KR20040003721A - Sugar-free Sikhye Manufacturing Method - Google Patents

Abstract

PURPOSE: A method for manufacturing sugar free sweet rice drink using xylitol contained in the fruit juice and vegetable juice such as red pepper, pumpkin, ginger or the like instead of sugar together with conventional hard-boiled rice and a malt solution is provided, thereby maximizing convenience and increasing palate preference, as well as preventing tooth decay, obesity and adult diseases. CONSTITUTION: Malt solution whose solid parts are removed is saccharified with hard-boiled rice for 3 to 7hr at 40 to 60deg.C with agitating two times per one hour, the saccharified solution is then separated into shikhye solution and rice solids. Thereafter, the shikhye solution is added with 10 to 30% by weight of an herbal extract, 10 to 130% by weight of vegetable juice or 10 to 30% by weight of fruit juice, sterilized for 10sec to 2min, cooled to 10 to 30deg.C and agitated with 8 to 15% by weight of isomalto-oligosaccharide, 6 to 10% by weight of starch sugar, 20 to 50% by weight of xylitol, 1 to 10% by weight of ginseng liquid, 1 to 10% by weight of honey, 0.01 to 0.7% by weight of ginger concentrate and 10 to 30% by weight of purified water after filtration.

Description

Sugar-free Sikhye Manufacturing Method

The present invention relates to a sikhye manufacturing method using rice as a main ingredient, and more particularly xylitol and vitamin-rich fruits and juices put in the process of manufacturing concentrated juice of concentrated vegetables to give dental caries (cavities) The present invention relates to a method of manufacturing sugar-free food benefits, which is prevented and the color of Sikhye is alive.

In addition, the invention is made of roasted grains of Omi, mixed with roasted grains of Omi (five), sweet, spicy, sour, bitter, astringent, five flavors to promote digestion, to promote digestion It is a grain-grain rice, and provides a method for making young and old, made and eaten without using fire in a short time, and relates to a method for producing roasted grain-grain rice of Omi, which prevents dental caries.

As is commonly known, xylitol is a natural sweetener that is present in a variety of vegetables and fruits, rather than man-made chemicals. Such xylitol is especially extracted from hardwoods such as cherry oak birch and the like.

Xylitol is a sweetener for caries prevention that has a sweetness comparable to sugar. Xylitol is a very safe natural sweetener.

Xylitol is evaluated by the FDA (WHO) World Health Organization (WHO) as one of the safest categories that does not propose a daily allowable intake. Xylitol is highly recommended for prevention of dental caries. Because it is low in calories and has a diet effect, it has no relation with insulin, and is widely used for diabetics, and you can feel sweet and cool refreshing at the same time. It is also a sweetener for caries prevention.

According to KFDA data, most of the soft drinks on the market are strong acidic, causing children's tooth decay. The average acidity of coke is 2.5 cider average acidity 2.9 carbonated beverage average acidity 2.7 children's beverage average acidity 3.3 sports beverage average acidity 3.0.

Frequently drinking these acidic beverages is said to cause acidity in the oral cavity for 20-30 minutes, during which time the teeth may corrode. Dental caries (cavities) are more likely to occur with higher acidity in the oral cavity.

This is because the strong acidity corrodes the enamel on the tooth surface that protects the teeth. Sugar, such as sugar, can cause tooth decay, as sugar is broken down because acidic substances come out and the acidity in the mouth is stronger. If the acidity in the oral cavity falls below 5, the calcium in the enamel will escape, increasing the risk of caries.

Sikhye has long been a favorite drink for our people. Even now, at home, rice is cooked with glutinous or non-glutinous rice, and malt powder is poured into the rice. I'm drinking.

However, the traditional Sikhye manufacturing method as described above has a problem that it is difficult to secure a high quality malt and the manufacturing process is cumbersome and takes a long time. There is a problem that must be prepared every time you eat because of the difficulty of storage after manufacture.

In addition, commercially available over-ingestion of chlorinated acidic flavors of soft drinks leads to chronic calcium deficiency, and foreign fusion cuisine without nationality leads to obesity and adult disease due to high calories and fat. It is easy and can cause fractures. Therefore, in the recent development of the industrial society, Korean traditional foods, which can be easily eaten as a meal, have been developed due to the nuclear family and many housewives' participation in social activities. Industrialization is required.

The present invention was created in order to solve all the problems, to activate the rice market, to make a large amount of functional Sikhye to drink easily, because these days children are being tamed by the calorie-rich Western food and unknown fusion food The lack of calcium leads to obesity or adult disease, the balance of the body is broken. The inventors have created xylitol of fruit and vegetables in the process of manufacturing Sikhye, so that dental caries (cavities) can prevent diseases in the oral cavity and osteoporosis and adult diseases, and vegetables and fruits are put in the production of Sikhye. The purpose of the present invention is to provide a functional sugar-free Sikhye manufacturing method that changes the color, aroma and taste of Sikhye.

In addition, the present invention, the housewives have a high degree of participation in social activities, for the health of the family, the diet of the five nutrients and seven nutrients evenly made for men and women of all ages easily and without using a fire in a short time It can prevent the air pollution and prevent the waste of water because it is not wasted, so it can be used without detergents, and it can also reduce garbage. It aims to provide an excellent cooking method that allows time for leisure and cultural life.

As described above, the above-described invention is fermented (glycosylated) with medicinal herbs, cereals, fruits, and boiled malt oil, in which solid content is not removed. Providing a method for producing roasted whole grain rice of Omi, which is sweet, spicy, bitter, soured, sour, and simmered with Omi syrup and mixed with roasted grains. The purpose.

In the 21st century, the food culture has changed according to the modern people. It is to protect nature for our future generations and to protect nature so that we can eat water freely.

Fermented food is good storage property by further enhancing the effect of the food, nutrition and efficacy are combined into one, so that the energy of the unity has an upper effect.

Furthermore, it can develop into an environmental preservation industry, raise it to welfare projects, and also create high added value by exporting the restaurant industry.

Hereinafter, the present invention will be described in detail with reference to a process of manufacturing sugar-free Sikhye.

Sugar-free Sikhye Manufacturing Method

First, the well-selected malt is crushed by using a slant roller ((roller)), and then the malt shell is subjected to the primary filtration process in which the malt 1 is immersed for 30 minutes to 3 hours by adding an integer of 5-40 at 10-40 ° C. Remove it.

When the primary filtration process is completed, the second filtration is performed with a screw decanter to remove starch and then malt is made into a liquid.

Subsequently, 10-30 ° C purified water 2 was added to the washed rice 1 and soaked for 30 minutes-3 hours. The soaked rice is drained into a pressure cooker, steamed, steamed for 30 minutes to 1 hour and 30 minutes at 100-120 ° C, and the steam supply is stopped. Cold steamed rice is separated by supplying cold air to prevent tangled rice. Make

Soybean rice is added to the malt solution obtained through this process, and saccharified for 3-7 hours while stirring with an agitator twice at 1 hour at 40-60 ° C.

After the saccharified solution is separated into solids with rice grains and sake solution, add herbal medicine (juice), fruit juice (juice) or vegetable juice (juice), and sterilize the sachet solution at 90-98 ℃ for 10 seconds to 2 minutes to burn the enzyme. Activate

The inactivated sake solution is cooled to 10-30 ° C. and then filtered through a centrifuge to remove the precipitate.

The sediment-free liquid contains various fat-soluble components, and the herbal decoction (liquid), vegetable concentrate (juice) or fruit concentrate (juice) containing vitamins and xylitol is divided into 10-30% active and inactive processes. Put it in. Oligosaccharide 8-15% Syrup 6-10% Xylitol 20-50%, Ginger concentrate 0.01-0.3% Purified water 30-40% was added to the sugar while stirring to dissolve well with an agitator (agi taer). After mixing, after measuring the pH, taste, etc., sterilize the plate heat exchanger (P.E.H) at 90-98 ℃ for 10 seconds-2 minutes.

In addition, after mixing the grains of rice and the mixture in a constant ratio in a mixing tank (sec mixing tank) and filling them in the vacant tubes and preheating them in a heating box, the temperature of the contents reaches 80 ° C. do.

The finished cans are sterilized and packaged by cooling for 10-40 minutes at 120-125 ° C. The packaged products are stored for 10-15 days and the degree of vacuum is measured to commercialize only normal products.

Example 1

The malt solution from which the solid content is removed, red pepper (juice) 10-30%, and soybean rice are saccharified for 3-7 hours while stirring twice a hour at 40-60 ° C. After sterilization at 90-98 ° C. for 10 seconds-2 minutes, the enzyme is inactivated. The inactivated sachet solution is cooled to 10-30 ° C. and then filtered to remove the precipitate, and the isomaltooligosaccharide is dissolved in the solution. Add 8-15% starch syrup 6-10%, Zyritol 20-50% Ginseng 1-10%, Honey 1-10%, Ginger concentrate 0.1-0.7%, Purified water 10-30%, and add sugar, pH, taste, etc. After the measurement, the compounding is finished, sterilize 10 seconds-2 minutes at 90-98 ℃ using a plate heat exchanger (PEH).

In addition, after mixing the grains of rice and the mixture at a constant ratio in a sac mixing tank, filling them in the vacant tubes, and preheating probes in a heating box to obtain a temperature of 80 ° C. do.

The wound cans are sterilized and packaged by sterilization for 10-40 minutes at 120-125 ° C., and the packaged products were stored for 10-15 days and the degree of vacuum was measured to commercialize only normal products.

Example 2

Malt solution of malt and gourd rice, which had been removed from solids, was saccharified for 3-7 hours while stirring twice a hour at 40-60 ℃ temperature, and the solution after saccharification was separated into solid with rice grains and sake solution and boiled with sweet pumpkin (juice) 10-30% was added to sterilize the enzyme by sterilization at 90-98 ° C for 10 seconds-2 minutes, and the inactivated sachet was cooled by 10-30 ° C, filtered to remove the precipitate, and the precipitate was removed. 8-15% isomaltooligosaccharide, 6-10% starch syrup, 20-50% gyritol, 0.01-0.07% ginger concentrate, and 10-30% purified water were added to the solution, followed by stirring. When this is finished, sterilize 10 seconds-2 minutes at 90-98 ℃ with a plate heat exchanger (PEH).

In addition, in a mixing tank (sec mixing tank) and mixing the mixture at a constant ratio and filled in the vacancy, and then preheated in a heating box (heating box) to the temperature of the contents to 80 ℃ after filling the cans with the sterilized mixture in the can do.

The wound cans are sterilized and packaged by sterilization for 10-40 minutes at 120-125 ° C., and the packaged products were stored for 10-15 days and the degree of vacuum was measured to commercialize only normal products.

Example 3

The malt solution and the gourd rice with the solid content removed are saccharified for 3-7 hours while stirring twice a hour at 40-60 ° C temperature. %, Inactivate the enzyme by sterilization at 90-98 ℃ for 10 seconds-2 minutes, and cooled the inactivated sake solution to 10-30 ℃ and then filtered to remove the precipitate, the isomaltooligosaccharide in the precipitate is removed 8-15%, 6-10% starch syrup, 20-50% xyitol, 0.01-0.03% ginger concentrate, 10-30% purified water, and after stirring, measure sugar, PH, taste, etc. Sterilize at 90-98 ° C. for 10 seconds-2 minutes with (PEH).

In addition, in a mixing tank (sec mixing tank) and mixing the mixture at a constant ratio and filled in the vacancy, and then preheated in a heating box (heating box) to the temperature of the contents to 80 ℃ after filling the cans with the sterilized mixture in the can do.

The wound cans are sterilized and packaged by sterilization for 10-40 minutes at 120-125 ° C., and the packaged products were stored for 10-15 days and the degree of vacuum was measured to commercialize only normal products.

Example 4

Gujeolcho, motherwort, sorghum, sweet potato, 칡, ginger, red pepper, mugwort, gnarler, Schisandra chinensis, garlic, chestnut, jujube, ginseng, grape, wolfberry, pumpkin, gourd rice together The solution was saccharified for 3-7 hours while stirring 3-4 times at 40-60 ° C. for 1 hour, and only the saccharified solution was separated into solid solution, and then sweetened, spicy, used, and soaked at 90-98 ° C. for 12-24 hours. , 떫 produces five flavors of Omi (五味), which are bottled and commercialized.

Example 5

To make an air of five grains for adults to eat, each measuring spoon 1Ts, 15g of rice, 15g of barley rice, 15g of soybean, 15g of sorghum rice, 15g of red beans, etc. Barley rice grows from 15g to -30g, soybeans from 15g to -26g, sorghum rice from 15g to -18g, and red beans from 15g to -24g. If you cook rice, air grains come out as long as 140g-150g adult man can eat. The soaked grains are steamed at 100-120 ° C. for 30-1 hours and 30 minutes and then the steam process is stopped, and the five grains are dried to produce roasted grains. Sweet, spicy, bitter, sour, and astringent Omi syrup made in [Example 4], fried roasted grain rice 15g, barley rice 15g, soybean 15g, sorghum rice 15g, red bean 15g, sesame seeds 1-1.5g, perilla Add 1-1.5g, kelp (baked at 70-90 ℃), 0.5-1.5g, etc., mix and entangle each other, and press 0.2-0.7cm on the compressor to pack 100g-120g roasted whole grain cereal rice. Manufacture and commercialize.

Omi (五 味) of the roasted grains five grains are soured with a mysterious taste, mouthwatering enough to promote digestion by promoting saliva secretion. It is similar to the taste of crisp, traditional Korean cauldron Nurongji, and it feels refreshing and delicious.

As described above, the method of manufacturing functional food benefits according to the present invention can easily and quickly taste the efficacy of functional food benefits to maximize convenience and provided at an affordable price, thereby increasing the preference and absorbing the effects of functional food benefits on the human body smoothly. By not only providing health benefits but also promoting the vitalization of the rice market, it has the effect of maximizing the value of functional dietary beverages and promoting health.

The functional sugar-free scent of the present invention thus obtained has the effect of creating high added value by mass production because the process is hygienic in a mechanized system.

