KR101159035B1 - Cooking method of autumn squash sikhye - Google Patents

Abstract

PURPOSE: A producing method of fermented rice drink(sikhye) using sweet pumpkin is provided to reduce the usage amount of sugar when producing the sikhye, and to offer nutrients of the sweet pumpkin to the sikhye. CONSTITUTION: A producing method of fermented rice drink(sikhye) using sweet pumpkin comprises the following steps: cooking hard-boiled rice; steeping malt with warm water to obtain a first malt extract(S2-1); grinding the malt in cold water to obtain a second malt extract(S-2); peeling the sweet pumpkin, removing seeds from the sweet pumpkin, and cutting to obtain sweet pumpkin flesh(S3); heating the sweet pumpkin flesh at 50-95 deg C for more than an hour to obtain sweet pumpkin paste(S4); adding the first malt extract into the hard-boiled rice for firstly heating, and inserting the second malt extract and sugar into the mixture before secondly heating to obtain the sikhye(S5-2, S5-5); and adding the sweet pumpkin paste into the sikhye, and thirdly heating(S6-0, S6-2).

Description

Cooking method of autumn squash Sikhye}

The present invention relates to a method of cooking sweet pumpkin Sikhye, in particular, the sweet flavor of sweet pumpkin is alive by increasing the utilization rate and reducing the sugar consumption of the rich nutrients (sugar, beta-carotene, dietary fiber, etc.) of sweet pumpkin To make Sikhye, it relates to a method of cooking sweet pumpkin Sikhye by mixing the sweet pumpkin paste made by boiling molten and denuclearized sweet pumpkin into Sikhye or Sikhye soup and heating it again.

Sikhye is Korea's representative traditional drink, and has developed various cooking methods to suit the taste of modern people by developing traditional Sikhye, and one example is sweet pumpkin Sikhye and its cooking method.

In this regard, the Republic of Korea Patent Publication No. 10-0687190, decomposes the fiber of sweet pumpkin to consume all the nutrients of sweet pumpkin, to make a simple pumpkin manufacturing process, and to make sweet pumpkin Sikhye excellent texture and taste, Add the malt solution into the chopped, steamed and steamed sweet pumpkin, crush it, add cellulase, enzymatically process and add the filtered sweet pumpkin solution to Sikhye and heat it to cook sweet pumpkin Sikhye. Is disclosed.

The cooking method steams (steams) sweet pumpkin with steam at 100 ° C. When cooking at such a high temperature, the glycosylated enzyme contained in sweet pumpkin loses its activity, and the starch of sweet pumpkin is not sufficiently glycosylated. Because only liquid is used, it is difficult to use all the rich and useful nutrients of sweet pumpkin. For this reason, in the above cooking method, malt solution is added to steamed sweet pumpkin, but its effect is still limited, and the sweet pumpkin is washed-> stripping-> cutting-> inner skin-> steaming-> adding malt-> grinding-> cellulase injection -> The process is complicated because it needs to be filtered.

In addition, the Republic of Korea Patent Publication No. 10-0748025, to make sweet pumpkin Sikhye that retained the unique taste and aroma of sweet pumpkin, crushed after adding the malt to the sweet pumpkin washed, cut, steamed (3 to 5 minutes), peeled A method of cooking sweet pumpkin Sikhye is added to Sikhye obtained by adding sugar to boil and then heating.

However, the cooking method also steams sweet pumpkin with steam at 100 ° C. (3-4 minutes), and thus has the same problems as the cooking method of Korean Patent Publication No. 10-0687190, and it is difficult to obtain Sikhye with the unique flavor of sweet pumpkin.

According to the above two cooking methods, there is a limitation in utilizing the rich sugar (6.9%) of sweet pumpkin by steaming, crushing and filtering sweet pumpkin, and having high sugar content (100) and sugar index (110), which is not good for health and sweet taste. This long-lasting sweet pumpkin is difficult to feel the flavor is inevitably added to Sikhye more problems.

In addition, according to the conventional sweet pumpkin Sikhye cooking method,

After putting malt in water and stirring it, it is left for 2 ~ 4 hours to use only the supernatant liquid except for sediment, so it takes a long time to get malt solution.

There was a problem that the rice grains were broken by putting the sweet pumpkin in Sikhye, which already contains enough heated rice grains and heated again.

Sweet pumpkin Sikhye cooking method according to the present invention, the cooking process is simple and the unique flavor of sweet pumpkin is alive by increasing the utilization rate of the rich nutrients (sugar, beta-carotene, dietary fiber, etc.) of sweet pumpkin and reducing sugar consumption The task is to provide a cooking method for making Sikhye.

Sweet pumpkin Sikhye cooking method according to the present invention

Step of making gourmet rice with rice,

Soaking malt in hot water to obtain a primary malt leach,

Grinding the malt in cold water to obtain a secondary malt leach solution,

Peeling, denuclearizing and cutting sweet pumpkin to obtain sweet pumpkin pulp,

The sweet pumpkin flesh in water and heated at 50 ~ 95 ℃ for at least 1 hour to obtain a sweet pumpkin paste,

Putting the first malt leach solution into the gourd rice and heating it firstly, and then adding the second malt leach solution and sugar to the second heating to make Sikhye and

It is configured to include sweet pumpkin paste in Sikhye and third heating to make sweet pumpkin Sikhye.

Furthermore, the step of making the sweet pumpkin Sikhye, characterized in that it comprises a step of filtering the sweet pumpkin paste before putting the sweet pumpkin paste in Sikhye.

Sweet pumpkin Sikhye cooking method according to another aspect of the present invention

Step of making gourmet rice with rice,

Soaking malt in hot water to obtain a primary malt leach,

Grinding the malt in cold water to obtain a secondary malt leach solution,

Peeling, denuclearizing and cutting sweet pumpkin to obtain sweet pumpkin pulp,

The sweet pumpkin flesh in water and heated at 50 ~ 95 ℃ for at least 1 hour to obtain a sweet pumpkin paste,

After putting the first malt leach solution in the gourd rice and the first heating, the second malt leach solution and sugar is added to heat the second step to make Sikhye,

Dividing Sikhye into Sikhye rice and Sikhye broth,

Adding sweet pumpkin paste to the Sikhye broth and heating it 3 times to make sweet pumpkin Sikhye broth, and

It comprises a step of making sweet pumpkin Sikhye by putting Sikhye rice in the sweet pumpkin Sikhye soup.

Sweet pumpkin Sikhye cooking method according to the present invention,

First, the process of adding malt or cellulase to the sweet pumpkin pulp required for the conventional sweet pumpkin Sikhye cooking method, and the steps of washing, pulverizing and compressing the sweet pumpkin can be omitted, thus obtaining a simple pumpkin paste.

Secondly, according to the conventional Sikhye cooking method, it is possible to omit the time to leave the malt soaked water for 2 to 4 hours, so the step of obtaining the primary malt leach solution is quick,

Third, high utilization of sweet saccharides can reduce sugar usage, and high utilization of sweet soluble dietary fiber can prevent a sudden increase in sugar index, which can provide a healthy sweet pumpkin sikhye,

Fourth, since the utilization of sugar rich in sweet squash can be used to reduce sugar consumption, the unique flavor of sweet pumpkin provides a viable sweet pumpkin Sikhye.

Furthermore, the method of cooking sweet pumpkin Sikhye according to another aspect of the present invention, in addition to the above-described effect,

Fifth, after dividing Sikhye into Sikhye rice grain and Sikhye broth, put sweet pumpkin paste into Sikhye broth and heat it 3 times to maintain good shape and provide sweet pumpkin Sikhye for meal substitutes containing live rice. Exert.

1 is a flowchart of a method of cooking sweet pumpkin Sikhye according to an aspect of the present invention,
2 is a flowchart illustrating a method of cooking sweet pumpkin sikhye according to another aspect of the present invention.

Hereinafter, with reference to the accompanying drawings in the present invention will be described in detail the technical idea of the sweet pumpkin sikhye cooking method according to the present invention. The following detailed description is only intended to illustrate the technical idea of the present invention by way of example and should not be construed in a way that the technical idea of the present invention is limited.

1 is a flowchart illustrating a method of cooking sweet pumpkin sikhye according to an aspect of the present invention.

