KR20200074355A - Method for Preparating functional grain syrup comprising Cynanchi wilfordii extract and functional grain syrup preparated thereby - Google Patents

Abstract

The present invention relates to a manufacturing method of a functional grain syrup containing Cynanchi Wilfordii Radix and a functional grain syrup manufactured thereby. The present invention enables the manufacturing of a grain syrup which is excellent in an antioxidant function and high in palatability while containing Cynanchi Wilfordii Radix manufactured by the manufacturing method, and thus can be useful for the manufacture of a functional grain syrup. In addition, the grain syrup manufactured by the manufacturing method can also be useful as a functional grain syrup.

Description

Method for preparing functional crude protein containing white shou and functional crude protein prepared thereby{Method for Preparating functional grain syrup comprising Cynanchi wilfordii extract and functional grain syrup preparated thereby}

It relates to a method for producing a functional blueberry containing baeksuo and the functional blueberry produced thereby.

Jocheong refers to starch syrup having a moisture content of 20% or more, which is produced by adding saccharification and adding saccharification to the starch extracted from the grain or starch as a starch raw material. Jocheong can be largely divided into sikhye, which is not slumbed, or gang syrup (a commonly-spoken syrup) made of a solid solid with strong heat. Traditionally, natural honey is called blue and artificial honey is called blue. The origin of the syrup and Jocheong is not accurate, but there are records in the literature that it was already manufactured in the city and city names of the Three Kingdoms period. It was used for sweets, etc., and in the Goryeo Dynasty Dongguk Sanggukjip (東國李相國集), the word “haengseokmaek (杏錫麥酪)” appears. The stone is a hard syrup, and there is a record in the Goryeo Dynasty that a syrup made from malt oil or gamju was used as a sweetener. The "soy malt" is a material that is essential for the production of malt, and means that the barley is sprouted and dried. According to the National Agricultural Products Quality Management Service, it is the whole malt that maintains the shape of dried germinated barley. It is defined as a powder. If malt oil powder is mixed with water to maintain a constant temperature, it is used as a natural fermentation agent in the production of malt and jocheong.

As a sweetener that gives off the sweetness of food since ancient times, various peculiar flavors have been made depending on the fat because of its storage properties that do not change even after long-term use. Depending on the raw material, if pumpkin is used, it becomes pumpkin-like, and if it is made of rice, it becomes rice-like. As a raw material, glutinous rice is mainly used, but in addition, glutinous rice, corn, crude, and sweet potato starch are also used.

When it comes to food, Jocheong can be used to make traditional foods to bring out the more traditional flavors and tastes. It influences the taste of traditional Chinese medicine and medicinal herbs. It can be used as a substitute for jams and various cooking. It is mainly used when cooking to give a soft sweetness and shine. When cooking various stews or meats, put them in a sauce and cook them to add sweetness and shine to the dishes. When making a dish of stir-fried or stir-fried foods, add them later and stir them for a long time to preserve their flavor and color. Anchovies, beans, chicken, It can be used for a variety of dishes, such as boiled dishes using fish, when pickles and herbs are cooked, grilled dishes using fish or meat, and hot pepper paste or tangtang. In addition, it is widely used because it can be added to rice flour, etc. by dipping instead of honey or replacing sugar or syrup. In the Republic of Korea Patent Publication No. 10-2014-0014946, the research and development related to this in a variety of ways, such as discloses a method of applying the apple juice to apples with added apple concentrate to rice.

On the other hand, Hasuo is a perennial herbaceous vine, which is naturalized by China as a country of origin. It is wild in mountainous regions of Korea and is strong in cold resistance, insect resistance, and dryness. There are two types of sewage red and white, and white hasu has the effect of nourishing tonic, blood, Ikjeong, and edema, and after-effect weakness, anemia, premature gray hair, nervous breakdown, chronic wind deficiency. ). Jeokhasuo is interpolated, Iksin, Yanghyeol, Geopung, Yeongsim Anshin, Ikjeong, Scapula, Hwagihyeol(和氣血, Hwahedam (化虛痰), Osubal (烏鬚髮), heat complexion (悅顔色), janggeungol (長筋骨), has the effect of year-end fire (延年不老). In the Korean Pharmacopoeia Korean Medicine Standards Collection, the sewage sewage was defined as sewage, and the white sewage was divided into white sewage.

Baeksu-o belongs to the family Acerclepiadaceae, and is also known by other names such as mocking, nymph, haemulae, bird mocking, and multiply root. In oriental medicine, it shows that these herbaceous plants were dried. In addition, the tuberous root of Baeksu-oh is an herbal material, which is particularly effective in blackening white hair. Baeksu-oh's undried tuberous root promotes intestinal movement and is effective for constipation.

The tuber root of Baeksu-o contains active ingredients such as cynanchol, cynandione A, cardiac glycosides, amino acids and sugars. Of these, cynandione A exhibits anti-inflammatory activity by inhibiting phosphorylation of IkB-α and migration of NF-κB into the nucleus.

Recently, research has been conducted to utilize baeksuo or tuberous roots of baeksuo or these extracts as materials for medicines, health functional foods, and cosmetics. For example, the use of a composition containing Baeksu-o extract as an active ingredient is disclosed in Korean Patent Registration No. 10-1041437. In addition, the use of a complex extract mixed with other herbal ingredients to prevent hair loss and promote hair growth, or the use of the extract from Baeksu-o to treat sleep disorders has been reported.

Accordingly, the present inventors have completed the present invention by discovering that the crude blueberry containing baeksuo has excellent palatability and has antioxidant properties, and thus can be usefully used as a functional blueberry.

An object of the present invention is to provide a method for providing a functional formulation that is excellent in palatability even when white sorghum is added, and which can easily ingest an active ingredient of white sorghum.

In order to achieve the above object,

Provided is a method for preparing a functional blueberry-containing functional blueberry comprising the following steps, wherein the sorghum is added in the liquefaction step in step 2) or the saccharification step in step 3):

1) mixing grains;

2) liquefying the mixture of step 1);

3) saccharification by adding a fermentation agent to the liquefied mixture of step 2); And

4) filtering and concentrating the saccharide of step 3).

It is possible to produce a blueberry containing high quality, high anti-oxidant, and containing white shou produced by the manufacturing method in the present invention, and it can be usefully used in the production of a functional blueberry, and the blueberry produced by the production method is also useful as a functional blueberry. Can be used.

