KR101479009B1 - Composition for Sikhae Premix and Thereof Manufacturing Method - Google Patents

Abstract

The present invention relates to a method for producing sikhye using a sikhime premix composition and a sikhime premix. More specifically, the method for preparing the sake hye powder composition is a pulverization process in which raw materials of barley malt (malt), red ginseng, and bamboo are respectively broken into granules at 80 to 45 탆 in particle size at a temperature of 15 to 35 캜 using an air flow mill, Oligosaccharides, reducing sugar alcohols, vitamin C, and an organic acid in a malt powder, a red ginseng powder of 80 nm to 45 m, a bichromal powder of 80 nm to 45 m, and sugar, oligosaccharides, reducing sugar alcohols, vitamin C and an organic acid. When preparing the sikhye with the premix composition, the buffer composition was adjusted to maintain an optimum pH of the enzyme of 5.8 ± 0.2. The sikhye premix composition is prepared by saccharifying the sikhye at a temperature of 58 ± 0.2 ° C for 1 to 4 hours and then heating it at 90 to 100 ° C for 30 seconds to 2 minutes to invert the starch of undissolved starch and inactivate the enzyme. . In the instant sikhye premix composition, the sikhye is traditionally prepared using the composition of the premix excluding the extruded fine powder and the rice cake.

Description

Technical Field [0001] The present invention relates to a sikhye premix composition,

The present invention relates to a sikhime premix composition and a process for producing the same, and more particularly, to a method for producing the sichyma powder composition, wherein each of the ingredients of barley malt (malt), red ginseng and mugwort is heated to a temperature of 15 to 35 ° C Wherein the maltose powder is obtained by pulverizing the maltose powder to a nano particle size of 80 nm to 45 m and breaking the cell wall in a particle size of from 80 nm to 45 m and a red ginseng powder of 80 nm to 45 m, Vitamin C, and organic acid.

The maltose component is generally composed of 50 to 55% of starch, 11 to 12.5% of protein and 2 to 5% of β-glucan and the remaining 20% is composed of water, fat, ash, fiber and trace amounts of vitamins . In recent years, Gamma Amino Butyric Acid (GABA), which is known to have a blood pressure lowering effect, is also used. .

The present invention has invented a method of easily making sikhye through a saccharification process for 2 to 3 hours in a car which has studied a method for eliminating the trouble of activating and extracting malt when making sikhye, thus completing the present invention.

 As interest in traditional foods increases, the desire for healthy foods and health functional foods increases, and the preference for natural foods is increasing. Sikhye also has a solid position in the market as a canned beverage.

Sikhye can be prepared by adding 0.5 kg to 1 kg of maltose powder and an appropriate amount of water (about 1 liter) to 1 kg of rice or glutinous rice, pre-activating the enzyme at 55 ° C for 2 to 3 hours and then removing the malt sludge, After making malt solution (malt solution), 1.4 kg of high-fat rice (converted into rice) and 1 to 1.5 L of water are mixed and saccharified at a temperature of 55 to 65 ° C. for 4 to 8 hours until several pieces of rice are opened It has been reported to control the sweetness by adding honey or sugar according to the taste of sweetness after boiling for about 5 minutes.

This conventional sikhye recipe has a process of extracting enzyme from malt for about 2 hours in order to extract the enzyme, and it is troublesome to sacrifice the rice for 4 to 8 hours in this extract. To overcome the hassle of the conventional sikhye manufacturing method described above, there have been various developments of a method for making a simple sikhye.

