KR20170142115A - Omeginuruk for manufacturing fermented liquor and fermented liquor having anti-oxidative activity prepared by using thereof - Google Patents

Abstract

The present invention relates to an Omegi yeast for producing a functional fermented wine, and a fermented wine using the Omegi yeast. The Omegi yeast for producing a functional fermented wine may be prepared by: (a) a step in which whole barley is ground, washed, and immersed in water for 8-12 hours; (b) a step in which the barley is dewatered, mixed with flour, and kneaded; (c) a step in which dough is torn in a uniform size, and molded; and (d) a step in which the molded dough is fermented in a yeast mold. Further, the fermented wine produced using the Omegi yeast has excellent quality and excellent antioxidant activity. Accordingly, the present invention provides a novel traditional Korean fermented wine having improved palatability and functionality, and an Omegi yeast for producing the fermented wine.

Description

TECHNICAL FIELD [0001] The present invention relates to a fermentation product of fermented liquor and fermented liquor having antioxidant activity,

TECHNICAL FIELD The present invention relates to a fermented soybean curd, a fermented soybean curd, and a fermented soybean curd.

Alcohol is produced from grains containing a large amount of starch, and when yeast is mixed with the starch raw material, the starch is changed into a sugar (saccharification), and this sugar is changed into ethyl alcohol, that is, alcohol. This process is called fermentation, and fermentation is a process that is obtained through this fermentation process.

The traditional method of producing Korean traditional liquor is almost similar. In order to make traditional liquor, when raw materials such as yeast, rice, and barley are mixed with water and put into the Onggi Dock and fermented, the residue is left for about 3 days for short time and about 100 days for long time. Sitting and standing on the surface of the clear yellow water comes to mind, this floating around 16 degrees of alcohol becomes a yaksho. On the other hand, Takju (makgeolli) is a traditional Korean fermented soybean which is made by adding starch such as glutinous rice, rice, barley, brown rice, corn, sweet potato and wheat as a raw material and adding yeast as an fermentation agent and fermenting the fermented sake. Unlike other alcoholic beverages, it contains various nutrients. It contains vitamins B, which are involved in human metabolism, and lysine, leucine, arginine, etc. It contains an amino acid, a flavor substance such as ethyl acetate, amyl acetate, and ethyl caproate. It also contains an organic acid that gives a sour taste and eliminates thirst. It also contains acetylcholine which helps liver function. In addition to high nutritional and functional value, makkolli has a unique flavor that can not be compared with other alcoholic beverages because it contains raw yeast.

On the other hand, yeast has been produced by breeding many kinds of microorganisms such as fungi, yeast, and fungi in a natural state. Since the distribution of microorganisms differs depending on the type of yeast, enzyme activity, yeast content and alcohol fermentation ability by microorganisms are changed It is reported that yeast has a great influence on the quality characteristics such as the volatile flavor component, taste and color of the fermented wine including makkolli.

However, when the fermented beverage is manufactured using such a nut, it is difficult to homogenize the product and there is a possibility of alteration. Recently, most of the fermented beverage is manufactured using the koji developed in Japan instead of the yeast, It is difficult to develop a fermented beverage having the above-mentioned properties.

Since the fermented beverages including makgeolli are not only domestic but also exported to Japan, it is time to develop new fermented beverages with excellent quality and useful functions in the body while maintaining their original characteristics of Korea, and development of functional yeast for producing such fermented beverages .

Korean Patent Publication No. 10-2013-0098011

It is therefore an object of the present invention to provide a functional yeast as a new functional yeast that can produce a fermented beverage having excellent quality and functionality while maintaining its unique characteristics in Korea, and to provide a method for producing a functional fermented beverage using the same .

More specifically, it is an object of the present invention to provide a method for producing omega-gyoza for fermentation.

It is another object of the present invention to provide an Omega composition for the production of fermented juices having an increased antioxidative activity produced by the method of the present invention.

It is another object of the present invention to provide a method for producing a fermented liquor having an increased antioxidative activity and a fermented liquor having an increased antioxidative activity, which comprises the step of fermenting cereals using the omega music of the present invention.

