KR102008336B1 - Manufacturing Method of Cooking grain syrup - Google Patents

Abstract

The present invention relates to a method for preparing a cooking syrup, and more specifically, a dietary fiber syrup containing 75 brix polydextrose by mixing 93 to 95% by weight syrup and 5 to 7% by weight of polydextrose at a temperature of 60 to 80 ° C. Preparing a; Preparing fermented rice syrup powder concentrated to 82brix; Preparing 82birx corn syrup to which dietary fiber is added; Preparing 75 brix oligosaccharides to which persimmon leaf extract is added; Mixing 5 to 10% by weight of the dietary fiber starch syrup, 30 to 40% by weight of the fermented rice syrup powder, 25 to 30% by weight corn syrup, and 25 to 30% by weight oligosaccharide to 100% by weight; Heating the mixture to 50 ° C. and concentrating to 78brix; Filtering the concentrated concentrate as described above to remove foreign substances; Subdividing and packing the concentrated solution from which the foreign matter is removed; It relates to a method of manufacturing a cooking syrup to be characterized in that the manufacturing.
According to the present invention is to provide a cooking syrup that is easy to use the syrup in a nutritious and can be used for cooking healthy and nutritious to reduce the use of sugar to improve health.

Description

Cooking Method and its manufacturing method {Manufacturing Method of Cooking grain syrup}

The present invention relates to a cooking syrup, and more particularly, to a method for preparing and preparing an additive for cooking syrup to facilitate the use of a low-use syrup, while the consumer knows a lot of good health.

Nowadays, many alternative foods are attracting attention, as many of the disadvantages of sugar are widely used in modern people's eating habits.

One of them, Chocheong, which is attracting attention as an alternative to sugars, is a traditional food. It is a traditional food made by saccharifying grains with malt, and crushed rice, corn, etc. Amylase is a viscous liquid that breaks down starch into glucose, maltose, dextrin, etc., to give a sweet taste.

It is believed that yeast, including Jocheong, began to be produced before the 17th century. How to make Jocheong is 『Joseon Musang Shinsik Cooking Recipe』 (1924). 'The steaming sauce is mixed with cold water and malt before cooking to put it in a jar. Here, boiled jujubes are soaked together and mixed together, like honey, put them in a jar, seal the entrance, put it in the ground for about a month, and take it out. In addition, during the Joseon Dynasty, he was asked to eat Jocheong before studying for the brain development of the prince.

In addition, fucoidan has anticoagulant action, anti-tumor action, gastric ulcer stimulation action, antibacterial action, blood pressure suppression action, HGF production induction, blood sugar elevation suppression action, immune cell control action, antiallergic action, anti There is a viral action. In particular, it has been reported to have an excellent effect on the treatment of cancers of the digestive system, and also has a very good effect on the healing of most cancers. F-fucoidan induces suicide of lymphoma stem cells. There have been reports of aberrant proliferation.

Polydextrose has a low calorie value of 1㎉ / g and is safe in terms of toxicity, carcinogenicity, etc. and has the advantage of dietary fiber. It is used worldwide after being approved by the US Food and Drug Administration as a low-calorie functional food material. Natural water-soluble dietary fiber, such as pectin such as fruit and alginic acid of seaweed, is sticky when dissolved in water and is slimy and difficult to drink. However, polydextrose can be used as a drink because it is relatively invisible even when dissolved in water. In addition, it is almost odorless and easily soluble in water, so it is easy to process and can be added to many foods. It is also used as an extender, moisture moisturizer, stabilizer and thickener.

On the other hand, it is being developed to improve the health functionalities according to the preferences of consumers, as well as the healthier intake of sugars and oligosaccharides, which are used as representative seasoning ingredients, but there is no research to use them as seasoning ingredients.

On the other hand, starch syrup is a sweetener that has been closely related to the dietary life of Koreans since ancient times. It is concentrated in starch as a raw material and malified by malt or enzyme. come.

Recently, cooked sugars which have been converted to invert sugar by hydrolysis of raw sugars and then mixed with other sugars to adjust viscosity and sugar so as to be convenient for cooking have been widely used. However, since such cooked sugar contains only a large amount of sugar, it does not meet the consumer's tendency to pursue well-being, so there is a need to develop a new cooked sugar that can satisfy consumer's taste.

