KR20170095064A - Method for prepairing fermented rice wine using acorn extract - Google Patents
Method for prepairing fermented rice wine using acorn extract Download PDFInfo
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- KR20170095064A KR20170095064A KR1020160016578A KR20160016578A KR20170095064A KR 20170095064 A KR20170095064 A KR 20170095064A KR 1020160016578 A KR1020160016578 A KR 1020160016578A KR 20160016578 A KR20160016578 A KR 20160016578A KR 20170095064 A KR20170095064 A KR 20170095064A
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
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Abstract
Description
The present invention relates to a method for producing a fermented corn using an acorn extract, and more particularly, to a method for producing a fermented corn that is excellent in taste and flavor and rich in antioxidant components of acorn.
Acorn (quercus acutissima) is a fruit of the fagaceae tree produced in forests throughout Korea, and there are about 28 species. Typical acorns include the fruit of Quercus serrata thunb and the fruit of Quercus autissima carruther. Acorns contain 65 to 69% of starch, 5.8 to 7.8% of crude protein, 1.1 to 5.0% of crude fat, 2.1 to 3.6% of crude fiber, 1.9 to 3.4% of tin, 4.6 to 9.3% of tannin and 6.5 to 13.7% . On the other hand, acne taste and browning are mainly caused by the tannin component, and thus, a large amount of natural antioxidants such as gallic acid, digallic acid and gallotannin are contained in the hydrolyzable tannin component .
The total amount of polyphenols and flavonoids, known as antioxidants in nuts, was found to be higher in acorns than in chestnuts, and more polyphenols and flavonoids in endothelium than in flesh.
As a result of examining the effect of acorn on fat metabolism in the preliminary animal experiment, it was found that the total fat level, plasma triglyceride level, plasma total cholesterol level, plasma level of plasma in the group of 5% and 10% Total lipid levels in the tissues, triglyceride levels in the liver and cholesterol levels in the liver were significantly lower than in the groups containing endothelium with higher acorn content levels. In addition, the antioxidant activity of acorns was found to be significantly lower in the acorn group and in the antioxidant enzyme activity of red blood cells and liver.
Acorn tannins are believed to promote the conversion of triglycerides in the blood or inhibit the triglyceride synthesis of the liver by reducing the triglyceride levels in the body. Polyphenols increase the transfer of cholesterol from the peripheral tissues to the liver, And increasing cholanic acid excretion.
As an antioxidant component of acorn, gallic acid in tannin, a vegetable polyphenol, can be mentioned, which promotes the activity of superoxide dismutase (SOD) by inhibiting the formation of superoxide radicals, while gallic acid ester is an active ingredient of hydrogen peroxide 2 O 2 ) in the plasma and hepatic lipid peroxide.
However, most studies on acorns in Korea have mainly focused on the processing methods and physicochemical characteristics related to the removal of tannin, in vivo conditions.
The present inventor has accomplished the present invention in order to remove the pungent taste due to the tannin contained in acorns and to introduce beneficial ingredients of the tannin and other pastries into the curd.
The object of the present invention is to provide a method for producing a fermented corn using an acorn extract containing health-friendly acorn ingredients.
Another object of the present invention is to provide a process for preparing fermented cornstarch using an acorn extract having excellent taste and flavor by removing tastes and having beneficial components of tannins contained in acorns.
Another object of the present invention is to provide a process for producing fermented corn using an acorn extract having excellent preservability and excellent digestion effect.
The above and other objects of the present invention can be achieved by the present invention described below.
One aspect of the present invention relates to a method for producing acorn extract, A step of preparing a base; And a manufacturing step of producing the acorn extract, wherein the step of preparing the acorn extract comprises a drying step of drying acorn by-products; Hot water extraction process; And a filtration process.
In one embodiment, the hot water extraction process may be performed by adding 300 to 900 parts by weight of an extraction solvent to 100 parts by weight of dried acorn by-products and extracting the mixture at an extraction temperature of 30 to 150 ° C for 6 to 48 hours.
In one embodiment, the acorn by-product may comprise an acorn shell.
In one embodiment, the acorn extract is cooled to 10 ° C to 25 ° C, mixed with 100 parts by weight of rice, 400 to 800 parts by weight of the acorn extract, and 50 to 80 parts by weight of kojuk, RTI ID = 0.0 > 25 C < / RTI > for from 36 to 48 hours.
