KR100607671B1 - A sweet drink made from fermented rice and phellinus linteus and its manufacturing method. - Google Patents
A sweet drink made from fermented rice and phellinus linteus and its manufacturing method. Download PDFInfo
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- KR100607671B1 KR100607671B1 KR1020040093529A KR20040093529A KR100607671B1 KR 100607671 B1 KR100607671 B1 KR 100607671B1 KR 1020040093529 A KR1020040093529 A KR 1020040093529A KR 20040093529 A KR20040093529 A KR 20040093529A KR 100607671 B1 KR100607671 B1 KR 100607671B1
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- mushroom
- sikhye
- situation mushroom
- situation
- extract
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 47
- 235000009566 rice Nutrition 0.000 title claims abstract description 47
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 32
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000001727 Tropicoporus linteus Species 0.000 title 1
- 235000009508 confectionery Nutrition 0.000 title 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 142
- 238000000034 method Methods 0.000 claims abstract description 56
- 239000000284 extract Substances 0.000 claims abstract description 53
- 230000008569 process Effects 0.000 claims abstract description 51
- 241000209094 Oryza Species 0.000 claims abstract description 47
- 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 claims abstract description 35
- 239000000843 powder Substances 0.000 claims abstract description 26
- 238000002156 mixing Methods 0.000 claims abstract description 19
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 238000009835 boiling Methods 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims 1
- 230000001093 anti-cancer Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 10
- 239000000243 solution Substances 0.000 description 8
- 235000013305 food Nutrition 0.000 description 5
- 235000019605 sweet taste sensations Nutrition 0.000 description 5
- 235000019629 palatability Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000009471 action Effects 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000020542 functional tea Nutrition 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
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- 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
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/208—Fungi extracts
-
- 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Abstract
본 발명은 상황버섯을 이용한 식혜 및 그 제조방법에 관한 것이다.The present invention relates to Sikhye and its manufacturing method using the situation mushroom.
즉, 상황버섯 추출액 및 상황버섯 분말을 제조하는 과정과, 상기 상황버섯 추출액을 이용하여 된밥을 짓는 과정과, 상황버섯과 엿기름을 이용하여 엿기름 액을 제조하는 과정과, 상기 제조된 된밥에 엿기름 액을 혼합하여 밥을 당화하는 과정과, 이로써 제조된 식혜에 상기 상황버섯 추출액을 일정량 혼합하는 과정과, 이를 30분~60분 정도 가열하는 과정으로 이루어지는 식혜 및 그 제조방법인 것이다. That is, the process of preparing the situation mushroom extract and the situation mushroom powder, the process of making the rice cooked using the situation mushroom extract, the process of preparing malt solution using the situation mushroom and malt, malt liquid to the prepared rice It is a Sikhye made of a process of saccharifying the rice by mixing, a process of mixing a predetermined amount of the situation mushroom extract in Sikhye prepared thereby, and heating it for about 30 minutes to 60 minutes and its manufacturing method.
본 발명은 상황버섯의 추출액 및 분말을 제조하고 이를 식혜제조에 이용함으로써, 상황버섯의 향미가 느껴지며 또한 항암효과가 있는 것으로 잘 알려져 있는 상황버섯의 효능이 부가된 식혜를 제조하고자 한 것으로써,The present invention is to prepare the extract and powder of the situation mushroom and use it in the production of Sikhye, the flavor of the situation mushroom, and to prepare Sikhye added the efficacy of the situation mushroom, which is well known to have an anticancer effect,
이로써 일반적으로 상황버섯의 달인물만을 이용하던 종래의 한계점에서 벗어나, 남녀노소 누구나 쉽게 상황버섯의 효과를 볼 수 있도록 된 상황버섯을 이용한 식혜를 제공할 수 있게 되었다.As a result, it is possible to provide Sikhye using the situation mushrooms, which can be easily seen by the effect of the situation mushrooms, which can be easily seen by all ages.
