KR102268557B1 - Manufacturing method of grain syrup using oat and chrysanthemum - Google Patents

Manufacturing method of grain syrup using oat and chrysanthemum Download PDF

Info

Publication number
KR102268557B1
KR102268557B1 KR1020190023795A KR20190023795A KR102268557B1 KR 102268557 B1 KR102268557 B1 KR 102268557B1 KR 1020190023795 A KR1020190023795 A KR 1020190023795A KR 20190023795 A KR20190023795 A KR 20190023795A KR 102268557 B1 KR102268557 B1 KR 102268557B1
Authority
KR
South Korea
Prior art keywords
gujeolcho
oat malt
solution
oats
oat
Prior art date
Application number
KR1020190023795A
Other languages
Korean (ko)
Other versions
KR20200105108A (en
Inventor
황순애
Original Assignee
구절초 영농조합법인 꿈의향기
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 구절초 영농조합법인 꿈의향기 filed Critical 구절초 영농조합법인 꿈의향기
Priority to KR1020190023795A priority Critical patent/KR102268557B1/en
Publication of KR20200105108A publication Critical patent/KR20200105108A/en
Application granted granted Critical
Publication of KR102268557B1 publication Critical patent/KR102268557B1/en

Links

Images

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20Malt products
    • A23L7/25Fermentation of cereal malt or of cereal by malting
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2200/00Function of food ingredients
    • A23V2200/30Foods, ingredients or supplements having a functional effect on health
    • A23V2200/302Foods, ingredients or supplements having a functional effect on health having a modulating effect on age
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2200/00Function of food ingredients
    • A23V2200/30Foods, ingredients or supplements having a functional effect on health
    • A23V2200/306Foods, ingredients or supplements having a functional effect on health having an effect on bone mass, e.g. osteoporosis prevention
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2200/00Function of food ingredients
    • A23V2200/30Foods, ingredients or supplements having a functional effect on health
    • A23V2200/324Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2200/00Function of food ingredients
    • A23V2200/30Foods, ingredients or supplements having a functional effect on health
    • A23V2200/3262Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/20Natural extracts
    • A23V2250/21Plant extracts

Abstract

본 발명은 다양한 건강기능 개선효과를 기대할 수 있으며, 산뜻한 단맛을 제공할 수 있고, 다이어트 식품으로도 활용할 수 있는 귀리와 구절초를 이용한 조청의 제조방법을 개시한다. The present invention discloses a method for preparing grain syrup using oats and Gujeolcho, which can be expected to improve various health functions, provide a refreshing sweetness, and can also be used as a diet food.

Description

귀리와 구절초를 이용한 조청의 제조방법{MANUFACTURING METHOD OF GRAIN SYRUP USING OAT AND CHRYSANTHEMUM}Manufacturing method of millet using oats and Gujeolcho {MANUFACTURING METHOD OF GRAIN SYRUP USING OAT AND CHRYSANTHEMUM}

본 발명은 귀리를 이용하여 귀리 엿기름을 제조하는 단계와; 마른 구절초 전초를 물에 넣고 끓여 구절초 전초 추출액을 제조하는 단계와; 상기 귀리 엿기름에 구절초 전초 추출액을 혼합하여 귀리 엿기름이 구절초 전초 추출액에 녹게 한 후 체에 여과시켜 구절초 귀리 엿기름액을 제조하는 단계와; 멥쌀로 지은 밥에 상기 구절초 귀리 엿기름액을 첨가한 후 당화시켜 당화액을 제조하는 단계와; 상기 당화액을 가열하여 농축시키는 단계;를 포함하는 것을 특징으로 하는 귀리와 구절초를 이용한 조청의 제조방법에 관한 것이다. The present invention comprises the steps of preparing oat malt using oats; Putting dried Gujeolcho outpost in water and boiling it to prepare an extract of Gujeolcho outpost; mixing the oat malt with the oat malt extract, making the oat malt melt in the oat malt extract, and filtration through a sieve to prepare a oat malt liquid from Gujeolcho; preparing a saccharified solution by adding the oat malt solution in Gujeolcho to non-glutinous rice and then saccharifying it; It relates to a manufacturing method of grain syrup using oats and Gujeolcho, comprising the step of heating and concentrating the saccharification solution.

현재 소비자들은 생활수준이 향상됨에 따라 기능성 제품의 선호도가 높아지고, 웰빙 등의 영향으로 종래의 제품인 일반 조청에 만족하지 못하고 보다 기능성이 부여된 제품을 요구하고 있는 실정이다.Currently, as the standard of living improves, the preference for functional products increases, and under the influence of well-being, etc., consumers are not satisfied with the conventional product, general corn syrup, and are demanding a product with more functionality.

