KR20110085128A - Rice grain syrup mixture and method for manufacturing of the same - Google Patents

Abstract

PURPOSE: A grain syrup mixture and a producing method thereof are provided to prevent the degeneration of the mixture after storing for a long time by adding additives. CONSTITUTION: A producing method of a grain syrup mixture comprises the following steps: mixing starch, water, a liquefying enzyme, an enzyme stabilizer, and adding malt into the mixture for saccharifying the mixture to obtain grain syrup(S100); mixing corn starch, the water, the liquefying enzyme, and the enzyme stabilizer, and adding acid into the mixture for obtaining low-sugar starch syrup(S110); mixing the obtained grain syrup and the low-sugar starch syrup in the constant rate to obtain the grain syrup mixtures(S120); and adding additives including an antioxidant into the mixture(S130).

Description

Crude mixture and its manufacturing method {RICE GRAIN SYRUP MIXTURE AND METHOD FOR MANUFACTURING OF THE SAME}

The present invention relates to a crude syrup mixture and a method of preparing the same, and more particularly, to improve the manufacturing process of the crude syrup and the low sugar syrup, respectively, the crude syrup and the low sugar syrup prepared by the improved process are mixed with each other, and an additive is added to the mixture. The present invention relates to a crude syrup mixture capable of exhibiting a taste and physical properties suitable for milk fruit by adding the same and a method for producing the same.

In general, confectionery is made with glutinous rice flour, sake, sugar, soybeans, and water, kneaded, steamed in a steamer and steamed to make a rice cake. Then, the dough is thinly sliced, cut into a suitable size, dried, fried in oil and applied. It is manufactured through the process of embedding garnish.

In addition, the chungcheong is a traditional food of Korea, is a viscous liquid prepared by gelatinizing starch raw material (rice, corn), saccharified by the addition of malt and is about 20% moisture.

This syrup is a very important ingredient in the production of confectionery, it gives a sweetness and flavor to the confection, and acts to give a garnish.

In addition, when the temperature of the outside air rises, the crude syrup melts and flows into the interior of the fruit, thereby inhibiting the unique crispness of the fruit.

On the other hand, when the temperature of the outside air is lowered, the syrup is hardened and the confectionery becomes too hard, so it is difficult to chew and sell for a long time.

In addition, when the starch raw material is hydrolyzed with malt, the sugar and viscosity are different depending on the content and molecular weight size of the sugars produced, that is, monosaccharides (glucose, fructose), disaccharides (maltose) and polysaccharides.

Therefore, in order to overcome the above-mentioned problems and to produce a good quality of fruit, the physical properties of crude syrup are an important factor.

However, in the conventional preparations, the ratios of glucose, maltose and dextrin produced by the amylase enzyme in the manufacturing process are different, so that taste and sweetness are different. There is a problem that is difficult to produce a crude syrup with stable physical properties.

Accordingly, the present invention has been made to solve such a problem, the object of the present invention is to improve the physical properties even when stored for a long time by the addition of the additives and mortar syrup prepared by an improved process in a certain ratio, additives are added This can be prevented to provide a fresh syrup mixture and a method for producing the same.

In order to achieve the object of the present invention as described above, the present invention comprises the steps of preparing starch syrup, water, liquefaction enzymes, enzyme stabilizers are mixed and gelatinization and liquefaction, malt is added to saccharified by mixing; Corn starch, water, liquefied enzyme, and enzyme stabilizers are mixed to gelatinize and liquefy, and acid is added to prepare low sugar syrup; Preparing a crude syrup mixture by mixing the crude syrup prepared through the step of preparing the crude syrup and the low sugar syrup prepared by the preparation of the stored syrup in a predetermined ratio; And it provides a method for preparing a crude syrup mixture comprising the step of adding an additive containing an antioxidant to the crude syrup mixture.

As described above, the present invention mixture and the preparation method according to the present invention has the following advantages.

First, the syrup prepared by the improved process is mixed with a certain ratio of syrup and mortgage syrup to prepare a syrup mixture, so that the syrup mixture can maintain high sweetness, which is a characteristic of syrup, and at the same time, high viscosity, which is a characteristic of mortar And, because of the high freezing temperature, and difficult to settle or separate by acid or heat, there is an advantage that the physical properties can be stably maintained despite the temperature difference or the passage of time.

