KR20180089047A - Manufacturing method of grain syrup using rice - Google Patents

Abstract

A manufacturing method of grain syrup according to an embodiment of the present invention comprises: a mixing process of washing the rice before soaking in water, steaming the rice to obtain hard boiled rice, and mixing the cooked rice with water and a liquefying enzyme; a liquefying process of liquefying the mixture obtained from the mixing process; a saccharifying process saccharifying the mixture by adding malt to the liquefied mixture; a juicing process of juicing the saccharified mixture using a filtering means; and a concentrating process of heating the liquid mixture obtained from the juicing process in a concentration chamber to remove moisture from the inside, while discharging air inside the concentration chamber to the outside for decompression.

Description

Technical Field [0001] The present invention relates to a method of manufacturing a grain syrup using rice,

More particularly, the present invention relates to a method for manufacturing a sweet potato which improves the yield and reduces nutrient destruction during the concentration process.

Chochung is a traditional food of our country. It is a natural sweetener made by cutting the grain into honey and cutting it as honey. It is called artificial honey, because it is called the honey of natural life. When the rice is cooked with rice, sorghum, millet, corn, and so on, the cooked rice is sprinkled and when it is hot, it is poured with cold maltose water and heated at 60 ℃ for 7 ~ 8 hours. I put this in the bejaru, and when it is squeezed, it comes out the diluted saccharide liquid, and it is put in the pot and it is shaken not to be pushed by the wooden spatula. When a cup of liquid is put on a spatula and it is heard at an angle, the liquid slacks in a continuous state like a thread, and it is solidified. Therefore, Jochung does not harden like candy even when it cools down, and the stiffness of Chochung changes in various ways according to the viewpoint of turning off the fire. It is well known that these oranges are very good for people who do not have good digestion because they taste food, remove toxins and wastes from the intestines, and help the digestive system. In addition, it is known that blood is clear and cells are regenerated to improve the constitution, and it is good for constipation and obesity. Therefore, if you put jochung instead of sugar for boiled or stir-fried food, the taste of the food will be revived and the taste will be revived. In addition to sugar, there is no change in blood glucose, and the composition does not deteriorate even after being stored for a long time. It is also one of the materials that can diversify the frequency and range of use and develop through various processing methods.

Studies on the nutritional excellence and functionality of these preparations have been made in various fields.

In the conventional preparation method of the crude oil, the concentration process is carried out by removing moisture at a temperature of about 90 캜 or higher. In this case, when the concentration is carried out by direct firing, browning may occur due to binding with oxygen, and the structure may become stiff and burning may occur. Also, the nutrients of carbohydrates may be destroyed due to high temperature, and it may take a long time to concentrate in the atmosphere to increase the preparation time.

Therefore, there is a need for research to shorten the preparation time or increase the production yield.

It should be understood that the foregoing description of the background art is merely for the purpose of promoting an understanding of the background of the present invention and is not to be construed as adhering to the prior art already known to those skilled in the art.

SUMMARY OF THE INVENTION The present invention has been made in order to solve such a problem, and an object of the present invention is to provide a method of manufacturing a crude oil which can prevent browning, prevent foreign matter formation, and minimize nutrient destruction in the concentration process.

In order to accomplish the above object, a method of manufacturing a sweet potato according to an embodiment of the present invention includes: a mixing process of mixing rice with water and a liquefying enzyme, A liquefaction process for liquefying the liquefied mixture, a saccharification process for saccharifying the liquefied mixture by adding maltose, a process for juicing the saccharified mixture by filtration, a step for heating the mixture of the liquid phase obtained in the above- And concentrating the air by discharging air to the outside of the concentrating chamber to reduce the pressure.

In the concentration process, the inside of the concentration chamber may be decompressed from the initial stage of heating.

The heating temperature during the concentration process may be 40 to 60 ° C.

In the concentration process, the pressure inside the concentration chamber may be 0.1 to 0.9 atm.

The concentration process may be performed by circulating the heat exchange medium to the outside of the concentration chamber.

According to the method for producing a morning sake according to the present invention, it is possible to prevent the generation of foreign matter and the destruction of nutrients that may be generated by the direct burning, by heating and lowering the heating temperature in the conventional concentration process. In addition, there is an effect that the contact with oxygen in the atmosphere is blocked, and the change of the color of the morning primrose can be prevented.

1 is a flow chart of a process for producing a morning sake according to an embodiment of the present invention.
FIG. 2 is a schematic view of a concentration apparatus used in a method for producing a morning sake according to an embodiment of the present invention.

The terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the invention. The singular forms as used herein include plural forms as long as the phrases do not expressly express the opposite meaning thereto. Means that a particular feature, region, integer, step, operation, element and / or component is specified, and that other specific features, regions, integers, steps, operations, elements, components, and / And the like.

Unless otherwise defined, all terms including technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Commonly used predefined terms are further interpreted as having a meaning consistent with the relevant technical literature and the present disclosure, and are not to be construed as ideal or very formal meanings unless defined otherwise.

The term " liquefying " as used herein refers to a process of hydrolyzing starch arbitrarily by enzymatic alpha amylase to form dextrin (generic term for glucose or maltose-free intermediates upon hydrolysis of starch) or maltooligosaccharide It can mean a phenomenon.

As used herein, the term " saccharification " may refer to a reaction and an operation of reacting a hydrolyzate of an enzyme alpha amylase with a beta amylase to hydrolyze an insoluble polysaccharide such as starch into a sweet sugar.

As used herein, the term " rice cake "

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a method for manufacturing a morning sake according to a preferred embodiment of the present invention will be described with reference to the accompanying drawings.

The inventors of the present invention have found that in conventional rice production methods in which malt is added to malted rice grown with rice to solve the problems such as discoloration, foreign matter generation, nutrient destruction, and the like, And lowering the internal pressure from the initial stage of heating to evaporate water to the outside, the problem of direct condensation can be solved, and the present invention has been completed.

1 is a process flow chart of a method for manufacturing a morning sake according to an embodiment of the present invention. Referring to FIG. 1, a preparation method of a tide according to an embodiment of the present invention includes a compounding step (S10), a liquefaction step (S20), a saccharification step (S30), a juicing step (S40), and a concentration step (S50).

The compounding process (S10) is a process of preparing raw materials necessary for preparing the seasoning. First, rice, which is a raw material necessary for the glycation process, is washed, and after the soaking process, the rice is prepared. The rice for obtaining the rice cake may be rice white or glutinous rice, and preferably white rice can be used. The reason for soaking the rice before obtaining the rice cake is to facilitate the ripening through the rice plant, preferably at room temperature for about 12 hours. Increasing the soaked rice is to facilitate the next step, the saccharification process. Such enhancement can be made at a temperature of 100 ° C for 50 minutes or more.

The content of water may be determined according to the characteristics of the porridge state produced in the subsequent liquefaction process. In other words, when the water is low, the rice cake absorbs the water and becomes too thick, and it is difficult to stir. When the water is large, it is necessary to adjust the amount of the enzyme added because the concentration of the added enzyme is diluted.

The liquefying enzyme is an α-amylase derived from a selected strain, Bacillus ricinifolium, as a heat-resistant, acid-resistant, high-activity? -Amylase having a potency of 300,000 BAU / g at 90 and a bacterial? -Amylase 30,000 ~ 40,000 BAU / g). The enzyme is a high-temperature liquefying enzyme having a high temperature and promotes the liquefaction of rice starch with a small amount of enzyme and rapidly dextrinizes it to produce oligosaccharide and dextrin.

The liquefaction process (S20) is a process of preparing a mixture of the prepared mixture by heating and stirring.

