KR100687190B1 - The preparation of a sweet drink made from fermented rice and included the sweet pumpkin - Google Patents

Abstract

Provided is a method for preparing a sweet drink made from fermented rice and a sweet pumpkin, which has excellent tastes, flavors and nutrition, with simple process and lower cost. The method for preparing a sweet drink made from fermented rice and a sweet pumpkin comprises the steps of: preparing a malt liquid; introducing washed and steamed rice into the malt liquid and allowing the rice to be fermented by an amylase in the malt liquid to prepare a sweet drink; washing, peeling, cutting and hollowing out a sweet pumpkin, followed by steaming; adding a malt liquid admixed with cellulase to the sweet pumpkin, followed by pulverizing, fermenting and filtrating to prepare a sweet pumpkin liquid; mixing the sweet pumpkin liquid with the above sweet drink; adjusting a sugar content of the resulted mixture and heating the resultant to inactivate the enzyme, followed by sterilization, cooling and packing.

Description

The preparation of a sweet drink made from fermented rice and included the sweet pumpkin}

1 is a manufacturing process of the sweet pumpkin Sikhye according to the present invention.

The present invention relates to a method of manufacturing sweet sorghum containing Sikhye, and more specifically, in the known traditional Sikhye manufacturing process, while mixing the pretreated sweet pumpkin pulverized product using a malt (gold) liquid during crushing sweet pumpkin, The production of malt (salt) liquid and cellulase treatment after crushing sweet pumpkin breaks down the fiber contained in malt and sweet pumpkin to improve the utilization of raw materials as well as to enhance the texture and taste and to enhance the nutrients contained in the malt and sweet pumpkin. It relates to a manufacturing method of Sikhye containing sweet pumpkin to be ingested.

In general, Sikhye steamed glutinous rice, pour malt and rinse, and then rinse rice grains in cold water.

The literature first appeared in "Human Texts" compiled around 1740, and describes the manufacturing method of Sikhye in "Gyugon Cradle" and "The City of Sichuan" of the 1800s.

How to make Sikhye is to dissolve malt powder in warm water for 3 to 4 hours to make it yellowish water, then pour hot cooked rice into small jars and pour malt water to keep at 60 ℃. The proper temperature of amylase in the malt water is 60 ℃, and the rice is broken by the enzymatic action of malt. After about five hours, a few grains of rice come to mind, and when they come to some extent, the rice grains are picked up and rinsed thoroughly in cold water. Add sugar to the remaining water in the jar, sweeten it, mix the rinsed water, add a few sides of ginger, boil it, cool it, and sink it.

When you eat it, you can put the broth prepared in a bowl, float the Sikhye rice in a suitable way, and drink it with a good amount of white and pomegranate eggs. You can drop one or two drops of citron juice to improve the fragrance. .

In attempting to drink these foods, various attempts have been made to give different tastes and aromas to traditional foods.

In particular, by adding the taste and nutrients and flavor of sweet pumpkin, sweet pumpkin sikhye has been developed that can be easily consumed by children as well as elderly people, and also effective in the intake of nutrients.

For example, in Korean Patent No. 427534, the pumpkin is washed, dried, and then peeled and removed, pulverized, boiled and sterilized at a temperature of 60 to 100 ° C. for 30 to 50 minutes to prepare pumpkin juice and pumpkin granules. step; Adding ginseng, ginger, and licorice to the malt powder, pulverizing it, mixing the mixture with 6 times of water, filtering, and receiving the leach solution after 4 hours to prepare the malt leach solution; And the malt leach liquor is mixed with rice at a temperature of 50 ℃ saccharified, and then boiled for 20 minutes to add the pumpkin juice and pumpkin granules 10 to 15% by weight to the cooled liquid is a method of producing Sikhye containing pumpkin In addition, many studies are being conducted on Sikhye, which contains pumpkin ingredients as well as other herbal or edible ingredients.

In particular, sweet pumpkin has a good taste and aroma, and has many useful effects on the human body, so Sikhye containing sweet pumpkin ingredients in Sikhye is in the spotlight.

In other words, pumpkin is a pumpkin that is rich in starch, minerals, and vitamins, and is cultivated for food because of its delicious taste. It is an oriental pumpkin (C. moschata) originated in tropical Mexico in southern Mexico, and a Western origin originated in Latin America. Zucchini (C. maxima), which is classified as C. pepo originated in northern Mexico and North America, refers to a western pumpkin that is steamed or eaten healthy. It is rich in starch and inorganic salts, and contains a lot of vitamins B and C. It can be used as a stock substitute. In Korea, it has been widely grown since the 1990s. .

Danbis, Super Geumbisu, Super Hongbis is the most cultivated sweet pumpkin, because the spleen (jira) to help the function and enhance the appetite, the situation is developing a lot of food to apply this.

