KR100277349B1 - Manufacturing method of Sikhye without rice using luxury rice flour - Google Patents

Abstract

The present invention relates to a method for producing Sikhye, and more particularly, to a method for producing rice without grain using luxury rice flour.

Method for preparing Sikhye according to the present invention is a method of saccharifying a mixture of luxury rice flour and malt extract with starch enzyme (first method) and a method of adding sugary rice powder after saccharifying only malt extract with starch enzyme (second method). Method); In the first method, the malted rice powder obtained by adding malt to purified water and then extracting the malt extract obtained by juice, separately depositing rice by steam, drying it, roasting at 160-200 ℃ and 1 atm, and grinding Add and mix, add starch degrading enzyme to saccharify the mixture, add ginger, heat, cool, filter, and sweeten; In the second method, starch enzyme was added to the malt extract obtained in the same manner as in the first method, followed by saccharification, followed by ginger, heating, cooling, and filtration, followed by adding and mixing the luxurious rice flour obtained in the same manner as in the first method. It is characterized by the fact that.

Sikhye without rice grains according to the present invention is very good in flavor, overall taste, taste as well as or more than Sikhye that does not contain rice grains, it is easier to drink in instant drinks such as can packaging The effect is that the container becomes easy to recycle.

Description

Manufacturing method of Sikhye without rice using luxury rice flour

The present invention relates to a method for producing Sikhye, and more particularly, to a method for producing Sikhye without grains using luxury rice flour.

Sikhye, the traditional beverage of our country, is usually made by adding sugar to 10% by weight of rice grains, 10% by weight of malt, and 80% by weight of water.In the traditional method of manufacturing Sikhye, malt oil is extracted by lukewarm water for 3 to 4 hours. The maltose and other sugars are produced by adding rice flour to the rice starch and degrading the rice starch by malt enzyme in the malt. In addition, the traditional Sikhye recipe has a variety of manufacturing methods using raw materials that are characteristic of each province.

Recently, Sikhye, a traditional drink, has been produced and sold commercially so that many people can easily drink it. These commercially sold Sikhye usually contains rice grains, like traditional Sikhye, and the rice grains included in Sikhye allow people to feel fuller and feel the inherent flavor of Sikhye, while others do not like them. In particular, in the case of commercial sikhye sold in the form of instant drinks such as can packaging, if the rice grains are not only inconvenient to drink, but also because the rice grains remain on the bottom of the container is also a barrier to recycling the container.

Therefore, an object of the present invention is to provide a manufacturing method of rice grain-free Sikhye gives a feeling of satiety and feel the unique flavor of Sikhye like Sikhye that does not contain rice grains.

To this end, in the present invention, using a luxury rice flour to prepare a grain-free Sikhye, specifically steamed rice, steamed and dried, roasted (roasting) at 160 ℃ or more, and then mixed with crushed rice powder in the malt extract starch It provides a manufacturing method of saccharifying with a degrading enzyme and a method of adding a rice flour after saccharifying only malt extract with starch degrading enzyme.

[Method of Saccharifying a Mixture of Suspended Starch and Malt Extract with Starch Enzyme]

(a) First process

Extract malt oil by adding malt to purified water, and then extract it to make malt extract. Sikhye in the manufacturing method according to the present invention can be prepared in a concentrated type and a general type, in the case of the concentrated type is preferably added by adding 6 to 8 parts by weight of malt oil to 100 parts by weight of purified water at a temperature of about 50 ~ 70 ℃ After extraction for 1 to 2 hours with stirring and juiced using a compress to obtain malt extract. In addition, in the case of the general type, 2 to 4 parts by weight of malt oil is added to 100 parts by weight of purified water, mixed, extracted with stirring for 1 to 2 hours, and juiced using a press to obtain malt extract.

(b) second process

Separately, the rice is steamed and then dried, roasted at high temperature and high pressure to change the starch structure of the rice, and then pulverized to obtain a luxurious rice powder. It is preferable to perform roasting at 160-200 degreeC and 1-2 atmospheres, and to grind | pulverize so that it can pass a 100 mesh sieve. The refined rice flour pulverized by the present process is excellent in the hydrating power with water and can be easily mixed with the malt extract in the next step.

(c) third process

The malted rice powder obtained in the second step is added and mixed with the malt extract obtained in the first step, the temperature of the mixture is raised to about 60 ° C, and then starch degrading enzyme is added to saccharify it. It is preferable to use the rice powder which passed through the sieve of 100 mesh, and to mix it with 0.3 to 3 weight% with respect to malt extract.

Amylase, in particular α-amylase, may be used as the starch degrading enzyme, and saccharification is preferably performed for about 1 hour to 3 hours while keeping the temperature constant at about 60 ° C.

(d) fourth process

Add 0.1 to 0.5% by weight of ginger to the sugar obtained in the third step, and then heat, cool, filter, and sweetened a series of processes to produce a grain-free Sikhye, which gives more flavor and refreshing taste than conventional Sikhye. In the manufacturing method of the concentrated type, the sugar content of the final product is adjusted to 35-45% and then purified water is added. In the general method, the sugar content of the final product is adjusted immediately. The sweetness of the final product is preferably about 10 to 12%. After filling a certain amount into the retort chamber and sterilized at 121 ℃ for 10 to 15 minutes to prepare a grain-free Sikhye according to the present invention.

[Method of saccharifying only malt extract with starch enzyme]

Only malt extract can be saccharified with starch degrading enzyme, and then, added with luxurious rice flour, can be prepared without rice grains. The specific manufacturing process is as follows.

(a) First process

Extract malt oil by adding malt to purified water, and then extract it to make malt extract. Sikhye in the manufacturing method according to the invention can be prepared in a concentrated type and a general type, in the case of the concentrated type is preferably added to the malt oil 6.5 to 8.5 parts by weight with respect to 100 parts by weight of purified water at a temperature of about 50 ~ 70 ℃ After extraction for 1 to 2 hours with stirring and juiced using a compress to obtain malt extract. In addition, in the case of the general type, 2 to 4 parts by weight of malt oil is added to 100 parts by weight of purified water, mixed, extracted with stirring for 1 to 2 hours, and juiced using a press to obtain malt extract.

(b) second process

Separately, the rice is steamed and then dried and roasted at high temperature and high pressure to change the starch structure of the rice and then crushed. The roasting is preferably performed at 160 to 200 ° C. and 1 to 2 atmospheres, and the roasted material is pulverized to a degree that can pass through a 100 mesh sieve.

(c) third process

After raising the temperature of the malt extract obtained in the first step to about 60 ℃, the starch enzyme is added to saccharify. Amylase, in particular α-amylase, may be used as the starch degrading enzyme, and glycosylation is preferably performed for about 1 hour to 2 hours while keeping the temperature constant at about 60 ° C.

(d) fourth process

0.1 ~ 0.5% by weight of the ginger obtained in the third step, heated, cooled, filtered, and then added to the luxurious rice powder obtained in the second step and added to the sugary Sikhye without the grain flavor and refreshing taste is produced. In the production method of the concentrated type, add 1 to 6% by weight of luxurious rice flour, add sugar to 20-30%, and add purified water to adjust the sugar content of the final product. In the manufacturing method of the general type, add rice flour of 0.3 to 3% by weight and add sugar to adjust the sugar content of the final product. The sweetness of the final product is preferably about 10 to 12%. After filling a certain amount into the retort chamber and sterilized at 121 ℃ for 10 to 15 minutes to prepare a grain-free Sikhye according to the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples.

Example 1 (Production Example)

[Method of Saccharification without Rice by Saccharifying a Mixture of Enriched Starch and Malt Extract with Starch Degrading Enzyme (Concentrated Manufacturing Method)]

(i) 135 g of malt oil was added to 1900 g of purified water at a temperature of 60 ° C., and the mixture was extracted for 1 hour and 30 minutes while stirring well, and juiced using a press machine to obtain malt extract.

(ii) Separately, the rice was steamed, steamed, dried, roasted at high temperature and high pressure, and ground to pass through a 100-mesh sieve.

(iii) 35 g of the luxurious rice flour passed through the 100 mesh sieve obtained in (ii) was dispersed in 300 g of purified water at 18 ° C., and then mixed with the malt extract obtained in (i), and the temperature of the mixture was raised to 60 ° C. 1 g of α-amylase was then added and saccharified for 1 hour and 30 minutes while maintaining a constant temperature.

(iv) 4 g of ginger was added to the saccharified solution obtained in (iii), and the solution was stirred at 100 ° C. for 3 minutes, cooled to 80 ° C. or less, and filtered through a 200 mesh sieve. White sugar was added to the filtered solution so that the sugar content was 40%, and then diluted with purified water to adjust the sugar content to 11% again, and then filled in a predetermined amount into a retort chamber to sterilize for 12 minutes at 121 ℃ to prepare a rice grain free.

Example 2 (Manufacture Example)

[Method of preparing saekhye without rice grains by saccharifying a mixture of purified starch and malt extract with starch degrading enzyme (general type manufacturing method)]

(i) 135 g of malt oil was added to 4,750 g of purified water at a temperature of 60 ° C., and the mixture was extracted for 1 hour and 30 minutes while stirring well, and juiced using a press to obtain malt extract.

(ii) Separately, the rice was steamed, steamed, dried, roasted at high temperature and high pressure, and ground to pass through a 100-mesh sieve.

(iii) 35 g of the luxurious rice flour passed through the 100 mesh sieve obtained in (ii) was dispersed in 300 g of purified water at 18 ° C., and then mixed with the malt extract obtained in (i), and the temperature of the mixture was raised to 60 ° C. 1 g of α-amylase was then added and saccharified for 1 hour and 30 minutes while keeping the temperature constant.

(iv) 4 g of ginger was added to the saccharified solution obtained in (iii), and the solution was boiled at 100 DEG C for 3 minutes, cooled to 80 DEG C or lower, and filtered through a 200 mesh sieve. White sugar was added to the filtrate to adjust the sugar content to 11%, and then filled in a predetermined amount into the retort chamber to sterilize for 12 minutes at 121 ℃ to prepare a rice grain without rice.

Example 3 (Manufacturing Example)

[Method of manufacturing Sikhye without rice grains by glycosylating only malt extract with starch enzyme (concentrated production method)]

(i) 145 g of malt oil was added to 1,900 g of purified water at a temperature of 60 ° C., and the mixture was extracted for 1 hour and 30 minutes while stirring well, and juiced using a press machine to obtain malt extract.

(ii) Separately, the rice was steamed and then dried, roasted at high temperature and high pressure, decomposed and passed through a 100-mesh sieve.

(iii) 0.5 g of starch degrading enzyme was added to the malt extract obtained in (i) and saccharified for 1 hour while keeping the temperature constant.

(iv) 4 g of ginger was added to the saccharified solution obtained in (iii), and then boiled at 100 ° C. for 3 minutes, cooled to 80 ° C. or less, filtered through a 200 mesh sieve, and then the 100 mesh sieve obtained in (ii). 2% by weight of deluxe rice flour and white sugar were added to make the sugar content 30%. After diluting this with purified water so that the sugar content was adjusted to 11%, it was filled in a predetermined amount and placed in a retort chamber for sterilization at 121 ° C. for 12 minutes to prepare rice grains without rice.

Example 4 (Manufacturing Example)

[Method of Saccharit without Rice Grain by Glycosylating Only Starch Oil Extract with Starch Enzyme (General Type Manufacturing Method)]

(i) 145 g of malt oil was added to 4,750 g of purified water at a temperature of 60 ° C., and the mixture was extracted for 1 hour and 30 minutes while stirring well, and juiced using a press machine to obtain malt extract.

(ii) Separately, the rice was steamed, steamed, dried, roasted at high temperature and high pressure, and ground to pass through a 100-mesh sieve.

(iii) 0.5 g of starch degrading enzyme was added to the malt extract obtained in (i) and saccharified for 1 hour while keeping the temperature constant.

(iv) 4 g of ginger was added to the saccharified solution obtained in (iii), and then boiled at 100 DEG C for 3 minutes, cooled to 80 DEG C or lower, filtered through a 200 mesh sieve, and then filtered into the filtrate 100 mesh sieve. 1% by weight of the refined rice flour passed through was added and mixed, and white sugar was added so that the sugar content was 11%. After filling a predetermined amount of the mixed solution into the retort chamber was sterilized for 12 minutes at 121 ℃ to prepare a rice grain without rice.

Example 5

[Measurement of sugar content (%) according to saccharification time]

In the preparation method according to Example 1, the sugar content according to the saccharification time after the starch enzyme was added and the results are shown in Table 1 below.

The sugar content equivalent to the sugar content after 4 to 6 hours of saccharification by the traditional Sikhye production method is shown after 2 hours of saccharification in the present invention.

Example 6

[Measurement of sugar composition ratio of Sikhye without rice according to the present invention]

After measuring the sugar composition ratio of Sikhye without rice prepared in Examples 1 and 3, respectively, the results are shown in Table 2 below.

As can be seen from the above examples, Sikhye without rice grains according to the present invention is not satisfactory in the flavor, overall taste, taste drawing like can or more than Sikhye containing rice grains, can packaging In the form of instant beverages, such as drinking is easier and the container is recycled.

Claims (1)

(a) Extract the malt by adding malt to the purified water and extract the juice to obtain the malt extract. Gained rice flour; (c) 0.01 to 0.1% by weight of α-amylase, a starch degrading enzyme, is saccharified to the malt extract obtained in (a) above; (d) 0.1-0.5% by weight of ginger to the saccharose obtained in the above (c) was heated, cooled and filtered, and 0.3-6% by weight of the luxury rice flour obtained in the above-mentioned (b) was added and mixed. After 10% to 12% or 20% to 30% sweetened to a sugar, sterilization at 121 ℃ for 10-15 minutes to produce a sikhye without rice grains using luxury rice flour.