KR20240027335A - Method of manufacturing sweet potato moju using lees - Google Patents

Abstract

The present invention relates to a method for producing sweet potato seedlings using pumpkin, comprising the steps of preparing herbal medicine extract; Adding water, pumpkin, sweet potato, and brown sugar to the herbal medicine extract; first heating the mixture; and filtering the mixture through a strainer, wherein the step of preparing the herbal medicine extract includes adding licorice, ginger, cinnamon, goji berry, cucumber bark, and jujube to water and performing a second heating; Adding the dermis to the mixture prepared through the second heating step and performing a third heating step; and filtering the mixture through a strainer. The rice cake according to an embodiment of the present invention may be a rice wine dried with hot air.

Description

Method of manufacturing sweet potato seedlings using pumpkin {METHOD OF MANUFACTURING SWEET POTATO MOJU USING LEES}

The present invention relates to a method for producing sweet potato seedlings using dried pumpkin.

When manufacturing makgeolli, there was a problem in that a large amount of alcohol leftover after making makgeolli was discarded. Accordingly, discarded alcoholic beverages were used to make a drink, and the mother liquor of the Jeonju region is especially well known.

Moju from the Jeonju region, known to be excellent for clearing your mind after drinking, is a low-concentration alcoholic beverage made by adding various ingredients to makgeolli. Unlike makgeolli, the mother liquor from the Jeonju region is sweet in taste, thick in texture, dark brown in color, has a pleasant cinnamon and heating scent, and has an alcohol content of about 0.5 to 2% (v/v), which is currently used in Jeonju. It is established as a traditional drink in Jeonju, served as a dessert after a meal with bibimbap or bean sprout soup.

Meanwhile, sweet potatoes are a representative alkaline food containing beta-carotene and vitamin C and are known to be effective in preventing adult diseases. In particular, vitamin C contains 30 mg per 100 g of sweet potatoes.

Sweet potatoes contain a large amount of carbohydrates such as starch, simple sugars, glucose, and fructose, and the sticky white fluid that comes out when a raw sweet potato is cut is a substance containing a resin called 'yaripin', which has the effect of softening bowel movements. do. In addition, it contains a lot of cellulose, a dietary fiber, which improves bowel movement, and a substance called amide promotes the growth of lactic acid bacteria and bifidobacteria in the intestines, which improves bowel movement. In addition, sweet potatoes are low in calories per 100g, so they are often used as a diet food, and consuming sweet potatoes helps lower blood pressure and improve blood vessels. In addition, the potassium contained in sweet potatoes has the effect of expelling sodium chloride (salt) from the body.

Meanwhile, sweet potatoes are easy to cultivate as a substitute for rice, and high-quality sweet potato alcohol can be produced depending on the sweet potato variety and fermentation and distillation method. Recently, sweet potato alcohol production methods have been developed and beverages are made using the alcohol discarded after alcohol production. There is a need for the development of a manufacturing method.

The purpose of the present invention is to provide a method of producing mother liquor with excellent palatability using rice wine dried with hot air.

The purpose of the present invention is to produce mother liquor with excellent palatability using sweet potatoes.

The purpose of the present invention is to produce a mother liquor with excellent palatability by mixing sweet potato, licorice, ginger, goji berry, cinnamon, dermal bark, jujube, and quince.

The present invention relates to a method for producing sweet potato mother liquor, comprising the steps of preparing an herbal medicine extract, adding water, sake, sweet potato, and brown sugar to the herbal medicine extract, first heating the mixture, and filtering the mixture. It includes a filtering step, and the step of preparing the herbal medicine extract includes adding licorice, ginger, cinnamon, wolfberry, and jujube to water and adding dermis to the mixture prepared through a second heating step and a third heating step. It provides a method for producing sweet potato seedlings, including the step of secondary heating and filtering the mixture through a strainer.

In one embodiment of the present invention, the alcoholic beverage may be the alcoholic beverage left over from manufacturing rice makgeolli.

In one embodiment of the present invention, in the second heating step, the water is 400 parts by weight to 1,000 parts by weight, the licorice is 15 parts by weight to 55 parts by weight, and the ginger is 15 parts by weight to 45 parts by weight. , the cinnamon is 30 parts by weight to 80 parts by weight, the goji berry is 15 parts by weight to 45 parts by weight, the dermis is 5 parts by weight to 20 parts by weight, the acacia bark is 3 parts by weight to 15 parts by weight, and the jujube is 30 parts by weight. It may be from 50 parts by weight to 50 parts by weight.

