KR102366870B1 - Process for preparing fermented rice with Leonurus siviricus extract - Google Patents

Abstract

The present invention relates to motherwort sikhye and a method for producing the same, and more specifically, by carefully selecting plant materials, mixing them in an appropriate mixing ratio, extracting them, and using them to prepare malt, as well as providing functionality such as antioxidants, nutrition and palatability This further improved, long-term storage is possible, and relates to motherwort sikhye, which can be easily consumed by anyone, and a manufacturing method thereof. Motherwort sikhye according to the present invention is a food prepared by carefully selecting plant materials, mixing them in an appropriate mixing ratio, and using them. It not only provides functionality such as antioxidant effect and improvement of menopausal symptoms, but also improves nutrition and palatability. It can be stored for a long time and can be easily consumed by anyone, so it can be widely used especially for female consumers.

Description

Motherwort sikhye and its manufacturing method {Process for preparing fermented rice with Leonurus siviricus extract}

The present invention relates to motherwort sikhye and a method for producing the same, and more specifically, by carefully selecting plant materials, mixing them in an appropriate mixing ratio, extracting them, and using them to prepare malt, as well as providing functionality such as antioxidants, nutrition and palatability This further improved, long-term storage is possible, and relates to motherwort sikhye, which can be easily consumed by anyone, and a manufacturing method thereof.

There is an increasing trend to develop foods that are beneficial to health and taste good using natural ingredients including herbal medicines. Among them, herbal medicines are used as various types of processed foods due to their unique functionality.

In addition, as interest in health is increasing, consumers are paying special attention to food choices. Recently, interest in oriental medicine and oriental medicine is increasing, and consumption of oriental medicine food is also increasing rapidly.

In general, sikhye is produced by mixing godubap or rice with malt mixture obtained after adding water to malt (malt) that germinated and sprouted barley and soaked, and then the starch of rice is saccharified at an appropriate temperature. It is a traditional drink with the sweetness and flavor of Sikhye made from rice is a representative traditional drink in Korea that is loved by all men and women of all ages, but Sikhye prepared in this way contains a large amount of sugar, which is known to be harmful to the human body, so the preference is decreasing among modern people who value health.

Recently, new types of sikhye products containing various ingredients such as red ginseng, mushrooms, ginseng vinegar, eoseongcho, sancho, mugwort, and brown rice have been developed, and because of their pharmacological effects, preference is high compared to general sikhye products. In addition, yaksikhye has been traditionally originated in some regions, but if you look at the ingredients used for yaksikhye, it contains a lot of ingredients not listed in the Food Code, such as gold dammwort, Geoje spruce tree, spruce spruce, mulberry tree, and ginseng tree. It is difficult to commercialize.

As a prior art related to sikhye, Korean Patent Application Laid-Open No. 10-2004-0075643 relates to a method for manufacturing sikhye, which can prevent cancer. Korean Patent Publication No. 10-2001-0086859 relates to a method for preparing mushroom sikhye, which is to inoculate sikhye with mushroom bacteria and boil it, and Korean Patent Publication No. 10-0801574 discloses sugar-free sikhye production. Raw yacon juice is used instead of sugar, and Korean Patent Publication No. 10-2004-0061940 relates to the production of Sikhye with Sanghwang mushroom, and Korean Patent Publication No. 10-2004-0077070 has rice cooked with functionalized rice and omija as the theme. It is manufacturing sikhye for a sports drink, and Korean Patent Application Laid-Open No. 10-2006-0001130 relates to a method for manufacturing ginseng sikhye, in which water from tea leaves is used for manufacturing sikhye. In addition, Korean Patent Publication No. 10-2009-0053272 discloses sikhye prepared using deep water, Korean Patent Publication No. 10-2006-0122380 uses Sanghwang mushroom extract, and Korean Patent No. 10-0431078 discloses sikhye. Sikhye was manufactured by concentrating the malt extract by a concentrated solution manufacturing method. Domestic Patent Publication No. 10-2003-0010356 relates to the production of lactic acid bacteria and yeast strains, and Korean Patent Publication No. 10-2002-0089213 discloses lactic acid bacteria sikhye. and a method for manufacturing the same.

