KR101994458B1 - Manufacturing method of grain syrup using chestnut inner bark - Google Patents

Abstract

The present invention relates to a method for preparing a chestnut shell grain syrup, which comprises: a hard-boiled rice preparing step; a saccharification step of mixing and aging the hard-boiled rice and malt; and a concentration step of filtering a mixture completed with the saccharification step, and concentrating a filtrate. The saccharification step is performed by further including chestnut shell powder to the hard-boiled rice and the malt. According to the present invention, chestnut shell powder is not added after completion of preparation of a grain syrup nor preparation of a chestnut shell extract but is added before the saccharification step and is performed with saccharification with the hard-boiled rice and the malt. Therefore, a grain syrup of the present invention has an excellent antioxidant effect by increasing the polyphenol content, and has excellent preference by harmonizing acerbity of the chestnut shell powder and a sweet taste of the grain syrup.

Description

{Manufacturing method of grain syrup using chestnut inner bark}

The present invention relates to a process for producing quercetin.

Grain syrup is a thick, thin, thick, thick, long - lived sugar that is made by fermenting grains with malt sugar. The starch of cereal grains and papers is saccharified by using malt sugar and the moisture content is about 20%. It has been confirmed that it has been put back for a long time by lowering the moisture content to about 10%.

Jocheong means 'artificially made honey', which is classified as diluted orchid, depending on the degree of concentration. It is made of starch such as rice, glutinous rice, crude, sorghum, corn and sweet potato, and mainly cereals such as glutinous rice and rice are used.

It is presumed that the peonies including Chochung started to be made before the 17th century. How to make Jochung is called "Preparation of Chosun Dynasty New Style Cooking (1924)", "Steeping sticks", put in cold water and malt before cooking, take it out, put it in a bag and squeeze it. It is said that the jujube that puts on the seeds is boiled and boiled together and puts it in the jar like the honey, and the entrance is sealed and put in the ground for about a month. On the other hand, in the Joseon Dynasty court, it was said that the prince had eaten Chochung before studying for brain development.

There are two main ways to create a traditional yukchung.

The first method is ① Rinse the rice clean and soak overnight, then remove the water and make the coarse powder. ② Malt here We pour water and boil glutinous rice porridge, and when it cools down, pour the remaining malt water and remove it. ③ If the glutinous rice bran is cut off, boil it once again, put it in a bag, squeeze the water, and boil it in a sieve. ④ At this time, when you drop it on a spatula and boil it until it becomes thick, it becomes a rice cake.

The second method is ① rice cooked with rice in a row, and when it is hot, it pours malt water and cuts it for 7-8 hours. ② Put this in a bag and squeeze the juice, and boil again. ③ At this time, you should stir with a spatula to prevent sticking.

In the past, it used to be used as a substitute for honey when preparing pancakes or as a meal, but nowadays, it is also used for giving sweetness and shine when making side dishes.

There have been many attempts to improve the quality of such aquatic plants and to improve their functionality. Examples thereof include Chochung, which contains the extract of Chunma from Korean Patent Registration No. 10-1080014, Chochung, which contains the Hwanggi extract of Korean Patent No. 10-1814033, Patent Registration No. 10-1731463 A method for producing ganoderma lucidum can be mentioned.

The above-mentioned Korean Patent Registration No. 10-1080014 and Korean Patent Registration No. 10-1814033 have a limitation in that a functional ingredient can not be contained in a sufficient amount because the extract or the extract is added after saccharification is made by saccharification, There is a problem in that it is not sufficient to improve the performance. In addition, Korean Patent Registration No. 10-1731463 has a problem in that when the crude oil is prepared by saccharification, the crude oil is chewed when the crude oil is included in the crude oil and the crude oil is contained in the crude oil.

It is a kind of polyphenol that has a strong antioxidant effect. It removes bad free radicals in the body and helps to delay the aging and helps skin health. Tannin is also known to break down triglycerides and help to release toxins, and cancer cells in cancer foods are known to have anticancer activity. In Oriental medicine, urophilis stops diarrhea, alleviates digestive problems, helps circulation, And cough improvement medicines are used.

However, it is used in packs and soaps by putting out powder, and it is used as a car which is dried and worried about hot water. The development and application of the food containing the taste and flavor of the juli is hard to find, and the use of the juli is low because it tastes tangible. Therefore, there is a problem that it is difficult for consumers to obtain and consume high quality food containing urine in the market.

1. Korean Patent Registration No. 10-1080014 2. Korean Patent Registration No. 10-1814033 3. Korean Patent Registration No. 10-1731463

A problem to be solved by the present invention is to solve the problem as described above, and it is possible to ingest a food of the sweet taste, and at the same time, by using the sweet taste of the sweet potato, the active ingredient of the sweet potato is contained in the sweet potato And to provide a production method capable of effectively producing a julienne orchardgrass that improves the functionality of the jellyfish.

