KR20100011021A - Sikhye containing plant extract and its manufacturing method - Google Patents
Sikhye containing plant extract and its manufacturing method Download PDFInfo
- Publication number
- KR20100011021A KR20100011021A KR1020080072059A KR20080072059A KR20100011021A KR 20100011021 A KR20100011021 A KR 20100011021A KR 1020080072059 A KR1020080072059 A KR 1020080072059A KR 20080072059 A KR20080072059 A KR 20080072059A KR 20100011021 A KR20100011021 A KR 20100011021A
- Authority
- KR
- South Korea
- Prior art keywords
- plant
- sikhye
- essences
- essence
- less
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 239000000419 plant extract Substances 0.000 title claims description 11
- 239000000686 essence Substances 0.000 claims abstract description 46
- 241000196324 Embryophyta Species 0.000 claims description 48
- 238000000034 method Methods 0.000 claims description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims description 14
- 235000009566 rice Nutrition 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 8
- 241000208340 Araliaceae Species 0.000 claims description 7
- 235000002789 Panax ginseng Nutrition 0.000 claims description 7
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 7
- 235000008434 ginseng Nutrition 0.000 claims description 7
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 claims description 4
- 241000332371 Abutilon x hybridum Species 0.000 claims description 4
- 241000234282 Allium Species 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 241000383638 Allium nigrum Species 0.000 claims description 4
- 241000269837 Artemisia dubia Species 0.000 claims description 4
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims description 4
- 241000723346 Cinnamomum camphora Species 0.000 claims description 4
- 244000305267 Quercus macrolepis Species 0.000 claims description 4
- 229960000846 camphor Drugs 0.000 claims description 4
- 229930008380 camphor Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000007598 dipping method Methods 0.000 claims description 3
- 239000003651 drinking water Substances 0.000 claims description 3
- 235000020188 drinking water Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 2
- 230000005070 ripening Effects 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 4
- 238000009835 boiling Methods 0.000 claims 2
- 238000004806 packaging method and process Methods 0.000 claims 1
- 239000013049 sediment Substances 0.000 claims 1
- 235000019605 sweet taste sensations Nutrition 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 10
- 235000021404 traditional food Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
Images
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
- A23L7/25—Fermentation of cereal malt or of cereal by malting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to Sikhye containing plant essences and a method for producing the same, so that the plant essences can be mixed with Sikhye so that various nutritional ingredients and flavors contained in the plant essences can be ingested together. According to the present invention, it is possible to provide beneficial food benefits to health by including various nutritional ingredients and functions contained in plant essence in Sikhye easily drinkable.
Description
The present invention relates to Sikhye containing plant essences and a method for manufacturing the same, and extracting plant essences and mixing plant essences during the Sikhye processing process to provide plant essences for imparting various nutritional ingredients and functions contained in plant essences to Sikhye. Sikhye containing and a manufacturing method thereof. Sikhye easily drinkable by the present invention contains the nutritional components and functions of various plant essences in Sikhye can provide a sikhye containing the plant essence, which is beneficial to health and improve the function of Sikhye.
Sikhye is the traditional food of Korean people and is familiar to the general public, and as interest in the health of the general public has increased recently, interest and consumption of traditional foods have increased. In the general Sikhye manufacturing method, dipping malt in water and extracting malt extract. Step to cook with rice. Fermentation by mixing malt extract and rice. Add boiled sugar to make it sweet and then boil it. Sikhye is processed by cooling and packing in containers.
Due to the increasing interest and consumption of traditional foods, many Sikhye processed foods are currently on the market, but there is no processing and distribution of Sikhye that contains functionality other than the function of Sikhye.
