KR102390431B1 - Sikhye using turnip - Google Patents

Abstract

The present invention relates to turnip, ginger, pear, and beet sikhye containing roasted turnip, dried ginger, pear extract and beet extract, and from which rice grains have been removed, and to a method for manufacturing the same, and more particularly, to turnip, ginger, pear, and beet sikhye containing roasted turnip, dried ginger, pear extract and beet extract, and more particularly, dried and roasted turnip and dried ginger at high temperature preparing decoction water by decoction; preparing a saccharified liquid without grains by mixing the decoctioned water, godubap and malt extracts, heating them to saccharify them, and then filtering them through a sieve to remove grains of rice; And a method for producing sikhye using turnips, ginger, pears and beets, comprising a; and the step of mixing the pear extract alone or the pear extract and the beet extract together in the saccharified liquid and then scalding at a high temperature, and the sikhye prepared by the method is about

Description

Sikhye using turnip}

The present invention relates to sikhye using radish and a method for preparing the same, and more particularly, to radish, ginger, and pear sikhye containing roasted autumn turnips, dried ginger and pear extracts and from which rice grains are removed, and a method for preparing the same.

Sikhye is a traditional Korean drink made by pouring malt powder into glutinous or non-glutinous rice and then fermenting it.

The record of sikhye is specifically shown in the cookbook 「Somun Sasol」 compiled in the late Joseon Dynasty. The method for making sikhye is to boil malt, ground with the skin, in warm water, place it on a fine sieve, and let the water settle. Here, put the cooked rice (Godubap) in a porcelain jar, pour only the top water of malt, and keep it at a temperature of 60 ~ 70℃ for 4 to 5 hours to ferment the rice. At this time, if the temperature is too low, the rice will rest, and if the temperature is too high, saccharification will not work well. After about 4 hours, if the rice grains are floating, remove the rice grains by cooking, rinse in cold water, put them in another bowl, and boil the rest of the sikhye water with sugar. In addition, the foam that rises when boiling is skipped off with a spoon, and ginger, citron, etc. are added to the sikhyemul to give it a taste and shape. Sikhye used to be a cold and sweet drink mainly in winter, but now it is enjoyed regardless of the season.

So far, various methods for preparing sikhye have been reported to improve the taste, texture and nutrition of sikhye. For example, Korean Patent Registration No. 10-1979691 discloses sikhye containing tomato and eggplant lactic acid bacteria fermented extract and a manufacturing method thereof, and Korean Patent Registration No. 10-1969233 discloses sikhye containing pumpkin stock and roasted onion and preparation thereof. Method, Korean Patent No. 10-0671428 discloses sikhye containing red ginseng extract and red ginseng powder and a manufacturing method thereof, Korean Patent No. 10-1591171 discloses sikhye containing vitamin tree extract and manufacturing method thereof, Republic of Korea In Korean Patent Registration No. 10-2035939, sikhye containing persimmon concentrate and a method for preparing the same were presented.

However, there were no reports of sikhye using turnips.

turnip (scientific name: Brassica ) rapa ) is an annual herb belonging to the Brassicaceae and Brassicaceae, and is known to be native to the southwestern coast of Europe. In Korea, it is cultivated in some areas such as Ganghwa and Gimpo, and is eaten as it is, or a small portion is processed into turnip kimchi. It is round in the shape of a top, and the color is close to purple. Unlike ordinary radishes, turnips have a high sweetness, a unique fragrance, and a firm texture. The leaves of turnips are rich in minerals and vitamins, and the roots contain a lot of tryptophan and lysine. Turnip contains sinigrin and isothiocyanate, which give the turnip's pungent taste. Sinigrin strengthens the bronchi, strengthens the mucous membrane, and promotes salivation to thin phlegm. It has efficacy, and isothiocyanate is known as an anti-cancer ingredient, and its effect in preventing esophageal cancer, liver cancer, lung cancer, and colon cancer has been proven through animal experiments. In addition, turnip contains ingredients such as indole and sulforaphane, known as anticancer substances. In addition, turnips contain amylase and diastase, which are digestive enzymes, which decompose carbon dioxide to promote digestion and restore gastric mucosa. It is recorded as ', and it is also recorded that it has diuretic action, constipation, thirst following a hangover, brightens the eyes, and helps with jaundice.

