KR20120009022A - Grain syrup comprisng ripe persimmon and Manufacturing method thereof - Google Patents

Abstract

PURPOSE: Grain syrup containing ripe persimmon, and a producing method thereof are provided to process the ripe persimmon having excellent nutrition into a syrup form. CONSTITUTION: A producing method of grain syrup containing ripe persimmon comprises the following steps: dipping 10-20kg of brown rice in fresh water for 10-14 hours, and removing the moisture before cooking to obtain hard boiled rice; inserting 5-10kg of ripe persimmon without the skin and seeds into a kneader, and stirring to obtain ripe persimmon liquid; inserting the hard boiled rice and the ripe persimmon liquid into a saccharifying device, and inserting 2-4kg of malt and 20-30kg of water into the saccharifying device; heating the saccharifying device, and maintaining the internal temperature of the saccharifying device at 55-75 deg C for 7-9 hours; inserting the obtained saccharified liquid into a steamer for heating and concentrating; and cooling the obtained concentrate at 65-75 deg C.

Description

Preparation method of syrup containing hongsi and grain containing hongsi {Grain syrup comprisng ripe persimmon and Manufacturing method

The present invention relates to a method for producing a syrup containing hongsi and a medicinal syrup containing hongsi.

On the other hand, Jocheong is a symptom, but it turns out that it is not completely boiled after turning off the fire. Rice, sorghum, millet, corn, and so on, cooked in hot, cold malt pour water and leave for 7-8 hours, the rice grains are floating. Pour it into a bezel and squeeze it out to produce immaculate saccharification liquid. Put it in a pot and stir without stirring it with a wooden spatula. When the squeezes are picked up with a spatula and listened at an angle, the syrups are stretched into a continuous state and hardened. Therefore, no matter how hard it is, it is not hardened by the symptom. However, depending on the time of extinguishing, the hardening of Jocheong is divided into various ways.

It is known to remove intestinal toxins and wastes and to help digestive system, so it is very good for people who are not digested well. It is known that blood is cleared and cells are regenerated to improve the constitution and are good for both constipation and obesity. Therefore, if you put syrup instead of sugar in simmered or stir-fried dishes, the food is shiny and tastes alive. Unlike sugar, sugar does not change and the ingredients are not altered by long-term storage.

Persimmon is a fruit tree unique to East Asia and is native to Korea, China, and Japan. There is a record of cultivation of persimmon trees in the oldest agricultural technology book, "Jinmin Writ", and persimmon trees are also included in the Tang Dynasty. In Korea, as an early cultivated fruit, there is a record that persimmons were grown in Gyeongsang-do, Goryeong, Korea. ), Jang-ah, persimmon vinegar, and crystallized fruit have been used a lot in the agricultural society since ancient times.

These persimmons are initially blue in color and taste and bitter, but when they are cooked, they become red and have no astringent taste. Astringent tannins are astringent, so the intestinal mucosa constricts, diarrhea and stops diarrhea, and also strengthens capillaries, arteriosclerosis, high blood pressure. It also contains more protein, fat, carbohydrates, ash, and iron than other fruits, and in particular, it has a high content of potassium, which lowers temporal body temperature. In addition, citric acid is good for cleaning urine, muscle elasticity, and carotene and vitamin C. It has an excellent effect on the prevention of colds, and glucose and sugars can help with hangovers. Recent studies have also reported that persimmon contains prostaglandin synthase inhibitors that can act as anti-inflammatory agents, angiotensin converting enzyme inhibitors that act to increase blood pressure, acetaldehyde dehydrogenase activator (ALDHA) to reduce hangovers, and anticoagulants.

Hongsi is especially sweet in taste but cold in nature. It has no poison, softens the heart, quenches thirst, heals the lungs and deep heat (heat caused by deepening), releases heat poisoning (heat rash) and poisoning (drinking poison) and stops blood loss. It is known.

Accordingly, the present invention is to provide a method for producing a syrup containing hongsi and a syrup containing hongsi, which has been processed in the form of hongsi with excellent nutrition as described above.

In the present invention, in order to achieve the above object, there is provided a method for producing a syrup containing hongsi and a syrup prepared thereby.

Hereinafter, the present invention will be described in detail.

According to one aspect of the invention, the present invention is the first step of immersing 10 ~ 20 Kg brown rice in bottled water for 10-14 hours, then removing the water and cooked to prepare a gourd rice; A second step of preparing a red sap solution by adding 5-10 Kg of the prepared red shishi prepared by removing the skin and seeds to a kneader; Put the gourd rice and red sap solution prepared in the above step into the saccharification machine, add 2 ~ 4 Kg of malt oil and 20 ~ 30 Kg of bottled water, and warm the saccharification by maintaining the temperature inside the saccharifier at 55 ~ 75 ℃ for 7 ~ 9 hours. Making a third step; And a fourth step of obtaining a clear saccharified solution from the saccharification step obtained in the saccharification step, adding the obtained clear saccharified solution to a steamer, heating and concentrating, and then cooling the concentrated solution to 65 to 75 ° C .; It relates to a method for producing a crude syrup containing hongsi comprising a.

