KR101291321B1 - Method for producing Moju using medicinal herbs of nutrient and tonic - Google Patents

Abstract

The present invention comprises the steps of preparing a herbal medicine concentrate mixture by (a) mixing the thorny ogapi concentrate, Ozai concentrate and red ginseng concentrate; (b) mixing makgeolli and purified water to prepare a makgeolli diluent; (c) mixing maltodextrin, isomaltooligosaccharide and rebaudioside A to prepare a sweetener mixture; And (d) mixing the medicinal herb extract mixture of step (a), the makgeolli dilution of step (b) and the sweetener mixture of step (c). The present invention relates to a method of preparing a mother strain with enhanced activity and antidiabetic activity, and a mother strain with enhanced antioxidant and antidiabetic activity prepared by the method.

Description

Method for producing Moju using medicinal herb medicine {Method for producing Moju using medicinal herbs of nutrient and tonic}

The present invention relates to a method of preparing a mother liquor with enhanced antioxidant and anti-diabetic activity using a nourishing tonic medicinal herb prepared by pretreating and blending makgeolli, nourishing tonic herb and sweetener under certain conditions, and the mother liquor prepared by the method.

Jeonju Moju, which is known to have excellent effects on soy sauce after drinking, is made of 6 kinds of herbs (jujube, ginseng, sake, licorice, cinnamon, ginger) and brown sugar in rice wine and stirred for 1 to 5 hours, then heated and filtered. It is a drink. Unlike rice wine, Moju has sweet taste, thick touch, dark brown color, pleasant scent of cinnamon and heating, and alcohol content of 0.0 ~ 2.7% (v / v). .

However, due to its unique flavor and customs to drink after meals, the choice of consumers is limited. To expand the market, it is necessary to diversify and refine products that reflect the changes of the times and consumer demands.

Acanthopanax senticosus belongs to Araliaceae in plant taxonomy and is a deciduous shrub of 2 to 3 m in height. Branches are generally thin and thorny plants that grow mainly in Chubuk-ryeong , Gwangneung and Gangbuk-do. Ogapi refers to the bark of the roots or stems of the Ogapi tree or the plant in it. As the biological pharmacological effects and various physiological activities are known, the area of cultivation is increasing as a new income crop of farmers. According to the agreement, Ogapi is a spicy, bitter, non-toxic medicine, which is effective in treating pain, tingling or cramping in the lower back, spine, legs and joints, or erectile dysfunction in men and genital pruritus in women. It has also been used as a medicine with empirical recognition from Korea, China, Japan and Russia. The main components of organza are sterols such as stigmasterol, campesterol and β-sitosterol, sesamine, savinin, chlorogenic acid and Sesquiterpene and the like, and in particular, the lignan glycosides eleutheroside B and E have an anti-fatigue effect. In addition, it has an antistress effect, immune boosting effect, antidepressant effect and resistance to disease, and is called “Siberian ginseng” and has been used similarly to ginseng. Araliaceae is the same, but the main ingredient is thorny stems, lignans, and ginseng saponin is showing a difference.

Ozawa refers to five medicines of Gugija, Bokbunja, Schisandra chinensis, Casualties and Tosa in one shot. It is known to be good for bosin and tonic. According to the agreement, the wolfberry is said to be effective in nourishing tonic, blood, and jigal. Nerve paralysis is good for disease and promotes the function of the lungs and kidneys is said to improve vision. Goji berries contain various functional ingredients such as betaine, choline, physalien, rutin, β-sitosterol, and zeazanthin. It is known to show various physiological activities such as effects, antioxidant effects, antibacterial and anticancer effects, immune enhancing effect, liver function improvement effect, and blood cholesterol lowering effect.

Rubus coreanus ) is a perennial shrub belonging to the family Rosaceae, native to China, and native to the southern regions of Korea. The immature fruit is called Bokbunja in oriental medicine. In general, it protects liver damage due to fatigue, improves eyesight, and improves sexual function because it is effective for erectile dysfunction due to dizziness. Recent studies have shown the anticancer and antioxidant effects of bokbunja extract, and 4-hydroxybenzoic acid and 4-hydroxy-3-methoxybenzoic from the fruit of Bokbunja acid), and 3,4-dihydroxybenzoic acid were isolated, and gallic acid, 2,3- (S) -HHDP-D-glucopy Functional ingredients such as lanose (2,3- (S) -HHDP-D-glucopyranose) have been reported.