식혜, 상황버섯Sikhye, situation mushroom
Description
본 발명은 상황버섯을 이용한 식혜 및 그 제조방법에 있어서, 상황버섯 추출액 및 상황버섯 분말을 제조하는 과정과, 상기 상황버섯 추출액을 이용하여 된밥을 짓는 과정과, 상황버섯 분말과 엿기름을 이용하여 엿기름 액을 얻는 과정과, 상기 제조된 된밥에 엿기름 액을 혼합하여 밥을 당화하는 과정과, 이로써 제조된 식혜액에 상기 상황버섯 추출액을 일정량 혼합하는 과정과, 이를 30~60분 가열하는 과정으로 이루어진 상황버섯을 이용한 식혜 및 그 제조방법에 관한 것이다.In the present invention Sikhye and the manufacturing method using the situation mushroom, the process of preparing the situation mushroom extract and the situation mushroom powder, the process of making a rice using the situation mushroom extract, malt mushrooms using malt mushroom powder and malt A process of obtaining a liquid, a process of saccharifying the rice by mixing the malt liquid to the prepared rice, and a process of mixing a predetermined amount of the situation mushroom extract in the prepared sikye solution, and heating it for 30 to 60 minutes Sikhye using the situation mushroom and a method of manufacturing the same.
상황버섯은 담자균류 민주름버섯목 진흙버섯과의 버섯으로서, 「동의보감」, 「신농본초경」,「향약집성방」,「한국의 약용버섯」등에서 극히 적은 양으로도 큰 효과를 얻을 수 있는 기적의 약용버섯으로 소개되어 있으며 중국과 일본에서 많은 연구가 이루어져 그 특징, 분류, 형태 등에 대해 보고되었으며 「중약대사전」에서는 나무 줄기에 자생하는 버섯이라 하여 상신, 상이, 상황고라는 별명을 가지고 있다.Situation mushroom is a fungus that has a miracle that can achieve great effect in very small amount in `` Yeongbobogam '', `` New Nongbyeon Carbide '', `` Fragrance Collection Room '', and `` Korean Medicinal Mushroom ''. It is introduced as a medicinal mushroom, and many studies have been conducted in China and Japan, and its characteristics, classification, and form have been reported.
이러한 상황버섯은 아직까지는 농상물 형태의 유통이 주를 이루고 있긴 하지 만, 최근 항암작용 및 항산화작용의 효과가 월등한 것으로 알려지고 또한 지난해 식품원료로 허가 받은 후 파우치를 비롯해 타블렛, 기능성 차, 과립, 라면 등 다양한 형태로 가공되고 있다. This situation mushroom is mainly distributed in the form of agricultural products, but recently, the anti-cancer and antioxidant effects are known to be superior, and after being approved as a food raw material last year, the pouch, tablets, functional tea, granules It is processed in various forms including ramen and ramen.
이에 본원발명은 상기와 같이 다각도로 이용될 수 있는 상황버섯을 식혜에 이용하여 상황버섯의 효능이 부가된 식혜를 제조코자 하는 것이다.In this regard, the present invention is to manufacture Sikhye added the efficacy of the situation mushroom by using the situation mushroom that can be used in various angles as described above.
상황버섯을 이용하여 제조한 식혜제조방법으로는 이하의 것들이 있다.Sikhye manufacturing method using the situation mushrooms are as follows.
대한민국 공개특허 제2004-61940호 "상황버섯 식혜 및 그 제조방법”은 상황버섯을 물에 다려서 우려내는 단계와, 상황버섯을 우려낸 물에 쌀, 또는 찹쌀을 넣어 팽윤시켜서 증기로 찌는 고두밥 제조단계와, 이를 엿기름과 함께 발효하여 끓인 후 식혀 식혜물을 얻는 단계로 이루어지는 상황버섯 식혜의 제조방법에 관한 것이다.Republic of Korea Patent Publication No. 2004-61940 "Shangi mushroom Sikhye and its manufacturing method" is a step of boiling the situation mushrooms in water, and the step of manufacturing steamed rice steamed by steaming rice or glutinous rice in the water with the situation mushroom And, it relates to a method for producing a situation mushroom Sikhye consisting of fermenting it with malt and boiling and cooling down to obtain Sikhye.
이는 식혜의 원료가 되는 밥 짓는 과정에서만 상황버섯을 이용하고 있어, 상황버섯의 효과를 충분히 이용할 수 없는 단점이 있다. This is because the situation mushroom is used only in the process of cooking the raw material of Sikhye, there is a disadvantage that can not fully utilize the effect of the situation mushroom.
