KR101351430B1 - Sweet rice drink manufacture method - Google Patents
Sweet rice drink manufacture method Download PDFInfo
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- KR101351430B1 KR101351430B1 KR1020120096195A KR20120096195A KR101351430B1 KR 101351430 B1 KR101351430 B1 KR 101351430B1 KR 1020120096195 A KR1020120096195 A KR 1020120096195A KR 20120096195 A KR20120096195 A KR 20120096195A KR 101351430 B1 KR101351430 B1 KR 101351430B1
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- sap
- rice
- hot water
- container
- grains
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 50
- 235000009566 rice Nutrition 0.000 title claims abstract description 50
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 16
- 235000009508 confectionery Nutrition 0.000 title abstract 3
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 49
- 235000013339 cereals Nutrition 0.000 claims abstract description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 238000000605 extraction Methods 0.000 claims description 19
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 230000018044 dehydration Effects 0.000 claims description 5
- 238000006297 dehydration reaction Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000007599 discharging Methods 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims 1
- 239000007788 liquid Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 description 8
- 238000004064 recycling Methods 0.000 description 3
- 230000035622 drinking Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229940100486 rice starch Drugs 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Abstract
Description
본 발명은 식혜 제조방법에 관한 것으로서, 밥알이 발생되지 않도록 제조과정에서 거름망을 이용하여 밥알을 걸러주게 되는 탈수방식의 식혜 제조방법에 관한 것이다.
The present invention relates to a Sikhye manufacturing method, and relates to a dehydration method Sikhye manufacturing method to filter the rice grains using a strainer in the manufacturing process so that rice grains are not generated.
우리 나라의 전통음료인 식혜는 통상 밥알 10 중량%, 엿기름 10중량%, 물 80중량%에 설탕을 가하여 만드는데, 이러한 전통적인 식혜의 제조방법에서는 미지근한 물에 엿기름을 3 내지 4 시간 동안 추출하여 엿기름액을 얻고 여기에 고두밥을 가하여 엿기름 속에 들어있는 맥아효소에 의해 쌀 전분을 분해시킴으로써 맥아당(maltose) 및 기타 당류를 생성시킨다. 또한, 전통적인 식혜의 제법은 각 지방마다 특색있는 원료를 사용한 다양한 형태의 제조방법들이 있다.Sikhye, the traditional beverage of our country, is usually made by adding sugar to 10% by weight of rice grains, 10% by weight of malt, and 80% by weight of water. In the traditional method of manufacturing Sikhye, malt oil is extracted from lukewarm water for 3 to 4 hours. The maltose and other sugars are produced by adding rice flour to the rice starch and degrading the rice starch by malt enzyme in the malt. In addition, the traditional Sikhye recipe has a variety of manufacturing methods using raw materials that are characteristic of each province.
근래에 전통음료인 식혜가 많은 사람들이 쉽게 마실 수 있도록 상업적으로 생산·판매되고 있다. 이러한 상업적으로 판매되는 식혜에는 통상 전통적인 식혜와 마찬가지로 밥알이 포함되어 있는데, 식혜에 포함된 밥알은 포만감을 느끼게 하고 식혜 고유의 풍미를 느낄 수 있게 하므로 좋아하는 사람들이 있는 반면, 싫어하는 사람들도 있다. 특히, 캔포장과 같은 즉석 음료의 형태로 판매되는 상업적 식혜의 경우 밥알이 포함되어 있으면 음용이 불편해질 뿐만 아니라 밥알이 용기 바닥에 남게 되므로 용기의 재활용에도 장애가 되고 있다.
Recently, Sikhye, a traditional drink, has been produced and sold commercially so that many people can easily drink it. These commercially sold Sikhye usually contains rice grains, like traditional Sikhye, and the rice grains included in Sikhye allow people to feel fuller and feel the inherent flavor of Sikhye, while others do not like them. In particular, in the case of commercial sikhye sold in the form of instant drinks such as can packaging, if the rice grains are not only inconvenient to drink, but also because the rice grains remain on the bottom of the container is also a barrier to recycling the container.
