KR102652741B1 - Method for production of sweet potato syrup - Google Patents

Abstract

The present invention relates to a method of manufacturing sweet potato syrup with excellent taste and aroma and enhanced antioxidant function without adding artificial additives through concentration using traditional sikhye and syrup manufacturing techniques.
The method for manufacturing grain syrup of the present invention is a process of drying sweet potatoes, carrots, and cabbage and then maturing them at low temperature to obtain a low-temperature ripened product, a process of obtaining a low-temperature ripened product by maturing fruit extract at a low temperature, and low-temperature maturing of the sweet potatoes, carrots, and cabbage. A process of producing jiebap by mixing water with sorghum and brown rice, a process of mixing jiebap with malt liquid and saccharifying it, then removing solids to produce sikhye, mixing and fermenting the low-temperature aged product of the sikhye and fruit extract. It consists of a process of obtaining a fermented product and a process of concentrating the fermented product to produce grain syrup.
The sweet potato syrup according to the present invention has the effect of increasing immunity and strengthening antioxidant functions without the addition of artificial sweeteners by using traditional sikhye and syrup manufacturing techniques, and has excellent taste, aroma, color, and palatability, making it easy for anyone, regardless of age or gender, to drink. It has excellent preservation properties and is very advantageous for distribution.

Description

Method for producing sweet potato syrup}

The present invention relates to a method of manufacturing sweet potato syrup using sweet potatoes as the main ingredient. Specifically, the present invention relates to a method of manufacturing sweet potato syrup using sweet potatoes as the main ingredient, and specifically, by combining sweet potatoes as the main ingredient with auxiliary ingredients containing various nutrients, and using traditional sikhye and syrup manufacturing techniques to improve taste and aroma without adding artificial additives. It is about a method of manufacturing sweet potato syrup with excellent antioxidant properties.

Corn syrup is a food with a consistency of about 20% moisture, manufactured by gelatinizing starchy raw materials (rice, corn), saccharifying it with malt, and then concentrating it. It is a traditional Korean food that has been handed down for a long time and is used in various dishes. It is widely used as a natural sweetener as a substitute for honey and sugar in cooking.

This type of grain syrup has the advantage of being able to be manufactured using only rice and malt, and since it is a natural sweetener, it is advantageous in preventing harm to the human body due to long-term consumption of artificial sweeteners, but it has the problem of being simple in terms of taste and function.

In recent years, in response to the growing interest in health functional foods and supplements for the prevention and treatment of diseases, the manufacturing technology of grain syrup has improved palatability and functionality by using various auxiliary ingredients to solve the problems of grain syrup. A lot of research and development is being done.

As a prior art related to the manufacturing technology of sweet potato first crystals, Patent Document 1 includes the steps of adding water to the steamed sweet potatoes in paste form and homogenizing them to obtain a sweet potato suspension; Saccharifying the sweet potato suspension with saccharification enzyme and then filtering to separate the saccharification filtrate and insoluble particles; Step of concentrating the saccharification filtrate so that the sugar concentration is 80 brix%: Step of drying the separated insoluble particle fraction and then pulverizing it into fine powder to prepare cellulose powder: Adding an appropriate amount of cellulose powder to the 80 brix% concentrated saccharification solution to obtain a total A method of manufacturing functional sweet potato syrup containing flavonoids and dietary fiber content is disclosed, which includes the steps of bottling, heating, sealing, rapid cooling in cold water, and storing at room temperature. Patent Document 2 discloses a method of producing functional sweet potato syrup containing flavonoids and dietary fiber. Disclosed is a method for producing sweet potato sikhye using a malt method, which is characterized by saccharifying roasted sweet potatoes at 60 to 65°C and then boiling the filtered saccharification liquid for 30 minutes, and a method for producing gumma syrup by concentrating the produced sweet potato sikhye; there is.

In addition, the prior art related to the manufacturing technology of functional chojeong includes a) the step of obtaining malt liquid from beer barley, and b) cinnamon, health, dermis, banha, guaruin, Cheoncho, Omae, Hwangchil-leaf, Hocho and male. Obtaining herbal medicine extract, c) soaking rice in herbal medicine extract and then dehydrating it to obtain soaked rice, d) steaming the soaked rice with herbal medicine extract to obtain steamed rice, e) adding malt and malt to the steamed rice. A step of obtaining a saccharified liquid by mixing and saccharifying herbal extracts, followed by pressurization and filtration; f) a concentration step of heating and concentrating the saccharified liquid to obtain a saccharified concentrate (rice syrup); and g) a step of obtaining a saccharified concentrate (rice syrup) under far-infrared radiation conditions. A method for manufacturing functional syrup containing herbal medicines including a far-infrared ripening step is disclosed, and Patent Document 4 includes a crude extract extraction step of extracting fruits or vegetables; A low-temperature aging step of maturing the raw liquid in a vacuum; and a saccharification step of adding starch to the aged raw liquid and the malt liquid, mixing them, filtering them through cotton cloth, and then heating them to saccharify them; A concentration step of evaporating the saccharification solution to dryness and then boiling and concentrating the saccharification solution; A method for manufacturing functional grain syrup is disclosed in which the concentrate is slowly cooled at room temperature and then aged in a vacuum to complete the grain syrup.

The inventor of the present invention prepared sweet potato syrup with improved antioxidant function and palatability by maximizing ingredients useful to the human body using sweet potatoes as the main ingredient and carrots, cabbage, and fruits as auxiliary ingredients, and completed the present invention.

KR 10-2018-0073888 A KR 10-2020-0106631 A KR 10-1433012 B1 KR 10-1763992 B1

The problem to be solved by the present invention is to provide a method for manufacturing grain syrup using sweet potatoes as the main ingredient. More specifically, by using sweet potatoes as the main ingredient and carrots, cabbage and fruits as auxiliary ingredients, the sulfation function is strengthened and the taste and palatability are improved. The purpose is to provide a method for manufacturing sweet potato syrup that is excellent and can be preserved for a long period of time.

As a means of solving the problem to be solved in the present invention, a method of manufacturing sweet potato syrup is made by drying and powdering sweet potatoes, carrots, and cabbage, drying the sweet potatoes, carrots, and cabbage and then maturing them at a low temperature to produce a low-temperature aged product (A). A process of obtaining a fruit extract, a process of obtaining a low-temperature ripened product (B) by maturing the fruit extract at a low temperature, a process of mixing the low-temperature ripened product (A) of sweet potatoes, carrots and cabbage with sorghum and brown rice to produce Jiebap, a process of producing Jiebap. A process of mixing and saccharifying the malt liquid and then removing the solids to produce Sikhye, a process of mixing the Sikhye and the low-temperature aged product (B) of the fruit extract and fermenting to obtain a fermented product, and concentrating the fermented product to make syrup. It consists of a manufacturing process.

One embodiment according to the sweet potato syrup manufacturing method of the present invention is a). First process, b), where sweet potatoes, carrots, and cabbage are washed, cut into pieces, dried, and aged at low temperature to obtain low-temperature ripened sweet potatoes, carrots, and cabbage (A). The second process, c), where the fruit is squeezed to remove solid content and the obtained fruit extract is aged at a low temperature to obtain a low-temperature ripened product (B) of the fruit extract. Third process, d), where the low-temperature ripening products of sweet potatoes, carrots and cabbage (A) from the first process are mixed with sorghum and brown rice to produce Jiebab. The fourth process e) is to mix the malt liquid extracted by immersing barley malt in water with the jiebap of the third process, saccharify it, separate and remove the solids, and manufacture Sikhye. A fifth step of fermenting a mixture of Sikhye from the fourth step and the low-temperature ripened product (B) of the fruit extract from the second step, removing the solid content and obtaining a fermented product, f) Fermentation of the fifth step It consists of a sixth process of producing grain syrup by heating and concentrating water.

Another embodiment according to the sweet potato syrup manufacturing method of the present invention is a). The first step is to wash 20 to 30 parts by weight of carrots and 20 to 30 parts by weight of cabbage for 100 parts by weight of sweet potatoes, cut them to a certain size, dry them, and then ripen them at low temperature to obtain low-temperature ripened sweet potatoes, carrots and cabbage (A), b). The second process, c), where the fruit is squeezed to remove solid content and the obtained fruit extract is aged at low temperature to obtain the low-temperature aged fruit extract (B). A third process of producing GG rice by mixing 20 to 30 parts by weight of grains in which sorghum and brown rice are mixed in a 1:1 weight ratio with respect to 100 parts by weight of the low-temperature ripened product (A) of sweet potatoes, carrots, and cabbage in the first process, d). The fourth process e) is to mix the malt liquid extracted by immersing barley malt in water with the jiebap of the third process, saccharify it, separate and remove the solids, and produce Sikhye. A mixture of 30 to 50 parts by weight of the low-temperature ripened fruit extract (B) of the second step with respect to 100 parts by weight of Sikhye of the fourth step was fermented at 28 to 32°C for 3 to 5 hours, and then the solid content was added to the mixture. It consists of a fifth step of removing and obtaining a fermented product, and f) a sixth step of producing grain syrup by heating and concentrating the fermented product of the fifth step.

The ingredients selected in the present invention, such as sweet potatoes, carrots, cabbage, and fruits, are widely used as food ingredients. Sweet potatoes are an alkaline food that prevents acidification and contains vitamins B1, B2, C, and vitamins that help relieve fatigue. It contains a lot of E (tocopherol), and in particular, vitamin C has the advantage of remaining 70 to 80% intact even after the cooking process.

Cabbage contains the immunity of vitamin A, beta-carotene, vitamin K, and minerals. It has an anti-cancer and anti-ulcer ingredient called sulforaphane, which strengthens the body's inflammatory diseases and immunity. It also strengthens the body's immunity with vitamin C and abundant nutrients. It increases.

Carrots contain beta-carotene, vitamins C, E, and chlorophyll, which have anticancer properties. In addition, they are rich in various components such as flavonoids, lycopene, pectin, and minerals, which have effects such as improving immunity, skin care, and eye health. there is.

In particular, sorghum is rich in dietary fiber, zinc, iron, phosphorus, vitamin B, etc., and is rich in polyphenols, tannins, flavonoids, and antioxidants such as "Aigdalin", a well-known natural anti-cancer agent, in the sorghum germ, which has anti-diabetic and histidine properties. It is rich in the same amino acids.

Sweet potato syrup according to the present invention maximizes the efficacy of auxiliary ingredients such as cabbage, carrots, and various fruits in addition to sweet potatoes, which are the main ingredient, and provides a natural food with improved antioxidant function and improved palatability in terms of taste and aroma.

In addition, the sweet potato syrup according to the present invention can exhibit different properties according to viscosity, sweetness, etc. depending on the degree of concentration, and can be appropriately concentrated as needed to be used as an additive to various foods such as beverages, jam, sauce, Korean snacks, gangjeong, and yanggaeng, or as a health food. It is used as a material for

The sweet potato syrup according to the present invention has the effect of increasing immunity and strengthening antioxidant functions without the addition of artificial sweeteners by using traditional sikhye and syrup manufacturing techniques, and has excellent taste, aroma, color, and preference, so it can be easily consumed by anyone, regardless of age or gender. It has excellent preservation properties and is very advantageous for distribution.

1 is a diagram schematically showing the manufacturing process of sweet potato syrup of the present invention.

Hereinafter, the present invention will be described in detail through specific details, examples, and test examples for carrying out the invention, but the present invention is not limited by the description below.

The method for producing sweet potato syrup according to the present invention is a). First process of obtaining low-temperature ripened sweet potatoes, carrots and cabbage by washing 20 to 30 parts by weight of carrots and 20 to 30 parts by weight of cabbage for 100 parts by weight of sweet potatoes, cutting them to a certain size, drying them, and then maturing them at low temperature, b). The second process, c), where the fruit is squeezed to remove solid content and the obtained fruit extract is aged at low temperature to obtain the low-temperature aged fruit extract (B). The third process of producing GG rice by mixing 20 to 30 parts by weight of grains containing sorghum and brown rice mixed at a weight ratio of 1:1 with respect to 100 parts by weight of low-temperature ripened sweet potatoes, carrots, and cabbage in the first process, d). The fourth process e) is to mix the malt liquid extracted by immersing barley malt in water with the jiebap of the third process, saccharify it, separate and remove the solids, and produce Sikhye. A mixture of 30 to 50 parts by weight of the low-temperature ripened fruit extract of the second step with respect to 100 parts by weight of Sikhye of the fourth step is fermented at 28 to 32°C for 3 to 5 hours, then solids are removed and fermented. It consists of a fifth process of obtaining water, and f) a sixth process of producing grain syrup by heating and concentrating the fermented product of the fifth process.

The first process according to the present invention consists of 20 to 30 parts by weight of carrots and 20 to 30 parts by weight of cabbage per 100 parts by weight of sweet potatoes, and the dried product is cut into pieces of about 2 to 5 mm and dried at 2 to 5 ° C. Ripen and prepare low-temperature aged products.

The second process according to the present invention is a second process of extracting fruit to remove solid content and maturing the obtained fruit extract at 2 to 5°C to obtain a low-temperature ripened product. The fruit is not particularly limited and includes apples and pears. etc. are preferable.

The third process according to the present invention is a process of making Jiebab for the production of sikhye, and consists of mixing low-temperature ripened sweet potatoes, carrots, and cabbage (A) from the first process with sorghum and brown rice to make Jiebab.

In the third process, 20 to 30 parts by weight of grains mixed with sorghum and brown rice in a 1:1 weight ratio are mixed for 100 parts by weight of low-temperature ripening product (A) of sweet potatoes, carrots, and cabbage, and the sorghum and brown rice are mixed with water. After soaking, it is mixed with the low-temperature ripened sweet potatoes, carrots, and cabbage and steamed using a steamer, steamer, or steamer to produce Jiebap.

The fourth process according to the present invention is a process for manufacturing Sikhye. First, water is added to barley malt, then immersed in water at 30 to 50°C for 1 to 2 hours, and then filtered to obtain the extracted malt liquid. , the malt liquid is mixed with the Ziebap of the third process, saccharified at 40 to 70 ° C. for 1.5 to 4 hours, and then the solids are separated and removed to obtain only liquid Sikhye.

The fifth process according to the present invention is a process of obtaining a fermented product by mixing and fermenting the low-temperature ripened product of sikhye and fruit extract obtained in the fourth process and the second process, and the fermentation process is the taste of sweet potato syrup according to the present invention. Since it is a process that affects flavor and palatability, it can be said to be one of the features of the present invention.

The fifth process consists of obtaining a fermented product by fermenting a mixture of 30 to 50 parts by weight of low-temperature ripened fruit extract with 100 parts by weight of Sikhye at 28 to 32°C for 3 to 5 hours.

The sixth process according to the present invention is a process of finally obtaining sweet potato syrup by heating and concentrating the fermented product of the fifth process. In the concentration process of the sixth process, the sweetness and viscosity of the syrup vary depending on the degree of concentration. It can be done, but it is preferable to concentrate it until it exhibits traditional syrup properties.

The third to sixth processes according to the present invention are made using traditional syrup manufacturing technology, so there is no addition of artificial sweeteners, etc., and the taste, aroma, color, and palatability are excellent, and at the same time, they are excellent in preservability, so they are advantageous for commercialization and distribution. there is.

Hereinafter, the method for producing sweet potato syrup according to the present invention will be described in more detail through <Examples> and <Test Examples>.

<Example>

- Preparation of low-temperature ripened sweet potatoes, carrots and cabbage (1st process)

Prepared sweet potatoes, carrots, and cabbage are washed thoroughly to remove foreign substances, cut into pieces of about 5 mm, dried, placed in a low-temperature aging warehouse, and stored at 5°C.

- Preparation of low-temperature ripened fruit extract (2nd process)

The prepared apples and pears are washed thoroughly to remove foreign substances, then squeezed using a juicer to obtain only the fruit extract, placed in a low-temperature ripening warehouse, and stored at 5°C.

- Manufacturing of Ziebap (3rd process)

Add sorghum and brown rice to the prepared container at a weight ratio of 1:1, soak in water, and remove the moisture to prepare the sorghum and brown rice.

Into the prepared steamer, 25 parts by weight of the water-soaked sorghum and brown rice are added to 100 parts by weight of the low-temperature ripened sweet potatoes, carrots, and cabbage, and steamed to prepare Jiebab.

- Sikhye manufacturing (4th process)

Into the prepared fermentation vessel, add the previously prepared barley malt liquid and water to the above-prepared Jiebap in a weight ratio of 4:1:5, saccharify at 60°C for 8 hours, cool to room temperature, and separate and remove solids to prepare sikhye. do.

- Fermentation and sweet potato syrup manufacturing (5th and 6th processes)

Into the prepared container, 35 parts by weight of low-temperature ripened fruit extract is added to 100 parts by weight of sikhye, and fermented at 30° C. for 3 hours, then solids are removed and the fermented product is obtained.