한편, 조청은 엿이 되기 전 단계로서 수분 함량이 20% 이상일 때 제품화한 것인데, 자연으로부터 얻은 꿀을 청(淸)이라 하고 인공적으로 얻은 꿀을 조청(造淸)이라 한다. 우리나라는 예부터 곡물을 엿기름으로 발효시켜 곡물에서 얻어진 전분에 열을 가하고, 수분을 증발시켜서 조청을 만들어 우리 식생활에 필요한 당분을 얻어 생활하고 있다.On the other hand, Jocheong is the stage before it turns into syrup, and it is commercialized when the moisture content is 20% or more. Honey obtained from nature is called blue, and honey obtained artificially is called milling (造淸). In Korea, since ancient times, grains are fermented into malt, heat is applied to starch obtained from grains, and moisture is evaporated to make grain syrup to obtain the sugars necessary for our diet.

엿기름은 보리를 싹 틔어 말린 것을 말하는데, 분말을 내어 물과 함께 혼합하여 일정온도를 유지시켜주면 천연 발효제가 된다. 이러한 방법으로 쌀로 만들면 쌀 조청이 되고, 호박을 이용하면 호박 조청이 된다.Malt refers to the sprouted and dried barley, powdered and mixed with water to maintain a constant temperature to become a natural fermenting agent. If you make rice in this way, it becomes rice grain syrup, and if you use pumpkin, it becomes pumpkin grain syrup.

조청은 엿과 함께 예전부터 과거 공부를 준비하던 선비가 항상 곁에 두고 먹을 정도로 피로회복 작용이 뛰어나 조선시대 궁중에서는 왕세자들에게 조청을 자주 먹였다고 전해진다. 또한 조청은 맥아당, 텍스트린 등의 성분으로 인하여 복통에 좋고, 기침을 멎게 한다고 한다.Jocheong is said to have an excellent effect of relieving fatigue so that scholars, who had been preparing for study in the past, always have it with them together with taffy. Also, because of its ingredients such as maltose and textrin, it is said to be good for abdominal pain and to stop coughing.

조청은 우리 고유의 음식을 만들 때 사용하면 더욱 뛰어난 전통적인 풍미와 맛을 살릴 수 있을 뿐만 아니라 한과나 약과의 맛을 좌우하며, 특히 잼 대용이나 각종 요리 시에 양념으로 사용하면 좋다. Jocheong not only preserves the superior traditional flavor and taste, but also influences the taste of Hangwa or Yakgwa, especially when used as a substitute for jam or as a seasoning for various dishes.

또한 조청은 요리에 부드러운 단맛과 윤기를 낼 때 주로 사용하며, 각종 조림이나 고기를 재울 때 양념장에 넣어 조리하면 요리에 단맛과 윤기를 더해주고, 무침이나 볶음 요리를 만들 때 나중에 조청을 넣어 살짝 볶으면 오래 두고 먹어도 풍미와 빛깔이 유지된다. 멸치, 콩, 닭, 생선 등을 이용한 조림요리, 장아찌나 나물 등을 무칠 때, 생선이나 고기를 이용한 구이요리, 고추장이나 맛탕, 한과를 만들 때 등 다양한 요리에 활용이 가능하다. 그리고 떡을 먹을때 꿀 대신 찍어 먹거나 미숫가루를 탈 때 설탕 대신 넣어도 맛을 좋게 한다.Also, it is mainly used to give a soft sweetness and luster to cooking. When cooking various kinds of stews or meat, put it in a sauce to add sweetness and luster to the dish. Even if you leave it for a long time, the flavor and color are maintained. It can be used in various dishes such as stewed dishes using anchovies, beans, chicken, and fish, pickled vegetables or vegetables, grilled dishes using fish or meat, red pepper paste, mattang, and Korean sweets. Also, when eating rice cakes, dip them in honey instead of honey, or add them instead of sugar when burning rice flour to improve the taste.

