KR0161646B1 - The fermented rice punch of scorched rice from maltol - Google Patents
The fermented rice punch of scorched rice from maltolInfo
- Publication number
- KR0161646B1 KR0161646B1 KR1019960025070A KR19960025070A KR0161646B1 KR 0161646 B1 KR0161646 B1 KR 0161646B1 KR 1019960025070 A KR1019960025070 A KR 1019960025070A KR 19960025070 A KR19960025070 A KR 19960025070A KR 0161646 B1 KR0161646 B1 KR 0161646B1
- Authority
- KR
- South Korea
- Prior art keywords
- sikhye
- nurungji
- maltol
- rice
- comparative example
- Prior art date
Links
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 title claims abstract description 59
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 title claims abstract description 29
- 229940043353 maltol Drugs 0.000 title claims abstract description 29
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 23
- 235000009566 rice Nutrition 0.000 title claims abstract description 23
- 241000209094 Oryza Species 0.000 title description 21
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 240000005979 Hordeum vulgare Species 0.000 claims description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 2
- 235000021329 brown rice Nutrition 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 12
- 230000003078 antioxidant effect Effects 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000002075 main ingredient Substances 0.000 abstract description 2
- 230000003178 anti-diabetic effect Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 26
- 206010012601 diabetes mellitus Diseases 0.000 description 16
- 230000000694 effects Effects 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 7
- 235000013339 cereals Nutrition 0.000 description 6
- 230000002265 prevention Effects 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 6
- -1 -methyl-γ-pytone) Chemical class 0.000 description 5
- 235000019658 bitter taste Nutrition 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000019629 palatability Nutrition 0.000 description 4
- 241000699670 Mus sp. Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 3
- 235000010384 tocopherol Nutrition 0.000 description 3
- 229960001295 tocopherol Drugs 0.000 description 3
- 229930003799 tocopherol Natural products 0.000 description 3
- 239000011732 tocopherol Substances 0.000 description 3
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000700159 Rattus Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 150000002989 phenols Chemical class 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 238000010171 animal model Methods 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000003763 carbonization Methods 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000001279 glycosylating effect Effects 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 230000000069 prophylactic effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
- A23L7/25—Fermentation of cereal malt or of cereal by malting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
- A23L7/1965—Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/30—Other Organic compounds
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Medicinal Preparation (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Cereal-Derived Products (AREA)
Abstract
본 발명은 한국 고유의 전통적인 숭늉맛을 내는 누룽지를 주원료로 하는 식혜에 관한 것으로, 더욱 상세하게는 누룽지를 주원료로 하는 식혜에 항산화 작용효과를 갖는 말톨을 더 첨가함으로써 당뇨병 예방 효과를 기대할 수 있는 기능성이 증진된 누룽지 식혜에 관한 것이다.The present invention relates to Sikhye, which is the main raw material of Nurungji, which has a traditional Soong-Jung taste of Korea, and more specifically, a functional anti-diabetic effect can be expected by adding maltol having an antioxidant effect to Sikhye, which is the main ingredient of Nurungji. This enhanced Nurungji Sikhye is about.
본 발명에 따른 누룽지 식혜는, 누룽지를 식혜밥으로하여 제조한 식혜에, 말톨을 조성물 총 중량에 대하여 0.005∼0.04중량％의 양으로 첨가하여 이루어짐을 특징으로 한다.Nurungji Sikhye according to the present invention is characterized by consisting of maltol in an amount of 0.005 to 0.04% by weight based on the total weight of the composition to Sikhye prepared by Nurungji as Sikhye rice.
Description
본 발명은 한국 고유의 전통적인 숭늉맛을 내는 누룽지를 주원료로 하는 식혜에 관한 것으로, 더욱 상세하게는 누룽지를 주원료로 하는 식혜에 항산화 활성을 갖는 말톨을 더 첨가함으로써 당뇨병 예방 효과를 기대할 수 있는 기능성이 증진된 누룽지 식혜에 관한 것이다.The present invention relates to Sikhye, which is the main raw material of Nurungji, which has the traditional Soong-Jung taste of Korea, and more specifically, the functionality that can be expected to prevent diabetes by adding maltol having an antioxidant activity to Sikhye, which is the main ingredient of Nurungji. It is about enhanced Nurungji Sikhye.
