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


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.


traditional liquor;physiological functionality;chamomile(Matricaria chamomile)


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