KR20140075313A - Manufacturing method of Rice sweet drink included the sweet pumpkin and Rice sweet drink included the sweet pumpkin manufactured by the same - Google Patents
Manufacturing method of Rice sweet drink included the sweet pumpkin and Rice sweet drink included the sweet pumpkin manufactured by the same Download PDFInfo
- Publication number
- KR20140075313A KR20140075313A KR1020120143536A KR20120143536A KR20140075313A KR 20140075313 A KR20140075313 A KR 20140075313A KR 1020120143536 A KR1020120143536 A KR 1020120143536A KR 20120143536 A KR20120143536 A KR 20120143536A KR 20140075313 A KR20140075313 A KR 20140075313A
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- Prior art keywords
- maxima
- pumpkin
- sweet
- rice
- puree
- Prior art date
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 55
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 47
- 235000009566 rice Nutrition 0.000 title claims abstract description 47
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract 29
- 235000000832 Ayote Nutrition 0.000 title claims description 79
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims description 79
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims description 79
- 235000015136 pumpkin Nutrition 0.000 title claims description 79
- 238000004519 manufacturing process Methods 0.000 title abstract description 16
- 240000007594 Oryza sativa Species 0.000 title description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000000203 mixture Substances 0.000 claims abstract description 18
- 238000010438 heat treatment Methods 0.000 claims abstract description 16
- 235000000346 sugar Nutrition 0.000 claims abstract description 13
- 239000006228 supernatant Substances 0.000 claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 239000002244 precipitate Substances 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 241000209094 Oryza Species 0.000 claims abstract 18
- GUBGYTABKSRVRQ-YOLKTULGSA-N Maltose Natural products O([C@@H]1[C@H](O)[C@@H](O)[C@H](O)O[C@H]1CO)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 GUBGYTABKSRVRQ-YOLKTULGSA-N 0.000 claims description 16
- 240000005801 Carthamus tinctorius Species 0.000 claims description 6
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 235000015142 cultured sour cream Nutrition 0.000 claims description 4
- 230000005070 ripening Effects 0.000 claims description 4
- 206010057190 Respiratory tract infection Diseases 0.000 claims 3
- LIRCFGBNQPWVRY-UHFFFAOYSA-K aluminum;2-methyl-4-oxopyran-3-olate Chemical compound [Al+3].CC=1OC=CC(=O)C=1[O-].CC=1OC=CC(=O)C=1[O-].CC=1OC=CC(=O)C=1[O-] LIRCFGBNQPWVRY-UHFFFAOYSA-K 0.000 claims 1
- 230000014860 sensory perception of taste Effects 0.000 abstract description 23
- 235000019640 taste Nutrition 0.000 abstract description 23
- 230000035917 taste Effects 0.000 abstract description 23
- 238000000034 method Methods 0.000 abstract description 5
- 238000010411 cooking Methods 0.000 abstract description 4
- 235000005911 diet Nutrition 0.000 abstract description 4
- 230000037213 diet Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000011049 filling Methods 0.000 abstract description 2
- 230000032683 aging Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000002522 swelling Effects 0.000 abstract 1
- 240000004244 Cucurbita moschata Species 0.000 description 68
- 235000016709 nutrition Nutrition 0.000 description 8
- 230000035764 nutrition Effects 0.000 description 6
- 235000013580 sausages Nutrition 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 235000019605 sweet taste sensations Nutrition 0.000 description 4
- 244000150668 Zea mays subsp mays Species 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N (3β)-Cholest-5-en-3-ol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 240000003613 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 240000007329 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- OFOBLEOULBTSOW-UHFFFAOYSA-N malonic acid Chemical compound OC(=O)CC(O)=O OFOBLEOULBTSOW-UHFFFAOYSA-N 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 230000001954 sterilising Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 244000020998 Acacia farnesiana Species 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 229940107161 Cholesterol Drugs 0.000 description 1
- 240000006568 Lathyrus odoratus Species 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N Maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 240000006764 Punica granatum Species 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 240000001016 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000021271 drinking Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000004634 feeding behavior Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 230000000050 nutritive Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 1
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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Abstract
Description
More particularly, the present invention relates to a method for producing sikhye sake, and a method for producing sikhyeo sikh, which comprises adding pumpkin puree to a fermented sikhye while being rich in nutrition due to its high content of pumpkin, The present invention relates to a method for producing sweet sake with sweet taste of sweet sake and a sweet sake produced thereby.
Generally, Sikhye is called as a sake or potato as a unique beverage made by boiling and cooling the rice with sugar and ginger in the water after boiling the rice, steamed glutinous rice, pouring maltose water, and rinsing it with cold water.