In one embodiment of the present invention, in the adding step, the herbal medicine extract is used in an amount of 10 to 30 parts by weight, the pumpkin is used in an amount of 10 to 20 parts by weight, the sweet potato is used in an amount of 5 to 20 parts by weight, The brown sugar may be 3 to 7 parts by weight, and the water may be 25 to 65 parts by weight.

In one embodiment of the present invention, the pumpkin, sweet potato, and brown sugar can be prepared by grinding with a mixer.

In one embodiment of the present invention, the first heating may be performed over high heat until the mixture boils, and the second heating may be performed over high heat for 5 to 15 minutes.

In one embodiment of the present invention, the third heating may be performed over low heat for 30 minutes to 2 hours.

In one embodiment of the present invention, the step of adding 0.5% to 1.5% by weight of purified enzyme based on the weight of the sweet potato may be further included.

In one embodiment of the present invention, the purified enzyme can be treated at 25°C to 35°C for 2 to 6 hours.

The present invention relates to a method for producing sweet potato mother liquor, comprising the steps of preparing an herbal medicine extract, adding water, hot air-dried pumpkin, sweet potato, and brown sugar to the herbal medicine extract, first heating the mixture, and It includes the step of filtering the mixture through a strainer, and the step of preparing the herbal medicine extract includes adding licorice, ginger, cinnamon, goji berry, and cucumber peel, and jujube to water, followed by a second heating step and a third heating step. A method for producing sweet potato seedlings is provided, including adding dermis to the mixture and performing secondary heating, and filtering the mixture through a strainer.

In one embodiment of the present invention, the temperature of the hot air may be 60°C to 80°C.

The present invention provides sweet potato seedlings prepared by the sweet potato seedlings production method.

According to one embodiment of the present invention, it is possible to provide a method of producing mother liquor with excellent palatability using rice wine.

According to one embodiment of the present invention, it is possible to provide a method for producing mother seedlings with excellent palatability and antioxidant ability by adding sweet potatoes.

According to one embodiment of the present invention, it is possible to provide a method for producing mother seedlings with excellent palatability and antioxidant ability by adding sweet potato, cinnamon, dermis, and acacia bark.

Figure 1 is a flow chart showing a method for producing sweet potato seedlings according to an embodiment of the present invention.
Figure 2 is a flowchart showing the steps of preparing herbal medicine extract in the method for producing sweet potato mother root according to an embodiment of the present invention.

Since the present invention can make various changes and have various embodiments, specific embodiments will be illustrated in the drawings and described in detail in the text. However, this is not intended to limit the present invention to specific embodiments, and should be understood to include all changes, equivalents, and substitutes included in the spirit and technical scope of the present invention. In describing the present invention, if it is determined that a detailed description of related known technologies may obscure the gist of the present invention, the detailed description will be omitted.

Hereinafter, embodiments disclosed in this specification will be described in detail with reference to the drawings. The exemplary embodiments described above in the detailed description, drawings, and claims are not intended to be limiting, and embodiments different from the described embodiments may be used, and other modifications may be made without departing from the spirit or scope of the technology disclosed herein. It is also possible.

Since the description of the disclosed technology is only an example for structural or functional explanation, the scope of rights of the disclosed technology should not be construed as being limited by the examples described in the text. In other words, since the embodiments can be modified in various ways and can take various forms, the scope of rights of the disclosed technology should be understood to include equivalents that can realize the technical idea.

All terms used herein, unless otherwise defined, have the same meaning as commonly understood by a person of ordinary skill in the field to which the disclosed technology pertains. Terms defined in commonly used dictionaries should be interpreted as consistent with the meaning they have in the context of the related technology, and cannot be interpreted as having an ideal or excessively formal meaning unless clearly defined in the present application.

Moju from the Jeonju region, which is known to have an excellent effect on clearing the stomach after drinking, is a low-concentration alcoholic beverage made by adding jujube, ginseng, arrowroot, licorice, cinnamon, ginger, and brown sugar to makgeolli, stirring and heating it for a certain period of time, and then filtering it. Unlike makgeolli, the mother liquor from the Jeonju region is sweet in taste, thick in texture, dark brown in color, has a pleasant cinnamon and heating scent, and has an alcohol content of about 0.5 to 2% (v/v), which is currently used in Jeonju. It is established as a traditional drink in Jeonju, served as a dessert after a meal with bibimbap or bean sprout soup.