대한민국 공개특허 제2001-89859호“ 버섯 식혜 제조방법”은 쌀밥을 엿기름 삭힌 물에 버섯 균사체를 배양하여 식혜를 제조하는 버섯 식혜 제조공법 및 쌀밥에 균사체를 배양하여 엿기름 물에 삭혀 식혜를 제조하는 버섯식혜 제조공법을 제공한다.Republic of Korea Patent Publication No. 2001-89859 "Mushroom Sikhye manufacturing method" is a mushroom Sikhye manufacturing method for producing the mushrooms by cultivating the mushroom mycelium in water with rice malt and mushrooms to cultivate mycelium in rice rice to make Sikhye Provide Sikhye manufacturing method.
본 발명 역시 상기 언급되고 있는 바와 같이 상황버섯을 이용하여 식혜를 제조코자 하는 것으로써, 색미가 독특하며 또한 상황버섯의 효능이 충분히 부가된 식 혜 및 그 제조방법을 제공하고자 하는 것이다.The present invention is also intended to provide Sikhye using the situation mushrooms, as mentioned above, to provide a sikhye and its manufacturing method is unique in color taste and the efficacy of the situation mushrooms.
또한 통상의 식혜가 갖는 단맛과 더불어 상황버섯의 단백한 맛과 향미가 부가된 식혜를 제공함으로써 통상의 식혜보다 그 기호도가 한층 높은 식혜를 제공하고자 하는 것이다. In addition, by providing the sweet taste of ordinary Sikhye with the sweet taste and flavor of the situation mushroom added to Sikhye is to provide a higher degree of preference than the usual Sikhye.
이에 본 발명은 상기의 과제를 해결하고자 상황버섯의 추출액 및 상황버섯의 분말을 제조하고 이를 식혜제조에 이용한 식혜 및 그 제조방법을 제공한다.In order to solve the above problems, the present invention provides an extract of a situation mushroom and a powder of a situation mushroom, and provides Sikhye and a method of manufacturing the same.
즉, 상황버섯 추출액 및 상황버섯 분말을 제조하는 과정과, 상기 상황버섯 추출액을 이용하여 된밥을 짓는 과정과, 상황버섯 분말과 엿기름을 이용하여 엿기름 액을 제조하는 과정과, 상기 제조된 된밥에 엿기름 액을 혼합하여 밥을 당화하는 과정과, 상기 과정을 통하여 제조된 식혜액에 상기 상황버섯 추출액을 일정량 혼합하는 과정과, 이를 30~60분간 가열하는 과정으로 이루어지는 식혜 및 그 제조방법을 제공한다.That is, the process of producing the situation mushroom extract and the situation mushroom powder, the process of making a rice using the situation mushroom extract, the process of preparing a malt liquid using the situation mushroom powder and malt, malt in the manufactured rice The process of saccharifying rice by mixing the liquid, and the process of mixing a predetermined amount of the situation mushroom extract in the sikhye prepared through the above process, and heating it for 30 to 60 minutes, and provides a method and its manufacturing method.
본원발명의 구성을 보다 구체적으로 언급하면 아래와 같다.Referring to the configuration of the present invention in more detail as follows.
1) 상황버섯 추출액 및 상황버섯 분말의 제조과정1) Manufacturing Process of Green Mushroom Extract and Green Mushroom Powder
본 발명에서 이용되는 상황버섯 추출액 및 상황버섯 분말을 제조하도록 한다.To prepare a situation mushroom extract and situation mushroom powder used in the present invention.
상황버섯을 상황버섯 중량의 7배~10배의 물과 함께 혼합하여 통상의 중탕기에서 중탕한다. 중탕정도는 혼합한 물의 양이 절반이 될 때 까지 실시하도록 하며 중탕이 끝난 후, 혼합하였던 상황버섯은 건져내도록 한다.The state mushrooms are mixed with water 7 to 10 times the weight of the state mushrooms, and the state mushrooms are bathed in a common bath. The degree of boiling water should be carried out until the amount of water mixed is half, and after the completion of the boiling water, take out the mixed mushrooms.
