KR20150094452A - Method of Manufacturing Sweet Rice Drink and Grain Syrup Including Houseleek - Google Patents

Abstract

The present invention relates to a method for preparing rice nectar and syrup including Orostachys japonicas. The method can prepare the rice nectar and syrup including Orostachys japonicas and enhance the palatability and health benefits thereof. The method includes: an extraction step of using pure water as an extraction medium for Orostachys japonicas to apply 1-10 parts by weight of the pure water to the Orostachys japonicas, and extracting Orostachys japonicas at 50-150°C for one to twelve hours to obtain an Orostachys japonicas extract; a glycosylation step of mixing 20-140 parts by weight of malt, 150-200 parts by weight of either or both of boiled sweet potatoes or boiled pumpkins, and 40-160 parts by weight of lightly steamed glutinous rice and storing the mixture at 40-60°C for three to twelve hours to initiate glycosylate and filter the mixture; and a condensing step of mixing 2-5 parts by weight of syrup when the rice grains rise in the glycosylation step to boil the mixture at a temperature of 100°C or higher for 10-15 minutes, heating the glycosylated solution obtained in the glycosylation step, and condensing the glycosylated solution accordingly. The present invention has identical extraction and glycosylation steps used to prepare the rice nectar. The condensing step in the rice nectar preparation method is to boiling down the mixture at a temperature of 100°C or higher for 20-35 minutes until the entire volume is reduced to half when the rice grains rise in the glycosylation step and stirring the mixture at the low heat of 80-90 °C for 1-5 hours.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing sikhye,

The present invention relates to a method for producing Sikhe and Sukchul containing rosaceous ginsengs, and more particularly, to a method for producing sikhe and rosemary roots containing rosinsol which is good for health and can increase preference.

It is produced by saccharification of starch such as rice, sorghum, mackerel, sweet potato and the like and it is converted into maltose by the saccharification process, and as the sweetness is increased, not only the palatability is good but also digestion absorption is fast, It is used as raw material.

In the process of manufacturing such a candy, it is said that it does not completely concentrate, but it is divided into diluted and temperate and so on according to the degree of dilution. However, the conventional preparation of sweet potato has a problem in that it is merely saccharified raw material of starch, and is simple in taste and function.

On the other hand, the rocks are widely distributed throughout the country and are attached to rocks in the foothills of the mountainous regions and to the roofs of traditional houses. It has been widely used as a medicinal plant and foodstuff for a long time. Recently, it is classified as a foodstuff and all parts of the ground except the root are used as a planting material. Recently, many cultivations have been carried out in Honam and Yeongnam provinces.

As a result of the analysis of the components of the domestic native rock salt, nine kinds of Flavonoid components and fatty acid ester, seco-A-triterpene, 3-oxo-triterpene, 3-hydroxy-triterpene primary ion chain alcohol, sterol mixture, There are 31 kinds of chemical components such as ingredients.

Generally, rosacea has effects such as fever, hemostasis, extinction, and humidification. Applied diseases are used for the treatment of diseases and hepatitis, eczema, diarrhea, hemorrhoids, malignant boils, burns and the like. If you stick to the boil, the effect of sucking pus is great. It is also an antidote to the bite of a worm or a snake. Jongsolsol has a strong anti-cancer component, which destroys cancer cells of various kinds of cancer and increases the immune body of DNA of the human body, thereby preventing cancer cell metastasis. It is effective in prevention of cancer and prevention of recurrence after cancer surgery, prevention of treatment of various malignant tumors, and prevention of metastasis. Studies on the anticancer, antitumor and immunostimulating effects of Gansosol, which is known to inhibit cancer cells, are being used in clinical practice.

Stress gastrointestinal disorder, Stomach stomach disorder, Stomach ulcer, Staphylococcus aureus, Hemostasis, Staphylococcus aureus, Humoral submandibularis, Stethorous detoxification If you look at the nutritional value of these stomachs, protein content Is more abundant than 5 times and 3 times more than onions belonging to light leaf vegetables. Minerals such as calcium, iron and phosphorus, vitamin A and vitamin B are also contained in a larger amount than other vegetables.

However, Jongsol is fast in decaying and has a limited harvesting period. It is difficult to ingest raw rocks and eat them with enzymes (blue), so proper processing is necessary. As a processing process, it has been used mainly as a juice, a liquid for bathing, and a powder, and the use range thereof is very limited.

Therefore, the present inventors have developed a method for producing sikhye and jocheong using rocksol which is beneficial to health by utilizing these useful ingredients.

It is an object of the present invention to solve the above-mentioned problems, and it is an object of the present invention to increase the preference and to improve nutritional function by adding one or more of Sikhye, Sweet Potato, Amber, Gujija, And a method for manufacturing sikhye and zocheong which includes a gypsil so as to broaden the application range of the gypsil.

In order to accomplish the above object, the present invention provides a method for manufacturing sikhye, which comprises the step of extracting water from rosso sulphate, An extracting step of extracting the rosaceous extract; 20 to 140 parts by weight of maltose, 150 to 200 parts by weight of boiled sweet potatoes or boiled pumpkin, and 40 to 160 parts by weight of glutinous rice gourd are mixed with 100 parts by weight of the ginseng extract, and the mixture is stirred at 40 to 60 ° C for 3 to 12 hours A saccharification step of storing and saccharifying and filtering; And concentrating 2 to 5 parts by weight of crude oil when boiling the rice in the saccharification step and boiling the mixture at a temperature of 100 ° C or higher for 10 to 15 minutes to heat and concentrate the saccharified liquid obtained in the saccharification step .

Further, in the present invention, the extraction step is characterized by immersing the rocksol at 40 to 50 DEG C for 2 to 6 days, and repeating the extraction once to 5 times.

Further, in the present invention, it is further characterized in that the concentrate obtained in the concentrating step further comprises an addition step of adding gossypol powder, which is steamed and dried, to the concentrate.

In addition, in the present invention, it is characterized in that 40 to 120 parts by weight of the above extract of Janssensol is added to 100 parts by weight of glutinous rice cakes called Josun Sox extract and obtained by cooking.

In addition, in the present invention, the glutinous rice gruel can further include at least one of gypsum extract and glutinous rice, red rice, black rice, and gugija in glutinous rice.

The present invention also relates to an extraction step of extracting a rosaceutic extract by hot water extraction at 50 to 150 for 1 to 12 hours by adding 1 to 10 times of purified water to a rosin residue by using purified water as an extraction solvent in rosin, 20 to 40 parts by weight of malt, 150 to 200 parts by weight of boiled sweet potato or boiled pumpkin, and 40 to 160 parts by weight of glutinous rice gourd are mixed with 100 parts by weight of the ginseng extract solution at 40 to 60 ° C for 3 to 12 hours A saccharification step of saccharification by filtration; And boiling for 1-5 hours at a temperature of 100 ° C or higher when boiling the rice in the saccharification step, boiling for 20 to 35 minutes until the volume becomes 50% of the total volume, stirring at a low temperature of 80 to 90 ° C The present invention also provides a method for manufacturing a toning block containing a rocksol.

As described above, according to the present invention, it is possible to produce nutritional sikhye and myeoncheong by adding useful components of ssolite to sikhye and orchid.

In addition, the addition of dried sikseol powder to sikhye and jakjeong can prevent deterioration of rocksol and improve preference of orchardgrass.

In the present invention, a method for producing sikhye and jyohyeong containing rocksol is described as follows. It will be understood that the invention is not limited to the embodiments described below and that various modifications are possible to those skilled in the art to which the invention pertains.

First, a manufacturing method of Sikhye including Sungsool Solsol will be described in detail with examples.

[Manufacturing Process 1: Extraction Step]

First, as an extraction step, an extraction solvent is added to a rosso extract to extract a rosso extract. Jongsol is widely distributed throughout the country and is attached to the rocks of the mountain in the mountain and the tile gap of the traditional house. All parts including flowers are used for planting. Recently, many cultivations have been carried out in Honam and Yeongnam provinces.

Generally, rosacea has effects such as fever, hemostasis, extinction, and humidification. Applied diseases are used for the treatment of diseases and hepatitis, eczema, diarrhea, hemorrhoids, malignant boils, burns and the like. If you stick to the boil, the effect of sucking pus is great. It is also an antidote to the bite of a worm or a serpent. Recently, it has been said that it is effective for various cancer treatments.

The nutritional value of Gosolsol is abundant in five times and three times more than the onion belonging to the light leafy vegetables. The minerals such as calcium, iron and phosphorus, vitamin A and vitamin B are also contained more than other vegetables.

In the present invention, "rocksol" includes everything obtained from plants classified as " rocksol ", that is, rocksol (Orostachys japonica, Orostachys japonicus BERGER) It means. Whether it is the rocks belonging to the Orostachys malacophyllus, the rocks belonging to the Orostachys chongsunensis YNLee or the rocks belonging to the Orostachys minutus (Komar. A. A. Berger) (Orostachys fimbriatus, Orosrachys malacophyllus, Orostachys erubescen, Orostachys japonicus) can all be used in the present invention.

Jongsolsol can be used after taking flowers from the flowers before the flowers are raised after September. It is the best time to take the rosso since it is the most nutritional period.

The extracted gypsum solids are dried except the roots, and extract solvent is added to extract gypsum sol. The extract is used as an extraction solvent to obtain a ginseng extract.

As an example of the extraction, 1 to 10 times of the extracting solvent is added to the rocksol by weight, and the mixture is subjected to hot water extraction at 50 to 150 ° C for 1 to 12 hours or by immersing at 40 to 50 ° C for 2 to 6 days, Can be extracted.

[Manufacturing Process 2: Glycation  step]

Next, a saccharification step is performed in which saccharified and filtered saccharose is mixed with maltose solution, boiled sweet potato or boiled old pumpkin and glutinous rice gruel (which may further include at least one of black rice, red flour, .

The malt liquor is obtained by finely grinding the malt powder, dissolving the resulting malt powder in water, and then filtering it. Malt is germinated by barley, which is significantly increased in protein and minerals content, and vitamin B1, B2 and niacin content is increased by 5 to 7 times than when germinated. In addition, the malt contains many enzymes such as α-amylase, β-amylase and protease which can decompose starch and protein.

Preferably, the malt liquor is prepared by using a ginseng extract instead of water. For example, the malt extract and rosemary extract are mixed at a weight ratio of 1: 0.5 to 3.5, filtered through a fine scissors, placed in a container, and allowed to stand for a predetermined time to precipitate solids on the bottom of the container. When the solids are sufficiently precipitated, only the supernatant can be taken separately to obtain a malt solution. By using the rosemary extract in place of water in this manner, the content of the rosemary component can be increased.

Glutinous rice goddess rice is called glutinous rice gypsum extract, glutinous rice, black rice, red ginseng, gugija, and then poured rock ginseng extract and heated in a pot. For example, when glutinous rice is soaked in an extract of rosemary extract and then added to 80 to 90 parts by weight of glutinous rice, 40 to 120 parts by weight of rosin extract is added to 20 parts by weight of black rice or 10 parts by weight of glutinous rice to obtain a glutinous rice gruel (at least one of black rice, As shown in FIG. These glutinous rice cakes contain a lotus root extract in the rice itself. The glutinous rice cake is poured into a large container and allowed to cool at room temperature.

The following is a list of various embodiments for saccharifying the rocksol including various materials.

1) In the case of Jongsol, Hongmyusikhye and Jochong, when making glutinous rice cake in the same manner as above, 80 parts by weight of glutinous rice is mixed with 20 parts by weight of red rice, and the rice is cooked.

2) In the case of roasted rice, black rice, sikhye and sweet potato, when making glutinous rice cake in the same manner as above, 80 parts by weight of glutinous rice and 20 parts by weight of black rice are mixed to make rice.

3) In the case of Gypsil and Gugija sikhye and Jocheong, when making glutinous rice cake in the same manner as above, 10 parts by weight of Gugija is mixed with 90 parts by weight of glutinous rice to cook rice. Glutinous rice, Gugija Gakkudo, Gansijo extract, Malt extract, and sugar are mixed.

4) In the case of roasted rice, red rice, black rice, Gugija sikhye and Jochong, rice is prepared by mixing 10 parts by weight of red rice, 5 parts by weight of black rice, and 10 parts by weight of black rice in 75 parts by weight of glutinous rice in the same manner as above. Glutinous rice, red pepper, black rice, gugija, gossypiai, gossypiae extract and maltose are mixed and saccharified

5) In the case of Sungsol and Sweet Potato Sikhye and Jochung, when making glutinous rice gruel in the same manner as above, rice is cooked with 100 parts by weight of glutinous rice, and 150 parts by weight of sweet potatoes is mixed with gangshin extract and maltose.

6) In case of Siksol, Pumpkin, Sikhye, and Sukjung, the rice is cooked with 100 parts by weight of glutinous rice, and 150 parts by weight of old pumpkin is mixed with Sikseolseol Extract and Maltol.

The ginseng extract used in the preparation of the malt syrup and the glutinous rice gourd can be applied to the ginseng extract extracted at the extraction step described above.

When prepared, mix and then saccharify the prepared roasted sash extract, malt syrup, boiled sweet potato (or boiled old pumpkin) and glutinous rice roasted rice (which may further include at least one of black rice,

After mixing the prepared ginseng extract, malt syrup, boiled sweet potato (or boiled old pumpkin) and glutinous rice gruel (which may further include at least one of black rice, red ginseng and gugija), the mixture is stored at 40 to 60 ° C for 3 to 12 hours Thereby allowing the starch to be sufficiently saccharified. At this time, 20 to 140 parts by weight of malt solution, 150 to 200 parts by weight of boiled sweet potatoes (or boiled old pumpkin), and 40 to 160 parts by weight of glutinous rice gourd are mixed with 100 parts by weight of the extract.

The sweet potato or the boiled old pumpkin and the glutinous rice gruel (which may further include at least one of black rice, red hot pepper, and gugija) are mixed and saccharified and then filtered with a wrapping cloth to remove the solids. .

[Manufacturing Process 3: Concentration Step]

Next, the saccharified solution obtained in the saccharification step is heated and concentrated. As an example of the process of concentrating sikyeol containing gypsil, the saccharified liquid is put into a pot and boiled for 10 to 15 minutes in a high heat.

As an example of a process for the concentration of crude oil containing gypsum, put the saccharified liquid in a pot, boil it in a boiling pot, and boil it to a volume of about 50%. Then reduce the fire and continue to stir in a weak fire until it bubbles. When bubbles begin to emerge, they are in a state of state. It takes about 1 to 5 hours until it becomes a sweet potato.

4 to 20 parts by weight of the rocksol powder may be added to 100 parts by weight of the concentrate. It is possible to prepare Sikhee and Jocheong, which are mixed with the rocksol powder by adding the Gossel Sols powder and mixing them evenly. It is added to dried sikyeol or sikjeong under dry condition, so it can prevent deterioration of rocksol during long-term storage and distribution. The thus prepared sikhee or zocheong contains the nutritional components of the gypsol as it is, and the texture of the powder is felt at the time of ingestion, which can increase the preference of sikye or zocheong.

[ Example  1: Rocksol and Hong Mei  Including Sikhye Manufacturing]

The roots were harvested, and water was added 10 times by weight. The roots were then extracted at 90 ° C for 4 hours. Then, the mixture of finely ground malt and rosemary extract was mixed at a weight ratio of 1: 2, and the mixture was sieved with a coarse cloth and allowed to stand for about 3 hours to prepare a malt solution. To 80 parts by weight of glutinous rice soaked in 80 parts by weight of glutinous rice, 80 parts by weight of maltose was added to 100 parts by weight of Hongmyong glutinous rice cakes made by 20 parts by weight of Hongmyong, and the mixture was sacrificed at 50 캜 for 8 hours in a thermostat container. Solution. Then, the saccharified solution was put in a pot, and the mixture was mixed with a mixture of jasmine containing gossypol and hongmi, and the mixture was heated for about 10 to 15 minutes and concentrated to prepare a sikhye containing gossyol and red sea bream.

[ Example  2: Rocksol and Black rice  Including Sikhye Manufacturing]

The roots were harvested, and water was added 10 times by weight. The roots were then extracted at 90 ° C for 4 hours. Then, the mixture of finely ground malt and rosemary extract was mixed at a weight ratio of 1: 2, and the mixture was sieved with a coarse cloth and allowed to stand for about 3 hours to prepare a malt solution. Then, 80 parts by weight of malt was mixed with 80 parts by weight of black rice and 20 parts by weight of black rice with 80 parts by weight of glutinous rice soaked in an extract of roasted seaweed, and the mixture was saccharified in a thermostat for 8 hours at 50 ° C, Solution. Then, the saccharified liquid was put in a pot, and the mixture was mixed with the rocksol and the black rice, and then the mixture was heated for about 10 to 15 minutes to prepare a sikhye containing rocksol and black rice.

[ Example  3: Manufacture of Sikhye including Gosolsol and Gugija]

The roots were harvested, and water was added 10 times by weight. The roots were then extracted at 90 ° C for 4 hours. Then, the mixture of finely ground malt and rosemary extract was mixed at a weight ratio of 1: 2, and the mixture was sieved with a coarse cloth and allowed to stand for about 3 hours to prepare a malt solution. Then, 80 parts by weight of maltose was mixed with 90 parts by weight of glutinous rice glutinous rice, which was soaked in an extract of rosemary extract, to 10 parts by weight of Gugija glutinous rice cakes made by 10 parts by weight of Gugija rice, and the mixture was saccharified in a thermostat container at 50 ° C for 8 hours. And the saccharified liquid was obtained. Then, the saccharified liquid was put in a pot, and the mixture was mixed with a mixture of jasmine containing jasmine and ginger, followed by concentration for about 10 to 15 minutes to prepare a sikhye which contains jasmine and ginger.

[ Example  Four: Hong Mi , Black rice , Sjiehjae containing Sikhye]

10 parts by weight of water was added to 10 parts by weight of watercress, and the mixture was extracted at 90 DEG C for 4 hours and filtered with a wrapping cloth to prepare a gossypol extract. Then, the mixture of finely ground malt and rosemary extract was mixed at a weight ratio of 1: 2, and the mixture was sieved with a coarse cloth and allowed to stand for about 3 hours to prepare a malt solution. 75 parts by weight of glutinous rice, 75 parts by weight of glutinous rice, 10 parts by weight of glutinous rice, 5 parts by weight of black rice and 10 parts by weight of gugija were mixed and 80 parts by weight of malt was mixed with 100 parts by weight of glutinous rice gourd, The mixture was sacrificed in a thermostat vessel for a period of time, and then filtered through a coarse cloth to obtain a saccharified liquid. Then, the saccharified liquid was put into a pot and mixed with a mixture of jellyfish containing gossypol, hongmi, black rice, and gugija, and then concentrated by heating for about 10 to 15 minutes to prepare a sikhye including gossypol, hongmi, black rice, and gugija.

[ Example  5: Manufacture of sikhye containing potato and sweet potato]

The roots were harvested, and water was added 10 times by weight. The roots were then extracted at 90 ° C for 4 hours. Then, the mixture of finely ground malt and rosemary extract was mixed at a weight ratio of 1: 2, and the mixture was sieved with a coarse cloth and allowed to stand for about 3 hours to prepare a malt solution. Then, 80 parts by weight of the malt solution and 150 parts by weight of the boiled old amber were mixed with 100 parts by weight of the soaked glutinous rice cakes, and the mixture was sacrificed in a thermostat for 8 hours at 50 ° C and filtered through a copier to obtain a saccharified solution. Then, the saccharified liquid was put into a pot, and the mixture was mixed with a mixture of rock salt and sweet potato. Then, the mixture was heated for about 10 to 15 minutes and concentrated to prepare a sikhye containing rocksol and sweet potato.

[ Example  6: Manufacture of sikhye containing rosacea and old pumpkin]

Water was added 10 times by weight of water and extracted for 4 hours at 90 ° C. Then, the extract was filtered through a coarse cloth to prepare a waxy extract. Then, the mixture of finely ground malt and rosso extract was mixed at a weight ratio of 1: 2, and the mixture was sieved with a coarse cloth and allowed to stand for about 3 hours to prepare a malt solution. Then, 80 parts by weight of the malt solution and 150 parts by weight of the boiled old pumpkin were mixed with 100 parts by weight of the glutinous rice cakes, which were soaked in a water extract of Jongsol sools, and saccharified in a thermostat container at 50 DEG C for 8 hours, ≪ / RTI > Then, the saccharified solution was put into a pot, and the mixture of the rocksol and the old pumpkin was mixed. The mixture was heated for about 10 to 15 minutes and concentrated to prepare a sikhye containing rocksol and old pumpkin.