In addition, Korean Patent Application Laid-Open No. 10-2009-0064427 discloses sikhye prepared by adding ginseng, pumpkin, and bokbunja after cooking it, and Korean Patent Publication No. 10-2009-0005690 discloses a functional sikhye manufacturing method in which green tea and ogapi are added to sikhye and boiled. After adding propolis, Korean Patent Application Laid-Open No. 10-2008-0107798 is for the production of sikhye containing licorice and Angelica keiskei, Korean Patent No. 10-0722514 is for the production of sikhye using sagebrush, and Korean Patent Publication No. 10-2006- No. 0034317 is the production of sikhye using ginseng sugar-free.

The prior art as described above discloses methods for manufacturing sikhye through various additives having functional ingredients, but by establishing the manufacturing method centering on the ingredients listed in the Food Code, not only can it be safely consumed, but also functions and palatability, etc. The development of food that reflects the complex considerations of

Korea Registration No. 10-1179622 (August 29, 2012) Korea Registration No. 10-1400293 (May 21, 2014) Korea Registration No. 10-2035939 (October 17, 2019)

Therefore, the present inventor continued research to develop functional foods using plant materials, and as described later, carefully selected plant materials, mixed them in an appropriate mixing ratio, extracted them, and produced malt and sikhye using them. As a result, it was found that sikhye that not only provides functionality such as antioxidant, but also improves nutrition and palatability, can be stored for a long time, and can be easily consumed by anyone, can be provided, and thus the present invention has been completed.

Therefore, an object of the present invention is, in one aspect, not only provide functionality such as antioxidant, but also improve nutrition and palatability, and enable long-term storage by carefully selecting, mixing, extracting, and using plant materials in an appropriate mixing ratio It is to provide a motherwort sikhye that can be easily ingested and a manufacturing method thereof.

The above object of the present invention is
a) extracting motherwort and dandelion to obtain an extract of plant material;
b) separately, preparing malt;
c) adding malt to the extract of the vegetable material to obtain a malt liquid;
d) separately, mixing non-glutinous rice and non-glutinous rice in a weight ratio of 7-8:2-3 to prepare godubap;
e) After mixing 350 to 450 parts by weight of the malt solution, 15 to 25 parts by weight of sugar, and 1.5 to 3.5 parts by weight of salt with respect to 100 parts by weight of the godubap, fermented at 40° C. to 60° C. for 4-6 hours to obtain a fermented broth step;
f) fermenting the fermented broth at 15-20° C. for 2-3 days to ferment the rice grains;
g) heating the aged fermentation broth at 75 to 110° C. for 3 to 5 hours;
h) cooling the heated fermentation broth to room temperature;
i) filtering the cooled fermentation broth to remove solids; and

j) packaging the obtained filtrate in a predetermined unit;

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Motherwort sikhye according to the present invention is a food prepared by carefully selecting plant materials, mixing them in an appropriate mixing ratio, and using them. It not only provides functionality such as antioxidant effect and improvement of menopausal symptoms, but also improves nutrition and palatability. It can be stored for a long time and can be easily consumed by anyone, so it can be widely used especially for female consumers.

1 is a manufacturing process diagram of motherwort sikhye according to the present invention.
Figure 2 is a malt manufacturing process diagram according to the present invention.

The present invention, in one aspect,
a) extracting motherwort and dandelion to obtain an extract of plant material;
b) separately, preparing malt;
c) adding malt to the extract of the vegetable material to obtain a malt liquid;
d) separately, mixing non-glutinous rice and non-glutinous rice in a weight ratio of 7-8:2-3 to prepare godubap;
e) After mixing 350 to 450 parts by weight of the malt solution, 15 to 25 parts by weight of sugar, and 1.5 to 3.5 parts by weight of salt with respect to 100 parts by weight of the godubap, fermented at 40° C. to 60° C. for 4-6 hours to obtain a fermented broth step;
f) fermenting the fermented broth at 15-20° C. for 2-3 days to ferment the rice grains;
g) heating the aged fermentation broth at 75 to 110° C. for 3 to 5 hours;
h) cooling the heated fermentation broth to room temperature;
i) filtering the cooled fermentation broth to remove solids; and

j) packaging the obtained filtrate in a predetermined unit; provides a method for producing motherwort sikhye, characterized in that it comprises.