이로써 상황버섯의 향미가 느껴지는 옅은 노란색의 상황버섯 추출액이 얻어진다.This yields a pale yellow situation mushroom extract that feels the flavor of the situation mushroom.
상기 혼합하는 물의 양을 규정의 양보다 많이 넣게 되면 추출액 제조시간이 길어질뿐만 아니라 추출액의 농도가 묽어지게 되고, 또 규정의 양보다 적게 넣으면 상황버섯 추출액의 색이 짙어짐은 물론, 고가의 상황버섯을 효율적으로 이용하는 것이 되지 못하므로 부적합한 것이 된다. When the amount of water to be mixed is greater than the prescribed amount, the extraction time is not only increased, but the concentration of the extract is diluted, and when the amount is less than the prescribed amount, the color of the situation mushroom extract is dark, and of course, expensive mushrooms. Cannot be used efficiently, which is inappropriate.
본 과정에서는 상황버섯과 혼합하는 물의 양만 준수한다면, 꼭 중탕의 방법이 아닌, 60~70℃의 온도에서 달이는 것으로 하여도 무방할 것이다.In this process, if you only observe the amount of water mixed with the situation mushrooms, it is not necessarily the method of boiling water, it may be good to heat at 60 ~ 70 ℃ temperature.
상기 추출액과는 별도로 앞서 추출액 제조 시 건져내었던 상황버섯을 분말화하도록 한다. 이때 상황버섯은 물을 머금은 상태이기 때문에 이를 자연건조시킨 후, 통상의 분쇄기에 투입하여 밀가루와 같은 입도를 갖도록 분말화하도록 한다.Apart from the extract to powder the situation mushrooms that were taken out during the preparation of the extract previously. At this time, the situation mushroom is a state containing water, and then dried naturally, and then put into a conventional grinder to powder to have a particle size such as flour.
분쇄작업의 용이성을 위하여 건져낸 상황버섯을 건조하는 것이므로 자연건조 시간은 꼭 한정하지 않기로 한다. The natural drying time is not necessarily limited because the dried mushrooms are dried for ease of grinding.
2) 된밥을 짓는 과정2) Process of making pork
본 과정에서는 상기 과정을 통하여 제조된 상황버섯을 이용하여 식혜의 원료가 되는 된밥을 짓도록 한다.In this process, the cooked raw rice becomes a raw material of Sikhye using the situation mushrooms prepared through the above process.
우선 쌀을 상기 상황버섯 추출액에 일정시간 침지한 후, 상황버섯 추출액과 물을 동일량 혼합한 것을 밥물로 하여 밥을 짓도록 한다.First, the rice is immersed in the situation mushroom extract for a predetermined time, and then mixed with the same amount of the situation mushroom extract and water to cook rice.
여기서 쌀의 침지시간 및 밥물의 양은 통상적으로 된밥 지을 시와 동일하게 한다. 이로써 옅은 노란빛의 된밥이 제조된다.Here, the soaking time of rice and the amount of rice are the same as that of conventionally cooked rice. This makes pale yellow rice.
3) 엿기름 액의 제조과정3) Manufacturing process of malt liquid
본 과정에서는 식혜제조 시, 밥을 당화하는 목적으로 사용되는 엿기름 액을 제조하도록 한다.In this process, the malt solution used for saccharifying rice is prepared during Sikhye.
통상의 엿기름과 상기 1)의 과정을 통하여 제조된 상황버섯 분말을 중량비 3:1로 혼합하여 엿기름 액을 제조한다. 즉, 상황버섯 분말과 엿기름을 혼합한 것을 통상의 방법과 같이 찬물에 담구어 두었다가 주물러서 고운체에 거른 후, 부유물을 가라 앉혀 상부액만을 취하도록 하는 것이다.A malt solution is prepared by mixing a conventional malt and a situation mushroom powder prepared through the process of 1) in a weight ratio of 3: 1. In other words, the mixture of the situation mushroom powder and malt is immersed in cold water as in the usual method, rubbed and filtered through a fine sieve, and the suspended solids are submerged to take only the supernatant.