Meanwhile, sweet potatoes are a representative alkaline food containing beta-carotene and vitamin C and are known to be effective in preventing adult diseases. In particular, vitamin C contains 30 mg per 100 g of sweet potatoes.

Sweet potatoes contain a large amount of carbohydrates such as starch, simple sugars, glucose, and fructose, and the sticky white fluid that comes out when a raw sweet potato is cut is a substance containing a resin called 'yaripin', which has the effect of softening bowel movements. do. In addition, it contains a lot of cellulose, a dietary fiber, which improves bowel movement, and a substance called amide promotes the growth of lactic acid bacteria and bifidobacteria in the intestines, which improves bowel movement. In addition, sweet potatoes are low in calories per 100g, so they are often used as a diet food, and consuming sweet potatoes helps lower blood pressure and improve blood vessels. In addition, the potassium contained in sweet potatoes has the effect of expelling sodium chloride (salt) from the body.

The present invention relates to a method for producing mother seedlings using sweet potatoes, and can provide a method for producing mother seedlings with excellent preference and antioxidant capacity.

Figure 1 is a flow chart showing a method for producing sweet potato seedlings according to an embodiment of the present invention.

Figure 2 is a flowchart showing the steps of preparing herbal medicine extract in the sweet potato mother root production method according to an embodiment of the present invention.

Referring to Figures 1 and 2, the method for producing sweet potato seedlings according to an embodiment of the present invention includes adding licorice, ginger, cinnamon, goji berry, cucumber bark and jujube to water and heating (S110), adding to the heated mixture Step of adding and heating the dermis (S120), preparing herbal medicine extract including filtering the mixture through a strainer (S130), adding pumpkin, sweet potato, and brown sugar to the herbal medicine extract (S200), and mixing the mixture. It may include heating (S300) and filtering the mixture through a strainer (S400). However, it is not limited to the above composition ratio, and the ratio of the added materials can be varied depending on preference. The pumpkin is a by-product left over from manufacturing rice makgeolli. However, it is not limited to this, and since the rice wine refers to the residue left after squeezing the rice wine, it can also be used as the by-product of the rice wine left over from manufacturing wheat makgeolli and barley makgeolli. The pumpkin can be dried using various drying methods such as freeze drying, cold air drying, and hot air drying. In one embodiment of the present invention, the pumpkin can be dried with hot air. At this time, the temperature of the hot air is preferably 60°C to 80°C.

More specifically, 15 to 55 parts by weight of licorice, 15 to 45 parts by weight of ginger, 30 to 80 parts by weight of cinnamon, 15 to 45 parts by weight of goji berries, 400 to 1,000 parts by weight of water, and 3 parts by weight to 15 parts by weight of Acanthopanax and heated over high heat for 5 to 15 minutes. Add 5 to 20 parts by weight of dermis to the heated mixture, heated over low heat for 30 minutes to 2 hours, and filtered through a strainer. Herbal medicine extract can be manufactured. Thereafter, 10 to 30 parts by weight of the prepared herbal medicine extract, 10 to 20 parts by weight of pumpkin, 10 to 20 parts by weight of sweet potato, 3 to 7 parts by weight of brown sugar, and 25 to 65 parts by weight of water. You can prepare sweet potato mother liquor by mixing, heating over high heat until the mixture boils, and filtering through a strainer. However, it is not limited to the above composition ratio, and the ratio of the added materials can be varied depending on preference.

In one embodiment of the present invention, when producing sweet potato seedlings, purified enzymes may be further included. The purified enzyme may be added in an amount of about 0.5% to about 1.5% based on the weight of sweet potatoes added to the sweet potato mother plant. However, it is not limited to this, and the ratio of added materials can be varied depending on preference.

The purified enzyme can be treated at 25°C to 35°C for 2 to 6 hours and then heated to stop the enzyme action.

<Experimental Example 1: Experimental Method>

In this experimental example, the experimental method used was described.