Domestic Patent Publication No. 10-1333123 (2013.11.20)

The inventors of the present invention solve the above-mentioned conventional problems and produce a small amount of the method to be used easily in cooking, promotes the consumption of rice, by using sugars to produce sugars more healthy sugars It is possible to ingest the fermented rice to enhance the health functional ingredients, and fucoidan was found to enhance immunity and came to complete the present invention.

It is therefore an object of the present invention to provide a method for preparing a cooking syrup, which is a healthy sugar that can be conveniently used for cooking.

In another aspect, an object of the present invention,

a) mixing dietary fiber starch syrup containing 75 brix polydextrose by mixing 93-95 wt% starch syrup and 5-7 wt% polydextrose at a temperature of 60-80 ° C .;

b) preparing fermented rice crude powder concentrated in 82brix;

c) preparing a diet of 82birx corn syrup added with fiber;

d) preparing 75 brix oligosaccharides to which persimmon leaf extract is added;

e) mixing 5 to 10 wt% of the dietary fiber syrup, 30 to 40 wt% of the fermented rice crude powder, 25 to 30 wt% of corn syrup, and 25 to 30 wt% of oligosaccharides to 100 wt%;

f) heating the mixture to 50 ° C. and concentrating to 78brix;

g) removing the foreign matter by filtering the concentrated concentrate as described above with a filter

h) subdividing and packing the concentrated solution from which the foreign matter has been removed;

 To provide a method for producing a cooking syrup to be characterized in that.

In another aspect,

The manufacturing method of the fermented rice crude blue powder,

Mixing by mixing 900 to 950 parts by weight of jade based on 100 parts by weight of spicy rice and gelatinizing at 0.5 to 1 hour at 90 to 100 ° C .;

Selecting from the group consisting of 0.1 to 3 parts by weight of Lactobacillus or Bifidobacterium in 100 parts by weight of the mixture, and adding the fermented lactic acid bacteria to mix evenly and fermenting at 35 to 65 ° C. for 6 to 48 hours;

Stopping the fermentation by heating the fermented product at 90 to 121 ° C. for 10 to 15 minutes;

100 parts by weight of the mixture heated as above, 0.5 to 10 parts by weight of malt is mixed and liquefied and saccharified in a thermostat at 55 to 80 ° C. for 4 to 7 hours;

A filtration and purification step of filtering and purifying the saccharified product after the saccharification process;

Adding 2 to 3 parts by weight of fucoidan based on 100 parts by weight of the purified product subjected to the filtration and purification process to mix;

The mixture was concentrated at a temperature of 120 to 150 ° C. for 1 to 5 hours, and then concentrated at a temperature of 60 to 80 ° C. for 1 to 3 hours, and then concentrated at 10 to 30 ° C. for 3 to 5 hours to give a sugar of 82 Brix. Concentration step;

Drying the crude syrup through the concentration step at 15 to 25 ° C. in a dry cool place without direct sunlight for 3 to 10 days;

Preparing the crude syrup powder through a grinding process of grinding the dried syrup into 100 to 200 mesh;

To provide a method for producing a cooking syrup to be characterized in that.

In the case of using the method for manufacturing a cooking syrup according to the present invention as described above, it is possible to easily use the syrup, which is a sugar that is familiar to existing consumers. Such crude syrup lowers the briquettes, dilutes the physical properties, increases the health functionalities so that they can be used casually in cooking, promotes the consumption of rice, and secures a wide consumer base by using the common syrup in cooking. In addition, cooking syrup has a higher sugar content than starch syrup, and fermentation by lactic acid bacteria and fucoidan may be added to provide useful additives to the body.

1 is a schematic diagram showing the overall process in the method of manufacturing a cooking syrup according to the present invention.

The present invention is in one aspect

Preparing dietary fiber starch syrup;

Preparing fermented rice flour syrup;

Preparing corn syrup;

Oligosaccharide manufacturing step;

Mixing 5 to 10% by weight of starch syrup, 30 to 40% by weight of rice syrup, 25 to 30% by weight of corn syrup, and 25 to 30% by weight of fructooligosaccharide to 100% by weight;

Heating the mixture to 45˜50 ° C. to concentrate to 78˜80 birx;

Removing the foreign matter with the concentrate by a filter;

Subdividing and packing the concentrated solution from which the foreign matter is removed;

It provides a method for producing a cooking syrup.

Hereinafter, the manufacturing method of the cooking syrup according to the present invention will be described in more detail.

In describing the embodiments of the present invention, if it is determined that a detailed description of a known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted. In addition, terms to be described below are terms defined in consideration of functions in the embodiments of the present invention, which may vary according to intentions or customs of users and operators. Therefore, the definition should be made based on the contents throughout the specification.

