KR100698870B1 - A producing method of ginseng concentrated sikhye - Google Patents
A producing method of ginseng concentrated sikhye Download PDFInfo
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- 241000208340 Araliaceae Species 0.000 title claims abstract description 37
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 37
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 37
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 11
- 235000020710 ginseng extract Nutrition 0.000 claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 claims abstract description 11
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- 235000007164 Oryza sativa Nutrition 0.000 claims description 9
- 235000009566 rice Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
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- 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 abstract description 16
- 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 abstract description 16
- 239000006188 syrup Substances 0.000 abstract description 5
- 235000020357 syrup Nutrition 0.000 abstract description 5
- 241000209094 Oryza Species 0.000 description 8
- 239000012141 concentrate Substances 0.000 description 6
- 235000008504 concentrate Nutrition 0.000 description 5
- 238000002834 transmittance Methods 0.000 description 3
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 2
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- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000019534 high fructose corn syrup Nutrition 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
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- 102000004190 Enzymes Human genes 0.000 description 1
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- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036252 glycation Effects 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
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- 238000010025 steaming Methods 0.000 description 1
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- 239000011550 stock solution Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Images
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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/51—Concentration
-
- 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
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
-
- 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
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/616—Maltose
-
- 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
-
- 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
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
Abstract
본 발명은 인삼추출물을 이용한 인삼식혜의 제조방법에 관한 것으로 좀더 상세히는 인삼 추출물을 혼합한 인삼식혜를 제조하고, 여기에 말토오스 시럽을 첨가하여 농축시키는 농축식혜의 제조방법에 관한 것이다.The present invention relates to a method for producing ginseng Sikhye using ginseng extract, and more particularly, to a method for preparing concentrated ginseng by adding ginseng extract and concentrating by adding maltose syrup.
인삼, 식혜 Ginseng, Sikhye
Description
도 1은 실시예 1에서 인삼추출액의 첨가량과 당화시간에 따른 당도변화 그래프이다.1 is a graph showing the change in sugar content according to the amount and the saccharification time of the ginseng extract in Example 1.
도 2는 실시예 2에서 말토오스의 첨가량과 당화시간에 따른 당도변화 그래프이다.FIG. 2 is a graph showing the change in sugar content according to the addition amount and saccharification time of maltose in Example 2. FIG.
본 발명은 인삼추출물을 이용한 인삼식혜의 제조방법에 관한 것으로 좀더 상세히는 인삼 추출물을 혼합한 인삼식혜를 제조하고, 여기에 말토오스 시럽을 첨가하여 농축시키는 농축인삼식혜의 제조방법에 관한 것이다.The present invention relates to a method for preparing ginseng Sikhye using ginseng extract, and more particularly, to a method of preparing ginseng Sikhye mixed with ginseng extract, and concentrated by adding maltose syrup.
한국 고유의 음료인 단술, 감주 혹은 식혜는 찹쌀을 쪄서 엿기름에 물을 붓고 삭힌 다음 밥알을 냉수에 헹구어 건져 놓고 그물에 설탕과 생강을 넣고 끓여 식 힌 다음 밥알을 띄워 만든 것이다. 이러한 식혜의 제조는 80년대까지 가정에서 제조하여 오다가 90년대 후반에 우리 전통음료인 식혜, 수정과, 대추차가 제품화되어 시판되면서 소비자들에게 폭넓게 음용 되어왔다. 이는 전통식품에 대한 요구확대, 천연식품에 대한 선호 및 신토불이 사상 확대 등에 따른 소비자들의 기호도 변화와 부합되었기 때문이다.Korea's unique drink, Dansul, Gamju or Sikhye, is made by steaming glutinous rice, pouring malt into water and rinsing it. The production of Sikhye was made at home until the 80s, and our traditional beverages, Sikhye, Crystal and Jujube Tea were commercialized and marketed widely to consumers. This is because consumers' preferences have been in line with changes in demand for traditional foods, preference for natural foods, and expansion of new earthquakes.
