KR20060034317A - A sweet drink made from fermented rice - Google Patents

Abstract

The present invention relates to ginseng without sugar color Sikhye, in the fermentation sikhye manufacturing with rice as the main ingredient, more specifically, the ginseng steamed ginseng and the mixed solution of various sugars infiltrated the herbal or fruit liquid or vegetable liquid Since the mixture is put into each Sikhye manufacture, it relates to a variety of spicy, bitter, sour, steamed, sweet ginseng sugar color Sikhye manufacturing method of different ginseng peculiar efficacy and unique flavor and color and taste.

The present invention is a ginseng tablet made by steaming process using the ginseng, a special product of the Republic of Korea, and registered in advance (Korea Patent Registration No. 10-0339251) is 5% oligosaccharide 30% sugar in 500 g of ginseng (water ginseng) ( Starch is 100% saccharified) Fructose 25% (250g of grapes are concentrated into 125g of vinegar solution) 40% natural honey is added to 500g of ginseng (fermented) fermented ginseng extract 5% sugar and 5% oligosaccharide By adding ginseng tablets made by adding fresh herbs, fruits, or vegetable juices to fermentation process, it is possible to receive attention as a drink of differentiated people around the world. First, 10-40 kg of well-selected malt is crushed with a roller, and 10-30 grams of purified water is immersed so that the malt is submerged. Then, the malt shell is removed by filtration.

Subsequently, purified water at 10-35 ° C. was added to 10-20 kg of washed rice and soaked for 35 minutes-4 hours. Rice is steamed by steaming the autoclave at 100-130 ℃ for 20 minutes to 1 hour after stopping the steaming process to separate the rice grains to avoid tangling to make gourdap.

Malt liquor obtained in this step and the soybean rice are mixed and saccharified for 2-8 hours with stirring at 35-70 ° C for 5-7 times per hour.

After saccharification, the grains of rice and Sikhye are separated, cooled at 10-30 ℃ and filtered to remove precipitates. Ginseng tablets and 500 g of ginseng tablets are oligosaccharides 35% (100% starch) and fructose 25% (250 g of When the saccharification is completed, grind the ginseng extract made with 40% of natural honey, and mix 1-30% of herb solution, 1-30% of vegetable solution, or 1-30% of fruit solution, respectively. Sikhye rice was separated and mixed together, and starch syrup 1-30% xylitol 0.01-5% ginger concentrate 0.01-07% purified water 35-50% was added and stirred to dissolve well with an agitator. After mixing, sterilize for 15 seconds-3 minutes at 89-120 ℃.

 Herbal juice, fruit (juice) and vegetable juice, one of the concentrated liquid (juice) by putting the ginseng with the ginseng in the process of sikhyeo to prevent oral dental caries (cavities) and various adult diseases Herbal or fruit (juice) vegetables (juice) that differ in the nutrition and efficacy of Sikhye, bitter, sour, sweet, and astringent taste are different depending on the use of concentrate (juice) in the manufacture of Sikhye. Regarding the manufacturing method of color ginseng sugar color Sikhye, characterized in that each of the fermented Sikhye was put together with the ginseng tablets and liver.

Fermented beverage, Sikhye, sugar-free Sikhye, functional sugar free color Sikhye, Ginseng Sikhye,

Description

Ginseng mussel sugar color Sikhye manufacturing method {a sweet drink made from fermented rice}

The present invention relates to a method of manufacturing Sikhye using rice as a main ingredient, in particular, ginseng tablets containing various sugars by steaming ginseng are rich in various fat-soluble components and various minerals, and squeezed juices of undiluted stocks and fruits The juice of the made stock or vegetable is put together with ginseng tablets during the production of Sikhye, so that the taste, color, efficacy, and function are different, and they are spicy, bitter, sour, sweet, thin, and have excellent functionality and unique taste. It is about.

As is commonly known, xylitol is present in a variety of herbs, fruits and vegetables that are not man-made chemicals. This xylitol, a natural sweetener, is especially extracted from hardwoods such as cherry oak birch. Xylitol is a sweetener for caries prevention that has a sweetness comparable to sugar. Xylitol is a very safe natural sweetener.

Xylitol is rated by the FDA (World Food Organization) World Health Organization (WHO) as the safest category of no-daily allowable intake, and xylitol's excellent caries prevention effect is recommended by dental associations around the world. Because it is low in calories and has a diet effect, it has no relation with insulin, and is widely used for diabetics, and can feel both sweet and cool refreshing at the same time. It is also a sweetener for caries prevention.

Most of the soft drinks on the market are strongly acidic and cause tooth decay.

According to the Korea Food and Drug Administration, the average acidity of coke was 2.5 and the average acidity was 2.9 bullets.

Average beverage acidity 2.7 Children's beverage average acidity 3.3 Sports beverage average acidity 3.0.

Frequently drinking these acidic beverages can cause acidity in the oral cavity for 20-30 minutes, which can cause tooth decay. Dental caries (cavities) are more likely to occur with higher acidity in the oral cavity.

Sikhye has long been a favorite drink for Koreans, and at home, Sikhye is still enjoying the traditional way of cooking rice with glutinous or non-glutinous rice and malt powder.

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. Produce

There is a problem to be prepared every time you eat after storage difficult.

In addition, commercially available overdose of the commercially addicted taste of soft drink is a condition that can lead to chronic calcium deficiency, leading to a result of obesity and adult disease, and may cause severe fractures. As housewives participate in social activities, the chances of domestic work are diminishing, so Korean traditional drinks that can be eaten easily should be developed.

