KR102592530B1 - Oat Sikhye and manufacturing method thereof - Google Patents

Abstract

The present invention relates to oat sikhye and a manufacturing method thereof, and more specifically, in manufacturing sikhye using oats, oat sikhye and its preparation that satisfy the sweetness, flavor, and functionality that meet the various needs of consumers and are easy to manufacture. The goal is to provide a method.

Description

Oat Sikhye and manufacturing method thereof}

The present invention relates to oat sikhye and its production method. More specifically, in producing sikhye using oats, oat sikhye and its production method are easy while satisfying the sweetness, flavor, and functionality that meet the various needs of consumers. The purpose is to provide a manufacturing method.

Oats, the most produced crop in the world after the main grains corn, wheat, rice, soybeans, and barley, is one of the top 10 super foods selected by Time magazine. In Korea, it is also a crop that is attracting attention as a health food as it is known to be rich in protein, essential amino acids, and soluble fiber compared to other grains such as rice and brown rice.

As can be seen from the oat nutritional composition table in [Table 1] below published by the Rural Development Administration, oats are characterized by containing a large amount of dietary fiber. Because its effectiveness in lowering blood cholesterol has been proven, the U.S. FDA allows oat foods to be labeled as containing soluble dietary fiber from whole oats as having a preventive effect on arterial disease. In addition, patients with type 2 diabetes were asked to consume dietary fiber in the form of oat bran and oat gum, and the amount of blood sugar and insulin in the blood was measured 2 hours later. In both cases, the postprandial blood sugar and blood insulin levels were significant due to dietary fiber. There are reports that it has been lowered to an enemy level.

In addition, it is receiving attention from academic societies because it contains many ingredients effective for osteoporosis. According to the results of animal cell experiments on oat husk extract, it has been reported that it has an effect of suppressing osteoclast activity and promoting osteoblast differentiation, showing the effect of suppressing bone destruction by about 90% and promoting bone formation 3 to 5 times. there is. The Rural Development Administration announced the development of an ocean variety, which contains avenanthramide (Avn), which has high anti-dementia activity and is effective in the treatment of Alzheimer's disease. It was found to be the only substance found in oats among the grains reported to date. has received more attention.

Although oats have excellent nutritional value and efficacy, awareness and utilization of oats are currently very low in Korea.

Currently, there are 6 varieties of oats developed and cultivated in Korea, including 6 varieties of rice oats and 20 varieties of outer oats. Rice oats are a variety whose husk is easily peeled off from the seed, while outer oats are a variety in which the oat husk surrounds the seeds. The shape is slightly different. In addition, the purpose of use can be divided depending on the texture, polishing ratio, etc., and outer oats are mainly used for eating with rice, and rice oats are mainly used for processing.

However, the oat husk is tough and the inner husk remains, so when you chew the oats, you can feel the rough husk and the texture is not good because it is hard. Because it has a lot of fiber, it is difficult to mill and digest. Therefore, it could only be used in a limited range, such as oat tea, oat flour, oatmeal, oat puffed rice, and oat mixed grain paste. The present inventor has been conscious of this problem and has continued experimental research and development for a long time, focusing on whether oats can be applied to sikhye, a traditional Korean beverage.

Sikhye (or gamju) is made by making godubap with glutinous rice or non-glutinous rice as the main ingredient, soaking the malt in warm water, placing it in a strainer, letting it settle, pouring the brewed water over it, letting it ferment, adding sugar or glucose, and boiling it. Accordingly, a lot of functional sikhye is being developed by adding pumpkin, cheonggukjang, jujube, mung bean, buckwheat, sweet persimmon, and various medicinal herbs to sikhye as auxiliary ingredients, and there are also cases of using oats as auxiliary ingredients.

However, as a result of the present inventor's search of prior literature, it was difficult to find a technology for manufacturing sikhye using oats as the main ingredient.

Among these, the invention of patent publication 10-2020-0137062 has technical significance in selecting strains suitable for producing oat sikhye and optimizing manufacturing conditions such as addition amount and fermentation using the selected strains. Accordingly, the invention includes the steps of (1) extracting malt by adding water to it and then centrifuging it to produce a malt extract; (2) preparing oat rice by heating oats soaked in water and then drained; (3) adding the malt extract prepared in step (1) to the oat rice prepared in step (2), saccharifying it, and then heating to produce sikhye; and (4) providing a method for producing oat sikhye and fermented oat sikhye by inoculating the sikhye prepared in step (3) with Lactobacillus plantarum strains and then fermenting them.