그러나 이러한 식혜의 생산방식은 가정에서 만들던 방법에서 벗어나지 못하고 있어서 품질개선이나 공정의 합리화가 이루어지지 못하고 있다. 특히, 전통식혜의 경우 설탕이 전혀 첨가되지 않아 식혜의 주성분이 대부분 말토오즈로 구성되어 시원한 단맛이 있는데 반해 시판되는 식혜는 갈변방지 및 당도증가를 위해 설탕을 대량 첨가하여 식혜 고유의 맛이 상실되고 있다. 따라서 현재와 같이 식혜의 성분이 대부분 설탕물인 상태에서는 소비자들의 기호를 오래 붙잡을 수 없고 식혜 제조의 있어 가장 중요한 품질 요소인 수크로스의 양을 줄이고 말토오즈나 글루코스 함량을 늘린 전통음료가 개발되어야 한다.However, the production method of Sikhye cannot be deviated from the method made at home, and thus quality improvement and rationalization of processes are not achieved. In particular, in the case of traditional Sikhye, since no sugar is added at all, the main ingredient of Sikhye consists of maltose, which has a cool sweetness, whereas commercially available Sikhye loses its unique taste by adding a large amount of sugar to prevent browning and increase sugar content. have. Therefore, in the state where the ingredients of Sikhye are mostly sugar water, it is impossible to hold consumers' preferences for a long time, and traditional beverages with reduced maltose or glucose content, which is the most important quality factor of Sikhye, should be developed.
또한 현재 전통식혜에 생약재나 기타 과실들을 첨가한 다양한 식혜가 제조되었으며 이중 인삼을 이용한 식혜도 개발되고 있습니다.In addition, various Sikhye are prepared by adding herbal medicine or other fruits to traditional Sikhye, and Sikhye using double ginseng is also being developed.
이러한 인삼을 이용한 식혜에 대한 종래기술로는 대한민국특허 제370809호에는 찹쌀과 멥쌀로 제조된 식혜 인삼추출물을 저온에서 교반, 혼합하여 제조하는 식혜의 제조방법이 기재되어 있다. 그러나 상기 방법은 인삼 추출물을 식혜 제조 후에 혼합하므로 식혜의 당도가 낮아지거나 인삼추출물을 혼합하고 끓이는 공정이 없어 부패되기 쉬운 문제점이 있다.As a prior art for Sikhye using such ginseng, Korean Patent No. 370809 describes a method of preparing Sikhye prepared by stirring and mixing Sikhye ginseng extract prepared with glutinous rice and non-glutinous rice at low temperature. However, the method has a problem that the ginseng extract is mixed after the production of Sikhye, so that the sugar content of Sikhye is lowered or the ginseng extract is not mixed and boiled, thus making it easy to rot.
또한, 대한민국특허 제358247호에는 인삼추출액을 제조하고 이것을 이용하여 엿기름을 추출하여 인삼엿기름액을 제조하여 고두밥과 함께 식혜를 제조하는 방법에 대하여 기재하고 있다. 그러나, 고가의 인삼추출물 엿기름액의 추출용매로 사용하는 것은 손실되는 양이 많으므로 경제적이지 못한 문제점이 있으며, 추출후 폐기되는 엿기름 분말에 인삼의 향과 약리성분 등이 흡착될 우려도 있다.In addition, Korean Patent No. 358247 describes a method of preparing ginseng extract solution and extracting malt oil using the same to prepare ginseng malt oil solution and preparing Sikhye with gourd rice. However, the use of an expensive solvent for extracting ginseng extract malt has a large amount of loss, which is not economical, and there is a concern that the flavor and pharmacological components of ginseng may be adsorbed to the malt powder discarded after extraction.
상기 문제점들을 해결하기 위하여 본 발명은 설탕을 첨가하지 않고도 일정 당도로 제조할 수 있는 인삼 농축식혜의 제조방법을 제공하는 것을 목적으로 한다.In order to solve the above problems, an object of the present invention is to provide a method for producing ginseng concentrate Sikhye can be prepared to a certain sugar without adding sugar.
또한, 본 발명의 다른 목적은 농축인삼식혜를 제조하여 소량의 농축원액을 희석하여 섭취하도록 함으로써 휴대와 운반이 간편한 농축 인삼식혜의 제조방법을 제공하는 것이다.In addition, another object of the present invention to provide a method for producing concentrated ginseng Sikhye easy to carry and carry by preparing a concentrated ginseng Sikhye to dilute a small amount of concentrated stock solution.
따라서 본 발명자는 식혜제조를 위하여 엿기름 추출 및 고두밥 첨가량 및 인삼 추출액의 첨가량이 최적화된 인삼식혜를 제조하고 이를 농축하여 인삼식혜 농축액을 제조하였다.Therefore, the present inventors prepared ginseng Sikhye optimized for the production of malt and the addition amount of gourd rice and ginseng extract, and concentrated to prepare ginseng Sikhye concentrate.