In order to achieve the above-mentioned object of the present invention,

The present invention relates to a process for preparing a polyurethane foam, comprising the steps of: (a) grinding and baking a pestle followed by soaking in water for 8 to 12 hours; (b) remove the water and add flour to mix and stir; (c) peeling the kneaded product to a predetermined size and molding it; And (d) adding a kneaded mixture to the yeast mold and fermenting the kneaded mixture.

In one embodiment of the present invention, in step (a), sesame and water may be used in a volume ratio of 4: 1 to 6: 1, respectively.

In one embodiment of the present invention, the wheat flour in step (b) may be added in a weight ratio of 1:15 to 1:20 based on the weight of the wheat flour in step (a).

In one embodiment of the present invention, the forming of the step (c) may be performed such that the dough of the step (b) is peeled off the dough produced in the step so as to have a rounded flat shape and pressurize the dough to be hardened.

In one embodiment of the present invention, the nuruk frame of the step (d) may be a jar.

In one embodiment of the present invention, the fermentation of step (d) may be performed at a temperature of 20 to 45 ° C for 7 to 21 days.

In one embodiment of the present invention, the fermented beverage may be rice wine, sake, wine or beer.

In one embodiment of the present invention, the Omegigi for the preparation of the fermented juice is selected from the group consisting of Rhizopus oryzae, Aspergillus oryzae, Mucor circinelloides, It may be that microorganisms such as accharomyces cerevisiae and Enterococcus faecium are contained.

The present invention also relates to a process for the production of a medicament which is produced by the method of the present invention and which comprises Rhizopus oryzae, Aspergillus oryzae, Mucor circinelloides, accharomyces cerevisiae, cerevisiae) and Enterococcus faecium (microorganism).

Also, the present invention provides a method for producing a fermented juice having an increased antioxidative activity, comprising fermenting cereals using the omega noodles of the present invention.

In addition, the present invention provides a fermented beverage having increased antioxidant activity produced using the Omega Curry of the present invention.

The present invention is characterized in that omegeki for the production of fermented beverage and its functional fermented beverage, which can produce a fermented beverage having excellent quality and functionality while maintaining its unique characteristics in Korea, are provided.

The omegagi for the preparation of fermented beverage according to the present invention is excellent in the decomposing activity and alcohol producing ability of starch, and is excellent in the saccharifying power and the enzyme activity, and the fermented beverage produced by using Omegigi for the fermentation of the present invention has an increased antioxidant activity Contains a large amount of human amino acids.

Accordingly, the present invention has an effect of providing a new fermented product having high quality and functionality with high preference of consumers.

Fig. 1 shows photographs of Omegigon leuke produced by the method of the present invention and the burdock visiting yeast, the memorial yeast yeast, and the like.
Figure 2 illustrates the antioxidant activity analysis (antioxidant activity IC ₅₀₎ for the positive control to compare the corset shown Ars Big Mountains and results for a rice wine produced using the OME gigok yeast of the present invention.

The present invention is characterized by providing omegeki for manufacturing fermented liquors and a method for producing the fermented liquor, which can produce a fermented liquor having excellent quality and functionality while maintaining its unique Korean characteristics.

Omegi is a yeast that is used in omega technology. It is used in Jeju province for the manufacture of omega and japanese rice wine. In Jeju, rice has been used as a stock for barley and barley, so I have enjoyed the technique of barley and leek using oats.

Meanwhile, the inventors of the present invention have been studying to develop a fermented beverage having high quality while maintaining its unique characteristics in Korea, and have established a process for producing the fermented bean curd by using the tobacco of Jeju Province, And that the fermented soybean oil had excellent antioxidant activity.

The method for preparing omega-gyos for producing fermented juice according to the present invention comprises the steps of: (a) grinding and baking a sesame seed, and then immersing in water for 8 to 12 hours; (b) remove the water and add flour to mix and stir; (c) peeling the kneaded product to a predetermined size and molding it; And (d) placing the kneaded product in a yeast mold and fermenting.

