WO2013141417A1

WO2013141417A1 - Functional makgeolli with improved radioactive strontium discharge and antioxidant activity, containing selenium solution, and preparation method thereof

Info

Publication number: WO2013141417A1
Application number: PCT/KR2012/002003
Authority: WO
Inventors: 김용배; 송매화; 김종혁; 김명구; 김택상; 김성택
Original assignee: 에스지글로벌주조 주식회사
Priority date: 2012-03-20
Filing date: 2012-03-21
Publication date: 2013-09-26
Also published as: CN104254594A; KR20130106542A; KR101346015B1; JP2015510773A

Abstract

The present invention relates to a preparation and a production of functional makgeolli containing a selenium solution and a Sasa borealis powder which are natural materials, and provides makgeolli with improved radioactive strontium discharge and antioxidant activity, containing a selenium solution, and a preparation method thereof, wherein makgeolli is prepared by mixing a selenium solution, extracted from Phellinus linteus or Ganoderma lucidum, and a Sasa borealis powder, thereby facilitating the discharge of strontium, which is a radioactive element, from the body and enabling the production of makgeolli with a remarkable antioxidant activity.

Description

Functional makgeolli with improved release of radioactive strontium and antioxidant activity added to selenium stock solution and method for producing same

The present invention relates to a functional makgeolli with improved radioactive strontium excretion and antioxidant activity added to the selenium stock solution and a method for producing the same, and more specifically, selenium (Selenium) stock and Sasa borealis extracted from mushrooms or Ganoderma lucidum Makgeolli is prepared by mixing powders to facilitate the in vitro discharge of strontium, a radioactive element, and to increase the release of radioactive strontium and the antioxidative activity of selenium, which produce makgeolli with excellent antioxidant activity. To provide.

Makgeolli is a Korean unique liquor made by mixing glutinous rice, non-glutinous rice, barley, flour, and fermented with malt and water. The raw material is grains, classified as Yakju, and the alcohol concentration is 6 ~ 7 degrees. Also known as Takju, Nongju, Resident, Hoeju. It is the oldest alcoholic beverage in Korea, and the color is white and turbid like hot water, and the alcohol content is 6-7 degrees. Produced only in the local breweries, which were previously manufactured individually by farmers, are called farmers. One of the representative rice wines known from the Goryeo Dynasty is Ewhaju. The simplest makgeolli yeast was called because it was made by pear blossoms, but in later generations, it was made at any time. Makgeolli, which was introduced in China, was written for the first time in the Joseon Dynasty survey and began to be built around the Taedong River, spreading to every corner of the country and became a national indigenous stock. The manufacturing method is mainly steamed glutinous rice, non-glutinous rice, barley, wheat flour, and then dried with moisture (this is called jiebab). The yeast and water are mixed and fermented at a constant temperature without squeezing the sake.

Recently, Korean researchers have found that raw rice wine (makkoli) contains a large amount of anti-cancer ingredient farnesol, and thus, domestic and foreign interest in Korean rice wine is increasing. As a result, it is reported that as well as high sales of domestic makgeolli products, as well as high-performance liquor from abroad, sales of various makgeolli products are increasing.

Various manufacturing methods according to the pharmacological action of the fermentation of conventional makgeolli are introduced, and the extract is utilized for the production of makgeolli using Sasa borealis.

Sasa borealis is a Bamboo bus of Monocotyledoneae, gramineae, and 3-4 mm in diameter. Sasa borealis is hairless, with knurled nodes and slightly purple around the nodes. The leaves are oval or long oval, the butterfly is 15 ~ 20mm, the surface is light green, and there are no hairs on the back.

Flowers bloom every six to seven years and run on conical inflorescences, which are known to grow in parts of Jeju and Jeollanam-do. These stalks are known to have the strongest weakness among bamboos, and are reported to be effective in reducing heat, releasing poison, eliminating sputum, releasing urine, treating inflammation and suppressing cancer cells. Efficacy studies on this are ongoing. In particular, these stalks can be used to boil and drink tea to overcome the heat of the summer without damaging normal cells, while the stalks are highly alkaline, which is also helpful in converting the acidified body into neutral. Known.

Recently, trace components of stalks to support the efficacy of stalks in Korea

Separation and structural characterization of minor constituents is underway, and for the first time, a small amount of rare constituents not found in rice plants is identified and published.

Meanwhile, a recent study on the efficacy of Sasa borealis showed antioxidant

The antioxidant and antimicrobial effects are reported to be very good. The antioxidant effect of Korean bamboo species was found to be superior to the boreal stalk in the heat water extract than the ethanol extract, and the antioxidant effect of the stalk leaf extract was particularly oxidative in related cells. damaged

It has been shown to have a cytoprotective effect on damage. This antioxidant effect

It also affects the antimicrobial activity. Nitrite salts in the stem and leaf chemicals contain large amounts of inorganic components and organic acids.

(nitrite) removal and excellent antimicrobial activity against published strains

(antimicrobial activities). These antioxidant and antimicrobial activities are highly useful for preventing peroxidation of lipids, and thus can be applied to the food industry as a related health functional material. 'S natural preserved agents and additives contain a wide range of possibilities to expand their applications.

