KR100983600B1 - Manufacturing method of lotus sik-hae - Google Patents

Abstract

The present invention is to increase the taste of Sikhye unique by adding lotus leaf tea or lotus powder containing vitamins, dietary fiber and amino acids in the production of Sikhye, Korea's own beverage, and at the same time the soft and smooth taste and color of lotus leaf tea It relates to a manufacturing method.

In the method of preparing Yeon Sikhye according to an embodiment of the present invention, the crushing step of drying and crushing the outer barley, and the crushed outer barley in the extraction tank filled with drinking water and then heated step by step to dissolve the enzyme An extraction step of producing an enzymatic material, a filtration step of transferring the enzymatic material generated in the extraction step to a filtration tank to filter out impurities while introducing drinking water, and transferring the enzymatic material from which the impurities are filtered in the filtration step to a saccharification tank. By adding rice to the rice and then aging, and then removing the floating rice grains floating when the rice floats on the water, and then adding sugar to adjust the sugar, and adding the lotus leaf tea to the enzyme with the sugar adjusted in the precipitation step. A leaching step of leaching, and a heating step of transferring and heating the enzyme product leached from the leaf tea in the leaching step to a saccharification tank. Characterized in that W is made.

Sikhye, lotus leaf tea, lotus powder, grinding, extraction, filtration, precipitation, leaching, heating

Description

MANUFACTURING METHOD OF LOTUS SIK-HAE

The present invention relates to a manufacturing method of Yeonsikhye, and more specifically, to increase the taste of Sikhye unique by adding lotus leaf tea or lotus powder containing vitamins, dietary fiber and amino acids in the preparation of Sikhye, Korea's unique beverage. It relates to the manufacturing method of Yeonsikhye, which has a soft and soft taste and color of lotus leaf tea.

Sikhye refers to a unique Korean drink made by mixing glutinous rice, pouring malt, rinsing, and rinsing the rice grains in cold water, boiling them, adding sugar and ginger to the water, and cooling them. Also called).

The lotus is a perennial plant of the dianthus plant of the genus Dioraceae, which is native to southern Asia and northern Australia. It is a plant that grows in mud and is clean and noble, and has been friendly to people in many countries. It also grows in ponds and grows in paddy fields. The roots are thick and stretch to the side, with many nodes, and especially thick in the fall.

The leaf comes out of the root stem and grows at the tip of petiole grown to 1 ~ 2m in height and has a round shape. Its diameter is about 40cm and does not get wet with water. The leaf vein spreads radially and the edge is flat. The petioles have thorns on the outside and the holes in them communicate with the holes in the underground stems.

Flowers bloom in July-August, red or white, one at the end of stalk, 15-20 cm in diameter, with thorns on stalk, petals upside down, and several stamens. The flower stalk is large and flat, about 10cm in diameter, and the fruit is a nut. The seed is contained in the hole of the flower stalk, and the life of the seed is long and the seed of 2000 years old germinates. Varieties are generally divided into large, middle and small rings.

However, in the case of Sikhye, the new generation's appearance on the taste of malt and the lack of clean aftertaste for additives such as jujube, ginger, and spices have not been widely popular drinks.

Accordingly, an object of the present invention is to increase the taste of Sikhye unique by adding lotus leaf tea or lotus powder containing vitamins, dietary fiber and amino acids in the production of Sikhye, Korea's own beverage, while at the same time soft and soft taste and color of lotus leaf tea It is to provide a production method of living Yeonsikhye.

The above-described object of the present invention is a pulverizing step of drying and then grinding the outer barley, and the extraction step to dissolve the enzyme by heating step by step after the crushed outer barley crushed in the grinding step filled with drinking water filled to produce the enzyme And, the filtration step of filtering the impurities while transferring the enzyme produced in the extraction step to the filtration tank to filter the impurities, and transfer the enzyme filtered by the impurities in the filtration step to the saccharification tank, and then put the zeebap and aged When the rice grains float on the surface of the floating suspended grains to remove the floating and then added sugar to adjust the sugar level, leaching step of leaching by adding a lotus leaf tea to the enzyme water sugar control in the precipitation step, and the leaching It characterized in that it comprises a heating step of heating by transferring the enzyme product leached lotus leaf tea in the step to the saccharification tank It is achieved by providing a method of manufacturing a soft Sikhye.

