KR20210079236A - Makgeolli improved in color and flavor from Schizandra chinensis fruiet and faster preparation method thereof - Google Patents

Makgeolli improved in color and flavor from Schizandra chinensis fruiet and faster preparation method thereof Download PDF

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KR20210079236A
KR20210079236A KR1020200187283A KR20200187283A KR20210079236A KR 20210079236 A KR20210079236 A KR 20210079236A KR 1020200187283 A KR1020200187283 A KR 1020200187283A KR 20200187283 A KR20200187283 A KR 20200187283A KR 20210079236 A KR20210079236 A KR 20210079236A
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makgeolli
rice
omija
yeast
makkoli
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홍승희
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홍승희
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Priority to KR1020220052728A priority patent/KR102521187B1/en

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Abstract

The present invention relates to Schizandrae fructus white wine (makkoli), to which a Schizandrae fructus extract is added, and a preparing method thereof. The method of preparing Schizandrae fructus white wine (makkoli) comprises the steps of: extracting a Schizandrae fructus extract using hot water; additionally obtaining steamed rice for preparing rice-wine mash and cooling the obtained steamed rice; inoculating the steamed rice with seed malt so as to prepare a bred yeast ingredient; inoculating the bred yeast ingredient with a dry yeast and performing a primary immersion (perform saccharification to prepare a rice-wine mash ingredient); and adding the Schizandrae fructus extract to the rice-wine mash ingredient obtained in the previous step, adding rice and purified water, separately prepared, to the mixture, and performing a secondary immersion (alcohol fermentation) on the mixture thereof to age the mixture. In the step of preparing the bred yeast ingredient, 0.1 % (w/w) of seed malt and 0.1% (w/w) of silicate clay mineral plagioclase powder, the same amount as the seed malt, are further added with respect to the weight of the steamed rice. Novel Schizandrae fructus white wine (makkoli) prepared according to the present invention is characterized in that the number of cells in the seed malt and yeast is increased by the addition of the silicate clay mineral plagioclase powder so that extraction of natural pigments is enhanced and decomposition and magnetization thereof are suppressed. Accordingly, compared to conventional Schizandrae fructus white wine (makkoli), redness and antioxidant activities of the novel Schizandrae fructus white wine (makkoli) are improved so that palatability and storage properties thereof can be improved. In addition, a rapid drop in a pH level is prevented and the number of organic acids is reduced by an increase in the reproduction of yeast strains so that a shelf life of the novel Schizandrae fructus white wine (makkoli) can be extended by 15 days or more. Therefore, storage stability of the novel Schizandrae fructus white wine (makkoli) can be further improved.

Description

색도와 향미가 개선된 오미자 막걸리 및 그 속성 제조방법{Makgeolli improved in color and flavor from Schizandra chinensis fruiet and faster preparation method thereof}Schisandra makgeolli improved in color and flavor and its properties manufacturing method {Makgeolli improved in color and flavor from Schizandra chinensis fruiet and faster preparation method thereof}

본 발명은 오미자 막걸리 및 그 제조방법에 관한 것으로, 더욱 상세하게는 종래의 오미자 막걸리보다 색도와 향미가 개선된 신규한 오미자 막걸리 및 그 속성 제조방법에 관한 것이다.The present invention relates to omija makgeolli and a method for manufacturing the same, and more particularly, to a novel omija makgeolli with improved color and flavor compared to the conventional omija makgeolli and a method for producing properties thereof.

일반적으로 막걸리는 쌀을 세미하여 증자한 다음 맥아나 누룩으로 당화 시켜 알코올 발효를 유도한 한국 전통 발효주다. 먼저 쌀에 적량의 수분을 침지시키고 세미하는 단계를 거친 다음 세미한 쌀을 100℃ 이상의 수증기로 증자한 후 증자된 쌀에 맥아나 누룩 등 당화 및 알코올 발효제를 첨가하여 쌀을 구성하는 전분을 당으로 전환시켜 당화액을 얻은 다음 당화액에 밀술을 첨가하여 발효시키는 단계로 제조된다.In general, makgeolli is a traditional Korean fermented liquor in which rice is steamed and then saccharified with malt or koji to induce alcoholic fermentation. First, the rice is immersed in an appropriate amount of moisture and polished, and then the rice is steamed with steam over 100℃. Saccharification and alcohol fermentation agents such as malt or yeast are added to the steamed rice to convert the starch constituting the rice into sugar. It is prepared by converting the saccharified liquid to obtain a saccharified liquid, and then fermenting the saccharified liquid by adding wheat wine.

이 같은 우리 민족 고유의 대표적인 전통주인 막걸리는 사용하는 곡류나 누룩 등 원료나 발효방법에 따라 풍미, 즉 맛과 향기가 다르며 저농도의 알코올이 함유되어 있는 알코올 음료이면서도 생효모와 각종 활성효소가 살아있는 탄산 음료일 뿐 아니라 발효과정에서 생성된 각종 유기산과 색소 및 아미노산이 함유되어 있어 독특한 색택과 맛과 향기, 즉 향미를 갖게 된다.Makgeolli, a representative traditional liquor unique to our nation, has a different flavor, i.e., taste and aroma depending on the raw material or fermentation method used, such as grains or yeast, and is an alcoholic beverage containing low concentration of alcohol, yet it is carbonated with live yeast and various active enzymes. It is not only a beverage, but also contains various organic acids, pigments and amino acids generated during fermentation, giving it a unique color, taste, and aroma.

이와 같은 막걸리는 포장 후에도 생효모가 계속 발효를 진행하므로 유통과정에서 저장성이 떨어지는 문제가 있어 유통기간 중 저장성을 증대시키기 위하여 효모를 살균 처리하여 포장된 살균 막걸리가 개발되었다.As raw yeast continues to ferment even after packaging, makgeolli has a problem with poor storage properties in the distribution process, so sterilized makgeolli packaged by sterilizing yeast has been developed to increase storage properties during the distribution period.

그러나 생효모가 살균 처리되는 과정에서 막걸리 고유의 풍미가 소실되고 생효모를 그대로 섭취하려는 막걸리 애호가 등의 기호도를 충족시키지 못하여 막걸리 소비는 점차 감소되고 소비자들은 외국산 와인을 찾게 되는 실정에 이르렀다.However, in the process of sterilization of raw yeast, the original flavor of makgeolli is lost and the preference of makgeolli lovers who want to consume raw yeast as it is cannot be satisfied, so makgeolli consumption is gradually reduced and consumers are looking for foreign wines.

본 발명자는 상기와 같은 점을 감안하여 새로운 트렌드의 생막걸리를 공급하고 유통기간 중 저장성을 증대시킬 목적으로 오미자 추출물을 2단 담금 과정에서 첨가하여 발효 숙성시킨 오미자 생막걸리를 개발한 바 있다(특허등록 10-1066459호). 상기 특허발명은 오미자의 천연색소 안토시아닌의 항균력을 이용하여 유통과정의 저장성을 증대시킨 생막걸리의 제조방법이었다.In view of the above points, the present inventor has developed Schisandra raw makgeolli, which is fermented and matured by adding a Schisandra extract in a two-stage immersion process for the purpose of supplying a new trend of raw makgeolli and increasing storage properties during the distribution period (patent) Registration No. 10-1066459). The above patent invention was a method for producing fresh makgeolli that increased the storage properties of the distribution process by using the antibacterial power of anthocyanin, a natural pigment of Omija.

그러나, 상기 특허발명의 경우에도 제조 직후에는 향미와 색도가 우수하나 저장기간이 10일 이후 2주 이상 경과되는 경우에는 일반세균의 급격한 증가로 인하여 적색도가 급격히 저하되어 소비자의 시각적 관능 효과를 떨어뜨릴 뿐만 아니라, 일반세균에 비해 생효모의 상대적 활성 감소로 인하여 잡균이 증가되어 막걸리의 향미와 pH가 저하되어 오미자 막걸리의 종합적인 기호도가 떨어졌던 문제점이 있었다.However, even in the case of the patented invention, the flavor and color are excellent immediately after manufacturing, but when the storage period elapses more than 2 weeks after 10 days, the redness is sharply reduced due to a rapid increase in general bacteria, thereby reducing the visual sensory effect of consumers. In addition, due to the decrease in the relative activity of the live yeast compared to the general bacteria, the variety of bacteria increased, and the flavor and pH of the makgeolli were lowered, and there was a problem that the overall taste of Schisandra makgeolli was decreased.

1: 특허 제1066459호1: Patent No. 1066459

따라서, 본 발명의 목적은 상기와 같은 문제점들을 감안하여 안출한 것으로 증자한 쌀에 누룩곰팡이를 접종하여 입국하는 단계와 입국 재료에 건조효모를 접종하여 1단 담금단계를 통하여 술덧을 제조한 후 술덧 재료에 오미자 추출물을 첨가하여 2단 담금 후 발효 숙성하는 오미자 막걸리 제조방법에 있어서, 상기 입국단계와 1단 담금단계에서 누룩곰팡이와 효모의 활성화를 도모하므로써 속성 발효시키고 유통기간을 2주 이상 경화시키는 경우에도 일반 잡균의 번식이 억제되어 저장안정성을 향상시키고 알코올 농도를 증대시켜 안토시아닌 색소 추출량이 증진되고, 그 결과 오미자 막걸리의 색도와 풍미를 동시에 현저히 증진시키는 신규한 오미자 막걸리를 제공하는데 있다.Therefore, the object of the present invention was devised in consideration of the above problems, and the step of inoculating the steamed rice with yeast mold and inoculating the entry material with dry yeast to prepare the mortar through the first immersion step, and then In the method of manufacturing Schisandra makgeolli, which is fermented and aged after two-stage immersion by adding Schisandra extract to the ingredients, by promoting the activation of yeast mold and yeast in the entry step and the first-stage soaking step, rapid fermentation and hardening of the shelf life of 2 weeks or more Even in this case, it is to provide a novel Schisandra makgeolli that significantly improves the color and flavor of Omija makgeolli at the same time, as a result of inhibiting the growth of general bacteria, improving storage stability, and increasing the alcohol concentration to increase the amount of anthocyanin pigment extraction.

본 발명의 상기 목적은 오미자 막걸리의 제조방법에 있어서; 입국 단계에서 종국 누룩곰팡이(A.kwaxxhii)를 증자한 쌀의 0.1%(w/w) 즉, 3g을 접종하고, 이어서 규산(Sio2) 70%, 알루미늄(AL2O3) 14%, 인(P2O3) 0.14%, 황(SO3) 0.031%, 카리(K2O) 3.8%, 망간(MnO2) 0.079%, 나머지 미량원소와 수분을 유효성분으로 함유하는 규산염 점토광물 사장석 분말을 상기 종국과 동량비 1:1(w/w) 즉, 증자미의 0.1%(w/w)를 첨가하여 입국, 1단 담금 및 2단 담금의 공정을 수행하고 발효 숙성함으로써 달성한다.The above object of the present invention is a method for producing omija makgeolli; In the entry stage, 0.1% (w/w), that is, 3 g, of the rice steamed with yeast mold (A.kwaxxhii) was inoculated, followed by silicic acid (Sio 2 ) 70%, aluminum (AL 2 O 3 ) 14%, phosphorus (P 2 O 3 ) 0.14%, sulfur (SO 3 ) 0.031%, potassium (K 2 O) 3.8%, manganese (MnO 2 ) 0.079%, silicate clay mineral plagioclase plagioclase powder containing the remaining trace elements and water as active ingredients It is achieved by adding 0.1% (w/w) of steamed rice, that is, 0.1% (w/w) of steamed rice, performing the process of entry, first-stage immersion, and second-stage immersion, followed by fermentation and aging.

