KR20000002389A - Manufacturing method for rice soup without rice grains by using a gelatinized rice powder - Google Patents

Abstract

PURPOSE: A manufacturing method for Sik-hye(a sweet drink made from fermented rice) excellent in favor, taste, and preference as a rice soup including rice grains is provided to easily eat. CONSTITUTION: A manufacturing method for a Sik-hye comprises: adding a dry malt to a refined water for extracting to obtain a dry malt extracting liquid; drying and roasting a rice after steaming for obtaining a gelatinized rice powder by crushing; adding and mixing the gelatinized rice powder to the dry malt extracting liquid; adding a starch disassembling enzyme for saccharification; and adding a ginger to the saccharified material for heating, cooling, filtering, and adding sugar.

Description

Manufacturing method of Sikhye without rice using luxury rice flour

The present invention relates to a method for producing Sikhye, and more particularly, to a method for producing Sikhye without grains using luxury rice flour.

Sikhye, the traditional beverage of our country, is usually made by adding sugar to 10% by weight of rice grains, 10% by weight of malt, and 80% by weight of water. In the traditional method of manufacturing Sikhye, malt oil is extracted from lukewarm water for 3 to 4 hours. The maltose and other sugars are produced by adding rice flour to the rice starch and degrading the rice starch by malt enzyme in the malt. In addition, the traditional Sikhye recipe has a variety of manufacturing methods using raw materials that are characteristic of each province.

Recently, Sikhye, a traditional drink, has been produced and sold commercially so that many people can easily drink it. These commercially sold Sikhye usually contains rice grains, like traditional Sikhye, and the rice grains included in Sikhye allow people to feel fuller and feel the inherent flavor of Sikhye, while others do not like them. In particular, in the case of commercial sikhye sold in the form of instant drinks such as can packaging, if the rice grains are not only inconvenient to drink, but also because the rice grains remain on the bottom of the container is also a barrier to recycling the container.

Therefore, an object of the present invention is to provide a manufacturing method of rice grain-free Sikhye gives a feeling of satiety and feel the unique flavor of Sikhye like Sikhye that does not contain rice grains.

To this end, in the present invention, using a luxury rice flour to prepare a grain-free Sikhye, specifically steamed rice steamed and dried, then roasted (roasting) at 160 ℃ or more mixed with the milled rice flour malt extract The present invention provides a preparation method of saccharifying with starch degrading enzyme and a method of adding dehydrated rice flour after saccharifying only malt extract with starch degrading enzyme.

Method of saccharifying a mixture of gelatinized starch and malt extract with starch enzyme

(a) First step

Extract malt oil by adding malt to purified water, and then extract it to make malt extract. Sikhye in the manufacturing method according to the present invention can be prepared in a concentrated type and a general type, in the case of the concentrated type is preferably added by adding 6 to 8 parts by weight of malt oil to 100 parts by weight of purified water at a temperature of about 50 ~ 70 ℃ After extraction for 1 to 2 hours with stirring and juiced using a compress to obtain malt extract. In addition, in the case of the general type, 2 to 4 parts by weight of malt oil is added to 100 parts by weight of purified water, mixed, extracted with stirring for 1 to 2 hours, and juiced using a press to obtain malt extract.

(b) second process

Separately, the rice is steamed and then dried, roasted at high temperature and high pressure to change the starch structure of the rice, and then pulverized to obtain a luxurious rice powder. It is preferable to perform roasting at 160-200 degreeC and 1-2 atmospheres, and to grind | pulverize so that it can pass a 100 mesh sieve. The refined rice flour pulverized by the present process is excellent in the hydrating power with water and can be easily mixed with the malt extract in the next step.

(c) third process

The malted rice powder obtained in the second step is added and mixed with the malt extract obtained in the first step, the temperature of the mixture is raised to about 60 ° C., and then starch degrading enzyme is added to saccharify it. It is preferable to use the rice powder which passed through the sieve of 100 mesh, and to mix it with 0.3 to 3 weight% with respect to malt extract.

Amylase, in particular α-amylase, may be used as the starch degrading enzyme, and saccharification is preferably performed for about 1 hour to 3 hours while keeping the temperature constant at about 60 ° C.

(d) fourth process

Ginger is added to the sugars obtained in the third process, followed by a series of heating, cooling, filtration, and sweetening processes. In the manufacturing method of the concentrated type, the sugar content of the final product is adjusted to 35-45% and then purified water is added. In the general method, the sugar content of the final product is adjusted immediately. The sweetness of the final product is preferably about 10 to 12%. After filling a certain amount into the retort chamber and sterilized at 121 ℃ for 10 to 15 minutes to prepare a grain-free Sikhye according to the present invention.

Method of saccharifying only malt extract with starch enzyme

Only malt extract can be saccharified with starch degrading enzyme, and then, added with luxurious rice flour, can be prepared without rice grains. The specific manufacturing process is as follows.

(a) First step

Extract malt oil by adding malt to purified water, and then extract it to make malt extract. Sikhye in the manufacturing method according to the present invention can be prepared in a concentrated type and a general type, in the case of the concentrated type is preferably added by adding 6.5 to 8.5 parts by weight of malt oil to 100 parts by weight of purified water at a temperature of about 50 ~ 70 ℃ After extraction for 1 to 2 hours with stirring and juiced using a compress to obtain malt extract. In addition, in the case of the general type, 2 to 4 parts by weight of malt oil is added to 100 parts by weight of purified water, mixed, extracted with stirring for 1 to 2 hours, and juiced using a press to obtain malt extract.

(b) second process

Separately, the rice is steamed and then dried and roasted at high temperature and high pressure to change the starch structure of the rice and then crushed. Roasting is preferably performed at 160 to 200 ° C. and 1 to 2 atmospheres, and the roasted material is pulverized to a degree that can pass through a 100 mesh sieve.

(c) third process

After raising the temperature of the malt extract obtained in the first step to about 60 ℃, the starch degrading enzyme is added to saccharify. Amylase, in particular α-amylase, may be used as the starch degrading enzyme, and glycosylation is preferably performed for about 1 hour to 2 hours while keeping the temperature constant at about 60 ° C.

(d) fourth process

Ginger is added to the sugar obtained in the third step, heated, cooled, and filtered, and then added to the luxurious rice powder obtained in the second step and sweetened to produce a grain-free Sikhye that gives a savory flavor and a refreshing taste. In the production method of concentrated type, 1 to 6% by weight of luxurious rice flour is added, the sugar content is adjusted to 20 to 30%, and purified water is added to adjust the sugar content of the final product. In the manufacturing method of the general type, the added rice flour 0.3 to 3% by weight, and added to adjust the sugar content of the final product. The sweetness of the final product is preferably about 10 to 12%. After filling a certain amount into the retort chamber and sterilized at 121 ℃ for 10 to 15 minutes to prepare a grain-free Sikhye according to the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples.

Example 1 (Manufacturing Example)

Method for preparing Sikhye without rice grains by saccharifying a mixture of gelatinized starch and malt extract with starch enzyme (concentrated production method)

(Iii) 135 g of malt oil was added to 1900 g of purified water at a temperature of 60 ° C., and the mixture was extracted for 1 hour and 30 minutes while stirring well, and juiced using a press machine to obtain malt extract.

(Ii) Separately, the rice was steamed, steamed, dried, roasted at high temperature and high pressure, and ground to pass through a 100-mesh sieve.

(Iii) 35 g of the luxurious rice flour passed through 100 mesh sieve obtained in (ii) was dispersed in 300 g of purified water at 18 ° C., and then mixed with the malt extract obtained in (iii), and the temperature of the mixture was raised to 60 ° C. 1 g of α-amylase was then added and saccharified for 1 hour and 30 minutes while maintaining a constant temperature.

(Iii) 4 g of ginger was added to the saccharified solution obtained in (iii), and after boiling at 100 ° C. for 3 minutes, the mixture was cooled to 80 ° C. or lower, and filtered through a 200 mesh sieve. White sugar was added to the filtered solution so that the sugar content was 40%, and then diluted with purified water to adjust the sugar content to 11% again, and then filled in a predetermined amount into a retort chamber to sterilize for 12 minutes at 121 ℃ to prepare a rice grain free.

Example 2 (Manufacturing Example)

Method to prepare Sikhye without rice by saccharifying a mixture of gelatinized starch and malt extract with starch degrading enzyme (general type manufacturing method)

(Iii) After adding malt 135g to 4,750g of purified water at a temperature of 60 ° C, the mixture was extracted for 1 hour and 30 minutes while stirring well, and juiced using a compress to obtain malt extract.

(Ii) Separately, the rice was steamed, steamed, dried, roasted at high temperature and high pressure, and ground to pass through a 100-mesh sieve.

(Iii) 35 g of the luxurious rice flour passed through 100 mesh sieve obtained in (ii) was dispersed in 300 g of purified water at 18 ° C., and then mixed with the malt extract obtained in (iii), and the temperature of the mixture was raised to 60 ° C. 1 g of α-amylase was then added and saccharified for 1 hour and 30 minutes while keeping the temperature constant.

(Iii) 4 g of ginger was added to the saccharified solution obtained in (iii), and after boiling at 100 ° C. for 3 minutes, the mixture was cooled to 80 ° C. or lower, and filtered through a 200 mesh sieve. White sugar was added to the filtrate to adjust the sugar content to 11%, and then filled in a predetermined amount into the retort chamber to sterilize for 12 minutes at 121 ℃ to prepare a rice grain without rice.

Example 3 (Manufacturing Example)

Method to prepare Sikhye without rice by saccharifying only malt extract with starch enzyme (concentrated production method)

(Ix) 145 g of malt oil was added to 1,900 g of purified water at a temperature of 60 ° C., and the mixture was extracted for 1 hour and 30 minutes while stirring well, and juiced using a press machine to obtain malt extract.

(Ii) Separately, the rice was steamed, steamed, dried, roasted at high temperature and high pressure, and ground to pass through a 100-mesh sieve.

(Iii) 0.5 g of starch degrading enzyme was added to the malt extract obtained in (iii), and saccharified for 1 hour while keeping the temperature constant.

(Iii) 4 g of ginger was added to the saccharified solution obtained in (iii), and then boiled at 100 DEG C for 3 minutes, cooled to 80 DEG C or lower, filtered through a 200 mesh sieve, and then filtered into a 100 mesh sieve obtained in (ii). 2% by weight of deluxe rice flour and white sugar were added to make the sugar content 30%. After diluting this with purified water so that the sugar content was adjusted to 11%, it was filled in a predetermined amount and placed in a retort chamber for sterilization at 121 ° C. for 12 minutes to prepare rice grains without rice.

Example 4 (Manufacturing Example)

Method to prepare Sikhye without rice by saccharifying only malt extract with starch enzyme (general type manufacturing method)

(Iii) 145 g of malt oil was added to 4,750 g of purified water at a temperature of 60 ° C., and the mixture was extracted for 1 hour and 30 minutes while stirring well, and juiced using a press machine to obtain malt extract.

(Ii) Separately, the rice was steamed, steamed, dried, roasted at high temperature and high pressure, and ground to pass through a 100-mesh sieve.

(Iii) 0.5 g of starch degrading enzyme was added to the malt extract obtained in (iii), and saccharified for 1 hour while keeping the temperature constant.

(Iii) 4 g of ginger was added to the saccharified solution obtained in (iii), and then boiled for 3 minutes at 100 ° C., cooled to 80 ° C. or less, filtered through a 200 mesh sieve, and then 100 mesh sieve obtained in (iii). 1% by weight of the refined rice flour passed through was added and mixed, and white sugar was added so that the sugar content was 11%. After filling a predetermined amount of the mixed solution into the retort chamber was sterilized for 12 minutes at 121 ℃ to prepare a rice grain without rice.

Example 5

Measurement of sugar content (%) according to the saccharification time

In the preparation method according to Example 1, the sugar content according to the saccharification time after the starch enzyme was added and the results are shown in Table 1 below.

Table 1. Sugar content (%) by saccharification time

Reaction time Glucose Fructose Maltose 0 min 0.296 0.071 2.443 20 minutes 0.351 0.076 2.733 60 mins 0.402 0.083 2.895 120 minutes 0.444 0.093 3.012

The sugar content equivalent to the sugar content after 4 to 6 hours of saccharification by the traditional Sikhye production method is shown after 2 hours of saccharification in the present invention.

Example 6

Measurement of sugar composition ratio of Sikhye without rice grains according to the present invention

After measuring the sugar composition ratio of Sikhye without rice prepared in Examples 1 and 3, respectively, the results are shown in Table 2 below.

Table 2. Sugar composition ratio (%)

Fructose Maltose Sucrose Example 1 0.519 0.239 9.144 Example 3 0.532 0.207 9.123

Example 7

Evaluation of palatability of Sikhye without rice according to the present invention

The flavor, overall taste, and preference of Sikhye without rice grains prepared according to Examples 1 and 3 and Sikhye prepared by the traditional method were measured. The measurement was performed by the sensory test (7-point method) and the results are shown in Table 3 below.

Table 3. Preference Evaluation

Flavor Overall taste Symbol Example 1 6.5 6.5 6.5 Example 3 6.2 6.4 6.4 Traditional Sikhye 6.1 6.2 6.3

(7: Very good, 6: Good, 5: Slightly good, 4: Normal, 3: Slightly disliked, 2: Disliked, 1: Disliked)

As a result of the sensory test, Sikhye without rice grains according to the present invention was found to be superior in terms of flavor, overall taste, and preference compared with traditional Sikhye.

As can be seen from the above examples, Sikhye without rice grains according to the present invention is not satisfactory in the flavor, overall taste, taste drawing like can or more than Sikhye containing rice grains, can packaging In the form of instant beverages, such as drinking is easier and the container is recycled.

Claims (4)

(a) extracting malt by adding malt to purified water to extract the malt extract; (b) separately, steamed rice after steaming, dried, roasted at 160-200 ° C., 1-2 atmospheres, and then pulverized to obtain luxurious rice flour; (c) adding and mixing the summed rice powder obtained in (b) to the malt extract obtained in (a), followed by saccharification by adding starch degrading enzyme to the mixture; (d) A method for producing rice-free Sikhye using luxurious rice flour, wherein ginger is added to the sugar obtained in (c) and heated, cooled, filtered and sweetened. 2. The method of claim 1, wherein the summed rice flour is added and mixed at 0.3 to 3% by weight. (a) extract the malt by adding malt to the purified water, and then juice to obtain the malt extract; (b) separately, steamed rice after steaming, dried, roasted at 160-200 ° C., 1-2 atmospheres, and then pulverized to obtain luxurious rice flour; (c) adding saccharifying enzyme to the malt extract obtained in (a) to saccharify it; (d) Ginger was added to the sugar obtained in (c), heated, cooled, and filtered, and added to the filtrate and mixed with the fine rice powder obtained in (b), followed by sweetening. Sikhye manufacturing method without rice. 4. The method of claim 3, wherein the summed rice flour is added and mixed at 0.3 to 3% by weight.