본 발명은 상기한 종래 식혜 취식에 있어서의 불편을 개선하기 위해 제안된 것으로서, 식혜 제조과정에서 밥알을 걸러내고 수액만을 추출하여 제조가 이루어지도록 함으로서 소비자 만족도를 향상시킴과 함께 용기의 재활용이 가능하도록 하는데 목적이 있다.
The present invention has been proposed to improve the inconvenience in the conventional Sikhye eating, by filtering the rice grains in the process of manufacturing Sikhye and extracting only the sap to be made to improve the customer satisfaction and to recycle the container The purpose is to.
상기 목적을 이루기 위한 본 발명의 식혜 제조방법은, 거름망이 내부에 구비되고 하부에는 개폐밸브에 의해 유로 개폐조절이 이루어지는 배출구가 연결된 용기를 구비하는 용기 준비단계와; 쌀을 증기로 쩌낸 고두밥과, 엿기름을 물에 용해하여 추출 및 착즙한 엿기름 추출액, 그리고 50~70℃의 온수를 혼합한 원료를 상기 용기에 투입하는 원료 투입단계와; 상기 투입된 원료를 6~7시간동안 발효시켜 하부의 밥알층과 상부의 수액층으로 구분되어지도록 하는 발효단계와; 상기 배출구에 구성된 개폐밸브를 개방하여 상기 구분된 수액층을 외부로 배출 보관하는 1차 추출단계와; 상기 개폐밸브를 폐쇄시킨 후 밥알만이 남겨진 용기에 다시 50~70℃의 온수를 투입하는 온수투입단계와; 상기 온수투입 후 1~2시간이 경과하여 하부의 밥알층과 상부의 수액층으로 구분이 이루어지면 개폐밸브를 다시 개방하여 수액층을 외부로 배출하는 2차 추출단계와; 상기 용기내에 남겨진 밥알을 가압하여 밥알에 포함된 수액을 짜주어 배출구를 통해 배출하는 3차 추출단계와; 상기 1차,2차,3차 추출이 이루어진 수액을 혼합하여 1~2시간동안 100~120℃로 가열하는 수액 가열단계와; 상기 가열이 이루어진 수액을 20~30℃로 냉각하는 냉각단계를 포함하는 것을 특징으로 한다.
Sikhye manufacturing method of the present invention for achieving the above object is provided with a sieve is provided with a sieve inside the vessel preparatory step having a container connected to the outlet opening and closing control opening and closing valve by the opening and closing valve; A raw material input step of injecting a raw material obtained by mixing steamed rice, steamed malt in water, malt extract extracted and juice, and hot water at 50 to 70 ° C .; A fermentation step of fermenting the input raw material for 6 to 7 hours so as to be divided into a lower rice grain layer and an upper sap layer; A first extraction step of discharging and storing the separated fluid layer to the outside by opening and closing a valve configured at the outlet; A hot water input step of closing the open / close valve and injecting hot water at 50 ° C. to 70 ° C. in a container in which only rice grains are left; 1 to 2 hours after the hot water input is divided into the lower rice grain layer and the upper sap layer and the second extraction step of discharging the sap layer to the outside by opening and closing the valve again; Pressing the rice grains remaining in the container to squeeze the sap contained in the rice grains to discharge through the discharge port; A sap heating step of mixing the sap made by the first, second and third extractions and heating to 100 to 120 ° C. for 1 to 2 hours; It characterized in that it comprises a cooling step of cooling the sap made by the heating to 20 ~ 30 ℃.