ginger (scientific name: Zingiber ) officinale ) is a perennial herb of the ginger family, also called Saeang and Saeyang. It is native to Southeast Asia and is cultivated as a vegetable. The rhizome grows sideways and is fleshy, lumpy, yellow, and has a pungent taste and a fragrant smell. At each node of the rhizome, a fake stem made of sheath stands upright and reaches 30-50 cm in height, with leaves arranged in two rows at the top. The leaves are alternate phyllotaxis, line-shaped, lanceolate, narrow at both ends, and the lower part becomes a long sheath. Ginger has a unique aroma and spicy taste, and the spicy taste is due to an ingredient called Gingerol. The water content is about 86% and contains a large amount of minerals. Dried ginger is also used as a herbal medicine because it is effective against dry sweat. Ginger also contains ingredients called Shogaol and Zingerone. Ginger is excellent for preventing colds by warming the body, and by discharging cholesterol accumulated in blood vessels out of the body, it is known to be effective in preventing adult diseases such as arteriosclerosis and high blood pressure, as well as in relieving cold hands, feet, and abdominal pain. . In oriental medicine, dried rhizomes are used as medicine. Ginger treats chills, fever, headache, vomiting, seawater, and phlegm caused by a cold. . As pharmacological actions, gastric juice secretion promotion, digestive power enhancement, cardiac excitatory action, blood circulation promotion, and antibacterial action have been reported.

Accordingly, as a result of the present inventors' efforts to prepare a new sikhye with improved nutrition and improved taste, color and texture, roasting autumn turnips gives a savory taste and removes fishy taste, and by adding dried ginger and pear extracts, digestion and antioxidant, etc. The present invention was completed by preparing sikhye having improved texture by adding efficacy, improving taste and color, and removing grains of rice.

An object of the present invention is to prepare a decoction of roasted turnips and dried ginger at a high temperature after drying; mixing and saccharifying the decoction of water, godubap and malt extract, and then filtering to prepare a saccharified solution without grains of rice; It is to provide a method for producing sikhye comprising turnip, ginger, pear and beet, comprising a; and the step of decoction at a high temperature after mixing the pear extract alone or the pear extract and the beet extract in the saccharified liquid.

Another object of the present invention is to mix dried rice and malt extract in decoction of roasted turnips and dried ginger at high temperature and then saccharify it, and then filter the saccharified solution without rice grains to contain pear extract alone or pear extract and beet extract. It is to provide sikhye containing mixed, turnip, ginger, pear and beet.

In order to achieve the above object, the present invention

i) drying the turnips and then roasting them;

ii) mixing the turnips roasted in step i) with dried ginger and water, then heating and decoction;

iii) washing and soaking the rice, then heating and cooling to prepare godubap;

iv) mixing malt and purified water and stirring to prepare a malt extract;

v) preparing a saccharified solution in which the rice grains are removed by mixing the decoctioned water, the godubap and the malt extract in step ii), saccharifying the mixture, and then sieving the rice grains through a sieve; and

vi) mixing the pear extract or the pear extract with the beet extract in the saccharified liquid of step v) and then heating the mixture.

In addition, the present invention provides sikhye using turnips prepared by the manufacturing method according to the present invention.

In addition, the present invention provides a food using sikhye according to the present invention.

Sikhye using turnips according to the present invention gives a savory taste and removes fishy taste by drying and roasting autumn turnips. By adding dried ginger, pear extract and beet extract, digestion and antioxidant effects are enhanced, and taste and color was improved, and the texture was improved by removing the rice grains.

In particular, autumn turnips contain 10 times more vitamin C than apples, and are rich in various mineral fibers, which are good for strengthening immunity. By containing diastase, a starch decomposing enzyme, to relieve bloated stomach due to overeating or indigestion, Sikhye using turnip according to the present invention can strengthen immunity and It can be usefully used as food for promoting digestion.

Hereinafter, the present invention will be described in detail.

