KR20200078842A - Method for producing Makgeolli using Cirsium japonicum - Google Patents

Abstract

The present invention relates to a method for producing Cirsium japonicum makgeolli and Cirsium japonicum makgeolli produced by the method. The method for producing Cirsium japonicum makgeolli comprises the following steps of: (1) preparing a fermented liquid obtained by extracting Cirsium japonicum and roasted Cirsium japonicum; (2) adding water, lactic acid, and yeast culture medium to koji, and fermenting the same to produce yeast; (3) mixing hard-steamed rice, water, purified enzyme and the yeast produced in the step (2), and fermenting a mixture to produce one-step mash; and (4) adding the fermented liquid obtained by extracting Cirsium japonicum or the roasted Cirsium japonicum prepared in the step (1) to a mixture obtained by mixing hard-steamed rice, water, and purified enzyme with the one-step mash produced in the step (3), and fermenting the same.

Description

Method for producing Makgeolli using Cirsium japonicum}

The present invention provides a method for producing thistle rice wine, and thistle rice wine produced by the above method, characterized in that it is prepared by using thistle extract fermentation broth or a coarse thistle.

Makgeolli is a unique alcoholic beverage in Korea with an alcohol content of 2 to 8%. It is derived from the fact that it is fermented with grains and yeast, and is also called Takju or Nongju. Traditional traditional Takju was made from non-glutinous rice or glutinous rice as raw material, and brewed yeast as fermenter, and non-glutinous rice was used until the early 1960s, but since then, the raw rice has been mainly replaced with wheat flour.

Compared to other alcoholic beverages, makgeolli has a relatively low alcohol content and contains about 1.9% of protein, and other vitamin B groups, organic acids, and traces of physiologically active substances and yeast, so it has a nutritional and functional value. Not only is it high, it has unique sensual characteristics unlike other alcoholic beverages.

In this way, the nutritional aspect of makgeolli is recognized as a well-being drink than any other liquor, and has received a good response from consumers.It is also upgraded and diversified along with policy support, such as strengthening the competitiveness of the Korean liquor industry to save the local economy and promote domestic rice consumption. The market base is expanding through.

Meanwhile, thistle ( Cirsium japonicum ) is a perennial herb of the Asteraceae family that grows in mountains and fields all over Korea, and is known as a medicinal herb, and has been known to have efficacy of hemostasis, hemolytic detoxification, and anti-inflammatory. . Particularly, thistle is known to have excellent hemostatic action, and the main component showing hemostatic action is a component called pectolinarin. It has been reported that a dose-dependent shortening of bleeding time is observed in experiments with mice. In addition, thistle is believed to have anti-cancer and immune-enhancing effects, as it promotes the proliferation of lymphocytes and increases the activity of NK cells and suppresses tumors. In addition, cold, whooping cough, enteritis, nephritis, hematuria, hematuria, It has also been used to treat bleeding after stool or postpartum bleeding and to treat symptoms such as hypothalamus and boils.

Korean Registered Patent No. 1928820 discloses a method of manufacturing traditional rice wine containing white sorghum, and Korean Registered Patent No. 0669232 discloses a method of manufacturing rice wine containing oyster mushroom, but it uses the thistle of the present invention. It is different from the manufacturing method.

The present invention has been derived by the above-described demands, in the present invention, in order to manufacture rice wine using thistle having excellent quality and preference, the manufacturing conditions such as thistle pre-treatment, material mixing ratio, fermentation, etc. are optimized, and this is an active ingredient derived from thistle. It is to provide a method of manufacturing thistle rice wine containing a large amount of cirsimaritin (cirsimaritin), antioxidant activity is enhanced and flavor and palatability are improved.

In order to solve the above problems, the present invention comprises the steps of (1) preparing a thistle extract fermentation broth or ground thistle; (2) adding water, lactic acid, and yeast culture to the fermentation, followed by fermentation to prepare a mother mother; (3) mixing godubap, water, a purified enzyme and the mother mother prepared in the step (2), followed by fermentation to prepare a single-stage immersion solution; And (4) adding the thistle extract prepared in step (1) to the mixture of godubap, water and purified enzyme in the single-stage immersion solution prepared in step (3), or fermenting it after adding thistle. It provides a method for manufacturing thistle rice wine characterized in that the production.

In addition, the present invention provides thistle makgeolli prepared by the above method.