In the step (a), for example, in order to immerse the barley in water, the barley may be used in a manner that the barley can be used once, and the process of immersing in water may be performed in a volume ratio of 4: 1 to 6: 1 .

After the step of grinding the sesame seeds and the step of immersing in water is completed, the process of kneading is carried out afterwards. After removing the moisture of the sesame seeds immersed in water, wheat flour is added and mixed, and the step is carried out. The wheat flour to be added at this time is preferably used in a weight ratio of 1:15 to 1:20 based on the weight of the sesame oil in step (a).

If the flour is used outside of the range of the flour to bread weight ratio provided by the present invention, the viscosity of the resulting batter may be too much or too high to lower the quality of the produced fermentation broth. That is, when the addition amount of the flour is less than the above range, there is a problem that the viscosity of the kneaded product is so low that the yeast is not properly formed. If the addition amount of the flour exceeds the above range, the viscosity of the kneaded product becomes high, Lt; / RTI >

Also, the step may be performed for 0.5 to 2.0 hours.

After completion of the above process, a step of molding the kneaded product is performed. The kneaded product is peeled off to a predetermined size by a predetermined weight, and then the kneaded product is made to have a round flat shape and pressure is applied so as to be hardened.

In an embodiment of the present invention, the kneaded product is taken out to an adult size and then wrapped with a cotton wrapper to form a round flat shape, which is then stepped on and tightened.

Thereafter, the omega pieces according to the present invention are prepared through the step of putting the kneaded product (i.e.

The fermentation may be carried out at a temperature of 20 to 45 DEG C for 7 to 21 days.

In one embodiment of the present invention, a jar for the fermentation was used. A jar was used for the fermentation, chopped rice straw was placed on the jelly cake, and then an egg leek was placed on the rice jelly. Rice straw was placed between the leukocytes. And the fermentation was carried out.

In addition, the rice straw was changed over every 3 ~ 4 days and inverted, but if it is changed too much shorter than 3 ~ 4 days, the water becomes insufficient and proper fermentation can not be achieved.

As described above, the inventors identified the microorganisms contained in the Omegigi, and analyzed the starch-decomposing activity, the alcohol-producing ability, the glycation potency and the enzyme activity of the Omegigok.

As a result of the analysis, it was found that five microorganisms were present as dominant species in the Omegigi produced by the method of the present invention. As the five microorganisms, Aspergillus oryzae; Strain name: F3-YG3), character Ilaria are booth Circular (Xylaria arbuscula; Strain name: F3-BG3), myuko sinel Lloyd (Mucor circinelloides; Strain name: F3-B2), saccharose in my process three Levy jiae (Saccharomyces cerevisiae; strain name: ReY3-1) and Enterococcus faecium (strain name: L3-1).

The omega curry of the present invention having the five dominant microorganisms showed superior starch decomposing activity as compared with the conventional conventional yeast used for the comparative experiment, and the alcohol producing ability was also excellent. In addition, these activities were superior to those of the conventional yeast in the results of the measurement of the sugar content and enzyme activity.

Based on these results, the inventors of the present invention have found that the modified omega-gok (omega-nuke) prepared by the method of the present invention can be usefully used in the production of fermented beverages having improved functionality and quality while maintaining Korean characteristics.

Therefore, the present invention can provide an omega-gyoza for the production of fermented soybean milk produced by the method of the present invention, and further, a method for producing fermented soybean oil having an increased antioxidative activity, have.

The fermentation main body that can be produced by using the omega music of the present invention is not limited thereto, but may be rice wine, sake, wine or beer, and preferably rice wine.

The method of producing the fermented beverage using the omega music produced by the method of the present invention may be carried out by using the omega music of the present invention instead of the yeast commonly used in the manufacturing process of each of the fermented beverages such as rice wine, sake wine, .

In particular, the inventors of the present invention have established a process for producing makgeolli using the omegigi of the present invention. Firstly, raw materials such as rice, glutinous rice, brown rice, germinated brown rice, green rice, barley, buckwheat, Or more. In one embodiment of the present invention, rice is used.