Dietary Fiber Syrup Production Process

The method of preparing starch-rich syrup by adding polydextrose is selected by mixing grains containing starch at a weight ratio of distilled water 1: 1 to 1.5, and then steaming for 3 to 4 hours at a temperature of 85 to 100 ° C. Combine soybean rice, reverse oil powder, and distilled water in a weight ratio of 1: 3 to 5, and soak 3 to 4 times at intervals of 10 to 15 minutes, and then immerse the malt liquor filtered through an 80 to 90 mesh sieve 1: 0.5 to 1 After mixing in a weight ratio to obtain a mixture, the mixture was saccharified at a temperature of 30 to 70 ℃ for 5 to 10 hours to obtain a saccharified, and the sacchar was filtered through a 200 to 250 mesh sieve to obtain a purified product Then, the purified product is heated to a temperature of 70 ~ 75 ℃ concentrated to prepare a syrup.

Polydextrose is a mixture of glucose and sorbitol in a weight ratio of 9: 1 to obtain a mixture, and then mixed with the mixture and an organic acid composed of at least one selected from citric sand, phosphoric acid and citric acid in a weight ratio of 100: 0.1 to 10 by condensation reaction Are manufactured. At this time, the polydextrose is a polymerization degree of 10 to 14, so as to contain at least 65% by weight of dietary fiber.

The dietary fiber syrup containing polydextrose was completed by mixing 93-95 wt% of syrup prepared as described above and 5-7 wt% of polydextrose at a temperature of 60-80 ° C.

The starch syrup prepared as described above has a characteristic of being conveniently added to food as 73 to 76 brix.

Fermented Rice Bran Powder Manufacturing Process

The method for producing rice crude powder enhanced functional amino acids by fermentation is mixed with 900 to 950 parts by weight of jade based on 100 parts by weight of spicy rice, and then the mixture is gelatinized at 90 to 100 ° C. for 0.5 to 1 hour. The luxury mixture as described above is cooked by applying moisture and heat to the starch.

0.1 to 3 parts by weight of fermented lactic acid bacteria is added to 100 parts by weight of the above-mentioned mixture, which is mixed evenly. The mixed hoax as described above is fermented at 35 to 65 ° C. for 6 to 48 hours. The lactic acid bacteria are fermented by selecting from the group consisting of Lactobacillus genus or Bifidobacterium genus commercially used. The fermented mixture as described above is heated for 10 to 15 minutes at 90 ~ 121 ℃ to stop the fermentation.

100 parts by weight of the heated mixture as described above, 200 parts by weight of water to 100 parts by weight of the malt is reacted and mixed with 0.5 ~ 10 parts by weight of the malt extract prepared by separating and filtering only the supernatant, 4 to 4 ~ in a constant temperature of 55 ~ 80 ℃ 7 hours liquefaction and saccharification.

The saccharification process is a process of decomposing the carbohydrate into glucose, maltose, fructose and trisaccharides and tetrasaccharides, so that the next filtration process can be performed smoothly and produce high quality crude powder.

After the saccharification process, the sacrose is subjected to a filtration and purification process for filtration and purification.

2 to 3 parts by weight of fucoidan was added to 100 parts by weight of the purified product after the filtration and purification process, mixed for 1 to 5 hours at a temperature of 120 to 150 ° C., 1 to 3 hours at a temperature of 60 to 80 ° C., Concentration is increased through the process of concentrating for 3 to 5 hours at 10 ~ 30 ℃. The above step is useful when the amino acid in the malt and the sugar component of the rice is obtained when the concentrate is not darkened due to the non-enzymatic browning reaction that is the Maillard reaction, the concentration completion point is 10 to 15%, the sugar content Prepare until the result is 82 Brix.

As described above, when the concentration of the syrup is concentrated to 82 brix, the symptom is not easily damaged, and thus the storage period is long.

The crude syrup undergoing the concentration process is dried in a dry and cold place without direct sunlight at 15 to 25 ° C. for 3 to 10 days.

The crude syrup is prepared through a pulverization process of grinding the crude syrup into 100 to 200 mesh.

Corn syrup manufacturing process

Clean corns are steamed at 100 ° C for 50 minutes using a steamer. As described above, after separating only the corn grains of steamed corn, maize is roughly crushed. 100 to 150 parts by weight of the malt liquor is mixed with 100 parts by weight of the mashed corn to prepare a mixture to perform a liquefaction step.