The present invention has been devised to solve the above problems by using various plants beneficial to health (red ginseng. Black garlic. Ginseng. Onions. Mugwort. Bellflower. Deodeok. 칡. Ogapi. Oak tree. True clothes essence. Bokbunja. A method of extracting and concentrating it into a essence and then mixing and selling it in the Sikhye processing process to mix the active ingredients, functions and tastes contained in various plant essences in Sikhye, which can be easily drunk, and the plants produced therefrom. The purpose of the present invention is to provide a sikhye and a manufacturing method containing the essence
In order to solve the above problems, the method of producing Sikhye containing the plant essences according to the present invention is first extracting the plant essences of various plants (black garlic. Red ginseng. Ginseng. Camphor ginseng. Jang brain red ginseng. Onions. Mugwort. Bellflower. After washing deodeok, ogapi, oak tree, bokbunja, audio), cut the material if necessary due to the nature of the material, put one or more ingredients in a water bath, and add 5% or more and 30% or less of drinking water. Extracting plant essence by dehydrating the water bath after dehydrating it for 1 hour or more and 12 hours or less at a temperature of 130 degrees or less. Concentrating the essence at a temperature of 60 degrees or more for a long time to produce a plant essence by concentrating the concentration of the plant essence to more than 50 brix to less than 90 breeze.After preparing the plant essence in this way, malt powder in lukewarm water for one hour After soaking, stir the malt well, and squeeze it into a press hydraulic pressure to extract the malt extract. In the process of cooking rice with rice, a small amount of plant juice is added. After mixing malt extract and rice, the concentrated plant essence is added to 0.5% or more and 5% or less and aged at room temperature for 4 hours or more and 12 hours or less. Put the botanical essences into the mixture and boil it for 30 minutes or more after adding appropriate amount of sweet white sugar. Cool the boiled Sikhye to below 10 degrees and quickly pack it in a container. In addition, the present invention is characterized in that Sikhye containing the plant extract prepared by the above production method.
The present invention has the advantage that by containing the plant extract extracted from various plants can feel the intrinsic taste and aroma of nutritional ingredients contained in the plant extract and the production of various colors of Sikhye. In addition, the present invention has the advantage that can be prepared inexpensive large quantities of health-producing plant extract containing Sikhye by mixing the plant extract extracted from the various plant materials during the Sikhye manufacturing process.
Hereinafter, a method of manufacturing Sikhye containing the plant extract according to the present invention will be described in detail with reference to the accompanying drawings.
1 is a process chart for Sikhye containing a plant extract according to the present invention and a method for producing the same. In order to carry out the present invention, the first step is to extract the plant essence (s100) and various plants (black garlic. Red ginseng. Ginseng jangssam ginseng. Camphor red ginseng. Onions. Mugwort, bellflower. Deodeok. 칡. Ogapi. Oak tree. After cleaning the material, if necessary due to the nature of the material, cut one or more ingredients into a water bath and add 5% or more and 30% or less of drinking water, and at least 80 hours and 130 degrees or less. After extracting plant essence by dehydrating the water bath and squeezing it into a hydraulic press and extracting the plant essence, the amount of water and the time of immersion are different because the properties of each material are different. The concentrate is subjected to the process of concentrating (s150), which is concentrated for a long time at a temperature of 60 degrees or more, and the concentration of the plant essence is concentrated to 50 or more and less than 90 brix to complete the plant essence. Meanwhile, the process of making Sikhye separately goes through the malt extraction step (s200). After dipping malt powder in lukewarm water for 1 hour, stir the malt well, squeeze it into a press oil press and squeeze out the malt extract and then cook it separately. s300), but in the process of cooking with non-glutinous rice, a small amount of plant essence is added to cook rice. The reason for adding a small amount of plant essence is to allow the plant essence to penetrate into the grains of rice. Next, after mixing malt extract and rice in the mixing step (s400), the concentrated plant essence of 0.5% or more and 5% or less of the mixed amount is mixed and subjected to the ripening step (s500), which is 4 hours or more and 12 hours or less at room temperature. When it matures, rice grains come to mind. Next, boil Sikhye (s600), and add 0.5% or more of concentrated plant essence to the amount of Sikhye, add sweetness such as white sugar, boil it for 30 minutes, and then boil Sikhye with cooling step (s (700)). It is cooled below 10 degrees and quickly packaged in a container, resulting in the production of nectars containing plant juices.
1 is a process chart for the Sikhye manufacturing method containing the plant extract according to the present invention.
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080072059A KR20100011021A (en) | 2008-07-24 | 2008-07-24 | Sikhye containing plant extract and its manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080072059A KR20100011021A (en) | 2008-07-24 | 2008-07-24 | Sikhye containing plant extract and its manufacturing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20100011021A true KR20100011021A (en) | 2010-02-03 |
Family
ID=42085537
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020080072059A KR20100011021A (en) | 2008-07-24 | 2008-07-24 | Sikhye containing plant extract and its manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20100011021A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180052182A (en) * | 2016-11-10 | 2018-05-18 | 성삼섭 | A Manufacturing Method of Concentrate having antioxidant activity |
-
2008
- 2008-07-24 KR KR1020080072059A patent/KR20100011021A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180052182A (en) * | 2016-11-10 | 2018-05-18 | 성삼섭 | A Manufacturing Method of Concentrate having antioxidant activity |
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|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |