KR102282742B1 - Manufacture of grain syrup using kudzu vine - Google Patents

Abstract

According to the present invention, there is provided a method for producing grain syrup using arrowroot according to the present invention, comprising: a first step of mixing malt with water to prepare malt water; The second step of cooking godubap; A third step of first saccharification by mixing the malt water, godubap, and dried arrowroot, and separating only the clear liquid to produce a first saccharified product; mixing malt water, godubap and old pumpkin powder with the first saccharified product, and second a fourth step of saccharifying to prepare a second saccharide; a fifth step of separating the second saccharide into a saccharification solution and a solid; A sixth step of concentrating the separated saccharified solution to prepare a coarse syrup, wherein in the third step, the first saccharified product is 1 part by weight of godubap and 0.03 parts by weight of dried arrowroot with respect to 2 parts by weight of malt water. It is characterized in that it is mixed and first saccharified at a temperature of 72 to 76° C. for 55 to 65 hours, and only the clear liquid is separated and prepared. It is characterized in that it is prepared by mixing 1.5 parts by weight of cargo, 1.25 parts by weight of godubap, and 0.08 parts by weight of old pumpkin powder and second saccharification at a temperature of 72 to 76° C. for 45 to 60 hours.
In addition, in the first step, 25 parts by weight of water is mixed with respect to 3 parts by weight of malt, and only the clear liquid is separated to prepare malt water.
In addition, in the second step, it is characterized in that the godubap is prepared by mixing 9 parts by weight of water with respect to 5 parts by weight of rice.
In addition, in the fifth step, the saccharified liquid is prepared by separating only the clear liquid by filtering the second saccharide using a sieve and leaving it for 24 hours.
In addition, the saccharification solution separated in the sixth step was first concentrated at a temperature of 120 to 140° C. for 3 hours, and then concentrated a second time at a temperature of 100 to 120° C. for 1 hour so that the sugar content of the crude syrup was 70 to 75 brix. characterized in that

Description

Manufacturing method of grain syrup using arrowroot {Manufacture of grain syrup using kudzu vine}

The present invention relates to a method for preparing grain syrup using arrowroot, and more particularly, it is possible to conveniently ingest estrogen components using arrowroot and pumpkin, and to increase the sugar content by adding pumpkin to enhance the taste, aroma and flavor of grain syrup itself as well as functionality And it relates to a method of manufacturing grain syrup with improved palatability.

Arrowroot is a health food that has been edible as a guhwang crop for a long time. Recently, dried roots are usually made into a powder and used to pick up jelly or extract the juice to drink. Arrowroot contains 625 times more phytoestrogen called daidzein than pomegranate. Daidzein is effective in lowering blood cholesterol and preventing various chronic diseases. Above all, it helps to improve the symptoms of menopause by increasing the level of female hormones. In addition, digested phosphorus plays a role in helping calcium absorption. Also, arrowroot contains a lot of saponins. Saponin, a representative medicinal ingredient of ginseng, has the effect of purifying the blood and promoting blood circulation.

Jocheong is a traditional food in Korea. Natural honey is called cheong, so it is called jocheong in the sense of artificial honey. The starch in grains becomes luxurious when steamed or boiled, but if malt water is mixed with it and warmed or buried, the grains of rice become saccharified and released.

Jocheong is also made with rice and porridge made from sorghum or corn flour. Those made from rice have a clear light, while those made from millet have a reddish color and are not clear. Any mixed grain can be used to make coarse grain.

Corn syrup is easily digested, and the sugar component contained in it helps to improve memory by supplying glucose necessary for brain activity.

However, although grain cheong made from grains and fruits is sold in the market, there is a lack of development of grain cheong with functionality and taste that can satisfy the preference of consumers who seek diversity. In addition, there is a problem in that the taste is lowered because grain syrup is weaker than sugar or honey.