1 is a result of measuring the ABTS radical scavenging activity of the crude blue prepared in Example 6 (CWHJ) and Comparative Example D (Control).

Hereinafter, the present invention will be described in detail.

One aspect of the invention,

Provided is a method for preparing a functional blueberry-containing functional blueberry comprising the following steps, wherein the sorghum is added in the liquefaction step in step 2) or the saccharification step in step 3):

1) mixing grains;

2) liquefying the mixture of step 1);

3) saccharification by adding a fermentation agent to the liquefied mixture of step 2); And

4) filtering and concentrating the saccharide of step 3).

The above manufacturing method may be a manufacturing method of a functional blueberry containing white shou comprising the following steps:

1) mixing grains;

2) adding baeksuo to the mixture of step 1) and liquefying;

3) saccharification by adding a fermentation agent to the liquefied mixture of step 2); And

4) filtering and concentrating the saccharide of step 3).

In addition, the manufacturing method may be a method of manufacturing a functional blueberry containing baeksuo comprising the following steps:

1) mixing grains;

2) liquefying the mixture of step 1);

3) saccharification by adding white sorghum and fermentation agent to the liquefied mixture of step 2); And

4) filtering and concentrating the saccharide of step 3).

The baeksuo may be contained in the form of a powder or an extract, wherein the extract can be used without limitation as long as it is a method of manufacturing a commonly used plant extract, and hot water extraction, ultrasonic extraction, pressure extraction, or the like can be used. In addition, it is preferable to use water, alcohol or a mixture thereof as the extraction solvent. As the alcohol, C ₁ to C ₂ lower alcohol may be used, and specifically, lower alcohol may be ethanol or methanol. In one embodiment of the present invention, the solvent was used as water, and ultrasonic extraction was performed, but this is only an example, and is not limited thereto.

In addition, in the above production method, the white sorghum can be added in an amount of 5 to 50 parts by weight relative to 100 parts by weight of grain, 10 to 30 parts by weight, 15 to 25 parts by weight, and 18 to 22 parts by weight It can be added as a part, the main object of the present invention is to provide a functional formulation that is excellent in palatability even when white sorghum is added, so that the active ingredient of white sorghum can be easily consumed. When 100 parts by weight of white sorghum is included in 20 parts by weight of rice, the active ingredient content and the like are excellent, and the antioxidant effect is excellent.

In addition, in the preparation method, Baeksuo, when in the form of an extract rather than a powder, exhibits a preference similar to that of Jochung without addition of Baeksu-oh, while having excellent active ingredient content and excellent antioxidant effect. In aspect, it can be added in the form of an extract.

In addition, in the above preparation method, Baeksuo is more effective in terms of active ingredient content, and has better antioxidant effect when added in the liquefaction step of step 2) than in the saccharification step of step 3). It shows a similar degree of preference, and in view of achieving the object of the present invention, white shou may be added in the liquefaction step.

In the above manufacturing method,

The following steps may be additionally performed prior to step 1).

1-1) washing the grain;

1-2) immersing in water for 2 to 5 hours; And

1-3) Step of crushing after drying.

In addition, the grain of step 1) may be any one or more selected from the group consisting of rice, brown rice, glutinous rice, crude, sorghum, barley, wheat, sweet potato, corn, pumpkin and mixtures thereof, preferably rice However, it is not limited thereto.

The step 2) may be performed at 70 to 105° C. for 0.5 to 8 hours, preferably at 80 to 95° C. for 0.8 to 2 hours. If the temperature is lower than 70°C, the liquefaction process may not occur smoothly, and if it is higher than 105°C, the enzyme may be denatured and enzyme activity may be inhibited. In addition, if the reaction time is shorter than 0.5 hour, sufficient enzymatic treatment may not be carried out, and unreacted grains may remain. If it is longer than 8 hours, too long is administered to the preparation of the crude blue rice, which is not economical and efficient.

The fermentation agent of step 3) may be any one or more selected from the group consisting of malt, malt powder, malt water, and mixtures thereof, but is not limited thereto.

The step 3) may be performed at 40 to 90° C. for 1 to 15 hours, and preferably at 50 to 70° C. for 3 to 7 hours. When the temperature is lower than 40°C, the enzyme activity may drop during the saccharification process, so that the liquefaction process may not occur smoothly. If the temperature is higher than 90°C, the enzyme may be denatured and enzyme activity may be inhibited. In addition, if the reaction time is shorter than 1 hour, saccharification may not be sufficiently achieved, and if it is longer than 15 hours, too long is administered to the preparation of the blue water, which is not economical and efficient.

In addition, another aspect of the present invention provides a functional blueberry containing white sorghum produced by the method for producing a functional blueberry containing the white sallow.

The functional preparation prepared by the manufacturing method according to the present invention has excellent active ingredient content, has excellent antioxidant effect, and shows similar preference to the preparation without added white sorghum. It can be used as useful.

Hereinafter, the present invention will be described in detail by examples.

However, the following examples are only to illustrate the present invention, and the content of the present invention is not limited thereto.

<Production Example 1> Preparation of Baeksuo extract

First, Baek Soo-oh (Cynanchum wilfordii) purchased Yeongjusan 3-year-old from Gyeondong Market (Hyeonbang Market, Hanbangchun, Korea) and used it while storing at room temperature. Specifically, the white sorghum extract is mixed with 20 g (4 L) of distilled water in the amount of powder to 200 g of white shou powder prepared by pulverizing the purchased white shou, ultrasonication (Power Sonic 420, 50/60 HZ, 700W Hwashin Co. Korea) After repeatedly extracting the equipment twice an hour, Whatman No. 2 After filtration using filter paper, the filtrate was used.

<Example> Preparation of white sorghum added blue water

Wash the rice 2-3 times with water, soak it in water for 3 hours, drain the drained rice 1~2 times into a grinder to make it into powder, then mix water and wet rice flour about 3 times the weight of the rice in a warm container. Add liquefied enzyme 0.5% of the weight of rice and stir occasionally while maintaining at 85~90℃ for 60 minutes. After the liquefaction process, the wet rice powder in the bamboo state is cooled, add malt powder 5% of the rice weight for saccharification process, put in an electric rice cooker and stir occasionally while maintaining at 55~60℃ for 5 hours. After the saccharification was completed, the saccharification solution in the bamboo state was filtered and woven with a mineral cloth, and the filtered saccharification solution was put in an electric rice cooker, boiled, and concentrated to prepare a Jocheong with added white water so that the sugar content was about 75 to 80 Brix°.