According to a preferred feature of the present invention, the above-mentioned grinding step is to dry and grind when the malt leaf of the cover barley fermented for 8 days to 10 days at a temperature of 15 ℃ to 25 ℃ becomes 1.2cm to 2.0cm.

According to a more preferred feature of the present invention the above extraction step is filled with 95 to 105 liters of drinking water in the extraction tank and then heated to 50 ℃ to 53 ℃ at the time when the crushed barley 4.0kg to 4.5kg Was added, and then heated again to the point of 60 ° C to 63 ° C and then leached for 25 to 30 minutes to dissolve the alpha-amylase enzyme contained in the ground barley, and then heated to the point of 67 ° C to 70 ° C. After leaching from 40 minutes to 45 minutes, the beta-amylase enzyme contained in the ground barley was dissolved, and heated to a point of 77 ° C. to 80 ° C. again to dissolve the glucose-amylase enzyme contained in the ground barley. If the color of the enzyme is purple through the iodine titration method is to be transferred to the filter for the filtration step.

According to a more preferable feature of the present invention, the above-described filtration step is performed by injecting 75 to 85 ° C. drinking water three times each time from 20 to 25 liters in a filtration tank maintained at a temperature of 75 ° C. to 85 ° C. The blemishes and malt starch are filtered out, and after filtration is completed, the filter is operated and transferred to the saccharification tank for the precipitation step.

According to a further preferred feature of the present invention, the above-mentioned precipitation step is added to Zeebap in the saccharification tank to which the enzyme is transferred, and then aged for 3 to 5 hours at a temperature of 75 ° C to 85 ° C. Shall be fermented with monosaccharides.

According to a further preferred feature of the invention the lotus leaf tea introduced in the leaching step described above, the thawing step of thawing the frozen stored lotus leaf, the cutting step of cutting the lotus leaf thawed in the thawing step, and the lotus leaf cut in the cutting step A steaming step of steaming, and aeration step of venting the lotus leaf steamed in the steaming step through cold air, an oiling step of supplying and stirring hot air to the lotus leaf vented in the aeration step, and the lotus leaf oil prepared in the milking step In the first remarking step to stir, the heavy oil step of stirring and supplying hot air to the lotus leaf kneaded in the first reminding step, the second reminding step to stir the lotus leaf oil in the heavy oil step, and the second reminding step A reconstruction step of supplying hot wind to the stirred lotus leaf and stirring, an automatic drying step of drying the lotus leaf reconstructed in the reconstruction step with hot air, and the automatic Prepared by the method comprising a screening step of sorting the dried lotus leaf by the shape and size using a sieve in the crude stage, after receiving the produced lotus leaf tea 4kg to 5kg in the furoshiki 15 minutes to 20 minutes in the enzyme water Let it leach.

According to a further preferred feature of the present invention, the above-described heating step is to be heated for 8 minutes to 10 minutes at a temperature of 90 ℃ to 100 ℃ with the suspended rice grains in the precipitation step in the saccharification tank.

The above-described object of the present invention is also a pulverization step of drying and then crushing the outer barley, the crushed outer barley in the extraction tank filled with drinking water and then heated step by step to dissolve the enzyme to produce the enzyme product extraction The filtration step of filtering the impurities while transferring the enzyme product generated in the extraction step to the filtration tank and drinking water, and the enzyme product filtered by the impurity in the filtration step to the saccharification tank, and then added the zeebap aging And, when the rice grains float on the surface of the floating floating rice grains, and then added to the sugar precipitation step to adjust the sugar, leaching step of leaching by adding lotus powder to the enzyme water sugar control in the precipitation step, It characterized in that it comprises a heating step of heating by transferring the enzyme product leached lotus leaf tea in the leaching step to the saccharification tank A method for producing soft Sikhye may be achieved by providing that.

According to a preferred feature of the present invention, the above-mentioned grinding step is to dry and grind when the malt leaf of the cover barley fermented for 8 days to 10 days at a temperature of 15 ℃ to 25 ℃ becomes 1.2cm to 2.0cm.

