KR102204984B1 - Manufacturing method of rice punch powder using eco-friendly rice - Google Patents

Abstract

Powdered sweet rice punch using eco-friendly rice and a manufacturing method thereof according to the present invention comprises: a step of mixing rice and germinated malt (S10); saccharifying the mixed mixture (S20); boiling the saccharified saccharide and separating a solid-liquid (S30); applying microwave to a solid-liquid separated solid material in a vacuum atmosphere, and dried through hot air drying to obtain a first dry material, and freeze-drying the solid-liquid separated liquid material to obtain a second dry material (S40); and mixing and pulverizing the first dry material and the second dry material to manufacture powdered sweet rice punch (S50).

Description

Powdered sikhye using eco-friendly rice and its manufacturing method {Manufacturing method of rice punch powder using eco-friendly rice}

The present invention relates to powdered sikhye using eco-friendly rice and a method for manufacturing the same, and more particularly, to powdered sikhye using eco-friendly rice and a method of manufacturing the same for preventing taste change and browning during the manufacture of existing powdered sikhye.

There is a need to prepare various measures to overcome the crisis in the rice industry caused by an increase in foreign rice imports and a decrease in the amount of domestic rice demand.

In the recent'well-being era', the era of pursuing safe and healthy food is being reflected, and the domestic eco-friendly agricultural product market is growing at an annual average of 5.3% as eco-friendly agricultural product certification management is strengthened.

Accordingly, it is urgently required to develop a variety of new products to cope with the changes in the time when the eco-friendly agricultural product market is expanding and public meals are being activated to overcome the crisis caused by the economic downturn and to prepare a plan to expand the consumption of local rice.

For example, according to the '2016 Domestic and International Environment-friendly Agricultural Products Production Status and Market Forecast' published by the Korea Rural Economic Institute, the cultivation area of eco-friendly agricultural products (organic + pesticide-free) has decreased since 2013, but is expected to increase again after 2016. Are doing.

In addition, as shown in Table 1 below, the eco-friendly agricultural products market is expected to expand to KRW 3.986 trillion in 2025, and in response to the scale-up, expand the foundation for the eco-friendly processed food industry, expand domestic and overseas consumption markets such as eating out and export, and promote business. I need this.

In addition, as shown in Table 2 below, the amount and amount of organic food imported in 2016 increased by 15% and 24.5%, respectively, compared to the previous year. Specifically, the number of organic food imports was 5,600, accounting for 1.3% of the total number of food imports. Imports of foreign organic foods have increased by more than 10% per annum since 2013 in volume and amount. In addition, it can be seen that in 2016, the global organic food market increased by 10% compared to the previous year and the import of organic foods increased by 15% on an annual average of 10% or more.

Meanwhile, the Ministry of Agriculture, Food and Rural Affairs announced measures to revitalize the organic processed food industry with the goal of raising sales of organic processed foods worth KRW 4908 billion as of 2013 to KRW 1 trillion by 2020 and increasing exports to USD 20 million.

The Rural Development Administration developed powdered sikhye, which is eaten with water, so that you can easily drink sikhye, a traditional drink anywhere. Sikhye is difficult to make due to a long manufacturing process and difficult to store at room temperature, and powdered Sikhye uses a spray drying method that removes moisture by instantaneously contacting the high-temperature gas sprayed sikhye. It has been disclosed in Patent Publication No. 10-2015-0124513.

Korean Patent Laid-Open Publication No. 10-2015-0124513 includes the steps of dissolving by adding cyclodextrin or maltodextrin as a coating material to liquid sikhye; And there is a description of a method of manufacturing powdered sikhye comprising the step of spray drying the liquid sikhye in which the coating material is dissolved.

In addition,'Paldo Virak Sikhye', which has been loved since its release in 1993, also launched a stick-type product called'Birak Sikhye Stick', and it is individually packaged like a coffee mix, so it can be easily eaten anytime, anywhere.

According to the Agricultural Economic Daily on October 10, 2018, a product that can be drunk warm with hot water or cool with ice is launched by adding ginger extract to the base of domestic concentrated Sikhye. I did. (Internet address: http://www.thekpm.com/view.php?ud=201810101308430022564_17)

In particular, in recent years, amid the retro craze, they are trying to catch consumers with “traditional jujeonburi” products with “familiarity” as a weapon. According to the industry, food and beverage products using Korean'traditional jujeonburi' have been launched one after another. Traditional foods, from traditional drinks such as sikhye, hwachae, and rice flour, to yokan reborn with ice cream, are in the spotlight.