Stevioside has also been reported to cause infertility and cancer in animal experiments, suggesting its use in eating foods, and the National Cancer Institute warns that the substance could lead to genetic modification. .

Therefore, Sikhye, which contains steviosides, should be excluded because it impairs public health.

The present invention was created in order to solve the various problems, to activate the rice market, to make mass production of ginseng sugar-free color Sikhye easy to drink, and nowadays children are guilty of calorie-rich soft drinks, calcium shortage phenomenon This leads to obesity or adult disease, and the balance of the body is broken. The inventors have created herbal medicine, fruit juice, vegetable juice, ie, xylitol and various minerals and fat-soluble components of plants in the process of making sikhye, preventing dental caries (cavities), preventing oral diseases, osteoporosis and To prevent various cancers and adult diseases, and to provide a method of manufacturing ginseng without sugar color Sikhye.

The present invention requires a character in the food in order to go to the safety and eco-friendly industry of the food sector required by the times, so I registered a patent patent application with the ginseng-shaped ginseng-shaped department resembling the original ginseng of Korea. No. 0339251) and registered in the form of patent registered ginseng tablets (30-2002-0036151) (No. 30-2002-0036152) in order to produce as a character of food Designed as a ginseng tablet, the trademark registered (No. 45-2002-0004272) is registered and patented to produce as a character and a trademark to grow as a food longevity brand that saves people in Korea. Ginseng tablets are patented to highlight the character and brand image of the ginseng. Its purpose is to grow into a long-lived brand that saves people and to contribute to the welfare industry, and to grow the Hyoza industry to export the food industry. Its purpose is to foster rural communities that cope with the world's competitiveness by fostering them as farmers' enterprises. Fermented foods have good shelf life by further enhancing the effect as food, and nutrition and efficacy are combined into one, so that the energy of unity has an upper effect. Furthermore, it is intended to create high added value by exporting to Ginseng without sugar color Sikhye, which is loved by developing into environmental preservation industry and bringing vitalization of beverage market.

First, the well-selected malt 10-40kg crushed with a roller (roller) and then put the purified water 10-30 and soaking 40 minutes-4 hours and immersing;

Dipping and filtering to remove malt skin

After the filtration process, the skin of the malt is removed, the starch is removed from the malt solution, and the malt is made into a liquid.

Subsequently, it is immersed in 10-20 kg of washed rice in 10-35 ° C water for 35 minutes-4 hours. Rice is extracted by putting water in a pressure cooker and steaming at 100-130 ° C. for 20 minutes to 1 hour and 30 minutes to separate rice grains to prevent them from sticking together.

Tofu malt was added to the malt solution obtained through this process and saccharified for 2-8 hours while stirring with an agitator 5-7 times at 35-70 ° C for 1 hour.

When saccharification is completed, remove the rice grains and the saekhye solution, cooled at 10-30 ℃ and filtered by a centrifuge to remove the precipitate.

The saccharified solution is separated from the grains of rice and saekhye liquid.

The inactivated saline solution thus separated is cooled to 10-30 ° C. and then filtered through a centrifuge to remove the precipitate. The ginseng tablet containing various fat-soluble saponins and minerals, 500 g of various fat-soluble components, and various herbal decoctions (liquid) and fruit concentrate (juice) vegetable concentrate (juice) containing vitamins and xylitol, respectively, 1-30 %, And oligosaccharide 1-30%, xylitol 0.01-5%, ginger concentrate 0.01-0.7% purified water 35-50% added sugar while stirring to dissolve well with an agitator. After measuring the pH, taste, etc., when the mixing is completed, boil at 89-120 ° C for 15 seconds-3 minutes with (P.E.H).

[1, Ginseng radish sugar pepper]

First, grind the well-selected malt 10-40kg with a roller, add 10-30 purified water, immerse for 40 minutes-4 hours, and remove the malt skin through filtration.

It is then immersed in 10-20 kg of washed rice in water at 10-35 ° C. for 35 minutes-4 hours. Drain the rice and steam the autoclave to steam for 20 minutes to 1 hour at 100-130 ℃, stop the steaming process, and separate the finished grains to avoid tangling to make gourdap. The malt solution obtained and the boiled rice are mixed and saccharified for 2-8 hours while stirring at an agitator 5-7 times at 35-70 ° C for 1 hour. When the saccharification is completed, separate the rice grains and saekhye liquid, and cooled at 10-30 ℃, filtered through a centrifugal separator to remove the precipitate, oligosaccharide 35% (100% starch glycosylated) in 500 g of ginseng (water ginseng) 25% (grape 250g grapes are concentrated to 125g) and 40% natural honey is added and the saponification of fermented ginseng extract is mixed with 0.1-30% of red pepper solution and mixed with Sikhyebap separated at the end of saccharification. 30% Xylitol 0.01-5% Ginger concentrate 0.01-0.7% Add 35-50% purified water and stir to dissolve well with agitator to measure sugar, PH, taste, etc. In the finished Sikhye, 2-500 g of aged saponified ginseng tablets and liver are mixed with ginseng sugar sugar pepper Sikhye.

(* Cheon pepper Sikhye has beta-carotene, which is converted to vitamin A in the body, which is nutritionally important and is good for the prevention and treatment of various diseases such as colds.)

[2, Ginseng Mussel Sugar Pumpkin Sikhye]

First, grind the well-selected malt 10-40kg with a roller, add 10-30 purified water, immerse for 40 minutes-4 hours, and remove the malt skin through filtration.

It is then immersed in 10-20 kg of washed rice in water at 10-35 ° C. for 35 minutes-4 hours. Drain the rice and steam the autoclave to steam for 20 minutes to 1 hour at 100-130 ℃, stop the steaming process, and separate the finished grains to avoid tangling to make gourdap. The malt solution obtained and the boiled rice are mixed and saccharified for 2-8 hours while stirring at an agitator 5-7 times at 35-70 ° C for 1 hour. When the saccharification is completed, separate the rice grains and saekhye liquid, and cooled at 10-30 ℃, filtered through a centrifugal separator to remove the precipitate, oligosaccharide 35% (100% starch glycosylated) in 500 g of ginseng (water ginseng) 25% (grape 250g of grapes concentrated to 125g) and 40% of natural honey were added and the saponified aging ginseng fruit was mixed with 0.1-30% of pumpkin juice and mixed with Sikhyebap separated at the end of saccharification. 30% Xylitol 0.01-5% Ginger concentrate 0.01-0.7% Add 35-50% purified water and stir to dissolve well with agitator to measure sugar, PH, taste, etc. In the finished Sikhye, 2-500 g of aged ginseng tablets and ground ginseng are mixed with ginseng mussels and squash.

(* Pumpkin Sikhye has a lot of pectin and vitamin A has a postpartum swelling effect and diet effect.)

[3, Ginseng Mussel Sugar Mugwort Sikhye]

First, grind the well-selected malt 10-40kg with a roller, add 10-30 purified water, immerse for 40 minutes-4 hours, and remove the malt skin through filtration.

It is then immersed in 10-20 kg of washed rice in water at 10-35 ° C. for 35 minutes-4 hours. Drain the rice and steam the autoclave to steam for 20 minutes to 1 hour at 100-130 ℃, stop the steaming process, and separate the finished grains to avoid tangling to make gourdap. The malt solution obtained and the boiled rice are mixed and saccharified for 2-8 hours while stirring at an agitator 5-7 times at 35-70 ° C for 1 hour. When the saccharification is completed, separate the rice grains and saekhye liquid, and cooled at 10-30 ℃, filtered through a centrifugal separator to remove the precipitate, oligosaccharide 35% (100% starch glycosylated) in 500 g of ginseng (water ginseng) 25% (grape 250g grapes are concentrated to 125g) and 40% natural honey is added and the saponified aged ginseng fruit is ground and mixed with mugwort juice 0.1-30% and mixed with Sikhyebap separated at the end of saccharification. 30% Xylitol 0.01-5% Ginger concentrate 0.01-0.7% Add 35-50% purified water and stir to dissolve well with agitator to measure sugar, PH, taste, etc. At the end of Sikhye, 2-500 g of aged ginseng tablets and ground ginseng are mixed and mixed with Ginseng Radish Wormwood Sikhye.

(* Mugwort Sikhye; Alkaline food, neutralizing cholesterol and alcohol detoxification, damaged liver, warming body)

[4, Ginseng mussel sugar Schisandra chinensis]

First, grind the well-selected malt 10-40kg with a roller, add 10-30 purified water, immerse for 40 minutes-4 hours, and remove the malt skin through filtration.

It is then immersed in 10-20 kg of washed rice in water at 10-35 ° C. for 35 minutes-4 hours. Drain the rice and steam the autoclave to steam for 20 minutes to 1 hour at 100-130 ℃, stop the steaming process, and separate the finished grains to avoid tangling to make gourdap. The malt solution and soybean rice obtained are mixed and saccharified for 2-8 hours while stirring with an agitator 5-7 times at a temperature of 35-70 ° C for 1 hour. When the saccharification is completed, separate the rice grains and saekhye liquid, and cooled at 10-30 ℃, filtered through a centrifugal separator to remove the precipitate, oligosaccharide 35% (100% starch glycosylated) in 500 g of ginseng (water ginseng) 25% (grape 250g grapes are concentrated to 125g) and 40% of natural honey is added and the saponified aged ginseng fruit is ground, mixed with 0.1-30% of Omi resources solution, and mixed with Sikhyebap separated at the end of saccharification. 30% Xylitol 0.01-5% Ginger concentrate 0.01-0.7% Add 35-50% purified water and stir to dissolve well with agitator to measure sugar, PH, taste, etc. In the finished Sikhye, 2-500 g of aged ginseng tablets and ground ginseng are mixed with Ginseng Radish Schisandra chinensis.

(* Schizophyll is a nourishing tonic, which relaxes the mind and body, increasing mental concentration and reducing sweat, especially in people who are experiencing a lot of mental stress.)

[5, Ginseng radish sugar, goji sikhye]

First, grind the well-selected malt 10-40kg with a roller, add 10-30 purified water, immerse for 40 minutes-4 hours, and remove the malt skin through filtration.

It is then immersed in 10-20 kg of washed rice in water at 10-35 ° C. for 35 minutes-4 hours. Drain the rice and steam the autoclave to steam for 20 minutes to 1 hour at 100-130 ℃, stop the steaming process, and separate the finished grains to avoid tangling to make gourdap. The malt solution and soybean rice obtained are mixed and saccharified for 2-8 hours while stirring with an agitator 5-7 times at a temperature of 35-70 ° C for 1 hour. When the saccharification is completed, separate the rice grains and saekhye liquid, and cooled at 10-30 ℃, filtered through a centrifugal separator to remove the precipitate, oligosaccharide 35% (100% starch glycosylated) in 500 g of ginseng (water ginseng) 25% (grape 250g grapes are concentrated to 125g) and 40% of natural honey is added and the ginseng ripened fruit fermented with saccharification is ground and mixed with Goji Resource Solution (0.1-30%) and mixed with Sikhyebap separated at the end of saccharification. 30% Xylitol 0.01-5% Ginger concentrate 0.01-0.7% Add 35-50% purified water and stir to dissolve well with agitator to measure sugar, PH, taste, etc. In the finished Sikhye, 2-500 g of aged ginseng tablets and ground ginseng are mixed with ginseng sugar-free sweet potato.

