KR101781109B1

KR101781109B1 - Method for producing colored Jocheong using colored malt and colored Jocheong produced by same method

Info

Publication number: KR101781109B1
Application number: KR1020160001817A
Authority: KR
Inventors: 이성래; 김순례; 이호연; 이선화; 이승현
Original assignee: 지내들 영농조합법인
Priority date: 2016-01-07
Filing date: 2016-01-07
Publication date: 2017-09-22
Also published as: KR20170082710A

Abstract

(A) preparing a wet glutinous rice flour by soaking and then grinding the glutinous rice flour; (b) germinating the gangbang cheongbori after soaking; (c) drying and grinding the gardens of step (g) gelled in step (b) to produce malt powder; (d) admixing water and? -amylase in the wet glutinous rice powder prepared in the step (a), heating and then adding the maltose powder prepared in the step (c) to saccharify; And (e) filtering the saccharified saccharified saccharified in step (d) and concentrating the saccharified saccharified saccharide solution. The present invention also relates to a process for producing colored starch and a colored starch produced by the method.

Description

[0001] The present invention relates to a method for producing a colored oyster using colored malt and a method for producing colored oysters using the same,

Barley ( Hordeum vulgare L.) is the most important basic food after rice in our diet. It is mainly used for mixed rice in the form of barley, paddock, and vein. It is suitable for use as a stock than other pulses. It also contains protein, calcium, Fiber, etc. Among them, β-glucan, hydrocinnamic acid and arabinoxylan, which are functional nutrients such as rice and wheat, which do not have common grains, are contained in large amounts. The content of β-glucan in the barley is high and it is known that it is effective for prevention of adult diseases by preventing the heart disease by suppressing the blood cholesterol level in the body and suppressing the accumulation of body fat, thereby alleviating the symptoms accompanying obesity. In addition, by controlling the alcohol - induced P450 family enzyme activity using barley extract, reduction of radicals and intermediates and protection effect by enhancing activity of antioxidant enzymes are suggested.

Studies on the breeding of colored crops have been increasing as scientifically proving that the pigment components present in natural foods exhibit various physiological activity effects in the human body. Antioxidants, antioxidants, antimutagenic, anticancer and anti-inflammatory effects of black rice and black bean, which are representative colored crops, are abundant in anthocyanin. In addition, it has been reported that the pigmented barley lines developed in various varieties in Korea have high electron donating ability, SOD-like activity, lecithin oxidation inhibiting activity and radical scavenging ability. The content of anthocyanin pigments in black barley is reported to be higher than that of purple or blue barley. In case of colored barley, antioxidant content is higher than that of common barley, so that possibility of developing functional food through colored barley is raised.

Anthocyanin is a water-soluble natural coloring matter contained in vegetable foods with purple color. It is contained in cereals such as fruit and vegetables such as grapes and raspberries, cereals such as color pomace, purple potatoes, purple sweet potatoes, red flowers and fruits, and orange, red, Purple, and blue, and there are about 300 species in nature.

Studies have shown cyanidin and delphinidin in colored barley and reported that there is an unidentified anthocyanin. It was also reported that delrinidins and cyanidines were contained in barley seeds of yellow, blue or black, and pellargonidine was contained in purple seeds. In addition, proanthocyanin of the pigmented barley extract has been reported to have an effect of increasing HL60 cell differentiation and antimutagenic effect of Hordeum, a pigment of fermented barley.

Recently, it has been tried to utilize it as a processed food material utilizing the functionality of barley. In order to increase the possibility of use as a functional food in Korea, a functional barley-based colored barley system containing colored pigments is being cultivated.

It is a traditional food of Korea for a long time, and it is made of rice, sorghum, millet, corn, and so on. When the rice is hot, when it is hot, when the cold malt is poured, the rice is eaten and the rice is moved. This is put in a pot and put in a spatula, soaked in a spatula while putting it on a spatula, and when it is tilted, it slacks to a continuous state like a cicada. However, the taste and flavor of the traditional orchid has been reduced and the flavor of the orchid is lowered, and the effective ingredient in the body is lacking in the orchard itself, so that the taste of the modern consumer who needs the health improvement effect can not be met.

Korean Patent Laid-Open Publication No. 2015-0064266 discloses a process for producing rice starch, and Korean Patent No. 1433012 discloses a process for producing a functional starch containing a herb medicine. However, Which is different from the manufacturing method.

