KR101321769B1 - Manufacture method of rice juice by oriental medicine - Google Patents
Manufacture method of rice juice by oriental medicine Download PDFInfo
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- KR101321769B1 KR101321769B1 KR1020100119018A KR20100119018A KR101321769B1 KR 101321769 B1 KR101321769 B1 KR 101321769B1 KR 1020100119018 A KR1020100119018 A KR 1020100119018A KR 20100119018 A KR20100119018 A KR 20100119018A KR 101321769 B1 KR101321769 B1 KR 101321769B1
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- KR
- South Korea
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- herbal medicine
- hours
- malt
- sikhye
- extract
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- A—HUMAN NECESSITIES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
본 발명은 식혜의 고유한 맛과 한약재에 들어 있는 여러 가지 효능을 최대로 제공할 수 있는 한방 약식혜의 제조방법에 관한 것이다.
본 발명은 이를 위하여 헛개나무, 두릅나무, 다래나무, 오가피나무, 인진쑥, 대추, 감초, 칡, 민들레 및 화살나무의 뿌리, 잎, 열매 등을 깨끗이 씻은 후 물과 함께 약탕기에 넣고 진탕 추출한 후 50%로 농축된 한약재 약액을 얻는 단계; 상기 한약재 약액을 물과 중량대비 1:1로 희석하여 한약재 추출물 완성 단계; 상기 한약재 추출물에 엿기름을 넣고 3시간동안 침전 시킨 후 상층액을 분리하는 단계; 상기 분리된 상층액을 고두밥에 붓고 4~5시간동안 섭씨 50~55℃에서 보온 상태로 계속 유지하여 밥알이 30~40알정도 뜨도록 엿기름의 효소작용에 의해 당화시키는 단계; 상기 당화 단계를 후 설탕을 넣고 20분 정도 섭씨 100℃에서 끓여 약식혜를 완성하는 단계;로 이루어지는 것을 특징으로 하는 한방 약식혜의 제조방법이다. The present invention relates to a method of manufacturing herbal medicine Sikhye that can provide maximum inherent taste of Sikhye and various efficacy contained in the herbal medicine.
The present invention after washing the roots, leaves, berries, etc. of the bark tree, arbor elcissus, thigh, ogapi, jinjin, jujube, licorice, 칡, dandelion and arrowhead, and then put extract in shaker with water and shake after extracting 50 Obtaining a herbal medicine concentrated in%; Dilution of the herbal medicine with water by weight 1: 1 to complete the herbal medicine extract; Putting malt into the medicinal herb extract and allowing it to precipitate for 3 hours to separate the supernatant; Pour the separated supernatant into gourd rice and glycosylated by enzymatic action of malt so that the rice grains float about 30 to 40 grains by maintaining the warm state at 50 ~ 55 ℃ Celsius for 4-5 hours; After the saccharification step, add sugar and boil at 100 ° C. for about 20 minutes to complete the Yakhye; The method of producing herbal Yakhye.
Description
본 발명은 약식혜의 제조에 있어 한약재의 배합조성 및 추출방법을 이용한 식혜 제조방법에 관한 것으로, 더 상세하게는 많은 유효성분을 함유하고 있어 골다공증 예방과 치료, 류마티스, 관절통 등 다양한 치료효과가 알려져 있는 헛개나무, 두릅나무, 다래나무, 오가피나무, 인진쑥, 대추, 감초, 칡, 민들레 및 화살나무의 유효성분을 추출하여 식혜의 제조 원료로 사용함으로서 한약재의 고유 향미를 가짐과 동시에 약리작용에 의한 효과를 얻을 수 있는 한방 식혜의 제조 방법에 관한 것이다.
The present invention relates to a preparation method of Sikhye using the formulation and extraction method of the herbal medicine in the preparation of Yak-Sik Hye, more specifically, it contains a lot of active ingredients, and it is known that various therapeutic effects such as osteoporosis prevention and treatment, rheumatism, arthralgia By extracting the active ingredients of locust tree, arbor elata, taraxacum, ogapi tree, injin mugwort, jujube, licorice, 칡, dandelion and arrow tree and using them as raw materials for the production of Sikhye, It relates to a method of manufacturing herbal Sikhye that can be obtained.