조청과 관련한 종래기술로서 대한민국 등록특허공보 제10-1437608호의 "쌀 입국을 포함하는 조청 및 그 제조방법을 살펴보면, 곡물을 액화(liquefaction) 및 당화(saccharification)시키는 단계 이후 농축시키는 단계를 포함하는 조청(grain syrup) 제조과정에 있어서, 상기 당화시키는 단계에서, 입국(Ipguk)을 상기 곡물 중량 대비 0.000001-20중량% 포함하여 당화시키는 것을 특징으로 하는 조청 제조방법”이 개시되어 있다. 상기 기술은 기존의 조청 생산방법에 비해 조청의 수율을 크게 향상시키며, 맛, 향, 영양 등 품질을 향상시키고, 특히 항산화 효과가 뛰어난 장점을 가지고 있지만, 열량 및 당도가 높은 단점이 있다.As a prior art related to grain syrup, Korean Patent Publication No. 10-1437608, "Looking at grain grain including rice entry and its manufacturing method, grain grain comprising the step of concentrating after the step of liquefaction and saccharification of grain In the (grain syrup) manufacturing process, in the saccharification step, a grain syrup manufacturing method characterized by saccharifying Ipguk by including 0.000001-20% by weight based on the weight of the grain” is disclosed. It greatly improves the yield of grain grain, improves quality such as taste, flavor, and nutrition, and has the advantage of particularly excellent antioxidant effect, but has the disadvantage of high caloric content and sugar content.

본 발명은 상기와 같은 문제점을 해결하기 위하여 발명된 것으로, 구절초와 귀리를 이용하여 다양한 건강기능 개선효과를 제공할 수 있는 조청의 제조방법을 제공하는데 그 목적이 있다.
The present invention has been devised to solve the above problems, and an object of the present invention is to provide a method for manufacturing jocheong that can provide various health function improvement effects using gujeolcho and oats.

상기와 같은 목적을 위하여 본 발명에 따른 귀리와 구절초를 이용한 조청의 제조방법은 귀리를 이용하여 귀리 엿기름을 제조하는 단계와; 마른 구절초 전초를 물에 넣고 끓여 구절초 전초 추출액을 제조하는 단계와; 상기 구절초 전초 추출액으로 귀리 엿기름을 여과하여 구절초 귀리 엿기름액을 제조하는 단계와; 멥쌀로 지은 밥에 구절초 귀리 엿기름액을 첨가한 후 당화시켜 당화액을 제조하는 단계와; 상기 당화액을 가열하여 농축시키는 단계;를 포함하되, 상기 귀리 엿기름을 제조하는 단계는 귀리를 물에 침지시킨 후 20~25℃로 10~15일간 발아시킨 다음 건조 및 분쇄하여 제조되고, 상기 구절초 전초 추출액을 제조하는 단계는 물과 말린 구절초 전초를 10~15:1의 비율로 혼합한 다음 10~15시간 가열하여 제조되며, 상기 당화액을 제조하는 단계는 상기 구절초 전초 추출액에 멥쌀을 1:1 비율로 혼합하여 불린 후 익혀 제조된 멥쌀 고두밥에, 상기 구절초 귀리 엿기름액을 1:3~5 비율로 첨가한 후 당화시켜 당화액을 제조하는 것을 특징으로 한다.
For the above purpose, the manufacturing method of jocheong using oats and Gujeolcho according to the present invention comprises the steps of: preparing oat malt by using oats; Putting dried Gujeolcho outpost in water and boiling it to prepare an extract of Gujeolcho outpost; Filtering the oat malt with the Gujeolcho outpost extract to prepare a Gujeolcho oat malt solution; A step of preparing a saccharified solution by adding Gujeolcho oat malt solution to non-glutinous rice and then saccharifying it; Concentrating the saccharification solution by heating; including, but the step of preparing the oat malt is prepared by immersing oats in water and then germinating them at 20-25° C. for 10 to 15 days, then drying and pulverizing them, and the Gujeolcho The step of preparing the forage extract is prepared by mixing water and dried Gujeolcho outpost in a ratio of 10 to 15:1 and then heating for 10 to 15 hours, and the step of preparing the saccharified solution is to add non-glutinous rice to the Gujeolcho outpost extract 1: It is characterized in that the saccharified solution is prepared by adding the oat malt solution of Gujeolcho to the non-glutinous rice godubap prepared by mixing and soaking in a ratio of 1:3 to 5, followed by saccharification.

삭제delete

삭제delete

삭제delete

삭제delete

본 발명은 종래의 일반적인 조청에 비해 산뜻한 단맛을 느낄 수 있으므로 상품성이 우수하며, 열량 및 지방함량이 종래의 일반적인 조청보다 낮아 다이어트 식품으로 활용성이 우수한 장점이 있다. The present invention has excellent commercial properties because it can feel a fresh sweet taste compared to the conventional general grain extract, and has excellent utility as a diet food because the caloric and fat content is lower than that of the conventional general grain extract.

도 1은 본 발명에 따른 귀리와 구절초를 이용한 조청의 제조공정도.1 is a manufacturing process diagram of jocheong using oats and gujeolcho according to the present invention.