Sweet pumpkin Sikhye cooking method according to an aspect of the present invention

Step of making a gourmet rice with rice (S1), the step of getting malt from hot water to obtain a primary malt leach (S2-1), the step of grinding the malt in cold water to obtain a second malt leach (S2-2), sweet pumpkin Peeling, denuclearizing, and cutting to obtain sweet pumpkin pulp (S3), adding sweet pumpkin pulp to water and heating at 50-95 ° C. for at least 1 hour to obtain sweet pumpkin paste (S4); -1) after the first heating (S5-2), the second malt leachate (S5-3) and sugar (S5-4) and the second heating (S5-5) to make Sikhye (S5) and Sikhye It is configured to include the step (S6) to put the sweet pumpkin paste (S6-1) and tertiary heating (S6-2) to make sweet pumpkin Sikhye.

Step (S1) of making gourmet rice with rice,

It is a step to cook hard-boiled rice in order to prepare rice grains to be the food of Sikhye. It is preferable to use glutinous rice, which contains less rice and easily dissolves starch (mainly amylopectin), and uses less water than when eating rice.

Next, the step (S2-1) of raising malt from hot water to obtain a primary malt leach liquid,

It is a step of obtaining a primary malt leach solution in which malt (malt) is put in warm water and rubbed with saccharifying enzyme from malt.

It is preferable to use warm water in order for the enzyme to come out well and draw the activity of the saccharifying enzyme of malt.

The conventional method of obtaining the malt leachate takes a long time because the malt is added to the water and kneaded and then left to stand for 2 to 4 hours to use only the supernatant as the malt solution except for the sediment. However, in the method of cooking sweet pumpkin Sikhye according to the present invention, since all of the filtrate filtered malt liquid into a fine sieve or a mesh bag can be used as a malt leaching liquid, thereby reducing cooking time. However, the first malt leachate is added to the boiled rice, which will be described later, and the first heating, the second malt extract and sugar is added to the second heating to remove the bubbles generated in the step of making Sikhye to remove impurities, including malt You can get a clear Sikhye soup.

Next, the step of grinding the malt in cold water to obtain a secondary malt leachate (S2-2),

In order to obtain the first malt leach solution, the already used malt is put into a large amount of cold water, and then thoroughly rubbed to grind. The first malt leach solution is used to grind the remaining malt scoop and use it as a Sikhye broth.

Next, the step (S3) of peeling, denuclearizing and cutting sweet pumpkin to obtain sweet pumpkin flesh,

In order to obtain sweet pumpkin pulp, peel the bluish skin of sweet pumpkin, denuclearize the pumpkin and thinly cut (write) the pulp. This step can be easily carried out using a peeler and a cutter. It is preferable to use a thin pumpkin to make sugar and water-soluble dietary fiber elute well in hot water to increase their utilization rate from sweet pumpkin flesh.

Next, step (S4) to put the sweet pumpkin flesh in water and heated at 50 ~ 95 ℃ for 1 hour or more to obtain a sweet pumpkin paste,

This step is to make sliced sweet pumpkin pulp in water to make a sweet pumpkin paste.

In the method of cooking sweet pumpkin Sikhye of the present invention, the sweet pumpkin flesh is put in water and heated so that the temperature is gradually raised from 50 ° C. to 95 ° C., at which the sweet pumpkin paste is boiling. If the temperature is rapidly increased from 50 ° C to 95 ° C for less than 1 hour, there is not enough time for the starch to be metabolized into sugars, resulting in a lot of lumped starch grains.

In order to form such cooking conditions, boil water with senbul and rapidly increase the internal temperature of sweet pumpkin to about 50 ° C, and then boil water with medium heat while stirring frequently, gradually raise the temperature of sweet pumpkin to about 95 ° C and then boil Make sweet pumpkin paste.

When the temperature of sweet pumpkin is rapidly raised to about 50 ℃ by heat with senbulbul, the lumps of starch granules are absorbed and expanded as they break down and start to sufficiently release amylose or amylopectin into the surrounding water. Starch is metabolized into maltose from 50 ° C.