The present invention, by establishing manufacturing conditions such as thistle pre-treatment, blending ratio, fermentation, etc., while providing a large amount of thistle-derived active ingredient, antioxidant activity and palatability is improved, it is possible to provide a quality thistle makgeolli.

Figure 1 shows a photo of rice wine according to the amount of thistle extract fermentation.
2 shows a photo of rice wine according to the amount of thistle added.
3 is a graph comparing the lactic acid bacteria growth rate according to the concentration of thistle extract powder and the type of lactic acid bacteria.
4 is a graph comparing the changes in pH and acidity of thistle extract fermentation broth according to the type of lactic acid bacteria and fermentation time.
5 is a graph comparing the DPPH radical scavenging ability and ABTS radical scavenging ability of thistle extract fermentation broth according to the type and fermentation time of lactic acid bacteria.
6 is a graph comparing the pH, total acidity, and alcohol content of rice wine according to the amount of thistle extract fermentation solution added and the fermentation period.
7 is a graph comparing the pH, total acidity and alcohol content of makgeolli according to the amount of added thistle and fermentation period.

In order to achieve the object of the present invention, the present invention

(1) preparing thistle extract fermentation broth or ground thistle;

(2) adding water, lactic acid, and yeast culture to the fermentation, followed by fermentation to prepare a mother mother;

(3) mixing godubap, water, a purified enzyme and the mother mother prepared in the step (2), followed by fermentation to prepare a single-stage immersion solution; And

(4) including the step of fermenting after adding the thistle extract fermentation liquid or the aerated thistle prepared in step (1) to a mixture of godubap, water and purified enzyme in a single-stage immersion solution prepared in step (3). It provides a method for manufacturing thistle rice wine characterized in that the production.

In the method of manufacturing thistle rice wine of the present invention, the main step of step (2) is preferably after adding 70 to 80 mL of water, 0.12 to 0.18 mL of lactic acid and 4 to 6 mL of yeast culture to 45 to 55 g of entry. It can be prepared by fermenting for 4 to 6 days at ~28°C, and more preferably, by adding 75 mL of water, 0.15 mL of lactic acid and 5 mL of yeast culture to 50 g of entry, and then fermenting at 25°C for 5 days. . It was possible to prepare a mother suitable for the production of a single-stage immersion solution by sufficiently expanding and culturing the yeast without producing off-flavor when preparing the mother mother under the conditions of step (2).

In addition, in the method of manufacturing thistle rice wine of the present invention, the first stage immersion solution in step (3) is preferably 80 to 100 g of godubap, 125 to 145 mL of water, 0.16 to 0.20 g of purified enzyme, and the main mother after mixing. It can be prepared by fermenting for 2 to 4 days at 22 to 28°C, and more preferably, after mixing 90 g of godubap, 135 mL of water, 0.18 g of purified enzyme, and a mother, and then fermenting at 25°C for 3 days. It was possible to manufacture a single-stage immersion solution with the above-described material mixing ratio and fermentation conditions, to produce a single-stage immersion solution suitable for manufacturing a two-stage immersion solution without generating off-flavor due to abnormal fermentation.

In addition, in the method of manufacturing thistle rice wine of the present invention, step (4) is preferably a mixture of 500-600 g of godubap and 800-900 mL of water and 1-1.2 g of purified enzyme in a single-stage immersion solution. Contrast thistle extract can be fermented for 8-12 days at 22~28℃ after adding 0.7~0.9% (v/v) or 0.4-0.6% (w/v) thistle for fermentation, more preferably 1 step To the mixture of 560 g of godubap and 840 mL of water and 1.12 g of purified enzyme, 0.8% (v/v) or 0.5% (w/v) of thistle extract compared to the mixture was added to the mixture for 10 days at 25°C. It can ferment. Makgeolli, produced under the above ingredients mixing ratio and fermentation conditions, does not have a bitter taste and a stubborn taste peculiar to makgeolli, and it is excellent in softness and umami taste as well as excellent in refreshing taste.