According to a more preferred feature of the present invention the above extraction step is filled with 95 to 105 liters of drinking water in the extraction tank and then heated to 50 ℃ to 53 ℃ at the time when the crushed barley 4.0kg to 4.5kg Was added, and then heated again to the point of 60 ° C to 63 ° C and then leached for 25 to 30 minutes to dissolve the alpha-amylase enzyme contained in the ground barley, and then heated to the point of 67 ° C to 70 ° C. After leaching from 40 minutes to 45 minutes, the beta-amylase enzyme contained in the ground barley was dissolved, and heated to a point of 77 ° C. to 80 ° C. again to dissolve the glucose-amylase enzyme contained in the ground barley. If the color of the enzyme is purple through the iodine titration method is to be transferred to the filter for the filtration step.

According to a more preferable feature of the present invention, the above-described filtration step is performed by injecting 75 to 85 ° C. drinking water three times each time from 20 to 25 liters in a filtration tank maintained at a temperature of 75 ° C. to 85 ° C. The blemishes and malt starch are filtered out, and after filtration is completed, the filter is operated and transferred to the saccharification tank for the precipitation step.

According to a further preferred feature of the present invention, the above-mentioned precipitation step is added to Zeebap in the saccharification tank to which the enzyme is transferred, and then aged for 3 to 5 hours at a temperature of 75 ° C to 85 ° C. Shall be fermented with monosaccharides.

According to a further preferred feature of the invention the lotus powder to be introduced in the leaching step described above, the ripening step of collecting and storing the frozen lotus, the screening step of selecting the frozen ripened lotus in the aging step, and the screening step in the selection step A thawing step of thawing the lotus flower, a cutting step of cutting the lotus flower thawed in the thawing step, a heavy oil step of supplying and stirring hot air to the lotus cut in the cutting step, and a hot air to the heavy oil lotus in the heavy oil step It is prepared by a method comprising a reconstruction step of supplying and stirring, a drying step of drying the lotus flower reconstructed in the reconstruction step with hot air, and a grinding step of powdering the dried lotus flower in the drying step, 4 kg to 5 kg of the lotus powder is accommodated in the furoshiki and then leached in the enzyme water for 15 to 20 minutes.

According to a further preferred feature of the present invention, the above-described heating step is to be heated for 8 minutes to 10 minutes at a temperature of 90 ℃ to 100 ℃ with the suspended rice grains in the precipitation step in the saccharification tank.

According to a preferred embodiment of the present invention to add the lotus leaf tea or lotus powder containing vitamins, dietary fiber and amino acids in the production of Sikhye, Korea's unique drink to enhance the taste of Sikhye unique and soft and soft taste of lotus leaf tea It is possible to manufacture Yeon Sik-hye, which is alive with color.

1 is a flowchart illustrating a method for manufacturing Yeon Sikhye according to an embodiment of the present invention.

Yeonsikhye manufacturing method according to a preferred embodiment of the present invention is a crushing step (S100) for drying and crushing the outer barley, and crushed crushed barley in the crushing step (S100) and then stepped into the extraction tank filled with drinking water An extraction step (S110) of dissolving the enzyme by heating to generate an enzyme product, a filtration step (S120) of filtering impurities while transferring the enzyme product generated in the extraction step (S110) to a filtration tank and filtering drinking water, and filtration In step (S120) to transfer the enzyme filtered by the impurity to the saccharification tank and put into the rice, after maturing, the precipitation step to adjust the sugar by adding the sugar after removing the floating rice grains floating when the rice floats on the water surface (S130) ), And leaching step (S140) for leaching by adding the lotus leaf tea to the enzyme content of the sugar control in the precipitation step (S130), and transfer the enzyme product leaching the lotus leaf tea in the leaching step (S140) to the saccharification tank and heated And a heating step (S150).

Here, the crushing step (S100) is a step of crushing the outer barley to produce the enzyme in the extraction step (S110) to be described later.

For this purpose, when the malt leaf of the barley fermented for 8 days to 10 days in a temperature fermenter at 15 ° C. to 25 ° C. becomes 1.2 cm to 2.0 cm, it is dried and put into a grinder to grind.

The barley crushed in the above-mentioned grinding step (S100) is an extraction step (S110) proceeds, in this extraction step (S110) to generate an enzyme by dissolving the enzyme contained in the barley.