본 발명은 엿기름 4중량%, 고두밥 15~25중량%, 인삼추출액 6~9중량% 및 잔량의 물을 혼합하여 50~70℃에서 4~6시간동안 당화시켜 인삼식혜를 제조하는 단계; 상기 인삼식혜 100중량부에 대하여 말토오스 20~30중량부를 첨가하고 80~90℃에서 3~5시간 동안 농축시키는 단계;를 포함하는 인삼 농축식혜 제조방법에 관한 것이다.The present invention is a step of preparing ginseng Sikhye by 4% by weight of malt, 15 to 25% by weight of soybean rice, 6 to 9% by weight of ginseng extract and the remaining amount of water to be glycosylated at 50 ~ 70 ℃; It relates to a ginseng concentrated Sikhye manufacturing method comprising the step of adding 20-30 parts by weight of maltose with respect to 100 parts by weight of ginseng Sikhye and concentrated for 3 to 5 hours at 80 ~ 90 ℃.
또한, 본 발명은 상기 식혜농축시 농축 엔드포인트(endpoint)가 68brix인 것을 특징으로 한다.In addition, the present invention is characterized in that the enrichment endpoint (endpoint) is 68brix when the Sikhye concentration.
상기 농축식혜를 제품화하는 경우에는 95℃에서 파우치에 충전한 후 4℃에서 냉각 후 효소를 불활성화시키는 공정을 거친다.When the concentrated Sikhye is commercialized, the pouch is filled at 95 ° C. and then cooled at 4 ° C. to inactivate the enzyme.
또한, 상기 인삼식혜의 당도는 12~14brix이며, 이를 68bix로 농축하여 농축식혜를 제조하고 이를 물에 희석하여 음용할수 있도록 한다.In addition, the sugar content of the ginseng Sikhye is 12 ~ 14 brix, to concentrate it to 68bix to produce a concentrated Sikhye and to dilute it in water to drink.
상기 고두밥 함량이 15~52중량% 미만이면 당도가 적당하지 않으며, 초과할 경우에는 경제적이지 못하다. 또한, 인삼추출액 첨가량이 6중량% 미만이면 당도가 떨어지고 9중량%를 초과하면 당도가 너무 높거나 경제성이 떨어지며 식혜가 탁해지는 문제점이 발생한다.If the content of the soybean rice is less than 15 to 52% by weight, the sugar content is not suitable, and if it exceeds, it is not economical. In addition, when the amount of ginseng extract is less than 6% by weight, the sugar falls, and when the amount exceeds 9% by weight, the sugar content is too high or economical, and Sikhye becomes turbid.
이하, 실시예를 통해 본 발명의 구성을 상세히 설명한다. 그러나 본 발명의 범위가 실시예에 한정되는 것은 아니다.Hereinafter, the configuration of the present invention through the embodiment will be described in detail. However, the scope of the present invention is not limited to the examples.
실시예Example 1: 인삼 식혜 제조 1: Ginseng Sikhye Manufacturing
엿기름 4중량%, 고두밥 20중량%에 인삼추출액을 각각 3, 6, 9, 12중량%씩 첨가하고 잔량의 물을 가한 후 당화시간에 따른 인삼식혜의 당도변화와 성분변화를 관찰하고 도 1과 표 1에 나타내었다.Add 3, 6, 9, 12% by weight of ginseng extract to 4% by weight of malt and 20% by weight of soybean rice, and add the remaining amount of water, and observe the changes in sugar content and composition of ginseng Sikhye according to the saccharification time. Table 1 shows.
도 1에서 보는 바와 같이, 당화시간 2시간부터 인삼식혜의 당도는 서서히 증가하였다. 특히, 인삼 추출액을 12중량% 첨가시 당도변화는 당화시간이 증가할수록 급속하게 증가하였으나, 표 1에서 보는 바와 같이 투과율이 60% 이상 탁하게 나타남을 알 수 있었다. As shown in Figure 1, the sugar content of ginseng Sikhye gradually increased from 2 hours of glycation time. In particular, when the 12% by weight of ginseng extract was added, the change in sugar content rapidly increased as the saccharification time was increased, but as shown in Table 1, the transmittance was found to be more than 60% cloudy.