In the above preparation method, Baeksuo was prepared in the form of a powder or Baeksuo extract obtained in Preparation Example 1 in various amounts during the liquefaction or saccharification process to prepare Jochung of Example 1-8, and the manufacturing conditions are shown in Table 1 below. Shown. At this time, the white sorghum powder was prepared by pulverizing white shou as a raw material for white shou in Preparation Example 1 and used as a powder.

Example Rice Addition
(g) White sorghum added
shape White sorghum addition
(g) Baek Su-oh
Addition rate (%) Baek Su-oh
When to add 1 (CWHJ10) 1000 powder 100 10 Saccharification 2 (CWHJ20) 1000 powder 200 20 Saccharification 3 (CWHJ30) 1000 powder 300 30 Saccharification 4 (ECJ) 1000 extract 200 20 Saccharification 5 (CWHJ1) 1000 powder 200 20 liquefaction 6 (CWHJ) 1000 extract 200 20 liquefaction

In Table 1 above,

The powder is obtained by pulverizing the white shou raw material used in the preparation of the white shou extract of the present invention,

The extract is an extract of Baeksuo obtained in Preparation Example 1,

The addition ratio means that 10 or 20 and 30 parts by weight of Baeksuo powder or Baeksuo extract of Preparation Example 1 is used based on 100 parts by weight of rice.

Saccharification at the time of addition means that white sorghum is added together when fermented malt oil is added,

Liquefaction at the time of addition means that white sorghum is added together when liquefaction enzyme is added.

<Preparation and Experimental Method of Experimental Materials>

1. Yield and soluble solids measurement

The production yield of Jochung was expressed as a percentage of the weight of rice used for preparing Jochung after obtaining the weight after preparation. Soluble solids content was measured using a portable refractometer.

2. pH

The pH was measured by repeating 3 times with a pH meter after taking the supernatant after centrifuging for 15 minutes at 3,000 rpm by homogenizing 2 g of the sample with 8 mL of distilled water by applying the AOAC method.

3. Reducing sugar

For reducing sugar, 1 mL of DNS solution was added to 1 mL of sample solution by dinitrosalicylic acid (DNS) method, and absorbance was measured at a wavelength of 546 nm using a UV-visible spectrophotometer. At this time, the quantity of sugar was measured using glucose as a standard substance and converted from a standard curve.

4. Chromaticity

The chromaticity was measured by a colorimeter (Hunterlab Ultra Scan Pro, Reston, VA, USA), L (lightness) for brightness, a (redness) for redness, and b (yellowness) for yellowness. The L, a and b values of the alum were 99.52, -0.11 and -0.14, respectively. Three or more points were measured and expressed as an average value.

5. Analysis of active ingredients

The analysis of the components of the prepared crude water was obtained by passing a 0.45 μm PVDF membrane filter and then performing a high-speed liquid chromatography (HPLC) method. Under the HPLC analysis conditions, the column was YMC-Pack Pro C18 (5 µm, 4.6 × 250 mm), and the detector was a UV detector 320 nm. The flow rate was 0.8 mL/min, and the mobile phase was carried out with gradient elution of solvent A (water containing 0.05% TFA) and solvent B (100% acetonitril). Quantification of the indicator component was calculated by preparing a standard curve in ug/ml, taking the average of the two repeats of the peak area shown in HPLC, and then deriving a correlation between the amount of the standard and the peak area to prepare a calibration curve.

5. Glass sugar

The compositional sugar composition ratio of the polysaccharide contained in the prepared crude water was obtained using HPLC (Waters, USA). The prepared crude water was diluted and filtered with a 0.45 μm PVDF membrane and used as an HPLC sample. As a standard, fructose, glucose, sucrose, lactose, and faffinose were used.The column was Prevail carbohydrate ES (5㎛, 4.6 ×250㎜), injection volume 10µl, flow rate 1mL/min, detector ELSD Sigmal, solvent 70% Acetonitril was used.

6. ABTS radical scavenging activity

According to the method of Re, 7.4 mM ABTS 2,2'-azino-bis (3-ethylvenzothiazoline-6-sulfonic acid) and 2,6 mM potassium persulfate are mixed and left for 24 hours at room temperature and dark to form radicals. Immediately before the experiment, the ABTS solution was diluted with phosphate buffer saline (PBS, pH 7.4) at 732 nm so that the absorbance was 0.700±0.030. After adding 50 uL of diluent by concentration (1, 5, 10%) to the diluted solution 950 uL and reacting in the cow for 10 minutes, the absorbance was measured at 732 nm and calculated, ABTS radical scavenging avility(%) = 100-[( OD of sample/OD of control x 100].

7. Total polyphenol content

The total polyphenol content was performed according to the method of Dewanto et al., after adding 50 ml of 2% sodium carvonate and 50 ml of 50% Folin-Ciocalteu reagent to 50 uL of the crude dilution, absorbance was measured at 720 nm, and gallic acid (Siama- Aldrich Co., USA) was used to calculate the content.

8. Total flavonoid content

The total flavonoid content was added to 0.15 mL of 5% sodium sample on vortex according to Abdel-Hammeed method, and then left at room temperature for 6 minutes, then 0.3 mL of 10% aluminum choloride was added on vortex and left at room temperature for 5 minutes, and then 1 N NaOH. After adding 1 mL on vortex, absorbance was measured at 510 nm, and the content was exuded by a calibration curve of rutin hydrate (Siama-Aldrich Co., USA).

9. Sensory evaluation

As an inspector for sensory evaluation of Jocheong, a total of 8 people, including the Food Research Institute, participated in the sensory evaluation of Bajosu added rice. The sample was presented to the inspector by adding 30 mL using a white paper cup. The four measurement items, color, taste, flavor, and overall acceptability were evaluated as 9 points'very good' and 1 point'very bad' according to the 9-point scale.

<Experiment 1> Evaluation of quality characteristics and homeostasis activity of Jocheong according to the ratio of white sorghum added

In the crude blueberry containing white sorghum prepared by the manufacturing method according to the present invention, the quality characteristics and antioxidant activity of the crude blueberry according to the ratio of white sorghum were evaluated.

Preparation of Comparative Example A

As a comparative example A for the experiment according to the addition ratio of this white sorghum, the crude blue water without the addition of white sorghum was prepared in the following manner.

