KR20130126221A - Composition for sikhae premix and thereof manufacturing method - Google Patents

Abstract

The present invention relates to a composition for sikhae premix and a manufacturing method thereof, more specifically, to a method for manufacturing a composition for sikhae premix which comprises a process of crushing cell walls of barley malt, Ginseng Radix rubra, and Eucommia ulmoides into 80 nm-45 micrometer size at 15-35 deg. C, and a process of manufacturing a composition for sikhae premix comprised of barley malt powder, swelled rice powder, red-ginseng powder of 80 nm-45 micrometer, Eucommia ulmoides powder of 80 nm-45 micrometer, sugar, oligosaccharide, reduction sugar alcohol, vitamin C, and organic acid. A buffer solution composition is used for maintaining pH 5.8±0.2 of enzymes when manufacturing sikhae using a premix composition. The method for manufacturing sikhae includes a step of saccharifying at 58±0.2 deg. C for 1-4 hours and activating starch and enzymes by heating at 90-100 deg. C for 30 seconds to 2 minutes. Sikhae is traditionally manufactured using a premix composition except for swelled rice powder among instant sikhae premix compositions and hard-boiled rice. [Reference numerals] (AA) Produce first powder;(BB) Produce second premix;(CC) Produce sikhae

Description

Composition for Sikhae Premix and Thereof Manufacturing Method

The present invention is a Sikhye premix composition and a method for producing Sikhye using Sikhye premix. For more details, the method of preparing the Sikhye powder composition is that barley malt (malt), red ginseng, and worms are pulverized to nanoparticle granularity, which breaks down the cell wall with a particle size of 80 nm to 45 μm under a temperature condition of 15 to 35 ° C. It is a method for producing a Sikhye premix composition composed of a malting step powder, 80 nm to 45 μm red ginseng powder, 80 nm to 45 μm soybean meal powder and expanded powder, sugar, oligosaccharide, reducing alcohol, vitamin C and organic acid.

Malt is generally composed of 50 to 55% of starch, 11 to 12.5% of protein, and 2 to 5% of β-glucan. The remaining 20% contains water, fat, ash, fiber and trace components such as small amounts of vitamins. It is included. Recently, Gamma Amino Butyric Acid (GABA), which is known to lower blood pressure (suppressive action), also contains nutrients, which contain crushed malt (malt) to `` nano particle size '', which makes it useful for ingesting useful substances. .

The present invention has been completed the present invention to make a method of making Sikhye easily after going through a saccharification process for about 2 to 3 hours while studying a method for eliminating the hassle of activating and extracting syrup oil when making Sikhye.

 As interest in traditional foods increases and the desire for health foods and functional foods increases, the preference for natural foods increases. Sikhye also has a firm position in the market for canned beverages.

Sikhye manufacturing method: 1kg of uncooked rice or glutinous rice, 0.5kg-1kg of starch oil powder, water (approximately 1L), add water (approximately 1L) to the enzyme for 2 hours to 3 hours at 55 ℃, and then sieve it. After making malt liquid (malt liquid), mix 1.4kg of red bean rice (converted from rice into rice) and mix 1 ~ 1.5ℓ of water, and saccharify until several grains of rice grains for 55 ~ 6 ℃ and 4 ~ hours. It is reported to adjust sweetness by adding honey or sugar according to the symbol of sweetness after boiling for about 5 minutes.

This traditional Sikhye manufacturing method has a process of extracting the enzyme from the starch oil for about 2 hours to extract the enzyme, and has to go through the process of glycosylating the rice 4 to 8 hours in this extract. In order to overcome the inconvenience of the traditional method of manufacturing Sikhye has been made a variety of ways to make a simple Sikhye.

