KR102185900B1 - Manufacturing method for sweet rice drink - Google Patents

Abstract

Disclosed is a method of preparing sweet rice drink. According to the present invention, a method of preparing sweet rice drink comprises the steps of: immersing malt powder in purified water for a predetermined time and extruding and filtering the mixture thereof to prepare a malt extract; washing rice with purified water and steaming the washed rice to prepare hard-boiled rice; mixing the malt extract with the bard-boiled rice, saccharifying the mixture thereof for a predetermined time, removing grains of rice, and sterilizing the mixture so as to prepare a saccharification solution; firstly blending the saccharification solution with sugar and vitamin C to prepare undiluted sweet rice drink; secondarily blending the undiluted sweet rice drink with purified water, sugar, maltodextrin, a chicory extract, a ginger extract, and ginger extract oil to prepare a blended solution; and filtering and sterilizing the blended solution, transferring and storing the blended solution in a sterilization tank in a sterile charging chamber, and charging a PET container with the blended solution. According to the present invention, after removal of grains of rice, filtered and sterilized blended solution is subjected to a sterile charging process, and thus, it is possible to prevent a product from being deteriorated at room temperature without addition of preservatives and high-pressure sterilization treatment so that the product can be stably distributed, and through preservation of nutrients, unique taste and color of the product can be maintained.

Description

Manufacturing method of sikhye{MANUFACTURING METHOD FOR SWEET RICE DRINK}

The present invention relates to a method of manufacturing sikhye, and more particularly, it is possible to prevent the deterioration of the product at room temperature for a certain period of time without the addition of preservatives and high-pressure sterilization, which are commonly applied during the manufacture of sikhye, and through the preservation of nutrients. It relates to a method of manufacturing Sikhye that can preserve the unique taste and color of the product.

In general, sikhye is one of the Korean traditional drinks belonging to the Eumcheongryu, and is a drink made by saccharifying rice grains with malt water. In other words, Sikhye is a unique drink that has a sweet taste and malt scent due to the decomposition of rice starch by malt enzyme extracted from malt, and is a well-being health food favored by many foreigners as well as Koreans.

In addition, sikhye is a saccharified drink that helps intestinal exercise to promote digestion, warms people with a cold constitution, and cools people with a lot of heat, so it is good for diet or hangover relief. In addition, Sikhye is known to be good for breast pain that women experience after childbirth because of its excellent efficacy in relieving lumps in the body, and it is rich in dietary fiber, preventing arteriosclerosis, stabilizing blood pressure, and treating constipation and preventing colon cancer. .

Sikhye like this appears for the first time in Korean literature. The taste of sikhye depends on the malt powder, and in the late 1800s, in 《Siuijeonseo》, along with the method of growing malt, "Bottom malt is good." If it grows, it is suitable." The reason why the malt powder made in this way is important is that there are many saccharification enzymes in it, amylase, which causes saccharification, and the resulting maltose contributes to the unique taste of Sikhye.

On the other hand, a brief description of the general manufacturing method of sikhye that is distributed on the market is as follows. First, malt powder and water are mixed, immersed and juiced to prepare a malt extract, mixed with godubap and saccharified to create a saccharified solution, and added sugar, additives and preservatives to the saccharified solution, and then filled in a packaging container. It is completed by autoclaving and cooling, then freezing or refrigerating.

However, the manufacturing method of sikhye presented in the prior art has a structural problem in that it is not possible to use a sterile filling process that can be circulated at room temperature for a certain period of time because it is manufactured with rice grains included. In other words, since the aseptic filling process is possible only in the state where the rice grains of Sikhye are removed, Sikhye containing rice grains are highly likely to deteriorate when distributed at room temperature, so they have no choice but to use refrigerated distribution.

In addition, the above-described manufacturing method of sikhye cannot protect the unique taste and color of the product, as well as well-being because a preservative is added or high-pressure sterilization (121°C/15 minutes or more) so that it can be distributed at room temperature for a certain period of time. There is a problem in that the preference of the product may be lowered due to the negative aspect of the consumer due to the synthetic additives contrary to the diet, and the loss of nutrients and flavor inherent in Sikhye due to high heat treatment for a long time may be caused.

