KR100427534B1 - Method of Preparing Fermented Rice Drink Containing Pumpkin - Google Patents
Method of Preparing Fermented Rice Drink Containing Pumpkin Download PDFInfo
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- KR100427534B1 KR100427534B1 KR10-2001-0029569A KR20010029569A KR100427534B1 KR 100427534 B1 KR100427534 B1 KR 100427534B1 KR 20010029569 A KR20010029569 A KR 20010029569A KR 100427534 B1 KR100427534 B1 KR 100427534B1
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- pumpkin
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- sikhye
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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
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명의 호박을 함유한 식혜의 제조방법은 (1) 호박을 세척, 건조한 다음 껍질과 씨앗을 제거하고, 즙과 알갱이의 중량비율이 3.5 : 6.5 내지 4.5 : 5.5 가 되도록 분쇄한 다음, 60 내지 100 ℃의 온도에서 30 내지 50분간 삶아 소독하여 호박즙과 호박과립을 제조하는 제1단계; (2) 엿기름 가루에 인삼, 생강 및 감초를 첨가하여 이를 미분쇄하고 6배의 물에 혼합시켜 여과한 다음, 4시간 경과후 침출액을 받아 엿기름 침출액을 제조하는 제2단계; 및 (3) 상기 제2단계로부터 제조된 엿기름 침출액을 50 ℃의 온도에서 밥과 혼합시켜 당화한 다음, 이를 20 분간 끓여서 식힌 액에 상기 제1단계로부터 제조된 호박즙 및 호박과립을 10 내지 15 중량% 첨가시키는 제3단계로 이루어진다.Sikhye production method containing the pumpkin of the present invention (1) washing and drying the pumpkin and then remove the shell and seeds, and pulverized so that the weight ratio of juice and grains is 3.5: 6.5 to 4.5: 5.5, then 60 to Boiled and sterilized at a temperature of 100 ° C. for 30 to 50 minutes to prepare pumpkin juice and pumpkin granules; (2) a second step of adding ginseng, ginger and licorice to the malt powder, pulverizing it, mixing it with 6 times of water, filtering, and receiving the leach solution after 4 hours to prepare the malt leach liquid; And (3) saccharifying the malt leach solution prepared from the second step with rice at a temperature of 50 ° C., and then boiled for 20 minutes and cooled the pumpkin juice and pumpkin granules prepared from the first step in 10 to 15 minutes. The third step is to add a weight%.
Description
발명의 분야Field of invention
본 발명은 호박을 함유한 식혜의 제조방법에 관한 것이다. 보다 구체적으로 본 발명은 인삼과 감초를 함유한 엿기름 침출액에 밥을 혼합하여 당화시킨 당화액에 식은 상태에서 호박즙 및 호박과립을 첨가하여 비타민 등의 영양소의 파괴 없이 호박 특유의 향을 유지하도록 하는 식혜의 제조방법에 관한 것이다.The present invention relates to a method for producing Sikhye containing pumpkin. More specifically, the present invention adds pumpkin juice and pumpkin granules in a cooled state to the saccharified solution mixed with rice in the malt leaching solution containing ginseng and licorice to maintain the unique flavor of pumpkin without destroying nutrients such as vitamins It relates to the manufacturing method of Sikhye.
발명의 배경Background of the Invention
일반적으로 식혜는 밥을 엿기름물에 풀어 오랜 시간 동안 삭혀서 제조된다. 식혜의 독특한 맛은 말토오스에 기인하는데, 맥아의 독특한 향과 단맛을 가져, 맛과 영양이 풍부한 전통적인 음료로 각광을 받고 있다.Generally, Sikhye is prepared by breaking rice into malt and cutting it for a long time. Sikhye's unique taste is due to maltose, which has a unique flavor and sweetness of malt.
한편, 호박은 박과에 속하는 식물 중 가장 영양이 풍부한 것으로서, 단백질,지방, 당질, 회분으로 구성되어 있다. 호박의 주성분은 당질로서 그중에서 1/3은 서당이다. 호박에는 비타민 A, C가 풍부하고, 특히 비타민 B1이나 E는 현미에 함유되어 있는 이상으로 많이 함유되어 있다.On the other hand, pumpkin is the most nutritious of the plants belonging to the family, composed of protein, fat, sugar, ash. The main component of amber is sugar, of which 1/3 is sucrose. Pumpkin is rich in vitamins A and C. Especially, vitamins B1 and E are much higher than those contained in brown rice.
호박 과육의 황적색은 항암작용을 가진 카로티노이드 색소에 의한 것으로, 짙은 황색의 호박에는 카로티노이드가 6.7 mmg%, 담황색 호박에는 2.0 mmg% 정도 함유되어 있다. 따라서, 호박은 시력의 보호, 항암작용과 이뇨작용에 탁월한 효능을 가지며, 위장이 약한 사람이나 회복기 환자에게 좋은 식품이라고 할 수 있다.The yellowish red color of the pumpkin flesh is due to the anti-cancer carotenoid pigment, which contains 6.7 mmg% of carotenoids in dark yellow pumpkins and 2.0 mmg% of light yellow pumpkins. Therefore, pumpkin has an excellent effect on the protection of vision, anticancer action and diuretic, and can be said to be a good food for people with weak stomach or recovery period.
한국식품개발연구원의 조사보고에 따르면, 호박이 흰쥐의 체내 항산화 효소 활성도 및 번식생리에 미치는 영향을 조사한 결과, 실험동물의 사료내 호박분말의 첨가는 실험동물의 간장내 항산화 효소들, superoxide dismutase, glutatione peroxidase 및 glutatione S-transferase의 활성도를 증가시키고, 호박 분말 투여구의 실험동물이 분만 후 체중 회복속도가 대조구에 비해 월등하게 빠르며, MNNG로 유도한 위암과 DMBA로 유도한 유선암을 현저히 억제시키는 효과가 있다는 조사결과도 있다.According to the research report of the Korea Food Research Institute, the effect of pumpkin on the antioxidant enzyme activity and reproduction physiology of rats was investigated. The addition of pumpkin powder in the feed of experimental animals was found in the liver of antioxidant enzymes, superoxide dismutase, The activity of glutatione peroxidase and glutatione S-transferase was increased, and the weight gain rate of rats treated with pumpkin powder was significantly faster than that of control, and it significantly inhibited MNNG-induced gastric cancer and DMBA-induced mammary cancer. There is also a survey result.
이처럼 호박에는 각종 비타민이 풍부하게 들어있어 이를 이용한 가공식품이 다양하게 개발되고 있다. 특히, 호박은 척박한 토양에서도 잘 자라며 약제를 사용하지 않아도 재배가 가능하므로, 그 이용을 극대화한다면 호박의 소비에 따른 생산농가의 증산의욕을 고취하고 소득을 증대시키는 데에도 도움이 될 것이다. 이에 따라 호박을 각종 식품으로 개발하고자 하는 시도도 꾸준히 증가하고 있으며, 그 일환으로 식혜에 호박 엑기스를 넣은 호박 식혜도 현재 시판되고 있다.Like this, pumpkin is rich in various vitamins, and processed foods using it are being developed in various ways. In particular, the pumpkin grows well in poor soil and can be grown without the use of drugs, maximizing its use will also help to increase the motivation of production farmers according to the consumption of pumpkin and increase income. As a result, attempts to develop pumpkins into various foods have been steadily increasing. As part of this, pumpkin sikhye, which contains pumpkin extract in Sikhye, is now on the market.
종래의 전통적인 호박식혜의 제조방법은 엿기름 침출액에 밥을 혼합하고 6시간 정도 보온 상태로 두어 삭힌 다음, 여기에 삶은 호박을 함께 넣어 삶는 방법이 일반적이다.In the conventional method of manufacturing pumpkin sackhye, the rice is mixed with the malt leach solution and left for 6 hours to keep warm, and then put together boiled pumpkin is boiled together.
국내 공개특허공보 제96-20811호에서는 분쇄맥아와 물을 가온 침지시켜 엿기름 엑기스를 제조한 다음, 쌀밥을 첨가하여 당화시켜 식혜액을 제조하고, 여기에 호박 엑기스를 넣어 가열하는 호박식혜의 제조방법을 개시하고 있다.In Korean Laid-Open Patent Publication No. 96-20811, crushed malt and water are heated to prepare a malt extract, and then, rice is added to saccharified to prepare a saehye solution, and zucchini extract is heated by putting a pumpkin extract there. Is starting.
국내 공개특허공보 제97-61113호에 의하면, 늙은 호박을 박피하고 씨를 제거하고 적당한 크기로 잘라 10여분간 증숙하여 습식 분쇄기로 분쇄하여 약 60℃의 온도에서 4-5시간 숙성시킨 엿질금물과 밥알에 함께 넣고 여기에 설탕을 첨가하여 120 ℃에서 20-30분 끓여서 호박식혜를 제조하는 방법을 기술하고 있다.According to Korean Laid-Open Patent Publication No. 97-61113, peeling old pumpkins, removing seeds, cutting them into suitable sizes, steaming for 10 minutes, crushing with a wet grinder and aging for 4-5 hours at a temperature of about 60 ° C. It is described how to prepare pumpkin Sikhye by adding together sugar and boiling 20-30 minutes at 120 ℃.
또한, 국내 공개특허공보 제97-32517호에서는 전통적인 식혜 제조방법으로 제조한 고두밥에 엿기름 가루의 침출액을 여과 투입하여 당화시킨 다음, 당화액을 주원료로 하여 숙성된 호박을 잘게 분쇄하여 설탕과 함께 넣고 끓이는 호박식혜의 제조방법을 개시하고 있다.In addition, in Korean Laid-Open Patent Publication No. 97-32517, the leaching of malt powder is added to the gourd rice prepared by the traditional Sikhye manufacturing method, followed by saccharification. Disclosed is a method of preparing pumpkin simmered boiling.
그러나, 상기 개시된 방법은 모두 종래의 전통적인 방법에서 벗어나지 못하고 있다. 즉, 상기 방법은 모두 식혜액에 호박 엑기스를 첨가한 후, 다시 가열하여 호박의 달고 깊은 맛을 우러내도록 하는 것인데, 이 과정에서 호박에 들어있는 유용한 비타민 B, C 등이 대부분 파괴된다는 단점을 가지고 있다. 특히, 비타민 C와 B1, 엽산은 조리하는 과정에서 상당한 정도의 파괴가 일어나므로 종래의 호박식혜 제조방법으로는 호박 본래의 건강 음료의 기능을 소실하게 되는 것이다.However, all of the disclosed methods do not depart from conventional methods. In other words, all of the above methods are to add the pumpkin extract to the sake solution, and then heated again to achieve the sweet and deep taste of the pumpkin, which has the disadvantage that most of the useful vitamins B, C, etc. contained in the pumpkin are destroyed in the process. have. In particular, vitamin C and B1, folic acid is destroyed to a considerable extent during the cooking process of the conventional pumpkin Sikhye will lose the function of the original healthy drink of pumpkin.
국내 공개특허공보 제2000-63689호에서는 호박을 가열하지 않고 생과육질을 사용하여 밥과 같이 발효시키는 방법을 개시하고 있다. 그러나, 가열과정 없이 발효만 시킨 호박의 경우 호박 고유의 향과 깊은 맛이 우러나지 않는다.Korean Laid-Open Patent Publication No. 2000-63689 discloses a method of fermenting together with rice using raw flesh without heating pumpkin. However, in the case of the pumpkin fermented only without heating process, the unique flavor and deep taste of the pumpkin does not occur.
따라서 본 발명은 각종 영양소가 풍부한 호박을 전통음료인 식혜에 접목시키는 데에 있어 영양소의 파괴 없이 호박 특유의 향을 유지하도록 하고, 엿기름 침출액 제조시 인삼과 감초를 첨가하여 항암효과를 증진시키는 식혜의 제조방법을 개발하기에 이른 것이다.Therefore, the present invention maintains the unique flavor of pumpkin without destroying nutrients in grafting pumpkins rich in nutrients into Sikhye, which is a traditional drink, and adds ginseng and licorice when preparing malt leaching solution to enhance anticancer effect. It is early to develop a manufacturing method.
본 발명의 목적은 영양소의 파괴 없이 호박 특유의 향을 유지하는 호박을 함유하는 식혜의 제조방법을 제공하기 위한 것이다.An object of the present invention is to provide a method for producing Sikhye containing pumpkin that maintains the unique flavor of pumpkin without destroying nutrients.
본 발명의 다른 목적은 항암효과를 증진시키는 식혜의 제조방법을 제공하기 위한 것이다.Another object of the present invention is to provide a method for producing Sikhye to enhance the anticancer effect.
본 발명의 상기의 목적과 기타의 목적들은 하기 설명되는 본 발명에 의하여 모두 달성될 수 있다.The above and other objects of the present invention can be achieved by the present invention described below.