Wash the rice 2-3 times with water, soak it in water for 3 hours, drain the drained rice 1~2 times into a grinder to make it into powder, then mix water and wet rice flour about 3 times the weight of the rice in a warm container. Add liquefied enzyme 0.5% of the weight of rice and stir occasionally while maintaining at 85~90℃ for 60 minutes. After the liquefaction process, the wet rice powder in the bamboo state is cooled, add malt powder 5% of the rice weight for saccharification process, put in an electric rice cooker and stir occasionally while maintaining at 55~60℃ for 5 hours. After the saccharification was completed, the saccharification solution in the bamboo state was filtered and woven with a mineral cloth, and the filtered saccharification solution was put in an electric rice cooker, boiled, and concentrated to prepare a Jocheong with added white water so that the sugar content was about 75 to 80 Brix°.

1. Yield and Physicochemical Properties of Rice Jocheong according to the Addition Ratio of Baeksuo

Table 2 shows the yield and physicochemical properties for Examples 1-3 in which all other conditions except for the addition ratio of baeksuo are the same.

Yield (%) Soluble solid content
(Bx°) pH Reducing sugar(%) Comparative Example A 90.70 77.60 6.24±0.01 ^2)a3) 45.07±0.90 ^a Example 1 90.65 76.00 6.18±0.01 ^b 47.41±0.06 ^a Example 2 83.20 75.50 6.05±0.01 ^b 40.55±3.34 ^a Example 3 76.70 73.10 5.95±0.01 ^d 47.44±2.69 ^a

Values are means ± standard deviation of triplicate determinations.

Different superscripts within a column (a-d) indicate significant differences (p<0.05).

As shown in Table 2 above,

In terms of ratio of white sorghum addition,

When rice was prepared according to the ratio of white sorghum added, when the soluble solid content was adjusted to 75-80 Bx°, the yield was 90.70% of Comparative Example A (white sorghum-free additives) without white sorghum. I saw it. The higher the addition ratio of white sorghum, the lower the yield, and the pH tended to decrease as the addition ratio of white sorghum increased, and the sample of crude sorghum added in Example 1-6 was the traditional food standard (T012). ) It was found to be suitable for the quality standards of pH 4.5 to 6.5, and the reducing sugar content was not significantly different in the ratio of before and after addition of white sorghum and in the addition ratio.

2. Changes in the Color of Rice Jocheong according to the ratio of white sorghum added

Table 3 shows changes in chromaticity for Examples 1-3 in which all the conditions other than the addition ratio of white snails are the same.

Hunter's color value L ^*
(Lightness) a ^*
(Redness) b ^*
(Yellowness) Comparative Example A 33.65±0.01 ^2)a3) 1.05±0.07 ^d 5.83±0.04 ^c Example 1 32.65±0.01 ^b 2.33±0.03 ^c 7.35±0.04 ^a Example 2 30.75±0.03 ^b 3.55±0.06 ^b 5.26±0.04 ^a Example 3 30.03±0.02 ^d 4.28±0.04 ^a 4.93±0.06 ^d

Values are means ± standard deviation of triplicate determinations.

Different superscripts within a column (a-d) indicate significant differences (p<0.05).

As shown in Table 3, in terms of ratio of white sorghum addition,

As a result of measuring the lightness, redness, and yellowness of the color of rice blueberry according to the ratio of white sorghum addition, Comparative Example A showed the highest value, and as the white sorghum addition ratio increased, the brightness decreased. . On the other hand, in the case of redness, the higher the ratio of water sorghum addition, the higher the value. In the case of yellowness, Example 1 showed the highest value, and then it decreased as the ratio increased.

3. Change of free sugar content of rice chungcheong according to the ratio of white sorghum added

Table 4 shows the changes in the content of free sugars for Examples 1-3 in which all other conditions except for the ratio of white sorghum are the same.

Free sugar content (mg/mL) glucose sucrose maltose Comparative Example A 99.05±1.71 ²⁾ 0.80 202.09±5.32 Example 1 81.75±0.00 5.52 194.66 Example 2 84.97 15.11 178.20 Example 3 80.12±0.47 24.38±2.52 291.70±9.48

Values are means ± standard deviation of triplicate determinations.

Different superscripts within a column (a-d) indicate significant differences (p<0.05).

In terms of ratio of white sorghum addition,

In the rice syrup according to the ratio of white sorghum addition, fructose and raffinose were not detected or found in trace amounts in each example, and in the case of glucose, Example 2 with 20% added was the highest, whereas in the case of sucrose The higher the content, the higher the content, which was found in the study of the chemical composition of white sewage, deodeok, and wild goose (Lee Sang-rae, 1992). , Sucrose, which is a non-reducing sugar among sugars, is judged to have been added in large quantities to white sorghum, and thus, sucrose of white sorghum is extracted in the process of preparing Jochung by adding white sorghum.

4. Change of active ingredient content of rice chungcheong according to the ratio of white sorghum added

Table 5 shows the changes in the active ingredient content for Examples 1-3 in which all the conditions other than the addition ratio of white snails are the same.

Cynandione A
(mg/100g) Comparative Example A - Example 1 - Example 2 - Example 3 0.49

As shown in Table 5 above,

As a result of measuring Cynandione A content as a bioactive substance present in Baeksu-oh,

The active ingredient of white sorghum was not detected in the crude chung without added white sorghum (Comparative Example A), the crude chung added with 10% ratio (Example 1), and the crude chung added with 20% ratio (Example 2). 0.49 mg/100 g was shown in the crude blue water (Example 3) added at a rate of 30%.

5. Total flavonoid and polyphenol contents according to the ratio of white sorghum addition

Table 6 shows the total flavonoid and polyphenol content changes for Examples 1-3 in which all conditions other than the addition ratio of white snails are the same.

Total flavonoids contents
(mg%) Total polyphenol
(mg%) Comparative Example A 3.20±0.00 ^d 6.29±0.00 ^d Example 1 12.72±0.00 ^c 17.84±0.00 ^c Example 2 13.34±0.00 ^a 26.70±0.01 ^a Example 3 15.02±0.00 ^a 30.18±0.00 ^a

Values are means ± standard deviation of triplicate determinations.

Different superscripts within a column (a-d) indicate significant differences (p<0.05).

As shown in Table 6 above,

As a result of measuring the total flavonoid and polyphenol content according to the ratio of white shou, the content increased significantly as the ratio of white shou added, which is judged to be the result of various active ingredients including Cynandione A of white shou.

6. Sensory Characteristics of Rice Jocheong according to the Addition Ratio of Baeksuo

In order to evaluate the organoleptic properties of the Jocheong according to the ratio of addition of baeksuo, the evaluation of the sensory properties for Examples 1-3 in which all conditions other than the ratio of baeksuo are the same is shown in Table 7.

Flavor Color Taste Overall
acceptability Comparative Example A 5.90±1.29 ^2)a3) 5.90±1.45 ^a 6.80±1.89 ^a 6.40±2.07 ^a Example 1 6.20±.155 ^a 6.40±1.07 ^a 6.60±1.65 ^a 6.30±1.16 ^a Example 2 5.33±2.00 ^a 5.78±1.39 ^ab 5.11±1.05 ^a 5.78±1.86 ^a Example 3 5.00±1.56 ^a 6.60±1.58 ^a 4.70±1.45 ^b 5.00±1.49 ^a

Values are means ± standard deviation of triplicate determinations.

Different superscripts within a column (a-d) indicate significant differences (p<0.05).

As shown in Table 7,

Depending on the ratio of white snails added. It is judged to maintain the palatability for taste when white sorghum is added up to 20% compared to when compared with the crude blue of additive-free comparative example A. When adding a high percentage of Baeksu-o at a rate of 30% or more, the sweetness of Baeksu-o itself and the sweetness of Jocheong are mixed, and the strong sweetness is considered to have deteriorated the preference.

The main object of the present invention is to provide a functional formulation that can be easily ingested as an active ingredient of white shou, even with the addition of white shou, the total polyphenol content, white shou in all future experiments The content of the active ingredient was excellent, and the antioxidant effect was excellent, but it was applied to future experiments by fixing the content of white sorghum to 20%, which showed a preference similar to that of Jocheong without addition of white sorghum.

<Experimental Example 2> Evaluation of quality characteristics and homeostasis activity of Jocheong according to the form of white sorghum addition

In the crude Chung containing white shou prepared by the manufacturing method according to the present invention, the quality characteristics and antioxidant activity of the crude chung according to the white sorghum addition form (powder or extract of Preparation Example 1) were evaluated.

Preparation of Comparative Example B

As a comparative example B for an experiment according to the form of adding white sorghum, a crude blue rice without white sorghum was prepared in the following manner.

Wash the rice 2-3 times with water, soak it in water for 3 hours, drain the drained rice 1~2 times into a grinder to make it into powder, then mix water and wet rice flour about 3 times the weight of the rice in a warm container. Add liquefied enzyme 0.5% of the weight of rice and stir occasionally while maintaining at 85~90℃ for 60 minutes. After the liquefaction process, the wet rice powder in the bamboo state is cooled, add malt powder 5% of the rice weight for saccharification process, put in an electric rice cooker and stir occasionally while maintaining at 55~60℃ for 5 hours. After the saccharification was completed, the saccharification solution in the bamboo state was filtered and woven with a mineral cloth, and the filtered saccharification solution was put in an electric rice cooker, boiled, and concentrated to prepare a Jocheong with added white water so that the sugar content was about 75 to 80 Brix°.

1. Yield and Physicochemical Properties of Rice Jocheong according to the Type of Baeksu-o

The yields and physicochemical properties for Examples 2 and 4, all of which were the same except for the form of addition of baeksuo, are shown in Table 8 below.

Yield (%) Soluble solid content
(Bx°) pH Reducing sugar(%) Comparative Example B 90.70 77.60 6.53±0.18 ^2)a3) 40.35±0.77 ^a Example 2 83.20 75.50 6.05±0.01 ^b 40.55±3.34 ^a Example 4 84.00 76.50 5.96±0.01 ^b 43.25±1.18 ^a

Values are means ± standard deviation of triplicate determinations.

Different superscripts within a column (a-d) indicate significant differences (p<0.05).

As shown in Figure 8 above,

In terms of morphology added to baeksuo,

When rice was prepared according to the form of white sorghum addition, when the soluble solid content was adjusted to 76±1.5 Bx°, the yield did not show a significant difference, and the pH was the highest in Control, and the extract and powder were Showed no significant difference. Reducing sugar content was not significantly different between before and after addition of white sorghum and in addition form.

2. Changes in the Color of Rice Jocheong according to the Addition Type of Baeksuo

Table 9 shows the chromaticity changes for Examples 2 and 4 in which all the conditions other than the baeksuo added form are the same.

Hunter's color value L ^*
(Lightness) a ^*
(Redness) b ^*
(Yellowness) Comparative Example B 35.82±0.03 ^2)a3) 0.40±0.03 ^c 4.05±0.03 ^c Example 2 30.75±0.03 ^b 3.55±0.06 ^b 5.26±0.04 ^a Example 4 30.78±0.03 ^b 5.04±0.01 ^a 6.07±0.03 ^a

Values are means ± standard deviation of triplicate determinations.

Different superscripts within a column (a-d) indicate significant differences (p<0.05).

As shown in Table 9 above,

In terms of morphology added to baeksuo,

As a result of measuring the lightness, redness, and yellowness of the color of rice blueberry according to the form of addition of white sorghum, the lightness was significantly higher than that of Example 2 and Example 4 in Comparative Example B. In the figure, Comparative Example B showed the lowest value, and when the crude blueberry was added in the form of an extract (Example 2) rather than when the crude blueberry was added to the powdery state to prepare the crude blueberry (Example 2), It showed higher yellowness and redness.

3. Change of free sugar content of rice chungcheong according to the form of white sorghum added

Table 10 shows the changes in the free sugar content for Examples 2 and 4 in which all the conditions other than the white snails were added.

Free sugar content (mg/mL) glucose sucrose maltose Comparative Example B 78.94 - 186.34 Example 2 84.97 15.11 178.20 Example 4 72.80 7.25 311.09

As shown in Table 10 above,

In terms of the morphology of the addition of baeksuo, the results of measuring the free sugar content in the rice chung according to the baeksuo addition form showed that glucose and sucroses had high values of the white sorghum chung (Example 2) added as a powder, and on the contrary, maltose The higher the value of Baeksu-oh Jochung (Example 4) added in the form of an extract.

4. Total flavonoid and polyphenol contents according to the form of white snails added

Table 11 shows the total flavonoid and polyphenol content changes for Examples 2 and 4 in which all the conditions other than the white snails were added.

Total flavonoids contents
(mg%) Total polyphenol
(mg%) Comparative Example B 11.82±0.00 ^{2) b3)} 16.78±0.01 ^c Example 2 13.34±0.00 ^a 26.70±0.01 ^a Example 3 15.02±0.00 ^a 30.18±0.00 ^a Example 4 12.30±0.00 ^b 24.27±0.00 ^b

Values are means ± standard deviation of triplicate determinations.