The size of the domestic group meal market is estimated to be over 15 trillion won as of 2017, of which school meals account for 5 trillion won, 5 trillion for businesses and 2.5 trillion won for hospitals. The total number of facilities was 43,675, accounting for 33.7% of enterprises, 24.4% of schools, 25.5% of daycare centers, 9.1% of kindergartens, 5.2% of social welfare facilities, and 2.1% of others.

Accordingly, in order to establish a regional food circulation system, the government plans to expand the public food market by fostering and developing a school meal support center that can serve as a link between local food and school meals.

Korean Patent Publication No. 10-2015-0124513

Agricultural Economic Daily “3 trillion won in the home convenience food market... Stick form is the trend” (October 10, 2018, Internet address: http://www.thekpm.com/view.php?ud=201810101308430022564_17)

During the manufacture of powdered sikhye using the existing process, taste change and browning phenomenon occurred, and the necessity of process improvement emerged, and the present invention was devised to solve such problems, and the drying process was improved to reduce the occurrence of taste change and browning. Thus, it is an object to provide a method of manufacturing powdered sikhye using eco-friendly rice.

In addition, the present invention provides powdered sikhye using eco-friendly rice manufactured by the above-described manufacturing method.

The present inventor has conducted a intensive study in order to solve the problem, specifically, the method for manufacturing powdered sikhye using eco-friendly rice according to the present invention comprises the steps of mixing rice and germinated malt (S10); Saccharifying the mixed mixture (S20); A solid-liquid separation step (S30) of solid-liquid separation after boiling the saccharified saccharide; The solid-liquid-separated solid is subjected to microwaves in a vacuum atmosphere and dried through hot air drying to obtain a first dried product, and the solid-liquid separated liquid is freeze-dried to obtain a second dried product (S40); And mixing and pulverizing the first dried product and the second dried product to prepare a powdered sikhye (S50); and, in the drying step (S40), the solid liquid in a vacuum furnace maintaining a high vacuum state of 10 mbar or less. After charging the solid material separated from the solid-liquid in the separation step (S30), a microwave is added to the solid material at 600 ~ 800 W (watt) through a microwave irradiation device mounted in a vacuum furnace, and maintained for 1 ~ 3 minutes. , After performing cooling for 1 to 5 minutes a plurality of times, the solid material is dried by hot air drying at 45 to 55°C for 5 to 20 hours to obtain a first dried product, and solid-liquid separation in the solid-liquid separation step (S30) The resulting liquid is freeze-dried at -60 to -80°C for 20 to 50 hours to obtain a second dried product.

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In addition, the present invention provides a powdered sikhye using eco-friendly rice prepared by the above-described powdered sikhye manufacturing method using eco-friendly rice.

The method of manufacturing powdered sikhye using eco-friendly rice according to the present invention can prevent taste changes and browning that often occur during the existing powdered sikhye process.

In addition, the present invention can contribute to overcoming the crisis in the local rice industry by ① expanding consumption of eco-friendly agricultural products, ② preparing countermeasures according to the expansion of public meals, and ③ revitalizing the processing industry.

1 is a process flow chart of a method for manufacturing powdered sikhye using eco-friendly rice according to an embodiment of the present invention.
2 is a flowchart of a method for manufacturing powdered sikhye using eco-friendly rice according to another embodiment of the present invention.
Figure 3 is a method for manufacturing powdered sikhye using eco-friendly rice according to an embodiment of the present invention, by drying the first, second, third, and fifth days of germination, and drying the first, second, third, and fifth days of sprouted barley for 5 days. This is a real picture of the malt obtained.

Hereinafter, the present invention will be described in detail. The following embodiments and drawings are provided as examples in order to sufficiently convey the spirit of the present invention to those skilled in the art. In addition, unless there are other definitions in the technical and scientific terms used in the present invention, the present invention has the meanings commonly understood by those of ordinary skill in the art to which this invention belongs, and the present invention in the following description and accompanying drawings Descriptions of known functions and configurations that may unnecessarily obscure the gist of are omitted.

Hereinafter, the technical idea of the present invention will be described in more detail using the accompanying drawings.

The accompanying drawings are only an example shown to describe the technical idea of the present invention in more detail, so the technical idea of the present invention is not limited to the form of the accompanying drawings.

The term “eco-friendly rice” used in the present invention means eco-friendly high-quality rice produced in accordance with the eco-friendly agricultural product recognition standard. In other words, eco-friendly rice is composed of materials capable of producing organic agricultural products that comply with the eco-friendly agricultural promotion method without using any chemical fertilizers, and the used fertilizer source is a safe material without problems such as heavy metals.

1 is a process flow chart of a method for manufacturing powdered sikhye using eco-friendly rice according to an embodiment of the present invention.

As shown in Figure 1, the method of manufacturing powdered sikhye using eco-friendly rice according to an embodiment of the present invention is a raw material mixing step (S10), saccharification step (S20), solid-liquid separation step (S30), drying step (S40) And a mixing and grinding step (S50).

The raw material mixing step (S10) is a step of mixing rice and germinated malt. Here, the rice is manufactured using the above-described eco-friendly rice.

In the raw material mixing step (S10), 300 to 500 parts by weight of rice and 500 to 1500 parts by weight of malt may be mixed. If more than 500 parts by weight of the rice is used and less than 500 parts by weight of malt is used, the amount of saccharification is too thick due to the large amount of rice used, and if less than 300 parts by weight of the rice is used and more than 1500 parts by weight of malt is used, the amount of rice used is insufficient. As a result, the saccharification solution is too dilute and the saccharification solution quality deteriorates, so that the sikhye becomes tasteless, and the organoleptic properties of the final powdered sikhye may be deteriorated.

In addition, in the method for producing powdered sikhye using eco-friendly rice according to an embodiment of the present invention, the germinated malt is 4 to 6 at about 33 to 37° C. after germinating the barley for 2 to 4 days at about 18 to 22° C. It can be dry for days. Germinated malt prepared under these conditions is preferable because it can improve the flavor and taste of the final prepared powdered sikhye.

2 is a flowchart of a method for manufacturing powdered sikhye using eco-friendly rice according to another embodiment of the present invention.

Referring to Figure 2, in the method for manufacturing powdered sikhye using eco-friendly rice according to another embodiment of the present invention, the raw material mixing step (S10) is a fermented product in which a fermented rice flour is added to the mixed rice and germinated malt. Adding step (S11); A fermentation step (S12) of fermenting a rice mixture in which rice, germinated malt and rice flour fermented products are mixed at 50 to 65° C. for 10 to 15 hours (S12); may be further included.

Here, the fermented rice flour is mixed with 0.5 to 1.5 parts by weight of MSG and 15 to 25 parts by weight of rice flour based on 100 parts by weight of water, and then sterilized for 10 to 20 minutes at 100 to 130°C and 1.2 to 1.8 atm. After cooling to ~ 45℃, 0.05 ~ 0.1% (w/v) of Enterococcus faecium MMD-11, a functional lactic acid bacteria starter with Gaba production capacity, was inoculated, and then 70 at 25 ~ 35℃. It may be fermented for ~ 74 hours, centrifuged at 11,000 ~ 13,000 rpm for 10 ~ 30 minutes and then powdered through freeze-drying the obtained fermentation broth, but the present invention is not limited thereto.

As described above, the rice mixture has the effect of increasing the nutritional function of gaba and the like, reducing blood lipids, reducing blood corticosterone concentration, and increasing blood adrenocorticotropic hormone (ACTH) concentration than known rice.

In addition, in the step of adding the fermented rice flour (S11), sugar, salt, sweetener, etc. may be added, and the concentration may be adjusted by adding water (purified water) according to preference.

Next, the saccharification step (S20) is a step of adding water and sugars to the mixture mixed in the raw material mixing step (S10) and saccharifying.

In the saccharification step (S20), sugar (sugar), salt, sweetener, etc. may be further added. According to an embodiment of the present invention, the sugar may be sugar. The sugar may be added 5 to 15 parts by weight based on 100 parts by weight of the rice. At this time, the weight category of the sugar can improve the organoleptic properties.

In addition, during the saccharification step (S20), saccharification may be performed at 45 to 55°C for 4 to 8 hours. If the saccharification period is exceeded, palatability may be deteriorated due to the overall thick taste, so it is preferable to keep the saccharification period.

Next, the solid-liquid separation step (S30) is a step of solid-liquid separation after boiling the saccharified product prepared in the saccharification step (S20).

In the solid-liquid separation step (S30), the solid-liquid separation may use a method used in the relevant field. As a specific and non-limiting example, the solid-liquid separation in the solid-liquid separation step (S30) may employ filtration separation using a filtration filter, centrifugation using a centrifuge, and the like.

Next, in the drying step (S40), the solid material separated from the solid-liquid separation step (S30) is subjected to microwaves in a vacuum atmosphere and dried through hot air drying to obtain a first dried product, and the solid-liquid separation step (S30) The liquid product separated from the solid-liquid is freeze-dried to obtain a second dried product.

