KR101709564B1 - Method for procucing Moju containing purple sweet potato and barley - Google Patents

Abstract

The present invention relates to a purple sweet potato barley mother liquor production method, comprising the steps of: 1 to 5 hours of water barley; Pouring the soymilk extract of 50 to 100% of the so-called barley weight into the barley barley, and then cooking; Adding the koji of 20 to 50% by weight of the barley and the maltose powder of 10 to 30% by weight to the cooked barley rice; Placing the above-mentioned dental broth in a jar and fermenting it at room temperature for 24 hours; Separating the fermented barley rice from the solids while mixing the raw soybean extract with 50 to 200 wt% of the weight of the barley rice; The first step of heating the separated boron seed stock solution to 100 to 150 degrees C for 30 to 60 minutes and then the second heating step for 50 to 90 degrees C for 30 to 180 minutes; Adding a sweet potato solid of 2 to 5% by weight of the stock solution of the barley mother liquor and an enzyme of 0.5 to 1% by weight of the stock solution of the barley mother liquor to the heated stock solution of the barley mother liquor and aging for 24 hours, And a method for producing barley maize.

Description

[0001] The present invention relates to a method for producing purple sweet potato and barley,

The present invention relates to a method for producing purple sweet potato barley mother liquor.

It is a low-concentration alcoholic drink made by adding jujube, ginseng, 칡, licorice, cinnamon, ginger, brown sugar, etc. to the makgeolli and stirring it for a certain period of time and filtering it, which is known to have excellent efficacy in postponement after drinking. Unlike makkolli, the mozju in Jeonju province has a sweet taste, a soft texture, a dark brown color, a pleasant cinnamon flavor and a pleasant aroma, and an alcohol content of about 0.5 ~ 2% (v / v) Bibimbap or bean sprout soup with rice and after dinner with the concept of dessert is becoming a traditional drink of Jeonju.

Patents for various kinds of mother liquor manufacturing methods have been disclosed (Korean Patent Application No. 10-2010-0002112, etc.). However, a method for preparing a mother liquor using an extract of various functional plants has not yet been disclosed.

Therefore, a problem to be solved by the present invention is to provide a new mother liquor production method using a purple sweet potato and a hay fever.

In order to solve the above problems, the present invention provides a method for preparing purple sweet potato barley, comprising the steps of: Pouring the soymilk extract of 50 to 100% of the so-called barley weight into the barley barley, and then cooking; Adding the koji of 20 to 50% by weight of the barley and the maltose powder of 10 to 30% by weight to the cooked barley rice; Placing the above-mentioned dental broth in a jar and fermenting it at room temperature for 24 hours; Separating the fermented barley rice from the solids while mixing the raw soybean extract with 50 to 200 wt% of the weight of the barley rice; The first step of heating the separated boron seed stock solution to 100 to 150 degrees C for 30 to 60 minutes and then the second heating step for 50 to 90 degrees C for 30 to 180 minutes; Adding a sweet potato solid of 2 to 5% by weight of the stock solution of Boric acid and 0.5 to 1% by weight of a wild type herbicidal enzyme to the heated boric acid stock solution and aging for 24 hours, A method for producing sweet potato barley seasoning is provided.

In one embodiment of the present invention, the sameyash extract solution is prepared by mixing dandelion, plantain, ginger, cinnamon, and green onion by the same weight, followed by hot water extraction for 12 to 24 hours.

In the present invention, the improvement of the functionality by the sanjyozoa is induced by preparing the stock solution with the extract of the Sanjyakae extract in the barley rice cooked with the Sanjia extract solution. In addition, the solid content (powder or lump) of purple sweet potato was added after the preparation of the stock solution together with the enzyme fermented by natural fermentation of the artificial sweet potato, and the health function of the mother liquor was greatly improved.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram of a method for producing purplish sweet potato barley according to an embodiment of the present invention. FIG.

Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings so that those skilled in the art can easily carry out the present invention. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. And certain features shown in the drawings are to be enlarged or reduced or simplified for ease of explanation, and the drawings and their components are not necessarily drawn to scale. However, those skilled in the art will readily understand these details.

