KR20170083726A - Method for Producing Grain Syrup With Oat And Grain Syrup Produced By Thereof - Google Patents

Abstract

The present invention has the merit of giving health functionalities and feeling fresh sweet taste by containing a large amount of? -Glucan, which is one of the nutritional ingredients of oats, in oat jelly, and also has advantages such as superfood oat To a method for producing oat tonnage with improved calorie and fat content and improved commerciality, and to an oat tonnage prepared therefrom.

Description

[0001] The present invention relates to a method for producing oat tonnage, and to a method for producing oat tonnage,

The present invention relates to a process for the production of oat tonnage and to oats tonnage prepared therefrom. More particularly, the present invention relates to a method for producing oat tonnage, which can improve the commerciality by increasing the content of? -Glucan, one of the nutritional components of oats, to health care and feel fresh sweet taste, It is an invention that can remove oats and vegetables.

Nowadays, as the level of living is improved, the preference of the functional product is increased, and due to the wellbeing and the like, a product which is not satisfied with the conventional product, which is a conventional product, is demanded.

     On the other hand, Chochung is a product before commercialization when the moisture content is over 20%, and the honey obtained from nature is called "clean" and the honey obtained artificially is called "Chochung". Our country has been fermenting grains with maltese for years, heating the starch obtained from the grains, evaporating the water, and making persimmon juice to get the sugar needed for our diet.

     Malt is a sprout of dried barley. It is made by mixing powder with water and keeping it at a certain temperature. In this way, rice is made into rice custard, and pumpkin is made into pumpkin custard.

     Jocheong is said to have often fed Chochung to the Crown Prince in the Chosun Dynasty's Palace in the Joseon Dynasty period, as the Sunbi, who had been preparing for studying in the past since the old days, was always at his side. In addition, Jochong is good for abdominal pain due to ingredients such as maltose and texturin, and it stops coughing.

     Chochung is not only able to make a more traditional flavor and flavor when used in making our own food, but also influences the flavor of Hanwha and other medicines. Especially, it can be used as spice for jam substitute and various dishes. In addition, Jochung is used mainly for soft sweetness and shine in cooking. When cooked for various kinds of cooking or meat, it is added to the sauce to add sweetness and shine to the dish. When making cooked or stir-fried food, If you eat it for a long time, the flavor and color will be maintained. It can be used for a variety of dishes such as roasted dishes using anchovies, beans, chicken, fish, roasting of pickles, pickles and herbs, grilling using fish or meat, making red pepper paste, And when you eat rice cakes, you can eat it instead of honey, or put it in place of sugar to make it taste better.

     On the other hand, oats have recently been selected as Super Foods, and are popular as Holly stars because they are popular as diets, and their efficacy has attracted much attention. Its efficacy is known to contain a large amount of dietary fiber, lowering blood cholesterol, and helping constipation to help dieting. In addition, it is rich in unsaturated fatty acids, lowers blood pressure, contains essential amino acids, and promotes growth and development of children. Oat, which is very helpful for the improvement of anemia, contains a lot of calcium, which strengthens the bones and helps the elderly to prevent osteoporosis. And antioxidant effect to prevent skin aging and whitening effect is a bonus. Oat contains melatonin, which helps to relieve insomnia because it is a hormone that stabilizes and promotes the rhythm of the body.

     As a conventional technique related to the preparation of corn syrup, Patent Document 0001 discloses a process for producing grain syrup which comprises a step of liquefaction and saccharification followed by concentration of cereal, wherein in the saccharification step, (Ipguk) is contained in an amount of 0.000001-20% by weight based on the weight of the cereal grains. However, the above-mentioned technology has a disadvantage of high calorie and sugar content, while it has the advantage of improving the quality of taste, aroma,

     In addition, JP-A-2002-34470 discloses an extraction step of extracting a bamboo shoot extract by adding an extraction solvent to bamboo shoots; A saccharification step of mixing the bamboo shoot extract solution, malt liquor and rice cake, followed by saccharification and filtration; And concentrating the saccharified liquid obtained in the saccharification step by heating, wherein the malt liquor is obtained by mixing malt and the bamboo shoot extract followed by filtration. . However, the above technique is merely an improvement in nutrition by containing a useful ingredient of bamboo shoots in Junjung.