본 발명은 색도가 우수하고 2주 이상 장기간 유통기간 중에도 pH가 떨어지지 않고 색도와 풍미의 변화가 없는 오미자 막걸리를 제공하는 효과가 있고 종래 공지된 오미자 막걸리보다 3일 이상 속성 제조하는 방법을 제공하는 뛰어난 효과가 있다.The present invention has the effect of providing omija makgeolli with excellent color, no pH drop and no change in color and flavor even during a long-term distribution period of 2 weeks or more, and is superior to the conventionally known Schisandra makgeolli for 3 days or more. It works.

도 1은 본 발명 신규한 오미자 생막걸리의 제조공정도이다.
도 2는 본 발명 방법에 따라 제조된 신규한 오미자 생막걸리(2a)와 종래 공지된 오미자 생막걸리(2b)를 상온에서 15일 경과 후 색도를 비교한 사진도이다.1 is a manufacturing process diagram of the novel omija raw makgeolli of the present invention.
2 is a photograph comparing the chromaticity of a novel Schisandra fresh makgeolli (2a) prepared according to the method of the present invention and a conventionally known Schisandra fresh makgeolli (2b) at room temperature after 15 days.

이하, 본 발명 기호성 및 저장성이 동시 증대된 오미자 막걸리 및 그 제조방법을 첨부도면을 참고하여 실시예에 따라 구체적으로 설명한다.Hereinafter, Schisandra makgeolli with increased palatability and storability of the present invention and a manufacturing method thereof will be described in detail according to examples with reference to the accompanying drawings.

그러나 본 발명의 하기 실시예는 본 발명의 바람직한 실시예시일 뿐 본 발명의 권리범위가 하기 실시예에 한정되는 것은 아니며 통상의 기술자가 균등범위의 미생물 종류의 변경, 첨가량의 수치변경 및 실시 단계의 단순한 변경에 의하여 얼마든지 기술내용을 변경할 수 있고 이는 본 발명의 실시범위 내에서 모두 자명한 것을 간주되어야만 한다.However, the following examples of the present invention are only preferred examples of the present invention, and the scope of the present invention is not limited to the following examples. The technical contents can be changed at will by simple change, and it should be considered that all are obvious within the scope of the present invention.

본 발명의 일실시예는 오미자 0.5kg에 증류수 × 10배에 해당하는 5L를 첨가하고 60℃에서 8시간 열수 추출하여 35°Brix의 오미자 엑기스을 수득하는 단계(a)와; 이와 별도로 오미자 막걸리 제조에 필요한 원료미 총 중량 10kg의 30%에 해당하는 3kg을 수세하고 5시간 침지하여 수분함량 30~35%가 되게 하여 증자하고, 30℃로 냉각시키는 단계(b)와; 상기 원료미의 증자, 냉각 단계에서 얻은 증자미 총 중량에 대하여 종국으로 누룩곰팡이 아스퍼질러스 카와치(AspergilIus kawachii) 0.1%(w/w)를 접종하여 25~30℃에서 3일간 당화 발효시켜 입국 재료를 제조하는 단계(c)와; 상기 단계에서 얻은 입국 재료에 활성탄을 처리한 정제수 4.5L와 건조효모(Saccharomyces cerevisiae) 0.3%를 접종하여 25~30℃에서 2일간 당화 발효시켜 술덧 재료를 제조하는 단계(d)와; 상기 단계에서 얻은 술덧 재료에 상기(a) 단계에서 얻은 35°Brix의 오미자 추출액 4L를 첨가한 후 상기 (b) 단계에서 남겨둔 70%에 해당하는 쌀 7kg을 세척 후 5시간 침지하여 수분함량 30~35%가 되게 물기를 제거하여 수분함량(흡수율) 30~35%로 유지시켰다가 활성탄 처리한 정제수 14L와 함께 첨가하여 2단 담금시켜 알코올 발효를 유도하여 25℃에서 4~6일 발효 숙성하는 단계에 있어서; 상기 입국 재료를 제조하는 단계(c)에서 증자미 중량의 0.1%(w/w) 즉, 3g의 규산염 점토광물 사장석 분말을 더 첨가하는 것을 특징으로 하는 오미자 막걸리 및 그 제조방법으로 이루어지고, 상기에서 얻은 오미자 막걸리의 색도와 pH, 일반 미생물(잡균) 및 효모 그리고 항산화 활성과 기호도를 비교 평가하였다.An embodiment of the present invention comprises the steps (a) of adding 5 L of distilled water × 10 times to 0.5 kg of Schisandra and extracting hot water at 60 ° C. for 8 hours to obtain a Schisandra extract of 35 ° Brix; Separately, washing 3 kg corresponding to 30% of the total weight of 10 kg of raw rice required for the production of Schisandra makgeolli, immersing it for 5 hours to increase the moisture content to 30 to 35%, and cooling to 30° C. (b); Finally, 0.1% (w/w) of AspergilIus kawachii is inoculated with respect to the total weight of steamed rice obtained in the steaming and cooling step of the raw rice, and saccharified fermentation is carried out at 25~30℃ for 3 days to enter the country. (c) preparing a material; Step (d) of inoculating the entry material obtained in the above step with purified water treated with activated carbon and 0.3% of dried yeast (Saccharomyces cerevisiae) and saccharifying fermentation at 25-30°C for 2 days (d); After adding 4L of 35°Brix Schisandra extract obtained in step (a) to the liquorice material obtained in step (a), 7 kg of rice corresponding to 70% left in step (b) was washed and immersed for 5 hours with a moisture content of 30~ After removing the water to 35%, maintaining the moisture content (absorption rate) at 30~35%, adding it together with 14L of purified water treated with activated carbon, immersing it in two stages to induce alcoholic fermentation, and fermentation and aging at 25℃ for 4~6 days. in; Omija makgeolli and its manufacturing method, characterized in that in the step (c) of preparing the entry material, 0.1% (w/w) of the weight of steamed rice, that is, 3 g of silicate clay mineral plagioclase powder is further added, The color and pH, general microorganisms (miscellaneous bacteria) and yeast, and antioxidant activity and preference of Schisandra makgeolli obtained from