To this end, the ground barley is poured into an extraction tank filled with drinking water, and then heated stepwise to dissolve the enzyme.

That is, 95 liters to 105 liters of drinking water is filled in the extraction tank and heated to 50 kg to 53 ° C. at the time of 50 ° C. to 53 ° C., crushed crushed barley 4.0 kg to 4.5 kg is added.

Then, the mixture was heated to 60 ° C to 63 ° C, and then leached for 25 to 30 minutes to dissolve the alpha-amylase enzyme contained in the ground barley, and then heated to 67 ° C to 70 ° C. Leaching for 40 to 45 minutes dissolves the beta-amylase enzyme contained in the ground barley.

Then, dissolve the glucose-amylase enzyme contained in the ground barley by heating again to the point of 77 ° C to 80 ° C, and then the filtration step (S120) to be described later if the color of the enzyme is purple through iodine titration method It is sent to the filter for

At this time, the iodine titration method is the same as the oxidation titration method using a standard solution of iodine and the iodine titration method according to the prior art in which the iodine liberated by the reaction is reduced and titrated using a sodium thiosulfate standard solution. do.

Enzyme extracted in the aforementioned extraction step (S110) is a filtration step (S120) is carried out, in this filtration step (S120) to filter out impurities such as barley, blemishes and malt starch to remove.

To this end, the enzyme produced in the above-mentioned extraction step (S110) is transferred to the filtration tank to filter impurities while introducing drinking water.

That is, in a filtration tank maintained at a temperature of 75 ° C. to 85 ° C., 75 ° C. to 85 ° C. drinking water is added three times, 20 liters to 25 liters, once to filter over barley, blemishes and malt starch, and the filtration is completed. After the transfer to the saccharification tank for the precipitation step (S130) while operating the filter so that blemishes do not occur in the enzyme.

Enzyme filtered in the above-described filtration step (S120) is a precipitation step (S130) proceeds, this precipitation step (S130) is to control the ripening and sugar content of the enzyme.

To this end, the fermented enzyme is transferred to a saccharification tank, and then fermented, followed by fermentation, followed by fermentation of the rice.

That is, after the zeebap is put into the saccharification tank to which the enzyme is transferred, it is aged for 3 hours to 5 hours at a temperature of 75 ° C to 85 ° C, and fermentation of the polysaccharide, Jiebap, to monosaccharides through enzymes in the enzyme.

The enzyme precipitated in the above-described precipitation step (S130) is a leaching step (S140) proceeds, in this leaching step (S140) leaching the lotus leaf tea in the enzyme.

At this time, the lotus leaf tea introduced in the leaching step (S140), the thawing step (S140-1) for thawing the frozen stored lotus leaf, and the cutting step (S140-2) for cutting the thawed leaf in the thawing step (S140-1) and , A steaming step (S140-3) for steaming the lotus leaf cut in the cutting step (S140-2), and aeration step (S140-4) for aeration of the lotus leaf steamed in the thickening step (S140-3) through cold air; , Supplying hot air to the lotus leaf vented in the aeration step (S140-4) and the crude oil step (S140-5) for stirring, and the first mindful step to stir the lotus leaf prepared in the oil production step (S140-5) (S140-6) ), And the heavy oil step (S140-7) of stirring and supplying hot air to the lotus leaf grated in the first step (S140-6), and the second keep in mind step of stirring the heavy oil lotus leaf in the heavy oil step (S140-7) (S140-8), and reconstruction step (S140-9) and supplying hot air to the lotus leaf kneaded in the second caution step (S140-8) and the lotus leaf reconstructed in the reconstruction step (S140-9) as hot air Automatic gun drying The crude step (S140-10) and the automatic drying step (S140-10) is produced by a method comprising a screening step (S140-11) for sorting by shape and size using a sieve network sieve.

In addition, the produced lotus leaf tea 4kg to 5kg is accommodated in the furoshiki and leached in the enzyme water for 15 to 20 minutes.

In the leaching step (S140) of the above-described leaching of the lotus leaf tea is the heating step (S150) is carried out, in the heating step (S150) at a temperature of 90 ℃ to 100 ℃ with the floating rice grains collected in the above-mentioned precipitation step. Heating for 8 to 10 minutes to complete the Sikhye containing the nutritional ingredients of lotus tea.

Hereinafter, a description will be given of the manufacturing method of Yeonsikhye according to an embodiment of the present invention.

First, when the malt leaf of the barley fermented for 10 days in a 15 ° C. temperature fermenter becomes 1.5 cm, it is dried and put into a grinder to grind.

Then, 100 liters of drinking water was filled in the extraction tank, and heated to 4.5 kg of ground crushed barley at 50 ° C.

Then, it is heated again to the point of 62 ° C. and then leached for 30 minutes to dissolve the alpha-amylase enzyme contained in the ground barley, heated to 68 ° C. and then leached for 45 minutes to be contained in the ground barley. Dissolved beta-amylase enzyme.

Then, dissolve the glucose-amylase enzyme contained in the ground barley by heating it to the point of 78 ° C. again, and when the color of the enzyme becomes purple through iodine titration, the filter for filtration step (S120) which will be described later. Transfer to.

Then, 80 liters of drinking water was added three times, 20 liters per time, in a filtration tank maintained at a temperature of 80 캜 to filter the barley, blemishes and malt starch, and bleeding occurred in the enzyme after filtration was completed. While operating the filter so as not to transfer to the saccharification tank for the precipitation step (S130).

Then, after adding zeebap in the saccharification tank to which the enzymatic product was transferred, it is aged for 4 hours at a temperature of 80 ° C., and fermentation of the polysaccharide zeebap to monosaccharide through the enzyme in the enzymatic product.

Then, the thawing step of thawing the frozen stored lotus leaf, the cutting step of cutting the thawed lotus leaf in the thawing step, the steaming step to boil the lotus leaf cut in the cutting step through the cold air Aeration step for aeration, supplying hot air to the lotus leaf vented in the aeration step, and supplying hot air to the lotus leaf stirted in the first step, Heavy oil step of stirring, and the second caution step to stir the heavy oil lotus leaf in the heavy oil step, the reconstruction step of supplying and stirring the hot air to the lotus leaf stir in the second caution step, and the lotus leaf reconstructed in the reconstruction step as hot air Lotus leaf tea by the method comprising the automatic drying step of drying, and the sorting step of sorting the lotus leaf dried in the automatic drying step by shape and size using a sieve network It was prepared and accommodated in the cloth thus prepared lotus leaf tea 4kg then leached for 20 minutes at the enzyme in water.

Then, with the floating rice grains collected in the above-mentioned precipitation step is heated for 10 minutes at a temperature of 100 ℃ to complete the Sikhye containing the nutritional components of lotus leaf tea.

Figure 2 is a flow chart for the manufacturing method of Yeonsikhye according to another embodiment of the present invention.

In the manufacturing method of Yeonsikhye according to another embodiment of the present invention, the step of drying the crushed barley after grinding (S200) and the crushed crushed barley in the grinding step (S200) into the extraction tank filled with drinking water step by step An extraction step (S210) of heating and dissolving the enzyme to produce an enzyme product, a filtration step (S220) of filtering impurities while transferring the enzyme product generated in the extraction step (S210) to a filtration tank and filtering drinking water, and filtration In step (S220), the fermented enzyme is transferred to the saccharification tank, and the fermentation is carried out after the fermentation of the zeebap, followed by aging. ), And leaching step (S240) for leaching by adding the lotus powder to the enzyme content of the sugar control in the precipitation step (S230), and to transfer and heat the enzyme product leached tea leaf leaching in the leaching step (S240) to the saccharification tank And a step (S250).

Method of manufacturing Yeonsikhye according to another embodiment of the present invention as described above, the lotus leaf tea Daesan lotus powder is injected in the leaching step, and the maturation step of collecting the lotus flower and frozen storage (S240-1) ), And a screening step (S240-2) of selecting the ripened lotus flower in the ripening step (S240-1), and a thawing step (S240-3) of thawing the lotus selected in the screening step (S240-2), The cutting step (S240-4) for cutting the lotus thawed in the thawing step (S240-3), and the heavy oil step (S240-5) for supplying and stirring hot air to the lotus cut in the cutting step (S240-4), Reconstruction step (S240-6) and supplying hot air to the heavy oil lotus in the heavy oil step (S240-5), and drying step (S240-7) to dry the lotus flower reconstructed in the reconstruction step (S240-6) with hot air And, in that it is manufactured by a method comprising a crushing step (S240-8) for powdering the dried lotus flower in the drying step (S240-7) Only the difference between each component and the manufacturing method can be sufficiently inferred from the above description in the same manner as the manufacturing method of the other Yeon Hye-hye in the preferred embodiment of the present invention described above and overlapped for simplicity of the specification The description will be omitted.