이하, 첨부된 도면을 참조하면서 본 발명에 따른 귀리와 구절초를 이용한 조청의 제조방법에 대하여 더욱 상세하게 설명하도록 한다.
Hereinafter, with reference to the accompanying drawings, it will be described in more detail with respect to the manufacturing method of jocheong using oats and gujeolcho according to the present invention.

본 발명은 귀리 및 구절초를 통해 조청을 제조함으로써 혈중 콜레스테롤을 낮춰주며, 혈액순환을 돕고 해독작용과 고혈압을 예방할 수 있는 등 다양한 건강기능 개선효과를 제공할 수 있으며, 풍미가 우수하고, 다이어트 식품으로도 활용할 수 있는 귀리와 구절초를 이용한 조청의 제조방법을 개시한다.
The present invention can provide various health function improvement effects such as lowering blood cholesterol, helping blood circulation, detoxification and preventing high blood pressure by manufacturing grain syrup from oats and Gujeolcho, has excellent flavor, and is used as a diet food. Disclosed is a manufacturing method of jocheong using oats and gujeolcho that can also be utilized.

상기와 같은 목적을 위하여 본 발명은 귀리 엿기름 제조단계(S1)와, 구절초 전초 추출액 제조단계(S2)와, 구절초 귀리 엿기름액 제조단계(S3)와, 당화액 제조단계(S4)와, 농축단계(S5)를 포함한다.
For the above purpose, the present invention provides an oat malt production step (S1), a Gujeolcho whole herb extract production step (S2), a Gujeolcho oat malt solution production step (S3), a saccharification solution production step (S4), and a concentration step (S5).

상기 귀리 엿기름 제조단계(S1)는 귀리를 물에 침지시킨 후 발아시킨 다음 건조 및 분쇄하여 귀리 엿기름으로 제조하는 단계로서, 바람직하게는 세척된 귀리를 물에 침지시킨 다음 20~25℃로 10~15일간 발아시킨 다음 건조 및 분쇄하여 귀리 엿기름으로 제조한다. The oat malt manufacturing step (S1) is a step of immersing oats in water, germinating, drying and pulverizing them to prepare oat malt, preferably immersing washed oats in water and then immersing the washed oats in water for 10 ~ After germination for 15 days, it is dried and pulverized to produce oat malt.

귀리는 최근 슈퍼푸드(Super Food)로 선정되었고, 다이어트식으로 인기가 높아 헐리우드(Hollywood)스타들이 즐겨 먹는 곡물로도 유명하며, 그 효능은 β-글루칸 및 다량의 식이섬유소를 함유하고 있어 혈중 콜레스테롤을 낮춰주고, 변비를 예방하여 다이어트에 많은 도움을 준다고 알려졌다. Oats have recently been selected as a Super Food and are popular as a diet food, so they are famous as a grain enjoyed by Hollywood stars. It is known to help with weight loss and prevent constipation.

또한, 불포화지방산이 풍부하여 혈압을 떨어뜨리고, 필수아미노산이 함유되어 있어 어린이의 성장발육을 촉진하는 역할을 한다. 빈혈 개선에도 많은 도움을 주는 귀리는 칼슘이 많이 함유되어 있어서 뼈를 튼튼하게 해주며, 어르신들의 골다공증 예방에도 많은 도움을 준다. 그리고 항산화 작용으로 피부노화 방지와 미백효과가 있다. In addition, it is rich in unsaturated fatty acids to lower blood pressure, and contains essential amino acids to promote the growth and development of children. Oats, which help improve anemia, contain a lot of calcium, which makes bones strong and helps prevent osteoporosis in the elderly. It also has anti-aging and whitening effects due to its antioxidant action.

뿐만 아니라, 귀리에는 멜라토닌 성분도 함유되어 있어 생체리듬을 안정 및 촉진시켜 주는 호르몬이기 때문에 불면증 완화에 도움이 된다고 한다.In addition, oats contain melatonin, which is a hormone that stabilizes and promotes circadian rhythm, so it is said to help relieve insomnia.

종래의 일반적인 조청이 통상의 엿기름을 통해 당화되는데 반하여, 본 발명은 상기와 같은 효능을 제공하는 귀리로부터 제조된 귀리 엿기름을 후술할 당화액 제조단계에서 맵살 고두밥의 당화를 위해 사용함으로써 상술한 귀리의 다양한 건강기능 효능을 제공할 수 있다. Contrary to the conventional general grain syrup being saccharified through common malt, the present invention uses oat malt prepared from oats, which provides the above-mentioned efficacy, for saccharification of spicy godubap in the saccharification solution preparation step to be described later. It can provide various health functional effects.