At this time, if there is no other definition in the technical terms and scientific terms used, those of ordinary skill in the art to which this invention belongs have the meanings commonly understood.

In addition, repeated description of the same technical configuration and operation as in the prior art will be omitted.

the present invention

i) drying the turnips and then roasting them;

ii) mixing the turnips roasted in step i) with dried ginger and water, then heating and decoction;

iii) washing and soaking the rice, then heating and cooling to prepare godubap;

iv) mixing malt and purified water and stirring to prepare a malt extract;

v) preparing a saccharified solution in which the rice grains are removed by mixing the decoctioned water, the godubap and the malt extract in step ii), saccharifying the mixture, and then sieving the rice grains through a sieve; and

vi) a step of heating after mixing the pear extract alone or the pear extract and the beet extract together in the saccharified liquid of step v);

In the manufacturing method, the turnip in step i) is preferably an autumn turnip, but is not limited thereto. Turnips are grown according to the

In the above manufacturing method, the turnip and dried ginger roasted in step ii) are preferably mixed in a weight ratio of 85 to 95: 15 to 5, and decocted at 90 to 120° C. for 3 to 5 hours.

In the manufacturing method, the steps iii) and iv) may be reversed in order or may be performed simultaneously.

In the manufacturing method, godubap in step iii) may be prepared by immersing rice in purified water for a certain time, then steaming and cooling. The godubap refers to cooked rice that has been cooked very well. For example, Godubap is made by mixing purified water (room temperature) and rice in a ratio of 2: 1 and immersing it for 1 to 2 hours, then removing the water and steaming at 100 ~ 120 ° C, then cooling to 60 ~ 65 ° C. It is preferable to manufacture

In the above manufacturing method, the malt extract in step iv) may be prepared by mixing malt and purified water and then stirring for a certain period of time. The malt extract is obtained by mixing malt and purified water in a ratio of 1: 7 to 1: 9, stirring at 60 to 70 ° C. for 2 to 3 hours, removing the malt foil with a separator, and then filtering the malt extract. can be manufactured. At this time, when the ratio of malt to purified water satisfies 1: 7 to 1: 9, sikhye having excellent taste can be prepared by appropriately harmonizing sweetness and malt flavor. It is preferable to maintain the malt extract at 60 ~ 70 ℃, because in this case, the enzyme action of the malt is actively generated to effectively saccharify the godubap.

In the above manufacturing method, a saccharified liquid without grains of rice can be prepared by mixing and saccharifying the dried ginger roasted turnips in step v), godubap and malt extract, and then removing the godubap. It is preferable that the saccharification solution is heated at 60 to 75° C. for 8 to 12 hours so that the malt enzyme action is actively saccharified to efficiently saccharify godubap. The saccharification liquid can be filtered through a sieve or passed through a clarifier to remove godubap to provide a clean texture. It is preferable to remove godubap from the saccharified liquid when the sugar content is 5.6 Bx or more and pH is 5.6 or more. Because you can't save enough.

In the above preparation method, vi) is a step of mixing the prepared saccharified solution with other additives, and sikhye may be prepared by mixing pear extract alone or pear extract and beet extract in the saccharified solution. In the case of mixing only the pear extract with the saccharified liquid, it is preferable to mix the saccharified liquid and the pear extract in a weight ratio of 85 to 90: 15 to 10, and when mixing the pear extract and the beet extract together, the saccharified liquid and the pear extract And the beet extract is preferably mixed in a weight ratio of 85 to 90: 10 to 5: 5 to 10. This mixing ratio can produce sikhye with improved color, taste and flavor.

After mixing the pear extract and beet extract with the saccharification liquid in step vi), sikhye can be prepared by heating at 90 to 120° C. for 20 to 40 minutes.

In the manufacturing method, it may further include the step of filling after sterilization and cooling after step vi). It is preferable to sterilize the prepared sikhye at 130 ~ 140 ℃ for 50 ~ 60 seconds, cool it to 10 ℃ or less, store it aseptically, and then fill it.

In addition, the present invention provides sikhye using turnips prepared by the manufacturing method according to the present invention.