[ Example  7: Jossosol powder  Added Sikhye]

Sikhye was prepared in the same manner as in Examples 1 to 6 except that 5 to 7 parts by weight of rosin powder was added to 100 parts by weight of the saccharified solution and then concentrated by heating for about 10 to 15 minutes to prepare rosin powder. Respectively. The Gossel Sols powder was steamed for 60 minutes, dried naturally at room temperature (25) for 7 days, and pulverized into 100 particle sizes.

[ Comparative Example  1: general sikhye production method]

Conventional glutinous rice cakes and malt syrup were mixed at a weight ratio of 1: 3, saccharified in a thermostat container at 50 ° C for 8 hours, and then filtered through a coarse cloth to obtain a saccharified liquid. Then, the saccharified solution was heated in a pot for about 10 to 15 minutes and concentrated to prepare a sikhye.

[ Example  8: sensory test]

The sensory evaluation was performed to determine the preference of the sikhye prepared according to the above examples and comparative examples. In the panel, 20 adults (10 males, 10 females) were selected to evaluate the smell, flavor, color, and overall preference of sikhye by the following 9 point scale method. The results were analyzed by Duncan's multiple range test after ANOVA test using SAS (Statistical Analysis System) and by least significant difference test at 5% level. The results of the sensory test are shown in Table 1 below.

division color zest Scent Overall preference Example 1 8.35 8.35 8.65 8.45 Example 2 8.20 8.40 8.60 8.40 Example 3 8.25 8.45 8.65 8.45 Example 4 8.45 8.50 8.55 8.50 Example 5 8.20 8.20 8.50 8.30 Example 6 8.25 8.35 8.45 8.35 Example 7 (Example 1) 8.35 8.50 8.75 8.50 Example 7 (Example 2) 8.20 8.45 8.70 8.45 Example 7 (Example 3) 8.25 8.59 8.75 8.50 Example 7 (Example 4) 8.45 8.60 8.75 8.60 Example 7 (Example 5) 8.20 8.30 8.55 8.35 Example 7 (Example 6) 8.25 8.49 8.55 8.40 Comparative Example 8.05 5.65 5.50 6.40

As shown in Table 1, there was no significant difference in color between Examples 1 to 6 and Comparative Examples. However, it was confirmed that Examples 1 to 6 had a great difference in taste and aroma from Comparative Example. The results of Examples 1 to 6 were similar, but the scores of Example 7 were somewhat higher than those of Examples 1 to 6.

As a result of the sensory test, it was confirmed that the present invention can increase the preference by adding ginseng to sikhye so that it is excellent in nutrition. Especially, the addition of dried ginseng powder to the sikhye during the concentration process improved the texture of the sikhye so that it showed good preference.

Next, a method for manufacturing a crude oil containing rocksol is described in detail by way of examples.

[ Example  9: Rocksol and Hong Mi  Manufacturing method of Jochong]

The roots were picked and water was added 1.5 times in weight ratio and then extracted at 90 ° C for 4 hours. Then, the mixture of finely ground malt and rosemary extract was mixed at a weight ratio of 1: 2, and the mixture was sieved with a copier. After 3 hours, the maltose solution was prepared by taking only supernatant. Then, 80 parts by weight of the malt solution and 100 parts by weight of glutinous rice gruel (Hongmi) were mixed with 100 parts by weight of the so-called glutinous rice, red hot pepper (80 parts by weight of glutinous rice, 20 parts by weight of red rice) The mixture was sacrificed in a thermostat container, and then sieved with a coarse cloth to obtain a saccharified liquid. Then, the saccharified liquid was placed in a pot and heated for about 2 to 3 hours to concentrate to prepare tonicity.

[ Example  10: Rocksol and Black rice  Manufacturing method of Jochong]

The roots were picked and water was added 1.5 times in weight ratio and then extracted at 90 ° C for 4 hours. Then, the mixture of finely ground malt and rosemary extract was mixed at a weight ratio of 1: 2, and the mixture was sieved with a copier. After 3 hours, the maltose solution was prepared by taking only supernatant. Then, 80 parts by weight of the malt solution and 100 parts by weight of glutinous rice gruel (black rice) were mixed with 100 parts by weight of so-called black rice glutinous rice cake (80 parts by weight of glutinous rice and 20 parts by weight of black rice) The mixture was sacrificed in a thermostat container, and then sieved with a coarse cloth to obtain a saccharified liquid. Then, the saccharified liquid was placed in a pot and heated for about 2 to 3 hours to concentrate to prepare tonicity.

[ Example  11: Manufacturing method of Bossosol and Gugija Jochong]

The roots were picked and water was added 1.5 times in weight ratio and then extracted at 90 ° C for 4 hours. Then, the mixture of finely ground malt and rosemary extract was mixed at a weight ratio of 1: 2, and the mixture was sieved with a coarse cloth and allowed to stand for about 3 hours to prepare a malt solution. Then, 80 parts by weight of the malt solution and 100 parts by weight of glutinous rice gourd (gugija) were mixed with 100 parts by weight of the so-called Gugija glutinous rice cake (90 parts by weight of glutinous rice, 10 parts by weight of gugija) The mixture was sacrificed in a thermostat container, and then filtered with a wrapping cloth to obtain a saccharified liquid. Then, the saccharified liquid was put into a pot and heated for about 2 to 3 hours to concentrate to prepare tonicity.

[ Example  12: Rocksol and Hong Mi , Black rice , A method of producing Gugija orchae]

The roots were picked and water was added 1.5 times in weight ratio and then extracted at 90 ° C for 4 hours. Then, the mixture of finely ground malt and rosemary extract was mixed at a weight ratio of 1: 2, and the mixture was sieved with a coarse cloth and allowed to stand for about 3 hours to prepare a malt solution. Then, 80 parts by weight of malt liquor was added to 100 parts by weight of so-called glutinous rice, red rice, black rice, ginger rice (75 parts by weight of glutinous rice, 10 parts by weight of red rice, 5 parts by weight of black rice, (Hongmy, black rice, Gugija) were mixed and saccharified in a thermostat container at 50 ° C for 8 hours, followed by screening with a wrapping cloth to obtain a saccharified liquid. Then, the saccharified liquid was put into a pot and heated for about 2 to 3 hours to concentrate to prepare tonicity.

[ Example  13: Rocks and sweet potatoes]

The roots were picked and water was added 1.5 times in weight ratio and then extracted at 90 ° C for 4 hours. Then, the mixture of finely ground malt and rosemary extract was mixed at a weight ratio of 1: 2, and the mixture was sieved with a coarse cloth, and then allowed to stand for about 3 hours to prepare a malt solution. Then, 80 parts by weight of maltose, 150 parts by weight of boiled sweet potato, and 100 parts by weight of glutinous rice gourd were mixed with 100 parts by weight of glutinous rice soaked in an extract of rosemary extract, saccharified in a thermostat container at 50 DEG C for 8 hours, To obtain a saccharified liquid. Then, the saccharified liquid was put into a pot and heated for about 2 to 3 hours to concentrate to prepare tonicity.

[ Example  14: Bossesol and An old pumpkin  Chaocheng]

The roots were picked and water was added 1.5 times in weight ratio and then extracted at 90 ° C for 4 hours. Then, the mixture of finely ground malt and rosemary extract was mixed at a weight ratio of 1: 2, and the mixture was sieved with a coarse cloth and allowed to stand for about 3 hours to prepare a malt solution. Then, 80 parts by weight of the malt liquor, 150 parts by weight of the boiled old pumpkin and 100 parts by weight of the glutinous rice powder were mixed with 100 parts by weight of the glutinous rice soaked in the extract of rosemary extract, and the mixture was sacrificed at 50 캜 for 8 hours in a warm- And the saccharified liquid was obtained. Then, the saccharified liquid was put into a pot and heated for about 2 to 3 hours to concentrate to prepare tonicity.

[ Example  15: Jochung added with rocksol powder]

Prepared in the same manner as in Examples 8 to 14 above, 5 to 7 parts by weight of jossol powder was added to 100 parts by weight of the saccharified solution, and the mixture was heated in a pot for 2 to 3 hours for concentration. The Gossel Sols powder was steamed for 60 minutes, dried naturally at room temperature (25 ° C) for 7 days, and pulverized to a particle size of 100.

[ Comparative Example  2: General method of preparing corn syrup]

Conventional glutinous rice cakes and malt syrup were mixed at a weight ratio of 1: 3, saccharified in a thermostat container at 50 to 8 hours, and then filtered through a copier to obtain a saccharified liquid. Then, the saccharified liquid was put into a pot and heated for about 2 to 3 hours to concentrate to prepare tonicity.

[ Example  16: sensory test]

Sensory evaluation was carried out in order to examine the preference of the oranges prepared according to the above Examples and Comparative Examples. A panel of 20 adults (10 males and 10 females) was selected and their aroma, flavor, color, and overall preference were assessed by the following 9 point scale. The results were analyzed by Duncan's multiple range test after ANOVA test using SAS (Statistical Analysis System) and by least significant difference test at 5% level. The results of the sensory test are shown in Table 2 below.

division color zest Scent Overall preference Example 9 8.35 8.35 8.50 8.40 Example 10 8.30 8.40 8.65 8.45 Example 11 8.40 8.50 8.60 8.50 Example 12 8.45 8.55 8.65 8.55 Example 13 8.25 8.35 8.30 8.30 Example 14 8.20 8.45 8.40 8.35 Example 15 (Example 9) 8.35 8.45 8.55 8.45 Example 15 (Example 10) 8.30 8.50 8.70 8.50 Example 15 (Example 11) 8.40 8.60 8.65 8.55 Example 15 (Example 12) 8.45 8.65 8.70 8.60 Example 15 (Example 13) 8.25 8.45 8.35 8.35 Example 15 (Example 14) 8.20 8.50 8.50 8.40 Comparative Example 2 8.05 5.35 5.20 6.20

As shown in Table 2, there was no significant difference in the hue of Examples 9 to 15 and Comparative Example 2. However, it was confirmed that the flavor and aroma of Examples 9 to 15 were significantly different from those of Comparative Example 2. The results of Examples 9 to 14 were similar but the scores of Example 15 were somewhat higher than those of the other Examples.

As a result of the sensory test, it was confirmed that the present invention is superior in nutritional quality and can increase the preference by adding rosaceous to jocheong. Especially, it was shown that the addition of dried rocksol powder to the jochung during the concentration process improves the texture of the jochung to improve the preference.

The above-described embodiments are illustrative and those skilled in the art will be able to make various modifications and alterations to the disclosed embodiments without departing from the technical idea of the present invention. The scope of this invention is not limited by these variations and modifications.

Claims (6)

Extracting the rosaceous extract by hot water extraction at 50 to 150 ° C for 1 to 12 hours by adding 1 to 10 times the volume of the rosin to the rosin using an extraction solvent as the extraction solvent;
20 to 140 parts by weight of maltose, 150 to 200 parts by weight of boiled sweet potatoes or boiled pumpkin, and 40 to 160 parts by weight of glutinous rice gourd are mixed with 100 parts by weight of the ginseng extract, and the mixture is stirred at 40 to 60 ° C for 3 to 12 hours A saccharification step of storing and saccharifying and filtering; And
Mixing the 2 to 5 parts by weight of the crude oil when boiling the rice in the saccharification step and boiling the mixture at a temperature of 100 ° C or higher for 10 to 15 minutes to heat and concentrate the saccharified liquid obtained in the saccharification step;
≪ / RTI > wherein the method comprises the steps of: The method according to claim 1,
Wherein the extracting step is carried out by immersing the rocksol at 40 to 50 DEG C for 2 to 6 days and repeating the extraction once to 5 times. The method according to claim 1,
Further comprising the step of adding gossypol powder, which is steamed and dried, to the concentrate obtained in the concentration step. The method according to claim 1,
Wherein the extract is obtained by adding 40 to 120 parts by weight of the above-mentioned JossiSol Extract to 100 parts by weight of the glutinous rice cakes, which is referred to as JosangSol Extract. The method according to claim 1,
Wherein the glutinous rice paste further comprises at least one selected from the group consisting of red rice, black rice, and rice gruel. Extraction step of extracting rosaceous extract by hot water extraction from 50 ~ 150 for 1 ~ 12 hours by adding 1 ~
20 to 40 parts by weight of malt, 150 to 200 parts by weight of boiled sweet potato or boiled pumpkin, and 40 to 160 parts by weight of glutinous rice gourd are mixed with 100 parts by weight of the ginseng extract solution at 40 to 60 ° C for 3 to 12 hours A saccharification step of saccharification by filtration; And
Boiling for 20 to 35 minutes until the temperature reaches 100% of the total volume at a temperature of 100 ° C or higher, boiling for 1 to 5 hours while stirring under low temperature of 80 to 90 ° C;
≪ / RTI > wherein the method comprises the steps of: