KR20030046526A - An instant Sikhae powder and its manufacturing method - Google Patents

Abstract

PURPOSE: Provided are an instant sikhae powder which has the flavor and enzyme activity peculiar to malt, and increased functionality, and its manufacturing method. CONSTITUTION: An instant sikhae powder is manufactured by the steps of: preparing alpha starch flour having water content of 5.5-9.0% by kneading starch substrates in water and expending the dough; preparing malt flour by adding dry ice to malt and pulverizing the malt; and mixing the alpha starch flour and the prepared malt flour with purified enzyme, sugar, citric acid and ascorbic acid.

Description

An instant Sikhae powder and its manufacturing method

The present invention relates to a ready-to-eat meal powder and a method for preparing the same, and more specifically, malt powder and refined enzyme, sugar, citric acid, ascorbic acid and low molecular weight alginic acid, which are ground and mixed with alpha starch powder and malt with dry ice. It relates to a ready-to-eat meal powder prepared by mixing and the like and a preparation method thereof.

Sikhye is a traditional Korean drink that adds 10% of rice grains to 10% malt and adds 10% malt to saccharify the grains of rice, pour 80% of water, boil, and add sugar to sweeten the grains.

This traditional Sikhye manufacturing method has to make malt extract in order to extract the enzyme for saccharification, there is a hassle to go through the process of saccharifying rice grains in the extract 4 to 5 hours.

Therefore, the development of a method for making instant Sikhye to overcome the hassle of the traditional Sikhye manufacturing method has been made in various ways.

Hereinafter, a conventional instant food preparation method will be described.

First, Korean Patent Publication No. 1996-33323 proposes a method of manufacturing powdered Sikhye for vending machines as a method of processing Sikhye for drinking more conveniently, and Korean Patent Publication No. 1994-0010939 discloses powdered Sikhye. Disclosed is a manufacturing method, Korean Patent Laid-Open Publication No. 1999-0084020 proposes a method for manufacturing a malt tea bag for food use, and Korean Patent Publication No. 1989-0007676 discloses a method for preparing instant meals.

In addition, the development of a method for improving the taste of Sikhye is also being made, the Republic of Korea Patent Publication No. 1997-32506 proposes a method of manufacturing a rice rice Sikhye, the Republic of Korea Patent Publication No. 1997-064467 is an instant persimmon production using Nurungji A method was proposed.

However, Sikhye prepared by the above method has a problem that does not represent the deep taste of Sikhye unique.

In addition, Korean Patent Publication No. 1997-5127 proposes a method of preparing Sikhye using starch instead of main ingredient as rice, and Korean Patent Publication No. 1989-004640 discloses saccharification time by enzymatic treatment of starch raw material. A method of manufacturing a new Sikhye shortened has been proposed.

On the other hand, Republic of Korea Patent Publication No. 1999-0086234 has developed a method for the simple manufacturing using a freeze-dried rice made of a set by adding malt to the freeze-dried rice.

However, the method was also able to produce a simple Sikhye, but did not show the deep taste of Sikhye, there was a problem to drink Sikhye and finally the rice grains.

Therefore, the present invention does not sufficiently express the deep taste of the original Sikhye, which is a general problem of the conventional Sikhye as described above, and has been proposed to solve consumer complaints about this, and the object of the present invention can be easily made by drinking Sikhye The present invention provides an instant meal powder and a preparation method thereof.

In addition, the present invention is to provide a ready-to-eat meal powder using a malt powder that preserves the enzyme activity and intrinsic flavor of the malt by grinding by adding dry ice in the malt powder manufacturing process and a method for producing the same.

In addition, the present invention is to provide a new concept instant food powder and a method for producing the same by improving the functionality by adding a low molecular alginic acid.

In order to achieve the above object, the method for preparing instant sikhye powder according to the technical idea of the present invention, in the sikhye powder manufacturing method, 1) by adding a predetermined amount of water to the starch quality to form a dough and then swelling with a swelling machine Making an alpha starch powder having a water content of 5.5 to 8.2%; 2) mixing the dry ice with malt and pulverizing to make malt powder; 3) mixing the alpha starch powder prepared in step 1) and malt powder prepared in step 2) comprising the steps of purifying enzyme, sugar, citric acid and ascorbic acid. do.