이러한 본 발명의 식혜 제조방법은, 거름망이 구비된 용기를 이용하여 밥알을 걸러주어 식혜에 밥알이 포함되어지지 않은 상태로 제조가 이루어지게 됨으로, 기존에 밥알과 함께 포장이 이루어짐으로 인한 소비자 음용 과정에서의 불편이 해소되어질 수 있게 된다.Sikhye manufacturing method of the present invention, by filtering the rice grains using a container equipped with a strainer is made in a state that does not contain rice grains in Sikhye, consumer drinking process due to the conventional packaging with rice grains Discomfort in the can be eliminated.
특히, 식혜수액을 3차에 걸쳐 추출함으로서 재료의 낭비를 최소화 하며, 밥알이 포장용기에 남겨짐으로 인한 포장용기 재활용 문제가 개선되는 이점을 나타낸다.
In particular, it is possible to minimize the waste of the material by extracting the drinking water over three times, and it shows the advantage that the packaging container recycling problem due to the rice grains are left in the packaging container.
도 1은 본 발명에서의 식혜 제조과정 순서도.
도 2는 본 발명에서의 식혜 제조과정 공정도.1 is a flowchart of manufacturing process Sikhye in the present invention.
Figure 2 is a Sikhye manufacturing process in the present invention.
이하, 본 발명의 구체적인 실시 예를 첨부 도면을 참조하여 상세히 살펴보기로 한다.Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.
먼저, 본 발명의 일 실시 예에 따른 식혜 제조과정을 도 1의 순서도 및 도 2의 공정도를 통해 살펴보면 다음과 같다.First, a Sikhye manufacturing process according to an embodiment of the present invention will be described with reference to the flowchart of FIG. 1 and the process diagram of FIG. 2.
<용기 준비>(ST 1)<Ready for Container> (ST 1)
먼저, 식혜 제조를 위해 거름망(20)이 내부의 측벽 및 바닥면에 밀착 구비되고 하부에는 개폐밸브(31)에 의해 유로 개폐조절이 이루어지는 배출구(30)가 연결된 용기(10)를 준비한다.First, for the manufacture of Sikhye
이때, 거름망(20)은 밥알이 빠져나가지 않도록 조밀한 망(70~90메쉬)을 사용해야 한다.At this time, the
<원료투입>(ST 2)Raw Material Input (ST 2)
용기(10)가 준비되면 쌀을 증기로 쩌낸 고두밥과, 엿기름을 물에 용해하여 추출 및 착즙한 엿기름 추출액, 그리고 50~70℃의 온수를 혼합한 원료를 상기 용기(10)에 투입하게 된다.When the
이때에는 고두밥 20~30중량%, 엿기름 추출액 10~20중량%, 온수 50~70중량%의 비율로 원료혼합이 이루어짐이 바람직하다.At this time, the raw material mixture is preferably made in the ratio of 20 to 30% by weight of soybean rice, 10 to 20% by weight of malt extract, 50 to 70% by weight of hot water.
<발효>(ST 3)<Fermentation> (ST 3)
이후, 투입된 원료를 6~7시간동안 발효시켜 밥알이 가라앉도록 함으로서 용기(10) 내부에서 하부의 밥알층(A)과 상부의 수액층(B)으로 구분되어지도록 하게 된다.Thereafter, the input raw material is fermented for 6 to 7 hours to allow the rice grains to be subdivided so as to be separated into the lower rice grain layer (A) and the upper sap layer (B) in the
<1차 추출>(ST 4)<1st extract> (ST 4)
이와 같이 상하층으로 구분이 이루어지면, 용기(10) 하부의 배출구(30)에 구성된 개폐밸브(31)를 개방하여 상기 구분된 수액층(A)의 수액을 외부로 배출시켜 보관하게 된다.When divided into the upper and lower layers as described above, by opening and closing the
즉, 이때 배출구(30)가 개방되어지더라고 밥알은 거름망(20)에 의해 통과되지 못하는 가운데, 수액만이 추출 보관되어지게 된다.That is, even though the
<온수투입>(ST 5)Hot water input (ST 5)
상기 수액 1차 추출이 완료되면, 개폐밸브(31)를 닫아서 배출구(30)를 폐쇄시킨 후 밥알만이 남겨진 용기(10)에 다시 50~70℃의 온수를 투입하여 혼합하게 된다.When the first extraction of the sap is completed, the
이때에는 밥알 20~40중량% 기준으로 온수 60~80중량%을 투입함이 바람직하다.At this time, it is preferable to add 60 to 80% by weight of hot water based on 20 to 40% by weight of rice grains.
