KR20140020020A - A manufacturing method for shindari with a improved fermentation smell - Google Patents

Abstract

The present invention relates to a method for manufacturing shindari and more specifically, to a method for manufacturing shindari of which the bad smell caused by fermentation is improved. The present invention includes the method for manufacturing fruit shindari of which the bad smell caused by fermentation is improved, comprising: a fermenting step for fermenting a mixture of boiled barley, steamed rice, and yeast with water; a mixing step for putting crushed fruits and Japanese apricot enzyme into the fermented mixture with water and mixing; a boiling step for boiling the mixture at high temperature while stirring; a filtering step for filtering the mixture with a sieve and storing the same. The present invention also provides a new shindari such as a yogurt blend made of the speciality fruit of Jeju and traditional shindari. The shindari according to the present invention does not have much of a bad smell and contains fruits, and can be packed in the form of yogurt for sale, thereby having considerable significance as a source for the industrialization of the local dish of Jeju and as a tourist attraction.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for manufacturing a deep-

The present invention relates to a method for manufacturing a hoof leg, and more particularly, to a new hoof leg manufacturing method with improved fermentation.

Fifty legs are low-concentration alcoholic beverages fermented with rice, boiled rice, or rice that has begun to rest slightly.

The hoof leg is a product of the wisdom that Jeju people have shown in their diet, and it is a low alcoholic beverage made of yeast powder because it is hard to keep it if there is a lot of rice in summer. The slightly overcooked rice can be cooked after rinsing lightly once or twice with water. The taste is sour and sweet, and it is called tsaji. Add rice and boiled rice with water and finely crushed yeast and ferment. It is fermented for about one day or two in summer, and about five or six days in winter. When the rice is fermented and it becomes smutty and can not recognize its shape, it is sieved to eat raw or boil. Sugar is added, but the sour taste is controlled by the amount of sugar. If you eat without boiling, the sour taste is stronger. In recent years, after putting the yeast into small chunks and fermenting it, the yeast is picked up separately and the fermented juice is filtered.

However, the native legs were difficult to popularize due to the fermentation of yeast and the alcoholic texture. In addition, the hoof legs are manufactured only in the form of a thin beverage, and there has been a continuing demand for more various forms of the sole.

A problem to be solved by the present invention is to provide a new hoof leg manufacturing method with improved fermentation odor.

A further object of the present invention is to provide a method for manufacturing a high-viscosity fruit hoof leg with improved fermentation odor.

Another problem to be solved by the present invention is to provide a yogurt-type hoof leg improved in fermentation odor.

In order to solve the above problems, the present invention provides a fermentation method comprising fermenting a mixture of barley, rice, and leaven with water and fermenting the same; Mixing the fermented mixture with the ground fruit and the mash enzyme with water; Heating the mixture at high temperature while stirring; And a sieving step of sieving and storing the sieved fruit.

In the present invention, in the fermentation step, the rice is mixed with boiled rice and rice for the taste and flavor of the hoof legs, and it is preferable that the rice is mixed at a weight ratio of 7: 3 to 3: 7, May be mixed at a weight ratio of 6: 4 to 4: 6, most preferably at a weight ratio of 5: 5. In the embodiment of the present invention, rice and barley, which are the raw materials of the rice and the barley, are preferably used as the native food.

In the fermentation step, the fermentation uses yeast according to a conventional method. Although it is not theoretically limited, the yeast uses a large amount of yeast in comparison with the conventional method in order to produce a deep-rooted hoof leg like yoghurt, and it removes fermentation due to the use of a large amount of yeast by using the mash enzyme So that it is possible to produce a thick leg with a deep flavor and little fermentation. In the present invention, the yeast is preferably used in an amount of 30 to 70 parts by weight, preferably 40 to 60 parts by weight, and most preferably 50 parts by weight based on 100 parts by weight of rice. When the content of the yeast is low, the fermentation time is about 24 hours, the amount of the fermentation is small, and the viscosity of the resting leg is low and it is difficult to taste a deep taste, and if the content of the yeast is excessively large, there is a problem that fermentation remains.

In the fermentation step, the water may be used in an amount of 100 to 300 parts by weight, more preferably 150 to 250 parts by weight, and most preferably 200 parts by weight with respect to 100 parts by weight of rice. When the amount of water in the fermentation step is small, it is difficult for koji to exhibit sufficient ineffective efficacy and it is difficult to produce a hoof leg having a high viscosity such as yogurt which has an excessive amount of water.