Specifically, in the drying step (S40), the solid-liquid-separated solid is charged into a vacuum furnace that maintains a high vacuum state of 10 mbar or less, and then microwaved on the solid through a microwave irradiation device mounted on the vacuum furnace. Is added at 600 ~ 800 W (Watt), maintained for 1 ~ 3 minutes, cooled multiple times for 1 ~ 5 minutes, and then dried by hot air drying at 45 ~ 55 ℃ for 5 ~ 20 hours Thus, a first dried product can be obtained.

In addition, in the drying step (S40), the liquid product separated in the solid-liquid separation step (S30) may be freeze-dried at about -60 to -80°C for 20 to 50 hours to obtain a second dried product.

Finally, the mixing and grinding step (S50) is a step of mixing and pulverizing the first dried product and the second dried product prepared in the drying step (S40) to prepare powdered sikhye.

Specifically, in the mixing and pulverizing step (S50), the first dried product and the second dried product are mixed in a weight ratio of the first dried product: the second dried product = 4:6 to 6:4 and then pulverized with a pulverizer to obtain several mm particles. Powdered sikhye having a size can be prepared.

In addition, the present invention includes powdered Sikhye using eco-friendly rice prepared by the above-described powdered Sikhye manufacturing method.

Hereinafter, for a detailed description of the present invention, the following examples will be described in detail, but the present invention is not limited to the following examples.

( Manufacturing example 1 ~ 4)-Preparation of germinated malt powder

1 kg of barley was germinated at room temperature for 1, 2, 3, and 5 days, respectively, and dried at 35° C. for 5 days to obtain malt. The prepared malt was pulverized with a blender to prepare malt powder.

Fig. 3 shows real photos of the first, second, third, and fifth days of germination and malt obtained by drying the first, third, and fifth days of germination for 5 days.

The process conditions of malt powder according to Preparation Examples 1 to 4 are listed in Table 3 below.

Germination temperature Germination days Drying temperature Dry days Manufacturing Example 1 20 ℃ 1 day 35 ℃ 5 days Manufacturing Example 2 2 days Manufacturing Example 3 3 days Manufacturing Example 4 5 days

( Example One)

400g of rice prepared using eco-friendly rice and 1L of malt prepared in Preparation Example 3 were put into a mixing container and mixed.

The mixed mixture was saccharified at 50° C. for 6 hours to obtain a saccharified product, and then the saccharified product was separated into solid and liquid by solid-liquid separation with a filtration filter or centrifugation at 3,000 to 4,000 rpm.

Subsequently, the separated solid and liquid were each performed in a drying step (S40). Specifically, the solid material was charged in a vacuum furnace where a vacuum of 1 to 2 mbar was maintained and a microwave was applied, and the solid material Microwave was added to 700 W (Watt) and maintained for 2 minutes, cooling for 3 minutes was conducted 5-6 times, and the solid product subjected to microwave treatment was dried through hot air drying at 50°C for 10 hours to dry the first dried product. Got it.

Next, the separated liquid was freeze-dried at -70°C for 30 hours to obtain a second dried product.

Finally, the first dried product and the second dried product obtained above were mixed in a weight ratio of the first dried product: the second dried product = 1:1, and then pulverized with a pulverizer to prepare powdered sikhye with a particle size.

(Comparative Example 1)

It was carried out in the same manner as in Example 1, except that the malt powder prepared in Preparation Example 2 was used.

(Comparative Example 2)

It was carried out in the same manner as in Example 1, except that the malt powder prepared in Preparation Example 4 was used.

(Comparative Example 3)

When performing the drying step (S40) described in Example 1, it was carried out in the same manner as in Example 1, except that the solid material was dried through hot air drying at 50° C. for 10 hours to obtain a first dried product.

(Evaluation Example 1): Malt oil recovery rate measurement

The recovery rate of the malt powder prepared in Preparation Examples 3 and 4 was measured.

The recovery rate of the malt powder prepared in Preparation Example 3 was 68%, and the recovery rate of the malt powder prepared in Preparation Example 4 was 52%.

From this, it was determined that the process conditions of Preparation Example 3 (malt on the third day of germination) were more effective in terms of increasing the recovery rate of malt powder.

