KR100983355B1 - Manufacturing method of fermentation beverage - Google Patents

Manufacturing method of fermentation beverage Download PDF

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KR100983355B1
KR100983355B1 KR1020080068211A KR20080068211A KR100983355B1 KR 100983355 B1 KR100983355 B1 KR 100983355B1 KR 1020080068211 A KR1020080068211 A KR 1020080068211A KR 20080068211 A KR20080068211 A KR 20080068211A KR 100983355 B1 KR100983355 B1 KR 100983355B1
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thistle
rice
licorice
sikhye
hoe
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KR1020080068211A
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KR20100007545A (en
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김경표
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농업회사법인 유한회사 포스피
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • A23L2/382Other non-alcoholic beverages fermented
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20Malt products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00Function of food ingredients
    • A23V2200/30Foods, ingredients or supplements having a functional effect on health
    • A23V2200/314Foods, ingredients or supplements having a functional effect on health having an effect on lung or respiratory system
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00Function of food ingredients
    • A23V2200/30Foods, ingredients or supplements having a functional effect on health
    • A23V2200/326Foods, ingredients or supplements having a functional effect on health having effect on cardiovascular health
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00Food ingredients
    • A23V2250/20Natural extracts
    • A23V2250/21Plant extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00Food ingredients
    • A23V2250/28Oligosaccharides
    • A23V2250/282Oligosaccharides, digestible

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

본 발명은 괭이밥과 엉겅퀴를 이용하여 스트레스 감소와 간기능 개선을 위한 발효음료 제조방법에 관한 것으로, 괭이밥과 엉겅퀴를 전초 채취한 후 절단하여 건조하여 준비하고, 정제수에 상기 괭이밥, 엉겅퀴 및 감초를 넣고 끓인 물에 고들밥과 엿기름을 혼합한 후 발효시켜 식혜를 만들었다. 우리의 산야에서 쉽게 구할 수 있는 괭이밥, 엉겅퀴 등의 맛과 향을 그대로 보존하면서 맛이 좋고 먹기에 편리하며, 이들이 갖고 있는 고유한 영양분 및 건강기능을 유지하고 있는 새로운 형태의 발효음료를 제공할 수 있다.The present invention relates to a method for producing a fermented beverage for reducing stress and improving liver function by using hoe rice and thistle, preparing chopped hoe rice and thistle after cutting and drying, putting the hoe rice, thistle and licorice into purified water. Boiled water was mixed with gorse rice and malt and fermented to make Sikhye. It is delicious and convenient to eat while preserving the taste and aroma of hoe rice, thistle, etc., which are easily available in our mountains, and can provide new types of fermented beverages that maintain their unique nutrients and health functions. have.

발효음료, 괭이밥, 엉겅퀴, 감초, 식혜 Fermented beverage, hoe rice, thistle, licorice, Sikhye

Description

발효음료 제조방법{MANUFACTURING METHOD OF FERMENTATION BEVERAGE}Fermented Beverage Manufacturing Method {MANUFACTURING METHOD OF FERMENTATION BEVERAGE}

본 발명은 스트레스 감소 및 간기능 개선이 도움이 되는 발효음료 제조방법에 관한 것으로, 괭이밥과 엉겅퀴를 전초 채취한 후 절단하여 건조하여 준비하고, 준비된 괭이밥, 엉겅퀴 및 감초를 넣고 끓인 물에 엿기름을 혼합하여 1차 발효시킨 뒤 그 액에 고들밥을 넣어 2차 발효시켜 식혜를 만들고, 여과된 식혜액과 프락토올리고당을 용기에 넣고 숙성시켜 제조되는 발효음료의 제조방법에 관한 것이다.The present invention relates to a method for producing a fermented beverage which helps to reduce stress and improve liver function, and prepares by cutting and drying the hoe rice and thistles, and preparing the hoe rice, thistles and licorice and mixing malt in boiled water. By fermentation by the first fermented by putting the goulbap in the solution to make Sikhye, and relates to a method for producing a fermented beverage prepared by aging the filtered Sikhye solution and fructooligosaccharide in a container.

