PURPOSE: An antitumor functional food composition is provided to have an excellent effect on an antioxidant activity and an antitumor functional protection using a persimmon wine. CONSTITUTION: An antitumor functional food composition contains a persimmon wine concentrated powder as an active component. A persimmon wine concentrated powder is obtained by treating a persimmon smashing liquid or gelatin on the persimmon smashing liquid obtained by a fallen fruit or a ripe persimmon, inoculating a Monascus purpureus KCCM 60170 strain culture medium against a sterilized persimmon raw material, performing a first fermentation, adding glucose to be 23^o Brix after extracting and filtering, inoculating a Saccharomyces cerevisiae yeast, performing a second fermentation until reaching an alcohol content of 16%, maturing a tannase or a gelatin, and freezing and drying at -40°；C for 48 hours after concentrating at 40°；C for 48 hours. A food component is any one formulation among a tablet, syrup, or a capsule. [Reference numerals] (AA) Crushing a raw persimmon material； (BB) Sterilization/K_2S_2O_3 sealing； (CC) Sterilized persimmon raw material pulp； (DD) Inoculating Monascus purpureus； (EE) First fermentation； (FF) Extraction and filtration； (GG) Chaptalization(glucose)； (HH) Inoculating yeast； (II) Second fermentation； (JJ) Tanninase(0.2 weight%) or Gelatin(0.3 weight%)； (KK) Enzyme treated product； (LL) Maturing； (MM) Concentrating； (NN) Freeze-drying； (OO) Concentrate powder 본 발명은 알코올 함량 약 16%를 나타내었고, 폴리페놀 성분으로 gallic acid라는 외에 catechin 및 epicatechin 및 monacolin K 함량은 1.3㎍/mL 함유한 항산화 기능성 식품 조성물에 관한 것으로, 감와인의 떫은맛 저감을 위하여 효소처리(tanninase) 방법 또는 젤라틴 처리를 통하여 탄닌성분을 조절하여 떫은맛 개선하는 뛰어난 효과가 있으며 제조과정중 알코올 함량은 홍국발효에서 효모발효단계로 진행될수록 증가하고, 가용성고형물, 환원당, pH는 1차 발효단계에서 감소하나 2차 발효단계에서 다시 증가하며 폴리페놀 성분은 발효 단계가 진행되면서 gallic acid는 증가하고, catechin, epicatechin, gallocatechin, gallocatechin gallate, catechin gallate는 감소하는 특징이 있으며 따라서, 본 발명은 항산화 활성 및 항암 기능성 보호에 뛰어난 효과가 있다.