The method of processing Sikhye to drink more conveniently is a method of manufacturing powdered Sikhye for vending machine (Patent No. 1996-33323), the instant Sikhye powder and its manufacturing method is kneading dough molding by adding a predetermined amount of water to the starch And then swelling with an swelling machine to make an alpha starch powder having a water content of 5.5 to 9.0%, and mixing the dry ice to malt and grinding to make a malt powder. Method comprising the step of mixing sugar, citric acid, ascorbic acid (Public Patent 2003-046526), the manufacturing method of powdered Sikhye is distilled malt in water and left at room temperature and the hot water of 95-100 ℃ Soluble powder of malt is extracted, concentrated in vacuo, concentrated, sprayed and dried to be powdered (Patent Publication 1994-0010939). 99-0084020), Method of preparing instant persimmon liquor using nurungji (public patent 1997-064467) Method of preparing a simple made by adding the malt to lyophilized rice using lyophilized rice (Public Patent 1999-0086234) In order to improve the malt quality, malt tea bags have been applied for the addition of liquefied (α-amylase) and (β-amylase) enzymes (registration No. 10-0474977).

These instant sikhye manufacturing method is an invention made in pursuit of simplicity, and it is difficult to fully use the nutrients in malt, using malt extract or adding liquefied enzyme and glycosylated enzyme. There is a limit to the deep taste. Also, it is fortunate that the method of manufacturing instant snacks using tea bag with tea malt is commercially available.

Sikhye's manufacturing method is to germinate barley or wheat to make malt, and then saccharify with amylase, a glycosylation enzyme contained in malt, which is produced by germination, and then crushed to allow the enzyme to be eluted into water. have. First, the roots and the husks are removed using a kneader, and then the malt is pulverized to 20 to 80 mesh (about 850 to 180 탆). Normally, when the kneaded with the hammer mill, the cold air is continuously blown to maintain the temperature at 70 ° C or lower And crushing it.

After immersing the coarse malt in lukewarm water (50-60 ℃) for about 2 hours, settle and rub it well, support it with a sieve or stagnate it for 3 to 5 hours to remove the residue, and then remove only the clear supernatant. Half of the supernatant was fermented with steamed gourd rice, and then half of the remaining supernatant was poured and heated for about 10 minutes to inactivate enzymes (失 活). Even at home, making unpleasant feelings tends to be unavoidable because the process of enzyme activation is cumbersome.

Barley is rich in plant fiber and well balanced in water-soluble and insoluble plant fibers. Water-soluble plant fiber β-glucan has the effect of lowering cholesterol in the blood, and is also expected to have an effect of inhibiting blood sugar rise and immune regulation. In 2006, the FDA approved a label for reducing the risk of coronary heart disease (FDA21 CFR101.81) for barley foods containing more than a certain amount of water-soluble plant fiber (β-glucan).

Barley is generally composed of 55 to 65% of starch, 11 to 17% of protein, and 3 to 6% of β-glucan, remaining 6 to 5 to 5% of water, other fats, ash, fiber, and small amounts. And trace components such as vitamins. Recently, barley also contains Gamma Amino Butyric Acid (GABA), which is known to lower blood pressure. Increasing the GABA content is expected to suppress the increase in blood pressure, and is expected to be a more effective material for suppressing metabolic syndrome.

Barley and malt extract have strong antioxidant activity and have high antioxidant activity of vegetables and fruits. This proves that a myriad of phenolic resin compounds are included. Beers that use barley wort are also widely known as one of the important sources of carbohydrates, proteins, polypeptides and trace elements.

In order to produce barley as malt (malt), the starch endosperm is hydrolyzed and deformed during the process of acupuncture and germination, which is followed by the synthesis of hydrolytic enzymes in the basal layer cells of barley and secreted into the endosperm from the cell wall. At this time, the cell wall decomposition of barley proceeds prior to the decomposition of starch. During germination, the action of cell wall degrading enzymes such as β-glucanase and xylanase, which break down the representative structural polysaccharides constituting the cell wall and β-glucan and arabinoxylan, takes place. The action of degrading enzymes α-amylase and β-amylase continue to proceed. Malt, which has been sprouted by hydrating barley, contains starch degrading enzymes such as α-amylase, β-amylase, and glucoamylase, and α-amylase is an enzyme that randomly hydrolyzes the α-1,4-linkage of starch. It does not exist in barley but is produced when it germinates. In addition, when barley germinates, gibberellic acid (GA3), a gibberellic-like substance, is produced and transported to endosperm, promoting the activity and production of α-amylase, β-amylase, β-glucanase, xylanase, protease, and cellulase. At this time, some exist as latent type zymogen β-amylase, and because they are bound together, they do not act as enzymes, but when they break through the germination, ie, sprouting, the bonds between the enzymes are broken. do. The correlation between malt quality and barley quality of starch oil is the starch decomposition, protein hydrolysis, and cell breakdown in the production of malt and biochemistry of brewing. Malt enzymes used for starch degradation are α-amylase, β-amylase, debraching enzyme, α-glucosidase, β-fructosidase, phosphoylrase, and glucoiltransferase. The optimum pH of α-amylase and β-amylase is 5.7 and 5.3, and the optimum temperature is 55-65 ° C and 50-60 ° C. In terms of biochemical aspects, malt oil germination (milling) and milling are considered as important research subjects to efficiently ingest bioactive substances in barley during the process of extracting hydrolyzed oil using syrup oil.