[pH and acidity]

To measure pH, 180 mL of distilled water was added to 20 g of the sample, homogenized for 1 hour using a stirrer, and the suspension was filtered under reduced pressure. The resulting filtrate was measured using a pH meter (Sartorius AG, Gottingen, Germany). Acidity was expressed as lactic acid according to the AOAC (Association of Official Analytical Chemists) method by neutralizing 10 mL of the extract with 1% phenolphthalein as an indicator and titrating it with a 0.1 N NaOH solution.

[Measurement of antioxidant activity]

DPPH activity was measured by adding 0.8 mL of DPPH solution to 0.2 mL of culture medium (diluted 10 times) so that the absorbance value of 0.4mM DPPH solution was 1.3 to 1.4, leaving it at room temperature for 30 minutes, and measuring it with a spectrophotometer (Cary UV-Vis spectrophotometer, Agilent). Technologies, Santa Clara, CA, USA) was used to measure absorbance at 525 nm. When measuring absorbance, the difference in absorbance due to each sample dispensed into the cell was corrected by measuring the absorbance of distilled water alone, and the electron donating ability was calculated as a percentage (%) of the difference in absorbance between the sample added and the sample not added.

Additionally, it was measured using the ABTS+cation decolorization assay method. 7.4mM ABTS (2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) and 2.6mM potassium persulfate were left in the dark for one day to form ABTS cations. This solution was incubated at 735nm. It was diluted with ^distilled water using ^the molar extinction coefficient (ε = ^3.6 The change in absorbance at 735 nm was measured exactly 30 minutes later, and the scavenging activity of ABTS radicals was expressed as a percentage of the absorbance with and without the sample added.

[Measurement of total polyphenols]

50 ㎕ of the extract was mixed with 1 mL of 2% Na ₂ CO ₃ , left for 3 minutes, and then mixed with 50 ㎕ of 50% Folin-Ciocalteu's phenol reagent (Sigma-Aldrich, St. Louis, MO, USA). After reacting for 1 hour, the absorbance value was measured at 750 nm. A calibration curve was prepared using the standard gallic acid (Sigma-Aldrich, USA) and expressed as mg gallic acid equivalent (GAE, dry basis) in the extract.

[Measurement of reducing sugar]

Reducing sugars were measured using a modified dinitrosalicylic acid (DNS) method (Luchsinger & Crnesky 1960). 200 μL of the diluted sample and 400 μL of DNS solution were added and vortexed. This sample was centrifuged, boiled in boiling water for 5 minutes, and then 1 mL of distilled water was added. After mixing again, centrifugation was performed and absorbance was measured at 550 nm. Reducing sugar content (%) was calculated using a previously measured glucose (Sigma-Aldrich, St. Louis, MO, USA) standard curve.

[Chromaticity measurement]

Colorimetry was measured using a colorimetric colorimeter (CM-3500d, Minolta, Tokyo, Japan), measuring the L (Lightness), a (redness), and b (yellowness) values 3 times each, evenly measuring the sample. The values of the standard white board were L=96.89, a=-0.07, b=-0.18.

[Measurement of alcohol content]

The alcohol concentration of sweet potato makgeolli was measured by the distillation method of the National Tax Service Liquor Analysis Method. 100 mL of mother liquor and 100 mL of distilled water were added to a 500 mL Erlenmeyer flask and distilled to obtain 80 mL of distillate. Put 80 mL of distillate in a 100 mL measuring cylinder and add distilled water to adjust the final volume to 100 mL. Then, the temperature was cooled to 15°C and an alcohol meter was added to quantify the alcohol.

[Preference evaluation]

In the manufacture of medicinal extracts and mother liquor, a preference evaluation was conducted on 7 employees of the food development team, and a preference evaluation was also conducted on 17 employees at the Chungbuk Agricultural Research and Extension Services to set the direction of development of mother liquor. Sensory evaluation items were analyzed using a 9-point scale for color, aroma, sweetness, sourness, and overall preference.

<Experimental Example 2: Herbal medicine extract manufacturing method and mother root manufacturing method>

[Method of manufacturing herbal extract]

For the herbal medicine extract, licorice, ginger, cinnamon, goji berry, and cucumber root were added to water (1.5 times the amount of water in the recipe) and boiled over high heat for 10 minutes. When the water boils, add the dermis, reduce the heat to low, boil for 1 hour, and thoroughly brew the herbal medicine. Afterwards, the herbal medicine was filtered through a strainer and the amount of remaining liquid was equal to the amount of water in the recipe.

Table 1 shows the content of each material added when preparing the herbal medicine extract in this experimental example.

ingredient Content (g) water 530 licorice 27 ginger 21 cinnamon 36 Wolfberry 21 dermis 9 Oh Gapi 6 dried jujube 50 Sum 700

[Moju manufacturing method]

The method of making mother liquor is, first, add pumpkin, sweet potato, and water to the herbal medicine extract and grind it finely with a mixer. Afterwards, the ground ingredients were placed in a cooking utensil and heated over high heat until brown sugar was added and boiled. Next, the seedlings prepared by heating were filtered through a strainer. The pumpkin was made from by-products left over from making rice makgeolli.

Table 2 shows the content of each material added when producing mother liquor in this experimental example.

ingredient Composition cost (%) Herbal medicine extract 20 alcohol 15 sweet potato 15 brown sugar 5 water 45 Sum 100

Referring to Table 2, mother liquor was prepared by mixing 20% by weight of herbal medicine extract, 15% by weight of pumpkin, 15% by weight of sweet potato, and 5% by weight of brown sugar. The herbal medicine extract is an herbal medicine extract prepared with the composition shown in Table 1.

<Experimental Example 3: Sensory evaluation of commercially available and developed mother strains (without enzymes)>

Sensory evaluation was conducted on four types of mother liquor sold and distributed in Jeonju, Jeollabuk-do and two types of handmade mother liquor manufactured and sold in four restaurants in Jeonju, Jeollabuk-do along with the sweet potato mother liquor developed in the present invention. Sensory evaluation was conducted on 17 people excluding the mother liquor development team.

Table 3 shows the sensory evaluation results of commercially available and developed mother strains.

No. company name color incense sweetness overall preference One sweet potato seedlings
(Food Development Team) ^{6.05a 5.12bcd 4.65c} 5.12 ^b.c. 2 A mother stock 5.00 ^{a 6.65a 6.06ab 6.41ab} 3 B mother stock ^5.47a 5.89 ^{abc 3.94c 3.94c} 4 C mother stock ^{5.71a 4.65bcd} 4.88 ^b.c. 5.12 ^b.c. 5 D mother stock ^{5.11a 3.94d 4.29c} 5.24 ^b.c. 6 E mother stock ^4.53a 4.41 ^{cd 4.65c 4.65c} 7 F mother stock ^{5.71a 5.82ab 6.53a 6.88a}

Referring to Table 3, for the color of the mother liquor, the No. 1 sweet potato mother liquor developed by the food development team showed the highest preference at 6.05, for the flavor, the No. 2 mother liquor (A mother liquor) showed the highest preference at 6.65, and for sweetness, Parent strain No. 7 (F parent strain) showed the highest preference at 6.53. In terms of overall preference, parent strain No. 7 (F parent strain) showed the highest preference at 6.88.

In general, the majority of people said that No. 2 moju, which was sold handmade at Jeonju Restaurant, was the best, but many said it was too sweet. The mother strains with poor overall preference were No. 3 (C seed stock) and No. 6 (E seed strain), and many people commented that they were sour and had a sour taste. In addition, as for improvements and other opinions, the opinion was that the mother liquor was good because it had an appropriate cinnamon flavor and sweetness and was not too sour. There was an opinion that the sweet potato mother liquor manufactured by the food development team was dry, and by collecting external sensory evaluation results, the amount of cinnamon was increased and the amount of pumpkin and sweet potato were adjusted, and the composition of the existing medicinal extract and the manufacturing ratio of the mother liquor (improved mother liquor) were as follows. Changed.

Table 4 shows the content of each material added when preparing the improved herbal medicine extract in this experimental example.

ingredient Content (g) water 530 licorice 27 ginger 21 cinnamon 72 Wolfberry 21 dermis 9 Oh Gapi 6 dried jujube 50 Sum 736

Sweet potato seedlings A and sweet potato seedlings B were prepared from the improved herbal medicine extracts in Table 4, and quality characteristics were evaluated according to sweet potato purified enzyme treatment.