When the temperature of sweet pumpkin exceeds about 75 ℃, the glycosylated enzyme contained in sweet pumpkin is denatured by the heat which gradually gets stronger, and the activity disappears, so it is heated over medium heat and the temperature of sweet pumpkin is increased from about 50 ℃ to about 95 ℃ for at least 1 hour. Raise slowly, preferably stir frequently and boil lumps together, giving you a slightly diluted pumpkin paste while giving ample time to saccharify the starch with starch sugar.

The cooking conditions as described above are greatly different from the conventional sweet pumpkin cooking method of obtaining sweet pumpkin liquid by steaming sweet pumpkin with steam at a high temperature (100 ° C.) for which the enzyme cannot exert activity for a short time (for example, 3 to 4 minutes). Contrast part.

In the method of cooking sweet pumpkin Sikhye of the present invention, the step of making the sweet pumpkin Sikhye may comprise the step (S6-0) of filtering the sweet pumpkin paste before putting the sweet pumpkin paste into Sikhye, which is when preparing the sweet pumpkin pulp The pumpkin paste may be filtered using a fine sieve or mesh bag to remove the skin and core (nucleus) of the pumpkin that has not been removed, and some remaining lumps of starch.

However, even in such a filtration process, rich water-soluble dietary fiber (1.8g / 100g) of sweet pumpkin is not filtered and can be expected to suppress the rapid increase in glycemic index when ingested sweet pumpkin sikhye according to the present invention.

On the other hand, the first malt leachate (S5-1) and the first heating (S5-2) to the boiled rice, and then the second malt leachate (S5-3) and sugar (S5-4), and the second heating (S5) -5) during the step of making Sikhye,

Put the malt leach solution in the gourd rice (S5-1) and heat it first (S5-2). Put the primary malt leach solution in the gourd rice and heat it to about 60 ℃ for the first time until 4 or more rice grains are produced. This is a step of maintaining constant temperature for 6 hours, in order for the saccharase in the malt leaching solution to mature to starch rice starch into maltose, glucose and the like.

Subsequently, the second malt leachate (S5-3) and sugar (S5-4) are added to the second heating step (S5-5). It is a step to complete and stabilize the taste of Sikhye by heating the sugar so that the sugar is added to dissolve homogeneously to adjust.

In the method of cooking sweet pumpkin Sikhye according to the present invention, since the malt solution is not allowed to stand for 2 to 4 hours, all the filtrates of the malt solution that are filtered through a fine sieve or a mesh bag are used as malt leach solution, and relatively many bubbles are generated. If you do so, the color of Sikhye will not become cloudy.

In the case of sweet pumpkin Sikhye according to the present invention, the rich starch of sweet pumpkin is metabolized into maltose and is supplemented to Sikhye by glycosylated enzyme of sweet pumpkin, so there is no shortage of sugar content, so sugar consumption can be reduced.

However, the sugar content of maltose is only about 45, so it is possible to provide a complex sweet taste by supplementing the minimum amount of sugar (sugar: 100), which has a very sweet taste.

Finally, the step of adding sweet pumpkin paste to Sikhye (S6-1) and the third heating (S6-2) to make sweet pumpkin Sikhye (S6)

It is a step of stabilizing the taste of sweet pumpkin Sikhye by putting sweet pumpkin paste in Sikhye and heating to make the sweet pumpkin paste homogeneously mixed with Sikhye and sterilization preservation treatment.

A description with reference to FIG. 2 is as follows.

Sweet pumpkin Sikhye cooking method according to another aspect of the present invention

Like the sweet pumpkin Sikhye cooking method according to an aspect of the present invention,

Step of making a gourmet rice with rice (S1), the step of getting malt oil from hot water to obtain a primary malt leach (S2-1), the step of grinding the malt in cold water to obtain a second malt leach (S2-2), sweet pumpkin Peeling, denuclearizing, and cutting to obtain sweet pumpkin pulp (S3), adding sweet pumpkin pulp to water and heating at 50-95 ° C. for at least 1 hour to obtain sweet pumpkin paste (S4); -1) after the first heating (S5-2), and the second malt leachate (S5-3) and sugar (S5-4) and the second heating (S5-5) comprises the step of making Sikhye (S5) Is composed by

Unlike the sweet pumpkin cooking method according to an aspect of the present invention

Separating Sikhye into Sikhye rice grain and Sikhye broth (S'6), adding sweet pumpkin paste to Sikhye broth (S'7-1) and tertiary heating (S'7-2) to make sweet pumpkin Sikhye broth (S'6) '7) and the step of making a sweet pumpkin Sikhye put Sikhye rice in the sweet pumpkin Sikhye soup (S'8).

According to the method of cooking sweet pumpkin Sikhye according to another aspect of the present invention, Sikhye separated into Sikhye rice grain and Sikhye broth (S'6), put sweet pumpkin paste in Sikhye soup (S'7-1) and heated 3 times (S '7-2) After the Sikhye rice grains are added to the sweet pumpkin Sikhye broth, the Sikhye rice grains are not subjected to the third heating step, so that the form remains well and provides a sweet substitute for the meal containing the live grains. can do.

Meanwhile, the method of cooking sweet pumpkin sikhye according to the present invention may further include the step of obtaining pumpkin sweet potato paste.

Pumpkin sweet potato (sugar: about 30.8g / 100g, dietary fiber: about 3.32g / 100g, beta-carotene: 110.00μg / 100g) is sweet pumpkin (sugar: about 6.6g / 100g, dietary fiber: 1.8g / 100g, beta-carotene: Compared with 1145.00 μg / 100g), it contains more sugar and dietary fiber but less beta-carotene, so it is similar in color to sweet pumpkin and common in nutrition, so sweet pumpkin and pumpkin sweet potato are suitable for mixed use.

If you add more sweet potato pumpkin to sweet pumpkin, you can get a yellowish paste with enhanced sweetness and dietary fiber, a slightly pale color, and you can provide a complex sweet sweet pumpkin sweet potato Sikhye. If more pumpkin sweet potato is added, sugar and pumpkin sweet potato pulp may be added to water because the amount of sugar increases, and heating time to 50 ~ 90 ℃ may be longer.As the amount of dietary fiber increases, sweet pumpkin pumpkin sweet potato paste is added to Sikhye. It is necessary to further carry out the step of filtering it before.

The relative amount of pumpkin sweet potatoes added to sweet pumpkin can be appropriately selected to suit the taste of modern people. Since the other cooking steps are the same as those of the sweet pumpkin Sikhye cooking method, duplicate description will be omitted.

The present invention and a conventional sweet pumpkin Sikhye cooking method will be described in detail by Examples 1, 2 and Comparative Example 1.

Example 1

Put 2kg of glutinous rice and 2.8L of cold water into a rice cooker, heat it for 30 minutes, and steam for 50 minutes to make godu rice.

2kg of malt is added to 7.4L of hot water and kneaded for 3 minutes, and then squeezed into a mesh bag to obtain a primary malt leach solution. Put the already used malt into 65L of cold water and mix it until only the malt remains.

Peel 10 kg of amber peel with a peeler using an electric peeler and split the pumpkin into pieces. Then use an electric cutter to put 8 kg of sliced sweet pumpkin flesh and 5 liters of water into a large pot and heat with a high heat for 10 minutes. Start boiling and stir while heating over medium heat for 1 hour to obtain 10 kg of sweet pumpkin paste.

Put the gourd rice and the first malt leach solution in a large warm rice cooker and mature for 4 hours at 60 ° C until 10 or more rice grains come up.Then, add the second malt leach solution and sugar, heat it for 10 minutes with high heat, and heat it for 1 hour on medium heat. Remove the bubbles to get Sikhye.

Put the sieve in a container containing Sikhye, pour the sweet pumpkin paste, and heat it for 10 minutes with senbul and 1 hour over medium heat to make sweet pumpkin Sikhye.

Example 2

The same way as in Example 1, to make goose rice, and to obtain the first and second malt leach, sweet pumpkin paste and Sikhye, after separating Sikhye into Sikhye rice grains and Sikhye broth, put a fine sieve in a container containing Sikhye soup and sweet pumpkin Pour the paste, and add Sikhye rice grains to sweet pumpkin Sikhye broth obtained by heating 10 minutes on high heat and 1 hour on medium heat to make sweet pumpkin Sikhye.

