Method for preparing Makgeolli added with Akebia quinata and Rice Makgeolli manufactured by this method

摘要

The present invention relates to a manufacturing method of makkoli to which Akebia quinata fruits are added and makkoli manufactured thereby. As a result of researching physiochemical properties and biological activities of makkoli containing 0, 1, 3, 5 and 7% of Akebia quinata fruits during fermentation of the makkoli, the makkoli shows that the total acidity, amino acids, alcohols and the total sugar increase as the added amount of Akebia quinata fruits increases, that the total number of bacteria and yeast shows the maximum number on the third day and continuously decrease afterwards in the entire experimental groups, and that the overall preference is highest in the 7% Akebia quinata addition group in the comprehensive sensory test evaluation result. Furthermore, the anti-oxidation activity increases by 24% in the 7% Akebia quinata addition group compared to the control group, and the nitric oxide inhibition activity increases by 56% in the 7% Akebia quinata addition group compared to the control group. The anti-cancer activities against prostate cancer, uterine cervical cancer, breast cancer and brain tumor cell lines increase when Akebia quinata is added. The anti-bacterial activity against S. flexneri meaningfully increases when adding Akebia quinata. The results confirm that Akebia quinata has the effect of being used as a functional material for makkoli and other food due to the biological activities thereof.