KR20170008482A

KR20170008482A - Acer mono syrup and acer mono jam manufacturing method using the Acer mono sap

Info

Publication number: KR20170008482A
Application number: KR1020150099715A
Authority: KR
Inventors: 김규석
Original assignee: 김규석
Priority date: 2015-07-14
Filing date: 2015-07-14
Publication date: 2017-01-24

Abstract

More particularly, the present invention relates to a method for producing corn meal using one or more of cereals comprising rice, millet, millet, brown rice or corn, Preparing malt with one or more of the following ingredients at a temperature of 25 to 40 DEG C for 15 to 26 hours at a ratio of 3.2 to 4.2: 0.5 to 1.2: 0.9 to 5.0, A step of saccharifying the saccharified saccharin, a step of saccharifying the saccharified saccharin, a step of taking the saccharified saccharified saccharin by the saccharification step, and applying pressure to the saccharified saccharin, The present invention relates to a method for manufacturing corn syrup.
The present invention relates to a method for preparing jam jam and a jam jam which is manufactured from a nacreous juice solution and includes useful ingredients such as potassium, calcium, magnesium, iron, and manganese contained in the nacreous juice in various forms such as jasmine and jam, There is an effect that can be done.

Description

Technical Field [0001] The present invention relates to a method for manufacturing a jam and a jam jam,

More particularly, the present invention relates to a method for producing corn meal using one or more of cereals comprising rice, millet, millet, brown rice or corn, Preparing malt with one or more of the following ingredients at a temperature of 25 to 40 DEG C for 15 to 26 hours at a ratio of 3.2 to 4.2: 0.5 to 1.2: 0.9 to 5.0, A step of saccharifying the saccharified saccharin, a step of saccharifying the saccharified saccharin, a step of taking the saccharified saccharified saccharin by the saccharification step, and applying pressure to the saccharified saccharin, The present invention relates to a method for manufacturing corn syrup.

It is also called a blast furnace tree, a pentagonal tree, a searing tree, and a tree, and it grows in a mountain forest. It is about 20m high and its bark is gray and divided into several branches. There are no hairs in twigs. Leaves are opposite and round, mostly split like 5 palms, with pointed end of leaf, no sawtooth, long petiole, hair on the back vein.

It is derived from the Hanja Golryu (meaning of beneficial to the bones), and it is said that the juice flowing down from the tree in one room is called "楓 sugar", and it is said to be used in patients with gastrointestinal disease, neuropathy, arthritis, The juice contains sugars.

Jocheong is the sugar and sugar concentrate of malted starch in malt and the moisture content is about 20%. It is classified as diluted orchard, and it is made into starch such as rice, glutinous rice, crude, sorghum, corn, sweet potato, and mainly cereal such as glutinous rice or rice.

As the invention using the gonad sap has been continuously carried out, the Korean Patent Registration No. 10-0942254 (Sikhye containing milk sap and its preparation method) is used to make such sap using the sugar content of the sugar component contained in the drinkable sap. Regarding the production of sikhye separately without adding sugar separately, instead of using it in the production of sikhye, it is registered in domestic public utility model publication No. 20-2015-001358 (a method of manufacturing sikhyeon using the godoki sap) And the preparation of tonic solution by adding the liquid of corn gluten in place of water in the preparation of tonic solution by using the sugar content of the sugar component contained therein.

The above-mentioned conventional invention has a drawback in that it can not sufficiently intake the components contained in the gono sap solution by adding other additives.

KR 10-0942254 B1 (2010.02.05) KR 20-2015-001358 U (2015.04.06)

In order to solve the above problems, it is an object of the present invention to provide a noodle jar and a noodle jam using the noodle juice solution so that a consumer can easily ingest a useful ingredient contained in the noodle juice.

It is also intended that consumers who have a sense of refusal to consume nociceptive juice may be provided with nocheochaengjeong and nocheonjam, so that they can ingest useful components of nocheon sap.

In order to achieve the above object, the present invention provides a method for producing corn syrup using corn steep liquor, comprising the steps of: preparing a corn meal with one or more of cereals comprising rice, millet, millet, brown rice or corn; A saccharification step in which the prepared malt and malt is sieved at a temperature of 25 to 40 DEG C for 15 to 26 hours at a ratio of 3.2 to 4.2: 0.5 to 1.2: 0.9 to 5.0, A step of obtaining a saccharified liquid of corn gluten by putting the corn steep liquor which has been removed by the saccharification step in a bag and applying pressure to the obtained saccharified liquid, and heating the obtained saccharified liquid to prepare a cornstarch meal.

In addition, the step of preparing the rice cake may include washing and sorting the cereal consisting of rice, millet, millet, brown rice or corn, adding one or more of the selected rice, millet, millet, brown rice or corn The method comprising: dipping 60 to 80 parts by weight of two or more grains; dehydrating one or two or more grains of the immersed rice, millet, millet, brown rice or corn for 20 to 120 minutes; Brown rice or corn in a steamer for 20 to 40 minutes.

The step of preparing the malt may include a step of thoroughly washing one or two or more grains composed of wheat or barley and removing the impurities, one or two or more of grains composed of wheat or barley from which the impurities have been removed, And a weight of 0.9 to 1.2: 0.9 to 1.5 by weight for 8 to 26 hours. The grains composed of the immersed wheat or barley are transferred to a malt manufacturing vessel and supplied with groschi sap three to four times a day Wheat or barley for 5 to 7 days, drying the malt produced using the noodle solution for 3 to 10 days, and drying the dried malt to a size of 0.1 to 5 mm By weight.

In addition, the step of heating the sweetened saccharified liquid to prepare a sweetened hotchamp according to the present invention includes heating the sweetened saccharified liquid in a heating container at a temperature of 100 to 120 ° C for 20 to 40 minutes, Followed by secondary heating at a temperature of 75 to 95 캜 for 2 to 4 hours.

A method for manufacturing a jam jam using a nacreous sap solution comprises the steps of first heating the nacreous juice solution in a heating container at a temperature of 100 to 120 ° C and secondarily heating the nacreous juice solution heated at a temperature of 80 to 100 ° C .

The present invention relates to a method for preparing jam jam and a jam jam which is manufactured from a nacreous juice solution and includes useful ingredients such as potassium, calcium, magnesium, iron, and manganese contained in the nacreous juice in various forms such as jasmine and jam, There is an effect that can be done.

The present invention relates to a method for manufacturing a corn syrup and a noodle jam using a noodle sap.

The method of manufacturing corn syrup using the corn syrup according to the present invention comprises the steps of preparing a corn meal with one or more of cereals consisting of rice, sorghum, millet, brown rice or corn, one or more of cereals comprising wheat or barley A saccharification step in which the prepared cup, malt and nodule sap are removed at a temperature of 25 to 40 DEG C for 15 to 26 hours at a ratio of 3.2 to 4.2: 0.5 to 1.2: 0.9 to 5.0 by weight, A step of putting the red pepper stripped by the saccharification step in a bag and applying a pressure to obtain a red pepper saccharified liquid, and a step of heating the obtained saccharified green pepper to prepare a red pepper starch.

In addition, the step of preparing the rice cake may include washing and sorting the cereal consisting of rice, millet, millet, brown rice or corn, adding one or more of the selected rice, millet, millet, brown rice or corn The method comprising: dipping 60 to 80 parts by weight of two or more grains; dehydrating one or two or more grains of the immersed rice, millet, millet, brown rice or corn for 20 to 120 minutes; And one or two or more grains of brown rice or corn in an oven for 20 to 40 minutes.

The step of preparing the malt may include a step of thoroughly washing one or two or more grains composed of wheat or barley and removing the impurities, one or two or more of grains composed of wheat or barley from which the impurities have been removed, And a weight of 0.9 to 1.2: 0.9 to 1.5 by weight for 8 to 26 hours. The grains composed of the immersed wheat or barley are transferred to a malt manufacturing vessel and supplied with groschi sap three to four times a day Wheat or barley for 5 to 7 days, drying the malt produced using the noodle solution for 3 to 10 days, and drying the dried malt to a size of 0.1 to 5 mm And then pulverizing the resulting mixture.

The nodule sap consists of various useful ingredients such as potassium, calcium, magnesium, iron, phosphorus and manganese.

The potassium plays a role of regulating the blood pressure by discharging sodium which is unnecessarily accumulated in the body. The calcium constitutes the components of the bone and the teeth, and is slightly present in the plasma and helps to control the function of muscles and nerves, .

The magnesium is involved in metabolism of carbohydrates and plays an important role in the energy generation process. The iron is a component of hemoglobin that supplies oxygen to the body and is an inorganic substance that carries oxygen to each tissue.

The above-mentioned minerals are contained in the gonorrhea solution, which is effective in eliminating hangovers, eliminating wastes from internal organs, promoting metabolism, preventing arthritis and diuretic action.

In addition, the barley used in Chochung does not irritate the stomach wall, so it is good for digestion and relaxes the stomach, unlike the sugar like sugar, and it is used in various dishes to improve the flavor of the food.

Therefore, consumers can easily ingest a useful ingredient contained in the ganoderma sap solution by producing the ganoderma sap solution containing the above-mentioned oil component as the jasmine and jam, and the consumer who feels a sense of resistance to the flavor and taste of the ganoderma sap There is an effect that can be ingested without the feeling of refusal.

1. Nose and Throat

It is effective to use the nourishing ingredient contained in the norepineous juice solution even if the nourishing lotion solution is not directly consumed by using the nourishing liquid of the nourishing lotion in the manufacturing process of the nourishing lotion and the malt.

1) Preparation step

There is no limitation on the type of cereals to be used in the preparation of rice balls, but it is preferable to use one or two or more of rice, millet, millet, brown rice or corn. After the cereals are cleaned and called for a certain time, It is preferable to prepare a rice cake having a shape of < RTI ID = 0.0 >

The rice cake is made by adding 60 to 80 parts by weight of one or more of the cereals consisting of rice, sorghum, millet, brown rice or corn to 100 parts by weight of the water or the nodule solution, After that, it is preferable that one or more of the above-mentioned cereals composed of the above-mentioned rice, sorghum, millet, rice brown or corn is drained for 1-2 hours and then put in a steamer to prepare a rice gruel.

When one or more of the grains composed of rice, millet, millet, brown rice or corn is precipitated to less than 60 parts by weight with respect to 100 parts by weight of the above water or nodule solution, the amount of grain is less than that of water or nodule sap, , And when the grain is soaked in an amount exceeding 80 parts by weight, the amount of water or nodule sap is less than that of the grain, which is undesirable because the grain is called.

Also, when the grains are referred to in less than 20 hours by weight as described above, the amount of grains to be called is not preferable because the amount of grains to be called is not large. If the grains are called for more than 26 hours, the moisture content of the grain may increase, Which is not preferable for production.

Also, when one or more of the grains composed of the above-mentioned rice, sorghum, millet, brown rice or corn is removed in water for less than 20 minutes, water content in the grain is high, It is not preferable for the preparation of the corn syrup of the present invention when the corn steep liquor is manufactured and when one or more of the cereals composed of the above-mentioned corn, rice, millet, brown rice or corn is removed for more than 120 minutes to remove the water or water of the corn steep liquor , The moisture content in the grain is extremely reduced and it is not preferable to make a rice cake in the steamer.

It is preferable to add one or more of the above-mentioned grains consisting of rice, sorghum, millet, brown rice or corn from which the water of the water or the nodule sap is drained to the steamer for 20 to 40 minutes to prepare a rice cake.

In case of preparing the rice cake using the above-mentioned nodule sap, the sweetness of the rice cake is improved due to the sugar ingredient contained in the nodule sap, and the oil ingredient contained in the nodule sap may be contained in the rice cake.

There is no limitation on the kind of the nodule sap used in the cup, but it is preferable to use sterilized nodule sap collected from the nodule tree. The collected nodule sap is used within 3 to 7 days, It is preferable to store in refrigeration or in freezer. At this time, it is preferable to store the liquid of the noodles in the plastic container of 300 ml to 20 L when the container is refrigerated or frozen.

When the collected liquid of the noodle solution exceeds 7 days and omits refrigeration or freeze storage, there is a problem that the freshness of the noodle liquid does not have a unique taste and flavor of the noodle liquid. When the liquid is left at room temperature for a long time, There is a problem that the sweetness of the sap becomes stronger and the taste is lowered, which is not preferable for producing the malt and malt wort of the step or the malt.

2) Malt production stage

It is preferable that the malt wax used in corn oil is used in the step of preparing malt using one or more of the grains composed of wheat or barley and pulverizing the malt into a predetermined size.

It is preferable to clean the wheat or barley used for the malt production and to remove the impurities. When malt is produced without removing impurities such as wheat or barley, there is a problem that the malt can not be produced because the bacteria grow in the wheat or barley and the hygiene is poor.

One or two or more of grains composed of wheat or barley from which the impurities have been removed is immersed for 8 to 26 hours at a ratio of 0.9 to 1.2: 0.9 to 1.5, It is preferable to prepare malt.

In addition, when malt is prepared by immersing in the above-mentioned nodular sap solution, the malt contained in the nodular sap solution can be obtained into the wheat or barley.

It is preferable to transfer the grains composed of the immersed wheat or barley to a malt manufacturing vessel and supply water or gono juice three to four times a day and shoot for 5 to 7 days to prepare malt. At this time, it is preferable that the wheat or barley is produced until the root has a length of 1.2 to 2.5 cm. At this time, it is preferable to sufficiently wet the wheat or barley cultivated wheat or barley so that the oil component of the liquid of the noodle soup is sufficiently infused three to four times a day.

It is also preferable to wash and loosen the roots for 30 seconds to 50 seconds with water or nodule sap once a day as the roots grow tangled and the temperature rises while the wheat or barley grows. At this time, if the roots are not loosened only once a day, the roots may become entangled to cause mold, and the temperature may rise, and the roots of wheat or barley may grow in a state not suitable for malt use .

It is preferable that the malt produced by using the water or the noodle solution is naturally dried for 3 to 10 days and then pulverized to a size of 0.1 to 5 mm to be used in the step of preparing cornstarch, It is preferable to dry it in a place where it is windy, and it is preferable to let it dry so that the malt does not get tangled 1 ~ 3 times a day so as not to be contaminated with bacteria during drying.

In addition, the pulverized malt can be used in the step of preparing malt syrup using water or nodule sap, and then preparing the malt syrup.

When preparing the malt using the above-mentioned nodular sap, the useful ingredient contained in the nodular sap is absorbed into the wheat or barley to produce malt containing the nodular sap.

In addition, the malt produced by the above-described method is immersed in a bag made of cotton material, and the malt can be obtained by pouring the water or the noodle solution into the bag containing the malt and applying pressure, 0.9 to 1.2: The malt extract can be obtained at a ratio of water to 2.5 to 5.5 in the water or nodule solution to be used in the following step of preparing corn syrup.

Also, in order to obtain the malt wasted water in the bag made of the surface material, the water or the nodule solution is mixed with the malt in a ratio of 0.9-1.2: 2.5-5.5 by weight, You can acquire water.

It contains diastase, invertase, vitamin B, fat, and phospholipids. It lowers blood pressure, rich in physiologically active substances for adult diseases such as diabetes, and promotes child growth hormone. It is also known to improve immunity, inhibit carcinogens, and help alleviate skin diseases such as peptic ulcer or atopy.

3) Manufacturing process

The malt prepared above is mixed with the prepared malt sprouts at a predetermined ratio, and the malt sprouts are cut into a bag at a temperature of 30 to 40 ° C for 20 to 26 hours, .

It is preferable that the prepared gourd, malt and nodule sap are mixed at a ratio of 3.2 to 4.2: 0.5 to 1.2: 0.9 to 5.0 in terms of weight, and that the higher the ratio of the cup, the greater the amount of saccharified liquid However, when the ratio of malt is higher than the ratio of the rice balls, it is difficult to obtain a saccharified liquid, which is not preferable. That is, when the ratio is less than 3.2: 1.5, it is difficult to obtain a sufficient saccharified liquid.

