KR20180121201A - Composition for Pear Juice Sikhye Using Korean Wheat Flour Malt Sterilized by Plazma and Manufacturing Method Thereof - Google Patents

Abstract

The present invention relates to a composition of pear juice sikhye having high antioxidative activity and amylase content by using malt sterilized with plasma, and to a manufacturing method thereof. More specifically, the composition of the pear juice sikhye consists of wheat malt, hard-boiled rice, purified water, pear juice, cinnamon and ginger. The pear juice sikhye is manufactured by the following steps: treating Korean wheat with plasma to remove pathogens; germinating the wheat malt; manufacturing malt and hard-boiled rice; manufacturing a saccharification liquid; and manufacturing the pear juice sikhye.

Description

TECHNICAL FIELD The present invention relates to a composition of sushi sake using plasma sterilized malt syrup and a method of preparing the same.

The present invention relates to a composition of bamboo sikhye having high antioxidative activity and amylase content by using maltose sterilized with plasma, and a method for producing the same. More particularly, the composition of a sachet sikhe is composed of wheat germ, malt, purified water, rice gruel, juice, cinnamon and ginger. The method of preparing sachet sikhe is a step of treating the germ with a plasma to remove pathogenic bacteria, A step of producing malt and rice cakes, a step of producing a saccharified liquid, and a step of producing a sachet of sake.

The lactic acid bacteria of the present invention is composed of natural ingredients not containing additives and can provide antioxidant functional taste such as polyphenols and flavonoids and good sickness for health.

Boats grown in Korea are very well known for their excellent flavor and flavor and exporting them to foreign countries. The components of the pear were 89.1% moisture, 0.3% protein, 0.2% fat, 9.4% sugar and 0.7% fiber. It contains 0.3% ash, 0.04mg of vitamin B, 0.04mg of B2 and 4mg of C. It is known as a good fruit for eliminating cough, diuretic, digestion, relieving hangovers and thirst, It is also known to help keep the constitution neutral. Boats are produced in large quantities due to the development of horticultural technology, but they lack adequate processing technology.

Sikhye is one of the traditional beverages in Korea. It is a beverage made by adding barley dipped in rice or glutinous rice and dipping the barley sprouts in water to make powder, which is extracted with water and added with malt solution. The sikhye is saccharified by amylase (α-amylase, β-amylase) extracted from malt at 30 ~ 60 ℃ and it shows unique taste and flavor due to unique flavor generated by saccharification of rice starch.

Nutritional value of sikhye is as follows: calories: 100 kcal / 100g; moisture: 74wt%; protein: 2.4wt%; lipid: 0.1wt%; carbohydrate: 22.7wt% 0.08 mg of thiamine, 0.06 mg of riboflavin, and 0.8 mg of niacin.

Korean Patent Registration No. 10149746 (a method for producing sikhye containing roast) is a conventional technology related to sikhye, which is characterized in that in a saccharified liquid obtained by filtering and injecting a leached solution of malt powder into rice, the saccharified liquid is mixed with rice germ, Wherein the weight ratio of the pellet to the pellet is 3: 7 to 4: 6 by means of a pulverizer, and 5 to 15% by weight of the pellet and the pellet are mixed in the saccharified liquid. Korean Patent Laid-Open Publication No. 1997-0005127 (a method for producing sikhye using starch raw materials) is a method in which a mixture of maltose and starch (sweet potato, potato, (chop) corn, chopped rice, wheat and / or tapioca) For 5 minutes to 5 hours, and then boil it and then add the starch raw material. Korean Patent Registration No. 1008778399 (a method of manufacturing a juice drink and a juice drink produced thereby) comprises a washing process for washing a ship, a pulverizing process for pulverizing the washed ship, a juicing process for pressing the pulverized juice, A sterilization process in which the juice is heated and sterilized, a filtration process in which the sterilized juice is filtered, an addition process in which the peppermint oil is added to the filtered juice, and a packaging process in which the juice added with the peppermint oil is packaged . Korean Patent Registration No. 100372025 (buckwheat sikhye beverage and its production method) germinates buckwheat and then dried to produce buckwheat malt; Crushing and adding buckwheat malt, and then obtaining a buckwheat extract; After the rice is transformed into α-form, the rice is naturally cooled to prepare sikhae rice; Saccharifying the buckwheat extract or saccharifying enzyme by mixing the sikhye rice; Filtering and centrifuging the saccharified Sichuan sinc solution; And adding purified water to the sikye solution after the saccharification and the saccharification process to heat and sterilize the sikhye and its preparation method.

