KR20200024685A - A grain wine with steamed deodeok and manufacturing method thereof - Google Patents

Abstract

The present invention relates to steamed Codonopsis lanceolata grain wine and a manufacturing method thereof. The manufacturing method of steamed Codonopsis lanceolata grain wine comprises the steps of: manufacturing steamed Codonopsis lanceolata; and fermenting any one or more of the steamed Codonopsis lanceolata, sulmit, suldeot, rice, puffed rice, wheat koji, yeast, lactic acid, purified enzyme, and water. The steamed Codonopsis lanceolata grain wine comprises: steamed Codonopsis lanceolata; the yeast; antioxidants; and alcohol.

Description

Steaming deodeok grain wine and manufacturing method thereof {A GRAIN WINE WITH STEAMED DEODEOK AND MANUFACTURING METHOD THEREOF}

The present disclosure relates to steamed deodeok grain wine and a method for producing the same, and more particularly, relates to a grain wine and enhanced production, including steamed deodeok enhanced by the steam content, antioxidant content.

Deodeok has been called Sasam (삼) since ancient times because of its excellent efficacy as wild ginseng. It is one of 5 ginseng, along with ginseng, Hyunsam, Dansam and Gosam. Known. The root of Sadeok contains saponin and inulin, and its leaves contain a large amount of flavonoids, a kind of flavonoid, and triterpenoids, a kind of saponin. It is a medicinal plant that is effective in protecting the gastrointestinal system, lungs and kidneys, expectorant, relieving, tonic, antipyretic, dry and detoxification, and is the best health food.

Although Deokdeok had such excellent medicinal effects and unique flavors, it could not be Jejuized. This is because when the alcohol is added to the deodeok does not have the inherent flavor and taste, even when the deodeok produced alcohol concentration is rapidly lowered or the product is deteriorated due to decay due to lactic acid bacteria or bacteria.

The present application provides a method for producing steamed deodeok grain wine.

The present application provides steaming deodeok grain wine.

The present application provides a method for producing steamed deodeok vinegar.

The present application provides steamed deodeok vinegar.

According to one aspect of the technology disclosed by the present application, a method for producing steamed deodeok grain wine, for example, steamed deodeok production, and the steamed deodeok; And it comprises a step of fermenting the bottom or sake, wherein the sake is a mixture of grains, yeast and water, wherein the sake is fermented a mixture of grains, yeast and water at least once is provided do.

According to another aspect of the technology disclosed by the present application, steam deodeok grain wine, for example steam deodeok; leaven; Antioxidant substance; And alcohols; Wherein the antioxidant is polyphenol, and the alcohol is provided with steamed deodeok liquor, which is not limited by fermentation.

According to another aspect of the technology disclosed by the present application, a method for producing steamed deodeok vinegar, for example, producing steamed deodeok grain wine; Inoculation of acetic acid bacteria in the steaming deodeok grain wine; And fermentation of the acetic acid inoculation steamed deodeok grain wine; There is provided a steaming deodeok vinegar production method comprising the above. In the steaming deodeok vinegar manufacturing method, the acetic acid bacteria inoculated in the steaming deodeok grain wine may be any one or more of A. aceti , A. liquefaciens, A. pasteurianus and A. hansenii . In the steaming deodeok vinegar manufacturing method, the fermentation may be to ferment for 3 days to 30 years at 20 ℃ to 35 ℃ temperature.

According to another aspect of the technology disclosed by the present application, steamed deodeok vinegar, for example steamed deodeok; leaven; Antioxidant substance; Alcohol; Acetic acid; And acetic acid; Steamed deodeok vinegar comprising any one or more of these is provided. The acetic acid contained in steamed deodeok vinegar may be added 2% to 8%.

According to the technology disclosed by this specification, the following effects occur.

It is possible to provide a method for producing steamed deodeok grain wine. Furthermore, it is possible to provide a method for producing steamed deodeok wine with enhanced antioxidant and alcohol content and enhanced functionality.

We can offer steaming duck wine. Furthermore, it can provide steamed deodeok wine with enhanced antioxidant and alcohol content and enhanced functionality.

It is possible to provide a method for producing steamed deodeok vinegar. Furthermore, it is possible to provide a method for producing steamed deodeok vinegar with enhanced antioxidants and enhanced functionality.

Can provide steamed duck vinegar. Furthermore, it can provide steamed deodeok vinegar with enhanced antioxidants and enhanced functionality.

Figure 1 is a reaction surface plot according to an embodiment, showing the total sugar content according to steaming deodeok conditions.
Figure 2 is a reaction surface plot according to one embodiment, showing the total polyphenol content according to steaming deodeok conditions.
Figure 3 is a response surface plot according to an embodiment, showing the FRAP value according to steam deodeok conditions.
4 illustrates a superimposed plot of three variables of steaming deodeok, according to one embodiment.
5 is a flowchart of a steaming deodeok rice wine manufacturing method according to an embodiment.
6 shows makgeolli according to the amount of steamed deodeok powder added.

The definitions of the representative terms used in the present specification are as follows.

The term “steam” refers to steaming or steaming, for example, steaming for a certain time at a certain temperature.

The term "antioxidant" is a substance that inhibits oxidation. The oxidation can be, for example, by active oxygen. The active oxygen is one metabolite produced by oxygen in the body. The free radicals may be involved in cell aging or cell stress. The antioxidant substance is a substance that suppresses the generation of the active oxygen, removes the active oxygen, or suppresses body damage and stress caused by the active oxygen. For example, the antioxidant may be polyphenol, but is not limited thereto.

The term “functionality” is a property felt by the sense organs. The functionality of the food may depend on the pigment, taste, flavor component and the like. The sensuality can be expressed as a score through sensory evaluation. The functionality can be determined by acidity. The functionality can be determined by the reducing sugars contained in the food. The reducing sugar may be quantified by a method using a copper reagent such as Somogyi method, a method using iron reagent such as Park-Johnson method, a method using nitro reagent, or a method using iodine reagent, but is not limited thereto. For example, the reducing sugar can be quantified by measuring the FRAP value. For example, the reducing sugar may be quantified by measuring DNS (Dinitrosalicylic acid).

The term "about" means 30, 25, 20, 25, 10, 9, 8, 7, 6, 5, by reference quantity, level, value, number, frequency, percentage, dimension, size, amount, weight, or length. By amount, level, value, number, frequency, percentage, dimension, size, amount, weight or length, varying by 4, 3, 2 or 1%.

In addition to these terms, other terms are defined elsewhere in the specification as necessary. Unless otherwise explicitly defined herein, industry terms used herein will have the meaning recognized by the industry.

Hereinafter, the content disclosed by this specification is demonstrated in detail.

According to one aspect disclosed by the present specification, there can be provided a method for producing steamed deodeok grains with enhanced sugar content and antioxidant content.

The steaming deodeok grain wine manufacturing method is a method of producing grain wine by fermenting steamed deodeok, grains, yeast and water.

According to one embodiment disclosed by the present application, there is provided a steam deodeok manufacturing method.

The “steam steaming duck” is prepared by steaming steamed duck.

Specifically, the steaming deodeok steamed deodeok 0.5 hours to 10 hours; And drying the steamed deodeok 0.5 hours to 50 hours; It includes.

The steaming may be ripened by steam at 70 ° C. to 120 ° C., but is not limited thereto.

The drying may be 10 ℃ to 60 ℃ drying temperature, but is not limited thereto.

The steaming and drying may be repeated 1 to 10 times.

Preferably, the steaming deodeok steamed deodeok for 3 to 5 hours; And 0.5 to 50 hours of drying; It may include.

Preferably, the steaming and drying may be repeated five times.

Due to the steaming of the deodeok, antioxidant properties and functional properties can be improved compared to the deodeok that has not undergone the pretreatment process

The steaming condition of the deodeok may be a condition containing the sugar content of the steamed deodeok more optimally.

For example, in order to measure the sugar content of the steamed deodeok, the sample was dissolved in distilled water, centrifuged at 1,512 xg for 15 minutes, and 0.2 mL of 5% phenol was added to 0.4 mL of the sample. After mixing well, adding 1 mL of conc-H ₂ SO ₄ , and reacting at room temperature for 30 minutes, when absorbance is measured on a 470 nm spectrophotometer, the total sugar may be a condition containing 0.95 mg / mL to 1.10 mg / mL.

The steaming condition of the deodeok may be a condition containing the antioxidant material of the steamed deodeok more optimally. For example, the steaming condition of the deodeok may be a condition containing more optimal total polyphenols.

