KR20230033275A - Manufacturing method of yakju containing cuscuta japonica chois and yakju containing cuscuta japonica chois manufactured therefrom - Google Patents

Abstract

The present invention relates to a method for preparing Cuscuta japonica Choisy-containing medicinal liquor and Cuscuta japonica Choisy-containing medicinal liquor prepared thereby. The method for preparing Cuscuta japonica Choisy-containing medicinal liquor of the present invention comprises the steps of: preparing pudding by mixing non-glutinous rice with boiling water; preparing crude liquor by cooling the pudding, mixing the pudding with yeast, and fermenting the mixture thereof at room temperature; preparing hard-boiled rice by adding Cuscuta japonica Choisy components to glutinous rice; and cooling the hard-boiled rice, mixing the cooled hard-boiled rice with the crude liquor, fermenting the mixture thereof at room temperature, and filtering the fermented mixture, wherein in the hard-boiled rice preparing step, the hard-boiled rice is prepared by adding Cuscuta japonica Choisy, which is an active ingredient, thereto. Accordingly, even when a small amount of Cuscuta japonica Choisy is added, a content of polyphenol and DPPH free radical scavenging ability are increased to provide antioxidant activity to medicinal liquor, and a sugar content is reduced by means of the optimized amount of Cuscuta japonica Choisy being added so that Cuscuta japonica Choisy-containing medicinal liquor with a unique bitter flavor of Cuscuta japonica Choisy can be provided.

Description

Manufacturing method of Tosaja yakju and Tosaja yakju manufactured therefrom

The present invention relates to a manufacturing method of Tosaja ( Cuscuta japonica Chois ) yakju and tosaja yakju prepared therefrom, and more particularly, by mixing boiling water with nonglutinous rice flour to prepare a batter, cooling the batter, and then mixing with yeast Fermentation at room temperature to prepare base liquor, adding tosaja component to glutinous rice to prepare godubap, and mixing the godubap and base liquor to ferment at room temperature and filtering. By adding tosaja, a useful ingredient in the godubap manufacturing step, , Method for producing Tosaja Yakju, which has a bitter taste unique to Tosaja by giving antioxidant activity to Yakju by increasing the polyphenol content and DPPH free radical scavenging ability while using a small amount of addition, and lowering the sugar content by the optimized addition amount, and Tosaja Yakju prepared therefrom It is about.

As rice consumption has recently declined, various measures to reduce rice stocks are being studied, and increasing consumption through the development of rice processed foods is the most effective way.

As part of these efforts, among various rice processed foods, traditional liquor such as yakju is a representative high value-added food using rice.

Traditional liquor in Korea is fermented by mixing yeast and water with grains such as rice, barley, and wheat. Among gayangju, in addition to rice and nuruk, there are various medicinal liquors such as various leaves, fruits, stems, roots, etc., or flavoring agents. Through the addition of these additives, the taste, aroma, and color of Yakju can be changed as well as pharmacological properties can be given. It was found that these yakju increase consumers' preference for traditional liquor.

Tosaja is a plant belonging to the Convolvulaceae family and is a dried seed of Tosa native to Northeast Asia.

Plants of the genus Sassam are parasites, and flavonoids, phenolic acids, steroids, hydroquinones, volatile oils, ligands, polysaccharides, resinous glycosides, fatty acids, etc. have been reported as major components contained in tosaja.

Therefore, Tosaja is used in oriental medicine as Tosajahwan, Tosajatang, and Tosajasan due to effects such as tonic, gangjeong, bogansin, and jigal, and is also used as a cosmetic ingredient for improving boils, melasma, and pigmentation. .

As an example, in Patent Document 1, based on 2L of shochu, the shochu, 20 to 60 g of hwangjeong, 10 to 40 g of wooseul, 5 to 20 g of sasangja, 5 to 20 g of tosaja, 5 to 20 g of pagoji, and 5 to 20 g of raw paper as the main ingredients Medication is initiated.

While allowing the maximum elution of the useful components of the material, forming a ventilation hole on the floor in the warehouse made of loess during the manufacturing process of medicine, using the geothermal heat and moisture in the ground to keep the temperature and humidity constant in the storage warehouse. After aging By filtering out the solids with filter paper and taking the filtrate, it is possible to produce medicines of uniform quality, providing medicines useful for diseases that are mainly problematic in the middle-aged and older age groups, such as blood circulation and joints.

In addition, Patent Document 2, as an invention related to medicinal wine using herbal medicines and its manufacturing method, discloses the manufacturing of herbal medicines that are completed by mixing herbal medicines from the alcohol fermentation step. Yukjongyong, Tosaja, Sanyak, and Yinyanggwak are mixed and used.

However, through the prior invention, an example of using Tosaja for the production of traditional liquor has been reported, but it is applied as a mixed form of herbal medicine including Tosaja, rather than Tosaja alone, so that the unique active ingredient and flavor of Tosaja is expressed. does not exist.

In addition, traditional liquor manufacturing method is generally prepared by boiling so that the useful ingredients of the material are eluted to the maximum, leaching the material after completion of the traditional liquor, or adding the material from the alcohol fermentation step.

Accordingly, the inventors of the present invention have made a steady effort to obtain a traditional liquor expressing Tosaja's unique active ingredients and flavor. As a result, after mixing rice and yeast, which are traditional ingredients, and fermented base liquor and glutinous rice, Tosaja ingredients are added to make godubap and cool it, and then the godubap By mixing and fermenting and then filtering, by adding tosaja, a useful ingredient in the godubap manufacturing step, while using a small amount of addition, the polyphenol content and DPPH free radical scavenging ability are increased to give antioxidant activity to yakju, and the above The present invention was completed by confirming the production of Tosaja yakju having a bitter taste unique to Tosaja by lowering the sugar content by an optimized addition amount.

Republic of Korea Patent No. 1383962 (2014.04.10 announcement) Korean Patent Publication No. 2012-0030267 (published on March 28, 2021)

An object of the present invention is to provide a method for producing Tosaja yakju performed to express the unique active ingredients and flavor of Tosaja.

Another object of the present invention is to provide Tosaja yakju having antioxidant activity and bitter flavor.

The present invention prepares bumbeok by mixing boiling water with non-glutinous rice flour,

After cooling the batter, mixing it with yeast, fermenting it at room temperature to prepare base liquor,

Tosaja ingredient is added to glutinous rice to prepare godubap,

After cooling the godubap, it provides a method for producing Tosaja yakju, which is mixed with the prepared base liquor, fermented at room temperature and filtered.

In the method for producing Tosaja yakju of the present invention, the Tosaja component may be added as Tosaja powder, and specifically, Tosaja powder prepared by pretreatment of Tosaja ethanol extract concentrated under reduced pressure, dried and pulverized may be used.

In addition, when preparing the godubap, the godubap may be prepared by adding the hot water extract of the tosaja or the ethanol extract of the tosaja to the hydrolysis step, and at this time, it is preferable that the tosaja component contains 0.1 to 5% by weight compared to the glutinous rice.

In addition, the present invention is prepared from the above manufacturing method, and provides Tosaja yakju having antioxidant activity and bitter flavor, which is made by mixing and fermenting godubap and base liquor made with Tosaja ingredients added.

The tosaja component can provide a tosaja yakju having a unique bitter flavor by lowering the sugar content of the yakju to 0.1 to 5% by weight.

The present invention is a mixture of rice and malt, which are traditional ingredients, and fermented base liquor and glutinous rice, by adding Tosaja ingredients to make godubap, and then mixing and fermenting the godubap and base liquor, and then performing a filtering step. By doing so, it is possible to express the unique active ingredient and flavor of Tosaja even when using a small amount of Tosaja, a useful material.

Tosaja Yakju according to the present invention is prepared by adding Tosaja, a useful ingredient, in the step of preparing godubap, so that antioxidant activity can be imparted to Yakju by increasing the polyphenol content and DPPH free radical scavenging ability while using a small amount. Economical effect and flavor can be controlled.

In addition, the present invention can provide Tosaja yakju having a bitter taste unique to Tosaja by lowering the sugar content through optimization of the amount added.

