KR101464438B1 - Cooking method of purple sweet potato SikHye - Google Patents

Abstract

Disclosed is a method for preparing purple sweet potato Sikhye. The method for preparing purple sweet potato Sikhye is characterized by comprising the steps of mixing malt and cold water at a weight ratio of 1:5 or more to macerate the malt for 20 minutes or more, kneading the malt in the macerated state, then pressing the malt through a filter net, and washing the malt 4 times or more by using the water used during marceration, to thereby obtain a malt leachate; mixing glutinous rice and nonglutinous rice at a ratio of 2:1 and washing the mixed rice, then macerating the mixed rice in water for 4 hours or more, and preparing and cooling hard-boiled rice; mixing the hard-boiled rice and the malt leachate and preparing Sikhye by maturing and saccharifying the resultant mixture at a temperature of 50°C to 60°C for 5 hours or more until grains of the hard-boiled rice are floated; washing and decorticating purple sweet potato to fully mature the purple sweet potato; picking up the fully matured purple sweet potato and pulverizing the fully matured purple sweet potato in a pulverizer; mixing the pulverized purple sweet potato and the Sikhye to boil the resultant mixture; and removing bubbles generated the boiling step, and turning down a lever of a gas range to a middle level 3 minutes after the resultant mixture is boiled to a temperature of 100°C and then further heating the resultant mixture for 40 minutes to 60 minutes. According to the present invention, the availability for nutritional contents that are abundant in the purple sweet potato, is improved, the consumption of sugar is reduced, and additives such as an artificial flavoring and a synthetic food dye are not used. Therefore, a purple sweet potato Sikhye with the unique flavor of the purple sweet potato may be prepared, thereby satisfying consumers that have high preferences in natural foods.

Description

{Purification method of purple sweet potato SikHye}

More particularly, the present invention relates to a purple sweet potato sultry cooking method for enhancing the utilization rate of anthocyanin, dietary fiber, beta-carotene and the like, rich in nutrients of purple sweet potatoes.

Purple sweet potato is a good variety cultivated strategically by cultivating 'Sunchonja' cultivated in Kyushu, Japan in order to increase the added value of agricultural products. It contains a lot of fiber, beta carotene, polyphenol, rich vitamin C, E and anthocyanin .

Purple sweet potatoes are purple by anthocyanin, which is the main pigment. These anthocyanins are known to have anticancer, antioxidant, eye protection, cataract prevention and prevention of liver disease. Recently, purple sweet potatoes have been known to have high quality functional foods and health supplement products It is regarded as an agricultural commodity with a very high utilization value as a raw material.

However, in recent years, consumers of various age groups have shown a high preference for natural foods. However, because purple sweet potatoes have a lower free sugar content than other varieties of sweet potatoes, In order to supplement the sweetness, a large amount of sugar or the like is added, or an artificial flavor or a synthetic coloring agent is added in order to take advantage of the inherent taste.

SUMMARY OF THE INVENTION The present invention has been made to solve the above problems, and it is an object of the present invention to improve the utilization rate of rich sweet potatoes in terms of abundant nutrients, reduce the amount of sugar used and avoid using additives such as artificial flavors and synthetic coloring agents The present invention provides a cooking method of making a sweet potato sweet sake having a unique flavor of purple sweet potato alive.

To achieve the above object, the present invention provides a method for preparing sweet purple sweet potato syrup, which comprises mixing malt with a cold water having a weight ratio of 5 times or more and boiling for at least 20 minutes, then squeezing the malt in the boiled state, , Washing the malt with the above-mentioned water four or more times to obtain a malt extract; Washing with glutinous rice and rice at a ratio of 2: 1 and then boiling in water for 4 hours or longer, and cooking and cooling the rice; Aging and saccharifying at 50 to 60 ° C for 5 hours or more until the rice grains of the rice cake are floated by mixing the rice husk and the malted oil leach solution; Washing and purifying the purple sweet potatoes and ripening them; Extracting the ripe purple sweet potatoes and pulverizing them into a pulverizer; Mixing the pulverized purple sweet potato with the sikhye and boiling it; And

Removing the bubbles generated in the boiling step, and heating the gas range lever to a middle temperature for 40 to 60 minutes after the lapse of 3 minutes after boiling at 100 ° C.

In addition, the purple sweet potato sweet sake production method according to the present embodiment may further include: dividing the malt extract into a ratio of 9: 1; Aging and saccharifying at a temperature of 50 ° C to 60 ° C for at least 5 hours until the rice grains of the rice cakes are floated by mixing the rice cakes with 90% of the divided malt extract; Extracting the fermented purple sweet potato, mixing with 10% of the divided malt extract, and pulverizing the mixture into a pulverizer to prepare a purple sweet potato liquid; And mixing the prepared purple sweet potato liquid with the saccharified liquid to boil it; As shown in FIG.

The saccharifying step may include separating 30% or more of the rice flour after the saccharification is completed; Washing the separated rice husks with 30% cold water to remove the seeds of the rice flour; And 30% of the separated sesame seeds in the sweet potato syrup to prepare purple sweet potato sikhye.

Thus, by increasing the utilization rate of rich sweet potatoes, reducing the amount of sugar used, and not using additives such as artificial flavors and synthetic coloring agents, it is possible to make sweet potato sweet potatoes having a unique flavor of purple sweet potatoes , And can satisfy consumers with high preference for natural foods.

FIG. 1 is a flowchart of a purple sweet potato sihye cooking method according to an embodiment of the present invention,
FIG. 2 is a flowchart of a purple sweet potato sikhah cooking method according to another embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to the drawings.

FIG. 1 is a flowchart of a purple sweet potato sihye cooking method according to an embodiment of the present invention.

The method for producing sweet purple sweet potato according to the present embodiment includes the steps of obtaining a malted leaching solution (S100), dividing the malted leaching solution (S100) at a ratio of 9: 1 (S110 and S120), adding glutinous rice and rice (S210). The rice husk (S210) is mixed with the malted leachate 90% (S110). The rice husk (S210) is mixed with the rice husk at a temperature of 50 to 60 DEG C for 5 hours or more (S220), purifying the purple sweet potatoes (S300) and ripening them (S310), mixing purple sweet potato (S310) ripened with 10% (S120) of malt extract and S310 (S320) and the prepared purple sweet potato liquid (S320) were mixed in Sikhye (S220), and the mixture was heated to remove bubbles. The mixture was further heated to a medium heat for 40 to 60 minutes to further purify the purple sweet potato And a step of creating a sour taste (S330).

The step (S100) of obtaining a malted leach solution is a step for obtaining a saccharifying enzyme for decomposing starch of a high-fat meal (S210) to be described later. The malt is mixed with hot water having a weight ratio of 5 times or more and is called for 20 minutes or longer. After removing the malt from the state, separate the malt and water from the other containers with the sieve net and remove the malt with the separated water.

The reason why I feel sweet when I eat rice is because the saccharification enzyme called amylase contained in the saliva decomposes the starch of rice into glucose and makes it sweet. The sikhye is produced by applying the principle of starch decomposition of the above saccharification enzyme, Contains the above saccharide enzyme amylase.

Therefore, in order to obtain the above saccharification enzyme amylase from malt, it is called water and it is necessary to rub the malt, and at this time, hot water is used to make the saccharification enzyme amylase of malt well.

Next, dividing the malted leachate (S100) at a ratio of 9: 1 (S110 and S120) is a step of dividing the malted leachate (S100) into a malted leachate 90% (S110) and a malted leachate 10% (S120) And malt extract 90% (S110) are mixed with the high-fat rice (S210) to be described later, and 10% (S120) of the malt extract is mixed with the ripe purple sweet potato S310 described later.

When 90% of malt extract (S110) is mixed with high-fat rice (S210), starch of high-fat rice (S210) is decomposed into glucose to give a sweet taste. Malted lean milk 10% (S120) It facilitates the grinding of ripe purple sweet potatoes (S310) and decomposes the starch of the ripe purple sweet potatoes (S310) into glucose to give a sweet taste.

However, this is only an illustrative matter for convenience of explanation. If the malted leachate S100 is divided to saccharify the sweet potato (S210) and the ripe purple sweet potato (S310) respectively, it is within the technical scope of the present invention will be.

(S210) in which the glutinous rice and the rice are cooked for 4 hours or more in water (S200) and cooling the cooked rice (S210) is required to provide the starch capable of reacting with the saccharifying enzyme when mixed with the malt extract 90% (S110) In step 2, rice flour and rice are mixed at a ratio of 2: 1 and cleaned, and then a process called for more than 4 hours (S200) is required.

When glutinous rice is added to water, starch can be easily decomposed. When mixed with 90% of malt extract (S110), sweetness can be produced more than rice flour, but rice flour is better than rice flour, while rice flour is less sweet than glutinous rice (S220), which is more aged than glutinous rice.

As described above, since the disadvantages of glutinous rice and rice can be complemented with each other, it is preferable to mix glutinous rice and rice to form a rice cake.

After a process called water for more than 4 hours (S200), it is poured 1: 1 by weight ratio of water to glutinous rice and rice, which is called as S210.

Next, a step S220 of mixing the malted lees 90% (S110) with the malted rice (S210) and aging and saccharifying the malted rice at 50 to 60 hours for 5 hours until the rice flour of the rice dessert S210 floats It is a step to obtain sweet taste.

As described above, when 90% (S110) of the malt extract is mixed with the sweet potato (S210), saccharifying enzyme in the fermented milk 90% (S110) decomposes the starch of the sugar meal (S210) into glucose, In order to decompose starch, 90% (S110) of malt extract needs to be aged and saccharified for 5 hours or more in a state of mixing with high sugar (S210).

At this time, the saccharifying enzyme contained in the malt extract 90% (S110) has an enzyme characteristic which is influenced by the temperature. If the temperature is lower than the set level, the reaction rate of the saccharifying enzyme is slowed, It takes a long time to dissolve the starch so that the sikhye is relaxed before the starch is decomposed. If the temperature is higher than the set level, the action of the saccharifying enzyme is stopped and the starch of the saccharide (S210) can not be decomposed.

Therefore, it is preferable to aged and saccharify at a temperature of 50 to 60 for 5 hours or more, which is an optimal temperature at which a proper reaction rate of the saccharifying enzyme can be obtained after 90% (S110) of malt extract and S240 are mixed.

Next, the purple sweet potato is washed, peeled (S300), and ripened (S310).

Step S300 of washing and purifying the purple sweet potato is for removing the impurities of the purple sweet potato. When the step of cleaning and peeling S300 is completed, the peeled purplish sweet potato is put into the steamer and is matured (S310) It proceeds.

The ripening step (S310) facilitates grinding in the grinding process to be described later, and enhances the utilization rate of the rich nutrition component of purple sweet potato.

Purple Sweet Potato contains dietary fiber and vitamin C, including natural pigment anthocyanin, which has antioxidant and anti-cancer effects, and the above nutrients are water-soluble substances. When the sweet potatoes are boiled in water, boiled water contains anthocyanin And nutrients can be dissolved.

Therefore, when the purple sweet potato is boiled in water, the boiled water will be abandoned because it makes the juice of the sikhye juice turbid, and only the purple sweet potato is boiled, so the utilization rate of the rich nutrition ingredient of the purple sweet potato is lowered.

Therefore, anthocyanins and other water-soluble nutrients can be preserved by matured with steamer before being mixed with sikhye. Anthocyanins present in other foods are weak in heat and light, while anthocyanins and vitamin E contained in purple sweet potatoes are heat- Since it is stable to light rays, even if purple sweet potatoes are matured, the nutritional components are not destroyed, so that the utilization rate of rich nutritive components of purple sweet potatoes can be increased.

Next, a step (S320) of preparing a purple sweet potato liquid by mixing the malted sweet potato (S310) mixed with malted leavened liquid 10% (S120) into a pulverizer and pulverizing the mixture to obtain a purple sweet potato liquid Crushing can be facilitated by acting as a role.

In addition, the purple sweet potato has a free sugar content of about 1/3 lower than other sweet potato varieties, and the sweet taste is lowered. In order to compensate for this, sweet potatoes are mixed with 10% (S120) of malt extract to decompose starch of purple sweet potato into glucose Can be strengthened.

In addition, through this, sweetness can be obtained without addition of sugar, and consumers of various age groups can meet the expectations of natural foods.

However, when it is necessary to enhance the degree of sweetness according to the individual's eating habits and preferences, it is necessary to agitate and saccharify at 50 ° C to 60 ° C for 5 hours or more until the above- (S220). Alternatively, a sweetener such as sugar may be added to the malted sweet potato (S320) mixed with 10% (S120) of the above malt liquor to a purple sweet potato (S310) .

Next, the purple sweet potato liquid (S320) prepared above is mixed with the sikhye (S220) prepared by aging and saccharification as described above, and the bubbles are removed by boiling, and the mixture is heated to a medium heat for 40 to 60 minutes to produce a sweet potato sweet purple (S330).

First, mixing purple sweet potato liquid (S320) with sikhye (S220) made by aging and saccharification to remove bubbles generated during heating is to remove impurities.

In the step (S100) of obtaining the above-mentioned malt leach solution, impurities other than malt as well as peptone are raised together. This is a factor that causes turbidity of the sikhye juice when the sikhye is prepared, so that the bubbles generated in the boiling step are removed After removing all of the bubbles, after 3 minutes at 100 ° C, the gas range lever is lowered to the middle, and the mixture is further heated for 40 to 60 minutes.

This is for the purpose of fusing the purple sweet potato liquid (S320) and the sikhye juice. However, the activity of the saccharifying enzyme activated in the purple sweet potato liquid (S320) activated in the step (S220) .

When the heating step is not carried out, the activated saccharifying enzyme continuously decomposes the starch of the sweet potato (S210) and the ripe purple sweet potato (S310) to deteriorate the taste of the sikhye. Therefore, , The action of the saccharifying enzyme should be stopped.

After completing the heating step, the completed purple sweet potato Sikhye (S330) can be cooled at room temperature or in a refrigerated room, and can be stored in a refrigerator or a freezer.

FIG. 2 is a flowchart of a purple sweet potato sikhah cooking method according to another embodiment of the present invention.

The purple sweet potato sultry cooking method according to another embodiment of the present invention is characterized in that unlike the purple sweet potato sultry cooking method according to one embodiment of the present invention, the high sugar content (S210) is mixed with the malted extract 90% (S110) A step S240 of separating more than 30% of the rice gruel after the saccharification is completed (S240), a step (S240) of aging the saccharified rice gruel 30 to 60% The step S240 of washing the% S240 with cold water to remove the first half of the rice husk S240 and the addition of 30% of the rice husk 30% S230 from which the first half has been removed are added to the cooled purple sweet potato syrup S330 described above Step S260 is further comprised.

The above step is to prevent the red pepper from sinking when the purple sweet potato sikhye (S330) is completed.

To this end, after step S220 of making sikhye by aging and saccharification for 5 hours or more at 50 to 60 hours until rice grain of the rice cake S210 is floated is completed, a step S220 of separating rice rice grain 30% or more is performed (S220) is washed with cold water to remove the whole grain of rice grains (S250).

At this time, when the separated rice husks of 30% (S220) were washed with cold water to remove the first quarter (S250), water was not washed to keep the shape of the rice husk 30% (S240) It is also possible to remove the water after immersing 30% (S220) of the rice gruel rice for at least 1 hour, and other methods of removing the wastewater to float the rice are considered to be within the technical scope of the present invention.

30% (S250) of the rice gruel rice in which the above-mentioned first quarter is removed can be added (S260) before cooling the sweet potato syrup (S330) described above and drinking it.

Conventional methods for producing sikhye are aging and saccharification, and immediately heating and cooling to prepare sikhye. At this time, there is a problem that the rice syrup of sikhye is submerged, and it is troublesome to float or float the sour rice before drinking sikhye.

The reason why rice grains are settled in sikhye is due to the fact that the weight of rice husk is higher than that of sikhye broth due to the first quarter of rice grains. It is possible to remove the remaining nose (S250) in rice husk 30% (S220) It is lower than the sikhye soup, and 30% (S220) of rice gruel can be floated without sinking in Sikhye.

As a result, it is possible to eliminate the troublesome to shake or stir the rice flour before drinking the sikhye and to avoid the heating step in the step S330 of producing the purple sweet potato sikh, 30% (S220) of rice grain will be able to maintain the shape and texture.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is clearly understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the invention as defined by the appended claims. It will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the spirit and scope of the present invention.

Claims (3)

In the purple sweet potato sikhye cooking method,
Mixing the malt with a cold water having a weight ratio of 5 times or more and boiling the malt for 20 minutes or longer; supporting the malt in the boiling state; supporting the malt into the sieve; and washing the malt with the boiled water more than 4 times to obtain a malt extract;
Washing with glutinous rice and rice at a ratio of 2: 1 and then boiling in water for 4 hours or longer, and cooking and cooling the rice;
Aging and saccharifying at 50 to 60 ° C for 5 hours or more until the rice grains of the rice cake are floated by mixing the rice husk and the malted oil leach solution;
Washing and purifying the purple sweet potatoes and ripening them;
Extracting the ripe purple sweet potatoes and pulverizing them into a pulverizer;
Mixing the pulverized purple sweet potato with the sikhye and boiling it; And
Removing the bubbles generated in the boiling step and heating the gas range lever to a middle position for a time of 40 minutes to 60 minutes after the lapse of 3 minutes after boiling at 100 ° C,
Wherein the saccharifying step comprises:
Separating at least 30% of the rice flour after the saccharification is completed;
30% of the separated rice gruel 30% is lower than the specific gravity of the purple sweet potato sikhah so that the separated rice gruel 30 can be floated in the sweet potato sikhee so that the separated 30% A step of removing the first stage of rice gruel; And
And adding 30% of the separated high-malt rice balls to the sweet potato sweet potato to make a sweet potato sweet potato. The method according to claim 1,
Dividing the malt extract into a ratio of 9: 1;
Aging and saccharifying at a temperature of 50 ° C to 60 ° C for at least 5 hours until the rice grains of the rice cakes are floated by mixing the rice cakes with 90% of the divided malt extract;
Extracting the fermented purple sweet potato, mixing with 10% of the divided malt extract, and pulverizing the mixture into a pulverizer to prepare a purple sweet potato liquid; And
Mixing the prepared purple sweet potato liquid with the saccharified liquid to boil it; Wherein the sweet potato is a sweet potato. delete

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