The raw material of cereal is washed with water, pour water, immerse well at room temperature, remove water and use it after cooling for 1 ~ 2 hours at 95 ~ 100 ℃.

Thereafter, the yeast (Omegigi) and the water were mixed at a weight ratio of 1: 1.5, and the mixture was fermented at 25 DEG C for 40 to 50 hours to prepare a slurry. It can be fermented for 6 to 8 days to produce rice wine.

On the other hand, the fermented beverage produced by using the Omega Curry according to the present invention is characterized not only by its superior characteristics but also by its sensuality as compared with a conventional fermented beverage made from yeast.

In addition, the fermented beverage produced by using the Omega Curry of the present invention has a characteristic of having an excellent antioxidative activity, and is characterized by containing a large amount of useful amino acid in the body.

In particular, L-phenylalanine, L-glutamic acid, taurine and L-threonine amino acid were significantly higher in makkolli of the present invention than those of other makgeolli prepared by conventional yeast, and DPPH radical scavenging ability was also remarkably excellent.

Therefore, based on these results, the omegigos prepared according to the present invention and the fermented beverage produced using the omegigos are superior in quality and sensuality to conventional yeast and fermented beverages, and have excellent antioxidative activities, Which is a new fermentation product.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are for further illustrating the present invention, and the scope of the present invention is not limited to these examples.

< Example  1>

Omegigok  Produce

The inventors of the present invention prepared omega-gomaki, that is, omega-nurak, as follows for the production of rice wine having excellent antioxidative function. For the production of Omegigi, 18.04L of Tongbori of Jeju province was first grinded and washed, then immersed in clean fresh water (3.6L) for 10 hours. Thereafter, wheat flour was added to 900 g of wheat flour, followed by mixing. Then, when it was separated by a fist size, it was wrapped with a wrapping cloth and firmly pressed with a round flat. Then, the rice straw was sliced into pieces under the bag, and then Anunouk (a flattened flattened product in the above process) was put thereon. I have. After that, rice straw and paper were put on the top, and Omegigi was prepared by changing the rice straw for a total of 21 days at intervals of 3 days.

< Comparative Example  1>

Brewed land using buns

In the following examples, the &quot; gravy-visiting &quot; yeast was prepared with the comparative yeast to the omega crab according to the present invention. One of the traditional nurukes used in the manufacture of alcohol, 9.02kg of bran was mixed with 1.8L of water and evenly mixed. The cotton cloth was soaked in water and spread in water. Then, the milky stuff was stuffed in a nut shell, wrapped in a wrapping cloth, molded tightly, then removed, and the molded yeast was buried in rice straw. .

< Comparative Example  2>

Memorial song production

A memorial piece was prepared with another yeast for comparison with the Omega music according to the present invention. The remembrance song was autumn barley, which means dddinu leu. To manufacture, 138 kg of autumn tobacco was first cleaned and dried, then roughly crushed, and then only rough powder was obtained using sieve. After that, the water was sprayed on it, kneaded, kneaded with a cotton cloth, and the kneaded water was tightly kneaded. After that, the molded product was taken out of the knuckle frame, and then the rice straw and the Auneyrok were piled up and then covered with rice straw for 20 days Memorial songs were produced.

FIG. 1 shows photographs of the Omegigi, the brass gates, and the memorial pieces of the present invention manufactured in Example 1, Comparative Example 1 and Comparative Example 2.

< Example  2>

The Omegigoto  Isolation and identification of dominant microorganisms

The microorganisms of the dominant species present in the Omega Valley of the present invention prepared by the method of Example 1 were isolated and identified. To this end, metagenome analysis was performed. First, DNA / RNA of each of the yeast samples prepared in Example 1, Comparative Example 1 and Comparative Example 2 was extracted and checked for quality control (QC) We proceeded to construct a library. Sequencing libraries can be prepared by random fragmentation of DNA or cDNA samples according to 5 'and 3' adapter binding, or by tagging with a combination of fragmentation and ligation reactions in a single step that enhances the efficiency of library preparation, Amplified and gel purified.

