KR102518349B1 - Manufacturing method for concentrated solution of sweet drink made from fermented rice - Google Patents

Abstract

The present invention relates to a method for manufacturing sweet rice drink concentrate comprising the following steps: a) manufacturing malt extract by immersing and filtering malt in water; b) heating and concentrating the malt extract; c) manufacturing hard-boiled rice in a rice steamer; d) adding the concentrated malt extract to the rice steamer to saccharify the same when the temperature in the rice steamer reaches 60℃; e) adding sugar to the saccharified product or mixing the same with sugar and additives.

Description

Manufacturing method for concentrated solution of sweet drink made from fermented rice}

The present invention relates to a method for preparing amazake concentrate, and more particularly, to a method for manufacturing amazake concentrate, which can reduce the manufacturing process time by simplifying the manufacturing process and prevent damage to rice grains during saccharification by excluding the use of a stirrer during the saccharification process. will be.

Sikhye is a traditional Korean beverage that has been enjoyed at home since ancient times, and was also called sweet sake or gamju. Sikhye's unique taste is due to maltose, and it has the unique aroma and sweetness of malt, and is in the limelight as a traditional drink rich in taste and nutrition. In general, Sikhye is prepared by dissolving rice in malt water and fermenting it for a long time.

Methods for producing such traditional sikhye in a higher concentration have been proposed. In particular, in Patent Registration No. 10-0431078 of the applicant of the present invention, malt is immersed in water and filtered to prepare a malt extract, and the malt extract is heated concentrating; A method for producing sikhye concentrate is described, which includes the step of saccharifying by adding godubap to the concentrated malt extract, adding sugar to the saccharified result, or adding sugar and additives to the mixture.

Even with such a conventional manufacturing method, it was possible to produce a highly concentrated sikhye concentrate, but there are some matters that require improvement.

Specifically, in the above prior art, a step of adding godubap to concentrated malt extract and saccharification is described, and a configuration of saccharification by heating at a temperature of 70 to 90 degrees is described.

That is, in the prior art, although steaming rice and saccharification for saccharification are separately used to obtain godubap, the godubap must be reheated to the saccharification temperature because the temperature of the godubap is lowered when the steamed rice is transferred from the steaming machine to the saccharifier.

Therefore, there was a problem that not only the process time was delayed, but also the input of energy for heating was increased.

In addition, since the godubap is reheated in a cooled state, there is a concern that the godubap may deteriorate, resulting in difficulties in quality control.

In addition, the saccharification process is also performed in a stirrer, but problems such as damage to grains of godubap may occur during the stirring process.

As another prior art, Patent Registration No. 10-1404229 (registered on May 29, 2014, method for producing saccharide with reduced saccharification time and sikhye produced thereby) describes a method for shortening the saccharification time.

More specifically, a method of heating the mixture of godubap and malt with electricity is used.

A method of heating to 50 to 70 ° C at a rate of 4 to 10 ° C / min through electric heating and maintaining the temperature state for 0.5 to 2 hours is used.

However, this method also uses a method of mixing godubap and malt cooled to less than 50 to 70 ° C. and heating again, so there is more room for shortening the saccharification time, and concerns about deterioration of godubap still remain.

The problem to be solved by the present invention in consideration of the problems of the prior art as described above is to shorten the manufacturing process time by making the saccharification take place while maintaining the temperature of the godubap at the saccharification temperature after steaming, and to prevent the deterioration of the godubap It is to provide a method for manufacturing sikhye concentrate that facilitates quality control.

In addition, another object of the present invention is to mix Godubap and malt while maintaining a constant temperature, reducing the time required for saccharification and reducing the consumption of energy supplied for saccharification. is in providing

In addition, another object of the present invention is to provide a manufacturing method capable of preparing sikhye concentrate without using a stirrer.

Sikhye concentrate manufacturing method of the present invention to solve the above technical problem, a) preparing a malt extract by immersing and filtering malt in water, b) concentrating the malt extract by heating, and c) Preparing godubap in a steaming machine; d) when the temperature in the steaming machine reaches 60 ° C; saccharifying the concentrated malt extract by adding it to the steaming machine; e) adding sugar to the saccharified result, or adding sugar and It may include the step of adding and blending additives.

In an embodiment of the present invention, the temperature of the concentrated malt extract introduced in step d) may be 60 ° C.

In an embodiment of the present invention, in step d), 80 to 95 wt% of concentrated malt extract is mixed with 5 to 20 wt% of godubap and saccharified for 3 to 5 hours while maintaining the steaming machine at 50 to 90 ° C. .

In an embodiment of the present invention, when step d) is performed, the rice steamer may be rotated.

In an embodiment of the present invention, when step d) is performed, the content in the saccharification chamber may be circulated up and down.

The present invention, by saccharifying the steamed godubap in the steaming machine, maintains the temperature of the godubap at a temperature suitable for saccharification, and also mixes the malt extract at a suitable temperature, thereby reducing the process time required for saccharification. there is

In addition, the present invention has the effect of ensuring the ease of quality control by minimizing the temperature change of godubap to prevent deterioration of godubap.

In addition, the present invention has the effect of increasing the saccharification power by minimizing damage to the grains of godubap by mixing the godubap and malt extract using the rotational motion of the steam rice steamer tank without using an agitator in the saccharification process.

1 is a process flow chart of the manufacturing method of Sikhye concentrate of the present invention.