Second, by adding an additive containing an antioxidant, an organic acid, an emulsifier, gum and the like to the crude mixture, the texture is improved, the movement of moisture is suppressed, and the taste and color are excellent.

1 is a flowchart showing a method for preparing a crude syrup mixture according to an embodiment of the present invention.

Hereinafter, the crude syrup mixture according to an embodiment of the present invention and a manufacturing method thereof will be described in detail with reference to the accompanying drawings.

As shown in Figure 1, the preparation method of the crude syrup mixture according to the present invention is prepared by mixing starch, water, liquefied enzyme, and enzyme stabilizer, gelatinization and liquefaction, malt is added to saccharification Step S100; Corn starch, water, liquefied enzymes, and enzyme stabilizers are mixed, gelatinization and liquefaction proceed, and acid is added to prepare low sugar syrup (S110); A step in which a crude syrup mixture is prepared by mixing the crude syrup prepared in the crude syrup manufacturing step (S100) and the low sugar syrup prepared in the stored syrup preparation step (S110) at a predetermined ratio (S120); And adding an additive to the crude mixture (S130).

In the preparation method of the crude syrup proceeding to such a step, the preparing of the crude syrup (S100) includes a first stage of preparing a reaction solution by supplying and mixing the water, a liquefied enzyme, and an enzyme stabilizer to a reaction tank; A second step of gelatinization and liquefaction by administering starch to the reaction solution prepared in the first step; A third step of preparing a saccharified liquid by adding malt to the gelatinized and liquefied reaction liquid through the second step to saccharify it; And a fourth step in which the crude syrup is prepared by pressing, separating and concentrating the saccharified solution prepared through the third step.

In the first step, the liquefied enzyme may include various kinds of hydrolase, but preferably includes α-amylase. In particular, it may be Thermomil, which is a type of α-amylase.

And, the enzyme stabilizer for stabilizing such a liquefied enzyme includes salts, preferably calcium chloride (CaCl ₂ ) Or calcium carbonate (CaCO ₃ ).

At this time, the CaCl ₂ Or CaCl ₂ was found to be more preferable as an enzyme stabilizer when the ratio of liquefaction, saccharification and malt was tested for CaCO ₃ .

After the first step is completed, a second step of introducing the starch into the reactor is carried out.

In this case, the starch material includes rice or corn flour. This starch is introduced into the reaction tank and mixed with water, enzymes and enzyme stabilizers at a constant ratio. In addition, the gelatinization reaction may proceed by heating the reactor to 40 to 70 ℃. Therefore, the non-glutinous rice is increased in viscosity due to gelatinization reaction by heat to a translucent colloidal state.

Then, after the non-glutinous rice is prepared in a colloidal state by gelatinization reaction, it is liquefied by heating for 30 minutes to 3 hours at 80 to 98 ℃ state.

In the above described as starch material as non-glutinous rice or corn flour, the present invention is not limited to this, and may be used by mixing non-rice and corn flour.

That is, corn flour and rice are mixed in a certain ratio can be used as a starch material. At this time, non-rice and corn flour is preferably mixed in a ratio of 1: 9 weight ratio.

As such, after the second step is performed, the third step of preparing a saccharified liquid is performed by saccharifying liquid non-rice flour.

In this third step, the reaction solution may be saccharified by introducing malt into the reaction tank. That is, the reaction solution may be saccharified by heating for 6 to 9 hours in a temperature range of 50 to 73 ° C., thereby preparing a saccharified solution. .

At this time, when the reaction temperature of the reaction solution is less than the temperature range of 50 to 73 ℃, it is difficult to proceed sufficient saccharification reaction because the temperature is low, and when the temperature is above the temperature range, malt may be lost by high temperature heat. Therefore, the temperature of the reaction solution is preferably 50 to 73 ℃ temperature.

As such, when the third step is completed, the fourth step proceeds. That is, in the fourth step, the saccharified solution is filtered, concentrated in vacuo, and the crude syrup may be prepared by cooling.

After the crude syrup is manufactured through the above process, a step (S110) of preparing a mortgage syrup may be performed.

The step of preparing the low sugar syrup (S110) includes a fifth step of preparing a reaction solution by supplying water, a liquefied enzyme, and an enzyme stabilizer; A sixth step of adding corn starch to the reaction solution prepared in the fifth step to gelatinize and liquefy; A seventh step of adjusting acid by adding an acid to the gelatinized and liquefied reaction solution through the sixth step; And an eighth step of preparing the low-sugar syrup by pressing, separating and concentrating the reaction solution prepared through the seventh step.

In the fifth step, water, a liquefied enzyme for hydrolyzing corn starch, and an enzyme stabilizer, which is a source of calcium ions, are added and mixed into the reactor to stabilize the liquefied enzyme.

In this case, the liquefied enzyme may include various kinds of hydrolase, but preferably includes α-amylase. In particular, it may be Thermomil, which is a type of α-amylase.

In addition, enzyme stabilizers for stabilizing such enzymes are preferably salts, preferably calcium chloride (CaCl ₂ ). Or calcium carbonate (CaCO ₃ ) Applicable but preferably comprises CaCl ₂ .

After the fifth step is completed, a sixth step of introducing the corn starch into the reactor is carried out.

In more detail, the corn starch is introduced into the reaction tank and mixed with water, an enzyme, and an enzyme stabilizer at a constant ratio. In addition, the gelatinization reaction may proceed by heating the reactor to 40 to 70 ℃.

At this time, when the gelatinization temperature is in the range of 40 to 70 ℃, the viscosity of the corn starch is low, and if the temperature range or more, the viscosity of the corn starch is high.

 Therefore, the corn starch is preferably translucent colloidal state by gelatinization in the range of 40 to 70 ℃.

After the corn starch is prepared in a colloidal state by gelatinization, the corn starch may be liquefied by heating at 80 to 98 ° C. for 4 to 9 hours.

When the liquefaction temperature is 80 to 98 ℃ or less, it is difficult to sufficiently liquefy the colloidal corn starch, when the liquefaction temperature is higher than the temperature it is difficult to maintain a normal tissue due to high heat can not be made a stable liquefaction.

As such, in the sixth step, corn starch may be added to the reaction tank to proceed with gelatinization and liquefaction.

After the sixth step is performed, a seventh step of adjusting the pH appropriately is performed by adding acid to the reaction solution.

In this seventh step, an acid, preferably hydrochloric acid (HCl), is added to the reaction solution to maintain a pH of 5.5.

As such, when the seventh step is completed, the eighth step proceeds. That is, the sugar-containing syrup can be prepared by filtering the acid-added reaction solution, concentrating in vacuo, and cooling.

As described above, after the crude syrup and syrup were prepared through the preparation of syrup (S100) and the syrup preparation stage (S110), the preparation of the syrup mixture was performed by mixing the syrup and syrup to each other (S120).

In the preparation of the crude syrup mixture (S120), 30 to 60 wt% of the crude syrup and 40 to 70 wt% of starch syrup are mixed.

When the crude syrup, starch syrup and the additives are mixed with each other in the above ratio, as can be seen in the following experimental example, it can be seen that the physical properties such as taste, temperature difference change, texture.

After the step of preparing the crude mixture (S120), the step of adding an additive (S130) proceeds.

The additives include antioxidants, organic acids, emulsifiers, gums, and tissue improvers.

At this time, each component of the additive is mixed with each other in a predetermined ratio. Preferably 0.1 to 0.9 parts by weight of antioxidant, 0.1 to 0.9 parts by weight of organic acid, 0.1 to 0.9 parts by weight of emulsifier, 0.1 to 0.9 parts by weight of gum, and 2.1 to 6 parts by weight of tissue modifier Mixed in proportions.

In such additives, the antioxidant is dibutyl hydroxy toluene (BHT), butyl hydroxy anisole (BHA), tert-butyl hydroquinone (TBHQ) and , DL-a-tocopherol (AL-a_tocopherol), erythorbc acid and sodium erythorbc acid, L-ascorbic acid, and L-ascorbic acid ( Sodium L-ascorbate), calcium ascorbate (Calcium L-ascorbate) and the like.

Therefore, the antioxidant has an effect that can be stored for a long time by preventing the oxidation and discoloration of the crude mixture.

The organic acid may include various kinds of compounds such as carboxylic acid (RCOOH), sulfonic acid (RSO ₃ H), and phenol (ArOH).

These organic acids allow the long term storage of the antioxidant and doubler crude texture.

The emulsifier is lecithin, polysorbate, glycerin fatty acid esters, sucrose fatty acid esters, sodium polyphosphate, casein sodium And various kinds of compounds such as sodium caseinate and sodium citrate.

Such emulsifiers may be added to the crude mixture to ensure that each component is mixed evenly.

The gum is a hydrophilic substance that binds to water to form a viscous solution or gel. These gums include gum arabic, tragacanth gum, gum karaya, locust bean gum, xanthan gum, gum guar, and agar. , Alginic acid, carageenan, dextran, etc.

By adding the emulsifier and gum to the crude syrup mixture, it is possible to suppress the migration of moisture and to improve the texture.

 In addition, the texture improvers (Texturizers) can increase the binding capacity of each component, improve the taste and texture, improve the tissue such as elasticity and swelling, and can prevent discoloration and deterioration of food.

Such tissue modifiers include pyrophosphate, polyphosphate, metaphosphate, phosphate, polydextrose, and the like.

As such, by adding an additive to the mixture of the crude syrup and the low sugar syrup, the physical properties such as oxidation prevention, texture, and moisture migration inhibition may be improved.

In addition, the benefits of the crude syrup and the stored syrup may be realized by mixing the crude syrup and the mortgage syrup to form a syrup mixture.

In other words, the high sweetness characteristic of the crude syrup, the high viscosity characteristic of the low sugar syrup, the high freezing temperature, and the difficulty of sedimentation or separation by acid or heat are added, thereby making the physical properties stable despite the temperature difference or the passage of time. Can be maintained.

In addition, by the addition of the additive, the texture is improved, the movement of moisture is suppressed, there is an effect excellent in taste and color.

Therefore, the crude syrup mixture mixed at the above ratio has little change in the sugar composition of the crude syrup, and has suitable physical properties for the production of fruit.

<Example>

1. manufacturer of syrup

The reaction solution was prepared by supplying water to the reaction tank, thermomil as a liquefied enzyme, and calcium chloride (CaCl ₂ ) as an enzyme stabilizer, and mixing the mixture, administering non-glutinous rice flour to the prepared reaction solution, and heating the reaction tank to 60 ° C. , 2 hours liquefied, the gelatinized and liquefied reaction solution was cooled to 63 ℃, malt is added, the reaction solution was heated for 8 hours in the temperature range of 60 to 63 ℃, hydrochloric acid was added to the saccharified solution To prepare the crude syrup by pressing and separating the saccharified solution and vacuum concentrating at 102 ° C. for 5 hours.

At this time, the water is 1.5 times the weight ratio of non-rice flour, Ca concentration is 80ppm, liquefied pH is 6.2, enzyme concentration is 2.4kg / corn grits, malt 0.75% / corn grits, saccharification pH is maintained at 5.5.

2. Manufacture of mortgage syrup

Corn starch, water, thermomil as a liquefied enzyme and calcium chloride (CaCl ₂ ) as an enzyme stabilizer were mixed to prepare a reaction solution. Corn starch was added to the reaction solution and heated at 60 ° C. for gelatinization. 92 Lactose syrup is prepared by liquefying at 6 ° C. for 6 hours, adding acid to the gelatinized and liquefied reaction solution to adjust pH, and compressing and separating the reaction solution.

At this time, the water is mixed with a weight ratio of 1.33 to corn starch, starch concentration is 75%, enzyme concentration is 1kg / corn grits, Ca concentration is 70ppm, liquefied pH is maintained at 6.2.

3. Mixing of syrup and stored syrup

The crude syrup and the stock syrup thus prepared are mixed with each other. That is, 60% of the mortgage syrup and 35% of the crude syrup are mixed with each other.

4. Mixing of additives

The additive is mixed with the crude syrup mixture, wherein the additive is a ratio of 0.2 parts by weight of antioxidant, 0.2 parts by weight of organic acid, 0.2 parts by weight of emulsifier, 0.3 parts by weight of gum, and 4.1 parts by weight of tissue modifier. Mix with.

<Comparative Examples 1 and 2>

Prepared with the same ingredients and processes as the preparation of the present preparation of the above example, except that Ca concentration, liquefied pH, and saccharification and malt condition were compared to each other as shown in Table 1 below.

<Comparative Examples 3 to 4>

It was prepared in the same process as the preparation step of mortgage syrup of the above embodiment, except that starch concentration, enzyme concentration, Ca concentration, and liquefied pH conditions were compared as shown in Table 2 below.

〈Comparative Example 5〉

The changes in viscosity and moisture of the crude syrup prepared according to the above example and the crude syrup prepared by adding the additive after the mixing of the syrup and the stored starch syrup were prepared by the conventional manufacturing process and the additive was not added. Comparison was made as follows.

Experimental Example 1

In Experimental Example 1, the concentration of Ca and the saccharification of the crude syrup prepared by the manufacturing process of Example 1 and the prepared syrup prepared by Comparative Example 1 were compared, and the saccharification rate and the sugar content were compared.

Ca concentration Liquefied enzyme
pH liquefaction malt
pH Glycation degree Fucked pH Brix pH Brix Experimental Example 1 80 6.20 6.11 36 5.5 5.24 37 15.30 Comparative Example 1 50 6.20 6.10 35 5.5 5.21 36 16.30 Comparative Example 2 110 6.20 6.11 36 5.5 5.28 36 16.50

That is, as can be seen in Table 1, when the Ca concentration is set to 80ppm, liquefaction pH 6.2, saccharification pH is set to 5.5, the saccharification rate was 37 brix good compared to the other controls 1 and 2, and the degree of morbidity The lowest was 15.3%. Thus, in the case of the above embodiment, the crude syrup was prepared under the above conditions.

Experimental Example 2

In Experimental Example 2, starch concentration, enzyme concentration, Ca concentration, and liquefied pH of the low sugar starch syrup prepared by the manufacturing process of Example and the storage starch prepared by the manufacturing process of Comparative Example 2 were compared.

Corn Starch Concentration
Enzyme concentration Enzyme reaction
Temperature Ca concentration Liquefaction pH Liquid Brix DE Experimental Example 2 75% 1.0 92 ℃ 70 6.2 56 23 Comparative Example 3 60% 0.8 85 60 6.2 52 21 Comparative Example 4 50% 0.6 75 50 6.2 50 16

As can be seen in Table 2 above, when the corn starch concentration is 75%, the enzyme concentration is 1.0, the enzyme reaction temperature is 92 ° C, the Ca concentration is 70 ppm, and the liquefaction pH is set to 6.2, In comparison, saccharification was good at 56 brix and DE (Dextrose Equivalent) at 23. Therefore, the mortgage syrup of the above example was prepared under the above conditions.

Experimental Example 3

In Experimental Example 3, the mortgage syrup prepared by the above example and the crude syrup were mixed with each other at a ratio of 60% of the stored syrup and 35% of the syrup. The change of viscosity with temperature was measured.

The measurement of the viscosity was measured with a Brookfield viscometer. That is, the torque was measured by dipping and rotating the spindle in the crude mixture, and the viscosity was expressed in cps.

-5 ℃ 10 ℃ 15 ℃ 20 ℃ 25 ℃ 30 ℃ 35 ℃ Experimental Example 3 941 972 982 997 1002 1005 1012 Comparative Example 5 1124 1089 1051 975 920 908 887

As can be seen in Table 3, the crude syrup mixture according to this embodiment had a small change in viscosity with a change in temperature. That is, it can be seen that the change in viscosity is small when the temperature is high as in summer and when the temperature is low as in winter.

On the other hand, it can be seen that in the case of the conventional syrup, the change in viscosity is large in summer and winter.

Therefore, while the conventional yoghurt in the summer season, the fresh syrup flows down, and in winter, hardened and hardened, whereas the fresh syrup mixture according to the present embodiment does not have a big difference in summer or winter.

Experimental Example 4

In Experimental Example 4, the molasses syrup and the crude syrup prepared according to the above example were mixed with each other at a ratio of 60% mortgage syrup and the crude syrup 35%, and the crude syrup mixture prepared by adding an additive 5% to the conventional manufacturing process In the prepared syrup, the moisture content was measured over time.

To measure the water content, place 5-10 g of purified nasa on an evaporating dish, obtain a constant dose at 105 ° C, such as chojabong (about 5 cm in length), and then dry about 5 g of the sample in a water bath. Obtained as a percentage (%).

0 days 7 days 14 days 21st 28 days 35 days 42 days Experimental Example 4 20.02 20.01 19.58 19.57 19.53 18.51 18.50 Comparative Example 5 49.15 42.11 39.25 35.14 31.01 30.09 30.01

 As can be seen in Table 4, the crude syrup mixture according to the present embodiment had a small initial moisture content, and there was no change in moisture content with time.

On the other hand, it can be seen that the conventional syrup contains a large amount of initial moisture and significantly decreases the moisture content as time passes.

That is, the crude syrup mixture according to the present embodiment has a low initial moisture content, and even when applied to the surface of the fruit, the moisture does not increase or decrease with time, and thus the movement of moisture is suppressed, thereby maintaining the physical properties of the fruit. .

On the other hand, in the case of conventional syrup, when it is applied to the surface of the fruit fruit due to the high initial moisture content, it is easy to flow down, and the physical properties of the fruit fruit may be changed by rapid curing as time passes.

<Experiment 5>

In Experimental Example 5, 60% of the molten sugar syrup prepared according to the above example and the crude syrup were mixed with each other at a ratio of 35%, and the crude syrup mixture prepared by adding an additive, and in the conventional syrup, The texture, color and taste were measured over time.

The measurement method is the texture, color, and taste of 100 general adults measured by the preference test method advantage of taste test method The average value is shown in Table 5 below.

division Experimental Example 5 Comparative Example 5 14 days Organization 4.2 3.5 color 4.3 4.2 flavor 4.5 4.1 28 days Organization 4.6 3.7 color 4.5 4.1 flavor 4.8 3.9 42 days Organization 4.6 3.4 color 4.1 4.0 flavor 4.2 3.5

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

As can be seen in Table 5, it is seen that the texture of the texture of the present preparation is good texture, color and taste by the emulsifier and gum components by adding the additive.

On the other hand, it can be seen that the conventional syrup is inferior to the present embodiment in texture, color, and taste because no additive is added.

S100: crude syrup manufacturing step S110: mortgage syrup manufacturing step
S120: preparation of the crude syrup mixture S130: additive addition

Claims (9)

Preparing starch syrup by mixing starch, water, liquefied enzyme, and enzyme stabilizer to gelatinization and liquefaction, and malt added to saccharify it;
Corn starch, water, liquefied enzyme, and enzyme stabilizers are mixed to gelatinize and liquefy, and acid is added to prepare low sugar syrup;
Preparing a crude syrup mixture by mixing the crude syrup prepared through the step of preparing the crude syrup and the low sugar syrup prepared by the preparation of the stored syrup in a predetermined ratio; And
A method of preparing a syrup mixture comprising adding an additive containing an antioxidant to the syrup mixture. Non-glutinous rice, water, amylase, and calcium chloride (CaCl ₂ ) are mixed to gelatinize and liquefy, and maltose is added to saccharification to prepare crude syrup;
Corn starch, water, amylase, calcium chloride (CaCl ₂ ) is mixed and gelatinization and liquefaction proceed, the acid is added to prepare a low sugar syrup;
Preparing a crude syrup mixture by mixing the crude syrup prepared through the preparation of the crude syrup and the low sugar syrup which is prepared through the preparation of the stored syrup, in a ratio of 30 to 60% by weight of syrup and 40 to 70% by weight of syrup;
0.1 to 0.9 parts by weight of antioxidant, 0.1 to 0.9 parts by weight of organic acid, 0.1 to 0.9 parts by weight of emulsifier, 0.1 to 0.9 parts by weight of gum, and 2.1 to 6 parts by weight of tissue modifier as additives based on 100 parts by weight of the crude syrup mixture Method for producing a bird syrup comprising the step of mixing at a ratio. The method of claim 1,
The step of preparing the crude syrup comprises a first step in which a reaction solution is prepared by supplying and mixing the water, the liquefied enzyme, and the enzyme stabilizer to a reaction tank;
A second step in which non-glutinous rice powder is added to the reaction solution prepared in the first step to conduct gelatinization and liquefaction;
A third step of preparing a saccharified liquid by adding malt to the reaction liquid that is gelatinized and liquefied through the second step; And
A method of preparing a syrup mixture comprising a fourth stage of preparing a syrup mixture by compressing, separating, and concentrating the saccharified solution prepared through the third stage. The method of claim 1,
The step of preparing the low-sugar starch syrup comprises a fifth step in which the reaction solution is prepared by supplying and mixing the corn starch, water, liquefied enzyme and enzyme stabilizer;
A sixth step of adding corn starch to the reaction solution of the fifth step to gelatinize and liquefy;
A seventh step of adjusting acid by adding an acid to the gelatinized and liquefied reaction solution through the sixth step; And
A method of preparing a crude syrup mixture comprising an eighth stage of preparing a crude syrup mixture by compressing, separating, and concentrating a reaction solution prepared through the seventh stage. The method of claim 1,
Said liquefied enzyme comprises α-amylase, and said enzyme stabilizer comprises calcium chloride (CaCl2). The method of claim 2,
In the preparation of the syrup, water was mixed at a weight ratio of 1.5 to non-glutinous rice flour, the concentration of the enzyme stabilizer was 80 ppm, the liquefied pH was 6.2, the α-amylase was 2.4 kg / corn grits, the liquefaction temperature was 92 ° C, and the liquefaction time was 2 hours, saccharification of the malt is 0.75% / corn grits, saccharification pH is 5.5, saccharification temperature is 60-63 ℃, saccharification time characterized in that to prepare the crude syrup to maintain the 8 hours. The method of claim 4, wherein
The water was mixed with a corn starch weight ratio of 1.33, the starch concentration was 75%, the enzyme concentration was 1 kg / corn grits, α-amylase was 70 ppm, the liquefied pH was 6.2, and the liquefaction temperature was maintained at 92 ° C. to prepare a low sugar syrup. Method for producing a bird syrup characterized in that. The method of claim 1,
In the preparation of the crude syrup mixture, the crude syrup mixture is prepared by mixing 30 to 60 wt% of the crude syrup and 40 to 70 wt% of the starch syrup, and 0.1 to 0.9 parts by weight of an antioxidant as an additive based on 100 parts by weight of the crude syrup mixture. And 0.1 to 0.9 parts by weight of an organic acid, 0.1 to 0.9 parts by weight of an emulsifier, 0.1 to 0.9 parts by weight of gum, and 2.1 to 6 parts by weight of a tissue improving agent. Starch, water, liquefied enzyme, and enzyme stabilizer are mixed to gelatinize and liquefy, and maltose is added to saccharify to prepare crude syrup.
Corn starch, water, liquefied enzyme and enzyme stabilizer are mixed, gelatinization and liquefaction proceed, acid is added, and low sugar syrup is produced.
The crude syrup mixture is prepared by mixing the crude syrup prepared through the preparation of the crude syrup and the low sugar syrup which is prepared through the preparation of the stored syrup, in a ratio of 30 to 60% by weight of syrup and 40 to 70% by weight of syrup.
0.1 to 0.9 parts by weight of antioxidant, 0.1 to 0.9 parts by weight of organic acid, 0.1 to 0.9 parts by weight of emulsifier, 0.1 to 0.9 parts by weight of gum, and 2.1 to 6 parts by weight of tissue modifier as additives based on 100 parts by weight of the crude syrup mixture A crude syrup mixture, characterized in that mixed in proportion.

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