For clustering, each piece of surface-bound oligosaccharide complementary to the library assembly completes the distinct clone clustering through bridge amplification and creates a template ready for sequencing. Using Illumina SBS technology, a reversible terminator-based method was used to create DNA template strands and four reversible terminator-bond dNTPs were present during each sequencing cycle, greatly reducing errors. Based on highly accurate base-by-base sequencing analysis, data were converted to raw data and metagenome analysis was performed.

The results of the identified dominant microorganisms present in each nuruk are shown in Table 1. The identified microorganisms were arbitrarily designated by the inventor and represented by the strain name in the following table, and the degree of occupancy of each microorganism was confirmed.

As a result of the analysis, as shown in Table 1, the types of dominant microorganisms present in each nuruk were different, and the share of each microorganism was also different. In particular, Rhizopus oryzae showed a share of 80.7%, followed by Aspergillus oryzae 17.9%, Mucor circinelloides 1.1%, Saccharomyces cerevisiae and Enterococcus faecium 0.2% and 0.1% respectively .

From the above results, it was found that the different types of microorganisms and the occupancy rates of the different microorganisms were different depending on the manufacturing method, conditions, raw materials and environment, and the effect derived from the kind and distribution of these different microorganisms It could be predicted that it could be different.

< Example  3>

The Omegigoto  Alcohol Generation  analysis

The alcohol production ability of each nuruk prepared above was analyzed. Alcohol content was analyzed by GC by filtration with 0.45 ㎛ filter. Helium was used as the column, DB-ALC2 (30mx 0.53mm Id x 2μm film thickness), Oven 70 ℃ isothermal, Inlet 200 ℃, Detector FID 250 ℃ and carrier gas. And the respective alcohol contents were calculated.

Analysis of Alcohol Production Ability of Nuruk Yeast Fermentation time Alcohol content 24 hr 48 hr (%) No.1 Land visit (Comparative Example 1) + - No.2 Memorial song (comparative example 2) ++ +++ 1.73 No.3 Omegigoto (invention of the present invention) ++ +++ 1.85

As a result of the analysis, as shown in Table 2, the alcohol producing ability of each nuruk prepared was compared, and it was found that the alcohol producing ability of the omega nugget according to the present invention was the most superior to the case of using other nugget.

< Example  4>

The Omegigoto  About Glycation endurance  And Enzyme Activity Analysis

The saccharification power and enzyme activity analysis were performed on each of the previously prepared yeast. The saccharification power of Nuruk was measured as follows in accordance with the regulations of the National Tax Agency liquor analysis with a 2% soluble starch solution as a substrate. The saccharifying power was determined by the DNS method by measuring the amount of reducing sugar produced after enzyme reaction with substrate solution and leukocyte enzyme solution at 55 ° C for 1 hour. 1 g of yeast was applied to 1 g of soluble starch, and the resulting glucose was added to 1 g of soluble starch The saccharification power (SP) is the value obtained by multiplying the saccharification rate by the dilution factor. Enzyme activity was analyzed by enzymatic method using Megazyme kit (Megazyme international Ltd., Ireland). After adding the substrate to the yeast extract, the absorbance was measured and expressed as enzyme unit / g koji. Protease activity was quantified by colorimetric assay using the TNBSA reagent, which reacts with the free amino-terminal group generated during protein hydrolysis using the Pierce ™ Colorimetric Protease Assay Kit (Thermo Fisher Scientific), and trypsin, a representative protease, and the proteolytic activity against trypsin was measured.

As a result of the analysis, as shown in Table 3 above, the saccharification enzymes and proteolytic enzyme activities such as alpha amylase, protease, beta glucanase and glucoamylase were superior to yeast according to the comparative examples, .

< Example  5>

Omegigok  Manufacture of used rice wine

The present inventors have made makgeolli using the omega music of the present invention prepared in Example 1 above. For the preparation of makgeolli, 144 g of rice was washed with Omegi Nuruk prepared in Example 1 and immersed for 3 hours. After removing water and adding water, 50 g of koji and 288 ml of water were added to make a syringe. After fermentation for one day, 288 g of rice grains were added (rice cakes) and 578 ml of water was added. The paste was prepared and fermented at 25 ° C for 7 days to produce rice wine using Omegi.