4) 밥의 당화과정4) Rice saccharification process
본 과정은 상기 과정을 통하여 제조된 된밥과 엿기름 액을 혼합하여 밥을 당화한다. 즉, 상기 제조된 밥에 중량 대비 10배에 해당하는 엿기름 액을 혼합하여 보온밥통에 넣어 4~5시간 당화하는 것이다.This process saccharifies the rice by mixing the rice and malt solution prepared through the above process. That is, the malt solution corresponding to 10 times the weight of the prepared rice is mixed and put in a thermos rice bowl for 4 to 5 hours to saccharify.
이로써 옅은 노란색의 식혜가 제조된다. This produces a pale yellow Sikhye.
5) 상황버섯 추출액의 혼합과정 및 가열과정5) Mixing process and heating process of the situation mushroom extract
상기 제조된 식혜는 쉽게 상하지 않도록 하기 위하여 가열과정을 통하여 엿 기름으로 인한 효소를 실활시키도록 한다.The prepared Sikhye to inactivate enzymes due to malt through the heating process in order not to be easily damaged.
이 때, 상기 1)의 과정을 통하여 제조된 상황버섯 추출액을 일정량 혼합한다.At this time, the amount of the situation mushroom extract prepared by the process of 1) is mixed.
즉, 식혜와 상기 1)의 과정을 통하여 제조된 상황버섯 추출액을 중량비 10:1로 혼합한 후, 이를 30분~60분 끓여 식혜혼합물에 존재하는 효소의 작용을 실활시키는 것이다. That is, after mixing Sikhye and the situation mushroom extract prepared by the process of 1) in a weight ratio of 10: 1, and boil it for 30 minutes to 60 minutes to inactivate the action of the enzyme present in the Sikhye mixture.
이때 가열의 조건은 통상 식혜 제조시와 동일하게 한다.In this case, the heating conditions are the same as in the case of preparing Sikhye.
상기와 같이 상황버섯 추출액을 일정량 혼합함으로써, 상황버섯 추출액을 넣지 않고 가열하여 제조한 식혜에 비하여, 상황버섯의 효과를 더 얻을 수 있음은 물론이고 또한 식혜의 단맛 이외에도 상황버섯 추출액의 단백한 맛이 감지되어 기호도 면에 있어서 우수하다.By mixing a predetermined amount of the situation mushroom extract as described above, the effect of the situation mushroom can be obtained more than Sikhye prepared by heating without adding the mushroom extract, as well as the sweet taste of the situation mushroom extract in addition to the sweet taste of Sikhye Sense is also excellent in terms of preference.
또한, 본 과정에서 기호에 따른 설탕을 첨가하고자 한다면, 끓기 시작한 후 기호에 따른 설탕의 양을 조절하여 혼합하여도 무방하다.In addition, if you want to add sugar in accordance with the preferences in this process, it may be mixed by adjusting the amount of sugar according to the preference after boiling.
또한 상기 당화 과정후, 밥알을 건져 찬물에 두세 차례 행구어 찬물에 담구어 두었다가, 차 후 가열이 끝난 식혜 혼합액에 혼합하여 제조하여도 무방하다.In addition, after the saccharification process, the rice grains are rinsed two or three times in cold water, immersed in cold water, and then mixed with the heated Sikhye mixed solution may be prepared.
이는 통상적으로 식혜를 제조함에 있어 사용되는 가변적인 제조방법인 것이다.This is a variable manufacturing method commonly used in the preparation of Sikhye.
이상의 과정을 통하여 상황버섯의 성분이 가미된 식혜가 제조되게 된다. 제조된 식혜의 색은 연한 노란색을 띄며, 통상의 식혜에서 느낄 수 있는 식혜의 단맛 이외에도 상황버섯의 단백한 맛을 맛볼 수 있는 식혜가 제조되어 그 기호성을 더욱 높일 수 있게 된다.Through the above process, Sikhye is added to the ingredients of the situation mushroom. The color of the prepared Sikhye is light yellow, and in addition to the sweet taste of Sikhye, which can be felt in ordinary Sikhye, Sikhye is prepared to taste the proteiny taste of the situation mushrooms, thereby improving its palatability.