당화시간에 따른 각 유리당 함량 변화의 경우 과당(프럭토오스)의 경우 당화 시간과 인삼 추출액의 첨가량에 따라 큰 변화가 없었으며, 맥아당(말토오스)은 당화시간이 증가할수록 서서히 증가하는 경향이 나타났으나, 인삼 추출액의 첨가량에 따른 맥아당의 변화는 없는 것을 확인하였다.In case of fructose (fructose), there was no significant change according to the saccharification time and the amount of ginseng extract, and maltose (maltose) gradually increased with increasing saccharification time. B, it was confirmed that there is no change in maltose with the amount of ginseng extract added.
따라서, 본 발명에서 인삼 추출액은 6~9중량%를 함유하는 것이 바람직하며 당화시간은 3~5시간이 적당하다.Therefore, the ginseng extract in the present invention preferably contains 6 to 9% by weight and the saccharification time is suitable for 3 to 5 hours.
또한, 상기 결과는 현재 시판되는 식혜의 설탕함량은 8.60% ~ 10.60% 정도이나 본 발명의 식혜는 설탕을 첨가하지 않고도 당화시간 3 ~ 5시간 후에 12Brix(일반 시판식혜의 평균 당도)이상의 식혜 제조가 가능한 것을 확인할 수 있었다. In addition, the results of the presently commercially available sugar content of Sikhye is about 8.60% ~ 10.60%, but the Sikhye of the present invention is more than 12Brix (average sugar content of commercially available Sikhye) after 3 to 5 hours of saccharification time without adding sugar I could confirm that it was possible.
상기 투과율 측정은 분광광도계(spectrophotometer)를 사용하여 675nm에서 측정하였다. 또한, 상기 유리당 함량은 HPLC을 이용하여 제조된 식혜를 원심분리기를 이용하여 15,000rpm에서 15분간 원심분리한 후 그 상등액을 취해 분석하였다.The transmittance measurement was measured at 675 nm using a spectrophotometer. In addition, the free sugar content was analyzed by Sikhye prepared by HPLC centrifuged for 15 minutes at 15,000rpm using a centrifuge after taking the supernatant.
실시예Example 2: 인삼 농축식혜 제조 2: Manufacturing ginseng concentrate Sikhye
상기 실시에 1에서 인삼추출액 6중량%으로 제조된 인삼식혜 100중량부 대비 각각 10중량부, 20중량부 및 30중량부의 말토오즈 시럽을 첨가한 후 90℃에서 68Brix까지 농축시켜 인삼 농축식혜를 제조하고, 이에 대한 당도변화를 도 2에 나타내었다.The ginseng concentrate Sikhye was prepared by adding 10 parts by weight, 20 parts by weight and 30 parts by weight of maltose syrup to 100 parts by weight, respectively, compared to 100 parts by weight of ginseng Sikhye prepared in 6% by weight of ginseng extract. And, the sugar change for this is shown in FIG.
도 2에서 보는 바와 같이 당화시간이 증가할수록 인삼식혜의 당도는 증가하였으며 말토오즈 시럽 첨가에 따른 농축 끝점인 68Brix까지의 당화시간은 10중량부일 때 5시간, 20중량부 및 30중량부일 때는 각각 3시간 30분 및 3시간이었다.As shown in Figure 2, the sugar content of ginseng Sikhye increased as the saccharification time increased, and the saccharification time up to 68 Brix, the concentrated end point according to the addition of maltose syrup, was 5 hours at 10 parts by weight, 3 parts at 20 parts by weight and 30 parts by weight, respectively. Time 30 minutes and 3 hours.
또한, 각각의 농축 끝점(endpoint)에서 일정량의 시료를 취해 각 공정에 따른 인삼 농축식혜의 품질인자를 조사하여 그 결과를 표 2에 나타내었다. 표 2에서 보는 바와 같이 말토오즈 시럽의 첨가에 따른 농축인삼식혜의 말토오스와 글루코스의 함량은 상기 표 1과 비교하면 실시예 1의 인삼식혜에 함유된 양보다 증가하였다.In addition, a certain amount of samples were taken at each concentration endpoint, and the quality factors of ginseng concentrate Sikhye according to each process were investigated and the results are shown in Table 2. As shown in Table 2, the content of maltose and glucose of the concentrated ginseng Sikhye according to the addition of maltose syrup increased compared to the amount contained in the ginseng Sikhye of Example 1 compared with Table 1 above.
