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 PDF

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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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KR
South Korea
Prior art keywords
maxima
pumpkin
sweet
rice
puree
Prior art date
Application number
KR1020120143536A
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Korean (ko)
Inventor
문구현
Original Assignee
올리고마을영농조합법인
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Filing date
Publication date
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Priority to KR1020120143536A priority Critical patent/KR20140075313A/en
Publication of KR20140075313A publication Critical patent/KR20140075313A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • A23L2/382Other non-alcoholic beverages fermented
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42Preservation of non-alcoholic beverages
    • A23L2/46Preservation of non-alcoholic beverages by heating
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2300/00Processes
    • A23V2300/24Heat, thermal treatment

Abstract

The present invention relates to a manufacturing method of sweet rice punch including C. maxima, and sweet rice punch including C. maxima manufactured thereby. The manufacturing method of sweet rice punch including C. maxima comprises a step of obtaining C. maxima flesh by aging C. maxima, selecting, peeling and cutting (step 1); a step of manufacturing C. maxima puree by heating C. maxima flesh (step 2); a step of cooking rice (step 3); a step of obtaining supernatant of malt after swelling malt (step 4); a step of manufacturing a mixture by mixing C. maxima puree, steamed rice, sugar and water (step 5) in the malt supernatant; a step of manufacturing sweet rice punch including C. maxima by placing the mixture in a fermentation tank and heating (step 6); and a step of filtering the sweet rice punch including C. maxima, storing precipitate separately, heating the filtered sweet rice punch including C. maxima to sterilize the sweet rice punch, cooling and filling in a bottle (step 7). The sweet rice punch including C. maxima contains C. maxima in the puree state, and has a high content of C. maxima so as to contain abundant nutrients. As C. maxima puree is added in the process of fermenting sweet rice punch, the taste of C. maxima is melted in the taste of sweet rice punch. The sweet rice punch including C. maxima has a low sweet content and low calories, thereby suitable as a diet food. Furthermore, the sweet rice punch including C. maxima has the advantage capable of being stored in a freezer for 90 days.

Description

[0001] The present invention relates to a method for producing sweet pumpkin syrup and a sweet pumpkin prepared by the same,

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.

KR 10-0687190 B1 2007.02.26. KR 10-0748025 B1 2007.08.14. KR 10-1159035 B1 June 21, 2012.

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.

division Example 1 Comparative Example 1 sweetness 2.8 2.8 The harmony of the taste of Sikhye and the taste of pumpkin 4.6 3.3 Aesthetic taste 4.4 3.1 [Sweet] 1: not sweet 3: moderately sweet 5: too sweet
[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.

Test Items result unit Nutrition standards (%) calorie 47.4 Kcal / 100g carbohydrate 11.5 g / 100g 3.5 sugars 11.8 g / 100g Fat 0.0 g / 100g 0.0 trans fat 0.0 g / 100g Saturated fat 0.0 g / 100g 0.0 cholesterol 0.0 Mg / 100 g 0.0 protein 0.3 g / 100g 0.5 salt 10.1 Mg / 100 g 0.5

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)

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);
≪ RTI ID = 0.0 > 1. ≪ / RTI >
2. The method according to claim 1,
Wherein the pumpkin flesh is heated at 90 to 100 DEG C for 15 to 20 minutes to make a pumpkin puree.
The method of claim 1, wherein 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 and mixed with 100 parts by weight of the maltolate supernatant, ≪ / RTI > wherein the mixture is prepared.
The method of claim 1, wherein step (6)
Wherein the mixture is placed in a fermentation tank and heated at 55 to 60 DEG C for 5 to 6 hours.
A safflower syrup produced by the method of any one of claims 1 to 4.
KR1020120143536A 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 KR20140075313A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
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

Cited By (4)

* Cited by examiner, † Cited by third party
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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