일반적으로 식혜는 보리를 발아시켜 싹을 띠운 다음 말려서 분말로 만들어진 엿기름(맥아)에 물을 넣고 불려 가라앉힌 후 얻어진 엿기름 혼합물에 고두밥이나 밥을 혼합한 다음 적당한 온도에서 맥아로부터 추출되어 나온 아밀라아제에 의한 당화작용에 의해 쌀의 전분이 당화과정을 거쳐 감미와 특유의 풍미를 가지는 전통음료이다. 쌀로 만든 식혜는 열량 100㎉, 수분 74%, 단백질 2.4%, 지질 0.1g, 당질 22.7g, 섬유 0.6g, 회분 0.2g 등이 함유되어 있어 남녀노소 누구나 좋아하는 우리나라의 대표적인 전통음료이다. 그러나 이와 같이 제조되는 식혜는 인체에 유해한 것으로 알려진 설탕을 다량 첨가하고 있어 건강을 중요시 하는 현대인들에게는 선호도가 감소하는 실정이다.Generally, Sikhye germinates barley, sprouts it, and then dries it, adds water to powdered malt (malt), soaks it in, and mixes soybean rice or rice with the malt mixture obtained, followed by amylase extracted from malt at an appropriate temperature. Starch of rice is a traditional drink that has sweetness and unique flavor through saccharification process by saccharification process. Sikhye made with rice contains 100 calories, 74% moisture, 2.4% protein, 0.1g lipid, 22.7g sugar, 0.6g fiber, 0.2g ash, etc. However, Sikhye produced in this way is added to a large amount of sugar known to be harmful to the human body is a situation that reduces the preference for modern people who care about health.
최근에는 홍삼, 버섯류, 삼백초, 어성초, 산초, 쑥, 현미 등 다양한 성분을 함유하는 새로운 형태의 식혜제품이 개발되고 또한 이들의 약리효과 때문에 일반 식혜제품에 비해 선호도가 높은 편이다. 또한 일부지역 청도, 보령 등지에서 전통적으로 약식혜가 유래되어 오고 있으나 약식혜로 쓰이는 재료를 살펴보면 구지뽕나무, 골담초, 거제수나무, 으름나무, 머루나무, 정금나무 등 식품공전에 등재되지 않은 재료가 다수 포함되어 일반적으로 제조하여 상용하기에는 어려운 실정으로 식품공정에 등재된 재료를 중심으로 그 제조방법을 확립하여 안전하게 음용할 수 있는 약식혜의 개발이 필요하다고 하겠다. 또한 보다 다양한 식혜첨가 성분을 개발함으로써 다양한 소비자의 입맛을 만족시키고 건강증진에도 도움이 됨과 동시에 한약재 생산농가의 소득증대에 이바지하기 위해서는 몸에 좋은 한약재를 첨가한 새로운 식혜제품의 개발이 어느 때 보다 절실한 시점에 와 있다.
Recently, new types of Sikhye products containing various ingredients such as red ginseng, mushrooms, sambaekcho, eoseongcho, sancho, mugwort and brown rice have been developed, and because of their pharmacological effects, they are more preferred than general sikye products. In addition, although Yak-hye is traditionally derived from Qingdao and Boryeong in some regions, the materials used as Yak-hye are not listed in the Food Code, such as Guji Mulberry, Goldam, Geoje-tree, Eurm, Maroon, and Geum. It is difficult to manufacture and commercialize a large number of them, so it is necessary to establish a manufacturing method centering on the ingredients listed in the food process and to develop a simple drink that can be safely consumed. In addition, the development of a variety of food additives to satisfy the taste of a variety of consumers, help to improve health, and at the same time to contribute to the income increase of the herbal medicine producers, development of new Sikhye products with added healthy herbs are more urgent than ever I'm at the point.
본 발명은 일반식혜 보다 더 나은 맛과 약리효과를 더하기 위해 사용된 헛개나무를 비롯한 10가지의 한약재는 음료와 건강보조식품으로써 그 효과를 극대화 할 수 있는 약리성분이 첨가되어 있어 혈액순환, 관절염, 류마티스 등에 효과를 나타내는 약재들이며, 이로 인해 약리효과의 증진은 물론, 식혜의 색도, 명도, 맛 등 관능적인 면에서도 우수한 식혜를 제공할 수 있도록 하는 것을 그 기술적 과제로 하고, 특히 식혜의 맛과 당도를 유지하기 위해 다량으로 첨가하던 설탕의 양을 줄일 수 있도록 한약재에 감초의 양을 조절함으로써 설탕 첨가량을 줄이면서 적정 단맛을 유지하고자 하는 것을 그 기술적 과제로서 제공하고자 한다.
In the present invention, 10 kinds of Chinese herbal medicines including hut tree used to add better taste and pharmacological effect than general Sikhye are added with pharmacological ingredients that can maximize the effect as beverages and health supplements, blood circulation, arthritis, These medicines are effective for rheumatism, etc., and the technical task of providing medicinal benefits in terms of sensuality such as color, brightness, and taste of Sikhye as well as enhancing the pharmacological effect, and in particular, the taste and sugar content of Sikhye In order to reduce the amount of sugar added in a large amount to maintain the amount of licorice to adjust the amount of licorice by reducing the amount of added sugar and to provide an appropriate sweetness as its technical problem.
쌀로 고두밥을 짓는 단계와 헛개나무 등 10가지의 한약재를 넣고, 감미를 위한 설탕 첨가량을 줄이고 단맛을 조절하기 위해 단 계별로 감초를 가감하는 단계를 거쳐 알맞은 감초량을 정하고 약탕기로 진탕 후 추출하여 농축한 한약재 약액을 물과 희석하여 한약재 추출물을 만든 다음 엿기름을 넣고 엿기름 혼합액을 만들어서 고두밥에 붙고 당화시키는 일련의 과정으로 한방 약식혜를 만드는 제조방법을 제공하고자 하였다.
Add 10 kinds of Chinese herbal medicines such as gourd rice with rice and walnut tree, and add licorice by step to reduce sugar addition and control sweetness. The herbal medicine was diluted with water to make an herbal medicine extract, then the malt was added and the malt mixture was made.
본 발명의 한방 약식혜 제조방법은 일반적으로 내려오는 약식혜가 식품공전에 등재되지 않은 재료가 다수 포함되어 상용 할 수 없으나 식품공전에 등재된 약재를 중심으로 우리나라 고유의 전통식품인 식혜를 제조함에 있어서 혈액순환, 관절염, 류마티스 등에 효과가 있다고 알려진 한약재 추출물을 첨가함으로써 맛과 향을 향상시키고, 음용 시 인체의 건강을 유지 및 증진시키는데 매우 유용한 건강음료이다. 특히 본 발명의 약식혜는 일반식혜에 비해 DPPH, Polyphenol, Flavonoid가 훨씬 높게 나타났다. 이로 인해 소비자의 선호도를 항상 시킴으로써 전통식품인 식혜의 상품성과 다양성을 극대화시키고 동시에 한약재의 소비를 증대시켜 농가 소득에 기여할 수 있는 유익한 발명인 것이다.
Herbal medicinal herb production method of the present invention generally contains a number of ingredients that are not listed in the food industry can not be commercially available, but mainly to manufacture Sikhye, Korea's own traditional food based on the medicine listed in the food industry It is a very useful health drink to improve the taste and aroma by adding herbal extracts known to be effective in blood circulation, arthritis and rheumatism, and to maintain and improve the health of the human body when drinking. In particular, the weak Sikhye of the present invention was much higher than the general Sikhye DPPH, Polyphenol, Flavonoid. As a result, it is a beneficial invention that can maximize the commodity and variety of traditional food Sikhye by increasing consumer preferences and at the same time increase the consumption of herbal medicines and contribute to farm income.
도면 1은 본 발명에 따른 한약재를 이용한 약식혜의 제조 순서도.
도면 2는 본 발명에 따른 한약재 진탕 시간별 농축액
도면 3은 본 발명에 따른 10가지 한약재
도면 4는 본 발명에 따른 일반식혜와 약식혜 1 is a manufacturing flowchart of the herbal medicine using the herbal medicine according to the present invention.