The present invention relates to a method for preparing a new mother liquor, which is prepared by preparing a crude liquor with an extract of Sanjiao extract and adding a powder or lump of purple sweet potato together with a Sanjyazo enzyme to a barley rice cooked with a mountain liquor extract solution to improve the health function of the mother liquor .

FIG. 1 shows a step diagram of a purple sweet potato barley mother liquor according to the present invention.

Referring to FIG. 1, the present invention is a method for producing purple sweet potato barley mother liquor,

(a) calling the barley for 1 to 5 hours in water;

(b) pouring 50 to 100% of the soymilk extract solution of the so-called barley weight into the barley barley, and then cooking;

(c) adding the koji of 20 to 50 wt% of the barley and the maltose powder of 10 to 30 wt% to the cooked barley;

(d) fermenting the dental barley rice in a jar at room temperature for 24 hours;

(e) separating the fermented raw barley stock from the solids while mixing the fermented barley stock at a concentration of 50 to 200% by weight of the raw barley extract;

(f) first heating the separated barley seedling stock solution to 100 to 150 degrees C for 30 to 60 minutes, and then to a second heating at 50 to 90 degrees C for 30 to 180 minutes; And

(g) adding 2 to 5% by weight of the purplish sweet potato solid and 0.5 to 1% by weight of the wild type stock solution to the heated boric acid stock solution, and then aging for 24 hours The present invention provides a method for manufacturing a purple sweet potato barley mother liquor.

Hereinafter, the present invention will be described in more detail.

In step (a) of the present invention, the barley is rinsed and cleaned and then called water. In the present invention, it is intended to double the health function of the mother liquor by using barley having a large amount of fibrin, ash, phosphorus, vitamin B1, and niacin and having constipation and anti-cancer effect. On the other hand, it is important that the above-mentioned barley is sufficiently called, preferably 1 hour to 5 hours, and it is not necessarily limited to this. However, when it is called within 1 hour, it becomes hard when cooked. When it is called 5 hours or more, So that it is difficult to form a rice cake.

In the step (b) of the present invention, it is preferable to pour a solution of the sameyasia extract into the boiled barley and pour enough water to make the rice well.

Among the mountainous plants native to Korea, 148 species of medicinal plants, 196 kinds of medicinal plants, 128 kinds of edible plants, 128 types of edible plants, and 616 kinds of plants including 144 species used for medicinal and edible purposes among wild trees, Plantaine, ginger, cinnamon, and green onion were selected and used, but the present invention is not limited thereto.

The dandelion has excellent anti-inflammatory and antimicrobial action, and is excellent in antimicrobial and detoxifying action. It removes both food poisoning and non-physiological humoral soap and metabolic dysfunctional hematopoiesis, and functions to defeat harmful bacteria infiltrating into human body. Lt; / RTI >

The plantain is excellent in diuretic action, smoothly excretes unnecessary moisture accumulated in the body, clears the eyes, has a genomic function, enhances liver function, and promotes digestive juice secretion. Antioxidant and cholesterol lowering effect to suppress blood pressure lowering sweat.

The ginger has the effect of eliminating cold air, treating vomiting, stopping vomiting, cutting off phlegm, stopping coughing, and eliminating venom and mushroom poison.

The cinnamon sweats, reduces fats, warms the meridians, makes them pass smoothly, and helps them to change their weight.

The broth strengthens the immunity and bronchus and is very good for cold and bronchial diseases. It contains a component called aryl sulfide, which helps blood circulation and protects the body warm. It also helps prevent osteoporosis because it contains a large amount of calcium that makes the bones strong.

In order to extract the extract from the artificial sweetener containing a large amount of the health functional ingredient, in one embodiment of the present invention, the dandelion, plantain flower, ginger, cinnamon, and green onion are mixed in equal weight and then subjected to hot water extraction ≪ / RTI >

In step (c) of the method for producing an alginic acid according to the present invention, after the prepared barley rice is consumed, a leek is poured into the lees so that the lees and malt flour are put and the rice is cut. The nuruk and the malt flour are preferably 20 to 50% by weight and 10 to 30% by weight, respectively, but are not limited thereto.