The present invention has been made in view of the above needs, and an object of the present invention is to provide a barley and glutinous rice which has various functionalities and nutritional properties and which can improve the quality and preference of the barley and glutinous rice, It is an object of the present invention to provide a method for preparing a coloring matter having various functional ingredients and physiological activity as well as improving the taste and flavor peculiar to Chojung by optimizing the preparation conditions such as pretreatment, addition amount and saccharification conditions.

In order to solve the above-described problems, the present invention provides a method for producing a wet glutinous rice flour, comprising the steps of: (a) preparing a wet glutinous rice flour by soaking and shaking the glutinous rice flour; (b) germinating the gangbang cheongbori after soaking; (c) drying and grinding the gardens of step (g) gelled in step (b) to produce malt powder; (d) admixing water and? -amylase in the wet glutinous rice powder prepared in the step (a), heating and then adding the maltose powder prepared in the step (c) to saccharify; And (e) filtering the saccharified saccharified saccharified in step (d) and concentrating the saccharified saccharified saccharified saccharide solution.

The present invention also provides a colored tonnage prepared by the above method.

The chicory prepared by using the specific barley and glutinous rice of the present invention has higher functionality than the conventional chrysanthemum and can be manufactured with a colored tincture so that the color taste of the color food can be improved. In addition, the antioxidative activity including functional phenols such as total phenol, flavonoid, amino acid and GABA is excellent, and the smooth and delicate taste unique to Chojung is improved, and the seasoning of the present invention can be used as a snack or dietary functional food.

Fig. 1 is a diagram illustrating a manufacturing process of a starch of the present invention.
Fig. 2 shows barley and germinated barley used in the preparation of aquaculture. The top left barley is barley before germination, and the bottom barley is germinated barley.

In order to achieve the object of the present invention,

(a) preparing a wet glutinous rice flour by soaking and shaking the glutinous rice flour;

(b) germinating the gangbang cheongbori after soaking;

(c) drying and grinding the gardens of step (g) gelled in step (b) to produce malt powder;

(d) admixing water and? -amylase in the wet glutinous rice powder prepared in the step (a), heating and then adding the maltose powder prepared in the step (c) to saccharify; And

(e) filtering the saccharified saccharified liquid of step (d) and concentrating the saccharified saccharified liquid.

The present invention is characterized in that wheat germ is prepared by using glutinous rice flour made of buckwheat glutinous rice and maltose powder prepared with ganghwoong cheonggolgigi in the preparation of seasoning, , Flavonoids, amino acids, and GABA were enhanced and the antioxidant activity was excellent, and the sweet flavor was excellent in taste and taste.

Further, in the method for producing a colored starch of the present invention, the step (b) may preferably germinate for 15 to 24 hours and then germinate at 19 to 25 ° C for 1 to 2 days, Can be germinated for 1-2 days at 22 ° C after soaked in water for 18 hours. The germination after soaking under the above conditions not only promotes the dietary fiber content and various nutritional components contained in the fermented bean curd refuse, but also softens the barley bark during the germination process and improves the sweetness, It was possible to prepare it with a strong foothold suitable for manufacturing.

In step (d) of the present invention, preferably, the step (d) comprises 300 to 500 parts by weight of water, 0.5 to 0.8 parts by weight of? -Amylase, 2 to 3 parts by weight of the prepared malt powder is mixed, and the wet glutinous rice powder, water and? -Amylase are mixed and allowed to stand at 30 to 40 ° C for 50 to 70 minutes and then at 90 to 95 ° C for 3 to 5 hours , The malt powder may be added thereto and saccharified at 55 to 65 ° C for 3 to 5 hours. More preferably, 400 parts by weight of water, 0.5 part of? -Amylase 0.5 0.8 part by weight and 2 to 3 parts by weight of the malt powder prepared in the step (c) were prepared, and the wet glutinous rice powder, water and? -Amylase were mixed and allowed to stand at 30 to 40 ° C. for 60 minutes, After heating at 95 DEG C for 4 hours, the above maltose powder was added and heated at 60 DEG C for 4 hours While there may be glycosylated. It is advantageous that the glutinous rice powder, water, amylase and malt powder are mixed and saccharified in the same ratio as above, and the flavors of the ingredients are well mixed to give a smooth, And heating and saccharification within the time range is advantageous in that the sweetness and flavor peculiar to Chojung are enriched and the degree of preference is excellent. However, when the heating and glycation conditions are out of the above range, the taste and flavor of the seasoning is weak, There is a problem that the degree of preference is decreased due to unpleasant odor.

