KR20180052182A - A Manufacturing Method of Concentrate having antioxidant activity - Google Patents

Abstract

The present invention relates to a method for producing a fermented concentrate having antioxidant functions. In particular, by fortifying antioxidant functions of Sorghum, it is possible to improve texture and maximize efficacy thereof as functional health foods. When cooking hard-boiled rice in an iron pot using wood fire (oak trees), phytoncide or far infrared rays in the oak tree can be emitted, compared to the concentrate or the hard-boiled rice cooked by steam or fire using gas, thereby enabling production of traditionally fermented enzyme syrup with excellent taste and aroma.

Description

[0001] The present invention relates to a method for producing a fermented concentrate having an antioxidant function,

The present invention relates to a method for producing a fermented concentrated juice having an antioxidant function.

In modern society, which is increasingly interested in health, interest in traditional foods is increasing.

These traditional foods are candy suited to modern trends, so they are not producing snacks such as chocolates, but they are getting good responses by producing various kinds of products derived from tradition, which are useful for health.

These traditional health functional foods are the products of various kinds of cereals and concentrates which are produced through the process of adding various grains.

If the concentrate is a good food for brain health and it is the most suitable food for the learning machine. If honey is a limited flower, if you make only one million won, then Chochung will have roots, stems, leaves, Fruit, and flower. It is good for putting it in meat or fish dish, and it is good for fruit salad. Chojung cleanse the blood, regenerate the cells and improve the constitution. It is known that the intestinal toxins, waste products and succulents are removed, cleanses the mind, strengthens the concentration, and improves the function of the digestive system.

However, in the case of traditional foods such as concentrates, they are branded as traditions, but they are produced in a mass production system that concentrates them through grain and malt through a system of concentration system. There is no problem.

Furthermore, existing products have limitations in achieving positive health-promoting effects of traditional foods.

Korean Patent Publication No. 2007-0036846

SUMMARY OF THE INVENTION The present invention has been made in order to solve the above-mentioned problems, and it is an object of the present invention to provide a method and apparatus for preparing sugar, a preservative, a preservative, a preservative, and the like using natural materials such as a cutter, The present invention provides a fermented enzyme fermented in a fermented cauldron, which is produced by using wood pulp without the addition of chemical materials such as coloring matter and pigments.

In particular, it is possible to enhance the antioxidant function possessed by sorghum to enhance the sense of taste and maximize the efficacy as a health functional food. When the oak is made into a high-cooked rice or moon, Or phytoncide in oak and far-infrared ray, rather than steamed steamed rice cake or concentrate, to provide a traditional fermented enzyme cell having excellent taste and flavor.

As a means for solving the above-mentioned problems, in an embodiment of the present invention, a raw material-forming step of washing raw material including bellflower, corn germ, leek, garlic, A step of preparing syrups for producing syrups made from sorghum through rice and malt; A primary fermentation step in which the syringes are mixed with the bulk liquid and fermented for 7 to 9 hours; A primary concentration step of receiving the result of the primary fermentation step in a cast iron cauldron and heating for 4 to 5 hours using a wood fire; A second fermentation step of mixing fermented water and malt with the resultant product subjected to the first concentration step; A second fermentation step, wherein the fermented concentrate has an antioxidant function, wherein the fermented concentrate has a secondary fermentation step, wherein the resultant is contained in a cast iron cauldron and concentrated using a wood fire.

Particularly, in this case, in the above-described step of the method for producing a fermented concentrate having an antioxidant function, the raw material forming step is performed by mixing 100 parts by weight of the raw material with 100 parts by weight of water, and when water is 50 parts by weight or less based on the raw material As shown in FIG.

In addition, in the above-described process for producing a fermented concentrate having antioxidant functions, the primary fermentation step comprises mixing 100 parts by weight of sikhye with 100 parts by weight of the raw material prepared in the raw material forming step, and performing fermentation at room temperature As shown in FIG.

Further, in the process of the above-described method for producing a fermented concentrate having antioxidant functions, the secondary fermentation step may be carried out by mixing 50 parts by weight of fermentation water and 30 parts by weight of maltic acid with respect to 100 parts by weight of the resultant product subjected to the primary fermentation step Followed by fermentation at room temperature.