기호도 및 저장성이 증진된 본 발명 오미자 막걸리 제조Preparation of omija makgeolli of the present invention with improved palatability and storability

제1단계 : 오미자 엑기스 추출 공정Step 1: Schisandra Extract Extraction Process

본 발명에 사용한 오미자는 경북 문경시 동로면에서 재배되는 것을 2019년 11월 구입하여 건조한 오미자 0.5kg를 증류수 5L에 투입하여 60℃에서 8시간 추출하였다. 60℃ 이상에서는 떫은맛이 증가하고 그 이하에서는 천연색소 함량이 저하되어 좋지 않았다. 60℃에서 가장 바람직한 추출 시간은 8시간으로 수행하였다. 이때 오미자 엑기스의 고형분 함량은 35°Brix이고, 색도는 명도 L 값이 31.13, 적색도 a값은 18.78, 황색도 b값은 -32.56이었다.Omija used in the present invention was purchased in November 2019 from Dongro-myeon, Mungyeong-si, Gyeongsangbuk-do, and 0.5 kg of dried omija was added to 5L of distilled water and extracted at 60°C for 8 hours. Above 60℃, the astringent taste increased, and below that, the natural pigment content decreased, which was not good. The most preferred extraction time at 60° C. was performed for 8 hours. At this time, the solid content of the Schisandra extract was 35°Brix, the chromaticity L value was 31.13, the redness a value was 18.78, and the yellowness b value was -32.56.

제2단계 : 입국 제조 공정/규산염 광물 첨가Step 2: Inbound Manufacturing Process/Addition of Silicate Minerals

상기 제1단계 오미자 엑기스 추출 공정과 별도로 총 원료미 10kg 중에서 3kg을 먼저 세척한 후 5시간 침지하고 물을 제거하여 수분흡수율을 30~35%로 유지시켰다. 전량을 솥에 투입하고 증자하여 얻은 증자미를 30℃까지 냉각시킨 후 습도 90% 상태에서 2시간 동안 퇴적 후 방치하였다가 3g의 누룩곰팡이 종국을 AspergilIus Kawachii 동량(w/w) 3g의 규산염광물 사장석 분말과 배합하여 접종시킨 후 균일하게 혼합한 다음 50mm 두께로 편 후 온도 25~30℃, 습도 30~40%에서 3일간 배양하여 입국을 제조하였다.Separately from the first step Schisandra extract extraction process, 3 kg of 10 kg of total raw rice was washed first, immersed for 5 hours, and water was removed to maintain moisture absorption at 30-35%. The whole amount was put in a pot, and the steamed rice obtained by steaming was cooled to 30℃, and after being deposited for 2 hours at 90% humidity, it was left to stand. 3g of yeast mold was removed with the same amount of AspergilIus Kawachii (w/w) 3g of silicate mineral plagioclase feldspar After inoculation with powder, uniformly mixed, spread to a thickness of 50 mm, and cultured for 3 days at a temperature of 25 to 30° C. and a humidity of 30 to 40% to prepare entry.

제3단계 : 1단 담금(당화) 공정3rd stage: 1st stage immersion (saccharification) process

상기 제2단계에서 제조된 입국에 활성탄 처리한 정제수 4.5L와 건조효모(Saccharomyces cerevisiae) 1.5g을 접종하고 25℃에서 2일간 당화 발효시켰다.4.5 L of purified water treated with activated carbon and 1.5 g of dried yeast (Saccharomyces cerevisiae) were inoculated into the entry prepared in the second step, and saccharified fermentation was carried out at 25° C. for 2 days.

제4단계 :2단 감금(알코올 발효) 공정Step 4: Two-stage confinement (alcohol fermentation) process

상기 제2단계에서 입국 재료로 사용한 원료미 외에 나머지 7kg을 세척한 후 5시간 침지하고 물지를 제거하여 수분 흡수율 30~75%로 유지시킨 쌀을 상기 제3단계 1단 담금(당화 발효)한 술덧 재료에 활성탄 처리한 정제수와 함께 제1단계에서 수득한 오미자 엑기스 4L를 첨가하여 2단 담금(알코올 발효)을 수행하였다. In addition to the raw rice used as the entry material in the second step, the remaining 7 kg was washed, soaked for 5 hours, and then the water absorption rate was maintained at 30-75% by removing the water. In the third step, the rice was soaked (saccharification fermentation) in the first step. Two-stage immersion (alcohol fermentation) was performed by adding 4L of the Schisandra extract obtained in the first step together with purified water treated with activated carbon to the material.

제5단계 : 발효 숙성 공정Step 5: Fermentation and aging process

상기 2단 담금(알코올 발효)가 개시되면 제2일째부터 품율이 급격히 상승하는데 이때 25℃의 온도를 유지하여야 하고 색도와 풍미에 있어서 가장 바람직하게는 3일간 추가 발효 숙성을 수행한다. 발효가 완료되면 곧바로 유통온도 실온 15℃에 정치시켜 저장하여 색도와 향미를 안정화시킨다.When the two-stage immersion (alcohol fermentation) is started, the yield increases rapidly from the second day. At this time, the temperature of 25° C. must be maintained and, most preferably, additional fermentation and aging is performed for 3 days in terms of color and flavor. When fermentation is complete, it is stored immediately at a distribution temperature of 15°C to stabilize color and flavor.

이하에서는 상기와 같이 수행하여 제조된 오미자 막걸리의 기능성 및 기호성 평가를 위해 일반 (시판)막걸리와 종래 공지된 오미자 막걸리(특허등록 10-1066459호)를 상기 같은 실온에 보관하면서 색도, pH, 일반미생물(잡균), 효모 활성 등 저장성, 숙취, 입냄새, 트림 발 생여부, 향미, 목 넘김 등 기호도를 비교 실험 평가하였다.In the following, general (commercially available) makgeolli and conventionally known omija makgeolli (Patent Registration No. 10-1066459) are stored at the same room temperature to evaluate the functionality and palatability of Schisandra makgeolli prepared as described above, while chromaticity, pH, and general microorganisms (miscellaneous bacteria), storage properties such as yeast activity, hangover, bad breath, belching, flavor, and palatability were evaluated through comparative experiments.

[실험예 1][Experimental Example 1]

본 발명 신규한 오미자 생막걸리 색도 측정Measuring the chromaticity of the novel omija raw makgeolli of the present invention

표 1은 본 발명에 따라 제조한 신규한 오미자 막걸리와 시중에서 판매되고 있는 일반 막걸리 및 종래 공지된 오미자 막걸리를 각각 실온에서 보관 후 색도 값의 경시적 변화를 비교한 것이다. 색도 측정은 색차계(Minolta, CR-200, Japan)를 사용하였으며, 표준 백색판은 L 값 93.91, a 값 0.01, b 값 1.52이었다. 본 발명 신규 오미자 막걸리는 15일 경과 후에도 시판 중의 막걸리 또는 종래 오미자 막걸리에 비해 적색도 값이 8.72로 유지되어 오미자 천연 색소인 안토시아닌 색소가 막걸리의 색도를 변함없이 유지시켜 소비자의 시각적 관능효과를 증진시키는 것으로 나타났다. 이 같은 결과는 종국과 효모가 규산염광물 사장석 분말을 첨가함으로 인해 세포 증식 속도 증가 및 발효 숙성과정에서 알콜 농도를 증대시켜 안토시아닌 색소의 추출량이 증진된 결과 천연색소 분해가 억제된 것으로 평가된다. Table 1 compares the change over time in chromaticity values of novel omija makgeolli prepared according to the present invention, general makgeolli sold in the market, and conventionally known omija makgeolli after storage at room temperature, respectively. A colorimeter (Minolta, CR-200, Japan) was used for chromaticity measurement, and the standard white plate had an L value of 93.91, an a value of 0.01, and a b value of 1.52. The novel omija makgeolli of the present invention maintains a redness value of 8.72 compared to commercially available makgeolli or conventional omija makgeolli even after 15 days, so that the anthocyanin pigment, a natural pigment of omija makgeolli, maintains the chromaticity of makgeolli, thereby enhancing the visual sensory effect of consumers. appeared to be These results are evaluated as suppressing the degradation of natural pigments as a result of the increase in cell proliferation rate and alcohol concentration during fermentation and maturation, resulting in increased extraction of anthocyanin pigments due to the addition of silicate mineral plagioclase powder by yeast and yeast.

일반(시판) 막걸리와 종래 및 신규 오미자 생막걸리의 색도 비교Comparison of chromaticity between regular (commercial) makgeolli and conventional and new omija raw makgeolli 구분division 1일 경과1 day elapsed 5일 경과5 days passed 10일 경과10 days passed 15일 경과15 days passed LL aa bb LL aa bb LL aa bb LL aa bb 일판(시판) 막걸리Japanese (commercially available) Makgeolli 29.0629.06 -6.27-6.27 -39.74-39.74 26.6926.69 0.860.86 -40.92-40.92 28.6428.64 1.421.42 -63.84-63.84 30.2730.27 1.821.82 -72.40-72.40 종래 오미자 막걸리(특허 10-1066459)Conventional Omija Makgeolli (Patent 10-1066459) 21.2521.25 5.605.60 -39.74-39.74 27.2227.22 4.044.04 -40.0-40.0 26.0426.04 6.846.84 -43.12-43.12 27.4427.44 2.412.41 8.958.95 본 발명 오미자 막걸리Omija makgeolli of the present invention 20.1220.12 10.2410.24 -39.70-39.70 18.7718.77 9.519.51 -40.22-40.22 17.2517.25 8.918.91 -38.99-38.99 17.7417.74 8.728.72 -35.36-35.36

[실험예 2][Experimental Example 2]

본 발명 신규한 오미자 생막걸리의 pH 측정pH measurement of the novel Schisandra raw makgeolli of the present invention

본 발명에 따라 제조한 신규한 오미자 생막걸리와 일반(시판) 막걸리 및 종래 공지된 막걸리의 pH를 경시적으로 측정한 결과는 표 2에 나타내었다. pH 측정은 pH 측정기(Istek, Model 740P)를 이용하여 측정하였으며, 본 발명의 신규한 오미자 막걸리가 일반(시판) 막걸리 및 종래 공지된 오미자 막걸리에 비해 효모균주의 생존으로 오미자의 유기산을 더 이용하였기 때문에 pH가 더 높고 변화가 적은 것으로 나타난 것으로 평가되었다.Table 2 shows the results of measuring the pH of the novel omija fresh makgeolli prepared according to the present invention, general (commercially available) makgeolli, and conventionally known makgeolli over time. The pH measurement was measured using a pH meter (Istek, Model 740P), and the novel omija makgeolli of the present invention uses more organic acid of omija for the survival of yeast strains compared to general (commercial) makgeolli and conventionally known omija makgeolli. It was evaluated that the pH was higher and showed less change.

일반(시판) 막걸리와 종래 및 신규한 본 발명 오미자 생막걸리의 pH 측정pH measurement of general (commercially available) makgeolli and conventional and novel omija raw makgeolli of the present invention 구분division pH 측정pH measurement 1일 경과1 day elapsed 5일 경과5 days passed 10일 경과10 days passed 15일 경과15 days passed 일반(시판)
막걸리General (commercially available)
Makgeolli 3.913.91 3.743.74 4.814.81 4.994.99 종래 오미자
막걸리Traditional Schisandra
Makgeolli 3.713.71 3.313.31 3.283.28 3.103.10 본 발명
오미자 막걸리the present invention
Omija Makgeolli 4.244.24 4.224.22 4.174.17 4.104.10

[실험예 3][Experimental Example 3]

본 발명 신규한 오미자 생막걸리의 미생물 관찰Microorganism observation of the novel Schisandra raw makgeolli of the present invention

본 발명에서 따라 제조한 신규한 오미자 생막걸리와 일반(시판) 막걸리 및 종래 공지된 오미자 막걸리를 상온에서 보관하면서 막걸리의 보존기관과 밀접한 관계가 있는 일반 미생물의 경시적 변화를 측정한 결과는 표 3에 나타내었다. 본 발명 오미자 생막걸리가 일반(시판) 막걸리는 물론 종래 공지된 오미자 막걸리에 비해 일반 미생물 발생이 현저히 낮은 것으로 측정되었다. 이로써 보존성이 향상된 것을 확인할 수 있었으며, 이는 오미자의 항균활성 성분인 안토시아닌 색소의 잔류 증가 때문인 것으로 판단되었다.Table 3 shows the results of measuring the changes over time of the novel Schisandra raw makgeolli and general (commercially available) makgeolli prepared according to the present invention and the conventionally known Schisandra makgeolli at room temperature while closely related to the preservation organ of makgeolli. shown in It was measured that the Schisandra raw makgeolli of the present invention had significantly lower generation of common microorganisms compared to the conventional (commercially available) makgeolli as well as the conventionally known Omija makgeolli. As a result, it was confirmed that the preservation was improved, and it was determined that this was due to the increase in the residual anthocyanin pigment, an antibacterial active component of Schisandra.

일반(시판) 막걸리와 종래 및 본 발명 신규한 오미자 생막걸리의 저장중 일반 미생물 관찰Observation of general microorganisms during storage of general (commercially available) makgeolli and the novel omija raw makgeolli of the present invention 구분division 일반 미생물 측정General microbiological measurements 1일 경과1 day elapsed 5일 경과5 days passed 10일 경과10 days passed 15일 경과15 days passed 일반(시판)
막걸리General (commercially available)
Makgeolli 180×106 180×10 6 210×106 210×10 6 280×106 280×10 6 330×106 330×10 6 종래 오미자
막걸리Traditional Schisandra
Makgeolli 63×106 63×10 6 98×106 98×10 6 78×106 78×10 6 81×106 81×10 6 본 발명
오미자 막걸리the present invention
Omija Makgeolli 55×106 55×10 6 62×106 62×10 6 64×106 64×10 6 65×106 65×10 6

[실험예 4][Experimental Example 4]

본 발명 신규한 오미자 생막걸리 효모 측정Measuring the yeast of the present invention novel Schisandra raw makgeolli

본 발명에 따라 제조한 신규한 오미자 생막걸리와 시판 중인 일반 막걸리 및 종래 공지된 오미자 막걸리를 상온에서 보관하면서 막걸리 내부에 존재하는 효모 수 측정 결과를 표 4에 나타내었다. 실험결과, 본 발명 신규한 오미자 생막걸리가 일반(시판) 막걸리 및 종래 공지된 오미자 막걸리에 비해 효모 수가 현저히 증대된 것은 본 발명의 가장 큰 특징으로서 오미자의 항균성 증대로 인하여 일반 미생물의 증식은 억제되면서 동시에 인체에 유익한 생효모의 생존률 증가가 더 높은 것으로 나타나 건강기능에 매우 유익한 건강기능성 막걸리로 판단되었다.Table 4 shows the results of measuring the number of yeast present in the novel omija makgeolli prepared according to the present invention, commercially available general makgeolli, and conventionally known omija makgeolli at room temperature. As a result of the experiment, the significant increase in the number of yeast in the novel Schisandra raw makgeolli of the present invention compared to general (commercially available) makgeolli and conventionally known Schisandra makgeolli is the greatest feature of the present invention. At the same time, it was found that the survival rate of live yeast beneficial to the human body was higher, so it was judged as a health functional makgeolli very beneficial to health functions.

일반(시판) 막걸리와 종래 및 본 발명 신규한 오미자 생막걸리의 효모 관찰Yeast observation of regular (commercial) makgeolli and novel Schisandra raw makgeolli 구분division 효모 측정Yeast measurement 1일 경과1 day elapsed 5일 경과5 days passed 10일 경과10 days passed 15일 경과15 days passed 일반(시판)
막걸리General (commercially available)
Makgeolli 140×106 140×10 6 200×106 200×10 6 270×106 270×10 6 280×106 280×10 6 종래 오미자
막걸리Traditional Schisandra
Makgeolli 140×106 140×10 6 190×106 190×10 6 210×108 210×10 8 220×108 220×10 8 본 발명
오미자 막걸리the present invention
Omija Makgeolli 170×107170×107 200×108200×108 270×109 270×10 9 300×109 300×10 9

[실험예 5][Experimental Example 5]

본 발명 신규한 오미자 생막걸리 항산화 활성Antioxidant activity of novel omija raw makgeolli of the present invention

본 발명에 따라 제조한 신규한 오미자 생막걸리의 생리 활성 기능성을 확인하기 위해 항산화 측정 지표인 1,1-diphenyl-2-picrylhydrazyl (DPPH)의 환원력을 이용하는 방법으로 측정하였다. 막걸리 시료 200㎕ 에 DPPH 용액(DPPH 12.5mg을 Et-OH 100mL에 용해) 800㎕ 를 가한 후 10분간 반응시키고 525nm에서 흡광도를 측정하여 시료 무첨가구와 비교하였다. DPPH 소거 활성을 측정한 결과, 일반(시판) 막걸리는 183.28(IC50:㎍/㎖)로 측정된 반면, 종래 공지된 오미자 막걸리와 본 발명 신규한 오미자 생막걸리는 각각 112.33(IC50:㎍/㎖) 및 31.68(IC50:㎍/㎖)로 본 발명 제품의 항산화 활성이 3배 이상 높게 나타나 저장성이 증진되는 것으로 확인되었다.In order to confirm the physiologically active functionality of the novel omija fresh makgeolli prepared according to the present invention, it was measured by using the reducing power of 1,1-diphenyl-2-picrylhydrazyl (DPPH), which is an antioxidant measurement index. 800 μl of DPPH solution (12.5 mg of DPPH dissolved in 100 mL of Et-OH) was added to 200 μl of makgeolli sample, reacted for 10 minutes, and absorbance was measured at 525 nm to compare with the sample without addition. As a result of measuring the DPPH scavenging activity, normal (commercial) makgeolli was measured to be 183.28 (IC50:㎍/㎖), whereas the conventionally known Schisandra makgeolli and the novel Schisandra makgeolli of the present invention were each 112.33 (IC50:㎍/㎖). and 31.68 (IC50: μg/ml), which showed that the antioxidant activity of the product of the present invention was more than three times higher, confirming that storage properties were improved.

[실험예 6][Experimental Example 6]

본 발명 신규한 오미자 생막걸리의 숙취, 입냄새 및 트림 발생 측정Measurement of hangover, bad breath and burping occurrence of fresh Schisandra makgeolli novel in the present invention

본 발명에 따라 제조한 신규한 오미자 생막걸리와 일반(시판) 막걸리 및 종래 공지된 오미자 막걸리를 섭취 후 숙취, 입냄새 및 트림 발생을 측정한 결과를 표 5에 나타내었다. 실험방법은 각각의 막걸리 500mL을 마시면 일반적으로 두통 등의 숙취를 느끼는 성인 남녀 각각 5명(총 10명)을 대상으로 500mL의 막걸리를 음용하게 한 후 4시간 경과 후 5점 평점법(5점; 심하다. 3점; 보통이다. 1점; 느끼지 못한다.)으로 측정한 후 평균 값을 구하였다. 실험결과, 본 발명 오미자 막걸리가 일반(시판) 막걸리와 종래 공지된 오미자 막걸리에 비해 숙취가 현저히 작게 남고, 입냄새 및 트림의 발생도 감소되었다. 따라서 본 발명 신규한 오미자 막걸리가 기호성이 더 증진된 고품질 제품인 것으로 나타났다.Table 5 shows the results of measuring the occurrence of hangover, bad breath and burping after ingesting the novel omija makgeolli prepared according to the present invention, general (commercially available) makgeolli, and known omija makgeolli. Experimental method was as follows: After drinking 500 mL of each makgeolli, 5 adult males and females (10 in total), who usually experience a hangover such as a headache, were instructed to drink 500 mL of makgeolli and 4 hours later, a 5-point rating method (5 points; Severe 3 points; Normal. 1 point; No feeling), and the average value was calculated. As a result of the experiment, the present invention Omija makgeolli left a significantly smaller hangover compared to general (commercially available) makgeolli and conventionally known omija makgeolli, and the occurrence of bad breath and belching was also reduced. Therefore, it was found that the novel omija makgeolli of the present invention is a high-quality product with improved palatability.

일반(시판) 막걸리와 종래 공지 및 본 발명 신규한 오미자 생막걸리의 숙취, 입냄새, 트림 발생 등 품질 특성 측정Measurement of quality characteristics such as hangover, bad breath, and burping of common (commercial) makgeolli and fresh omija makgeolli, known and novel of the present invention 구분division 품질 특성 측정Measurement of quality characteristics 숙취hangover 입냄새bad breath 트림burp 일반(시판)
막걸리General (commercially available)
Makgeolli 4.34.3 4.74.7 4.14.1 종래 오미자
막걸리Traditional Schisandra
Makgeolli 3.63.6 3.93.9 4.14.1 본 발명
오미자 막걸리the present invention
Omija Makgeolli 2.12.1 2.72.7 2.32.3

[실험예 7][Experimental Example 7]

본 발명 신규한 오미자 생막걸리의 관능검사 측정Sensory test measurement of Schisandra raw makgeolli novel in the present invention

본 발명에 따라 제조한 신규한 오미자 생막걸리와 일반(시판) 막걸리와 종래 공지된 오미자 막걸리의 관능검사 결과는 표 6에 나타내었다. 관능검사 방법은 각각의 막걸리 100mL를 20명의 대학생들에게 나누어 주고 맛, 향, 목 넘김, 전반적인 기호도를 5점 평점법(5점; 좋다. 3점; 보통이다. 1점; 나쁘다.)으로 측정한 후 평균 값을 구하였다(장건형, 식품의 기호성 관능검사, 개문사, 1995년). 실험결과 본 발명의 신규한 오미자 생막걸리가 일반(시판) 막걸리 및 종래 공지된 오미자 막걸리에 비해 모든 항목에서 높은 점수를 받아 젊은 층의 기호도에서도 더 적합한 제품인 것으로 나타났다.Table 6 shows the sensory test results of the novel omija makgeolli prepared according to the present invention, the general (commercially available) makgeolli, and the conventionally known omija makgeolli. As for the sensory test, 100 mL of each makgeolli was distributed to 20 college students, and taste, aroma, swallowing, and overall preference were measured using a 5-point rating method (5 points; good, 3 points; average, 1 point; bad). Afterwards, the average value was obtained (Geon-Hyeong Jang, Sensory Test of Food Taste, Gaemunsa, 1995). As a result of the experiment, the novel omija raw makgeolli of the present invention received high scores in all items compared to general (commercially available) makgeolli and conventionally known omija makgeolli, indicating that it is a more suitable product even in the preference of young people.

