KR100642869B1 - Sikhye without grains of boiled rice produced by nano-filtering and a method for producing the same - Google Patents
Sikhye without grains of boiled rice produced by nano-filtering and a method for producing the same Download PDFInfo
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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
- A23L2/382—Other non-alcoholic beverages fermented
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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
Abstract
Description
도 1은 식혜의 나노여과 전의 모습을 보여주는 사진도이다.1 is a photograph showing the state of Sikhye before nanofiltration.
도 2은 식혜의 나노여과 후의 모습을 보여주는 사진도이다.2 is a photograph showing the state after the nanofiltration of Sikhye.
도 3은 식혜의 나노여과 전(A)과 후(B)의 모습을 보여주는 사진도이다.3 is a photograph showing the state of Sikhye nanofiltration before (A) and after (B).
본 발명은 나노여과를 이용하여 제조된 밥알이 없는 식혜 및 이의 제조방법에 관한 것으로, 보다 상세하게는 식혜를 제조한 후 나노여과하여 밥알 등의 고형물은 제거되므로 마시기는 수월해지고 포장 공정은 간단해지나 식혜 고유의 맛은 그대로 남아 있고 맑은 이온음료와 같은 상태를 지녀 깨끗한 외관을 가지며 저장 시간은 증대된 식혜 및 이의 제조방법에 관한 것이다.The present invention relates to Sikhye without rice grains manufactured using nanofiltration and a method for manufacturing the same. More specifically, since the solids such as rice grains are removed by nanofiltration after preparing Sikhye, the drinking process is easy and the packaging process is simple. Gina Sikhye's original taste remains intact and has a clean appearance with the same state as a clear ion drink, and storage time relates to increased Sikhye and its manufacturing method.
식혜는 밥을 엿기름으로 삭혀서 단맛이 나도록 만든 음료이다. 만드는 법은 엿기름가루를 따뜻한 물에 1시간 정도 담가 우려낸 뒤 체에 밭친 다음 앙금을 가라앉히고 윗물만 따른다. 밥은 된밥으로 지어 뜨거울 때 그릇에 퍼서 엿기름물을 붓 고 50∼60℃로 유지하면서 4∼5시간 삭힌다. 4시간 정도 지나 밥알이 떠오르면 건져서 찬물에 헹구어 밭쳐놓는다. 남은 식혜물은 한소끔 끓이면서 설탕을 알맞게 탄다. 끓이는 동안 거품을 걷어내야 식혜물이 맑다. 식혜밥을 지을 때는 반드시 멥쌀을 써야 한다. 찹쌀은 소화는 잘 되지만 밥알이 오그라들어 동동 뜨지도 않고 입 안에 달라붙는다. 상에 낼 때는 화채 그릇에 식혜물을 붓고 건져 놓은 밥알과 대추채나 통잣을 띄워 낸다. Sikhye is a drink made from malted rice to make it sweet. The recipe is to soak the malt powder in warm water for 1 hour, soak it in a sieve, then settle the sediment and pour only the top water. Rice is cooked in a bowl of rice and when hot, pour the malt into the bowl and pour it over 4 ~ 5 hours, keeping it at 50 ~ 60 ℃. After 4 hours, when the rice comes out, rinse it and rinse it in cold water. The rest of the food is boiled a little while burning the sugar properly. The boiled water is clear when the foam is removed while boiling. When you make Sikhye rice, you must use non-glutinous rice. Glutinous rice can be digested well, but the grains of rice do not float and stick to the mouth. When you put it on the table, pour Sikhye into the bowl and put out the rice grains, dates, and whole grains.
