KR20110043856A - Method for manufacturing sweet drink made from fermented rice containing yam - Google Patents

Abstract

PURPOSE: Fermented rice punch(sikhye) containing hemp, and a producing method thereof are provided to prevent the quality degradation of the sikhye. CONSTITUTION: A producing method of fermented rice punch(sikhye) containing hemp comprises the following steps: washing rice, soaking with water for 8~12hours, and removing the moisture; cooking the rice, and cooling; washing malt in 30~40deg C water, and filtering and removing solids from the malt to obtain a malt solution; settling the malt solution, and obtaining malt water by collecting only surface water; mixing 100parts of mal water by weight with 1~3parts of ginger extract by weight; mixing the mixed malt water, the cooked rice, fresh cut hemp, and cut radish; storing the mixture for 5~12hours at 30~50deg C; and adding sugar to the mixture.

Description

Method for manufacturing sweet drink made from fermented rice containing yam}

The present invention relates to a method of producing Sikhye containing hemp, and more particularly, to a method of manufacturing Sikhye by cutting together with Godu rice by chopping or cutting chopped hemp.

Sikhye is a health drink that contains beneficial bacteria such as lactic acid bacteria, including yeast, and has been widely distributed for a long time since it is manufactured and consumed in general households, and is also called dansul or sake.

A typical method of making Sikhye is to steam rice, pour malt and rinse, and then rinse the rice grains in cold water. It has a pleasant aroma and a pleasant taste, and the lactic acid bacteria contained are also beneficial to prevent various diseases.

However, Sikhye is a sugar component of starch of rice, which is glycosylated by amylase of malt, which has a strong sweetness, causing thirst after drinking, and having a poor flavor.

In addition, as taste preferences are diversified and advanced according to the improvement of consumers 'dietary level, consumers' demands are increasing not only in taste but also in nutrition. Therefore, Sikhye as a functional product is added by adding various functional ingredients to Sikhye mainly composed of sugar. Attempts have been made to prepare the.

As a food ingredient that can supplement nutritionally, Sikhye is preferably starch, such as rice, can be saccharified by malt and at the same time contains various nutritional ingredients. Besides starch, rich starch and excellent nutritional ingredients are suitable for Sikhye.

The horse is a vine perennial herb of the monocotyledonous genus Liliumaceae, also known as San-woo and Seo-yeo.

In the Chinese medicine, hemp roots are used as medicinal products such as medicinal herbs and for medicinal purposes such as edibles, tonics, and antibacterial drugs. 74-76% moisture, 15-20% starch, and 1-1.5% protein. , 1% or less lipid, 1.25% or less ash, 0.1-0.4% nitrogen, viscous polysaccharides, vitamins, minerals, and various other bioactive substances.

Starch, which occupies the most amount among the general components of hemp, is 19.5%, which is higher than sweet potato starch, 10.6%, taro starch, 10.3%, and starch 16%, and the initiation temperature is 53 ~ 70 ℃. It is known to be easily digested and absorbed due to its low or similarity, which is easily gelatinized to increase viscosity.

In addition, it contains medicinal ingredients such as cholin, saponin, mucin, arachinine, araginine, arginine, yonogenin, yonogenin, kryptogenin, and diosgenin. Efficacy of cholesterol lowering effect, antioxidant activity, antidiabetic, anti colorectal cancer effect and antimutagenic activity has been found to increase its consumption as a health food.

However, hemp is nutritionally and pharmacologically superior, but when it is eaten, it is inconvenient to handle due to the mucous component and the skin side effects due to the mucus, and browning phenomenon due to the large amount of mucus and polyphenol oxidase. As a result, visual sensory deterioration due to degeneration of intrinsic color and consumers' rejection due to severe stickiness in the ingestion process are preventing the utilization of the ingredients as food.

Recently, due to the development of food processing technology, various products such as sweets, kimchi, and beverages using hemp have been developed, but the development of products that can be easily consumed while maintaining the unique functional and nutritional ingredients of the ingredients is insufficient.

An attempt to manufacture Sikhye using such a hemp is disclosed in Korean Patent Publication No. 0296729.

The present invention is an invention for improving the taste and aroma of Sikhye by adding hemp powder to rice, which is a glycosylated raw material during the preparation of Sikhye, and provides a beverage beneficial to human health.

In the present invention, however, the raw horse powder is added to Sikhye, so that the loss of useful components of the hemp occurs during the powdering process of raw horse, and the color of the Sikhye drink becomes cloudy due to the addition of hemp powder to the prepared Sikhye, so the visual sensuality There is a problem that the deterioration.

Therefore, there is a need to develop a Sikhye manufacturing method that compensates for the insufficient nutrition of Sikhye while preventing the loss of useful components of hemp and not deteriorating the appearance sensory.

The problem to be solved by the present invention is to provide a Sikhye manufacturing method containing hemp, which can prevent the deterioration of the quality of Sikhye while supplementing the insufficient nutrition of Sikhye.

In order to solve the above problems, the present invention, washing the rice and soaked in water for 8 to 12 hours and then dried in a sieve to remove water; After cooling the cooked rice with the water is removed rice to cool; Preparing the malt solution by soaking the malt in water at 30 to 40 ° C. and filtering and removing the malt solids; Standing the malt solution and taking a supernatant to obtain malt; Grinding 1 to 3 parts by weight of ginger based on 100 parts by weight of the malt and adding ginger to the malt; Sliced raw radish and radishes or sliced nabak and soaked in cold water and then taken out; Stirring the 100 g by weight of the malt malt added with the ginger juice and 10 to 30 parts by weight of the soybean rice, 5 to 15 parts by weight of the sliced raw horse and 5 to 15 parts by weight of the radish in a container; Covering the lid of the container and storing for 5 to 12 hours at 30 ~ 50 ℃; And 1 to 5 parts by weight of sugar based on 100 parts by weight of malt malt in the stored mixed solution to provide a Sikhye, comprising the step of producing Sikhye.

In this case, the rice is preferably glutinous rice and / or new rice.

In addition, the amount of water in the step of preparing the malt solution is preferably 8 to 10 times the weight of the malt.

In addition, it is preferable to add the finely ground red pepper powder and filtered after warming the malt water to a temperature of 25 ~ 35 ℃ before adding the ginger juice after obtaining the malt water.

In addition, it is preferable to use after cutting the cutting surface of the raw horse after immersing the sliced raw horse in cold water.

In addition, after the step of preparing the Sikhye, it is preferable to add the step of boiling the prepared Sikhye for 3-7 minutes.

According to the method of manufacturing Sikhye containing the hemp of the present invention, the nutritional deficiency of Sikhye is supplemented by the hemp material to produce a balanced Sikhye in terms of nutrition.

In addition, the destruction of the nutritional ingredients of hemp material contained in Sikhye is minimized, and the deterioration of the quality of Sikhye due to hemp material can be prevented to produce high-quality Sikhye.

Hereinafter, the present invention will be described in detail.

Sikhye production method according to the present invention by adding the hemp material in the process of cutting the rice with malt to prepare the Sikhye by cutting the rice and hemp starch together with amylase (amylase) of malt.

Rinse the rice first, soak in water for 8 to 12 hours, and then drain it to a sieve.

Looking at the nutritional value of rice, starch in rice helps brain activity and prevents obesity and diabetes. Compared with other grains, rice is the best of all grains in terms of quality, although it has a low protein content and essential amino acid content. It has a protein source and is known to be effective in lowering cholesterol, controlling blood pressure, and preventing cancer.

In addition, rice is rich in niacin, known as vitamin B3, and enzymes such as amylase, maltase, protease, lipase, and hydrogen peroxide, especially brown rice. Compared with white rice, it is rich in lipids, proteins, and fiber, which is attracting attention as a health food.

The rice used in the present invention can be used both glutinous and non-glutinous rice, glutinous rice is preferred than non-glutinous rice, it is more preferable to use the new rice than the old rice.

Glutinous rice is an alkaline food with more protein, vitamins B1 and B2, and more calcium and phosphorus than non-glutinous rice.

In addition, compared to old rice, new rice has many kinds of enzymes such as amylase, lipase, and hydrogen peroxide between the embryo and the endosperm, and its activity is strong, thereby adding the flavor of Sikhye by saccharifying starch of rice. However, the longer the rice is stored, the weaker the activity of the enzyme is, the quality of the rice is also reduced, so the new rice is more suitable for Sikhye ingredients.

After making a gourmet rice with the rice soaked in water and allowed to cool.

