KR20080065112A - Grain syrup containing garlic and ginseng, and method for making it - Google Patents

Grain syrup containing garlic and ginseng, and method for making it Download PDF

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KR20080065112A
KR20080065112A KR1020070002088A KR20070002088A KR20080065112A KR 20080065112 A KR20080065112 A KR 20080065112A KR 1020070002088 A KR1020070002088 A KR 1020070002088A KR 20070002088 A KR20070002088 A KR 20070002088A KR 20080065112 A KR20080065112 A KR 20080065112A
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ginseng
garlic
rice
weight
mixing
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KR1020070002088A
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Korean (ko)
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신수생
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신수생
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Grain syrup containing garlic and ginseng, and its preparation method are provided to enable one to easily obtain the effective ingredients of garlic and ginseng. Grain syrup containing garlic and ginseng is prepared by the steps of: (i) mixing 45~55wt.pt. of glutinous rice to 45~55wt.pt. of glutinous millet, and boiling the mixed rice; (ii) mixing 80~85wt.pt. of a malt liquid extracted from soybean fiber to 15~20wt.pt. of the boiled rice, and saccharifying the boiled rice at a fixed temperature; (iii) mashing the saccharified boiled rice grains, and filtering the malt liquid; (iv) mixing 60~70wt.pt. of steamed garlic and 30~40wt.pt. of steamed ginseng to the filtered malt liquid; and (v) boiling and concentrating the mixture.

Description

마늘과 인삼이 포함된 조청 및 그 제조방법{Grain syrup containing Garlic and Ginseng, and method for making it}Grain syrup containing garlic and ginseng and method for preparing the same {Grain syrup containing Garlic and Ginseng, and method for making it}

도 1은 본 발명의 실시예에 따른 마늘과 인삼이 포함된 조청의 제조방법을 나타낸 흐름도.1 is a flow chart showing a method of preparing a crude ginseng containing garlic and ginseng according to an embodiment of the present invention.

본 발명은 조청 및 그 제조방법에 관한 것으로, 보다 상세하게는 보양식품으로 알려진 마늘과 인삼을 함유하면서 일상생활에서 이들의 섭취가 용이하도록 제조한 조청 및 그 제조방법에 관한 것이다.The present invention relates to a crude ginseng and a method for producing the same, and more particularly to a ginseng containing a garlic and ginseng known as a health supplement, so that their consumption in daily life easy to consume and a method for producing the same.

마늘은 본초강목에 수록된 바에 따르면 강장, 식욕증진, 정장, 보온, 항균 등의 다양한 효과가 있다. 이는 마늘에 함유된 알리신(allicin), 알리인(allin), 스코르디닌(scordinin) 등의 여러 성분에 의하여 얻어지는 효과로 널리 알려져 있다.Garlic is listed in the herbaceous wood, has a variety of effects, such as tonic, appetite boost, suit, warmth, antibacterial. This is widely known as an effect obtained by various components such as allicin (allicin), allin (allin), scordinin and the like contained in garlic.

한편, 인삼은 한방의약 분야에서 오래전부터 그 약효가 인정되어 왔는데, 도 홍경의 신농본초경에 따르면 신경안정, 원기회복, 혈액순환, 소화기 보호 등의 효과가 있는 것으로 기재되어 있다. 이러한 효능은 인삼의 주요성분인 진세노사이드(ginsenoside)로 명명되는 총 30여종의 사포닌(saponin)성분의 효과로 알려져 있다. On the other hand, ginseng has been recognized for a long time in the field of herbal medicine, according to the new agricultural herbal supplement of the Hong Kyung-do, it is described as having effects such as nerve stability, refreshment, blood circulation, digestive system protection. This effect is known as the effect of a total of about 30 kinds of saponin (ginsenoside) called ginsenoside (ginsenoside).

이와 같이 인체에 널리 유익한 성분을 포함하는 건강식품인 마늘과 인삼에 있어서 일상적인 복용에는 다음과 같은 문제점이 있다.As such, the daily use of garlic and ginseng, which are health foods containing ingredients that are widely beneficial to the human body, has the following problems.