Specifically, after drying, roasted turnips and dried ginger are mixed with decoction of water, godubap, and malt extract, then saccharified, and then saccharified solution from which rice grains have been removed to provide sikhye in which pear extract or pear extract and beet extract are mixed.

At this time, sikhye containing turnip, ginger and pear extract is preferably mixed with turnip, ginger and pear extract in a weight ratio of 85: 5: 10, respectively, and sikhye containing turnip, ginger, pear extract and beet extract is It is preferable to mix in a weight ratio of 85:5:5:5.

In addition, the present invention provides a food using sikhye according to the present invention.

Sikhye according to the present invention gives a savory taste and removes fishy taste by drying and roasting autumn turnips, and by adding dried ginger, pear extract and beet extract to enhance efficacy such as digestion and antioxidant, color, taste and fragrance It has the characteristic of improving the texture by removing grains of rice.

Hereinafter, the present invention will be described in more detail through Examples and Experimental Examples. These Examples and Experimental Examples are only for illustrating the present invention, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not to be construed as being limited by these Examples and Experimental Examples. will be.

< Example 1> Preparation of Sikhye 1

The autumn turnips were dried in sunlight and then roasted over medium heat. Ginger dried in the sun. Roasted autumn turnips and dried ginger were mixed and heated at 100° C. for 3 hours to prepare decoction.

After immersing rice and purified water in a 1:2 ratio for 3 hours, water was removed, steamed at 120° C., and cooled to 60° C. to prepare godubap.

After stirring malt and purified water at a ratio of 1:8 at 65°C for 3 hours, the malt foil was removed with a separator, filtered to prepare a malt extract, and maintained at 65°C.

After mixing the decoction of water, godubap and malt extract, the mixture was fermented at 74°C for 8 hours to make it saccharified, and then the grains of rice were filtered through a sieve to prepare a saccharified liquid without grains.

Sikhye was prepared by mixing pear and beet extracts prepared by extracting each of pears and beets into the saccharified liquid with a juicer and filtering, and then heating at 120° C. for 20 minutes.

Here, the autumn turnip, ginger, pear extract and beet extract were prepared by mixing 85: 5: 5: 5 by weight ratio.

< Example 2> Preparation of Sikhye 2

Except for the beet extract, autumn turnip, ginger and pear extracts were mixed in a weight ratio of 85:5:10, and sikhye was prepared in the same manner as in <Example 1>.

< comparative example 1> Manufacture of sikhye using radish

Radish was used instead of turnip, and sikhye was prepared in the same manner as in <Example 1>.

< comparative example 2> Manufacture of unroasted turnip sikhye

Dried turnips were used without roasting the turnips, and sikhye was prepared in the same manner as in <Example 1>.

< comparative example 3> Ginger saccharification solution Preparation of Sikhye added after production

No ginger was added to the autumn turnip, only autumn turnip water was used, and after the saccharification solution was prepared, ginger extract was added along with pear extract and beet extract, and the rest was prepared in the same manner as in <Example 1>. did

< comparative example 4> Preparation of sikhye without beet extract

Sikhye was prepared in the same manner as in <Example 1>, except that beetroot extract was not added.

< Experimental example 1> Immune functional evaluation

In order to confirm the immunity-enhancing efficacy of the sikhye prepared in <Example 1>, <Example 2>, <Comparative Example 1> and <Comparative Example 2> of the present invention, 250 μg of sikhye was added to the RAW 264.7 cell line, which is a macrophage. TNF-α (Tumor necrosis factor-alpha) and IL-1β (Interleukin-1 beta) production according to /mL and 500 μg/mL treatment were measured.