최근에 경제발전에 따른 문화수준의 향상으로 인하여 건강을 위한 식품 및 음료에 관한 관심이 급증하고 있고, 우리의 산야에서 자라는 토속 식물을 이용하여 전통적인 방법을 응용한 식품개발이 되고 있다.Recently, due to the improvement of culture level according to economic development, interest in food and drink for health is increasing rapidly, and the development of food using traditional methods using native plants growing in our fields.

우리의 들과 산에는 다양한 식물들이 자생하고 있으며 예로부터 이들 식물들 중 많은 것이 나물이나 약재로 사용되어 왔다. Various plants grow in our fields and mountains, and many of these plants have been used as herbs or herbs since ancient times.

한편, 예로부터 간장, 고추장, 된장 등 우리 고유의 발효기술을 이용한 발효식품들이 있었으나, 전통적인 발효음료는 다양하게 개발되지 못하였고 쌀을 쪄서 엿기름물을 붓고 삭혀서 제조하는 식혜 정도가 고유한 음료로서 활용되고 있다. Meanwhile, there have been fermented foods using our own fermentation technology such as soy sauce, red pepper paste, and doenjang. However, traditional fermented beverages have not been developed in various ways. It is utilized.

그런데 우리의 고유한 음료가 제대로 개발되지 않아서 탄산음료나 이온음료 및 유제품 등에 밀려 그 자리를 내주었고, 최근에 건강 기능을 수행하는 각종 고유 식물의 잎이나 뿌리 또는 열매 등을 이용한 다양한 음료가 개발되고 있긴 하나, 대부분 엑기스를 뽑아내어 물에 타서 먹거나 음료수로 만들거나 하는 정도일 뿐이다.However, our own beverages were not properly developed, so they were pushed to carbonated drinks, ionic beverages, and dairy products. Recently, various beverages using leaves, roots, or berries of various plants that perform health functions were developed. There are, however, most of the time the extract is extracted and eaten or watered.

따라서, 다양한 형태의 맛과 제품을 추구하는 수요자의 욕구를 만족시키는데 한계가 있었고, 우리 주변에 자라기 때문에 구하기 쉽고 건강에도 좋은 새로운 기능성 음료를 개발할 필요성이 절실히 요구되고 있다.Therefore, there was a limit in satisfying the desires of consumers who pursue various types of tastes and products, and since it grows around us, there is an urgent need to develop new functional beverages that are easy to obtain and healthy.

본 발명은 상기와 같은 필요성에서 안출된 것으로서, 우리 주변에서 흔히 자라는 괭이밥, 엉겅퀴 등을 이용하여 새로운 형태의 기능성 음료를 제조함으로써 우리의 땅에 자란 식물로 발효기술을 이용하여 전통적인 맛과 멋이 있고 건강에 좋은 발효음료를 제공하는데 그 목적이 있다. The present invention has been made in view of the necessity as described above, by producing a new type of functional beverage using hoe rice, thistle, etc. commonly grown around us, using the fermentation technology as a plant grown on our land, has a traditional taste and fashion The purpose is to provide a healthy fermented beverage.

또한, 본 발명은 괭이밥, 엉겅퀴 등 산야초를 이용하여 언제 어디서든 쉽게 섭취할 수 있는 음료를 개발하는데 그 목적이 있다.In addition, an object of the present invention is to develop a beverage that can be easily ingested at any time and anywhere using wild vegetables such as hoe rice, thistle.

또한, 본 발명은 괭이밥, 엉겅퀴가 갖고 있는 영양분 및 효능을 유지하고 있는 기능성 음료를 제공하여 스트레스를 많이 받는 현대인들의 건강을 유지시키고 그 소비를 촉진하는 목적으로 한다. In addition, the present invention is to provide a functional drink that maintains the nutrients and efficacy of hoe rice, thistle, to maintain the health of stressed modern people and to promote its consumption.

상기와 같은 목적을 달성하기 위하여 본 발명에 따른 발효음료 제조방법은 괭이밥을 전초 채취한 후 절단하여 건조하는 단계; 엉겅퀴를 전초 채취한 후 절단하여 건조하는 단계; 물에 상기 괭이밥, 엉겅퀴 및 감초를 넣고 끓이는 단계; 상기 괭이밥, 엉겅퀴 및 감초를 넣고 끓인 물에 엿기름을 혼합한 후 1차 발효시킨 후 상기 1차 발효되어 여과된 액에 고들밥을 넣어 2차 발효시켜 식혜를 만드는 단계; 상기 식혜를 여과하여 식혜액을 얻는 단계; 상기 식혜액과 프락토올리고당을 용기에 넣고 숙성시키는 단계;를 포함하는 것을 특징으로 한다.Fermented beverage manufacturing method according to the present invention in order to achieve the above object is the step of cutting and drying the hoe rice harvested hoebab; Harvesting and then cutting thistle to dry; Boiling the hoe rice, thistle and licorice in water; Adding the hoe rice, thistle and licorice and mixing malt in boiled water and then fermenting it first, and then putting fermented rice into the first fermented and filtered solution to make Sikhye; Filtering Sikhye to obtain Sikhye; Characterized in that it comprises; and aging the lye solution and fructooligosaccharide in a container.

여기에서 상기 물에 넣는 괭이밥, 엉겅퀴 및 감초는 물 100 중량부에 대하여 괭이밥 1~3 중량부와 건조된 엉겅퀴 0.5~3 중량부 및 감초 0.5~3 중량부인 것을 특징으로 한다.Herein, the hoe rice, thistle and licorice put in the water are 1 to 3 parts by weight of hoe rice, 0.5 to 3 parts by weight of dried thistle and 0.5 to 3 parts by weight of licorice.

또한, 상기 여과된 식혜액과 프락토올리고당을 넣고 숙성시키는 단계는 상기 식혜액 100 중량부에 대하여 프락토올리고당 70~120 중량부를 넣고 천으로 입구를 봉한 뒤 7~15℃에서 3~12개월 동안 발효 숙성시키는 것을 특징으로 한다.In addition, the step of aging the filtered Sikhye liquid and fructooligosaccharide is 70 to 120 parts by weight of fructooligosaccharides with respect to 100 parts by weight of the sikye solution after sealing the inlet with a cloth for 3 to 12 months at 7 ~ 15 ℃ Fermentation is characterized by aging.

본 발명의 발효음료 제조방법에 따르면, 괭이밥과 엉겅퀴 등의 맛과 향을 그대로 보존하면서 맛이 좋고 먹기에 편리하고, 이들이 갖고 있는 고유한 영양분 및 효능을 유지하고 있는 새로운 형태의 발효음료를 제공할 수 있다는 효과가 있다. According to the fermentation beverage manufacturing method of the present invention, while maintaining the taste and aroma, such as hoe rice and thistle, the taste is good and convenient to eat, and to provide a new type of fermented beverage that maintains its unique nutrients and efficacy It can be effective.

또한, 본 발명에 따른 발효음료는 새콤달콤한 맛을 갖고 몸에 약효가 있는 많은 영양분을 함유하며 먹기 좋은 형태로 유통되어 누구나가 쉽게 섭취할 수 있는 새로운 형태의 음료를 제공할 수 있다는 효과가 있다.In addition, the fermented beverage according to the present invention has a sweet and sour taste and contains a lot of nutrients that have a medicinal effect on the body and is distributed in an easy-to-eat form to provide a new type of beverage that anyone can easily consume.

이하, 본 발명에 따른 발효음료 제조방법을 첨부된 상세히 설명한다.Hereinafter, the method for producing a fermented beverage according to the present invention will be described in detail.