In order to achieve the above object,

A method for manufacturing a crude oil, which comprises a step of producing a rice cake, a saccharification step of mixing and aging the rice cake with malt, and a concentration step of concentrating the filtrate after the saccharification step,

And a saccharification step is further carried out after adding a saccharide powder to the mixture of the saccharide and the maltose.

According to the present invention, it is preferable that the above-described jellyfish powder is contained in an amount of 8 to 12% by weight based on the weight of the rice gruel.

According to the present invention, the mixture of the capsicum, the malt and the udder powder may further comprise 1 to 2% by weight of the protease in relation to the weight of the capsicum.

In the method for producing a crude yellowness according to the present invention, before the concentration step is completed, the filtrate may be further added with at least one selected from the group consisting of chestnut and chrysanthemum.

According to the present invention, it is preferable that the addition of at least one member selected from the group consisting of chestnut and chrysanthemum is carried out when the concentration step up to 75 Brix is performed up to 65 Brix.

The production method according to the present invention is not to add the ufpy powder after the preparation of the joruki is completed or to add the uflipi extract and add the ufpy powder before the saccharification step to saccharify the ufoli powder together with the highbush and the malt The prepared cornstarch has an excellent antioxidant effect by increasing the polyphenol content, and it is also excellent in the preference degree because it is harmonized with the sweet taste of the cornstarch and the sweet taste of cornstarch.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.

Hereinafter, the present invention will be described in detail.

The process for preparing the crude oil according to the present invention comprises a step of preparing a rice cake, a saccharification step of mixing and aging the rice cake and the malt, and a concentration step of concentrating the mixture after the saccharification step, However, the present invention is characterized in that the mixture of rice cake and malt to further include saccharification step is further included in the mixture.

Therefore, the present invention can be used without any particular limitations as long as it is well known in the field of the present invention in the step of preparing the rice cake, the step of producing the malt, the saccharification step, and the filtration step.

The powdery potato powder used in the present invention may be any potato powder prepared by a manufacturing method well known in the art to which the present invention belongs. 12% by weight is preferable.

When the content of the saccharide powder is less than 8% by weight, the added effect of the saccharide powder is not exhibited. When the content of the saccharide powder is more than 12% by weight, saccharification is not performed and sufficient sugar content is not obtained.

As described above, in the manufacturing method according to the present invention, the sac seed powder is added after the preparation of the sucrose is completed or the seed extract is prepared and added, but the sucrose powder is added before the saccharification step to saccharify the sac seed with the high sucrose and malt The crude oil produced according to the present invention has an excellent antioxidant effect by increasing the content of polyphenols, and also has a good compatibility with the sweet taste of yulpui and the sweet taste of yulchik.

The proteinase capable of adding the protease to the yeast extract to increase the preference of the yeast according to the present invention may be an exopeptidase, and specifically includes maxazyme, papain, Leucine aminopeptidase, carboxypeptidase, and dipeptidylpeptidase. In the present invention, it is also possible to use at least one selected from the group consisting of leucine aminopeptidase, carboxypeptidase and dipeptidylpeptidase. The content of the proteolytic enzyme may be 1 to 2% by weight based on the weight of the rice cake.

When the above-mentioned protease is further added, the peptide contained in the capsicum and the peptide contained in the pei are decomposed into amino acids and contained in the crude protein. The amino acid is a component that imparts a fragrance and taste, And the amino acid has various functionalities, which may be helpful for enhancing the functionality of the emulsion.

In the present invention, the octagonal powder having a weight of 1/10 of the weight of the jellyfish powder may be further added to the jellyfish to improve the preference of the jellyfish.

The octagonal tree is the fruit of the oriental tree and is composed of 8 horns. It has been used in China for 3,000 years ago. The main fragrance ingredient is an essential oil (anethol) It has the effect of removing stiffness, the effect of removing stiffness, the effect of strongness, the effect of stimulating appetite and the ability of milk to come out well to mother, herbal digestive system, back pain, constipation, treatment of cystitis, rheumatism, It has been used for a long time.

In addition, octagonal is one of the most powerful plants that control digestive function as well as spice, and is useful food for health because it contains anti-inflammatory properties and useful ingredients to control biological function.

The present invention is characterized in that, in order to further improve the characteristics of the mixture when the water is concentrated to a certain extent in the process of filtering the mixture after the saccharification step is completed, the filtrate may further contain at least one selected from the group consisting of chestnut Can be added.

For example, in the present invention, the concentrate can be concentrated up to about 75 Brix. When the concentrate is concentrated to about 65 Brix, it is not limited to this. However, if it is added too early, And the fragrance may be faint.

The method of manufacturing a jellyfish sauce according to an embodiment of the present invention as described above will be described in more detail with reference to FIG.