     The prior art using oats as food also includes the steps of: a) obtaining malt using oats; and b) mixing the malt liquor with a high-fat rice flour and a sulfur powder to saccharify the malt syrup. " However, the above-described technique is intended to produce polyphenols and flavonoids having high antioxidative function, and the kind of foods used is completely different from that of Chojung.

Therefore, it is inevitable to develop new products, such as not only having excellent sensory properties but also enhancing the content of β-glucan and dietary fiber to provide health functionalities.

Korean Registered Patent No. 10-1437608, Aug. 28, 2014. Registration, Registration of Rice, and Preparation Method thereof) Korean Registered Patent No. 10-1390987, Apr. 24, 2014, registration method, manufacturing method of bamboo shoots) Korean Registered Patent No. 10-1189880, Apr. 10, 2012. Registration, Method of Manufacturing Sulfuric Acid Sulfate Using Oat Malt)

According to the present invention, there is provided a method for producing oat tonnage, which can improve the commerciality and the like, because it has a high content of? -Glucan and dietary fiber and can not only have health functional properties but also a fresh sweet taste, and to provide oat tonnage prepared therefrom It has its purpose.

The method for producing oatsunghyang according to the present invention comprises the steps of: 1) mixing oats with rice and boiling in water and then steaming; 2) a second step of adding and dissolving a malt solution in water to obtain an aqueous malt solution; 3) a third step of adding the steamed rice and oats obtained in the first step to the aqueous solution of malt obtained in the second step to prepare a saccharified aqueous solution by sieving and then removing the sludge; And 4) a fourth step of preparing oat tonnage by heating the aqueous glycine solution prepared in the third step.

Means for solving the other specific problems according to the present invention are described in the detailed description of the invention.

The oat tonnage according to the present invention has a high content of? -Glucan and dietary fiber, thereby lowering the value of cholesterol in the human body, adsorbing waste materials and the like, and excreting it in vitro, thereby functioning as a health functional food.

     In addition, oat sweet potatoes can feel fresh sweetness compared to ordinary sweet potatoes, thus improving the merchantability.

Finally, since the calories and fat content of the oat jelly is lower than that of the conventional product, there is an advantage as a diet food.

Fig. 1 is a block diagram schematically showing a method for producing an oat tonic according to the present invention.

Hereinafter, a method for preparing oats and tinctures according to the present invention and oats or tinctures prepared therefrom will be described in detail.

     First, the method for producing oatsunghyang according to the present invention comprises the steps of: 1) mixing oats with rice, boiling in water, and steaming; 2) a second step of adding and dissolving a malt solution in water to obtain an aqueous malt solution; 3) a third step of adding the steamed rice and oats obtained in the first step to the aqueous solution of malt obtained in the second step to prepare a saccharified aqueous solution by sieving and then removing the sludge; 4) a fourth step of preparing oat tonic by heating an aqueous glycified solution prepared in the third step.

     In the method for producing oatsunkeiton according to the present invention, the first step is a step of preparation, in which rice is mixed with oats, which is then boiled in water. Oats are plants and plants, whose scientific name is Avena sativa, also known as 丸 麦 or 雀 麦. Oat has been used as a raw material for alcohol, cookies, or livestock for cooking oatmeal, which has been finely grinded from the past, but no enemy has been reported as in the present invention. Oat has a higher protein content than other grains and contains a large amount of essential amino acids. The content of β-glucan is 80%, which is higher than that of barley, which is higher than that of barley. It is known that it can lower the effect.

     In addition, rice can be listed as rice or glutinous rice, but it is preferable to use rice rather than glutinous rice in order to improve the quality of the rice. At this time, the mixing ratio of rice and oat is preferably 4: 1 to 1: 1, and well washed rice and oats are thoroughly mixed with water and soaked thoroughly. Then, it is desirable to take out the rice and oats which are called out, put it in the silk and heat it and steep it.