To make sikhye, the malt flour is poured into warm water and put for 3 ~ 4 hours to let the water come out. Then, put the hot rice in a small jar, pour maltese water and warm at 60 ℃. The proper temperature at which amylase in malt water acts is 60 ℃, and the rice action is cut by the enzymatic action of malt. After about 5 hours, a few eggs come out of the rice, and when it comes to a certain degree, the rice is removed and rinsed thoroughly in cold water. Put sugar in the remaining water in the jar, add some water to the rinse water, add some ginger, boil puddle, cool down, put it in the jar and eat.
When you eat it, you can put the soup prepared in the bowl and put the sikhyeon rice goby properly, and you can drink it with a good feeling of purity and pomegranate egg, you can drop one or two drops of citrus fruits to make it smell better, .
There have been many attempts to impart different tastes and aromas to the traditional sikhye in drinking such sikhye.
Korean Patent Publication No. 10-0687190 (Feb. 26, 2007) and Korean Patent Registration No. 10-0748025 (Aug. 14, 2007) disclose a method for producing sweet sake.
Since the method of producing sausage of the present invention uses only the pumpkin liquid, it is difficult to utilize the rich and useful nutritional ingredients of the pumpkin.
In order to solve the above problems, Korean Patent Registration No. 10-1159035 (Jun. 21, 2012) discloses a method for cooking sausage with squid.
Since the safflower sachet cooking method includes the pumpkin paste, it has the advantage of containing rich nutritive ingredients of the pumpkin as compared with the case of using the pumpkin paste alone. However, after preparing the sikhye, There is a problem with the taste.
Accordingly, the present inventors have developed a process for producing sweet sake (Sobaek), which is able to dissolve the taste of pumpkin in the taste of sikhye because of the addition of pumpkin puree to the process of fermenting sikhye.
The object of the present invention is to provide a method for manufacturing sweet sake of sweet sake, which is rich in nutrition due to high content of pumpkin, and which can be prepared by adding pumpkin puree to fermenting sikhye, Thereby providing the sour cream of the pumpkin produced thereby.
In order to achieve the above object, the present invention provides the following means.
The present invention relates to a method for manufacturing a sweet pumpkin, comprising the steps of: (1) obtaining pumpkin flesh by ripening and sorting the pumpkin, Heating the pumpkin flesh to make a pumpkin puree (step 2); The step of making rice with rice (step 3); Obtaining the malt supernatant after calling malt (step 4); Mixing the maltose supernatant with the pumpkin puree, rice, sugar and water to prepare a mixture (step 5); Adding the mixture to a fermentation tank and heating to prepare a sweet sake (Step 6); And filtering the sweet corn syrup by storing the precipitate separately, heating and sterilizing the filtered sweet corn syrup, cooling (step 7); Wherein the sikh sauce is prepared by adding the safflower syrup.
The step 2 is characterized in that the pumpkin flesh is heated at 90 to 100 ° C for 15 to 20 minutes to make a pumpkin puree.
8 to 10 parts by weight of the pumpkin puree, 5 to 8 parts by weight of rice, 7 to 9 parts by weight of sugar, 8 to 10 parts by weight of maltose and 80 to 90 parts by weight of maltitol are added to 100 parts by weight of the malt- By weight, and mixing the mixture to make a mixture.
The step 6 is characterized in that the mixture is placed in a fermentation tank and heated at 55 to 60 ° C for 5 to 6 hours.
The present invention also provides a sweet sake of the present invention, which is produced by the above-described method.
The sweet pumpkin according to the present invention is prepared by adding pumpkin puree to the process of fermenting sikhye while being rich in nutrition because the pumpkin is added in a puree state so that the content of pumpkin is high and thus the taste of sikhye It has the advantage of melting taste, low sugar content, low calorie and is suitable as a diet food, and it can be stored for 90 days from freezing.
Hereinafter, the present invention will be described in detail.
In the present invention, in the case of including the pumpkin in the sikhye, it is rich in nutrition not only in the pumpkin liquid but in the pumpkin puree state. The taste of the sikhye and the taste of the pumpkin are not so high, Which is characterized in that it provides a method for manufacturing sausage of the present invention.
First, a method for manufacturing sausage of the present invention will be described.
A method for manufacturing sausage of the present invention comprises:
A step of ripening and sorting the pumpkin, peeling and finishing to obtain pumpkin pulp (step 1);
Heating the pumpkin flesh to make a pumpkin puree (step 2);
The step of making rice with rice (step 3);
Obtaining the malt supernatant after calling malt (step 4);
Mixing the maltose supernatant with the pumpkin puree, rice, sugar and water to prepare a mixture (step 5);
Adding the mixture to a fermentation tank and heating to prepare a sweet sake (Step 6); And
Filtering the sweet pumpkin scepse to separately store the precipitate, heating the sterilized sweetened sour cream to sterilize it, cooling it, and then introducing it (step 7);
.