Here, the alpha starch powder of the present invention is kneaded by adding 8 to 18 parts by weight of water to 100 parts by weight of starch, followed by an initial temperature of 25 to 30 ° C., a disk flake temperature of 100 to 140 ° C., and an internal pressure of 30 to 60 kg. It is preferable to make it by making it expand by the single screw expander adjusted to cm <2>.

In addition, the malt powder of the present invention is preferably mixed with 5 to 20 parts by weight of dry ice with respect to 100 parts by weight of the raw malt, and firstly pulverized by a grinder, and then pulverized again to pass through 150 to 250 mesh.

In addition, the present invention may include the step of further comprising a low molecular alginic acid.

On the other hand, the instant food nutrient powder according to the technical idea of the present invention is 100 parts by weight of the alpha starch powder, 10 to 40 parts by weight of malt powder, 0.1 to 1 parts by weight of purified enzyme, 40 to 90 parts by weight of sugar, 0.02 to 0.04 citric acid It is comprised including a weight part and 0.02-0.04 weight part of ascorbic acid.

Here, the Sikhye powder of the present invention may further comprise 1 to 3 parts by weight of low molecular weight alginic acid based on 100 parts by weight of alpha starch powder.

Hereinafter, an embodiment according to the technical spirit of the present invention as described above will be described in more detail.

In general, rice is used as a substrate of starch in Sikhye. Therefore, in the manufacture of traditional Sikhye was used to cook rice, the cooking process is a process that cumbersome malt and the process of making Sikhye manufacturing process cumbersome, the process takes a lot of time and power is not familiar with this It was a major factor that prevented people from making Sikhye.

Therefore, in the present invention, the cooking process was replaced with a process of swelling after kneading with starch powder. In other words, by swelling and gelatinizing the starch powder is less water content, excellent solubility, so that the saccharification by malt enzyme is made in a quick time.

Also, in the present invention, when making Sikhye at home, the hassle of malting is replaced with malt powder, and it is finely powdered so that it does not give heterogeneity in the mouth.

Here, the present invention can maintain the flavor and enzyme activity of the malt in the case of traditional malt malt without grinding process, but in the malt powder manufacturing process through the grinding device to solve the problem that the loss of flavor and enzyme activity due to high temperature is inevitable To this end, by adding a dry ice powder to the malt grinding process, the temperature during the process was ultra-low temperature to preserve the flavor and enzyme activity of the malt oil as possible.

Therefore, the present invention was to mix the starch, malt powder and seasoning in one package so that Sikhye is completed within 1 hour in an electric rice cooker with the appropriate amount of water.

That is, according to the present invention, by adding the malt powder pulverized by mixing dry ice powder to the starch powder, such as rice or corn flour, which is gelatinized using the swelling machine, the saccharification step is required for the saccharification process. It is about a new technology that can manufacture Sikhye in a short time by reducing the time by 75%.

Furthermore, the present invention significantly improved the function by imparting the effect of improving the intestinal flora by dietary fiber in starch limitdextrin and malt powder in Sikhye powder and cholesterol lowering function of the added low molecular weight alginic acid.

Hereinafter, each step constituting the present invention will be described step by step.

[Alphalation Process of Starch]

In the pregelatinization alpha process, 8 to 18 parts by weight of water is added to 100 parts by weight of the pregelatin to form a dough with a ribbon mixer, and then swelled with a single screw expander. In this case, the rice flour, corn flour, etc. may be used as the starch, and an appropriate amount thereof may be mixed.

Here, the amount of water to the starch is different depending on the type of starch, it is preferable that 8 to 18 parts by weight is used. This is because, when the amount of the hydrolyzate is less than 8 parts by weight, the viscosity of the dough is too high, and molding is impossible.

In addition, when swelling the dough kneaded at the above compounding ratio, the initial temperature of the raw material to be added is 25 to 30 ° C, the disc plate temperature in the expander is 100 to 140 ° C, and the internal pressure in the expander is 30 to 60 kg. It is preferable to adjust to cm <2>.