Further, in the method for producing a colored tonic solution of the present invention, the concentration of the step (e) may preferably be performed until the filtered saccharified solution reaches 75 to 85 brix at 67 to 72 ° C, The filtered saccharified solution can be concentrated at 67 to 72 ° C until it reaches 80 brix. The seasoning prepared by concentrating under the above conditions did not become stubborn but glazed, and in the course of concentration, the taste and flavor of the ingredients were well mixed, and the taste of the seasoning was further improved.

More specifically, the present invention relates to

(a) submerging and then pulverizing the waxy glutinous rice for 8 to 14 hours to prepare wet glutinous rice flour;

(b) soaking ganggwanggwanggolgori for 15 to 24 hours and germinating at 19 to 25 ° C for 1 to 2 days;

(c) drying at 45 to 55 ° C. until the moisture content of the gardens of step (g) germinated in step (b) becomes 10 to 15% (v / w), followed by pulverization to produce malt powder;

(d) 300 to 500 parts by weight of water, 0.5 to 0.8 parts by weight of? -amylase, 2 to 3 parts by weight of the malt powder prepared in the step (c), based on 100 parts by weight of the wet glutinous rice flour prepared in step (a) The wet glutinous rice powder, water and? -Amylase were mixed and allowed to stand at 30 to 40 ° C for 50 to 70 minutes and then heated at 90 to 95 ° C for 3 to 5 hours. Then, the malt powder Followed by saccharification at 55 to 65 ° C for 3 to 5 hours; And

(e) filtering the saccharified saccharified solution of step (d), and concentrating the saccharified solution at a temperature of 67 to 72 ° C until the yield is 75 to 85 brix,

More specifically,

(a) preparing a wet glutinous rice flour by soaking the glutinous rice flour in water for 12 hours and then pulverizing the flour;

(b) germinating for 2 to 2 days at 22 占 폚 after soaking in water for 18 hours;

(c) drying at 50 [deg.] C until the moisture content of the gardens of step (g) germinated in step (b) becomes 13% (v / w), followed by pulverization to produce malt powder;

(d) 400 parts by weight of water, 0.5 to 0.8 parts by weight of? -amylase, and 2 to 3 parts by weight of the malt powder prepared in the step (c) are added to 100 parts by weight of the wet glutinous rice powder prepared in the step (a) The wet glutinous rice powder, water and? -Amylase were mixed and allowed to stand at 30 to 40 占 폚 for 60 minutes, followed by heating at 90 to 95 占 폚 for 4 hours. Then, the malt powder was added thereto at 60 占 폚 Saccharifying for 4 hours; And

(e) filtering the saccharified saccharified solution obtained in step (d), and then concentrating the saccharified solution until it reaches 80 brix at 67 to 72 ° C.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Comparative Example One: HyeDang Barley Chochung Manufacturing

(1) Wet glutinous rice flour was prepared by soaking glutinous rice grown in an environmentally friendly manner ("Baiok Okra") for 12 hours.

(2) Seeds of "HyeDang Barley" (white) cultivated in an environmentally friendly manner were dipped for 18 hours and germinated at 22 ± 3 ℃ for 1-2 days until they were germinated at an average size of about 1.0 cm.

(3) The malt germinated in the step (2) was dried for 2 to 3 days until the moisture content became 13% (v / w) by adding warm air (50 캜) Powder was obtained.

(4) 400 parts by weight of water and 30% by weight to 40,000 BAU (Bacterial Amylase Unit / g) of α-amylase (Junsei, Japan) as a liquefying enzyme were added to 100 parts by weight of the glutinous rice powder prepared in the above step 0.5 to 0.8 part by weight, and 2 to 3 parts by weight of the malt powder in the step (3). The rice glutinous rice powder, water and α-amylase were mixed by using a thermosetting rice cooker, and the mixture was allowed to stand for 1 hour and then heated (liquefied) at 90 to 95 ° C. for 4 hours. The malt powder was then added and saccharified at 60 ° C for 4 hours.

(5) The saccharified saccharified solution obtained in the above step (4) was filtered and concentrated to a sugar content of about 80 brix while heating at 67 to 72 ° C to prepare tonicity.

Comparative Example 2: Loyalty Chochung Manufacturing

The crude starch was prepared by the method of Comparative Example 1, and was subjected to liquefaction, saccharification and concentration processes using "Nurigaribori" (yellow) seeds to obtain malt powder.

Manufacturing example One: Black barley Chochung Manufacturing

The crude oil was prepared by the method of Comparative Example 1, except that "black barley" (black) seeds were used for liquification, saccharification and concentration to obtain maltose powder.

Manufacturing example 2: Jewelery Chochung Manufacturing

The preparation was carried out by the method of Comparative Example 1, and liquoring, saccharification and concentration were carried out using "Jewelery Charcoal" (purple) seeds to prepare maltose powder.

Manufacturing example 3: The Chochung Manufacturing

The crude oil was prepared according to the method of Comparative Example 1, except that the crude oil was subjected to liquefaction, saccharification and concentration processes using a "Kangho Blue Cheongbori" (blue-green) seed to obtain maltose powder. A concrete production method is as follows.

(2) seeds of "Kangho Cheongbori" (blue-green) cultivated in an environmentally friendly manner were immersed for 18 hours and cultivated by germination at 22 ± 3 ° C for 1 to 2 days until they were germinated at an average size of about 1.0 cm.

(4) 400 parts by weight of water and 30% by weight to 40,000 BAU (Bacterial Amylase Unit / g) of α-amylase (Junsei, Japan) as a liquefying enzyme were added to 100 parts by weight of the glutinous rice powder prepared in the above step (1) 0.5 to 0.8 part by weight, and 2 to 3 parts by weight of the malt powder in the step (3). The rice glutinous rice powder, water and α-amylase were mixed by using a thermosetting rice cooker, and the mixture was allowed to stand for 1 hour and then heated (liquefied) at 90 to 95 ° C. for 4 hours. The malt powder was then added and saccharified at 60 ° C for 4 hours.

Manufacturing example 4: Manufacture of five-color mixed barley

(Yellow), "black barley" (black), "jewel charcoal" (purple), and "strong charcoal" (yellow) were prepared by the method of Comparative Example 1 to obtain malt powder. (Blue-green) seeds were mixed together in the same amount, and liquified, saccharified, and concentrated to prepare crude quercetin.

Example 1: Determination of total phenolic compound content in Chochung

The total phenolic compound content was analyzed according to the Folin-Denis method. After preparing a sample of Chojung prepared by the methods of Preparation Examples 1, 2, 3 and 4 and Comparative Examples 1 and 2 to 1 mg / ml, 3 ml of distilled water was added to 1 ml of the sample solution, and 1 ml of Folin &Ciocalteu's phenol reagent Followed by mixing in a shaking bath at 27 ° C. After 5 minutes, 1 ml of NaCO ₃ saturated solution was added, and the mixture was allowed to stand at room temperature for 1 hour. Then, the absorbance was measured with a spectrophotometer (UV-1650PC, SHIMADZU) at 640 nm. The contents of phenolic compounds were determined by using calibration curves of catechin, tannic acid and chlorogenic acid.

Total phenolic content of colored silage sample Total phenol content (mg / kg) Catechin Chlorogenic acid Tannic acid Comparative Example 1 46.5 ± 1.3 90.0 ± 2.6 64.4 ± 1.4 Comparative Example 2 48.6 ± 3.4 93.9 ± 6.5 66.6 ± 3.5 Production Example 1 54.9 ± 1.1 106.2 ± 2.1 73.1 ± 1.1 Production Example 2 58.5 ± 1.6 115.4 ± 3.1 77.7 ± 1.6 Production Example 3 64.3 ± 3.0 124.4 ± 5.6 82.5 ± 2.9 Production Example 4 54.6 ± 2.1 106.0 + - 4.0 72.9 ± 2.1

Table 1 shows the total phenol contents of the crude worts prepared by the methods of Production Examples 1, 2, 3 and 4 and Comparative Examples 1 and 2. As shown in Table 1, the content of chlorogenic acid was higher than that of catechin and tannic acid. The total phenol content of Production Example 3 was the highest at 124.4 mg / kg and the lowest value of Comparative Example 1 was 90.0 mg / kg based on the content of chlorogenic acid. The contents of catechin and tannic acid were also highest in Production Example 3 at 64.3 and 82.5 mg / kg, respectively, and Comparative Example 1 was lowest at 46.5 and 64.4 mg / kg, respectively. The highest total phenol content was found to be the most desirable.