Woody mud mushrooms are also taxonomically belonging to the genus Basidiomycotina, Aphyllophorales, and Phellinus Quel. Em. Imaz. It is known to be a situation because it is native to and all are yellow except for the surface of the hat.

The situation is a mushroom native to the trunks of apple trees, mulberry trees and oak trees before the Chinese medicine metabolism, and has two different names: Sangyi, Sangsin and Hogoan.

In addition, the difference in the neural herbaceous menace is recorded in the term of Morus alba L., and Myung-Isi Lee's is classified as the term of the neck in the herbaceous tree, and recorded in the different, the same, the ivory, the upper body and the situation. In agreement agreement, it is classified into difference and situation. Wood mud is Phellinus linteus (Berk. Et Curt) Aoshima, P. igniarius (L. exFr.) Quel, P.yucatensis (Murr.) Imazek, Fomes yucatensis Murrill., Phropolyporus yucatensis Murr. Although it is named in various ways, etc., Phellinus igniarius (Lex Fr.) Quel, which grows on broadleaf trees such as ancestors, sheep and two people, is the scientific name of a situation mushroom, which is interpreted in a broad sense. Phosphorus mud mushrooms grow only on mulberry trees, unlike horse mud mushrooms. The scientific name is Phellinus linteus (Berk. Et Curt) Aoshima.

Woody mud mushrooms are mushrooms that grow on the stump of the mulberry tree. Its shape is initially called yellow mud lumps. The upper part of the tongue-like shape is slightly different depending on the variety of the situation, but it may be mud-like or blackish like the skin of persimmon.

The pharmacological action of woody mud mushrooms is known to enhance immune function when chemotherapy is performed after resection of liver cancer including gastric cancer, esophageal cancer, duodenal cancer, colon cancer, and rectal cancers of the digestive system. It also activates and detoxifies uterine and bleeding, dysmenorrhea, intestinal bleeding, intestinal and gastrointestinal functions.

Therefore, at the time when the risk of radioactivity is increasing due to natural disasters on nuclear power plants in recent years, the excellent functional efficacy of existing Korean makgeolli facilitates the emission of strontium (85Sr), and the antioxidant activity is added. The development of functional mainstream is expected to suggest the driving force of new industrial field as the paradigm of new culture along with Korean culture.

Therefore, the present invention uses the selenium extracted from the stalks and mushrooms to produce and produce a high-functional makgeolli for easy in vitro discharge of strontium, a radioactive element, the antioxidant activity of the sasa borealis (antioxidant activities) And the production of makgeolli products with doubled antimicrobial activities.

[Preceding technical literature]

[Patent Documents]

Method of manufacturing functional soju, Takju, Cheongju, Yakju with aqueous solution of selenium, ginkgo biloba ginkgo, pine needle amino acid, ginseng saponin, ginseng gin serna, green tea fedrin (Domestic Patent Application No. 10-2008-0059712)

Method for manufacturing medicine and takju using mushrooms (domestic patent application No. 10-2005-0076000)

The present invention is to prepare the makgeolli by mixing the selenium stock solution and Sasa borealis powder extracted from the situation mushroom or Ganoderma lucidum mushroom to facilitate the in vitro discharge of strontium, a radioactive element, makgeolli with excellent antioxidant activity The present invention relates to a functional makgeolli and a method for producing the improved strontium emission and antioxidant activity to which the selenium stock solution is added.

In addition, the present invention establishes a stable and continuous production system to maximize the efficacy using selenium stock solution and Sasa borealis powder during the production of makgeolli, using a functional material to combine a variety of traditional liquor high functionality The present invention relates to a functional makgeolli with improved selenium stock solution, which can provide beverage and liquor production, and improved antioxidative activity.

According to a first aspect of the present invention for achieving the above object, to prepare a soybean rice using wheat flour, and to maintain the proper temperature to produce saccharification power and acid in the soybean rice through the Bossam process by adding the final to the produced soybean rice In the process for the production of makgeolli produced by an immigration process for artificially breeding fungi on starch raw material of starch sugar, and a soaking process for preparing the base liquor, carrying out the first, second and third fermentation and filtration and the preparation process. Process step of adding the rice paddy prepared by adding 0.5% of the stalk powder during the second fermentation of the immersion process to the second fermentation; And a process step in which 0.2% of the selenium stock solution extracted from the situation mushroom is added to the third fermentation in the dipping process; Provided is a method for producing a functional makgeolli with added selenium stock solution is added to the radioactive strontium discharge and antioxidant activity.

At this time, according to an additional feature of the present invention, 0.2% of the selenium stock solution is preferably configured to be extracted by mixing the mushrooms and Ganoderma lucidum in the ratio of 7: 3.

In addition, according to an additional feature of the present invention, it is preferred that 0.2% of selenium stock solution is added so that radioactive strontium is discharged out of the body, and 0.5% of stalk powder is added to provide antioxidant activity.

In addition, according to an additional feature of the present invention, the antioxidant and antimicrobial activities of Sasa borealis by hot water in the production of rice paddy is extracted by hydrothermal extraction and enzymatic action in the secondary fermentation process It is preferable that the functional component of the liquor is extracted by saccharifying the starch and the action of alcohol produced by the active development of the yeast using starch sugar.

