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

아카시아꽃을 이용한 고부가가치의 생리기능성 전통주를 개발하기 위하여 먼저 아카시아 전통주의 알콜발효 조건을 검토하였다. 10%의 아카시아꽃을 함유한 덧밥에 누룩을 15% 첨가하고 Saccharomyces cerevisiae를 이용하여 제조한 주모를 첨가한 후 $25^{\circ}C$에서 20일간 발효시켰을 때 에탄올이 가장 많이 생성되었다. 또한, 기호도와 색상은 아카시아꽃 15% 첨가하여 제조한 전통주가 가장 좋았고 ACE 저해활성과 tyrosinase 저해활성은 각각 80.3%와 94.2% 이었고 전자공여능(23.4%)과 아질산염 제거활성(21.5%)도 대조구보다 높았다.

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.