KR20150094017A - Manufacturing process of extract of sugar-conversion liquid using nuruk and extract of sugar-conversion liquid manufactured therefrom - Google Patents

Abstract

The present invention relates to a manufacturing method of a saccharification liquid extract using yeast and a saccharification liquid extract manufactured therefrom, which comprises the steps of: (a) roasting grain; (b) crushing and mixing the roasted grain and yeast; and (c) saccharifying and extracting by adding water to the mixture.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing a saccharified liquid extract using nuruk and a saccharified liquid extract prepared therefrom. BACKGROUND OF THE INVENTION 1. Field of the Invention < RTI ID = 0.0 &

The present invention relates to a process for producing a saccharified liquid extract using nuruk and a saccharified liquid extract prepared therefrom.

Umbrella is a generic name for non-alcoholic beverages. Since Korea has been mountainous for many years, the clear water and spring water of deep valleys were good quality water, so it was possible to use these water as a good drink as a weak water. You can prevent disease by using various methods such as various natural medicinal herbs, edible fruits, flowers and leaves, fruits, etc., mooning or putting on honey, and there are many kinds of water that are good for cold weather and good for catching the heat in summer Developed.

In general, however, the most popular drink was the so-called rice pudding, which was made by pouring water into the rice noodle, which was cooked at the bottom of the pot while boiling the cauldron and cooking the rice dumplings from the Three Kingdoms period. I can not tell from when this monkey was found, but in the executive business magazine, it was called mature water, and in the case of Guilin, it is called "mud root (ripe water)" It is presumed to have existed in the Koryo and mid-Koryo. As the iron cooker disappears and the rice cooker becomes widespread, the rice pudding is gradually disappearing, and nowadays, it is drinking a lot of barley tea instead of ssung. Barley tea is one of the traditional Korean tea varieties that I enjoyed drinking with barley and boiling it in water. However, barley tea is boiled with roasted barley, and it is different from the fleshy flavor of sulk made from burnt rice cake.

Sikhye is also a typical beverage of traditional Korean beech, which is made by saccharifying starch by adding malt to rice or glutinous rice. Malt (malt) absorbs moisture in barley and germinates at a suitable temperature to produce a large amount of α-amylase, a starch hydrolyzing enzyme. The sugar strength of this malt extract affects the taste of sikhye. There are yeast other than malt as a saccharifying agent used for saccharifying starch, and yeast is an fermentation agent used for fermenting alcohol such as Takju and Yakju. However, there is also a record that it was made by using yeast to make alcohol-free potatoes. Nuruk was also used for the production of alcoholic beverages as well as alcoholic beverages. Since yeast is made from wheat and wheat bark, dietary fiber is abundant in the yeast itself, It is rich in various functional ingredients by various complex microorganisms.

(A) roasting the grain; (b) pulverizing and mixing the roasted grain and yeast; And (c) adding water to the mixture and saccharifying and extracting the mixture.

However, the technical problem to be solved by the present invention is not limited to the above-mentioned problems, and other matters not mentioned can be clearly understood by those skilled in the art from the following description.

(A) roasting the grain; (b) pulverizing and mixing the roasted grain and yeast; And (c) adding water to the mixture and saccharifying and extracting the mixture.

(d) filtering the extract.

In the step (a), the grain may be at least one selected from the group consisting of brown rice, alpha brown rice, white rice, barley, yulmu, sorghum, rice bran, rice bran, alpha-cone, soybean, potato, perilla seed and sesame seeds.

In the step (a), the roasting may be performed at a temperature of 200 ° C to 300 ° C for 15 minutes to 25 minutes.

In the step (b), the yeast may be at least one selected from the group consisting of wheat yeast, rice bran, barley yeast, soy yeast, Joe yeast, sorghum, and combinations thereof.

In the step (b), the upper or the wort can be further pulverized and mixed.

In the step (c), the saccharification is performed for 1 hour to 3 hours, and the temperature range for starting the heating is 10 ° C to 30 ° C, and the temperature range for the temperature rising is 70 ° C to 90 ° C.

The extraction in step (c) may be performed at a temperature of 70 ° C to 90 ° C for 2 hours to 4 hours.

In one embodiment of the present invention, a saccharide solution extruder using nuruk prepared by the above method is provided.

The saccharified liquid extract prepared by the process for producing the saccharified liquid extract according to the present invention can have a fragrance and flavor by using roasted grains, and the natural sugar produced by the enzymatic action of the yeast, And is rich in natural minerals and functional ingredients derived from yeasts.

FIG. 1 illustrates a method of preparing a saccharified liquid extract using a nutrient according to an embodiment of the present invention.
FIG. 2 is a graph showing the temperature and time conditions of saccharification and extraction in a method of producing a saccharified liquid extract using the yeast according to an embodiment of the present invention. FIG.

The inventors of the present invention completed the present invention by studying a method of preparing a saccharified liquid extract using the yeast, by using roasted grains and controlling saccharification and extraction conditions.

Hereinafter, the present invention will be described in detail.

Specifically, the present invention provides a method of making a grain, comprising: (a) roasting a grain; (b) pulverizing and mixing the roasted grain and yeast; And (c) adding water to the mixture and saccharifying and extracting the mixture.

The method for preparing the glycated fluid extract using the yeast according to the present invention may further comprise the step of (d) filtering the extract.

FIG. 1 illustrates a method of preparing a saccharified liquid extract using a nutrient according to an embodiment of the present invention.

As shown in FIG. 1, the saccharified liquid extract using Nuruk according to an embodiment of the present invention comprises roasting grains, pulverizing and mixing the roasted grains and Nuruk, adding water to the mixture Followed by saccharification and extraction, followed by filtration of the extract.

The step (a) may be a step of roasting the grains. By roasting the grains, the saccharified liquid extract having a fragrant flavor can be produced.

In the step (a), the grain is preferably at least one selected from the group consisting of brown rice, alpha brown rice, white rice, barley, yulmu, sorghum, More preferably at least one selected from the group consisting of brown rice, white rice, barley, and combinations thereof, but is not limited thereto. In the present invention, a combination of barley and brown rice or white rice was used as the grain.

In the step (a), the roasting is preferably performed at a temperature of 200 ° C to 300 ° C for 15 minutes to 25 minutes, but is not limited thereto. The specific roasting temperature and time conditions may be set somewhat differently depending on the type of grain. When barley is used as the grain, the optimum roasting is carried out at a temperature of 200 to 300 DEG C for 20 to 25 minutes. When brown rice is used as the grain, the optimum roasting is carried out at a temperature of 200 to 300 DEG C for 15 to 20 minutes. In addition, when white rice is used as the grain, the optimum roasting is carried out at a temperature of 200 to 300 DEG C for 15 to 20 minutes.

The step (b) is a step of crushing and mixing the roasted grains and the yeast.

In the step (b), the koji is preferably at least one selected from the group consisting of wheat koji, rice bran, barley koji, soy koji koji, koji koji, sorghum koji, and combinations thereof, but is not limited thereto.

The nuruk is preferably 10 wt% to 30 wt% of the roasted grains, but is not limited thereto. At this time, when the yeast is less than 10% by weight of the roasted grains, the saccharifying power against the roasted grains of the yeast is low and the soft flavor of the saccharified liquid extract is lowered. On the other hand, when the yeast exceeds 30% Is stronger than the saccharified and extracted flavor of the roasted grain, and the flavor of the glycated liquid extract is lowered.

In addition, the roasted grains and yeast can be pulverized into a ground grain powder and a yeast powder by using various known pulverizing machines such as a pin mill, a ball mill, and an attrition mill.

In the step (b), the upper or the wort can be further pulverized and mixed.

In general, the upper limb is a medicinal substance that helps suppress headaches, hypertension, and dizziness. In addition, Hwangjung has the effect of reducing hunger, so it can reduce hunger by eating fasting, smoothes metabolism, and has excellent antioxidant effect that eliminates active oxygen, so it not only reduces body weight but also is effective for skin beauty.

Preferably, the upper limb or the hwangjeong is 5 wt% to 20 wt% of the roasted grain, but is not limited thereto. At this time, when the upper part or the hwangjeong is less than 5% by weight of the roasted grains, the function of the medicinal ingredient is difficult to manifest. When the content exceeds 20% by weight, the flavor of the glycyrrhiza extract There is a problem.

In the step (c), water is added to the mixture to saccharify and extract. The resulting saccharified liquid extract may be added with a sweet flavor and sweetness of the natural sugar produced by the enzyme of the yeast, and natural minerals Components and functional ingredients of the present invention.

 In the step (c), the saccharification is performed for 1 hour to 3 hours, and the temperature range for starting the heating is 10 ° C to 30 ° C, and the temperature range for the temperature rising is 70 ° C to 90 ° C. At 70 ° C to 90 ° C, which is the temperature range of the temperature rise, the enzyme of the yeast does not cause further enzymatic action of the yeast as the activity is removed, and the yeast is not glycated anymore and the extraction proceeds.

At this time, the glycation temperature and time conditions are based on the optimum activity temperature and inactivation temperature conditions of the saccharification enzyme in the yeast. When the optimum activation temperature holding time of the enzyme is longer than 3 hours, the sugar conversion rate of the starch of the roasted grain is And the sweetness of the glycated liquor extract is increased, which makes it unsuitable for the optimum sweetness of the drinking mixed with the roasting flavor.

The extraction in step (c) may be performed at a temperature of 70 ° C to 90 ° C for 2 hours to 4 hours.

At this time, the extraction temperature and time conditions are the optimal condition of flavor by roasting, non-degradable starch remaining after saccharification, and roasting, and when the extraction time is longer than 4 hours, .

FIG. 2 is a graph showing the temperature and time conditions of saccharification and extraction in a method of producing a saccharified liquid extract using the yeast according to an embodiment of the present invention. FIG.

As shown in FIG. 2, in the method of producing the saccharified liquid extract using the yeast according to an embodiment of the present invention, saccharification is performed for 2 hours, the temperature range for starting the heating is 20 ° C, Is 80 [deg.] C, and extraction is carried out for 3 hours at the temperature of the temperature rise.

The step (d) is a step of filtering the extract.

The filtration may be performed by cooling the extract to allow the solids to settle, compressing the filtrate to remove the filtrate, filtering the filtrate by mixing the filtrate such as diatomaceous earth, and the like.

The saccharified liquid extract prepared by the process for producing the saccharified liquid extract according to the present invention can have a fragrance and flavor by using roasted grains, and the natural sugar produced by the enzymatic action of the yeast, And is rich in natural minerals and functional ingredients derived from yeasts.

Hereinafter, preferred embodiments of the present invention will be described in order to facilitate understanding of the present invention. However, the following examples are provided only for the purpose of easier understanding of the present invention, and the present invention is not limited by the following examples.

< Example >

Manufacturing example  1 to 12

Brown rice, brown rice or white rice were roasted at a temperature of 250 ° C for 10 minutes, 15 minutes, 20 minutes and 25 minutes, respectively.

Types of Grain Roasting temperature Roasting Time Production Example 1 Tongbori 250 ℃ 10 minutes Production Example 2 15 minutes Production Example 3 20 minutes Production Example 4 25 minutes Production Example 5 Brown rice 250 ℃ 10 minutes Production Example 6 15 minutes Production Example 7 20 minutes Production Example 8 25 minutes Production Example 9 White rice 250 ℃ 10 minutes Production Example 10 15 minutes Production Example 11 20 minutes Production Example 12 25 minutes

Example  One

I purchased a commercially available yeast and prepared yeast. 25 kg of roasted barley in Production Example 4, 25 kg of roasted roast in Preparation Example 10, and 5 kg of prepared yeast were pulverized with a pin mill to prepare about 60 mesh of barley powder, white rice powder and brown rice powder, and they were mixed . Then, 2 kg of water was added to the mixture, and the mixture was heated to a temperature of 20 캜 and a temperature of 75 캜 for 2 hours to saccharify, and then extracted at a temperature of 75 캜 for 3 hours. Thereafter, the extract was cooled to a temperature of 5 ° C, and the solid content was settled. Then, the extract was squeezed to remove it, and diatomaceous earth was mixed and filtered to finally prepare a saccharified liquid extract using yeast.

Example  2

1.5 kg of the upper limb was pulverized with a pin mill to prepare an upper surface powder of about 60 mesh and then mixed with Tongbori powder, white rice powder and yeast powder. The resulting saccharified liquid extract was finally prepared.

Example  3

1.5 kg of Hwanggeum was pulverized with a pin mill to prepare a top powder having a weight of about 60 mesh and then mixed with Tongbori powder, white rice powder and yeast powder. The resulting saccharified liquid extract was finally prepared.

Example  4

1 kg of the top and 1.5 kg of the perianth were pulverized with a pin mill to prepare a top powder and a horsetail powder of about 60 mesh and then mixed together with the Tongbori powder, the white rice powder and the yeast powder. Was prepared in the same manner as in Example 1. [

Experimental Example  One

(One) Roasted  Measurement of grain color

In order to evaluate the chromaticity of roasted grains according to Production Examples 1 to 12, the lightness (L) was measured using a spectrophotometer, and the results are shown in Table 2 below.