식혜는 조선시대 이전부터 각 가정에서 크게 사랑받아 온 한국의 전통적 음료로서 단술 혹은 감주(甘酒)라고도 하였다.Sikhye is a traditional Korean drink that has been greatly loved by families since the Joseon Dynasty.
식혜의 일반적인 제조방법을 보면, 먼저 체로 친 고운 엿기름 가루를 자루에 담아 약 50℃정도의 물에서 추출하여 앙금이 가라앉은 후 고운 체로 걸러 엿기름 물을 준비한다. 준비한 엿기름 물을 멥쌀 또는 찹쌀로 되게 지은 밥에 붓고 4∼5시간 동안 50℃로 계속 유지하여 밥알을 삭히는데, 이때 엿기름에 함유되어 있는 효소작용에 의해 밥알이 당화된다. 밥알이 몇 개 떠오르면 건져내어 찬물에 헹군 후 받쳐서 물기를 빼고, 밥알을 건져낸 식혜물에 설탕을 넣고 끓인 후 냉각 시켜서 식혜를 제조한다.In the general manufacturing method of Sikhye, first, sift the fine malt powder sifted into a bag, extract it from the water at about 50 ° C, and then sediment subside to prepare the malt water. Prepared malt water is poured into rice cooked with non-glutinous or glutinous rice and kept at 50 ° C. for 4-5 hours to grind rice grains. At this time, rice grains are glycosylated by the enzymatic action contained in the malt. When a few rice grains come out, scoop it out, rinse it in cold water, and then drain it. Then, add sugar to the brewed food and bring it to a boil and cool it.
최근, 이러한 식혜가 상품화되고 대량 생산, 판매됨에 따라 식혜의 기호성을 증가시키기 위한 연구가 활발히 진행되고 있다. 이에 본 발명자들은 식혜밥으로서 누룽지를 이용하는 경우 식혜 고유의 향미에 누룽지의 구수한 맛을 더하여 기호성을 증가시킬 수 있음에 착안하여 누룽지를 주원료로 하는 식혜에 대하여 연구하여 왔다. 연구의 결과로서, 1996년 6월 7일자로 누룽지를 주원료로 하는 식혜의 제조방법이라는 발명의 명칭으로 출원하는 바 있다(특허출원 제96-20413호).Recently, studies have been actively conducted to increase palatability of Sikhye as such Sikhye is commercialized, mass produced and sold. Therefore, the present inventors have studied the Sikhye making the main raw material of Nurungji, paying attention to the fact that the taste can be increased by adding the delicious taste of Nurungji to the unique flavor of Sikhye. As a result of the research, on June 7, 1996, it was filed under the name of the invention, a manufacturing method of Sikhye whose main raw material was Nurungji (Patent Application No. 96-20413).
누룽지 식혜는, 일반 식혜(식혜밥으로서 멥쌀이나 찹쌀로 지은 밥을 이용한 전통 식혜)에 비해, 밥의 탄화과정중에 당류가 가열에 의해 산화, 분해되어 생성되는 말톨(Maltol : 3-히드록시-2-메틸-γ-피톤)등의 페놀성 화합물을 다량으로 함유하고 있으며, 누룽지 식혜의 구수한 맛은 이들 말톨 등의 페놀성 화합물에 의한 것이다.Nulongji Sikhye is a maltol (Maltol: 3-hydroxy-2) produced by oxidizing and decomposing saccharides by heating during carbonization of rice, compared to general Sikhye (traditional Sikhye using non-glutinous rice or glutinous rice as Sikhye rice). It contains a large amount of phenolic compounds such as -methyl-γ-pytone), and the delicious taste of Nurungji Sikhye is due to phenolic compounds such as maltol.
나아가, 본 발명자들은 누룽지의 향미성분인 말톨 및 그의 유도체에 대하여 거듭 연구하여왔으며, 최근 말톨의 강한 항산화 활성에 대한 연구가 발표됨에 따라, 누룽지 식혜에 말톨을 더 첨가함으로써 향미효과 등의 기호성에 더하여 당뇨병 예방효과 및 항피로효과 등의 기능성이 보강된 식혜를 제공할 수 있음에 착안하여 본 발명을 완성하게 되었다.Furthermore, the present inventors have repeatedly studied the maltol and its derivatives of Nurungji, and as the recent studies on the strong antioxidant activity of maltol have been published, in addition to the palatability effect and the like by adding maltol to Nurungji Sikhye The present invention has been completed by focusing on providing enhanced nutritional benefits such as diabetes prevention effect and anti-fatigue effect.