In the process for producing a fermented concentrate having antioxidant functions described above, the secondary enrichment step may be carried out by using wood flour using an oak wood firewood to 80 parts by weight or less based on 100 parts by weight of the resultant product subjected to the second fermentation step And then concentrating the solution until it is ready.

According to the embodiment of the present invention, it is possible to add a chemical substance such as sugar, preservative, preservative and coloring matter to the cast iron cauldron using a natural material such as a lumberjack, a mackerel, a field garlic, a leek, a bellflower, To provide a fermented enzyme fermented in a traditional fermentation process.

In particular, it is possible to enhance the antioxidant function possessed by sorghum to enhance the sense of taste and maximize the efficacy as a health functional food.

Furthermore, when the oak wood burns the mung bean pot (oak), or when it is moon, the oak wood phytoncide and far-infrared ray are more brittle than the gas fire or the steamed steamed rice cake or the concentrate.

FIG. 1 is a flowchart showing a process for producing a fermented concentrate having antioxidant functions according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings, which will be readily apparent to those skilled in the art. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. In order to clearly explain the present invention in the drawings, parts not related to the description are omitted, and similar parts are denoted by similar reference numerals throughout the specification.

FIG. 1 is a flowchart showing a process for producing a fermented concentrate having antioxidant functions according to an embodiment of the present invention.

1, a method of manufacturing a fermented concentrate having an antioxidant function according to an embodiment of the present invention is characterized in that raw materials including bellflower, mungum-dong, leek, garlic, cuttlefish and gugija are washed, dried and immersed in water, A fermentation step for fermentation for 7 to 9 hours by mixing the fermented sikhye and the solution liquid, a fermentation step for fermenting the fermented fermented milk, A first fermentation step of mixing fermented water and malt into a resultant product obtained through the first concentration step, a second fermentation step of mixing the fermented water and the maltose, And a second concentration step of concentrating the resultant obtained through the second fermentation step in a cast iron cauldron using a wood fire.

1. Raw material forming step

The raw material forming step is a step of producing a solution liquid to be a raw material of a fermentation concentrate having antioxidant function (hereinafter, referred to as "fermentation concentrate") according to an embodiment of the present invention.

As will be described later, in the manufacturing process of the present invention, all of the process of making a dough (a process of making dough) is performed by using a cast iron kettle and a wood fire using an oak. When the oak is used as a wood bulb or when it is mooned, it is possible to realize a product which can be made of phytoncide and far-infrared rays on oak wood and has excellent taste and flavor, .

The oriental medicinal herbs constituting the above-mentioned raw materials may include at least two or more of them, or all of them may be mixed with each other, or at least two or more of them may be used, such as bellflower, corn germ, leek, garlic, In the embodiment of the present invention, the case where these are all mixed will be described as an example.

In the embodiment of the present invention, the raw material forming step may be performed by mixing 100 parts by weight of the raw material with 100 parts by weight of water and draining until the amount of water becomes 50 parts by weight or less based on the raw material. If the water exceeds 50 parts by weight of the raw material in this process, the concentration of the subsequent process becomes too thin, the quality of the concentrate deteriorates, and the content of sugar is decreased, which greatly deteriorates the product value.

2. Sikhye siphon production stage

The next step is the process of manufacturing sushi sake using rice and malt made from sorghum. Of course, the production of Sikhye sikhye can be carried out simultaneously with the above-mentioned raw material forming step or separately.

Siru sikhye can be produced by making rice using the fruit part of sorghum, and mixing the malt with the process of making it glamorous.

1) Wash the fruit of the sorghum and use it after grinding.

Crush the sorghum to the level of the crusher or use the strainer. (When the millet is cooked as it is, it usually expands 1.5 times, but when the millet is crushed and cooked, the surface area is increased up to 50 times, and the starch decomposed by amylase is largely eluted into the glycosylated liquid during the same time, .

In addition, sorghum is an antioxidant, an antioxidant that contains a large amount of carotenoids. It is an antioxidant that removes cholesterol, exerts anti-cancer effects, improves anemia, promotes digestion, and promotes skin beauty . In order to extract the antioxidant component of this sorghum as much as possible, it is preferable to implement it in the form of pulverized product.

 2) The process of making rice using sorghum

 I put sorghum and make rice.

 3) Put malt sugar and keep it for 7 ~ 8 hours at 55 ~ 60 degrees.

  Put 10 ~ 20% of the rice malt into the rice cooked with sorghum and sugar for 7 ~ 8 hours. The temperature is maintained at 55-60 degrees during saccharification.

4) Filter clean the saccharified liquid by filtering out the sorghum and the malt waste by using the cleaner and the dehydrator or the presser.

 5) Boiling (to prevent corruption and maintain sugar content)

 To prevent corruption and maintain the desired sugar content, transfer the filtrate to a pot and boil it for 10 to 30 minutes.

3. Primary fermentation phase

In the manufacturing process of the present invention, the fermentation process is performed twice. The first step in this process is as follows.

First, the fermentation is performed for 7 to 9 hours by mixing the Sikhye syringe with the solution liquid. In this process, 100 parts by weight of the raw material prepared in the raw material-forming step is mixed with 100 parts by weight of sikhye, and fermentation proceeds at room temperature.

Through the first fermentation process, the saccharide component of Sikhee sikhye has undergone a luxurious process, and the sugar content is further increased, while the antioxidant components contained in the fermentation process are extracted in a larger amount.

4. First Stage of Enrichment

Thereafter, the primary fermentation step is carried out in a cast iron cauldron and the primary concentration step is carried out using wood fires for 4 to 5 hours.

Also, in this process, the iron cauldron is used, and heating is performed by using a wood fire using an oak. This will allow the process to proceed with a traditional method that implements phytoncide and far-infrared rays on oak wood and has excellent taste and flavor, rather than high-fat or steamed steamed or concentrated steam, when it is made into wood roasted oak .

The first concentration process allows the final product to be concentrated so that the final product is 30 parts by weight or less based on 100 parts by weight of the resultant product after the first fermentation step. This is to maximize the concentration of sugar and to maximize the antioxidant composition so that it can be extracted.

5. Second fermentation step

Thereafter, a secondary fermentation step is carried out in which the water obtained by the first concentration step is mixed with water containing maltose and malt and fermented.

In the second fermentation process, 50 parts by weight of fermented water and 30 parts by weight of malt are mixed with 100 parts by weight of the resultant product after the first fermentation step, so that fermentation can be performed at room temperature.

The water used in this second fermentation process is characterized by the use of fermented water. The distilled water is mixed with 50 parts by weight of water, based on 100 parts by weight of water, and boiled for 1 to 2 hours.

Susan Darin water effectively mixes with the mixed ingredients in the first concentration process, and functions to enhance the extraction of antioxidant components.

6. Second enrichment step

Thereafter, the secondary fermentation step is carried out in a secondary fermentation step in which the resultant is received in a cast iron cauldron and concentrated using a wood fire.

That is, the process of concentrating until 100 parts by weight of the resultant product obtained through the second fermentation step is 50 parts by weight or less is performed by using wood flour using oak wood.

This two-fold fermentation and concentration process corresponds to a process in which the antioxidants contained in sorghum can be extracted in a more useful and traditional manner.

[Example 1]

500 g of a mixture of bellflower, mulmongdong, leek, garlic, cuttlefish, and gugija were respectively washed, dried and immersed in 0.5 L of water, and the mixture was dipped in a cast iron cauldron for 3 hours to form a raw material.

Thereafter, Sikhye syrup was mixed with the raw material at a weight ratio of 1: 1 (750 g each)

Thereafter, the sikhye sikhye and the raw materials were mixed and fermented for 8 hours. Thereafter, the resulting fermented product was housed in a cast iron cauldron, and 800 g of concentrate was formed using a firewood for 5 hours.

Then, 400 g and 200 g of the water and malt was added to the fermented milk, respectively, and fermented for 8 hours. Then, 700 g of fermented concentrate was prepared by storing the fermented milk in a cast iron cauldron and using wood fires.

[Example 2]

The other process conditions and the content of the material were all the same, and in the case of the raw material, 500 g of the mixture of only the bellflower and the molybdenite was applied.

[Example 3]

The other processing conditions and the content of the ingredients were the same, and in the case of the raw material, 500 g of a mixture of leek and garlic alone was applied.

[Example 4]

The other process conditions and the content of the material were all the same, and in the case of the raw material, 500 g of the mixture of only the cutter and the goji were applied.

[Example 5]

The other processing conditions and the content of the material were the same, and in the case of the raw material, 500 g of the mixture of only bellflower, mulmongdong, leek and garlic was applied.

[Comparative Example 1]

The same materials and manufacturing method as in Example 1 were applied, and the process to be carried out in a cast iron cauldron was made using an electrothermal concentrator.

[Comparative Example 2]

The same materials and manufacturing method as in Example 1 were applied, except that sugar water (ordinary sugar was dissolved in the same weight of water) was used instead of sikhye.

The fermented concentrate prepared according to Examples 1 to 5 was subjected to sensory tests such as taste, color and palatability for each sample. The results are shown in Table 1 below.

The results of the sensory evaluation performed by the 5-point scaling method for each sample of 30 panels with good taste are shown in Table 1 below

All the test items were evaluated as superior in all respects as compared with Comparative Example 1 (using no iron cauldron and oak wood firewood: using electric heater) and Comparative Example 2 (not using syrup).

Item color flavor Scent Texture Comprehensive preference map Example 1 4.5 4.5 4.7 4.7 4.6 Example 2 4.4 4.6 4.8 4.5 4.6 Example 3 4.5 4.6 4.9 4.6 4.7 Example 4 4.4 4.4 4.8 4.5 4.5 Example 5 4.5 4.6 4.6 4.5 4.6 Comparative Example 1 4.3 4.1 4.0 4.2 4.2 Comparative Example 2 3.0 4.0 4.1 4.1 3.8

(Numerical values of taste, color, and preference in Examples 1 to 5 and Comparative Examples 1 and 2 which are experimental groups in Table 1 are obtained by dividing the sum of panel scores by the number of panels and then rounding off to two decimal places The higher the value, the better the sensuality.)

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, And such variations and modifications are intended to fall within the scope of the appended claims.

Claims (5)

A raw material forming step of washing, drying and dipping the raw materials including bellflower, corn germ, leek, garlic, cutter, and gargoyle in water and drying in a cast iron cauldron;
A step of preparing syrups for producing syrups made from sorghum through rice and malt;
A primary fermentation step in which the syringes are mixed with the bulk liquid and fermented for 7 to 9 hours;
A primary concentration step of receiving the result of the primary fermentation step in a cast iron cauldron and heating for 4 to 5 hours using a wood fire;
A second fermentation step of mixing fermented water and malt with the resultant product subjected to the first concentration step;
A second concentration step of receiving the result of the secondary fermentation step in a cast iron cauldron and concentrating it using a wood fire;
≪ / RTI > wherein the fermented concentrate has an antioxidant function.
The method according to claim 1,
In the raw material forming step,
Mixing 100 parts by weight of the raw material with 100 parts by weight of water, and stirring the mixture until the amount of water becomes 50 parts by weight or less based on the raw material,
A method for producing a fermented concentrate having an antioxidant function.
The method of claim 2,
Wherein the primary fermentation step comprises:
Wherein 100 parts by weight of the raw material prepared in the raw material forming step is mixed with 100 parts by weight of sikhye,
A method for producing a fermented concentrate having an antioxidant function.
The method of claim 3,
Wherein the secondary fermentation step comprises:
50 parts by weight of fermented water and 25 parts by weight of maltous are mixed with 100 parts by weight of the resultant product subjected to the primary fermentation step and fermented at room temperature,
A method for producing a fermented concentrate having an antioxidant function.
The method of claim 4,
Wherein the second concentration step comprises:
And concentrating the mixture to a weight of less than 50 parts by weight based on 100 parts by weight of the resultant product obtained through the second fermentation step using wood flour using oak wood,
A method for producing a fermented concentrate having an antioxidant function.

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