Chromaticity measurement Brightness (L) Value Manufacturing example  One 58.12 Manufacturing example  2 43.57 Manufacturing example  3 34.16 Manufacturing example  4 28.87 Manufacturing example  5 59.12 Manufacturing example  6 52.38 Manufacturing example  7 43.82 Manufacturing example  8 36.51 Manufacturing example  9 64.81 Manufacturing example  10 61.14 Manufacturing example  11 53.77 Manufacturing example  12 42.91

(2) Roasted  Sensory Evaluation of Grain

In order to evaluate the flavor and taste of roasted cereals according to Preparation Examples 1 to 12, 20 sensory test workers having more than two years of sensory evaluation were subjected to sensory evaluation by measuring with a five-point scale method. The results are shown in Table 3 below.

Sensory evaluation Sensory score Sensual depiction Manufacturing example  One 2 Borneous fragrance Manufacturing example  2 3.5 Barley has a fragrant scent Manufacturing example  3 4 Has sweet soothing flavor and savory barley flavor Manufacturing example  4 4.5 Strong roasting flavor unique to barley tea Manufacturing example  5 2 Has a fragrant grain flavor Manufacturing example  6 4 Fragrant grain flavor, slightly strong roasting flavor Manufacturing example  7 3 Strong roasting flavor Manufacturing example  8 2.5 Very strong roasting flavor Manufacturing example  9 2 Little smell but little change in grain smell Manufacturing example  10 4.5 Fragrant grain has a scorchy flavor, with a little roasting flavor Manufacturing example  11 4 Slightly fragrant, slightly strong roasting flavor Manufacturing example  12 2.5 Strong roasting flavor

As shown in Table 3, when the barley is used as the grain, the optimum roasting is according to Production Example 4. When the brown rice is used as the grain, the optimum roasting is according to the Production Example 6. When the rice is used as the soup, Was confirmed to be according to Production Example 10.

Experimental Example  2

(One) Glycated liquid  Determination of mineral content of extract

ICP (Inductively Coupled Plasma) analysis was performed to determine the mineral component content of the glycated liquor extract according to Examples 1 to 4. The results are shown in Table 4 below.

Mineral Content Content ( mg / L) Example  One 358 Example  2 521 Example  3 488 Example  4 511

(2) Glycated liquid  Sensory Evaluation of Extracts

In order to evaluate the flavor and taste of the glycated liquor extracts according to Examples 1 to 4, the sensory evaluation was carried out by measuring 20 sensory test personnel having experience of sensory test for 2 years or more with a 5-point scale method, The results are shown in Table 5 below.

Sensory evaluation Sensory score Sensual depiction Example  One 4.5 Clean, neat, well-drained Example  2 4.2 It's a little bit tender, tasteless and tidy Example  3 4.7 Flavor is stronger and stronger in body Example  4 4.5 A combination of savory and subtle flavors

As shown in Tables 4 to 5, it was confirmed that the saccharified liquid extract according to Examples 1 to 4 had a high mineral component content and excellent taste and flavor.

It will be understood by those skilled in the art that the foregoing description of the present invention is for illustrative purposes only and that those of ordinary skill in the art can readily understand that various changes and modifications may be made without departing from the spirit or essential characteristics of the present invention. will be. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive.

Claims (9)

(a) roasting the grain;
(b) pulverizing and mixing the roasted grain and yeast; And
(c) adding water to the mixture to saccharify and extract
A method for producing a saccharified liquid extract using yeast.
The method according to claim 1,
(d) filtering said extract. &lt; RTI ID = 0.0 &gt;
A method for producing a saccharified liquid extract using yeast.
The method according to claim 1,
In the step (a), the grain may be at least one selected from the group consisting of brown rice, alpha brown rice, white rice, barley, yulmu, sorghum,
A method for producing a saccharified liquid extract using yeast.
The method according to claim 1,
In the step (a), the roasting is performed at a temperature of 200 ° C to 300 ° C for 15 minutes to 25 minutes
A method for producing a saccharified liquid extract using yeast.
The method according to claim 1,
In the step (b), the yeast may be at least one selected from the group consisting of wheat yeast, rice bran, barley yeast, soy yeast, Joe yeast,
A method for producing a saccharified liquid extract using yeast.
The method according to claim 1,
In the step (b), the upper or the wort is further pulverized and mixed
A method for producing a saccharified liquid extract using yeast.
The method according to claim 1,
In the step (c), saccharification is performed for 1 hour to 3 hours,
Wherein the temperature range for starting the heating is from 10 to 30 占 폚 and the temperature range for the heating up is from 70 占 폚 to 90 占 폚
A method for producing a saccharified liquid extract using yeast.
The method according to claim 1,
In the step (c), the extraction is carried out at a temperature of 70 ° C to 90 ° C for 2 hours to 4 hours
A method for producing a saccharified liquid extract using yeast.
A process for the preparation of a compound according to any one of claims 1 to 8
Extract of saccharified liquid with yeast.

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