따라서, 본 발명의 목적은 누룽지 식혜에 말톨을 더 첨가함으로써 당뇨병 예방효과 등의 가능성이 강화된 누룽지 식혜를 제공하는 것이다.Accordingly, it is an object of the present invention to provide Nurungji Sikhye with the possibility of preventing diabetes by adding maltol to Nurungji Sikhye.
본 발명에 따른, 누룽지 식혜는, 누룽지를 식혜밥으로하여 제조한 식혜에, 말톨을 조성물 총 중량에 대하여 0.005∼0.04중량％의 양으로 첨가하여 이루어짐을 특징으로 한다.According to the present invention, Nurungji Sikhye is characterized by consisting of maltol in an amount of 0.005 to 0.04% by weight based on the total weight of the composition to Sikhye prepared by Nurungji as Sikhye rice.
이하, 본 발명의 누룽지 식혜의 구성에 대하여 보다 구체적으로 설명한다.Hereinafter, the configuration of Nurungji Sikhye of the present invention will be described in more detail.
본 발명의 누룽지 식혜의 기능성을 보강하기 위하여 첨가되는 말톨(Maltol :3-히드록시-2메틸-γ-피론)은, 아미노산이나 유기산이 존재하지 않는 상황에서 주로 당류가 가열, 분해됨으로써 생성되는 성분으로, 최근 발표된 자료에 의하면 강력한 항산화 활성을 지닌 것으로 보고되어 있다. 그 기작을 살펴보면, 말톨은 지질 과산화물의 생성과 관련된 ADP-Fe+3착화물에서 Fe+2이온을 효과적으로 분리시킴으로써 항산화 효과를 나타낸다. 이러한 말톨의 항산화 효과에 의해 체내 지질 과산화물의 함량을 감소시킬 수 있으며, 나아가 체내 지질 과산화물의 함량과 깊은 관련성을 갖는 당뇨병 및 그의 합병증에 대하여 예방 및 치료 효과를 기대할 수 있다. 누룽지 식혜중의 말톨의 함량은 향미를 목적으로 하는 경우에는 충분하지만, 당뇨병 예방효과 및 향피로 효과 등의 기능성 강화를 목적으로 하는 경우에는, 말톨 고유의 쓴맛에 의한 식혜의 향미를 해치지 않는 범위내에서 더 첨가하여야 한다. 구체적으로 조성물 총 중량에 대해 0.005∼0.04중량％의 양으로 첨가하는 것이 기호성과 기능성 모두를 고려하여 바람직하다.Maltol (Maltol: 3-hydroxy-2methyl-γ-pyrone) added to reinforce the functionality of Nurungji Sikhye of the present invention is a component produced mainly by heating and decomposing sugars in the absence of amino acids or organic acids. Recently published data show strong antioxidant activity. Looking at its mechanism, maltol exhibits an antioxidant effect by effectively separating Fe +2 ions from the ADP-Fe +3 complex associated with the production of lipid peroxides. The antioxidant effect of maltol can reduce the content of lipid peroxides in the body, and furthermore, it can be expected to have a prophylactic and therapeutic effect against diabetes mellitus and its complications which are closely related to the content of lipid peroxides in the body. Maltol content in Nurungji Sikhye is sufficient for the purpose of flavoring, but when it is aimed at strengthening the functionalities such as diabetes prevention effect and fatiguing effect, within the range that does not impair the flavor of Sikhye due to maltol's unique bitter taste Should be added at. Specifically, it is preferable to add in an amount of 0.005 to 0.04% by weight based on the total weight of the composition in consideration of both palatability and functionality.