본 발명의 호박을 함유하는 식혜의 제조방법은 (1) 호박을 세척, 건조한 다음 껍질과 씨앗을 제거하고, 즙과 알갱이의 중량비율이 일정비율이 되도록 분쇄한 다음 이를 30 내지 50분간 삶아 소독하여 호박즙과 호박과립을 제조하는 제1단계,(2) 엿기름 가루에 인삼, 생강 및 감초를 소량 첨가하여 이를 미분쇄한 다음, 약 6배의 물에 혼합시켜 이를 여과한 침출액을 제조하는 제2단계 및 (3) 상기 제2단계로부터 제조된 침출액을 밥에 혼합시켜 당화한 다음, 이를 끓여서 식힌 액에 상기 제1단계로부터 제조된 호박즙 및 호박과립을 첨가시켜 호박을 함유하는 식혜를 제조하는 제3단계로 이루어지며, 상기 각각의 단계에 대한 상세한 설명은 다음과 같다.Sikhye manufacturing method containing the pumpkin of the present invention (1) washing and drying the pumpkin and then remove the shell and seeds, pulverized so that the weight ratio of juice and grains to a constant ratio and boiled 30-30 minutes to sterilize First step to prepare the pumpkin juice and pumpkin granules, (2) a small amount of ginseng, ginger and licorice to the malt powder, finely pulverized and mixed with about 6 times of water to prepare a filtered leaching liquid Step and (3) saccharified by mixing the leaching solution prepared in the second step in the rice, and then boiled and cooled to add the pumpkin juice and pumpkin granules prepared in the first step to prepare a Sukhye containing pumpkin It consists of a third step, the detailed description of each step is as follows.
(1) 제1단계(1) First step
호박을 세척, 건조한 다음 껍질과 씨앗을 제거하고, 즙과 알갱이의 중량비율이 일정비율이 되도록 분쇄한 다음 이를 30 내지 50분간 삶아 소독하여 호박즙과 호박과립을 제조한다.After washing and drying the pumpkin to remove the skin and seeds, crushed to a certain ratio of the weight ratio of juice and granules and boiled for 30 to 50 minutes to prepare pumpkin juice and pumpkin granules.
상기 원료로서 사용되는 호박은 재래종 늙은 호박이나 단호박을 사용한다. 특히, 재래종 늙은 호박에는 항산화 효소인 카로틴이 풍부하게 들어있으며, 이는 활성 산소라고 불리는 산소의 유리기로부터 생체를 보호하는 작용을 하므로 항암작용에 좋다. 상기 늙은 호박은 누런색이 진한 것을 선택하는 것이 바람직하다.The pumpkin used as the raw material is a traditional old pumpkin or sweet pumpkin. In particular, the old pumpkin contains abundant antioxidant carotene, which protects the body from free radicals of oxygen called active oxygen is good for anticancer action. It is preferable that the old amber is selected to have a dark yellow color.
원료인 호박을 세척한 다음, 물기를 제거하기 위해 건조한다. 건조과정은 통상의 방법으로 한다. 물기가 제거된 호박은 껍질과 씨앗을 제거한다. 상기 껍질과 씨앗을 제거한 호박은 즙과 알갱이의 중량비율이 3.5 : 6.5 내지 4.5 : 5.5의 비율이 되도록 분쇄과정을 거친다. 알갱이가 65 중량%를 초과하면 지나치게 걸죽하게 되어 식혜음료로서 적당하지 않게 되며, 즙이 45 중량%를 초과하면 호박 알갱이의씹히는 맛이 덜하게 되고, 영양소의 파괴도 증가한다. 분쇄는 볼밀 등과 같은 통상의 분쇄기를 사용한다.The raw pumpkin is washed and then dried to remove moisture. The drying process is carried out in a conventional manner. Dried zucchini removes shells and seeds. Zucchini is removed from the peel and seeds are subjected to a grinding process so that the weight ratio of juice and grains is 3.5: 6.5 to 4.5: 5.5. If the grains are more than 65% by weight, they become too thick and are not suitable as a food and drink. If the juices are more than 45% by weight, the grains of pumpkin are less chewy and the nutrients are destroyed. Grinding uses a conventional mill, such as a ball mill.
상기 분쇄기에서 분쇄된 호박 과립과 즙의 혼합물을 60 내지 100 ℃에서 삶아 소독한다. 60 ℃미만의 온도에서는 소독 효과가 저조하여 유통기간에 문제가 있으며, 100℃ 이상의 온도에서 삶을 경우, 호박의 색상이 급격히 퇴색되는 단점이 있다.The mixture of crushed pumpkin granules and juice in the grinder is boiled and sterilized at 60 to 100 ° C. Disinfection effect is low at a temperature of less than 60 ℃, there is a problem in the shelf life, and when boiled at a temperature of 100 ℃ or more, there is a disadvantage that the color of the pumpkin rapidly fades.
상기 삶는 시간은 30분 내지 50분간 수행한다. 30분 미만인 경우, 호박 특유의 깊은 단맛이 우러나지 않으며, 가열시간이 50분 이상인 경우에는 호박에 함유되어 있는 비타민 B, C 등이 파괴되기 때문이다.The boiling time is carried out for 30 to 50 minutes. If it is less than 30 minutes, the unique sweetness of the pumpkin does not occur, and if the heating time is more than 50 minutes, vitamins B, C and the like contained in the pumpkin are destroyed.
(2) 제2단계(2) second stage
상기 제1단계와는 별도로 엿기름 가루에 인삼, 생강 및 감초를 소량 첨가하여 이를 미분쇄한 다음, 약 6배의 물에 혼합시켜 이를 여과한 침출액을 제조한다.Apart from the first step, a small amount of ginseng, ginger and licorice is added to the malt powder to finely pulverize it, and then mixed with about 6 times of water to prepare a leachate filtered.
본 발명에서는 상기 엿기름가루에 인삼, 생강 및 감초를 첨가하는데, 이는 호박식혜의 항암효과를 증진시키고, 당화 과정시 발생하는 말토오스의 특유의 취기를 완화하는 작용도 한다. 엿기름 가루와 인삼, 생강 및 감초를 함께 간 다음, 약 6배의 물에 침지하여 고르게 혼합시킨다.In the present invention, the ginseng powder, ginseng, ginger and licorice are added to the malt powder, which enhances the anticancer effect of amber sorghum and also acts to alleviate the peculiar odor of maltose generated during the saccharification process. Grind malt powder, ginseng, ginger and licorice together, and then immerse in about 6 times of water and mix evenly.
상기 혼합액을 여과하여 앙금을 가라앉힌 다음, 4시간 경과후에 통상의 방법으로 엿기름 침출액을 따로 받아 놓는다.The mixed solution is filtered to settle the sediment, and after 4 hours, the malt leachate is separately received in a conventional manner.
(3) 제3단계(3) Third step
상기 제2단계로부터 제조된 침출액을 식혜밥에 혼합시켜 당화한 다음, 이를 끓여서 식힌 액에 상기 제1단계로부터 제조된 호박즙 및 호박과립을 첨가시켜 호박을 함유하는 식혜를 제조한다.The leaching solution prepared from the second step is mixed with Sikhye rice and saccharified, and then boiled and cooled to add the pumpkin juice and pumpkin granules prepared from the first step to prepare Sikhye containing pumpkin.
식혜밥은 깨끗하게 세척한 쌀로 취반기 또는 증자기로 통상의 방법으로 제조한다. 여기에 상기 제2단계에서 제조된 침출액을 혼합시켜 50℃에서 당화시킨다. 식혜밥의 당화는 엿기름 침출액에 풍부하게 함유된 아밀라아제라는 효소가 밥의 전분에 작용하여 글루코오스, 말토오스, 덱스트린 등을 생성하는 과정으로 진행된다.Sikhye rice is cleanly washed rice and prepared in a conventional manner using a cooker or cooker. Here, the leaching solution prepared in the second step is mixed and saccharified at 50 ° C. Saccharification of Sikhye rice proceeds by a process called amylase, which is abundant in the malt leaching solution, acts on the starch of rice to produce glucose, maltose, dextrin, and the like.
상기 당화과정이 종료된 후, 당분을 조절한다. 당분 조절은 정백당, 꿀 등을 첨가하거나 물을 첨가하여 조절한다. 당분이 조절된 당화액은 그대로 고온에서 약 20분간 통상의 방법으로 끓인 다음, 식힌다.After the saccharification process is completed, the sugar is adjusted. Sugar control is controlled by adding white sugar, honey, or the like. The glycated saccharified liquid is boiled in a conventional manner for about 20 minutes at high temperature, and then cooled.
상기 식힌 당화액에 상기 제1단계에서 제조된 호박과립 및 즙 혼합액을 약 10 내지 15 중량%의 비율로 첨가한다.To the cooled saccharified liquid is added the pumpkin granules and juice mixture prepared in the first step in a ratio of about 10 to 15% by weight.