종래의 밥알이 없는 식혜로는 대한민국 특허 제277349호에 호화된 쌀가루를 이용한 밥알없는 식혜의 제조방법이 개시되어 있는데 그 발명의 구성은 먼저 호화된 쌀가루와 엿기름 추출액의 혼합물을 전분분해 효소로 당화시키는 방법(제 1방법)과 엿기름 추출액만을 전분분해 효소로 당화시킨 후 호화된 쌀가루를 가하는 방법(제 2방법)으로 나누어지는데; 제 1방법은 엿기름을 정제수에 가하여 추출한 후 착즙하여 얻은 엿기름 추출액에, 별도로 쌀을 스팀으로 증자한 후 건조시키고 160∼200℃, 1∼2 기압에서 로스팅(roasting)한 후 분쇄하여 얻은 호화된 쌀가루를 첨가·혼합하고, 이 혼합물에 전분분해 효소를 가하여 당화시킨 후 생강을 가하고 가열, 냉각, 여과, 가당하는 것을 특징으로 하며; 제 2방법은 제 1방법과 동일한 방법으로 얻은 엿기름 추출액에 전분분해 효소를 가하여 당화시킨 후 생강을 가하고 가열, 냉각, 여과한 후 역시 제 1방법과 동일한 방법으로 얻은 호화된 쌀가루를 첨가·혼합시키고, 가당하는 것을 특징으로 한다. Sikhye without conventional rice grains is disclosed a method for preparing rice without grains using the rice flour luxury in Korean Patent No. 277349. The composition of the present invention is to firstly saccharify a mixture of luxury rice flour and malt extract with starch degrading enzyme. Method (first method) and malt extract are glycosylated with starch degrading enzyme and then subjected to gelatinized rice flour (second method); In the first method, the malted rice powder obtained by adding malt to purified water and then extracting the juice from the malt extract is steamed separately, steamed, dried, roasted at 160-200 ° C and 1 to 2 atmospheres, and then ground. Add and mix, add starch degrading enzyme to saccharify the mixture, add ginger, heat, cool, filter, and sweeten; In the second method, starch degrading 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.
그러나 상기 종래의 밥알이 없는 식혜는 가루 형태의 쌀을 이용하여 제조하여 덩어리 형태의 밥알이 없을 뿐 식혜액은 여전히 뿌연 콜로이드 상태이며 그 제 조공정 또한 복잡한 단점이 있다.However, Sikhye without the conventional rice grains are prepared using rice in the form of powder, but there is no lump-shaped rice grain, but the sikhye is still a cloudy colloidal state, and its manufacturing process also has a complex disadvantage.
나노여과는 한외여과 및 역삼투여과의 중간형태의 여과방법으로 분자량 250∼1,000Da 범위에서 미립자, 박테리아, 단백질, 농축당, 안료, 유기화합물 및 2가 염(salts)을 제거할 수 있다. 나노여과에 사용되는 멤브레인은 역삼투여과에 사용된 멤브레인 보다 기공이 더 크기 때문에 여과 과정이 세밀하지 않지만, 역삼투막 보다 낮은 운전 압력에 더 많은 물을 통과시킬 수 있어 에너지가 적게 드는 장점이 있다.Nanofiltration is an intermediate filtration method between ultrafiltration and reverse osmosis filtration to remove particulates, bacteria, proteins, concentrated sugars, pigments, organic compounds and divalent salts in the molecular weight range of 250-1,000 Da. The membrane used for nanofiltration is not as fine as the filtration process because it has larger pores than the membrane used for reverse osmosis, but it has the advantage of lower energy because it can pass more water at lower operating pressure than reverse osmosis membrane.
상기 나노여과 방법은 폐수 처리, 유기산 농축 등과 같은 수처리 분야 및 화학 산업에 적용되고 있으며, 식혜 등을 이용한 발효음료의 제조에는 사용된 바가 없다.The nanofiltration method has been applied to the water treatment field and chemical industry, such as wastewater treatment, organic acid concentration, etc., and has not been used in the preparation of fermented beverages using Sikhye and the like.
이에 본 발명자들은 상기와 같은 점을 감안하여 종래의 식혜 제조방법에 따라 식혜를 제조한 후 나노여과하는 방법을 이용하여 용이하게 밥알 등의 고형물이 제거된 식혜를 제조할 수 있었다. 상기 식혜는 밥알 등의 고형물이 제거되므로 마시기는 수월해지고 포장시 밥알 등을 식혜 용액과 함께 용기에 담아야 했던 공정이 고형물이 없는 용액만을 담는 공정으로 간단해지나 식혜 고유의 맛은 그대로 남아 있고 맑은 이온음료와 같은 상태를 지녀 깨끗한 외관을 가지며 저장 시간이 증대되고 후발효를 통한 가스 발생이 되지 않아 밀폐 용기가 실온에서도 터지지 않는 장점을 가짐을 확인할 수 있었다.In view of the above, the present inventors could easily prepare Sikhye by removing the solids such as rice grains by using the method of nanofiltration after preparing Sikhye according to the conventional Sikhye manufacturing method. Sikhye is easier to drink because the solids such as rice grains are removed, the process that had to put the rice grains in the container with the Sikhye solution when packaging is simplified to a process containing only a solution without solids, but the taste of Sikhye remains intact and clear It had a clean appearance with the same state as the ion drink, and the storage time was increased and the gas was not generated through post-fermentation.