According to a second aspect of the present invention for achieving the above object, the radioactive strontium discharge added with selenium stock solution consisting of 80.5% wheat flour, 18.791% per starch, 0.5% scavenger, 0.2% selenium stock solution and 0.2% aspartame and It provides a functional rice wine with improved antioxidant activity.

The functional makgeolli and the method of manufacturing the radioactive strontium discharge and antioxidant activity of which the selenium stock solution is added according to the present invention are combined with the selenium stock and the sorghum powder to the makgeolli to prevent the accumulation and release of radioactive strontium in the selenium, and the stalk has By adding the anti-oxidant activity and increasing shelf-life efficiency to the functional process of manufacturing rice wine, it is possible to build a high value-added food and beverage supply system and a mainstream product production system.

In addition, the functional makgeolli and the method of manufacturing the improved radioactive strontium emission and antioxidant activity added to the selenium stock solution according to the present invention, through the efficacy of the makgeolli produced by using the selenium stock solution and scavenger powder, various grafting and application to other foods Through this, it can be used as a material and raw material that can provide high added value of functional food, as well as food, pharmaceuticals and cosmetics, and can provide the possibility of grafting to various products industrially.

In addition, the functional makgeolli and the method of manufacturing improved radioactive strontium emission and antioxidant activity to which the selenium stock solution is added according to the present invention is controlled by the growth of microorganisms by adding natural materials of selenium, not by sterilization by heat treatment. By maintaining the unique taste of fresh makgeolli, it is possible to extend the shelf life and reduce hangovers, and to expand the market according to the extension of the shelf life and to export in the future. It is expected.

1 is a block diagram showing a process for producing functional makgeolli with increased release of radioactive strontium and antioxidant activity according to the present invention selenium solution

Figure 2 is a graph showing the results of the antioxidant analysis for the functional makgeolli radioactive strontium emission and antioxidant activity added selenium stock solution according to the present invention.

Figure 3 is a graph showing the analysis results of the radioactive strontium in vitro release effect on the makgeolli to increase the radioactive strontium emission and antioxidant activity added selenium solution according to the present invention.

Figure 4 shows the change of the individual density of aerobic bacteria by temperature and time of makgeolli with and without the selenium stock solution of the present invention

Hereinafter, with reference to the accompanying drawings will be described an embodiment of the present invention;

However, the following examples are only for illustrating the present invention, and the present invention is not limited by the following examples, and may be changed to other embodiments equivalent to substitutions and equivalents without departing from the technical spirit of the present invention. Will be apparent to those of ordinary skill in the art.

First, looking at the detailed characteristics and efficacy of selenium, an active ingredient of the situation mushroom according to the present invention, selenium promotes the sperm production ability of adult diseases such as anti-cancer, anti-oxidation, strengthening the immune system, growth of children, hypertension, heart disease, etc. It is said to be a nutrient with various effects ranging from enhancing sexual function to back.

Selenium is a trace element belonging to the oxygen and sulfur group having the atomic number 34. The fact that sulfur is good for health is already well known to many people. In other words, selenium has a similar composition and performance to sulfur, but it is much more effective than sulfur, and is an essential trace element that is indispensable for humans and animals. Because selenium is not able to act as an antioxidant as a whole, it works through the action of Selenoprotein or by complementary or synergistic action with Vitamin E.

Looking more closely at the antiviral action of selenium, it is closely related to the incidence and progression of infection caused by the selenium's filamentous virus, and also affects the malignant virus.

In experiments involving mice, injecting a selenium-deficient mouse into a non-harmful virus causes the virus to be converted into a virulent virus in the body. The lack of selenium means that a harmless virus suddenly mutates into a malicious virus that spreads to an infectious virus.

In the antiviral action of selenium, selenium inhibits the replication of HIV and increases the receptor CD4, an immune pathway, which prevents the infection of the virus. As the selenium decreases in the blood, CD4 decreases accordingly. The virus uses selenium in the body for the virus Selenoprotein, which lowers the body's immune response. Experimentally, the virus has the ability to synthesize Selenoproteins such as Glutathion Peroxidase.

Lack of selenium increases the oxidative stress and kills the virus-infected cells. Thus, a large amount of virus escapes the cells and infects new cells. For example, in the AIDS patients who received selenium and the AIDS patients who did not receive selenium, the mortality rate was significantly reduced (1/20).

Also unusual is that patients with selenium-infected hepatitis virus can prevent progression to liver cancer at the same time. It is hoped that research on selenium will become even more active in order to prevent the infection of SARS, which has become a concern recently.

Selenium can be divided largely into inorganic selenium and organic selenium, the inorganic selenium is mainly classified into such as Sodium Selenite (Na ₂ SeO ₃₎ or _{_{Sodium Selenate (Na 2 SeO 4)}} .

Most inorganic selenium exists in the form of Selenite and Selenate in water. For example, when inorganic selenium is concentrated in volcanic ash, it is composed of elemental selenium, hydrogen selenide (Hydrogen Selenide) and selenium oxide (Selenium Dioxide). In contact with water it becomes Selenite and Selenate. Generally, neglected selenium is much more effective than organic selenium in antioxidant activity, immune action and cancer prevention, but due to its specific toxicity, it is difficult to consume safely.