또한, 귀리 엿기름을 사용하는 본 발명은 종래의 일반적인 조청에 비해 산뜻한 단맛을 제공할 수 있으므로 상품성이 우수하며, 열량 및 지방함량이 종래의 일반적인 조청보다 낮아 다이어트 식품으로 활용성이 우수한 장점이 있다.
In addition, the present invention using oat malt can provide a refreshing sweet taste compared to the conventional general grain syrup, so it has excellent marketability, and has excellent utility as a diet food because the caloric content and fat content are lower than that of the conventional general grain syrup.

다음으로, 상기 구절초 전초 추출액 제조단계(S2)는 마른 구절초 전초를 물에 넣고 끓여 구절초 전초 추출액을 제조하는 단계로서, 바람직하게는 물과 말린 구절초 전초를 15:1의 비율로 혼합한 다음 10~15시간 가열하여 구절초 전초 추출액을 제조한다. Next, the preparation step (S2) of the Gujeolcho outpost extract preparation step (S2) is a step of preparing the Gujeolcho outpost extract by boiling it in water, preferably mixing water and dried Gujeolcho outplant in a ratio of 15:1 and then 10 ~ Heat for 15 hours to prepare an extract of Gujeolcho whole herb.

구절초(구일초, 선모초, 들국화 라고도 함)는 쌍떡잎 식물로 초롱꽃 목 국화과의 여러해살이 풀로 한국, 일본, 중국, 시베리아의 산기슭 풀밭에 주로 자생한다. 9월에서 10월에 줄기 끝에 지름이 4~6cm의 흰색의 두상화가 한 송이씩 개화하여 상기 개화된 꽃은 주로 차로 많이 이용되며 줄기나 뿌리는 한약재 등에 사용되고 있다.Gujeolcho (also called Guilcho, Seonmocho, and Wild Chrysanthemum) is a dicotyledonous plant, a perennial herb of the Asteraceae family, which grows mainly in the foothills of Korea, Japan, China, and Siberia. From September to October, a white capillary flower with a diameter of 4-6 cm blooms one by one at the tip of the stem, and the bloomed flower is mainly used as a tea, and the stem or root is used in herbal medicine.

이러한 구절초는 단맛과 쓴맛이 있으며, 한방에서는 몸을 따뜻하게 보호하여 혈액순환에 효과가 있다고 알려져 있고, 월경불순, 냉증, 불임 등의 부인병에 효과가 있으며, 기침, 가래, 폐렴 등의 호흡기질환에도 효과가 있다고 알려져 있다. These gujeolcho have a sweet and bitter taste, and are known to be effective in blood circulation by warming the body in oriental medicine, and are effective in gynecological diseases such as irregular menstruation, poor circulation and infertility, and are also effective in respiratory diseases such as cough, phlegm, and pneumonia. It is known that there is

또한, 열을 내리는 해독작용과 혈액을 깨끗하게 정화해주는 효능이 있어 혈액내의 유해 콜레스테롤이 혈관에 쌓이는 것을 예방하여 고혈압을 예방하는데 좋으며, 소화불량, 설사 등의 위장질환, 강력한 진통 및 소염작용으로 두통, 치통, 신경통 등에도 효과가 있고, 체내 지방을 연소하여 다이어트에도 효과가 있다.In addition, it has the effect of detoxifying the blood and purifying the blood, so it is good for preventing the accumulation of harmful cholesterol in the blood vessels, thereby preventing high blood pressure, gastrointestinal diseases such as indigestion and diarrhea, headache, It is effective for toothache and neuralgia, and it is also effective for dieting by burning body fat.

본 발명은 상기의 방법에 따라 구절초 전초 추출액을 제조하여 귀리 엿기름 여과에 사용함으로써 상술한 구절초의 다양한 건강기능 효능을 제공할 수 있다.
The present invention can provide various health functional effects of Gujeolcho as described above by preparing the extract of Gujeolcho from the above method and using it for filtration of oat malt.

다음으로, 상기 구절초 귀리 엿기름액 제조단계(S3)는 상기 구절초 전초 추출액으로 귀리 엿기름을 여과하여 구절초 귀리 엿기름액을 제조하는 단계로서, 바람직하게는 구절초 전초 추출액과 귀리 엿기름을 15~20:1 비율로 혼합하여 귀리 엿기름이 구절초 전초 추출액에 의해 충분히 녹게 한 후 여과되면서 구절초 귀리 엿기름액이 제조된다. Next, the preparation step (S3) of Gujeolcho oat malt liquid is a step of manufacturing gujeolcho oat malt liquid by filtering oat malt with the Gujeolcho outpost extract, preferably in a ratio of 15-20:1 After mixing with oat malt, the oat malt is sufficiently dissolved by the extract of Gujeolcho oat malt, and then filtered to prepare the oat malt solution of Gujeolcho.