However, considering the sensory measurement results and current usage status of the above invention, the overall preference is not high, it does not satisfy the sweetness or flavor that meets the various needs of consumers, and the manufacturing method is not easy, so it has not achieved commercial success. see.

In order to solve the above problems, the present invention provides oat sikhye and a manufacturing method that are easy to manufacture while satisfying the sweetness and flavor that meet the various needs of consumers in manufacturing sikhye using highly functional oats. there is.

In order to achieve this purpose, the features of the present invention include the steps of washing oats with clean water, soaking them, and then steaming them at a ratio of oats to water by weight of 1:2 to prepare oat rice; Washing the non-glutinous rice with clean water, soaking it, and then steaming it at a ratio of non-glutinous rice to water by weight of 2:1 to produce godubap; Preparing a malt extract by adding water to the pulverized malt and soaking it; Adding malt extract to the oat rice, grinding it to the extent that 60-70% of the oat grains remain, and fermenting at 62-65°C for 12 hours to prepare an oat/malt fermentation broth; Preparing a godubap/malt fermentation liquid by adding malt extract to the godubap and fermenting it at 62-65°C for 12 hours; It is characterized as a method for producing oat sikhye, comprising the step of mixing the oat/malt fermentation broth and the godubap/malt fermentation broth.

At this time, the oat gin rice: malt extract was prepared at a ratio of 1:20 by weight, and the fermented liquid was prepared at a ratio of 1:20 by weight, and the fermented broth was prepared at a ratio of 1:20 by weight, and the oat/malt fermentation liquid and the godubap/malt fermentation liquid were 1:1. It is characterized by being mixed as 1.

According to the above structure and action, the present invention allows diabetic patients to consume the sikhye of the present invention, and as a result of measuring blood sugar and blood insulin levels 2 hours later, it can be confirmed that the postprandial blood sugar and blood insulin levels are significantly lowered. there was.

In addition, the present invention allows you to feel the deep flavor of sikhye by using malt extract as is, and even if you add sweetness by using unrefined raw sugar instead of sugar, the saccharified taste is deep, and even diabetic patients can drink it. There are no chemical additives in the manufacturing process.

In addition, since oats, which do not ripen due to their thick skin, are ground and used to make real rice, there is no gritty or sticky texture at all, and the texture and functionality can be adjusted to suit the needs of consumers through various combinations of sikhye and oats.

Figure 1: Schematic diagram showing the manufacturing method according to the present invention
Figure 2 (1) to (9): Photographs showing the implementation process of the present invention

Hereinafter, the present invention will be described with reference to the drawings.

Figures 1 and 2 illustrate the entire manufacturing process through process flow diagrams and photos showing the manufacturing method of the present invention.

Oat steamed rice manufacturing steps (S10 ~ 12 steps)

Oats have a lot of fiber and the skin is tough and rough, so it does not have a good texture. Sticky oats (Joyang oats) are the most preferable for use in the present invention because they have relatively sticky and savory characteristics among oat varieties. If 1 kg of oats is washed with clean water 6 to 7 times and then soaked in water for 8 to 12 hours, the soaked oats become as shown in (1) of Figure 2.

The soaked oats are placed in a pot with a ratio of oats to water of 1:2 and steamed to prepare real rice. (Steps S10 to 12) The amount of oat rice made with water is 2 kg, and (3) in Figure 2 shows the state of the oat rice according to the present invention.

Godubap manufacturing stage (S20~22)

Wash 300g of non-glutinous rice 2-3 times with clean water and soak in water for 1-2 hours. (2) in Figure 2 shows the state of soaked non-glutinous rice. The soaked non-glutinous rice is mixed with purified water and rice in a ratio of 2:1 and placed in a pot to prepare godubap. The state of the oats is true rice, but unlike this, non-glutinous godubap is rice that is cooked very well and thoroughly, and the amount of godubap made with water is 600g. (S20~22)

Malt extract production (S30~32)

Malt extract is prepared by adding water to pulverized malt sold commercially and soaking it. Grind malt and purified water are mixed in a ratio of 1:7 to 1:9, stirred and soaked at 60 to 70°C for 2 to 3 hours, and the soaked malt is placed in purified water as a whole bag and kneaded by hand. Malt extract is produced by pouring water and kneading the malt until it becomes fluffy and the stickiness disappears. (S30~32)

The present invention is characterized by not filtering the malt or using only the top water when producing the malt extract, but using it as is and skimming off the foam that rises during the boiling process of sikhye, allowing the deep flavor to be brewed.

Oat/malt fermentation broth manufacturing process (S13)

40,000 ml of the malt extract is added to 2 kg of the oat rice prepared in step S12, and then ground to the extent that 60 to 70% of the oat grain-like particles remain to prepare an oat/malt fermentation broth. (S13) The oat malt mixture. Pour it into an electric rice cooker and ferment it for 12 hours at a temperature of 62-65℃ with the heat retention function enabled, to produce a fermented broth containing a mixture of oats and malt as shown in (4) in Figure 2.

If the oat grains are ground so finely that there are no oat grains from the beginning, the fine particles of the oat/malt mixed fermentation liquid will become too entangled with each other during the fermentation process, preventing proper filtration using a sieve. Therefore, the oat grains should be ground less so that about 60 to 70% of the oat grain particles remain. It is important to move on to the next step after clearing. Also, to further enhance the soft texture of sikhye, grind the oat/malt mixture finely once more and filter out the oat husk, which reduces the texture. (6) in Figure 2 shows the oat/malt fermentation broth obtained by grinding the oat/malt fermentation broth twice and filtering it through a sieve.

Oats do not ferment in malt extract because their skin is thick, but by cooking oats in a rice state and grinding them finely with malt extract as in the present invention, fermentation can be easily achieved and the soft texture can be greatly improved.

Godubap/malt mixture fermentation process (S23)

Add 40,000 ml of malt extract prepared in step S32 to 600 g of godubap prepared in step S22, and ferment for 12 hours in an electric rice cooker with the heat retention function (65°C). (S23)

Accordingly, as shown in (5) of FIG. 2, a mixed fermentation liquid of godubap/malt in a floating state with the form of non-glutinous rice remaining is produced.

Fermentation broth mixing step (S30)

The oat/malt fermentation broth prepared in step S13 is mixed with the godubap/malt fermentation broth prepared in step S23. (S30)

The ingestion, flavor, and aroma functionality of oat/malt fermentation broth and non-glutinous rice/malt fermentation broth vary depending on the mixing ratio. The more oat fermentation broth is added, the better the functionality becomes, but if the oat concentration is too high, it becomes thick like porridge. Drinkability is reduced.

[Table 2] below shows inventions and comparative examples manufactured through the above process. The oat sikhye of the production example was based on 80,000 mL of malt extract, mixing 40,000 mL of malt extract with 2 kg of oat rice, and 40,000 mL of malt extract with 2 kg of godubap. Sikhye was prepared by mixing mL.

At this time, the most important factor in the concentration or mixing ratio of the oat rice is to preserve the original functionality and taste of the oats while ensuring that it is smooth and comfortable to drink. In other words, the core idea of the present invention is to derive a mixing ratio that has an appropriate concentration of oats, blends well with sikhye and rice grains, and does not have the gritty feeling of oat husk, so that the refreshing taste of the essence of the drink can be enjoyed more.

In the above manufacturing invention, a mixing ratio was derived that maximizes the functionality of oats, has the right savory aroma and taste of oats, which is a grain, and does not cause discomfort to consumers, while providing the most flavorful and soft drink.

Comparative Example 1 is when the content of oat rice was reduced by 50%, and the aroma was appropriately oat-like, but the concentration of oats was low, so the nutty taste of oats was not present. As a result, it is judged to be unsuitable for commercialization due to its disappointing taste and lack of overall preference.

Comparative Example 2 is when the content of oat sikhye was reduced by 75% compared to the example. It has a mild taste that is not different from regular sikhye, and the taste and aroma do not match the original oat sikhye, so it is not suitable for commercialization. With its light oat taste and high sikhye content, it is not much different from regular sikhye. It has a fishy taste and is rather unpleasant.