A method for processing sikhye so as to be able to drink more conveniently is a method for manufacturing a sikhye powder for a vending machine (Japanese Patent Laid-Open No. 1996-33323), a powder of instant sikhye and a preparation method thereof, And then pelletized with an expander to produce an alpha-starch powder having a moisture content of 5.5 to 9.0%, and a step of mixing malt with dry ice to produce a malt powder to prepare an alpha-starch powder and a malt powder, (Japanese Patent Application Laid-Open No. 2003-046526). In the method for producing sikhye powder, the malt is immersed in water, and the mixture is allowed to stand at room temperature. The soluble portion of the malt is extracted and concentrated in vacuo, followed by spray drying to obtain a powder (Japanese Patent Laid-Open Publication No. 1994-0010939), a process for producing a syrup- 99-0084020), a method for manufacturing instant potato using Nurungji (Japanese Patent Application Laid-Open No. 1997-064467), a method of easily preparing a freeze-dried rice by adding malt to rice using a freeze-dried rice (Japanese Patent Laid-Open No. 1999-0086234) The manufacturing method of the malt tea bag is filed with the addition of liquefying (? -Amylase) and (? -Amylase) enzymes (Registration No. 10-0474977) in order to improve the malt quality.

These instant sikhye production methods are made by pursuing simplicity, and it is difficult to utilize the nutrients contained in malt due to the use of malt extract or liquefaction enzyme and saccharification enzyme. Therefore, There is a limit to showing a deep taste. Also, it is fortunate that a production method of instant sikhye using a malt tea bag is commercialized.

Generally, malt is produced by germinating barley or wheat, then saccharified with amylase, which is a saccharifying enzyme contained in malt produced by germination, and pulverized so that the enzyme can be eluted into water have. First, the roots and the husks are removed using a kneader, and then the malt is pulverized to 20 to 80 mesh (about 850 to 180 탆). Normally, when the kneaded with the hammer mill, the cold air is continuously blown to maintain the temperature at 70 ° C or lower And crushing it.

The crude maltose is immersed in lukewarm water (50 to 60 ° C) and allowed to stand for about 2 hours. Then, it is well kneaded, rubbed, supported with a sieve, or stays for 3 to 5 hours to remove the residual malt flour and then only the clear supernatant is taken. Half of the supernatant was fermented with mixed roasted rice, and half of the remaining supernatant was poured and heated for about 10 minutes to inactivate the enzyme. Feeling uncomfortable even when making sikhye at home has a tendency to be avoided because the enzyme activation process is cumbersome.

Barley has a high content of plant fiber and a good balance between water soluble plant fiber and insoluble plant fiber. Β-glucan, a water-soluble plant fiber, has a cholesterol-lowering effect on blood, and is expected to have an effect of suppressing the increase of blood glucose level and controlling the immune function. In 2006, the FDA approved a denial of coronary heart disease risk reduction (FDA 21 CFR 101.81) in barley foods containing more than a certain amount of soluble β-glucan.

Barley is generally composed of 55-65% starch, 11-17% protein and 3-6% β-glucan, with the remaining 6.5-8.5% moisture, other fats, ash, Vitamin and other trace elements. Recently, barley also contains Gamma Amino Butyric Acid (GABA), which is known to have hypotensive effects. Increasing the GABA content is anticipated to be effective in suppressing the rise in blood pressure and inhibiting the metabolic syndrome.

Barley and malt extracts have strong antioxidant activity, and have high antioxidant activity against vegetables and fruits. This proves that phenolic resin compounds are abundant. Or beer using barley wort is also well known as one of important raw materials for providing carbohydrates, proteins, polypeptides and trace elements.

In order to make barley as malt (malt), hydrolysis and hydrolysis of starchy end product during germination are accompanied by hydrolytic enzymes synthesized in barley and secreted from endosperm cell wall. At this time, the degradation of cell wall of barley precedes the decomposition of starch. The action of cell wall degrading enzymes such as β-glucanase and xylanase, which break down β-glucan and arabinoxylan, which are typical structural polysaccharide materials constituting cell wall during germination, The enzymes α-amylase and β-amylase, which degrade, continue to function. Amylase, β-amylase, and glucoamylase are starch degrading enzymes. Α-amylase is an enzyme that randomly hydrolyzes α-1,4-linkages of starch. It is not present in the barley but is produced when germinating. Gibberellic acid (GA3), which is a gibberellic acid-like substance, is produced when barley germinates and promotes the production and activation of α-amylase, β-amylase, β-glucanase, xylanase, protease and cellulase. At this time, some of them are present as latent zymogen β-amylase. They do not act as enzymes because they are chunks, but when they break the bonds between enzymes through germination, do. The correlation between malt quality and barley quality is that malt production and brewing biochemistry are the most important points of the biochemical reaction in the process of malt making and grinding and hydrothermal digestion are starch degradation, protein hydrolysis and cell degradation. The malt enzymes used in starch decomposition are α-amylase, β-amylase, debraching enzyme, α-glucosidase, β-fructosidase, phosphoylrase and glucoiltransferase. The optimal pH of α-amylase and β-amylase is 5.7 and 5.3, and the optimal temperature is 55-65 ℃ and 50-60 ℃. From the viewpoint of biochemistry, it is an important subject to study whether the physiologically active substances in barley are efficiently consumed in the process of producing sikye using malt in the method of extracting and using malt germination (germ) and pulverization by hot water extraction.

As shown in Table 1 below, the activity of enzymes among the quality characteristics of germinating barley is very important, and establishment of proper germination conditions is an absolute factor of quality when producing malt, . In the future, research on sikhye beverage through efficient use of dietary fiber in barley is also needed.

Comparison table of ingredients of barley and malt characteristic barley Malt (malt) Bone weight (mg) 32 to 36 29-33 moisture(%) 10-14 4 to 6 Starch (%) 55 to 60 50 to 55 Party(%) 0.5 to 1.0 8-10 Total nitrogen (%) 1.8 to 2.3 1.8 to 2.3 Soluble nitrogen (% of total) 10-12 35 to 50 Saccharification power (° L) 50 to 60 100 to 250 α-amylase (in units of 20 °) ⁿ trace 30 to 60 Proteolytic activity trace 15 to 30

There is a limit to effectively utilize the useful substance by hot water extraction of about 50 to 60 ° C. In the present invention, pulverization is carried out at a temperature of 15 to 35 占 폚 at a nano particle size of 80 nm to 45 占 퐉 using an air flow mill to break down the cell membrane so as to utilize enzymes, dietary fibers, proteins, peptides, minerals and vitamins contained in the barley In order to increase the activity of the malt syrup, the sikhime premix composition is required to have a buffering function so as to obtain the optimum pH of the enzyme activity by mixing water at home. In order to strengthen the function as a beverage, it combines the health functional material consisting of natural red ginseng and two kinds of red ginseng which acts as red ginseng and tonic, so as to take the beverage and the functional food at the same time to help health promotion.

In order to accomplish the above object, the present invention provides a method for preparing a sikhye premix composition comprising a step of preparing a powder for premix, a step of preparing a premix composition, and a step of preparing sikhye using the premix composition Wherein the premix composition comprises 20 to 60 parts by weight of malt powder, 0.01 to 0.05 part by weight of maltogenic amylase, 0.02 to 0.09 part by weight of pululose, and 0.02 to 0.09 parts by weight of red ginseng powder 0.1 to 3.0 parts by weight of mucilaginous powder, 10 to 40 parts by weight of sugar, 1.0 to 10 parts by weight of oligosaccharide, 0.05 to 0.2 parts by weight of aspartame, 0.05 to 0.5 part by weight, tocopherol 0.5 to 1.0 part by weight, and vitamin C 0.07 part by weight in a high-speed powder mixer.

In order to easily ingest the useful nutrients of malt, it is possible to grind maltose, red ginseng and mulberry to nano particle size (80nm ~ 45μm) to prepare premix composition together with sugars, enzymes, organic acids and vitamins, And the nutrients are used as a sikhye. The conventional method of activating 50 ~ 60 ℃ enzymes can not penetrate into the center due to the cellulose fibrils in plant tissues, so the extraction yield is low. In the present invention, it is possible to increase the amount of the extract by increasing the permeability by breaking the cell wall by breaking the cell wall with the nano particle size, and the malt component can be used as a sake hyeon beverage as it is by the saccharification process.

Fig. 1 shows the manufacturing process of the present invention.
Fig. 2 shows the particle size distribution of the air stream of the mixture such as dry malt.

The present invention comprises a process for producing a pre-mix powder, a process for preparing a premix composition, and a process for producing sikhye using the premix composition.

≪ Preparation of powder for premix &

Two companies were selected for good quality of glycation in commercially available malt (Kimpo malt food, Daejoo food) roots, embryo, and husks of air freshener (Micro Ferm Co., model MD-101, korea) Maltose powder, red ginseng powder, and mulberry powder are prepared by pulverizing 80 to 45 mu m of maltose, red ginseng, and mugwort mixed at a ratio of 1.0 to 1.5 at a temperature of 15 to 35 DEG C. The milling temperature It is important that the enzyme is finely pulverized at 15 to 35 ° C to prevent inactivation of the enzyme. In general, the air stream pulverizer gradually increases in temperature with the operation time, and the product temperature in the air stream pulverizer may exceed about 50 ° C.

≪ Preparation of premix composition >

20 to 60 parts by weight of maltose powder, 0.1 to 5.0 parts by weight of red ginseng powder, 0.1 to 3.0 parts by weight of mucilage powder obtained in the process for preparing premix powder in 100 parts by weight of extruded fine powder (Samchang Industry) 0.04 to 0.08 part by weight of maltogenic amylase (Novoenzyme), 0.02 to 0.09 part by weight of Pullunase (Novoenzyme), 10 to 70 parts by weight of sugar, 1.0 to 10 parts by weight of oligosaccharide, 0.05 to 0.2 parts by weight of citric acid, 0.05 to 0.5 parts by weight of citric acid, 0.5 to 1.0 part by weight of tocopherol and 0.07 parts by weight of vitamin C by a high-speed powder mixer.

≪ Preparation of sikhye using a premix composition >

The product obtained in the premix production process is added with 80-170 parts by weight of water to 100 parts by weight of the premix composition, which is saccharified at pH 5.6-5.9 and temperature 60 ° C for 4 hours to prepare sikhye.

Example 1: Preparation of Powder for Premix

In order to investigate the enzymatic activity by the pulverization particle size, products (roasted food) in which roots, embryos and husks were treated in a conventional commercially available malt was heated to a temperature of 15 to 35 캜 using a microfiber model MTM- (See Fig. 2).

Measurement of particle size distribution: 100 g of the sample was analyzed with a low-tower vibrator (Vibro Korea) using a standard. The particle size of the nanoparticles was determined by using a HELOS Particle Size Analyzer Model (WINDOX 5) capable of analyzing nano particle size.

Diastatic power (DP) sugar strength: Five grams of pulverized sample were collected and measured by AACC method.

β-Amylase = 0.5 grams of sample was analyzed using Betamyl β-Amylase assay kit (Megazyme, Ireland).

α-Amylase = 0.5 gram sample was analyzed using Ceralpha α-Amylase assay kit Megazyme, Ireland).

Purchased Malt Grain product Mesh 20on 40on 60on 100on 140on 140under G company 62.5 20.1 7.5 2.5 1.9 5.5 Company D 72.5 17.1 4.2 2.4 0.8 3.0 Average 67.5 18.6 5.9 2.5 1.3 4.2

Enzyme potency analysis of commercial and pulverized products division Commercial product Crushing product DP (° L) 162 198 α-Amylase 210 285 β-Amylase 1560 1962

Example 2: Preparation of premix composition

40 parts by weight of malt powder, 0.06 part by weight of maltogenic amylase (Novo), 0.09 part by weight of fullerene (Novo), 0.5 part by weight of red ginseng powder, 0.3 part by weight of powder, 12 parts by weight of sugar, 3.0 parts by weight of oligosaccharide, 0.05 part by weight of aspartame, 0.05 part by weight of citric acid, 0.07 part by weight of vitamin C and 0.5 part by weight of tocopherol Mix with a blender.