The fermented product was placed in a prepared cauldron, heated over wood fire for 3 hours, and concentrated. When the fermented concentrate turned brown, it was heated at 80°C for 2 hours and concentrated to a moisture level of about 10 wt% to prepare sweet potato syrup. 65 Brix It shows the sugar content.

<Test Example 1>

Sensory evaluation was conducted on 20 adult men and women (in their 20s to 60s) on the sweet potato syrup of the present invention prepared in the above <Example> and the commercially available syrup (Comparative Example 1).

For the sensory evaluation, commercially available syrup (Comparative Example 1) was evaluated on a 5-point scale (5 points: very good, 4: excellent, 3: average, 2: poor, 1: very poor) based on 3 points, and the results were evaluated. The average values are shown in [Table 1] below.

division color taste Fragrance (smell) Texture (Concentration) Comprehensive symbol diagram Example 4.5 4.7 4.9 4.9 4.9 Comparative Example 1 3 3 3 3 3

<Test Example 2>

20 adult men and women (20s to 60s) were tested on the red pepper paste sauce prepared with the sweet potato syrup of the present invention prepared in the above <Example> and the red pepper paste sauce made with commercially available red pepper paste (Comparative Example 2). Sensory evaluation was evaluated using a 5-point scale (5 points: very good, 4: excellent, 3: average, 2: poor, 1: very poor) as in <Test Example 1> above, and the results are given as average values in [Table 2 below. ] is indicated.

division color taste Fragrance (smell) Comprehensive symbol diagram Example 4.5 4.9 4.9 4.9 Comparative Example 2 3 3 3 3

<Test Example 3>

Twenty adult men and women (in their 20s to 60s) were tested for the dressing sauce prepared with the sweet potato syrup of the present invention prepared in the above <Example> as an additive and the dressing sauce prepared with commercially available syrup (Comparative Example 3). Sensory evaluation was evaluated using a 5-point scale (5 points: very good, 4: excellent, 3: average, 2: poor, 1: very poor) as in <Test Example 1> above, and the results were averaged as shown in the table below. 3].

division color taste Fragrance (smell) Comprehensive symbol map Example 4.8 4.75 4.9 4.9 Comparative Example 3 3 3 3 3

As shown in [Table 1] to [Table 3], the sweet potato syrup according to the present invention and the red pepper paste sauce and dressing sauce cooked with it as an additive have lower color, taste, aroma (smell), and texture ( It can be seen that the sweet potato syrup according to the present invention was highly evaluated in terms of concentration), etc., and was also highly evaluated in overall preference, so the sweet potato syrup according to the present invention is useful as an additive to various foods such as beverages, jam, sauce, Korean snacks, gangjeong, and yanggaeng, or as an ingredient in health foods. You can predict what it can be used for.

Claims (5)

a). For 100 parts by weight of sweet potatoes, 20 to 30 parts by weight of carrots and 20 to 30 parts by weight of cabbage are washed, cut into 3 to 5 mm pieces, dried, and aged at low temperature to obtain low-temperature ripened sweet potatoes, carrots and cabbage (A). 1st process,
b). A second process of extracting apples and pears from fruit to remove solids and maturing the obtained fruit extract at low temperature to obtain low-temperature ripened fruit extract (B);
c). A third process of producing GG rice by mixing 20 to 30 parts by weight of grains composed of sorghum and brown rice in a 1:1 weight ratio with 100 parts by weight of low-temperature ripened sweet potatoes, carrots, and cabbage in the first process,
d). The fourth process of mixing the malt liquid extracted by immersing barley malt in water with the sieve rice of the third process, saccharifying it, separating and removing solids, and producing sikhye;
e). A mixture of 30 to 50 parts by weight of the low-temperature ripened fruit extract of the second step with respect to 100 parts by weight of Sikhye of the fourth step is fermented at 28 to 32°C for 3 to 5 hours, the solids are removed, and the fermented product is fermented. 5th process to obtain and
f). A method for producing sweet potato syrup, comprising a sixth step of producing syrup by heating and concentrating the fermented product of the fifth step. delete delete delete The method of claim 1, wherein the fifth process is characterized in that the fermented product of the fourth process is placed in a cauldron and heated and concentrated over a wood fire.