KR20150031837A - Makgeolli with stable flavor of fermentation - Google Patents

Abstract

The present invention relates to Makgeolli (raw rice wine) having flavor stability in a fermentation process. More specifically, the present invention relates to Makgeolli having flavor stability in a fermentation process, which comprises rubusoside that is not degraded by a ferment fungus such as yeast or the like included in a fermented beverage, thereby securing controlled contents of stevioside that is generated due to degradation caused by a ferment fungus such as yeast or the like in a fermentation process. The rubusoside is comprised in the ratio of 200-500 mg per 1 L of the Makgeolli.

Description

[Background Art] [0002] Makgeolli with stable flavor of fermentation

The present invention relates to a rice wine showing a fermentation stability aesthetic, and more particularly, to a rice wine showing a fermentation stability aesthetic by controlling the content of stevioside produced by decomposition by fermenting bacteria such as yeast during the fermentation process, .

Traditionally, makgeolli is one of the representative traditional Korean fermented beverages, and it is one of the traditional beverages which is steadily been used for many times. Traditional liquor has been developed with the fermentation and aging of foodstuffs, and it has been developed in accordance with the following methods: i) Takju, sake, and soju depending on the type of alcohol used; ii) Oijuju, and iii) depending on the ingredients to be put in the soju, and iv) depending on the fermentation method, brewing and distillation. Among them, Takju is one of the longest history and traditions in our country. It is a drink made by mixing leaven with rice koji and hanging a urn shaped filter on the bowl and squeezing the juice. The representative alcoholic beverage is makkolli. The makgeolli is called 'makgeolli' because it is made by mixing glutinous rice, rice, barley, and flour, and then fermenting it with yeast and water. Makgeolli is a kind of rice wine that is made with a variety of flavors such as Takju (濁 酒), 주 (酒), which means' wine widely used in farming activities', 'Parkju (酒酒) It is called 'alcohol', which means' liquor ', which is misused and neutralized by putting tannic acid and herbal ingredients in a drinking dish.'

Makgeolli is effective in preventing cancer, recovering damaged liver tissues and resolving menopausal symptoms as well as preventing liver cirrhosis and fatty liver due to its large number of live yeast, as known through various experiments.

However, the rice wine has a short shelf life due to the fermentation period, and the ethanol is continuously oxidized. As a result, the flavor and aroma of the rice wine are lost and the solid residue is increased.

As a result, synthetic additives are generally used in makgeolli and takju, and aspartame and acesulfame potassium are mainly used. Aspartame is an amino acid sweetener synthesized from phenylalanine and aspartic acid, which are essential amino acids, and has about 200 times higher sweetness than sugar and has a flavor enhancing effect. It can also be used in a wide range of applications, such as soft drinks, dairy products, liquors, confectionery, ice creams, powder mixes, medicines, and many others.

The addition of aspartame and acesulfame potassium helps to extend the shelf life. However, because phenylalanine is among the components of aspartame, phenylketonuria may be harmful if ingested by patients. In recent years, aspartame has also been studied for its harmful effects. Among the aspartame hazards discussed at the World Environment Summit, aspartame contains asso- ciated that when the temperature is above 30 ° C, aspartame is transformed into formaldehyde and then converted to formic acid, resulting in acidification of the blood. Therefore, makgeolli which improves the sensibility without adding these synthetic additives is required.

As a result, stevioside has been used to impart sweetness to makgeolli, but stevioside glycoside is mainly used as a sweetener because stevioside has a bad taste such as aft and bitter taste. The stevioside glycoside is a stevioside glycoside prepared by extracting stevioside from a natural plant, stevia rebaudianabertoni, and combining glucose with CGTase. The stevioside glycoside is used to sweeten or control the taste of foods, medicines and medicines. And it has been widely used since it was applied as soju sweetener for the first time in Korea as a non-calorie or low calorie.

However, in the case of the stevioside glycoside, when glucose is used in a fermentation such as makgeolli, glucose bound to stevioside by the enzyme produced by yeast during alcohol fermentation is decomposed again to convert to stevioside. As a result, There is a problem that unfavorable characteristics such as the original tail and bitter taste are reflected in the raw rice wine.

It is an object of the present invention to provide a makgeolli which can not be decomposed by yeast during fermentation of a fermented beverage such as makgeolli so as to maintain a constant sweet taste.

The present invention provides a fermented beverage comprising rubusoidal in order to solve the above problems.