<2차 추출>(ST 6)<Secondary Extraction> (ST 6)
그리고, 온수투입 후 1~2시간이 경과하여 하부의 밥알층(A)과 상부의 수액층(B)으로 다시 구분이 이루어지면, 다시한번 개폐밸브(31)를 다시 개방하여 수액층(A)을 이루는 수액을 배출구(30)를 통해 외부로 배출 보관하는 2차 추출작업을 실시한다.Then, if 1 to 2 hours after the hot water input is divided again into the lower rice grain layer (A) and the upper sap layer (B), the opening and
<3차 추출>(ST 7)<Third Extraction> (ST 7)
이후, 2차 추출이 완료되면 최종적으로 용기(10) 내에 남겨져 있는 밥알에 포함되어져 있는 수액을 짜주는 배출구(30)를 통해 배출 보관하는 3차 추출작업을 실시한다.Thereafter, when the secondary extraction is completed, the third extraction operation is performed to discharge and discharge through the
즉, 이때에는 용기(10)내에 가압판(40)을 삽입하여 눌러줌으로서 하부에 남겨진 밥알을 가압하여 수액을 추출하게 된다.That is, at this time, by inserting and pressing the
한편, 3차 추출 후 용기(10)내에 남겨진 밥알찌꺼기는 별도로 거름망(20)을 올려서 수거하여 사료로 활용되어지게 된다.On the other hand, the rice grains remaining in the
<추출수액 가열>(ST 8)Extraction fluid heating (ST 8)
상기와 같이 1차,2차,3차 추출이 완료되면, 추출 보관이 이루어진 수액을 혼합하여 1~2시간동안 100~120℃로 가열하게 된다.When the primary, secondary, and tertiary extraction is completed as described above, the extraction and storage of the sap is mixed and heated to 100 ~ 120 ℃ for 1-2 hours.
<냉각>(ST 9)<Cooling> (ST 9)
그리고, 가열이 이루어진 수액을 20~30℃로 냉각한 후 포장용기에 포장함으로서 밥알이 없는 식혜의 제조가 완료되어지게 된다.
Then, by cooling the sap is heated to 20 ~ 30 ℃ and packaging in a packaging container is completed the manufacture of Sikhye without rice grains.
이와 같은 과정을 통해 제조되어진 식혜는 제조 과정에서 거름망을 이용하여 밥알을 걸러주어 식혜에 밥알이 포함되어지지 않은 상태로 제조가 이루어지게 됨으로 기존 밥알과 함께 판매됨으로 인한 소비자 음용과정에서의 불편이 해소되어질 수 있게 된다.Sikhye manufactured through such a process is to filter the rice grains by using the strainer in the manufacturing process is manufactured without the rice grains included in Sikhye to eliminate the inconvenience in the consumer drinking process due to being sold with the existing rice grains It can be done.
특히, 수액을 3차에 걸쳐 추출함으로서 재료의 낭비를 최소화 하며, 밥알이 포장용기 내부에 남겨짐으로 인한 포장용기 재활용 문제가 개선되어질 수 있게 됨을 알 수 있다.
In particular, by extracting the sap three times to minimize the waste of the material, it can be seen that the problem of recycling the packaging container due to the remaining grain of rice inside the packaging container can be improved.
그리고, 상기에서 본 발명의 특정한 실시 예가 설명 및 도시되었지만 본 발명의 식혜제조과정이 당업자에 의해 다양하게 변형되어 실시될 수 있음은 자명한 일이다.In addition, although specific embodiments of the present invention have been described and illustrated above, it is obvious that the process of manufacturing sikhye of the present invention may be variously modified and implemented by those skilled in the art.