Examples of the organic selenium include Selenomethionine, Selenocysteine, Methylselenocysteine, and the like. Methylseleno systeine is known to have an excellent effect on cancer prevention, because it produces a substance that kills cancer cells during metabolism.

In general, Selenomethionine, which is the most abundant in natural foods, does not produce cancer-causing substances during metabolism, so it belongs to the same organic selenium but is relatively ineffective.

In fact, in rat breast cancer prevention experiments, although Selenomethionine remained in the body, the effect of killing cancer cells was significantly lower than that of Selenite, and similar results were shown in other experiments.

In particular, the addition of pure Selenomethionine had almost no cancer prevention effect, which can be explained by the selenium inactivation of Selenomethionine.

Selenium is available in most foods and is contained in the place of sulfur in the form of amino acids. Because selenium and sulfur belong to the same period, they have similar properties.

Selenomethionine is the most common amino acid containing selenium, which contains 50% of wheat and about 85% of selenium in yeast grown on selenium-containing medium. About 70% of garlic grown on selenium-containing soils contained Methylselenocysteine. The above explanation suggests that Selenite and Selenocysteine, which are already known as anticancer drugs, are the most effective selenium.

Selenium consumed by food should be ingested more than the amount of Selenoprotein synthesis to produce sufficient Methylselenol in the body every day, and it is recommended to take proper amount of Selenite every day with caution. Now, almost 85% of the selenium yeast on the market is Selenomethionine and 15% of the other selenium, but cancer is significantly prevented.

Selenite is a problem due to its excellent effect but high toxicity, and Methylselenocysteine is synthesized and marketed partially, but it is not yet generalized, so it is difficult to be easily obtained by the general public.

The American Dietetic Association recommends eating 70 µg a day for men and 55 µg for women to synthesize essential selenoids. This is the minimum amount of needs needed to prevent diseases caused by selenium deficiency.

Methylselenol, a substance produced during the metabolism of selenium, plays an important role in cancer prevention. A sufficient amount of Methylselenol is produced only when it is consumed in a much larger amount than nutritionally necessary.

Therefore, to prevent cancer or to boost immunity, it is recommended to consume more than the recommended amount of selenium. The appropriate amount of selenium intake that can have the safest and most excellent effect on our human body will vary from 400 to 900 µg depending on the opinion of researchers according to the literature.

Functional ingredient that provides effective and excellent effects to the human body with various effects, such as blood improvement, which is added to the fermentation during the production of the functional makgeolli according to the present invention by extracting the active ingredient of selenium from the situation mushrooms. To provide a method for manufacturing makgeolli.

Example 1

First, the process of extracting the selenium component, that is, the selenium stock solution contained in the situation mushroom using the situation mushroom is as follows.

First, wash the mushrooms in clear water flowing for 3 seconds and dry them. Then, put them in the maturing place and pour 1500cc of hot water into the aging tank and heat the outside for 24 hours.

Then, take out the aged mushrooms from the maturation, and add up to 2200cc of the mushrooms and water aged in the medicinal bath, including the remaining water, which is added to the aging tank to combine the medicinal bath, the aging tank, and the cooling bath to apply power to the container. After ripening for some time, selenium stock is extracted from the situation mushroom.

On the other hand, by mixing the above situation mushrooms and Ganoderma lucidum extract selenium stock solution may be used as an additive during the aging of makgeolli manufacture according to the present invention.

It is possible to extract the selenium stock solution from the situation mushroom and Ganoderma lucidum mushroom by mixing the mushrooms and Ganoderma lucidum mushroom in a 70: 30 weight ratio and drying the same, the same process as the process of extracting the selenium mushroom juice.

Example 2

Looking at the manufacturing process of the scavenger extract used in the method of manufacturing makgeolli equipped with the selenium stock solution of the present invention, the stalks and young leaves are collected and finely chopped and dried at 65-75 ° C. for 3 days, and the dried stems and young leaves are dried. Grind with a grinder and then pulverize with 300 mesh to produce a wort powder.

Looking at the makgeolli manufacturing method and the detailed process of the present invention using the wok and selenium stock solution provided by the above process,

Example 3

(1) Manufacture of gourd rice

Wheat flour was used as the main grain used in the present invention as the first step in the production of makgeolli. The raw material used for this wheat flour is imported wheat flour, and the amount of wheat flour obtained from wheat, which is a raw material of wheat flour, is generally about 70 to 75%.

In order to prepare the gourd rice, 80.5 kilograms (Kg) of wheat flour is increased, and the hot rice is cooled to an appropriate temperature. About 0.4 kilograms of the final ingredients are mixed and prepared for the preparation of entry.

Unlike general rice makgeolli, when the whole amount of wheat flour is used, it is known to exhibit a characteristic of culturing yeast during fermentation under the influence of beta-glucan contained in the wheat flour.

