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

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.

Keywords

traditional liquor;physiological functionality;chamomile(Matricaria chamomile)

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