4.

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