(2) production of entry

First of all, it is said that the final ingredients added to the prepared gourd rice are well aged. In other words, it is the Bossam process of covering the gourd rice with the added additives. There is a granulation process to transfer to the imperial empire to maintain the proper temperature in order to produce saccharification power and acid in the gosap rice through the Bossam process and consists of an immigration process that artificially propagates molds to starch raw material after a certain time and temperature is maintained.

In other words, inoculation and incubation of seed soup (inoculation) on the godubap for entry is about 48 hours to complete the entry.

At this time, the first and second steps do not use the selenium stock solution and the scavenger powder used in the present invention.

(3) manufacturing of rice

Rice paddy is a rice paddy production process required for the second fermentation process of the fourth immersion process, in the manufacturing process of the rice paddy is added to the wheat flour powder is carried out in the same manner as the manufacturing process of the soybean rice.

In other words, it can be said to be added to the entry of the finished gourd rice in the end of cultivation by cooling with steam by using the raw material of the gourd rice.

The added sack is pulverized by mixing 1: 1 sack of Jeju stalk and Jeonnam Damyang sack. That is, 0.5 kilograms of Jeju stalks and 0.5 kilograms of Damyang simmers are immersed in clean water, completely dried, and then pulverized to about 300 mesh.

The hot rice is cooled to an appropriate temperature after adding 80.5 kg (Kg) of wheat flour to the pulverized stalk powder as described above.

As a result, the process of adding the scavenger powder as the functional raw material of the present invention is performed.

That is, Sasa borealis powder is added during manufacturing of rice wine during the entire manufacturing process of rice wine, which is capable of extracting hot water from the functional material of the rice cake by the increase in the production of rice. In addition, the rice paddy added with stalks can maximize the efficacy by extracting the functional material of sasa borealis secondarily by alcohol produced through the cultivation and secondary fermentation of a large amount of yeast by primary fermentation. Because it can.

Thus, by extracting the functional organic substances exhibiting antioxidant and antimicrobial activities of Sasa borealis into the sequential manufacturing process, it is extracted by natural methods in two processes: hydrothermal extraction and alcohol extraction. Done.

4) immersion and fermentation process

In the first step of this process, the process of manufacturing base liquor, fermentation process, and rice flour added with sorghum powder are added, and selenium solution, which is a functional material, is added to finish soaking and fermentation, and then filtration and preparation are completed.

The fermentation process involves adding yeast and water to the manufactured fermentation stage, water fermentation, and primary fermentation through entry, and adding fermented rice, enzyme and water to fermentation. It can be divided into the third fermentation process, and finally it can be said that the process of makgeolli is completed filtration and injecting process.

Primary fermentation is carried out for two days of fermentation while maintaining a temperature of 25 degrees Celsius after mixing and stirring two kilograms of modified Nuruk containing a large amount of yeast and 350 liters of water. It is a process. The second fermentation process is performed by adding the rice paddy with the addition of the brisket powder to the primary fermentation product of the base liquor thus obtained.

In this process, the functional components of the stalks added to the rice can be extracted.

In other words, antioxidant and antimicrobial activities of sasa borealis are extracted by hot water in the process of rice production, and the starch is glycosylated by enzymatic action in the second fermentation process. The active development of alcohol produces alcohol, and the action of the produced alcohol leads to the process of naturally extracting the functional components of the stalk.

The secondary fermentation product is a mixture of a large amount of organic acids, functional substances and naturally produced alcohols due to the fermentation of the primary fermentation product and the rice paddy. To this secondary fermentation product, 40 kilograms of starch are added, followed by 400 grams of chitosan oligosaccharides. In this process, 18 grams of aspartame, a synthetic sweetener, is added to enhance the sweetness of the final product. When the fermentation is performed for about 96 to 120 hours through the third fermentation added as described above, the rice wine manufacturing process is performed to confirm the optimum and best taste and function.

After filtering the sake lees from the aged liquor and mixing the appropriate amount of water to adjust the alcohol content of 6 ~ 7 degrees of titration, the filtration and regenerating procedures are completed to complete the manufacturing process.

In the above, the present invention has been described with reference to an example of the functional sesame seedling containing the selenium stock solution and the sackcloth. The content of each raw material used in the examples is shown in Table 1.

Table 1

Preparation and Blending Contents of Functional Makgeolli Added with Chitosan Oligosaccharides and Garlic Powder

Ingredient Name	content
Wheat flour	80.5%
Starch sugar	18.8%
Scoop	0.5%
Selenium stock solution	0.2%
Aspartame	0.009%

It is not limited to the above-described embodiments and equivalents of the technical philosophy of the present invention and the claims which will be described later by those skilled in the art to which the present invention pertains without departing from the object of the present invention. It is also true that various modifications and variations are possible within.

Example 4

Antioxidant Effect of Functional Makgeolli Added with Selenium Stock Solution

(1) Preparation of Functional Makgeolli Sample for Antioxidant Effect Experiment

Four samples were prepared to investigate the antioxidant effect of the functional makgeolli added with selenium and sackcloth powder obtained in the present invention. Five samples are prepared as shown in Table 2 according to the timing and the addition material of the functional makgeolli manufacturing process.