It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. It is not limited.

1 is a flow chart for the manufacturing method of Yeonsikhye according to an embodiment of the present invention.

Figure 2 is a flow chart for the manufacturing method of Yeonsikhye according to another embodiment of the present invention.

Claims (14)

A milling step of grinding the barley after drying (S100); An extraction step (S110) of adding the barley crushed in the crushing step into an extraction tank filled with drinking water and heating the stepwise to dissolve the enzyme to produce an enzyme; A filtration step (S120) of transferring the enzyme produced in the extraction step to a filtration tank to filter out impurities while introducing drinking water; The filtration step transfers the enzyme filtered by the impurity to the saccharification tank, and then put into the siebab, aged, and after the rice grains float on the surface of the floating floating rice grains, and then added sugar to settle the sugar level (S130) ; Leaching step (S140) for leaching by adding the lotus leaf tea to the enzyme product of the sugar control in the precipitation step; And It includes; heating step (S150) for transferring the enzyme product leached lotus leaf tea in the leaching step to the saccharification tank and heated; In the extraction step, 95 liters to 105 liters of drinking water is filled in the extraction tank, and heated to 50 ℃ to 53 ℃ at the time when the crushed crushed barley 4.0kg to 4.5kg, and then again 60 ℃ to Heated to 63 ° C. and then leached for 25 to 30 minutes to dissolve the alpha-amylase enzyme contained in the ground barley, heated to 67 ° C. to 70 ° C. and then leached for 40 to 45 minutes. The beta-amylase enzyme contained in the ground barley was dissolved, and heated to a point of 77 ° C. to 80 ° C. again to dissolve the glucose-amylase enzyme in the ground barley, and then the color of the enzyme was purple by iodine titration. If you get a manufacturing method of Yeonsikhye characterized in that the transfer to the filter for the filtration step. The method according to claim 1, The crushing step is characterized in that the crushed after drying when the malt leaf of the barley fermented for 8 days to 10 days at a temperature of 15 ℃ to 25 ℃ becomes 1.2cm to 2.0cm. delete The method according to claim 1, The filtration step is to filter the barley and blemishes and malt starch by adding three times of 20 to 25 liters of 75 ℃ to 85 ℃ drinking water in a filtration tank maintained at a temperature of 75 ℃ to 85 ℃ three times, filtration After the completion of the manufacturing method of Yeonsikhye, characterized in that the transfer to the saccharification tank for the precipitation step while operating the filter. The method according to claim 1, In the precipitation step, after the zeebap in the saccharification tank to which the enzymatic product is transferred, it is matured at a temperature of 75 ° C. to 85 ° C. for 3 to 5 hours to ferment the polysaccharide jiebab to a monosaccharide through an enzyme in the enzymatic product. Method of making Yeon Sik Hye. The method according to claim 1, The lotus leaf tea is introduced in the leaching step (S140), Thawing step (S140-1) for thawing the frozen stored lotus leaf; Cutting step (S140-2) for cutting the lotus leaf thawed in the thawing step; Thickening step of steaming the lotus leaf cut in the cutting step (S140-3); Aeration step (S140-4) for ventilating the lotus leaf steamed in the thickening step through cold wind; Oiling step of supplying and stirring hot air to the lotus leaf vented in the ventilation step (S140-5); First mind step (S140-6) to rub the lotus leaf prepared in the crude step; A heavy oil step (S140-7) for supplying hot air to the lotus leaf grated in the first step of stirring; Second mindful step (S140-8) to rub the heavy oil lotus leaf in the heavy oil step; Reconstruction step (S140-9) for supplying hot air to the lotus leaf grated in the second step of stirring; Automatic drying step of drying the lotus leaf reconstructed in the reconstruction step with hot air (S140-10); And The screening step (S140-11) for screening the dried lotus leaf dried in the automatic drying step by the shape and size using a sieve; manufactured by the method comprising a, containing the produced lotus leaf tea 4kg to 5kg in the furoshiki Yeonsikhye manufacturing method characterized in that the leaching