In one embodiment, the above-described manufacturing step includes mixing 40 to 60 parts by weight of glutinous rice gruel and 10 to 20 parts by weight of yeast with respect to 100 parts by weight of the prepared mullen, and then fermenting at 20 to 25 ° C for 20 to 25 days ≪ / RTI >
In one embodiment, the manufacturing step of the above described method comprises mixing 20 to 30 parts by weight of glutinous rice cakes and 5 to 10 parts by weight of yeast with respect to 100 parts by weight of the prepared mound, A tea leaf preparation step; And 20 to 30 parts by weight of glutinous rice powder and 5 to 10 parts by weight of yeast are mixed with 100 parts by weight of the primary lyophilized preparation and then fermented at 20 to 25 ° C for 15 to 22 days can do.
As an example, the filtration step may be performed by filtration using a filter or aging at a temperature of 0 to 4 ° C for 12 to 15 days to separate clear sake and sweet potato You can filter out only sake from the state.
Another aspect of the present invention relates to a fermented grain produced by the above production method.
The method of the present invention for producing fermented cornflower can provide a fermented cornstarch containing an acorn ingredient useful for health, excellent in taste and flavor, and excellent in preservability and digestive effect.
1 is a flowchart schematically illustrating a method of manufacturing a fermented cereal using an acorn extract according to an embodiment of the present invention.
In the present invention, a grain is a grain made of grain, and examples of the grain include rice, rice, glutinous rice, barley, wheat, and the like. Representative examples of the grain can include, for example, sake, makgeolli, and the like.
Acorns consist of a shell, which is a hard shell of the outer shell, an endothelium, which is a thin shell inside, and a lump that becomes a cotyledon when germinated inside. In the present invention, the envelope and endothelium are collectively referred to as "shell " and the lobes in the shell are defined as" pulp. &Quot;
1 is a flowchart illustrating a method of manufacturing a curd using an acorn extract according to an embodiment of the present invention. Referring to FIG. 1, a method of manufacturing a curd using an acorn extract according to an embodiment of the present invention comprises the steps of: (S1) preparing an acorn extract; (S2) a production step described below; (S3) an explaining step of manufacturing; And (S4) a filtration step.
Hereinafter, each step will be described in detail.
(S1) Production step of acorn extract
The step of producing the acorn extract may comprise (S11) a drying step of drying the acorn by-product; (S12) a hot water extraction step; And (S13) a filtration step. Acorn by-products in the present invention are defined to include acorn shells, and acorns without endothelium removed.
The drying step (S11) for drying the acorn by-products is a step of naturally drying the acorns without removing the acorn bark and endothelium. In the present invention, acorn bark, which is produced as a byproduct at the time of manufacturing acorn, can be used as a main raw material, so that economical efficiency through recycling of by-products can be achieved.
In the hot water extraction step (S12), 300 to 1500 parts by weight of the extraction solvent may be added to 100 parts by weight of the dried acorn by-products and extraction may be performed at an extraction temperature of 30 to 100 DEG C for 4 to 48 hours. It exhibits excellent antioxidative effect under the above extraction conditions and can increase gallic acid content.
In one embodiment, 300 to 900 parts by weight of an extraction solvent may be added to 100 parts by weight of dried acorn by-products to increase the antioxidant effect, and extraction may be performed at an extraction temperature of 37 ° C to 91 ° C for 4 to 24 hours.
After the hot water extraction step (S12), the acorn extract can be obtained through a filtration step (S13) of filtering acorn by-products through a filter such as a filter.
(S2)
In the substratum production step (S2), the rice husk and the prepared acorn extract solution are mixed, and then the yeast is further mixed and fermented to prepare a slaughterhouse.
The rice is washed with water in a pretreatment process and used as a powder to increase the surface area of the fermentation reaction. The fermentation speed can be increased by adding the cooked rice to the acorn extract.
The acorn extract may be used after being subjected to a hot water extraction process and then cooled to 10 ° C to 25 ° C. It is possible to exhibit excellent taste and flavor by preventing the fermentation rate from rising too rapidly in the above temperature range.
The koji is uniformly mixed with rice, and it is preferable to use the koji in powder form so that the koji can be well fermented.
As a specific example, the preparation step may be carried out by mixing 100 parts by weight of rice, 400 to 800 parts by weight of acorn extract and 50 to 80 parts by weight of yeast, followed by fermentation at 20 to 25 ° C for 36 to 48 hours have. If the mixing range is exceeded, the flavor and flavor of the cereal grain produced may be deteriorated due to the deteriorated taste of the bean paste.
