KR20140083221A - Method for producing Shikhye using waxy corn - Google Patents

Abstract

The present invention provides a method for manufacturing sikhye (saccharified rice drink native to Korea) using waxy corn. The waxy corn sikhye according to the present invention has additional unique flavor and color of the waxy corn, thereby satisfying consumers′ diversified tastes with differentiation from the existing sihkye. Also, the waxy corn sikhye of the present invention is manufactured using frozen waxy corn, thereby providing a new type of sikhye capable of being manufactured all through the year so that the added value of the waxy corn can be increased.

Description

Technical Field [0001] The present invention relates to a method for producing a sikhye beverage using waxy corn,

The present invention relates to a method for producing sikhye beverage using waxy corn and a sikhye beverage.

Sikhye is one of Korea 's unique beverages. It is a beverage made by pouring malted water with fine sieve into rice cooked with rice or glutinous rice. Sikhee germinates barley and germinates the seeds. When the seeds are dried, the rice is steamed and mixed with the water in which the malt (malt) is dissolved in the powder. When the temperature is maintained, the sikhye (a-amylase, β-amylase) And the unique flavor that is produced by saccharification of rice starch exhibits a unique taste and flavor.

However, since the native sikhye produced in this way is mainly produced by saccharifying glutinous rice or rice, it is difficult to satisfy the preference of various consumers as well as the lack of nutritional and nutritional components and high calories. It is holding.

Therefore, it is necessary to develop a new type of Sikhye beverage product in order to meet various consumers' purchasing desires.

Patent No. 10-1159035

In order to solve the above problems, the present invention provides a method for preparing Sikhye beverage by using waxy corn as a saccharification raw material in place of rice which is conventionally used in the production of sikhye.

To achieve these and other advantages and in accordance with the purpose of the present invention,

(a) enriching waxy corn;

(b) preparing a malt extract;

(c) adding a sweetened corn to the malt extract and saccharifying it to prepare a saccharified liquid; and

(d) heating the saccharified liquid to inactivate the enzyme.

The method for preparing Sikhye beverage according to the present invention can provide a low-calorie sour taste while containing abundant nutritional components of corn using walnut corn instead of rice or glutinous rice. In addition, since the use of corn can impart a flavor of corn, it can meet the needs of various consumers by differentiating it from the commercially available sikhye, flavor and nutrition.

Furthermore, since Sikhye beverage according to the present invention can be produced using freeze-dried corn, it is possible to manufacture the beverage regardless of the manufacturing time, thereby increasing the added value of corn.

1 is a flow chart of a method of manufacturing a Sikhye beverage using waxy corn according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail in order to facilitate the present invention by those skilled in the art.

One embodiment of the present invention provides a method for producing sikhye beverage using waxy corn.

According to an embodiment of the present invention,

(a) enriching waxy corn;

(b) preparing a malt extract;

(c) adding a sweetened corn to the malt extract and saccharifying it to prepare a saccharified liquid; and

(d) heating the saccharified liquid to inactivate the enzyme.

In one aspect, the Sikhye beverage according to the present invention may be one or more of Zea mays mays Yes. MIBAEK2) wax corn.

In another aspect, the Sikhwa beverage according to the present invention may include waxy corn grown in climatic conditions with an average daily difference from April to September of 10 to 15 占 폚.

In another aspect, the Sikhwa beverage according to the present invention may comprise a sweetened corn meal and a saccharified solution of the malt extract.

In another aspect, the Sikhwa beverage according to the present invention may comprise a saccharified liquid comprising 1 to 3 parts by weight of a grated corn flour and 10 to 30 parts by weight of a malt extract.

The waxy corn used in one embodiment of the present invention is one kind of foot corn. Unlike common corn, waxy maize is composed of only amylopectin which is free of amylase and constituting starch. Therefore, it is suitable for the production of sikhye and its sugar content is higher. The waxy corn may also include corn flakes and corn.

The waxy corn used in one embodiment of the present invention is a crop which is rich in carbohydrate and dietary fiber, and contains nutrients such as protein and fat, and also contains vitamin and lecithin. Therefore, It is richer in nutrition than glutinous rice and has lower calories. Therefore, it can be used as diet food while providing abundant nutrients in the production of Sikhye beverage using waxy corn.

