KR102021691B1 - Aged wolfberry syrup and manufacturing method for the same - Google Patents

Abstract

The present invention relates to a method for producing gojija syrup and the process for ripening wolfberry syrup for aging 9 9 9 treated goji berries, the method of manufacturing the aged wolfberry syrup according to the present invention step; A drying step of drying the steamed nine-packed nine wolfberry in a sunny place; A maturation step of fermenting microorganisms by putting the dried 9, 9 sac Goji berries in a jar; A grinding step of crushing the aged 9 sachets; A saccharification step of wrapping the aged 9 sachets of goji berry powder prepared in the crushing step in a cotton cloth and soaking in sikhye; It is characterized in that the technical composition consists of the enrichment step of cooking sikhye brewed by the nine nine nine saenggi aging.

Description

Aged wolfberry syrup and preparation method thereof {AGED WOLFBERRY SYRUP AND MANUFACTURING METHOD FOR THE SAME}

The present invention relates to a method for producing wolfberry syrup, and to a wolfberry syrup prepared according to the present invention, and more particularly, to a method for producing and preparing wolfberry syrup to ripen and process nine boiled syrups.

Chocheong is a steamed or boiled starch of grains, mixed with water and malt, and warmed with sugar to make sugary syrup filtered. Natural honey is called cheongcheong, which is called artificial honey.

Jocheong can be made by using a variety of grains such as rice, sorghum, corn, malt, etc. It is well digested and is known to help improve memory by supplying glucose necessary for brain activity.

Grain-based raw syrups are widely distributed on the market, but in general, the raw grains dominate the flavor of the grains, which is insufficient to satisfy consumers' preference for color, aroma, taste, and functionality.

Meanwhile, goji berries have various effects such as anti-aging, liver function recovery, heart disease prevention, dementia prevention, memory improvement, and fatigue recovery.In the case of general wolfberry intake methods (tea, alcohol, enzymes, etc.), active ingredients are extracted. It is difficult to do, and in the case of certain food forms (for example, alcohol or enzymes), there was a problem that rejection occurs depending on the consumer's preference for the food form.

Accordingly, the present inventors have been found to have high effectiveness in extracting the effective ingredient of goji berry, and can be ingested in various ways, and to develop a high quality syrup and a method of manufacturing the improved syrup, color, aroma, and taste compared to general syrup.

The problem to be solved by the present invention is to provide a wolfberry syrup and a method of manufacturing the same that can effectively extract the active ingredient of the wolfberry, the consumer can select the intake method according to the preference.

Method for preparing aged wolfberry syrup in accordance with the present invention is a steaming step of adding while adding the sake to nine nine nine porridge; A drying step of drying the steamed nine-packed nine wolfberry in a sunny place; A maturation step of fermenting microorganisms by putting the dried 9, 9 sac Goji berries in a jar; A grinding step of crushing the aged 9 sachets; A saccharification step of wrapping the aged 9 sachets of goji berry powder prepared in the crushing step in a cotton cloth and soaking in sikhye; It is characterized in that the technical composition consists of the enrichment step of cooking sikhye brewed by the nine nine nine saenggi aging.

The method for preparing aged wolfberry syrup according to the present invention may provide a matured wolfberry syrup that exhibits a deep taste, a dark color, and high efficacy as compared to a general distributed diaze syrup.

In addition, the method for preparing aged wolfberry syrup according to the present invention can be effectively extracted through the aging process of the effective ingredient of the wolfberry.

In addition, the aged gojija gongcheong according to the present invention can be ingested in the manner desired by the consumer, such as dipping the rice cake or bread, drinking as a drink in water, or eating itself without any other treatment.

1 is a flow chart of the manufacturing method of aged wolfberry syrup according to the present invention

Hereinafter will be described in detail with respect to the manufacturing method of the aged wolfberry syrup according to the present invention and the aged wolfberry syrup prepared accordingly.

1 is a flow chart of the manufacturing method of aged wolfberry syrup according to the present invention. Method for producing a aged wolfberry syrup according to the present invention is a steaming step of adding while drinking the sake to nine nine nine porridge wolfberry (S10); Drying step (S20) for drying the steamed nine 9 porcelain wolfberry in the sun Aging step (S40) for putting the dried wolfberry in the drying step (S20) into a jar for aging; Grinding step (S50) for powdering the goji aging is completed in the fermentation step; A saccharification step (S60) which wraps the wolfberry powder that has undergone the grinding step in a cotton cloth and puts it in a food and drink; Cooking the lye after the saccharification step is composed of a concentration step (S70), it may be configured to further include a re-examination step (S30) effective to increase the flavor and increase the amount of effective ingredient extraction of the aged wolfberry syrup according to the present invention. .

In the manufacturing method of aged wolfberry syrup according to the present invention, the step (S10) is a step of preparing the ingredients of the wolfberry syrup, 9 weight 9 bags treated wolfberry fruit (hereinafter referred to as '9 9 9 wolfberry') 1000 weight It is a step of mixing 1 to 2 parts by weight of the sake liquor to 5 parts for 10 minutes at 250 to 300 ℃. It is distributed throughout Korea and Asia, and has been used as an antipyretic and tonic in Korean medicine. Its taste is sweet and slightly bitter, and it can be tasted in the steaming stage to adjust the taste and flavor. The mixture of sake is made by spraying it so that the sake can stick to the surface of the fruit. Cheongju acts to enhance the disinfection and flavor of 9, 9 sachets.

In the drying step (S20), the dried 9, 9 porridges are dried for about 3 hours in a sunny place, and through this process, it is possible to lower the water content of goji berries and remove alcohol components that may remain on the surface of the goji berries.

The re-examination step (S30) is a step of re-drying the dried nine nine porridges, through this step can almost remove the moisture in the gojija, it is possible to further enhance the flavor. In particular, the sake penetrated into the shell of the 9, 9 porcelain wolfberry in the step S10 is further penetrated into the interior of the 9, 9 porcelain wolfberry in the re-examination step (S30) to effectively extract the active ingredient of the 9, 9 porcelain wolfberry. . In this step, the temperature lowered is lower than the temperature of the step S10, so that the sake permeated into the 9, 9 porcelain shells can be sufficiently infiltrated into the 9, 9 porcelain. The cooling temperature of the resumption step S30 is preferably 200 to 250 ° C. The closing time of the resumption step (S30) is 3 to 4 minutes, preferably shorter than the retraction step (S10). The reason is that the water content of the 9 and 9 bag wolfberry which has been wetted and dried is lower than that of the 9 and 9 bag wolfberry before the step (S10). Because it drops.

The ripening step (S40) is a step of microbial fermentation of the 9, 9 saengpoji through the drying step (S20) or re-swelling step (S30), so the taste of the aged wolfberry syrup according to the present invention depends on the length and length of the ripening period Control of ripening conditions is important. The aging conditions of the present invention is a low temperature aging, and the dried nine-packed nine Goji berries in a jar to maintain an image as close to 0 ℃ as possible, preferably maintained for 5 to 7 months at 1 to 3 ℃ conditions. Nine nine nine gojija after the aging step (hereinafter referred to as `` 9 nine nine gojija '') can be further improved the flavor, after which the extraction of the active ingredient in the process of tapping the food benefits can be obtained.

Grinding step (S50) is a step of finely grinding finely aged nine nine porridge. Preferably, at least two or more grinders are sequentially subjected to a method in which the size of the pulverized particles is sequentially reduced, that is, through a grinder having a high particle size and then passing through a grinder having a low particle size. The grain size of the wolfberry powder can be evened.

The saccharification step (S60) is about 100 parts by weight of the food and drink (liquid grain powder after we pour the malt powder in grains and slowly sift the grains) into 1 part by weight of aged 9, 9 porcelain powder, preferably 80 to 120 Mixing the portion (when the edible water is less than 80 parts by weight per 1 part by weight of the wolfberry powder, the ingredients of the wolfberry ingredients do not come out sufficiently, and waste is generated, and when it is more than 120 parts by weight, the flavor of the wolfberry is weakened when aged) As a step to make the jinhyeongpo wolfberry to come to Sikhye, it is made by wrapping the aged 9poonggi goji powder wrapped in cotton cloth and soaked in sikye. In the saccharification step (S60), by simply wrapping the aged 9, 9 porcelain Goji powder in a cotton cloth instead of mixing it with sikye, and then squeezed, so that the aged Goji chungja gong according to the present invention has a clear and fine color and effectively dissolves the active ingredient in sikye do.

Concentration step (S70) is a step of cooking Sikhye brewed by aged 9 9 porridge Goji berry in the saccharification step (S60). In order to concentrate the sikhye by using a pot equipped with a stirring blade inside the heating and stirring at the same time it is preferable to prevent the sikhye burn or stick.

Then, through the extraction step (S10) to the concentration step (S70) (however, the re-extraction step (S30) is optional}, the aged wolfberry syrup according to the present invention is prepared.

Tables 1 to 3 show the color, aroma, taste, and taste (general quality) of the general wolfberry syrup (Comparative Example 1) and the rice syrup (Comparative Example 2), which have an alternative relationship with the aged wolfberry syrup (Example) according to the present invention. Sensory tests conducted to compare the results. The sensory test was carried out by randomly selecting 23 guests in their 20s and 60s who visited a cafe (coffee thought) in 91, Dolo 8-ro, Sejong Special Self-Governing City. , Bad, very bad). And the average and standard deviation of each evaluation result were calculated.

In the evaluation of preference, two people who did not respond to the examples, three who did not respond to Comparative Example 1, and two who did not respond to Comparative Example 2 did not reflect the evaluation results, and the results of the remaining responses were summarized as follows.

Aged wolfberry syrup (Example) Very good good usually Bad Very bad Sum Average Standard Deviation color 17 5 One 108 4.70 0.56 incense 19 4 111 4.83 0.39 flavor 21 2 113 4.91 0.29 sign 17 4 101 4.81 0.40

General wolfberry inquiry (comparative example 1) Very good good usually Bad Very bad Sum Average Standard Deviation color 2 14 7 87 3.78 0.60 incense One 7 14 One 77 3.35 0.65 flavor One 8 14 79 3.43 0.59 sign 6 14 66 3.30 0.47

Rice syrup (Comparative Example 2) Very good good usually Bad Very bad Sum Average Standard Deviation color One 2 18 2 71 3.09 0.60 incense One 16 6 64 2.78 0.52 flavor 2 15 5 One 64 2.78 0.67 sign 19 2 61 2.90 0.30

As shown in Tables 1 to 3, it can be seen that the Example was highly evaluated in color, aroma, taste, overall preference compared to Comparative Example 1 and Comparative Example 2. Compared with Comparative Examples 1 and 2, the content of the wolfberry ingredients is higher than that of the rice syrup, but in the case of Example 9 and 9 sachets used and matured of the goji, the score is higher than that of Comparative Example 1 Can be.

In particular, in the case of color, aroma, taste, and overall preference, the standard deviation was lower than that of Comparative Examples 1 and 2, which indicates that the aged wolfberry syrup according to the present invention has a higher quality and consumer preference than that of general wolfberry syrup or rice syrup. In the sense that the deviation is low, it can be seen that the aged wolfberry symptom according to the present invention is likely to be a product that satisfies the tastes of various consumers when the repeatability is good and commercialized.

S10 drying step S20 drying step
S30 Resumption Stage S40 Ripening Stage
S50 grinding step S60 saccharification step
S70 concentration step

Claims (8)

Steaming step S10 for 5 to 10 minutes at 250 to 300 ° C. while adding 1 to 2 parts by weight of the sake solution with respect to 1000 parts by weight of nine sachets of nine porridges;
Drying step (S20) for drying the steamed nine 9 porcelain wolfberry in the sun
Re-swapping step of squeezing the dried 9, 9 saenggyeogi again at 200 to 250 ℃ for 3 to 4 minutes (S30);
Maturation step (S40) for the microbial fermentation for 5 to 7 months in the image 1 to 3 ℃ put the steamed 9 9 porridge in the jar again;
Grinding step (S50) for grinding the aged 9 9 porcelain wolfberry;
Saccharification step (S60) and wrapped in a cotton cloth wrapped in aged 9, 9 porridge wolfberry powder prepared in the crushing step and
Method of producing a aged wolfberry syrup consisting of a concentration step (S70) for cooking the sikyeuk come out of the aged 9 9 porcelain wolfberry.
delete delete The method according to claim 1,
The drying step (S20) is a method of producing a aged wolfberry syrup, characterized in that for 9 hours to dry for 9 hours in the boiled 9 distilled nine wolfberry.
delete The method according to claim 1,
The crushing step (S50) is provided with at least two or more grinders, a method of producing a aged wolfberry syrup characterized in that the first to pass through a mill having a high particle size and then pass through a mill having a low particle size.
The method according to claim 1,
The saccharification step (S60) is a method for producing aged wolfberry syrup, characterized in that 80 to 120 parts by weight of the sikyesik relative to 1 part by weight of the wolfberry powder.
The aged wolfberry syrup prepared by the method according to any one of claims 1, 4, 6 or 7.

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