Example 2: Determination of total flavonoid content in Chochung

The total flavonoid content of the crude extracts prepared by the methods of Preparation Examples 1, 2, 3 and 4 and Comparative Examples 1 and 2 was measured by adding 75% ethanol to 0.1 g of each sample and extracting overnight at room temperature. Was taken in a test tube, and 10 ml of diethyleneglycol was added thereto and mixed well. Again, 0.1 ml of 1N NaOH was mixed well and reacted in a constant temperature water bath at 37 ° C for 1 hour and the absorbance at 420 nm was measured. For the blank test, a 50% methanol solution was treated in the same manner as the sample solution, and the standard curve was prepared using Nalinjin (Sigma Co., USA), and the total flavonoid content was determined therefrom.

Total flavonoid content of colored yam sample Total flavonoid content (mg / kg) Comparative Example 1 7.3 ± 0.0 Comparative Example 2 7.7 ± 0.2 Production Example 1 8.3 ± 0.4 Production Example 2 8.6 ± 0.1 Production Example 3 9.5 ± 0.2 Production Example 4 8.3 ± 0.2

Table 2 shows the total flavonoid contents of the sweet potatoes prepared by the methods of Production Examples 1, 2, 3 and 4 and Comparative Examples 1 and 2. As can be seen in Table 2, the total flavonoid content of Preparation Example 3 was the highest at 9.5 mg / kg and the lowest of Comparative Example 1 was 7.3 mg / kg. Therefore, the highest content of total flavonoid was found to be the most desirable.

Example 3: total amino acids and GABA Content measurement

Amino acid and GABA (gamma-aminobutyric acid) contents of crude chrysanthemums prepared by the methods of Production Examples 1, 2, 3 and 4 and Comparative Examples 1 and 2 were analyzed by AccQ-Tag method. 100 g of 75% ethanol was added to 10 g of the sample The mixture was extracted with an extractor connected to a cooler for 1 hour, cooled, and filtered. The supernatant was centrifuged at 3,000 rpm for 20 minutes, and the supernatant was collected and analyzed with an amino acid automatic analyzer (L-8900, Hitachi, Japan). The supernatant was collected by centrifugation at 3,000 rpm for 1 hour in a refrigerator with 25% TCA (trichloroacetic acid) The final analysis was quantified, and the total amino acids were obtained by summing the respective amino acid contents.

Total Amino Acid and GABA Content of Colored Oak sample Total amino acid content (mg / kg) GABA content (mg / kg) Comparative Example 1 488.3 + - 4.6 36.4 ± 1.2 Comparative Example 2 502.8 ± 4.8 39.5 ± 2.0 Production Example 1 686.5 ± 6.2 49.7 ± 3.4 Production Example 2 698.4 ± 6.4 52.4 ± 3.6 Production Example 3 702.3 + - 8.1 56.3 ± 4.0 Production Example 4 615.7 ± 6.0 46.9 ± 2.8

The total amino acids and GABA contents of the crude extracts prepared by the methods of Production Examples 1, 2, 3 and 4 and Comparative Examples 1 and 2 are shown in Table 3 above. As shown in Table 3, the total amino acid content and GABA content of Preparation Example 3 were the highest at 702.3 mg / kg and 56.3 mg / kg, respectively. The highest total amino acid and GABA contents were found to be the most desirable.

Example 4: Chochung's DPPH Radical Scatters exam

The antioxidative activity of the crude chrysanthemum samples prepared by the methods of Production Examples 1, 2, 3 and 4 and Comparative Examples 1 and 2 was measured by hydrogen electron donating ability. Each sample was dissolved in a methanol (or DMSO) solvent, and 900 μl of DPPH solution (100 μM) and 100 μl of each sample were mixed and stirred. This mixture was reacted in a dark place for 30 minutes and absorbance was measured at 517 nm. The hydrogen electron donating ability was evaluated by repeating each experiment three times and then calculating the degree of decrease in absorbance of the control by the following equation.

