KR102206721B1 - Functional grain syrup and the method making the same - Google Patents

Abstract

The present invention comprises the steps of (a) preparing dried vegetables by drying radish, loofah, ginger and cinnamon; (b) adding 200 parts by weight of water to 100 parts by weight of the dried vegetables and extracting hot water to prepare an extract; (c) after removing the seeds of the pear, applying heat to the pulp at 150 to 200°C for 10 to 30 minutes, and extracting the pear juice by juice; (d) soaking the rice in water for 7 to 9 hours and then steaming the rice; (e) mixing steamed rice with the extract, boiling at 150 to 200°C for 7 to 9 hours, and filtering to prepare malt; And (f) mixing the pear juice with the malt, boiling at 180 to 220° C. for 9 to 11 hours, and then boiling at 100 to 140° C. for 1 to 3 hours to prepare a functional jocheong; It relates to a manufacturing method.

Description

Functional jocheong and its manufacturing method {FUNCTIONAL GRAIN SYRUP AND THE METHOD MAKING THE SAME}

The present invention relates to a functional jocheong and a method of manufacturing the same, and more particularly, to a method of manufacturing a functional jocheong using radish, loofah, ginger, cinnamon and pear.

In general, the term'cheong (淸)' is used to mean honey that can be obtained from nature. Jocheong (造淸) is the name given to the meaning of artificially manufactured cheong. The commonly known manufacturing method of jocheong is made by cooking rice with rice or other grains, pouring malt liquid, fermenting it, heating it, filtering it, heating it again, and concentrating it to form a certain viscosity. This uses the principle that the starch contained in the grain is gelatinized, and the malt liquid that acts as a saccharifying enzyme is mixed and heated to change the tasteless polysaccharide to the sweet glucose by hydrolysis. It is used for the purpose of making money.

In the manufacturing process of Jocheong, the saccharification step is aimed at giving sweetness to the raw materials, but as described above, a series of saccharification processes in which starch is saccharified by making grains gelatinize to form starch and malt liquid that acts as a saccharifying enzyme. It is very cumbersome and takes a long time. Therefore, in recent years, artificial sweeteners are added in the manufacturing process of jocheong to induce saccharification more easily, thereby producing jocheong in a simplified process compared to the traditional manufacturing method. However, since various additives used as artificial sweeteners are prepared by chemical synthesis as known, toxicity accumulates in the body when an excessive amount is added, causing side effects such as obesity or diabetes.

On the other hand, in Korea, the production of fruits such as apples, pears, tangerines, and vegetables such as onions and pumpkins is abundant, so the price is cheap and easy to purchase. However, most fruits and vegetables are used only for limited purposes such as raw fruit or beverage processing, and if these fruits and vegetables are used in the manufacture of jocheong, traditional flavors and flavors can be obtained without adding additional artificial sweeteners. It can be saved, and there is an advantage of being able to manufacture jocheong that contains various nutrients such as vitamins and minerals contained in fruits and vegetables in a balanced manner.

For example, Unexamined Patent Publication No. 10-2013-0016360 discloses a method of manufacturing jocheong that uses the roots of green onions, which can be purchased in everyday life, as a main ingredient. By mixing steamed glutinous rice with malt and water, it is gelatinized, and the green onion root is soaked It is configured to heat the obtained liquid to complete the invitation.

However, since subsidiary materials such as glutinous rice and malt liquid, which form starch added for saccharification, are required in large amounts compared to the amount of leek root, which is the main material, there is a hassle of having to frequently perform the process of preparing starch and malt liquid. Since the amount of water is large, it is difficult to control the sugar content.

In addition, Korean Patent Publication No. 10-2000-0032474 discloses a method of manufacturing jocheong, which uses onions with relatively high sugar content as the main ingredient, and this is also added in a larger proportion of malt liquid and rice compared to the amount of onion concentrate. In addition, there is still a problem in that it is not easy to control saccharification and sugar content in the manufacturing process, such as adding additional sugar to increase the sugar content of jocheong.

An object of the present invention is to solve the above problems, and to provide a method for producing a functional jocheong having improved taste and flavor while having pharmacological activity of vegetables by adding radish, loofah, ginger, cinnamon and pear.

In order to achieve the above object, the present invention comprises the steps of: (a) preparing dried vegetables by drying radish, loofah, ginger and cinnamon; (b) adding 200 parts by weight of water to 100 parts by weight of the dried vegetables and extracting hot water to prepare an extract; (c) after removing the seeds of the pear, applying heat to the pulp at 150 to 200°C for 10 to 30 minutes, and extracting the pear juice by juice; (d) soaking the rice in water for 7 to 9 hours and then steaming the rice; (e) mixing steamed rice with the extract, boiling at 150 to 200°C for 7 to 9 hours, and filtering to prepare malt; And (f) mixing the pear juice with the malt, boiling at 180 to 220° C. for 9 to 11 hours, and then boiling at 100 to 140° C. for 1 to 3 hours to prepare a functional jocheong; Provides a manufacturing method.

In step (b), the hot water extraction may be performed at 180 to 220° C. for 4 to 6 hours.

In step (c), heat may be applied at a pressure of 0.5 to 1 bar.

The steaming process in step (d) may be performed at 180 to 220° C. for 1 to 2 hours.

In addition, the present invention provides a functional jocheong prepared according to the manufacturing method of the functional jocheong.

Functional jocheong of the present invention can improve taste and aroma at the same time while having the pharmacological activity of vegetables by adding radish, loofah, ginger, cinnamon and pear.

In addition, the functional jocheong of the present invention can be usefully used to supplement insufficient nutrition of children, the general public, and the elderly by allowing the intake of various nutrients such as vitamins and minerals of vegetables.

Hereinafter, the present invention will be described in detail. In describing the present invention, detailed descriptions of known configurations or functions may be omitted.

Terms or words used in the present specification and claims are not limited to a conventional or dictionary meaning and are not interpreted, but should be interpreted as meanings and concepts consistent with the technical matters of the present invention.

Since the embodiments described in the present specification and the configurations shown in the drawings are preferred embodiments of the present invention, and do not represent all the technical spirit of the present invention, various equivalents and modifications that can replace them at the time of the present application are There may be.

Hereinafter, a method of manufacturing the functional jocheong of the present invention will be described in detail.

First, dried radish, loofah, ginger, and cinnamon are dried to prepare dried vegetables (step a).

The radish can be used for any season, but preferably, radishes harvested from September to November are suitable for their nutritional aspects, but their size and fragrance are excellent.

The drying is such that the moisture content of the vegetable is 0.1 to 60%.

Next, the dried vegetables 100 By weight Water 200 Parts by weight Add, By hot water extraction To prepare an extract (step b).

The hot water extraction may be performed at a high temperature of 180 to 220° C. for 4 to 6 hours.

By using the vegetable extract, it is possible to impart the functionality of preventing asthma and respiratory diseases caused by fine dust to jocheong.

Next, after removing the seeds of the pear, heat is applied to the pulp at 150 to 200°C for 10 to 30 minutes, and the pear juice is extracted by juice (step c).

Preferably, heat may be applied to the flesh for 15 to 25 minutes at 165 to 180°C at a pressure of 0.5 to 1 bar.

The juice may be filtered with a cotton cloth or compressed with a presser, but is not limited thereto, and any method capable of extracting pear juice may be used.

Next, the rice is soaked in water for 7 to 9 hours and then steamed with steam (step d).

The steaming process may be performed at 180 to 220° C. for 1 to 2 hours.

Next, steam steamed rice and the extract are mixed, boiled at 150 to 200°C for 7 to 9 hours, and filtered to prepare malt (step e).

The filtration may use a cotton cloth, but is not limited thereto, and any means capable of easily filtering malt may be used.

Finally, the pear juice and the malt are mixed, boiled at 180 to 220° C. for 9 to 11 hours, and then boiled at 100 to 140° C. for 1 to 3 hours to prepare a functional jocheong (step f).

In a conventional method for preparing jocheong, starch is saccharified and jocheong is completed by gelatinizing rice or starch with water and mixing and heating the malt liquid made by immersing malt powder that acts as a saccharifying enzyme. In order to improve the flavor of jocheong in the conventional method for preparing jocheong, for example, when onion liquid is additionally added, the amount of rice and malt liquor, which causes saccharification in the end, is added compared to the onion solution, which is the main ingredient. Since a large amount is required, the time of the saccharification process and the frequency of execution of the process increase in proportion to the required amount, and problems such as difficulty in exerting the characteristics of the main material and difficulty in controlling the sugar content occur.

Therefore, the present invention improves the manufacturing method of jocheong including a conventional saccharification process to produce malt by gelatinizing the extracts of steamed rice and radish, loofah, ginger and cinnamon together, and pear juice is added later.