KR Registered Patent Publication No. 10-1124786 (February 29, 2012, registration) KR Registered Patent Publication No. 10-1179622 (August 29, 2012, registration)

The technical problem of the present invention is to prevent deterioration of the product at room temperature for a certain period of time without the addition of preservatives and high-pressure sterilization by applying a mixture of rice grains removed, filtered and sterilized during the manufacture of sikhye to a sterile filling process. It is to provide a method of manufacturing Sikhye that can not only be distributed but also preserved nutrients to preserve the unique taste and color of the product.

The technical problem to be achieved by the present invention is not limited to the technical problem mentioned above, and other technical problems not mentioned can be clearly understood by those of ordinary skill in the technical field to which the present invention belongs from the following description. There will be.

The technical task is to prepare a malt extract by immersing malt powder in purified water for a certain period of time and then juiced and filtered; Washing the rice in purified water and then increasing it to prepare godubap; Preparing a saccharification solution by mixing the malt extract and the godubap for saccharification for a predetermined time, removing and sterilizing the rice grains; Preparing a Sikhye undiluted solution by first mixing sugar and vitamin C in the saccharification solution; Preparing a blended solution by second blending purified water, sugar, maltodextrin, chicory extract, ginger extract, and ginger extract oil to the Sikhye undiluted solution; And filtering and sterilizing the blended solution, transferring and storing it to a sterile tank in a sterile filling chamber, and then filling it into a PET container.

The saccharified solution is filtered by a centrifugal type rice separator having a filter net standard of 10 to 200 mesh and a filter net rotational speed of 0 to 200 RPM/min, and sterilized for 1 to 20 minutes at a sterilization temperature of 50 to 100°C. It is characterized.

The blended liquid is characterized in that it is filtered by a filtering device having a filter network standard of 10 to 200 mesh and a filter pressure of 0 to 5 kfg/cm 2 before being transferred to the sterile tank.

The blending solution is characterized in that the sterilization treatment for 35 seconds ± 10 seconds at a temperature of 138 ℃ ± 5 ℃.

With respect to the total 100 parts by weight of the blending solution, 77.2142 parts by weight of purified water, 20 parts by weight of Sikhye juice, 2.545 parts by weight of sugar, 0.2 parts by weight of maltodextrin, 0.01 parts by weight of chicory extract, 0.028 parts by weight of ginger extract and 0.0028 parts by weight of ginger extract It is characterized in that it is mixed in proportions.

It is mixed in a ratio of 61.6 parts by weight of saccharification solution, 35.036 parts by weight of sugar, 3.344 parts by weight of purified water and O.O 2 parts by weight of vitamin C based on 100 parts by weight of the whole Sikhye stock solution, and maintaining a sugar content in the range of 20 to 70 Brix. do.

According to the present invention, by applying the mixture of rice grains removed, filtered and sterilized during the manufacture of sikhye to the aseptic filling process, the product can be stably distributed by preventing deterioration of the product at room temperature for a certain period of time without the addition of preservatives and high-pressure sterilization treatment. While possible, it has a useful effect of increasing customer satisfaction through quality improvement that can preserve the unique taste and color of the product through the preservation of nutrients.

1 is a flow chart showing the manufacturing process of sikhye according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, in describing the present invention, descriptions of already known functions or configurations will be omitted in order to clarify the gist of the present invention.

The manufacturing method of sikhye according to the present invention, as shown in Figure 1, malt extract manufacturing step (S10), godubap manufacturing step (S20), saccharification solution manufacturing step (S30), and sikhye undiluted solution manufacturing step (S40) ), and a blending solution manufacturing step (S50), and a blending solution aseptic filling step (S60).

(1) Malt extract manufacturing step

This step (S10) is a process of preparing a malt extract used in the manufacture of sikhye. To this end, in the malt extract manufacturing step (S10), the malt powder is immersed in purified water for a certain period of time and then juiced and filtered to prepare a malt extract.

That is, the malt powder and purified water are mixed at a certain ratio, immersed for 1 to 12 hours at 0 to 70°C, and juiced and filtered by a filter device having a filter network of 50 to 100 mesh to prepare a malt extract.