An = (A ₀ -A) / A ₀ 100

An: Antioxidant activity against DPPH radical scavenging activity (%)

A ₀ : Absorbance of DPPH solution without added sample

A: The absorbance of DPPH in the reaction solution and the absorbance of the sample

DPPH radical scavenging ability sample DPPH radical scavenging ability (%) 125 250 500 1000 2000 IC ₅₀ Comparative Example 1 17.3 ± 0.5 29.2 ± 4.6 46.8 ± 0.0 70.9 ± 0.0 89.8 ± 0.0 627.8 Comparative Example 2 15.4 ± 0.1 27.5 ± 0.4 48.0 ± 0.8 72.3 ± 0.9 92.5 ± 0.1 614.0 Production Example 1 14.6 ± 1.3 25.5 ± 1.0 47.8 ± 2.2 73.8 ± 1.4 92.3 ± 0.5 612.1 Production Example 2 15.1 ± 0.5 29.5 ± 0.0 53.4 ± 0.2 74.6 ± 0.1 91.9 ± 0.3 572.8 Production Example 3 23.6 ± 0.3 41.9 ± 0.2 68.6 ± 0.0 90.2 ± 0.0 93.0 ± 0.0 385.2 Production Example 4 17.2 ± 0.5 30.7 ± 1.2 52.9 ± 0.6 76.4 ± 0.5 91.9 ± 0.2 562.4

The DPPH radical scavenging ability of the crude extract prepared by the methods of Production Examples 1, 2, 3 and 4 and Comparative Examples 1 and 2 is shown in Table 4 above. The DPPH radical scavenging activity of Preparation Example 3 was the highest at 93.0% at the concentration of 2000 ppm of the extract, and the lowest was 89.8% in the case of Comparative Example 1. In other words, DPPH radical scavenging activity of Chojung prepared by the control group was highest and showed the highest antioxidant activity. The amount of the extract required to exhibit the 50% DPPH radical scavenging ability, that is, the IC ₅₀ value, was also lowest in Production Example 3,

Example 5: nitrite of whey Scatters exam

Preparation Example 1, 2, 3, 4 and Comparative Example 1, the measurement of nitrite scavenging action from the methanol extract of the sample prepared in the syrup of the second method 1mM NaNO ₂ 20 ㎕ extract of the sample 40 ㎕ with 0.1N HCl (pH 1.2 to ) Or 0.2 M citrate buffer (pH 4.2) or 0.2 M citrate buffer (pH 6.0) to adjust the volume to 200 μl. The reaction solution was reacted in a constant temperature water bath at 37 ° C for 1 hour, and then 1,000 μl of 2% acetic acid and 1 μl of a Griess reagent (1% sulfanilic acid and 1% naphthylamine (30% naphthylamine) in a ratio of 1: 1, prepared immediately before use) was added and mixed well. The mixture was incubated at room temperature for 15 minutes at room temperature. Absorbance was measured at 520 nm, Respectively.

N (%) = [1- (A-C) / B] 100

N: Nitrite scavenging ability

A: After 1 hour of addition of sample to 1 mM NaNO ₂ absorbance

B: 1 mM NaNO ₂ Absorbance

C: Control absorbance

Nitrite scavenging ability of colored vinegar sample Nitrite scavenging ability (%) Comparative Example 1 64.7 ± 2.1 Comparative Example 2 74.9 ± 1.1 Production Example 1 86.9 ± 7.2 Production Example 2 89.0 ± 1.2 Production Example 3 97.9 ± 0.7 Production Example 4 82.7 ± 2.5

The nitrite scavenging activity of the crude extract prepared by the methods of Preparation Examples 1, 2, 3 and 4 and Comparative Examples 1 and 2 is shown in Table 5 above. As can be seen from Table 5, nitrite scavenging activity of Preparation Example 3 was the highest at 97.9% at the concentration of 1000 ppm of extract, and was the lowest at 64.7% of Comparative Example 1. Therefore, the highest nitrite scavenging activity of crude extract prepared by Kangbu Cheongbori showed the highest antioxidant activity.

Example 6: Sensory evaluation of Jochung

10 children (aged 8 ~ 13), 10 youth (14 ~ 18 years, 5 boys and girls), 10 women (19 ~ 64 years) 5, and 5 male and 65 male and 5 female, total of 50 persons were sampled and 20 mL of the crude extract prepared by the methods of Production Examples 1, 2, 3 and 4 and Comparative Examples 1 and 2 was sampled, Taste, texture, and palatability. The results are shown in Table 6 with a score of 5 points scale (1 point: very bad, 2 points: poor, 3 points: normal, 4 points: good, 5 points: very good).

