KR102010794B1 - Sugarless sweet pumpkin sikhye and its manufacturing method - Google Patents
Sugarless sweet pumpkin sikhye and its manufacturing method Download PDFInfo
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- KR102010794B1 KR102010794B1 KR1020190077432A KR20190077432A KR102010794B1 KR 102010794 B1 KR102010794 B1 KR 102010794B1 KR 1020190077432 A KR1020190077432 A KR 1020190077432A KR 20190077432 A KR20190077432 A KR 20190077432A KR 102010794 B1 KR102010794 B1 KR 102010794B1
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Abstract
Description
본 발명은 무설탕 단호박 식혜 제조방법에 관한 것으로, 특히 설탕을 전혀 사용하지 않고도 충분히 단맛이 나고, 단맛을 내기 위해 진한 밤색상을 띤 감초 농축액을 다량 사용함에도 불구하고 노란색상을 띤 찐 달걀 노른자위 건조 분말과 강황분말을 사용하여 단호박의 본래 색상인 노란색상이 그대로 표현되고, 토종꿀에 한약재로 사용되면서 백색을 띤 백수오분말을 혼합 숙성시켜 사용함으로써 감초의 진한 밤색상을 희석시켜 단호박 색상이 변하지 않도록 하면서도 영양이 풍부한 무설탕 단호박 식혜 및 그의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing sugar-free sweet pumpkin Sikhye, in particular, it has a sweet taste without using any sugar at all, and a yellowish steamed egg yolk dry powder despite using a large amount of dark chestnut licorice concentrate for sweetness. Using yellow and turmeric powder, the yellow color of the sweet pumpkin is expressed as it is, and it is used as a medicinal herb in native honey, and it is mixed with aged white sorghum powder to dilute the dark chestnut color of licorice so that the color of sweet pumpkin does not change. The present invention relates to a nutritious sugar-free sweet pumpkin Sikhye and a preparation method thereof.
식혜는 우리나라 전통 음료의 하나로서, 국어 사전에는 "엿기름을 우린 웃물에 쌀밥을 말아 독에 넣어 더운 방에 삭히면 밥알이 뜨는데, 거기에 설탕을 넣고 끓여 차게 식혀 먹는다."라고 정의되어 있다. Sikhye is one of the traditional Korean beverages, and the Korean dictionary defines, "The malt oil we rolled rice in the green water and poisoned it in a hot room when it is cooked in a hot room. The sugar is boiled and cooled and eaten."
이와 같이 전통적 방식으로 제조되는 식혜는 단맛을 내기 위해서 밥알을 삭힐 때 또는 삭힌 밥물을 끓일 때 또는 이들 두 과정을 수행할 때 설탕을 첨가하게 된다. 이때 설탕의 사용량에 따라 단맛이 결정되므로 단맛을 좋아하는 기호가들은 많은 양의 설탕을 사용하게 되므로 이 식혜를 장기간 음용할 경우 설탕의 과다 섭취에 따른 건강상의 문제점이 발생될 우려가 있다. Sikhye, prepared in the traditional way, adds sugar when the grains are cut, when boiled, or when the two processes are performed. At this time, since the sweetness is determined according to the amount of sugar used, the favourites who like sweetness will use a large amount of sugar, so if you drink this food for a long time, there may be a health problem caused by excessive intake of sugar.
널리 알려진 바와 같이 설탕은 과다 섭취하면 중성지방과 혈당 수치를 높여 심혈관계 질환, 뇌졸증, 당뇨병 등과 같은 치명적인 질병을 유발시키므로 "달콤한 살인자"라고 불릴 정도로 우리의 건강을 심각하게 위협하는 유기화합물이다. 또한 설탕을 많이 먹으면 몸이 산성화되어 이를 막기 위해 칼슘이 빠져 나와 골다공증이 발생하고, 에너지화되는 과정에서 비타민과 미네랄을 빼내어 쓰기 때문에 인체에 비타민과 미네랄이 결핍되는 문제가 있다.As is widely known, sugar is an organic compound that seriously threatens our health, called "sweet killer," as it can cause fatal diseases such as cardiovascular disease, stroke, and diabetes by increasing triglycerides and blood sugar levels. In addition, if you eat a lot of sugar, the body is acidified to prevent calcium out, osteoporosis occurs, and vitamins and minerals are used to extract vitamins and minerals in the process of energy, so the body is deficient in vitamins and minerals.
설탕을 과다하게 사용하는 경우는 식혜 뿐만 아니라 매실액기스를 제조할 때도 많이 사용되는데, 설탕과 매실을 1:1 비율로 혼합하여 설탕에 의한 삽투압 현상으로 매실 액기스를 추출한다. 이렇게 널리 사용되는 설탕은 어느 식품에 사용되더라도 설탕 그대로 존재하든지, 또는 발효되어 술로 되든지, 이 술이 발효되어 식초가 되든지, 이 세 가지 경우밖에 될 수 없다. 즉, 설탕은 변화되더라도 결코 효소가 될 수 없으므로 인체에 유익한 비타민과 같은 성분으로 변화되지 않고, 단지 단맛을 내는 감미료에 불과하여 과다 사용 시 앞에서 언급한 건강을 해치는 문제를 야기시킨다. In case of excessive use of sugar, as well as Sikhye, it is also used a lot in the manufacture of plum extract, the mixture of sugar and plum in a 1: 1 ratio to extract the plum extract by the swelling pressure caused by sugar. This widely used sugar can be used in any food, whether it exists as sugar, or fermented into liquor, whether the liquor is fermented to vinegar, and there are only three cases. That is, sugar can never be an enzyme even if it is changed, so it does not change into a vitamin-like ingredient beneficial to the human body, but is just a sweetening sweetener, causing problems mentioned above when used excessively.
그럼에도 불구하고, 식품을 제조할 때 설탕을 많이 사용하는 이유는 단맛을 내는 데 설탕만한 것을 찾아볼 수 없기 때문이다. Nevertheless, the reason why sugar is used a lot in making foods is that there is no sugar equivalent to sweetening.
종래 설탕을 사용하여 식혜를 제조하는 특허문헌은 97건이 공개되었고, 설탕을 사용하면서 단호박을 사용하여 식혜를 제조하는 특허문헌는 21건이 공개되었고, 설탕을 사용하지 않은 무설탕 식혜 제조에 관한 특허문헌은 11건이 공개되었으며, 특히 본 발명과 같이 단맛을 내는 단호박을 이용하여 설탕을 사용하지 않고 식혜를 제조하는 무설탕 식혜 제조에 관한 특허문헌은 1건이 공개되었다.97 patent documents for manufacturing Sikhye using sugar have been published, and 21 patent documents for preparing Sikhye using sweet pumpkin while using sugar have been published. The patent has been published, and in particular, a patent document relating to the production of sugar-free Sikhye without using sugar using a sweet pumpkin having a sweet taste as in the present invention has been published.
상기 1건의 특허문헌은 공개특허 10-2004-0003721호의 무설탕 식혜제조방법으로서, 이의 청구범위는 『고형분이 제거된 엿기름 액과, 고두밥을 40-60℃온도에서 1시간 2회씩 교반하면서 3-7시간 당화시키고, 당화가 끝난 액은 밥알과 식혜 액으로 고액 분리 한 후 약초달인액(10-30%), 또는 야채즙(10-130%)이나 과일즙을(10-30%)넣어 90-98℃에서 10초-2분간 살균하여 효소를 불활성화시키며, 불활성화된 식혜 액을 10-30℃로 냉각한 후 여과하여 침전물을 제거하고 침전물이 제거된 액에 이소말토 올리고당8-15%, 물엿6-10%, 자이리톨20-50%, 인삼액1-10%, 꿀1-10%, 생강농축액001-07%, 정제수10-30%를 가하여 잘 용해되도록 교반하면서 당도, PH, 맛 등을 측정한 후 배합이 종료되면 90-98℃에서 10초-2분간 살균시키며 밥알과 배합 액을 일정한 비율로 혼합하여 공관에 충전한 후 예열 탐기하여 내용물의 온도가 80℃가 된 후 살균한 배합 액을 캔에 충전하여 권체하고, 권체가 종료된 캔은 120-125℃에서 10-40분간 살균하여 냉각 포장한 것이며, 약초액 또는 과일원액이나 야채즙이 식혜제조 할 때, 활성과정과 불활성과정에, 나누어 넣어짐에, 따라 식혜의 색과, 향 및 맛이 달라지는 것을 특징으로 한 식혜이며, 밥알만 건져내면 기능성음료가 될 수 있는 것을 특징으로 한 기능성무설탕식혜(食醯)제조방법.』이다.The one patent document is a method of manufacturing sugar-free Sikhye of Published Patent Publication No. 10-2004-0003721, the claim of which is `` 3-7 while stirring the malt solution and solid soybean rice at a temperature of 40-60 ℃ 2-7 times 3-7 After saccharification, the saccharified solution is separated into a solid solution of rice grains and Sikhye liquid, followed by adding herbal decoction solution (10-30%), or vegetable juice (10-130%) or fruit juice (10-30%). Sterilize at 98 ℃ for 10 seconds-2 minutes to inactivate the enzyme, cool the inactivated Sikhye solution to 10-30 ℃, filter to remove the precipitate, and remove the precipitate with 8-15% of isomaltooligosaccharide, 6-10% starch syrup, 20-50% gyritol, ginseng solution 1-10%, honey 1-10%, ginger concentrate 001-07%, purified water 10-30% After mixing, after the mixing is finished, sterilize for 10 seconds-2 minutes at 90-98 ℃, and mix the rice grains and the mixing liquid at a constant rate to fill the air pipes After the temperature of the contents reaches 80 ° C, the sterilized compound is filled and filled with cans. The finished cans are sterilized and cooled for 10-40 minutes at 120-125 ° C. Sikhye is characterized in that the color, aroma and taste of Sikhye are changed according to the dividing into the active and inactive processes when the vegetable juice is prepared, and it can be a functional drink if only the grain of rice is taken out. Functional sugar-free Sikhye manufacturing method. ”