Figure 2 is a herbal medicine shake time concentrate according to the present invention
Figure 3 is a herbal medicine according to the present invention 10
Figure 4 is a general sikhye and weak sikhye according to the present invention
상기의 목적을 달성하기 위한 본 발명의 상세한 설명은 다음과 같다.Detailed description of the present invention for achieving the above object is as follows.
본 발명 식혜의 제조방법은 쌀 400g로 고두밥을 짓는 단계와 헛개나무 등 10가지의 한약재를 40~60g 넣고, 감미를 위한 설탕 첨가량을 줄이고 단맛을 조절하기 위해 단 계별로 감초를 10~50g단위로 가감하는 단계를 거쳐 알맞은 감초량을 정하고 약탕기로 3시간 진탕 후 추출하여 부피대비 50%로 농축한 한약재 약액을 50~60℃정도로 식혀 물과 중량대비 1:1로 희석하여 4ℓ의 한약재 추출물을 준비하는 단계, 상기 한약재 추출물에 에 엿기름 330g를 넣고 혼합한 다음 3시간동안 침전시킨 후 엿기름 혼합액을 만드는 단계, 상기 엿기름 혼합물을 고두밥에 붙고 잘 저어 준 다음 4~5시간정도 당화시키는 단계로 이루어진다. 상기 당화 시키는 단계는 상기 엿기름 혼합물의 상층액을 고두밥에 붓고 4~5시간동안 보온 상태로 섭씨 50~55℃에서 계속 유지하여 밥알이 30~40알 뜨도록 엿기름의 효소작용에 의해 당화시키는 단계이다. 상기 당화 단계를 후 설탕을 넣고 20분 정도 섭씨 100℃에서 끓여 약식혜를 완성하여 이루어진다.
감초를 넣는 이유 중 하나는 종래 식혜제조 시 다량으로 첨가하던 설탕을 줄이고 약리효과를 증진시키기 위함이다.Sikhye manufacturing method of the present invention puts 10 kinds of medicinal herbs, such as the step of making gourd rice with 400g of rice and 40 to 60g of the hut tree, to reduce the amount of sugar added for sweetness and to adjust the sweetness by 10 ~ 50g units After deciding the appropriate amount of licorice, shake it with a shaker for 3 hours, extract it, cool it to 50% by volume, and cool it down to 50 ~ 60 ℃ and dilute 1: 1 with water to prepare 4L herbal extract. Step, the medicinal herb extract into the malt 330g, mixed and then precipitated for 3 hours to make the malt mixture, the malt mixture is made to goose rice and stir well, and then the step of saccharifying about 4 to 5 hours. The step of saccharification is the step of saccharification by enzymatic action of malt so that the supernatant of the malt mixture is poured into soybean rice and kept at 50-55 ° C. in a warm state for 4-5 hours. . After the saccharification step, add sugar and boil at 100 ℃ for 20 minutes to complete the medicinal benefits.
One reason for adding licorice is to reduce the sugar added in large quantities in the conventional Sikhye manufacturing and to enhance the pharmacological effect.
감초는 10, 20, 40, 50g를 각각 첨가하여 관능 평가를 실시한 결과 40g를 넣은 식혜에서 기호도가 가장 높게 나타났다. In licorice, 10, 20, 40, and 50g were added to the sensory evaluation.
도3에 도시된 바와 같이 사용되는 재료 중 감초는 알려진 바와 같이 단맛을 가지고 있으며, 특히 saponins, 쿠마린, 정유, 전분, 파이토스테롤, 탄닌 및 효소, beturic acid 등이 함유되어 있어 독에 대한 중화 및 해독 효과가 뛰어나고 항알레르기 작용, 웨궤양, 면역억제, 윤폐지해, 항염증, 청열 해독의 효능, 비위허약, 폐위해수, 경간, 인후종통, 약물중독, 식물중독 등의 치료와 여러 가지 질병에 뚜렷한 효과를 갖는 것으로 식혜를 비롯하여 많은 식품의 첨가물로 사용되고 있다. Licorice of the materials used as shown in Figure 3 has a sweet taste as known, in particular saponins, coumarins, essential oils, starch, phytosterols, tannins and enzymes, beturic acid and the like to neutralize and detoxify It is effective and has anti-allergic effect, wean ulcer, immunosuppression, anti-rotation effect, anti-inflammatory, clearing detoxification effect, non gastric weakness, lung injury, span, sore throat, drug addiction, plant poisoning and other diseases. It is used as an additive to many foods, including Sikhye.
헛개나무에는 peptide alkal, glucose와 calcium malate 등이 함유되어 있어 번열, 구갈, 구토, 사지마비, 류마티스, 주독 치료에 효과가 있다고 알려져 있다. It contains peptide alkal, glucose and calcium malate, which are known to be effective in treating heat, gugal, vomiting, quadriplegia, rheumatism and intoxication.
두릅나무에 함유되어 있는 정유, 17-dihydroxy-16-β-(-)-kauran-19-oic acid, (-)diterpenic acid, herulic acid, caffeic acid 등의 성분들은 거풍, 화혈, 발한, 지통, 승습, 이뇨, 소종, 소풍, 보허, 두통, 편두통, 류마티스, 신경통을 완화시켜주는 동시에 치료효과가 있다.Essential oils, 17-dihydroxy-16- β -(-)-kauran-19-oic acid, (-) diterpenic acid, herulic acid, caffeic acid, etc. It helps relieve ascension, diuresis, swelling, excursions, vacancies, headaches, migraine headaches, rheumatism, neuralgia and at the same time has a therapeutic effect.
다래나무는 알카로이드계 actinidine을 함유하고 있어 건위, 청열, 최유, 이습 효과, 소화불량, 구토, 복사, 황달, 류마치스, 관절통, 임질, 방광염, 이뇨, 중풍 등에 치료효과가 있다. It contains alkaloid-based actinidine, which has a therapeutic effect on dry stomach, clear heat, mesothelioma, diuretic effect, indigestion, vomiting, radiation, jaundice, rheumatism, joint pain, gonorrhea, cystitis, diuresis and stroke.
오가피나무는 정유, tannin, saponin, palmitic acid, sesamin, vitamin A, B1, acanthoside A,B,C,D, daucosterol, polyacetylenes, ziliodendrin, β-sistosterol, campesterol, ethoxy-hydroxy-benzoic acid 등을 함유하고 있어 강장, 이수, 거습, 진통 효능, 위암 및 자궁암에 효과가 있다.Ogapi contains essential oil, tannin, saponin, palmitic acid, sesamin, vitamin A, B1, acanthoside A, B, C, D, daucosterol, polyacetylenes, ziliodendrin, β- sistosterol, campesterol, ethoxy-hydroxy-benzoic acid It is effective in tonic, diarrhea, roughness, analgesic effect, stomach cancer and uterine cancer.
인진쑥은 esculetin-6-methylether, esculetin-7-methylether, camphor, isovaleric acid, caprylic acid 등이 들어 있어 항암작용, 황달, 소변불리, 개선, 두통, 해열, 관절염 치료에 효과가 있다. Phosphorus mugwort contains esculetin-6-methylether, esculetin-7-methylether, camphor, isovaleric acid, and caprylic acid, which are effective for anticancer activity, jaundice, urinary incontinence, improvement, headache, fever and arthritis.
화살나무는 chrysanthemin, benzoic acid, friedelanol, epifriedelanol, dulcitol 등의 유효성분들이 당뇨병, 체중 조절, 통경, 구충의 효능, 폐경, 산후어혈, 산후복통 치료를 돕는다. Arrowwood is an active ingredient such as chrysanthemin, benzoic acid, friedelanol, epifriedelanol and dulcitol to help treat diabetes, weight control, pain relief, repellent efficacy, menopause, postpartum blood and postpartum abdominal pain.