It is possible to improve the flavor and health functionalities of the cornstarch produced by using the acorn extract without using water, which is commonly used in the above art.
Yeast and enzyme are produced in the fermentation process of the rice and the nuruk mixed with the acorn extract to further enrich the taste of the underproduced rice.
In addition, fermentation of the roasted meat at 20 ° C to 25 ° C for 36 to 48 hours makes the production of yeast more active, thereby improving the flavor of the cereal grains prepared by using the grape seeds and using them.
(S3) Eruption Manufacturing stage
The manufacturing step S3 of the lyophilization step includes mixing 40 to 60 parts by weight of glutinous rice gruel and 10 to 20 parts by weight of yeast with 100 parts by weight of the prepared mullite, followed by fermentation at 20 to 25 DEG C for 20 to 25 days .
The glutinous rice cake can be cooked by heating glutinous rice with steam, and the steam temperature is 90 ° C or higher, preferably 100 ° C or higher, and more preferably 100 ° C to 120 ° C. The steam heating time is 10 minutes to 30 minutes, preferably 10 minutes to 20 minutes. The temperature and the time are preferable because no hot pepper suitable for grain production is produced at a temperature and time outside the above range. However, since the prepared glutinous rice cake is in a high temperature state, it is preferable to use it after cooling at room temperature.
The glutinous rice is hot, and it is effective for people with gastrointestinal disorder by reinforcing the digestive system. The glutinous rice is more glutinous than rice, and the sugar content is higher than that of rice flour. When fermented, To further improve the flavor of the cereal grains produced by the interaction of the grafts formed in the prior art. In addition, glutinous rice can be aged faster than rice, which can shorten the manufacturing time compared to the case of producing rice flour.
According to another embodiment of the present invention, the manufacturing steps of the above description may be performed in two stages, i.e., a primary laminating manufacturing step and a secondary laminating manufacturing step.
In the first step (S3), 20 to 30 parts by weight of glutinous rice gruel and 5 to 10 parts by weight of yeast are mixed with 100 parts by weight of the prepared mullite, and then fermented at 20 to 25 ° C for 36 to 48 hours can do.
In the second step of preparing the secondary coating, 20 to 30 parts by weight of glutinous rice gruel and 5 to 10 parts by weight of yeast are mixed with 100 parts by weight of the primary coating, and the mixture is fermented at 20 to 25 ° C for 15 to 22 days, .
Since the secondary lyophilization is made by using the primary lyophilization and the water two times, the taste of the lyophilized lyophilized product can be further enriched, the fermentation time can be shortened, and the manufacturing time of the lyophilized product can be shortened.
In addition, by fermenting the secondary lyophilization at 20 ° C to 25 ° C for 15 to 22 days, yeast production is further promoted, and the flavor of the cereal grain can be further improved.
(S4) Filtration step
The filtration of the paste is performed using a filter or aged at a temperature of 0 to 4 ° C for 12 to 15 days to filter out the acorn extract according to the present invention by separating the clear sake and stew from the sake alone. Can be manufactured.
Further, as another embodiment of the present invention, it is also possible to produce a rice wine state by omitting the filtration step at the time of producing the grain.
The gourd using the acorn extract prepared through the above steps may contain the acorn ingredient, thereby improving the health function of the gourd. In general, the fermentation is preserved for about 20 to 30 days after the fermentation is completed. However, the acorn has a component for preventing sourness and preventing decay, so that the fermented product according to the present invention is preserved at room temperature for about 120 days.
Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples are presented for understanding of the present invention and should not be construed as limiting the scope of the present invention .
Example One
Through the following steps (A) to (E), a fermented grain was prepared using acorn powder. After evaluating the degree of preference and degree of digestibility according to the following sensory evaluation method, the results are shown in Table 1 below.
(A) Acorn extract
The acorn by-products used in the present invention were supplied from farmers' food located in Pangyo-myeon, Seocheon-gun, Chungnam Province. The acorn bark was washed with water and dried. 1000 kg of water was added to 300 kg of the acorn shell provided above and extracted at 90 DEG C for 24 hours to prepare an acorn extract.
(B)
After cooling the prepared acorn extract to 15 ° C, 200kg of acorn extract, 40kg of rice, and 30kg of yeast were mixed and fermented at room temperature (25 ° C) for 48 hours.