In step 1, the pumpkin is matured, sorted, peeled and cut to obtain the pumpkin flesh. When the harvested pumpkin is aged at 25 ~ 30 ℃ for 10 ~ 12 days, the injured part of the pumpkin is healed. After ripening, except mature pumpkin, only mature pumpkin is selected, peeled, and seeds and pumpkin are removed, and then crushed to a thickness of 0.3 ~ 0.5 cm to obtain pumpkin pulp.
Step 2 is a step of making the pumpkin puree by heating the pumpkin flesh in a pot and stirring at 90 to 100 ° C for 15 to 20 minutes.
Step 3 is a step of cooking rice. It is advisable to cook rice to prepare the rice gruel of the sikhye.
Step 4 is a step of obtaining a malonic acid supernatant after calling malt. It is preferable to boil the malt in water at 15 to 20 ° C for 2 to 3 hours to obtain a supernatant.
In step 5, 8 to 10 parts by weight of the pumpkin puree, 5 to 8 parts by weight of rice, 7 to 9 parts by weight of sugar, 8 to 10 parts by weight of maltose and 80 to 90 parts by weight of water are added to 100 parts by weight of the malt- And mixing the mixture to make a mixture.
Step 6 is a step of putting the mixture into a fermentation tank and heating the mixture at 55 to 60 ° C for 5 to 6 hours to prepare sour cream. If it is heated for less than 5 hours, there is a problem that it is not sufficiently cut off. If heated for more than 6 hours, the fermented food will deteriorate the texture and the rice flour will be loosened. The present invention is characterized in that a pumpkin puree is added to a fermentation tank and heated to prepare a sweet sake.
Step 7 is a step of filtering the sweet sake of the invention by storing the precipitate separately, sterilizing the filtered sweet sake by heating at 100 to 103 ° C for 60 to 70 minutes, cooling, filling the bottle and capping it. It is preferable to filter the sweet sake of the pumpkin, store the rice grain separately in the precipitate formed, and then inject the rice salt when entering the sweet potato sikhye.
In addition, the present invention provides the sweet pea sweet sake prepared by the above-described method. The sweet pumpkin according to the present invention is prepared by adding pumpkin puree to the process of fermenting sikhye while being rich in nutrition because the pumpkin is added in a puree state so that the content of pumpkin is high and thus the taste of sikhye It has the advantage of melting taste, low sugar content, low calorie and is suitable as a diet food, and it can be stored for 90 days from freezing.
Hereinafter, the constitution and effects of the present invention will be described in more detail through examples. These embodiments are only for illustrating the present invention, and the scope of the present invention is not limited by these embodiments.
The harvested pumpkin was ripened for 10 days at 27 ℃, and the mature pumpkin was removed by removing only the mature pumpkin. The mackerel was peeled, and the seeds and the pumpkin were removed and the pumpkin was cut into 0.3 cm thick. The pumpkin flesh was placed in a pot and heated at 100 ° C for 20 minutes while stirring to make a pumpkin puree. I made rice cake with rice. The malt was boiled in water at 20 ° C for 2 hours, and then the supernatant was obtained. 8 parts by weight of the pumpkin puree, 5 parts by weight of the rice, 7 parts by weight of sugar, 8 parts by weight of maltose and 85 parts by weight of water were added to 100 parts by weight of the malt supernatant. The mixture was placed in a fermentation tank and heated at 60 DEG C for 5 hours to prepare a sweet sake. The safflower sikhah was filtered to separate the precipitate, and the filtered sikhyeol was filtered and sterilized by heating at 103 ° C for 60 minutes, and then admitted after cooling. After filtering the sikhyeo sikhye, the rice gruel was stored separately, and when the sikhakseok sikhye was introduced, rice balls were added to finally produce sikhyeobak sikhye.
[Comparative Example 1]
In Example 1, the safflower puree was put into a fermentation tank without putting it into a fermentation tank. Then, the safflower puree was poured into a pail containing the sikhye, followed by 10 minutes of high heat, 1 hour of medium heat The rest was made in the same manner as in Example 1, except that it was heated.
[Experimental Example 1]
The sweet sake made in Example 1 and the sweet sake made in Comparative Example 1 were used for 10 persons in their 20s, 30s, 40s, and 50s men and women. The sweetness, the taste of Sikhye and the taste of sweet pumpkin The results are averaged and are shown in Table 1.