상기 종래 기술은 실시예 2에서 단호박을 푹 익혀 내린즙 10∼30%를 사용한다고 기재되어 있으나, 설탕을 사용하지 않으므로 상기 단호박과 감미료인 자이리톨 사용만으로 전통적인 식혜와 같은 정도의 단맛을 내지 못하여 식감이 저하되는 문제를 피할 수 없을 것으로 예상된다. 또한 종래 기술은 현대인들이 건강을 고려하여 점차 설탕 사용량을 줄이고 있는 추세에 있어 전통적인 식혜의 단맛에 미치지 못하는 점을 감안하더라도, 또 다른 문제점, 즉 완성된 식혜의 색상이 주성분인 단호박 색상을 전혀 띠지 못하여 외관상으로 단호박 식혜인지 구별하거나 직감할 수 없는 문제가 있었다. 그 이유는 청구범위 제1항에 기재된 바와 같이 식혜액을 구성하는 성분이 약초달인액(10∼30%), 또는 야채즙(10∼30%)이나 과일즙을(10∼30%)을 사용하게 되는데, 약초달인액은 한약재와 같으므로 진한 검정색상 또는 진한 밤색상을 띠게 되고 그 사용량이 호박즙과 동일하여 노란색 호박즙을 사용함에도 불구하고 노락색상을 띠지 못하고 이들을 합친 색상인 갈색이나 겨자색상을 띠게 된다. The prior art described in Example 2 uses 10 to 30% of the juice thoroughly boiled sweet pumpkin, but since the sugar is not used, only sweet pumpkin and sweetener ziritol do not produce the same sweet taste as traditional Sikhye. The problem of deterioration is expected to be inevitable. In addition, the conventional technology is that modern people are gradually reducing the amount of sugar used in consideration of health, even if it does not meet the traditional sweet taste of Sikhye, another problem, that is, the color of the finished Sikhye does not have the color of sweet pumpkin, the main ingredient at all Apparently there was a problem that can not be distinguished or intuit the sweet pumpkin Sikhye. The reason for this is that, as described in claim 1, the components constituting the nutrient solution are herbal decoction solution (10-30%), or vegetable juice (10-30%) or fruit juice (10-30%). Since the herbal decoction is the same as the herbal medicine, it has a dark black color or a dark chestnut color, and its amount is the same as that of pumpkin juice, but it does not have yellow color even though yellow pumpkin juice is used. It becomes
따라서 종래 식혜를 단호박을 사용한 것이라고 광고하고, 이 광고를 보고 구매하려는 소비자들은 구매하려는 식혜가 노란 단호박색을 띠지 않고 갈색이나 겨자색상을 띠게 되므로 외관상 단호박을 사용하는 식혜인지 의심할 수 밖에 없어 구매를 꺼리는 문제가 있고, 더 나아가 이 식혜를 음용할 때 단호박즙 맛이 나더라도 외관으로 보이는 갈색이나 겨자색상 때문에 그 진성성에 의문을 가질 수 밖에 없는 문제가 있다. Therefore, consumers who want to advertise conventional Sikhye as using sweet pumpkin, and consumers who want to purchase this advertisement will have a brown or mustard color instead of yellow sweet pumpkin, so they have no choice but to doubt whether Sikhye uses sweet pumpkin. There is a problem to be reluctant, and furthermore, even if it tastes sweet pumpkin juice when drinking this Sikhye, there is a problem that the question of its authenticity is due to the brown color or mustard color that is visible.
이에 본 발명은 상술한 바와 같은 종래 단호박 식혜의 제반 문제점을 해결하기 위한 것으로, 그 목적은 설탕을 전혀 사용하지 않고도 충분히 단맛이 나는 무설탕 단호박 식혜 및 그의 제조방법을 제공함에 있다.Accordingly, the present invention is to solve the problems of the conventional sweet pumpkin Sikhye as described above, the object of the present invention is to provide a sugar-free sweet pumpkin Sikhye and its manufacturing method is sufficiently sweet without using any sugar.
본 발명의 다른 목적은 단맛을 내기 위해 진한 밤색상을 띤 감초 농축액을 다량 사용함에도 불구하고 노란색상을 띤 찐 달걀 노른자위 건조 분말과 강황분말을 사용하여 단호박의 본래 색상인 노란색상이 그대로 표현되는 무설탕 단호박 식혜 및 그의 제조방법을 제공함에 있다.Another object of the present invention is a sugar-free sweet pumpkin which is expressed in its original yellow color as a sweet pumpkin using yellowish steamed egg yolk dry powder and turmeric powder, despite using a large amount of dark chestnut licorice concentrate for sweetness. Sikhye and its manufacturing method.
본 발명의 또 다른 목적은 토종꿀에 한약재로 사용되면서 백색을 띤 백수오분말을 혼합 숙성시켜 사용함으로써 감초의 진한 밤색상을 희석시켜 단호박 색상이 변하지 않도록 하면서도 영양이 풍부한 무설탕 단호박 식혜 및 그의 제조방법을 제공함에 있다.Another object of the present invention by diluting the aged white white sorghum powder used as a medicinal herb in native honey by diluting the dark chestnut color of licorice so as not to change the sweet pumpkin color, but rich in sugar-free sweet pumpkin Sikhye and its manufacturing method In providing.
상기 목적을 달성하기 위한 본 발명에 따른 무설탕 단호박 식혜 제조방법은 탈염처리한 해양심층수 80∼90중량%가 담긴 용기에 세척한 엿기름 10∼20중량%를 넣고 30분 이상 불린 후 불려진 엿기름에서 수분을 짜내어 엿기름 성분이 희석된 엿기름 희석추출액을 얻는 단계(S1);Sugar-free sweet pumpkin Sikhye production method according to the present invention for achieving the above object is put in 10 ~ 20% by weight of the malted oil in a container containing 80 to 90% by weight of the deep sea salt desalted soaked water for 30 minutes after soaked in the malt Squeeze to obtain a malt dilution extract diluted malt component (S1);
상기 S1단계에서 얻은 엿기름 희석추출액을 앙금이 침전될 때까지 정치하여 상등액을 수거하는 단계(S2);Collecting the supernatant by allowing the malt dilution extract obtained in the step S1 to stand until sediment is precipitated (S2);
상기 S2단계에서 수거한 상등액 70∼90중량%에 찹쌀밥 10∼30중량%를 넣고 교반한 후 60∼70℃를 유지하는 숙성실에서 4∼6시간 숙성시켜 당화액을 제조하는 단계(S3);Preparing a saccharified liquid by adding 10-30 wt% of glutinous rice to 70-90 wt% of the supernatant collected in the step S2 and stirring the mixture for 4 to 6 hours in a aging chamber maintaining 60-70 ° C. (S3);
건조한 감초를 물에 넣고 끓여 수분함량 50∼70중량%의 감초 농축액을 추출하는 단계(S4);Adding dried licorice to water to boil to extract a licorice concentrate having a water content of 50 to 70% by weight (S4);
찐 단호박 40∼60중량%를 으깬 후 탈염처리한 해양심층수 40∼60중량%에 넣고 교반하여 단호박액을 만드는 단계(S5);Mashed 40 to 60% by weight of steamed sweet pumpkin, and then added to 40 to 60% by weight of desalted deep seawater to make sweet pumpkin liquid (S5);
건조한 돼지감자 분말을 물에 넣고 끓여 수분함량 40∼60중량%의 돼지감자 농축액을 추출하는 단계(S6);Adding dried pork potato powder to water to boil to extract a pork potato concentrate of water content of 40 to 60% by weight (S6);
건조한 스테비아 잎과 줄기를 탈염처리한 해양심층수에 넣고 끓여 수분함량 40∼50중량%의 스테비아 농축액, 찐 달걀 노른자위 건조 분말, 및 강황분말을 3∼5:2:1의 중량 비율로 혼합하여 노란색상을 띤 스테비아/찐 달걀 노른자위/강황 혼합물을 제조하는 단계(S7); The dried stevia leaves and stems are poured into desalted deep sea water and boiled. The stevia concentrate, the steamed egg yolk dry powder, and the turmeric powder are mixed in a weight ratio of 3-5: 2: 1 with water content of 40-50 wt%. Preparing a stevia / steamed egg yolk / turmeric mixture (S7);
껍질을 제거하고 건조해서 만든 백수오분말과 토종꿀을 1:2∼3의 중량 비율로 혼합하여 밀폐된 용기에 넣고 60일 이상 숙성시켜 백수오/토종꿀 혼합물을 제조하는 단계(S8); 및Removing the peel and dried white sorghum powder and native honey in a weight ratio of 1: 2 to 3, putting them in an airtight container and aging for 60 days or more to prepare a white sorghum / local honey mixture (S8); And
상기 S5단계에서 만든 단호박액 100중량부를 포함하고, 이것을 기준으로 S3단계에서 제조한 당화액 80∼100중량부, S4단계에서 추출한 감초 농축액 10∼15중량부, S6단계에서 제조한 돼지감자 농축액 10∼15중량부, S7단계에서 제조한 노란색상을 띤 스테비아/찐 달걀 노른자위/강황 혼합물 10∼15중량부 및 S8단계에서 제조한 백수오/토종꿀 혼합물 10∼15중량부를 혼합한 다음 20분 이상 끓이는 단계(S9);를 포함한다.100 parts by weight of the sweet pumpkin solution made in step S5, 80 to 100 parts by weight of saccharified solution prepared in step S3, 10-15 parts by weight of licorice concentrate extracted in step S4, pig potato concentrate prepared in step S6 10 20 parts by weight of ˜15 parts by weight, 10-15 parts by weight of the yellowish stevia / steamed egg yolk / turmeric mixture prepared in step S7 and 10-15 parts by weight of the white sorghum / domestic honey mixture prepared in step S8. Boiling step (S9); includes.