Then, the water content of the expanded starch alpha starch is set to 5.5 to 9.0%. If the water content is less than 5.5%, the surface area is burned and pressed, so the quality as alpha powder is lowered. If the water content is more than 9.0%, the microbial stability of alpha powder is poor, making it unsuitable for food preparation and poor storage. Because.

In addition, the pulverized alpha powder prepared as described above to produce a powder of 50 to 100 mesh, wherein the particle size of the powder is less than 50 mesh, the particles are large solubility is not good, if the particle size exceeds 100 mesh, the particles are easily scattered This is because it is not desirable for the food as a product of Sikhye powder.

The swelling ratio of alpha starch according to the type and amount of starch is shown in Table 1 below.

Water volume Disc plate temperature (℃) Pressure (weight part / cm 2) Moisture content (%) Expansion rate 100% rice powder 8 140 40 5.5 4.2 100% rice powder 12 131 40 6.3 3.8 100% rice powder 18 120 40 7.1 3.3 100% corn powder 8 138 40 6.0 3.6 Corn powder 100% 12 127 40 8.9 2.8 Rice Powder 50% + Corn Powder 50% 8 139 40 6.1 3.7 Rice Powder 50% + Corn Powder 50% 12 125 40 8.6 2.9

As shown in Table 1, the kind of starch is not limited only to rice, and various grains may be used, and a product suitable for taste may be manufactured by appropriately adjusting the blending ratio.

[Malt powder manufacturing process]

In the malt powder production process, the raw malt is first crushed by a roll mill, blood is removed by an aspirator, and then secondly milled by a mescolloid mill.

At this time, in order to prevent the deactivation of the malt enzyme and the change of the fragrance component due to the rise of the temperature due to the friction of the roll, the dry ice powder is mixed and ground by mixing 5 to 20 parts by weight per 100 parts by weight of the raw malt.

Here, when the amount of dry ice powder is less than 5 parts by weight, the effect of preventing enzyme deactivation is less. When the amount of dry ice powder is more than 20 parts by weight, the degree of enzyme deactivation effect is not significantly different from 20 parts by weight. Can not do it.

Among the malt powders prepared by the above method, it is preferable to select one having a particle size of 100 to 200 mesh. At this time, if the particle size is less than 100 mesh, the feel is rough in the mouth, and if the particle size exceeds 200 mesh, it is not economically productive. to be.

Table 2 shows the enzyme deactivation effect on starch of malt according to the amount of dry ice added to 100 parts by weight of raw malt.

Dry ice amount Alpha amylase (unit) Beta amylase (unit) 0 250 25.7 5 301 34.1 10 314 35.5 20 340 35.7 30 347 35.8

As shown in Table 2, when the dry ice was not added, the alpha amylase was 250 units and the beta amylase was 25.7 units. However, when the dry ice was added 5 to 20 parts by weight, the alpha amylase was 301 to 340. It can be seen that beta amylase of 34.1 to 35.7 units significantly reduced malt-specific enzyme deactivation.

However, when more than 20 parts by weight of dry ice was added, alpha-amylase was shown as 347 units and beta-amylase as 35.8 units. Therefore, the effect of reducing enzyme deactivation did not increase significantly compared to when 20 parts by weight of dry ice was added.

Therefore, it was found that the amount of dry ice added is preferably 5 to 20 parts by weight based on 100 parts by weight of the raw malt.

[Powder combination process]

Powder combination process is 10 to 40 parts by weight of malt powder prepared according to the malt powder production process, purified enzyme (used in the present invention) based on 100 parts by weight of the alpha starch powder prepared according to the alpha-branching process of starch. The purified enzyme was used as alpha amylase 100,000 SP, beta amylase 50,000 SP per 1 part by weight, the following "purifying enzyme" means the above-mentioned purified enzyme) 0.1 to 1 part by weight, sugar 40 to 90 By weight, 0.02 to 0.04 parts of citric acid, 0.02 to 0.04 parts by weight of ascorbic acid, and 1 to 3 parts by weight of low molecular weight alginic acid are mixed and subdivided to prepare an instant sikhye powder of the present invention.