Sensory Evaluation of Colored Pickles sample color
(Color) incense
(Aroma) sweetness
(Sweetness) Softness Comprehensive preference map
(Overall acceptability) Comparative Example 1 3.7 4.0 4.1 4.0 3.9 Comparative Example 2 3.8 4.1 4.3 4.1 4.0 Production Example 1 4.1 4.2 4.2 4.2 4.2 Production Example 2 4.2 4.3 4.3 4.3 4.3 Production Example 3 4.4 4.6 4.4 4.6 4.6 Production Example 4 4.3 4.5 4.3 4.4 4.4

As can be seen from Table 6, the sensory evaluations of the crude chestnut prepared by the methods of Production Examples 1, 2, 3 and 4 and Comparative Examples 1 and 2 were carried out. As a result, Production Example 3 was the highest in color, flavor, sweetness, softness, and overall acceptability compared to the other production examples and comparative examples, and it was confirmed that it was preferred by the evaluators.

Example 7: Sensory evaluation of sweet potato according to manufacturing conditions

(Comparative Example 3), which was prepared by the method of Preparation Example 3, but without germination of the strong blue pigment in step (2), was prepared by the method of Preparation Example 3, but the wet glutinous rice 200 parts by weight of water, 1 part by weight of? -Amylase and 5 parts by weight of maltose powder were prepared, and the wet glutinous rice powder, water and? -Amylase were mixed and allowed to stand for 100 minutes, (Comparative Example 4), which was prepared by adding the malt powder to the resulting mixture and heating it for 7 hours, saccharifying it at 40 ° C for 6 hours, and preparing the same by the method of Preparation Example 3. In the step (4) 600 parts by weight of water, 0.3 part by weight of? -Amylase and 1 part by weight of maltose powder were prepared, and the wet glutinous rice powder, water and? -Amylase were mixed and allowed to stand for 30 minutes, Lt; 0 > C for 2 hours, and then malt (Comparative Example 5) prepared by adding a powder and saccharifying it at 70 캜 for 2 hours was subjected to a preference evaluation by the method of Example 6. The results are shown in Table 7.

Sensory Evaluation of Junjung by Preparation Conditions sample color
(Color) incense
(Aroma) sweetness
(Sweetness) Softness Comprehensive preference map
(Overall acceptability) Production Example 3 4.4 4.6 4.4 4.6 4.6 Comparative Example 3 4.3 4.3 4.0 4.1 4.1 Comparative Example 4 4.2 4.0 4.1 4.2 4.2 Comparative Example 5 4.3 4.1 4.1 4.1 4.1

As can be seen from Table 7, the starch prepared by the method of Preparation Example 3 and Comparative Example showed no significant difference in preference for color, but the flavor, sweet taste, softness, Were more preferred by the evaluators and it was confirmed that it is most preferable to prepare colored tinctures by germination germination, material blending and saccharification under the conditions of the present invention.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.

Claims

(a) submerging and then pulverizing the waxy glutinous rice for 8 to 14 hours to prepare wet glutinous rice flour;
(b) soaking ganggwanggwanggolgori for 15 to 24 hours and germinating at 19 to 25 ° C for 1 to 2 days;
(c) drying at 45 to 55 ° C. until the water content of the gardens of step (g) germinated in step (b) becomes 10 to 15% (v / w), followed by pulverization to produce malt powder;
(d) 300 to 500 parts by weight of water, 0.5 to 0.8 parts by weight of? -amylase, 2 to 3 parts by weight of the malt powder prepared in the step (c), based on 100 parts by weight of the wet glutinous rice flour prepared in step (a) The wet glutinous rice powder, water and? -Amylase were mixed and allowed to stand at 30 to 40 ° C for 50 to 70 minutes and then heated at 90 to 95 ° C for 3 to 5 hours. Then, the malt powder Followed by saccharification at 55 to 65 ° C for 3 to 5 hours; And
(e) filtering the saccharified saccharified solution obtained in step (d) and concentrating the saccharified solution at a temperature of 67 to 72 ° C until the concentration reaches 75 to 85 brix. And a method for producing colored vinegar having enhanced GABA content and antioxidant activity.

delete

Total phenol, total flavonoid, total amino acid and GABA content and antioxidant activity produced by the method of claim 1.