     The second step is to add malt to water and dissolve to obtain an aqueous malt solution. And the malt was added to the water at a ratio of 20: 1 by weight to sufficiently dissolve the malt, followed by filtration to obtain an aqueous malt solution. At this time, the malt is obtained by dissolving the malt powder made from the barley into water and then filtering it. It is also preferable to use lukewarm water at 35 ° C for 30 minutes so as to dissolve the malt liquor well.

     The third step is to add the steamed rice and oats obtained in the first step to the malt liquor solution obtained in the second step to remove the residue and then to obtain the glycation aqueous solution. At this time, it is preferable to add steamed rice and oats to the aqueous malt solution at a ratio of 2: 1 by weight, and ferment (degrade) the beverage at 60 to 70 ° C for 4 to 6 hours. If the fermentation temperature is lower than 60 ° C, fermentation will not occur sufficiently, and if it exceeds 70 ° C, the fermentation will be too good and the taste will deteriorate. If the fermentation time is less than 4 hours, the taste of the seasoning is reduced. If the fermentation time exceeds 6 hours, the taste becomes poor and the taste is deteriorated.

     Finally, in the fourth step, the aqueous glycidyl solution prepared in the third step is heated to prepare oat tonic. When the aqueous glycine solution is heated in a kettle and heated for 24 hours, the moisture is evaporated to produce a thickened conditioner. It is preferable to adjust the moisture content to 15 to 18% by weight. During the heating, the glycified water solution is pressed on the bottom of the pot It is recommended to heat while stirring with a spatula to prevent sticking.

     Hereinafter, the method for producing oat tonnage according to the present invention will be described in more detail with reference to Examples.

≪ Example 1 >

1) After boiling 8kg of rice and 2kg of oats thoroughly, steam it.

2) Add 1 kg of barley malt liquor to 20 L of water at 35 ° C and immerse for 30 minutes, dissolve well, and filter to obtain an aqueous malt solution.

3) Add the steamed rice and oats to the malt solution obtained above, and then set at 65 ° C for 5 hours. Then, the residue is separated to obtain a glycation aqueous solution.

4) The aqueous glycidyl solution obtained above was heated for 24 hours while stirring well with a spatula to prepare an oat tonic with a water content of 16% by weight.

≪ Example 2 >

     Compared with Example 1, oat tonic was prepared by substituting 8 kg of rice and 2 kg of oats thoroughly instead of 8 kg of rice and 5 kg of oats.

≪ Example 3 >

     Compared with Example 1, oat tonnage was produced in the same manner as in Example 1 except that 1.5 kg of the barley malt liquor was added to 20 L of water at 35 캜, instead of 1 kg of the barley malt liquor being added to 20 L of water at 35 캜.

<Example 4>

     Compared with Example 1, the addition of steamed rice and oats to the aqueous malt solution resulted in the removal of the saccharified aqueous solution at 65 ° C for 5 hours, but the removal of the saccharified aqueous solution at 57 ° C for 6 hours and 30 minutes. Respectively.

&Lt; Example 5 >

     Compared with Example 1, the addition of steamed rice and oats to the aqueous malt solution resulted in the removal of the saccharified aqueous solution at 65 ° C for 5 hours, but the removal of the saccharified aqueous solution at 75 ° C for 5 hours and 40 minutes. Respectively.

<Comparative Example>

   Compared with Example 1, the crude oyster was produced in the same manner as the oyster except that only the rice was used without mixing oats.

<Experimental Example 1>

     100 g of the crude starch prepared in Examples 1 to 5 and Comparative Example were reacted at 95 ° C for 30 minutes in a PBS buffer (pH 8.2) containing 100 μl of α-amylase. The pH was then adjusted to 7.5 by addition of acid, followed by addition of 100 μl of protease, reaction at 60 ° C for 30 minutes, and then acid was added to adjust pH to 4.5. Subsequently, 200 μl of amyloglucosidase was added. Finally, the reaction was carried out at 60 ° C for 30 minutes, and the amount of total dietary fiber was measured. The amount of β-glucan was measured by repeating the above procedure. The results are shown in Table 1 below.