Here, the malt extract is immersed at 0 to 70°C for 1 to 12 hours, so that the enzymatic action of malt occurs actively so that the godubap can be effectively saccharified.

In the malt extract manufacturing step (S10), malt powder and purified water are mixed at a certain ratio, immersed for 1 to 12 hours at 0 to 70°C, and juiced and filtered by a filtration device to increase the activity of malt enzymes. It is possible to prepare a malt extract that can improve the saccharification of godubap.

(2) Godubap manufacturing step

This step (S20) is a process of manufacturing godubap for mixing with the malt extract. To this end, in the godubap manufacturing step (S20), the rice is washed in purified water and then increased to produce godubap.

That is, rice is immersed in purified water for a certain period of time for washing, water is removed, steamed at 100° C. or higher, and cooled at room temperature to prepare godubap. At this time, it is preferable to soak the rice for about 1 hour in order to be sufficiently soaked.

Since this godubap is naturally cooled at room temperature and maintained in a noble state, it can help maintain the taste and unique color of Sikhye.

In this step of manufacturing godubap (S20), the rice is immersed in purified water for a certain period of time to wash, and after removing the water, it is increased at 100°C or higher, and naturally cooled at room temperature to help maintain the taste and unique color of Sikhye. You will be able to manufacture Godubap.

(3) Saccharification solution manufacturing step

This step (S30) is a process of preparing a saccharified solution by mixing and saccharifying the malt extract and godubap. To this end, in the saccharification solution manufacturing step (S30), after mixing the malt extract and godubap, saccharification is performed at a predetermined temperature and time to generate saccharification solution.

That is, the malt extract and godubap are mixed in a certain ratio, saccharified at 50-80°C for 1-12 hours, and then the rice grains are removed and sterilized to prepare a saccharified solution.

Here, it is preferable that the malt extract and godubap are maintained at 50 to 80°C for 1 to 12 hours or more so that the enzymatic action of malt occurs actively so that the godubap can be efficiently saccharified.

In addition, the saccharification solution can be filtered by a centrifugal type rice grain separator with a filter network standard of 10 to 200 mesh and a filter mesh rotation speed of 0 to 200 RPM/min, thereby satisfying the aseptic filling process of Sikhye. The negative side as well as the cause of deterioration can be completely eliminated.

In addition, the saccharification solution is sterilized for 1-20 minutes under the condition of a sterilization temperature of 50-100℃ to prevent deterioration of the saccharified solution and preserve the unique taste, safety and color of Sikhye.

The saccharification solution manufacturing step (S30) is a mixture of malt extract and godubap, saccharifying for a certain period of time, and then completely removing the rice grains and sterilizing at low temperature for a short period of time, thereby satisfying the aseptic filling process of sikhye and at the same time providing consumers with sikhye at room temperature. It is possible to completely remove rice grains that cause negative aspects and deterioration, and to prevent loss of nutrients by sterilization at low temperature and for a short time, thereby making it possible to manufacture an excellent saccharification solution that can preserve the unique taste and color of the product. .

(4) Sikhye undiluted solution manufacturing step

This step (S40) is a process of preparing a Sikhye undiluted solution by first mixing an additive to the saccharification solution. To this end, in the Sikhye undiluted solution manufacturing step (S40), the Sikhye undiluted solution is prepared by first mixing sugar and vitamin C as additives to the saccharification solution.

That is, by mixing a certain ratio of sugar and vitamin C in the saccharified solution, a saccharification solution that maintains a certain sugar content can be prepared. At this time, the sugar content of the saccharified solution can be maintained between 20 and 70 Brix depending on the combination of sugar and vitamin C.

The sugar is an organic compound composed of carbon, hydrogen, and oxygen, and has a sweet taste and is soluble in water, so that the sugar content of sikhye can be increased.

Vitamin C is a powerful reducing agent, has antioxidant activity, and is a coenzyme of collagen synthase and various enzymes involved in the energy metabolism of organisms. Vitamin C has anticancer effects, as well as anemia, cataract prevention, skin health, heart health, memory health, periodontal disease, cold prevention, sepsis and seizure disorders.

In this step (S40), the sugar and vitamin C are mixed with the saccharified solution to increase the sugar content of sikhye, as well as to prepare a well-being dietary solution that can contribute to the health promotion of consumers.

(5) Formulation solution manufacturing step

This step (S50) is a process of preparing a blending solution that can be distributed on the market by secondary blending an additive to the stock solution of Sikhye. To this end, in the blending solution manufacturing step (S50), a predetermined ratio of purified water, sugar, maltodextrin, chicory extract, ginger extract, and ginger extract oil are secondarily blended to prepare a blended solution.

The sugar is added to increase the sugar content of the blending solution.

The maltodextrin is used as a thickener and filler in processed foods, and is artificially produced white powder, which is extracted by enzymatic method from starch made of corn, rice, potato starch or wheat. These maltodextrins use water, enzymes and acids to decompose starch and undergo a partial hydrolysis process to produce a water-soluble white powder, thereby lowering the sugar content when ingested, helping to regulate blood sugar after meals, and slowing the rate of fat absorption. In addition to adjusting the condition of the intestine, it lowers the levels of visceral fat and triglycerides, and promotes mineral absorption to facilitate bowel movements.

The chicory extract is an extract prepared by mixing and heating chicory root and purified water in a certain ratio. This chicory extract prevents anemia with ingredients such as folic acid, iron, and zinc contained in a large amount, and'Intibin' promotes digestion, helping to strengthen digestive function, as well as lowering cholesterol levels and preventing aging. , Inulin component acts similar to insulin, reduces blood sugar levels, suppresses rapid rise in blood sugar, and is effective in preventing diabetes.

The ginger extract is an extract prepared by mixing ginger and purified water in a certain ratio and heating it. Ginger extract, when consumed by the ingredients of gingerol and shogaol, warms the body to help improve immunity, lowers fasting blood sugar, and promotes the absorption of glucose in muscles by helping insulin production. In addition, ginger extract has health effects such as anti-cancer, anti-inflammatory, sterilization, blood circulation, leukocyte proliferation, and digestion.

The ginger extract oil is an oil extracted by steam distillation using ginger or ginger tree, and has the same efficacy as the ginger extract.

In the manufacturing step (S50) of such a blended solution, purified water, sugar, maltodextrin, chicory extract, ginger extract, and ginger extract oil are secondarily mixed with Sikhye undiluted solution to prevent deterioration during distribution of Sikhye at room temperature, while maintaining taste and flavor, and It will be possible to manufacture a blend solution that can contribute to health promotion.

The blending solution prepared by the blending solution preparation step (S50) is, based on the total 100 parts by weight, 77.2142 parts by weight of purified water, 20 parts by weight of Sikhye stock solution, 2.545 parts by weight of sugar, 0.2 parts by weight of maltodextrin, 0.01 parts by weight of chicory extract. , Ginger extract is prepared by mixing 0.028 parts by weight and 0.0028 parts by weight of ginger extract oil.

The Sikhye undiluted solution is prepared by mixing in a ratio of 61.6 parts by weight of saccharification solution, 35.036 parts by weight of sugar, 3.344 parts by weight of purified water, and O.O2 parts by weight of vitamin C based on the total 100 parts by weight. At this time, the saccharification solution is composed of 87.285 parts by weight of malt extract, 12.684 parts by weight of rice, and 0.031 parts by weight of vitamin C.

(6) Aseptic filling step of blending solution

This step (S60) is a process for aseptically filling the above-described compounding solution. To this end, in the aseptic filling step (S60) of the blended liquid, the blended liquid is filtered and sterilized, transferred to and stored in a sterile tank in a sterile filling room, and then filled into a PET container.

That is, the blended liquid prepared by the blending liquid manufacturing step (S50) is filtered by a filtration device having a filter network standard of 10 to 200 mesh and a filter pressure of 0 to 5 kfg/㎠ before being transferred to the sterile tank, and 138°C± Sterilize at 5℃ for 35 seconds ± 5 seconds. Accordingly, the PET container can be filled with a sterile blending solution.

In the aseptic filling step (S60) of the blended liquid, the blended liquid is filtered, sterilized at a high temperature for a short time, transferred to a sterile filling room, stored in a sterile tank, and then filled into a PET container, thereby preventing deterioration during long-term distribution at room temperature while ensuring safety from microorganisms. It will be possible to manufacture Sikhye that can be secured.

Example (Manufacture of Sikhye without rice grains)

Malt powder and purified water were mixed at a certain ratio, immersed for 1 to 12 hours at 0 to 70°C, and juiced and filtered by a filtration device having a filter network of 50 to 100 mesh. Then, rice was immersed in purified water for 1 hour, washed and removed from water, then steamed at 100°C or higher, and cooled at room temperature to prepare godubap. Then, the malt extract and godubap are mixed at a certain ratio and saccharified at 50-80℃ for 2-12 hours or more. Then, the rice grains are mixed with a centrifugal rice grain separator having a filter network standard of 10 to 200 mesh and a filter net rotation speed of 0 to 200 RPM/min. Then, the filtrate was sterilized for 1 to 20 minutes by heating at a sterilization temperature of 50 to 100°C to prepare a saccharified solution. Then, a certain ratio of sugar and vitamin C were first mixed with the saccharified solution to prepare a Sikhye stock solution that maintains 30-70 Brix. Then, a certain ratio of purified water, sugar, maltodextrin, chicory extract, ginger extract, and ginger extract oil were secondarily mixed with the sikhye stock solution to prepare a blending solution. Then, before transferring the back pressure liquid to the aseptic tank in the aseptic filling chamber, filter it with a filtration device having a filter network size of 10 to 200 mesh and a filter pressure of 0 to 5 kfg/㎠, and then at a temperature of 138℃±5℃ for 35 seconds± It was sterilized for 5 seconds, stored in a sterile tank, and then filled in a PET container in a sterile state.

Here, the blending solution is 77.2142 parts by weight of purified water, 20 parts by weight of Sikhye juice, 2.545 parts by weight of sugar, 0.2 parts by weight of maltodextrin, 0.01 parts by weight of chicory extract, 0.028 parts by weight of ginger extract and 0.0028 parts by weight of ginger extract It is mixed in a proportion of parts, and the Sikhye stock solution is prepared by mixing in a ratio of 61.6 parts by weight of saccharification solution, 35.036 parts by weight of sugar, 3.344 parts by weight of purified water, and O.O 2 parts by weight of vitamin C based on the total 100 parts by weight. At this time, the saccharification solution was mixed in a ratio of 87.285 parts by weight of malt extract, 12.684 parts by weight of rice, and 0.031 parts by weight of vitamin C.

Comparative Example (Production of Sikhye with foot pressure)

Malt powder was immersed in purified water for 1 to 3 hours, then juiced and filtered to prepare a malt extract. Then, rice was immersed in purified water, washed, and water was removed, and then steamed at 100°C or higher, and cooled at room temperature to prepare godubap. Then, the malt extract and godubap were mixed and saccharified for 1 to 3 hours to prepare a saccharified solution. Then, sugar and vitamin C were mixed with the saccharified solution, sterilized at 80 to 95°C, filled in a high-pressure sterilization (PP) container, and sterilized at 121° C. for 15 minutes or longer, followed by cooling packaging treatment.

Experimental Example 1 (Sikhye's sensory evaluation)

The sensory evaluation was conducted on 50 consumers of all ages and ages for Sikhye without rice grains prepared according to the above example and Sikhye with rice grains prepared according to Comparative Example. Sensory evaluation was conducted on taste, color, product reliability, and overall preference. The sensory score was evaluated as (1: very bad, 2: bad, 3: moderate, 4. good, 5: very good), and the results are shown in Table 1 below. On the other hand, the sensory score is excellent as the number is high.

Evaluation item flavor color Product reliability Overall preference Example 5.2 5.3 5.5 5.3 Comparative example 3.8 3.0 2.9 3.2

As confirmed in the sensory evaluation, the sikhye prepared in the state without rice grains presented in the Examples and filled in an aseptic process was prepared in a conventional state of rice grains in terms of taste, color, product reliability and overall preference. Compared to the sikhye to be filled, it was found to be remarkably superior.

Experimental Example 2 (Sikhye's general bacteria and coliform group test)

On the other hand, the rice grain-free sikhye prepared according to the above example was commissioned to the'Department of Food Science and Biotechnology' at Gachon University to evaluate the suitability of general bacteria and coliform groups as test standards for Sikhye Sample 1 to Sikhye Sample 5. It is shown in Table 2 below. At this time, Sikhye Sample 1 to Sikhye Sample 5 are all products manufactured under the same conditions as in the Example, and the test standards were differently applied to Sikhye Sample 1 to Sikhye Sample 5.

As confirmed in the test report, it was found that Sikhye Sample 1 to Sikhye Sample 5 prepared under the same conditions as in the Example were'suitable' in both the test criteria for the general bacteria and the coliform group.

Experimental Example 3 (Sikhye microbial test)

On the other hand, a microbial test was performed on the rice grain-free sikhye prepared according to the above example, and the results are shown in Table 3 below.

As confirmed in the microbial test report, the sikhye prepared according to the examples were not detected at all, so that it was possible to secure very excellent safety from microorganisms.

As described above, the manufacturing method of sikhye according to the present invention, by applying the mixture of rice grains removed, filtered and sterilized during the manufacture of sikhye to the aseptic filling process, at room temperature for a certain period of time without the addition of preservatives and high-pressure sterilization. It can prevent product deterioration and distribute it stably, while enhancing customer satisfaction through quality improvement that can preserve the unique taste and color of the product through the preservation of nutrients.

In the above, although specific embodiments of the present invention have been described and illustrated, the present invention is not limited to the described embodiments, and various modifications and variations can be made without departing from the spirit and scope of the present invention. It is self-evident to those who have. Therefore, such modifications or variations should not be individually understood from the technical spirit or viewpoint of the present invention, and the modified embodiments should be said to belong to the claims of the present invention.

Claims (6)

Immersing the malt powder in purified water for a certain period of time, followed by juice and filtering to prepare a malt extract;
Washing the rice in purified water and then increasing it to prepare godubap;
Preparing a saccharification solution by mixing the malt extract and the godubap for saccharification for a predetermined time, removing and sterilizing the rice grains;
Preparing a Sikhye undiluted solution by first mixing sugar and vitamin C in the saccharification solution;
Preparing a blended solution by second blending purified water, sugar, maltodextrin, chicory extract, ginger extract, and ginger extract oil to the Sikhye undiluted solution; And
Including; filtering and sterilizing the blended solution, transferring and storing it to a sterile tank in a sterile filling room, and then filling it into a PET container; and
With respect to the total 100 parts by weight of the blending solution, 77.2142 parts by weight of purified water, 20 parts by weight of Sikhye juice, 2.545 parts by weight of sugar, 0.2 parts by weight of maltodextrin, 0.01 parts by weight of chicory extract, 0.028 parts by weight of ginger extract and 0.0028 parts by weight of ginger extract Method for producing sikhye, characterized in that mixed in a ratio. The method of claim 1,
The saccharification solution,
Sikhye of Sikhye, characterized in that it is filtered by a centrifugal rice grain separator having a filter net standard of 10 to 200 mesh and a filter net rotation speed of 0 to 200 RPM/min, and sterilized for 1 to 20 minutes under a sterilization temperature of 50 to 100°C. Manufacturing method. The method of claim 1,
The blending solution,
Before being transferred to the aseptic tank, the method for producing sikhye is filtered by a filtering device having a filter network standard of 10 to 200 mesh and a filter pressure of 0 to 5 kfg/cm 2. The method of claim 1,
The blending solution,
After being stored in the aseptic tank, the method for producing sikhye, characterized in that the sterilization treatment is performed for 35 seconds ± 10 seconds at a temperature of 138 ℃ ± 5 ℃. delete The method of claim 1,
With respect to the total 100 parts by weight of the Sikhye undiluted solution,
A method for producing sikhye, characterized in that it is mixed in a ratio of 61.6 parts by weight of saccharification solution, 35.036 parts by weight of sugar, 3.344 parts by weight of purified water and O.O2 parts by weight of vitamin C, and maintains a sugar content in the range of 20 to 70 Brix.

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