As shown in Table 1 below, the activity of enzymes is very important among the quality characteristics of barley germinating, and the establishment of proper germination condition is an absolute factor of quality in the production of malt, and the efficient use of the produced enzymes makes the quality of Sikhye Decide. There is also a need for further research on dietary beverages through efficient use of dietary fiber in barley.

Comparison of Barley and Malt Ingredients characteristic barley Malt (malt oil) Gross weight (mg) 32 to 36 29-33 moisture(%) 10 to 14 4 to 6 Starch (%) 55 to 60 50 to 55 Party(%) 0.5 to 1.0 8 to 10 Total nitrogen (%) 1.8 to 2.3 1.8 to 2.3 Soluble nitrogen (% of total) 10 to 12 35-50 Glucose Power (° L) 50 to 60 100-250 α-amylase in 20 ° units trace 30 to 60 Proteolytic activity trace 15-30

There is a limit to the effective use of the useful material by extracting the malt from the hot water of about 50 ~ 60 ℃. In the present invention, using the air pulverizer to maximally utilize enzymes, dietary fibers, proteins, peptides, inorganic substances, and vitamins contained in barley to break the cell membrane by grinding to 80nm ~ 45㎛ nanoparticles at 15 ~ 35 ℃ temperature conditions In order to increase the enzyme activity of malt, Sikhye premix composition needs the role of a buffer so that the optimum pH of the enzyme activity when water is mixed at home. In order to enhance the function as a drink, by combining the health functional material consisting of red ginseng and natural red ginseng and tofu as a tonic, it is intended to help improve health by ingesting drinks and functional foods at the same time.

In order to achieve the above object, the instant food preparation premix composition preparation method of the present invention comprises the steps of pulverizing malt with an airflow mill, and preparing a first powder for pulverizing dried red ginseng and dried tofu which is added to enhance functionality as a beverage. Preparation of the second premix which mixes the malt powder, refined enzyme, red ginseng powder, sugar, oligosaccharide, aspartame, citric acid and tocopherol obtained in the first powder manufacturing process with the expanded powder, using a high-speed powder mixer or granulate. The process is done. In addition, the product obtained by mixing except alphami in the 2nd premix manufacturing process is made into the 3rd prefabrication process. Water was added to the Sikhye premix composition obtained in the second step at a ratio of 1:40 to 90%, then saccharified for 2 to 5 hours at a temperature of 58 ± 0.2 ° C, and then heated to 90 to 100 ° C for 30 seconds to 2 minutes to produce undigested starch. The preparation of the simple Sikhye made of gelatinization and deactivation of the enzyme.

In order to easily consume the useful nutrients of malt, malt, red ginseng, and worms are pulverized to nanoparticle size (80nm ~ 45㎛), so that sugars, enzymes, organic acids, and vitamins are prepared together with the premix composition to make Sikhye. It is a way to make use of nutritional ingredients. Existing methods for activating enzymes at 50 ~ 600 ℃ have low extraction yield because they cannot penetrate into the center due to cellulose fibril in plant tissues. In the present invention, by crushing the nanoparticles to break the cell wall to increase the permeability (permeability) to increase the yield of the extract, I can also be used as a Sikhye drink through the malt component by grinding to the particle size.

1 shows a manufacturing process of the present invention.
2 is a particle size distribution of a stream of air mixture such as dried malt.