Eating functional sugar-free food benefits health of the human body. In particular, it prevents dental caries and prevents obesity and adult diseases. will be.

In addition, according to the present invention, the taste of Sikhye used as broth in Omi's roasted grain five grain rice is made by adding red pepper, sweet and red Sikhye made with sweet pumpkin, sweet yellow Sikhye made with sweet pumpkin, and wormwood with wormwood. As Sikhye is made out of various herbs and fruits, it is made. According to the constitution, you can choose according to the taste of modern people, and it contains 5 nutrients and 7 nutrients evenly, and it is low in calories and protected from obesity and adult disease. It is safe to eat a meal in a short time, without using a fire.

In addition, it prevents air pollution, saves water and heat energy without causing environmental pollution, so the economy of the home can be improved, and personal life can be left behind to lead cultural life. It will be able to get the spotlight as an excellent food that can prevent dental caries (cavities) in the oral cavity of modern people and prevent obesity and adult diseases.

Furthermore, the present invention provides a foreigner with food made of functional fermented Sikhye and Omi syrup and Omi roasted grain five grain rice to enjoy the effect of maximizing the value effect of the food.

Functional Sikhye, Omi's syrup, and Omi's roasted grain five grain rice have the effect of creating many new dishes.

Claims (3)

Malt malt solution () and solid bean paste were solidified for 3-7 hours while stirring twice a hour at 40-60 ℃ temperature. -30%), or vegetable juice (10-130%) or fruit juice (10-30%) and sterilized at 90-98 ℃ for 10 seconds-2 minutes to inactivate the enzyme, the inactivated Sikhye 10 After cooling to -30 ℃, the precipitate was filtered to remove the precipitate. The precipitate was removed from the solution with 8-15% of isomaltooligosaccharide, 6-10% starch syrup, 20-50% gyritol, 1-10% ginseng solution, and honey 1-10. %, Ginger concentrate 0.01-0.7%, purified water 10-30%, while stirring to dissolve well, measure the sugar content, PH, taste, etc., after mixing, sterilize at 90-98 ℃ for 10 seconds-2 minutes and mix with rice grains After mixing the liquid at a constant rate and filling it in the vacancy, the preheating probe was carried out, and the temperature of the contents became 80 ° C. Then, the sterilized compound was filled into the can and wound up. Is sterilized and packaged by sterilization at 120-125 ° C. for 10-40 minutes, and includes the above [Example 1] [Example 2] [Example 3], when herbal medicine or fruit juice or vegetable juice is prepared. Sikhye is characterized by the color, aroma, and taste of Sikhye as it is divided into active and inactive processes, and can be a functional beverage if only rice grains are taken out. Iii) Manufacturing method. Gamju Gujeolcho, motherwort, sorghum, sweet potato, 칡 licorice, ginger, red pepper, mugwort, gnarler, Schisandra chinensis, garlic, chestnut, jujube, ginseng, grape, wolfberry, radish, pumpkin, gourd rice Add the soaked malt solution and saccharify it for 3-7 hours while stirring 3-4 times at 40-60 ° C for 1 hour, and after the saccharified solution is separated, solid solution is sweetened and spicy for 12-24 hours at 90-98 ° C. The bitter, soured, fermented, syrup of Omi is prepared by boiling various herbs, fruits and vegetables together, and then fermented with soaked malt without removing solids. From [Example 4] to [Example 5], boil the herbs, cereals and (vegetables) fruit completely, and add the soaked malt liquid without removing solids and stir 3-4 times at 40-60 ° C. for 1 hour. While glycosylating for 3-7 hours; After only the saccharified solution is separated from the solid solution, it is boiled for 12-24 hours at 90-98 ℃, and the concentration of maltose is reduced to 70-80%. If you take a peek into the syrup, the roasted grain is tangled together; Sweet, spicy, bitter, sour, and astringent oyme syrup obtained in Example 4, fried grain, rice 15g, barley rice 15g, soybean 15g, sorghum 15g, red beans 15g, sesame 1-1.5g, perilla 1 -1.5g kelp mixed with 0.5-1.5g and entangled, 0.2-0.7cm pressed by the compressor to produce a roasted whole grain rice of Omi; 100 g-120 g of roasted grain five grain rice of Omi obtained above, 30-50 g of lettuce, and 10-15 g of chicory are cut into pieces that are easy to eat, 10-15 g of green pepper, 10-15 g of green cucumber, and radish 05- Prepare 1g, tomatoes 30-50g, pears 30-50g, oranges 10-30g, onions 10-15g, and so on.Toss the prepared ingredients well, put them in a large glass bowl, and cool them and add them to the broth. You can easily eat foods that contain five major nutrients and seven major nutrients in a short amount of time without using fire. do. A method for producing roasted grain five-grain rice of Omi (五 하지), characterized by the fact that many types of food can be made without using fire as the sauce and broth are changed.