The content of dietary fiber and β-glucan division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example Dietary Fiber
(g / 100 g) 4.158 4.169 4.128 4.117 4.109 0.031 β-glucan
(Mg / 100g) 640.1 641.7 638.1 636.2 631.7 0

<Experimental Example 2> Sensory Evaluation of Oatstarch

     Sensory evaluation of flavor, fragrance, appearance and overall acceptability of the cooked rice prepared in Examples 1 to 5 and Comparative Example were conducted on 20 cooked workers. The test method is a 7-point scoring method: 7 points: very good, 6 points: good, 5 points: slightly better, 4 points: normal, 3 points: slightly worse, 2 points: worse, 1 point: very bad The evaluation results are shown in [Table 2].

Results of several sensory tests division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example flavor 6.4 6.6 6.1 5.8 5.6 4.9 incense 5.7 5.6 5.0 5.1 5.3 4.8 Exterior 6.1 6.2 5.6 5.8 5.9 5.1 Overall likelihood 6.1 6.1 5.5 5.4 5.6 5.0

<Evaluation>

    From the above [Table 1] and [Table 2], it was found that the content of dietary fiber and? -Glucan was higher in the oyster starches of Examples 1 and 2 according to the present invention than those of Examples 3 to 5 and Comparative Example, And overall acceptability.

<Experimental Example 3>

    In order to test and analyze the calorie and fat content of the oat jelly prepared by the present invention and the commercially purchased jelly (manufactured by N company with 100% raw rice), a request was made to Nov. 11, 2015 As shown in the following Table 3, the calorie and fat content of the oat jelly prepared by the present invention was lower than that of the commercially available jelly (manufactured by N company).

Calories and fat content division Oat seasoning Chochung
(N company in 100% rice) Remarks calorie
(Kcal / 100g) 320.00 339.85

Fat
(g / 100 g) 0.52 0.61

Therefore, it can be seen that the oat meal prepared according to the present invention is superior in quality to that obtained from commercially available sweet corn (100% rice noodle product).

The present invention is advantageous in that it provides health functionalities by containing a large amount of? -Glucan, which is one of the nutritional components of oats, and has the advantage of being able to feel fresh sweet taste. Also, It is expected that the application of the present invention will be useful in the field of food because the heat and fat content is low and the merchantability is improved.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. You should understand. Accordingly, it should be apparent that the true scope of the present invention is defined by the following claims.

Claims (13)

1) mixing rice with oats, boiling in water, and steaming;
2) adding maltose to water and dissolving it to obtain an aqueous malt solution;
3) a third step of adding the steamed rice and oats obtained in the first step to the aqueous solution of malt obtained in the second step to prepare a saccharified aqueous solution by separating the sludge after it is squeezed;
4) a fourth step of making oat tonnage by heating the aqueous sugar solution prepared in the third step.
The method according to claim 1,
Wherein the rice in the first step is rice or glutinous rice.
3. The method of claim 2,
Wherein the oats are mixed at a ratio of 4 to 1: 1 by weight of the rice in the first step.
The method of claim 3,
Wherein the malt in the second step is a barley malt liquor.
5. The method of claim 4,
Wherein the malt is added in a ratio of 20: 1 by weight to water in the second step.
6. The method of claim 5,
Wherein the water in the second step is immersed for 30 minutes at 35 占 폚.
The method according to claim 6,
Wherein the step of adding the steamed rice and the oats to the aqueous solution of malt in a ratio of 2: 1 by weight in the third step.
8. The method of claim 7,
Wherein the steamed rice and oats obtained in the first step of the third step are in the form of a rice cake.
9. The method of claim 8,
Wherein the third step is performed at 60 to 70 DEG C for 4 to 6 hours.
10. The method of claim 9,
In the third step, the aqueous glycidyl solution is heated for 24 hours so that the water content is 15 to 18% by weight.
11. The method of claim 10,
Wherein during the third step, the glycation solution is stirred so as not to be pressed on the bottom of the pot while heating.
11. An oat tonic according to any one of claims 1 to 11.
An oat tonic prepared according to any one of claims 1 to 11, characterized by having the following characteristics:
(a) Dietary fiber: 4.158 to 4.169 g / 100 g
(b)? -glucan: 640.1 to 641.7 mg / 100 g
(c) Calorie: 320㎉ / 100g
(d) Fat: 0.52 g / 100 g

Images