The present invention comprises a process for producing a premix powder, a process for preparing a premix, and a process for producing Sikhye using a premix except for expanded powder.

〈Premix Powder Manufacturing〉

Micro Ferm Co. (model MD-101, korea) was used to select two companies from the commercial malt (Gimpo Malt Food, Daeju Food), which had been stripped of roots, embryos, and shells. Malt powder, red ginseng powder, and Tofu powder are prepared by grinding 80 to 1.5 µm of malt, red ginseng, and tofu mixed with each other at a ratio of 1.0 to 1.5 at a temperature of 15 to 35 ° C. In order to prevent inactivation of the enzyme, it is important to use the finely ground at 15∼35 ℃. In general, the temperature of the air mill is gradually increased with the operation time, the product temperature in the air mill may exceed about 500 ℃.

<Premix>

100 parts by weight of expanded powder made by extruder (Samchang Industries) 20 to 60 parts by weight of malt powder obtained by the premix powder manufacturing process, red ginseng powder by 0.01 to 5.0 parts by weight, and two to three parts by weight Part, Maltonic amylase (Novoenzyme) 0.04 to 0.000 parts by weight, Pullunase (Novoenzyme) 0.02 to 0.000 parts by weight, sugar 10 to 70 parts by weight, oligosaccharides 1.0 to 100 parts by weight, asphaltenes 0.05 to 0.22 parts by weight, citric acid 0.5 to 0.5 part by weight, and tocopherol 0.5 to 1.0 part by weight are prepared by a process or granules mixed with a high speed powder mixer.

<Production of Sikhye using premix>

Sikhye is prepared by adding 80 to 70 parts by weight of water to 100 parts by weight of the premix composition, and then saccharifying for 4 hours at a pH of 5.6-5.9 and a temperature of 60 ° C.

<Example 1> Preparation of Premix Powder

In order to investigate the enzyme activity according to the particle size, a micro-ferm grinder (Micro Ferm model MTM-101) of the present invention, which is a product (Taju) that avoids roots, embryos, and shells from existing commercial syrup oil, has a temperature of 15 ～ 35 ℃. The product was analyzed in comparison with the crushed product (see FIG. 2).

Measurement of particle size distribution: A sample of 100 grams was analyzed with a tower vibrator (Vibro Korea) using a standard. The particle size of the invention, which was pulverized into nanoparticles, was used for the particle size analysis (HELOS Particle Size Analyzer Model WINDOX 5).

Glycosylation Power of Diastatic Power (DP): Five grams of ground samples were taken and measured by AACC method.

β-Amylase = 0.5 grams of samples were analyzed using the Betamyl-Amylase assay kit (Megazyme, Ireland).

α-Amylase = 0.5 grams of samples were analyzed using the Ceralpha α-Amylase assay kit Megazyme, Ireland.

Purchased malt oil product Mesh 20on 40on 60on 100on 140on 140under G company 62.5 20.1 7.5 2.5 1.9 5.5 Company D 72.5 17.1 4.2 2.4 0.8 3.0 Average 67.5 18.6 5.9 2.5 1.3 4.2

Analysis of Enzyme Titer in Commercial Malt and Milled Products division Commercial product Crushed Products DP (° L) 162 198 α-Amylase 210 285 β-Amylase 1560 1962

<Example 2> The manufacture of a premix composition

Commercially-expanded fine powder (Samchang Industries) 100 parts by weight of the malt powder 40 parts by weight, maltonic amylase (Novo) 0.06 parts by weight, pullulase (Novo) by 0.04 parts by weight, red ginseng powder 0.5 parts by weight, tofu 0.3 parts by weight of powder, 12 parts by weight of sugar, 3.0 parts by weight of oligosaccharide, 0.5 part by weight of aspartame, 0.5 part by weight of citric acid, 0.05 part by weight of vitamin C, and 0.5 part by weight of tocopherol. Mix with a blender.

<Example 3>; Preparation of Sikhye Using Premix

Prepare 100 mg by weight of premixed water in the same manner as in Example 2, add 일정 15 weight parts of water, and pH5. The physical and sensory qualities were evaluated and are as shown in the following Tables 4 and 5.