Different superscripts within a column (a-d) indicate significant differences (p<0.05).

As shown in Table 11 above,

As a result of measuring the total flavonoid and polyphenol contents according to the form of addition of baeksuo, the total amount of flavonoids in the powder form showed the highest content. The total polyphenol content showed the highest content in the crude form added in the form of powder, but similar results were obtained in the case of addition in the form of extract. Through this, it can be seen that the content of antioxidants increases when white sorghum is added during the preparation of Jocheong.

4. Sensory Characteristics of Rice Jocheong according to the Addition Type of Baeksuo

In order to confirm the antioxidant efficacy of Jochung according to the form of addition of baeksuo, the sensory properties of Examples 2 and 4 were evaluated for the same conditions except for the form of addition of baeksuo.

Flavor Color Taste Overall
acceptability Comparative Example B 4.44±2.35 ^2)a3) 4.78±1.39 ^b 4.78±2.11 ^ab 4.11±2.47 ^b Example 2 5.33±2.00 ^a 5.78±1.39 ^ab 5.11±1.05 ^a 5.78±1.86 ^a Example 4 6.56±2.40 ^a 6.78±1.86 ^a 6.78±2.49 ^a 6.78±2.54 ^a

Values are means ± standard deviation of triplicate determinations.

Different superscripts within a column (a-d) indicate significant differences (p<0.05).

As shown in Table 12 above,

As a result of measuring the organoleptic properties of rice chungcheong according to the form of addition of baeksuo, the chungcheong of Example 4, which added baeksuo as an extract from all items including aroma, color, taste, and overall preference, showed the highest preference. Therefore, it is judged that it is better to add the form of the extract rather than the form of the powder in terms of preference when preparing Jocheong according to the form of adding white snails.

<Experimental Example 3> Evaluation of quality characteristics and homeostasis activity of Jocheong according to the timing of adding white sorghum

In the crude blueberry containing white sorghum prepared by the production method in the present invention, the quality characteristics and antioxidant activity of the crude blueberry according to the timing of white sorghum addition were evaluated.

Preparation of Comparative Example C

As a comparative example C for an experiment according to the timing of adding white sorghum, a crude blue rice without white sorghum was prepared in the following manner.

Wash the rice 2-3 times with water, soak it in water for 3 hours, drain the drained rice 1~2 times into a grinder to make it into powder, then mix water and wet rice flour about 3 times the weight of the rice in a warm container. Add liquefied enzyme 0.5% of the weight of rice and stir occasionally while maintaining at 85~90℃ for 60 minutes. After the liquefaction process, the wet rice powder in the bamboo state is cooled, add malt powder 5% of the rice weight for saccharification process, put in an electric rice cooker and stir occasionally while maintaining at 55~60℃ for 5 hours. After the saccharification was completed, the saccharification solution in the bamboo state was filtered and woven with a mineral cloth, and the filtered saccharification solution was put in an electric rice cooker, boiled, and concentrated to prepare a Jocheong with added white water so that the sugar content was about 75 to 80 Brix°.

1. Yield and Physicochemical Properties of Rice Jocheong with Addition of Baeksu-oh

The yields and physicochemical properties for Examples 2 and 5, all of which were the same except for the timing of adding baeksuo, are shown in Table 13 below.

Yield (%) Soluble solid content
(Bx°) pH Reducing sugar(%) Comparative Example C 90.70 77.60 6.53±0.18 ^2)a3) 40.35±0.77 ^a Example 2 83.20 75.50 6.05±0.01 ^b 40.55±3.34 ^a Example 5 81.70 76.50 5.97±0.00 ^b 35.97±2.37 ^a

Values are means ± standard deviation of triplicate determinations.

Different superscripts within a column (a-d) indicate significant differences (p<0.05).

As shown in Table 13 above,

In terms of timing of adding white shou,

When rice was prepared according to the timing of adding white sorghum, when the content of soluble solids was adjusted to 75-80 Bx°, the yield was the highest in control, and the white sorghum added did not show a significant difference with time. The pH was the highest in Control, and there was no significant difference according to the time in the white rice stalk added. Reducing sugar content was also not significantly different in all experimental groups.

2. Changes in the Color of Rice Jocheong with the Addition of Baeksu-oh

Table 14 shows changes in chromaticity for Examples 2 and 5 in which all other conditions except the timing of adding baeksuo are the same.

Hunter's color value L ^*
(Lightness) a ^*
(Redness) b ^*
(Yellowness) Comparative Example C 35.82±0.03 ^a 0.40±0.03 ^2)c3) 4.05±0.03 ^b Example 2 30.75±0.03 ^b 3.55±0.06 ^b 5.26±0.04 ^a Example 5 29.55±0.04 ^c 3.79±0.06 ^b 4.01±0.10 ^b

Values are means ± standard deviation of triplicate determinations.

Different superscripts within a column (a-d) indicate significant differences (p<0.05).

As shown in Table 14 above,

In terms of timing of adding white shou,

The white sorghum powder was used to prepare the rice chungcheong by varying the timing of the baeksuhwa powder addition, and the color change of the chungcheong was measured. As a result, in the case of lightness, Comparative Example C, Example 2, and Example 5 showed high values in order, and redness and yellowness showed the highest value in the blueberry prepared by adding white sorghum during saccharification.

3. Changes in the free sugar content of rice chungcheong according to the timing of adding baeksuo

Table 15 shows changes in the content of free sugars for Examples 2 and 5 in which all other conditions except the timing of adding baeksuo are the same.

Free sugar content (mg/mL) glucose sucrose maltose Comparative Example C 78.94 - 186.34 Example 2 84.97 15.11 178.20 Example 5 78.03 6.67 382.46

As shown in Table 15,

In terms of the timing of adding white shou,

As a result of observing the change in the sugar content of rice chung in accordance with the timing of adding baeksu, glucose showed the highest content of chung-su added with sorghum (Example 5) in the liquefaction step, and maltose was added with baek-shou in the saccharification step. (Example 2) showed the highest value.

4. The total flavonoid and polyphenol content of rice chung according to the timing of white sorghum addition

Table 16 shows the total flavonoid and polyphenol content changes for Examples 2 and 5, which are all the same except for the white sorghum addition time.

Total flavonoids contents
(mg%) Total polyphenol
(mg%) Comparative Example C 11.82±0.00 ^2)c3) 16.78±0.01 ^b Example 2 13.34±0.00 ^a 26.70±0.01 ^a Example 5 15.10±0.01 ^a 28.74±0.06 ^a

Values are means ± standard deviation of triplicate determinations.

Different superscripts within a column (a-d) indicate significant differences (p<0.05).

As shown in Table 16 above,

When comparing the total flavonoid and polyphenol content of rice chung according to the timing of addition of baeksuo, the total flavonoid content showed higher content than the chungcheok added when liquefaction was added. In the case of, there was no significant difference according to the timing of adding white snails.

4. Sensory Characteristics of Rice Jocheong with the Addition of Baeksuo

In order to evaluate the organoleptic properties of Jocheong according to the timing of adding baeksuo, the evaluation of organoleptic properties for Examples 2 and 5 in which all the conditions other than the baeksuo addition were the same is shown in Table 17.

Flavor Color Taste Overall
acceptability Comparative Example C 5.11±2.80 ^2))a3) 4.33±1.80 ^b 5.00±2.69 ^a 4.78±2.44 ^a Example 2 5.33±2.00 ^a 5.78±1.39 ^ab 5.11±1.05 ^a 5.78±1.86 ^a Example 5 6.33±2.00 ^a 6.22±1.30 ^a 4.56±1.74 ^a 5.33±1.41 ^a

Values are means ± standard deviation of triplicate determinations.

Different superscripts within a column (a-d) indicate significant differences (p<0.05).

As shown in Table 17 above,

As a result of measuring the organoleptic properties of rice chung according to the timing of addition of baeksuo, in the case of scent and color, when liquefaction prepared by adding baeksuo than comparative example C, the chung chung added with white sorghum (Example 5) had higher preference in flavor and color. In the case of the overall preference, Comparative Example C showed the best results, but the requests according to the timing of adding white snails did not show a significant difference from each other. Thus, the total flavonoid content, that is, the content of the active ingredient when liquefaction showed more excellent results than that of the other chungcheong, and in the case of rice chungcheong according to the addition time, the addition time was finally determined as liquefaction.

Through the results of Experimental Examples 1-3, the following conclusions were drawn.

The main object of the present invention is to provide a functional formulation that can be easily ingested the active ingredient of the white shou, even with the addition of white shou, the total polyphenol content, the effective content of the white shou And, while having excellent antioxidant effect, in order to produce a preference similar to that of the blue rice syrup without addition, it is preferable that the white peach is contained in 20% of the whole blue rice syrup, and the shape of the white water is more preferable in the form of an extract than in powder. It was found that the timing of the addition of the extract was preferably a liquefaction period rather than a saccharification period.

<Experimental Example 4> Evaluation of quality characteristics and homeostasis activity of white sorghum-containing blueberry prepared under optimal conditions

The crude blue of Example 6 was prepared under the conditions derived through the results of Experimental Examples 1-3, and the manufacturing conditions of the crude blue are as shown in Examples and Table 1. In this Experimental Example 4, quality characteristics and antioxidant activity of the crude blue of Example 6 prepared under optimal conditions were evaluated.

Preparation of Comparative Example D

As a comparative example D for an experiment of a white sorghum-containing blueberry prepared under the optimum conditions, a blueberry-free blueberry was prepared in the following manner.

Wash the rice 2-3 times with water, soak it in water for 3 hours, drain the drained rice 1~2 times into a grinder to make it into powder, then mix water and wet rice flour about 3 times the weight of the rice in a warm container. Add liquefied enzyme 0.5% of the weight of rice and stir occasionally while maintaining at 85~90℃ for 60 minutes. After the liquefaction process, the wet rice powder in the bamboo state is cooled, add malt powder 5% of the rice weight for saccharification process, put in an electric rice cooker and stir occasionally while maintaining at 55~60℃ for 5 hours. After the saccharification was completed, the saccharification solution in the bamboo state was filtered and woven with a mineral cloth, and the filtered saccharification solution was put in an electric rice cooker, boiled, and concentrated to prepare a Jocheong with added white water so that the sugar content was about 75 to 80 Brix°.

1. Yield and physicochemical properties of rice bran containing white sorghum prepared under optimal conditions

The yield and physicochemical properties for Example 6, which is a white rice-containing rice preparation prepared under optimal conditions, are shown in Table 18 below.

Yield (%) Soluble solid content
(Bx°) pH Reducing sugar(%) Comparative Example D 90.70 77.60 6.53±0.18 ^a 40.35±0.77 ^a Example 6 91.40 75.00 6.07±0.01 ^b 31.36±0.20 ^b

Values are means ± standard deviation of triplicate determinations.

Different superscripts within a column (a-d) indicate significant differences (p<0.05).

As shown in Table 18 above,

When prepared by adjusting the soluble solid content to 75-80 Bx°, the yield was higher than that of 90.70% Control, and that the optimal white stalk was higher at 91.40%. This is judged to be the effect of the extract of Baeksuo added during the preparation of optimal Baeksuo Jocheong. The pH was lower than that of Comparative Example D, which showed that the optimum Baeksu-oh Jocheong was lower, and both were found to be suitable for pH 4.5~6.5, which is the quality standard of Jocheong's traditional food standard (T012). The reduced sugar content was high in the crude blue of Example 6 of the present invention, and it is judged that the sugar contained in the white sorghum eluted during the manufacturing process of the crude sorghum, thereby increasing the reduced sugar content of the crude sorghum-added crude.

2. Changes in the color of rice bran containing white sorghum prepared under optimal conditions

Table 19 shows the chromaticity changes for Example 6, which is a white rice-containing rice preparation prepared under optimal conditions.

Hunter's color value L ^*
(Lightness) a ^*
(Redness) b ^*
(Yellowness) Comparative Example D 35.82±0.03 ^a 0.40±0.03 ^b 4.05±0.03 ^b Example 6 30.03±0.00 ^b 4.18±0.02 ^a 5.33±0.07 ^a

Values are means ± standard deviation of triplicate determinations.

Different superscripts within a column (a-d) indicate significant differences (p<0.05).

As shown in Table 19 above,

The brightness was higher in the crude blue of Example 6, and also in the case of redness and yellowness, when compared with Comparative Example D. It is judged that the 20% Baeksu-o extract added during preparation of Jocheong influenced the chromaticity of Baeksu-oh Jocheong.