본 발명에서 누룽지는, 식혜의 대량 생산을 위하여, 먼저 현미, 백미 혹은 보리를 1.0∼2.0kg/㎠ 압력의 수증기로 찐 후, 열풍건조기에서 80∼120℃로 건조시켜 수분함량이 10∼12％가 되도록 한 후, 원통형 회전식 볶음기로 150∼200℃의 온도에서 로스팅하여 얻은 것이다.In the present invention, nurungji, for mass production of Sikhye, first steamed brown rice, white rice or barley with steam of 1.0 to 2.0kg / ㎠ pressure, and then dried at 80-120 ℃ in a hot air dryer 10 to 12% moisture content After being made, it was obtained by roasting at a temperature of 150 ~ 200 ℃ with a cylindrical rotary roaster.
이렇게하여 얻은 누룽지를 그대로 엿기름 추출액에서 당화시킬 경우 너무 오랜시간이 소요되며, 식혜 고유의 맛도 떨어지는 경향이 있으므로, 이를 80∼90℃의 온수에서 약20분간 침출시켜 조직을 연화시킨 후 당화를 진행시킴으로써 당화시간을 단축시킬 수 있으며, 이때 누룽지 침출액은 차후 당화액에 혼합하여 기호도를 증가시킬 수 있다.If the sour milk obtained in this way is saccharified in malt extract, it takes too long, and the inherent taste of Sikhye tends to be inferior, so that it is leached in hot water at 80-90 ℃ for about 20 minutes to soften the tissue and then proceed with saccharification. By shortening the saccharification time, the Nurungji leachate may be mixed with the saccharified liquid in the future to increase the palatability.
본 발명에 따른 식혜는, 누룽지 단독으로 또는 전통 식혜에 사용되던 찹쌀이나 멥쌀로 지은 밥과 혼합하여 엿기름 추출액에 당화시켜서 제조할 수 있다. 누룽지와 밥을 혼합하는 경우, 누룽지는 5∼95중량％의 범위로 배합할 수 있다.Sikhye according to the present invention can be prepared by glycosylating in malt extract alone or mixed with rice made of glutinous or non-glutinous rice used in Nurungji alone or traditional Sikhye. In the case of mixing nurungji and rice, nurungji can be blended in the range of 5 to 95% by weight.
또한, 식혜물(당화액)에 감미료로서 설탕, 과당, 꿀, 포도당, 올리고당, 당알콜, 스테비오사이드, 아스파탐 등에서 선택된 1종 이상; 산미료로서 구연산, 사과산, 아스코르빈산 등에서 선택된 1종 이상; 또는 비타민 B군 등의 비타민류와 각종 아미노산을 첨가하여 맛과 기능성을 보강할 수도 있다.In addition, at least one selected from sugar, fructose, honey, glucose, oligosaccharide, sugar alcohol, stevioside, aspartame, etc. as a sweetener in sikhye (saccharified liquid); At least one selected from citric acid, malic acid, ascorbic acid and the like as an acidulant; Alternatively, vitamins such as vitamin B group and various amino acids may be added to enhance taste and functionality.
이하, 본 발명의 실시예를 들어 보다 구체적으로 본 발명을 설명하지만, 본 발명이 이들 실시예에 의해 한정되는 것은 아니다.Hereinafter, although an Example of this invention is given and this invention is demonstrated more concretely, this invention is not limited by these Examples.
[비교예 1]Comparative Example 1
멥쌀을 1.0∼2.0kg/㎠ 압력의 수증기로 찐 후, 열풍건조기에서 100℃로 건조시켜 수분함량이 10％가 되도록 한 후, 원통형 회전식 볶음기로 180℃의 온도에서 로스팅하여 누룽지를 얻었다. 얻은 누룽지를 80∼90℃의 물에서 약20분간 침출시킨 후 건져내어 누룽지와 침출액으로 분리하였다.After steaming steamed rice with steam of 1.0-2.0kg / cm 2 pressure, dried at 100 ° C. in a hot air dryer to make water content 10%, roasted at 180 ° C. with a cylindrical rotary roaster to obtain Nurungji. The obtained Nurungji was leached in water at 80-90 ° C. for about 20 minutes, and then taken out and separated into Nurungji and leachate.
한편, 엿기름 가루를 자루에 담아 약50℃의 물에서 추출하여 앙금을 가라앉힌 후 고운체로 거러 엿기름 물을 준비하였다.Meanwhile, the malt powder was put in a bag, extracted from water at about 50 ° C., the sediment was settled, and the malt water was prepared by filtering it with a fine sieve.