(Evaluation Example 2): Sensory evaluation of powdered Sikhye

A sensory test of the powdered sikhye prepared in Example 1 and Comparative Examples 1 and 2 was performed. The sensory test was performed by adding the powdered Sikhye prepared in Example 1 and Comparative Examples 1 and 2 to water at a concentration of about 20% (w/v) to prepare a powdered Sikhye beverage, and then 12 trained sensory test personnel. The sensory evaluation was performed by repeating 3 times. Sensory test items were performed for aroma, taste, and overall acceptability. Subjects recorded scores according to the following evaluation criteria with a full score of 5 according to the 5-point scale method, and then the average value of them was calculated and recorded in [Table 4] below. I did.

5: very good ~ 1: very bad

incense flavor Overall preference Example 1 4.2 4.1 4.2 Comparative Example 1 3.6 3.7 3.6 Comparative Example 2 3.3 3.4 3.3

As shown in Table 4, malt on the third day of germination (Example 1) was evaluated to have superior flavor and taste of Sikhye than the malt on the fifth day of germination (Comparative Example 2).

(Evaluation Example 3): Measurement of the surface color of powdered Sikhye

The surface color of the powdered Sikhye prepared in Example 1 and Comparative Examples 2 and 3 was measured in order to show the effect of inhibiting the browning phenomenon of the powdered Sikhye prepared in Example 1 and Comparative Examples 2 and 3.

For the surface color, use a Chromameter (CR-400, Minolta Co., Japan) calibrated with a standard white plate (L=97.40, a=-0.49, b=1.96), and 5 repetitions of powdered Sikhye, Hunter L, a and b values. Measured and listed in Table 5 below.

L value (brightness) a value (yellowness) b-value (redness) Example 1 45.62 2.12 5.15 Comparative Example 2 45.16 5.02 4.85 Comparative Example 3 43.97 5.52 17.53

As shown in Table 5, as a result of observing the chromaticity of the powdered Sikhye prepared by the methods of Example 1 and Comparative Example 3, the L value of the powdered Sikhye prepared in Example 1 was compared to Comparative Example 3 It was slightly big.

However, in the case of the b value that affects the browning phenomenon, it can be seen that the powdered Sikhye prepared in Example 1 was much smaller than that of Comparative Example 3. The degree of browning, which represents the biggest problem in appearance of powdered Sikhye, can be expressed according to the size of the b value, and it can be judged that the larger the b value is, the more browning has occurred.

Therefore, the manufacturing method of powdered sikhye according to the present invention includes malt on the third day of germination (Preparation Example 4) and the drying step (S40) of Example 1, so that the browning phenomenon of the finally prepared powdered sikhye can be suppressed as much as possible. It has a long-lasting taste and aroma, making it possible not only to manufacture powdered sikhye that consumers prefer, but also to drink it easily.

The embodiments described in the present specification and the accompanying drawings are merely illustrative of some of the technical ideas included in the present invention. Accordingly, it is obvious that the embodiments disclosed in the present specification are not intended to limit the technical idea of the present disclosure, but to explain the technical idea, and thus the scope of the technical idea of the present disclosure is not limited by these embodiments. Modifications and specific embodiments that can be easily inferred by those of ordinary skill in the art within the scope of the technical idea included in the specification and drawings of the present invention are included in the scope of the present invention. It will have to be interpreted.

Claims (3)

Mixing the rice and germinated malt (S10);
Saccharifying the mixed mixture (S20);
A solid-liquid separation step (S30) of solid-liquid separation after boiling the saccharified saccharide;
The solid-liquid-separated solid is subjected to microwaves in a vacuum atmosphere and dried through hot air drying to obtain a first dried product, and the solid-liquid separated liquid is freeze-dried to obtain a second dried product (S40); And
Including; mixing and pulverizing the first dried product and the second dried product to prepare powdered sikhye (S50); and
The germinated malt is dried for 4 to 6 days at 33 to 37° C. after germinating the barley at 18 to 22° C. for 2 to 4 days, respectively,
In the drying step (S40), the solid material separated by solid-liquid separation in the solid-liquid separation step (S30) is charged into a vacuum furnace in which a high vacuum state of 10 mbar or less is maintained, and then, through a microwave irradiation device mounted on the vacuum furnace, the Microwave is added to the solid material at 600 to 800 W (watt) and maintained for 1 to 3 minutes, cooling is performed a plurality of times for 1 to 5 minutes, and then the solid material is kept at 45 to 55°C for 5 to 20 hours. Drying through hot air drying to obtain a first dried product, characterized in that the liquid product separated by solid-liquid separation in the solid-liquid separation step (S30) is freeze-dried at -60 to -80°C for 20 to 50 hours to obtain a second dried product. , Powdered sikhye manufacturing method using eco-friendly rice.
delete Powdered sikhye using eco-friendly rice manufactured by the manufacturing method according to claim 1.

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