After the liquefaction process is completed and the mixture becomes dead, the saccharification process (S30) is performed. The saccharification process (S30) is a process in which malt is added to a mixture subjected to a liquefaction process. The malt may be used in an amount of 2 to 3 parts by weight based on 100 parts by weight of the total weight of the whole rice. When the malt is used in an amount of less than 2 parts by weight based on 100 parts by weight of the total weight of the rice, the amount of the saccharifying enzyme may be small depending on the activity of the saccharifying enzyme contained in the malt, When the amount is more than 3 parts by weight, the amount of crude silicate produced is not so large as to the amount of maltose, and the efficiency side such as an increase in raw material price is decreased. At this time, it is preferable to put the malt added in a state called water.

The saccharified solution is obtained by separating the mixture which has undergone the glycation process into a liquid phase and a residue phase through a squeezing process (S40). The adhering process can be performed in various ways and can be performed through filtration means of a certain size. For example, the saccharified liquid can be separated by compressing the mixture in which the saccharification process has been completed into cotton. In addition, the glycation solution can be separated by using an extractor using a separate mesh network.

The separated saccharified liquid is finally concentrated in a concentration step (S50). The present invention maintains the internal pressure of the concentration chamber at a vacuum level lower than the atmospheric pressure and heats at a low temperature in order to solve problems caused in the conventional concentration process.

FIG. 2 is a schematic view of a concentration apparatus used in a method for producing a morning sake according to an embodiment of the present invention. Referring to FIG. 2, the concentration process (S50) may be performed using the concentration apparatus 100 for the saccharified solution. A heating medium supply chamber 130 provided outside the concentrating vessel 110 for supplying thermal energy to the concentrating chamber 120 is provided in the concentrating chamber 110 in which the concentration chamber 120 is filled with the saccharified liquid, Respectively.

The heating medium supply chamber 130 can heat the heating medium supplied to the heating means. The heating medium may be any of various media capable of transmitting heat capable of heating the saccharified liquid. Water can be used as the easiest-to-use medium. In the case where the heating medium is not used, a heating device (heater) may be provided in the heating medium feeding chamber to replace the heating medium.

The heat medium supply chamber 130 may be covered with a heat insulating material for preventing heat loss to the outside. And a stirrer 160 rotated by the power of the motor 150 to stir the saccharified liquid in the concentration chamber 110.

The pressure inside the concentration chamber 120 is lowered and the vacuum chamber 140 is connected to the inside of the concentration chamber 120 to remove water present therein.

The concentration process (S50) according to the present invention will be described with reference to the concentration apparatus (100). The saccharified liquid is put into the concentration chamber 120 and the concentration vessel 110 is sealed. Since the concentrating container 110 is closed and concentrated, contact with oxygen in the atmosphere during the concentration process can be blocked to prevent browning. The vacuum pump 140 is operated after the concentration vessel 110 is closed. The pressure in the concentration chamber 120 is lowered so that water present in the glycation solution can be evaporated even at a low temperature. It is preferable to operate the vacuum pump 140 before heating to lower the internal pressure from the beginning of the concentration process.

At this time, the inner pressure of the concentration chamber 120 is preferably about 0.1 to 0.9 atm. And more preferably 0.6 to 0.8 atm. When the pressure is increased, the water evaporation is not sufficiently performed, the heating temperature must be increased, and the concentration time may take a long time. On the other hand, if the pressure is too low, the effect of lowering the heating temperature is insignificant, whereas the high cost of the vacuum pump must be used.

The motor 150 is operated while the vacuum pump 140 is operated to rotate the stirrer 160 to stir the saccharified liquid in the concentration chamber 120. The heat transfer medium heated through the heating means 131 is supplied through the heat transfer medium supply chamber 130 to heat the concentration vessel 110. At this time, the temperature is preferably heated to about 40 to 60 DEG C so as to prevent deterioration or burning of the saccharified liquid. When the temperature is low, the rate of water evaporation is low and the concentration time may be long. If the temperature is high, the nutrient of the saccharified liquid may be destroyed, and the temperature range is preferable because it may deteriorate or be deteriorated.

When the stirring is performed in the concentration process, the saccharified liquid is not pressed and the water component contained in the saccharified liquid can be evaporated more quickly. The water vapor generated by the evaporation of the water contained in the glycation solution is discharged by the vacuum pump 140, so that the time for obtaining the concentrated saccharified solution can be greatly shortened.