종래의 호박식혜 제조방법은 당화액에 호박 엑기스를 첨가하여 120℃ 이상의 온도에서 20 내지 30분 동안 끓이는 방식으로 제조하였다. 그런데, 호박을 120 ℃이상의 온도에서 가열할 경우, 호박에 함유된 비타민 B, C가 파괴되어 건강음료의 기능이 저하되는 문제점이 있고, 호박특유의 색상도 급격히 퇴색되는 문제점이 있다. 따라서 본 발명은 종래의 제조방법과는 달리, 호박 엑기스를 식힌 당화액에 첨가함으로써 영양소의 파괴를 최소화하고, 호박 특유의 향을 그대로 유지하도록 한 것이다.The conventional method of preparing pumpkin sorghum was prepared by adding pumpkin extract to saccharified liquid and boiling for 20 to 30 minutes at a temperature of 120 ° C. or more. However, when the pumpkin is heated at a temperature of more than 120 ℃, vitamin B, C contained in the pumpkin is destroyed, there is a problem that the function of the health drink is lowered, there is a problem that the unique color of the pumpkin is also rapidly fading. Therefore, the present invention, unlike the conventional manufacturing method, by minimizing the destruction of nutrients by adding the pumpkin extract to the cooled saccharification liquid, it is to maintain the unique flavor of the pumpkin as it is.
본 발명은 하기의 실시예에 의하여 보다 더 잘 이해될 수 있으며, 하기의 실시예는 본 발명의 예시 목적을 위한 것이며 첨부된 특허청구범위에 의하여 한정되는 보호범위를 제한하고자 하는 것은 아니다.The invention can be better understood by the following examples, which are intended for the purpose of illustration of the invention and are not intended to limit the scope of protection defined by the appended claims.
실시예Example
(1) 제1단계(1) First step
재래종 늙은 호박을 깨끗하게 세척하여 물기를 제거한 후, 껍질과 씨앗을 제거한 다음, 즙과 알갱이의 중량 비율이 3.5 : 6.5가 되도록 분쇄하였다. 분쇄 후, 약 80℃에서 40분간 삶아서 소독하였다.The old pumpkin was washed thoroughly to remove water, the skin and seeds were removed, and then ground to a weight ratio of juice and grains of 3.5: 6.5. After grinding, sterilize by boiling at about 80 ℃ for 40 minutes.
(2) 제2단계(2) second stage
엿기름 가루에 인삼 생강 및 감초를 넣고 함께 갈아 약 6배의 물에 혼합시킨 다음 여과하였다. 여과하여 앙금을 가라앉힌 다음 4 시간 경과 후, 침출액을 따로 받아 엿기름 침출액을 제조하였다.Ginseng ginger and licorice were added to the malt powder, ground together, mixed with about 6 times water, and filtered. After 4 hours of filtration to settle the sediment, the leachate was separately received to prepare a malt leachate.
(3) 제3단계(3) Third step
취반기에서 지은 밥을 50℃의 온도에서 상기 제2단계에서 제조된 침출액과 일정비율로 혼합하여 당화시킨 다음, 물로 당분을 조절하였다. 당분이 조절된 당화액을 110 ℃의 온도에서 약 20분간 끓인 다음 서서히 식혔다. 식힌 당화액에 상기제1단계에서 제조된 호박 과립 및 호박즙을 약 12% 첨가하여 맑고 투명한 노란 빛깔의 식혜를 제조하였다.Rice cooked in the cooker was mixed with the leachate prepared in the second step at a predetermined rate at a temperature of 50 ℃ and saccharified, and then sugar was adjusted with water. The sugar-regulated saccharified liquid was boiled at a temperature of 110 ° C. for about 20 minutes and then cooled slowly. Pumpkin granules and pumpkin juice prepared in the first step was added to the cooled saccharified solution to prepare a clear transparent yellow Sikhye.
본 발명의 호박을 함유한 식혜의 제조방법은 호박에 풍부하게 함유되어 있는 영양소의 파괴 없이 호박 특유의 향을 유지하고, 항암효과를 증진시킬 수 있는 제조방법을 제공하는 효과를 갖는다.Sikhye manufacturing method containing the pumpkin of the present invention has the effect of providing a manufacturing method that can maintain the unique flavor of pumpkin without enhancing the nutrients contained in the pumpkin, and enhance the anticancer effect.
