KR20090065427A - How to make fermented/rice punch for special use with both the undiluted solution of rice punch which is saccharified in the malt water and special ingredients - Google Patents

Abstract

In the present invention, in the preparation of the special foods by putting the special food ingredients, at the beginning of the production of special foods, only the rice grains are fermented in water and fermented into water and saccharified, and soaking the special foods in the saccharified sake solution (water) produced thereby. It relates to a method for producing special sikhye, which is formulated so that it is finished by boiling it, and finished by boiling it. More specifically, it does not mix special ingredients at first, but cooks rice, malt water, like the traditional method of making rice sikhye. Immerse in the fermented rice, and make saekje juice containing the saccharified rice grains produced therein. Ginseng that makes Korean traditional specialty Sikhye as a way to finish the production by boiling heat-treated finish. pumpkin. It relates to a method for producing specially provided sorghum, such as bokbunja,

Description

How to make fermented / rice punch for special use with both the undiluted solution of rice punch which is saccharified in the malt water and special ingredients}

In the present invention, in the preparation of the special foods by putting the special food ingredients, at the beginning of the production of special foods, only the rice grains are fermented in water and fermented with water, which is then crushed by saccharification, thereby immersing the special foods in the saccharified raw sugar solution (water). It relates to a method for producing special sikhye, which is formulated so that it is finished by boiling it, and finished by boiling it. More specifically, it does not mix special ingredients at first, but cooks rice, malt water, like the traditional method of making rice sikhye. Immerse in the fermented rice, and make saekje juice prepared by saccharified rice grains, and mix the prepared saponified ingredients so that it is soaked. Ginseng that makes Korean traditional specialty Sikhye as a way to finish the production by boiling heat-treated finish. pumpkin. It relates to a method for producing specially provided sorghum, such as bokbunja,

Sikhye is a Korean traditional malt fermented food.It is made through fermentation step of fermenting rice grains, which is a food ingredient with malt enzyme, to make saccharified saccharified water, and finishing boiling to finish the fermentation. Rice Sikhye mixed with special ingredients such as ginseng, etc. Named mixed special ingredients to be called pumpkin Sikhye or ginseng Sikhye, etc. The purpose of manufacturing these special foods to eat these special ingredients to eat easily and digest, rice Sikhye By using, there are various kinds, but the complexity of production and unfamiliar taste is limited to the actual drinking,

The manufacturing method of this special Sikhye is incidentally changed, but the main aspect is that all the ingredients are fermented together in malt water to make saccharified saccharified liquor and finish the fermentation to finish the fermentation. Sikhye is a traditional manufacturing method, which combines all of Sikhye's ingredients and special ingredients from the beginning, and ferments all of them together with malt enzyme to make saccharified special Sikhye stock solution. It is made by performing the final brewing step.The specific explanation is that first, the special ingredients are trimmed so that they can be mixed well, then the rice is mixed with rice, or the raw rice is mixed and mixed with the special ingredients. Along with the special ingredients and rice rice paste, the special sake solution (water) Deulmyeo, made to enforce this, the finishing step further concentrate the heat treatment in boiling teukyong Sikhye finish brewing prevents fermentation in the fire,

However, fermentation of enzyme in malt of Sikhye production is not glycosylation effect on all ingredients of Sikhye, but glycosylation acts mainly on starch powder, which is carbohydrate. The fermentation of malt enzyme is difficult due to the characteristics of the specialty ingredients. However, the method of making the malt fermentation process well through all the special ingredients is a traditional method, but the specialty foods are formulated. The malted rice grains are not well maltose, and eventually, the taste of Sikhye decreases and the refreshing feel is reduced.This makes it possible to mix the special ingredients with the rice grains and to make fermentation of malt oil well. Special ingredients are used to boil or squeeze in water. Its good features such as its shape and appearance have been recognized as uncomfortable and unnecessary materials and have been removed or filtered out.Even if it is trying to ferment, it consumes a long time, and the miscellaneous efforts are made to consume fresh resources and waste resources. Will be

After all, in the traditional tradition of this problem, the method of manufacturing special foods is narrow in selection, so it prevents the use of various foods for food, and it is complicated and difficult to consume as it is mixed with fermented rice grains. As a result of forcibly pulling out special forms, it becomes a special taste without the lack of refreshing feeling, and only special ingredients that do not have the characteristics of the drink, which do not utilize the good characteristics of taste, aroma, form, and color in special ingredients such as fruits. It is a method of producing specially-purpose foods, which has been reduced to narrow special foods for eating, causing problems of making special foods that are not as popular as rice foods.

The present invention for achieving the above object is that the cause of the problem is to ferment to special foods malt enzyme, for this purpose, because it is formulated from the beginning of Sikhye manufacturing, recognizing, do not mix these special ingredients from the beginning Instead, a method of blending and manufacturing during the production was formed.

A specific compositional step is in the process of making a special application.

a) Rice grain fermentation step: At the beginning of the fermentation step to make only the rice sikhyeok edible, mix it with malt water, lock it, ferment, and saccharified and cut it to make Sikhye stock solution of rice grains.

b) Special food ingredient blending step: This is a step in which the present invention is a compounding step of mixing the special food ingredients prepared to be mixed, so as to immerse the specially formulated food ingredients, so as to immerse the raw material of special food.

c) Finishing brewing step: Boils all of the specialty Sikhye raw material blended with the specialty ingredients to the fire to finish fermentation, and cooks the specialty ingredients, thereby synthesizing taste and aroma, etc. provides a manufacturing method consisting of. To be,

Superior to the prior art

In the present invention, in the manufacture of specialty Sikhye, the timing of blending different ingredients in the synthetic food, as it is possible to make different foods, formed at the time of blending suitable for the specialty ingredients, which can make the taste and nutrition of special benefits Taking advantage of the manufacturing characteristics, the traditional recipe for special Sikhye was modified and changed in the barrel to form a new step method as described above.

At the beginning of the manufacturing process, starting with only rice and not blending special ingredients, the fermentation was excluded from special ingredients, and when blended with special ingredients, the Sikhye stock solution was produced so that the fermented, saccharified rice grains could float slightly. Sometimes, it was formulated to submerge the special ingredients to form a specially formulated stock solution, forming a new formulation time, and forming a manufacturing method that boils all together and finishes the finish by heat treatment. ,

It is easy to mix with special ingredients, and it is possible to omit the effort to trim special ingredients for fermentation, and it can be easily saccharified by fermentation only in rice grains, which can produce high-quality saccharified Sikhye stock solution. The heat treatment of the final finishing boil that prevents fermentation to the longer of the special food ingredients made by mixing the special ingredients, together with this effect, is to boil the special ingredients, which can be reduced by one heat treatment to reduce the waste of resources and Sikhye is manufactured, and this heat treatment combines the taste and characteristics of special ingredients with the characteristics of rice Sikhye, and it is possible to maintain the characteristics of taste, color, aroma, shape, etc. in the well-prepared special ingredients. It is easy to manufacture refreshing special Sikhye utilizing various characteristics in the food. The

Detailed description of the implementation of the present invention in large steps as follows, but the additional manufacturing practice is prepared according to the general method of manufacturing sikhye.

Main ingredients: Malt powder, Rice, Pumpkin, etc.

a), Rice rice fermentation step: Dissolve malt powder in warm water and leave it for 3 ~ 4 hours to filter out the yellowish water to make malt water.Spread the cooked hot rice, put in a jar-like bowl, and malt Mix and pour to soak in water, and keep at 60 ℃. After about 5-6 hours, rice grains are saccharified by fermentation with malt enzyme and start to scoop up, which melts starch into rice grains with malt enzyme. It is a fermentation step to produce the essential step of Sikhye manufacturing, the rice grains come to some extent, the rice grains are a step of making a Sikhye stock solution

, b) Special food ingredients blending step: This is a general blending step of mixing the special food ingredients in the above-mentioned sikye juice solution to make a special sikye juice solution, the present invention is a newly formed step, the method is in the Sikhye stock solution made in the above step, The special ingredients prepared in advance are mixed to submerge, and this is a new specially formulated sake solution. The specially prepared lysate undiluted solution prepared in this way contains the rice grains crushed in the malt in the edible undiluted solution produced in the above step, and contains the specially formulated ingredients, which are easy to chew. Sikhye stocks that combine all these ingredients are called special Sikhye stocks, which can be properly trimmed, for example, by slicing them, or by marinating them for higher sweetness, or by mixing special ingredients for special purposes.

c) Finish brewing step: Boil the special Sikhye raw material prepared in the above step to heat and finish the preparation of Sikhye. Originally, this step is the last essential step in the manufacture of Sikhye, the last heat treatment step to prevent further fermentation, This heat treatment of the present invention, the effect of preventing further fermentation, the effect of cooking to eat the special ingredients in it, and more importantly, to synthesize the taste of rice sikhyebi taste and special ingredients, color to the special ingredients It also shows the effect of synthesizing even the characteristics, making higher quality special savory than traditional manufacturing methods.

Claims (1)

In the stage of making specialty foods by mixing special ingredients such as pumpkin, A fermentation step of rice grains, which ferment only rice with no special ingredients to malt water to produce saccharified saccharified liquor, A special food ingredient blending step of mixing the prepared special food ingredients with the prepared Sikhye stock solution to form a new special food nutrient solution, Special Sikhye manufacturing method characterized in that the step made by boiling the heat of the special Sikhye stock solution formed in the above step heat treatment and finish