KR20130128862A - Functional grain syrup and the method making the same - Google Patents
Functional grain syrup and the method making the same Download PDFInfo
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- KR20130128862A KR20130128862A KR1020120052982A KR20120052982A KR20130128862A KR 20130128862 A KR20130128862 A KR 20130128862A KR 1020120052982 A KR1020120052982 A KR 1020120052982A KR 20120052982 A KR20120052982 A KR 20120052982A KR 20130128862 A KR20130128862 A KR 20130128862A
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/12—Replacer
- A23V2200/132—Sugar replacer
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Abstract
The present invention relates to a functional syrup and a method of manufacturing the same, and more particularly, the functional syrup containing all the nutrients useful for health prepared by adding turmeric, citron, mulberry leaves, etc., and having a fresh and refreshing texture. It relates to a manufacturing method.
Functional syrup of the present invention is 10-15 parts by weight of sorghum, 10-15 parts by weight of brown rice, 10-15 parts by weight of white rice, 10-15 parts by weight of black rice, 10-15 parts by weight of black rice, 10-15 parts by weight of rice, malt It is characterized by including 10 to 20 parts by weight, dry turmeric 2-5 fertilization, dry citron 2-5 fertilization, dry turmeric leaf 2-5 fertilization, dry mulberry leaves 2-5 fertilization.
Functional syrup of the present invention is a fusion of food-specific flavors such as sorghum, brown rice, black rice, black rice snow, rice snow, malt, dried turmeric, dried citron, dried turmeric leaves, dried mulberry leaves, soft, deep, fresh texture Has As a health functional food such as fatigue relief and health drink, it can be easily used regardless of age and gender, and can be used in various ways for relieving hunger and fatigue. Sugar or various sweeteners can be substituted, do not feel, can have a refreshing texture can be used in a variety of tea, health foods, etc.
Description
The present invention relates to a functional syrup and a method of manufacturing the same, and more particularly, the functional syrup containing all the nutrients useful for health prepared by adding turmeric, citron, mulberry leaves, etc., and having a fresh and refreshing texture. It relates to a manufacturing method.
Conventionally, the raw syrup was made of malt and sorghum as the main ingredients, but it was made by adding white rice, rice, rice snow, pumpkin, sweet potato, and radish. The conventional manufacturing process of bird bites has been complicated, cumbersome and difficult to popularize. Jocheong is one of the excellent traditional foods made by our ancestors, and it is necessary to develop it to manufacture a variety of chocheong.
Chocheong, our traditional food, refers to foods that have been turned off and are not completely boiled. They are made with rice, sorghum, millet, corn, etc. If you leave it warm for 7 to 8 hours, the rice grains float and float. Dip this 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 stiffness is stretched into a continuous state, and it hardens. Therefore, Jocheong does not harden as a symptom no matter how cool it is, and depending on the time of extinguishing fire, Jocheong hardening is divided into various kinds.
Conventional syrups are simple, too sweet, or have a sensational texture, and their utilization is not high, and it is possible to develop the syrups by adding useful natural materials with added functionality by breaking the conventional syrup preparation method, which was made with only 100% pure grains. There is a need.
Recently, when the human immune system is weakened due to environmental pollution and various stresses, interest in health has increased, and in particular, foods of the same kind have tended to prefer well-being foods. Therefore, the research replaces the conventional food ingredients from chemical materials to natural products, and adds a variety of nutritional and eco-friendly ingredients while maintaining the original inherent taste function of food, safer, high-quality functional food with high added value There is an active research on.
The present invention is to solve the above problems, for the purpose of providing a functional supplement containing a health food containing various nutrients such as black rice, brown rice, rice snow and dried turmeric, dried citron, dried mulberry leaves in addition to rice. do.
It is also an object of the present invention to provide a method for producing such functional syrup.
The present invention relates to functional syrup, and more particularly, to a functional syrup including a dry turmeric, dried turmeric leaf, dried mulberry leaf, and the like and a method of manufacturing the same.
Functional syrup of the present invention for achieving the above object is 10-15 parts by weight of millet, 10-15 parts by weight of brown rice, 10-15 parts by weight of white rice, 10-15 parts by weight of black rice, 10-15 parts by weight of black rice, 10 to 15 parts by weight of rice eyes, 10 to 20 parts by weight of malt, dried turmeric 2 to 5 middle parts, dried citron 2 to 5 middle parts, dried turmeric leaves 2 to 5 middle parts, and dried mulberry leaves 2 to 5 middle parts. It is done.
According to a preferred embodiment of the present invention, the functional syrup may be prepared by adding 1 to 3 parts by weight of the dry herb.
According to a preferred embodiment, the method for preparing functional syrup of the present invention is 10-15 parts by weight of millet, 10-15 parts by weight of brown rice, 10-15 parts by weight of white rice, 10-15 parts by weight of black rice, and aged for 12-15 hours. Stage 1; Two steps of washing black rice rice snow 10-15 parts by weight, rice snow 10-15 parts by weight and aging for 3-5 hours; Grinding the grains of the first stage, 10 to 20 parts by weight of the rice bran and malt of the second stage, 2 to 5 middle portion of dry turmeric, 2 to 5 middle portion of dried citron, 2 to 5 middle portion of dried turmeric leaf, 2 to 2 mulberry leaves 5 stages of mixing the middle part 5-10 L of water at 40-50 ℃; And it is characterized in that it comprises a four stages of boiling while stirring the mixture of the three stages to 60 ~ 70 ℃ 3 to 5 hours on low heat.
According to a preferred embodiment of the present invention, it can be prepared by adding 1 to 3 parts by weight of the dry hub to the material of the third step of the manufacturing method of functional syrup.
In addition, according to a preferred embodiment, the present invention is characterized in that the functional food comprising a functional syrup.
Functional syrup of the present invention is a fusion of food-specific flavors such as sorghum, brown rice, black rice, black rice snow, rice snow, malt, dried turmeric, dried citron, dried turmeric leaves, dried mulberry leaves, soft, deep, fresh texture Has As a health functional food such as fatigue relief and health drink, it can be easily used regardless of age and gender, and can be used in various ways for relieving hunger and fatigue. Sugar or various sweeteners can be substituted, do not feel, can have a refreshing texture can be used in a variety of tea, health foods, etc.
Functional syrup of the present invention for achieving the above object is 10-15 parts by weight of millet, 10-15 parts by weight of brown rice, 10-15 parts by weight of white rice, 10-15 parts by weight of black rice, 10-15 parts by weight of black rice, 10 to 15 parts by weight of rice eyes, 10 to 20 parts by weight of malt, dried turmeric 2 to 5 middle parts, dried citron 2 to 5 middle parts, dried turmeric leaves 2 to 5 middle parts, and dried mulberry leaves 2 to 5 middle parts. It is done.
Sorghum is rich in minerals such as phosphorus and iron, which promote protein production, making the skin softer and smoother, and effective for diseases of the circulatory system.It is also good for increasing appetite and strengthening the skeleton to help the human body grow. In Dongbobom, it tastes good and has a velvety feeling and is warm in nature, which helps to stop diarrhea by helping intestinal function.It controls cholera, acute bacterial food poisoning, gastroenteritis, and sorghum powder for vomiting, diarrhea and acute gastroenteritis. Drink honey or sugar. Research on antimutagenic and anticancer effects on sorghum showed that the antimutagenic effect of sorghum was 86%, better than brown rice (60%), and even inhibited carcinogenesis. This is because tannin and phenol contained in sorghum have antimutagenicity and antioxidant and anticancer activity.
Turmeric tastes spicy and bitter, cool and nonpoisonous, and acts on the heart, lungs, and cirrhosis. It promotes the circulation of qi, releases the lumps, cools the blood, and removes blood. The turmeric leaves look like pacho or canna, and the root is a perennial herb with ginger such as ginger. It is mainly used as root and used as the main ingredient of curry. It is used for spice, natural dye, health maintenance, constitution improvement, and hangover removal. The main components of turmeric are curcumin 1 to 3%, essential oil 1 to 5%, starch 30 to 40% and so on. It is known to promote detoxification, promote bile secretion, remove biliary stones, cardiac arrest, diuresis, anti-bleeding, antibacterial, anti-ulcer, and suppress blood cholesterol. Expectations for the efficacy and anti-cancer, anti-diabetes, etc. are high, and is also a herb that is noted for the removal of free radicals and antioxidant action, which is the source of aging and all diseases.
Malt has glycosylation amylase, which is a glycosylation effect. Maltose is a food that helps digestion, warms the stomach, and enhances the taste.
Mulberry leaves contain many physiologically active substances, including gamma aminobutyric acid (GABA), Rutin, DNJ, etc., which maintain health, prevent and treat various diseases, and anti-aging. In addition, mulberry leaves are known to have an effect of preventing and treating arteriosclerosis, stroke and impotent, tonic, bronchitis and asthma, hypertension, and blood sugar strengthening, and calcium is about 60 times higher than cabbage. The content of is about 50 times more than radish, Rutin is more than 4 times higher than green tea, and its effects and efficacy have been scientifically proved, so it is highly applicable as a natural substance.