10-1697107

The present invention has been devised to solve the above problems, and by preparing a grain syrup using arrowroot and pumpkin, the estrogen component can be conveniently ingested, and by adding pumpkin to increase the sugar content, only the taste, flavor and flavor of grain syrup itself Rather, the purpose of the present invention is to provide a method for preparing grain syrup with improved functionality and palatability.

According to the present invention, there is provided a method for preparing grain syrup using arrowroot according to the present invention, comprising: a first step of mixing malt with water to prepare malt water; The second step of cooking godubap; A third step of first saccharification by mixing the malt water, godubap, and dried arrowroot, and separating only the clear liquid to produce a first saccharified product; mixing malt water, godubap and old pumpkin powder with the first saccharified product, and second a fourth step of saccharifying to prepare a second saccharide; a fifth step of separating the second saccharide into a saccharification solution and a solid; and a sixth step of concentrating the separated saccharified solution to prepare a coarse paste, and in the third step, the first saccharified product is 1 part by weight of godubap and 0.03 parts by weight of dried arrowroot with respect to 2 parts by weight of malt water. It is characterized in that it is mixed and first saccharified at a temperature of 72 to 76° C. for 55 to 65 hours, and only the clear liquid is separated and prepared. It is characterized in that it is prepared by mixing 1.5 parts by weight of cargo, 1.25 parts by weight of godubap, and 0.08 parts by weight of old pumpkin powder and second saccharification at a temperature of 72 to 76° C. for 45 to 60 hours.

In addition, in the first step, 25 parts by weight of water is mixed with respect to 3 parts by weight of malt, and only the clear liquid is separated to prepare malt water.

In addition, in the second step, it is characterized in that the godubap is prepared by mixing 9 parts by weight of water with respect to 5 parts by weight of the rice.

In addition, in the fifth step, the saccharified liquid is prepared by separating only the clear liquid by filtering the second saccharide using a sieve and leaving it for 24 hours.

In addition, the saccharification solution separated in the sixth step was first concentrated at a temperature of 120 to 140° C. for 3 hours, and then concentrated a second time at a temperature of 100 to 120° C. for 1 hour to obtain a sugar content of 70 to 75 brix. characterized in that

As a means of solving the above problems, the coarse powder manufacturing method according to the present invention can conveniently ingest the estrogen component by preparing the coarse powder using arrowroot and pumpkin, and by adding pumpkin to increase the sugar content, the taste, flavor and It has the effect of enhancing not only flavor, but also functionality and palatability.

1 is a flow chart showing a method for manufacturing coarse cheong using arrowroot according to the present invention.

Specific details including the problems to be solved for the present invention as described above, the means for solving the problems, and the effects of the invention are included in one embodiment and drawings to be described below. Advantages and features of the present invention, and a method of achieving them, will become apparent with reference to one embodiment described in detail below in conjunction with the accompanying drawings.

Hereinafter, a method for manufacturing grain cheong using the arrowheads presented above will be described in detail with reference to the drawings.

<Manufacturing method using kudzu>

First, malt water is prepared by mixing malt with water in the first step (S1).

Specifically, malt water is prepared by mixing 25 parts by weight of water with respect to 3 parts by weight of malt and separating only the clear liquid.

Malt oil is dried after pouring water into barley to sprout. It contains an enzyme that converts starch into sugar, and is used to make sikhye or syrup. Malt contains 30 kinds of nutrients such as vitamin B, iron, and folic acid. It lowers blood pressure, is rich in physiologically active substances that are good for adult diseases such as anemia and diabetes, promotes growth hormone, and is effective for skin diseases such as peptic ulcer and atopic dermatitis. It works.

When more than 25 parts by weight of water is mixed with respect to 3 parts by weight of malt, there is a problem that the sweetness is weakened and the preference is lowered. Therefore, it is most preferable to prepare malt water by mixing 25 parts by weight of water with respect to 3 parts by weight of malt and separating only the clear liquid.

Next, in the second step (S2), the godubap is prepared.

Specifically, Godubap is prepared by mixing 9 parts by weight of water with respect to 5 parts by weight of rice.