TABLE 2

Classification of raw materials and prepared samples in the rice wine process to test the antioxidant effect

division	Control	Sample 1	Sample 2	Sample 3	Sample 4
Godu rice		Scoop		Scoop
Rice			Scoop		Scoop
Soaking process (3rd fermentation)				Selenium	Selenium

The sample prepared in Table 2 was prepared to determine whether the stalk is put in the gourd rice or rice paddy manufacturing process has a high antioxidant effect and the antioxidant effect according to the addition of selenium and sack.

The prepared sample contained 6-7 degrees of alcohol, and after the makgeolli manufacturing process was completed, the strain was filtered through a filter paper, concentrated under reduced pressure with a rotary vacuum evaporator, and used as a test sample. Samples used in the experiment were produced five times and compared the results.

(2) Measurement of antioxidant effect of functional makgeolli

Antioxidant activity of functional makgeolli was measured according to the method of Rerol et al. (1999) according to the method of measuring Trorolox Equivalent Antioxidant Capacity (TEAC).

That is, one milliliter (ml) of ABTS solution was added to diluent solution (100 µg / ml) or Trolox standard to each 10 microliters (μl) of the sample, and the absorbance was measured at 734 nanometers (nm) after 1 minute.

(3) Analysis of Antioxidant Effect of Functional Makgeolli

Table 3 shows the results of confirming the TEAC antioxidant activity according to the sample.

TABLE 3

TEAC antioxidant (mM Trolox equivalent) results for each sample (5 replicate production measurements for each sample)

division	TEAC (mM Trolox equivalent)
division	Average	Standard Deviation
Control	0.423	0.0001
Sample 1	0.431	0.0001
Sample 2	0.459	0.0001
Sample 3	0.447	0.0001
Sample 4	0.531	0.0002

The TEAC antioxidant capacity of each sample was measured 5 times repeated production for each sample and the results are shown as a control is a general Makgeolli sample without the addition of a functional material.

Samples 1 and 3 are samples produced by adding a boiled rice to gourd rice, and

samples

2 and 4 are samples added to rice paddy. Samples 1 and 2 are samples in which only sachet powder is added, and samples 3 and 4 are samples in which sachet and selenium stock solution are added.

As a result of the analysis of the TEAC antioxidant effect of each sample through the sample separated as described above, it was confirmed that the antioxidant effect in the general makgeolli not added the functional material.

That is, the results of the experiments were confirmed to be the fact that the food and beverage with excellent antioxidant effect compared to the report that the antioxidant effect of the existing makgeolli excellent.

As shown in Figure 2 showed a somewhat higher antioxidant effect in all samples added functional material compared to the control.

That is, when comparing the antioxidant effects in the step of adding the chopsticks to the gourd rice and the step of adding to the rice, it was confirmed that the antioxidant effect was slightly higher in the sample in the step of adding the sack powder to the rice.

These results indicate that hot water is extracted during steaming of rice in the manufacturing process and ethanol extraction is carried out simultaneously in the alcohol produced in the third fermentation process. It can be seen that the functional material containing the antioxidant efficacy of is extracted at the same time.

In addition, as shown in the results of Samples 3 and 4, it was confirmed that the antioxidant effect was slightly higher in the sample to which the selenium stock solution was added than the sample added only to the wort, which was added to the third fermentation process of the functional Makgeolli immersion process. It was confirmed that the antioxidant effect appeared.

Experimental Example 5

Radioactive Strontium in Functional Makgeolli Added with Selenium Stock Solution

Emission effect test

Selenium stock solution added in the present invention to effect the in vitro discharge of radioactive strontium

Experiments were performed to confirm.

(1) Preparation of experimental animals

The experimental animals used in this experiment were 8-10 week old male mice of Imprinting Control Region mouse (ICR mouse) system. Mice were bred in a kennel made of polycarbonate.

(2) Preparation of Radioactive Strontium

Radiostrontium (85Sr) was used by DuPont (DuponUSA), and adjusted to 0.25uCi / ml by diluting with physiological saline.

(3) Preparation of test sample

The sample used was a normal rice wine as a control without the addition of functional materials, and the sample group 1 was added to the makgeolli sample and the sample group 2 was added to the selenium solution for the antioxidant efficacy test. The functional makgeolli was composed as a sample (Table 2).

Each sample was filtered through a filter paper and then refrigerated by depressurizing and evaporating alcohol in a low temperature vacuum evaporator.

Each experimental group was set to 10 mice in the control group, a sample group 1 and a sample group 2 and observed for 7 days after the completion of each treatment.

That is, the control group was injected with radioactive strontium into the oral cavity through a tube and then supplied with a general animal feed and a control sample to the oral cavity. Sample 1 fed sample 1 for 30 days and injected the radioactive strontium through the oral cavity, and sample 2 fed sample 2 for 30 days and injected the radioactive strontium through the tube.

(4) Radioactivity measurement for each control and sample group

After contaminating the radioactive strontium in the mouse, the animals were individually bred in Tokiwa Co.T-467A, which can collect extracorporeal excretions such as stools and urine. Measure the amount.

The gamma counter (HP Co. USA) was measured in consideration of the gamma energy (515Kev) and emission ratio (98%) of radioactive strontium.