민들레는 taraxasterol, choline, inulin, pectin을 함유하고 있으며, 해열, 소염, 이뇨, 건위, 최유, 인후염, 기관지염, 늑막염, 안질, 유선염, 간염, 소화불량, 소변불리, 변비 등 치료에 효과를 가지고 있다고 알려져 있다.Dandelion contains taraxasterol, choline, inulin, and pectin, and it is effective in treating antipyretic, anti-inflammatory, diuretic, dry stomach, mesothelioma, sore throat, bronchitis, pleurisy, ophthalmitis, mastitis, hepatitis, indigestion, urinary tract, constipation, etc. Known.
칡은 puerarin, isoflavonoids : daidzein, triterpenoids, : soyasapogenol, polusaccharide : starch 등이 발산풍열, 진경, 해열, 진통 효능, 소갈, 설사, 이질, 고혈압, 협심증, 윤폐지해 등에 효능이 있다.Era Puerarin, isoflavonoids: daidzein, triterpenoids,: soyasapogenol, polusaccharide: starch, etc. are effective in radiant fever, cough, diarrhea, antipyretic, analgesic, diarrhea, diarrhea, dysentery, hypertension, angina pectoris.
대추에 들어 있는 D-Fructus, D-Glucose, Sucrose, Oleanic acid, ZizyphussaponinⅠ,Ⅱ,Ⅲ, Jujuboside B, Rutin, Scopoletin 성분들은 심장을 도와 혈액순환, 신경완화작용 및 내장기능 강화, 감기와 불면증, 항암효과 및 노화방지효과가 있다고 알려져 있다.
D-Fructus, D-Glucose, Sucrose, Oleanic acid, Zizyphussaponin I, II, III, Jujuboside B, Rutin and Scopoletin contained in jujube help the heart to improve blood circulation, nerve relaxation and visceral function, cold and insomnia, anti-cancer It is known to have an effect and an anti-aging effect.
본 발명에 적용되는 한약재 추출물은 다음과 같은 단계를 거쳐 얻어진다.The herbal extracts applied to the present invention are obtained through the following steps.
1. 약탕기를 이용한 한약재 추출물의 추출1. Extract of Medicinal Herb Extracts Using Medicinal Herbs
1단계 : 헛개나무 50g, 두릅나무 50g, 다래나무 50g, 오가피 50g, 인진쑥 50g, 칡 50g, 민들레 50g, 화살나무 50g, 대추 60g, 감초 40g를 약탕기에 넣고 물 8ℓ를 첨가한 다음 110℃에서 30분, 1시간, 3시간, 5시간, 7시간, 9시간의 진탕시간별로 한약재 약액을 추출한 후 50%가 되도록 농축하여 한약재 추출물을 완성하였다. (도 2)(표 1)
1st step: 50g of bark tree, 50g of elm tree, 50g of thigh, 50g of ginseng, 50g of ginseng, 50g of ginseng, 50g of dandelion, 50g of dandelion, 50g of sapling, 60g of licorice, 40g of licorice in a shaker After extracting the herbal medicine by shaking time of minutes, 1 hour, 3 hours, 5 hours, 7 hours, 9 hours, the extract was concentrated to 50%. (Figure 2) (Table 1)
2단계: 1단계의 한약재 추출물을 대상으로 추출 시간별로 DPPH, Polyphenol, Flavonoid를 표 2와 같이 확인한 결과 3시간 추출한 것이 가장 알맞은 추출시간이었다.
Stage 2: DPPH, Polyphenol, and Flavonoid of the herbal extracts of stage 1 were identified by the extraction time as shown in Table 2, and the extraction time was the most suitable extraction time.
*추출시간: 1. 30분, 2. 1시간, 3. 3시간, 4. 5시간, 5. 7시간, 6. 9시간.
* Extraction time: 1. 30 minutes, 2. 1 hour, 3. 3 hours, 4. 5 hours, 5. 7 hours, 6. 9 hours.
참고로 본 발명에 있어서 한약재 첨가 종류에 따른 DPPH, Polyphenol, Flavonoid 비교하면 아래 표 3과 같고 따라서 한약재 추출물을 제조 함에 있어 본 발명의 선택된 재료를 모두 첨가함이 우수한 결과를 얻을 수 있다.
For reference, when compared with DPPH, Polyphenol, and Flavonoid according to the type of herbal medicine added in the present invention, it is shown in Table 3 below. Therefore, in the preparation of the herbal medicine extract, it is possible to obtain excellent results by adding all selected materials of the present invention.