For example, the steaming condition of the deodeok is dissolved in distilled water to measure the total polyphenol content of the steamed deodeok, centrifuged at 1,512 xg for 15 minutes, 0.5 mL of the sample 10% Folin-ciocalteu reagent After mixing with 0.5 mL, adding 10% sodium carbonate (Na ₂ CO ₃ ) for 30 minutes at room temperature, and measuring the absorbance on a spectrophotometer at 760 nm, the total polyphenol was 14.00 μg / mL to 27.00 μg / mL It may be a condition to include.

The steaming condition of the deodeok may be a condition for optimizing the functionality of the steamed deodeok more. For example, the steaming condition of the deodeok may be a condition for optimizing the aroma, taste, chromaticity of the steamed deodeok. For example, the steaming condition of the deodeok is a condition containing 40 to 90 (μM FeSO ₄ eq. / Mg extract) when the FRAP value of the steamed deodeok is measured by the method of Benzie et al. (Benzie et al., 1996). Can be. The method of Benzie et al. (Benzie et al., 1996) dissolves the sample in distilled water and filter it with a filter paper (Whatman No. 2), 50 μL of the sample in 10 mM TPTZ solution, dissolved in 40 mM HCl, distilled water 20 mM Ferric chloride solution, prepared by mixing 300 mM Acetate buffer in a ratio of 1: 1: 10, respectively, may be reacted with 150 μL for 4 minutes to measure absorbance at 595 nm spectrophotometer.

According to another embodiment disclosed by the present application,

Steaming dude manufacturing, and

The steaming deodeok; And fermentation under drunkenness or drunkenness

Process

A steam deodeok grain wine manufacturing method is provided.

Said "steam deodeok preparation" is described herein above.

The steaming deodeok may be provided in the form of extract to prepare the steamed deodeok grain wine. For example, the extract may be distilled water extract. The extract may be an ethanol extract. The extract may be an extract of a mixed solvent of distilled water and ethanol, but is not limited thereto.

The steaming deodeok may be provided in the form of a section for producing the steamed deodeok grain wine.

The steaming deodeok may be provided in the form of a powder to produce the steamed deodeok grain wine. The particle size of the steamed deodeok powder may be less than 100mm, less than 50mm, less than 10mm, less than 5mm, less than 1mm, less than 0.500mm or less than 0.300mm, but is not limited thereto. Preferably, the particle size of the steam deodeok powder may be less than 0.500 mm.

Particles of the steam deodeok powder may be pulverized by a pulverizer, and passed through a sieve. For example, the particles of the steamed deodeok powder may be crushed by a grinder, and passed through a 100mesh standard.

The steaming deodeok may be provided in an amount of 0.01% to 10% relative to the weight of grains provided to prepare the steamed deodeok grain wine, but is not limited thereto.

For example, the steaming deodeok is 0.005% to 0.01%, 0.01% to 0.02%, 0.02% to 0.03%, 0.03% to 0.04%, 0.04% to 0.05%, 0.05% to 0.10%, 0.10% to grain weight 0.50%, 0.50% to 0.60%, 0.60% to 0.70%, 0.70% to 0.80%, 0.80% to 0.90%, 0.90% to 1.0%, 1.0% to 2.0%, 2.0% to 3.0%, 3.0% to 4.0% , 4.0% to 5.0%, 5.0% to 6.0%, 6.0% to 7.0%, 7.0% to 8.0%, 8.0% to 9.0%, or 9.0% to 10.0%, but is not limited thereto.

Preferably, the steaming deodeok may be provided in an amount of 0.005% to 0.01%, 0.01% to 0.03%, 0.03% to 0.05% relative to the grain weight, but is not limited thereto.

More preferably, the steaming deodeok may be provided in an amount of 0.01% to 0.05% by weight of grain.

The steaming deodeok may be included in the steaming deodeok grain wine in an amount of 0.01% to 10% in order to manufacture the steamed deodeok grain wine, but is not limited thereto.

For example, the steaming deodeok is 0.005% to 0.01%, 0.01% to 0.02%, 0.02% to 0.03%, 0.03% to 0.04%, 0.04% to 0.05% , 0.05% to 0.10%, 0.10% to 0.50%, 0.50% to 0.60%, 0.60% to 0.70%, 0.70% to 0.80%, 0.80% to 0.90%, 0.90% to 1.0%, 1.0% to 2.0%, 2.0 % To 3.0%, 3.0% to 4.0%, 4.0% to 5.0%, 5.0% to 6.0%, 6.0% to 7.0%, 7.0% to 8.0%, 8.0% to 9.0%, or 9.0% to 10.0% May be, but is not limited thereto.

Preferably, the steaming deodeok may be provided in the steamed deodeok grain wine in the content of 0.05% to 0.10%, 0.10% to 0.20%, 0.20% to 0.40% or 0.40% to 0.50% However, the present invention is not limited thereto.

More preferably, the steaming deodeok may be provided in an amount of 0.10% to 0.20% in the steamed deodeok grain wine to produce the steamed deodeok grain wine.

The steaming deodeok powder is under the; Drunkenness; And sake grains; It may be provided in any one or more of the steam deodeok grain wine.

The bottom may be a mixture of cereals, yeast and water. The sublingual may be a material of a sublingual soaking process.

The sake may be fermented one or more times a mixture of cereals, yeast and water. The drunk may be prepared as a result of a subdipping process, a one-stage immersion process or a two-stage immersion process, but is not limited to the number of immersion processes.

The drunk may be manufactured into grain wine through a forming process.

The forming process may include filtration of fudge.

The preparation process may include a process of diluting the drunk with water.

The grains may be any one or more of rice, glutinous rice, puffed rice, wheat, wheat flour, barley, corn, oats, rye, crude, millet, blood, buckwheat and yulmu, but is not limited thereto.

In this specification,

The fermentation may be a step of ripening further including any one or more of purified enzyme and lactic acid.

The fermentation process is a submerged immersion process; Single stage immersion process; And a two step immersion process; It may include any one or more of the process.

The "fermentation" may be to mature in a condition of 30 hours to 135 hours at a temperature of 20 ℃ to 30 ℃.

Specifically, the fermentation is

36 to 60 hours at a temperature of 20 ° C. to 23 ° C .;

60 to 84 hours at a temperature of 20 ° C. to 23 ° C .;

84 to 108 hours at a temperature of 20 ° C. to 23 ° C .;

108 hours to 132 hours at a temperature of 20 ° C to 23 ° C;

36 to 60 hours at a temperature of 22 ° C. to 25 ° C .;

60 to 84 hours at a temperature of 22 ° C. to 25 ° C .;

84 hours to 108 hours at a temperature of 22 ° C. to 25 ° C .;

108 hours to 132 hours at a temperature of 22 ° C to 25 ° C;

36 to 60 hours at a temperature of 24 ° C. to 27 ° C .;

60 hours to 84 hours at a temperature of 24 ° C. to 27 ° C .;

84 hours to 108 hours at a temperature of 24 ° C. to 27 ° C .;

108 hours to 132 hours at a temperature of 24 ° C. to 27 ° C .;

36 to 60 hours at a temperature of 25 ° C. to 28 ° C .;

60 to 84 hours at a temperature of 25 ° C. to 28 ° C .;

84 hours to 108 hours at a temperature of 25 ° C. to 28 ° C .; And

108 hours to 132 hours at a temperature of 25 ° C. to 28 ° C .; May be aged under any one or more of the conditions.

For example, any one or more of the submerged immersion process and the one-stage immersion process may be to ferment under conditions of 36 hours to 60 hours at 22 ℃ to 25 ℃ temperature. For example, the two-stage immersion process may be to ferment under the conditions of 84 hours to 108 hours at 22 ℃ to 25 ℃ temperature.

In the present specification, the "grain wine manufacturing method" may be any one or more manufacturing methods of makgeolli, Dongdongju, Samju, Seoul Songjeolju, Sogokju, Cheongju and Bejuju, but is not limited thereto.

The grain wine manufacturing method may be to filter the soot mentioned above, and to provide the water so that the alcohol content is 3% to 20%, but is not limited thereto.

For example, the grain wine manufacturing method has an alcohol content of 3% to 6%, 6% to 8%, 8% to 10%, 10% to 12%, 12% to 15%, 15% to 18%, or 18 It may be prepared to be from 20% to 20%, but is not limited thereto.

Preferably, the grain production method may be to prepare so that the alcohol content is 6% to 8%.

The steaming deodeok grain wine manufacturing method may be a manufacturing method in which the alcohol fermentation yield is improved by starch gelatinization by steaming steamed deodeok. For example, in the steaming deodeok grain wine manufacturing method, the alcohol content of the steamed deodeok grain wine is connected to a round flask and a cooler according to the National Tax Service liquor analysis regulations, 30 mL distilled water is added to 100 mL of the filtered rice wine sample, and the distillate is 80 mL. Distilled until it was added, distilled water was added to make 100 mL, and then the temperature of the sample was read using a control alcohol meter (Deakwang Inc., Seoul, Korea). As measured, 6.10 to 7.00 (%) when fermented for 1 day after two stages of soaking; 9.90 to 11.10 (%) for two days of fermentation; 12.60 to 14.50 (%) at 3-day fermentation; 13.70 to 15.80 (%) in 4-day fermentation; 14.70 to 17.00 (%) when fermented for 5 days; It may be a manufacturing method comprising.

The steaming deodeok grain wine manufacturing method may be a manufacturing method that the fermentation restriction is improved by the addition of steaming deodeok.

The steaming deodeok grain wine manufacturing method may be a manufacturing method in which the addition of the antioxidant material is enhanced by the addition of steaming deodeok. For example, the steaming deodeok grain wine production method is 0.2mM DPPH (1,1-diphenyl-2-picryl-hydrazyl, Sigma-Aldrich Co) in 40μL filtered sample to measure the total DPPH radical scavenging ability of the steamed deodeok grain wine After mixing 160 μL of the solution and leaving it for 30 minutes at room temperature for shading, and measuring the absorbance at 517 nm using a spectrophotometer (BioTek Instruments, Winooski, VT, USA), DPPH radical scavenging ability was the difference in absorbance between sample addition and non-addition. When calculated as a percentage, it may be a manufacturing method comprising 14.50 to 22.00 (%).

The steaming deodeok grain manufacturing method may be a manufacturing method in which the addition of the total polyphenols is enhanced by the addition of steaming deodeok. For example, to determine the total polyphenol content, the steamed deodeok grain wine was dissolved in distilled water, centrifuged at 1,512 xg for 15 minutes, and 1.0 mL of the sample was mixed with 1.0 mL of 10% Folin-ciocalteu reagent. After reacting for 30 minutes at room temperature by adding 10% sodium carbonate (Na ₂ CO ₃ ), and measuring the absorbance on a spectrophotometer of 760 nm, it may be a manufacturing method containing 185.00 to 270.00 (μg / mL) total polyphenols have.

The grain wine manufacturing method may be a manufacturing method in which the sensory properties of the flavor is enhanced by the addition of steaming deodeok. For example, the steamed deodeok grain wine was added to the reducing sugar 1mL sample using a DNS method (Dinitrosalicylic acid) 3mL DNS reagent, after reacting in boiled water for 15 minutes, and then added 21 mL of distilled water, 550 nm When measuring the absorbance in the spectrophotometer of the reducing sugar (%, w / v) quantification, the measured value is 10.00 to 13.50 (%) when fermentation for one day after two-stage immersion; 5.50 to 7.00 (%) when fermented for 2 days; 4.00 to 6.00 (%) when fermented for 3 days; 4.00 to 6.00 (%) when fermented for 4 days; 3.80 to 4.50 (%) at 5 days of fermentation; may be a manufacturing method including a reducing sugar.

The grain wine manufacturing method may be a manufacturing method in which the sensory characteristics of chromaticity are enhanced by the addition of steaming deodeok. For example, the steaming deodeok grain wine has a lightness / darkness measurement of 33.50 to 35.50, a redness / greenness measurement of 1.00 to 3.00, a yellowness / blueness measurement of 9.50 To 11.00.

For example, in the steaming deodeok grain wine manufacturing method to drop the mixed indicator (BTB & NR) to 10 mL of the sample according to the National Tax Service liquor analysis regulations to determine the acidity of the steamed deodeok grain wine, 0.1 N NaOH Neutralization titration with 2.7 to 2.9 (mL) when fermentation for one day after two-stage immersion titration titration; 3.1 to 3.7 (mL) when fermented for 2 days; 3.6 to 4.2 (mL) when fermented for 3 days; 3.9 to 4.4 (mL) fermentation for 4 days; When fermentation 5 days 4.4 to 4.7 (mL); may be prepared as a method.

For example, the method for preparing steamed deodeok grain wine includes 250.00 to 420.00 (μM FeSO4 eq./mg extract), as measured by the method of Benzie et al. (Benzie et al., 1996). It may be a manufacturing method.

According to another embodiment disclosed by the present application,

Steaming dude manufacturing, and

The steaming deodeok; And fermentation of the first stage

Process

A steam deodeok grain wine manufacturing method is provided.

Said "producing steam deodeok", "bottom", "sulting", "grains", "fermentation" and "method of grain wine production" has been described herein.

The steaming deodeok steamed deodeok for 3 to 5 hours; And 0.5 to 50 hours of drying; It may include.

The steaming and drying can be repeated five times.

The steaming deodeok may be provided in the form of a powder to produce the steamed deodeok grain wine.

The particle size of the steam deodorant powder may be less than 0.500 mm.

Particles of the steam deodeok powder may be pulverized by a pulverizer, and passed through a sieve. For example, the particles of the steamed deodeok powder may be crushed by a grinder, and passed through a 100mesh standard.

The steaming deodeok may be provided in an amount of 0.005% to 0.01%, 0.01% to 0.03%, and 0.03% to 0.05% with respect to the grain weight, but is not limited thereto.

Preferably, the steaming deodeok may be provided in an amount of 0.01% to 0.05% relative to the grain weight.

The steaming deodeok may be provided in the steamed deodeok grain wine in the content of 0.05% to 0.10%, 0.10% to 0.20%, 0.20% to 0.40% or 0.40% to 0.50%, but is not limited thereto. It is not.

Preferably, the steaming deodeok may be provided in the content of 0.10% to 0.20% in the steamed deodeok grain wine to produce the steamed deodeok grain wine.

The steaming deodeok may be provided in a single-stage immersion soaked into the steamed deodeok grain wine.

The one-stage dip soak is a soaking process for producing soaked soaked fermented cereals, yeast, and water; And a one-stage immersion process for producing a one-stage immersion drunk by fermenting the immersion drunk, grains and water.

The subsultation immersion process may be to ferment the liquor at a temperature of 23 ℃ to 25 ℃ 36 hours to 60 hours.

The one-stage immersion process may be the fermentation of the submerged soak at 36 ℃ to 60 hours at 23 ℃ to 25 ℃ temperature.

The steaming deodeok and fermentation step immersion fermentation may be to fermentation at 23 ℃ to 25 ℃ temperature.

The steaming deodeok and fermentation step immersion fermentation may be a fermentation of 108 hours to 136 hours.

The grain wine manufacturing method may be to prepare so that the alcohol content is 6% to 8%.

The steaming condition of the deodeok may be a condition containing the sugar content of the steamed deodeok more optimally.

For example, the steaming condition of the deodeok may be a condition containing from 0.95 to 1.10 (mg / mL) of the total sugar when the sugar content of the steamed deodeok measured by the method described above.

The steaming condition of the deodeok may be a condition containing the antioxidant material of the steamed deodeok more optimally. For example, the steaming condition of the deodeok may be a condition containing more optimal total polyphenols.

For example, the steaming condition of the deodeok may be a condition containing 26.40 to 27.00 (μg / mL) of the total polyphenol, when the total polyphenol content of the steamed deodeok measured by the above-described method.

The steaming condition of the deodeok may be a condition for optimizing the functionality of the steamed deodeok more. For example, the steaming condition of the deodeok may be a condition for optimizing the aroma, taste, chromaticity of the steamed deodeok. For example, the steaming condition of the deodeok may be a condition including 116 to 122 (μM FeSO ₄ eq. / Mg extract) when the FRAP value of the steamed deodeok measured by the method described above Benzie et al.

The steaming deodeok grain wine manufacturing method may be a manufacturing method in which the alcohol fermentation yield is improved by starch gelatinization by steaming steamed deodeok. For example, the steaming deodeok grain wine manufacturing method according to the above-described method for measuring the alcohol content, the second fermentation after the first fermentation of 6.10 to 6.20 (%); 10.40 to 10.50 (%) when fermented for 2 days; 12.60 to 12.80 (%) at 3-day fermentation; 14.40 to 14.60 (%) when fermented for 4 days; 15.40 to 15.60 (%) when fermented for 5 days; It may be a manufacturing method comprising.

The steaming deodeok grain wine manufacturing method may be a manufacturing method that the fermentation restriction is improved by the addition of steaming deodeok.

The steaming deodeok grain wine manufacturing method may be a manufacturing method in which the addition of the antioxidant material is enhanced by the addition of steaming deodeok. For example, the steaming deodeok grain wine manufacturing method may be a manufacturing method comprising 14.50 to 15.50 (%) when the total DPPH radical scavenging ability of the steamed deodeok grain wine is measured by the above-described method.