Godubap refers to cooked rice that has been cooked very well, and is mainly used to reduce fermentation time when making sikhye or alcohol.

Next, in the third step (S3), malt water, godubap, and dried arrowroot are mixed for first saccharification, and only the clear liquid is separated to prepare a first saccharified product.

Specifically, the first saccharide is prepared by mixing 1 part by weight of godubap and 0.03 parts by weight of dried arrowroot with respect to 2 parts by weight of malt water, first saccharifying at a temperature of 72 to 76° C. for 55 to 65 hours, and separating only the clear liquid.

Since arrowroot contains a lot of starch, when mixed with malt water and godubap and saccharified, the color becomes cloudy and the taste deteriorates.

When less than 0.03 parts by weight of dried kudzu is mixed with respect to 2 parts by weight of the malt water, the nutrients of kudzu are not sufficiently included. I have a problem with this.

In addition, when saccharifying the first saccharide at a temperature of 72 to 76° C. for less than 55 hours, the sweet taste is not sufficiently expressed. There is a problem being

Therefore, it is most preferable to prepare the first saccharification by mixing 1 part by weight of godubap and 0.03 parts by weight of dried arrowroot with respect to 2 parts by weight of malt water and first saccharifying it at a temperature of 72 to 76° C. for 55 to 65 hours.

Next, in the fourth step (S4), malt water, godubap and old pumpkin powder are mixed with the first saccharified product, and the second saccharified product is prepared by second saccharification.

Specifically, the second saccharification is mixed with 1.5 parts by weight of the first saccharide, 1.25 parts by weight of Godubap, and 0.08 parts by weight of old pumpkin powder with respect to 3.5 parts by weight of malt water, and the second saccharification is performed at a temperature of 72 to 76° C. for 45 to 60 hours. to manufacture

It is preferable to use pumpkin powder as the pumpkin powder, and by mixing the pumpkin powder, it suppresses the bitter taste of arrowroot and is effective for women's and women's diseases. In addition, it is possible to increase the degree of preference by increasing the sugar content of the grain syrup and improving the color.

Pumpkin has been traditionally handed down as a good food for people with weak stomach, convalescent patients, and postpartum edema removal in Korea. is known In particular, it is excellent in preventing various cancers such as lung cancer, esophageal cancer, stomach cancer, bladder cancer, prostate cancer, and breast cancer as it is rich in beta-carotene, an antioxidant that harms free radicals. In particular, it is effective against lung cancer and breast cancer. Beta-carotene, which is yellow in amber, has been proven to be effective in preventing lung cancer, and lignan, a natural estrogen component, and linoleic acid, a type of omega-3 fatty acid, prevent breast cancer.

When the aged pumpkin powder is mixed with less than 0.08 parts by weight with respect to 3.5 parts by weight of the malt water, the proportion of the aged pumpkin powder is too low, so that the taste and flavor of the pumpkin are not properly expressed in the finally prepared coarse powder, and the aged pumpkin powder is When more than 0.08 parts by weight is mixed, the taste and flavor of pumpkin may be excessively emphasized, thereby reducing the characteristic taste and flavor of grain syrup.

In addition, when saccharifying the second saccharide at a temperature of 72 to 76° C. for less than 45 hours, the taste and flavor of pumpkin do not harmonize with the taste of grain syrup, and when saccharified for longer than 60 hours, the taste and flavor deteriorate There is a problem in that it is lost, nutrients are lost, and it takes a lot of time and economic cost in a sufficiently saccharified state.

Therefore, 1.5 parts by weight of the first saccharide, 1.25 parts by weight of Godubap, and 0.08 parts by weight of old pumpkin powder are mixed with respect to 3.5 parts by weight of malt water, and the second saccharification is performed at a temperature of 72 to 76° C. for 45 to 60 hours. It is most preferable to manufacture

Next, in the fifth step (S5), the second saccharide is separated into a saccharified solution and a solid.

Specifically, the saccharified solution is prepared by filtering the second saccharide using a sieve and leaving it for 24 hours to separate only the clear solution.