In the present invention, in the mixing step, the mushroom enzyme is a fermented product of plum juice or plum extract, which is used to remove fermentation by yeast. In the practice of the present invention, the mussel enzyme may be put in a container such as a pot, in which air is passed through together with sugar, sealed in a pouch, and fermented for about 100 days on a cool, Plums and sugar can be mixed in equal amounts.

In the mixing step of the present invention, 20 to 70 parts by weight, more preferably 30 to 60 parts by weight, and most preferably 40 to 50 parts by weight of the mulch enzyme are used relative to 100 parts by weight of rice. When the content of the mushroom enzyme is small, it is difficult to effectively remove residual fermentation by the large amount of koji. When the amount exceeds the above range, the effect of removing the fermentation odor due to an increase in the amount of the fermented mushroom is deteriorated, have.

In the mixing step of the present invention, the fruit is capable of expressing the taste and flavor of fruits in the back of the stomach, allowing the stomach to have a thick taste like yogurt, and effectively reducing the fermentation by the yeast, . It is preferable that the fruit is sufficiently ground so as not to be caught at the final stage. In the practice of the present invention, the fruits may be introduced using a mixer, and mixed with an appropriate amount of water to facilitate mixing.

In the mixing step of the present invention, the fruit may be Jeju acid fruits such as mandarin orange, bokbunja, and audi. The fruit is preferably used in a range of 10-100 parts by weight, more preferably 20-80 parts by weight, and even more preferably 30-70 parts by weight, based on 100 parts by weight of rice. If the content of the fruit is too small, it is difficult to show a texture due to the introduction of the fruit. If the content of the fruit is too large, the inherent flavor of the hoof may decrease.

Water to be added in the mixing step of the present invention is added so as to adjust the final viscosity of the hoof legs, and the amount of the whole added to the 100 parts by weight of the rice in the fermentation step is 400 to 800 parts by weight desirable. If the amount of the water is too small, it is difficult to filter the mixture in the next step. If the amount of water is too large, the excess water becomes excessively diluted, making it difficult to produce yogurt.

In the mixing step of the present invention, sugar or saccharides can be used for sweet taste, and salt can be used for salty taste. The amount of sugar and salt used can be appropriately adjusted according to preference.

In the heating step of the present invention, the fermentation mixture is stirred until the bubbles appear, while keeping the fermentation mixture at a high temperature in order to remove the remaining fermentation odor contained in the fermentation mixture after the addition of fruit, mussel enzyme, sugar, do. In the present invention, the high temperature means a temperature lower than the boiling point of water, which means a temperature of 60 ° C or higher, more preferably 70 ° C or higher, and even more preferably 90 ° C or higher.

In the frying step of the present invention, the heated fermentation mixture is cooled, sieved, sieved, passed through a sieve, packed and sold as a fruit sliver. The fruit hoof leg is kept at low temperature, preferably at 10 ° C or lower, more preferably at 5 ° C or lower.

According to one aspect of the present invention, there is provided a method for producing a fermented product by mixing 30 to 70 parts by weight of koi and 100 to 300 parts by weight of rice in 100 parts by weight of rice having a weight ratio of 7: 3 to 3: A fermentation step; 10 to 100 parts by weight of at least one fruit selected from the group consisting of mandarin, citron, bokbunja and audi, 10 to 70 parts by weight of mussel enzyme, and water added in the fermentation step are added to 400 to 800 parts by weight of water to prepare a fermentation mixture step; A heating step of heating the fermentation mixture at 80 to 100 캜; And a storage step of filtering the fermented mixture by sieving and storing the fermented mixture at a low temperature.

According to another aspect of the present invention, there is provided a fermented product obtained by fermenting a mixture of barley, rice, rice, lean and water; One or more fruit pulverizates selected from the group consisting of mandarin, mandarin orange, berry orange, and orange; Mash enzyme; Sugar, and salt. ≪ / RTI >

According to the present invention, a new hoof leg improved in fermentation hose and a manufacturing method thereof are provided. The present invention also provided new hoofed legs such as yogurt blended with Jeju specialty fruits and traditional schnapps.