Example 1 Physicochemical and Sensory Evaluation of Sikhye with Addition of Malt Powder

100 parts by weight of the alpha starch powder (100% rice), 100 parts by weight of sugar, 60 parts by weight sugar, 0.02 parts by weight citric acid, 0.02 parts by weight ascorbic acid, 1.4 parts by weight of low molecular weight alginic acid Sikhye powder was prepared by varying the amount of malt powder added.

Take a certain amount of sample every hour while hydrolyzing in the prepared Sikhye powder for 3 hours at 60 ℃, boiled for 5 minutes, cooled and left for 2 hours at refrigeration temperature and then evaluated the physicochemical and sensory quality. Shown in

Malt powder addition (parts by weight) Experiment item 1 hours 2 hours 3 hours 5 Brix (%) 12.8 12.9 13.1 Reducing Sugar (%) 3.8 3.9 3.9 Whiteness 47.3 47.0 47.0 preference 2.8 2.9 2.8 10 Brix (%) 13.2 13.5 13.7 Reducing Sugar (%) 4.1 4.2 4.3 Whiteness 47.1 47.0 46.4 preference 3.1 3.1 3.1 15 Brix (%) 15.1 15.7 16.0 Reducing Sugar (%) 5.2 5.4 5.8 Whiteness 46.40 45.10 43.8 preference 3.8 4.2 4.2 20 Brix (%) 16.8 16.5 16.5 Reducing Sugar (%) 6.05 6.27 6.28 Whiteness 42.40 40.50 40.68 preference 4.0 4.5 4.1 30 Brix (%) 17.0 17.2 17.4 Reducing Sugar (%) 6.45 6.51 6.55 Whiteness 37.10 36.20 35.8 preference 3.6 3.6 3.5 40 Brix (%) 17.2 17.4 17.6 Reducing Sugar (%) 6.39 6.61 6.71 Whiteness 36.80 35.30 34.50 preference 3.1 3.0 3.0 50 Brix (%) 17.4 17.5 17.7 Reducing Sugar (%) 6.59 6.81 7.10 Whiteness 35.4 34.8 34.1 preference 2.6 2.4 2.3

As shown in Table 3, when the addition amount of malt powder is less than 10 parts by weight, the malt powder to alpha starch powder is low, and thus the maltase content is low, so that glycosylation hardly progressed.

That is, Brix and reducing sugars were low, resulting in low sugar content. On the other hand, when the amount of malt powder added exceeded 40 parts by weight, malt was generated and the sensory characteristics were decreased, and the glycosylation effect was almost the same as that of 30 parts by weight.

That is, according to the physicochemical and sensory evaluation preferences shown in Table 3, the amount of malt powder is preferably added in an amount of 10 to 40 parts by weight based on 100 parts by weight of the alpha starch, and more preferably 15 to 20 parts by weight. will be.

Example 2: Physicochemical and Sensory Evaluation of Sikhye with Addition of Purifying Enzyme

Alpha to starch powder mixed with 15 parts by weight of malted powder, 60 parts by weight of sugar, 0.02 parts by weight of citric acid, 0.02 parts by weight of ascorbic acid, and 1.4 parts by weight of low molecular weight alginic acid with respect to 100 parts by weight of alpha starch powder (100% of rice). Sikhye powder was prepared by varying the amount of purified enzyme added to 100 parts by weight of the starch powder.

After the water was added to the prepared Sikhye powder, the samples were taken every hour while saccharifying at 60 ° C. for 2 hours, boiled for 5 minutes, cooled, and left at refrigeration temperature for 2 hours, and then evaluated for quality. The results are shown in Table 4 below.