[Harmony degree] 1: Sikhye taste and sweet pumpkin taste 3: Suitable 5: Sikhye taste and sweet pumpkin taste are harmonious
[Aesthetic taste] 1: very insufficient 3: moderate 5: very good
Table 1 shows that the sweet sake of Example 1 has a similar sweet taste to that of the sweet sake of Comparative Example 1, and the harmony and taste of sweet sake flavor and sweet taste are excellent.
Therefore, according to the present invention, the sweet sake of the present invention is moderate in sweetness, and the pumpkin is added in a puree state to have a high nutritional content due to the high content of the pumpkin, and the sweet taste of sweet potato is melted, .
[Experimental Example 2]
The sweet corn syrup prepared in Example 1 was submitted to the Food Analysis Center of Hanseo University for researching the ingredients and the test results are shown in Table 2.
As shown in Table 2, it can be confirmed that the sweet sake according to the present invention is suitable as a diet food because the calories and saccharides are not high.
Claims (5)
Heating the pumpkin flesh to make a pumpkin puree (step 2);
The step of making rice with rice (step 3);
Obtaining the malt supernatant after calling malt (step 4);
Mixing the maltose supernatant with the pumpkin puree, rice, sugar and water to prepare a mixture (step 5);
Adding the mixture to a fermentation tank and heating to prepare a sweet sake (Step 6); And
Filtering the sweet pumpkin scepse to separately store the precipitate, heating the sterilized sweetened sour cream to sterilize it, cooling it, and then introducing it (step 7);
≪ RTI ID = 0.0 > 1. ≪ / RTI >
Wherein the pumpkin flesh is heated at 90 to 100 DEG C for 15 to 20 minutes to make a pumpkin puree.
8 to 10 parts by weight of the pumpkin puree, 5 to 8 parts by weight of rice, 7 to 9 parts by weight of sugar, 8 to 10 parts by weight of maltose and 80 to 90 parts by weight of water are added to and mixed with 100 parts by weight of the maltolate supernatant, ≪ / RTI > wherein the mixture is prepared.
Wherein the mixture is placed in a fermentation tank and heated at 55 to 60 DEG C for 5 to 6 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120143536A KR20140075313A (en) | 2012-12-11 | 2012-12-11 | Manufacturing method of Rice sweet drink included the sweet pumpkin and Rice sweet drink included the sweet pumpkin manufactured by the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120143536A KR20140075313A (en) | 2012-12-11 | 2012-12-11 | Manufacturing method of Rice sweet drink included the sweet pumpkin and Rice sweet drink included the sweet pumpkin manufactured by the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20140075313A true KR20140075313A (en) | 2014-06-19 |
Family
ID=51128067
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020120143536A KR20140075313A (en) | 2012-12-11 | 2012-12-11 | Manufacturing method of Rice sweet drink included the sweet pumpkin and Rice sweet drink included the sweet pumpkin manufactured by the same |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20140075313A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160069208A (en) | 2014-12-08 | 2016-06-16 | 이영희 | Method for manufacturing chrysanthemum sikhye and chrysanthemum sikhye manufactured by thereof |
| KR20160128609A (en) | 2015-04-29 | 2016-11-08 | 단국대학교 산학협력단 | Squash Sikhye with Yonganyuk Extract and Rice Containing Resistant Starch and its Preparation Methods |
| KR102063484B1 (en) * | 2018-07-23 | 2020-01-08 | 윤영진 | Method of manufacturing pumpkin beverage using enzyme fermentation and pumpkin beverage manufactured thereby |
| KR102121595B1 (en) | 2019-01-24 | 2020-06-10 | 강원대학교 산학협력단 | Sweet Green Pumpkin Bread and Method for Manufacturing the same |
-
2012
- 2012-12-11 KR KR1020120143536A patent/KR20140075313A/en not_active Application Discontinuation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160069208A (en) | 2014-12-08 | 2016-06-16 | 이영희 | Method for manufacturing chrysanthemum sikhye and chrysanthemum sikhye manufactured by thereof |
| KR20160128609A (en) | 2015-04-29 | 2016-11-08 | 단국대학교 산학협력단 | Squash Sikhye with Yonganyuk Extract and Rice Containing Resistant Starch and its Preparation Methods |
| KR102063484B1 (en) * | 2018-07-23 | 2020-01-08 | 윤영진 | Method of manufacturing pumpkin beverage using enzyme fermentation and pumpkin beverage manufactured thereby |
| KR102121595B1 (en) | 2019-01-24 | 2020-06-10 | 강원대학교 산학협력단 | Sweet Green Pumpkin Bread and Method for Manufacturing the same |
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