Korean Patent Registration No. 10-1179622 (method for producing sikhye beverage) is a preparation step of preparing a high-grade rice, an omija juice, a slice, and a ginger juice; A malt liquor manufacturing step; Red pepper powder leaching stage; A material mixing step of mixing the material with the malt liquor from which the red pepper is extracted; A fermentation aging step of fermenting the mixed material at a temperature of 50 to 60 DEG C for 5 to 7 hours and then aging at a temperature of 15 to 18 DEG C for 2 to 3 days; And a filtration step of removing only the filtrate from the syrup of the sikhye.

Korean Patent Registration No. 10149746 (Manufacturing Method of Sikhye containing Pear)

Korean J. Food Sci. Technol. Vol.29, No.4, pp.716-721 (1997) Characterization of Sikhye by the Barley, Barley and Wheat Malt

Wheat malt has a higher antioxidative activity and amylase content at saccharification than barley malt, so it is advantageous to make sweet sake with good saccharification. However, wheat has a disadvantage that microorganisms are easily contaminated during storage after harvesting compared to barley. In addition, the wheat is deteriorated by the contamination of germs when it is not treated with chemicals even in the germination process, resulting in deterioration of the productivity of pure malt. In addition, wheat has a small amount of pesticide residues applied during the cultivation process, and it is difficult to obtain pure malt due to chemical treatment during the germination process.

On the other hand, the yield of pears is increasing due to the development of cultivation techniques, but the consumption of pears is not increased so much that the difficulties of farmers are increasing. Moreover, there are no alternatives that are hard enough to handle if you are hungry due to typhoons or rainstorms. Therefore, the processing technology of the ship is urgently needed.

The sikhye of the malt malt of the present invention has high antioxidative activity and amylase content and can provide a high quality sake with good taste and high antioxidative activity such as polyphenols and flavonoids. Furthermore, the juice is intended to provide a taste and healthful sikhye which is composed of natural ingredients not containing additives.

The composition of the present invention is characterized in that it comprises wheat germ, malt, purified water, horse mackerel, juice, cinnamon and ginger. The ginseng brewer's sickle is treated with plasma to remove pathogenic bacteria, A step of producing malt and rice cakes, a step of producing a saccharified liquid, and a step of producing a sachet of sake.

In order to prevent the use of pesticide residue during the harvesting and storage of Korean millet, and to prevent the contamination of microorganisms during the germination of Korean millet, it is urgent. Therefore, environmentally friendly sterilization methods that do not use pesticides or chemicals are needed. A step of germinating the raw wheat germ with plasma, immersing it in purified water, germinating while injecting sterilized air with the plasma, drying the malt, grinding to obtain malt, and mixing the malt liquor, A step of saccharifying the saccharide, mixing the saccharide with the saccharified solution, inactivating the enzyme, and making a syrup.

In order to prevent contamination of the wheat germ, the raw meal, which is a raw material, is sterilized by a plasma, and the seeds are immersed at 18 to 25 ° C. for 24 to 48 hours. Then, air is sterilized by plasma, And germinating the malt sprouts to a length of about 0.5 to 2.5 cm by culturing the malt sprouts for 36 days while spraying them with water, adjusting the water content of the malt sprout to 10 to 15% 10 to 20 parts by weight of the obtained maltose solution, 10 to 20 parts by weight of high-malt beeswax, and 10 to 20 parts by weight of the obtained maltodextrin solution. The resulting maltose is dissolved in purified water to separate the supernatant, And 50 to 60 parts by weight of purified water are mixed and then saccharified at 57 to 59 DEG C for 1 to 5 hours; and 3 to 10 parts of filtered juice, 0.1 to 1.5 parts of cinnamon and 0.1 to 1.5 parts of ginger are mixed with the above- And heated at 90 to 100 ° C for 30 seconds to 2 minutes Dehydrating the starch, digesting starch, digesting the starch and deactivating the enzyme, and packaging. 1 to 10 parts by weight of sugar or liquid saccharides may be added to supplement the sweetness of the above-mentioned bastard sikhe.