Method of manufacturing thistle makgeolli using thistle extract fermentation broth of the present invention, more specifically

(1) preparing a thistle extract by concentrating under reduced pressure the thistle spirit extract extracted for 2-4 hours at 70-90° C. after adding 180-220 times 25-35% alcohol to the thistle powder;

(2) inoculating 0.8 to 1.2% of Lactobacillus sakei strain compared to the extract to the thistle extract prepared in the step (1), followed by fermentation at 34 to 40°C for 44 to 52 hours to prepare a thistle extract fermentation broth;

(3) adding 70 to 80 mL of water, 0.12 to 0.18 mL of lactic acid and 4 to 6 mL of yeast culture to 45 to 55 g of entry, and then fermenting at 22 to 28°C for 4 to 6 days to prepare a mother hair;

(4) 80~100 g of godubap, 125~145 mL of water, 0.16~0.20 g of purified enzyme, and the primary mother prepared in the step (3) are mixed and fermented at 22~28℃ for 2~4 days, and the first-stage dipping solution Preparing a; And

(5) Thistle prepared in the step (2) compared to the mixture in a mixture of 500-600 g of godubap and 800-900 mL of water and 1-1.2 g of purified enzyme in a single-stage immersion solution prepared in the step (4). After adding the extract fermentation liquid 0.7 ~ 0.9% (v / v) may include a step of fermentation for 8 to 12 days at 22 ~ 28 ℃,

More specifically

(1) preparing a thistle extract by concentrating under reduced pressure the thistle spirit extract extracted for 3 hours at 80° C. after adding 200 times 30% alcohol to the thistle powder under a powder;

(2) preparing a thistle extract fermentation broth by inoculating 1% of the extract of Lactobacillus sacay against the extract of thistle prepared in the step (1) and fermenting at 37°C for 48 hours;

(3) adding 75 mL of water, 0.15 mL of lactic acid, and 5 mL of yeast culture to 50 g of entry, followed by fermentation at 25° C. for 5 days to prepare a mother mother;

(4) mixing godubap 90 g, water 135 mL, purified enzyme 0.18 g, and the main mother prepared in step (3) above, and fermenting at 25° C. for 3 days to prepare a single-stage immersion solution; And

(5) Compared to the mixture in a mixture of 560 g of godubap and 840 mL of water and 1.12 g of purified enzyme in a single-stage immersion solution prepared in step (4), 0.8% of thistle extract fermentation solution prepared in step (2) above v/v) may include fermentation at 25° C. for 10 days after addition.

Preparation of makgeolli using the thistle extract fermentation solution prepared through the above steps (1) and (2) of the present invention contains a large amount of sushimaritin in makgeolli, and is prepared with makgeolli with enhanced antioxidant activity and improved flavor and palatability. Could.

In addition, the Lactobacillus sakei strain of the step (2) is selected as a strain optimized for the production of rice wine with excellent growth rate in thistle and enhanced antioxidant activity.

In addition, the production method of thistle makgeolli using thistles of the present invention, more specifically

(1) adding heat to the thistle until the surface temperature of the thistle reaches 65-70° C., followed by repeating the mindfulness and mindfulness process 6 to 8 times, followed by shade and preparing the thistle;

(2) adding 70 to 80 mL of water, 0.12 to 0.18 mL of lactic acid and 4 to 6 mL of yeast culture to 45 to 55 g of entry, and then fermenting at 22 to 28°C for 4 to 6 days to prepare a mother hair;

(3) 80~100 g of godubap, 125~145 mL of water, 0.16~0.20 g of purified enzyme, and the primary mother prepared in the step (2) are mixed and fermented at 22~28℃ for 2~4 days, and the first stage dipping solution Preparing a; And

(4) Prepared in step (1) compared to the mixture in the mixture of 500-600 g of godubap and 800-900 mL of water and 1-1.2 g of purified enzyme in the single-stage immersion solution prepared in step (3) above. After adding 0.4 ~ 0.6% (w / v) may include the step of fermentation for 8 to 12 days at 22 ~ 28 ℃,

More specifically

(1) adding heat to the thistle until the surface temperature of the thistle reaches 65-70° C., followed by repeating the mindfulness and mindfulness process 7 times, followed by shade to prepare the thistle;

(2) adding 75 mL of water, 0.15 mL of lactic acid and 5 mL of yeast culture to 50 g of entry, followed by fermentation at 25° C. for 5 days to prepare a mother mother;

(3) 90 g of godubap, 135 mL of water, 0.18 g of purified enzyme and the main mother prepared in the step (2) are mixed and fermented at 25° C. for 3 days to prepare a single-stage immersion solution; And

(4) 0.5% (w/w) of thistle prepared in step (1) compared to the mixture in a mixture of 560 g of godubap and 840 mL of water and 1.12 g of purified enzyme in a single-stage immersion solution prepared in step (3) above v) After adding, fermentation may be performed at 25°C for 10 days.