In Comparative Example 3, when 50% of the amount of oat rice was added compared to the example, the oat aroma and taste became stronger, but the feeling of eating was poor as it was thick rather than the consistency of sikhye. As the original taste of sikhye is reduced, overall preference decreases. It is more like porridge than a drink, so it is very filling and has high nutritional value, but the commercial value of sikhye as a drink is judged to be low.

Therefore, as an example of the present invention, sikhye prepared with 4 kg of oat rice and 4 kg of godubap mixture based on 80,000 ml of sikhye water was the softest to swallow, had the best preference for taste and aroma, and had the best taste and aroma of sikhye. It is judged to be the best mixing ratio as it blends well with the nutty flavor of oats.

Manufacturing Example 1: Sikhye was prepared by mixing 2 kg of oat rice and fermenting 40,000 m of malt fermentation liquid and fermenting 2 kg of godubap with 40,000 m of malt fermentation liquid in a 1:1 ratio.

Comparative Example 1: 40,000 m of malt fermentation liquid was added to 1 kg of oat rice and fermented.

Comparative Example 2: 40,000 m of malt fermentation liquid was added to 0.5 kg of oat rice and fermented.

Comparative Example 3: Sikhye was manufactured by adding 40,000 m of malt fermentation liquid to 3 kg of oat rice and fermenting it, keeping other conditions the same.

Raw sugar addition step (S40)

Oats and godubap also have a certain sweetness, but unrefined raw sugar can be added to enhance the sweetness. Raw sugar is added to the solution prepared in S30 and boiled at a high temperature of 100°C to 150°C for 30 minutes to 1 hour. During the boiling process, completely remove the malt powder that bubbles up and boil until no bubbles form (S40).

Cooling and storage stage (S50)

If bubbles no longer form in step S40, the sikhye is completely cooled, packaged in a container, washed in cold water, and stored frozen (S50). Figures (8) and (9) in Figure 2 show the oat sikhye produced according to the present invention and its frozen storage state.

Sensory evaluation was conducted on the manufacturing examples (Examples) and comparative examples shown in Table 2 above. For the sensory evaluation, 50 men and women in their 20s to 50s with relatively excellent sense of taste were selected and quantitative descriptive analysis (QDA) was conducted on texture, ingestibility, taste, and preference.

The sensory test was conducted using a 5-point measurement method (1: very bad, 2: bad, 3: average, 4: good, 5: very good). The results are shown in [Table 2] below. After ingesting one and evaluating it, be sure to rinse your mouth with water and then ingesting the other to evaluate.

The evaluation items are whether it goes down the throat well when drinking (ingestability), whether it preserves the natural taste of oats but goes well with the combination of sikhye and rice grains, whether there is no gritty feeling of oat husk (flavor), and whether there is an appropriate aroma of oats (flavor). ), and overall preference was measured.

Through [Table 3] below, the oat sikhye produced by the present invention is based on 80,000 mL of malt extract, when sikhye is produced by mixing 2 kg of oat rice with 40,000 mL of malt extract and 2 kg of godubap with 40,000 mL of malt extract. , it was found to be the most desirable beverage in terms of intake, flavor, aroma, and overall preference.

Claims (3)

A step of washing the oats with clean water, soaking them, and then steaming them at a ratio of oats to water by weight of 1:2 to prepare oat rice;
A step of preparing godubap by washing non-glutinous rice with clean water, soaking it, and then steaming it at a ratio of non-glutinous rice to water by weight of 2:1;
Preparing a malt extract by adding water to the pulverized malt and soaking it;
Adding malt extract to the oat rice, grinding it to the extent that 60-70% of the oat grains remain, and fermenting at 62-65°C for 12 hours to prepare an oat/malt fermentation broth;
Preparing a godubap/malt fermentation liquid by adding malt extract to the godubap and fermenting it at 62-65°C for 12 hours;
A method for producing oat sikhye, comprising the step of mixing the oat/malt fermentation broth and the godubap/malt fermentation broth. According to paragraph 1,
Oat ginbab: Prepare the fermented liquid by mixing the malt extract at 1:20 by weight.
Godubap: Produce fermented broth by mixing the malt extract at 1:20 by weight.
A method of producing oat sikhye, characterized in that the oat/malt fermentation liquid and the godubap/malt fermentation liquid are mixed in a 1:1 ratio. Oat sikhye manufactured according to claim 1 or 2