< Comparative Example  3>

Manufacture of makgeolli using visiting grains

Makkoli was prepared in the same manner as in Example 5, except that the yeast was used instead of Omega Goku.

< Comparative Example  4>

Manufacture of makgeolli using memorial songs

In the same manner as in Example 5, except that Oume Goku was used instead of Omega Goku, makkolli was prepared in the same manner.

< Example  6>

Analysis of makgeolli characteristics

The following characteristics of the makgeolli prepared by the method of Example 5, Comparative Example 3 and Comparative Example 4 were analyzed.

<6- 1> General characteristics  analysis

Alcohol content, pH, total acid (%) and solubility solids (%, sucrose) were analyzed for makgeolli prepared with each nuruk. The pH of the solution was measured by using a pH meter (model 3510, Jenway, UK) of 50 mL of the filtered Makkolli samples. The acidity was adjusted to 0.1 The alcohol content was determined by adding distilled water to 100 mL of Makkolli Samples and then distilled. The alcohol content was measured by using an umbrella system. The sugar content (% sucrose) ) Were centrifuged with a centrifuge (Hanil micro-12, Korea) and the supernatant was measured using a reflex balance meter (N-1a, Atago Co., Tokyo, Japan).

As a result of the analysis, as shown in Table 4, the total alcohol content was the highest in the rice wine of the present invention produced using Omega-gi compared to those using other yeast.

<6-2> Analysis of organic acid content

The types and contents of the organic acids contained in the makkolli manufactured by the method of Example 5, Comparative Example 3, and Comparative Example 4 were analyzed, and the results are shown in Table 5 below. The organic acid was filtered through a 0.45 ㎛ filter with 1 mL of the sample using HPLC, and a column of Aminex HPX-87H (300 mm × 7.8 mm, Bio-rad, CA, USA) 35 [deg.] C injection volume, and UV 210nm.

<6-3> Sensory evaluation

Each of the mugwai prepared by the method of Example 5, Comparative Example 3 and Comparative Example 4 was evaluated for various tastes and likelihoods, and the results are shown in Table 6 below.

Sensory evaluation Types of rice wine Example 5
(The present invention inventive rice wine) Comparative Example 3
(Visiting the rice wine makgeolli) Comparative Example 4
(Remembered rice wine) Evaluation items Fruit flavor 5.63 ± 1.85 5.38 ± 1.51 5.38 ± 1.19 Creation 5.38 ± 1.60 5.50 ± 1.20 5.63 ± 1.60 Nougat incense 5.00 ± 1.60 5.50 ± 1.60 5.50 ± 1.69 sweetness 5.38 ± 1.60 3.88 ± 1.25 5.25 ± 2.31 Sour taste 6.13 + 1.81 7.88 ± 1.13 5.75 ± 1.28 bitter 5.25 ± 1.28 5.13 + 1.81 5.25 ± 1.28 Appearance 5.75 ± 0.89 5.88 ± 0.99 4.13 ± 0.83 Scent 5.75 ± 1.39 4.38 ± 1.30 5.38 ± 1.41 Flavor preference 5.25 ± 1.67 4.25 ± 1.28 4.88 ± 0.99 All prayer hall 5.63 ± 1.41 4.25 + 0.71 4.75 ± 0.89

<6-4> Analysis of Volatile Flavor Components of Makgeolli

Volatile flavor components were analyzed for each of the makgeolli prepared by the method of Example 5, Comparative Example 3 and Comparative Example 4. The aroma analysis method known in the art was used for the analysis method. The analysis results are shown in Table 7 below . Volatiles were analyzed using Agilent 7890A GC / Agilent 5975C MSD (Agilent, Palo Alto, CA, USA). The oven temperature was maintained at 50 ° C for 3 minutes and then heated up to 210 ° C at a rate of 4 ° C / min. Injector 250 ° C, carrier gas was used for helium, flow rate was 2 ml / min. The MSD conditions were capillary direct interface temperature 250 ℃, ion source temperature 230 ℃, EI ionization voltage 70 eV, mass range 33-400 amu, and scan rate 2.2 scan / sec. (RI), mass spectrum library ( NIST05a) was qualitatively analyzed by comparing with the ^{pentanol-1- 13 C (sigma-} aldrich, USA., 500ppm, 1000ppm), methly nonanoate (sigma-aldrich, USA., 100ppm) Quantitative analysis was performed.