Enzyme addition amount (part by weight) Item 30 minutes 1 hours 2 hours 0 Brix (%) 13.1 15.1 15.7 Reducing Sugar (%) 3.2 5.2 5.4 Whiteness 44.40 46.40 45.10 preference 2.9 3.8 4.2 0.1 Brix (%) 13.5 14.9 15.8 Reducing Sugar (%) 4.0 5.4 5.6 Whiteness 44.60 47.10 46.90 preference 3.2 3.7 3.9 One Brix (%) 16.5 17.0 18.1 Reducing Sugar (%) 7.03 7.62 8.30 Whiteness 40.20 41.44 41.50 preference 4.6 4.5 3.8 2 Brix (%) 17.5 18.1 19.2 Reducing Sugar (%) 8.21 8.92 9.14 Whiteness 41.20 43.46 44.03 preference 4.0 3.8 3.7

As shown in Table 4, when 1 part by weight of purified enzyme was added and then saccharified for 30 minutes, the best affinity result was obtained. That is, the addition of the purified enzyme can shorten the saccharification time and the reducing equivalents can be greatly increased.

In this case, the amount of the purified enzyme added is preferably 0.1 to 1 parts by weight, but if the amount is less than 0.1 parts by weight, the amount of purified enzyme to the alpha starch powder is small, so that sufficient saccharification is unlikely to occur within a short time. This is because the economy of Korea is inferior.

Example 3: Physicochemical and Sensory Evaluation with and without Alpha Starch Powder and Dry Ice

Alpha starch powder, non-alpha starch powder, malt powder with dry ice added during preparation and malt powder without additives are combined as shown in the following Table 5 to add alpha ice of starch powder and dry ice when malt powder is prepared. The difference between presence and absence was compared with physicochemical and sensory characteristics.

At this time, the difference in saccharification time between samples was evaluated by using saccharification for 2 hours as an evaluation criterion to compensate for this.

Item 1 ^a 2 ^b 3 ^c 4 ^d Brix (%) 8.3 14.2 10.2 12.8 pH 5.8 6.15 5.55 5.9 Viscosity (mPas) 45 75 55 65 Whiteness 48.27 44.43 43.17 42.10 Reducing Sugar (%) 5.9 10.0 6.8 8.5 preference 2.3 3.5 2.8 3.0 a: no alpha starch powder, no dry ice (traditional Sikhye) b: no alpha starch powder, dry ice c: no alpha starch powder, dry ice d: no alpha starch powder, dry ice No addition

As shown in Table 8, since the time required for the process of manufacturing Sikhye by the traditional method takes 4-5 hours, the reduced sugar content and sugar content measured after 2 hours of saccharification in the traditional Sikhye (a) was very low. , The low preference, and the starch powder (a, c) also showed a low sugar content because the reducing sugar content is low because the time required for the saccharification of starch should be long.

In the case of malt powder prepared without adding dry ice (d), the glycosylation was slightly delayed due to the deactivation of the malt enzyme, but since it contained alpha starch, the rate of saccharification by malt enzyme was faster than that of traditional Sikhye (a). The preference was higher than Sikhye (a).

In other words, it can be seen that the addition of dry ice during malt powder can significantly reduce the deactivation of the malt enzyme, thereby enabling saccharification of starch in a short time.

Example 4 Whiteness and Sensory Evaluation According to Citric Acid and Ascorbic Acid Addition

Sikhye powder was prepared by adding 100 parts by weight of alpha starch (100% rice), 15 parts by weight of malt powder, 60 parts by weight of sugar, 1.4 parts by weight of low molecular weight alginic acid, and 1 part by weight of purified enzyme.

Citric acid and ascrobinic acid were added to the prepared Sikhye powder by varying the amount of addition, followed by hydrolysis and glycosylation at 60 ° C. for 30 minutes. The saccharified Sikhye was boiled for 5 minutes, cooled and left for 2 hours at a refrigeration temperature to evaluate whiteness and sensory quality, and the results are shown in Table 6 below.

NO. Citric acid (parts by weight) Ascorbic acid (parts by weight) Whiteness preference One 0.01 0.01 33.3 3.4 2 0.02 - 32.5 3.4 3 - 0.02 36.3 3.7 4 0.02 0.02 40.2 4.6 5 0.04 0.04 43.5 4.5

As shown in Table 5, it is preferable to add 0.02 to 0.04 parts by weight of citric acid and 0.02 to 0.04 parts by weight of ascorbic acid, and in particular, when used in combination with citric acid and ascorbic acid, higher whiteness and preference were observed. .