It is preferable that the capsicum, malt and nodule sap are put into a container and saccharified at a temperature of 25 to 40 ° C for 15 to 26 hours to take the saccharified saccharin solution. When the glycation temperature is less than 25 ° C and the glycation reaction is carried out for more than 26 hours, glycation is not performed well, and the granules of the prepared cupcake are not floated to the upper part of the saccharified liquid, When the saccharification temperature is higher than 40 ° C. and less than 15 hours, the saccharification reaction is not performed due to the high temperature, and the saccharification solution is not obtained. In addition, the type of the container for saccharifying the capsicum, malt and nodule liquid is not limited, but it is preferable to use a container capable of stably maintaining the heat.

It is preferable that the above-mentioned nodule sap is heated at a temperature of 30 to 40 캜 to be heated and mixed with the cupcakes and malt to be saccharified. It is preferable that the temperature of the refrigerated or frozen stored noodle solution is increased so as to improve the sweetness of the noodle soup liquid. At this time, when the temperature of the goblet stem solution not refrigerated or frozen is increased, the sweet taste is strong but not fresh, which is not preferable for use in the present invention. If the temperature of the heated ganoderma sap is less than 30 ° C, there is a problem that the sugar component of the ganoderma sap may not permeate into the cup. When the temperature of the heated ganoderma sap exceeds 40 ° C, the difference in sweet taste is not significant and is inefficient It is not desirable.

It is preferable that the sacred saccharified saccharified liquid is obtained by putting the saccharified saccharified capsules into a bag made of cotton and applying pressure thereto and then heating the saccharified saccharified liquid.

Further, after obtaining the above mentioned saccharified saccharified liquid, the saccharified saccharified liquid is filtered once again in a sack of a cotton material to obtain a clean saccharified saccharified liquid.

The saccharified solution is heated in a heating container at a temperature of 100 to 120 ° C. for 20 to 40 minutes. When bubbles are formed in the saccharified saccharified solution, the primary saccharified saccharified solution is heated at a temperature of 75 to 95 ° C. Lowering the temperature to 2 to 4 hours, and then heating is stopped when the viscosity is increased.

It is preferable that the temperature and time are changed by varying the time according to the amount of the saccharified saccharified liquid in the process of preparing the tonification by primary and secondary heating of the saccharified saccharified liquid, desirable.

Further, it is preferable that when preparing the above-described starch quarry, the starch is added to the heating container so that the starch does not increase or burn, and the mixture is evenly mixed using a tool such as a stick.

When the malt produced from the malt and nodule solution is used in the malt production step, the temperature of the malt is not limited, but preferably the temperature is 16 to 25 ° C. When the temperature of the malt is high, the fermentation reaction speed is shortened and the fermentation is not completely performed.

The maltose and the rice powder are mixed at a ratio of 0.9 to 5.0: 3.2 to 4.2 by weight, and then the mixture is cut at a temperature of 30 to 40 ° C for 15 to 26 hours, It is possible to obtain the saccharified liquid of corn syrup by putting it in a bag and then heating it to prepare the corn syrup. At this time, it is preferable that the method for preparing the ganoderma lucidum by preparing the ganoderma lucidum is such that the ganoderma lucidum, the malt, and the ganoderma sap are mixed to prepare the cornstarch.

2. Noodle jam

The jam jam is preferably prepared by first heating the nodule jam solution in a heating container at a temperature of 100 to 120 ° C, and then secondarily heating the nodular jam sap to a temperature of 80 to 100 ° C. At this time, it is preferable to control the amount of the goblet fluid according to the size of the heating container, more preferably, to put the goblet fluid into the heating container at a rate of 2/3 to heat the goblet jam.

Also, 10 to 50 parts by weight of one or more of sugar, a low sugar or fructose is added to 100 parts by weight of the nodule sap solution, and the mixture is heated in a heating container at a temperature of 80 to 110 ° C to prepare a jam jam can do.

It is preferable to prepare the noodle jam by stirring the mixture of the noodle juice solution or the noodle juice and the mixture of one or more of sugar,

Also, when one or more of the sugar, the low sugar, and the fructose is added in an amount of less than 5 parts by weight based on 100 parts by weight of the above-mentioned naproxine solution and the mixture is heated, there is a problem that the sweetness is small and the viscosity is low. Or fructose is added in an amount of more than 20 parts by weight, and the mixture is heated. In addition, a large amount of sugar is added inefficiently, which is uneconomical.

In addition, it is preferable that the above-mentioned nodule liquid is heated in a heating container at a temperature of 100 to 120 ° C for 20 to 40 minutes to remove moisture to exhibit viscosity, and the primary- And then the mixture is heated for 30 to 100 minutes for a second time to improve the viscosity.

If the primary heating temperature for producing the jam is less than 100 ° C or the secondary heating temperature is less than 80 ° C, it is heated for a long period of time in order to remove moisture from the nacurni sap solution, so that the oil component contained in the nacurnus sap solution is destroyed or the content thereof is reduced , When the primary heating temperature is more than 120 ° C or the secondary heating temperature is more than 100 ° C, the moisture of the liquid of the pine nut rapidly evaporates, and burning phenomenon may occur, which is not preferable.

The heating time is not limited, but heating is preferably performed for 50 to 200 minutes, and heating is continued until the viscosity increases and the color becomes golden.

Also, a product made by heating a mixture of the above-mentioned nodule sap or a mixture of nodular sap and sugar is called a nodose jam.

Hereinafter, the present invention will be described more specifically by way of examples. It will be apparent to those skilled in the art, however, that the following examples are illustrative of the present invention only and do not limit the scope of the present invention. That is, a simple modification or change of the present invention can be easily performed by those skilled in the art, and all such modifications and alterations can be considered to be included in the scope of the present invention.

Example

Example 1

Rice and brown rice were mixed in 10 ㎏ of each, and they were soaked in water for 24 hours. After removing water for 2 hours, they were put in a steamer to prepare a rice cake. 5 kg of barley is prepared and milled to a size of 0.1 to 5 mm to prepare the preparation of morning tung. 20 kg of the prepared horse mackerel, 5 kg of malt and 17.5 L of the noodle solution were mixed and saccharified at 30 to 40 ° C for 24 hours. The saucer is placed in a bag and pressure is applied to obtain a sweetened saccharified liquid. The gherkin saccharified solution is firstly heated at a temperature of 115 ° C for 10 minutes, and then the primary gherkin saccharified solution is heated at 90 ° C for 3 hours to prepare a gherkin tonic.

Example 2

Rice and brown rice were mixed at 10 ㎏ each, and they were soaked in the goryeo sap for 24 hours. Then, after removing the water of the goryo sap for 2 hours, they were put in a steamer to prepare a rice cake. Malt is prepared by using 5 kg of barley using the noodle sap. 5 kg of the prepared malt was crushed to a size of 0.1 to 5 mm and packed in a bag. Then, 15 L of the noodle sap was poured and pressure was applied to produce malt. 20 kg of the prepared horse mackerel, 5 kg of malt, and 17.5 L of the noodle solution were mixed and saccharified at 30 to 40 ° C for 24 hours to obtain a saccharified solution. The gherkin saccharified solution is firstly heated at a temperature of 115 ° C for 10 minutes, and then the primary gherkin saccharified solution is heated at 90 ° C for 3 hours to prepare a gherkin tonic.

Comparative Example

Comparative Example 1

Rinse the glutinous rice, soak it overnight, drain it, drain it, and make it into powder. The malt is crushed, soaked in 10L of water, plowed and sown on the sieve. Put the malted water that has been sifted through the sieve, sink the sediment, and let the scent of the stomach come along. 45 ~ 50L of water is added to the sieve which is sifted through the sieve, and the water is filtered through the rubbing body so that the sweetener reaches to the end. Pour the above prepared maltolate into glutinous rice flour and stir to make glutinous rice porridge. Continue stirring with a spatula, boil it so that the bottom does not squeeze, then remove it. Once the glutinous rice bran is cut off, it is boiled again, then it is sieved, and it is heated once more to prepare the crude oil.

Experimental Example 1: Sensory evaluation

Examples 1 to 2 and Comparative Example 1 were divided into a sensory test agent (30 persons (15 males, 15 females) with more than two years of sensory evaluation experience) in taste, incense, color, Sensory evaluation (5 point measurement) was performed. The results are shown in Table 1.

division flavor incense Color Overall likelihood Synthesis Example 1 4.82 4.79 4.82 4.81 4.81 Example 2 4.84 4.82 4.82 4.83 4.82 Comparative Example 1 4.68 4.69 4.75 4.79 4.72

As shown in Table 1, it can be seen that Examples 1 and 2 are significantly higher than those of Comparative Example 1 in all evaluation items.

As a result, it can be seen that Example 2 is higher in taste and flavor scores than Example 1 in the noodles prepared according to the present invention. It can be confirmed that the sugar ingredient contained in the ginseng sap solution contains the sugar ingredient in the cereal used in the preparation of the sweet potato, thus improving the taste and flavor.

Therefore, the present invention provides a sweet potato sweetener which can improve the sweet taste without consuming any other additives, and can supply a useful ingredient to the human body.

Claims

In a method for producing corn syrup using corn steep liquor,
The method of manufacturing a corn steep liquor may include the steps of: preparing a corn steep meal with one or more of grains consisting of rice, millet, millet, brown rice or corn;
Preparing malt with one or more of grains consisting of wheat or barley;
A saccharification step in which the prepared gravy, malt and nodule sap are removed at a rate of 3.2 to 4.2: 0.5 to 1.2: 0.9 to 5.0 by weight at a temperature of 25 to 40 DEG C for 15 to 26 hours;
A step of obtaining a saccharified solution of corn gluten by putting the corn steeped in the saccharification step in a bag and applying pressure; And
And heating the obtained saccharified saccharide solution to prepare a fermentation starch fermentation product.

The method according to claim 1,
The step of preparing the rice cake may include washing and sorting cereals comprising rice, millet, millet, brown rice or corn;
Immersing 60 to 80 parts by weight of one or more selected grains of the selected rice, millet, millet, brown rice or corn against 100 parts by weight of the nodular sap;
Dehydrating the one or more grains of the immersed rice, millet, millet, brown rice or corn for 20 to 120 minutes; And
And adding one or more grains of the dehydrated rice, sorghum, millet, brown rice or corn to the steamer for 20 to 40 minutes, and then boiling the soy sauce for about 20 to 40 minutes.

The method according to claim 1,
The step of preparing the malt may include washing one or more of the grains composed of wheat or barley and removing the impurities;
Immersing one or two or more of grains composed of wheat or barley from which the impurities have been removed at a ratio of 0.9-1.2: 0.9-1.5 with respect to weight of ganoderma sap from 8 to 26 hours;
Transferring the grains composed of the immersed wheat or barley to a malt production container and supplying the goryeo sap solution three to four times a day to produce sprouts for 5 to 7 days, the wheat consisting of wheat or barley;
Drying the malt produced using the noodle solution for 3 to 10 days; And
And grinding the dried malt to a size of 0.1 to 5 mm.

The method according to claim 1,
The step of heating the sweetened saccharified liquid to prepare the sweetened starchy cake comprises: heating the sweetened saccharified liquid in a heating container at a temperature of 100 to 120 ° C for 20 to 40 minutes; And
And heating the primary saccharified primary saccharified liquid at a temperature of 75 to 95 캜 for 2 to 4 hours.

A method for manufacturing a jam jar using a nacreous liquid,
The method for manufacturing the jar jam includes the steps of: firstly heating the jarring liquid into a heating container at a temperature of 100 to 120 ° C; And
And secondarily heating the first-heated goblet stem liquid at a temperature of 80 to 100 ° C.