In addition, the corn used in one embodiment of the present invention may be frozen corn. The waxy corn is usually harvested from mid-July to mid-October, and after harvesting, the sugar is rapidly changed into starch with time and the sugar content is reduced. However, one embodiment of the present invention is that the use of frozen waxy corn enables production throughout the year regardless of the cultivation and harvesting period of corn, and it is possible to maintain the high sugar content immediately after harvesting when using frozen corn immediately after harvest It is possible.

The waxy corn used in one embodiment of the present invention may be Hongcheon waxy maize. Hongcheon tortoise corn is a cultivar cultivated in the corn field. It is a black spot with a mixture of white whitening powder and white and black granules supplied in the early 2000s, and a whiteness white which is mainly cultivated in recent years. For example, Among these, Jia Maize Whitening No. 2Zea mays Yes. MIBAEK2) is milky white and its husk is thinner than whitening powder, so it has a strong texture, strong texture and very good fragrance. Jia Maze Whitening No. 2 (Zea mays Yes. MIBAEK2) is a variety registered as the 2006-737 application filed as the Korean Variety Protection Application No. 2006-183. The list of Korean varieties is listed in List No. 01-0004-2006-3.

Hongcheon tortoise corn can accumulate nutrients obtained by photosynthesis at night due to the large temperature difference of Hongcheon, and it can provide abundant nutrition and tastes more than other corn cultivated in other regions. Therefore, when producing Sikhye beverage using Hongcheon tortoise corn, sikhye of various colors can be manufactured according to the color of corn. In one aspect, the waxy corn according to the present invention comprises waxy corn grown under climatic conditions where the average daily augmentation from April to September is 10 to 15 占 폚, 11 to 14 占 폚, or 12 to 13 占 폚. From 1981 to 2010, the average diurnal deviation of Hongcheon from April to September is 12.5 ℃.

The step (a) of the production method according to an embodiment of the present invention may include smoothing waxy corn at 80 to 100 ° C for 1 to 2 hours.

In one embodiment of the present invention, amylopectin possessed by waxy corn loses its crystallinity through the hydrolysis process by smoothing waxy corn at 80 to 100 ° C for 1 to 2 hours, and amylase of malt, which is a starch degrading enzyme, The degradability can be enhanced. If the above-mentioned glowing temperature is lower than 80 deg. C, the coloring may be discolored if the gelling temperature is higher than 100 deg.

Gelatinization is also referred to as gelatinization and refers to a phenomenon in which starch particles swell when the temperature rises in the presence of water and increase in viscosity, resulting in translucent colloidal state. Luxury starch is called α starch or starch, and this starch is easier to digest than live starch. One embodiment of the present invention can lower the onset temperature of the starch and lower the degree of senescence after the starch by using waxy corn for the production of sikhye.

The manufacturing method according to another embodiment of the present invention may further comprise the step of (a) of grinding the corn grated in step (a) before step (c). When crushed corn is smashed, the amylopectin inside the corn can be easily eluted out, and the glycosylation by the enzyme can be smoothly performed later.

Also, in step (b) of the manufacturing method according to an embodiment of the present invention, 1 to 3 parts by weight of the malt extract is immersed in 3 to 9 parts by weight of purified water for 1 to 4 hours, .

In step (c), 1 to 3 parts by weight of pulverized waxy corn is added to 10 to 30 parts by weight of the malt extract, and the mixture is heated at 55 to 65 ° C for 4 to 6 hours Followed by saccharification. If the saccharification temperature is less than 55 캜, contamination by microorganisms may occur, and if it exceeds 65 캜, inactivation of the enzyme may occur.

In step (d), the saccharified solution may be heated at 90 to 100 ° C for 30 to 60 minutes to inactivate the enzyme, according to an embodiment of the present invention. At this time, if the heating temperature is less than 90 deg. C, the enzyme does not inactivate, resulting in the denaturation of the taste. Also, the step (d) may include sterilization.