괭이밥(Oxalis corniculata, 시금초 또는 신검초라고도 함)은 산이나 들, 또는 집 안팎의 빈터에서 자라며, 잎은 3장의 잔잎으로 이루어진 겹잎으로 달리며, 꽃은 봄부터 여름에 걸쳐 잎겨드랑이에서 노랗게 핀다. 식물 전체를 말린 것을 작장초(酢漿草)라고 하는데, 한방에서는 고치기 힘든 모진 부스럼이나 치질 등에 쓴다. 봄에 어린잎을 따서 나물로 먹기도 한다. 괭이밥에는 옥살산(oxalic acid, 수산)이라는 산 성분이 있어 씹으면 신맛이 난다.A oxalis (also called spinach or shingeumcho) grows in the mountains, fields, or on the vacant lands inside and outside the house. The leaves run on the leaf of three leaves, and the flowers bloom yellow on the axils from spring to summer. Dried whole plant is called Jangchocho (酢 漿 草), and it is used for high swelling and hemorrhoids that are hard to repair in oriental medicine. In spring, young leaves are picked and eaten as herbs. Hoekbap has an acid called oxalic acid, which is sour when chewed.

또한, 괭이밥은 위궤양, 위하수, 소화불량 등 위장병을 치료하고 위장 기능을 강화하며, 그 뿌리는 류머티스성 관절염에도 특효가 있다고 알려져 있다. 또한, 괭이밥은 혈액을 맑게 하고 간장을 튼튼하게 하며 소화를 잘되게 하고 밥맛을 좋게 하는 데에도 효과가 있다.In addition, hoebab is known to treat gastrointestinal ulcers, such as stomach ulcers, stomach and sewage, indigestion and strengthen gastrointestinal function, its roots are also effective in rheumatoid arthritis. Also, hoebab clears the blood, strengthens the liver, and helps digestion and improve the taste of rice.

엉겅퀴(Milk Thistle)는 국화과의 다년초로서, 흔히 가시나물이라고도 한다. 산이나 들에서 자라는데 높이 50~100cm이고 전체에 흰 털과 더불어 거미줄 같은 털이 있다. 주로 연한 식물체는 나물로 사용하고 성숙한 뿌리는 약용으로 한다.Milk Thistle is a perennial plant of the Asteraceae family, also known as spiny herb. It grows in mountains or fields. It is 50 ~ 100cm high and has white hairs and cobweb hairs. Mostly, soft plants are used as herbs and mature roots are used as medicinal herbs.

또한, 엉겅퀴는 정력을 보강하는 것으로 널리 알려져 있고, 이뇨, 해독, 소염, 지혈작용이 있다. 또한, 엉겅퀴는 혈액순환을 돕고, 타박상이나 부스럼, 종기, 간염, 황달, 담석, 담즙분비촉진 등 모든 간질환에 효과가 있고, 체질개선, 항염증, 황산화작용, 항바이러스물질, 유즙분비촉진, 유방암 등의 종양에도 효과가 좋다. 이 밖에도 고혈압에도 좋으며, 폐렴이나 기관지염, 콧물, 감기 등의 치료에도 사용한다.In addition, thistle is widely known to enhance energetics, diuretic, detoxification, anti-inflammatory, hemostatic action. In addition, thistle helps blood circulation, and is effective for all liver diseases such as bruises, swelling, boils, hepatitis, jaundice, gallstones, bile secretion, constitution improvement, anti-inflammatory, sulfated action, antiviral substance, milk secretion It is also effective in tumors such as breast cancer. In addition, it is good for high blood pressure, and also used to treat pneumonia, bronchitis, runny nose, and cold.

엉겅퀴의 열매와 꽃과 잎에서 뽑아내는 성분인 실리마린은 강력한 산화방지제의 역할을 하며, 이 성분은 간에 대한 친화력이 있어 간에 대한 여러 가지 병에 대하여 우수한 치료제로서 각광을 받고 있다. Silymarin, which is an extract of thistle's fruit, flowers, and leaves, acts as a powerful antioxidant, and it has an affinity for the liver, making it an excellent treatment for various diseases of the liver.

감초(甘草)는 장미목 콩과의 여러해살이풀로서 한약재에 많이 들어가는 대표적인 약용식물이다. 뿌리는 적갈색으로 땅속 깊이 들어가고 줄기는 모가 지며 1m 정도 곧게 자란다. 감초의 뿌리는 단맛이 나서 감미료, 한약재로 널리 사용된다.Licorice (甘草) is a perennial herb of the Rosaceae legume and is a representative medicinal plant that is widely used in herbal medicine. The roots are reddish brown deep into the ground, the stems are gathered, and grow straight about 1m. Licorice root has a sweet taste and is widely used as a sweetener and herbal medicine.

본 발명에 따른 발효음료 제조방법을 설명하면 다음과 같다.Referring to the fermented beverage manufacturing method according to the present invention.

먼저, 산이나 들에서 야생하고 있는 괭이밥을 뿌리와 함께 전초로 채취한다. 괭이밥에는 옥살산(oxalic acid, 수산)이라는 산 성분이 있어 씹으면 신맛이 나는 특성이 있다. First, the hoe rice, which is wild in the mountains or fields, are harvested together with the roots. Hoekbap has an acid called oxalic acid, which is sour when chewed.

엉겅퀴 또한 산이나 들에서 야생하고 있는 엉겅퀴를 뿌리와 함께 전초로 채취한다.Thistles also harvest wild thistles from the mountains or fields with their roots as outposts.

채취한 괭이밥과 엉겅퀴는 약 2~5㎝ 크기로 절단하여 건조하여 준비하여 둔다. 건조는 햇볕이 잘 드는 곳에서 자연 건조하는 것이 바람직하다.The picked hoe rice and thistles are cut into 2 ~ 5㎝ size and dried. It is preferable to dry naturally in a sunny place.

괭이밥은 건조된 것을 그대로 사용하나, 엉겅퀴는 건조된 것을 그대로 사용해도 되지만 쓴맛이 나기 때문에 열을 가하여 살짝 볶아서 맛을 순화시키는 것이 바람직하다.Hoebab is used as it is dried, but thistle may be dried as it is, but because it has a bitter taste, it is preferable to stir lightly by applying heat to smooth the taste.

감초는 그 뿌리를 절단하여 건조한 것을 사용하게 되며 단맛을 내는 역할을 한다. 감초는 한약에서 약재로 흔히 사용되며, 시중에서 구입하여 사용하면 된다.Licorice is used to cut the root of the dried thing to give a sweet taste. Licorice is commonly used as a medicinal herb in Chinese medicine.

상기와 같이 준비된 괭이밥과, 엉겅퀴 및 감초를 물에 적당량 혼합하게 된다.The hoebab prepared as described above, thistle and licorice are mixed in an appropriate amount in water.

혼합하는 양은 물 100 중량부에 대하여 괭이밥 1~3 중량부와 엉겅퀴 0.5~3 중량부 및 감초 0.5~3 중량부를 넣는다. The mixing amount is 1 to 3 parts by weight of hoebab, 0.5 to 3 parts by weight of thistle and 0.5 to 3 parts by weight licorice.

즉, 물 20 ℓ를 기준으로 하여, 건조된 상태의 괭이밥 200~600g과 엉겅퀴 100~300g 및 감초 100~300g를 넣는다.That is, based on 20 l of water, 200-600 g of dried hoe rice, 100-300 g of thistles and 100-300 g of licorice are added.

상기와 같이 물에 괭이밥, 엉겅퀴 및 감초를 넣는 이유는 괭이밥, 엉겅퀴 및 감초가 함유하고 있는 인체에 좋은 성분이 갖는 효능이 나타나도록 하기 위한 것이 며, 괭이밥, 엉겅퀴 및 감초의 혼합량은 음료로 먹기 좋은 맛과 농도를 고려한 것이다. 즉, 물에 혼합되는 괭이밥, 엉겅퀴 및 감초의 양이 너무 적으면 맛과 효능을 충분히 나타낼 수 없고, 양이 너무 많으면 맛이 너무 진하여 음료로 먹기에 불편하다.The reason why hoe rice, thistle and licorice are put in the water as described above is to show the efficacy of hoe rice, thistle and licorice, which is good for human body, and the mixed amount of hoe rice, thistle and licorice is good to drink. The taste and concentration are taken into account. In other words, if the amount of hoe rice, thistle and licorice mixed with water is too small, the taste and efficacy can not be represented sufficiently, if the amount is too large, the taste is too thick to be uncomfortable to drink.

또한, 괭이밥의 신맛과 감초의 단맛이 적절하게 어우러져 새콤달콤한 맛을 갖도록 상기와 같은 혼합비율로 혼합하는 것이 바람직하다.In addition, it is preferable to mix in the above mixing ratio so that the sour taste of hoebab and the sweet taste of licorice are properly combined to have a sweet and sour taste.

위와 같이 물에 괭이밥, 엉겅퀴 및 감초를 넣고 물을 끓이면, 괭이밥, 엉겅퀴 및 감초에 함유되어 있는 유효성분이 물에 우러나오게 된다. 이때, 약한 불을 이용하여 100℃에서 약 60~120분 동안 끓이는 것이 바람직하다.If you put hoe rice, thistle and licorice in water as above, and boil the water, the active ingredients contained in hoe rice, thistle and licorice come out to the water. At this time, it is preferable to boil for about 60 to 120 minutes at 100 ℃ using a weak fire.

물에 괭이밥, 엉겅퀴 및 감초를 넣고 그 유효한 성분이 우러나오도록 충분히 끓인 후에는 건더기는 건져내고 끓인 물 만을 사용하며, 상기 끓인 물과 고들밥 및 엿기름을 이용하여 식혜를 만든다.After hoe rice, thistle and licorice are boiled in water and boiled enough to bring out the effective ingredients, only the boiled water is removed and boiled, and the boiled water, gorilla and malt are used to make Sikhye.

이때 혼합하는 양은 상기 괭이밥, 엉겅퀴 및 감초를 넣고 끓인 물 100 중량부에 대하여 고들밥 15~25 중량부와 엿기름 3~7 중량부를 넣고 60~70℃에서 4~10 시간 동안 발효시켜 식혜를 만든다. At this time, the amount of mixing is added to the hoe rice, thistle and licorice and put 15 to 25 parts by weight of the girdle rice and 3 to 7 parts by weight of malt per 100 parts by weight of boiled water to make Sikhye for 4-10 hours at 60 ~ 70 ℃.

즉, 괭이밥, 엉겅퀴 및 감초를 넣고 끓인 물 물 20 ℓ를 기준으로 하면, 고들밥 3~5kg과 엿기름 0.6~1.4kg 정도를 혼합하여 60~70℃에서 4~10 시간 동안 발효시켜 식혜를 만들며, 이 공정은 통상의 식혜 제조공정과 유사하다.That is, based on 20 liters of boiled water with hoe rice, thistle and licorice, mix 3 to 5 kg of gorilla rice and 0.6 to 1.4 kg of malt, ferment at 60-70 ℃ for 4-10 hours to make Sikhye, This process is similar to a normal Sikhye manufacturing process.

구체적으로 살펴보면, 괭이밥과 엉겅퀴 및 감초를 넣고 끓인 물 20 ℓ에 엿기름 0.6~1.4kg을 넣고 교반을 한 뒤 65℃에서 30분 정도 1차 발효시켜 여과를 한 뒤, 여기에 고들밥 3~5kg을 넣고 교반을 한 뒤 60~70℃에서 4~10시간 동안 2차 발효시켜 식혜를 만든다.Specifically, add hoe rice, thistle and licorice, and add 0.6 ~ 1.4kg of malt in 20 liters of boiled water, stir, and ferment for 1 minute at 65 ℃ for 30 minutes. After stirring, and then fermented for 2 to 4 hours at 60 ~ 70 ℃ to make Sikhye.

이와 같이 만들어진 식혜에는 괭이밥, 엉겅퀴 및 감초 성분이 함유되어 있어서 위장, 간장, 정력강화 등의 건강에 도움을 주며, 또한 스트레스를 많이 받는 현대인들에게 좋다.Sikhye made in this way contains hoe rice, thistle and licorice component to help the health of the stomach, soy sauce, energy, etc., and is also good for stressful modern people.

상기와 같이 제조된 식혜는 그대로 먹을 수도 있지만, 본 발명에서는 상기 식혜를 더 가공하여 전통적인 식혜 형태가 아닌 음료로서 쉽고 편리하게 이용할 수 있는 음료로 제품화한다.Sikhye prepared as described above may be eaten as it is, but in the present invention by further processing the Sikhye into a beverage that can be easily and conveniently used as a beverage rather than the traditional Sikhye form.

상기 식혜를 여과하여 식혜액 만을 얻고, 상기 식혜액과 음료제조공정에서 많이 사용하고 있는 프락토올리고당을 혼합한 후 숙성시켜 발효음료를 제조한다.The Sikhye is filtered to obtain only the Sikhye solution, and the fermented beverage is prepared by mixing the sikye solution and fructooligosaccharides which are frequently used in the beverage manufacturing process and then aging.

상기 식혜를 여과하여 식혜에 포함된 밥알이 분리되도록 여과하여 액상의 식혜액을 얻고 상기 식혜액과 프락토올리고당을 혼합하는데 그 혼합비율은 식혜액 100 중량부에 대하여 프락토올리고당 70~120 중량부를 혼합하며, 약 1:1로 혼합하는 것이 바람직하다.By filtering the Sikhye to filter the rice grains contained in Sikhye to obtain a liquid sikhye liquid and mixing the sikhye liquid and fructooligosaccharides, the mixing ratio of 70 ~ 120 parts by weight of fructooligosaccharides per 100 parts by weight Mixing is preferably performed at about 1: 1.

프락토올리고당은 설탕에 Fructose 전이효소를 반응시켜 얻은 당류로서, 식혜액과 혼합되어 발효 숙성되어 음료의 맛을 좋게 하기 위한 것이다.Fructo-oligosaccharides are sugars obtained by reacting Fructose transferase with sugar, and are mixed with Sikhye solution to ferment and mature to improve the taste of beverages.

실시예Example

괭이밥을 뿌리와 함께 전초 채취하여 약 3cm 정도로 잘라서 햇볕에 자연 건조하였다.Pickled hoe rice with roots, cut about 3cm and dried naturally in the sun.

엉컹퀴를 뿌리와 함께 전초로 채취하여 약 3cm 정도로 잘라서 햇볕에 자연 건조한다. 건조된 엉겅퀴는 쓴맛이 있기 때문에 쓴맛을 순화시키기 위해 열을 가하여 노릿하게 살짝 볶아 사용하였다.The burdock is harvested along with the roots, cut into about 3cm, and dried naturally in the sun. The dried thistle has a bitter taste, so it was lightly roasted by heat to purify the bitter taste.

물 20 ℓ에 상기 건조된 괭이밥 200g과 건조된 엉겅퀴 100g, 감초 100g을 넣고 90분 동안 연한 불로 끓였다가 여과하여 미지근할 때까지 식힌다.20 g of water, 200 g of the dried hoe rice, 100 g of dried thistle, 100 g of licorice, boiled over a low heat for 90 minutes, filtered, and cooled until lukewarm.

한편, 물에 불린 쌀을 찜통에 넣고 고슬고슬하게 쪄서 고들밥을 만들었다.Meanwhile, the rice soaked in water was steamed and steamed to make Goddle rice.

상기와 같이 괭이밥과 엉겅퀴 및 감초를 넣고 끓인 물에 엿기름 1kg을 넣고 교반을 한 뒤 65℃에서 30분 정도 1차 발효시켜 여과를 한 뒤, 고들밥 4kg을 넣고 교반을 한 뒤 65℃에서 7시간 동안 2차 발효시켜 식혜를 만들었다.Add hoe rice, thistle and licorice as described above, add 1kg of malt to boiled water, stir, and ferment for 1 minute at 65 ℃ for 30 minutes. After filtering, add 4kg of glutinous rice and stir for 7 hours at 65 ℃. During the second fermentation made Sikhye.

이와 같은 공정을 통하여 만든 식혜를 일반 식혜처럼 그대로 먹을 수 있다.Sikhye made through this process can be eaten as usual.

상기와 같은 식혜를 건더기가 없도록 여과하여 액상의 식혜액을 얻었다.Sikhye as described above was filtered so that the liquid Sikhye liquid.

여과된 식혜액을 항아리에 붓고 상기 식혜액과 같은 무게의 프락토올리고당을 넣고 입구를 천으로 봉한 뒤 6개월 동안 암실에서 10℃를 유지하면서 숙성시켰다. 프락토올리고당은 설탕에 Fructose 전이효소를 반응시켜 얻은 당류로서 음료 제조시에 많이 사용되고 있다.The filtered Sikhye solution was poured into a jar, and the same weight of fructooligosaccharide was added to the sikye solution, the inlet was sealed with a cloth, and aged for 6 months while maintaining at 10 ° C. in the dark. Fructo-oligosaccharides are sugars obtained by reacting Fructose transferase with sugar and are widely used in beverage production.

이와 같이 제조된 발효음료는 괭이밥과 엉겅퀴 및 감초가 함유되어 있어서, 이들의 좋은 효능, 특히 스트레스를 감소시키고 간장기능을 개선할 수 있으며 신맛과 단맛이 어우러진 맛을 나타내었다. 따라서 본 발명에 따른 발효음료는 전통미와 현대미가 공존하며 건강을 생각한 새로운 형태의 기능성 음료로서 널리 활용될 수 있을 것으로 기대된다.The fermented beverages prepared in this way contain hoe rice, thistle and licorice, and their good efficacy, in particular, can reduce stress and improve soy function, and taste of sour and sweet. Therefore, the fermented beverage according to the present invention is expected to be widely used as a new type of functional drink in consideration of health and coexist with traditional and modern beauty.

상술한 바와 같이, 본 발명은 괭이밥과 엉겅퀴를 함유한 발효음료 제조방법 에 관한 것으로서, 당업자로서는 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 여러 가지 변형 및 변경이 가능할 것이다.As described above, the present invention relates to a method for producing a fermented beverage containing hoebab and thistle, and those skilled in the art will be able to make various modifications and changes without departing from the technical spirit of the present invention.

Claims (3)

괭이밥을 전초 채취한 후 절단하여 건조하는 단계;Cutting and drying the hoe rice; 엉겅퀴를 전초 채취한 후 절단하여 건조하는 단계;Harvesting and then cutting thistle to dry; 물에 상기 괭이밥, 엉겅퀴 및 감초를 넣고 끓이는 단계;Boiling the hoe rice, thistle and licorice in water; 상기 괭이밥, 엉겅퀴 및 감초를 넣고 끓인 물에 엿기름을 혼합한 후 1차 발효시킨 후 상기 1차 발효되어 여과된 액에 고들밥을 넣어 2차 발효시켜 식혜를 만드는 단계;Adding the hoe rice, thistle and licorice and mixing malt in boiled water and then fermenting it first, and then putting fermented rice into the first fermented and filtered solution to make Sikhye; 상기 식혜를 여과하여 식혜액을 얻는 단계;Filtering Sikhye to obtain Sikhye; 상기 식혜액과 프락토올리고당을 용기에 넣고 숙성시키는 단계;Aging the lye solution and fructooligosaccharide into a container and aging; 를 포함하는 것을 특징으로 하는 발효음료 제조방법.Fermented beverage manufacturing method comprising a. 제1항에 있어서, 상기 물에 넣는 괭이밥, 엉겅퀴 및 감초는 The method of claim 1, wherein the hoe rice, thistle and licorice 물 100 중량부에 대하여 괭이밥 1~3 중량부와 건조된 엉겅퀴 0.5~3 중량부 및 감초 0.5~3 중량부인 것을 특징으로 하는 발효음료 제조방법.1 to 3 parts by weight of hoebab, 0.5 to 3 parts by weight of dried thistle and 0.5 to 3 parts by weight licorice, based on 100 parts by weight of water. 제1항 또는 제2항에 있어서, 상기 숙성시키는 단계는 상기 식혜액 100 중량부에 대하여 프락토올리고당 70~120 중량부를 넣고 천으로 입구를 봉한 뒤 7~15℃에서 3~12개월 동안 발효 숙성시키는 것을 특징으로 하는 발효음료 제조방법.According to claim 1 or claim 2, wherein the step of aging is 70 to 120 parts by weight of fructooligosaccharide with respect to 100 parts by weight of the lye solution, sealing the inlet with a cloth and then fermented for 3 to 12 months at 7 ~ 15 ℃ Fermented beverage manufacturing method characterized in that.
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