(5) In Vitro Release of Radioactive Strontium of Functional Makgeolli Added with Selenium Stock Solution

In vitro discharge results for the two groups (control group 1) and the sample group fed the selenium-containing functional Makgeolli are shown in Table 4.

Table 4

Measurement result of radioactive strontium released from experimental animal mice

division	Radioactive Strontium Content Released by Powder and Urinary
division	Average	Standard Deviation
Control	63.7	2.5
Sample 1 group	64.1	3.2
Sample 2 group	85.2	1.9

As shown in the above results, when comparing the excretion amount discharged in vitro through the feces and urine after supplying the functional makgeolli extract added with selenium stock solution, there was no difference between the control group and the sample 1 group.

In other words, the difference between the normal rice wine control group and the sample group to which only the sorghum powder was added did not show any difference.

On the other hand, compared to the other two groups, the sample group 2 to which the selenium stock solution was added showed a difference in the radioactive strontium released into the minute and urine of the experimental animal mice as shown in FIG. 3.

Therefore, the selenium stock solution added according to the present invention has been confirmed that the radioactive strontium ex vivo function and the experimental example of the antioxidant effect of the sackcloth powder can confirm the various product possibilities of the functional makgeolli.

In this way, the functional efficacy-containing makgeolli and its manufacturing process to be conceived and constructed with the present invention can support a certain effect of the product.

On the other hand, as an additional feature of the present invention was confirmed the density change, pH, and sugar change of the bacteria, yeast cells of Makgeolli to which the selenium stock solution and scavenger powder was added.

In general, makgeolli can be stored for 7 to 8 days at 4 ℃ and 10 ℃ it can be extended from 6 to 7 days at this temperature. Therefore, in Examples, changes in bacteria, yeast, acidity PH, and sugar change were confirmed at 4 ° C, 10 ° C, and 20 ° C, and sensory evaluation was performed.

Experimental Example 6

Investigation of Density of Bacteria and Yeast Cells in Rice Wine

In order to analyze the density change of microorganism when adding selenium stock solution to makgeolli, samples were collected by temperature (4 ℃, 10 ℃ and 20 ℃) and hourly (15 days every 24 hours) to investigate the individual density of bacteria and yeast. It was.

As shown in FIG. 4, the bacterial changes at 4 ° C. increased to similar levels at 8 days compared to the control (no selenium solution), but after that, the control increased but the experimental group (selenium solution) Added) was lowered again to maintain an appropriate population density up to 14 days, suggesting the possibility of extending the shelf life.

In addition, the results were similar to those of the population of 4 ° C at 10 ° C. On the other hand, at 4 ° C. and 10 ° C., the overall individual density of bacteria was slightly lower than that at 4 ° C. and 10 ° C., but showed a sharp decrease after 8 days. These results are considered to be opaque to extend the shelf life somewhat at 20 ℃.

In addition, as shown in the accompanying FIG. 5, the change in individual density of yeast was found to be somewhat different from that of bacteria. That is, at 4 ° C., the density of the individual tended to increase after 13 days, compared to the control, and at 10 ° C., the population was more stable than 10 days. At 20 ° C., similar trends were observed as with bacteria. Yeast, unlike bacteria, is a beneficial microorganism in makgeolli, and it is important to maintain a constant population.

Experimental Example 7

PH change of rice wine

The pH was investigated by temperature (4 ° C., 10 ° C., 20 ° C.) and hourly (15 days at 24 hour intervals) to analyze the acidity change when the selenium stock solution was added to makgeolli.

The results of this test are shown in Table 1. As shown in Table 5, the pH of the selenium undiluted treatment was lower than that of the control after 12 days at 4 ° C and 10 ° C, and increased significantly after 12 days at 20 ° C. Indicated.

Experimental Example 8

Changes in sugar content of makgeolli

The sugar content was investigated by temperature (4 ° C, 10 ° C, 20 ° C) and hourly (15 days at 24 hour intervals) to analyze the changes in sugar content when the selenium stock solution was added to makgeolli. The test results were as shown in Table 5. The change in sugar tended to increase slightly overall.

Table 5

Change of pH and sugar content over time and temperature

division	Temperature (℃)	0 days		4 days		8th		12 days		15th
division	Temperature (℃)	Control	Selenium	Control	Selenium	Control	Selenium	Control	Selenium	Control	Selenium
pH
		4	3.40	3.45	3.42	3.47	3.48	3.51	3.63	3.56	3.70	3.56
		10	3.42	3.45	3.46	3.51	3.59	3.58	3.70	3.60	3.75	3.67
20		3.41	3.50	3.64	3.68	3.85	3.69	3.97	3.84	4.04	3.85
Sugar content (%)	4	2.2	2.4	3.8	2.6	2.6	3.4	2.6	3.6	3.0	3.4
	10	2.5	2.5	2.6	2.4	2.4	2.8	2.6	2.8	3.2	2.8
	20	2.2	2.5	2.8	3.4	3.0	2.4	3.0	3.2	3.2	3.2

Experimental Example 9

Sensory Test and Hangover Reduction Effect of Makgeolli Added with Selenium Stock Solution

Ten panelists were selected for the sensory evaluation of makgeolli. The selenium-free control group and the selenium-containing experimental group were classified by time and temperature to allow the panel to record the color, taste and aroma of makgeolli.