In the manufacturing method of thistle makgeolli of the present invention, the thistle of step (1) is suitable for the production of makgeolli with improved flavor and taste by improving the flavor and taste of thistle while removing the peculiar odor and the taste of thistle, while it is suitable for makgeolli production with improved flavor and preference, Antioxidant activity could be enhanced while containing a large amount of tin.

In addition, the present invention provides thistle makgeolli prepared by the above method.

Hereinafter, the present invention will be described in detail by examples. However, the following examples are merely illustrative of the present invention, and the contents of the present invention are not limited to the following examples.

Manufacturing example 1. Makgeolli using thistle fermentation broth

(1) After adding 30% (v/v) spirits 200 times (v/w) to thistle powder, the thistle spirit extract extracted at 80° C. for 3 hours was concentrated under reduced pressure to recover thistle spirit extract powder recovered from the spirits. Purified water was added as much as one alcoholic beverage (approximately 200 times that of the alcoholic extract powder) to prepare a thistle extract.

(2) After inoculating 1% of the Lactobacillus sakei ALJ011 strain with a concentration of 1×10 ⁶ cfu/ml in the thistle extract prepared in the step (1) compared to the extract, fermentation at 37° C. for 48 hours to prepare a thistle extract fermentation broth. Did.

(3) saccharide in cultured My process three Levy jiae (S. cerevisiae) strain at 25 ℃ for 48 hours, the yeast culture liquid was prepared.

(4) To 50 g of entry, 75 mL of water, 0.15 mL of lactic acid (0.2%), and 5 mL of the yeast culture prepared in the step (3) were added, followed by fermentation at 25° C. for 5 days to prepare a main mother.

(5) 0.18 g of purified enzyme (Bioland Co., Ltd., glucoamylase, etc., saccharification potency 15,000 sp) was mixed with 90 g of godubap and 135 mL of water. It was fermented for 3 days to prepare a single-stage immersion solution.

(6) A mixture of 560 g of godubap and 840 mL of water and 1.12 g of purified enzyme (Bioland Co., Ltd., glucoamylase, etc., 15,000 sp, saccharifying potency 15,000 sp) in a single-stage immersion solution prepared in step (5) above In contrast, 0.8% (v/v) of the thistle extract fermentation solution prepared in the step (2) was added, followed by fermentation at 25°C for 10 days.

Comparative example 1. Makgeolli using thistle ripening solution

(1) After mixing sugar to thistle in a 1:1 weight ratio, aged at 20-25°C for 3 months, and then filtered to prepare a thistle ripening solution.

(2) Using the thistle ripening solution of step (1), makgeolli was prepared under the same conditions as steps (3) to (6) of Preparation Example 1.

Comparative example 2. Rice wine using thistle powder

Makgeolli was prepared by the method of Preparation Example 1, but (1) and (2) steps were omitted, and in this step (6), 0.8% (w/v) of thistle powder was added instead of thistle extract fermentation liquid to prepare makgeolli.

Comparative example 3. Thistle Hydrothermal Makgeolli with extract

(1) 200 times (v/w) of purified water was added to thistle, followed by extraction at 100°C for 3 hours, followed by filtration to prepare a thistle hot water extract.

(2) Using thistle hydrothermal extract of step (1), makgeolli was prepared under the same conditions as steps (3) to (6) of Preparation Example 1.

Comparative example 4. Makgeolli using thistle alcohol extract

To prepare makgeolli by the method of Preparation Example 1, step (2) is omitted and in step (6), instead of thistle extract fermentation broth, 0.8% (w/v) of thistle extract prepared in step (1) is added to prepare makgeolli. Did.

Comparative example 5. Thistle strain Fermentation Used rice wine

(1) After adding the Lactobacillus sakei ALJ011 strain culture to thistle powder, fermentation was performed at 37°C for 48 hours to prepare a thistle fermentation product.

(2) Using thistle fermentation product of step (1), makgeolli was prepared under the same conditions as in steps (3) to (6) of Preparation Example 1.