In the step (d) of the present method for producing a mother liquor, the dental barley rice is put into a jar and fermented at room temperature for 24 hours. Whether the fermentation is over 24 hours later, when you use a wooden spatula or the like to stir it, it can be regarded as being cut off.

In the step (e) of the present invention, the fermented barley rice is separated from the solid matter while the fermented barley rice is lowered into the sieve. When the fermented barley rice is lowered into the sieve, the raw milk extract is poured and hand- Separate from the solids. It is preferable that the raw milk extract is 50 to 200 wt% of the weight of the fermented barley, but it is not limited thereto. When the amount of the extract of the artichoke extract is less than 50% by weight, the health functional ingredient of the artificial foil is hard to be effectively exhibited in the mother liquor, and when it exceeds 200% by weight, the sweetness unique to the mother liquor is reduced.

In the step (f) of the present invention, when the barley stock solution is heated, it is first boiled in a fire, then it is boiled slowly in a fire and the starch is not sank. The first heating is preferably performed at 100 to 150 degrees Celsius for 30 to 60 minutes, and the second heating is preferably performed at 50 to 90 degrees Celsius for 30 to 180 minutes.

In the step (g) of the method for producing a mother liquor according to the present invention, the purple sweet potato and the enzyme are put into the heated boric acid mother liquor solution, stirred well, and then cooled and put in a jar. After a day after the aging, you can eat warm. Preferably, the purple sweet potatoes contain 2 to 5% by weight of the stock solution of boric acid and 0.5 to 1% by weight of the crude boric acid solution.

The purple sweet potatoes are made to strengthen the stomach, to make gingiva, to make the essence, to activate the fluid movement of the large intestine and stomach, to function in the kidney and to relieve the constipation, and to lower blood pressure and strengthen the cardiovascular wall , Antioxidant action to prevent aging and prevent liver disease and is good for diet.

Hereinafter, the production method of the present invention will be described with reference to specific examples. However, it is apparent to those skilled in the art that the scope of the present invention is not limited by the description of the embodiments below.

<Examples>

Material preparation

Prepare 5 kg of barley, 1.1 kg of malt flour, 2 kg of yeast, 2.5 kg of brown sugar, 15 kg of artichoke extract (dandelion, plantain, ginger, cinnamon, green onion) and 5 kg of purple sweet potato. The extract was obtained by mixing 1 kg each of dandelion, plantain, ginger, cinnamon and Daeheo, followed by hot water extraction for 20 hours.

Manufacturing method

1. 5 kg of barley was rubbed and washed for 5 hours.

2. Pour 5 ℓ of artichoke extract and water into boiled barley, and cook rice.

3. When boiled rice is boiled, put 2kg of yeast, 1.1kg of malt flour, and beat evenly

4. Chianed barley rice was put into a jar and allowed to ferment at room temperature for 24 hours.

5. Twenty-four hours later, a wooden spatula was whirled to check the degree of fouling, and the fermentation state was confirmed.

6. When the fermentation was complete, the solution was poured into a sieve, and 10L of the extract of the artichoke extract was hand-crushed to separate the stock solution of the barley seeds from the solid matter.

7. The raw barley seeds were first heated at 120 ° C for 60 minutes, then heated at 80 ° C for 100 minutes.

8. Add 2.5 kg of sugar and 5 kg of purple sweet potatoes to the heated mulberry, cut into appropriate size, and stir well.

The evaluation of the sensory properties and the functionality of the purple sweet potato barley mother liquor produced by the above method was carried out as follows.

Evaluation of sensory properties of mother liquor

(1) Inspector selection

In order to examine the preference of mother - in - law, the Surveyor selected 20 people, from 10 to 10 men, from 20s to 40s.

(2) Performing sensory test

In this experiment, 20 mL of a sample according to one embodiment of the present invention and 20 mL of commercially available commercial mother liquor (comparative example) are presented in a 50 mL paper cup at room temperature (18 to 21 ° C). Each scorer was given a scorecard and the degree of preference of each item was measured by a 7 - point scale. Two samples were given for one sensory test. For each sample, five items such as color, flavor, taste, texture (mouthfeel), and overall likelihood were explained. The scale was a 7-point scale (1: very disliked, 4: ) Method was used.