≪ Example 3 > Preparation of sikhye using premix composition

150 parts by weight of water was added to 100 parts by weight of the premix composition prepared in Example 2, and the mixture was allowed to stand for 4 hours at pH 5.8 and 60 DEG C for 4 hours. A predetermined amount of sample was taken every hour for 2 minutes, cooled, And the sensory and sensory qualities were evaluated, as shown in the following Tables 4 and 5.

The sikhye of the control was mixed with 1.2 ℓ of water in 300g of malt (soybean meal), leached in a constant temperature water bath at 60 ℃ for 2 hours, and filtered to make malt extract. The malt extract was mixed with 1.4 kg of high sugar meal, saccharified at 60 ° C, boiled for 5 minutes, cooled, and used as a control for sensory evaluation at 25 ° C.

Sugar content: Measured using a hand refractometer (Model N-1E, Atago, Tokyo, Japan)

Chromaticity: L, a, and b values were measured using a Hunter colorimeter (Minolta CT-310, Tokyo, Japan).

PH: The pH during saccharification is measured with a pH meter (Satrious, PB-101, Germany)

Turbidity: The turbidity of the sikhye water is measured at a wavelength of 600 nm using a spectrophotometer (U-2000, Hitachi, Japan).

Quality of Sikhye by time Analysis item Saccharification time (hr) 1 2 3 4 pH 5.9 5.9 5.8 5.8 Brix (Bx) 7.8 12.5 14.3 14.8 Chromaticity (a) 2.5 2.6 2.8 3.2 Turbidity 12.6 13.8 15.5 16.8

Sensory Evaluation of Sikhye Analysis item Example 2) Sikhye Control product evaluation
(Compared to the control product) Exterior 4 6 A little lack Incense (odor) 5 5 same flavor 6 4 Good Comprehensive preference map 6 4 Good

* Sensory evaluation consisted of 4 panelists, 6 women (20s, 2s, 2s, 1s, 30s, 2s, 40s, 2s).

In the past malt (malt), some enzymes, water-soluble amino acids and vitamins were extracted with hot water and pulverized into nanoscale particles. Potential zymogen β-amylase in the cell was also utilized to increase the activity of the enzyme. , Peptides, amino acids, vitamins and other useful components of physiologically active substances can be drunk as Sikhye beverages.

The present invention solves the hassle of the malt enzyme extraction process and is a premix composition which is expected to be used in food through application of various wort and can easily make natural sikhye beverage.

Claims (6)

A method for preparing a sikhye premix composition, comprising the steps of: preparing a powder for a premix; a step of preparing a premix composition; and a step of preparing sikhye using the premix composition,
The premix composition is prepared by mixing 20 to 60 parts by weight of malt powder, 0.01 to 0.05 part by weight of maltogenic amylase, 0.02 to 0.09 part by weight of pululose, 0 to 0.09 parts by weight of red ginseng powder, 0.1 to 3.0 parts by weight of mulberry powder, 10 to 40 parts by weight of sugar, 1.0 to 10 parts by weight of oligosaccharide, 0.05 to 0.2 parts by weight of aspartame, 0.05 to 0.5 part by weight of tocopherol, 0.5 to 1.0 part by weight of tocopherol and 0.07 part by weight of vitamin C are mixed by a high-speed powder mixer. [Claim 6] The method according to claim 1, wherein the premix powder is prepared by pulverizing maltose, red ginseng, and mulberry at a temperature of 15 to 35 DEG C to 80 to 45 mu m using an air flow mill. delete The method for preparing a sikhime premix composition according to claim 1, wherein 80 to 170 parts by weight of water is added to 100 parts by weight of the premix composition, and the mixture is saccharified at a pH of 5.6 to 5.9 and a temperature of 60 캜. delete A sikhime premix composition prepared by the method of any one of claims 1, 2, and 4.

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