(* Goji sikhyegi to promote the development of muscles and bones, physical fatigue recovery regular (精 운) and luck 運氣 to repel heat, skin beauty effect inhibits intestinal absorption of cholesterol and prevents high blood pressure.)

[6, Ginseng mussel sugar 칡 Sikhye]

First, grind the well-selected malt 10-40kg with a roller, add 10-30 purified water, immerse for 40 minutes-4 hours, and remove the malt skin through filtration.

It is then immersed in 10-20 kg of washed rice in water at 10-35 ° C. for 35 minutes-4 hours. Drain the rice and steam the autoclave to steam for 20 minutes to 1 hour at 100-130 ℃, stop the steaming process, and separate the finished grains to avoid tangling to make gourdap. The malt solution obtained and the boiled rice are mixed and saccharified for 2-8 hours while stirring at an agitator 5-7 times at 35-70 ° C for 1 hour. When the saccharification is completed, separate the rice grains and saekhye liquid, and cooled at 10-30 ℃, filtered through a centrifugal separator to remove the precipitate, oligosaccharide 35% (100% starch glycosylated) in 500 g of ginseng (water ginseng) 25% (grape 250g grapes are concentrated to 125g) and 40% of natural honey is added and the saponification of fermented ginseng is mixed with 0.1-30% of saponification solution and mixed with Sikhyebap separated at the end of saccharification. 30% Xylitol 0.01-5% Ginger concentrate 0.01-0.7% Add 35-50% purified water and stir to dissolve well with agitator to measure sugar, PH, taste, etc. In the finished Sikhye, 2-500 g of aged ginseng tablets and ground ginseng are mixed with ginseng mussel sugar.

(* 칡 Sikhye is good for sickness or thirst caused by alcohol and various diseases)

[7, Small Ginseng Sugar watermelon Sikhye]

First, grind the well-selected malt 10-40kg with a roller, add 10-30 purified water, immerse for 40 minutes-4 hours, and remove the malt skin through filtration.

It is then immersed in 10-20 kg of washed rice in water at 10-35 ° C. for 35 minutes-4 hours. Drain the rice and steam the autoclave to steam for 20 minutes to 1 hour at 100-130 ℃, stop the steaming process, and separate the finished grains to avoid tangling to make gourdap. The malt solution and soybean rice obtained are mixed and saccharified for 2-8 hours while stirring at an agitator 5-7 times at 35-70 ° C for 1 hour. When the saccharification is completed, separate the rice grains and saekhye liquid, and cooled at 10-30 ℃, filtered through a centrifugal separator to remove the precipitate, oligosaccharide 35% (100% starch glycosylated) in 500 g of ginseng (water ginseng) 25% (grape 250g grapes are concentrated to 125g) and 40% of natural honey is added and the ginseng fruit fermented with saccharification maturing is mixed with 1-30% of watermelon solution and mixed with Sikhyebap separated at the end of saccharification. 30% Xylitol 0.01-5% Ginger concentrate 0.01-0.7% Add 35-50% purified water and stir to dissolve well with agitator to measure sugar, PH, taste, etc. In the finished Sikhye, 2-500 g of aged ginseng tablets and ground ginseng are mixed with ginseng sugar-free watermelon.

(* Watermelon Sikhye contains citrulline, which is bad for people with bad body swelling.)

[8, Ginseng Radish Sugar, Kale Sorghum]

First, grind the well-selected malt 10-40kg with a roller, add 10-30 purified water, immerse for 40 minutes-4 hours, and remove the malt skin through filtration.

It is then immersed in 10-20 kg of washed rice in water at 10-35 ° C. for 35 minutes-4 hours. Drain the rice and steam the autoclave to steam for 20 minutes to 1 hour at 100-130 ℃, stop the steaming process, and separate the finished grains to avoid tangling to make gourdap. The malt solution and soybean rice obtained are mixed and saccharified for 2-8 hours while stirring at an agitator 5-7 times at 35-70 ° C for 1 hour. When the saccharification is completed, separate the rice grains and saekhye liquid, and cooled at 10-30 ℃, filtered through a centrifugal separator to remove the precipitate, oligosaccharide 35% (100% starch glycosylated) in 500 g of ginseng (water ginseng) 25% (grape 250g grapes are concentrated to 125g) and 40% of natural honey are added and the ginseng fruit fermented with saccharification maturation is mixed with 0.1-30% of Gaemaru stock solution and mixed with Sikhyebap separated at the end of saccharification. 30% Xylitol 0.01-5% Ginger concentrate 0.01-0.7% Add 35-50% purified water and stir to dissolve well with agitator to measure sugar, PH, taste, etc. In the finished Sikhye, 2-500 g of matured ginseng tablets and ground ginseng are mixed with ginseng sugar-free Gaebosik Sikhye.

(* Hemorrhoids are hepatitis, cirrhosis, edema, polyps cystitis, kidney or bladder abnormalities when the urine is difficult for the kidneys or bladder.)

[9, Ginseng mussel sugar bone herbicide]

First, grind the well-selected malt 10-40kg with a roller, add 10-30 purified water, immerse for 40 minutes-4 hours, and remove the malt skin through filtration.

It is then immersed in 10-20 kg of washed rice in water at 10-35 ° C. for 35 minutes-4 hours. Drain the rice and steam the autoclave to steam for 20 minutes to 1 hour at 100-130 ℃, stop the steaming process, and separate the finished grains to avoid tangling to make gourdap. The malt solution and soybean rice obtained are mixed and saccharified for 2-8 hours while stirring at an agitator 5-7 times at 35-70 ° C for 1 hour. When the saccharification is completed, separate the rice grains and saekhye liquid, and cooled at 10-30 ℃, filtered through a centrifugal separator to remove the precipitate, oligosaccharide 35% (100% starch glycosylated) in 500 g of ginseng (water ginseng) 25% (grape 250g grapes are concentrated to 125g) and 40% natural honey is added to the ginseng extract fermented with saccharification and fermented, mixed with 0.1-30% of phylloma supernatant and mixed with Sikhyebap separated at the end of saccharification. -30% Xylitol0.01-5% Ginger concentrate 0.01-0.7% Add 35-50% purified water and stir to dissolve well with agitator to measure sugar, PH, taste, etc. In Sikhye after sterilization, 2-500 g of aged ginseng tablets and liver are mixed and prepared in ginseng sugar sugar dancho sikhye.

(* Physyl herbicide is good for osteoporosis or arthritis)

[10, Ginseng Radish Sugar Onion Sikhye]

First, grind the well-selected malt 10-40kg with a roller, add 10-30 purified water, immerse for 40 minutes-4 hours, and remove the malt skin through filtration.

It is then immersed in 10-20 kg of washed rice in water at 10-35 ° C. for 35 minutes-4 hours. Drain the rice and steam the autoclave to steam for 20 minutes to 1 hour at 100-130 ℃, stop the steaming process, and separate the finished grains to avoid tangling to make gourdap. The malt solution and soybean rice obtained are mixed and saccharified for 2-8 hours while stirring at an agitator 5-7 times at 35-70 ° C for 1 hour. When the saccharification is completed, separate the rice grains and saekhye liquid, and cooled at 10-30 ℃, filtered through a centrifugal separator to remove the precipitate, oligosaccharide 35% (100% starch glycosylated) in 500 g of ginseng (water ginseng) 25% (grape 250g of grapes concentrated to 125g) and 40% of natural honey were added to grind the fermented ginseng fruit fermented with saccharification and mixed with 0.1-30% of onion juice solution. 30% Xylitol 0.01-5% Ginger concentrate 0.01-0.7% Add 35-50% purified water and stir to dissolve well with agitator to measure sugar, PH, taste, etc. In the finished Sikhye, 2-500 g of aged ginseng tablets and ground ginseng are mixed with ginseng sugar sugar onions.

(* Onion Sikhye prevents atherosclerosis and hyperlipidemia and is good for circulatory disorders.)

[11, Ginseng Radish Garlic Sikhye]

First, grind the well-selected malt 10-40kg with a roller, add 10-30 purified water, immerse for 40 minutes-4 hours, and remove the malt skin through filtration.

It is then immersed in 10-20 kg of washed rice in water at 10-35 ° C. for 35 minutes-4 hours. Drain the rice and steam the autoclave to steam for 20 minutes to 1 hour at 100-130 ℃, stop the steaming process, and separate the finished grains to avoid tangling to make gourdap. The malt solution and soybean rice obtained are mixed and saccharified for 2-8 hours while stirring at an agitator 5-7 times at 35-70 ° C for 1 hour. When the saccharification is completed, separate the rice grains and saekhye liquid, and cooled at 10-30 ℃, filtered through a centrifugal separator to remove the precipitate, oligosaccharide 35% (100% starch glycosylated) in 500 g of ginseng (water ginseng) 25% (grape 250g grapes are concentrated to 125g) and 40% of natural honey is added and the saponified aged fermented ginseng fruit is ground and mixed with 0.1-30% of garlic stock solution and mixed with Sikhyebap separated at the end of saccharification. 30% Xylitol 0.01-5% Ginger concentrate 0.01-0.7% Add 35-50% purified water and stir to dissolve well with agitator to measure sugar, PH, taste, etc. In the finished Sikhye, 2-500 g of aged ginseng tablets and ground ginseng are mixed with ginseng sugar-sugar garlic.

(* Glass Sikhye is good for stamina foods to boost stamina, to boost vital cell, to prevent adult disease, to detoxify various harmful viral substances, and to prevent sterilization.)

[12, Ginseng Radish Sugar, Sea Ogapi Sikhye]

First, grind the well-selected malt 10-40kg with a roller, add 10-30 purified water, immerse for 40 minutes-4 hours, and remove the malt skin through filtration.