in water for 15 to 20 minutes. The method according to claim 1, The heating step is the production method of Yeonsikhye, characterized in that the heating for 8 minutes to 10 minutes at a temperature of 90 ℃ to 100 ℃ with the suspended rice grains in the precipitation step in the saccharification tank. Grinding step of grinding the barley after drying (S200); An extraction step (S210) of adding the barley crushed in the crushing step into an extraction tank filled with drinking water and then heating stepwise to dissolve the enzyme to produce an enzyme; A filtration step (S220) of transferring the enzyme produced in the extraction step to a filtration tank to filter out impurities while introducing drinking water; The filtration step transfers the enzyme filtered by the impurity to the saccharification tank, and then put into the siebab, aged, and then settled by adjusting the sugar content by removing the floating rice grains floating when the rice grains float on the water and then adding sugar (S230). ; Leaching step (S240) for leaching by putting the lotus powder in the enzyme product of the sugar control in the precipitation step; And And a heating step (S250) of transferring the enzyme product leached from the leaching step to the saccharification tank and heating it. In the extraction step, 95 liters to 105 liters of drinking water is filled in the extraction tank, and heated to 50 ℃ to 53 ℃ at the time when the crushed crushed barley 4.0kg to 4.5kg, and then again 60 ℃ to Heated to 63 ° C. and then leached for 25 to 30 minutes to dissolve the alpha-amylase enzyme contained in the ground barley, heated to 67 ° C. to 70 ° C. and then leached for 40 to 45 minutes. The beta-amylase enzyme contained in the ground barley was dissolved, and heated to a point of 77 ° C. to 80 ° C. again to dissolve the glucose-amylase enzyme in the ground barley, and then the color of the enzyme was purple by iodine titration. If you have a manufacturing method of Yeonsikhye, characterized in that the transfer to the filter for the filtration step. The method of soft Sikhye that. The method according to claim 8, The crushing step is characterized in that the crushed after drying when the malt leaf of the barley fermented for 8 days to 10 days at a temperature of 15 ℃ to 25 ℃ becomes 1.2cm to 2.0cm. delete The method according to claim 8, The filtration step is to filter the barley, blemishes and malt starch by injecting the drinking water of 75 ℃ to 85 ℃ three times each time 20 to 25 liters in a filtration tank maintained at a temperature of 75 ℃ to 85 ℃, After filtration is completed, while operating the filter, the production method of Yeonsikhye characterized in that the transfer to the saccharification tank for the precipitation step. The method according to claim 8, In the precipitation step, after the zeebap in the saccharification tank to which the enzymatic product is transferred, it is matured at a temperature of 75 ° C. to 85 ° C. for 3 to 5 hours to ferment the polysaccharide jiebab to a monosaccharide through an enzyme in the enzymatic product. Method of making Yeon Sik Hye. The method according to claim 8, Lotus powder is introduced in the leaching step (S240), Ripening step of collecting the lotus and frozen storage (S240-1); A selection step (S240-2) of selecting the frozen-aged lotus in the aging step; Thawing step (S240-3) of thawing the lotus selected in the selection step; Cutting step (S240-4) for cutting the thawed lotus in the thawing step; A heavy oil step of supplying hot wind to the lotus cut in the cutting step and stirring (S240-5); Reconstruction step of supplying hot air to the lotus flower in the heavy oil step and stirring (S240-6); A drying step of drying the lotus flower rebuilt in the rebuilding step with hot air (S240-7); And It is prepared by a method comprising a; grinding powder to dry the lotus flower dried in the drying step (S240-8); after receiving the produced powder 4kg to 5kg in a furoshiki 15 minutes to 20 minutes in the enzyme Yeonsikhye manufacturing method characterized in that the leaching for minutes. The method according to claim 8, The heating step is the production method of Yeonsikhye, characterized in that the heating for 8 minutes to 10 minutes at a temperature of 90 ℃ to 100 ℃ with the suspended rice grains in the precipitation step in the saccharification tank.

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