상황버섯은 지구상에서 가장 강력한 항암력을 가진 약용 버섯이라 할 만큼 칼슘, 각종 비타민, 무기질 외에 베타글루칸이 들어 있어 면역 기능 강화와 항암, 항당뇨, 노화방지 등에 효과를 발휘하는 것으로 잘 알려져 있다. Situation mushroom is the most powerful anticancer medicinal mushroom on the planet. It is known to be effective in enhancing immune function, anti-cancer, anti-diabetes and anti-aging because it contains beta glucan in addition to calcium, various vitamins and minerals.
이로써 본원발명에 의하여 제조된 상황버섯을 이용하여 제조한 식혜를 상시복용함으로써 식혜라는 일상의 기호식품을 통하여 상황버섯의 효능을 쉽게 접할 수 있는 것이다. Thus, by using the Sikhye prepared using the situation mushroom prepared by the present invention at all times through the daily food of Sikhye can easily see the efficacy of the situation mushroom.
이하 본 발명의 구체적 이해를 돕고자 실시예와 비교예를 나열하고자 한다.Hereinafter, examples and comparative examples will be listed to help a specific understanding of the present invention.
(실시예 1)(Example 1)
1) 상황버섯 추출액 및 상황버섯 분말의 제조과정1) Manufacturing Process of Green Mushroom Extract and Green Mushroom Powder
본 발명에서 이용되는 상황버섯 추출액 및 상황버섯 분말을 제조하도록 하였다.The situation mushroom extract and situation mushroom powder used in the present invention was prepared.
상황버섯 500g을 물 4L와 함께 혼합하여 통상의 중탕기에서 중탕하였다. 중탕정도는 혼합한 물의 양이 절반이 될 때 까지 실시하였으며 중탕이 끝난 후, 혼합하였던 상황버섯은 건져내고, 노란색의 상황버섯 추출액을 걸러내었다.500 g of the mushrooms were mixed with 4 L of water and bathed in a common bath. The boiling water was carried out until the amount of water mixed was half. After the boiling water, the mixed mushrooms were collected and the yellow mushroom extracts were filtered out.
상기 추출액과는 별도로 앞서 추출액 제조 시, 건져내었던 상황버섯을 분말화하도록 하였다. 이때 상황버섯은 4시간 자연건조시켜 물기를 제거한 후 통상의 분쇄기에 투입하여 분말화하였다. 분말정도는 통상의 밀가루 입자와 같은 크기로 하였다. Separately from the extract, when the extract was prepared, the situation mushrooms were taken out to be powdered. At this time, the situation mushroom was naturally dried for 4 hours to remove the water and then put into a conventional pulverized powder. The powder level was made to be the same size as ordinary flour particles.
2) 된밥을 짓는 과정2) Process of making pork
본 과정에서는 상기 과정을 통하여 제조된 상황버섯을 이용하여 식혜의 원료가 되는 된밥을 짓도록 하였다.In this process, using the situation mushrooms prepared through the above process was to make a raw rice that is the raw material of Sikhye.
우선 씻은 쌀을 상기 상황버섯 추출액에 4시간 침지한 후, 상황버섯 추출액과 물을 동일량 혼합한 것을 밥물로 하여 된밥을 짓도록 하였다. First, the washed rice was immersed in the situation mushroom extract for 4 hours, and then mixed with an equal amount of the situation mushroom extract and water to make rice.
이로써 옅은 노란색을 갖는 된밥이 제조되었다.As a result, a rice product having a pale yellow color was prepared.
3) 엿기름 액의 제조과정3) Manufacturing process of malt liquid
본 과정에서는 식혜제조 시, 밥의 당화목적으로 사용되는 엿기름 액을 제조 하였다.In this process, malt oil used for saccharification of rice was prepared during Sikhye manufacturing.
통상의 엿기름과 상기 1)의 과정을 통하여 제조된 상황버섯 분말을 중량비 3:1로 혼합하여 엿기름 액을 제조하였다. 즉, 상황버섯 분말과 엿기름의 혼합물을 통상의 방법과 같이 찬물에 담구어 두었다가 주물러서 고운체에 거른 후, 부유물을 가라 앉혀 상부액만을 취하도록 하였다.The maltose liquid was prepared by mixing the conventional malt and the situation mushroom powder prepared through the process of 1) in a weight ratio of 3: 1. That is, the mixture of the situation mushroom powder and malt oil was immersed in cold water in the same manner as usual, and then rubbed and filtered through a fine sieve.