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In a further aspect, the present invention provides

The step a) obtaining an extract of a plant material is

a1) washing the vegetable material including motherwort and dandelion with clean water;

a2) drying the washed vegetable material naturally or using a dryer;

a3) chopping the dried vegetable material to a size of 2 to 5 cm;

a4) mixing in a ratio of 75 to 85 parts by weight of chopped motherwort and 15 to 25 parts by weight of dandelion; and

a5) Put the mixed vegetable material in an extraction solvent 5 to 30 times the weight and leached at room temperature for 1 to 6 months or extracted at 50 to 100° C. for 2 to 72 hours, followed by cooling and filtration to obtain an extract It provides a method for preparing motherwort sikhye, comprising; wherein the extraction solvent is purified water or a lower alcohol.

The present invention, in a further further aspect,

The step of b) preparing malt liquid

b1) pre-treating the barley;

b2) soaking the pretreated barley in purified water for 2 to 5 hours;

b3) scooping out the soaked barley, placing it in a container with good drainage, covering it with wet cloth, and germinating it at room temperature for 2 to 6 days;

b4) drying the germinated barley;

b5) steaming dried barley in the form of godubap;

b6) cooling the steamed barley in the form of godubap to room temperature;

b7) applying cooled barley evenly on the floor of the fermentation chamber to a certain thickness;

b8) fermenting the coated barley in a closed fermentation room at 35-50° C. for 17-30 hours; and

b9) grinding and pulverizing fermented barley; and

It provides a method for producing sikhye from motherwort, characterized in that the barley is intermittently supplied with moisture in the germination step, and the barley is not tangled by turning and mixing.

The present invention, in a further further aspect,

In step c), 300 to 700 parts by weight of the extract of the vegetable material and 100 parts by weight of malt are mixed.

Hereinafter, specific details for preferred implementation of the present invention will be described in detail with reference to the accompanying drawings.

Advantages and features of the present invention, and methods for achieving them, will become apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed subject matter may be thorough and complete, and that the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present application. does not

1 is a manufacturing process diagram of motherwort sikhye according to the present invention, and FIG. 2 is a manufacturing process diagram of malt according to the present invention.

The method for producing motherwort sikhye according to the present invention largely includes a plant extraction step, a malt production step, a malt liquid mixing step, a godubap cooking step, a fermentation step, a maturation step, a heating step, a cooling step, a packaging step, and the like. Hereinafter, each individual step will be described in detail.

a) extraction step

In the step of obtaining the extract of the plant material, motherwort and dandelion are extracted individually or in combination.

In the a) extraction step, the extraction step may be further subdivided into a1) washing step, a2) drying step, a3) mincing step, a4) mixing step, a5) extraction step, and a6) filtration step,

a1) washing the vegetable material including motherwort and dandelion with clean water;

a2) drying the washed vegetable material naturally or using a dryer;

a3) chopping the dried vegetable material to a size of 2 to 5 cm;

a4) mixing in a ratio of 75 to 85 parts by weight of chopped motherwort and 15 to 25 parts by weight of dandelion; and

a5) Put the mixed vegetable material into an extraction solvent 5 to 30 times the weight and leached at room temperature for 1 to 6 months, or extract it at 50 to 100° C. for 2 to 72 hours, and then cool and filter the extract It may be preferable to include a; obtaining step.

First, in a1) washing step, the plant material including motherwort and dandelion is washed with clean water. These materials may be desirably wild-collected or grown in an environmentally friendly pesticide-free environment.

The washing removes foreign substances such as dust, soil, and insects in the plant material in a manner such as spraying purified water to prevent deterioration of the quality of the final manufactured product by bacteria inhabiting the foreign substances in the subsequent process. .

Then, in a2) drying step, the washed vegetable material is dried naturally or using a dryer.

In the case of natural drying, for example, spread the vegetable material evenly in a well-ventilated room with a thickness of 1 to 2 cm, place it on a shelf or a net, and turn it over intermittently at room temperature for 3 to 30 hours to dry it so that the moisture is evenly evaporated. It is recommended that the material be in a state in which it is properly oxidized.

On the other hand, the drying time when drying under direct sunlight is good for 0.2 to 1 hour, preferably 0.5 to 1 hour depending on the amount of sunlight.

In addition, in the case of using a dryer, it may be preferable to dry at a temperature of 50° C. to 65° C. or less for 2 hours to 48 hours.

Subsequently, a3) mincing is mainly performed using a mincer, but it is not limited thereto as long as the outpost or root is minced to an appropriate size, and the mincing size may preferably be about 2 to 5 cm based on the length.

Then, in the mixing step a4), the chopped vegetable material is mixed in a suitable suitable ratio and post-processed.

Motherwort ( Leonurus japonicus ) is a well-known biennial plant with a height of about 1 m in the family Lamiaceae. Mainly used medicinal herbs dried above ground. The components of motherwort include alkaloids (leonurin, leonuridine, stahydrin) in the outpost, phytosterin, essential oil, saponin, oil, resin, rutin, organic acid, coumarin, and the like. As a pharmacological action, the water extract has a sedative action on the central nervous system. Leonurin has blood pressure lowering, cardiac, and diuretic effects. Leonurin and stahydrin tense the uterus and increase the number of contractions in experimental animals, and stahydrin exerts an action on the uterus more than leonurin, whereas leonurin has sedation, lowering blood pressure, cardio, diuresis than stahydrin. known to work. In addition to this, it is effective against high blood pressure, postpartum bleeding, menstrual irregularity, glaucoma, antiperspirant fever, and abrasions. The motherwort uses an above-ground part.

On the other hand, dandelion ( Taraxacum platycarpum ) is a plant belonging to the dicotyledonous family of angiosperms and grows in a sunny place in a field. There is no stem, and the leaves are clustered at the root and spread laterally. The leaves are in the shape of an upside-down lancet, 6-15cm long and 12-5cm wide, in the shape of a pinnate deeply indented, with serrated edges and some hairs. Flowers bloom in yellow from April to May, and one head-shaped flower hangs at the end of a stalk similar in length to the leaves. There is white hair on the flower stalk, but it gradually disappears, leaving only the hair under the head flower. The guns are 17-20mm long when flowers are blooming, and the outer guns are narrow egg-shaped or broad lancet-shaped, standing upright, and there is a horn-shaped protrusion at the end. The fruit is a fruit. It has a long oval shape with a length of 3 to 35 mm, brown, and has thorn-like projections on the upper part. The length of the root is 7~85mm, the tube hair is 6mm long, and it is light white. The young leaves are eaten as a vegetable in spring. In oriental medicine, the plant before flowering is used as a medicinal plant called pogongyeong (蒲公英). It is effective for swelling due to heat, mastitis, sore throat, appendicitis, peritonitis, acute hepatitis, and jaundice, and is also used for symptoms of inability to urinate due to heat. In folklore, it is also used as a medicine to secrete milk faster. It is distributed in Korea, China and Japan. It is desirable to collect and use dandelions containing leaves and stems before April.

Dandelion is used together with motherwort herb to improve anti-oxidation and symptoms of menopause, and while showing a synergistic effect by doubling the functionality, plant materials are carefully selected as an ingredient that enhances palatability due to its fine flavor and clean taste.

Motherwort and dandelion may be preferably mixed and used in a ratio of 75 to 85:15 to 25 parts by weight.

The composition ratio of the plant materials according to the present invention is set in consideration of the effective dose and side effects of each component, and when it is out of the range of the ratio, there is a fear that the effect may be deteriorated. If it is out of the above range, there is a fear that the functionality may not reach the desired level, and there is a fear that the taste and the flavor may not be balanced and thus may not be harmonized.

The desired effect in the present invention is to maximize the functionality including the antioxidant effect and improvement of menopausal symptoms by mixing the above plant materials in an optimal ratio.

Motherwort has a weak function of improving menopausal symptoms at 75% by weight or less, and it is difficult to achieve proper taste harmony with dandelion at 85% by weight or more. Dandelion has weak antioxidant and preservative functions at 15% by weight or less, and it is difficult to achieve proper taste harmony with motherwort at 25% by weight or more.

Then, a5) in the extraction step, the mixed vegetable material is placed in an extraction solvent 5 to 30 times the weight and obtained by leaching at room temperature for 1 to 6 months, or extracted at 50 to 100° C. for 2 to 72 hours, and then cooled and It is obtained through a filtration process.

As the extraction solvent, purified water or lower alcohol or alcohol having 1 to 3 carbon atoms may be preferably used.

a6) In the filtration step, for example, a filtration membrane, paper filter paper, hemp, non-woven fabric, or cotton is used to filter out solid foreign substances and particles, or ultrafiltration, freezing filtration, centrifugation, etc. can be used to filter. In addition, filtration may be performed by first filtering using gauze and then performing secondary filtering using Whatman paper.

b) Malt Manufacturing Steps

Malt is an important ingredient in determining the taste of sikhye, which is made by pouring water into barley to sprout and dry it.

Malt production steps are as follows: b1) pretreatment step, b2) soaking step, b3) germination step, b4) drying step, b5) steaming step, b6) cooling step; b7) application step, b8) fermentation step; and b9) grinding step;

Malt for preparing motherwort sikhye according to the present invention, more specifically

b1) pre-treating the barley;

b2) soaking the pretreated barley in purified water for 2-5 hours;

b3) scooping out the soaked barley, placing it in a container with good drainage, covering it with wet cloth, and germinating it at room temperature for 2 to 6 days;

b4) drying the germinated barley;

b5) steaming dried barley in the form of godubap;

b6) cooling the steamed barley in the form of godubap to room temperature;

b7) applying cooled barley evenly on the floor of the fermentation chamber to a certain thickness;

b8) fermenting the coated barley in a closed fermentation room at 35-50° C. for 17-30 hours; and

b9) pulverizing and pulverizing the fermented barley; it may be preferable to proceed through a separate manufacturing process including. Name Describe in more detail.

b1) pretreatment step

In this step, first, chaff or foreign substances are selected from barley, and then washed with clean water and pre-treated. Barley mainly consists of barley, rice barley, beer barley, etc., but barley rice corresponding to barley used in the present invention may be more preferably used.

b2) soaking step

It is recommended to soak the pre-treated barley in purified water or purified water containing plant extracts as described above for 2 to 5 hours, more preferably for 3 hours before and after use.

b3) germination stage

Remove soaked barley, place it in a container with good drainage (eg, Shiru), cover it with a cloth or cloth moistened with water, and germinate it at room temperature for 2 to 5 days. , flipping and mixing to avoid tangling the barley.

b4) drying step

In the drying step, the germinated barley is naturally dried or dried using a dryer.

In the case of natural drying, for example, spread the barley evenly in a well-ventilated room, place it on a shelf or a net, and turn it over intermittently at room temperature for 3 to 30 hours to dry it so that the moisture is evenly evaporated, so that the barley is properly oxidized It is better to do it with

On the other hand, when drying under direct sunlight, it is preferable to dry for 0.2 to 1 hour, preferably 0.5 to 1 hour, depending on the amount of sunlight.

In addition, when using a dryer, it may be preferable to dry at a temperature of 50 ° C. to 65 ° C. or less for 2 hours to 48 hours.

b5) steaming step

In the step of steaming dried barley in the form of godubap, it is good to steam godubap by using barley soaked in water in a conventional manner and using a small amount of water to make rice.

b6) cooling step

The steamed barley in the form of godubap is cooled by leaving it to stand for 30 minutes to 5 hours to room temperature. In addition, the blower can be operated for 1 to 3 hours to cool it. Alternatively, it may be desirable to cool the vessel in contact with running water.

b7) application step

The cooled barley is spread evenly on the floor of the closed fermentation chamber to a certain thickness and applied.

b8) fermentation step

As a step of fermenting the coated barley at 35-50° C. for 17-30 hours in a closed fermentation room, it may be more preferable to perform the fermentation at 40° C. for 24 hours.

By this fermentation process, the active ingredients of malt can be further activated. In addition, when an exothermic phenomenon occurs in the fermentation step, it is important to intermittently turn and mix the barley so that the barley does not agglomerate or become tangled and the fermentation takes place more uniformly.

b9) grinding step

It may be preferable to grind the malt after fermentation to a particle size of 50 to 250 mesh using a grinder, a cutter, a hammer mill or a mixer.

c) malt liquor manufacturing step

In the step of obtaining malt liquid by adding malt to the extract of the plant material, the mixing ratio of the plant extract and malt is not limited thereto, but it may be preferable to mix 300 to 700 parts by weight of the plant extract and 100 parts by weight of malt .

d) step of making godubap

Separately, it is recommended to mix non-glutinous rice and non-glutinous rice in a ratio of 7~8:2~3 to make rice.

e) fermentation step

After mixing 350 to 450 parts by weight of the malt solution, 15 to 25 parts by weight of sugar and 1.5 to 3.5 parts by weight of salt with respect to 100 parts by weight of the godubap, the fermentation is not limited thereto, but 4-6 at 40°C to 60°C ferment for time.

The fermentation includes not only the process in which the starch of godubap is saccharified, but also the process in which the components of the plant extract are fermented, and the rice grains are fermented by the enzyme action contained in the malt.

f) ripening stage

Next, the fermented broth is aged at 15 to 20° C. for 2-3 days to further ferment the rice grains.

g) heating step

Put the aged fermentation broth in a water bath and heat it in a water bath at 75 ~ 110°C for 3 to 5 hours.

h) cooling step

The heated fermentation broth is allowed to stand at room temperature for 30 minutes to 3 hours to cool. Alternatively, it may be desirable to cool the vessel in contact with running water.

i) filtration step

The cooled fermentation broth is filtered and solids are removed. Filtration can be performed, for example, by filtering out solid foreign substances and particles using a filtration membrane, paper filter paper, hemp, nonwoven fabric or cotton, or by ultrafiltration, freezing filtration, centrifugal separation, and the like. In addition, sikhye or sikhye stock solution is prepared by first filtration using gauze and then secondary filtration using Whatman paper. Sikhye undiluted solution can be diluted as needed, or it can be made into a product by adding a small amount of additives.

j) packaging step

Sikhye prepared as above is packaged and stored in a certain unit, and it is better to pack it in a pouch or the like and store it frozen or refrigerated in consideration of the expiration date.

k) sterilization step

In addition, if necessary, the packaged sikhye may be subjected to a sterilization step for long-term storage and distribution.

As the step of sterilizing the packaged food formulation, various sterilization methods can be selected and performed depending on the formulation and packaging type, but conventional UV sterilization, retort sterilization or steam sterilization methods are used, and these conditions are finely modified as necessary. It is more preferable to do so.

Motherwort sikhye prepared in this way has good taste and aroma, does not cause odor, and has increased functionality including antioxidant action and improvement of menopausal symptoms, especially improving consumer preference. .

< Example >

Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention in more detail, and it is obvious to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention.

Examples 1-6: Preparation of extracts from vegetable materials

Plant materials including motherwort and dandelion (leaf and root 1:1 weight ratio) were washed with clean water, dried naturally, cut into pieces of 2-3 cm, and mixed as shown in Table 1 below. Then, the mixed vegetable material was put in purified water 10 times the weight, extracted at 90° C. for 6 hours, and then cooled and filtered to obtain an extract.

Ingredient content (g) Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 1 motherwort 850 830 800 790 770 750 100 dandelion 150 170 200 210 230 250 900 Sum 1000 1000 1000 1000 1000 1000 1000

Example 7: Preparation of malt

10 kg of outer barley was washed with clean water, immersed in purified water, soaked for 3 hours, and then the soaked barley was removed and placed in a rice cooker, and the soaked cloth was germinated at room temperature for 5 days. During the germination process, water was supplied intermittently and turned over so that the barley germinated evenly. Then, the germinated barley was dried at a temperature of 55° C. for 10 hours using a dryer, and then steamed into godubap by adding a small amount of water. Godubap was naturally cooled to room temperature, spread evenly in a closed fermentation chamber, fermented at 40° C. for 24 hours, and fermented barley was powdered to 150 mesh to prepare malt.

Example 8: Preparation of motherwort sikhye

4 Kg of malt solution obtained by mixing malt of Example 7 in a weight ratio of 3:1 of the vegetable material of Example 3, 1 Kg of godubap cooked by mixing non-glutinous rice and glutinous rice in a ratio of 8:2, 200 g of sugar, and 150 g of salt After mixing, the mixture was fermented at 50° C. for 5 hours, then the fermentation broth was aged at 18° C. for 2 days to ferment the rice grains, and the aged fermentation broth was heated at 85° C. for 3 hours. After cooling the heated fermentation broth to room temperature, it was filtered through a nonwoven fabric to obtain Sikhye and packaged in units of 100 ml.

test example 1: Sensory evaluation

The sensory test on motherwort sikhye prepared according to Example 8 was performed by selecting 30 sensory testers of various age groups with sensory discrimination ability. The quality evaluation scale is a 7-point scale (7 points: very good, 6 points: good, 5 points: slightly good, 4 points: average, 3 points: slightly bad, 2 points: bad, 1 point: very bad). did As a comparative product, the product of Comparative Example 1 was prepared and used in the same manner as in Example 8.

As sensory test items, a total of three sensory items such as taste, aroma, and overall preference were evaluated, and the results verified significant differences between each sample by Duncan's multiple range test at 5% level using ANOVA. The results are shown in Table 2 (mean value ± standard deviation) below.

Item Example 8 comparative example taste 6.65±0.42 4.45±0.33 incense 6.45±0.55 4.32±0.51 overall sign 6.55±0.47 4.37±0.42

As a result, the product of Example 8 was very excellent in taste, aroma, and overall preference, and overall showed significantly superior results compared to that of Comparative Example in all items. From the results of Table 2, it was confirmed that the products of the examples of the present invention were overall superior to the comparative products regardless of age.

Test Example 2: Menstrual pain improvement effect test

The following experiment was conducted on 40 women in their 20s and 30s, the main age group suffering from menstrual irregularities and menstrual pain, and two pouches of motherwort sikhye of Example 8 were ingested every day. After 2 months of using motherwort sikhye of the present invention, it was investigated whether the symptoms of menstrual pain were alleviated, and the results are shown in Table 3 (mean value ± standard deviation). The quality evaluation scale is a 7-point scale (7 points: very good, 6 points: good, 5 points: slightly good, 4 points: average, 3 points: slightly bad, 2 points: bad, 1 point: very bad). did

Item Example 8 comparative example improve menstrual cramps 6.42±0.25 4.35±0.42

As a result, the product of Example 8 significantly improved menstrual pain symptoms. From the results of Table 3, it was confirmed that the products of Examples of the present invention were significantly helpful in relieving symptoms of menstrual pain.