(3) Sensory evaluation of mother liquor

In order to analyze the sensory characteristics of the mosquito of the present invention (pet bottle product), the color, flavor, taste, texture, and overall acceptability were evaluated by the 7-point scale method. The scoring criteria were "very good" 4 points, and "very bad" was 1 point. Table 1 shows the results of the sensory characteristics analysis for palatability.

As a result, the average scores of color, flavor, taste, texture, and preference on the market were 3.23 ± 1.22, 3.43 ± 1.34, 3.23 ± 1.53, 3.68 ± 1.14 and 3.62 ± 1.28, respectively. The score of color, flavor, taste, texture, and overall acceptability of the present invention were 5.20 ± 0.35, 5.00 ± 0.25, and 5.05 ± 0.31, respectively, , 5.83 ± 0.64, and 5.50 ± 0.51, respectively, indicating more than 5 points over all items.

Evaluation of functional properties of mulberry (always active)

(1) Antioxidant activity

In order to evaluate the functionality of the present invention, both the former and the latter were used. Each mother liquor was centrifuged, and the supernatant was filtered through a 0.45 ㎛ membrane, lyophilized, dissolved in distilled water, and concentrated 5 times.

Antioxidant activity was confirmed by DPPH free radical scavenging ability. DPPH free radical scavenging activity was measured by modified Blois and Lee et al. That is, 0.1 mM DPPH solution was prepared by dissolving DPPH (1,1-diphenyl-2-picrylhydrazyl) in ethanol. The samples were diluted to 1/10, 1/100, 1/1000 and 1/10000, mixed with 0.1 mM DPPH solution in a ratio of 1: 1, and finally diluted multiples of 1/20, 1/200, 1/2000, 1/20000 Respectively. After 30 min of reaction at 37 ° C, the absorbance at 517 nm was measured and the hydrogen donating ability was calculated by the following equation as compared with the sample-free addition control. Ascorbic acid was dissolved in ethanol as a comparative antioxidant, diluted to 10 ug / ml, and treated with the same method as above to compare the antioxidant capacity.

DPPH free radical scavenging activity (%) = {1- (A-B / C)} 100

A: After reacting the sample extract with DPPH, the absorbance

B: After reacting with the sample extract and ethanol, the absorbance

C: After reacting ethanol with DPPH, the absorbance

(2) Antioxidant activity test results of mother liquor

The antioxidative activities of the commercially available antioxidant (comparative example) and the present antimicrobial antioxidant (example) are shown in Table 2 below. As a result, the antioxidant activity of the present herb extract was 61.22%, which was much higher than that of the commercial moth (30.25%).

The foregoing description is merely illustrative of the technical idea of the present invention, and various changes and modifications may be made by those skilled in the art without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are intended to illustrate rather than limit the scope of the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.

Claims (2)

In the purple sweet potato barley seasoning method,
Calling the barley for 1 to 5 hours in water;
Pouring the soymilk extract solution of 50-100% of the so-called barley weight into the barley barley, and then cooking it;
Adding the koji of 20 to 50% by weight of the barley and the maltose powder of 10 to 30% by weight to the cooked barley rice;
Placing the above-mentioned dental broth in a jar and fermenting it at room temperature for 24 hours;
Separating the fermented barley rice from the solids while mixing the raw soybean extract with 50 to 200 wt% of the weight of the barley rice;
The first step of heating the separated boron seed stock solution to 100 to 150 degrees C for 30 to 60 minutes and then the second heating step for 50 to 90 degrees C for 30 to 180 minutes;
Adding a 0.5 to 1% by weight of a wild type sweet potato solid of 2 to 5% by weight of the stock solution of Boric acid to the heated boric acid mother liquor and aging for 24 hours, How to make sweet potato barley.
The method according to claim 1,
The method of producing a purple sweet potato barley mother liquor according to any one of claims 1 to 8, wherein the solution of dandelion, plantain, ginger, cinnamon, and green onion are mixed in equal weight and then subjected to hot water extraction for 12 to 24 hours.

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