4) 밥의 당화과정4) Rice saccharification process
상기 과정을 통하여 제조된 밥과 엿기름 액을 혼합하여 밥을 당화하였다.Rice was malified by mixing the rice and malt solution prepared through the above process.
즉, 상기 제조된 밥 200g에 상기 3)의 과정을 통하여 제조된 2L의 엿기름 액을 혼합하여 보온밥통에 넣어 4~5시간 당화하였다.That is, 200L of the prepared rice was mixed with 2L malt solution prepared through the process of 3) and put into a thermos rice bowl and saccharified for 4-5 hours.
이로써 옅은 노란색의 식혜가 제조되었다.This produced a pale yellow Sikhye.
5) 상황버섯 추출액의 혼합과정 및 가열과정5) Mixing process and heating process of the situation mushroom extract
상기 제조된 식혜와 상기 1)의 과정을 통하여 제조된 상황버섯 추출액을 중량비 10:1로 혼합하여, 이를 30분~60분 가량 가열하여 효소의 작용을 실활시킨다. The prepared Sikhye and the situation mushroom extract prepared by the process of 1) is mixed in a weight ratio of 10: 1, and heated for about 30 minutes to 60 minutes to inactivate the action of the enzyme.
(실시예 2)(Example 2)
상기 실시예 1의 과정을 따르되 상황버섯 추출액 제조 시, 중탕의 방법이 아닌 60~70℃의 온도에서 상황버섯을 달이는 것으로 하였다.Follow the process of Example 1, but when preparing the situation mushroom extract, it was assumed that the situation mushroom at a temperature of 60 ~ 70 ℃ not the method of boiling water.
(비교예 1)(Comparative Example 1)
상기 실시예 1과 동일한 방법으로 실시하였으나, 1)의 상황버섯 추출액 및 상황버섯 분말의 제조과정에 있어서 상황버섯 500g을 물 2L와 혼합하여 통상의 중탕기에서 중탕함으로 인해 그 추출액을 수득하였다.In the same manner as in Example 1, but in the manufacturing process of the mushroom mushroom extract and mushroom mushroom powder of 1) 500g of mushroom mushrooms were mixed with 2L of water to obtain the extract by boiling water in a common water bath.
그 결과 상황버섯 추출액의 색이 짙었을 뿐만 아니라, 상황버섯이 고가인 점을 고려하여 보았을 때 부적합한 것이 되었다.As a result, the situation mushroom extract was not only dark in color, but also unsuitable in view of the fact that the situation mushroom was expensive.
(비교예 2)(Comparative Example 2)
상기 실시예 1과 동일한 방법으로 실시하였으나 2)의 상황버섯 추출액으로 된밥을 짓는 과정에 있어서 쌀을 상황버섯 추출액에 침지 시키지 않고, 일반적 방법에 따라, 아무런 첨가물도 넣지 않은 물에 쌀을 4시간 침지하였다가 밥을 지었 다. In the same manner as in Example 1, but in the process of making rice with the situation mushroom extract of 2), the rice is not immersed in the situation mushroom extract, and according to the general method, the rice is immersed for 4 hours in water without any additives. Then cooked.
그 결과 실시예 1에 의해 제조된 식혜에 비하여, 밥알의 색미가 실시예 1에 비하여 떨어지는 것으로 나타났다.As a result, compared to Sikhye prepared by Example 1, the color taste of rice grains was found to be inferior to Example 1.
(비교예 3)(Comparative Example 3)
상기 실시예 1과 동일한 방법으로 실시하였으나 3)의 엿기름 상부액을 얻는 과정에 있어서 엿기름과 상황버섯분말을 중량비 1:1로 혼합하여 엿기름 액을 제조하였다. In the same manner as in Example 1, but in the process of obtaining the malt top liquid of 3) was mixed with malt and the situation mushroom powder in a weight ratio of 1: 1 to prepare a malt solution.