Test Example 3: Measurement of DPPH antioxidant effect

A DPPH free radical scavenging experiment was performed on the samples of Example 8 and comparative products. DPPH (1,1-diphenyl-2-picrylhydrazyl) itself is a very stable free radical, measuring a dark purple compound that exhibits specific light absorption at 517 nm, and is an antioxidant with radical scavenging activity. Antioxidant activity can be easily measured due to quantitative decolorization by Since the scavenging activity by these radicals is correlated with antioxidant activity including lipid peroxidation inhibitory activity, it is widely used in the search for antioxidants. Measurement of the antioxidant activity (electron donating abilities, EDA) of the sample was measured by modifying the method of Blois. 0.5 ml of 0.2 mM DPPH (1,1-diphenyl-2-picrylhydrazyl) was added to 20 ml of each sample solution, stirred, and left for 30 minutes, and then absorbance was measured at 517 nm. The electron donating effect was expressed as a decrease in absorbance between the addition and non-addition groups of the sample solution. The resulting free radical scavenging ability was calculated by the following formula.

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

In the formula, A: the absorbance of the control well not treated with the sample, and B: the absorbance of the well of the experimental group treated with the sample. The results are shown in Table 4.

Ex8 Comp. Ex DPPH free radical-scavening activity (%)
89.43
42.37

Through the above results, it was confirmed that the sample of Example 8 exhibited superior DPPH free radical scavenging ability compared to that of Comparative Example.

As mentioned above, although a preferred embodiment of the present invention has been described with reference to the accompanying drawings, those of ordinary skill in the art to which the present invention pertains may express the present invention in other specific forms without changing the technical spirit or essential features. It will be appreciated that this may be practiced. Therefore, it should be understood that the embodiment described above is illustrative in all respects and not restrictive.

Claims (4)

a) extracting motherwort and dandelion to obtain an extract of plant material;
b) separately, preparing malt;
c) adding malt to the extract of the vegetable material to obtain a malt liquid;
d) separately, mixing non-glutinous rice and non-glutinous rice in a weight ratio of 7-8:2-3 to prepare godubap;
e) After mixing 350 to 450 parts by weight of the malt solution, 15 to 25 parts by weight of sugar, and 1.5 to 3.5 parts by weight of salt with respect to 100 parts by weight of the godubap, fermented at 40° C. to 60° C. for 4-6 hours to obtain a fermented broth step;
f) fermenting the fermented broth at 15-20° C. for 2-3 days to ferment the rice grains;
g) heating the aged fermentation broth at 75 to 110° C. for 3 to 5 hours;
h) cooling the heated fermentation broth to room temperature;
i) filtering the cooled fermentation broth to remove solids; and
j) packaging the obtained filtrate in a predetermined unit; including;
The step a) obtaining an extract of a plant material is
a1) washing the vegetable material including motherwort and dandelion with clean water;
a2) drying the washed vegetable material naturally or using a dryer;
a3) chopping the dried vegetable material to a size of 2 to 5 cm;
a4) mixing in a ratio of 75 to 85 parts by weight of chopped motherwort and 15 to 25 parts by weight of dandelion; and
a5) Put the mixed vegetable material in an extraction solvent 5 to 30 times the weight and leached at room temperature for 1 to 6 months or extracted at 50 to 100° C. for 2 to 72 hours, then cooled and filtered to obtain an extract step; including, wherein the extraction solvent is purified water or lower alcohol,
The step of b) preparing malt liquid
b1) pre-treating by washing with clean water after sorting chaff or foreign substances from barley;
b2) soaking the pretreated barley in purified water for 2-5 hours;
b3) scooping out the soaked barley, placing it in a container with good drainage, covering it with wet cloth, and germinating it at room temperature for 2 to 6 days;
b4) drying the germinated barley;
b5) steaming dried barley in the form of godubap;
b6) cooling the steamed barley in the form of godubap to room temperature;
b7) applying cooled barley evenly on the floor of the fermentation chamber to a certain thickness;
b8) fermenting the coated barley in a closed fermentation room at 35-50° C. for 17-30 hours; and
b9) grinding and pulverizing fermented barley; and
In the germination stage, water is intermittently supplied to the barley, and the barley is turned over and mixed so that the barley does not become tangled,
In step c), 300 to 700 parts by weight of the extract of the vegetable material and 100 parts by weight of malt are mixed. delete delete delete

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