In addition, recently, various nutrients including proteins and vitamins contained in rice snow have been identified, and there are various attempts to utilize them, such as drinks using rice snow.
In addition, by adding a dry citron to the functional syrup of the present invention, by giving a sweet taste only in cereals in the existing syrup, but slightly felt, it is possible to have a fresh texture.
In addition to the existing rice, major grains, which are basic ingredients of Jocheong, were added more sorghum, brown rice, and black rice, and more rice and black rice snow. In addition, by adding dry turmeric, dried mulberry leaves, dried turmeric leaves, dried citron, etc., nutritional ingredients effective for health were added, and the yuzu was added to enable a fresh texture.
Hereinafter, the present invention will be described in detail with reference to Examples. The following examples are only examples for describing the present invention, and the scope of the present invention is not limited thereto.
First, 10 to 15 parts by weight of sorghum, 10 to 15 parts by weight of brown rice, 10 to 15 parts by weight of white rice, and 10 to 15 parts by weight of black rice are washed and aged for 12 to 15 hours. Further, 10 to 15 parts by weight of black rice snow and 10 to 15 parts by weight of rice snow are washed and aged for 3 to 5 hours. Grind the grains of step 1, mix 10 to 20 parts by weight of rice snow and malt of the second step and 5 to 10 L of water at 40 to 50 ° C, and then add the matured material of step 2 to the material of step 3 on low heat. Boil while stirring for 3 to 5 hours at 60 to 70 ℃ to prepare a functional syrup.
According to a preferred embodiment of the present invention, it can be prepared by adding 1 to 3 parts by weight of the dry hub to the material of the third step of the manufacturing method of functional syrup.
Hereinafter, the embodiment will be described in detail.
2.5kg of sorghum, 2.5kg of brown rice, 2.5kg of black rice, 2.5kg of white rice are washed and aged for 15 hours, and 2.5kg of rice and black rice rice are aged for 5 hours. First, aged grains such as sorghum are crushed and prepared, and then aged together by mixing 10-20 parts by weight of rice, black rice and malt.
After adding 2.5 kg of dried turmeric leaves, dried turmeric, dried mulberry leaves, and dried citron to the aged grains, 5 to 10 liters of water at 40 to 50 ° C. were mixed together, and then boiled for about 4 hours on low heat. Stir each time, boil, cool, and complete functional syrup.
2.5kg of sorghum, 2.5kg of brown rice, 2.5kg of black rice, 2.5kg of white rice are washed and aged for 15 hours, and 2.5kg of rice and black rice rice are aged for 5 hours. First, aged grains such as sorghum are crushed and prepared, and then aged together by mixing 10-20 parts by weight of rice, black rice and malt.
After adding 2.5 kg of dried turmeric leaves, dried turmeric, dried mulberry leaves, and dried herb 2.5 kg and 1.2 kg of dried herb to the aged grains, mix all 5-10 L of water at 40-50 ° C., and boil for 4 hours on low heat. But, stir every 30 minutes, boil, cool, and then complete the functional syrup.
The functional syrup obtained in this way can be used as a health drink by being poured into water, or can be added to various foods or foods.
In addition, according to a preferred embodiment, the present invention can be used as a variety of health functional food, including functional syrup.
As described above, those skilled in the art will understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features. The scope of the present invention is shown by the following claims rather than the detailed description, and all changes or modifications derived from the meaning and scope of the claims and their equivalents are included in the scope of the present invention. Should be interpreted.
Claims (5)
A functional crude texture characterized by further adding 1 to 3 parts by weight of a dry herb.
Two steps of washing black rice rice snow 10-15 parts by weight, rice snow 10-15 parts by weight and aging for 3-5 hours;
The grains of the first stage are pulverized, and 10 to 20 parts by weight of the rice bran and malt of the second stage, 2 to 5 middle parts of dried turmeric, 2 to 5 middle parts of dried citron, 2 to 5 middle parts of dried turmeric leaves, and 2 to 2 mulberry leaves 5 stages of mixing the middle part 5-10 L of water at 40-50 ℃; And
4 steps of boiling the mixture of the three steps while stirring to 60 ~ 70 ℃ 3 to 5 hours on low heat;
Method for producing a functional symptom comprising a.
Functional aids, characterized in that to add 1 to 3 parts by weight of the dry hub in the third step.
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| KR20210067726A (en) | 2019-11-29 | 2021-06-08 | 장현정 | Herb grain syrup making method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20210067726A (en) | 2019-11-29 | 2021-06-08 | 장현정 | Herb grain syrup making method |
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