1 shows a step-by-step flow chart of a manufacturing method with a different method of adding tosaja according to an embodiment of the present invention;
Figure 2 is the result of measuring the total polyphenol content of Yakju with a different addition method of Tosaja in the production method of the present invention,
Figure 3 is the DPPH free radical scavenging activity measurement results of yakju with a different addition method of tosaja in the production method of the present invention,
Figure 4 is the result of measuring the total polyphenol content of Yakju with different addition amounts of tosaja in the production method of the present invention,
5 is a result of measuring DPPH free radical scavenging activity of yakju with different amounts of tosaja added in the production method of the present invention.

Hereinafter, the present invention will be described in detail.

1 shows a step-by-step flow chart of a manufacturing method with a different method of adding tosaja according to an embodiment of the present invention. After cooking and cooling the godubap, the godubap and base alcohol are mixed and fermented, and then the method of manufacturing Tosaja yakju is performed as a filtration step.

Specifically, the present invention prepares bumbeok by mixing nonglutinous rice flour with boiling water,

After cooling the bumbeok, mixing it with yeast, fermenting it at 22-25 ° C. to prepare base liquor,

Tosaja ingredient is added to glutinous rice to prepare godubap,

After cooling the godubap, it provides a method for producing Tosaja yakju, which is fermented at 22 to 25 ° C. and filtered after mixing with the prepared base liquor.

Tosaja yakju manufacturing method of the present invention is to add a tosaja component to the godubap manufacturing step, at this time, the tosaja component can be added in the form of tosaja powder (TB method).

The tosaja powder can be used by preparing the tosaja ethanol extract through a pretreatment of drying and pulverizing after concentration under reduced pressure.

In addition, as another method of adding the tosaja component to the godubap manufacturing step, the godubap may be prepared by adding a hot water extract to the tosaja (TW method) or an ethanol extract to the tosaja (TE method) to the hydrolysis step during the preparation of the godubap.

As a result of the quality characteristics of Yakju with different addition methods of Tosaja, the alcohol content is the main factor determining the quality of alcohol and is a very important factor for storage and preservation. Through the fermentation process, the starch contained in Yakju is decomposed into sugar by the action of amylase in yeast, and the sugar is decomposed into ethanol and CO ₂ by yeast, so that the alcohol content in the mash increases.

In the manufacturing method of the present invention, the alcohol content of yakju with a different method of adding tosaja is 18.40 to 18.97% on the 20th day of final fermentation, which is equivalent to the alcohol content of yakju prepared in the group without adding tosaja ingredient [ Table 1 ].

In addition, looking at the pH according to the amount of tosaja added, it is confirmed to be equivalent to the pH value of the yakju prepared in the tosaja component-free group. At the beginning of fermentation, there was no correlation between the addition amount of tosaja and pH, but as fermentation progressed, the higher the amount of tosaja added, the higher the pH. It is believed that the difference in pH was caused by the reaction of the components such as alcohol with alcohol.

On the other hand, the highest sugar content was observed in Yakju prepared in the tosaja-free group, and the sugar content was lowered in all of the tosaja-added groups. As a result of sugar content measurement, it appears in the order of TB > TW > TE, and it can realize the bitter taste unique to Tosaja.

Figure 2 is the result of measuring the total polyphenol content of Yakju with different addition methods of tosaja among the production methods of the present invention. It can be seen that the polyphenol content of the non-added group is higher than 426.29 mg GAE / 100 g.

Therefore, according to the production method of the present invention, by confirming the high polyphenol content in Yakju even with 1% by weight of tosaja, it is possible to increase the functionality of antioxidant activity in Yakju.

Figure 3 shows the results of measuring the DPPH free radical scavenging activity of yakju with different addition methods of tosaja among the production methods of the present invention. While the yakju prepared in the tosaja-free group showed the lowest DPPH free radical scavenging ability, the tosaja added group All of them show relatively high DPPH free radical scavenging ability, and in particular, in the case of Yakju according to the TB>TW method, the free radical scavenging ability can be confirmed.

In the manufacturing method of the present invention, the tosaja component added during the preparation of godubap is 0.1 to 5% by weight compared to glutinous rice, more preferably 0.25 to 1.0% by weight in this embodiment. At this time, if the Tosaja ingredient is contained at less than 0.1% by weight, the active ingredient and flavor unique to Tosaja in Yakju are insignificant, whereas when it exceeds 5% by weight, the antioxidant activity is improved by increasing the content, but the turbidity of Yakju increases. There is a problem in that the overall preference for aroma, taste, flavor, etc. is lowered, and the product value is lowered, and the economic efficiency is lowered.

The present invention calculates the optimal method when adding tosaja, and prepares yakju by varying the amount of tosaja added to 0.25% by weight, 0.50% by weight, 0.75% by weight and 1.0% by weight, and the quality characteristics, antioxidant activity and sensory properties of the yakju. By conducting evaluation experiments, it is possible to devise optimal conditions capable of expressing the unique active ingredients and flavors of tosaja.

As for the alcohol content of Yakju with different amounts of Tosaja added, the highest alcohol content was observed in the group with 0.75% by weight of Tosaja added compared to the alcohol content of Yakju prepared in the Tosaja-free group in the results until the 20th day of final fermentation. You can check the results of the level equivalent to the numerical value of the group.

Figure 4 is the result of measuring the total polyphenol content of Yakju with different addition amounts of tosaja in the manufacturing method of the present invention. Polyphenol is a substance that helps with functions such as antioxidant action, anti-aging action, anti-diabetic action, anti-tumor action, and hyperlipidemia inhibition. It can be seen that the polyphenol content of was increased.

Figure 5 is the result of measuring the DPPH free radical scavenging ability of Yakju with different amounts of Tosaja added in the production method of the present invention. It is confirmed that the erasing ability is high.

From the above results, it can be confirmed that Tosaja contains high phenolic compounds, and accordingly, the antioxidant activity inherent in Tosaja is preserved in Yakju prepared according to the production method of the present invention.

From the above manufacturing method, the present invention is a result of sensory evaluation of yakju with different addition methods of tosaja, compared to the non-added group, all of the yakju prepared according to the TB, TW, and TE method, which is the addition method of tosaja, have color, aroma, taste, and texture and overall high preference.

In addition, as a result of sensory evaluation of Yakju with different amounts of tosaja added, compared to the non-added group,

The color, aroma, taste, mouthfeel, and overall preference are excellent. In particular, in the evaluation of the intensity of brown, tosaja flavor, sweetness, and bitterness, there was no significant difference according to the amount of tosaja added in the case of sweetness, whereas brown intensity, tosaja flavor intensity, and bitterness As for the strength, the higher the amount of tosaja added, the higher the evaluation result.

From the above, the present invention provides Tosaja yakju, which has antioxidant activity and a bitter flavor, by mixing and fermenting godubap and base liquor made with Tosaja ingredients added.

The tosaja component can provide tosaja yakju having a unique bitter flavor by lowering the sugar content of yakju under the condition of 0.1 to 5% by weight. At this time, if the Tosaja ingredient is contained at less than 0.1% by weight, the active ingredient and flavor unique to Tosaja in Yakju are insignificant, whereas when it exceeds 5% by weight, the antioxidant activity is improved by increasing the content, but the turbidity of Yakju increases. There is a problem in that the overall preference for aroma, taste, flavor, etc. is lowered, and the product value is lowered, and the economic efficiency is lowered.

More preferably, in the embodiment of the present invention, Tosaju Yakju prepared by adding 0.25 to 1% by weight of Tosaja component increases the polyphenol content of Tosaja and the functionality of DPPH free radical scavenging activity while using a small amount, aroma, taste, and flavor etc. can satisfy the high overall preference.

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

These examples are intended to explain the present invention in more detail, and the scope of the present invention is not limited to these examples.

<Example 1>

1. Tosa pre-treatment step

Tosaja (harvested in Yeongwol-gun, Gangwon-do) was washed thoroughly with water, and 70% ethanol and distilled water 10 times the weight of Tosa were added and extracted twice while cooling under reflux for 3 hours on a 50 ° C water bath. Thereafter, the tosaja filtrate was concentrated under reduced pressure at 40° C. using a rotary vacuum concentrator (NVC-2100, EYELA, Tokyo, Japan), dried and powdered.

2. Brewing step

After washing 1 kg of non-glutinous rice, it was submerged for 4 hours. After dehydration for 1 hour, it was finely ground into rice flour, boiled in 5 L of mineral water, made into a batter, and cooled to about 20℃. After mixing well with 0.5 kg of cooled nuruk in a glass container sterilized with hot water, it was fermented in a 24 ° C incubator (INB-15R, Jeongbiotec, Korea) for 2 days to prepare base liquor.

3. Yakju manufacturing step

After washing 4 kg of glutinous rice with bottled water, it was submerged for 4 hours. After dehydration for 1 hour, 1% by weight of tosaja powder prepared in step 1 was added to the glutinous rice raw material obtained, and godubap was prepared using a steamer. After cooling the godubap to 20 ℃ or less, after mixing the base liquor prepared in step 2, fermented in a 24 ℃ incubator for 20 days, and filtered to prepare Tosaja Yakju.

<Example 2>

Tosaja yakju was prepared in the same manner as in Example 1, except that Godubap was prepared by adding 1.0% by weight of Tosaja hot water extract to the hydration step when preparing godubap in the yakju manufacturing step of Example 1.

<Example 3>

Tosaja yakju was prepared in the same manner as in Example 1, except that 1.0% by weight of Tosaja ethanol extract was added to the addition of 1.0% by weight of Tosaja ethanol extract in the hydration stage during the preparation of Godubap in the yakju preparation step of Example 1.

<Comparative Example 1>

It was carried out in the same manner as in Example 1, except that godubap was cooked without adding tosaja compared to glutinous rice raw material in the yakju manufacturing step of Example 1.

<Experimental Example 1> Quality evaluation of Yakju according to Tosaja Yakju manufacturing method

Tosaja Yakju during fermentation took samples at 4-day intervals from 0 to 20 days after making oversul, and then centrifuged at 3,500 rpm for 2 minutes using a centrifuge (MPW-54, MPW Med. instruments, Warszawa, Poland). After separation, the supernatant was used as a sample for analysis.

The quality characteristics, antioxidant activity, and sensory characteristics of yakju with different manufacturing methods of Tosajaju were analyzed.

1. Quality Characteristics of Yakju

When prepared by adding tosaja powder to godubap in Example 1 (TB), when prepared by adding tosaja hot-water extract to the hydrolysis step during preparation of godubap in Example 5 (TW) and when preparing godubap in Example 6 It was classified as a case prepared by adding Tosaja ethanol extract in the hydrolysis step (TE).

The alcohol measurement of the yakju with different addition methods of the tosaja was measured using an alcohol meter (GMK-600, G-won hitech, Korea), and the pH of the yakju was measured using a pH Meter (FP20, Mette-toledo, Switzerland). did In addition, sugar content was measured using a sugar meter (Poket PAL-1, Atago, Japan) and expressed as Brix%.

Table 1 below presents the results of calculating the average value after measuring the alcohol content, pH, and sugar content of Yakju with different addition methods of tosaja three times.

As a result of Table 1, the alcohol content of Yakju with different addition methods of Tosaja was measured to be 18.40 to 18.97% on the 20th day of final fermentation, and in the addition group, the order was TE> TW> TB.

The pH was measured at 3.80 to 3.83, and the sugar content was measured at 15.80 to 17.50 Brix%. The sugar content of the non-added group was the highest, and in the tosaja-added group, it appeared in the order of TB> TW> TE, and at this time, the lowest TE was measured as 15.8 Brix %.

From the above results, Yakju prepared by adding 1% by weight of Tosaja was able to lower the sugar content of both Tosaja added groups while maintaining the alcohol content and pH range level of the non-added group, and realized the unique bitter flavor of Tosaja.

In addition, the chromaticity of yakju with different addition methods of tosaja was measured by L (brightness), a (redness), and b (yellowness) using a colorimeter (CR-310, Minolita, Japan), and the standard plate used at this time The L, a, and b values of were 97.72, 0.65, and 1.49, respectively.

As a result of Table 2, the a value (redness) and b value (yellowness) of the tosaja added group were higher than those of the non-added group.