The mixture is saccharified at 40-75 ° C. for 8-12 hours. The saccharification step is a step of saccharifying sugar added with malt solution at 40 to 75 ° C., when the saccharification is less than 40 ° C. for 8 to 12 hours of saccharification. Exceeding the caramel reaction occurs early to reduce the completeness of the product.

The mixture after the saccharification step is filtered through a sieve of 150 ~ 200 mesh to filter out only the pure saccharified liquid.

The filtrate passed through the filtration step is heated to a temperature of 120 ~ 150 ℃ 1-2 hours.

Mixing 8 parts by weight of dietary fiber to 100 parts by weight of the mixture passed through the heating step as described above is concentrated by heating for 1 to 3 hours at 65 to 85 ℃, 1 to 5 hours at 30 to 50 ℃.

As the dietary fiber, any one or more of an indigestible maltodextrin or a polydextrose may be used. It is a health functional substance obtained by fractionating the chemical ingredients, and the dietary fiber content is 80% or more of the indicated amount, and is a functional raw material listed as a functional raw material of the Health Functional Food Code. The addition of the dietary fiber to help the bowel movements and help the physiology.

The condensation is useful when the amino acid in the malt and the sugar components of the corn are concentrated at high temperature to obtain a concentrate whose color does not become dark due to the non-enzymatic browning reaction of the meride reaction. Is done.

The concentrated corn syrup as described above has a high shelf life when 82 brix is not easily damaged.

Oligosaccharide Manufacturing Process

Persimmon bark and persimmon parts that are discarded to be attached to the oligosaccharide were collected to prepare a persimmon extract, and the extract was added to prepare the oligosaccharide.

Selected persimmon peel and pacifiers are discarded after use, and vitamin C is added a lot. Flavonoid glycosides, tannins, etc. have the effect of enhancing the functionality of oligosaccharides. Persimmons selected as described above are washed clean and dried with solar heat for 24 hours, and then subjected to hot water extraction for 48 hours in 5 times distilled water of the dried persimmon tissue. The hot water extracted persimmon tissue extract is cooled and stored at low temperature.

The oligosaccharide is prepared by adding 0.2 to 0.5 parts by weight of a persimmon tissue extract to 100 parts by weight of raw sugar prepared by the enzymatic reaction of sucrose and fructofuranosidase, and then concentrated under reduced pressure to 75brix at 45 to 50 ° C. Oligosaccharides are prepared by filtering the concentrate concentrated under reduced pressure as described above.

The oligosaccharides concentrated with 75brix have the advantage that they are less sticky and flow down well than the crude syrup to be used for cooking.

The oligosaccharides prepared as described above are mainly used as functional food materials for infants and dairy products, and are very useful for health by improving intestinal action and constipation, lowering blood sugar and promoting mineral absorption.

Cooking Process

Prepared by preparing a dietary fiber syrup, fermented rice syrup powder, corn syrup, oligosaccharides prepared as described above.

The syrup is made by cutting the grain with malt and making it like honey. The concentration is high and the viscosity is very high because the syrup is not damaged and can be preserved for a long time only when it is 82 brix or more. For the same reason, Jocheong is one of the few uses, such as dipping when making snacks or eating snacks. However, since it is known as a healthy sugar, it is used as a substitute for sugar or expensive honey.

In order to utilize this healthy sugar Jocheong in cooking, it should not have strong taste and aroma of Jocheong, and it should have a characteristic that it should be easy to use when cooking because of its low viscosity. 5 to 10% by weight of the dietary fiber starch syrup prepared as described above, fermented rice syrup powder 30 to 40% by weight, corn syrup 25 to 30% by weight, oligosaccharides 25 to 30% by weight.

The saccharides mixed as described above are heated to 45-50 ° C. and concentrated to 78-80 brix. As described above, the concentrated sugars have a lower viscosity than the crude syrup and many functional substances.

The concentrate is filtered through a filter to remove foreign substances.

As described above, the concentrated solution from which foreign substances have been removed is subdivided and packed.

The cooking syrup prepared by the above process has a strong taste and aroma compared to a single syrup and is low in viscosity and easy to add to cooking, and has an advantage of not easily deteriorating even at a concentration of 78 to 80 birx.