For this reason, it is easy to control the sugar content, it is not necessary to add an additional sweetener, the process is simplified, and the material can be further reduced.

In addition, by limiting the heating temperature and time, the saccharification was configured to proceed. During saccharification, the heating temperature was divided into two steps so that the hydrolysis proceeded smoothly.

[Example]

Hereinafter, a preferred embodiment of the present invention will be described. However, this is for illustrative purposes, and the scope of the present invention is not limited thereby.

Example

Radish, scrubber, ginger, and cinnamon are mixed in a weight ratio of 1:1:1:1, and dried to prepare dried vegetables. Water of twice the weight of the dried vegetables is added, followed by hot water extraction at 180 for 5 hours to prepare an extract.

After removing the seeds of the pear, heat is applied to the pulp at 170° C. for 20 minutes in a pressure cooker, and filtered through a cotton cloth to extract the pear juice.

The rice is soaked in water for 8 hours, and then steamed at 180°C for 1 hour.

1 kg of steamed rice and 2 L of the extract are mixed, boiled at 170° C. for 8 hours, and filtered through cotton cloth to prepare malt.

500g of the pear juice and 500g of the malt are mixed, boiled at 200°C for 10 hours, and then boiled at 120°C for 2 hours to prepare a functional jocheong.

Comparative example 1: no vegetable extract added If not

In the production method of the usual example, all the rest were prepared in the same manner, except that water was added instead of the extract of vegetables.

Comparative example 2: do not add pear juice If not

In the manufacturing method of the usual example, except that pear juice was not added, all the rest were prepared in the same manner.

Comparative example 3: step by step mixing Agitation Not If not

In the manufacturing method of the usual example, jocheong was prepared in the same manner, except that the pear juice was mixed with steamed rice and vegetable extracts, not after malt production, but before malt production.

[Test Example]

Test example : Sensory evaluation

Jam samples each prepared in Example 1 and Comparative Examples 1 to 3 were prepared.

The sensory evaluation was conducted three times in a panel consisting of 30 people with more than one year of sensory test experience in the food field, and a 9-point preference rating method was used for color, aroma, taste (bitter, sweet), texture, and overall preference. Was used. The sensory test value is a value obtained by dividing the total score of the panel by the number of people and rounding it to the second decimal place. The lower the number, the more it is.

color incense flavor Texture Preference Example 1 5.5 7.6 7.1 7.3 7.5 Comparative Example 1 5.6 5.7 5.9 6.3 5.5 Comparative Example 2 5.4 5.9 5.7 6.7 5.7 Comparative Example 3 5.5 6.3 6.1 6.6 6.3

Referring to Table 1, it was found that the functional jocheong of the present invention was superior to Comparative Examples 1 to 3 in aroma, taste, texture, and overall preference. Comparative Example 1 did not add vegetable extract, so the aroma and taste were low, and Comparative Example 2 did not add pear juice, so the texture was good, but the aroma and taste were lower than those of the present invention. Comparative Example 3 did not perform stepwise mixing and stirring, so the fragrance was good, but it was found that the overall preference was lower than that of the present invention.

Claims (5)

(a) drying and mixing radish, loofah, ginger and cinnamon;
(b) adding 200 parts by weight of water to 100 parts by weight of the mixture prepared in step (a), and extracting with hot water at 180 to 220°C for 4 to 6 hours to prepare an extract;
(c) after removing the seeds of the pear, heat is applied to the pulp at 150 to 200°C for 10 to 30 minutes at a pressure of 0.5 to 1 bar, and juice is extracted to extract pear juice;
(d) soaking the rice in water for 7 to 9 hours, and then steaming the rice at 180 to 220°C for 1 to 2 hours;
(e) mixing the rice steamed with steam in (d) and the extract prepared in step (b), boiling at 150 to 200°C for 7 to 9 hours, and filtering to prepare malt; And
(f) mixing the pear juice with the malt, boiling at 180 to 220° C. for 9 to 11 hours, and then boiling at 100 to 140° C. for 1 to 3 hours to prepare a functional jocheong; and
The radish is a method for producing functional jocheong, characterized in that the radish harvested from September to November.
delete delete delete Prepared according to the method of claim 1,
Malt including radish, loofah, hot water extract of ginger and cinnamon and steamed rice, and pear juice, functional jocheong.