The steaming deodeok grain manufacturing method may be a manufacturing method in which the addition of the total polyphenols is enhanced by the addition of steaming deodeok. For example, the steamed deodeok grain wine may be a manufacturing method comprising 188.00 to 195.00 (μg / mL) of total polyphenols, when the total polyphenol content is measured by the above-described method.

The grain wine manufacturing method may be a manufacturing method in which the sensory properties of the flavor is enhanced by the addition of steaming deodeok. For example, the steamed deodeok grain wine is reduced sugar (%. W / v) measured by the above-described DNS method, the measured value is 10.00 to 11.00 (%) when fermentation for one day after two-stage immersion; 6.50 to 7.00 (%) when fermented for 2 days; 4.00 to 4.50 (%) when fermented for 3 days; 4.00 to 4.50 (%) when fermented for 4 days; 3.90 to 4.00 (%) when fermented for 5 days; may be a manufacturing method including a reducing sugar.

The grain wine manufacturing method may be a manufacturing method in which the sensory characteristics of chromaticity are enhanced by the addition of steaming deodeok. For example, the steaming deodeok grain wine has a lightness / darkness measurement value of 35.00 to 35.20, a redness / greenness measurement value of 1.10 to 1.20, a yellowness / blueness measurement value of 9.50 To 10.00.

For example, in the steaming deodeok grain wine manufacturing method to drop the mixed indicator (BTB & NR) to 10 mL of the sample according to the National Tax Service liquor analysis regulations to determine the acidity of the steamed deodeok grain wine, 0.1 N NaOH Neutralization titration with 2.7 to 2.9 (mL) when fermentation for one day after two-stage immersion titration titration; 3.1 to 3.3 mL of 2-day fermentation; 3.6-3.8 (mL) when fermented for 3 days; 3.9 to 4.1 (mL) at 4 days of fermentation; 5 days fermentation 4.4 to 4.6 (mL); may be prepared as a method.

For example, the method for producing steamed deodeok grain wine is 250.00 to 290.00 (μM FeSO ₄ eq. / Mg extract) when the FRAP value of the steamed deodeok grain wine is measured by the method described above (Benzie et al., 1996). It may be a manufacturing method comprising.

According to another aspect disclosed by the present specification, steamed deodeok wine with enhanced sugar content and antioxidant content may be provided.

According to one embodiment disclosed by the present application, steam deodorization is provided.

The "steam steaming" is steamed steamed.

The method for producing the steam deodeok described above in the present specification.

The steaming deodeok may be an improved sugar content. For example, the sugar content of the steaming deodeok may be 0.95 to 1.10 (mg / mL) as measured by the above-described method.

The steaming deodeok may be an enhanced content of antioxidants. The steaming deodeok may be an increase in the total polyphenol content. For example, the total polyphenol content of the steaming deodeok may be 25.00 to 27.00 (μg / mL), as measured by the method described above.

The steaming deodeok may be one of enhanced functionality. For example, the steaming deodeok may be one of enhanced flavor, taste, color. For example, the FRAP value of steaming deodeok may be 115 to 122 (μM FeSO ₄ eq./mg extract) as measured by the method described above.

According to another embodiment disclosed by the present application,

Steaming deodeok;

leaven;

Antioxidant substance; And

Alcohol; Containing any one or more of

Steaming duck wine may be provided.

In the present specification, the "vapor steaming" has been described above.

The steaming deodeok may be included in the steaming deodeok grain wine in the form of an extract.

The steaming deodeok may be included in the steaming deodeok wine in the form of a section.

The steaming deodeok may be included in the steamed deodeok grain wine in the form of a powder. The particle size of the steamed deodeok powder may be less than 100mm, less than 50mm, less than 10mm, less than 5mm, less than 1mm, less than 0.500mm or less than 0.300mm, but is not limited thereto. Preferably, the particle size of the steam deodeok powder may be less than 0.500 mm.

Particles of the steam deodeok powder may be pulverized by a pulverizer, and passed through a sieve. For example, the particles of the steamed deodeok powder may be crushed by a grinder, and passed through a 100mesh standard.

The steaming deodeok may be included in an amount of 0.01% to 10% relative to the weight of grains contained in the steamed deodeok grain wine, but is not limited thereto.

For example, the steaming deodeok is 0.005% to 0.01%, 0.01% to 0.02%, 0.02% to 0.03%, 0.03% to 0.04%, 0.04% to 0.05%, 0.05% to 0.10%, 0.10% to grain weight 0.50%, 0.50% to 0.60%, 0.60% to 0.70%, 0.70% to 0.80%, 0.80% to 0.90%, 0.90% to 1.0%, 1.0% to 2.0%, 2.0% to 3.0%, 3.0% to 4.0% , 4.0% to 5.0%, 5.0% to 6.0%, 6.0% to 7.0%, 7.0% to 8.0%, 8.0% to 9.0%, or 9.0% to 10.0%, but is not limited thereto.

Preferably, the steaming deodeok may be included in an amount of 0.005% to 0.01%, 0.01% to 0.03%, 0.03% to 0.05% relative to the grain weight, but is not limited thereto.

More preferably, the steaming deodeok may be included in an amount of 0.01% to 0.05% by weight of grain.

The steaming deodeok may be included in the steaming deodeok grain wine content of 0.01% to 10%, but is not limited thereto.

For example, the steaming deodeok is 0.005% to 0.01%, 0.01% to 0.02%, 0.02% to 0.03%, 0.03% to 0.04%, 0.04% to 0.05%, 0.05% to 0.10%, 0.10 % To 0.50%, 0.50% to 0.60%, 0.60% to 0.70%, 0.70% to 0.80%, 0.80% to 0.90%, 0.90% to 1.0%, 1.0% to 2.0%, 2.0% to 3.0%, 3.0% to 4.0%, 4.0% to 5.0%, 5.0% to 6.0%, 6.0% to 7.0%, 7.0% to 8.0%, 8.0% to 9.0%, or 9.0% to 10.0%, but is not limited thereto. .

Preferably, the steaming deodeok may be included in the steamed deodeok grain wine content of 0.05% to 0.10%, 0.10% to 0.20%, 0.20% to 0.40% or 0.40% to 0.50%, but is not limited thereto.

More preferably, the steaming deodeok may be included in the content of 0.10% to 0.20% in the steamed deodeok grain wine.

The antioxidant substance may include polyphenol, but is not limited thereto.

The alcohol contained in the steaming deodeok grain wine may not be limited fermentation by the deodeok.

The content of the alcohol contained in the steaming deodeok grain wine may be 3% to 20%.

For example, the content of the alcohol contained in the steaming deodeok grain wine is 3% to 6%, 6% to 8%, 8% to 10%, 10% to 12%, 12% to 15%, 15% to 18%, or 18% to 20%, but is not limited thereto.

Preferably, the content of the alcohol contained in the steaming deodeok grain wine may be 6% to 8%.

In the present specification, the "gokju" may be any one or more of makgeolli, Dongdongju, Samju, Seoul Songjeolju, Sogokju, Cheongju and Beopju, but is not limited thereto.

The grain wine may be an alcohol fermentation yield is improved by starch gelatinization by steaming.

For example, the steamed deodeok grain wine is 6.10 to 7.00 (%) when the alcohol content is measured by the above-described method, 1 day fermentation after two-stage immersion; 9.90 to 11.10 (%) for two days of fermentation; 12.50 to 14.50 (%) at 3-day fermentation; 13.50 to 16.00 (%) when fermented for 4 days; 14.80 to 17.00 (%) for 5 days of fermentation;

The grain wine may be improved fermentation restriction by the addition of steaming deodeok.

The grain wine may be enhanced by the addition of antioxidants by the addition of steaming deodeok.

For example, the steamed deodeok grain wine may be 14.50 to 22.00 (%), as measured by the method described above DPDP radical scavenging ability.

The grain wine may be the addition of total polyphenols by the addition of steaming deodeok.

For example, the steamed deodeok grain wine may be 185.00 to 270.00 (μg / mL), as determined by the method described above for the total polyphenol content.

The grain wine may be one by which the sensory properties of the flavor is enhanced by the addition of steaming deodeok.

For example, the steamed deodeok grain wine quantified the reducing sugar by the above-described DNS method (Dinitrosalicylic acid), the measured value is 10.00 to 13.50 (%) when fermentation for one day after two-stage immersion; 5.50 to 7.00 (%) when fermented for 2 days; 4.00 to 6.00 (%) when fermented for 3 days; 4.00 to 6.00 (%) when fermented for 4 days; 3.80 to 4.50 (%) when fermented for 5 days; Can be.

The grain wine may be a sensory property of the chromaticity by the addition of steaming deodeok.

For example, the steaming deodeok grain wine has a lightness / darkness measurement of 33.50 to 35.50, a redness / greenness measurement of 1.00 to 3.00, a yellowness / blueness measurement of 9.50 To 11.00.

For example, the steaming deodeok grain wine is measured by acidity mixed indicator (B.T.B & N.R) and NaOH neutralization, the measured value is 2.7 to 2.9 (mL) when fermentation for one day after two-stage immersion; 3.1 to 3.7 (mL) when fermented for 2 days; 3.6 to 4.2 (mL) when fermented for 3 days; 3.9 to 4.4 (mL) fermentation for 4 days; 4.4 to 4.7 (mL) when fermented for 5 days; Can be.

For example, the steamed deodeok grain wine may have a FRAP value of 250.00 to 420.00 (μM FeSO ₄ eq. / Mg extract).

According to another embodiment disclosed by the present application,

Steaming deodeok;

leaven;

Antioxidant substance; And

Alcohol; Containing any one or more of

Steaming duck wine may be provided.

In the present specification, the "steaming duck" and "grain wine" are described above.

The steaming deodeok may be included in the steamed deodeok grain wine in the form of a powder. The particle size of the steam deodorant powder may be less than 0.500 mm.

Particles of the steam deodeok powder may be pulverized by a pulverizer, and passed through a sieve. For example, the particles of the steamed deodeok powder may be crushed by a grinder, and passed through a 100mesh standard.

The steaming deodeok may be included in an amount of 0.005% to 0.01%, 0.01% to 0.03%, or 0.03% to 0.05% by weight, but is not limited thereto.

Preferably, the steaming deodeok may be included in an amount of 0.01% to 0.04% relative to the weight of grain.

The steaming deodeok may be included in the steamed deodeok grain wine content of 0.05% to 0.10%, 0.10% to 0.20%, 0.20% to 0.40% or 0.40% to 0.50%, but is not limited thereto.

 Preferably, the steaming deodeok may be included in the content of 0.10% to 0.20% in the steamed deodeok grain wine.

The content of the alcohol contained in the steaming deodeok grain wine may be 6% to 8%.

The “gokju” may be any one or more of makgeolli, dongdongju, Samju, Seoul Songjeolju, Sogokju, Cheongju and Beopju, but is not limited thereto.

Preferably, the grain wine may be makgeolli.

The antioxidant substance may include polyphenol, but is not limited thereto.

The alcohol contained in the steaming deodeok grain wine may not be limited fermentation by the deodeok.

The content of the alcohol contained in the steaming deodeok grain wine may be 3% to 20%.

For example, the content of the alcohol contained in the steaming deodeok grain wine is 3% to 6%, 6% to 8%, 8% to 10%, 10% to 12%, 12% to 15%, 15% to 18%, or 18% to 20%, but is not limited thereto.

Preferably, the content of the alcohol contained in the steaming deodeok grain wine may be 6% to 8%.

The grain wine may be an alcohol fermentation yield is improved by starch gelatinization by steaming. The steamed deodeok grain wine is 6.10 to 6.20 (%) when fermented for 1 day after two-stage immersion as measured by the above-described method; 10.40 to 10.50 (%) when fermented for 2 days; 12.60 to 12.80 (%) at 3-day fermentation; 14.40 to 14.60 (%) when fermented for 4 days; 15.40 to 15.60 (%) when fermented for 5 days;

The grain wine may be improved fermentation restriction by the addition of steaming deodeok.

The grain wine may be enhanced by the addition of antioxidants by the addition of steaming deodeok. For example, the steamed deodeok grain wine may be 14.50 to 15.50 (%) as measured by the above-described method for DPPH radical scavenging ability.

The grain wine may be the addition of total polyphenols by the addition of steaming deodeok. For example, the steamed deodeok grain wine may be 188.00 to 195.00 (μg / mL), as measured by the above-described method for the total polyphenol content.

The grain wine may be one by which the sensory properties of the flavor is enhanced by the addition of steaming deodeok. For example, the steamed deodeok grain wine quantified reducing sugar (%, w / v) by the above-described DNS method (Dinitrosalicylic acid), the measured value is 10.00 to 11.00 (%) when fermentation for one day after two-stage immersion; 6.50 to 7.00 (%) when fermented for 2 days; 4.00 to 4.50 (%) when fermented for 3 days; 4.00 to 4.50 (%) when fermented for 4 days; 3.90 to 4.00 (%) when fermented for 5 days; Can be.

The grain wine may be a sensory property of the chromaticity by the addition of steaming deodeok.

For example, the steaming deodeok grain wine has a lightness / darkness measurement value of 35.00 to 35.20, a redness / greenness measurement value of 1.10 to 1.20, a yellowness / blueness measurement value of 9.50 To 10.00.

For example, the steamed deodeok grain wine is measured in the acidity described above method, the measured value is 2.7 to 2.9 (mL) when the fermentation in one day after two-stage immersion; 3.1 to 3.3 mL of 2-day fermentation; 3.6-3.8 (mL) when fermented for 3 days; 3.9 to 4.1 (mL) at 4 days of fermentation; 4.4 to 4.6 (mL) when fermented for 5 days; Can be.

For example, the steamed deodeok grain liquor may be 250.00 to 290.00 (μM FeSO ₄ eq./mg extract) as measured by the method of Benzie et al. (Benzie et al., 1996) described above.

The steaming deokgokju

Food compositions such as drinking, edible, seasoning, additives, and nutraceuticals; or

Cosmetic compositions having a whitening function, a wrinkle improving function, a moisturizing function, an antioxidant function, an anti-aging function, and the like; It may be used as, but is not limited thereto.

According to another embodiment disclosed by the present application, a method for preparing steamed deodeok vinegar may be provided.

The steaming deodeok vinegar manufacturing method

Inoculating acetic acid bacteria in the steamed deodeok grain wine; And

Fermenting the acetic acid inoculation steaming deodeok grain wine; It may be a steamed deodeok vinegar manufacturing method comprising a.

The acetic acid bacteria may be uniform to oxidize alcohol to make acetic acid. The acetic acid bacterium may be Acetobacter . The acetic acid bacteria may be any one or more of A. aceti , A. liquefaciens, A. pasteurianus, and A. hansenii , but is not limited thereto.

The acetic acid inoculation steam deodeok grain fermentation may be to fermentation at 20 ℃ to 35 ℃ temperature.

For example, the fermentation of acetic acid inoculation steam deodeok grain wine fermentation may be a fermentation at a temperature of 30 ℃ to 34 ℃, but is not limited thereto.

The acetic acid inoculation steaming deodeok grain fermentation may be to ferment for 3 days to 30 years.

For example, the fermentation of acetic acid inoculation steam deodeok grain wine fermentation is 3 to 7 days, 7 to 30 days, 30 days to 180 days, or 180 days to 1 year, 1 year to 3 years, 3 years to 10 years, 10 It may be one to 20 years, 20 to 30 years, but is not limited thereto.

The steaming deodeok vinegar manufacturing method may be a manufacturing method in which the addition of the antioxidant material is enhanced by the addition of steaming deodeok.

The steaming deodeok vinegar manufacturing method may be a manufacturing method in which the addition of the total polyphenols is enhanced by the addition of steaming deodeok.

The steaming deodeok vinegar manufacturing method may be a manufacturing method that DPPH radical scavenging ability is enhanced by the addition of steaming deodeok.

The steaming deodeok vinegar manufacturing method may be a manufacturing method in which the sensory properties of the flavor is enhanced by the addition of steaming deodeok.

The steaming deodeok vinegar manufacturing method may be a manufacturing method in which the sensory properties of the chromaticity is enhanced by the addition of steaming deodeok.

The steaming deodeok vinegar manufacturing method may be a manufacturing method in which the sensory properties of browning degree is enhanced by the addition of steaming deodeok.

According to another embodiment disclosed by the present application, steamed deodeok vinegar may be provided.

The steaming deodeok vinegar

Steaming deodeok;

leaven;

Antioxidant substance;

Alcohol;

Acetic acid; And

Acetic acid; Containing any one or more of

It may be steamed deodeok vinegar.

In the present specification, the "steam deodeok" and "acetic acid bacteria" have been described above.

The steamed deodeok vinegar may contain 2% to 15% acetic acid. For example, the steamed deodeok vinegar may contain 2% to 5%, 5% to 8%, 8% to 12%, or 12% to 15% of acetic acid.

The steamed deodeok vinegar may be the addition of antioxidants by the addition of steamed deodeok.

The steamed deodeok vinegar may be the addition of the total polyphenols by the addition of steamed deodeok.

The steamed deodeok vinegar may be enhanced DPPH radical scavenging ability by the addition of steamed deodeok.

The steamed deodeok vinegar may be one of the enhanced sensory properties of the flavor by the addition of steamed deodeok.

The steamed deodeok vinegar may be that the sensory properties of chromaticity is enhanced by the addition of steamed deodeok.

The steamed deodeok vinegar may be one of the sensory properties of browning degree by the addition of steamed deodeok.

The steaming deodeok vinegar

Food compositions such as drinking, edible, seasoning, additives, and nutraceuticals; or

Cosmetic compositions having a whitening function, a wrinkle improving function, a moisturizing function, an antioxidant function, an anti-aging function, and the like; It may be used as, but is not limited thereto.

Hereinafter, the present specification will be described in more detail with reference to Examples.

These examples are only for illustrating the contents disclosed by the present specification, and the scope of the contents disclosed by the present specification is not interpreted to be limited by these examples. Will be self-evident.

Example 1 Search for Steaming Conditions

Example 1-1. Optimization design

The optimal condition for steam steamed powder manufacturing was predicted by using a statistical analysis system (SAS), Version 9.2 program (SAS Institute, Cary, NC, USA) and using response surface methodology (RSM). The independent variables were set as the number of steaming (X ₁ ) and steaming time (X ₂ ), and coded at levels of -1, 0, and 1 (Table 1). Regression analysis was performed by measuring total sugar content (Y ₁ ), total polyphenol content (Y ₂ ), and FRAP value (Y ₃ ).

The quadratic regression model for each independent variable is as follows.

Y = β ₀ + β ₁ x ₁ + β ₂ x ₂ + β ₁₁ x ₁ ² + β ₂₂ x ₂ ² + β ₁₂ x ₁ x ₂

Where Y is the dependent variable, X ₁ , X ₂ are the independent variables, β ₀ is the intercept, and β _n is the regression coefficient.

The level of the independent variable used in the central synthesis scheme variable encoding Coding level ΔX -One 0 One Steaming (times) X ₁ One 3 5 2 Steaming time (hours) X ₂ 2 4 6 2

The results obtained in this test were analyzed using the SPSS 14.0 (Statistical package for Social Science, SPSS Inc., Chaicago, IL, USA) program, and then analyzed the differences between groups by Duncan's multiple range test. .

Example 1-2. Steaming deodeok powder manufacturing

Wash the deodeok, remove the soil from the surface, peel off, trim, and steam with water for 2 to 4 hours (X ₁ ; -1 to 1 levels) at a temperature of 100 ° C. Steamed deodeok was dried in a 60 ° C dry oven, the number of steaming was repeated 1 to 5 times (X ₂ ; -1 to 1 levels) and the steam-drying process was repeated. After the steaming process was completed, deodeok was dried for 24 hours at 60 °, pulverized by a grinder, passed through a 100 mesh standard and stored at 4 ° C to use as a sample.

Example 1-3. Steaming duck

Total sugar was measured by modifying the phenol-H ₂ SO ₄ method. The deodeok powder sample was dissolved in distilled water and centrifuged at 1,512 xg for 15 minutes to use in the experiment.The mixture was mixed well by adding 0.2 mL of 5% phenol to 0.4 mL of sample and adding 1 mL of conc-H ₂ SO ₄ at room temperature. After the minute reaction, the absorbance was measured on a spectrophotometer of 470 nm. The measurement results are shown in Table 2 below.

Example 1-4. Determination of Total Polyphenol Content in Steaming

It was measured by applying the Folin-Ciocalteu method. The deodeok powder sample was dissolved in distilled water and centrifuged (1,512 x g , 15 min) and used in the experiment. After mixing 0.5 mL of the sample with 0.5 mL of 10% Folin-ciocalteu reagent, 10% sodium carbonate (Na ₂ CO ₃ ) was added and reacted at room temperature for 30 minutes, and then the absorbance was measured on a spectrophotometer of 760 nm. The measurement results are shown in Table 2 below.

Example 1-5. Reducing power measurement by FRAP of steaming deodeok

Reducing power by FRAP was measured by the method of Benzie et al. (Benzie et al., 1996). The deodeok powder samples were dissolved in distilled water and filtered using a filter paper (Whatman No. 2). The FRAP reagent was dissolved in 10 mM TPTZ solution dissolved in 40 mM HCl, dissolved in distilled water, 20 mM Ferric chloride solution, and 300 mM Acetate. Each buffer was prepared by mixing at a ratio of 1: 1: 10. 50 μL of the sample was reacted with 150 μL of FRAP reagent for 4 minutes, and the absorbance was measured on a spectrophotometer of 595 nm. The measurement results are shown in Table 2 below.

Central Synthesis Scheme Arrangement and Experimental Results for Reaction Variables No. Variable level Reaction level X1 (number of steam) X2 (Steam Time) Y1 (per total) Y2 (Total Polyphenols)  Y3 (FRAP) One One 2 0.78 2.18 87.45 2 5 2 1.03 20.91 45.06 3 One 6 0.96 2.84 77.25 4 5 6 1.02 24.06 42.53 5 One 4 0.9 2.73 79.21 6 5 4 1.03 26.49 40.55 7 3 2 0.96 14.62 53.41 8 3 6 0.99 16.78 49.14 9 3 4 1.03 14.75 48.17 10 3 4 1.03 14.75 48.17

Example 1-6. Steaming condition

The regression equation for the effects of the number and time of steaming on the sugar content, total phenol, FRAP (iron ion reduction capacity) of the deodeok is shown in Table 3 and the results on the reaction surface is shown in Figures 1 to 3. The total sugar content was determined by a quadratic model where the number of steaming times and the steaming time interacted with each other. R ² was 0.9654 and the significance was within 5%. Total polyphenol content was found to be subject to many influences than two independent steaming times the steaming time within a given range of parameters as shown in Table 3, the regression R ² is 0.9856, and the significance was accepted within the 5% linear model Was chosen. Also, as shown in FIG. 2, the number and the time of steaming increased. FRAP value showed that the number of steaming was affected more than steaming time, and the regression equation showed a significant difference within 5%, indicating the suitability of the predictive model (R ² = 0.9995).

Regression equation and coefficient for steaming condition Coefficient sign reaction Total Sugar (mg / mL) Total Polyphenols (μg / mL) FRAP (FeSO ₄ · 7H ₂ O eq.μM / mg extract) a constant β ₀ 1.0193 15.6250 * 80.4971 * Linear β ₁ 0.0733 * 10.6183 * 41.7683 * β ₂ 0.0333 * 0.9950 4.3867 Secondary β ₁₁ -0.0436 * -1.8900 -16.0793 β ₂₂ -0.0336 -0.8000 -6.9143 Interaction β ₂₁ -0.0475 * 0.6225 2.1250 Lack of conformity P <.0001 <.0001 <.0001 Gun model P 0.0051 0.0009 0.0033 Coefficient of determination R ² 0.9654 0.9856 0.9722

Example 1-7. Steaming condition

In order to set the optimum manufacturing conditions of steaming steaming, the reaction surface of each component is shown in FIG. 4 by superimposing. As a result of matching the response surface of the maximum value derived by the optimum extraction condition of each item to one figure, the picture of the response surface of the total sugar content and the maximum value of the FRAP value item was partially fitted and the corresponding part was the range of each independent variable. Read to set the range of optimum manufacturing conditions. The optimum condition range that can be set from this reaction surface is the dark part of FIG.

The estimated total sugar content was 1.03 mg / mL, the total polyphenol content was 25 µg / mL, and the FRAP value was 115 μM FeSO ₄ eq. / mg extract, and the result of actual reaction under the optimum conditions, 1.03 mg / mL, 26.49㎍ / mL, and 118.42 μM FeSO ₄ eq./mg extract, respectively, showed similar values as predicted by RSM.

Comparison of Observed and Predicted Values of Response Variables in Steaming Deodeok (5 Steams, 4 Hours Steaming Time) reaction Predicted value Observation Total Sugar (mg / mL) 1.03 1.03 ± 0.05 Total Polyphenols (μg / mL) 25 26.49 ± 0.001 FRAP (FeSO ₄ · 7H ₂ O eq.μM / mg extract) 115 118.42 ± 2.29

Example 2 Steaming deodeok rice wine manufacture

The deodeok powder steamed at the optimum deodeok steaming conditions (5 times-4 hours) was added to the rice wine to determine the optimum amount of antioxidants not limited to fermentation. The manufacturing process of the makgeolli is shown in Figure 5, the raw material blending ratio is shown in Table 5, in order of immersion, one-stage immersion, two-stage immersion, and frosting. First, yeast, lactic acid, smuggling, water, soaked in the wine, fermented for more than 72 hours in a 24 ° C incubator. After that, add more smuggling and water, and immerse in 1 stage and fermented at least for 2 hours at 23.5 ~ 24 ° C incubator. One-stage immersion 48 hours later, two-stage immersion was added to add rice, expanded rice, purified enzyme, and water. Two-stage immersion was fermented for more than 48 hours at 22.0 ~ 22.5 ° C incubator. After two-stage immersion, the rice cake was filtered, water was added, and rice wine was prepared.

Manufacture of Makgeolli According to the Ratio of Steam Immersion stage Material (g) Steaming powder powder concentration 0% 0.15% 0.3% 0.45% Immersion enzyme 0.4 0.4 0.4 0.4 Lactic acid 0.8 0.8 0.8 0.8 Smuggling 72 72 72 72 water 93.6 93.6 93.6 93.6 1st stage immersion Smuggling 497.8 497.8 497.8 497.8 water 796.4 796.4 796.4 796.4 2-stage immersion rice 1586 1556 1526 1496 Steamed powder 0 30 60 90 Bulge 700 700 700 700 Purified enzyme 0.4 0.4 0.4 0.4 water 4136 4136 4136 4136 Filtration and Water Aspartame 2.6 2.6 2.6 2.6 water 12104 12104 12104 12104

Example 3 Steaming Deodeok Makgeolli Evaluation

Example 3-1. Color of steamed deodeok rice wine

Chromaticity measurement is performed by using a color difference meter (Minolta, Chroma meter, CR-400, Tokyo, Japan), the L value (lightness / darkness) representing the intensity of darkness, the a value (redness / greenness) representing the degree of redness, and the degree of yellowness. It is represented by b value (yellowness / blueness) indicating.

The chromaticity of the deodeok steamed powder-added makgeolli and the undeuted deodeok powder-added makgeolli, which were prepared under optimum conditions, was shown as Table 6, and the photograph is shown in FIG. As shown in the photograph, when 0.75% of steamed deodeok powder was added, the color was too dark, and the experiment was carried out with the concentration of 0 to 0.45%.

 In the case of steamed Deodeok powder added group, the color L value decreased as the added amount increased.As a result of analysis of variance, there was a significant difference in p <0.05 level compared to the control group, and 0.3, 0.45% of Deodeok added There was no significant difference in one test group. In the deodeok group without steaming, the 0.15, 0.3% test group had a significantly higher L value than the control group. The a value was lower in the non-steamed Deodeok powder added group than the control and steamed Deodeok powder added group, and there was a significant difference at the p <0.05 level. The value of b increased significantly in the case of steamed deodeok powder added group as the addition amount increased, and the value decreased significantly as the amount added in the steamed deodeok powder added group.

Color of Makgeolli with Steamed Deodeok Powder Addition (%) Chromaticity L a b Control 45.52 ± 0.30 ^c -0.42 ± 0.03 ^c 0.91 ± 0.04 ^b Steaming Deok 0.15% 35.11 ± 0.03 ^b 1.14 ± 0.01 ^d 9.89 ± 0.01 ^e Steaming Deok 0.30% 34.46 ± 0.22 ^a 1.55 ± 0.04 ^e 10.57 ± 0.01 ^g Steaming Dudge 0.45% 34.23 ± 0.48 ^a 2.58 ± 0.02 ^f 10.04 ± 0.14 ^f Non-Steamed Deodeok 0.15% 54.28 ± 0.16 ^d -1.02 ± 0.01 ^a 1.70 ± 0.01 ^c Non-Steaming Deodeok 0.30% 54.00 ± 0.09 ^d -1.04 ± 0.02 ^a 1.87 ± 0.01 ^d Non-Steaming Deodeok 0.45% 35.37 ± 0.17 ^b -0.55 ± 0.01 ^b -0.91 ± 0.05 ^a

Example 3-2. Alcohol content of steamed deodeok rice wine

Alcohol content during fermentation of rice wine was measured by distillation according to the Liquor Analysis Regulations of the National Tax Service.

The alcohol content of deodeok steamed powdered makgeolli and undeuted deodeok powdered makgeolli prepared by optimum steaming conditions was measured according to the two-stage immersion days. Alcohol content is the most important factor in determining the quality of makgeolli, and the alcohol content in the drunk should be rather high. In this experiment, the steamed deodeok powder added group did not show a difference compared to the alcohol produced in the last compared to the control group, and the alcohol was higher than the non-vaporized deodeok powder added group, which resulted in limited fermentation when steamed deodeok powder was added. Turned out to be absent.

Alcohol Content of Rice Wine with Steamed Deodeok Powder Addition (%) Days (after 2 soaks) Day 1 Day 2 Day 3 Day 4 Day 5 Control 6.20 10.36 12.70 14.73 15.84 Steaming Deok 0.15% 6.15 10.42 12.70 14.49 15.48 Steaming Deok 0.30% 6.83 9.96 12.72 13.76 14.80 Steaming Dudge 0.45% 6.93 11.08 14.39 15.77 16.84 Non-Steamed Deodeok 0.15% 6.76 10.72 12.03 13.18 13.61 Non-Steaming Deodeok 0.30% 7.03 10.42 11.84 13.36 13.98 Non-Steaming Deodeok 0.45% 7.34 10.79 12.12 13.27 14.24

Example 3-3. Steaming Deodeok Makgeolli Reducing Sugar

Reducing sugar was measured using Dinitrosalicylic acid (DNS) method. After adding 3 mL of the DNS reagent to 1 mL of the sample, reacted in boiled water for 15 minutes, and then added 21 mL of distilled water, and measured the absorbance at a spectrophotometer of 550 nm.

Reducing sugars are used as an alcoholic fermentation substrate and are factors affecting sweetness. The reduced sugar content of the dried rice wine with the added powder and the steamed powder without the steam was added according to the two-stage immersion fermentation days.

 Reducing sugar is reduced by the production of sugar and consumption of sugar by yeast by the activity of starch hydrolase (α-amylase, glucoamylase) and gradually decreases as fermentation days progress. . In addition, the reduced sugar level was higher in the steamed duck powder added group than in the steamed duck powder added group. This is due to the increase in the sugar content during steaming process of Deodeok, it seems that there was a difference in the test section because the activity of starch hydrolase is different for the composition of carbohydrate of the raw powder.

Reducing sugar of rice wine with steamed deodeok powder Addition (%) Days (after 2 soaks) Day 1 Day 2 Day 3 Day 4 Day 5 Control 13.03 7.66 4.46 3.23 3.57 Steaming Deok 0.15% 10.66 6.69 4.28 4.10 3.95 Steaming Deok 0.30% 13.32 6.33 5.90 5.87 4.36 Steaming Dudge 0.45% 11.41 5.78 4.94 4.15 4.11 Non-Steamed Deodeok 0.15% 7.07 5.38 4.68 2.92 2.91 Non-Steaming Deodeok 0.30% 7.54 6.45 5.78 5.00 3.29 Non-Steaming Deodeok 0.45% 6.76 5.00 4.38 3.00 2.55

Example 3-4. Steaming deodeok rice wine

According to the National Tax Service liquor analysis regulations, 10 mL of the sample was taken, and then dropped 2-3 drops of mixed indicator (B.T.B & N.R), followed by neutralization titration with 0.1 N NaOH to give an appropriate mL.

The acidity of makgeolli with steamed powder and makgeolli without steamed powder, which was prepared under steaming conditions, was measured according to the days of two-stage immersion fermentation. Total acid was a factor affecting the sweetness and the taste of makgeolli, and it showed a tendency to increase as the amount of deodeok powder was increased.

Acidity of Makgeolli with Steamed Deodeok Powder Addition (%) Days (after 2 soaks) Day 1 Day 2 Day 3 Day 4 Day 5 Control 2.4 3.1 3.5 3.8 4.1 Steaming Deok 0.15% 2.8 3.2 3.7 4.0 4.5 Steaming Deok 0.30% 2.8 3.5 3.9 4.2 4.6 Steaming Dudge 0.45% 2.8 3.6 4.1 4.3 4.6 Non-Steamed Deodeok 0.15% 3.1 3.4 3.4 4.2 4.2 Non-Steaming Deodeok 0.30% 2.8 3.3 3.5 3.0 4.1 Non-Steaming Deodeok 0.45% 2.7 3.2 3.7 4.1 4.1

Example 3-5. DPPH radical scavenging activity of steamed deodeok rice wine

The DPPH radical scavenging ability of deodeok steamed powdered makgeolli and undeoked deodeok powdered makgeolli prepared under the optimum conditions of deodeok steaming was shown after the preparation.

 As a result of variance analysis between the control group and the non-steamed deodeok powder added group, there was no significant difference between the test periods. As the amount of powder added, steamed deodeok powder increased, the value increased.

DPPH Radical Scavenging Activity of Rice Wine with Steamed Deodeok Powder Addition (%) DPPH radical scavenging activity (%) Control 9.15 ± 0.63 ^a Steaming Deok 0.15% 14.99 ± 0.33 ^b Steaming Deok 0.30% 20.04 ± 1.67 ^c Steaming Dudge 0.45% 20.66 ± 1.64 ^c Non-Steamed Deodeok 0.15% 9.55 ± 1.25 ^a Non-Steaming Deodeok 0.30% 8.98 ± 0.61 ^a Non-Steaming Deodeok 0.45% 9.34 ± 1.90 ^a

Example 3-6. Total Polyphenol Contents in Steamed Deok Makgeolli

The total polyphenol content of the dried rice wine with the dried duck powder and the uncooked rice cake with the steamed powder, which were prepared under the optimum conditions of steaming steam, was measured after the preparation. In the case of the steaming group without steaming, the value increased significantly at p <0.05 level compared with the control group, but there was no significant difference according to the concentration. On the other hand, in the steamed deodeok powder added group, the total polyphenol content increased significantly as the added concentration increased, reaching 0.4.09% compared to the control group at 0.45%.

Total Polyphenol Contents of Rice Wine with Steamed Deodeok Powder Addition (%) Total Polyphenol Content (µg / mL) Control 149.36 ± 4.55 ^a Steaming Deok 0.15% 191.63 ± 3.07 ^c Steaming Deok 0.30% 236.91 ± 8.36 ^d Steaming Dudge 0.45% 254.88 ± 15.76 ^e Non-Steamed Deodeok 0.15% 164.82 ± 2.98 ^b Non-Steaming Deodeok 0.30% 163.13 ± 2.09 ^b Non-Steaming Deodeok 0.45% 168.13 ± 2.09 ^b

Example 3-7. FRAP value of steamed deodeok rice wine

Table 12 shows the FRAP values of makgeolli with steamed powder added to deodeok steamed and uncooked daldeok powder added after the preparation.

 FRAP value also increased significantly at the 5% level compared to the control group in the deodeok powder added group, which was not steamed as in the total polyphenol content, but there was no significant difference according to the added concentration. In contrast, the total polyphenol content of the steamed deodeok powder added group increased significantly as the concentration increased (p <0.05).

FRAP Value of Rice Wine with Steamed Deodeok Powder Addition (%) FRAP (FeSO ₄ eq.μM) Control 152.65 ± 6.98 ^a Steaming Deok 0.15% 268.57 ± 16.90 ^c Steaming Deok 0.30% 359.79 ± 7.84 ^d Steaming Dudge 0.45% 413.71 ± 5.20 ^e Non-Steamed Deodeok 0.15% 179.45 ± 6.46 ^b Non-Steaming Deodeok 0.30% 187.32 ± 7.68 ^b Non-Steaming Deodeok 0.45% 190.99 ± 4.91 ^b

Example 3-8. Sensory Evaluation of Steaming Deodeok Makgeolli

The sensory test was conducted on 43 trained graduate students from Hanyang University. Makgeolli were provided along with a clear cup of 20 mL each and indicated by a 3-digit number by random number table. The sensory test items were color and flavor, sweetness, sourness, bitterness, and overall quality evaluation. A 9-point scale (1 point = Very bad, 9 points = very good), the higher the preference, the closer to 9 points.

The results of sensory evaluation of the control and steamed deodeok powder added Makgeolli are shown in Table 13. The color acceptability was the highest in the control group at 6.63 and significantly decreased with the amount of powder added (p <0.05). It was confirmed that there was little difference between the samples in the fragrance. In the sweet taste, the 0.15% added group showed the highest value of 5.79 (p <0.05), and there was no significant difference between the control group and the 0.3% added group. In the case of sour taste, there was no significant difference between samples, and bitter taste showed the highest value of 4.77% in the group of deodeok 0.45% (p <0.05). The overall acceptability was highest in the 0.15% addition group, and there was a significant difference in p <0.05 level compared to other test groups. In addition, when the addition amount exceeded 0.3%, the overall preference also decreased with increasing bitterness and decreasing preference for color.

Functional Evaluation of Rice Wine with Steamed Deodeok Powder adding color flavor sweetness Sour taste bitterness Overall preference Control 6.63 ± 1.93 ^d 5.65 ± 1.76 ^a 4.70 ± 1.63 ^a 4.67 ± 2.00 ^a 3.51 ± 2.23 ^a 5.26 ± 1.98 ^b Steaming Deok 0.15% 5.51 ± 1.70 ^c 5.93 ± 1.79 ^a 5.79 ± 1.86 ^b 4.60 ± 2.04 ^a 3.44 ± 2.03 ^a 6.19 ± 2.11 ^c Steaming Deok 0.30% 4.67 ± 1.54 ^b 5.53 ± 1.58 ^a 5.28 ± 1.94 ^ab 5.28 ± 2.31 ^a 4.35 ± 2.32 ^ab 5.05 ± 1.83 ^ab Steaming Dudge 0.45% 3.95 ± 1.58 ^a 5.52 ± 1.65 ^a 4.73 ± 1.99 ^a 4.86 ± 2.18 ^a 4.77 ± 2.28 ^b 4.36 ± 1.69 ^a

Although the embodiments have been described by the limited embodiments and the drawings as described above, various modifications and variations are possible to those skilled in the art from the above description. For example, appropriate results may be achieved even if the described techniques are performed in a different order than the described method, or replaced or substituted by other components or equivalents. Therefore, other implementations, other embodiments, and equivalents to the claims are within the scope of the claims that follow.

Claims (15)

Steaming dude manufacturing, and
The steaming deodeok; And fermentation under drunkenness or drunkenness
Including process to do,
The bottom is a mixture of cereals, yeast and water,
The sake is fermented one or more times a mixture of cereals, yeast and water
Steaming deodeok grain manufacturing method.
The method of claim 1,
Said steaming
Steaming duck for 0.5 to 10 hours; And
Drying the steamed deodeur for 0.5 to 50 hours; Containing
Steaming deodeok grain manufacturing method.
The method of claim 1,
The deodeok steaming
Steaming for 3 to 5 hours; And
Drying the steamed deodeur for 0.5 to 50 hours; Containing
Steaming deodeok grain manufacturing method.
The method according to claim 2 or 3,
The steaming and drying includes repeating three to six times
Steaming deodeok grain manufacturing method.
The method of claim 1,
The grains are any one or more of rice, glutinous rice, puffed rice, wheat, wheat flour, barley, corn, oats, rye, crude, millet, blood, buckwheat, and barley
Steaming deodeok grain manufacturing method.
The method of claim 1
The fermentation further comprises any one or more of purified enzymes and lactic acid
Steaming deodeok grain manufacturing method.
The method of claim 1,
The fermentation is aged at 36 to 132 hours at 22 ℃ to 25 ℃ temperature
Steaming deodeok grain manufacturing method.
The method of claim 1,
The grain wine is characterized in that any one or more of makgeolli, Dongdongju, Samju, Seoul Songjeolju, Sogokju, Cheongju and Beopju
Steaming deodeok grain manufacturing method.
Steaming dude manufacturing, and
The steaming deodeok; And fermentation of the first stage
Including process to do,
Said steaming
Steaming for 3 to 5 hours; And
Drying the steamed deodeur for 0.5 to 50 hours; Including
The steaming and drying is repeated five times,
The steaming deodeok is provided in powder form with a particle size of 0.500 mm or less,
The first stage immersion drunken
A subcutaneous immersion process for preparing subcutaneous immersion by fermenting cereals, yeast, and water; And
Produced from a one-stage immersion process for producing a one-stage immersion by fermenting the sub-sulting drip, grains and water
The fermentation is characterized in that 36 to 136 hours fermentation at 23 ℃ to 25 ℃ temperature
Steaming deodeok grain manufacturing method.
Steaming deodeok;
leaven;
Antioxidant substance; And
Alcohol; Including,
The antioxidant is polyphenol,
The alcohol is not limited to fermentation by the decoction,
Steaming deodeokgokju.
The method of claim 10,
The steaming deodeok is included in the powder form
Steaming deodeokgokju.
The method of claim 10,
The steaming deodeok is characterized in that it is contained in 0.10% to 0.50% content in the steamed deodeok grain wine
Steaming deodeokgokju.
The method of claim 10,
The alcohol content is characterized in that 6% to 8%
Steaming deodeokgokju.
The method of claim 10,
The content of the polyphenol is characterized in that 25.00μg / mL to 27.00μg / mL
Steaming deodeokgokju.
The method of claim 10,
The grain wine is characterized in that any one or more of makgeolli, Dongdongju, Samju, Seoul Songjeolju, Sogokju, Cheongju and Beopju
Steaming deodeokgokju.

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