본 발명은 상기 S9단계 전에 단맛을 내는 한약재로 사용하는 건조한 대추 50∼70중량%와 건조한 구기자 30∼50중량%를 물에 넣고 끓여 수분함량 50∼60중량%의 대추/구기자 농축액을 추출하는 단계(SA)를 더 포함하고;The present invention is a step of extracting the jujube / goji berry concentrate of 50 to 60% by weight of water and put boiling 50 ~ 70% by weight of dried jujube and 30 to 50% by weight of dry wolfberry used as a herbal medicine before the step S9 (SA) further;
상기 SA단계에서 추출한 대추/구기자 농축액을 S9단계에서 5∼15중량부 혼합하는 것;을 특징으로 한다.5 to 15 parts by weight of the jujube / goji berry concentrate extracted in step S9 is mixed;
본 발명은 상기 S9단계 전에 생도라지즙 40∼55중량%, 토종꿀 20∼35중량%, 생무즙 15∼20중량%를 혼합하여 밀폐된 용기에 넣고 60일 이상 숙성시켜 도라지/토종꿀/무 혼합물을 제조하는 단계(SB)를 더 포함하고;The present invention is mixed with raw bellflower juice 40-55% by weight, native honey 20-35% by weight, raw radish juice 15-20% by weight before the step S9 put into a closed container and aged for 60 days or more bellflower / native honey / radish Further comprising preparing a mixture (SB);
상기 SB단계에서 제조한 도라지/토종꿀/무 혼합물을 S9단계에서 5∼15중량부 혼합하는 것;을 특징으로 한다.5 to 15 parts by weight of the bellflower / native honey / radish mixture prepared in step SB is mixed;
이상과 같이 제조되는 본 발명의 무설탕 단호박 식혜는 단호박, 감초, 돼지감자, 스테비아, 토종꿀과 같이 단맛을 내는 천연 재료를 적량 사용하여 설탕을 사용하지 않고도 충분한 단맛이 나게 되므로 건강에 좋은 식혜를 제공할 수 있는 장점이 있다.Sugar-free sweet pumpkin Sikhye of the present invention prepared as described above is a healthy sweet taste without using sugar by using a proper amount of sweet natural ingredients, such as sweet pumpkin, licorice, pork potato, stevia, native honey is provided for health There is an advantage to this.
또한, 본 발명은 단맛을 내기 위해 진한 밤색상을 띤 감초 농축액을 다량 사용함에도 불구하고 노란색상을 띤 찐 달걀 노른자위 건조 분말과 강황분말을 사용하여 단호박의 본래 색상인 노란색상이 그대로 표현되므로 시각적으로 단호박 식혜의 구매욕구를 높일 수 있는 장점이 있다.In addition, the present invention is visually sweet pumpkin because the yellow phase, which is the original color of sweet pumpkin, is expressed by using the dried egg yolk yellow powder and turmeric powder, despite the use of a dark chestnut licorice concentrate for sweetness. There is an advantage to increase the desire to buy Sikhye.
또한, 본 발명은 토종꿀에 백색을 띤 백수오분말을 혼합 숙성시켜 사용함으로써 감초의 진한 밤색상을 더 희석시켜 단호박 색상이 변하지 않도록 하면서도 영양이 풍부한 단호박 식혜를 제공하는 장점이 있다.In addition, the present invention has the advantage of providing a nutritious sweet pumpkin Sikhye while still further diluting the dark chestnut color of licorice by mixing and ripening white baeksuo powder in native honey.
도 1은 본 발명의 제조 순서도
도 2는 본 발명의 다른 실시예에 따른 제조 순서도
도 3은 본 발명의 또 다른 실시예에 따른 제조 순서도1 is a manufacturing flow chart of the present invention
2 is a manufacturing flowchart according to another embodiment of the present invention
3 is a manufacturing flowchart according to another embodiment of the present invention
이하, 첨부된 도면을 참조하여 본 발명에 따른 무설탕 단호박 식혜 제조방법을 구체적으로 설명한다.Hereinafter, with reference to the accompanying drawings will be described in detail a sugar-free sweet pumpkin Sikhye manufacturing method according to the present invention.
상기 도면에서와 같이 본 발명에 따른 무설탕 단호박 식혜 제조방법은 탈염처리한 해양심층수 80∼90중량%가 담긴 용기에 세척한 엿기름 10∼20중량%를 넣고 30분 이상 불린 후 불려진 엿기름에서 수분을 짜내어 엿기름 성분이 희석된 엿기름 희석추출액을 얻는 단계(S1);As shown in the drawing, the method of manufacturing sugar-free sweet pumpkin squeeze according to the present invention puts 10 to 20% by weight of the dried malt in a container containing 80 to 90% by weight of the desalted marine deep water and squeezes water out of the malt soaked for 30 minutes. A step of obtaining a malt dilution extract is diluted malt component (S1);
상기 S1단계에서 얻은 엿기름 희석추출액을 앙금이 침전될 때까지 정치하여 상등액을 수거하는 단계(S2);Collecting the supernatant by allowing the malt dilution extract obtained in the step S1 to stand until sediment is precipitated (S2);
상기 S2단계에서 수거한 상등액 70∼90중량%에 찹쌀밥 10∼30중량%를 넣고 교반한 후 60∼70℃를 유지하는 숙성실에서 4∼6시간 숙성시켜 당화액을 제조하는 단계(S3);Preparing a saccharified liquid by adding 10-30 wt% of glutinous rice to 70-90 wt% of the supernatant collected in the step S2 and stirring the mixture for 4 to 6 hours in a aging chamber maintaining 60-70 ° C. (S3);
건조한 감초를 물에 넣고 끓여 수분함량 50∼70중량%의 감초 농축액을 추출하는 단계(S4);Adding dried licorice to water to boil to extract a licorice concentrate having a water content of 50 to 70% by weight (S4);
찐 단호박 40∼60중량%를 으깬 후 탈염처리한 해양심층수 40∼60중량%에 넣고 교반하여 단호박액을 만드는 단계(S5);Mashed 40 to 60% by weight of steamed sweet pumpkin, and then added to 40 to 60% by weight of desalted deep seawater to make sweet pumpkin liquid (S5);
건조한 돼지감자 분말을 물에 넣고 끓여 수분함량 40∼60중량%의 돼지감자 농축액을 추출하는 단계(S6);Adding dried pork potato powder to water to boil to extract a pork potato concentrate of water content of 40 to 60% by weight (S6);
건조한 스테비아 잎과 줄기를 탈염처리한 해양심층수에 넣고 끓여 수분함량 40∼50중량%의 스테비아 농축액, 찐 달걀 노른자위 건조 분말, 및 강황분말을 3∼5:2:1의 중량 비율로 혼합하여 노란색상을 띤 스테비아/찐 달걀 노른자위/강황 혼합물을 제조하는 단계(S7); The dried stevia leaves and stems are poured into desalted deep sea water and boiled. The stevia concentrate, the steamed egg yolk dry powder, and the turmeric powder are mixed in a weight ratio of 3-5: 2: 1 with water content of 40-50 wt%. Preparing a stevia / steamed egg yolk / turmeric mixture (S7);
껍질을 제거하고 건조해서 만든 백수오분말과 토종꿀을 1:2∼3의 중량 비율로 혼합하여 밀폐된 용기에 넣고 60일 이상 숙성시켜 백수오/토종꿀 혼합물을 제조하는 단계(S8); 및Removing the peel and dried white sorghum powder and native honey in a weight ratio of 1: 2 to 3, putting them in an airtight container and aging for 60 days or more to prepare a white sorghum / local honey mixture (S8); And
상기 S5단계에서 만든 단호박액 100중량부를 포함하고, 이것을 기준으로 S3단계에서 제조한 당화액 80∼100중량부, S4단계에서 추출한 감초 농축액 10∼15중량부, S6단계에서 제조한 돼지감자 농축액 10∼15중량부, S7단계에서 제조한 노란색상을 띤 스테비아/찐 달걀 노른자위/강황 혼합물 10∼15중량부 및 S8단계에서 제조한 백수오/토종꿀 혼합물 10∼15중량부를 혼합한 다음 20분 이상 끓이는 단계(S9);를 포함한다.100 parts by weight of the sweet pumpkin solution made in step S5, 80 to 100 parts by weight of saccharified solution prepared in step S3, 10-15 parts by weight of licorice concentrate extracted in step S4, pig potato concentrate prepared in step S6 10 20 parts by weight of ˜15 parts by weight, 10-15 parts by weight of the yellowish stevia / steamed egg yolk / turmeric mixture prepared in step S7 and 10-15 parts by weight of the white sorghum / domestic honey mixture prepared in step S8. Boiling step (S9); includes.
상기 S1단계는 엿기름 희석추출액을 제조하는 단계이다. 이 단계는 탈염처리한 해양심층수에 식수로 깨끗히 세척한 엿기름을 넣어 불리고, 이렇게 불려진 엿기름을 압착하여 짜낸 내부 수분을 상기 탈염처리한 해양심층수에 혼합시켜 엿기름 희석추출물을 얻는다. 엿기름을 압착하여 수분을 짜내는 방법은 여러가지가 있으며, 양 손으로 주물주물 하는 방법으로 압착하여 짜내거나, 또는 넓은 용기에 담아 강하게 비벼 압착하거나, 또는 천으로 된 자루에 담은 후 자루를 눌러 압착하는 방법 등을 사용할 수 있을 것이다.The step S1 is to prepare a malt dilution extract. This step is called by putting the malt cleanly washed with drinking water in the desalted deep seawater, the internal moisture squeezed by pressing the soaked malt is mixed with the desalted deep sea water to obtain a malt dilution extract. There are several ways to squeeze malt by squeezing malt, and squeeze by squeezing with both hands, or squeeze it in a wide container, or squeeze it strongly in a wide container, or press and squeeze the bag. Method may be used.