Example 5 Viscosity and Sensory Evaluation of the Added Amount of Low Molecular Alkaline Acid

Sikhye powder was prepared by adding 15 parts by weight of malt powder, 60 parts by weight of sugar, 0.02 parts by weight of citric acid, 0.02 parts by weight of ascorbic acid, and 1 part by weight of purified enzyme to 100 parts by weight of alpha starch powder (100% rice).

To the Sikhye powder was added a different amount of low molecular weight alginic acid (molecular weight 50,000) and then hydrolyzed and glycosylated at 60 ℃ for 30 minutes. The saccharified Sikhye was boiled for 5 minutes, cooled, and left for 2 hours at a refrigeration temperature to evaluate the viscosity and sensory quality, and the results are shown in Table 7 below.

No Addition amount (part by weight) Viscosity (mPas) preference One 0 32.1 3.4 2 0.5 32.5 3.5 3 One 34.7 4.6 4 1.5 35.9 4.3 5 2 35.6 4.3 6 3 38.1 4.0 7 4 42.3 2.4

As shown in the said Table 7, it is preferable to add 1-3 weight part of low molecular weight alginic acids, More preferably, it is preferable to add 1-2 weight part.

At this time, when the added amount is less than 1 part by weight, the viscosity is low, so that the unique feeling of Sikhye can not be saved, and when it exceeds 3 parts by weight, the sensory slippery (greasy) feeling is strong and the preference is lowered.

Example 6 Whiteness and Sensory Evaluation According to Kinds and Additions of Alpha Starch

100 parts by weight of alpha starch powder, 15 parts by weight of malt powder, 60 parts by weight of sugar, 1.5 parts by weight of low molecular weight alginic acid, 1 part by weight of purified enzyme, 0.02 parts by weight of citric acid, ascorbic acid Sikhye powder was prepared by adding 0.02 parts by weight.

Sikhye powder was prepared as described above was hydrolyzed for 30 minutes at 60 ℃. The saccharified Sachye was boiled for 5 minutes, cooled, and left for 2 hours at a refrigeration temperature to evaluate whiteness and sensory quality, and are shown in Table 8 below.

No. Rice (parts by weight) Corn (parts by weight) Whiteness preference One 100 - 41.2 4.6 2 - 100 32.1 4.2 3 50 50 38.9 3.9 4 80 20 40.5 4.5 5 20 80 39.3 3.7

As shown in Table 8, the addition of corn flour showed the highest preference, and the smaller the amount of corn flour compared to the rice content, the higher the preference.

Therefore, in consideration of various economical points, starch powders of various grains may be mixed and used in various compounding ratios, but rice has been most preferable.

Experimental Example 1: Cholesterol lowering effect

Sikhye powder was prepared by adding 15 parts by weight of malt powder, 60 parts by weight of sugar, 0.02 parts by weight of citric acid, 0.02 parts by weight of ascorbic acid and 1 part by weight of purified enzyme to 100 parts by weight of alpha starch powder.

2 parts by weight of low molecular weight alginic acid was added to the prepared Sikhye powder, followed by hydrolysis, and saccharified at 60 ° C for 30 minutes. The saccharified Sikhye was boiled for 5 minutes and then cooled and stored. Sikhye was administered to the mice for 1 month instead of water to observe serum and hepatic cholesterol levels, triglyceride levels, and phospholipid levels, and are shown in Table 9 below.

Sikhye group Control Serum (mg / dl) cholesterol 221.2 ± 3.3 267.8 ± 4.5 Triglyceride 73.3 ± 3.3 96.6 ± 3.5 Phospholipids 71.2 ± 3.3 97.1 ± 4.5 Soy (mg / g) cholesterol 23.4 ± 0.3 36.8 ± 0.5 Triglyceride 56.6 ± 2.3 81.1 ± 3.1 Phospholipids 62.1 ± 2.3 84.2 ± 1.7

As shown in Table 9, the Sikhye intake group had a serum cholesterol content of 221.2 ± 3.3, a neutral lipid content of 73.3 ± 3.3, a phospholipid content of 71.2 ± 3.3, and a hepatic cholesterol content of 23.4 ± 0.3, a neutral lipid content of 56.6 ± 2.3 and phospholipid content was 62.1 ± 2.3.