In the present invention, the gourd rice prepared in the first step is to be made of brown rice, so that it can include nutrients such as protein and carbohydrates, minerals that brown rice has. In addition, brown rice may not contain the embryos by milling, so the embryos may contain high quality fats, that is, unsaturated fatty acids.

In addition, in the second step of the present invention, by preparing a red sap solution from red sashimi rich in protein, sugar, minerals and vitamins, the meat is soft and soft, to prepare the syrup by using this, to supplement the nutrients of hongsi In addition, it is possible to produce a softer and more shiny green tea than the nature of the soft and soft hongsi, it is possible to add the taste and color of hongsi can be improved the taste and color.

In addition, in the present invention, it is preferable that the hongsi solution to be added is prepared from 5 ~ 10kg hongsi removed the outer shell seeds as described above. When the amount of the red sap is less than 5 kg, the sweetness and the umami taste of the red sac is insufficient, and when the amount of the red sac is added more than 10 kg, the viscosity of the red sac is very sticky in the manufacturing process, and the texture The distinctive taste is impaired, and the color of the green tea is too dark, and the color of the food is reduced when the green tea is added.

In addition, in the third step of the present invention, when the saccharification time is long, unpleasant odor and stickiness in the syrup is increased, whereas when the saccharification time is short, the sugar content is lowered to about 50 Brix, so the saccharification time is appropriate.

In addition, in the present invention, the concentrated concentration of the fourth step may be concentrated by heating in order of 3 to 5 hours with high heat, 1 to 3 hours with medium heat, and 1 to 3 hours with low heat in the steamer. At this time, more preferably, it is concentrated until the water content is 16 to 20%. When the water content is concentrated until it becomes the moisture content, the color of the texture is not too dark, it is glossy and flows, and it is possible to have an appropriate viscosity, so that it is easy to store and pack.

In addition, preferably the concentrate of the fourth step is characterized in that 64 ~ 69 Brix. Thus, by containing the red sap solution it is possible to increase the sugar content by the sugar component of the red eye. Referring to one embodiment of the present invention, the preparation of the crude syrup prepared without adding the saline solution had a sugar content of about 20 Brix, and it was confirmed that the sugar content was significantly lower than that of the crude syrup of the present invention.

According to another aspect of the present invention, the present invention relates to a syrup containing hongsi, which is prepared by containing a hongsi solution, has a water content of 16 to 20%, and a sugar content of 64 to 69 Brix. Preferably it is characterized in that it is produced by the above method.

As described above, according to the present invention, it is possible to provide a method for preparing syrup containing hongsi by preparing gourd rice with brown rice, preparing a red sap solution, and adding and saccharifying it by heating and cooling. The crude syrup containing hongsi prepared by this method not only adds the nutritional constituents of hongsi, but also can produce chungcheong with excellent taste and color by the taste and color of hongsi. In particular, the sweetness of hongsi can add the sweetness of hongsi to the taste of conventional chungcheong, it is possible to increase the preference. In addition, by preparing a rice syrup to produce a gourd rice with brown rice it is possible to produce a more glossy ginseng by the fat contained in brown rice embryos.

Figure 1 shows the manufacturing process of the crude syrup containing hongsi of the present invention.

Hereinafter, the present invention will be described in detail with reference to Examples. However, embodiments according to the present invention can be modified in many different forms, the scope of the invention should not be construed as limited to the embodiments described below. The embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

<Example 1> Preparation of syrup containing hongsi

1. Manufacture of Gourmet Rice

First, 15 kg of brown rice was immersed in bottled water for 12 hours, and then the brown rice was taken out, placed in a sieve to remove water, and cooked.

Brown rice is a rice that has not been stripped of rice husk. Rice's nutrients are more than 95% concentrated in rice bran (rice bran) and rice eyes (embryo). The brown rice is rich in 22 essential nutrients such as protein, carbohydrates, minerals, amino acids, calcium, and various vitamin B groups.The brown rice is four times higher in vitamin E and eight times higher in calcium than white rice. high. In addition, these brown rice not only absorbs moisture well, but also helps blood circulation and strengthens the intestines. The brown rice contains octacosanol, which increases strength, relieves fatigue, reduces cholesterol and activates glycogen. And the antioxidant activity of blood vessels has been reported.

2. Preparation of Red Tissue

A red sachet was prepared by putting 10 kg of the hongsi separated from the skin and seeds into a kneader and rotating for 3 minutes. At this time, the skin and seeds of persimmon was separated by using 30kg of hongsi put in a rod-type rotary kneader, rotate for 3 to 5 minutes, and then filtered by receiving it in the tray.