<6-5> Amino acid analysis of rice wine

Amino acids contained in the rice wine were analyzed for each of the rice wine prepared by the method of Example 5, Comparative Example 3 and Comparative Example 4. The analysis was performed by the amino acid analysis method known in the art, Respectively. The amino acid analysis method is as follows. For the extraction of metabolites for Q-TOF LC / MS analysis, 0.9 mL of 50% MeOH (internal standard Reserpine, caffeine, 10 ppm) was added to 0.1 mL of Makgeolli sample. After vortexing for 3 min, the mixture was centrifuged and centrifuged at 14,000 rpm, Solution was used for UPLC-Q-TOF / MS analysis. Metabolism analysis was performed using Accurate-Mass Quadrupole Time-of-Flight (Q-TOF) LC / MS. ESI + Jet stream method in positive ionization mode. (A) and 0.1% formic acid in ACN (B) at a flow rate of 325 ℃, drying gas flow of 8L / mL, nebulizer pressure of 30psi, Vcap of 4000V, skimmer voltage of 65V and fragmentor voltage of 70V Respectively. Columns were analyzed with Zorbax HILIC Plus column, flow rate 0.3 ml / min, column temperature 30 ° C, and the obtained data were aligned and normalized using MPP and multivariate statistical analysis was performed using SIMCA-P + 12.0.

Amino acid analysis (unit: umol / L)   amino acid Comparative Example 3
(Visiting the rice wine makgeolli) Comparative Example 4
(Remembered rice wine) Example 5
(The present invention inventive rice wine) b-domain 16.85 9.8 32.37 L-domain 91.01 37.81 135.19 O-Phospho-L-serine 1,756.82 909.56 366.52 L-Phenylalanine 2,086.25 4,656.38 6,503.25 L-Glutamic acid 0 70 37.69 Taurine 36.96 95.56 148.05 L-Threonine 378.89 691.92 994.34 L-Tyrosine 38.77 34.69 40.2 L-Isoleucine 1,068.91 1,777.18 2,100.61 L-Asparagine 189.97 402.36 479.33 L-Methionine 46.41 56.83 48.09 L-Leucine 1,280.42 2,137.38 2,524.74 L-a-Aminoadipic acid 1.79 20.92 76.2 L-Proline 635.34 932.96 1,341.97 L-Valine 1,361.24 2,550.64 3,126.27 O-phosphoethanolamine 2,760.96 141.39 136.34

As a result of the analysis, as shown in Table 8 above, the content of amino acids contained in makkolli generally was higher than that of other comparative examples, and the makkolli produced by using the omega oil of the present invention was higher than that of other comparative examples. , L-glutamic acid, taurine and L-threonine amino acid were significantly higher in the rice wine of the present invention than the rice wine of the comparative example.

Therefore, the inventors of the present invention have found that the makgeolli prepared by using Omega-Gy contains a large amount of useful amino acid in the body. Thus, it can be seen that the makgeolli of the present invention has better functions than the conventional makgeolli.

< Example  7>

Antioxidative activity analysis of rice wine

Antioxidant functional analysis was performed on each of the makgeolli prepared by the method of Example 5, Comparative Example 3 and Comparative Example 4. [ For the antioxidant analysis, the supernatant of each makgeolli was freeze-dried, and each of the makgeolli samples (50 mg / ml) was dissolved in DMSO, followed by DPPH (2,2-diphenyl-1-picrylhydrazyl) analysis. Here, DPPH (1,1-diphenyl-2-picrylhydrazyl, sigma D9132, FW 393.4 C18H12N5O6) is a very stable radical and a violet compound exhibiting a specific absorbance at 525 nm. The DPPH radical scavenging activity was measured and the antioxidative activity was confirmed. The makkolli filtrate was centrifuged, and the supernatant was diluted 4 times with the third distilled water to prepare a sample. Then, 0.2 ml of the sample was diluted with ethanol to 1.5 × 10 ^-4 M concentration 0.8 ml of DPPH (1,1-diphenyl-2-picrylhydrazyl) solution was uniformly mixed with a vortex and allowed to stand at room temperature for 30 minutes. Then, the absorbance (OD) was measured at 525 nm.