In the present invention, "Rubusoside" can be obtained in 5% or more of the leaves of Rubussuavissium S. LEE, a multi-component raw material of Rosaceae, and can be obtained from non-calories, Prevention and refreshing feeling (cool taste). As a substitute for sugar, it can provide a good supplementary effect to people who have diseases such as obesity, diabetes, cardiovascular disease and kidney.

In the makgeolli containing rubusoidal according to the present invention, the rubusoidal is contained in a ratio of 200 mg to 500 mg per liter of the mangolli.

When the amount of rubusoidal added to the makgeolli is x and the amount of stevioside decomposed from the added rubusoidal is y, it is preferable that the pH of the mengulli containing the rubusoidal is 4 to 10, Satisfies the following relational expression at room temperature to 80 deg. C, and the content of stevioside produced by decomposition from lubusoid is controlled.

0? Y / x? 0.05

The present invention also relates to

The rice was inoculated in an amount of 0.25 to 1.0 part by weight based on 100 parts by weight of the rice, and the mixture was heated at a temperature of 32 to 35 ° C and a temperature of 90 to 90 ° C. (Step 1) of growing the seedlings by propagation for 24 to 36 hours at 95% humidity conditions;

Mixing 100 parts by weight of yeast with 1.5-3.5 parts by weight of yeast, 0.1-1.0 parts by weight of organic acid and 100-160 parts by weight of water and culturing the mixture at a temperature of 26-30 ° C. for 48-60 hours to prepare a master (Step 2);

A first immersion step in which 500 to 600 parts by weight of the immigrant organism, 2 to 5 parts by weight of yeast and 800 to 900 parts by weight of water are added to 100 parts by weight of the mother rats and aged at a temperature of 26 to 30 ° C for 24 to 36 hours (Step 3);

65 to 75 parts by weight of white rice, 0.5 to 1.0 part by weight of koji, and 110 to 120 parts by weight of water are added to 100 parts by weight of the firstly immersed raw material and aged at a temperature of 26 to 30 ° C for 4 to 5 days A second immersion step (step 4); And

Adding rubusoide at a ratio of 200 mg to 500 mg per 1 L of the macheled rice (step 5); The present invention also provides a method for producing rice wine showing a fermentation stability anesthetic.

The rice wine showing the fermentation stability anesthetic according to the present invention is a sweetener and does not decompose into stevioside even by a fermenting microorganism such as yeast, so that it contains a rubusoid which exhibits structural stability and exhibits a stable aesthetic in the fermentation process.

Fig. 1 and Fig. 2 show the results of measuring the presence or absence of rubusoidal in the rice wine according to the examples and the comparative examples of the present invention.
FIG. 3 shows the result of measuring whether or not the stevioside is detected in the rice wine according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail by way of examples. However, the present invention is not limited by the following examples.

< Experimental Example  1> according to time Lubuso side  Residual amount measurement

Lubusoidal, having a purity of 95% or more, was added to raw rice wine at a concentration of 500 mg / L and the growth temperature and enzyme activity temperature of the yeast were maintained at room temperature (25 캜) and refrigerated (4 캜) The change in the amount was confirmed and is shown in Fig.

The amount of rubusoidal was determined by adding a small amount of the sample to the TLC plate, followed by drying, then developing twice with acetonitrile / water (85/15, v / v) The color was developed using naphthylethylenediamine and methanol containing 5% (v / v) sulfuric acid, and the concentration was measured using AlphaEase FC 4.0 program based on rubusoidal standard.

1, the rubusoids were not decomposed until 20 days of storage, the structure was maintained continuously, and the sweetness remained unchanged. 1, the amount of rubusoidalide remaining after 20 days remained at 95% or more of the initial amount even when stored at room temperature (25 DEG C).

From this, it can be confirmed that the rubusoid is not decomposed into stevioside by the yeast and various enzymes contained in the makgeolli, and the structure is stably maintained.

< Experimental Example  2> Alcohol  Hourly by concentration Lubuso side  Residual amount measurement

Lubusoidal having a purity of 95% or more, which was purified in a solution of ethanol 10, 30, 50, 70, 80%, was added at a concentration of about 200 mg / L (the maximum addition amount in current commercial products) And the change in the amount of lucusoside with time was measured. The results are shown in Table 1 and Fig. 2 below. The residual amount of rubusoidal in the sample was measured in the same manner as in Experimental Example 1 above.

