Effect of Acasia (Robinia pseudo-acasia) Flower on the Physiological Functionality of Korean Traditional Rice Wine.

아카시아 꽃(Robinia pseudo-acasia)의 첨가가 전통주의 생리기능성에 미치는 영향

  • 서승보 (배재대학교 유전공학과, 생물의약연구센타) ;
  • 김재호 (배재대학교 유전공학과, 생물의약연구센타) ;
  • 김나미 (한국담배인삼공사 중앙연구원) ;
  • 최신양 (한국식품개발연구원 생물공학연구본부) ;
  • 이종수 (배재대학교 유전공학과, 생물의약연구센타)
  • Published : 2002.12.01

Abstract

In order to develop a Korean traditional rice wine which by acasia flower added alcohol fermentation was investigated by addition of 5%, 10'h, 15% nuruk and 10% acasia into the wine mash. The maximum amount of ethanol (16.4%) was obtained when 10% acasia flower and 15% nuruk were added in cooked rice for the fermentation by Saccharomyces cerevisiae at $25^{\circ}C$ for 20 days. The overall acceptability and physiological functionalities of the rice wine prepared by addition of different concentration (5-50%) of acasia flower into mash were investigated and compared. The A-15 rice wine which was brewed by addition of 15% acasia flower into mash showed the best acceptability. Its angiotensin-converting enzyme inhibitory activity and tyrosinase inhibitory activity were 80.3% and 94.2%, respectively. The electron-donating ability (23.4%) and nitrite scavenging activity (21.5%) were also higher than those of traditional rice wine.

Keywords

Robinia pseudo-acasia;physiological functionality;traditional rice wine

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