The hoof leg according to the present invention has a low fermentation odor, contains fruit, and can be packaged and sold in the form of yogurt, which has considerable significance as an industrialization and tourism resource of the local food of Jeju.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a photograph showing a raw material for manufacturing a hoof leg according to the present invention; FIG.
b) rice, c) leaven, d) salt, e) sugar, f) plum enzyme, g) fruit
2 is a photograph showing a manufacturing process of the hoof leg according to the present invention.
a) and b) illustrate the process of mixing rice, boiled rice and yeast together with water.
c) is a photograph showing the fermented state after 24 hours.
d), e), and f) are photographs showing the process of grinding fruit to make juice.
g) is a photograph showing the step of heating the mixed fermented product.
h) is a photograph showing how bubbles are generated in the heating step.
i) is a photograph showing the process of filtering the thighs with a sieve.

Hereinafter, the present invention will be described in more detail by way of examples. It should be noted that the following examples are described in detail but are not intended to limit the scope of the invention, which is intended to illustrate the invention.

Preparation of materials

Barley and rice were washed and water was added in an appropriate amount to produce barley and rice. Nuruk obtained dry nuruk from the market and used it. The fruit prepared Jeju Citrus, Bokbunja, and Audi. Plum liquor was prepared by mixing plum and sugar at a ratio of 1: 1 and fermenting it for 120 days in Onggi.

Example 1

Preparation of fermentation broth

250 g of barley rice and 250 g of rice were weighed and placed in a container together with 250 g of yeast and 1 L of water, followed by hand rubbing and mixing. And allowed to stand at room temperature (26 DEG C) for 24 hours for fermentation.

Preparation of mixed fermentation broth

250 g of the prepared tangerine and 0.5 L of water were mixed and ground into a blender. To the fermented rice, 1.5 L of water and 0.3 L of mash enzyme were mixed with a little salt and 3 tablespoon of sugar.

Heating of mixed fermentation broth

The mixed fermentation broth was heated while being stirred at a temperature of 90 ° C with stirring. When the bubbles started to come up, they stop paddling, cut off the fire just before overflowing, and then cooled the heated legs and chopped them in cloth form. Keep refrigerated squeezed legs (beverages) at low temperature (2 ℃)

Example 2

The procedure of Example 1 was repeated except that 250 g of audi was used instead of 250 g of mandarin orange.

Example 3

The procedure of Example 1 was repeated except that 250 g of brambles was used instead of 250 g of mandarin.

Comparative Example 1

Example 1 was carried out in the same manner as in Example 1, except that the amount of koji was reduced to 25 g.

Comparative Example 2

Example 1 was carried out in the same manner as in Example 1, except that the amount of koji was increased to 750 g.

Comparative Example 3

The procedure of Example 1 was repeated except that the mash enzyme was not used.

The sensory evaluation of the soymilk prepared in Examples 1 to 3 and Comparative Examples 1 to 3 was carried out, and the results are shown in Table 1. Ten participants were participated in the study, and if there were more than five opinions, the evaluation was made at a meaningful level.

Item Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Viscosity yogurt
shape yogurt
shape yogurt
shape Dilute drink yogurt
shape yogurt
shape Fermentation none none none none Remaining Remaining flavor Hoof leg,
Citrus Hoof leg,
Odd taste Hoof leg,
Bramble flavor Hoof leg,
Citrus Fruit flavor
none Fruit flavor
none

Claims (4)

Fermentation step of fermenting barley rice, rice and koji with water;
Mixing the fermented mixture with the ground fruit and the mash enzyme with water;
Heating the mixture at high temperature while stirring; And
Strainer to filter
Wherein the fermented bean sprouts have a reduced fermentation odor. A fermentation step of mixing 30 to 70 parts by weight of yeast and 100 to 300 parts by weight of rice with 100 parts by weight of rice having a weight ratio of 7: 3 to 3: 7 of the barley and rice, and fermenting the mixture at room temperature;
10 to 100 parts by weight of at least one fruit selected from the group consisting of tangerine, bokbunja and audi, 10 to 70 parts by weight of plum enzyme and water added in the fermentation step to add 400 to 800 parts by weight of water to prepare a fermentation mixture step;
Heating the fermentation mixture at 80 to 100 캜; And
Storage step of sieving fermentation mixture and storing at low temperature
Wherein the fermented bean sprouts have a reduced fermentation odor. A method for producing fifty-legged legs, characterized in that the fermentation odor of fermented product fermented by mixing barley rice, rice and malt with water is reduced using plum enzymes. Fermented product obtained by fermenting barley rice, rice, malt and water; One or more fruit pulverizates selected from the group consisting of mandarin, mandarin orange, berry orange, and orange; Mash enzyme; A fruit thigh with reduced fermentation odor, comprising sugar and salt.

Images