The color, taste, and aroma of makgeolli, which was shipped directly from the factory, was used as 10 points, and the relative scores for color, taste, and aroma were used for makgeolli, which was changed depending on the storage period and temperature. The hangover reduction effect allowed each panel to compare the results after 24 hours after drinking 2 or 3 bottles of sesame-containing makgeolli and selenium-free makgeolli, respectively. The results are shown in Table 6.

Table 6

Sensory Test and Hangover Effect of Makgeolli Containing Selenium Stock Solution

division	Temperature	Day	Panel										system
division	Temperature	Day	One	2	3	4	5	6	7	8	9	10
Chromaticity	4 ℃	5	9	9	9	10	10	10	9	10	9	9	94
		10	9	9	9	9	9	9	9	10	9	9	82
		14	8	8	9	8	9	9	8	8	8	9	75
	10 ℃	5	9	9	9	9	10	10	9	10	9	9	93
		10	8	8	8	7	9	8	9	9	8	8	82
		14	8	8	8	7	8	8	8	8	8	8	79
	20 ℃	5	9	9	9	10	9	9	9	9	9	9	91
		10	8	8	8	8	7	7	8	8	8	8	78
		14	8	7	6	7	6	7	7	6	7	7	68
flavor	4 ℃	5	10	10	10	10	10	10	10	10	10	10	100
		10	9	9	9	9	10	10	10	9	10	10	95
		14	8	8	9	8	9	10	10	9	9	9	89
	10 ℃	5	10	10	10	10	10	10	10	10	10	10	100
		10	9	9	10	10	10	10	10	9	9	10	96
		14	9	9	9	9	9	9	9	9	9	9	90
	20 ℃	5	10	9	10	10	10	10	10	10	10	10	100
		10	8	7	9	8	8	9	8	7	7	8	79
		14	6	5	6	4	5	6	5	6	5	6	54
incense	4 ℃	5	10	10	10	10	10	10	10	10	10	10	100
		10	10	9	10	10	9	10	9	10	9	9	95
		14	9	9	10	9	9	10	9	9	9	9	92
	10 ℃	5	10	10	10	10	10	10	10	10	10	10	100
		10	10	10	10	10	10	10	10	10	10	10	100
		14	9	10	9	9	9	9	9	9	9	9	91
	20 ℃	5	10	10	10	10	10	10	10	10	10	10	100
		10	8	8	9	8	8	7	9	8	8	8	81
		14	6	7	5	5	6	6	5	6	6	5	57
Hangover Reduction	4 ℃	10	○	△	△	○	○	×	○	△	○	○
	10 ℃	10	○	△	△	○	○	△	○	△	○	○
	20 ℃	5	○	△	△	○	○	△	○	△	○	○

○: Remarkable decrease in hangover, △: Not sure hangover effect, ×: No hangover reduction

From the above experiments, it was shown that the sesame-containing makgeolli can extend the shelf life from 3 days (20 ° C) to 7 days (4 ° C and 10 ° C) depending on the temperature while maintaining its unique taste. As reported previously, the result showed that the stock solution had some effect on hangover relief.

While the invention has been shown and described with respect to particular embodiments, it will be apparent to those skilled in the art that various modifications and variations can be made without departing from the spirit and scope of the invention as set forth in the appended claims. Anyone can grow up easily.

Claims

Immigration process that manufactures gourd rice using wheat flour, and adds end to the prepared gourd rice and artificially propagates molds to starch sugar starch raw materials by maintaining proper temperature to produce saccharification power and acid through gossam process. And, in the manufacturing method of makgeolli produced by the immersion process proceeds to manufacture the base liquor, the first, second and third fermentation and filtration and formulation process,

Process step of adding the rice paddy prepared by adding 0.5% of the scoop powder during the second fermentation of the immersion process to the secondary fermentation; And

0.2% of the selenium stock solution extracted from the situation mushroom is added to the third fermentation of the immersion process; Method for producing functional makgeolli, the release of radioactive strontium with added selenium stock solution and antioxidant activity, characterized in that it comprises a.
The method of claim 1,

0.2% of the selenium stock solution is a functional makgeolli production improved radioactive strontium discharge and antioxidant activity added selenium solution, characterized in that extracted by mixing the mushrooms and Ganoderma lucidum in the ratio 7: 3.
The method of claim 1

Selenium stock solution is added 0.2% of the radioactive strontium is discharged to the outside, 0.5% of the scavenger powder is added to provide a radioactive strontium discharge and antioxidant activity is added to selenium stock solution to provide antioxidant activity.
The method of claim 1,

Antioxidant and antimicrobial activities of sasa borealis are extracted by hot water in the preparation of rice paddy, and hot water is extracted. A method of producing functional makgeolli with improved selenium-based stock solution added to the strontium discharge and antioxidant activity, characterized in that the functional component of the stalk is extracted by the action of alcohol produced by the development.
The functional makgeolli improved radioactive strontium emission and antioxidant activity, characterized in that the composition consisting of 80.5% wheat starch, 18.791% starch, 0.5% scavenger, 0.2% selenium stock and aspartame 0.009% composition.