이 과정에서 사용되는 탈염처리한 해양심층수는 80∼90중량%를 사용하고, 엿기름은 10∼20중량%를 사용한다. 엿기름을 불리는 시간은 30분 이상이며, 일례로 30분 이상 1시간 30분 이내로 할 수 있다. 이렇게 제조한 엿기름 희석추출액은 촘촘하게 짜여진 천이나 구멍이 작은 체로 수회 반복 여과시켜 엿기름 찌꺼기를 제거한다.Desalted deep sea water used in this process is used 80 to 90% by weight, malt is 10 to 20% by weight. The time called malt is 30 minutes or more, for example, it can be made into 30 minutes or more and within 1 hour and 30 minutes. The malt dilution extract thus prepared is repeatedly filtered through a finely woven cloth or small sieve to remove malt dregs.
해양심층수를 80중량% 미만 사용하고 엿기름을 20중량% 초과 사용하면 해양심층수의 사용량이 부족하고 엿기름 사용량이 많아 희석추출액이 너무 진하게 되고, 해양심층수를 90중량% 초과 사용하고 엿기름을 10중량% 미만 사용하면 해양심층수 사용량이 많고 엿기름 사용량이 부족하여 희석추출액이 너무 묽어 식혜가 맛이 없게 된다. If you use less than 80% by weight of deep seawater and more than 20% by weight of malt, the amount of deep seawater is insufficient and the amount of malt is too high, so the dilution extract is too thick, use more than 90% by weight of deep sea water and less than 10% by weight of malt If used, deep sea water is used and malt oil is insufficient, so dilution extract is too thin, and the taste is not good.
S1단계가 완료된 다음에는 상기 S1단계에서 얻은 엿기름 희석추출액을 앙금이 침전될 때까지 정치하여 상등액을 수거하는 단계(S2)를 진행한다. 여과된 엿기름 희석추출액은 천이나 체로 여과하기 때문에 아주 잘고 부드러운 가루가 여전히 포함되어 있으므로 1시간 이상 정치시키면 이들은 침전되어 하부에는 앙금층이 위치하고 상부에는 맑은 상등액층이 위치한다. 이후 상부에 분리된 상등액을 별도의 용기에 담아 수거한다.After the step S1 is completed, the malt dilution extract obtained in the step S1 is left to stand until sediment is precipitated, and the supernatant is collected (S2). Since the filtered malt distillate extract is filtered through cloth or sieve, very fine and soft powder is still contained, and when left to stand for more than 1 hour, they are precipitated so that the sediment layer is located at the bottom and the clear supernatant layer is located at the top. After that, the supernatant separated at the top is collected in a separate container.
다음은 상기 S2단계에서 수거한 상등액을 이용하여 당화액을 제조하는 단계(S3)가 진행된다. 즉, 상기 S2단계에서 수거한 상등액 70∼90중량%에 찹쌀밥 10∼30중량%를 넣고 교반한 후 60∼70℃를 유지하는 숙성실에서 4∼6시간 숙성시켜 당화액을 제조한다. Next, a step (S3) of preparing a saccharified solution using the supernatant collected in step S2 is performed. That is, 10 to 30% by weight of glutinous rice is added to 70 to 90% by weight of the supernatant collected in step S2, followed by stirring for 4 to 6 hours in a aging room maintaining 60 to 70 ℃ to prepare a saccharified solution.
상기 S2단계는 일례로 보온밥솥을 이용할 수 있다. 보온밥솥에 수거한 상등액과 찹쌀밥을 넣은 후 찹쌀밥이 잘 풀어지게 저은 후 뚜겅을 닫고 보온밥솥을 약 65℃를 유지한 상태에서 5시간 구동시키면 찹살밥의 당분이 빠져나와 상등액이 당화액으로 변환된다.The step S2 may be used as an example of a rice cooker. Put the collected supernatant and glutinous rice in the warm rice cooker, stir it well so that the glutinous rice is released well, close the lid, and keep the warm rice cooker at about 65 ℃ for 5 hours. Is converted.
상등액을 70중량% 미만 사용하고 찹쌀밥을 30중량% 초과 사용하면 상등액의 사용량이 부족하고 찹쌀밥 사용량이 많아 당화액이 너무 진하게 되고, 상등액을 90중량% 초과 사용하고 찹쌀밥을 10중량% 미만 사용하면 상등액 사용량이 많고 찹쌀밥 사용량이 부족하여 당화액이 너무 묽어 당화액 품질이 나쁘게 되어 식혜가 맛이 없게 된다. If you use less than 70% by weight of supernatant and more than 30% by weight of glutinous rice, the amount of supernatant is insufficient and the amount of glutinous rice is used so that the saccharified liquid is too thick, the supernatant is used more than 90% by weight and glutinous rice is less than 10% by weight. When used, the amount of supernatant used is high and the amount of glutinous rice used is insufficient, so that the saccharified liquid is too thin so that the saccharified liquid quality is bad, and the taste of Sikhye is not good.
상기 감초 농축액을 추출하는 단계(S4)는 건조한 감초를 물에 넣고 끓여 수분함량 50∼70중량%의 감초 농축액을 추출한다. 본 발명은 설탕을 사용하지 않으므로 단맛을 내는 천연 재료를 사용하게 되는 데, 그 중 하나가 감초다.In the extracting of the licorice concentrate (S4), the dried licorice is poured into water and boiled to extract a licorice concentrate of 50 to 70% by weight of water. Since the present invention does not use sugar, it uses natural ingredients that give a sweet taste, one of which is licorice.
감초는 뿌리를 건조시켜서 한약재로 사용하는데, 그 맛이 달기 때문에 감초(甘草)라 한다. 감초는 모든 약물과 배합이 잘 되어 다른 약의 작용을 순하게 하므로 다른 약에 첨가하여 중화제(조화제)·해독제로 널리 쓰이므로, 약방의 감초라는 속담까지 생겼다. 본 발명은 한약재로 사용하면서도 단맛을 내는 감초 농축액을 수분함량 50∼70중량%까지 될 때까지 달여 추출한다. 감초 농축액의 수분함량이 50중량% 이하가 되면 농도가 너무 진하여 강한 단맛을 낼 수 있으나 제조 비용이 상승하고, 수분함량이 70중량% 이상이 되면 농도가 묽어 단맛이 약한 문제점이 있다.Licorice is used as a herbal medicine to dry the root, because the taste is called licorice (甘草). Licorice is well blended with all drugs to make other drugs milder, so they are added to other drugs and are widely used as neutralizers (detoxifiers) and detoxifiers. The present invention is used as a herbal medicine while extracting the sweet liquor concentrate to give a water content of up to 50 to 70% by weight. When the water content of the licorice concentrate is less than 50% by weight, the concentration is too thick to give a strong sweet taste, but the manufacturing cost is increased, when the water content is more than 70% by weight, the concentration is thin, the sweetness is weak.
상기 단호박액을 만드는 단계(S5)는 찐 단호박 40∼60중량%를 으깬 후 탈염처리한 해양심층수 40∼60중량%에 넣고 교반하여 단호박액을 만든다. The step of making the sweet pumpkin solution (S5) crushed 40 to 60% by weight of steamed sweet pumpkin, and then put into 40 to 60% by weight of deep-sealed deep seawater to make a sweet pumpkin solution.
단호박은 당질이 15∼20%를 차지해 설탕이나 시럽의 첨가 없이도 부드럽고 달콤한 맛을 내는 식재료로 각광받고 있다. 특히 단호박에 들어있는 ß-카로틴은 우리 몸 속에서 비타민 A의 효력을 나타내는데, 항암효과는 물론 감기예방과 피부미용, 변비예방에 효능이 있는 것으로 알려져 있다. 또한 비타민 B1, B2, C 등이 많이 함유돼 있어 비타민의 보고로도 불린다. 또한 단호박은 식이섬유가 많아 여성들의 다이어트 식품으로도 각광받고 있으며, 당질함량이 높아 어린이 이유식, 노인 건강식으로도 활용된다. Sweet pumpkin occupies 15-20% of sugar and is gaining the spotlight as a soft and sweet ingredient without the addition of sugar or syrup. In particular, ß-carotene contained in sweet pumpkin shows the effect of vitamin A in our body, as well as anti-cancer effect is known to be effective in preventing colds, skin care, constipation. In addition, it contains a lot of vitamins B1, B2, C, etc. It is also called the report of vitamins. In addition, sweet pumpkin has a lot of dietary fiber, it is also attracting attention as a diet food for women, high sugar content is also used as a baby food for the elderly, health food for the elderly.
본 발명은 단호박을 주성분으로 하는 식혜이므로 단호박의 사용 함량이 매우 높다. 따라서 본 발명에 의해 제조된 식혜는 노란색상을 띠게 된다. 단호박을 40중량% 이하 사용하면 사용량이 부족하여 단호박 식혜라 할 수 없고, 60중량% 이상 사용하면 사용량이 많아 식혜맛보다 단호박 맛이 너무 강하게 되어 오히려 식혜의 품질이 낮아지는 문제가 있다. 그리고 해양심층수는 40∼60중량%를 사용하여 단호박액을 만든다.Since the present invention is Sikhye mainly containing sweet pumpkin, the use content of sweet pumpkin is very high. Therefore, Sikhye produced by the present invention has a yellow phase. If you use less than 40% by weight sweet pumpkin can not be called the sweet pumpkin Sikhye, the use of more than 60% by weight is a large amount of sweet pumpkin taste is too strong than Sikhye taste, rather than the quality of Sikhye has a problem. Deep seawater uses 40 to 60% by weight to make sweet pumpkin liquid.
상기 돼지감자 농축액을 추출하는 단계(S6)는 건조한 돼지감자 분말을 물에 넣고 끓여 수분함량 40∼60중량%의 진한 돼지감자 농축액을 추출한다. Extracting the pork potato concentrate (S6) is to put the dried pork potato powder in water and boil to extract a concentrated pork potato concentrate of 40 to 60% by weight of water.