As a result, as shown in Table 1 below, Sikhye of <Examples 1 and 2> promoted the increase of TNF-α and IL-1β production according to the treatment concentration, which was significantly compared to <Comparative Examples 1 and 2>. was confirmed to be high.

division TNF-α production (pg/mL) IL-1β (pg/mL) sample throughput
250 μg/mL sample throughput
500 μg/mL sample throughput
250 μg/mL sample throughput
500 μg/mL Example 1 220 350 4 9 Example 2 210 335 4 8 Comparative Example 1 90 130 2 4 Comparative Example 2 110 150 2 6

< test example 2> Digestive function evaluation

In order to confirm the digestion-promoting efficacy of the sikhye prepared in <Example 1>, <Example 2>, <Comparative Example 1> and <Comparative Example 3> of the present invention, 30 adult males and females per each experimental group After assigning 10 people to take sikhye 1 hour after overeating, as a control group, the digestive efficacy was evaluated compared to the case where sikhye was not taken after eating in the same amount on the other day as a control group. In order to increase the accuracy of the experiment, no beverages other than water were consumed during the experiment. As for the digestive efficacy evaluation items, four degrees of nausea, thirst, vomiting, and stomach comfort were evaluated on a 5-point scale (5-very good, 4-good, 3-moderate, 2-bad, 1-very bad). .

As a result, as shown in Table 2 below, it was confirmed that the Sikhye of <Examples 1 and 2> had an excellent digestive effect, which was significantly higher than that of <Comparative Examples 1 and 3>.

nausea thirst nausea comfort from above Example 1 4.5 4.7 4.4 4.8 Example 2 4.4 4.5 4.4 4.5 Comparative Example 1 3.8 3.8 3.5 3.6 Comparative Example 3 3.6 3.9 3.9 3.8

< test example 3> sensory test

In this experimental example, 30 adult males and females were allowed to taste the sikhye prepared in <Examples 1 to 2> and <Comparative Examples 1 to 4>, respectively, and then sensory for color, taste, texture, flavor, and overall preference. Inspection was carried out.

The results of the sensory test were scored according to the criteria (5-very good, 4-good, 3-moderate, 2-bad, 1-very bad) for color, taste, texture, flavor, and overall preference, respectively. It is expressed as an average value.

As a result, as shown in Table 3 below, it was found that the color of Sikhye of <Example 1> was good, and the taste, texture and flavor were improved, and thus the overall preference was better than that of <Comparative Examples 1 to 4>. .

division color taste texture zest comprehensive
symbol Example 1 4.8 4.5 4.7 4.5 4.7 Example 2 4.3 4.4 4.5 4.5 4.5 Comparative Example 1 3.8 3.4 3.2 3.3 3.8 Comparative Example 2 3.9 3.2 3.8 3.0 3.5 Comparative Example 3 4.0 3.8 3.9 3.8 3.9 Comparative Example 4 3.0 3.5 3.8 3.4 3.5

Claims (5)

i) drying the turnip and then roasting and frying;
ii) mixing the turnip roasted in step i) with dried ginger and water, and then heating it at 90 to 120° C. for 3 to 5 hours to decoction,
here
The roasted turnip and dried ginger are 85 to 95: a step characterized in that the mixing in a weight ratio of 15 to 5;
iii) washing and soaking the rice, then heating and cooling to prepare godubap;
iv) mixing malt and purified water and then stirring to prepare a malt extract,
here
A step of mixing the malt and purified water in a weight ratio of 1: 7 to 1: 9;
v) In step ii), the boiled water, the godubap, and the malt extract are mixed, heated at 60 to 75° C. for 8 to 12 hours for saccharification, and then sieved through a sieve to remove the rice grains. ; and
vi) mixing the pear extract or the pear extract and the beet extract with the saccharified liquid of step v), and then heating at 90 to 120° C. for 20 to 40 minutes,
here
In the case of mixing only the pear extract with the saccharified liquid, the saccharified liquid and the pear extract are mixed in a weight ratio of 85 to 90: 15 to 10, and in the case of mixing the pear extract and the beet extract together with the saccharified liquid, the saccharified liquid and the pear extract The extract and the beet extract are 85 to 90: 10 to 5: 5 to 10, characterized in that the mixing in a weight ratio of 10;
delete delete delete made of claim 1,
After drying, roasted turnips and dried ginger are mixed with decoction of water, godubap, and malt extract and then saccharified. Then, the saccharified solution from which rice grains are removed is mixed with pear extract or pear extract and beet extract.
Sikhye using turnips.