그러나, 이와 같은 변형된 실시예들은 본 발명의 기술적 사상이나 범위로부터 개별적으로 이해되어져서는 안되며, 이와 같은 변형된 실시 예들은 본 발명의 첨부된 특허청구범위 내에 포함된다 해야 할 것이다.
It should be understood, however, that such modified embodiments are not to be understood individually from the spirit and scope of the invention, and such modified embodiments are intended to be included within the scope of the appended claims.
10 : 용기 20 : 거름망
30 : 배출구 31 : 개폐밸브
40 : 가압판10: container 20: sieve
30: outlet 31: on-off valve
40: pressure plate
Claims (4)
쌀을 증기로 쩌낸 고두밥과, 엿기름을 물에 용해하여 추출 및 착즙한 엿기름 추출액, 그리고 50~70℃의 온수를 혼합한 원료를 상기 용기(10)에 투입하는 원료 투입단계와;(ST 2)
상기 투입된 원료를 6~7시간동안 발효시켜 하부의 밥알층(A)과 상부의 수액층(B)으로 구분되어지도록 하는 발효단계와;(ST 3)
상기 배출구(30)에 구성된 개폐밸브(31)를 개방하여 상기 구분된 수액층(A)의 수액을 외부로 배출 보관하는 1차 추출단계와;(ST 4)
상기 개폐밸브(31)를 폐쇄시킨 후 밥알만이 남겨진 용기에 다시 50~70℃의 온수를 투입하여 혼합하는 온수투입단계와;(ST 5)
상기 온수투입 후 1~2시간이 경과하여 하부의 밥알층(A)과 상부의 수액층(B)으로 다시 구분이 이루어지면 개폐밸브(31)를 다시 개방하여 수액층(A)을 이루는 수액을 배출구(30)를 통해 외부로 배출하는 2차 추출단계와;(ST 6)
상기 용기내에 남겨진 밥알을 가압하여 밥알에 포함된 수액을 짜주어 배출구(30)를 통해 배출하는 3차 추출단계와;(ST 7)
상기 1차,2차,3차 추출이 이루어진 수액을 혼합하여 1~2시간동안 100~120℃로 가열하는 추출수액 가열단계와;(ST 8)
상기 가열이 이루어진 수액을 20~30℃로 냉각하는 냉각단계;(ST 9)
를 포함하는 것을 특징으로 하는 거름망을 이용한 탈수방식의 식혜 제조방법.And a vessel preparation step having a sieve network 20 provided therein and having a container 10 connected to an outlet 30 through which an opening and closing control of the flow path is opened and closed by an on / off valve 31; (ST 1)
A raw material input step of injecting a raw material of steamed rice, steamed malt, malt in water, extracted and juiced malt extract, and hot water at 50 to 70 ° C. into the container 10; (ST 2)
A fermentation step of fermenting the input raw material for 6 to 7 hours so as to be divided into a lower rice grain layer (A) and an upper sap layer (B); (ST 3)
A first extraction step of discharging and storing the sap of the separated sap layer A by opening and closing the valve 31 configured at the outlet 30; (ST 4)
After closing the shut-off valve 31 and the hot water input step of mixing again by adding hot water of 50 ~ 70 ℃ to the container left only rice grains; (ST 5)
After 1 ~ 2 hours after the hot water input, if the water is separated into the lower rice grain layer (A) and the upper sap layer (B), the opening and closing valve 31 is opened again to form the sap layer (A). A second extraction step of discharging to the outside through the discharge port 30; (ST 6)
Pressurizing the grains of rice remaining in the container to squeeze the sap contained in the grains of rice to discharge through the outlet 30; and (ST 7);
An extraction sap heating step of mixing the sap made by the first, second and third extractions and heating to 100 to 120 ° C. for 1 to 2 hours; (ST 8)
Cooling step of cooling the heated sap to 20 ~ 30 ℃; (ST 9)
Sikhye manufacturing method of the dehydration method using a strainer comprising a.
상기 원료 투입단계(ST 2)에서는 고두밥 20~30중량%, 엿기름 추출액 10~20중량%, 온수 50~70중량%의 비율로 혼합이 이루어진 원료가 투입되어짐을 특징으로 하는 거름망을 이용한 탈수방식의 식혜 제조방법.The method according to claim 1,
In the raw material input step (ST 2) of the dehydration method using a strainer, characterized in that the raw material is mixed in the ratio of 20 to 30% by weight, malt oil extract 10 ~ 20% by weight, hot water 50-70% by weight Sikhye manufacturing method.
상기 온수투입단계(ST 5)에서는 밥알 20~40중량%에 온수 60~80중량%가 투입되어짐을 특징으로 하는 거름망을 이용한 탈수방식의 식혜 제조방법.The method according to claim 1,
In the hot water input step (ST 5) Sikhye manufacturing method of the dehydration method using a strainer, characterized in that the hot water 60 to 80% by weight to 20 to 40% by weight of the grains of rice.
상기 3차 추출단계(ST 7)에서는 용기(10)내에 가압판(40)을 삽입하여 눌러줌으로서 하부에 남겨진 밥알을 가압하여 수액을 추출하게 되고, 3차 추출 후 용기(10)내에 남겨진 밥알찌꺼기는 별도로 수거하여 사료로 활용되어짐을 특징으로 하는 거름망을 이용한 탈수방식의 식혜 제조방법.
The method according to claim 1,
In the third extraction step (ST 7) by inserting and pressing the pressure plate 40 in the container 10 to pressurize the grain left in the lower portion to extract the sap, after the third extraction of rice grains remaining in the vessel 10 Sikhye manufacturing method of the dehydration method using a sieve characterized in that it is collected separately and used as feed.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20220068658A (en) * | 2020-11-19 | 2022-05-26 | 농업회사법인 유기농비건 주식회사 | Process for preparing grain syrup with barley sprout punch |
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| KR19980018043A (en) * | 1997-03-06 | 1998-06-05 | 김중만 | How to make carbonated Sikhye drink |
| KR20000023950A (en) * | 1999-12-13 | 2000-05-06 | 금산군수 | The manufacturing for method of sweet drink made from fermented rise with ginseng |
| KR100642869B1 (en) | 2005-07-01 | 2006-11-10 | 서정옥 | Sikhye without grains of boiled rice produced by nano-filtering and a method for producing the same |
| KR20060122380A (en) * | 2005-05-27 | 2006-11-30 | 에프이엔바이오텍주식회사 | Manufacturing method of sweet drink made from fermented rice using brown rice-phellinus linteus |
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| KR19980018043A (en) * | 1997-03-06 | 1998-06-05 | 김중만 | How to make carbonated Sikhye drink |
| KR20000023950A (en) * | 1999-12-13 | 2000-05-06 | 금산군수 | The manufacturing for method of sweet drink made from fermented rise with ginseng |
| KR20060122380A (en) * | 2005-05-27 | 2006-11-30 | 에프이엔바이오텍주식회사 | Manufacturing method of sweet drink made from fermented rice using brown rice-phellinus linteus |
| KR100642869B1 (en) | 2005-07-01 | 2006-11-10 | 서정옥 | Sikhye without grains of boiled rice produced by nano-filtering and a method for producing the same |
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| KR20220068658A (en) * | 2020-11-19 | 2022-05-26 | 농업회사법인 유기농비건 주식회사 | Process for preparing grain syrup with barley sprout punch |
| KR102557931B1 (en) * | 2020-11-19 | 2023-07-20 | 농업회사법인 유기농비건 주식회사 | Process for preparing grain syrup with barley sprout punch |
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