The sikhye of the malt malt of the present invention has high antioxidative activity and amylase content and can provide a high quality sake with good taste and high antioxidative activity such as polyphenols and flavonoids. Moreover, the juice can provide a taste and healthy sickness that is composed of natural ingredients not containing additives.

1 is a manufacturing process diagram of the present invention.
2 shows the content of amylase by malt.
Fig. 3 shows the antioxidative activity of the present invention and commercially available sikhye.

The present invention comprises a step of removing pathogens by treating rice bran with plasma, a step of germinating wheatgerm, a step of producing malt and rice balls, a step of producing a saccharified liquid, and a step of producing bacon sikhe .

1) Plasma treatment step

Plasma is directly irradiated to the surface of seeds of the rice seeds for 0 min (no treatment), 2 min, 5 min, 10 min, 20 min and 40 min to remove pathogens. The plasma treatment conditions are an argon gas flow rate of 0.4 to 0.6 L / min and an applied voltage of 5.0 to 6.0 kV. The germs, which have been removed by plasma sterilization, are sterilized again on top of the vibrating conveyor.

2) Germination stage of wheat malt

1kg of raw materials is washed with plasma and washed with purified water to remove germs. Then, 2 times of purified water is added and the mixture is immersed at 18 ~ 25 ℃ for 24 ~ 48 hours. And 36 days. The sterilized air is injected with plasma, and the length of the wheat germ bud is germinated to about 0.5 to 2.5 cm.

Table 4 shows the result of culturing for 4 days by controlling the contamination of wheat germ according to the plasma irradiation amount at 18 캜.

Contamination division No treatment Plasma 1 Plasma 2 Plasma 3 Experiment 1 D N.D. N.D. N.D. Experiment 2 D N.D. N.D. N.D.

(N.D; non-detection, D; detection)

3) Preparation stage of rice cake and malt

1kg of glutinous rice is washed to remove the foreign matter, and then 2 times of purified water is added thereto. After immersing for 24 hours, the water is separated and the glutinous rice is boiled to prepare a rice cake.

Instead of glutinous rice, rice may be mixed at a ratio of 1: 1 to 2.

The germinated malt is germinated in a hot-air dryer at 50-60 ° C for 12-36 hours until the moisture content reaches 10-15%, and then pulverized to 35-45mesh to obtain 1kg of malt.

4) Manufacturing steps of saccharified liquid

The wheat germ is dried, pulverized, mixed with purified water, and then made into malt solution. 10 to 20 parts by weight of a malt solution, 10 to 20 parts by weight of a sweet pepper and 50 to 60 parts by weight of purified water are mixed and saccharified by heating at 57 to 59 DEG C for 48 to 72 hours. Amylase content was measured on the basis of wheat malt and commercially available barley malt (malt fat quality standard T017), and it is shown in Table 2 below.

Amylase content comparison (Unit: Windisch-Kobach; WK) division Invention Domestic 1 Domestic 2 Made in the USA Made in China Experiment 1 385.57 321.45 332.34 258.35 268.94 Experiment 2 381.35 325.63 334.21 299.23 276.56

From the above test results, it can be seen that the malt malt malt of the present invention has an amylase content of 10% to 30% higher than that of the malt and malt malt.

5) Preparation stage of sachet sikhye

3 to 10 parts by weight of juice, 0.1 to 1.5 parts by weight of cinnamon, and 0.1 to 1.5 parts by weight of ginger were mixed with 100 parts by weight of the saccharified mixture mixed with the above rice, the enzyme was inactivated at a temperature of 80 to 85 ° C, .

≪ Example 14 >

The wheat germ was germinated by immersing the wheat germ in purified water after removing the pathogens by treating the wheat germ with plasma, and then the malt was milled and dried to produce wheat malt. Purified water and black pepper were added to the malt syrup to prepare a saccharified liquid, and then a sachet was added to prepare a syrup. As shown in the following Table 3, sikhye, saccharified malt, maltose, juice, cinnamon and ginger were mixed to prepare sikhye juice.