By using the low-temperature vacuum concentration method in the concentrating process, it is possible to prevent the browning phenomenon and the foreign matter generated during the preparation of the basic toning agent and to minimize the destruction of nutrients.

Hereinafter, the present invention will be described in more detail with reference to examples.

One. Manufacture of Jochung

One ton of rice was prepared, washed with water, and then submerged to prepare a rice cake. Liquefaction process was performed by adding liquefaction enzyme and water required for liquefaction process. At this time, the input water is 2.5 tons. The heating process is done by adjusting the steam if the tank is in a separate tank. In each process, the supply pressure of steam was kept constant at 3 kPa.

The prepared rice cake was subjected to a liquefaction process at 90 캜 for about 3 hours after addition of liquefying enzyme and water. After the liquefaction process, 12 kg of malt was added, and the saccharification process was performed at 90 ° C for about 8 hours. After completion of the saccharification process, the saccharified solution was separated by juicing at 70 DEG C for 1 hour.

The separated saccharified liquid was supplied to a concentration apparatus, and the vacuum pump was operated while heating to 55 DEG C for 5 hours to maintain the internal pressure lower than the external pressure at 0.7 atmospheric pressure, thereby preparing a tonic.

2. Component analysis

Nutritional components of the rice used for the preparation of the crude asparagus and the crude ash were prepared by the ORBITECH Analytical Technology Center.

Table 1 below is a table showing the nutritional components of oranges according to the examples of the present invention. Table 2 is a table showing the nutritional components of the rice used in the oranges according to the embodiment of the present invention.

Test Items result Calories (kcal / 100g) 330.20 Carbohydrate (g / 100 g) 80.28 Fat (g / 100g) 0.68 Trans fat (g / 100g) 0.00 Saturated fat (g / 100g) 0.10 Protein (g / 100 g) 0.74 Sugar (g / 100g) 35.66 Cholesterol (mg / 100g) 0.00 Sodium (mg / 100g) 42.85

Test Items result Calories (kcal / 100g) 340.11 Carbohydrate (g / 100 g) 76.18 Fat (g / 100g) 1.39 Trans fat (g / 100g) 0.00 Saturated fat (g / 100g) 0.35 Protein (g / 100 g) 6.22 Sugar (g / 100g) 0.00 Cholesterol (mg / 100g) 0.00 Sodium (mg / 100g) 13.68

As shown in Table 1 and Table 2, it can be confirmed that the amount of basic carbohydrate disappeared is as small as about 4.1 g. This means that the loss of nutrients can be reduced as much as possible by heating at a low temperature of about 50 ° C without using a flame in the concentration process.

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, You will understand.

It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive. The scope of the present invention is defined by the appended claims rather than the detailed description, and all changes or modifications derived from the meaning and scope of the claims and their equivalents should be interpreted as being included in the scope of the present invention .

100: Condenser
110: Enrichment container
120: Concentration chamber
130: Heating means
131: heat medium feeder
140: Vacuum pump
150: motor
160: stirrer

Claims (5)

A mixing process in which the rice is washed and soaked to prepare a rice cake, and water and a liquefying enzyme are mixed;
A liquefaction process for liquefying the mixture produced by the compounding process;
A saccharification step of saccharifying the liquefied mixture by adding maltose thereto;
A fermentation process in which the glycated mixture is squeezed using a filtration means;
And concentrating the liquid mixture obtained in the juicing process by heating in a concentration chamber to remove moisture from the inside of the concentrate chamber and discharging air to the outside of the concentrate chamber to reduce the pressure.
The method according to claim 1,
Wherein the concentrating step is performed under reduced pressure in the concentrating chamber from the initial stage of heating.
The method according to claim 1,
Wherein the heating temperature in the concentration step is 40 to 60 ° C.
The method according to claim 1,
Wherein the concentration in the concentrating chamber is 0.1 to 0.9 atm.
The method according to claim 1,
Wherein the concentrating process circulates the heat exchange medium to the outside of the concentrating chamber to heat the concentrate.

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