Comparative Example 1

Wash, split and remove the inside, steamed 10 octave sweet pumpkin for 3 minutes, remove the peel, crushed in a blender and pressed to obtain a sweet pumpkin solution in the same manner as in Example 1, except that the sweet pumpkin Sikhye .

Taste test

After the sweet pumpkin Sikhye cooked according to Examples 1 and 2 and Comparative Example 1 to 12 tasters panel of a total of 12 men and women of each age from 60 to 60 years, sweetness, rice grain texture, overall taste Table 1 summarizes the arithmetic mean values of the ratings.

Broth sweetness Rice texture  Taste Example 1 2.8 3.2 4.2 Example 2 2.8 4.1 4.5 Comparative Example 1 1.9 3.1 2.5

* Sweet: Very sweet (5) Sweetly (4) Moderately sweet (3) Slightly sweet (2) Not sweet (1)

* Rice texture: Excellent (5) Excellent (4) Normal (3) Poor (2) Poor (1)

* Food taste: Excellent (5) Excellent (4) Moderate (3) Poor (2) Poor (1)

According to Table 1, the sweet pumpkin Sikhye broth cooked according to Examples 1 and 2 of the present invention received a rating (2.8) close to moderately sweet (3), although a small amount of sugar was used. Squash soup was cooked by using a small amount of sugar and received a grade (1.9) which is slightly sweet (2). This proves that more sugar should be added when cooking sweet pumpkin Sikhye by Comparative Example 1.

In addition, according to Table 1, while the rice grains of sweet pumpkin Sikhye cooked by Example 2 of the present invention was excellent in texture (4) received a rating (4.1) close to, while in Example 1 and Comparative Example 2 of the present invention The cooked rice of sweet pumpkin Sikhye received a rating (3.2, 3.1) that is close to the normal texture (3). This proves that the excellent texture of sweet pumpkin Sikhye rice grain can be maintained when cooked by Example 2 of the present invention.

According to Table 1, the overall taste of sweet pumpkin Sikhye was evaluated as good in the order of Example 2 (4.5), Example 1 (4.2), Comparative Example 1 (2.5) of the present invention.

Although the present invention has been described in detail with reference to the accompanying drawings and preferred embodiments, the present invention is not intended to be construed as being limited to these examples or illustrations, and therefore has ordinary skill in the art to which the present invention pertains. Anyone should be construed as not departing from the technical gist of the present invention in consideration of various modifications possible.

Claims (3)

Making a gourmet rice with rice, hot malt from hot water to obtain a first malt leach, grind the malt in cold water to obtain a second malt leach, and peeling, denuclearizing and cutting sweet pumpkin to obtain sweet pumpkin pulp,
Adding sweet pumpkin pulp to water and heating the mixture to 50 ° C. to 95 ° C. for at least 1 hour to obtain sweet pumpkin paste,
Putting the first malt leach solution into the gourd rice and heating it firstly, and then adding the second malt leach solution and sugar to the second heating to make Sikhye and
Method of cooking sweet pumpkin Sikhye comprising the step of adding sweet pumpkin paste to Sikhye and third heating to make sweet pumpkin Sikhye. Making a gourmet rice with rice, hot malt from hot water to obtain a first malt leach, grind the malt in cold water to obtain a second malt leach, and peeling, denuclearizing and cutting sweet pumpkin to obtain sweet pumpkin pulp,
Adding sweet pumpkin pulp to water and heating the mixture to 50 ° C. to 95 ° C. for at least 1 hour to obtain sweet pumpkin paste,
After putting the first malt leach solution in the gourd rice and the first heating, the second malt leach solution and sugar is added to heat the second step to make Sikhye,
Dividing Sikhye into Sikhye rice and Sikhye broth,
Adding sweet pumpkin paste to the Sikhye broth and heating it 3 times to make sweet pumpkin Sikhye broth, and
Sweet pumpkin Sikhye comprising the step of putting the Sikhye rice grains into a sweet pumpkin Sikhye, sweet pumpkin Sikhye cooking method. The method of claim 1, wherein the step of making the sweet pumpkin Sikhye comprises the step of filtering the sweet pumpkin paste before putting the sweet pumpkin paste into Sikhye.

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