However, in the sweet pumpkin Sikhye applying the sweet pumpkin to Sikhye, even if the crushed sweet pumpkin, the fiber of the sweet pumpkin is not pulverized, and even if filtered, the fine fibers are contained in Sikhye as it is, the taste and texture are reduced.

In addition, the fiber has a problem that must be removed even though there is an effect to activate the movement of the intestine, and a separate process for removing the fiber is not only cumbersome but also has a disadvantage of filtering the malt liquid to remove the fiber.

Accordingly, it is an object of the present invention to provide a method for preparing sweet pumpkin-containing Sikhye, which not only improves the utilization of raw materials, but also improves the texture and taste, and makes it possible to consume all of the nutrients contained in malt and sweet pumpkin.

In order to achieve the above objects as well as other objects that are easily expressed, in the present invention, the pretreated sweet pumpkin pulverized mixture is mixed with a malt (gold) liquid during the pulverization of the sweet pumpkin, and the production of the malt (gold) liquid and the cellulase after the sweet pumpkin pulverized By processing the maltose, decomposed fiber contained in sweet pumpkin to eat all the nutrients of sweet pumpkin, excellent texture and taste and simple manufacturing process was able to produce sweet pumpkin Sikhye with high nutrients at low cost.

The present invention is described in more detail as follows.

Method for producing sweet pumpkin Sikhye according to the present invention comprises the steps of preparing malt solution; Preparing rice by enzymatically treating rice by amylase of malt by adding washed and steamed rice to malt solution; Washing, peeling, cutting, removing and steaming sweet pumpkin; Adding a malt solution containing the cellulase to the steamed sweet pumpkin, pulverizing, enzymatically treating and filtering to prepare a sweet pumpkin liquid; Mixing sweet pumpkin solution and Sikhye; The sugar content is corrected and then heated to inactivate the enzyme, sterilize to cool and package.

First, put malt (challenge) in a fine sieve and rub it well with lukewarm water. 2 times of water was added to the remaining malt except the filtrate, and 0.05 to 0.1% by weight of cellulase was added to the malt, followed by enzymatic treatment and filtration for 2 to 3 hours to obtain a filtrate, which was mixed with a bee malt solution for 1 to 2 hours. After standing still, the supernatant from which the precipitate was removed is used as malt solution.

Rubbing while pouring the malt malt liquid is effective to less than 3 minutes, if more than 3 minutes malt shells, etc. may be separated may cause a problem that the texture in Sikhye produced later.

In the production of malt solution, the use of cellulase is effective in the case of enzymatic treatment after addition of cellulase, and when the amount is less than 0.05% by weight, the effect of addition is weak and 0.1% by weight. If it exceeds, the synergistic effect of addition is weak and not economical. In addition, the treatment time after the addition of cellulase is not particularly limited, but in view of the enzyme treatment effect, it is preferable to perform the treatment for 2-3 hours.

In this case, the cellulase is not particularly limited to all of the cellulase commonly used in the art to which the present invention pertains. By treating with cellulase, not only fiber breakdown in malt, but also the remaining amylase contained in malt elutes to enhance the taste of Sikhye, and the steamed rice can be cut well.

In addition, after the production of the malt liquid, the remaining precipitate may be reused by adding to the bee malt liquid to be produced later.

The rice is washed with water and steamed, put into a malt malt liquid, and then cut at a temperature of 60 to 65 ° C. for 3 to 4 hours.

Glutinous rice and non-glutinous rice can be used for the production of Sikhye, but it is effective to use non-glutinous rice because it is well cut by amylase contained in malt solution. Steam for 30 minutes to 1 hour.

When the rice grains are chopped using steamed rice and avalan syrup oil, it is preferable to maintain a temperature of 60-65 ° C., which is the optimum reaction temperature of amylase, and a reaction time is suitable for 3 to 4 hours. That is, the reaction time can also be confirmed visually that a part of the grain of rice comes to the surface.
Separately washed the pumpkin and peeled with a peeler, cut into 1/2 or 1/4, and after removing the seeds and the inside clean, put into a steamer and steam for 20 to 30 minutes at a temperature of about 100 ℃. Then, the malt solution added with 0.05 to 0.1% by weight of cellulase and the steamed sweet pumpkin was added to the same amount, and then pulverized.

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The use of malt liquid during grinding of the steamed sweet pumpkin prevents the sweetness of the water used and reduces the taste of sweet pumpkin.

In addition, since there is a fiber in the sweet pumpkin, even if physically pulverized, the fiber remains, so that a separate filtration process is required to remove it, and although there is a problem that the fiber of sweet pumpkin should be removed despite showing a useful effect on the human body, in the present invention, By treating the cellulase can not only facilitate the filtration, but also to ingest the fiber of the sweet pumpkin and at the same time can improve the texture by preventing the drinker to recognize the presence of the fiber in Sikhye.

In this case, the amount of cellulase is 0.05 to 0.1% by weight based on the weight of sweet pumpkin used, and when the amount is less than 0.05% by weight, the addition effect is insignificant. Can not do it.

In addition, the treatment time after addition of cellulase is not particularly limited, but in consideration of enzymatic treatment effects, it is preferable to treat the treatment for 2-3 hours, and as cellulase, all cellulase commonly used in the technical field of the present invention may be used. It is not specifically limited.

The prepared sweet pumpkin solution and Sikhye were mixed, sugar was added to control sugar content, and then heated to 100 ° C. for 10 minutes to inactivate enzymes. At the same time, microorganisms and bacteria were sterilized, cooled to room temperature, and then packaged. To prepare sweet pumpkin Sikhye according to the invention.

The following examples and comparative examples illustrate the present invention more specifically, but do not limit the scope of the present invention.

Example  One

Pour 850 g of malt into the fine sieve and pour 5.7 liters of lukewarm water in small portions and rub it well within 3 minutes.

2 times of water (1ℓ) was added to the remaining malt except the filtrate, 0.5 g of cellulase was added for 3 hours to enzymatic treatment and filtered to obtain a filtrate, which was mixed with 1/2 amalt malt solution and left to stand for 1.5 hours. The supernatant from which the precipitate was removed is used as malt solution.

350 g of rice is washed with water, steamed, put in a malt malt solution, and then cooled for 3 to 4 hours while maintaining a temperature of 60 to 65 ° C.

Separately, 1800 g of sweet pumpkin is washed, stripped with a peeler, cut into quarters, the seeds and the inside are cleared, put in a steamer and steamed at a temperature of 100 ° C. for 30 minutes.

Then, malt solution and steamed sweet pumpkin were put in the same amount and pulverized. Then, 1.5 g of cellulase was added, enzymatically treated for 2 hours, and filtered to prepare sweet pumpkin solution.

The prepared Sikhye, sweet pumpkin solution, the residual malt solution is mixed, 500g of sugar is added, heated to 100 ℃ for about 10 minutes, cooled to room temperature, and then packaged to prepare a sweet pumpkin Sikhye according to the present invention.

Example  2

Sweet pumpkin Sikhye was prepared in the same manner as in Example 1 except that water was used instead of malt solution when steaming sweet pumpkin.

Comparative example  One

Sweet pumpkin Sikhye was prepared in the same manner as in Example 1 except that the cellulase treatment was not performed in the production of the malt solution.

Comparative example  2

 Squash Squash was prepared in the same manner as in Example 1 except that no cellulase treatment was performed.

Comparative example  3

Squash Squash was prepared in the same manner as in Example 1 except that the cellulase treatment was not performed in the production of the malt solution and the preparation of the sweet pumpkin solution.

Sikhye prepared in Examples and Comparative Examples from 10 to 60 years old to each of 10 male and female panels to drink, then evaluated the taste, aroma and texture and the results are shown in Table 1.

flavor incense Texture Example 1 4.6 4.5 4.6 Example 2 4.3 4.5 4.4 Comparative Example 1 4,1 4.3 4.1 Comparative Example 2 4.2 4.3 4.0 Comparative Example 3 3.9 4.2 3.7

As can be seen from Table 1 above, the sweet pumpkin Sikhye of the present invention was confirmed to have better physical properties than the conventional sweet pumpkin Sikhye in taste, aroma and texture, the effect of fiber by the addition of fiber by the cellulase treatment Is estimated to be superior to the conventional sweet pumpkin.

As described above, in the present invention, the pretreated sweet pumpkin pulverized product is mixed, but malt (gold) liquid is used during the pulverization of the sweet pumpkin, and the malt oil and sweet pumpkin are contained by preparing the malt (gold) liquid and treating the cellulase after crushing the sweet pumpkin. By decomposing the fiber, it is possible to consume all the nutrients of sweet pumpkin, excellent texture and taste, and a simple manufacturing process could produce a sweet pumpkin Sikhye with high nutrients at low cost.

Claims (3)

Preparing a malt solution; Preparing rice by enzymatically treating rice by amylase of malt by adding washed and steamed rice to malt solution; Washing, peeling, cutting, removing and steaming sweet pumpkin; Adding a malt solution containing the cellulase to the steamed sweet pumpkin, pulverizing, enzymatically treating and filtering to prepare a sweet pumpkin liquid; Mixing sweet pumpkin solution and Sikhye; The method of producing sweet pumpkin Sikhye, characterized in that consisting of the steps of correcting the sugar, then heating to deactivate the enzyme, sterilization and packaging. The method of claim 1, wherein the malt solution is a method of producing sweet pumpkin Sikhye, characterized in that the production of two kinds of malt malt liquid and malt liquid. The method of claim 1, wherein the cellulase is added to 0.05 to 0.1% by weight based on the weight of malt or sweet pumpkin and treated for 2 to 3 hours.

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