*5종류 : 다래, 두릅, 인진쑥, 감초, 대추. * 5 types: dairae, aralia, injin mugwort, licorice, jujube.
*10종류 : 헛개나무, 오가피, 화살나무, 민들레, 칡, 다래, 두릅, 인진쑥, 감초, 대추.
* 10 varieties: Barnwood, Ogapi, Arrowwood, Dandelion, Sesame, Tadasu, Aralia, Injin mugwort, Licorice, Date.
2. 한약재 추출물을 얻음에 있어 적절한 감초량 선정2. Selection of appropriate licorice in obtaining herbal medicine extract
헛개나무 등 10가지의 한약재 각각 50g에 감초를 10g, 20g, 40g, 50g로 조절하고 줄어든 감초 중량만큼 대추를 추가하는 방법으로 약탕기를 이용하여 한약재 추출물을 추출하여 관능 평가를 실시한 결과 표 4와 같이 40g의 감초가 들어간 약액이 가장 선호도가 높게 나타났다.
10 g, 10 g, 20 g, 40 g, 50 g licorice in each of the 10 kinds of herbal medicines such as larvae and add the jujube by the weight of the reduced licorice by extracting the herbal medicine extract using a herbal medicine as a result of sensory evaluation as shown in Table 4 40g licorice solution was the most preferred.
상기의 방법으로 한약재 추출물의 추출이 완료되면 50%로 농축된 추출물은 상온에서 식힌 후 냉장 보관하여 사용 시마다 1:1로 희석하여 약식혜의 재료로 사용한다.
When the extraction of the medicinal herb extract is completed by the above method, the extract concentrated to 50% is cooled and stored at room temperature and stored in the refrigerator to be diluted 1: 1 to use as a material of Yak-hye.
-한약재의 진탕시간별 추출물의 성분 분석 -Component Analysis of Extracts by Shaking Time of Medicinal Herbs
상기 표 1과 같이 한약재의 진탕시간별로 추출된 약액을 대상으로 상기 표 2와 같이 DPPH, Polyphenol, Flavonoid를 조사하여 알맞은 추출 시간을 정하였다.
As shown in Table 1, DPPH, Polyphenol, and Flavonoid were investigated for the extracted medicinal solution by shaking time of the herbal medicine to determine an appropriate extraction time.
3. 본 발명의 약식혜의 제조 3. Preparation of Yaksikhye of the present invention
식혜의 제조과정은 본 발명에 사용되는 헛개나무 등 10가지의 한약재를 3시간 진탕하고 50%로 농축한 한약재 추출물을 1:1로 희석한 희석 한약재 추출물에 엿기름을 넣고 잘 저어 준 다음 3시간 동안 침전시켜 상층액을 얻는다. 쌀은 씻어 적당히 불린 다음 증기에 의해 찌거나 밥을 되게 지어 고두밥을 준비한다. 위의 고두밥에 엿기름 혼합액을 붓고 잘 저어 혼합한 다음 5시간 정도 당화시키는 과정을 통해 약식혜가 완성된다. 따라서 본 발명은 상기와 같은 여러 단계의 제조 공정을 거쳐 한약재를 이용한 약 식혜가 만들어 지게 된다.
The manufacturing process of Sikhye shakes 10 kinds of Chinese herbal medicines such as larvae used in the present invention for 3 hours and adds malt to the diluted Chinese herbal extracts diluted 1: 1 with 50% of Chinese herbal medicine extract and stirs well for 3 hours. Precipitate to obtain supernatant. Wash rice, soak it properly and steam it or steam it to prepare rice. The malt lye is completed by pouring malt mixture into the above gourd rice, stir well, and then saccharifying for about 5 hours. Therefore, the present invention is a drug Sikhye using a herbal medicine through the various steps of the manufacturing process as described above.
-약식혜의 감초 첨가량에 따른 관능평가 -Sensory Evaluation According to Licorice Content of Yak-hye Hye
자체 관능평가 10~16명을 대상으로 하여, 감초 첨가량을 달리하여 상기 표 4와 같이 색, 맛, 향, 선호도를 표 6을 평가기준으로 하여 점수화하였다.