3. Glycation Process

3 kg of malt oil was added to the prepared gourd rice and red sap solution, and 25 kg of bottled water was added to the saccharification machine. The internal temperature of the saccharification machine was made to be 65 degreeC, and it hold | maintained about 8 hours, and saccharified. At this time, when the saccharification time is long, it becomes unpleasant and sticky in the syrup, whereas when the saccharification time is short, the sugar content is lowered to about 50 Brix, so it is important to maintain the saccharification time.

At this time, malt is dried starch germinated and rooted to remove the young roots, starch is a starch raw material that acts as a saccharification agent by using a variety of enzymes that degrade starch, including enzymes that glycosylate starch. It is mainly used to help digestion, warm up the stomach and boost the appetite, and when it is used slightly fried, it has the effect of calming the body while reducing the amount of milk.

4. Heating concentrate and cooling

The saccharified liquid obtained above was put into the hydraulic filter, and the clear saccharified liquid was obtained. If you're making at home, you can squeeze it in a fine bazar to get clear saccharification.

Next, the clear saccharified liquid obtained above was put into a steamer and concentrated by heating for 4 hours on high heat, 2 hours on medium heat, and 2 hours on low heat. Finally, the concentrated liquid concentration was 18.5% when measured by a moisture meter, and when the sugar was measured, it was confirmed that the sugar content was 65 Brix. At this time, in the case of manufacturing at home, the clear saccharified liquid can be poured into a pot and concentrated by heating. At this time, it should be heated by stirring with a wooden spatula to prevent sticking.

Next, the concentrated solution obtained above was cooled to about 70 ° C. and then weighted appropriately and packed in a container.

Comparative Example 1

In this comparison, ordinary crude ginseng was prepared by adding red saline solution. That is, 15kg of brown rice is immersed in bottled water for 12 hours, and then the brown rice is picked out, drained by a sieve, drained and cooked to make gourd rice. The solution was glycosylated by holding at about 8 hours to obtain a clear saccharified solution, and then concentrated by heating to prepare a crude syrup.

Comparative Example 2

In this comparison, the crude ginseng was prepared by the method according to Example 1, but was prepared by adding 3 Kg of hongsi, which had the outer skin and seeds removed.

Comparative Example 3

In the present comparison, the crude ginseng was prepared by the method according to Example 1, but 15 Kg of hongsi was removed from the skin and seeds.

Experimental Example

This experiment is for the sugar measurement results and the palatability evaluation results of the crude syrup prepared in Example 1, Comparative Examples 1 to 3 above. Favorability evaluation used the 10-point scoring method.

(1 ------------------- 5 ------------------- 10)

Very good Very good

Result of sugar measurement and preference evaluation division Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Sugar (Brix) 65 23 48 73

Symbol incense 9 5 6 9 color 10 6 8 4 burnish 8 6 6 4 Overall preference 9 5 6 5

As can be seen from the present experimental example, compared with the comparative example according to the content of hongsi, it can be seen that the sugar content of the crude syrup prepared according to Example 1 is high and the palatability is remarkably excellent.

As described above, the crude syrup containing hongsi prepared according to the present invention may add taste, color, gloss, etc. by adding hongsi's taste, nutritional component, and color, and may greatly improve the palatability. Due to the provision of Jocheong, it can be applied to various foods such as red pepper paste, sweets, rice cakes, etc., which can be used in various industries.

Claims (6)

A first step of immersing 10-20 Kg of brown rice in bottled water for 10-14 hours, then removing water and cooking it to produce a gourmet rice;
A second step of preparing a red sap solution by adding 5-10 Kg of the prepared red shishi prepared by removing the skin and seeds to a kneader;
Put the goose rice and red sap solution prepared in the above step into the saccharification, and add 2 ~ 4 Kg malt malt and 20 ~ 30 Kg bottled water, and warmed to saccharified by maintaining the temperature inside the saccharifier at 55 ~ 75 ℃ 7 ~ 9 hours Making a third step; And
After obtaining a clear saccharified solution of the upper layer from the saccharified liquid obtained in the saccharification step, the obtained clear saccharified liquid is added to a steamer and concentrated by heating, the fourth step of cooling the concentrated solution to 65 ~ 75 ℃; Method for producing a crude syrup containing hongsi comprising a. The method of claim 1,
The heating concentration of the fourth step is concentrated in order to heat by heating in the order of 3 ~ 5 hours on high heat, 1 to 3 hours on medium heat, 1 to 3 hours on low heat in the cooker. The method of claim 2,
Concentration of the fourth step is a method for producing a syrup containing hongsi characterized in that the concentration until the water content is 16 ~ 20%. The method of claim 1,
The concentrate of the fourth step is a preparation method of the syrup containing hongsi, characterized in that 64 ~ 69 Brix. A crude syrup containing hongsi, which is prepared by containing hongsi solution, has a water content of 16-20%, and has a sugar content of 64-69 Brix. The method of claim 5, wherein
Said syrup is prepared according to the method of any one of Claims 1-4, The syrup containing hongsi.

Images