생마늘을 씹거나 썰게 될 때 세포가 파괴되며 효소 분해로 알리인(allin)이 알리신(allicin)이나 디알리디설파이드(diallyl disulfide) 등의 성분으로 변화되고, 이 성분들이 마늘 특유의 강한 냄새와 매운맛을 내게 되어 섭취가 꺼려지며, 인삼은 쓴맛이 강하여 일반적으로 섭취가 용이하지 못한 문제점이 있다.When chewing or slicing raw garlic, the cells are destroyed and enzymatic breakdown converts allin to ingredients such as allicin and diallyl disulfide, which are garlic-flavored and pungent. Reluctant to be ingested, ginseng is a bitter taste is generally not easy to eat is a problem.

본 발명은 상술한 바와 같은 문제점을 해결하기 위해 안출된 것으로, 본 발명은 인체에 유익한 성분을 함유하는 마늘과 인삼의 섭취가 용이하고, 일상 요리에서도 널리 사용될 수 있는 마늘과 인삼이 포함된 조청과 그 제조방법을 제공하는데 목적이 있다.The present invention has been made to solve the problems described above, the present invention is easy to ingest the garlic and ginseng containing ingredients beneficial to the human body, and the ginseng containing ginseng and ginseng that can be widely used in everyday cooking and It is an object to provide a method of manufacturing the same.

상기의 목적을 달성하기 위하여 본 발명의 바람직한 실시예로, 차조에 찹쌀을 섞어 밥을 짓는 준비 단계; 상기 준비 단계에서 지어진 밥에 대두맥에서 추출된 엿기름 물이 혼합되어 소정의 온도에서 당화되는 당화 단계; 상기 당화된 밥과 엿기름 물의 혼합물에서 밥알을 으깬 후 걸러내는 여과 단계; 상기 걸러낸 엿기름 물에 마늘과 인삼을 찐 것이 혼합되어 혼합물이 형성되는 혼합 단계; 및 상기 걸러낸 엿기름 물과 상기 마늘과 인삼의 혼합물을 가열하여 조리는 농축 단계;를 포함하는 것을 특징으로 하는 마늘과 인삼이 포함된 조청의 제조방법 및 이 제조방법으로 제조된 조청을 제공한다.In order to achieve the above object, in a preferred embodiment of the present invention, a step of preparing rice by mixing glutinous rice in tea; A saccharification step in which malt water extracted from soybean meal is mixed with rice prepared in the preparation step and saccharified at a predetermined temperature; Filtration step of crushing the rice grains in the mixture of the saccharified rice and malt water; A mixing step of mixing garlic and ginseng in the filtered malt water to form a mixture; And cooking by heating the filtered malt water and the mixture of garlic and ginseng, and concentrating the garlic and ginseng.

본 발명의 더욱 바람직한 실시예는, 상기 준비 단계는 차조 45 내지 55 중량부에 찹쌀을 45 내지 55 중량부로 이루어지고, 상기 당화 단계는 상기 차조와 찹쌀로 지어진 밥 15 내지 20 중량부에 대두맥에서 추출된 엿기름 물 80 내지 85 중량부로 이루어지며, 여과단계를 거치고, 상기 혼합 단계는 마늘 60 내지 70 중량부와 인삼 30 내지 40 중량부로 이루어진 후, 농축단계를 거치는 것을 특징으로 하는 마늘과 인삼이 포함된 조청의 제조방법 및 이 제조방법으로 제조된 조청을 제공한다.In a more preferred embodiment of the present invention, the preparation step is made of 45 to 55 parts by weight of glutinous rice to 45 to 55 parts by weight of tea, and the saccharification step is 15 to 20 parts by weight of rice made of the tea and glutinous rice in soybean vein 80 to 85 parts by weight of the extracted malt water, and undergoes a filtration step, the mixing step consists of 60 to 70 parts by weight of garlic and 30 to 40 parts by weight of ginseng, and then includes garlic and ginseng, characterized in that through the concentration step The present invention provides a method of preparing a crude syrup and a syrup prepared by the method.

이하, 첨부 도면의 바람직한 실시예를 통하여, 본 발명에 따른 마늘과 인삼이 포함된 조청의 제조방법을 보다 구체적으로 살펴본다.Hereinafter, with reference to a preferred embodiment of the accompanying drawings, looks at in more detail the manufacturing method of the ginseng containing garlic and ginseng according to the present invention.

도 1은 본 발명의 실시예에 따른 마늘과 인삼이 포함된 조청의 제조방법을 나타낸 흐름도이다.1 is a flow chart illustrating a method of preparing a crude syrup containing garlic and ginseng according to an embodiment of the present invention.

본 발명인 마늘과 인삼이 포함된 조청의 제조방법은 밥을 짓는 준비 단계(S1); 당화 단계(S2); 여과 단계(S3); 혼합 단계(S4); 및 농축 단계(S5);를 포함한다.Garlic and ginseng manufacturing method of the present invention containing the ginseng is a preparation step of cooking rice (S1); Saccharification step (S2); Filtration step (S3); Mixing step S4; And a concentration step (S5).

상기 밥을 짓는 준비 단계(S1)는 차조와 찹쌀을 이용하여 밥을 짓는 단계이다.The preparing step (S1) of making the rice is a step of making rice by using tea and glutinous rice.

차조(45 내지 55중량부)와 찹쌀(45 내지 55중량부)을 섞어서 씻고 소정의 물을 더한 후, 소정의 온도(98℃ 내지 100℃)로 강한 불에서 가열하여 끓기 시작하면, 불의 세기를 낮추어 소정 시간(15분 내지 20분 정도)동안 뜸을 들인다.After mixing and washing the tea tank (45 to 55 parts by weight) and glutinous rice (45 to 55 parts by weight), adding predetermined water, and heating to a predetermined temperature (98 ° C. to 100 ° C.) in a strong fire to start boiling, Lower it and let it steam for a predetermined time (about 15 to 20 minutes).

이때, 더하여지는 소정의 물의 양은 밥을 짓는 용기, 방식에 따라 사용자의 경험에 의하여 정해지는 양으로 구체적인 수량은 언급하지 않는다.At this time, the predetermined amount of water to be added is an amount determined by the user's experience depending on the container and the way of cooking rice, and no specific quantity is mentioned.

이 차조에는 단백질, 탄수화물, 지방질, 섬유질 외에도 칼슘, 인, 철, 비타민 B1, B3, B6, B15, B17 등의 성분을 고루 가지면서, 같은 양의 쌀보다 씨눈 양이 많은 고영양의 곡물이며, 찹쌀은 소화기능을 돕는 효능이 있다. In addition to proteins, carbohydrates, fats, and fiber, this tea contains not only calcium, phosphorus, iron, vitamins B 1 , B 3 , B 6 , B 15 , and B 17 , but also higher amounts of snow than the same amount of rice. Nutritious grain, glutinous rice has the effect of helping digestion.

한편, 종래의 방법과 같이 대두맥(10 내지 20중량부)을 물(80 내지 90중량부)에 소정 시간(1시간 정도)동안 담가놓아 수분을 충분히 머금게 한 다음, 교반하여 엿기름 물을 낸다.Meanwhile, the soybean vein (10 to 20 parts by weight) is soaked in water (80 to 90 parts by weight) for a predetermined time (about 1 hour) as in the conventional method, so that the moisture is sufficiently contained, and the malt water is stirred by stirring.

이 엿기름 물을 소정 시간(2시간 정도)동안 가만히 두었다가 앙금은 놔두고 맑은 윗물만 따라 내어 상기 밥과 혼합한다.This malt water is allowed to stand for a predetermined time (about 2 hours), and the sediment is left alone, followed by clear water and mixed with the rice.

이때, 앙금이 사용되면 맑은 색상을 얻을 수 없어 사용하지 않는 것이 바람직다.At this time, when the sediment is used, it is preferable not to use clear color because it cannot be obtained.

상기 엿기름 물과 밥을 혼합한 것을 소정의 온도(50℃ 내지 60℃)에서 밥알이 7알 내지 10알이 떠오를 때까지 당화시키는 당화 단계(S2)를 거친다.Mixing the malt water and rice is subjected to the saccharification step (S2) to saccharify the grains of rice to 7 to 10 grains at a predetermined temperature (50 ℃ to 60 ℃).

이때, 당화에 걸리는 시간은 여름철에는 대략 6시간, 겨울철에는 7시간 내지 8시간이 소요된다.At this time, the time required for saccharification takes about 6 hours in summer and 7 hours to 8 hours in winter.

상기 당화된 물에서 밥알을 그대로 으깨어 걸쭉하게 걸러내는 여과 단계(S3)를 거친다.Through the filtration step (S3) to crush the rice grains intact in the saccharified water.

한편, 마늘(60 내지 70중량부)과 인삼(40 내지 30중량부)을 100℃ 이상에서 소정 시간(30분 정도)동안 쪄낸다. 이 과정을 통하여 마늘의 알리인 성분의 매운맛과 특유의 냄새는 어느 정도 제거될 수 있게 되며, 인삼의 사포닌의 수가 증가된다.Meanwhile, garlic (60 to 70 parts by weight) and ginseng (40 to 30 parts by weight) are boiled at 100 ° C. or more for a predetermined time (about 30 minutes). Through this process, the spicy and peculiar odor of garlic allin can be removed to some extent, and the number of saponins of ginseng is increased.

이 쪄진 마늘과 인삼(20 내지 30중량부)이 상기 걸러낸 엿기름 물(70 내지 80중량부)에 혼합되는 혼합단계(S4)를 거친다. 이 경우 쪄긴 마늘,인삼과 걸러낸 엿기름 물의 배율은 조청의 진한 맛과 옅은 맛에 따라 실시자의 선택에 따라 변경이 가능하다.The steamed garlic and ginseng (20 to 30 parts by weight) is subjected to the mixing step (S4) is mixed with the filtered malt water (70 to 80 parts by weight). In this case, the magnification of the crushed garlic, ginseng and malt water can be changed according to the choice of the practitioner according to the rich and light taste of the texture.

상기 쪄진 마늘, 인삼과 걸러낸 엿기름 물의 혼합물을 강한 불로 소정 시간(2시간 정도)동안 가열하고, 이후 약한 불에서 너무 묽지 않고 되지도 않게 될 때까지 조리는 농축 단계(S5)를 거쳐 마늘과 인삼이 포함된 조청이 완성된다.The mixture of the crushed garlic, ginseng and malt water is heated with a strong fire for a predetermined time (about 2 hours), and then cooked through a concentration step (S5) until it is not too thin or too thin in a low heat. This included inquiry is completed.

이 과정 중에 마늘과 인삼의 유익한 성분이 스며 나오게 되고, 마늘과 인삼이 잘게 분리되고, 흩어져 조청에 갈색이 띄게 된다.During this process, the beneficial ingredients of garlic and ginseng will ooze out, and the garlic and ginseng will be finely divided and scattered to make brownish brown.

나아가, 마늘의 매운맛과 특유의 냄새, 인삼의 쓴맛이 많이 완화되어 섭취가 용이해진다.Furthermore, the spicy and peculiar smell of garlic and the bitter taste of ginseng are alleviated, making it easier to consume.

본 발명은 특허청구범위에서 청구하는 청구의 요지를 벗어나지 않고도 당해 기술분야에서 통상의 지식을 가진 자에 의하여 다양하게 변경 실시될 수 있으므로, 본 발명의 기술보호범위는 상술한 특정의 바람직한 실시예에 한정되지 않는다.Since the present invention can be variously modified by those skilled in the art without departing from the scope of the claims claimed in the claims, the technical protection scope of the present invention is limited to the specific preferred embodiments described above. It is not limited.

상술한 바와 같은 본 발명의 실시예에 따른 마늘과 인삼이 포함된 조청 및 그 제조방법에 따르면, 마늘의 매운맛과 특유의 향이 제거되고, 인삼이 특유의 쓴맛이 완화됨에 따라 일상 생활에 있어 쉽게 섭취 가능한 식품이 되는 효과가 있다.According to the ginseng containing garlic and ginseng according to an embodiment of the present invention as described above and the preparation method thereof, the spicy and peculiar aroma of garlic is removed, and ginseng is easily consumed in daily life as the peculiar bitterness is alleviated. It has the effect of being a possible food.

Claims (3)

차조에 찹쌀을 섞어 밥을 짓는 준비 단계;Preparation step of mixing glutinous rice with tea and making rice; 상기 차조와 찹쌀로 지어진 밥에 대두맥에서 추출된 엿기름 물이 혼합되어 소정의 온도에서 당화되는 당화 단계;A saccharification step in which malt water extracted from soybean meal is mixed with the rice made of the tea and the glutinous rice to be saccharified at a predetermined temperature; 상기 당화된 밥과 엿기름 물의 혼합물에서 밥알을 으깬 후 걸러내는 여과 단계;Filtration step of crushing the rice grains in the mixture of the saccharified rice and malt water; 상기 걸러낸 엿기름 물에 마늘과 인삼을 찐 것이 혼합되어 혼합물이 형성되는 혼합 단계; 및A mixing step of mixing garlic and ginseng in the filtered malt water to form a mixture; And 상기 걸러낸 엿기름 물과 상기 마늘과 인삼의 혼합물을 가열하여 조리는 농축 단계;를 포함하는 것을 특징으로 하는 마늘과 인삼이 포함된 조청의 제조방법.Cooking and heating the filtered malt water and a mixture of the garlic and ginseng, the cooking step is concentrated; Garlic and ginseng production method comprising a ginseng. 제 1항에 있어서,The method of claim 1, 상기 준비 단계에서는 차조 45 내지 55 중량부에 찹쌀 45 내지 55 중량부가 섞여 밥이 지어지고, 상기 당화 단계에서는 상기 준비 단계에서 지어진 밥 15 내지 20 중량부에 대두맥에서 추출된 엿기름 물 80 내지 85 중량부가 혼합되어 당화되며, 상기 혼합 단계에서는 마늘 60 내지 70 중량부와 인삼 30 내지 40 중량부가 쪄져 상기 걸러낸 엿기름 물에 혼합되는 것을 특징으로 하는 마늘과 인삼이 포함된 조청의 제조방법.In the preparing step, 45 to 55 parts by weight of glutinous rice is mixed with 45 to 55 parts by weight of tea, and in the saccharification step, the rice malt extracted from the soybean vein is 15 to 20 parts by weight of the rice produced in the preparation step. Addition is saccharified, and in the mixing step, 60 to 70 parts by weight of garlic and 30 to 40 parts by weight of ginseng is steamed and mixed with the filtered malt water, characterized in that the garlic and ginseng manufacturing method containing the ginseng. 제 1항 또는 제 2항의 제조방법에 의하여 제조된 마늘과 인삼이 포함된 조청.Cinnamon containing garlic and ginseng prepared by the method of claim 1 or 2.
KR1020070002088A 2007-01-08 2007-01-08 Grain syrup containing garlic and ginseng, and method for making it KR20080065112A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20170026307A (en) 2015-08-31 2017-03-08 영농조합법인 미일식품 Manufacturing process for rice syrup by using ginseng, Platycodon grandiflorum or Codonopsis lanceolata
KR20170138196A (en) 2016-06-07 2017-12-15 재단법인 경북바이오산업연구원 Lotus root grain syrup, and manufacturing method thereof
KR20200123653A (en) * 2019-04-22 2020-10-30 이수삼 Manufacturing method of brown rice grain syrup using sprout ginseng
KR20220125973A (en) 2021-03-08 2022-09-15 조민철 Manufacturing method of grain syrup with hibiscus manihot

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20170026307A (en) 2015-08-31 2017-03-08 영농조합법인 미일식품 Manufacturing process for rice syrup by using ginseng, Platycodon grandiflorum or Codonopsis lanceolata
KR20170138196A (en) 2016-06-07 2017-12-15 재단법인 경북바이오산업연구원 Lotus root grain syrup, and manufacturing method thereof
KR20200123653A (en) * 2019-04-22 2020-10-30 이수삼 Manufacturing method of brown rice grain syrup using sprout ginseng
KR20220125973A (en) 2021-03-08 2022-09-15 조민철 Manufacturing method of grain syrup with hibiscus manihot

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