It is then immersed in 10-20 kg of washed rice in water at 10-35 ° C. for 35 minutes-4 hours. Drain the rice and steam the autoclave to steam for 20 minutes to 1 hour at 100-130 ℃, stop the steaming process, and separate the finished grains to avoid tangling to make gourdap. The malt solution and soybean rice obtained are mixed and saccharified for 2-8 hours while stirring with an agitator 5-7 times at a temperature of 35-70 ° C for 1 hour. When the saccharification is completed, separate the rice grains and saekhye liquid, and cooled at 10-30 ℃, filtered through a centrifugal separator to remove the precipitate, oligosaccharide 35% (100% starch glycosylated) in 500 g of ginseng (water ginseng) 25% (grape 250g grapes concentrated to 125g) and 40% natural honey is added to the ginseng fruit fermentation of fermented saccharification and mixed with 0.1-30% of thorn ogapi juice solution and mixed with Sikhyebap separated at the end of saccharification. 30% Xylitol 0.01-5% Ginger concentrate 0.01-0.7% Add 35-50% purified water and stir to dissolve well with agitator to measure sugar, PH, taste, etc. At the end of Sikhye, 2-500 g of aged ginseng tablets and ground ginseng are mixed with Ginseng Radish Gashogiga Sikhye.

(* Kashigapi Sikhye enhances immune function metabolism detoxification blood pressure white blood cell count from abnormal to normal.)

[13, Ginseng mussel sugar, yu gyu sikhye]

First, grind the well-selected malt 10-40kg with a roller, add 10-30 purified water, immerse for 40 minutes-4 hours, and remove the malt skin through filtration.

It is then immersed in 10-20 kg of washed rice in water at 10-35 ° C. for 35 minutes-4 hours. Drain the rice and steam the autoclave to steam for 20 minutes to 1 hour at 100-130 ℃, stop the steaming process, and separate the finished grains to avoid tangling to make gourdap. The malt solution obtained and the boiled rice are mixed and saccharified for 2-8 hours while stirring at an agitator 5-7 times at 35-70 ° C for 1 hour. When the saccharification is completed, separate the rice grains and saekhye liquid, and cooled at 10-30 ℃, filtered through a centrifugal separator to remove the precipitate, oligosaccharide 35% (100% starch glycosylated) in 500 g of ginseng (water ginseng) 25% (grape 250g grapes are concentrated to 125g) and 40% natural honey is added and the ginseng fruit fermented with saccharification ripening is ground and mixed with 0.1-30% of the root-derived juice and mixed with Sikhyebap separated at the end of saccharification. 30% Xylitol 0.01-5% Ginger concentrate 0.01-0.7% Add 35-50% purified water and stir to dissolve well with agitator to measure sugar, PH, taste, etc. In the finished Sikhye, 2-500 g of aged ginseng tablets and ground ginseng are mixed with ginseng sugar-free roots.

(* Yupeuneun myerife (elm) is an increase in inflammation and immunity, and in young children less sickness and recovers quickly as soon as the disease comes.)

[14, Ginseng Sugar Sugar Barn Tree Sikhye]

First, grind the well-selected malt 10-40kg with a roller, add 10-30 purified water, immerse for 40 minutes-4 hours, and remove the malt skin through filtration.

It is then immersed in 10-20 kg of washed rice in water at 10-35 ° C. for 35 minutes-4 hours. Drain the rice and steam the autoclave to steam for 20 minutes to 1 hour at 100-130 ℃, stop the steaming process, and separate the finished grains to avoid tangling to make gourdap. The malt solution and soybean rice obtained are mixed and saccharified for 2-8 hours while stirring at an agitator 5-7 times at 35-70 ° C for 1 hour. When the saccharification is completed, separate the rice grains and saekhye liquid, and cooled at 10-30 ℃, filtered through a centrifugal separator to remove the precipitate, oligosaccharide 35% (100% starch glycosylated) in 500 g of ginseng (water ginseng) 25% (grape 250 g of grapes concentrated to 125 g) and 40% of natural honey were added to grind the fermented ginseng fruit fermented with saccharification and mixed with 0.1-30% of the bark tree juice. -30% Xylitol0.01-5% Ginger concentrate 0.01-0.7% Add 35-50% purified water and stir to dissolve well with agitator to measure sugar, PH, taste, etc. In Sikhye after sterilization, 2-500 g of aged saponified ginseng tablets and liver are mixed and mixed with ginseng sugar sugar bark Sikhye.

(* Heater Sikhye is good for liver hangovers. It is good for improving liver function due to high alcoholic breakdown.)

[15, Ginseng Radish Sugar Plane]

First, grind the well-selected malt 10-40kg with a roller, add 10-30 purified water, immerse for 40 minutes-4 hours, and remove the malt skin through filtration.

It is then immersed in 10-20 kg of washed rice in water at 10-35 ° C. for 35 minutes-4 hours. Drain the rice and steam the autoclave to steam for 20 minutes to 1 hour at 100-130 ℃, stop the steaming process, and separate the finished grains to avoid tangling to make gourdap. The malt solution and soybean rice obtained are mixed and saccharified for 2-8 hours while stirring at an agitator 5-7 times at 35-70 ° C for 1 hour. When the saccharification is completed, separate the rice grains and saekhye liquid, and cooled at 10-30 ℃, filtered through a centrifugal separator to remove the precipitate, oligosaccharide 35% (100% starch glycosylated) in 500 g of ginseng (water ginseng) 25% (grape 250g grapes are concentrated to 125g) and 40% natural honey is added, and the ginseng fruit fermented with saccharification aging is mixed with 0.1-30% of plantain liquor and mixed with Sikhyebap separated at the end of saccharification. 30% Xylitol 0.01-5% Ginger concentrate 0.01-0.7% Add 35-50% purified water and stir to dissolve well with agitator to measure sugar, PH, taste, etc. In the finished Sikhye, 2-500 g of aged ginseng tablets and ground ginseng are mixed and mixed with ginseng sugar-free planer.

(* Plantain Sikhye is also effective in losing stomach liver brain asthma tonic heart diuretic swelling. Blood pressure is stable and energetic.)

[16, Ginseng Sugar Sugar Indong Chosikhye]

First, grind the well-selected malt 10-40kg with a roller, add 10-30 purified water, immerse for 40 minutes-4 hours, and remove the malt skin through filtration.

It is then immersed in 10-20 kg of washed rice in water at 10-35 ° C. for 35 minutes-4 hours. Drain the rice and steam the autoclave to steam for 20 minutes to 1 hour at 100-130 ℃, stop the steaming process, and separate the finished grains to avoid tangling to make gourdap. The malt solution and soybean rice obtained are mixed and saccharified for 2-8 hours while stirring at an agitator 5-7 times at 35-70 ° C for 1 hour. When the saccharification is completed, separate the rice grains and saekhye liquid, and cooled at 10-30 ℃, filtered through a centrifugal separator to remove the precipitate, oligosaccharide 35% (100% starch glycosylated) in 500 g of ginseng (water ginseng) 25% (grape 250g grapes are concentrated to 125g) and 40% natural honey is added, and ginseng ripened fermented ginseng is mixed with 0.1-30% of phosphorus extract and mixed with Sikhyebap separated at the end of saccharification. 30% Xylitol 0.01-5% Ginger concentrate 0.01-0.7% Add 35-50% purified water and stir to dissolve well with agitator to measure sugar, PH, taste, etc. In the finished Sikhye, 2-500 g of aged ginseng tablets and ground ginseng are mixed and mixed with ginseng mussel sugar indong herbivore.

(Sikhye of Indongcho has been found to be immunoreactive, anti-inflammatory, analgesic, anticancer, antiviral, etc.)

[17, Ginseng Mussel Sugar, Guji Mulberry Sikhye]

First, the well-selected malt 10-40kg is crushed with a roller, and then, purified water 10-30 is added, soaked for 40 minutes to 4 hours, and filtered to remove malt skin.

It is then immersed in 10-20 kg of washed rice in water at 10-35 ° C. for 35 minutes-4 hours. Drain the rice and steam the autoclave to steam for 20 minutes to 1 hour at 100-130 ℃, stop the steaming process, and separate the finished grains to avoid tangling to make gourdap. The malt solution and soybean rice obtained are mixed and saccharified for 2-8 hours while stirring at an agitator 5-7 times at 35-70 ° C for 1 hour. When the saccharification is completed, separate the rice grains and saekhye liquid, and cooled at 10-30 ℃, filtered through a centrifugal separator to remove the precipitate, oligosaccharide 35% (100% starch glycosylated) in 500 g of ginseng (water ginseng) 25% (grape 250g grapes are concentrated to 125g) and 40% natural honey is put into the saponification of fermented ginseng and fermented ginseng and mixed with 0.1-30% Gujippong juice solution and mixed with Sikhyebap separated at the end of saccharification and oligosaccharide 1 -30% Xylitol0.01-5% Ginger concentrate 0.01-0.7% Add 35-50% purified water and stir to dissolve well with agitator to measure sugar, PH, taste, etc. In Sikhye after sterilization, 2-500 g of aged ginseng tablets and liver are mixed and prepared in ginseng radish sugar gujippong sikhye.

(* Gujippong Sikhye is good for low back pain tuberculosis mumps diabetes.)

[18, Ginseng radish sugar motherwort herb]

First, grind the well-selected malt 10-40kg with a roller, add 10-30 purified water, immerse for 40 minutes-4 hours, and remove the malt skin through filtration.

It is then immersed in 10-20 kg of washed rice in water at 10-35 ° C. for 35 minutes-4 hours. Drain the rice and steam the autoclave to steam for 20 minutes to 1 hour at 100-130 ℃, stop the steaming process, and separate the finished grains to avoid tangling to make gourdap. The malt solution and soybean rice obtained are mixed and saccharified for 2-8 hours while stirring at an agitator 5-7 times at 35-70 ° C for 1 hour. When the saccharification is completed, separate the rice grains and saekhye liquid, and cooled at 10-30 ℃, filtered through a centrifugal separator to remove the precipitate, oligosaccharide 35% (100% starch glycosylated) in 500 g of ginseng (water ginseng) 25% (grape 250g grapes are concentrated to 125g) and 40% natural honey is added and the saponified aged ginseng fruit is ground and mixed with 0.1-30% of motherwort extract and mixed with Sikhyebap separated at the end of saccharification. 30% Xylitol 0.01-5% Ginger concentrate 0.01-0.7% Add 35-50% purified water and stir to dissolve well with agitator to measure sugar, PH, taste, etc. So ginseng mussel sugar herbicide

(* Baby herbicide is good when you have a lack of appetite due to summer heat and overwork.)

[19, Ginseng mussel sugar fork molecular formula]

First, grind the well-selected malt 10-40kg with a roller, add 10-30 purified water, immerse for 40 minutes-4 hours, and remove the malt skin through filtration.

It is then immersed in 10-20 kg of washed rice in water at 10-35 ° C. for 35 minutes-4 hours. Drain the rice and steam the autoclave to steam for 20 minutes to 1 hour at 100-130 ℃, stop the steaming process, and separate the finished grains to avoid tangling to make gourdap. The malt solution and soybean rice obtained are mixed and saccharified for 2-8 hours while stirring at an agitator 5-7 times at 35-70 ° C for 1 hour. When the saccharification is completed, separate the rice grains and saekhye liquid, and cooled at 10-30 ℃, filtered through a centrifugal separator to remove the precipitate, oligosaccharide 35% (100% starch glycosylated) in 500 g of ginseng (water ginseng) 25% (grape 250g grapes are concentrated to 125g) and 40% natural honey is added and the ginseng fruit fermented with saccharification maturation is mixed with 0.1-30% of Bokbun resource solution and mixed with Sikhyebap separated at the end of saccharification. 30% Xylitol 0.01-5% Ginger concentrate 0.01-0.7% Add 35-50% purified water and stir to dissolve well with agitator to measure sugar, PH, taste, etc. In the finished Sikhye, 2-500 g of aged ginseng tablets and ground ginseng are mixed with ginseng sugar sugar bokhye.

(* Bokbunja Sikhye, liver protection, thirst quenching diabetes improves eyes)

[20, Ginseng Sugar Sugar Tennis Ball Sikhye]

First, grind the well-selected malt 10-40kg with a roller, add 10-30 purified water, immerse for 40 minutes-4 hours, and remove the malt skin through filtration.

It is then immersed in 10-20 kg of washed rice in water at 10-35 ° C. for 35 minutes-4 hours. Drain the rice and steam the autoclave to steam for 20 minutes to 1 hour at 100-130 ℃, stop the steaming process, and separate the finished grains to avoid tangling to make gourdap. The malt solution and soybean rice obtained are mixed and saccharified for 2-8 hours while stirring at an agitator 5-7 times at 35-70 ° C for 1 hour. When the saccharification is completed, separate the rice grains and saekhye liquid, and cooled at 10-30 ℃, filtered through a centrifugal separator to remove the precipitate, oligosaccharide 35% (100% starch glycosylated) in 500 g of ginseng (water ginseng) 25% (grape 250g grapes are concentrated to 125g) and 40% natural honey is added, and the ginseng fruit fermented with saccharification maturation is ground and mixed with 0.1-30% of sperm support solution, and mixed with Sikhyebap separated at the end of saccharification. 30% Xylitol 0.01-5% Ginger concentrate 0.01-0.7% Add 35-50% purified water and stir to dissolve well with agitator to measure sugar, PH, taste, etc. In the finished Sikhye, 2-500 g of aged ginseng tablets and ground ginseng are mixed and mixed with Ginseng sugar-free tablets.

As described above, the manufacturing method of ginseng color sugar sorghum according to the present invention can easily and quickly taste the effect of ginseng color sugar sorghum, thereby maximizing convenience and increasing the preference by providing ginseng color sugar sulphate at a low price. The benefits of sugar-free foods are absorbed by the human body smoothly to provide health benefits. In addition to vitalization of the rice market, various herbs, vegetables, fruits, etc. growing in Korea respond to international competitiveness, and the rural areas survive. By revitalization of the farming community, we can take care of the health of our population as well as the rural areas, and become active and maximize efficiency with the benefit of diversity. Can greatly secure the food culture and competitiveness of commercial operations, and elderly people in rural areas Switch to bringing change to go into effect is greater for young people who go to live in a good environment-friendly industries.

Mass production by mechanized system

In this way, the ginseng free sugar color Sikhye of the present invention is produced in a mechanized system, because the process is hygienic, mass production and entering the foreign market has a great effect to create high added value.

Ginseng free sugar color Sikhye provides health benefits. Especially, it can prevent dental caries (cavities) and prevent various types of cancer such as obesity and adult diseases. The health functional food law, which was enacted in 2003, is able to show proven efficacy in health supplement foods, and it is effective in actively participating in the national industry in promoting development.

Claims (3)

The fermented Sikhye is made from the stock solution of various herbs, or the stock solution of fruit juice (juice), which is sweetened or made into juice. It is added during the preparation of Sikhye. Steamed ginseng is mixed with various mixtures of sugars. Ginseng free sugar color manufacturing method characterized in that the included First, grind the well-selected malt 10-40kg with a roller, add 10-30 purified water, immerse for 40 minutes-4 hours, and remove the malt skin through filtration. It is then immersed in 10-20 kg of washed rice in water at 10-35 ° C. for 35 minutes-4 hours. Drain the rice and steam the autoclave to steam for 20 minutes to 1 hour at 100-130 ℃, stop the steaming process, and separate the finished grains to avoid tangling to make gourdap. The malt solution and soybean rice obtained are mixed and saccharified for 2-8 hours while stirring at an agitator 5-7 times at 35-70 ° C for 1 hour. When the saccharification is completed, separate the rice grains and saekhye liquid, cooled at 10-30 ℃ and filtered by centrifuge to remove the precipitate, oligosaccharide 35% (100% starch saccharified) in 2-500g ginseng Ginseng and fermented ginseng fruit (% -30%), vegetable solution (0.1-30%) or fruit solution (0.1) -30) were mixed with each other, and then sikhyebap separated at the end of saccharification, oligosaccharide (1-30%) xylitol (0.01-5%) ginger concentrate (0.01-0.7%) purified water (35-50%) Add so that it can be dissolved well with an agitator, and measure sugar, PH, taste, etc. and boil it at 89-120 ℃ for 15 seconds-3 minutes. Ginseng free sugar color manufacturing method characterized in that 2-500g is mixed The method according to claim 1 or 2 The red pepper, sweet pumpkin (red squash) wormwood (mugwort) Schizandra chinensis, gojija, 칡 root, watermelon, gazelnut, dandelion, onion, garlic, prickly pear, yugeunpi (elm tree), hollyhock, plantain, indongcho, gujimong Ginseng radish color Sikhye production method, characterized in that any one of, motherwort, bokbunja or tennis (leek)