여과 방법은 공지된 다양한 방법을 통해 실시할 수 있으며, 예를 들어 건조 및 분쇄된 귀리 엿기름을 고운체에 넣고 구절초 전초 추출액을 부어 귀리 엿기름이 충분히 녹으면서 여과된 후 용기에 모이도록 한 후 일정시간 동안 방치하여 용기의 바닥에 고형물을 침전시키며, 고형물이 충분히 침전되면 상등수만 따로 부어 구절초 귀리 엿기름액을 수득할 수 있다.
The filtration method can be carried out through a variety of known methods, for example, put dried and pulverized oat malt into a fine sieve, pour Gujeolcho outpost extract, filter the oat malt while sufficiently melting, and then collect in a container for a certain period of time. Allow to stand for a while to precipitate solids at the bottom of the container, and when the solids are sufficiently precipitated, only supernatant water is poured separately to obtain Gujeolcho oat malt liquid.

다음으로, 본 발명은 멥쌀로 지은 밥에 구절초 귀리 엿기름액을 첨가한 후 당화시켜 당화액을 제조하는 당화액 제조단계(S4)를 수행한다.Next, the present invention performs the saccharification liquid preparation step (S4) of preparing saccharified liquid by adding gujeolcho oat malt liquid to non-glutinous rice and then saccharifying it.

바람직하게는 상기 구절초 전초 추출액에 멥쌀을 1:1 비율로 혼합하여 불린 후 익혀 멥쌀 고두밥을 제조하고, 이와 같이 제조된 멥쌀 고두밥에 상기 구절초 귀리 엿기름액을 1:3~5 비율로 첨가한 후 당화시켜 당화액을 제조하며, 40~70℃로 4~10시간 가열하여 익힌 멥쌀이 충분히 발효(삭힘)되도록 한다. Preferably, non-glutinous rice is mixed with the gujeolcho outpost extract in a 1:1 ratio and soaked to prepare non-glutinous godubap, and the non-glutinous rice godubap prepared in this way is saccharified after adding the oat malt solution in 1:3-5 The saccharified solution is prepared by heating it at 40~70℃ for 4~10 hours so that the cooked non-glutinous rice is sufficiently fermented (fermented).

당화시 온도가 40℃ 미만이면 발효가 충분히 일어나지 못하게 되며, 70℃를 초과하면 과발효가 발생하여 풍미가 저하되는 문제점이 발생된다. 또한, 4시간 미만으로 발효시 조청으로부터 신맛이 나며, 10시간 초과시 조청으로부터 텁텁한 맛이 나게 되므로 바람직하지 않다.
If the temperature during saccharification is less than 40 ℃, fermentation does not occur sufficiently, and if it exceeds 70 ℃, overfermentation occurs, resulting in a problem in that the flavor is deteriorated. In addition, when fermenting for less than 4 hours, sour taste is obtained from grain syrup, and when it exceeds 10 hours, coarse taste is produced from grain syrup, which is not preferable.

다음으로, 상기 당화액을 가열하여 농축시키는 농축단계(S5)를 수행한다. 예를 들어, 농축단계에서는 당화액을 솥에 넣고 센불에서 팔팔 끓여 당화액의 부피가 40~45%가 되도록 졸여준 다음 약한 불에서 눌지 않도록 계속 저어주면서 거품이 생길 때까지 가열한다. 당화액을 센불에서 끓여주면 함유된 당화액의 수분이 증발되면서 걸쭉한 상태의 조청이 만들어지는데, 당화액의 부피가 40~45%가 되도록 조절하는 것이 바람직하며, 가열중 당화액이 솥의 밑바닥에 눌러 붙지 않도록 주걱으로 잘 저어주면서 가열하는 것이 바람직하다.
Next, a concentration step (S5) of heating and concentrating the saccharification solution is performed. For example, in the concentration step, put the saccharified solution in a pot, boil it over high heat, boil it so that the volume of the saccharified solution becomes 40-45%, and then heat it over low heat while stirring continuously to prevent burning. When the saccharified solution is boiled over high heat, the moisture in the saccharified solution evaporates to make a thick grain syrup. It is desirable to adjust the volume of the saccharified solution to be 40~45%, and the saccharified solution is deposited at the bottom of the pot during heating. It is desirable to heat it while stirring it well with a spatula so that it does not stick.

