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

Abstract

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

Manufacturing method of millet using oats and Gujeolcho {MANUFACTURING METHOD OF GRAIN SYRUP USING OAT AND CHRYSANTHEMUM}

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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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.

1 is a manufacturing process diagram of jocheong using oats and gujeolcho according to the present invention.

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.

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.

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).

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.

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.

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.

In addition, oats contain melatonin, which is a hormone that stabilizes and promotes circadian rhythm, so it is said to help relieve insomnia.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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).

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.

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.

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.

Example.

Oats were immersed in water and then germinated at 20°C for 15 days, dried and pulverized to prepare oat malt.

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.

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.

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)

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.
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