따라서, 본 발명의 목적은 나노여과를 이용하여 제조된 밥알이 없고 관능미가 우수하고 저장성이 증대된 식혜를 제공함에 있다. Accordingly, an object of the present invention is to provide a Sikhye without rice grains produced using nanofiltration, excellent sensory beauty and increased shelf life.
본 발명의 다른 목적은 나노여과를 이용하여 밥알이 없고 관능미가 우수하고 저장성이 증대된 식혜를 제조하는 방법을 제공함에 있다. Another object of the present invention is to provide a method for producing Sikhye having no grains of rice, excellent sensory beauty and increased shelf life using nanofiltration.
본 발명의 상기 목적은 종래의 식혜 제조방법에 따라 식혜를 제조한 후 나노여과하여 밥알 등의 고형물은 제거되므로 마시기는 수월해지고 포장시 밥알 등을 식혜 용액과 함께 용기에 담아야 했던 공정이 고형물이 없는 용액만을 담는 공정으로 간단해지나 식혜 고유의 맛은 그대로 남아 있고 맑은 이온음료와 같은 상태를 지녀 깨끗한 외관을 가지며 저장 시간이 증대되고 후발효를 통한 가스 발생이 되지 않아 밀폐 용기가 실온에서도 터지지 않는 특징이 있는 식혜를 제조함으로써 달성하였다.The object of the present invention is to prepare a Sikhye according to the conventional Sikhye manufacturing method, so that the nanofiltration of solids such as rice grains are removed, so that drinking is easier and the process that had to contain rice grains, etc. in a container together with the Sikhye solution when the solids Simplified by the process that only contains a solution without, but the taste of Sikhye remains intact and has the same state as a clear ion drink, has a clean appearance, increases the storage time and does not generate gas through post-fermentation, so that the sealed container does not burst at room temperature Achieved by making a characteristic Sikhye.
본 발명 밥알이 없는 식혜의 제조방법은 엿기름, 증자된 쌀 등의 재료를 이용하여 종래의 방법에 따라 식혜를 제조하는 단계; 및 상기 단계에서 얻은 식혜를 나노여과시키는 단계로 구성된다. Sikhye manufacturing method without rice grains of the present invention comprises the steps of preparing Sikhye according to a conventional method using materials such as malt, steamed rice; And nanofiltration of the Sikhye obtained in the above step.
본 발명에서 식혜의 제조방법은 당업계에 알려진 일반적인 방법이라면 어느 것이나 가능하나 본 발명의 실시예를 통해 대량생산시 관능적인 면에서 우수한 일례를 제시하였다.In the present invention, the manufacturing method of Sikhye can be any general method known in the art, but through the embodiment of the present invention has presented an excellent example in terms of sensuality in mass production.
본 발명에서 사용하는 나노여과막은 분획분자량이 30~10000Da인 것을 이용하고 나노여과 조건은 조작압력은 0.5~50Mpa, 여과액의 온도는 5~80℃로 수행하는 것이 바람직하다.The nanofiltration membrane used in the present invention uses a fractional molecular weight of 30 to 10000 Da, and the nanofiltration conditions are preferably performed at an operating pressure of 0.5 to 50 Mpa and a filtrate at 5 to 80 ° C.
본 발명에서 분획분자량이 30Da보다 작으면 식혜의 영양성분을 비롯하여 맛 성분까지 제거되어 식혜 고유의 맛이 떨어지는 단점이 있고 10000Da보다 큰 분획분자량을 가지면 식혜의 탁도가 떨어지는 단점이 있다. 상기 나노여과 조건의 조작압력과 여과액의 온도 범위는 여과 효율상 가장 적합한 범위이다. 즉, 압력이 0.5Mpa보다 낮으면 식혜의 여과 속도가 떨어지고 압력이 50Mpa보다 높아도 여과 효율이 더 이상 증가하지 않으므로 동력 낭비이다. 또한 여과시 여과액의 온도가 5℃보다 낮으면 여과 속도가 떨어지고 여과액의 온도가 80℃보다 높으면 식혜 고유의 향이 발산되어 좋지 않다.In the present invention, when the fractional molecular weight is less than 30Da, there is a disadvantage in that the taste of Sikhye is removed by including the nutritional component of Sikhye, and the taste of Sikhye is inferior. The operating pressure of the nanofiltration conditions and the temperature range of the filtrate are the most suitable ranges for the filtration efficiency. That is, if the pressure is lower than 0.5Mpa, the filtration rate of Sikhye falls, and even if the pressure is higher than 50Mpa, the filtration efficiency no longer increases, which is a waste of power. In addition, when the temperature of the filtrate during the filtration is lower than 5 ℃ filtration rate is lowered, if the temperature of the filtrate is higher than 80 ℃ is not good because the inherent flavor of Sikhye is divergent.
