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 Wine by Using Gugija (Lycii fructus)

구기자를 이용한 전통주의 제조 및 생리 기능성

  • Lee, Dae-Hyoung (Department of Genetic Engineering, Paichai University) ;
  • Park, Won-Jong (Department of Food Science and Technology, Kongju National University, Gugija Special Research Unit, Chungnam Agricultural Research and Extension Service) ;
  • Lee, Bong-Chun (Cheongyang Gugija Research Station, Gugija Special Research Unit, Chungnam Agricultural Research and Extension Service) ;
  • Lee, Ju-Chan (Cheongyang Gugija Research Station, Gugija Special Research Unit, Chungnam Agricultural Research and Extension Service) ;
  • Lee, Dae-Hyung (Department of Genetic Engineering, Paichai University) ;
  • Lee, Jong-Soo (Department of Genetic Engineering, Paichai University, Gugija Special Research Unit, Chungnam Agricultural Research and Extension Service)
  • 이대형 (배재대학교 유전공학과) ;
  • 박원종 (공주대학교 식품공학과, 구기자 특화 사업단) ;
  • 이봉춘 (충남 농업기술원 구기자 시험장, 구기자 특화 사업단) ;
  • 이주찬 (충남 농업기술원 구기자 시험장, 구기자 특화 사업단) ;
  • 이대형 (배재대학교 유전공학과) ;
  • 이종수 (배재대학교 유전공학과, 구기자 특화 사업단)
  • Published : 2005.10.31
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Abstract

New Korean traditional wine was developed using Gugija (Lycii fructus) and medicinal plants. Gugija wines were brewed by serial addition of Gugija root and medicinal plants into rice mash containing 1% Gugija fruit, and its physioco-chemical properties, physiological functionality, and overall acceptability were investigated. Traditional Gugija wine prepared by serial addition of 0,1% each Gugija roots and Doochung, and 1.0% each Gamcho and dandelion into the rice mash containing 1% Gugija fruit showed highest acceptability and ethanol content (16,0%). Traditional Gugija wine prepared by adding 0.1% Gugija leaf into the Gugija wine showed highest acceptability and high antihypertensive angiotensin I-converting enzyme inhibitory activity (66.1%).

구기자(Lycii fructus)를 이용한 새로운 고부가가치의 전통주를 개발하기 위하여 먼저 구기자 열매를 이용하여 제조되는 구기자 전통주에 지골피, 두충, 감초와 민들레를 0.1%-3.0%까지 각각 순차적으로 첨가하여 발효주를 제조한 후 에탄올 생성량과 기호도를 측정하였다. 구기자 전통주에 지골피 0.1%, 두충 0.1%, 감초와 민들레 각각 1.0%를 덧밥에 첨가하여 발효시켰을 때 에탄올이 가장 많이 생성되었고 전체적인 기호도도 우수하였다. 여기에 구기자 잎을 0.1%, 0.5%, 1.0%씩 각각 첨가하여 구기자 전통주를 제조한 후 관능검사를 실시한 결과 구기자 잎을 0.1% 첨가하여 제조한 전통주가 기호도가 제일 높았고 항고혈압 활성을 나타내는 ACE 저해활성도 68.5%로 비교적 우수하였다.

Keywords

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