Bleach Sikhye blending ratio (unit: parts by weight) division Example 1 Example 2 Example 3 Example 4 Control 1 Wheat Malt 20 25 30 35 20 Purified water 47 48 49 38.8 50 Rice cake 20 20 20 20 20 Pear juice 10 5 3 5 Sugar; 10 cinnamon 1.5 1.0 0.5 0.1 - ginger 1.5 1.0 0.5 0.1 - system 100 100 100 100 100

≪ Test Example 1 > Sensory test

Sikhye prepared as in Examples 1 to 4 was subjected to a sensory test in which 10% of sugar was added as a control instead of a juice as a control, and sikhye added with sugar as a commercially available sweetener. The taste, smell, and overall preference of the well-trained Panel staff (20s, 10s in each 30s) were evaluated by the 5-point scale method (score of 4.5 or better; goodness, 4 or better; Normal). The results are shown in Table 4 below. Control group 2 is B-sikhye which is distributed in the market.

Sensory test result division Example 1 Example 2 Example 3 Example 4 Control 1 Control group 2 Texture 4.5 4.5 4.3 4.2 3.6 4.2 flavor 4.4 4.4 4.3 4.2 3.7 4.1 smell 4.5 4.5 4.5 4.4 3.6 3.9 Likelihood 4.5 4.4 4.3 4.3 3.6 4.0

From the above results, the syrup of the wheat malt of the present invention was superior to the control group in texture, taste, smell and overall acceptability.

≪ Test Example 2 > Antioxidant activity measurement

According to the known method, the total polyphenol content, DPPH radical scavenging ability and ABTS radical scavenging ability of the sikye sachet of the present invention and the sucrose sikhye (H and B sikhye) were measured and the results are shown in the following Table 5 .

Antioxidant activity measurement result division Example 1 Example 2 Example 3 Example 4 Control 1 Control group 2 Polyphenol content (占 퐂 / ml) 145.5 135.8 131.2 136.4 115.5 120.1 DPPH radical scavenging ability (%) 31.2 30.5 29.9 30.4 18.6 19.3 ABTS radical scavenging ability (%) 45.7 42.1 41.5 42.2 34.5 33.5

As a result, the total amount of polyphenol content was 17 ~ 20%, DPPH radical scavenging ability was 38 ~ 40%, ABT radical scavenging ability was 22 ~ 26% %.

As described above, the present invention was found to have excellent sensory properties, palatability and antioxidant activity according to the blending ratio of sikhye juice through experimental examples, examples and test examples.

The sikhye of the malt malt of the present invention has high antioxidative activity and amylase content and can provide a high quality sake with good taste and high antioxidative activity such as polyphenols and flavonoids. Furthermore, the juice can be used industrially because it can provide a taste and healthful sikhye which are composed of natural ingredients not containing additives.

Claims (7)

The antioxidative activity including the plasma-sterilized rice bran malt and the bacillus cereus having high amylase content The composition according to claim 1, which comprises plasma-sterilized rice bran malt liquor, rice gruel, juice, cinnamon, ginger and purified water. [Claim 3] The composition according to claim 2, which comprises 3 to 10% by weight of juice, 0.1 to 1.5% by weight of cinnamon and 0.1 to 1.5% by weight of ginger, A step of sterilizing the hemp seeds with a plasma at the upper part of the vibrating conveyor, immersing the hemp seeds in purified water, germinating while injecting liquefied air sterilized by plasma, drying the malt, and pulverizing the malt to produce malt and rice malt, A step of saccharifying the mixture of lactic acid bacteria, lactobacillus, and purified water, and mixing the juice with the saccharified solution, deactivating the enzyme, and then making a syrupy juice, and a method for producing a syrupy syrup having high antioxidative activity and amylase content The process for producing maltose according to claim 4, wherein the malt is prepared by dipping the whole wheat flour at 18 to 25 ° C for 24 to 48 hours, then adjusting the temperature to 15 to 20 ° C and spraying with water for 36 days, 0.5 to 2.5 cm, and dried in a hot-air dryer at 50 to 60 ° C for 12 to 36 hours until the moisture content of the wheatgerm reaches 10 to 15%, and then pulverized to 35 to 45 mesh size to obtain malt ≪ / RTI > The plasma treatment method according to claim 4, wherein the plasma treatment is carried out by sterilizing plasma of the raw material as a raw material at the top of the vibration conveyor under the conditions of an argon gas flow rate of 0.4 to 0.6 L / min and an applied voltage of 5.0 to 6.0 kV, immersing it in purified water, And then germinating while injecting a lighter air. A juice made by the method of any one of claims 4 to 6,

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