In order to fully understand the configuration and effects of the present invention, preferred embodiments of the present invention will be described with reference to the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, and may be implemented in various forms and various changes may be made. However, the description of the present embodiment is provided to complete the disclosure of the present invention and to completely inform those skilled in the art of the scope of the invention to which the present invention belongs. In the accompanying drawings, the size of the components is enlarged from the actual size for convenience of description, and the ratio of each component may be exaggerated or reduced.

Terms such as 'first' and 'second' may be used to describe various elements, but the elements should not be limited by the above terms. The above terms may only be used for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, a 'first element' may be named a 'second element', and similarly, a 'second element' may also be named a 'first element'. can Also, singular expressions include plural expressions unless the context clearly indicates otherwise. Terms used in the embodiments of the present invention may be interpreted as meanings commonly known to those skilled in the art unless otherwise defined.

Hereinafter, a method for manufacturing sikhye concentrate according to an embodiment of the present invention will be described in detail with reference to the drawings.

1 is a process flow chart of a method for manufacturing sikhye concentrate according to a preferred embodiment of the present invention.

Referring to FIG. 1, the present invention includes the steps of preparing malt extract by immersing and filtering malt in water (S10), heating and concentrating the malt extract (S20), and preparing godubap in a steaming machine. (S30) and, when the temperature in the steaming machine reaches 60 ° C, add the concentrated malt extract heated to a temperature of 60 ° C to the steaming machine to saccharify (S40), and add sugar and additives to the saccharified result and blend It includes the step (S50) of doing.

Hereinafter, the configuration and operation of the method for manufacturing amazake concentrate of the present invention constructed as described above will be described in more detail.

First, as in step S10, malt is immersed in water and filtered to prepare a malt extract.

At this time, 10 to 30 wt% of malt and 70 to 90 wt% of purified water are mixed and heated at a temperature of 30 to 95 ° C. for 0.5 to 3 hours. Thereafter, after filtering using a 20 to 200 mesh filter net, after soaking for 0.5 to 1.5 hours, the precipitate is removed to obtain a malt extract.

Then, as in step S20, the malt extract extracted in step S10 is concentrated.

At this time, the concentration is concentrated by heating at a temperature of 30 to 95 ° C. for 0.5 to 3 hours.

The optimal concentration condition is heating at 60°C for 1 hour.

Then, as in step S30, steam rice is used to cook godubap. The rice steamer may use various structures, but it is preferable to use a rotatable cylindrical structure.

Then, in step S40, when the internal temperature of the steaming machine, that is, the temperature of the godubap in the steaming machine reaches 60 ° C, the concentrated malt extract at 60 ° C is introduced into the steaming machine.

That is, the mixing ratio of godubap and concentrated malt extract is mixed with 80 to 95 wt% of concentrated malt extract in 5 to 20 wt% of godubap.

Godubap and concentrated malt extract at 60 ° C are saccharified in the steaming machine.

For saccharification, the steaming machine is maintained at 50 to 90 ° C and saccharified for 3 to 6 hours.

That is, the present invention is a process required for the saccharification process by performing the saccharification process in a state of maintaining 60 ℃ by mixing the concentrated malt extract at 60 ℃, which is also the same temperature, in a state maintained at 60 ℃ without cooling the godubap. time can be drastically reduced.

In addition, by minimizing the temperature change of the godubap to prevent deterioration of the godubap, it is possible to secure the ease of quality control.

In addition, process safety can be increased by allowing the pH to be maintained at 5.0 or higher during saccharification.

In addition, the present invention rotates the rice steamer for mixing the godubap and concentrated malt extract. The rotation direction at this time can be controlled in various ways.

For example, the rice steamer may be saccharified while slowly rotating about 1 to 30 times per hour. In a different way, Godubap and concentrated malt extract can be stirred up and down through the intermittent operation of laying and standing the steaming machine in front, back, up, and down positions.

That is, since mixing for saccharification is possible through the rotation of the steaming machine itself without using an agitator, damage to the grains of godubap can be prevented.

Then, in step S50, 40 to 60 wt% of sugar is added to the result of step S40, or 1.0 to 2.0 wt% of ginger water, 40 to 60 wt% of sugar, and 0.01 to 0.5 wt% of vitamin C are added and blended. After that, it is sterilized and packaged.

As such, the present invention can shorten the heating time to the initial temperature of saccharification by mixing it with the concentrated malt extract while maintaining the temperature required for saccharification without taking out the godubap from the steaming machine for the saccharification process, and maintaining the saccharification temperature It can promote glycation.

Embodiments according to the present invention have been described above, but these are merely examples, and those skilled in the art will understand that various modifications and embodiments of equivalent range are possible therefrom. Therefore, the true technical protection scope of the present invention should be defined by the following claims.

Claims (4)

a) preparing a malt extract by dipping and filtering malt in water;
b) heating and concentrating the malt extract;
c) preparing godubap in a rotatable cylindrical steamer;
d) When the temperature of godubap in the steaming machine reaches 60 ° C, the concentrated malt extract at 60 ° C is added to the steaming machine, but the ratio of godubap and concentrated malt extract is 5 to 20 wt% of godubap and 80 to 95 wt% of concentrated malt extract is mixed , Saccharification for 3 to 6 hours while maintaining the steaming machine at 50 to 90 ° C. while rotating it up and down front, back, up, and down, or rotating 1 to 30 times per hour, so that the pH is maintained at 5.0 or more ; and
e) A method for producing Sikhye concentrate comprising the step of adding sugar to the saccharified product or adding sugar and additives to the mixture.

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