일반(시판) 막걸리와 종래 공지 및 본 발명 신규 오미자 생막걸리의 관능검사 측정Sensory test measurement of general (commercial) makgeolli and conventionally known and novel omija raw makgeolli of the present invention 구분division 관능검사sensory test 맛flavor 향incense 목 넘김throat pass 전반적인 기호도overall symbolism 일반(시판)
막걸리General (commercially available)
Makgeolli 4.34.3 3.53.5 3.33.3 3.83.8 종래 오미자
막걸리Traditional Schisandra
Makgeolli 4.84.8 4.74.7 4.74.7 4.74.7 본 발명
오미자 막걸리the present invention
Omija Makgeolli 5.05.0 4.94.9 4.94.9 4.94.9

Claims (3)

오미자 0.5kg에 증류수 × 10배에 해당하는 5L를 첨가하고 60℃에서 8시간 열수 추출하여 35°Brix의 오미자 엑기스을 수득하는 단계(a)와; 이와 별도로 오미자 막걸리 제조에 필요한 원료미의 30%에 해당하는 3kg의 쌀을 수세하고 5시간 침지하여 수분함량 30~35%가 되게 하여 증자하고, 30℃로 냉각시키는 단계(b)와; 상기 원료미의 증자, 냉각 단계에서 얻은 증자미 총 중량에 대하여 종국으로 누룩곰팡이 아스퍼질러스 카와치 AspergilIus kawachii 0.1%(w/w)를 접종하여 25~30℃에서 3일간 당화 발효시켜 입국 재료를 제조하는 단계(c)와; 상기 단계에서 얻은 입국 재료에 활성탄을 처리한 정제수 4.5L와 건조효모 Saccharomyces cerevisiae 0.3%를 접종하여 25~30℃에서 2일간 당화 발효시켜 술덧 재료를 제조하는 1단 담금하는 단계(d)와; 상기 단계에서 얻은 술덧 재료에 상기(a) 단계에서 얻은 35°Brix의 오미자 추출액 4L를 첨가한 후 상기 (b) 단계에서 남겨둔 70%의 원료미 7kg을 세척한 후 5시간 침지하여 수분함량 30~35%가 되게 물기를 제거하여 수분함량을 30~35%로 유지시켰다가 활성탄 처리한 정제수 14L와 함께 첨가하여 2단 담금하여 25℃에서 4~6일 발효 숙성하는 단계로 이루어진 공지의 오미자 막걸리 제조방법에 있어서;
상기 입국 재료를 제조하는 단계(c)에서 얻은 증자미 중량의 0.1%(w/w)에 해당하는 3g의 규산염 광물 분말을 아스퍼질러스 카와치 종국과 동량비 1 : 1(w/w)로 더 첨가하는 것이 특징인 오미자 막걸리의 속성 제조방법.Step (a) of adding 5 L of distilled water × 10 times to 0.5 kg of Schisandra and extracting with hot water at 60° C. for 8 hours to obtain a 35° Brix Schisandra extract; Separately, washing 3 kg of rice, which corresponds to 30% of the raw rice required for the production of Omija makgeolli, with water and immersing it for 5 hours to increase the moisture content to 30-35%, and cooling to 30° C. (b); Finally, 0.1% (w/w) of AspergilIus kawachii was inoculated with respect to the total weight of steamed rice obtained in the steaming and cooling step of the raw rice, and saccharified fermentation at 25~30℃ for 3 days to prepare the entry material. manufacturing step (c) and; A step (d) of inoculating the entry material obtained in the above step with purified water treated with activated carbon and 0.3% of dried yeast Saccharomyces cerevisiae and saccharifying fermentation at 25-30° C. for 2 days to produce a malt material; After adding 4L of the 35°Brix Schisandra extract obtained in the step (a) to the liquorice material obtained in the above step, wash 7 kg of the 70% raw rice left in the step (b), soak for 5 hours, and a moisture content of 30~ Manufacture of known omija makgeolli, which consists of removing water to 35%, maintaining the moisture content at 30-35%, adding 14L of purified water treated with activated carbon, immersing in two stages, and fermenting and aging at 25°C for 4-6 days. in a method;
3 g of silicate mineral powder corresponding to 0.1% (w/w) of the weight of steamed rice obtained in step (c) of preparing the entry material is equal to the final Aspergillus kawachi in an equal ratio of 1:1 (w/w). A method for producing omija makgeolli, characterized by adding more. 제 1항에 있어서, 상기 입국재료 제조단계(c)에 첨가하는 규산염 광물은 규산 70%, 알루미늄 14%, 인 0.14%, 황 0.031%, 카리 3.8%, 망간 0.079%, 나머지가 미량 원소와 수분이 함유된 사장석 분말인 것이 특징인 오미자 막걸리의 속성 제조방법.The method of claim 1, wherein the silicate mineral added in the manufacturing step (c) of the entry material is 70% silicic acid, 14% aluminum, 0.14% phosphorus, 0.031% sulfur, 3.8% potassium, 0.079% manganese, and the remainder is trace elements and moisture. A method for producing omija makgeolli, which is characterized by the plagioclase powder containing this feldspar. 제1항 또는 제2항의 방법으로 제조되어 적색도 (a)가 8.72, 항산화 활성이 31.68(IC 50㎍/㎖)이며, pH 4.1 ∼ 4.2 범위인 것이 특징인 오미자 막걸리.Omija makgeolli prepared by the method of claim 1 or 2, having a redness (a) of 8.72, an antioxidant activity of 31.68 (IC 50㎍/㎖), and a pH in the range of 4.1 to 4.2.
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