On the other hand, serum cholesterol content of control group without Sikhye was 267.8 ± 4.5, neutral lipid content was 96.6 ± 3.5, phospholipid content was 97.1 ± 4.5, hepatic cholesterol content was 36.8 ± 0.5, neutral lipid content was 81.1 ± 3.0.1 Phospholipid content was 84.2 ± 1.7.

As a result, it was confirmed that Sikhye according to the present invention can reduce the levels of cholesterol and lipids in serum and liver.

This is judged to be the effect of low molecular alginic acid contained in Sikhye, suggesting that it can be used as a functional Sikhye.

Experimental Example 2: Dressing Effect

50 parts by weight of alpha powdered rice powder and 50 parts by weight of alpha powdered corn powder are used as alpha powdered starch powder, and 15 parts by weight of malt powder, 60 parts by weight of sugar and 0.02 parts by weight of citric acid based on 100 parts by weight of the alpha starch. Sikhye powder was prepared by adding 0.02 part by weight of ascorbic acid and 1 part by weight of purified enzyme.

Sikhye powder prepared as described above was hydrolyzed for 30 minutes at 60 ℃. The Sikhye boiled for 5 minutes and then cooled to 250 ml three times a day to each of five men and women in their twenties for two weeks and observed the change in the intestinal flora is shown in Table 10.

Test group Control man Woman man Woman Bifidobacterium genus (CFU / g) 4.7 × 10 ⁷ 3.5 × 10 ⁸ 5.7 × 10 ⁵ 6.8 × 10 ⁵ Clostridium genus (CFU / g) 7.2 × 10 ⁶ 4.9 × 10 ⁷ 2.8 × 10 ⁸ 5.2 × 10 ⁸

As shown in Table 10, in the test group taking Sikhye, the number of Bifidobacterium genus, which is a beneficial bacterium , increased from 100 to 1000 times, and the number of genus C lostridi - um , which was a harmful bacterium, decreased from 10 to 100 times. It was confirmed that the intestinal flora changed in a beneficial direction.

Reference example: Physicochemical and sensory evaluation according to the amount of hydrolysis

As the alpha starch substrate, a product containing 20 parts by weight of malt powder, 60 parts by weight of sugar, 0.02 parts by weight of citric acid, 0.01 parts by weight of ascorbic acid, and 1 parts by weight of low molecular weight alginic acid was added as a starch weight per alpha starch. Alternatively, samples were taken every hour while saccharifying at 60 ° C. for 3 hours, boiled for 5 minutes, cooled, and left for 2 hours at refrigeration temperature to evaluate the quality.

Physicochemical results are shown in Table 11, and sensory results are shown in Table 12, respectively.

Singer Ratio Item 1 hours 2 hours 3 hours 7 Brix (%) 15.5 14.2 18.8 pH 5.8 6.15 5.98 Viscosity (mPas) 60 75 80 Whiteness 39.77 44.43 36.20 Reducing Sugar (%) 8.5 10.0 12.2 9 Brix (%) 16.8 16.5 16.6 pH 6.0 6.07 6.02 Viscosity (mPas) 32 32 38 Whiteness 42.4 40.50 40.68 Reducing Sugar (%) 6.05 6.27 6.28 10 Brix (%) 14.5 15 16 pH 6.12 6.02 6.1 Viscosity (mPas) 12 8 8 Whiteness 45.08 36.52 43.57 Reducing Sugar (%) 2.5 2.8 4.5

Singer Ratio Evaluation item 1 hours 2 hours 3 hours 7 flavor 3.4 3.5 3.4 color 3.5 3.5 3.2 incense 4.0 3.8 3.3 Texture 2.6 2.8 2.8 Overall rating 3.6 3.4 3.3 9 flavor 4.0 4.7 4.2 color 3.9 4.3 4.2 incense 3.9 4.5 4.3 Texture 4.1 4.6 4.0 Overall rating 4.0 4.5 4.1 10.5 flavor 2.9 2.8 2.8 color 4.0 3.8 3.8 incense 2.5 2.7 2.3 Texture 2.1 2.5 2.5 Overall rating 2.4 2.5 2.4

As shown in Table 11 and Table 12, respectively, the sweetness was too strong and the viscosity was too high so that the taste was not felt as drinking water such as Sikhye obtained a low score in the sensory evaluation. As a result of the overall evaluation, 2 hours of glycosylation was most appropriate for 9 times the amount of hydrolysis.

Therefore, as described above, the amount of hydrolyzate is added to the weight of the Sikhye powder in multiples of 9, and then saccharified for 2 hours, and then boiled and cooled to drink.

[Drinking method]

5 to 10 parts by weight of water per 1 part by weight of Sikhye powder product according to the present invention is maintained at 60 ° C. for 1 hour, then boiled at 100 ° C. for 20 minutes, and cooled to drink. When stored at refrigerated temperature, it can be drunk without quality change for more than 5 days.

As described above, the present invention has a malt inherent flavor and enzymatic activity, and can be easily prepared by drinking sikhye without enhanced functionality in a short time.

Although the preferred embodiment of the present invention has been described above, the present invention may use various changes, modifications, and equivalents. It is clear that the present invention can be applied in the same manner by appropriately modifying the above embodiments. Accordingly, the above description does not limit the scope of the invention as defined by the limitations of the following claims.

As described above, according to the method of the present invention, because the enzyme activity and flavor of the malt is preserved while omitting the existing process of striking the malt, Sikhye's unique taste and flavor is felt, and the bran is alpha-pulverized By using the following Sikhye can feel the essence of the original, it is easy to eat by preparing a liquid Sikhye without rice grains, there is an effect that can be produced Sikhye is removed from the various problems that can occur due to the remaining grains in the container.

In addition, Sikhye prepared according to the present invention can consume dietary fiber as well as the enzyme activity of malt by using finely ground powder of malt, limit dextrin contained in starch powder by using alpha starch By adding low-molecular alginic acid, Sikhye is not only a favorite food, but also a formal effect of improving the intestinal flora and functional effects of lowering cholesterol.

Claims (6)

In the Sikhye powder manufacturing method, 1) a step of forming a dough by adding a predetermined amount of water to the starch, and then swelling with a swelling to make an alpha starch powder having a water content of 5.5 to 9.0%; 2) mixing the dry ice with malt and pulverizing to make malt powder; 3) mixing the purified enzyme, sugar, citric acid and ascorbic acid to the alpha starch powder prepared in step 1) and malt powder prepared in step 2). Sikhye powder manufacturing method characterized in that it comprises a. According to claim 1, wherein the alpha starch powder is kneaded by adding 8 to 18 parts by weight of water to 100 parts by weight of the starch quality, the initial temperature 25 ~ 30 ℃, disc flake temperature 100 ~ 140 ℃, internal pressure 30 ~ 60 Sikhye powder manufacturing method characterized by swelling by a single screw expander adjusted to kg · cm 2. The method of claim 1, wherein the malt powder is 100 parts by weight of the raw malt is mixed with 5 to 20 parts by weight of dry ice, the first pulverized by a pulverizer, after removing the blood and pulverized again characterized in that having a particle size of 100 to 200 mesh Sikhye powder manufacturing method. The method of claim 1, further comprising the step of including a low molecular alginic acid. 100 parts by weight of the alpha starch powder of claim 2, 10 to 40 parts by weight of malt powder of claim 3, 0.1 to 1 parts by weight of purified enzyme, 40 to 90 parts by weight of sugar, 0.02 to 0.04 parts of citric acid, 0.02 to 0.04 parts of ascorbic acid Sikhye powder comprising a part by weight. 6. The sikhye powder according to claim 5, further comprising 1 to 3 parts by weight of low molecular weight alginic acid based on 100 parts by weight of the alpha starch powder.