Table 5 shows the content of each material added when producing improved mother liquor in this experimental example.

ingredient Sweet potato seedling A composition ratio (%) Sweet potato seedling B composition ratio (%) Herbal medicine extract 15 20 alcohol 17.5 12.5 sweet potato 17.5 12.5 brown sugar 5 5 water 45 40 Sum 100 100

Referring to Table 5, sweet potato mother strain A contains 15% of herbal medicine extract, which is different from sweet potato mother strain B, which contains 20% of herbal medicine extract. Sweet potato mother strain A contains 17.5% of pumpkin, which is different from sweet potato mother strain B, which contains 12.5% of pumpkin. Sweet potato mother strain A contains 17.5% sweet potatoes and is different from sweet potato mother strain B, which contains 12.5% sweet potatoes.

<Experimental Example 4: Quality characteristics and sensory evaluation of mother seedlings with or without purified enzyme treatment>

When producing sweet potato seedlings A and sweetpotato seedlings B using improved herbal medicine extracts, quality characteristics tests were conducted according to the presence or absence of purified enzyme treatment.

Purified enzyme was added equivalent to 1% by weight of the amount of boiled sweet potatoes. Afterwards, mother plants were prepared after treatment at 30°C for 4 hours, and the enzyme reaction was stopped through a boiling process.

Table 6 lists the names of sweet potato mother plants according to the presence or absence of purified enzyme treatment.

Mother's Day A1 B1 A2 B2 C Mother seedling cost A B A B F mother stock Purified enzyme treatment X X O O

Referring to Table 6, sweet potato mother strain A1 has the composition ratio of sweet potato mother strain A shown in Table 5 and is a sweet potato mother strain that has not been treated with purified enzymes, and sweet potato mother strain B1 has the composition ratio of sweet potato mother strain B shown in Table 5 and has been treated with purified enzymes. This is a sweet potato seedling that has not been grown. Sweet potato mother plant A2 is a sweet potato mother plant that has the composition ratio of sweet potato mother plant A as shown in Table 5 and has been treated with purified enzymes, and sweet potato mother plant B2 has the composition ratio of sweet potato mother plant B as shown in Table 5 and is a sweet potato mother plant that has been treated with purified enzymes.

Table 7 shows the measured sugar content and alcohol content of the five parent liquors in Table 6.

Mother's Day Sweetness (brix) alcohol content A1 14.0 0 B1 12.9 0 A2 14.3 0 B2 13.3 0 F mother stock 20.0 0.8

Referring to Table 7, the sugar content of the commercially available mother strain F was the highest at 20.0 brix, and overall, the sweetness of the mother strain A (A1 mother strain and A2 mother strain) was higher than that of the B mother strain (B1 mother strain and B2 mother strain). The alcohol content of the mother liquor manufactured by the food development team did not contain alcohol, and the alcohol content of the commercially available mother liquor was as low as 0.8%.

Table 8 shows the measured pH, total acid, reducing sugar, and color of the five parent strains disclosed in Table 6.

Mother's Day pH(%) Total acid (%) Reducing sugar (%) Chromaticity L (lightness) a (redness) b (yellowness) A1 ^{4.93c 0.46b 0.07c} 71.14 ^{b 11.13d 66.98d} B1 ^4.91c 0.45 ^{c 0.05d} 71.07 ^{b 13.44c} 71.53 ^b A2 ^{6.06a 0.30d 0.19a 68.27c} 14.80 ^b 70.67 ^c B2 5.94 ^{b 0.29d 0.12b 66.12d 17.31a 73.56a} F mother stock ^{4.26d 0.54a 0.02e 75.71a} 9.62 ^e 71.72 ^b

Referring to Table 8, the pH was lower in mother lines that were not treated with purified enzymes (A1 mother line and B1 mother line) compared to mother lines treated with purified enzymes (A2 mother line and B2 mother line), and that the commercial mother line (F mother line) had the lowest pH. showed a low value. In the case of total acid, on the contrary, the mother plants treated with purified enzymes were lower than those without treatment, and the commercially available mother plants showed the highest results. Reducing sugars were the lowest in commercially available mother strains at 0.02%, and the mother strains treated with purified enzymes showed a slightly higher value. The chromaticity was the highest in commercially available mother plants in lightness (L value), relatively low in mother plants treated with purified enzymes, and the highest in redness (a value) in commercially available mother plants. The yellowness (b value) of the A1 mother plant was the lowest, and the B2 mother plant showed the highest value.

Table 9 shows the measured ABTS radical scavenging activity, DPPH radical scavenging activity, and total polyphenol content of the five parent strains disclosed in Table 6.

Mother's Day ABTS(%) DPPH (%) Total polyphenols
(mg%) A1 ^59.94d 75.78 ^{b 149.3c} B1 ^{61.80c 64.20d} 147.8 ^c A2 73.03 ^{b 79.06a 162.3a} B2 74.07 ^a 72.46c 156.4 ^b F mother stock 24.74 ^e 21.01 ^{e 112.1d}

Referring to Table 9, as a result of analyzing the antioxidant capacity of the parent strain, the ABTS radical scavenging ability was found to be high at 73.03% to 74.07% in the A2 and B2 parent strains treated with purified enzymes, and 24.74% in the commercially available parent strain (C parent strain). It showed quite low activity, and in the case of DPPH radical scavenging ability, similar to the ABTS results, the commercially available parent strain showed a very low result of 21.01%, and the A2 parent strain showed the highest result at 79.06%. As shown in the DPPH results, the total polyphenol content of the A2 mother strain was the best at 162.3 mg%, and that of the commercially available mother strain was 112.1 mg%.

Table 10 is a table measuring the color, aroma, sweetness, sourness, and overall preference of the five mother liquors disclosed in Table 6.

No. color incense sweetness Sour taste overall
preference A1 ^6.00a 6.86 ^{b 8.14a} 7.00 ^{a 8.00a} B1 ^{7.14a 6.57a 7.86a} 7.00 ^{a 7.86a} A2 5.00 ^{a 5.00ab} 4.57 ^{b 6.00ab} 4.00 ^b B2 ^{6.00a 4.29ab} 3.86 ^b 4.71 ^b 3.14 ^b.c. F mother stock ^5.71a 3.43 ^b 4.00 ^{b 2.14c 2.14c}

Referring to Table 10, the color of mother liquor was highest at 7.14 for B1 mother liquor, the aroma of mother liquor was highest at 6.86 for A1 mother liquor, and the sweetness of mother liquor was highest at 8.14 for A1 mother liquor. . The sourness of mother liquors was the highest for A1 and B1 mother liquors at 7.00, and the overall preference for A1 and B1 mother liquors was 8.00 and 7.86, respectively, and there was no significant difference between the two mother liquors in all aspects.

Looking at this, parent lines that were not treated with purified enzymes (A1 mother lines and B1 mother lines) showed significantly higher preference than parent lines treated with purified enzymes (A2 mother lines and B2 mother lines). In addition, there were many opinions that the food development team's mother liquor, in which the aroma and sweetness of cinnamon were adjusted, was better than the commercial mother liquor, which had a strong sweet taste. As a result, it was good if sweet potato mother liquor A or B was used, but in the case of B, the content of pumpkin and sweet potato was higher than that of A. The advantage of reduction is that A can use less herbal medicine than B.

<Experimental Example 5: Reducing sugar content of mother liquor with added sake using different drying methods>

To summarize the above experiments, the fermented herbal medicine was prepared using the mixing ratio in Table 4, and the parent plant was prepared using the mixing ratio in Table 5 without enzyme treatment. Method B was selected because previous studies showed that reducing the content of pumpkin and sweet potato was superior in terms of preference. was finally selected.

Here, because the pumpkin contains moisture, there is a risk of deterioration, the moisture it contains varies each time, so the same conclusion cannot be drawn, and in particular, it has poor storage properties and has the characteristic of spoiling quickly. Therefore, the different characteristics were investigated by drying the pumpkin, but most of the comparative experiments showed similar results when drying with hot air, cold air, and freeze drying, with only the reducing sugar content showing different results.

Table 11 shows the reducing sugar content after preparing mother liquor by adding sake prepared using different drying methods.

sample Reducing sugar (%) A (mother liquor made by freeze-drying sake) 2.95 B (mother liquor made by cold air drying sake) 4.15 C (Moju made by drying rice wine with hot air at 80 degrees) 4.76 D (Moju made by drying sake with hot air at 60 degrees) 4.35

Referring to Table 11, other components of the mother liquor were similar with no significant differences, and the reducing sugar content was different, so hot air drying was superior in terms of preference. In addition, during the process of drying the pumpkin, the aroma component became superior, which had a positive effect on preference. It was confirmed that the temperature of hot air drying according to an embodiment of the present invention is preferably between 60 and 80 degrees.

<Experimental Example 6: Optimal mixing ratio for producing mother stock>

To summarize the above experimental examples, the fermented herbal medicine was prepared using the mixing ratio in Table 4, and the parent stock was finally selected as shown in Table 12 below by applying Experimental Example 5.

ingredient Composition cost (%) herbal medicine 20.6 Hot air dried pumpkin 1.2 sweet potato 8.9 brown sugar 5 water 64.3 Sum 100

Referring to Table 12, it is preferable that the herbal medicine extract is finally extracted by the method in Table 4 and the mother liquor is prepared using the mixing ratio in Table 12. The reason why the composition ratio of the hot air dried pumpkin disclosed in Table 12 was significantly reduced to 1.2% is because moisture was removed during the hot air drying process, it will be clear that, as previously disclosed, it is within a range that does not deviate from the ratio in Table 4. .

The above description is merely an illustrative explanation of the technical idea of the present invention, and various modifications and variations will be possible to those skilled in the art without departing from the essential characteristics of the present invention. Accordingly, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention, but are for illustrative purposes, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be interpreted in accordance with the claims below, and all technical ideas within the equivalent scope should be construed as being included in the scope of rights of the present invention.

Claims (12)

Preparing herbal medicine extract;
Adding water, pumpkin, sweet potato, and brown sugar to the herbal medicine extract;
first heating the mixture; and
Comprising the step of filtering the mixture through a strainer,
The step of preparing the herbal medicine extract is
Adding licorice, ginger, cinnamon, goji berry, cucumber root, and jujube to water and performing a second heating;
Adding the dermis to the mixture prepared through the second heating step and performing a third heating step; and
A method of producing sweet potato seedlings comprising the step of filtering the mixture through a strainer. According to claim 1,
The method of manufacturing sweet potato mother liquor, which is the liquor left over from making rice makgeolli. According to clause 2,
In the second heating step,
The water is 400 to 1,000 parts by weight, the licorice is 15 to 55 parts by weight, the ginger is 15 to 45 parts by weight, the cinnamon is 30 to 80 parts by weight, and the goji berries are 15 parts by weight. to 45 parts by weight, the dermis is 5 parts by weight to 20 parts by weight, the acacia skin is 3 parts by weight to 15 parts by weight, and the jujube is 30 parts by weight to 50 parts by weight. According to clause 3,
In the adding step,
The herbal medicine extract is 10 parts by weight to 30 parts by weight, the pumpkin is 10 parts by weight to 20 parts by weight, the sweet potato is 5 parts by weight to 20 parts by weight, the brown sugar is 3 parts by weight to 7 parts by weight, and the water is 25 parts by weight. Method for producing sweet potato seedlings from 65 parts by weight to 65 parts by weight. According to clause 4,
A sweet potato mother liquor manufacturing method in which the pumpkin and the sweet potato are prepared by grinding them with a mixer. According to clause 5,
The first heating is heated over high heat until the mixture boils, and the second heating is heated over high heat for 5 to 15 minutes. According to clause 6,
The third heating is a method of producing sweet potato seedlings by heating over low heat for 30 minutes to 2 hours. According to claim 1,
A method for producing sweet potato seedlings, further comprising adding 0.5% to 1.5% by weight of purified enzyme based on the weight of the sweet potato. According to clause 8,
A method of producing sweet potato seedlings in which the purified enzyme is treated at 25°C to 35°C for 2 to 6 hours. Preparing herbal medicine extract;
Adding water, hot air-dried pumpkin, sweet potato, and brown sugar to the herbal medicine extract;
first heating the mixture; and
Comprising the step of filtering the mixture through a strainer,
The step of preparing the herbal medicine extract is
Adding licorice, ginger, cinnamon, goji berry, cucumber root, and jujube to water and performing a second heating;
Adding the dermis to the mixture prepared through the second heating step and performing a third heating step; and
A method of producing sweet potato seedlings comprising the step of filtering the mixture through a strainer. According to claim 10,
A method of producing sweet potato seedlings where the temperature of the hot air is 60°C to 80°C. Sweet potato seedlings manufactured according to any one of the sweet potato seedlings manufacturing methods of claims 1 to 11.