First, the rice was washed and immersed in water. Then rice and water were mixed at a ratio of 1: 1 to prepare a rice cake. Then, the malt was mixed with 6 times the weight of water of malt and rice cakes. Then, 10% by weight of the yulpie powder is further added and saccharified at about 65 캜 for about 18 hours.

Then, the mixture after the saccharification step is filtered, and the filtered filtrate is concentrated to complete the toning. Concentration can be concentrated up to about 75 Brix, and when enriched with chrysanthemum chestnut and sugar chestnut as an additive material, it is concentrated to about 65 Brix .

(Example 1), which was added with the hot water extracts of the present invention as described above (Example 1), oranges (Example 2), which was added with the yeast powder (Example 3) (Example 4) into which a chestnut was placed were prepared and the following experiment was carried out. The results are shown in Table 1. < tb > < TABLE >

① Total polyphenol content

- Add 50 μl of folin-ciocalteu reagent to 0.1 ml of sample, mix for 4 minutes and add 1.5 ml of 20% sodium carbonate anhydrous saturated solution. After 2 minutes, absorbance is measured at 760 nm using a microplate reader. The total polyphenol content is calculated from the standard curve prepared using chlorogenic acid.

② DPPH radical scavenging ability

- DPPH radical scavenging activity is determined by adding 160 μl of DPPH solution dissolved in methanol at a concentration of 0.4 mM and 40 μl of sample, leaving it in the dark for 30 minutes and measuring the absorbance at 515 nm using a microplate reader.

③ Evaluation of preference degree

After screening 20 adults with four blinds by the blind method, the degree of preference is evaluated on a 5-point scale.

Example 1 Example 2 Example 3 Example 4 Polyphenol content (mg / g) 0.30 0.02 0.57 ± 0.01 0.68 ± 0.01 0.64 ± 0.01 Anti-oxidant
(DPPH radical scavenging ability,%) 51.02 + - 5.77 73.02 + - 5.45 75.02 1.51 74.09 ± 1.51 Likelihood (5 points scale) 3.50 ± 0.50 4.20 ± 0.20 4.30 0.50 4.30 0.50

As shown in Table 1, Examples 2, 3 and 4 of the present invention showed good results in terms of polyphenol content, antioxidative efficacy, and preference degree, as compared with Example 1 in which hot water extract of U. P. was added, And chrysanthemum bark were slightly increased in polyphenol content, antioxidant efficacy, and preference than in the case of using only chestnut powder.

The production method according to the present invention is not to add the ufpy powder after the preparation of the joruki is completed or to add the uflipi extract and add the ufpy powder before the saccharification step to saccharify the ufoli powder together with the highbush and the malt The prepared cornstarch has an excellent antioxidant effect by increasing the polyphenol content, and it is also excellent in the preference degree because it is harmonized with the sweet taste of the cornstarch and the sweet taste of cornstarch.

Table 2 shows the results of the same test as described above, except that a filamentous protease, 1.5% by weight of protein, was added together with the filamentous fungi powder to produce a filamentous filament (Example 5).

Example 5 Polyphenol content (mg / g) 0.57 ± 0.01 Anti-oxidant
(DPPH radical scavenging ability,%) 75.02 + - 5.45 Likelihood (5 points scale) 4.45 ± 0.20

The results of the above Table 2 show that the total polyphenol content (mg / g) was the same as that of Example 2, but the antioxidant activity (DPPH radical scavenging ability,%) Which is the best according to the present invention.

Therefore, it has been proved that the addition of proteolytic enzymes to glycosylation can further improve the preference of the yeast.

Finally, the octopus powder with a weight of 1/10 of the weight of the jellyfish powder was added together with the jellyfish powder to prepare a jellyfish jelly (Example 6), and the preference test was conducted and shown in Table 3.

Example 6 Likelihood (5 points scale) 4.7 ± 0.10

The results of the above Table 3 show that the preference degree is the best among Examples 2, 3, 4 and 5 according to the present invention.

Therefore, it was proved that the addition of octagonal powder could improve the preference of.

Claims (5)

A method for preparing a crude oil, comprising the step of producing a rice cake, a saccharification step in which the rice cake and malt are mixed and aged, and a concentration step in which the mixture after the saccharification step is filtrated and the filtrate is concentrated,
The rice was mixed with rice and water at a ratio of 1: 1 to prepare a rice cake. The malt was mixed with 6 times the weight of the malt and the rice cake. Water was added to the rice cake in an amount of 10% by weight based on the weight of the rice cake, Adding an octagonal powder having a weight of 1/10 by weight to the mixture, and then saccharifying the mixture at about 65 ° C for about 18 hours.
[3] The method according to claim 1, wherein the mixture of the high-malt, the malt and the high-malt flour further comprises 1 to 2% by weight of a proteinase.
The method according to claim 1 or 2, wherein the filtrate is further added with at least one selected from the group consisting of chestnut and chestnut chestnut before the concentration step is completed.
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