The DPPH radical scavenging activity was expressed as a percentage (%) by the following formula.

DPPH radical scavenging activity (%) =

[1- (negative control (control) absorbance / experiment absorbance)] x 100

Antioxidant ability analysis of makgeolli Makgeolli type (50 mg / ml) Average (%) p value
(vs control) Control (negative control) 0.0 ± 2.3 - Comparative Example 3 -2.6 ± 0.9 0.137 Comparative Example 4 (Memorial rice wine) 1.8 ± 3.7 0.516 Example 5 (original invention rice wine) 19.5 ± 6.1 0.002 *

As a result of the analysis, as shown in Table 9, it was found that the makgeolli prepared by using Omega-Gug of the present invention had the best antioxidant ability compared to the group using other Nuruk, and the value of the antioxidant IC ₅₀ was well known as an antioxidant Ascorbic acid was found to be similar to the concentration (orange juice 1.282 ml, Omegigok Makkolli 1.324 ml) when consumed in the form of orange juice (see Fig. 2).

Accordingly, the inventors of the present invention have found that the omegigos of the present invention and the makgeolli using the omega composition of the present invention are superior to the conventional makgeolli, and can provide the makgeolli considering health promotion.

The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (14)

(a) grinding and washing the punches and then immersing them in water for 8 to 12 hours;
(b) remove the water and add flour to mix and stir;
(c) peeling the kneaded product to a predetermined size and molding it; And
(d) placing the kneaded product in a yeast mold and fermenting it,
Method for manufacturing omega - gi for making fermented juice. The method according to claim 1,
The method of claim 1, wherein in step (a), sesame oil and water are used in a volume ratio of 4: 1 to 6: 1, respectively. The method according to claim 1,
Wherein the wheat flour in step (b) is added in a weight ratio of 1:15 to 1:20, based on the weight of the tobacco of step (a). The method according to claim 1,
Wherein the molding of step (c) is performed by separating the kneaded product produced in step (b) into a round flat shape and applying pressure so as to be hardened. The method according to claim 1,
The method for producing Omega-crains for making fermented juice according to any one of claims 1 to 3, wherein the nutmeg mold of step (d) is a jar. The method according to claim 1,
Wherein the fermentation in step (d) is performed at a temperature of 20 to 45 ° C for 7 days to 21 days. The method according to claim 1,
Wherein the fermentation liquor is rice wine, sake, wine or beer. The method according to claim 1,
The Omegigi for the preparation of the above-mentioned fermented juice is preferably selected from the group consisting of Rhizopus oryzae, Aspergillus oryzae, Mucor circinelloides, accharomyces cerevisiae and Enterococcus faecium. Characterized in that the microorganism of Enterococcus faecium is contained in the fermented milk. A process for the production of Rhizopus oryzae, Aspergillus oryzae, Mucor circinelloides, Saccharomyces cerevisiae, and the like, which is produced by the method of any one of claims 1 to 8, For the preparation of fermented beverages containing microorganisms of the genus Accharomyces cerevisiae and Enterococcus faecium. 10. The method of claim 9,
Wherein the fermentation stock is rice wine, sake, wine or beer. A method for producing a fermented juice having an increased antioxidant activity, comprising the step of fermenting cereals using the Omega Curve of claim 9. 12. The method of claim 11,
Wherein the fermentation stock is rice wine, sake, wine or beer. A fermented broth having an increased antioxidant activity produced by the method of Claim 11. 14. The method of claim 13,
Wherein the fermentation liquor is rice wine, sake, wine or beer.

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