상기 유리당 함량은 HPLC을 이용하여 식혜액을 원심분리기를 이용하여 15,000rpm에서 15분간 원심분리한 후 그 상등액을 취해 분석하였다. 또한, 색도는 색차계를 사용하여 hunter L, a, b 값을 측정하였다. L은 명도(Lightness)로서 밝은 정도, 숫자가 클수록 밝은 색을 띤다. a는 적색도로서 '붉은빛/초록빛의 비율'을 나타내는 것으로 숫자가 클수록 붉은 빛이 많이 나고, 숫자가 작을수록 초록빛이 많이 난다. b는 황색도로서 '노랑/파랑의 비율'로 나타내고 숫자가 클수록 노란 빛이 많이 나고, 숫자가 작을수록 파란 빛이 많이 난다.The free sugar content was analyzed by taking the supernatant after centrifugation for 15 minutes at 15,000rpm using a centrifuge centrifuge using HPLC. In addition, the chromaticity was measured by the hunter L, a, b value using a color difference meter. L is lightness, and the brighter the color, the brighter the color. a is the degree of redness, which represents the ratio of red / green. The larger the number, the more red light. The smaller the number, the more green color. b is yellowness, and it is expressed as 'yellow / blue ratio', and the larger the number, the more yellowish light, and the smaller the number, the more blue light.
본 발명은 소화촉진 효과가 있는 식혜에 인삼추출물을 가하여 인삼의 다양한 약리기능과 유효성분을 함유하여 기존 식혜의 효능을 더욱 향상시킨 인삼식혜를 제공할 수 있다.The present invention can provide a ginseng Sikhye to further improve the efficacy of the existing Sikhye by adding a ginseng extract to Sikhye having a digestive promoting effect containing various pharmacological functions and active ingredients.
또한, 본 발명은 각 성분의 함량을 조절하여 미각적으로 알맞는 색도를 갖는 식혜를 제조할 수 있다.In addition, the present invention can be prepared by adjusting the content of each component Sikhye having a taste appropriately chromaticity.
또한, 본 발명은 인삼식혜를 농축한 식혜를 제조하여 희석하여 음용할 수 있는 농축인삼식혜를 제공할 수 있다. 상기 농축인삼식혜는 부피가 작으므로 휴대가 간편하고, 운반이 용이한 장점이 있다.In addition, the present invention can provide a concentrated ginseng Sikhye can be prepared by diluting the ginseng Sikhye concentrated drinking. The concentrated ginseng Sikhye has a small volume, so it is easy to carry and easy to carry.
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| KR101907192B1 (en) | 2016-05-23 | 2018-10-12 | 영농조합법인 상생 | Method for producing Jocheong using cultivated wild ginseng and Jocheong produced by same method |
| KR20200043602A (en) | 2018-10-18 | 2020-04-28 | 성삼섭 | Manufacturing method for sikhye using sorghum grain and Berchemia berchemifolia leaf |
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| KR860000030A (en) * | 1984-06-13 | 1986-01-25 | 신태영 (외 1) | Manufacturing method of concentrated Sikhye |
| KR970058599A (en) * | 1996-01-11 | 1997-08-12 | 손경식 | How to make Sikhye with added herbal ingredients |
| KR20000012614A (en) * | 1999-12-10 | 2000-03-06 | 김희상 | manufacturing method for sweet rice drink addition ginseng |
| KR20000023950A (en) * | 1999-12-13 | 2000-05-06 | 금산군수 | The manufacturing for method of sweet drink made from fermented rise with ginseng |
| KR20040003721A (en) * | 2002-07-03 | 2004-01-13 | 김남선 | Sugar-free Sikhye Manufacturing Method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR860000030A (en) * | 1984-06-13 | 1986-01-25 | 신태영 (외 1) | Manufacturing method of concentrated Sikhye |
| KR970058599A (en) * | 1996-01-11 | 1997-08-12 | 손경식 | How to make Sikhye with added herbal ingredients |
| KR20000012614A (en) * | 1999-12-10 | 2000-03-06 | 김희상 | manufacturing method for sweet rice drink addition ginseng |
| KR20000023950A (en) * | 1999-12-13 | 2000-05-06 | 금산군수 | The manufacturing for method of sweet drink made from fermented rise with ginseng |
| KR20040003721A (en) * | 2002-07-03 | 2004-01-13 | 김남선 | Sugar-free Sikhye Manufacturing Method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101907192B1 (en) | 2016-05-23 | 2018-10-12 | 영농조합법인 상생 | Method for producing Jocheong using cultivated wild ginseng and Jocheong produced by same method |
| KR20200043602A (en) | 2018-10-18 | 2020-04-28 | 성삼섭 | Manufacturing method for sikhye using sorghum grain and Berchemia berchemifolia leaf |
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