Since the second saccharide contains solid substances such as by-products generated by going through the saccharification process in the saccharification step, the second saccharide is filtered using a sieve and left for 24 hours to separate only the clear liquid. .

Finally, in the sixth step (S6), the separated saccharification solution is concentrated to prepare a crude syrup.

Specifically, the saccharification solution separated in the fifth step is first concentrated at a temperature of 120 to 140° C. for 3 hours, and secondarily concentrated at a temperature of 100 to 120° C. for 1 hour so that the sugar content of the crude syrup is 70 to 75 brix. do.

If the sugar content of the grain syrup is lower than 70brix, the sugar content is not sufficiently concentrated, so the consumer's preference and preference for taste is low, and there is a problem in that the viscosity is diluted and the usability is deteriorated.

Therefore, it is most preferable to prepare the saccharification solution to have a sugar content of 70 to 75 brix by first concentrating the saccharification solution at a temperature of 120 to 140° C. for 3 hours, and secondarily concentrating it at a temperature of 100 to 120° C. for 1 hour.

Hereinafter, the contents of the experiment of the present invention of the manufacturing method of the present invention will be described in detail.

(a) Sensory evaluation of Chocheong according to the number of saccharifications

The following experiment was conducted on a graduate student of the Department of Food Science and Technology whose suitability as an inspector was recognized as an inspector in order to compare the quality characteristics by manufacturing coarse cheong by varying the number of saccharification in order to conduct a sensory evaluation of the sorghum according to the number of saccharification of the present inventor's saccharification method. After training suitable for the purpose, sensory evaluation was performed. The sensory evaluation items were performed using a 7-point scale method, in which color, scent, taste, and overall preference were evaluated with 7 points for very good and 1 point for very bad.

[Comparative Example 1]

Comparative Example 1 was prepared by mixing malt water and godubap and first saccharifying it to prepare crude syrup according to the present invention.

[Example 1]

In Example 1, a coarse paste was prepared according to the present invention by mixing malt water, godubap, dried arrowroot, and aged pumpkin powder and saccharifying it first.

[Example 2]

In Example 2, malt water, godubap, and dried arrowroot were mixed and first saccharified, then malt water, godubap, primary saccharification, and aged pumpkin powder were mixed and secondary saccharified to prepare a coarse paste according to the present invention.

division
Item color incense taste overall sign Comparative Example 1 4.16 4.61 4.23 4.33 Example 1 4.86 5.13 5.32 5.10 Example 2 5.23 5.00 5.60 5.37

As a result of the experiment, it was found that the sensory evaluation score of Example 2 was the highest.

When only malt water and godubap were mixed and saccharified for the first time, the palatability was lower than that prepared by mixing dried arrowroot and old pumpkin powder. There was a problem that the flavor and taste of kudzu and pumpkin did not harmonize with Jocheong, reducing overall preference.

Therefore, it is most preferable to mix malt water, godubap, and dried arrowroot, and then first saccharify, then mix malt water, godubap, primary saccharide, and aged pumpkin powder and then secondary saccharify to prepare a coarse paste according to the present manufacturing method.

(b) Sensory evaluation of Chocheong according to the mixing ratio of dried arrowroot

The following experiment was conducted by a graduate student of the Department of Food Science and Technology who was recognized as suitable as an inspector in order to compare the quality characteristics by manufacturing a cheong by varying the mixing ratio of dried kudzu in order to conduct sensory evaluation of the kocheong according to the mixing ratio of dried kudzu in the present invention's chocheong manufacturing method. After training suitable for the purpose of this experiment, sensory evaluation was performed. The sensory evaluation items were performed using a 7-point scale method, in which color, scent, taste, and overall preference were evaluated with 7 points for very good and 1 point for very bad.

[Comparative Example 2]

In Comparative Example 2, 1 part by weight of godubap and 0.01 parts by weight of dried arrowroot were mixed with respect to 2 parts by weight of malt water, and first saccharified to prepare a first saccharified product, and a coarse paste was prepared according to the present invention.