그 결과 상대적으로 엿기름에 비해 상황버섯의 혼합량이 증가되어 식혜의 단맛이 덜한 결과를 보였다. As a result, the amount of mixed situation mushrooms increased compared to malt, resulting in less sweetness of Sikhye.
(비교예 4)(Comparative Example 4)
상기 실시예 1과 동일한 방법으로 실시하였으나 5)의 상황버섯 추출액의 혼합과정 및 가열과정에 있어서 상황버섯추출액을 첨가하지 않고, 다만 제조된 식혜액을 가열하는 것으로만 식혜제조를 완료하였다,In the same manner as in Example 1, but in the mixing process and heating process of the situation mushroom extract of 5) was not added to the situation mushroom extract liquid, but only by heating the prepared Sikhye production was completed Sikhye,
그 결과 아래 실험예 1에서 볼 수 있는 바와 같이 실시예 1에 비하여 그 기호도가 떨어지는 결과를 보였다.As a result, as shown in Experimental Example 1 below, the preference was lower than that of Example 1.
(실험예 1)Experimental Example 1
- 기호성 테스트-Palatability Test
상기 언급된 실시예와 비교예를 통하여 제조된 식혜 및 통상의 방법에 의한 식혜(대조구)를 그 대상으로 하여 기호도 테스트를 실시하였다. 10대 20명, 20대 20명, 30대 30명, 40대 30명을 패널로 하여 검사를 실시하였으며, 10점 점수법으로 하여 그 결과를 나타내었다. Sikhye prepared by the above-mentioned Examples and Comparative Examples and Sikhye (control) by the conventional method was subjected to the palatability test. The panel was examined using 20 teens, 20 20s, 30s 30s, and 30s 40s. The results were shown by the 10-point scoring method.
1-----------------------5----------------------------10 1 ----------------------- 5 ------------------------- --- 10
아주나쁨 보통 아주좋음Very good Very good
재구입여부--------------------------------------------재구입여부Repurchase -------------------------------------------- Repurchase
(N) (Y) (N) (Y)
이상의 결과에서 보듯이 본 발명의 상황버섯을 이용한 식혜는 통상의 방법으로 제조된 식혜에 비하여 색과 맛이 우수하여 재구입여부에 대하여도 호의적인 결과를 보였다. 또한 설문결과 그 끝맛도 단백하다는 의견이 있어 통상의 방법으로 제조된 식혜에 비하여 기호도가 좋은 것으로 나타났다.As shown in the above results, Sikhye using the situation mushroom of the present invention was excellent in color and taste as compared to Sikhye prepared by the conventional method showed a favorable result for repurchase. In addition, the result of the survey showed that the end taste was also protein, and showed that the palatability was better than that of Sikhye prepared by the conventional method.
본 발명은 상황버섯의 추출액과 분말을 제조하고 이를 식혜제조에 이용함으로써 함암, 항당뇨, 노화방지 등의 효과가 있는 것으로 알려져 있는 상황버섯의 성분이 부가된 식혜를 제조할 수 있게 되었다.The present invention by preparing the extract and powder of the situation mushroom and using it in the preparation of Sikhye, it is possible to manufacture Sikhye added to the components of the situation mushroom known to be effective in hamam, anti-diabetic, anti-aging.
이로써 그 약리효과 때문에 약용으로 애용되어 오던 상황버섯을 일상에서 즐 기는 기호식품의 하나인 식혜로 개발하여 제조함에 따라, 어른들만 찾아 먹는 건강식품의 개념에서 벗어나 남녀노소 누구나 쉽게 접할 수 있는 상황버섯의 식혜음료를 제공할 수 있게 된 것이다.As a result, by developing and manufacturing the situation mushroom that has been favored for medicinal use because of its pharmacological effect, Sikhye, one of the favorite foods enjoyed in daily life, it is a situation mushroom that is easily accessible to all ages. It will be able to provide food and drink.
또한 상황버섯의 건강상의 이득은 물론 옅은 노란색을 띄며 상황버섯의 단백한 맛이 나는 식혜음료를 제조할 수 있게 됨에 따라 시각적으로 새로운 식혜를 제조할 수 있게 되었다.In addition, the health benefits of situational mushrooms, as well as the pale yellow and the tasteful taste of the situational mushrooms can be produced as a visual new food can be produced.
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