Next, the malt is soaked in clean water at 30 to 40 ° C., and the malt solid is filtered and removed with a filter cloth such as fiber to prepare a malt solution.

The malt may be used by purchasing malt distributed in the market, and the amount of water may be about 8 to 10 times the weight of the malt, and the temperature of the water is a temperature at which the amylase contained in the malt is activated.

The malt solution prepared above is allowed to settle so that the supernatant and sediment are separated from each other, and only the supernatant is taken to obtain malt.

Remove the sediment as described above to obtain a clear and clean Sikhye.

Pepper powder may be added to the malt to give a visual texture.

The malt water is warmed to a temperature of 25 ~ 35 ℃ and then put finely ground red pepper powder and filtered with a filter cloth to obtain a red malty malt water.

The amount of red pepper powder is appropriately added or subtracted according to taste.

Next, grind 1 to 3 parts by weight of ginger based on 100 parts by weight of the malt and add juice to the malt.

Gingerol and shogaol contained in ginger protects Sikhye prepared by antibacterial activity against harmful bacteria, and Gingerol's various essential oils keep the taste of Sikhye clean. It is effective.

Next, prepare raw horses and radishes, chop them, or slice them into pieces of 4mm x 4mm x 2mm (horizontal x length x thickness), and soak them in cold water.

In the present invention, it is possible to minimize the destruction of nutrients generated during drying and grinding the raw horse by using it as it is without powdering the raw horse.

The chopped draft may be used as it is, but it is more preferable to use after cutting the cut surface of the chopped draft.

When the cut surface of the raw horse is heated, the starch starch present on the cut surface hardens to form a film that acts as a protective film on the cut surface.

The membrane suppresses the elution of mucin components such as mucin contained in the raw horse, so that Sikhye broth does not become sticky or turbid, so that Sikhye of clear and clean broth can be prepared.

The raw horse cut surface heating is enough to fry briefly with a strong fire in a frying pan.

The radish is a root crop belonging to the cruciferous family, most of which is water, rich in vitamin C, and particularly rich in vitamin C in the skin.

In the present invention, without using the peel of radish, Sikhye of the present invention is rich in vitamin C, and the radish contains starch degrading enzyme, diastase (diastase) to promote the saccharification of starch during Sikhye production.

On the basis of 100 parts by weight of the malt containing the ginger juice prepared above, 10 to 30 parts by weight of gourd rice, 5 to 15 parts by weight of raw horse yam and 5 to 15 parts by weight of radish in a container and stir well.

When the content of the soybean rice is less than 10 parts by weight, the sugar content of Sikhye is low, and if it exceeds 30 parts by weight, there is a problem that the sugar content is too high or the Sikhye broth becomes turbid.

The content of the raw horse and radish is a range that allows the nutritional components of the raw horse and radish and the sugar component of Sikhye to properly balance the nutrition, the amount of dry season of Sikhye is appropriate.

Next, cover the lid of the container and store at 30 ~ 50 ℃ the starch of the soybean rice and hemp is glycosylated by amylase contained in the malt.

After 5 to 12 hours of storage, grains of rice come to mind and sugar 1-5 parts by weight, based on 100 parts by weight of malt, the preparation of Sikhye is completed, and the food is stored while eating Sikhye in a cold place.

If you need to store for a long time, boil the Sikhye for 3-7 minutes to induce the deactivation of the enzyme (失 活).

According to your preference, you can eat chestnuts, pine nuts, and roasted peanuts.

Hereinafter, the present invention will be described in more detail based on the following examples, comparative examples and test examples.

However, the following examples are only for illustrating the present invention, and the present invention is not limited by the following examples, and may be changed to other embodiments equivalent to substitutions and equivalents without departing from the technical spirit of the present invention. Will be apparent to those of ordinary skill in the art.

≪ Example 1 >

First, 1.6kg of glutinous new rice was washed clean, soaked in water for 10 hours, and then drained by sieve.

After making rice gourd with water soaked in water, it was cooled.

Next, 1 kg of malt was soaked in 10 kg of clean water at 35 ° C., and the malt was filtered through a burlap cloth to obtain a malt solution.

The malt solution was left to stand so that the supernatant and sediment were separated from each other, followed by pouring only the supernatant to obtain malt.

The malt was heated to 30 ° C., and 80 g of finely ground red pepper powder was added thereto and filtered through burlap cloth to obtain a reddish malt.

Ginger juice made by grinding 200 g of ginger was added to the malt.

Next, cut 1 kg of raw horses, soak them in cold water, save them, and stir-fry them on a strong fire in a frying pan.

1 kg of radish was cut into pieces of 4 mm x 4 mm x 2 mm, and then immersed in cold water and saved.

The prepared gourd rice, roasted horse yam, and sliced radish were put in a jar, and the malt containing ginger juice was poured and stirred well.

Covering the lid of the jar and stored for 10 hours in a warm place at 40 ℃ rice grains emerged and put 1 cup of sugar in it to prepare Sikhye according to the present invention.

The Sikhye was stored in a cold place.

<Example 2>

Sikhye was prepared in the same manner as in Example 1, except that the chopped raw horse was used in the preparation of Sikhye without roasting it in Example 1.

Comparative Example

Sikhye was prepared in the same manner as in Example 1, except that Sikhye was prepared using only gourd rice, namul and radish and malt without water.

<Test Example>

The visual evaluation, aroma, taste, and overall preference of the prepared Sikhye were measured by five-point scale, and the average values of the five men and women, each from five to ten men and women, were shown in Table 1 below.

Sensory test measurement result Example 1 Example 2 Comparative example Visual evaluation 5.2 5.0 4.8 incense 5.3 5.3 5.2 flavor 5.3 5.1 4.8 Overall preference 5.3 5.1 4.9

(5: very good, 4: good, 3: normal, 2: bad, 1: very bad)

As shown in Table 1, in the visual evaluation, Example 1, which used roasted raw yam, was evaluated better than Example 2, which was used without roasting raw yam, and the comparative example without adding the ingredients was the lowest.

It is thought that the mucous component eluted in Sikhye broth at the cutting surface of the hemp of Example 2, the broth became turbid and the evaluation was lowered.

The fragrance did not show a significant difference from each other, and the taste was evaluated in order of Example 1, Example 2, and Comparative Example.

Overall, the preference of Example 2 was higher than that of Example 1, and the comparative example received the lowest evaluation. From this, it is advantageous to add hemp material in the preparation of Sikhye, and it is preferable that the hemp material is chopped or sliced and then roasted. Able to know.

As described above, according to the method of manufacturing Sikhye containing the hemp of the present invention, the nutritional deficiency of Sikhye can be supplemented with hemp material to produce balanced nutrition in terms of nutrition, and also improve the taste of Sikhye traditional foods. Increasing public dissemination of recognition benefits can be achieved.

Claims (6)

Washing the rice, soaked in water for 8 to 12 hours, and then drained to a sieve to remove water; After cooling the cooked rice with the water is removed rice to cool; Preparing the malt solution by soaking the malt in water at 30 to 40 ° C. and filtering and removing the malt solids; Standing the malt solution and taking a supernatant to obtain malt; Grinding 1 to 3 parts by weight of ginger based on 100 parts by weight of the malt and adding ginger to the malt; Sliced raw radish and radishes or sliced nabak and soaked in cold water and then taken out; Stirring the 100 g by weight of the malt malt added with the ginger juice and 10 to 30 parts by weight of the soybean rice, 5 to 15 parts by weight of the sliced raw horse and 5 to 15 parts by weight of the radish in a container; Covering the lid of the container and storing for 5 to 12 hours at 30 ~ 50 ℃; And Sikhye production method comprising the step of preparing Sikhye by putting 1 to 5 parts by weight of sugar based on 100 parts by weight of malt malt in the mixed solution stored. The method of claim 1, The rice is characterized in that the glutinous rice and / or new rice, Sikhye manufacturing method containing hemp. The method of claim 1, The amount of water in the step of preparing the malt solution is characterized in that 8 to 10 times the weight of malt, Sikhye production method containing hemp. The method of claim 1, Warming the malt water to a temperature of 25 ~ 35 ℃ and then adding the finely ground red pepper powder before adding the malt ginger juice, characterized in that the step of adding filtration, Sikhye manufacturing method containing hemp. The method of claim 1, After immersing the sliced raw horse in cold water and scooped out, the cut surface of the raw horse is used after heating, Sikhye production method containing hemp. The method of claim 1, After the step of preparing the Sikhye, characterized in that the step of boiling the prepared Sikhye for 3-7 minutes is added, Sikhye manufacturing method containing hemp.