상기와 같이 이루어지는 본 발명은 귀리 및 구절초를 통해 조청을 제조함으로써 귀리 및 구절초로부터 건강에 유용한 다양한 건강기능 개선효과를 기대할 수 있으며, 종래의 일반적인 조청에 비해 산뜻한 단맛을 제공할 수 있고, 다이어트 식품으로도 활용할 수 있는 현저한 효과가 있다.
The present invention made as described above can expect a variety of health-functional improvement effects useful for health from oats and gujeolcho by preparing grain syrup from oats and gujeolcho, and can provide a refreshing sweetness compared to conventional general grain syrup, and can be used as a diet food. There is also a remarkable effect that can be used.

실시예.Example.

귀리를 물에 침지시킨 후 20℃로 15일간 발아시킨 다음 건조 및 분쇄하여 귀리 엿기름을 제조하였다.Oats were immersed in water and then germinated at 20°C for 15 days, dried and pulverized to prepare oat malt.

다음으로, 물 6ℓ에 대하여 말린 구절초 전초 400g을 투입한 다음 12시간 가열하여 구절초 전초 추출액을 제조하였다.Next, 400 g of dried gujeolcho outpost was added to 6ℓ of water, and then heated for 12 hours to prepare an extract of gujeolcho.

다음으로, 상기 구절초 전초 추출액과 멥쌀을 1:1 비율로 혼합하여 불린 후 익혀 멥쌀 고두밥을 제조한 다음, 상기 멥쌀 고두밥에 상기 구절초 귀리 엿기름액을 1:4 비율로 첨가한 후 65℃로 7시간 가열하여 당화액을 제조하였다.Next, after mixing and soaking the Gujeolcho outpost extract and non-glutinous rice in a 1:1 ratio, cooked non-glutinous rice godubap was prepared, and then the non-glutinous rice godubap was added with the Gujeolcho oat malt solution in a 1:4 ratio and then heated to 65°C for 7 hours. A saccharification solution was prepared by heating.

이후, 상기 당화액을 솥에 넣고 당화액의 부피가 45%가 될 때까지 센불에서 팔팔 끓여 본 발명의 실시예에 따른 귀리와 구절초를 이용한 조청을 제조하였다.
Thereafter, the saccharified solution was put in a pot and boiled over high heat until the volume of the saccharified solution reached 45% to prepare a coarse paste using oats and Gujeolcho according to an embodiment of the present invention.

Claims (4)

귀리를 이용하여 귀리 엿기름을 제조하는 단계(S1)와;
마른 구절초 전초를 물에 넣고 끓여 구절초 전초 추출액을 제조하는 단계(S2)와;
상기 구절초 전초 추출액으로 귀리 엿기름을 여과하여 구절초 귀리 엿기름액을 제조하는 단계(S3)와;
멥쌀로 지은 밥에 구절초 귀리 엿기름액을 첨가한 후 당화시켜 당화액을 제조하는 단계(S4)와;
상기 당화액을 가열하여 농축시키는 단계(S5);를 포함하되,
상기 귀리 엿기름을 제조하는 단계는 귀리를 물에 침지시킨 후 20~25℃로 10~15일간 발아시킨 다음 건조 및 분쇄하여 제조되고,
상기 구절초 전초 추출액을 제조하는 단계는 물과 말린 구절초 전초를 10~15:1의 비율로 혼합한 다음 10~15시간 가열하여 제조되며,
상기 당화액을 제조하는 단계는 상기 구절초 전초 추출액에 멥쌀을 1:1 비율로 혼합하여 불린 후 익혀 제조된 멥쌀 고두밥에, 상기 구절초 귀리 엿기름액을 1:3~5 비율로 첨가한 후 당화시켜 당화액을 제조하는 것을 특징으로 하는 귀리와 구절초를 이용한 조청의 제조방법.
Using oats to prepare oat malt (S1) and;
Step (S2) of preparing dried gujeolcho outpost in water and boiling it to prepare an extract of gujeolcho outpost;
Filtering the oat malt with the Gujeolcho outpost extract to prepare a Gujeolcho oat malt solution (S3);
A step of preparing a saccharified solution by adding Gujeolcho oat malt solution to non-glutinous rice and then saccharifying it (S4);
Concentrating the saccharification solution by heating (S5); including,
The step of preparing the oat malt is prepared by immersing oats in water, germinating them at 20-25 ° C. for 10-15 days, and then drying and pulverizing them,
The step of preparing the gujeolcho forage extract is prepared by mixing water and dried gujeolcho forage in a ratio of 10-15:1 and then heating for 10-15 hours,
The step of preparing the saccharified solution is to mix non-glutinous rice with the Gujeolcho outpost extract in a 1:1 ratio, soak it, and then add the Gujeolcho oat malt solution to the non-glutinous rice godubap prepared by cooking it in a ratio of 1:3 to 5, and then saccharify it by saccharification. A method of manufacturing grain syrup using oats and Gujeolcho, characterized in that the liquid is prepared.
삭제delete 삭제delete 삭제delete
KR1020190023795A 2019-02-28 2019-02-28 Manufacturing method of grain syrup using oat and chrysanthemum KR102268557B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020190023795A KR102268557B1 (en) 2019-02-28 2019-02-28 Manufacturing method of grain syrup using oat and chrysanthemum

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020190023795A KR102268557B1 (en) 2019-02-28 2019-02-28 Manufacturing method of grain syrup using oat and chrysanthemum

Publications (2)

Publication Number Publication Date
KR20200105108A KR20200105108A (en) 2020-09-07
KR102268557B1 true KR102268557B1 (en) 2021-06-28

Family

ID=72472276

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020190023795A KR102268557B1 (en) 2019-02-28 2019-02-28 Manufacturing method of grain syrup using oat and chrysanthemum

Country Status (1)

Country Link
KR (1) KR102268557B1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102289247B1 (en) * 2020-11-03 2021-08-12 농업회사법인 유한회사 유기지기 Manufacturing method of grain syrup using Ballon flower and oat, manufacturing method of ballon flower preserved in honey using ballon flower and oat grain syrup

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101189880B1 (en) * 2010-12-17 2012-10-10 전라북도 Nethod for manufacturing fermented rice punch using Curcuma longa L. and oats
KR101390987B1 (en) * 2012-05-11 2014-05-02 강기섭 Manufacturing method of grain syrup using bamboo shoot

Also Published As

Publication number Publication date
KR20200105108A (en) 2020-09-07

Similar Documents

Publication Publication Date Title
KR102268557B1 (en) Manufacturing method of grain syrup using oat and chrysanthemum
CN104905096A (en) Skin beautifying donkey-hide gelatin full pear jam and preparation method thereof
KR102080794B1 (en) Nurungii using by the Sprouts barley extract and manufacturing process
KR101235038B1 (en) Method for manufacturing hot pepper paste using ripe persimmon and the hot pepper paste manufactured thereby
KR101736079B1 (en) Method of manufacturing vinegar using the triple-brew rice wine containing thistles
CN103911253A (en) Brewing method of mulberry and turnjujube juice liquor
CN103897926A (en) Method for brewing mulberry-hawthorn fruit dewy wine
CN106551359A (en) A kind of Sipunculus nudus peanut butter and preparation method thereof
KR101962385B1 (en) Method for manufacturing hot pepper paste using ripe persimm
CN112120206A (en) Soy sauce production method
KR101849167B1 (en) Manufacture method of grain syrup
CN105581059A (en) Sticky steamed bun stuffed with pumpkin and cassiae nodosae paste and production method of steamed bun stuffed with pumpkin and cassiae nodosae paste
KR101855003B1 (en) Process for Oats Red Pepper Paste And Oats Red Pepper Paste Manufactured Thereby
CN110638016A (en) Jam with sweet osmanthus fermented glutinous rice flavor and preparation method thereof
CN104273402A (en) Steamed proso millet bun stuffed with purple sweet potatoes and phaseolus vulgaris and production method of steamed proso millet bun
KR20090132382A (en) Fermented soybean paste using pumpkin candy source and making process thereof
KR100737349B1 (en) Manufacturing method of rice wine
CN103948086A (en) Chinese prickly ash bud stomach-invigorating yoghourt-containing sesame paste
KR102390431B1 (en) Sikhye using turnip
KR102390434B1 (en) Sikhye using Autumn radish
KR101791325B1 (en) Method for Producing Grain Syrup With Oat And Grain Syrup Produced By Thereof
CN104757130A (en) Reed-fragrance meat paste fermented bean curds and preparation method thereof
CN104905089A (en) Sour-sweet blood-activating pear berry jam and preparation method thereof
CN105595067A (en) Sticky steamed bun with chocolate lotus-seed-paste stuffing, and production method thereof
CN104256218A (en) Glutinous bean-stuffed steamed bun with rose-kidney bean stuffing and production method thereof

Legal Events

Date Code Title Description
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right