Schisandra (Schijandra chinensis Baillon) has five flavors: sweet, sour, bitter, spicy, and salty, and is known to brighten your eyes with expectoration, nourishment, and tonic in Chinese medicine. In addition, Schisandra chinensis extract has been found to reduce blood pressure, prevent and treat diabetes, and have antioxidant, antimicrobial and thrombolytic activity.

Casualties ( Torilis Fructus ) is a fruit of the umbelliferae family, Totilis japonica , which is known to be effective in arthritis, skin disease, genital pain, neuralgia, etc. The oriental medicine has been shown to be effective in skin diseases such as eczema, completeness, antifungal, antiviral, anti-trichomonas, and itching, sexual hormone-like action, and enhancement of sexual function.

Cuscutae semen is a plant belonging to the Asteraceae family, and the seeds of Tosa native to Korea, Japan, and China are collected in the autumn and dried in the sun. It is known that there is an improvement effect such as spots and pigmentation.

Red ginseng is a representative natural herbal medicine known as a good medicine that protects and restores energy from ancient times. In particular, red ginseng promotes the synthesis of proteins and nucleic acids, hematopoietic and anemia treatment, blood circulation improvement, nourishing tonic, liver function recovery, hangover removal, anti-aging, cancer prevention, hypertension and diabetes, exercise performance, memory improvement , Anti-fatigue, anti-stress, osteoporosis prevention, male infertility treatment, immunity is known to be very effective.

Korean Patent Laid-Open Publication No. 2008-0111616 discloses a method of preparing a mother liquor and a method of imparting shelf life thereof, but is different from a method of manufacturing a mother liquor using a nourishing tonic herb of the present invention.

The present invention is derived from the above requirements, in the present invention by using pre-treatment of makgeolli, nourishing tonic herbs, sweeteners and the like added during the production of the main wine to the optimum conditions, the palatability compared to the existing The present invention has been completed by improving the anti-diabetic and anti-diabetic activity as well as improving the quality of the parent strain.

In order to solve the above problems, the present invention comprises the steps of (a) to prepare a herbal medicine concentrate mixture by mixing the barium vinegar concentrate, Oja concentrate and red ginseng concentrate; (b) mixing makgeolli and purified water to prepare a makgeolli diluent; (c) mixing maltodextrin, isomaltooligosaccharide and rebaudioside A to prepare a sweetener mixture; And (d) mixing the medicinal herb extract mixture of step (a), the makgeolli dilution of step (b) and the sweetener mixture of step (c). Provided is a method of preparing a parent strain with enhanced activity and antidiabetic activity.

In addition, the present invention provides a parent strain with enhanced antioxidant and antidiabetic activity using the nourishing tonic medicinal herb prepared by the above method.

According to the present invention, in the present invention by using the yangyang medicinal herbs to manufacture the mother liquor, it helps the nutrition nourishment of consumers, and the antioxidant and anti-diabetic effect is improved compared to the existing mother liquor can be effectively used as a health-oriented food In addition, the quality and palatability of the stocks can be excellent, providing consumers with more preferred stocks.

Figure 1 shows the manufacturing process of the mother liquor using the nourishing tonic herbal medicine of the present invention.
Figure 2 compares the antioxidant activity of commercial makgeolli, commercial parent strain and the parent strain of the present invention.
Figure 3 compares the anti-diabetic activity of commercial makgeolli, commercial parent and parent of the present invention.

In order to achieve the object of the present invention,

(a) preparing a herbal medicine mixture mixture by mixing prickly bark concentrate, pentagram concentrate and red ginseng concentrate;

(b) mixing makgeolli and purified water to prepare a makgeolli diluent;

(c) mixing maltodextrin, isomaltooligosaccharide and rebaudioside A to prepare a sweetener mixture; And

(d) antioxidant activity of the nourishing tonic herb comprising the step of mixing the herbal medicine concentrate mixture of step (a), the makgeolli dilution of step (b) and the sweetener mixture of step (c) And it provides a method of producing a mother liquor with enhanced antidiabetic activity.

Preferably, the method for preparing the mother liquor of which the antioxidant activity and the antidiabetic activity of the present invention is enhanced

(a) preparing a medicinal herb concentrate mixture by mixing 0.4 ~ 0.6 parts by weight of thorny oocyte concentrate, 1.2 ~ 1.8 parts by weight of Oja concentrate and 0.4 ~ 0.6 parts by weight of red ginseng concentrate;

(b) preparing a rice wine dilution by mixing 26-30 parts by weight of rice wine and 50-60 parts by weight of purified water;

(c) preparing a sweetener mixture by mixing 10 to 14 parts by weight of maltodextrin, 1 to 3 parts by weight of isomaltooligosaccharide, and 0.02 to 0.04 parts by weight of rebaudioside A; And

(d) mixing the herbal medicine concentrate mixture of step (a), the makgeolli dilution of step (b) and the sweetener mixture of step (c),

More preferably,

(a) preparing a herbal medicine mixture mixture by mixing 0.4 ~ 0.6 parts by weight of visible skin extract, 1.2 ~ 1.8 parts by weight of Oja concentrate and 0.4 ~ 0.6 parts by weight of red ginseng concentrate at 100 to 140 rpm for 20 to 40 minutes;

(b) 26 to 30 parts by weight of makgeolli and 50 to 60 parts by weight of purified water are mixed at 100 to 140 rpm for 10 to 30 minutes to prepare a makgeolli diluent;

(c) 10 to 14 parts by weight of maltodextrin, 1 to 3 parts by weight of isomaltooligosaccharide and 0.02 to 0.04 parts by weight of rebaudioside A at 100 to 140 rpm for 20 to 40 minutes to prepare a sweetener mixture Making;

(d) the herbal medicine concentrate mixture of step (a), the makgeolli dilution of step (b) and the sweetener mixture of step (c) are mixed for 10-30 minutes at 100-140 rpm and 100-140 mesh Filtration with a filter of; And

(e) sterilizing and filtering the filtered filtrate of step (d) for 10 seconds to 10 minutes at 80 to 100 ° C., and

Most preferably,

(A) mixing the 0.5 parts by weight of thorny oak concentrate, 1.5 parts by weight of Oja concentrate and 0.5 parts by weight of red ginseng concentrate for 30 minutes to prepare a herbal medicine mixture mixture;

(b) mixing 27.827 parts by weight of makgeolli and 55.645 parts by weight of purified water at 120 rpm for 20 minutes to prepare a makgeolli diluent;

(c) preparing a sweetener mixture by mixing 12 parts by weight of maltodextrin, 2 parts by weight of isomaltooligosaccharide and 0.028 parts by weight of rebaudioside A at 120 rpm for 30 minutes;

(d) mixing the medicinal herb concentrate mixture of step (a), the makgeolli dilution of step (b) and the sweetener mixture of step (c) for 20 minutes at 120 rpm and filtration with a filter of 120 mesh ; And

(e) sterilizing the filtered filtrate of step (d) at 30 seconds to 3 minutes at 89 ~ 96 ℃, it may include the step of filling.

In the method of the present invention, the visible ogapi concentrate of step (a) is put into the extract ogagai extract in 4 ~ 8 times of water and extracted for 3 to 5 hours at 90 ~ 110 ℃, filtered with a filter of 8 ~ 12 um It may be prepared by depressurizing, and preferably, prickly pears are added to an extractor, and 6 times of water is added to extract for 4 hours at 90 to 110 ° C., followed by filtration with a 10 um filter and reduced pressure. The prepared prickly vinegar concentrate is a viscous liquid that has a unique fragrance of brown prickly pears as a concentrate of solid content of 60% or more and is not odorless, but is not limited thereto.

In addition, in the method of the present invention, the Oja concentrate in the step (a) is 18 to 23 parts by weight of goji berry, 18 to 23 parts by weight of bokbunja, 18 to 22 parts by weight of Schizandra chinensis, 17 to 22 parts by weight of dead sand and 17 to 22 parts by weight of earth and sand After adding the parts to the extractor and washing, 6 ~ 8 times of purified water was added and circulated extraction at 90 ~ 100 ° C. for 5 ~ 7 hours, filtered through 8 ~ 12 um filter, concentrated and 70 ~ 90 ° C. in the aging machine. It can be prepared by sterilization for 2 to 4 hours, preferably 20.5 parts by weight of wolfberry, 20.5 parts by weight of bokbunja, 20 parts by weight of Schisandra chinensis, 19.5 parts by weight of casualties and 19.5 parts by weight of earthenware, and then washed 7 times It was prepared by circulating extraction for 6 hours at 95 ℃, filtered with a filter of 10 um and concentrated, sterilized for 3 hours at 80 ℃ in the aging machine. The prepared Oja concentrate is a viscous liquid with a solid content of 50% or more and a sweetness of 50 brix or more and has an inherent aroma of black brown Oja and is not odorless, but is not limited thereto.

In addition, in the method of the present invention, the filling of step (e) may be filled in a can or a Tetra Pak or a PET bottle. When filling the can of the mother liquor of the present invention, the filtrate of step (e) may be sterilized for 20 seconds to 40 seconds at 92 ~ 100 ℃, it can be filled at 92 ~ 98 ℃, preferably the filtrate Sterilization at 96 ℃ for 30 seconds, and can be filled at 95 ℃, but is not limited thereto. In addition, in the case of filling the Tetra Pak or PET bottle, the filtrate of step (e) is sterilized for 2 to 4 minutes at 86 ~ 92 ℃, and filling using a filling machine (filling machine) Preferably, the filtrate is sterilized for 3 minutes at 89 ℃, and can be filled using a filling machine (filling machine), but is not limited thereto.

The present invention also provides a parent strain with enhanced antioxidant and antidiabetic activity using the nourishing tonic medicinal herb prepared by the above method. The mother liquor prepared by the method of the present invention will be very useful as a functional mother liquor because the antioxidant activity and anti-diabetic activity is enhanced compared to the existing mother liquor.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

1. Manufacturing method

(1) Preparation of thorny oocyte concentrate

Visible raw materials were selected to be of good quality, not deteriorated and free from foreign matter. The selected prickly vinegar was added to the extractor, and 6 times of water was added, followed by extraction at 90-110 ° C. for 4 hours. The extract was filtered to 10 탆 and depressurized to produce a concentrate concentrate. The prepared concentrate was an off-flavor viscous liquid with an inherent aroma of brown thorns.

(2) Preparation of Oza Concentrate

The raw materials of Ozawa were selected as good quality and not deteriorated. After putting Gojija 20.5%, Bokbunja 20.5%, Schisandra chinensis 20.0%, Casualty 19.5%, and Earthenware 19.5% into an extractor, and washed 7 times with purified water at 95 ℃. Cyclic extraction over time. The extracted extract was filtered to 10 μm and concentrated to 50 Brix. The concentrated concentrate was put into a aging machine and sterilized at 80 ° C. or higher for 3 hours. The finished concentrate was an off-flavor viscous liquid with an inherent aroma of dark brown.

(3) Makgeolli size and makgeolli dilution ratio selection

Makgeolli has a particle size of 120 mesh (mesh) or more, pH 4.0 ~ 4.5, sugar 4.4 ± 0.2 Brix, acidity 0.30 ± 0.05% was used. Purified water was added to the makgeolli and the ratio of purified water to the makgeolli stock solution (alcohol 6% or more) was 5: 1 (5% alcohol), 2: 1 (4% alcohol), 1: 1 (3% alcohol), 1: 2 ( Dilute to 1% alcohol (1% alcohol), 1: 5, and put into 1 L bottle and stand still (5 ℃ / 24 hours) to measure the height of the sedimentation layer for each sample. Dilution factor with high palatability and suitable as parent base was selected.

(4) Selection of concentration by type of herbal medicine concentrate

The concentrate was prepared by separate pretreatment for each type of medicinal herb, and then added to the makgeolli: purified water = 1: 2 diluent (2% alcohol) by adding 0.1% units of the concentrated solution by type of medicinal herb in the range of 0 ~ 3.0%, and then sensory inspection after aging. The optimum addition ratio was determined through.

(5) Sweetener type and concentration selection

In addition to maltodextrin as a sweetener in the production of rice wine, Stevia leaf extract (Daepyeong, the US FDA certified by GRAS) is a sweetener for beverages and sugars because it has no sweetness and astringent taste because Rebaudioside-A, a superior sweetening ingredient, is the main ingredient. Steviten-light with 97% Rebaudioside, Steviol Glycoside 95%, Steviten-TRA120 with 100% Enzyme-treated Stevia and 85% Steviol Glycoside and 15% or less unreacted Steviol), Isomaltooligosaccharide, Honey The sweetener was added in an appropriate amount and the sweetener type and the addition ratio were selected through the sensory test.

(6) Acidulant  And concentration selection

When the herbal liquor was prepared by adding and mixing medicinal herbs with 2% of rice wine, the mixture of acidity and sweetness and the pH of the final product were adjusted to less than 4.5, and citric acid was added to reduce heat treatment during heat sterilization. Citric acid was added to each concentration of 0%, 0.005%, 0.01%, 0.05%, 0.1% to prepare the mother liquor and the concentration was selected through the sensory test.

(7) Motherhood  Physicochemical characterization

(a) pH

pH was measured using a pH meter (S20-K, METTLER-TOLEDO Inlab 413, Switzerland) with 20 ml of the sample in a 100 ml Erlenmeyer flask.

(b) viscosity

Viscosity measurements were measured with a rotary viscometer (DV-I, Brookfield Engineering Labs. Inc., Middleboro, MA, USA). Measurement conditions were measured until the torque value reached equilibrium, after turning 200 ml of the main column maintained at 20 ° C. in a beaker and rotating for 3 minutes using Spindle No. 1 at 30 rpm. The mean value is shown.

(c) sugar content

The sugar content of each sample was measured using a Pocket Refractometer (PAL-1, 0-53%, Atago) and expressed as brix.

(d) acidity

Acidity was expressed as lactic acid (%) by multiplying 0.009 by adding 2 ~ 3 drops of 1% phenolphthalein (phenolphtalein) indicator to 10 g of the sample until the sample became pink (pH 8.3) with 0.1N NaOH solution.

(e) alcohol

Alcohol content was measured according to the distillation method. 100 ml of the sample was taken, 70 ml was distilled off, water was added to the flask, and the alcohol content was expressed as% (v / v).

(f) chromaticity

The chromaticity is corrected with a standard color plate (X = 82.94, Y = 84.65, Z = 94.34) using a colorimeter (Chromameter SP-80, Tokyo Denshoku, Japan) and then the Hunter's Lab value, that is, the brightness L value indicating the brightness. ), The redness a value (redness) representing the redness degree and the yellowness b value (yellowness) representing the degree of yellow color were measured.

(8) Motherhood  General compositional analysis

According to the AOAC method (AOAC, 1995), the water content of the mother strain was quantified by 105 ° C atmospheric pressure drying method, crude protein by Micro-Kjeldahl method, and crude ash by 550 ° C direct ashing method.

(9) sensory evaluation

(a) inspector ( judge ) Selection

The inspectors for paternity test of the mothers were selected from 6 men and 6 women in their 20s and 40s for the researchers of Jeonju Institute of Biomaterials.

(b) Sensory test

In this experiment, 20 ml of each sample at room temperature (18-21 ° C.) was presented in a 50 ml paper cup. Each surveyor was given a scorecard and the preference of each measurement item was measured on a seven-point scale. For each sample, five items were described, including color, aroma, taste, mouth feel (texture), and overall preference.The scale was a seven-point scale (1: very disliked, 4: normal, 7: very good). ) Method was used.

(c) statistical analysis

SPSS ver. The analysis of variance by the 17.0 package program and the Duncan multiple test showed significant differences at the p <0.05 level.

(10) Functional evaluation

In order to evaluate the functionality of the parent strain, the supernatant obtained by centrifugation of the commercial Makgeolli, the commercial strain, and the strain of the present invention, respectively, was filtered through a 0.45 μm membrane, and the lyophilized solution was dissolved in distilled water and prepared as a 5-fold concentrated solution. It was.

(a) antioxidant activity

Antioxidant activity was confirmed through DPPH free radical scavenging ability. DPPH free radical scavenging ability was measured by modifying Blois and Lee's method. That is, 0.1 mM DPPH solution was prepared by dissolving DPPH (1,1-diphenyl-2-picrylhydrazyl) in ethanol. Samples were diluted 1/10, 1/100, 1/1000, 1/10000 and mixed 1: 1 with 0.1 mM DPPH solution, resulting in dilution multiples of 1/20, 1/200, 1/2000, 1/20000 Treatment was carried out. After the reaction at 37 ° C. for 30 minutes, the absorbance was measured at 517 nm and the hydrogen donating ability was calculated from the following equation compared with the sample-free control. Ascorbic acid was dissolved in ethanol as an antioxidant comparable substance to make 10 ug / ml and treated in the same manner as above to compare the antioxidant activity.

DPPH free radical scavenging activity (%) = {1- (A-B / C)} × 100

A: Absorbance after reacting the sample extract with DPPH

B: Absorbance after reaction with sample extract and ethanol

C: absorbance after reacting ethanol and DPPH

(b) Anti-diabetic  activation

Samples were treated so that the final dilution multiples were 1/10, 1/100, 1/1000, and 1/10000 by concentration. 2.5 mM p-NPG (p-nitrophenyl) dissolved in 100 μL of 0.2 U / mL α-glucosidase enzyme solution, 100 mM potassium phosphate buffer (pH 7.0) and 100 mM potassium phosphate buffer (pH 7.0) α-glucopyranoside) was added and reacted at 37 ° C. for 20 minutes. The absorbance was measured at 405 nm and the inhibitory activity of α-glucosidase was calculated from the following equation compared with the sample-free control. Acarbose (acarbose) was an antidiabetic comparator, dissolved in distilled water to make 1 mg / ml, and the antidiabetic activity was compared by the same method.

a-glucosidase inhibitory activity (%) = {1- (A-B / C)} × 100

A: Absorbance after reacting sample fermentation broth with a-glucosidase (enzyme)

B: Absorbance after reaction with sample fermentation broth and a-glucosidase buffer

C: absorbance after reacting glucosidase buffer with a-glucosidase

Example  One: Makgeolli size and dilution ratio

Existing methods of making liquor made by adding medicinal herbs (ginseng, jujube, cinnamon, ginger, brown root, licorice) to makgeolli and heating the viscosity of the liquor due to deterioration of the yield of the main liquor, starch and fiber gelatinization and expansion Raises the coolness and decreases the palatability.

Therefore, as a result of the preliminary experiments, a new method of distilling the alcohol concentration by adding purified water to makgeolli and mixing the concentrates according to the types of medicinal herbs was applied to the preparation of the mother liquor. As a result of measuring the preference by distilled liquor ratio, it was found that 1: 1 (makgeolli: purified water) mixture = 1: 2 mixture ≥1: 5 mixture> 2: 1 mixture in terms of host suitability according to the ratio of makgeolli to purified water. The ratio of rice wine mixture to purified water was determined to be 1: 2 (= rice wine: purified water) in consideration of host suitability (texture) and economic aspects (improvement of host yield).

Example  2: Selection of Concentrates by Medicinal Herb Concentrate

In order to determine the concentrations of the medicinal herbs thorny ginseng, stigma and red ginseng extracts to be applied to the main wines, Makgeolli: Purified water = 1: 2 diluent was added to the concentration range of 0.1 ~ 3% of the medicinal herbs in the sensory test. The highest preference was obtained by adding 5% of Oja and 0.5% of red ginseng concentrate.

Example  3: Sweetener Type and Concentration Selection

Stevia sweetener is a natural product, and there are various products, but three major sweetening ingredients, stevioside, rebaudioside A, 97%, and enzyme-treated stevioside Used as sweetener in the preparation. When the three stevia sweeteners were treated in a concentration range of 0.001 to 0.1%, the rebaudioside 97% having a sweeter profile similar to that of sugar was more preferred than the stevioside, and the concentration was more preferred. Was chosen optimally at 0.028%. In addition, the addition amount of maltodextrin and isomaltoligosaccharide to increase the viscosity and nourishment effect of the mother was the highest preference at the concentration of 12% and 2%, respectively.

Preparation method, blending ratio and quality characteristics of the mother liquor using the nourishing tonic Chinese herbal medicines determined in Examples 1 to 3 are as follows (Table 1 to 2).

(a) 0.5% of thorny oak concentrate, 1.5% of Oja concentrate and 0.5% of red ginseng concentrate were mixed at 120 rpm for 30 minutes to prepare a herbal extract mixture.

(b) Makgeolli dilution was prepared by mixing Makgeolli 27.827% and purified water 55.645% at 120 rpm for 20 minutes.

(c) 12% maltodextrin, 2% isomaltooligosaccharide and 0.028% rebaudioside A were mixed at 120 rpm for 30 minutes to prepare a sweetener mixture.

(d) The herbal medicine concentrate mixture of step (a), the makgeolli dilution of step (b) and the sweetener mixture of step (c) were mixed at 120 rpm for 20 minutes and filtered through a 120 mesh filter.

(e) When the filtered filtrate of step (d) is filled into the can sterilized at 96 ℃ for 30 seconds and filled at 95 ℃ or more, when filled in tetra-pack or PET bottle sterilized for 3 minutes at 89 ℃ Filling was done using a filling machine.

Formulation ratio of mother liquor using nourishing tonic herb Raw material Compounding ratio (w / w%) Raw material specification Takju (rice wine) 27.827 Sugar 4.4 ± 0.2 Brix, Acidity 0.30 ± 0.05%, pH 4.0 ~ 4.5, Alcohol 6 ~ 7%, particle size 120 mesh or more Prickly Pear Concentrate 0.500 60% solids, 10 um filtration Oja Concentrate 1.500 50% solids, 50 or more Brix, 10 um filtration Red ginseng extract (concentrate) 0.500 Jeonggwanjang Maltodextrin 12,000 Moisture 30.0% or less, Solids 70 Brix or more, pH 4.5 ~ 6.0 Isomaltooligosaccharide 2.000 Solid content 75 Brix or more, pH 4.5 ~ 7.0, Oligosaccharide content 50.0 DB% or more, Panos 20.0 DB% or more Rebaudioside 97% 0.028 About 250 times of sugar sweetness, more than 97% of Rebaudioside A from stevia, 97% of steviol glycosides Purified water 55.645 Sum 100,000

Quality Characteristics of Rice Wine Using Herbal Tonic Herb Quality characteristics Jayang tonic Chinese herbal medicine Brix 12.1 Brix Acidity 0.153% pH 4.30 Viscosity 8.28 cp Alcohol(%) 1.81 ± 0.14 importance 1.046 moisture 88.08 ± 0.20 Views min 0.15 ± 0.05 Crude protein 1.91 ± 0.05

Example  4: sensory characteristics analysis

Color, aroma, taste, texture, and overall acceptability of the liquor, commercial makgeolli, and commercial liquor using the medicinal herb of the present invention were evaluated by a seven-point scale method. Normal ”was 4 points and“ very bad ”was 1 point. Sensory property analysis results are shown in Table 3.

As a result, the degree of preference for color and flavor did not show a big difference in all makgeolli and rice wine. However, in terms of taste and texture, the swelling degree of the present invention was higher than that of commercial rice wines and stalks, and the overall degree of preference also showed higher degree of preference.

color incense flavor Texture Overall preference Commercial rice wine 5.20 4.88 4.74 5.02 4.88 Commercial Moju 5.12 5.14 5.26 5.42 5.20 Present invention 5.18 5.22 6.44 6.08 6.02

Example  5: antioxidant activity

Antioxidant activity of the commercial Makgeolli, commercially available parent strain, and the medicinal herb extract of the present invention is as shown in FIG. 2. In other words, the antioxidant activity of each sample was 59.79% of the cultivars using yangyang medicinal herbs, 27.53% of the commercial cultivars, and 17.61% of the commercial makgeolli. The IC ₅₀ value (μg concentration per ml required to inhibit the formation of DPPH radicals by 50%) of ascorbic acid used as a reference to compare antioxidant capacity was 3.45 μg / ml.

Example  6: Anti-diabetic  activation

α-glucosidase is an enzyme present in the brush-border membrane of small intestinal epithelial cells that hydrolyzes disaccharides or polysaccharides into monosaccharides for digestion and absorption of carbohydrates. The inhibitory activity against α-glucosidase can be used to measure anti-diabetic activity because it can suppress blood sugar rise after carbohydrate diet.

The inhibitory activity results of α-glucosidase of commercial Makgeolli, commercially available mothers, and nourishment tonic herb extracts are shown in FIG. 3. At 1/10 concentration of each sample concentration, 72.2% of medicinal herb extracts, 59.5% of commercially available parent strains, and 27.6% of commercially available Makgeolli showed the inhibitory activity. ml) inhibition rate was 71.6%.

Therefore, it was confirmed that the nourishment tonic medicinal herb can be effectively used for symptoms such as blood glucose increase after meals by inhibiting the production of monosaccharides by α-amylase and α-glucosidase during carbohydrate digestion.

Claims (4)

(A) preparing a herbal medicine mixture mixture by mixing 0.4 ~ 0.6 parts by weight of the visible extracts of 60% or more solids, 1.2-1.8 parts by weight of Oja concentrates of 50% or more solids and 0.4-0.6 parts by weight of red ginseng concentrates of 64 to 68% solids;
(b) preparing a rice wine dilution by mixing 26-30 parts by weight of rice wine and 50-60 parts by weight of purified water;
(c) preparing a sweetener mixture by mixing 10 to 14 parts by weight of maltodextrin, 1 to 3 parts by weight of isomaltooligosaccharide, and 0.02 to 0.04 parts by weight of rebaudioside A; And
(d) mixing 2 to 3 parts by weight of the herbal medicine concentrate mixture of step (a), 76 to 90 parts by weight of the makgeolli dilution of step (b) and 11.02 to 17.04 parts by weight of the sweetener mixture of step (c) Method of producing a mother liquor with enhanced antioxidant and anti-diabetic activity using a nourishing tonic herbal medicine, characterized in that it is prepared by. delete The method of claim 1,
(a) adding 4 to 8 times of water to the thorny oocytes, extracting at 90-110 ° C. for 3 to 5 hours, and filtering and depressurizing to prepare a thorny oocyte concentrate of at least 60% solids;
(b) after washing 18-23 parts by weight of goji berry, 18-23 parts by weight of bokbunja, 18-22 parts by weight of Schisandra chinensis, 17-22 parts by weight of casualty and 17-22 parts by weight of earthenware, and then added 6-8 times purified water. Circulating extraction at ˜100 ° C. for 5 to 7 hours, filtration and concentration, sterilizing at 70 to 90 ° C. for 2 to 4 hours in a aging machine to prepare a pentagram concentrate having a solid content of 50% or more;
(c) 0.4 ~ 0.6 parts by weight of the visible oak concentrate of step (a), 1.2 ~ 1.8 parts by weight of the organoconcentrate of step (b) and 0.4 ~ 0.6 parts by weight of red ginseng concentrate of 64 to 68% solid content at 100 to 140 rpm Mixing for ˜40 minutes to prepare a herbal mixture mixture;
(d) preparing 26 to 30 parts by weight of makgeolli and 50 to 60 parts by weight of purified water at 100 to 140 rpm for 10 to 30 minutes to prepare a makgeolli diluent;
(e) 10 to 14 parts by weight of maltodextrin, 1 to 3 parts by weight of isomaltooligosaccharide and 0.02 to 0.04 parts by weight of rebaudioside A at 100 to 140 rpm for 20 to 40 minutes to prepare a sweetener mixture Doing;
(f) 2 to 3 parts by weight of the herbal medicine concentrate mixture of step (c), 76 to 90 parts by weight of the makgeolli dilution of step (d) and 11.02 to 17.04 parts by weight of the sweetener mixture of step (e) at 100 to 140 rpm Mixing for 10-30 minutes and filtering with a filter of 100-140 mesh; And
(g) the filtered filtrate of step (f) at 80 ~ 100 ℃ sterilized for 20 seconds to 4 minutes, and the antioxidant activity and anti-diabetic activity using a nourishing tonic herb comprising the step of filling Method of making this enhanced mother liquor. A mother liquor with enhanced antioxidant and antidiabetic activity using nourishing tonic herbal medicines prepared by the method of claim 1 or 3.

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