KR20070105425A - Effect of acasia(robinia pseudo-acasia) flower on the physiological functionality of honey wine - Google Patents

Effect of acasia(robinia pseudo-acasia) flower on the physiological functionality of honey wine Download PDF

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KR20070105425A
KR20070105425A KR1020060037492A KR20060037492A KR20070105425A KR 20070105425 A KR20070105425 A KR 20070105425A KR 1020060037492 A KR1020060037492 A KR 1020060037492A KR 20060037492 A KR20060037492 A KR 20060037492A KR 20070105425 A KR20070105425 A KR 20070105425A
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acasia
honey
wine
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mixture
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박재관
문승찬
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박재관
(주)인포피아
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    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
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Abstract

A process for manufacturing fermented wine by using acasia(Robinia pseudo-acasia) flower and honey is provided to obtain fermented wine having sensual, soft and peculiar taste and flavor, and confer physiological functionalities including hypertension prevention and skin whitening by inhibiting ACE(angiotensin converting enzyme) and tyrosinase on the fermented wine. A process for manufacturing fermented wine by using acasia(Robinia pseudo-acasia) flower and honey comprises the steps of: mixing 15%(w/w) of dried acasia(Robinia pseudo-acasia) flower with honey; standing the mixture alone at 20 deg.C for 15 days; diluting the mixture with water to 30 Brix; sterilizing the mixture with 100ppm of Na2SO3; adding yeast for grape wine into the mixture and fermenting the mixture at 20 deg.C for 30 days; and filtering the fermented mixture with 0.45 mum of membrane filter.

Description

아카시아 꽃과 벌꿀을 이용한 생리기능성 발효주 제조방법 {Effect of Acasia(Robinia pseudo-acasia) Flower on the physiological Functionality of Honey Wine}{Effect of Acasia (Robinia pseudo-acasia) Flower on the physiological Functionality of Honey Wine}

도 1은 본 발명인 아카시아 꽃과 벌꿀을 이용한 생리기능성 발효주의 제조공정도1 is a manufacturing process diagram of the physiologically functional fermented wine using the present acacia flowers and honey

도 2는 본 발명인 아카시아 꽃과 벌꿀을 이용한 생리기능성 발효주의 관능검사 다이아그램Figure 2 is a sensory test diagram of physiologically functional fermented wine using acacia flowers and honey of the present invention

1) 벌꿀주1) Honey wine

미드(mead), 허니와인(honey wine), 하이드로 허니(hydrohoney) 등으로 명칭되는 벌꿀주는 고대 왕이나 봉건 영주들이 즐겨 마시던 고급와인으로 천연벌꿀을 물로 희석하여 포도주 효모 등을 첨가하여 발효시킨 알콜 함량 12%정도의 발효주로 최근에는 미주와 유럽에서 다시 복원되어 소량 생산되어지고 있다. 벌꿀주는 발효기간이 길어 잡균 등의 오염이 심하고, 숙성기간 중 혼탁물질이 생기는 등 제조공정상 해결해야 될 몇가지 문제점이 있다. 혼탁은 벌꿀에 약 0.3% 정도 함유된 단백질에 의한 것인데 주로 여과법이나 alginin, celite, gelatin 등을 가하여 공침제거법, 가수분해법, 열처리법 등으로 제거한다. 또한 발효 후 숙성되어지는 동안 발효에 관여한 미생물이 잔존하게 되면 효모취가 나거나 시어져 품질의 저하가 생기는데 가열에 의한 살균처리로 문제를 해결한다. 발효 후 살균 처리된 벌꿀주는 일정기간 숙성 후 청징제나 한외여과법 등을 사용하여 맑고 풍미있는 벌꿀주를 생산한다.Honey, called mead, honey wine, and hydrohoney, is a high-quality wine enjoyed by ancient kings and feudal lords. Alcohol content fermented by diluting natural honey with water and adding wine yeast. 12% fermented liquor has recently been restored in the Americas and Europe and produced in small quantities. The honey wine has a long fermentation period, which causes severe contamination of various germs, and turbid matters. Turbidity is caused by about 0.3% protein contained in honey, mainly by filtration, alginin, celite, gelatin, etc., to remove by coprecipitation, hydrolysis, heat treatment. In addition, if the microorganisms involved in fermentation remain during fermentation after fermentation, yeast smells or becomes sour and deteriorates the quality. The problem is solved by sterilization by heating. Sterilized honey wine after fermentation produces a clear and savory honey wine after aging for a certain period using clarifier or ultrafiltration.

2) 아카시아 꽃2) Acacia Flower

아카시아 나무는 전국에 걸쳐 번식하고 있는 자생력이 매우 강한 나무이나 목제나 다른 용도로 이용할 수 없는 쓸모없는 나무이다. 그러나 번식력이 매우 강하여 수목변경조차 불가능하여 적절한 이용방법의 개발이 필요하다. 그러나 나무에 비하여 아카시아 꽃은 총당의 양이 약 40%에 해당되어 꿀 생산에 중요한 밀원이 되며 풍부한 비타민 C를 가지고 있다. 개화기가 5~6월인 아카시아 꽃은 일명 자괴화(刺塊花)라고도 불리며 북미가 원산지인 콩과식물이다. 아카시아 꽃에는 타닌, 후라보노이드, 리신 및 카나린 등의 성분이 함유되어 있어서 풍미를 더해주며, 독특한 향기를 함유하고 있어 양봉과 식품첨가제로 많이 활용된다. 또한 아카시아 꽃은 독성이 없어 식용이 가능할 뿐 아니라 비타민과 무기질을 많이 함유하고 있으므로 다양한 가공식품이나 생리기능성 식품으로 개발될 수 있음에도 불구하고 데침, 무침 등의 요리나 즉석차, 엑기스 등의 기호식품 그리고 민간요법으로 대장하혈과 각혈을 막는데 쓰이고 있을 뿐이다.Acacia trees are very self-sustaining trees that grow across the country, and are useless for wood or other purposes. However, since the fertility is so strong that even the change of trees is impossible, it is necessary to develop an appropriate method of use. However, compared to trees, acacia flowers contain about 40% of the total sugar, which is an important wheat source for honey production and has abundant vitamin C. Acacia flowers, which bloom from May to June, are also known as succulents and are legumes native to North America. Acacia flowers contain tannins, flavonoids, lysine and canaryin, which add flavors and contain unique aromas, making it a popular beekeeper and food additive. In addition, acacia flowers are not toxic and edible, and they contain a lot of vitamins and minerals, so they can be developed into various processed foods or physiological functional foods. Folk remedies are used only to stop colon hemorrhage and hemorrhage.

현재 국내에서는 벌꿀발효주의 제조공정에 대한 일부 연구 발표는 있지만 모두 순수한 벌꿀의 발효조건 확립에만 집중되어 있다. 또한 아카시아 꽃향기의 추출과 아카시아 꽃의 발효를 통한 벌꿀주의 생리기능성 향상에 대한 연구나 상품은 세계적으로도 그 사례를 찾을 수 없다.At present, there are some research announcements on the manufacturing process of honey fermented wine, but all are focused on establishing fermentation conditions for pure honey. In addition, there are no examples of researches or products on improving the physiological function of honey wine through extraction of acacia scent and fermentation of acacia flowers.

벌꿀주는 비발효성 당이 많아 맛이 너무 달며, 발효기간이 길고 까다롭기 때문에 일정한 품질의 발효주를 생산하기가 매우 어렵다. 본 발명은 아카시아 꽃(Robinia pseudo-acasia)과 벌꿀을 혼합 발효하여 관능적으로 부드럽고 독특한 향과 맛을 지니면서 고혈압 예방, 노화방지, 미백효과 등 생리기능성을 지니는 고품질 벌꿀발효주의 제조에 관한 것이다. 아카시아 꽃을 혼합하여 발효시키게 되면 발효기간이 단축되는 부수적인 효과도 얻을 수 있다.Honey wines have a lot of non-fermentable sugar, so the taste is too sweet, fermentation period is long and difficult, it is very difficult to produce a fermented wine of a certain quality. The present invention relates to the production of high-quality honey fermented wine containing fermented acacia flowers (Robinia pseudo-acasia) and honey having a physiological function such as hypertension prevention, anti-aging, whitening effect while having a sensually soft and unique flavor and taste. When fermented by mixing acacia flowers can also obtain the side effect of shortening the fermentation period.

본 발명에서 사용된 아카시아 꽃은 2005년 5~6월 전북 전주시 야산에서 만개기에 채취하였다. 채취한 아카시아 꽃은 음지에서 자연 건조한 후, 벌꿀을 기준으로 아카시아 꽃을 15 %(w/w) 내외의 범위에서 균일하게 혼합한 후 항온 20℃에서 15일간 방치하게 되면 삼투압에 의하여 아카시아 꽃의 독특한 향과 맛이 추출되어진다. 이후 맑은 물을 사용하여 가용성 고형분의 함량이 30 브릭스(°Brix)가 되도록 한 후, Na2SO3 100ppm을 첨가하여 유해균을 살균한 후 포도주 효모를 적량 투입하여 발효를 시작한다. 처음 3일은 균체의 증식을 위하여 살균된 거즈로 발효조의 입구를 막아 호기상태를 유지하여 충분히 균체를 증식한다. 이후 발효관의 입구를 완벽히 밀봉하여 혐기상태 및 20℃의 항온 조건에서 30일간 발효를 진행한다. 발효가 끝나게 되면 0.45 ㎛의 membrane filter를 사용하여 여과하여 제균 및 청징을 행하여 병입하게 되면 아카시아 꽃의 천연향기 및 맛이 가미된 아카시아 벌꿀주를 얻을 수 있다.Acacia flowers used in the present invention were collected in full bloom in Yasan, Jeonju-si, Jeonbuk, May-June 2005. The collected acacia flowers are naturally dried in the shade, and then evenly mixed with acacia flowers within the range of 15% (w / w) based on honey. The aroma and taste are extracted. Then, the content of the soluble solids to 30 Brix (° Brix) using clear water, sterilize harmful bacteria by adding 100 ppm of Na 2 SO 3 and fermentation is started by adding a proper amount of wine yeast. The first three days, the sterile gauze for the growth of the cells to block the inlet of the fermenter to maintain aerobic state to fully grow the cells. Since the inlet of the fermentation tube is completely sealed, the fermentation is carried out for 30 days in an anaerobic condition and a constant temperature of 20 ℃. When the fermentation is finished, it is filtered using a membrane filter of 0.45 ㎛, sterilized and clarified, and bottled to obtain acacia honey wine with natural aroma and flavor of acacia flowers.

따라서 본 발명의 목적은 아카시아 꽃의 천연향 및 색의 추출과 천연 발효를 통하여 향과 맛이 향상되고 생리 기능성이 부여된 아카시아 벌꿀 발효주를 개발하는데 있다.Accordingly, an object of the present invention is to develop an acacia honey fermented liquor with improved aroma and taste and physiological functionality through extraction and natural fermentation of natural aroma and color of acacia flowers.

아카시아 꽃의 첨가량에 따른 벌꿀주의 발효상태를 평가하기 위하여 아카시아 꽃의 양을 천연벌꿀과 질량비 0%, 5%, 10%,15%, 20%, 25%로 다르게 첨가하여 발효 시킨 후, 에탄올의 생성량과 맛에 대한 관능평가, 생리기능성 실험 등을 통하여 최적의 아카시아 벌꿀발효주의 제조방법을 정립하였다. In order to evaluate the fermentation status of honey wine according to the amount of acacia flowers added, the amount of acacia flowers was fermented by adding different amounts of natural honey with mass ratio of 0%, 5%, 10%, 15%, 20%, 25%, and then The optimal method for preparing acacia honey fermented wine was established through sensory evaluation on the amount and taste, and physiological functional tests.

<실시예 1><Example 1>

아카시아 꽃의 첨가량이 에탄올의 생성에 미치는 영향을 알아보기 위하여 아카시아 꽃의 양을 천연벌꿀과 질량비 0%, 5%, 10%, 15%, 20%, 25%로 다르게 첨가하여 발효 시킨 후 에탄올의 생성량을 비교해 본 결과, 아카시아 꽃을 전혀 첨가하지 않은 경우의 에탄올의 함량은 12.1%이었고 아카시아 꽃의 첨가량이 증가함에 따라 최대 1.4% 정도 에탄올의 함량이 증가하였다.In order to investigate the effect of acacia flower addition on the production of ethanol, the amount of acacia flower was fermented by adding different amounts of natural honey to 0%, 5%, 10%, 15%, 20% and 25% with natural honey. As a result of comparing the amount of ethanol, the content of ethanol when no acacia flowers were added was 12.1%. As the amount of acacia flowers added, the content of ethanol increased up to 1.4%.

<표 1> 아카시아 꽃 함량에 따른 에탄올 생성량의 변화<Table 1> Changes in Ethanol Production According to Acacia Flower Contents

첨가량(w/w)Addition amount (w / w) 0 %0 % 5 %5% 10 %10% 15 %15% 20 %20% 25 %25% 에탄올 %ethanol % 12.1 %12.1% 12.3 %12.3% 12.9 %12.9% 13.1 %13.1% 13.3 %13.3% 13.5 %13.5%

<실시예 2><Example 2>

아카시아 꽃의 첨가량에 따른 발효주의 맛과 향을 비교·평가하기 위하여 아카시아 꽃의 양을 천연벌꿀과 질량비 0%, 5%, 15%, 25%로 다르게 첨가하여 발효 시킨 후, 성인남녀 50인을 대상으로 냄새와 맛을 0점에서 9점까지 점수로 강도를 나타나게 한 후 평균값을 구하고, 이들 값을 분산 분석하여 시료간 통계적으로 유의성을 검증하였다. 아카시아 꽃의 첨가량이 많을수록 단맛을 줄어든 반면 신맛과 아카시아 향은 증가하였다. 기호도와 색, 맛을 종합적으로 판단하였을 때 관능적으로 가장 부드럽고 독특한 향을 주는 아카시아 꽃의 첨가량은 15%(w/w) 정도였다. 발효가 끝난 벌꿀주의 청징을 위하여 casein, sake light, bentonite 등을 0.05~2.0% 범위에서 첨가하여 10시간 정도 반응시킨 후 광투과도를 조사한 결과 sake light 0.1%에서 가장 우수한 효과를 거두었다. 표2는 아카시아 꽃의 첨가량에 따른 관능검사결과와 sake light 0.1% 조건에서 아카시아 꽃의 첨가량에 따른 광투과율 및 색도 변화를 나타낸다.In order to compare and evaluate the taste and aroma of fermented wine according to the amount of acacia flower added, 50% of adult male and female The odors and tastes of the subjects were scored from 0 to 9 points, and then the average value was obtained. These values were analyzed by variance to verify the statistical significance between samples. As the amount of acacia flower added increased, sweetness decreased, while sour and acacia flavor increased. Judging from the preference, color and taste, the amount of acacia flowers that gave the most sensual and softest aroma was about 15% (w / w). For the clarification of the fermented honey wine, casein, sake light, and bentonite were added in the range of 0.05 ~ 2.0% for 10 hours, and the light transmittance was examined. Table 2 shows the sensory test results according to the amount of acacia flowers added and changes in light transmittance and chromaticity according to the amount of acacia flowers added under sake light 0.1%.

<표 2> 아카시아 꽃 함량에 따른 관능검사 결과<Table 2> Sensory Test Results According to Acacia Flower Content

함량(w/w)Content (w / w) 냄새smell 맛flavor 광투과도 ( % )Light transmittance (%) 색도Chromaticity 발효향Fermented flavor 꽃향Flower 알콜향Alcohol 단맛sweetness 신맛Sour taste L(명도)L (brightness) a(적색도)a (red) b(황색도)b (yellow) 00 44 00 77 88 22 92.492.4 12.4712.47 - 0.67-0.67 - 0.91-0.91 55 44 22 77 77 22 92.092.0 12.0912.09 - 0.610.61 - 0.87-0.87 1515 33 33 66 77 22 90.890.8 11.7211.72 - 0.52-0.52 - 0.84-0.84 2525 33 44 66 66 44 90.290.2 10.4210.42 - 0.410.41 - 0.71-0.71