돼지감자는 모양뿐 아니라 크기와 무게도 제각각이라 ‘뚱딴지’라는 별칭으로도 불리고, 아삭하고 시원한 식감을 갖고 있으며 졸이면 단맛이 강해지는 특징이 있다. 이와 같이 졸이면 단맛이 강해지는 특징 때문에 설탕을 사용하지 않은 본 발명은 돼지감자를 사용하게 되었다. 특히 돼지감지를 단호박과 같이 쪄서 사용하지 않고 굳이 분말화하고 물에 넣고 졸여 복잡하게 고농축액 형태로 추출하는 이유는 강한 단맛을 내기 위해서이다. 천연 재료에서 단맛을 추출한다 하더라도 같은 양을 사용할 때 그 당도가 설탕에는 훨씬 미치지 못한다. 그러므로 본 발명은 단맛을 내는 감초, 돼지감자, 후술하는 스테비아를 고농축 엑기스 형태로 추출하여 당도를 높임으로써 설탕과 같은 당도를 낼 수 있게 하였다.Pork potatoes are not only in shape but also in size and weight, so they are called as “fatty” and have a crisp, cool texture and have a strong sweet taste when boiled. Thus, the present invention, which does not use sugar because of its strong sweetness when it is sol, has been used. In particular, the pork is powdered without sweet steaming like sweet pumpkin, dared powdered and boiled in water to extract the complex in the form of a high concentration to give a strong sweetness. Even if the sweetness is extracted from natural ingredients, the sugar content is far less than sugar when the same amount is used. Therefore, the present invention extracts sweet licorice, pork potato, and stevia, which will be described later, in the form of highly concentrated extract to increase the sweetness, thereby making it sugar-like.
더욱이 식혜는 설탕을 많이 사용하여 단맛을 즐기는 음료이므로, 이 식혜의 당도를 맞추려면 상기 감초, 돼지감자, 스테비아를 고농축액 형태로 사용해야 한다. 만약 이들을 진한 농축액 형태로 사용하지 않고 단순히 영양을 위해 첨가하면 설탕을 사용한 식혜와 같은 당도를 도출해내지 못한다.Moreover, Sikhye is a drink that enjoys sweetness using a lot of sugar, so to meet the sweetness of the Sikhye, licorice, pork potato, stevia should be used in the form of high concentration. If they are used for nutrition instead of as a thick concentrate, they will not produce sugar like Sikhye with sugar.
실제로, 본 출원인은 본 발명을 제조하는 과정 초기에 돼지감자를 농축액 형태로 사용하지 않고 단호박과 함께 쪄서 단순하게 첨가한 형태로 식혜를 제조하였으나 식혜의 당도가 약간 부족하였다. 이 문제점을 해결하기 위해 많은 노력 끝에 돼지감자를 건조한 분말형태로 만들고 이를 물에 넣고 달여 고농축 엑기스 형태로 가공하여 당도를 높임으로써 본 발명의 식혜를 제조할 수 있게 되었다. 따라서 돼지감자의 농축액은 본 발명에 있어서 식혜의 당도를 높이는 중요한 요소 중 하나이다. In fact, Applicant prepared Sikhye in the form of steamed and simply added together with sweet pumpkin in the early stage of the process of manufacturing the present invention, but not in the form of concentrate, but the sugar content of Sikhye slightly lacked. In order to solve this problem, after making a lot of efforts to make the dried potato in the form of powder and put it in water and processed into a highly concentrated extract form it is possible to manufacture the Sikhye of the present invention. Therefore, the concentrate of pork potato is one of the important factors to increase the sugar content of Sikhye in the present invention.
상기 돼지감자의 수분함량이 40중량% 이하가 되면 당도는 높아지나 시간이 많이 소요되고 노력대비 추출양이 적어 제조공수가 증가하고, 60중량% 이상이 되면 당도가 낮아 사용 가치가 떨어진다.When the water content of the pork potato is less than 40% by weight, the sugar content is high, but it takes a lot of time and the amount of extraction is less compared to the effort, the manufacturing labor increases, when the sugar content is more than 60% by weight, the use value is low.
돼지감자의 효능은 일반 감자의 약 75배의 "이눌린" 성분을 함유하고 있는데, 이눌린은 천연 인슐린 역할을 해 혈당을 낮추는 데 도움을 주고 콜레스테롤 개선, 원활한 배변 활동, 식후 혈당 상승 억제에 좋다. 또한 돼지감자는 탄수화물 15.1%, 단백질 1.9%, 비타민C, 칼륨 등의 무기질을 함유하고 있으며, 철분도 풍부해 면역력 증진과 피로 해소에 좋다. 그뿐만 아니라 열량이 낮고 식이섬유가 풍부해 장 건강에 도움을 주며, 독소 배출을 원활하게 해 줘 다이어트에도 효과적인 식품으로 널리 알려지고 있다.Pork potatoes contain about 75 times the "inulin" component of regular potatoes, which acts as a natural insulin to help lower blood sugar, improve cholesterol, smooth bowel movements, and suppress postprandial blood sugar elevations. It also contains minerals such as carbohydrate 15.1%, protein 1.9%, vitamin C and potassium, and is rich in iron, which is good for improving immunity and relieving fatigue. In addition, it is known as a food that is effective in dieting because it has low calories and rich in dietary fiber, which helps intestinal health and facilitates toxin emission.
상기 노란색상을 띤 스테비아/찐 달걀 노른자위/강황 혼합물을 제조하는 단계(S7)는 건조한 스테비아 잎과 줄기를 탈염처리한 해양심층수에 넣고 끓여 수분함량 40∼50중량%의 스테비아 농축액, 찐 달걀 노른자위 건조 분말, 및 강황분말을 3∼5:2:1의 중량 비율로 혼합하여 제조한다. Step (S7) to prepare the yellowish stevia / steamed egg yolk / turmeric mixture is dried stevia leaves and stems in desalted deep sea water, boiled stevia concentrate of water content 40-50% by weight, dried steamed egg yolk It is prepared by mixing the powder and turmeric powder in a weight ratio of 3 to 5: 2: 1.
스테비아는 국화과의 일종으로 잎과 줄기에 단맛을 내는 '스테비오사이드'라는 성분이 들어 있는데 이것이 설탕보다 당도가 높다고 알려진 천연감미료이다. 본 발명은 스테비오사이드 성분이 있는 스테비아 잎과 줄기를 해양심층수에 넣고 끓여 농축액을 추출하는 데, 농도는 수분함량 40∼50중량%가 되게 하여 진한 엑기스 형태로 만든다. 수분함량이 40중량% 이하가 되면 스테비아 농축액의 당도는 높아지나 시간이 많이 소요되고 노력대비 추출양이 적고, 50중량% 이상이 되면 당도가 낮아 사용 가치가 떨어진다.Stevia is a type of asteraceae and contains a component called 'Stevioside' which sweetens leaves and stems. It is a natural sweetener that is known to have higher sugar content than sugar. In the present invention, stevia leaves and stems with stevioside components are placed in deep sea water and boiled to extract the concentrate, and the concentration is 40 to 50% by weight of water to make a concentrated extract form. When the water content is less than 40% by weight, the sugar content of the stevia concentrate is high, but it takes a long time, and the extraction amount is less than the effort, and when it is more than 50% by weight, the sugar value is low, so the use value is low.
찐 달걀 노른자위 건조 분말은 생달걀에서 노른자위만 추출하고 이것을 오븐에 넣고 수분함량 5중량% 이하가 될 때까지 건조시킨 후 분쇄기를 이용하여 밀가루와 같은 미립자 상태로 미세하게 분쇄하여 제조한다. 이렇게 제조된 찐 달걀 노른자위 건조 분말은 달걀의 노른자위만 사용하게 되므로 그 색상이 노란색이 된다. Steamed egg yolk dry powder is prepared by extracting only the yolk from raw eggs, drying it in an oven until it is 5% by weight or less, and then finely pulverizing it into fine particles such as flour using a grinder. The steamed egg yolk dry powder thus prepared is yellow because only the egg yolk is used.
본 발명에서 노란색상을 띤 달걀 노른자위만을 추출하여 식혜 제조에 사용하는 이유는 앞서 설명한 단맛을 내는 진한 밤색상을 띤 감초 농축액 사용으로 인하여 단호박 사용에 따라 원래 노란색상을 띠어어야 할 식혜가 노란색보다 어둡게 변색되어 단호박을 사용함에도 불구하고 노란색상을 띠지 않아 발생하는 시각적인 신뢰성 문제를 해결하기 위해서다. 찐 달걀 노른자위 건조 분말과 후술하는 강황분말은 노란색을 띠고 있으므로 감초와 함께 사용하면 감초의 단맛을 그대로 유지하면서 감초의 진한 밤색상을 옅게 희석시켜 원래 단호박 색상이 표현되도록 하여 식혜의 시각적인 신뢰성을 확보할 수 있다. In the present invention, the reason for extracting only the yellowish egg yolk is used for the preparation of Sikhye because of the use of the dark chestnut licorice concentrate having the sweet taste described above. This is to solve the problem of visual reliability caused by discoloration and yellowish color despite the use of sweet pumpkin. Steamed egg yolk dry powder and turmeric powder, which will be described later, have a yellowish color, so when used with licorice, the dark chestnut color of licorice is diluted slightly so that the original sweet pumpkin color is expressed to secure visual reliability of Sikhye. can do.
본 발명은 찐 달걀 노른자위 분말에서 나는 달걀 특유의 냄새를 제거할 수 있도록 찌기 전에 비릿한 냄새를 억제하는 알콜성분을 생달걀 노른자위와 혼합한 다음 오븐에 넣고 쪄 건조시키는 것이 좋다. 이때 알콜성분의 사용량은 생달걀 노른자위 대비 1/200∼300 중량비율로 혼합할 수 있다.In the present invention, before the steaming to remove the peculiar smell of the egg from the steamed egg yolk powder, it is preferable to mix the alcohol ingredient with the raw egg yolk before suppressing the scent and put it in the oven and dry it. At this time, the amount of alcohol used may be mixed at a weight ratio of 1/200 to 300 compared to raw egg yolk.
상기 노란색상을 띤 스테비아/찐 달걀 노른자위/강황 혼합물에는 강황분말이 혼합된다. 상기 강황분말은 시중에서 판매되고 있는 것을 사용한다. Turmeric powder is mixed in the yellowish stevia / steamed egg yolk / turmeric mixture. The turmeric powder is commercially available.
강황은 인도가 원산지로 다년생 초본이다. 울금이 기원식물이라고 할 수 있으며 울금은 약용하는 부위에 따라 울금과 강황으로 나뉜다. 울금은 식물의 뿌리를 이용하고 강황은 식물의 줄기뿌리를 이용하는데 강황의 맛은 울금보다 더 맵고 색은 울금보다 더 진한 오렌지색을 띈다. 강황의 주요 성분인 커큐민은 고대부터 향신료로서 사용되거나 염증과 피부질환의 민간 치료제로서 사용되어 왔다. 최근에는 동맥 경화억제, 항염증 및 항암효과 등이 보고되고 있다. 이밖에도 강황에 들어있는 유효성분들이 위산분비를 조절하는 수용체를 억제시키는 작용을 하여 위 건강에 도움이 되고 심혈관질환 예방, 치매 예방, 혈중 콜레스테롤 수치를 낮추는데 도움이 되는 것으로 보고되고 있다. 본초학에서는 강황을 생약으로 사용할 때 성질이 따뜻하고 혈액순환을 촉진시키며 통증을 제거하는 효과가 탁월해 활혈화어약(活血祛瘀藥)이라고 진통제로 이용되는 약용식품으로 전해지고 있다.Turmeric is a perennial herb, native to India. Turmeric can be said to be the plant of origin and turmeric is divided into turmeric and turmeric depending on the medicinal part. Turmeric uses the root of the plant and turmeric uses the stem roots of the plant. The turmeric tastes hotter than turmeric and the color is darker orange than turmeric. Curcumin, the main ingredient of turmeric, has been used since ancient times as a spice or as a folk remedy for inflammation and skin diseases. Recently, atherosclerosis, anti-inflammatory and anticancer effects have been reported. In addition, active ingredients in turmeric have been reported to help the stomach health by inhibiting the receptors that regulate gastric acid secretion, and to help prevent cardiovascular disease, prevent dementia, and lower blood cholesterol levels. In herbal medicine, turmeric is used as a medicinal herb, warm in nature, promotes blood circulation and removes pain, and is said to be a medicinal food used as an analgesic.
이와 같이 스테비아 농축액, 찐 달걀 노른자위 건조 분말, 및 강황분말을 3∼5:2:1의 중량 비율로 혼합하면 찐 달걀 노른자위 건조 분말과 강황분말이 스테비아 농축액에 녹아 노란색상을 띤 스테비아/찐 달걀 노른자위/강황 혼합물 농축액이 되어 설탕에 버금가는 당도를 가지면서 진한 밤색상을 띤 감초 농축액을 옅게 희석시켜 본 발명의 식혜를 주성분인 단호박색상을 띠게 한다. 따라서 노란색상을 띤 스테비아/찐 달걀 노른자위/강황 혼합물은 식혜의 시각적인 신뢰성을 확보할 수 있게 하는 것이므로 본 발명에 있어서 중요한 구성요소라 할 수 있다.When the stevia concentrate, steamed egg yolk dry powder, and turmeric powder are mixed in a weight ratio of 3 to 5: 2: 1, the steamed egg yolk dry powder and turmeric powder are dissolved in the stevia concentrate to form a yellowish stevia / steamed egg yolk. It becomes a turmeric mixture concentrate and has a sweetness comparable to that of sugar and dilutes the dark chestnut licorice concentrate lightly to give a sweet pumpkin color as the main ingredient of Sikhye of the present invention. Therefore, the yellowish stevia / steamed egg yolk / turmeric mixture is an important component in the present invention because it is to ensure the visual reliability of Sikhye.
상기 백수오/토종꿀 혼합물을 제조하는 단계(S8)는 껍질을 제거하고 건조해서 만든 백수오분말과 토종꿀을 1:2∼3의 중량 비율로 혼합하여 밀폐된 용기에 넣고 60일 이상 숙성시켜 제조한다.The step (S8) of preparing the white sorghum / native honey mixture is to remove the peeled and dried white sorghum powder and native honey in a weight ratio of 1: 2 to 3 put in a closed container and aged for 60 days or more. Manufacture.
많은 한약재 중에서 하필 백색을 띤 백수오분말을 사용하는 이유도 진한 밤색상을 띤 감초 농축액을 희석시켜 식혜가 단호박색상에 가까운 노란색을 띠게 하기 위해서다. 백수오의 색상인 백색과 감초 농축액의 색상인 진한 밤색이 혼합되면 연한 갈색이 되고, 연한 갈색은 다시 노란색을 띤 찐 달걀 노른자위/강황과 혼합되면 연한 노란색으로 변하게 된다. 결국 연한 노란색을 띤 식혜에는 주성분인 노란색상을 띤 단호박이 다량 혼합되어 있으므로 단호박 색상을 띠게 되어 본 발명을 달성할 수 있다.Among many herbal medicines, the reason why white sorghum powder is used is to dilute the dark chestnut licorice concentrate so that Sikhye becomes yellowish as a amber color. The white color of white sorghum and the dark brown color of licorice concentrate become light brown, and the light brown color becomes light yellow when mixed with yellowish steamed egg yolk / turmeric. Eventually, light yellowish Sikhye is a sweet pumpkin with a large amount of yellow phase as a main component is mixed with a sweet pumpkin color to achieve the present invention.
그리고, 상기 백수오/토종꿀 혼합물에는 토종꿀이 1:2∼3의 중량 비율로 2배이상 더 많이 혼합되어 있기 때문에 식혜의 당도를 높여 설탕을 사용하지 않아도 식혜는 충분한 단맛이 난다. 백수오분말을 토종꿀에 혼합하여 60일 이상 숙성시키면 토종꿀의 성분이 백수오분말 내부 깊숙히 침투하여 백수오분말에서 단맛이 나 식감을 향상시킬 수 있다. 토종꿀은 점도가 매우 높으므로 숙성시간이 60일보다 부족하면 토종꿀의 성분이 백수오분말 깊숙히 침투하지 못하여 만족하게 단맛이 나지 않은 문제가 있다.In addition, the Baeksuo / native honey mixture is more than twice as much in the honey ratio of 1: 2 to 3 weight ratio of Sikhye to increase the sugar content of Sikhye, even if sugar is not used Sikhye has a sufficient sweet taste. When white sorghum powder is mixed with native honey and aged for 60 days or more, the ingredients of native honey penetrate deep into the white sorghum powder to improve sweetness and texture in the white sorghum powder. Native honey has a very high viscosity, so if the ripening time is less than 60 days, the components of native honey do not penetrate deeply into the white powder, there is a problem that does not taste satisfactorily sweet.
상기 S9단계는 준비한 구성요소들을 혼합한 다음 끓이는 단계이다. 즉 S5단계에서 만든 단호박액 100중량부를 포함하고, 이것을 기준으로 S3단계에서 제조한 당화액 80∼100중량부, S4단계에서 추출한 감초 농축액 10∼15중량부, S6단계에서 제조한 돼지감자 농축액 10∼15중량부, S7단계에서 제조한 노란색상을 띤 스테비아/찐 달걀 노른자위/강황 혼합물 10∼15중량부 및 S8단계에서 제조한 백수오/토종꿀 혼합물 10∼15중량부를 혼합한 다음 20분 이상 끓인다.The step S9 is a step of boiling after mixing the prepared components. That is, 100 parts by weight of the sweet pumpkin solution made in step S5, 80 to 100 parts by weight of saccharified solution prepared in step S3, 10 to 15 parts by weight of licorice concentrate extracted in step S4, pig potato concentrate prepared in step S6 10 20 parts by weight of ˜15 parts by weight, 10-15 parts by weight of the yellowish stevia / steamed egg yolk / turmeric mixture prepared in step S7 and 10-15 parts by weight of the white sorghum / domestic honey mixture prepared in step S8. Boil
여기서, 상기 S9단계에서 혼합물들을 20분 이상 끓이는 이유는 제조과정에서 외부로 부터 침투하는 균을 제거하는 살균 목적이 있고, 또한 각 구성요소들이 화학적으로 단순히 혼합된 상태이기 때문에 고온에서 끓여 서로 친숙하게 잘 혼합시되게 하여 담백한 식혜의 맛을 내기 위한 것이다.Here, the reason for boiling the mixture for more than 20 minutes in the step S9 is the purpose of sterilization to remove the bacteria penetrating from the outside in the manufacturing process, and also because each component is simply chemically mixed state to boil at a high temperature to familiarize each other It is mixed well to taste the taste of light Sikhye.
여기서, 당화액을 80중량부 미만 사용하면 사용량이 부족하여 식혜의 농도가 너무 진하여 음용하기에 부답스럽고, 100중량부 초과 사용하면 사용량이 과도하여 식혜의 농도가 묽어 식감이 좋지 않다. Here, when the saccharified liquid is used less than 80 parts by weight, the amount of use is insufficient, so the concentration of Sikhye is too high to drink, and when it is used more than 100 parts by weight, the amount of Sikhye is too thin and the texture is not good.
또한, 감초 농축액을 10중량부 미만 사용하면 사용량이 부족하여 식혜의 단맛이 덜하고, 15중량부 초과 사용하면 사용량이 과도하여 색상이 검정색에 가까워 노락색상을 띤 찐 달걀 분말과 강황분말을 사용하더라도 식혜가 단호박 색상을 띠지 않을 우려가 있다. In addition, if less than 10 parts by weight of licorice concentrate is used, the sweetness of Sikhye is less due to insufficient amount of use, and if it is used more than 15 parts by weight, the color is close to black, so that the yellowish steamed egg powder and turmeric powder are used. Sikhye may not have a sweet pumpkin color.