이하, 본 발명의 구체적인 방법을 실시예와 실험예를 들어 상세히 설명하고자 하나, 본 발명의 권리범위는 이에 한정되는 것은 아니다.Hereinafter, specific examples of the present invention will be described in detail with reference to Examples and Experimental Examples, but the scope of the present invention is not limited thereto.
실시예Example 1: 여과 전 식혜의 제조 1: Preparation of Sikhye Before Filtration
엿기름 가루 4,000g을 자루에 넣고 물 28,000g에 담가 충분히 불린 후 자루의 물기를 제거하여 엿기름 물을 거른 다음 4℃의 냉장고에 상기 엿기름 거른 물을 넣어 하룻 동안 보관하여 침전시켰다. 상기 침전된 엿기름 물에서 맑은 물만을 따라낸 후 여기에 쌀 4,000g으로 지은 밥을 넣고 설탕 20g을 첨가하여 발효기에서 5시간 동안 발효시켰다. 발효 후 얻은 발효액을 끓이면서 거품을 제거하고 설탕 4,480g을 넣고 5분 동안 더 끓인 후 식혔다. After 4,000 g of malt powder was added to a bag and soaked in 28,000 g of water, it was sufficiently soaked in the bag to remove water from the bag, and the malt water was filtered and stored in the refrigerator at 4 ° C. for one day to settle. After pouring only the clear water from the precipitated malt water, rice 4,000 g of rice was added thereto, and 20 g of sugar was added thereto, followed by fermentation in a fermenter for 5 hours. The fermentation broth obtained after the fermentation was boiled, bubbles were removed, 4,480 g of sugar was added thereto, and the mixture was boiled for 5 minutes and cooled.
실시예Example 2: 나노여과를 이용한 식혜 제조 2: Preparation of Sikhye Using Nanofiltration
상기 실시예 1에서 얻은 식혜액을 액체와 건더기로 분리시킨 다음 액체(도 1 참고)는 나노여과하여 본 발명의 밥알이 없는 식혜(도 2 참고)를 제조하였다. 나노여과 조건은 분획분자량이 1000Da인 나노여과막을 이용하여 조작 압력 10Mpa로 수행하였다. 본 발명의 나노여과되어 밥알이 없는 식혜는 용기에 담은 후 후살균시켜 유통시켰다.Separation of the lye solution obtained in Example 1 with a liquid and a dry and then liquid (see Fig. 1) was nano-filtered to prepare a sikhye without rice grains (see Fig. 2) of the present invention. Nanofiltration conditions were carried out at a 10 Mpa operating pressure using a nanofiltration membrane having a molecular weight of 1000 Da. Sikhye without nano-filtered rice grains of the present invention was placed in a container and then distributed by post-sterilization.
상기와 같이 나노여과를 수행하여 얻은 본 발명 식혜은 나노여과됨으로써 밥알 등의 고형물은 제거되므로 마시기는 수월해지고 포장시 밥알 등을 식혜 용액과 함께 용기에 담아야 했던 공정이 고형물이 없는 용액만을 담는 공정으로 간단해지나 식혜 고유의 맛은 그대로 남아 있고 맑은 이온음료와 같은 상태를 지녀 깨끗한 외관을 가지며 저장 시간이 증대되고 후발효를 통한 가스 발생이 되지 않아 밀폐 용기가 실온에서도 터지지 않았다. 도 3은 식혜의 나노여과 전과 후의 모습이다.Sikhye of the present invention obtained by performing the nano-filtration as described above is easy to drink because the nano-filtration is removed, such as rice grains and the process that had to put the rice grains, etc. in the container together with the Sikhye solution in the packaging process to contain only the solution without solid Simplified, but the original taste of Sikhye remains intact, with the same state as a clear ion drink, has a clean appearance, storage time is increased, and no gas is generated through post-fermentation. Figure 3 is a state before and after the Sikhye nano filtration.
비교예Comparative example 1 : One : 한외여과를Ultrafiltration 이용한 식혜의 제조 Preparation of Sikhye
상기 실시예 1에서 제조한 식혜를 한외여과하여 식혜를 제조하였다.Sikhye was prepared by ultrafiltration of Sikhye prepared in Example 1.
한외여과막은 20 K Dalton의 분획분자량으로 유효막면적이 2.4 ㎡를 가지는 폴리설폰(polysulfone) 재질의 막(Model high flux biomax polysulfone membrane, Millipore, U.S.A.)을 사용하여 막분리장치(Model 7523-20, Barnut Co., U.S.A)에 이용하였으며, 공정조건은 처리압력의 경우 150 kPa, 온도의 경우 25℃로 하였다. The ultrafiltration membrane is a membrane separation device using a polysulfone membrane (Model high flux biomax polysulfone membrane, Millipore, USA) having an effective membrane area of 2.4 m 2 with a fraction molecular weight of 20 K Dalton (Model 7523-20, Barnut Co., USA), the process conditions were 150 kPa for the treatment pressure and 25 ℃ for the temperature.
실험예 1 : 본 발명 식혜의 관능 평가Experimental Example 1 sensory evaluation of Sikhye of the present invention
상기 실시예 1 및 2에서 제조한 식혜와 비교예 1에서 제조한 식혜에 대하여 관능검사를 실시하였다. 그 결과를 하기 표 1에 나타내었다.Sikhye prepared in Examples 1 and 2 and Sikhye prepared in Comparative Example 1 was subjected to the sensory test. The results are shown in Table 1 below.
관능검사는 20~50세의 남녀 각각 10명씩을 무작위로 추출하여 탁도의 정도를 9점 등급제(9=가장 맑다; 8=대단히 맑다; 7=보통으로 맑다; 6= 약간 맑다; 5=맑지도 탁하지도 않다; 4=약간 탁하다; 3=보통으로 탁하다; 2=대단히 탁하다; 1=가장 탁하다), 텁텁함의 정도를 9점 등급제(9=가장 텁텁하지 않다; 8=대단히 텁텁하지 않다; 7=보통으로 텁텁하지 않다; 6= 약간 텁텁하지 않다; 5=텁텁하지도 텁텁하지 않지도 않다; 4=약간 텁텁하다; 3=보통으로 텁텁하다; 2=대단히 텁텁하다; 1=가장 텁텁하다), 감칠맛, 목넘김 느낌, 향미의 기호도를 9점 등급제(9=가장 좋다; 8=대단히 좋다; 7=보통으로 좋다; 6= 약간 좋다; 5=좋지도 싫지도 않다; 4=약간 싫다; 3=보통으로 싫다; 2=대단히 싫다; 1=가장 싫다)에 준하여 평가하였다.The sensory test was performed by randomly extracting 10 men and women aged 20 to 50 years to determine the degree of turbidity (9 = most clear; 8 = very clear; 7 = normally clear; 6 = slightly clear; 5 = clear) Not turbid; 4 = slightly turbid; 3 = usually turbid; 2 = very turbid; 1 = most turbid; 9 degree grading (9 = not very stubborn; 8 = not very stubborn; 7 = Not usually stubborn; 6 = not stubborn; 5 = not stubborn; 4 = slightly stubborn; 3 = usually stubborn; 2 = very stubborn; 1 = most stubborn) 9 points rating (9 = best; 8 = very good; 7 = usually good; 6 = slightly good; 5 = not good or hate; 4 = slightly hate; 3 = usually Disagree; 2 = very dislike; 1 = dislike most.
상기 결과를 통해 알 수 있듯이, 본 발명의 나노여과를 이용한 식혜는 여과하지 않은 식혜나 한외 여과를 이용한 식혜에 비하여 탁도가 월등히 개선되나 감칠맛과 향미는 유지되고, 텁텁함과 목넘김 느낌에 대한 기호도는 현저히 증가함을 확인할 수 있었다.As can be seen from the above results, Sikhye using the nano-filtration of the present invention is significantly improved turbidity compared to Sikhye unfiltered or Sikhye using ultrafiltration, but the taste and flavor is maintained, palatability and thirst feeling remarkably It could be confirmed that the increase.
실험예Experimental Example 2 : 본 발명 식혜의 저장성 조사 2: investigation of shelf life of Sikhye of the present invention
상기 실시예 1 및 2에서 제조한 식혜와 비교예 1에서 제조한 식혜를 캔용기에 밀봉하여 저온(4℃) 및 실온(25℃)에서 저장하면서 저장기간 중 관능미의 변화를 조사하였다. 그 결과를 하기 표 2 내지 3에 나타내었다.Sikhye prepared in Examples 1 and 2 and Sikhye prepared in Comparative Example 1 were sealed in can containers and stored at low temperature (4 ° C.) and room temperature (25 ° C.) to investigate changes in sensory beauty during storage. The results are shown in Tables 2 to 3 below.
[주] 1. 상기 표에서 -는 식혜가 부패되어 측정할 수 없는 경우임.[Note] 1. In the above table,-means that Sikhye is corrupt and cannot be measured.
[주] 1. 상기 표에서 -는 식혜가 부패되어 측정할 수 없는 경우임.[Note] 1. In the above table,-means that Sikhye is corrupt and cannot be measured.
상기 결과를 통해 알 수 있듯이, 본 발명의 나노여과를 이용한 식혜는 여과하지 않은 식혜나 나노여과를 이용하지 않은 식혜에 비하여 저장성이 월등히 증가하여 12개월 이상 저장기간중에도 부패하지 않고 나노여과를 통해 균이 제거되어 후 발효가 일어나지 않아 관능미 또한 12개월 이상 유지됨을 확인할 수 있었다.As can be seen from the above results, Sikhye using the nanofiltration of the present invention is significantly increased storage ability compared to Sikhye not filtered or Sikhye not using nanofiltration, so that even during the storage period of 12 months or more without bacterial decay After the removal, fermentation did not occur, and it was confirmed that the sensory beauty was also maintained for more than 12 months.
또한, 본 발명 식혜의 탁도는 저장중에도 12개월 이상 유지됨을 알 수 있었다.In addition, the turbidity of Sikhye of the present invention was found to be maintained for more than 12 months during storage.
이상 설명한 바와 같이, 본 발명 나노여과를 이용하여 제조된 밥알이 없는 식혜 및 이의 제조방법은 종래의 식혜 제조방법에 따라 식혜를 제조한 후 나노여과하여 밥알 등의 고형물은 제거되므로 마시기는 수월해지고 포장시 밥알 등을 식혜 용액과 함께 용기에 담아야 했던 공정이 고형물이 없는 용액만을 담는 공정으로 간단해지나 식혜 고유의 맛은 그대로 남아 있고 맑은 이온음료와 같은 상태를 지녀 깨끗한 외관을 가지며 저장 시간이 증대되고 후발효를 통한 가스 발생이 되지 않아 밀폐 용기가 실온에서도 터지지 않는 특징이 있는 식혜를 제공하는 뛰어난 효과가 있으므로 식품산업상 획기적이고 유용한 발명인 것이다. As described above, Sikhye without rice grains manufactured by using the present invention nanofiltration and its manufacturing method is prepared by the Sikhye according to the conventional Sikhye manufacturing method after the nanofiltration of the solids such as rice grains are removed, so it is easier to drink and packaged The process that had to put the rice grains in the container with the Sikhye solution is simplified to the process that contains only the solution without solids, but the taste of Sikhye remains the same and has the same state as the clear ion drink, which has a clean appearance and increases the storage time. It is a revolutionary and useful invention in the food industry because it does not generate gas through post-fermentation, so the sealed container has an excellent effect of providing Sikhye, which does not burst even at room temperature.
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| KR101351430B1 (en) | 2012-08-31 | 2014-01-14 | 양건태 | Sweet rice drink manufacture method |
| KR20150100150A (en) | 2014-02-24 | 2015-09-02 | 제강모 | Method of manufacturing barley gamju and barley gamju made by the method |
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| KR930702908A (en) * | 1991-10-15 | 1993-11-29 | 워렌 비. 그레이슨 | How to separate sugar from juice |
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| KR20030038896A (en) * | 2001-11-07 | 2003-05-17 | 주식회사 누리 | A process for preparing roasted-rice tea and its extracts by a carbonization of grains |
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| KR20150100150A (en) | 2014-02-24 | 2015-09-02 | 제강모 | Method of manufacturing barley gamju and barley gamju made by the method |
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