One embodiment of the present invention can provide a Sikhai drink containing waxy corn prepared by the above-described method. According to one embodiment of the present invention, the sikhye beverage can impart nutrition and flavor of corn to the sikhye beverage, and the color can be diversified. Therefore, it can meet the demands of various consumers, broaden the range of consumers, and increase the value added of corn.

The present invention will be described in more detail through the following examples. However, the examples are for illustrating the present invention, and the scope of the present invention is not limited thereto.

Example  1. Using frozen corn Sikhye  Produce

Frozen corn purchased from Hongcheon Nonghyup (processing factory) of Hongcheon County, Gangwon-do, Republic of Korea [ Zea mays Yes. MIBAEK2)] was gelled at 100 DEG C for 1 hour, and then cut with a cutter to obtain a corn meal. 1 part by weight of malt was added to 3 parts by weight of purified water, followed by soaking for 4 hours, followed by filtration to obtain a malt extract. Then, the malt extract was added to the above ground corn flour at a weight corresponding to 10 folds, and saccharified at 60 ° C for 6 hours to obtain a saccharified liquid. The saccharified solution was heated at 100 DEG C for 1 hour to inactivate the enzyme to prepare sweet corn sikhye.

Sensory evaluation

In order to compare the sweet corn syrup drink prepared in Example 1 with the commercially available sikhye (comparative example), sensory evaluation was performed on 10 trained sensory test agents. The sensory evaluation was performed on texture, taste, color, and overall acceptability. The scores were recorded in accordance with the 5-point scale and 5 points were scored according to the following criteria.

Texture flavor color Overall likelihood Example 1 4.2 4.3 4.2 4.3 Comparative Example 3.8 4.0 3.6 3.7

As can be seen from the results shown in the above Table 1, the sweet corn sikhye, which is one embodiment of the present invention, has better texture, taste, color and overall acceptability than sikhye sold in the market.

Claims (16)

(a) enriching waxy corn;
(b) preparing a malt extract;
(c) adding a sweetened corn to the malt extract and saccharifying it to prepare a saccharified liquid; and
(d) heating the saccharified liquid to inactivate the enzyme. The method according to claim 1, wherein the corn in step (a) is frozen corn. The method according to claim 1, wherein the corn in step (a) is Zea mays var. MIBAEK2. [2] The method according to claim 1, wherein the waxy corn in step (a) is waxy corn grown in a climatic condition with an average of daily averages of 10 to 15 DEG C from April to September. The method of claim 1, wherein the corn in step (a) comprises corn flakes and corn. The method according to claim 1, further comprising the step of (a) of grinding wax corn gelled in step (a) before step (c). 2. The method of claim 1, wherein step (a) includes smoothing waxy corn at 80 to 100 DEG C for 1 to 2 hours. [2] The method of claim 1, wherein the malt extract is prepared by immersing 1 to 3 parts by weight of malt extract in 3 to 9 parts by weight of purified water for 1 to 4 hours, followed by removing sediments. The method according to claim 1, wherein the step (c) comprises adding 1 to 3 parts by weight of the saccharified corn to 10 to 30 parts by weight of the malt extract, followed by saccharification at 55 to 65 ° C for 4 to 6 hours ≪ / RTI > [2] The method according to claim 1, wherein the step (d) comprises heating the saccharified liquid at 90 to 100 DEG C for 30 to 60 minutes to inactivate the enzyme. The method of claim 1, wherein step (d) comprises sterilization. 12. A Sikhye beverage comprising the waxy corn prepared by the method of any one of claims 1 to 11. Zea Maze whiteness 2 ( Zea mays Yes. MIBAEK2) Sikhye beverage containing waxy corn. Sikhye beverage containing waxy corn grown in climatic conditions with an average daily variability from April to September of 10 to 15 ° C. 15. The Sikhye drink according to claim 13 or 14, wherein the Sikhye beverage comprises a sweetened corn flour and a saccharified solution of a malt extract. 16. The Sikhe drink according to claim 15, wherein the saccharified liquid comprises 1 to 3 parts by weight of grated corn flour and 10 to 30 parts by weight of a malt extract.

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