Sikhye of control was mixed with 1.2l of water in 300g of malt oil (Daeju Food), and leached in a 60 ℃ constant temperature water bath for 2 hours and filtered to make malt extract. The malt extract was mixed with 1.4kg of soybean rice, saccharified at 6 ° C, boiled for 5 minutes, cooled, and used as a control for sensory evaluation at 25 ° C.

Sugar content: measured using a hand refractometer (Model N-1E, Atago, Tokyo, Japan)

Chromaticity ： Measured by L, a, b values using a Hunter color difference meter (Minolta CT-310, Tokyo, Japan), but a value is analyzed based on a value.

PH: pH during saccharification and manufacturing process is measured by pH meter (Satrious, PB-101, Germany)

Turbidity: The turbidity of fresh fruits is measured using a spectrophotometer (U-2000, Hitachi, Japan) at 600 nm wavelength.

Quality of sakhwahwa hourly Sikhye Analysis item Saccharification time (hr) 1 2 3 4 pH ５.９ ５.９ ５.８ ５.８ Sugar (Bx) ７.８ 12.5 14.3 １４.８ Chromaticity (a) 2,5 ２.６ ２.８ ３.２ Turbidity 12.6.6 13.8 15.5 １６.８

Sensory Evaluation of Manufactured Sikhye Analysis item Example 2) Sikhye Counterpart evaluation
Of control Exterior 4 6 Slightly lacking Incense 5 5 same flavor 6 4 Good Comprehensive preference map 6 4 Good

＊ The sensory evaluation consisted of 4 panelists, 6 females (2 males in 20s, 2 females, 1 female in 30s, 1 male, 2 females, 1 female in 40s, and 2 females).

By using some of the enzymes, water-soluble amino acids, and vitamins of malt, malt extracts are used to crush them into nano-particles, they increase the potency of enzymes and increase the potency of enzymes in the cells. Useful ingredients of physiologically active substances such as peptides, amino acids and vitamins can be taken as food and beverages.

The present invention is a composition of a premix that can solve the hassle of the malt enzymatic extraction process is expected to be used in food through the application of various types of wort juice, and can easily make a functional food and beverage made naturally.

Claims (6)

A process for producing a powder for premix, a process for preparing a premix, and a process for producing Sikhye using the premix, the method for producing a Sikhye premix composition. The method for producing a Sikhye premix composition according to claim 1, wherein the powder for premix is pulverized with malt, red ginseng, and two worms, each of which has a size of 15 to 35 ° C. or less and 80 nm to 45 μm using an air flow mill. The premix composition according to claim 1, wherein 20 to 6 parts by weight of malt powder, maltogenic amylase 0.01 to 0.5 part by weight, and pullulase 0.02 to 0.000 part by weight, relative to 100 parts by weight of expanded powder , Red ginseng powder 0.01-5.00 parts by weight, two toll powders 0.01-1.300 parts by weight, sugars 10-40 parts by weight, oligosaccharides 1.0-10 parts by weight, aspartame 90-0.05 parts by weight Preparation of a Sikhye premix composition, characterized in that a mixture of citric acid 90.05 to 0.5 parts by weight, tocopherol 0.5 to 1.0 part by weight, vitamin C.05.05 to 0.2 parts by weight with a high-speed powder mixer. Way. The method for producing a Sikhye premix composition according to claim 1, wherein the premixed composition is added to 100 parts by weight of water and 0 to 1700 parts by weight of the water to be saccharified at a pH of 5.6-5.9 and a temperature of 55 to 60 ° C. 2. The maltogenic amylase 0.22-0.08 parts by weight, pullulase 0.02-0.1 part by weight, and red ginseng powder 0.01-1 by weight based on 100 parts by weight of the malt powder. 100 parts by weight, two or more powders 0.01 to 3.0 parts by weight, 10 to 40 parts by weight of sugar, 1.0 to 10 parts by weight of oligosaccharide, aspartame 00.5 to 0.22 parts by weight, citric acid 90.05 to 0 .5 parts by weight of tocopherol 0.5 to 1.0 part by weight of a high-speed powder mixer to prepare a Sikhye premix composition. Sikhye premix composition prepared by the method of any one of claims 1 to 5.

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