Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Manufacture and Physiological Functionality of Korean Traditional Liquor by using Chamomile (Matricaria chamomile)

캐모마일(Matricaria chamomile)을 이용한 전통 민속주의 제조 및 생리기능성

  • Lee, Dae-Hyung (Department of Genetic Engineering and Bio-medicinal Research Center, Paichai University) ;
  • Kim, Jae-Ho (Department of Genetic Engineering and Bio-medicinal Research Center, Paichai University) ;
  • Kim, Na-Mi (Division of Product Development, Korea Ginseng and Tabacco Research Institute) ;
  • Lee, Jong-Soo (Department of Genetic Engineering and Bio-medicinal Research Center, Paichai University)
  • 이대형 (배재대학교 유전공학과.바이오의약연구센타) ;
  • 김재호 (배재대학교 유전공학과.바이오의약연구센타) ;
  • 김나미 (한국인삼연초연구원 제품개발부) ;
  • 이종수 (배재대학교 유전공학과.바이오의약연구센타)
  • Published : 2002.02.01
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Abstract

To develop a new traditional liquor by using chamomile, the condition of alcohol fermentation was investigated by the addition of 5%, 10%, 15% nuruk, and 20% chamomile into mash. The maximum amount of ethanol was produced when 20% chamomile and 15% nuruk were added to cooked rice and fermented by Saccharomyces cerevisiae at $25^{\circ}C$ for 10 days. The acceptability and physiological functionalities of chamomile liquors with different concentrations $(1{\sim}20%)$ of chamomile were compared. The C-5 chamomile liquor which was prepared by adding 5% chamomile into mash showed the best acceptability in the sensory evaluation test and color test, and its fibrinolytic activity, tyrosinase inhibitory activity, and nitrite scavenging activity were good.

캐모마일(Matricaria chamomile)을 이용한 새로운 전통민속주를 개발하기 위하여 먼저 알콜 발효 조건을 검토하였고 캐모마일을 각각 1%, 5%, 10%, 20% 첨가하여 발효주를 제조한 다음 관능검사를 실시하여 기호도가 제일 높은 발효주를 선정하였다. 선정된 발효주의 생리 기능성으로 Angiotensin-converting enzyme(ACE)저해활성과 혈전용해 활성 및 전자공여능 등을 조사하였다. 20%의 캐모마일을 함유한 덧밥에 누룩을 15% 첨가하고 Saccharomyces cerevisiae를 이용하여 제조한 주모를 첨가한 후 $25^{\circ}C$에서 10일간 발효시켰을 때 에탄올이 가장 많이 생성되었다. 캐모마일을 1%, 5%, 10%, 20%씩 각각 첨가하여 제조한 발효주의 관능검사를 실시한 결과 캐모마일을 5% 첨가하여 제조한 C-5 캐모마일 발효주가 기호도가 제일 높았고 색상도 미황색으로 우수하였다. 또한, C-5 캐모마일 발효주는 혈전용해활성과 tyrosinase 저해활성 및 아질산염 소거활성 등이 일반 발효곡주보다 우수하였다.

Keywords

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