10 to 16 self-assessment of the subjects, by varying the amount of licorice added, the color, taste, aroma, preference as shown in Table 4 was scored based on the evaluation criteria.
-약식혜의 설탕 첨가량에 따른 관능평가 -Sensory Evaluation According to Sugar Content in Yak-hye Hye
자체 관능평가 10~16명을 대상으로 하여, 설탕 첨가량을 달리하여 표 5와 같이 색, 맛, 향, 선호도를 표 6을 평가기준으로 하여 점수화하였다.
Self-sensory evaluation of 10 to 16 people, by varying the amount of sugar added as shown in Table 5, the color, taste, aroma, preference scores were scored based on the evaluation criteria.
4. 한약재를 제외한 본 발명 약식혜와 동일한 방법으로 제조된 일반식혜의 제조. 4. Preparation of general Sikhye prepared by the same method as the present invention Yak-hye except for herbal medicine.
엿기름 혼합물의 제조에 있어, 약액 대신 일반 물을 사용하여 동일한 방법으로 일반 식혜를 제조하였다.In the preparation of the malt mixture, general Sikhye was prepared in the same manner using ordinary water instead of chemical liquid.
도4를 참고로 하여 본 발명에 있어서 약식혜와 일반 식혜의 DPPH, Polyphenol, Flavonoid 비교.
Referring to Figure 4 DPPH, Polyphenol, Flavonoid comparison of Yakhye and general Sikhye in the present invention.
Claims (2)
상기 한약재 추출물에 엿기름을 넣고 3시간동안 침전 시킨 후 상층액을 분리하는 단계;(3)
상기 분리한 상층액을 고두밥에 붓고 4~5시간동안 보온 상태로 섭씨 50~55℃에서 계속 유지하여 밥알이 30~40알 뜨도록 엿기름의 효소작용에 의해 당화시키는 단계;(4)
상기 당화 단계를 거친 후 설탕을 넣고 20분 정도 섭씨 100℃에서 끓여 약식혜를 완성하는 단계;(5)로 이루어지는 것을 특징으로 하는 한방 약식혜의 제조방법.
50g of bark tree, 50g of arbor, 50g of thigh, 50g of ginseng, 50g of ginseng, 50g of 진, dandelion of 50g, 50g of arrowwood, 60g of jujube, 40g of licorice together with 8ℓ of water and shaken at 110 ℃ for 3 hours. Obtaining a herbal medicine concentrated in 50% by volume; (1) dilution of the herbal medicine with water by weight 1: 1 to complete the herbal medicine extract; (2)
Putting malt in the herbal extract to precipitate for 3 hours and then separating the supernatant; (3)
Pour the separated supernatant into gourd rice and keep it warmed for 4 to 5 hours at 50 to 55 ℃ Celsius to be glycosylated by the enzymatic action of malt so that the rice grains float 30 to 40 tablets; (4)
After the saccharification step, add sugar and boil at 100 ℃ for 20 minutes to complete the Yakhye; (5) a method of producing herbal Yakhye.
상기 상층액을 분리하는 단계는 한약재 추출물 4ℓ에 엿기름 330g를 넣고 혼합한 다음 3시간동안 침전시킨 후 엿기름 혼합액을 만드는 단계인 것을 특징으로 하는 한방 약식혜의 제조방법.
The method of claim 1,
The step of separating the supernatant is a method of producing herbal medicine Sikhye, characterized in that to put the malt oil 330g into 4L of the herbal medicine extract and then mixed for 3 hours to precipitate malt mixture.
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| KR100603116B1 (en) | 2004-09-13 | 2006-07-20 | 김남선 | a sweet drink made from fermented rice |
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| KR100603116B1 (en) | 2004-09-13 | 2006-07-20 | 김남선 | a sweet drink made from fermented rice |
| KR20090047799A (en) * | 2007-11-08 | 2009-05-13 | 대한민국(관리부서 : 산림청 국립산림과학원장) | Sweet drink made from fermented rice comprising sap and preparation method thereof |
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