2. Antioxidant activity

(1) Total polyphenol content

The Folin-Denis phenol method (Swain T & Hillis WE 1959) was used to measure the total polyphenol content of Yakju with different addition methods of tosaja. 50 μl of 2N Folin-Ciocalteu reagent and 2,400 μl of distilled water were added to 150 μl of Yakju to which fermented tosaja was added, followed by reaction for 3 minutes. 300 μl of 1N Na ₂ CO ₃ (sodium carbonate) was added to the reaction solution, followed by reaction in the dark for 2 hours, and then absorbance was measured at 517 nm using a UV-VIS spectrophotometer (T60UV, Jasco, Japan).

Gallic acid was used as a standard material, and after preparing a calibration curve, the total polyphenol content was expressed as mg GAE/100 g. The result of measuring the total polyphenol content of the yakju is shown in FIG.

As a result, the polyphenol content of Example 1 (TB), Example 2 (TW), and Example 3 (TE) was 453 to 463 mg GAE / 100 g, higher than the polyphenol content of 426.29 mg GAE / 100 g of the non-added group. appear. From the above results, it was confirmed that the functionality of the yakju could be improved by confirming the high polyphenol content in the yakju only with 1% by weight of tosaja according to the examples.

(2) Measurement of DPPH free radical scavenging activity

To measure the DPPH free radical scavenging activity of Yakju with different addition methods of tosaja, 300 μl of DPPH solution (1.5×10 ^-4 ) was added to 900 μl of the fermented Yakju, stirred, reacted for 30 minutes in the dark, and UV-VIS The absorbance was measured at 517 nm using a spectrophotometer, and the absorbance of the control in which ethanol was added instead of the sample was measured and expressed as a reduction ratio.

The results of measuring the DPPH free radical scavenging activity of Yakju with different addition methods of Tosaja are shown in FIG. % DPPH free radical scavenging activity was measured the highest. Next, Example 2 (TW) 89.34% and Example 3 (TE) 74.81% in the order ( p <0.05), supporting that the DPPH free radical scavenging ability increases as the soaking time of Tosa increases.

3. Sensory Characteristics

For the sensory evaluation of Yakju with different addition methods of Tosaja, the preference and sensory characteristics of Tosaja Yakju were evaluated by a 7-point scoring method with 20 people related to traditional liquor.

If the preference was high, a high score was recorded, and the preference was evaluated on a total of five items: overall acceptability, color, aroma, taste, and mouthfeel. The study was conducted with the approval of the Sookmyung Women's University Bioethics Committee (Approval Number: SMWU-2002-HR-164). The results are shown in Table 3 below.

From the above results, the non-additive group measured color (3.90), flavor (4.10), taste (4.10), and throat (4.30), which were the lowest in color and flavor. Among the methods of adding tosaja, Example 1 (TB) showed the highest preference in all items of color (4.75), flavor (4.95), taste (5.05), and swallowing (5.10) ( p <0.05).

In addition, the overall preference of the tosaja added group was evaluated higher than that of the non-added group. In particular, in the case of the non-added group, the overall preference was 3.85, whereas the overall preference of Example 1 (TB) was 5.35, which was the highest.

Therefore, the preparation of Tosaja yakju by the addition method of Example 1 (TB), Example 2 (TW), and Example 3 (TE) showed higher color, aroma, taste, texture, and overall sensory preference compared to the non-added group. It was confirmed that

<Examples 4 to 7> Preparation of Yakju according to the addition amount of tosaja

Yakju was prepared by varying the amount of tosaja powder added to Example 1 (TB), which was the most excellent in the manufacturing method of yakju with different addition methods of tosaja.

Specifically, the method of Example 1 was performed, but in the yakju manufacturing step, Example 4 (tosaja 0.25% by weight added group), Example 5 (tosaja 0.5% by weight added group), Example 6 (tosaja tosaja) compared to glutinous rice raw material Tosaja yakju was prepared in the same manner as in Example 1, except that Godubap was prepared by adding 0.75 wt% added group) and Example 7 (Tosaja 1.0 wt% added group), respectively. At this time, the comparative example means a case in which tosa is not added but carried out under the same conditions.

<Experimental Example 2> Quality evaluation of yakju according to the amount of tosaja added

The alcohol content, pH, and sugar content of yakju with different amounts of tosaja were measured were performed in the same manner as in Experimental Example 1.

1. Quality Characteristics of Yakju

(1) Change in alcohol content

As for the change in alcohol content of yakju with different addition amounts of tosaja by fermentation period, the alcohol content of yakju on the 0th day of fermentation was 2.50~2.73%, but increased to 9.34~9.99% on the 4th day of fermentation, and the alcohol content continued to increase as fermentation progressed. Therefore, it showed 14.93~16.00% on the 12th day of fermentation, and after that, it gradually increased. The alcohol content on the 20th day of final fermentation was measured at 16.13-17.07%, showing a significant difference in alcohol content by fermentation period ( p <0.05).

As a result of the change in alcohol content according to the amount of Tosaja added, the alcohol content of Example 6 (the group containing 0.75% by weight of Tosaja) was measured as the highest at 17.07% ( p <0.05).

(2) pH change

As a result of measuring the change in pH of yakju with different amounts of tosaja added, the pH of yakju on the 0th day was measured at 3.73 to 3.74, but on the 4th day of fermentation, the pH of the yakju decreased to 3.49 to 3.53 and then decreased to 3.55 to 3.57 on the 8th day. increased, and then slightly increased as fermentation progressed, and the pH on the 20th day after fermentation was completed was measured as 3.71 to 3.75.

Looking at the pH according to the addition amount of tosaja, at the beginning of fermentation, there was no correlation between the addition amount of tosaja and pH, but as the fermentation progressed, the pH was slightly higher as the amount of tosaja added increased. It is believed that the difference in pH was caused by the reaction of components such as phenolic acid, fatty acid, and caffeic acid contained in Tosaja with alcohol.

(3) Measurement of sugar content

The change in the soluble solids content of Yakju with different amounts of tosaja added was 6.47~6.87 Brix % on the 0th day immediately after fermentation, rapidly increased to 23.20~24.50 Brix % on the 4th day of fermentation, and then the soluble solids content on the final 20th day of fermentation. It gradually decreased to 16.33~17.20 Brix %.

Looking at the change in the soluble solids content according to the amount of tosaja added, the content of soluble solids in Example 6 (0.75% by weight of tosaja) was high, but a certain trend was not observed according to the amount of tosaja added. This tendency was confirmed that the maximum addition of tosaja was less than 1%, and the addition of a small amount of tosaja did not significantly affect the alcohol fermentation process of yakju, which was a similar trend to the change in alcohol content.

(4) Chromaticity measurement

As a result of the color change of Yakju with different amounts of tosaja added, the color L value representing lightness was 62.55 to 67.41 on the 0th day immediately after fermentation, and 59.71 to 65.67 on the final 20th day of fermentation, and the amount of tosaja added increased. The brightness tended to decrease slightly as the value increased ( p <0.05).

In the case of the chromaticity a value representing redness, all experimental groups showed negative values, and on the 0th day of fermentation, it was -0.17 to -0.58, and it decreased from the 4th day, but increased from the 8th day to the 20th day , and the redness of the 20th day after fermentation was measured as -0.07 to -0.43. There was a slight difference in redness according to the amount of tosaja added, but there was no constant trend according to the amount added.

In the case of the b value representing the yellowness, the yellowness increased as the fermentation period passed from 10.23 to 11.25 on the 0th day of fermentation. The yellowness also showed a tendency to increase as this increased. This supports the fact that the brown color of Tosaja soaked in Yakju decreases the brightness and increases the yellowness as fermentation proceeds.

2. Antioxidant activity

Measurement of the total polyphenol content and DPPH free radical scavenging activity of Yakju with different amounts of tosaja was performed in the same manner as in Experimental Example 1.

(1) Total polyphenol content

The results of measuring the total polyphenol content of Yakju with different amounts of tosaja added are shown in FIG.

As a result, the polyphenol content of the non-added group was the lowest at 185.78 mgGAE / 100 g, and the total polyphenol content of Yakju with the addition of Tosaja was measured to be higher than that of the non-added group. Example 5 (0.5% by weight of Tosaja) group) was found to be 255.91 mg GAE / 100 g, Example 7 (tosaja 1% by weight added group) was the highest at 343.60 mg GAE / 100 g ( p <0.05).

Through the above results, it was confirmed that the addition of tosaja can increase the polyphenol content of yakju and increase the functionality of yakju.

(2) Measurement of DPPH free radical scavenging activity

The results of measuring the DPPH free radical scavenging activity of Yakju with different amounts of tosaja were shown in FIG. 5.

As a result of measuring the DPPH free radical scavenging ability of Yakju with different amounts of tosaja added, the DPPH free radical scavenging ability of the group without tosaja was measured to be the lowest at 30.79%, and Example 7 (the group with 1% by weight of tosaja) was measured to have the lowest DPPH free radical scavenging ability of 59.04% Elimination ability was measured the highest, followed by 51.14% in Example 6 (group with 0.75% by weight of tosa) and 44.04% in Example 5 (group with 0.5% by weight of tosa). As a result of the experiment, the higher the amount of tosaja added, the higher the DPPH free radical scavenging ability of Yakju ( p <0.05).

3. Sensory Characteristics Evaluation

Evaluation of the sensory properties of Yakju with different amounts of Tosaja was performed in the same manner as in Experimental Example 1, and the preference was overall acceptability, color, aroma, taste, and throat ( A total of 5 items of mouthfeel were evaluated, and the sensory characteristics were evaluated for the intensity of 4 items of brown color, Cuscuta seed aroma, sweetness, and bitterness. The study was conducted with the approval of the Sookmyung Women's University Bioethics Committee (Approval Number: SMWU-2002-HR-164). The results are shown in Table 4 below.

As a result of the evaluation of the sensory characteristics of Yakju prepared by varying the amount of tosaja added, the overall preference of the tosaja added group was evaluated higher than that of the tosaja added group. was evaluated the highest, and in the case of the non-additive group, it showed the lowest acceptability value at 3.65.

As a result of evaluating the degree of preference for color, aroma, taste, and texture, in all items, the preference of Yakju added with Tosaja was evaluated higher than that of the non-added group. ), flavor (4.80), taste (4.55), and texture (4,90) were rated the highest.

There was no significant difference between the samples in the case of sweetness in the intensity evaluation item, and the brown intensity, tosa flavor intensity, and bitter taste intensity of Example 7 (1% by weight of tosaja) were the highest at 5.05, 5.00, and 4.95, respectively. And, the higher the amount of tosaja added, the higher the strength was evaluated.

Therefore, when preparing Yakju by adding Tosaja, it was confirmed that Yakju prepared in Example 6 (0.75% by weight of Tosaja) had the highest palatability.

Although the present invention has been described in detail only with respect to the specific embodiments described above, it is obvious to those skilled in the art that various changes and modifications are possible within the scope of the technical idea of the present invention, and it is natural that such changes and modifications fall within the scope of the appended claims.

Claims (6)

Prepare bumbeok by mixing nonglutinous rice flour with boiling water,
After cooling the bumbeok, mixing it with yeast, fermenting it at 22-25 ° C. to prepare base liquor,
Tosaja ingredient is added to glutinous rice to prepare godubap,
After cooling the godubap, mixing with the prepared base liquor, fermenting at 22 to 25 ° C. and filtering Tosaja yakju manufacturing method. The method according to claim 1, wherein the Tosaja ethanol extract is concentrated under reduced pressure, dried, and added as pulverized Tosaja powder. The method of claim 1, wherein the Tosaja ingredient is added as a hot water extract of Tosaja or an ethanol extract of Tosaja in the hydration step during preparation of godubap. The method of claim 1, wherein the Tosaja ingredient is contained in an amount of 0.1 to 5% by weight compared to glutinous rice. Tosaja yakju with antioxidant activity and bitter flavor, which is made by mixing and fermenting godubap and base liquor made with the addition of Tosaja ( Cuscuta japonica Chois ) ingredients. The tosaja yakju according to claim 1, characterized in that the tosaja ingredient is contained in an amount of 0.1 to 5% by weight to lower the sugar content.

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