Manufacturing example 2. Young Makgeolli with thistle

(1) Heat was applied to the thistle, followed by agitation until the surface temperature of the thistle reached 65-70°C, followed by repetition of the agitation and observing process (seven), followed by shading to prepare a condensed thistle.

(2) culturing the My process three Levy jiae (S. cerevisiae) strain as saccharose at 25 ℃ for 48 hours to prepare a yeast culture medium.

(3) To 50 g of entry, 75 mL of water, 0.15 mL of lactic acid (0.2%) and 5 mL of the yeast culture prepared in the step (2) were added, followed by fermentation at 25° C. for 5 days to prepare a main mother.

(4) 0.18 g of purified enzyme (Bioland, Glucoamylase, etc., glycosylation potency 15,000 sp) was mixed with 90 g of godubap and 135 mL of water, and at 25° C. by adding the main mother prepared in step (3). It was fermented for 3 days to prepare a single-stage immersion solution.

(5) A mixture of 560 g of godubap and 840 mL of water and 1.12 g of purified enzyme (Bioland Co., Ltd., glucoamylase, etc., 15,000 sp, saccharification potency) in the single-stage immersion solution prepared in step (4) above In contrast, 0.5% (w/v) of thistle prepared in step (1) was added and fermented at 25°C for 10 days.

Experiment method

(1) Lactic acid bacteria growth rate measurement

Measurement of the lactic acid bacteria growth rate was inoculated into the medium at different sample concentrations, incubated at 37°C for 48 hours, and absorbance was measured at 630 nm.

(2) pH and acidity measurement

The pH was measured using a pH meter by taking a certain amount of sample, and the acidity was centrifuged by taking the sample, titrating it with 0.1N NaOH solution, and multiplying it by 0.009 to convert it into lactic acid.

(3) Alcohol content measurement

The alcohol content was calculated by external standard method by filtering the sample and injecting 1 µl of the filtrate into the GC. The GC analysis conditions were Supelcowax™10 (60m×0.32mm×0.25㎛, Supelco Co., Bellefonte, PA, USA). The oven temperature was increased from 60°C to 150°C at a rate of 5°C/min. The temperature was 220°C and 250°C, respectively, and N ₂ was used as a carrier gas.

(4) Cirsimaritin content measurement

Susimaritin analysis was analyzed by HPLC (Waters alliance e2695). An INNO column (4.6×250 mm, 5 μm) was used as the column, and a Waters e2489 (UV 270 nm) was used as the detector.

(5) Measurement of antioxidant activity

DPPH radical scavenging activity was measured by mixing each sample with 0.3 mM DPPH solution and absorbance at 530 nm. ABTS radical scavenging ability was adjusted by adjusting the absorbance at AB630 to 0.7 at 630 nm, then mixing ABTS solution with each sample and absorbance at 630 nm. Was measured.

(6) Sensory evaluation

The sensory evaluation was conducted on 30 sensory evaluation personnel, and the aroma, color, and taste were used as evaluation items.

Example 1. Lactic acid bacteria growth rate according to the concentration of thistle extract powder

Measurement of the lactic acid bacteria growth rate according to the concentration of thistle extract powder was inoculated into a medium having different concentrations of thistle extract powder, cultured at 37°C for 48 hours, and measured at 630 nm. As a result, growth inhibition by thistle was not observed in the medium in which thistle extract powder was added by concentration, and Lactobacillus sakei subsp. ALJ011 and Pediococcus ( Pediococcus) pentosaceus ) showed the highest growth rate in the ALJ024 strain (FIG. 3 ).

Example 2. pH and acidity of thistle extract fermentation broth

In the production of thistle extract fermentation broth, the pH and acidity of the fermentation broth prepared by different types of lactic acid bacteria and fermentation time are shown in FIG. 4. As a result, in the case of pH change, all samples showed rapid decreases up to 24 hours of fermentation. In addition, Lactobacillus sakei subsp. ALJ011 and Pediococcus Pediococcus pentosaceus ) The fermentation broth fermented with the strain ALJ024 showed higher pH than other fermentation broths. In the case of acidity, the fermentation broth using Lactobacillus sakei subsp. ALJ011 strain showed the lowest acidity. Currently, the acidity is regulated to 0.5 v/v% or less according to the mainstream quality regulation of the National Tax Service, so it was judged that the fermentation broth using Lactobacillus sakei subsp. ALJ011 strain is most suitable for the production of rice wine.

Example 3. Antioxidant activity of thistle extract fermentation broth

When manufacturing fermentation broth of thistle extract, the DPPH radical scavenging ability and ABTS radical scavenging ability of the fermented broth prepared by different types of lactic acid bacteria and fermentation time are shown in FIG. 5. As a result, it was confirmed that the antioxidant activity generally increased as the fermentation period increased. The present inventors used fermentation broth fermented for up to 48 hours since it did not show a significant difference in antioxidant activity even if thistle was fermented for more than 48 hours in a preliminary experiment.

Depending on the type of strain, Lactobacillus sakei ( Lactobacillus sakei subsp.) fermentation broth using the strain ALJ011 shows the highest antioxidant activity compared to the fermentation broth fermented with other strains, to produce makgeolli using thistle fermentation broth fermented with the strain It is judged that it will be possible to manufacture makgeolli with excellent quality.

Example 4. Quality Characteristics of Makgeolli according to the Addition of Thistle Extract Fermentation Solution

After varying the amount of thistle extract fermentation in step (6) of Preparation Example 1, the quality characteristics of makgeolli according to the fermentation period were compared.

(1) pH, acidity and alcohol content

In the case of pH, all samples showed a rapid decrease until the second day of fermentation, and then showed a tendency to gradually increase. The acidity increased rapidly on the second day of fermentation, and then showed a moderate increase. Total acidity by the National Tax Service's liquor quality regulation is limited to 0.5 v/v% or less, so all samples are found to meet liquor acidity standards. In addition, in the case of the alcohol content, all samples showed a rapid increase on the second day of fermentation, and then showed a moderate increase, indicating an alcohol content of 16.25 to 17.03% on the 10th day of fermentation (FIG. 6).

(2) Cirsimaritin content

The amount of cirsimaritin in rice wine according to the amount of thistle extract fermentation liquid and the fermentation period are shown in Table 1 below. As a result, it was confirmed that the increase in the amount of thistle extract fermentation broth increased, and that the content of susimaritin increased as the fermentation period increased.

Seoshimaritin content of thistle rice wine (ppb) division Fermentation period (days) 0 2 4 6 8 10 Control (no additives) 0 0 0 0 0 0 Addition amount of fermentation broth 0.1% 11.95 12.45 13.12 13.15 14.67 14.85 0.2% 12.54 12.77 14.53 15.58 16.08 16.51 0.5% 13.74 14.73 15.07 16.39 16.88 16.99 0.8% 14.70 15.62 15.97 16.88 16.90 17.36 1.0% 16.69 17.75 17.75 18.47 19.48 19.63

(3) DPPH radical scavenging ability

The DPPH radical scavenging ability of makgeolli with different additions of thistle extract fermentation broth is shown in Table 2 below. As a result, as the amount of fermentation broth added increased, the DPPH radical scavenging ability tended to increase, and the fermentation broth added 0.8% and 1% added no significant difference.

DPPH radical scavenging activity of thistle rice wine (%) Rice wine type DPPH radical scavenging ability (%) Control (no additives) 54.01 Addition amount of fermentation broth 0.1% 57.62 0.2% 58.29 0.5% 60.19 0.8% 66.35 1.0% 66.85

(4) Sensory evaluation

The sensory evaluation results of rice wine with different amounts of thistle extract fermentation broth are shown in Table 3 below. As a result, although there was no significant difference in preference for color, makgeolli with 0.8% fermentation broth showed the highest score in flavor, taste, and overall preference.

Sensory testing of thistle rice wine division Fermentation period (days) color incense flavor Comprehensive preference map Control (no additives) 5.89 5.22 5.14 5.66 Addition amount of fermentation broth 0.1% 5.70 5.96 5.51 5.70 0.2% 6.08 6.14 5.33 5.72 0.5% 5.70 6.32 5.53 5.88 0.8% 6.08 6.86 6.41 6.58 1.0% 5.51 6.86 5.92 6.04

Example 5. Young Quality Characteristics of Makgeolli by Adding Thistle

After varying the amount of thistle added in step (5) of Preparation Example 2, the quality characteristics of makgeolli according to the fermentation period were compared.

(1) pH, acidity and alcohol content

In the case of pH, all samples showed a rapid decrease until the second day of fermentation, and then showed a tendency to gradually increase. The acidity increased rapidly on the second day of fermentation, and then showed a moderate increase. Total acidity by the National Tax Service's liquor quality regulation is limited to 0.5 v/v% or less, so all samples are found to meet liquor acidity standards. In addition, in the case of alcohol content, all samples showed a sharp increase on the second day of fermentation, and then showed a modest increase. , 16.9%, 16.77%, 16.77% and 16.94% were found to increase as the amount added, which is judged to be the effect of thistle (Fig. 7).

(2) Cirsimaritin content

Table 4 below shows the amount of cirsimaritin in rice wine according to the amount of thistle added and the fermentation period. As a result, it was confirmed that the increase in the amount of thistle added increased, and the content of susimaritin increased as the fermentation period increased.

Seoshimaritin content of thistle rice wine (ppb) division Fermentation period (days) 0 2 4 6 8 10 Control (no additives) 0 0 0 0 0 0 Adding thistle 0.05% 5.38 7.81 8.70 9.88 12.42 15.08 0.1% 5.61 7.64 9.27 10.58 14.00 15.34 0.2% 6.65 8.36 9.25 10.93 14.46 16.26 0.5% 7.38 8.41 10.63 12.17 16.20 17.66 1.0% 8.45 9.47 11.82 13.51 17.34 18.95

(3) DPPH radical scavenging ability

Table 5 shows the DPPH radical scavenging ability of rice wine with different amounts of thistle. As a result, the DPPH radical scavenging ability tended to increase as the amount of thistle increased.

DPPH radical scavenging activity of thistle rice wine (%) Rice wine type DPPH radical scavenging ability (%) Control (no additives) 54.01 Adding thistle 0.05% 57.28 0.1% 60.96 0.2% 61.99 0.5% 63.07 1.0% 65.32

(4) Sensory evaluation

The sensory evaluation results of makgeolli with different amounts of thistle added are shown in Table 6 below. As a result, there was no significant difference in preference for color, but in flavor, taste, and overall preference, rice wine with 0.5% of thistle showed the highest score.

Sensory testing of thistle rice wine division Fermentation period (days) color incense flavor Comprehensive preference map Control (no additives) 5.89 5.22 5.14 5.66 Adding thistle 0.05% 5.72 5.33 5.30 5.88 0.1% 6.00 6.00 5.48 5.90 0.2% 5.88 6.12 5.50 5.92 0.5% 6.00 6.36 6.28 6.22 1.0% 5.78 6.02 5.96 6.02

Example 6. Sensory test of rice wine according to the conditions of thistle addition

Sensory evaluation was carried out with makgeolli prepared by the methods of Preparation Examples and Comparative Examples.

Sensory test of rice wine according to the conditions of thistle addition Rice wine type color incense flavor Comprehensive preference map Preparation Example 1 6.08 6.86 6.41 6.58 Preparation Example 2 6.00 6.36 6.28 6.22 Comparative Example 1 5.85 5.38 5.78 5.58 Comparative Example 2 5.08 5.02 5.38 5.10 Comparative Example 3 5.38 5.22 5.50 5.30 Comparative Example 4 5.90 5.84 5.84 5.80 Comparative Example 5 6.00 5.90 5.88 5.84

As a result, it was confirmed that the makgeolli of Preparation Example 1 prepared using the thistle extract fermentation broth showed the highest score in aroma, taste, and overall preference, and then the makgeolli using minced thistle showed a high score. Among the comparative examples, it was confirmed that the rice wine of Comparative Example 2 using thistle powder exhibited the lowest score.

Claims (6)

(1) preparing thistle extract fermentation broth or ground thistle;
(2) adding water, lactic acid, and yeast culture to the fermentation, followed by fermentation to prepare a mother mother;
(3) mixing godubap, water, purified enzyme, and the mother mother prepared in the step (2), followed by fermentation to prepare a single-stage immersion solution; And
(4) including the step of fermenting after adding the thistle extract fermentation liquid or the aerated thistle prepared in step (1) to a mixture of godubap, water and purified enzyme in the first stage immersion solution prepared in step (3) Method for manufacturing thistle makgeolli, characterized by manufacturing. According to claim 1,
(1) preparing a milk thistle extract by adding 25-35% alcohol to the milk thistle powder 180-220 times and then concentrating the extracted thistle alcohol extract under reduced pressure;
(2) preparing a thistle extract fermentation broth by inoculating 0.8-1.2% of the Lactobacillus sakei strain compared to the extract to the thistle extract prepared in step (1);
(3) adding 70 to 80 mL of water, 0.12 to 0.18 mL of lactic acid, and 4 to 6 mL of yeast culture to 45-55 g of entry, followed by fermentation to prepare a mother mother;
(4) 80 to 100 g of godubap, 125 to 145 mL of water, 0.16 to 0.20 g of refining enzyme, and mixing and fermenting the primary mother prepared in the step (3) to ferment to prepare a single-stage immersion solution; And
(5) Thistle prepared in the step (2) compared to the mixture in a mixture of 500-600 g of godubap and 800-900 mL of water and 1-1.2 g of purified enzyme in a single-stage immersion solution prepared in the step (4). Method of manufacturing thistle makgeolli, characterized in that it comprises the step of fermentation after adding the extract fermentation broth 0.7 ~ 0.9% (v / v). According to claim 2,
(1) preparing a thistle extract by concentrating under reduced pressure the thistle spirit extract extracted for 2-4 hours at 70-90° C. after adding 180-220 times 25-35% alcohol to the thistle powder;
(2) inoculating 0.8 to 1.2% of Lactobacillus sakei strain compared to the extract to the thistle extract prepared in the step (1), followed by fermentation at 34 to 40°C for 44 to 52 hours to prepare a thistle extract fermentation broth;
(3) adding 70 to 80 mL of water, 0.12 to 0.18 mL of lactic acid and 4 to 6 mL of yeast culture to 45 to 55 g of entry, and then fermenting at 22 to 28°C for 4 to 6 days to prepare a mother hair;
(4) 80~100 g of godubap, 125~145 mL of water, 0.16~0.20 g of purified enzyme, and the primary mother prepared in the step (3) are mixed and fermented at 22~28℃ for 2~4 days, and the first stage dipping solution Preparing a; And
(5) Thistle prepared in the step (2) compared to the mixture in a mixture of 500-600 g of godubap and 800-900 mL of water and 1-1.2 g of purified enzyme in a single-stage immersion solution prepared in the step (4). A method of manufacturing thistle rice wine, characterized in that it comprises the step of fermenting the extract fermentation broth at 0.7 to 0.9% (v/v) for 8 to 12 days at 22 to 28°C. According to claim 1,
(1) adding heat to the thistle until the surface temperature of the thistle reaches 65-70° C., followed by repeating the mindfulness and mindfulness process 6 to 8 times, followed by shading to prepare the thistle;
(2) adding 70 to 80 mL of water, 0.12 to 0.18 mL of lactic acid, and 4 to 6 mL of yeast culture to 45-55 g of entry, followed by fermentation to prepare a mother mother;
(3) 80 to 100 g of godubap, 125 to 145 mL of water, 0.16 to 0.20 g of purified enzyme, and mixing the main mother prepared in the step (2), followed by fermentation to prepare a single-stage immersion solution; And
(4) The mixture of 500 to 600 g of godubap and 800 to 900 mL of water and 1 to 1.2 g of purified enzyme in a single-stage immersion solution prepared in step (3) above the mixture, compared to the mixture, the prepared thistle of step (1) After adding 0.4 ~ 0.6% (w / v) fermentation method comprising the step of fermentation. According to claim 4,
(1) adding heat to the thistle until the surface temperature of the thistle reaches 65-70° C., followed by repeating the mindfulness and mindfulness process 6 to 8 times, followed by shading to prepare the thistle;
(2) adding 70 to 80 mL of water, 0.12 to 0.18 mL of lactic acid and 4 to 6 mL of yeast culture to 45 to 55 g of entry, and then fermenting at 22 to 28°C for 4 to 6 days to prepare a mother hair;
(3) 80~100 g of godubap, 125~145 mL of water, 0.16~0.20 g of purified enzyme, and the primary mother prepared in the step (2) are mixed and fermented at 22~28℃ for 2~4 days, and the first stage dipping solution Preparing a; And
(4) Prepared in step (1) compared to the mixture in the mixture of 500-600 g of godubap and 800-900 mL of water and 1-1.2 g of purified enzyme in the single-stage immersion solution prepared in step (3) above. After adding 0.4~0.6% (w/v), fermentation at 22~28°C for 8~12 days is performed. Thistle makgeolli prepared by the method of claim 1.

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