(C) Eruption Manufacturing stage
160 kg of glutinous rice cake and 30 kg of yeast were added to the above-mentioned beads, and the mixture was fermented at room temperature (25 ° C) for 3 weeks to prepare an explant.
(E) Filtration step
The prepared paste was aged at 4 캜 for 2 weeks at a low temperature to separate only the clear sake from the upper part of the sake while the clear sake and the sake mixture were separated to prepare a fermented grain using the acorn extract according to the present invention.
Comparative Example One
A fermented curry was prepared through the following steps (A) to (C). The degree of preference and degree of digestibility were evaluated according to the following sensory evaluation method, and the results are shown in Table 1 below.
(A)
200kg of water, 50kg of acorn shell, 40kg of rice, and 30kg of yeast were mixed and fermented at room temperature (25 ℃) for 48 hours.
(B) Eruption Manufacturing stage
160 kg of glutinous rice cake and 30 kg of yeast were added to the above-mentioned beads, and the mixture was fermented at room temperature (25 ° C) for 3 weeks to prepare an explant.
(C) Filtration step
The prepared safflower was aged at 4 캜 for 2 weeks at a low temperature to separate pure sake and clear sake from clear sake, and fermented sake was prepared.
Sensory evaluation
The test method and evaluation characteristics were trained by 10 experts with ordinary knowledge, and then they were conducted. Sensory testing is a method that is often used to obtain taste and satisfaction. It is an evaluation method for recording and analyzing the reactions caused when the characteristics of food or food materials are detected by the five senses. Reliability.
(1) Preference evaluation
The taste quality and flavor taste of the fermented cereal grains prepared in Examples and Comparative Examples were evaluated. (Excellent:?, Fair:?, Poor: X)
(2) Digestibility evaluation
The degree of nausea and blurredness was evaluated after ingesting the fermented cereal grains prepared in Examples and Comparative Examples. (Excellent:?, Fair:?, Poor: X)
evaluation
As can be seen from the results of Table 1, the fermented soybean curd prepared in Example 1 using the acorn extract showed excellent taste and flavor and excellent digestive power. On the other hand, the fermentation piece of Comparative Example 1, which was produced by using the acorn shell itself in the manufacture of a vasculature, showed low extraction efficiency of the active ingredients of the acorn, and the bitter and sour taste due to tannin was not completely removed, .
Claims (8)
A step of preparing a base; And
A manufacturing step of an eraser,
The step of preparing the acorn extract may include a drying step of drying acorn by-products; Hot water extraction process; And a filtration step.
Wherein the hot water extracting step comprises adding 300 to 900 parts by weight of an extraction solvent to 100 parts by weight of dried acorn by-products and extracting the mixture at an extraction temperature of 30 to 150 DEG C for 6 to 48 hours.
Wherein the acorn by-product comprises acorn bark.
The acorn extract solution is cooled to 10 ° C to 25 ° C,
100 to 100 parts by weight of rice, 400 to 800 parts by weight of the acorn extract, and 50 to 80 parts by weight of koji, followed by fermentation at 20 to 25 DEG C for 36 to 48 hours.
The above-described manufacturing step includes mixing 40 to 60 parts by weight of glutinous rice gruel and 10 to 20 parts by weight of yeast with 100 parts by weight of the prepared mulled potatoes, followed by fermentation at 20 to 25 ° C for 20 to 25 days, ≪ / RTI >
In the above-described manufacturing step, 20 to 30 parts by weight of glutinous rice cakes and 5 to 10 parts by weight of yeast are mixed with 100 parts by weight of the prepared mullite, and the mixture is fermented at 20 to 25 ° C for 36 to 48 hours. step; And
A second secondary production step in which 20 to 30 parts by weight of glutinous rice cakes and 5 to 10 parts by weight of yeast are mixed with 100 parts by weight of the primary extract prepared above and fermented at 20 to 25 DEG C for 15 to 22 days; Method of manufacturing a fermented cereal.
And a filtration step of filtering the prepared paste,
Wherein the filtration step is filtration using a filter or aging at a temperature of 0 to 4 ° C for 12 to 15 days to filter out only sake from the sake while the clear sake and stew are separated. .
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| KR20200074469A (en) | 2018-12-17 | 2020-06-25 | 대한민국(산림청 국립산림과학원장) | Antioxidant composition comprising acorn extract and use of the same |
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| KR101286382B1 (en) | 2011-05-02 | 2013-07-15 | 장진기 | Method for production of fermented liquor with Aronia Black Chokeberry |
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