In the preparation of cooking syrup, only the syrup is mixed to lower the brix and dilute the viscosity to make it easier to use in cooking. The shelf life is shorter than that of most syrup, and has the same flavor as syrup. However, when 25 to 30% by weight of oligosaccharides are added, the physical properties are easy to use in cooking, and the flavor and taste is better than the cooking sugar has the advantage of improving the taste of the dish. In addition, it is possible to exhibit the effect of increasing the degree of completion of the cooking by the more delicate and gentle aroma than when using a transparent oligosaccharide. This is a method that makes use of Jocheong's unique characteristics and makes it easy to use in cooking.

<Example>

When the total sugar mixture for preparing the cooking syrup is 100% by weight,

10 wt% of 75 brix dietary fiber starch added with polydextrose,

35% by weight of rice syrup powder concentrated to 82brix by adding 2 parts by weight of fucoidan to 100 parts by weight of the sugar to make the crude syrup from Lactobacillus

25 wt% of 82birx corn syrup with polydextrose,

After mixing all 30 wt% of 75 brix oligosaccharides added persimmon leaf extract is heated to 50 ℃ and concentrated to 78 brix. The concentrated concentrate as described above was filtered through a filter to remove foreign substances to prepare a cooking bath.

Sensory Evaluation

Sensory evaluation was carried out together with cooking preparations prepared in the Examples of the present invention, commercially prepared cooking sugars, and starch syrup. The sensory evaluation was made of sweet potato flavored soup with each cooking syrup, cooked sugar and starch syrup, and the survey was conducted on 20 evaluators and the higher the scores of sweetness, aroma, overall taste, and taste of respondents, the higher the score. Subjects were scored by the five-point comparison method, and then averaged.

As shown in the above results, in the case of using the cooking aid, it was confirmed that the sweetness was strong, the aroma was good, and the taste was very good as a whole. In addition, there were many opinions that the convenience of cooking was very high and the use of cooking syrup was very positive as the sugar added to the dish with the understanding and positive image of the syrup. In addition, there were also opinions that the syrup made with sugar from grains provided a friendly fragrance to consumers and there was no objection.

Although described above with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and changed within the scope of the invention without departing from the spirit and scope of the invention described in the claims below I can understand that you can.

Claims (3)

a) mixing dietary fiber starch syrup containing 75 brix polydextrose by mixing 93-95 wt% starch syrup and 5-7 wt% polydextrose at a temperature of 60-80 ° C .;
b) preparing fermented rice crude powder concentrated in 82brix;
c) preparing a diet of 82birx corn syrup added with fiber;
d) preparing 75 brix oligosaccharides to which persimmon leaf extract is added;
e) mixing 5 to 10% by weight of the dietary fiber starch syrup, 30 to 40% by weight of the fermented rice crude powder, 25 to 30% by weight corn syrup, and 25 to 30% by weight of oligosaccharides;
f) heating the mixture to 50 ° C. to concentrate to 78brix;
g) removing the foreign matter by filtering the concentrated concentrate as described above with a filter
h) subdividing and packing the concentrated solution from which the foreign matter has been removed; Including,
The manufacturing step of the fermented rice syrup powder is:
Blending 900 to 950 parts by weight of jade based on 100 parts by weight of spicy rice and gelatinizing at 90 to 100 ° C. for 0.5 to 1 hour;
Selecting from the group consisting of 0.1-3 parts by weight of Lactobacillus genus or Bifidobacterium genus to 100 parts by weight of the mixture;
Stopping the fermentation by heating the fermented product obtained in the step at 90 to 121 ° C. for 10 to 15 minutes;
Mixing 100 parts by weight of the heated mixture with 0.5 to 10 parts by weight of malt and liquefying and saccharifying in a thermostat at 55 to 80 ° C. for 4 to 7 hours;
A filtration purification step of filtering and purifying the saccharified product after the saccharification process;
Adding 2 to 3 parts by weight of fucoidan based on 100 parts by weight of the purified product subjected to the filtration and purification process to mix;
The mixture obtained in the above step was concentrated at a temperature of 120 to 150 ° C. for 1 to 5 hours, then concentrated at a temperature of 60 to 80 ° C. for 1 to 3 hours, and concentrated at 10 to 30 ° C. for 3 to 5 hours to have a sugar content of 82 Brix. A concentration step of becoming;
Drying the crude syrup through the concentration step at 15 to 25 ° C. in a dry cool place without direct sunlight for 3 to 10 days;
Preparing the crude syrup powder through a grinding process of grinding the dried syrup into 100 to 200 mesh; Method for producing a cooking syrup comprising a.
delete Cooking preparations prepared according to the method of claim 1.

Images