<실시예 3><Example 3>

실시 예 2에 따라 아카시아 꽃을 15%(w/w)을 첨가하여 제조한 벌꿀 발효주에 대하여 고혈압 예방에 관련되는 angiotensin-converting enzyme(ACE) 저해활성, 항산화활성으로 노화억제에 관련되는 전자공여능과 멜라닌 색소의 생성을 억제하여 미백작용에 관여하는 tyrosinase 저해활성에 대하여 조사해 본 결과 아래 표와 같은 결과를 얻었다. ACE 저해효과 측정은 Cushman 등(Cushman, D.W. and Ondetti, M.A.: Biochem. Pharmacology, 29, 1871-1877(1980))의 방법에 의하여 측정하였으며, Tyrosinase 활성저해측정은 Yagi 등(Yagi, K.:Chem. Phys. Lipids., 45,337(1987)) 의 방법에 준하여 tyrosinase의 작용으로 생성되는 L-3,4-디하이드록시페닐알라닌(L-3,4-dihydroxyphenylalanin, DOPA) 크롬을 비색법에 의해 측정하였다. 그리고 전자공여능의 측정은 Blois(Antioxidant determination by the use of a stable freeradical. Nature, 26, 1198(1958))의 방법에 준하였다.In the honey fermented strain prepared by adding 15% (w / w) of acacia flowers according to Example 2, angiotensin-converting enzyme (ACE) inhibitory activity and antioxidant activity related to hypertension prevention and Investigation of tyrosinase inhibitory activity involved in whitening by inhibiting the production of melanin pigment was obtained as shown in the table below. ACE inhibitory effect was measured by the method of Cushman et al. (Cushman, DW and Ondetti, MA: Biochem.Pharmacology, 29, 1871-1877 (1980)), and tyrosinase inhibition was measured by Yagi et al. (Yagi, K.:Chem). According to the method of Phys. Lipids., 45,337 (1987)), L-3,4-dihydroxyphenylalanin (DOPA) chromium produced by the action of tyrosinase was measured by colorimetric method. The electron donating ability was measured according to the method of Blois (Antioxidant determination by the use of a stable freeradical. Nature, 26, 1198 (1958)).

<표 3> 아카시아 꽃 함량에 따른 생리기능성 실험 결과<Table 3> Physiological Functional Experimental Results According to Acacia Flower Content

아카시아 꽃 함량Acacia Flower Content ACE 저해활성ACE inhibitory activity tyrosinase 저해활성tyrosinase inhibitory activity 전자공여능Electron donating ability 0 %0 % 70.5 %70.5% 73.2 %73.2% 2.5 %2.5% 14 %14% 83.2 %83.2% 92.5 %92.5% 21.7 %21.7%

최근 암, 당뇨 등과 더불어 심혈관 질병에 대한 관심이 높아지면서 천연발효식품들에 대한 관심이 높아지고 있다. 이에 생리기능성을 지니는 벌꿀주의 개발은 충분한 산업적 가치를 지닌다. 더불어 아카시아 꽃의 식자원화는 전지역에 걸쳐 풍부하게 자생하면서도 이용가치가 적고 수목변경이 불가능한 아카시아 나무의 활용도를 크게 높일 것이다.Recently, as interest in cardiovascular diseases increases with cancer and diabetes, interest in natural fermented foods is increasing. Therefore, the development of honey wine with physiological function has sufficient industrial value. In addition, the food resources of acacia flowers will grow greatly throughout the region, but will greatly increase the utilization of acacia trees, which are low in value and impossible to change trees.

Claims (2)

15 %(w/w) 내외의 아카시아 꽃을 벌꿀과 혼합하여 삼투압 추출방법으로 꽃 향을 추출한 후, 포도주 효소를 첨가하여 20℃에서 30일 정도 발효하여 신선한 아카시아 꽃향기와 벌꿀 발효주 특유의 깊은 맛을 내는 생리기능성 아카시아 벌꿀 발효주의 제조방법.Acacia flowers of about 15% (w / w) are mixed with honey to extract the floral aroma by osmotic extraction method, and then fermented at 20 ℃ for 30 days with the addition of wine enzymes. Method of producing physiologically functional acacia honey fermented wine. 제1항의 방법에 의해서 제조된 아카시아 꽃과 벌꿀을 이용한 생리기능성 벌꿀 발효주.Physiologically functional honey fermented wine using acacia flowers and honey prepared by the method of claim 1.
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