또한, 돼지감자 농축액을 10중량부 미만 사용하면 사용량이 부족하여 식혜의 당도가 낮고, 15중량부 초과 사용하면 사용량이 과도하여 당도는 높게 되나 주성분인 단호박 맛을 저하시키는 원인이 될 수 있다. In addition, if less than 10 parts by weight of the pork potato concentrate is used less than the sugar content of Sikhye, when used in excess of 15 parts by weight is excessively used, the sugar content is high, but may cause a decrease in the flavor of sweet pumpkin.
또한, 노란색상을 띤 스테비아/찐 달걀 노른자위/강황 혼합물을 10중량부 미만 사용하면 사용량이 부족하여 식혜의 단맛이 덜하면서도 감초 농축액의 진한 밤색상을 만족하게 희석시키지 못하여 식혜가 단호박 색상을 띠지 않을 우려가 있고, 15중량부 초과 사용하면 사용량이 과도하여 당도는 좋으나 달걀 맛과 강황 맛이 나 품질을 저하시키는 원인이 된다.In addition, if less than 10 parts by weight of the yellowish stevia / steamed egg yolk / turmeric mixture is used, the amount is insufficient, so that the sweetness of Sikhye is less and the salivary concentrate cannot satisfactorily dilute the dark chestnut color. If used in excess of 15 parts by weight, the amount is excessively used, and the sugar content is good, but it may cause the egg flavor, turmeric taste, or deterioration.
또한, 백수오/토종꿀 혼합물 10중량부 미만 사용하면 사용량이 부족하여 식혜의 당도가 낮고 감초 농축액의 진한 밤색상을 만족하게 희석시키지 못하는 문제가 있고, 15중량부 초과 사용하면 사용량이 과도하여 제조비용이 상승하는 문제가 있다.In addition, the use of less than 10 parts by weight of Baeksuoh / native honey mixture has a problem that the sugar content of Sikhye is not enough to satisfactorily dilute the dark chestnut color of licorice concentrate. There is a problem of rising costs.
한편, 본 발명은 상기 S9단계 전에 단맛을 내는 한약재로 사용하는 건조한 대추 50∼70중량%와 건조한 구기자 30∼50중량%를 물에 넣고 끓여 수분함량 50∼60중량%의 대추/구기자 농축액을 추출하는 단계(SA)를 더 포함하고, 상기 SA단계에서 추출한 대추/구기자 농축액을 S9단계에서 5∼15중량부 혼합할 수 있다.On the other hand, the present invention boils 50 ~ 70% by weight of dried jujube and 30-50% by weight of dry wolfberry used as a herbal medicine to taste sweet before step S9 to extract the jujube / goji berry condensate of water content of 50 to 60% by weight Further comprising a step (SA), 5 to 15 parts by weight of the jujube / goji berry concentrate extracted in the SA step can be mixed in step S9.
대추와 구기자는 단맛을 내기 때문에 식품으로 널리 사용되고 있고, 특히 쓴맛이 나는 한약에 사용되어 감초와 함께 쓴맛을 줄이는 한약재로 사용되고 있다. 본 발명은 단맛을 내는 대추와 구기자를 수분함량 50∼60중량%에 이를 때까지 달여 당도를 높이고, 이것을 식혜에 사용하여 대추와 구기자의 영양을 식혜에 추가하면서도 식혜의 당도를 높여 설탕을 사용하지 않고도 그에 근접한 식혜를 제공할 수 있도록 한다.Jujube and goji berries are widely used as foods because they have a sweet taste, and in particular, they are used in herbal medicines with a bitter taste, and are used as herbal medicines to reduce bitterness with licorice. In the present invention, the sweetness of jujube and wolfberry until the water content reaches 50 to 60% by weight, increase the sugar content, and use this in Sikhye to add the nutrition of jujube and wolfberry to Sikhye while not using sugar to increase the sugar content of Sikhye It allows them to provide close sikhye without.
또한, 본 발명은 상기 S9단계 전에 생도라지즙 40∼55중량%, 토종꿀 20∼35중량%, 생무즙 15∼20중량%를 혼합하여 밀폐된 용기에 넣고 60일 이상 숙성시켜 도라지/무/토종꿀 혼합물을 제조하는 단계(SB)를 더 포함하고, 상기 SB단계에서 제조한 도라지/토종꿀/무 혼합물을 S9단계에서 5∼15중량부 혼합할 수 있다.In addition, the present invention is mixed with 40 to 55% by weight of raw bellflower juice, 20 to 35% by weight of native honey, 15 to 20% by weight of raw radish juice before the step S9 into a sealed container and aged for 60 days or more bellflower / radish / Further comprising the step (SB) of preparing a native honey mixture, 5 to 15 parts by weight of the bellflower / native honey / radish mixture prepared in step SB may be mixed.
생도라지즙과 생무즙은 모두 백색을 띠게 되므로 감초의 진한 밤색상을 연한 갈색으로 희석시킬 수 있으므로 본 발명의 식혜가 단호박과 같은 노란색을 띠게 하는데 도움이 된다. 그리고 생도라지즙과 생무즙에 혼합되는 토종꿀은 이미 설명한 바와 같이 당도가 높아 설탕 용도로 사용된다. 생도라지즙, 생무즙, 토종꿀을 60일 이상 숙성시키면 점성이 높은 토종꿀의 성분이 생도라지즙과 생무즙에 침투하여 잘 혼합된다.Both raw bellflower juice and raw radish juice are white, so the dark chestnut color of licorice can be diluted to light brown, which helps Sikhye of the present invention to have a yellow like sweet pumpkin. And native honey mixed with raw bellflower juice and raw radish juice is used for sugar because it has a high sugar content as described above. Raw bellflower juice, raw radish juice, and native honey aged more than 60 days, the components of the highly viscous native honey penetrates raw bellflower juice and fresh radish juice and mix well.
[실시예 1 내지 실시예 3][Examples 1 to 3]
아래 표 1의 조건 하에서 본 발명의 식혜를 제조하였다. 즉, 식혜를 제조할 때 각 실시예는 모두 단호박액 1kg을 사용하였고, 당화액 0.8kg/0.9kg/1kg, 감초 농축액 0.1kg/0.13kg/0.15kg, 돼지감자 농축액 0.1kg/0.13kg/0.15kg, 스테비아/노른자위 달걀/강황 혼합물 0.1kg/0.13kg/0.15kg, 백수오/토종꿀 혼합물 0.1kg/0.13kg/0.15kg, 대추/구기자 혼합물 0.05kg/0.15kg/0.1kg, 도라지즙/토종꿀/무즙 혼합물 0.1kg/0.15kg/0.05kg을 사용하였다. Sikhye of the present invention was prepared under the conditions of Table 1 below. In other words, when manufacturing Sikhye, each Example used 1kg sweet pumpkin solution, 0.8kg / 0.9kg / 1kg saccharified solution, 0.1kg / 0.13kg / 0.15kg licorice concentrate 0.1kg / 0.13kg / 0.15 kg, Stevia / Yellow Egg / Curmeric Mix 0.1kg / 0.13kg / 0.15kg, Baeksuo / Local Honey Mix 0.1kg / 0.13kg / 0.15kg, Jujube / Golgi Mix 0.05kg / 0.15kg / 0.1kg, Bellflower Juice / Local 0.1 kg / 0.15 kg / 0.05 kg of honey / juice extract mixture was used.
관능검사
Sensory evaluation
* 1점:매우 불량, 2점:불량, 3점:보통, 4점:양호, 5:매우 양호* 1 point: very poor, 2 points: bad, 3 points: normal, 4 points: good, 5: very good
[비교예1 내지 2][Comparative Examples 1 and 2]
하기의 표2 같이 일부 조건을 변경한 것을 제외하고는 실시예와 유사한 조건으로 비교예 식혜를 제조하였다. 즉 비교예1,2는 스테비아/노른자위 달걀/강황 혼합물, 대추/구기자 혼합물, 도라지즙/토종꿀/무즙 혼합물을 사용하지 않았다.Comparative Example Sikhye was prepared under the same conditions as in the Example except that some conditions were changed as shown in Table 2 below. That is, Comparative Examples 1 and 2 did not use a stevia / yolk egg / turmeric mixture, jujube / goji berry mixture, bellflower juice, native honey / naive juice mixture.
관능검사
Sensory evaluation
* 1점:매우 불량, 2점:불량, 3점:보통, 4점:양호, 5:매우 양호* 1 point: very poor, 2 points: bad, 3 points: normal, 4 points: good, 5: very good
관능검사는 상기 실시예 및 비교예의 조건에 따라 식혜를 만들어 본 출원인이 근무하고 있는 강원도 고성군 송지호 관망타워를 찾은 손님 200명에게 무상으로 제공하여 3점 보통을 기준으로 하여 식혜에 대한 맛, 색상 및 기호도를 5점 척도법으로 평가하고, 그 결과를 각각 표1,2에 나타내었다.The sensory test was made free of charge according to the conditions of the examples and comparative examples and provided to 200 guests who visited Songjiho Tower of Songjiho, Goseong-gun, Gangwon-do, where the applicant works. The taste, color and The preference degree was evaluated by the 5-point scale method, and the result is shown to Table 1, 2, respectively.
상기 표1 및 표2의 평가 결과로부터 알 수 있는 바와 같이 본 발명에 의해 제조한 식혜는 단맛을 내는 단호박, 감초, 돼지감자, 스테비아, 토종꿀, 대추, 구기자를 사용하여 설탕을 사용하지 않고도 설탕으로 제조한 식혜와 같은 당도를 가진 식혜를 제조할 수 있었다. 또한 진한 밤색상을 띤 감초는 백수오, 생도라지즙 및 무즙을 이용하여 연한 갈색으로 희석시키고, 이 연한 갈색을 찐 달걀 노른자위 건조 분말과 강황분말을 이용하여 노란색으로 변화시킴으로써 식혜는 주성분인 단호박 색상이 변색되지 않고 그대로 표현되었다. 따라서 본 발명은 시각적으로 단호박이 포함된 식혜라는 것을 쉽게 인지할 수 있었다.As can be seen from the evaluation results of Table 1 and Table 2, Sikhye prepared by the present invention is sweet without the use of sugar using sweet pumpkin, licorice, pork potato, stevia, native honey, jujube, wolfberry Sikhye with the same sweetness as Sikhye prepared as was able to manufacture. In addition, the dark chestnut licorice is diluted to light brown with white sorghum, raw bellflower juice and radish juice. It is expressed as it is without discoloration. Therefore, the present invention was visually easily recognized that Sikhye containing sweet pumpkin.
이는 관능검사에서도 그대로 타나나고 있는 데, 맛, 색상, 및 기호도가 매우 높았고, 특히 색상의 점수는 4.8 이상으로 매우 높았으므로, 찐 달걀 노른자위 건조 분말과 강황분말을 사용하는 것이 단호박 색상을 유지하는 데 유효하게 작용한 것으로 판단된다.This is the same as the sensory test, and the taste, color, and palatability were very high, especially the color score was 4.8 or higher. Therefore, the use of steamed egg yolk dry powder and turmeric powder to maintain the pumpkin color It seems to have worked effectively.
그러나, 비교예들은 스테비아/노른자위 달걀/강황 혼합물을 사용하지 않아 감초의 진한 밤색상이 부각되어 식혜는 단호박 색상을 띠지 않고 그 보다 어둡게 변색되어 관능검사에서 낮은 점수를 받은 것으로 판단된다.However, the comparative examples do not use a stevia / yolk egg / turmeric mixture, so the dark chestnut color of licorice is highlighted, so Sikhye does not have a sweet pumpkin color and is darker than it is judged to have a low score in the sensory test.
S1 : 엿기름 희석추출액을 얻는 단계 S2 : 상등액 수거단계
S3 : 당화액 제조단계 S4 : 감초 농축액 추출단계
S5 : 단호박액 제조단계 S6 : 돼지감자 농축액 추출단계
S7 : 스테비아/찐 달걀 노른자위/강황 혼합물 제조단계
S8 : 백수오/토종꿀 혼합물 제조단계
S9 : 조성물 혼합 및 끓이는 단계
SA : 대추/구기자 농축액을 추출단계
SB : 도라지/토종꿀/무 혼합물을 제조단계S1: obtaining malt dilution extract S2: supernatant collection step
S3: saccharification solution manufacturing step S4: licorice concentrate extraction step
S5: Sweet pumpkin solution manufacturing step S6: Pig potato concentrate extracting step
S7: Stevia / Steamed Egg Yolk / Turmeric Mixture
S8: Baeksuo / native honey mixture manufacturing step
S9: Mixing and Boiling the Composition
SA: Extraction step of jujube / goji berry concentrate
SB: manufacturing step of bellflower / native honey / radish mixture
Claims (4)
상기 S1단계에서 얻은 엿기름 희석추출액을 앙금이 침전될 때까지 정치하여 상등액을 수거하는 단계(S2);
상기 S2단계에서 수거한 상등액 70∼90중량%에 찹쌀밥 10∼30중량%를 넣고 교반한 후 60∼70℃를 유지하는 숙성실에서 4∼6시간 숙성시켜 당화액을 제조하는 단계(S3);
건조한 감초를 물에 넣고 끓여 수분함량 50∼70중량%의 감초 농축액을 추출하는 단계(S4);
찐 단호박 40∼60중량%를 으깬 후 탈염처리한 해양심층수 40∼60중량%에 넣고 교반하여 단호박액을 만드는 단계(S5);
건조한 돼지감자 분말을 물에 넣고 끓여 수분함량 40∼60중량%의 돼지감자 농축액을 추출하는 단계(S6);
건조한 스테비아 잎과 줄기를 탈염처리한 해양심층수에 넣고 끓여 수분함량 40∼50중량%의 스테비아 농축액, 찐 달걀 노른자위 건조 분말, 및 강황분말을 3∼5:2:1의 중량 비율로 혼합하여 노란색상을 띤 스테비아/찐 달걀 노른자위/강황 혼합물을 제조하는 단계(S7);
껍질을 제거하고 건조해서 만든 백수오분말과 토종꿀을 1:2∼3의 중량 비율로 혼합하여 밀폐된 용기에 넣고 60일 이상 숙성시켜 백수오/토종꿀 혼합물을 제조하는 단계(S8); 및
상기 S5단계에서 만든 단호박액 100중량부를 포함하고, 이것을 기준으로 S3단계에서 제조한 당화액 80∼100중량부, S4단계에서 추출한 감초 농축액 10∼15중량부, S6단계에서 제조한 돼지감자 농축액 10∼15중량부, S7단계에서 제조한 노란색상을 띤 스테비아/찐 달걀 노른자위/강황 혼합물 10∼15중량부 및 S8단계에서 제조한 백수오/토종꿀 혼합물 10∼15중량부를 혼합한 다음 20분 이상 끓이는 단계(S9);를 포함하는 것을 특징으로 하는 무설탕 단호박 식혜 제조방법.
Step 10 to 20% by weight of the malt to be washed in a container containing 80 to 90% by weight of the deep salt of desalted water and squeezed water for 30 minutes and then squeezed water from the malt soaked to obtain a malt dilution extract of malt (S1) ;
Collecting the supernatant by allowing the malt dilution extract obtained in the step S1 to stand until sediment is precipitated (S2);
Preparing a saccharified liquid by adding 10-30 wt% of glutinous rice to 70-90 wt% of the supernatant collected in the step S2 and stirring the mixture for 4 to 6 hours in a aging chamber maintaining 60-70 ° C. (S3);
Adding dried licorice to water to boil to extract a licorice concentrate having a water content of 50 to 70% by weight (S4);
Mashed 40 to 60% by weight of steamed sweet pumpkin, and then added to 40 to 60% by weight of desalted deep seawater to make sweet pumpkin liquid (S5);
Adding dried pork potato powder to water to boil to extract a pork potato concentrate of water content of 40 to 60% by weight (S6);
The dried stevia leaves and stems are poured into desalted deep sea water and boiled. The stevia concentrate, the steamed egg yolk dry powder, and the turmeric powder are mixed in a weight ratio of 3-5: 2: 1 with water content of 40-50 wt%. Preparing a stevia / steamed egg yolk / turmeric mixture (S7);
Removing the peel and dried white sorghum powder and native honey in a weight ratio of 1: 2 to 3, putting them in an airtight container and aging for 60 days or more to prepare a white sorghum / local honey mixture (S8); And
100 parts by weight of the sweet pumpkin solution made in step S5, 80 to 100 parts by weight of saccharified solution prepared in step S3, 10-15 parts by weight of licorice concentrate extracted in step S4, pig potato concentrate prepared in step S6 10 20 parts by weight of ˜15 parts by weight, 10-15 parts by weight of the yellowish stevia / steamed egg yolk / turmeric mixture prepared in step S7 and 10-15 parts by weight of the white sorghum / domestic honey mixture prepared in step S8. Sugarless sweet pumpkin Sikhye production method comprising the step of boiling (S9).
상기 SA단계에서 추출한 대추/구기자 농축액을 S9단계에서 5∼15중량부 혼합하는 것;을 특징으로 하는 무설탕 단호박 식혜 제조방법.
The method according to claim 1, wherein 50 ~ 70% by weight of dried jujube and 30-50% by weight of dried wolfberry used as a herbal medicine to taste sweet before the step S9 to boil to extract the jujube / goji berry condensate of water content of 50 to 60% by weight Further comprising SA;
Sugar-free sweet pumpkin Sikhye manufacturing method characterized in that the mixture of jujube / goji berry extract extracted in the SA step 5 to 15 parts by weight in step S9.
상기 SB단계에서 제조한 도라지/토종꿀/무 혼합물을 S9단계에서 5∼15중량부 혼합하는 것;을 특징으로 하는 무설탕 단호박 식혜 제조방법.
The method according to claim 1, 40 to 55% by weight of raw bellflower juice, 20 to 35% by weight of native honey, 15 to 20% by weight of fresh radish juice are mixed in a sealed container and aged for 60 days or more before the step S9. / Further comprising the step of preparing a mixture (SB);
5 to 15 parts by weight of the bellflower / native honey / radish mixture prepared in step SB is mixed in step S9;
Sugar-free sweet pumpkin Sikhye prepared by the method of any one of claims 1 to 3.
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KR20100088851A (en) * | 2009-02-02 | 2010-08-11 | 김성숙 | A method for preparing rice nectar with c. maxima duch |
KR101159035B1 (en) * | 2012-02-13 | 2012-06-21 | 원혜자 | Cooking method of autumn squash sikhye |
KR20140074730A (en) * | 2012-12-10 | 2014-06-18 | 주식회사 아라심수 | Method for preparing rice punch and rice punch prepared by the same |
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KR20010070641A (en) * | 2001-05-29 | 2001-07-27 | 박현동 | Method of Preparing Fermented Rice Drink Containing Pumpkin |
KR20040003721A (en) | 2002-07-03 | 2004-01-13 | 김남선 | Sugar-free Sikhye Manufacturing Method |
KR20100088851A (en) * | 2009-02-02 | 2010-08-11 | 김성숙 | A method for preparing rice nectar with c. maxima duch |
KR101159035B1 (en) * | 2012-02-13 | 2012-06-21 | 원혜자 | Cooking method of autumn squash sikhye |
KR20140074730A (en) * | 2012-12-10 | 2014-06-18 | 주식회사 아라심수 | Method for preparing rice punch and rice punch prepared by the same |
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