3. Changes in the free sugar content of white sorghum-containing rice prepared by optimal conditions

Table 20 shows the changes in the content of free sugars for Example 6, which is a white rice-containing rice preparation prepared under optimal conditions.

Free sugar content (mg/mL) glucose maltose Comparative Example D 78.94 186.34 Example 6 138.91 348.54

As shown in Table 20 above,

As a result of measuring the change in the free sugar content of rice bran supplemented with optimal conditions, both glucose and maltose were about twice as high as Control. This is because the free sugar contained in Baeksuo is eluted and concentrated during the preparation of Jocheong, so it is judged that the free sugar content of Bajosu added Jocheong is significantly higher than that of ordinary rice Jocheong.

4. Changes in the active ingredient content of rice sorghum-containing rice prepared under optimal conditions

Table 21 shows changes in the active ingredient content for Example 6, which is a white rice-containing rice preparation prepared under optimal conditions.

Cynandione A
(mg/100g) Comparative Example D - Example 6 0.72

As shown in Table 21 above,

As a result of measuring the Cynandione A content, Cynandione A was not detected in Comparative Example D, and 0.72 mg/100g was found in Example 6, which was prepared as an optimal condition. This showed that Cynandione A has a higher content than the concentration used, compared to that of the water-extracted water extract of 3.55 mg/100g.

5. Total flavonoid and polyphenol content of white sorghum containing rice prepared under optimal conditions

Table 22 shows the total flavonoid and polyphenol content changes for Example 6, which is a white rice-containing rice preparation prepared under optimal conditions.

Total flavonoids contents
(mg%) Total polyphenol
(mg%) Comparative Example D 11.82±0.00 ^a 16.78±0.01 ^a Example 6 12.62±0.00 ^a 17.78±0.00 ^a

Values are means ± standard deviation of triplicate determinations.

Different superscripts within a column (a-d) indicate significant differences (p<0.05).

As shown in Table 22 above,

As a result of measuring the total flavonoid and polyphenol content of the white sorghum-added rice preparation prepared under the optimum conditions, in the case of the total polyphenols, the total flavonoid content of Example 6 was higher than that of Comparative Example D, which is the white sorghum-free additive. In addition, the total flavonoid is also high in Example 6, which is a white sorghum-added preparation, and it is judged that the addition of white sorghum contributed to improving the functionality of the rice bran.

6. ABTS radical scavenging activity of white sorghum containing rice prepared under optimal conditions

The ABTS radical scavenging activity of Example 6, which is a white rice-containing rice preparation prepared under optimal conditions, was measured and shown in FIG. 1.

As shown in Figure 1,

As a result of analyzing the ABTS radical scavenging activity in order to confirm the antioxidant efficacy of the rice bran added with optimal conditions, the radical scavenging ability improved as the dilution concentration increased in samples diluted with 1% and 5% concentration of crude blue rice. At the% dilution concentration, all of the excipients without white sorghum showed high radical scavenging activity, and it was proved that the antioxidant activity of the sorghum was improved when white sorghum was added.

7. Sensory Characteristics of Rice Jocheong of Rice Chojoong Containing White Sluice Prepared under Optimal Conditions

Table 23 shows the evaluation of sensory properties for Example 6, which is a white rice-containing rice preparation prepared under optimal conditions.

Flavor Color Taste Overall
acceptability Comparative Example D 6.56±1.67 ^a 5.67±1.12 ^b 5.78±1.48 ^a 5.78±0.97 ^a Example 6 6.67±1.41 ^a 6.89±1.36 ^a 5.67±1.00 ^a 6.22±1.20 ^a

Values are means ± standard deviation of triplicate determinations.

Different superscripts within a column (a-d) indicate significant differences (p<0.05).

As shown in Table 23,

As a result of measuring the sensory properties of Baeksuo Joche prepared under optimal conditions after setting the optimum addition ratio, the type of addition, and the timing of addition, Baeksuo Jocheo prepared under optimal conditions was significantly more It showed high preference and no significant difference in taste and overall preference.

The main object of the present invention is to provide a functional blueberry that can be easily ingested as an active ingredient of white peach, even when white sallow is added, and the sorghum prepared by the production method of the present invention has a total polyphenol content. , Excellent in the active ingredient content of white shou, and excellent antioxidant effect, while showing a preference similar to that of white sorghum added, in particular, as in Example 6, white sorghum is contained in 20% of the total white water, When adding ore in the form of an extract, and the timing of adding the white sorghum extract as a liquefaction time, it is possible to prepare the best blueberry in terms of functionality and preference.

Claims (11)

A method for preparing a functional blueberry containing blue sorghum comprising the following steps, characterized in that white sorghum is added in the liquefaction step in step 2) or the saccharification step in step 3):
1) mixing grains;
2) liquefying the mixture of step 1);
3) saccharification by adding a fermentation agent to the liquefied mixture of step 2); And
4) filtering and concentrating the saccharide of step 3).
According to claim 1,
The method of manufacturing a functional blueberry containing baeksuo characterized in that the baeksuo is contained in the form of a powder or extract.
According to claim 3,
The extract is extracted using water, methanol, or any one selected from the group consisting of ethanol or a mixture thereof, as a solvent, a method for producing a functional crude containing baeksuo.
According to claim 1,
The white shou is characterized in that added to 5 to 50 parts by weight based on 100 parts by weight of the grain, a method for producing a functional crude containing baeksuo.
According to claim 1,
A method of preparing a functional crude protein containing white shou, further comprising the following steps prior to step 1):
1-1) washing the grain;
1-2) immersing in water for 2 to 5 hours; And
1-3) Step of crushing after drying.
According to claim 1,
The grain of step 1) is at least one selected from the group consisting of rice, brown rice, glutinous rice, crude, sorghum, barley, wheat, sweet potato, corn, pumpkin, and mixtures thereof, and the method for producing a functional crude containing baeksuo.
According to claim 1,
The step 2) is performed at 70 to 105° C. for 0.5 to 8 hours, and the method for manufacturing a functional crude containing white sorghum.
According to claim 1,
The fermentation agent of step 3) is at least one selected from the group consisting of malt malt, malt powder, malt water, and mixtures thereof, and the method for producing a functional blueberry containing baeksuo.
According to claim 1,
The step 3) is performed for 1 to 15 hours at 40 to 90 ℃, the method of manufacturing a functional crude containing baeksuo.
Functional jochung containing white shou prepared by the manufacturing method of claim 1.
The method of claim 10,
The jochung is a functional jochung containing white shou characterized in that it exhibits an antioxidant effect.

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