In Table 1 and FIG. 2, there was no change in the amount of rubusoidal at a concentration of 10, 30, 50, 70, or 80% ethanol, and regardless of the concentration of the alcohol solution, rubusoide did not decompose into stevioside , It can be confirmed that the structure is stably maintained.

Alcohol concentration (%)

Storage time (hr) 10 30 50 70 80 95 0 100 100 100 100 100 100 2 100 100 100 100 100 99 18 100 100 100 100 100 98 24 100 100 100 100 100 97 48 100 100 100 100 100 98 72 100 100 100 100 100 99 120 100 99 100 100 99 99 168 100 98 100 100 100 99

< Experimental Example  3> pH  And temperature Lubuso side  Stability measurement

The amount of rubusoidal change over time at 30 ° C, 50 ° C, 60 ° C, and 80 ° C at pH 2, 4, 7, and 10 was measured at a concentration of 500 mg / l of rubusoidal having a purity of 95% And the results are shown in Table 2 below. The residual amount of rubusoidal in the sample was measured in the same manner as in Experimental Example 1 above.

pH
Remaining rubusoidal (%) 30 ° C 50 ° C 60 ° C 80 ° C 8h 24h 32h 48h 8h 24h 32h 48h 8h 24h 32h 48h 8h 24h 32h 48h 2 100 100 100 100 100 100 100 100 100 100 100 100 95 64 43 38 4 100 100 100 100 100 100 100 100 - - - - 100 100 100 100 7 100 100 100 100 100 100 100 100 - - - - 100 100 100 100 10 100 100 100 100 100 100 100 100 - - - - 100 100 100 100

In Table 2, it can be seen that when stored at a temperature of 2 ° C and 80 ° C, lucusoside is converted to stevioside as time goes by, and after 24 hours, only 64% of the original concentration remains after 24 hours. In the case of pH 4, it can be confirmed that there is no structural change of rubusoidal at all temperatures when stored at 10 ° C, 30 ° C, 50 ° C and 60 ° C. Especially, when the pH is 4 or more, the structure of rubusoidal And the change was not observed until 48 hours.

< Comparative Example > Stevioside detection in commercial rice wine

As a comparative example, stevioside was detected in a commercial rice wine, and the results are shown in Fig.

In FIG. 3, lanes 1 and 3 are commercially available stevioside glycosides, lanes 2 and 4 represent stevioside glycosides remaining after storage for 12 hours at 25 ° C (room temperature) after addition to commercial makgeolli A and makgeolli B, .

In FIG. 3, it can be seen that steviosololate of stevia glycoside is detected in commercial rice wine.

Claims (5)

Makgeolli indicates fermentation stability aesthetic including rubusoidal.
The method according to claim 1,
Wherein the rubusoidal is contained in an amount of 200 mg to 500 mg per liter of the mungol.
The method according to claim 1,
Wherein an amount of rubusoidal added to the makgeolli is x and an amount of stevioside decomposed from the added rubusoidal is y, the following relationship is satisfied.
0? Y / x? 0.05
The method of claim 3,
Wherein the relational expression is that the pH of the makgeolli is 4 to 10, and the temperature of the makgeolli is from room temperature to 80 캜.
The rice was inoculated in an amount of 0.25 to 1.0 part by weight based on 100 parts by weight of the rice, and the mixture was heated at a temperature of 32 to 35 ° C and a temperature of 90 to 90 ° C. (Step 1) of growing the seedlings by propagation for 24 to 36 hours at 95% humidity conditions;
Mixing 100 parts by weight of yeast with 1.5-3.5 parts by weight of yeast, 0.1-1.0 parts by weight of organic acid and 100-160 parts by weight of water and culturing the mixture at a temperature of 26-30 ° C. for 48-60 hours to prepare a master (Step 2);
A first immersion step in which 500 to 600 parts by weight of the immigrant organism, 2 to 5 parts by weight of yeast and 800 to 900 parts by weight of water are added to 100 parts by weight of the mother rats and aged at a temperature of 26 to 30 ° C for 24 to 36 hours (Step 3);
65 to 75 parts by weight of white rice, 0.5 to 1.0 part by weight of koji, and 110 to 120 parts by weight of water are added to 100 parts by weight of the firstly immersed raw material and aged at a temperature of 26 to 30 ° C for 4 to 5 days A second immersion step (step 4); And
Adding rubusoide at a ratio of 200 mg to 500 mg per 1 L of the macheled rice (step 5);
Wherein the fermentation stability of the fermented milk is improved.

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