[Example 3]

In Example 3, 1 part by weight of godubap and 0.02 parts by weight of dried arrowroot were mixed with respect to 2 parts by weight of malt water, and the first saccharification was performed to prepare a first saccharified product, and coarse powder was prepared according to the present invention.

[Example 4]

In Example 4, 1 part by weight of godubap and 0.03 parts by weight of dried arrowroot were mixed with respect to 2 parts by weight of malt water, and first saccharification was performed to prepare a first saccharified product, and a coarse paste was prepared according to the present invention.

[Example 5]

In Example 5, 1 part by weight of godubap and 0.04 parts by weight of dried arrowroot were mixed with respect to 2 parts by weight of malt water, and first saccharification was performed to prepare a first saccharified product, and a coarse paste was prepared according to the present invention.

division
Item color incense taste overall sign Comparative Example 2 5.01 5.07 4.72 4.90 Example 3 5.16 5.26 4.87 5.10 Example 4 5.23 5.00 5.60 5.37 Example 5 5.15 4.78 5.21 5.05

As a result of the experiment, it was found that the sensory evaluation score of Example 4 was the highest.

When the amount of dried arrowroot is less than 0.03 parts by weight, you can hardly feel the aroma and taste of arrowroot, and the nutrients of arrowroot are not sufficiently included. When I had a bitter taste problem.

Therefore, it is most preferable to mix 1 part by weight of godubap and 0.03 parts by weight of dried arrowroot with respect to 2 parts by weight of malt water and first saccharify to prepare a first saccharified product, and to prepare coarse grain according to the present invention.

(c) Sensory evaluation of coarse powder according to the mixing ratio of aged pumpkin powder

In the following experiment, the suitability as an inspector was recognized in order to compare the quality characteristics by varying the mixing ratio of the aged pumpkin powder in order to conduct a sensory evaluation of the coarse powder according to the mixing ratio of the aged pumpkin powder of the present invention, the coarse powder manufacturing method. The sensory evaluation was conducted after training the graduate students of the Department of Food Science and Technology suitable for the purpose of this experiment. The sensory evaluation items were performed using a 7-point scale method, in which color, scent, taste, and overall preference were evaluated with 7 points for very good and 1 point for very bad.

[Comparative Example 3]

In Comparative Example 3, 1.5 parts by weight of the first saccharide, 1.25 parts by weight of Godubap, and 0.05 parts by weight of old pumpkin powder were mixed with respect to 3.5 parts by weight of malt water, and the second saccharification was prepared by second saccharification, and coarsening was prepared according to the present invention. manufactured.

[Example 6]

In Example 6, 1.5 parts by weight of the first saccharide, 1.25 parts by weight of Godubap, and 0.06 parts by weight of the pumpkin powder were mixed with respect to 3.5 parts by weight of malt water, and the second saccharification was prepared by second saccharification, and coarsening was prepared according to the present invention. manufactured.

[Example 7]

In Example 7, 1.5 parts by weight of the first saccharide, 1.25 parts by weight of Godubap, and 0.07 parts by weight of the pumpkin powder were mixed with respect to 3.5 parts by weight of malt water, and the second saccharification was prepared by second saccharification, and coarsening was prepared according to the present invention. manufactured.

[Example 8]

In Example 8, 1.5 parts by weight of the first saccharide, 1.25 parts by weight of Godubap, and 0.08 parts by weight of the pumpkin powder were mixed with respect to 3.5 parts by weight of malt water, and the second saccharification was prepared by second saccharification, and coarsening was prepared according to the present invention. manufactured.

[Example 9]

In Example 9, 1.5 parts by weight of the first saccharide, 1.25 parts by weight of Godubap, and 0.09 parts by weight of the pumpkin powder were mixed with respect to 3.5 parts by weight of malt water, and the second saccharification was prepared by second saccharification, and coarsening was prepared according to the present invention. manufactured.

division
Item color incense taste overall sign Comparative Example 3 4.51 4.51 4.83 4.62 Example 6 4.84 4.73 5.12 4.90 Example 7 5.09 4.90 5.43 5.14 Example 8 5.23 5.00 5.60 5.37 Example 9 5.10 5.04 5.49 5.21

As a result of the experiment, it was found that the sensory evaluation score of Example 8 was the highest.

When less than 0.08 parts by weight of aged pumpkin powder is mixed with respect to 3.5 parts by weight of malt water, the proportion of aged pumpkin powder is too low, so that the taste and flavor of pumpkin are not properly expressed in the finally prepared coarse powder, and the aged pumpkin powder is 0.08 When more than 1 part by weight is mixed, the taste and flavor of the pumpkin are excessively emphasized, and the characteristic taste and flavor of grain syrup is reduced, resulting in lower overall preference.

Therefore, 1.5 parts by weight of the first saccharide, 1.25 parts by weight of Godubap, and 0.08 parts by weight of old pumpkin powder are mixed with respect to 3.5 parts by weight of malt water, and the second saccharification is prepared by second saccharification, and according to the present invention, it is most preferable

As such, those skilled in the art to which the present invention pertains will understand that the above-described technical configuration of the present invention may be implemented in other specific forms without changing the technical spirit or essential characteristics of the present invention.

Therefore, the embodiments described above are to be understood as illustrative and not restrictive in all respects, and the scope of the present invention is indicated by the following claims rather than the above detailed description, and the meaning and scope of the claims and their All changes or modifications derived from the concept of equivalents should be construed as being included in the scope of the present invention.

S1. The first step of preparing malt water by mixing malt with water
S2. The second stage of cooking Godubap
S3. Malt water, godubap, and dried arrowroot are mixed and first saccharified to produce the first saccharide product
S4. The 4th step of mixing the first saccharide, malt water, godubap, and old pumpkin powder and making the second saccharified product
S5. 5th step of separating into saccharification solution and solid
S6. 6th step of concentrating the saccharification solution to prepare crude syrup

Claims (5)

A first step of mixing malt with water to prepare malt water;
The second step of cooking godubap;
a third step of first saccharifying by mixing the malt water, godubap, and dried arrowroot, and separating only the clear liquid to prepare a first saccharification;
a fourth step of mixing malt water, godubap, and old pumpkin powder with the first saccharified product, and performing secondary saccharification to prepare a second saccharified product;
a fifth step of separating the second saccharide into a saccharification solution and a solid;
A sixth step of concentrating the saccharification solution separated in the fifth step to prepare a crude syrup; characterized in that it comprises;
The first saccharification of the third step is prepared by mixing 1 part by weight of godubap and 0.03 parts by weight of dried arrowroot with respect to 2 parts by weight of malt water, first saccharifying at a temperature of 72 to 76° C. for 55 to 65 hours, and separating only the clear liquid. It is characterized by
The second saccharide of the fourth step is mixed with 1.5 parts by weight of the first saccharide, 1.25 parts by weight of godubap, and 0.08 parts by weight of old pumpkin powder with respect to 3.5 parts by weight of malt water, and at a temperature of 72 to 76° C. for 45 to 60 hours. prepared by second saccharification,
The first step is to prepare malt water by mixing 25 parts by weight of water with respect to 3 parts by weight of malt and separating only the clear liquid,
The second step is to prepare godubap by mixing 9 parts by weight of water with respect to 5 parts by weight of rice,
The saccharification solution of the fifth step is prepared by filtering the second saccharide using a sieve and leaving it for 24 hours to separate only the clear liquid,
In the sixth step, the saccharification solution separated in the fifth step is first concentrated at a temperature of 120 to 140° C. for 3 hours, and secondarily concentrated at a temperature of 100 to 120° C. for 1 hour, so that the sugar content of the crude syrup is 70 to 75 brix. A method for manufacturing coarse cheong using arrowroot, characterized in that it is manufactured as much as possible. delete delete delete delete

Images