위에서 얻은 누룽지에 엿기름 물 붓고, 5시간 동안 50℃로 계속 유지하여 밥알을 삭힌 후, 밥알이 몇 개 떠올랐을 때 건져내어 찬물에 헹군 후 물기를 빼어 받쳐 놓았다. 밥알을 건져낸 식혜물에 누룽지 침출액을 40중량％의 양으로 첨가하고, 여기에 설탕을 넣은 후 끊여서 냉각시켜 식혜를 얻었다.Malt water was poured into the nurungji obtained above, and kept at 50 ° C. for 5 hours to cut the rice grains, and when some of the rice grains floated, rinsed in cold water and drained. Nurungji leachate was added to the brewed foods from which the grains were taken out in an amount of 40% by weight, and sugar was added thereto.
[비교예 2]Comparative Example 2
비교예 1에서, 누룽지 대신에 멥쌀로 지은 밥을 사용하는 것을 제외하고는 동일한 방법으로 실시하여 식혜를 얻었다.In Comparative Example 1, Sikhye was obtained by the same method except that rice was used instead of rice paddies.
[실시예 1]Example 1
비교예 1에서 얻은 식혜에, 말톨을 0.005중량％ 첨가하여 누룽지 식혜를 얻었다.To Sikhye obtained in Comparative Example 1, 0.005% by weight of maltol was added to obtain Nurungji Sikhye.
[실시예 2]Example 2
비교예 1에서 얻은 식혜에, 말톨을 0.04중량％ 첨가하여 누룽지 식혜를 얻었다.To Sikhye obtained in Comparative Example 1, 0.04% by weight of maltol was added to obtain Nurungji Sikhye.
[비교예 3]Comparative Example 3
비교예 1에서 얻은 식혜에, 말톨을 0.05중량％ 첨가하여 누룽지 식혜를 얻었다.To Sikhye obtained in Comparative Example 1, 0.05% by weight of maltol was added to obtain Nurungji Sikhye.
[시험예 1][Test Example 1]
관능검사Sensory evaluation
전문 관능검사 요원 10명을 대상으로하여, 실시예 및 비교예의 식혜에 대하여 식혜의 향미를 다음의 평가기준으로 점수화하였다. 평가는 3회에 걸쳐 반복실시하였으며 그 평균값을 표 1에 나타내었다.The taste of Sikhye was scored based on the following evaluation criteria for Sikhye of Examples and Comparative Examples. Evaluation was repeated three times and the average value is shown in Table 1.
[평가기준][Evaluation standard]
5 ... 비교예 2의 식혜에 비해 구수한 맛이 강하게 느껴지며, 전체적으로 향미가 매우 우수하다.5 ... Compared to the Sikhye of Comparative Example 2, the delicious taste is felt strongly, and the flavor is very excellent overall.
4 ... 비교예 2의 식혜에 비해 구수한 맛이 조금 느껴지며, 전체적으로 향미가 우수하다.4 ... Compared with Sikhye of Comparative Example 2, the taste is slightly reduced, and the flavor is excellent overall.
3 ... 비교예 2의 식혜에 비해 구수한 맛과 쓴맛이 모두 약간씩 느껴지며, 전체적으로 향미가 비슷하다.3 ... Compared to Sikhye of Comparative Example 2, both the delicious taste and the bitter taste are slightly felt, and the flavor is similar in general.
2 ... 비교예 2의 식혜에 비해 쓴맛이 조금 느껴지며, 전체적으로 향미가 불량하다.2 ... Compared to the Sikhye of Comparative Example 2, the bitter taste is felt a little, the overall flavor is poor.
1 ... 비교예 2의 식혜에 비해 쓴맛이 강하게 느껴지며, 전체적으로 향미가 매우 불량하다.1 ... The bitter taste is felt strong compared to the Sikhye of Comparative Example 2, and the flavor is very poor overall.
상기 표1의 결과로부터, 누룽지 식혜(비교예 1)는 일반 식혜(비교예2)에 비해 구수한 맛을 가지기 때문에 전체적으로 향미가 우수하며, 누룽지 식혜에 말톨을 더 첨가한 식혜의 경우, 말톨의 첨가량이 0.04중량％를 초과한 비교예 3의 식혜는 말톨 고유의 쓴맛이 느껴져 전체적인 향미가 불량해지는 것을 알 수 있다.From the results of Table 1, Nurungji Sikhye (Comparative Example 1) has a good taste overall compared to the general Sikhye (Comparative Example 2), the overall flavor is excellent, in the case of Sikhye added maltol to Nurungji Sikhye, the amount of maltol added Sikhye of Comparative Example 3 exceeding 0.04% by weight, it can be seen that the bitter taste inherent in Maltol is felt, the overall flavor is poor.
[시험예 2] 당뇨병 예방 효과 비교Test Example 2 Comparison of Diabetes Prevention Effects
실시예 및 비교예의 식혜의 당뇨병 예방효과를 확인하기 위하여, 자연발생 당뇨병 쥐의 당뇨 유발을 조사 실험하였다.In order to confirm the diabetes prevention effect of Sikhye of the Examples and Comparative Examples, the investigation of diabetes induction of naturally occurring diabetic rats.
당뇨병 동물실험에서는 NOD(Non Obese Diabetic) 마우스를 사용하였으며, NOD 마우스는 사람의 LDDM과 병리학적으로 유사한 당뇨병이 자연적으로 유발되어 당뇨실험으로 유용하게 사용되고 있는 동물모델이다.NOD (Non Obese Diabetic) mice were used in the diabetic animal experiments, and NOD mice are an animal model that is useful for diabetic experiments because of the naturally induced diabetes mellitus pathologically similar to human LDDM.
[실험방법]Experimental Method
NOD 마우스 150마리를 6로트로 나누어, 비교예 및 실시예의 식혜를 2주에서 30주까지 경구투여하였으며, 10주후부터 3주 간격으로 공복시와 식후의 혈당치를 측정하여 공복시의 혈당이 221mg/㎗ 이상, 식후의 혈당이 230mg/㎗ 이상인 쥐를 당뇨병 쥐로 판정하였다. 실험에서 비교예 4는 비교예 2(일반 식혜)에 항산화제로 널리 알려진 천연 토코페롤을 0.05중량％ 첨가하여 조성한 것이다.150 NOD mice were divided into 6 lots, and the Sikhye of Comparative Examples and Examples were orally administered from 2 to 30 weeks, and fasting and post-prandial blood sugar levels were measured at intervals of 3 to 10 weeks from 10 weeks. And diabetic rats having a blood sugar level higher than 230 mg / dl after eating. In the experiment, Comparative Example 4 was prepared by adding 0.05% by weight of natural tocopherol, which is widely known as an antioxidant, to Comparative Example 2 (General Sikhye).
1로트 : 비교예 2 (일반 식혜)Lot 1: Comparative Example 2 (General Sikhye)
2로트 : 비교예 1 (누룽지 식혜)Lot 2: Comparative Example 1 (Nurungji Sikhye)
3로트 : 실시예 1 (누룽지 식혜 + 말톨 0.005중량％)Lot 3: Example 1 (Nurungji Sikhye + Maltol 0.005% by weight)
4로트 : 실시예 2 (누룽지 식혜 + 말톨 0.04중량％)Lot 4: Example 2 (Nurungji Sikhye + Maltol 0.04 wt%)
5로트 : 비교예 3 (누룽지 식혜 + 말톨 0.05중량％)Lot 5: Comparative Example 3 (Nurungji Sikhye + Maltol 0.05% by weight)
6로트 : 비교예 4 (일반 식혜 + 천연 토코페롤 0.05중량％)Lot 6: Comparative Example 4 (General Sikhye + Natural Tocopherol 0.05% by weight)
상기 표2의 결과로부터, 누룽지 식혜(비교예 1)는 일반 식혜(비교예 2)에 비해 다소 당뇨병 예방 효과를 나타내나 미약하며, 말톨을 첨가한 식혜의 경우 항산화제로 알려진 토코페롤를 첨가한 식혜에 비해 당뇨병 예방 효과가 더 우수함을 알 수 있다.From the results of Table 2, Nurungji Sikhye (Comparative Example 1) shows a slight diabetes prevention effect compared to general Sikhye (Comparative Example 2), but is weak, compared to Sikhye added tocopherol known as antioxidant in the case of Sikhye added maltol It can be seen that diabetes prevention effect is better.
Claims (2)
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