본 발명의 단순한 변형 내지 변경은 이 분야의 통상의 지식을 가진 자에 의하여 용이하게 이용될 수 있으며, 이러한 변형이나 변경은 모두 본 발명의 영역에 포함되는 것으로 볼 수 있다.Simple modifications and variations of the present invention can be readily used by those skilled in the art, and all such variations or modifications can be considered to be included within the scope of the present invention.
Claims (2)
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| KR10-2001-0029569A KR100427534B1 (en) | 2001-05-29 | 2001-05-29 | Method of Preparing Fermented Rice Drink Containing Pumpkin |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040049457A (en) * | 2002-12-06 | 2004-06-12 | 홍현덕 | A method for manufacturing fermented rice punch by using pumpkins |
| KR101159035B1 (en) | 2012-02-13 | 2012-06-21 | 원혜자 | Cooking method of autumn squash sikhye |
| KR102241429B1 (en) * | 2020-07-21 | 2021-04-16 | 전성원 | Feed additive comprising ginseng and aralia as effective component and uses thereof |
| KR20210057359A (en) | 2019-11-12 | 2021-05-21 | 이경자 | Manufacturing method of rice punch with red bean |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102098073B1 (en) * | 2018-11-26 | 2020-04-07 | (주)삼능테크 | sweet rice drink manufacturing method and apparatus |
| KR102010794B1 (en) * | 2019-06-27 | 2019-08-16 | 김연자 | Sugarless sweet pumpkin sikhye and its manufacturing method |
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| KR960006801A (en) * | 1994-08-31 | 1996-03-22 | 임동환 | How to make pumpkin |
| KR960028847A (en) * | 1995-01-25 | 1996-08-17 | 이삼수 | Method of making pumpkin (mandarin) dansul (gamju) |
| KR970032505A (en) * | 1995-12-01 | 1997-07-22 | 성재갑 | Instant Pumpkin Sikhye and its manufacturing method |
| KR970032517A (en) * | 1995-12-27 | 1997-07-22 | 오병희 | Pumpkin Sikhye |
| KR970061113A (en) * | 1996-02-05 | 1997-09-12 | 김흥수 | Pumpkin Sikhye and its manufacturing method |
| KR980008071A (en) * | 1998-02-10 | 1998-04-30 | 권부현 | Pumpkin Sikhye |
| KR19990012451A (en) * | 1997-07-29 | 1999-02-25 | 안기상 | How to make pumpkin squash |
| KR20000063689A (en) * | 2000-07-29 | 2000-11-06 | 배평식 | Producing method of pumpkin and rice drink from fermenting of raw fresh of old pumpkin |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR960006801A (en) * | 1994-08-31 | 1996-03-22 | 임동환 | How to make pumpkin |
| KR960028847A (en) * | 1995-01-25 | 1996-08-17 | 이삼수 | Method of making pumpkin (mandarin) dansul (gamju) |
| KR970032505A (en) * | 1995-12-01 | 1997-07-22 | 성재갑 | Instant Pumpkin Sikhye and its manufacturing method |
| KR970032517A (en) * | 1995-12-27 | 1997-07-22 | 오병희 | Pumpkin Sikhye |
| KR970061113A (en) * | 1996-02-05 | 1997-09-12 | 김흥수 | Pumpkin Sikhye and its manufacturing method |
| KR19990012451A (en) * | 1997-07-29 | 1999-02-25 | 안기상 | How to make pumpkin squash |
| KR980008071A (en) * | 1998-02-10 | 1998-04-30 | 권부현 | Pumpkin Sikhye |
| KR20000063689A (en) * | 2000-07-29 | 2000-11-06 | 배평식 | Producing method of pumpkin and rice drink from fermenting of raw fresh of old pumpkin |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040049457A (en) * | 2002-12-06 | 2004-06-12 | 홍현덕 | A method for manufacturing fermented rice punch by using pumpkins |
| KR101159035B1 (en) | 2012-02-13 | 2012-06-21 | 원혜자 | Cooking method of autumn squash sikhye |
| KR20210057359A (en) | 2019-11-12 | 2021-05-21 | 이경자 | Manufacturing method of rice punch with red bean |
| KR102241429B1 (en) * | 2020-07-21 | 2021-04-16 | 전성원 | Feed additive comprising ginseng and aralia as effective component and uses thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20010070641A (en) | 2001-07-27 |
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