KR20200123653A - Manufacturing method of brown rice grain syrup using sprout ginseng - Google Patents

Abstract

The present invention relates to a manufacturing method for brown rice grain syrup using sprout ginseng. The method includes: a first step of obtaining mineral active water by mixing water with ceramic, germanium, and tourmaline and rotating the mixture for one to two hours; a second step of soaking brown rice for six hours in the mineral active water and steaming it for 45 to 55 minutes; a third step of obtaining malt water by crushing malt and performing two-hour immersion in the mineral active water; a fourth step of steaming sprout ginseng for 45 to 55 minutes; a fifth step of saccharifying the mixture of the mineral active water, the steamed brown rice, the malt water, the steamed sprout ginseng, and a fermentation liquid; a sixth step of filtering the saccharified mixture; a seventh step of concentrating the filtered mixture; and an eighth step of cooling and packaging the concentrated mixture.

Description

Manufacturing method of brown rice grain syrup using sprout ginseng}

The present invention relates to a method for manufacturing brown rice jocheong using sprout ginseng, and to a method for manufacturing jocheong with improved flavor and improved functionality by using sprout ginseng.

Domestically and internationally, the expansion of double-income couples and single generations, and changes in lifestyles are coupled with the need for safe and well-being food, and the demand for new concept instant foods that can satisfy all of safety, health functions, taste, and convenience is increasing.

Ginseng ( Panax ginseng CA Meyer) is a plant belonging to the Araliaceae genus Panax . It uses its roots for medicinal purposes, and is widely used as a natural health food. Awareness and trust are high, and the demand for pharmaceuticals and functional foods is increasing.

Sprout ginseng refers to young ginseng the size of an adult little finger after 4 months of transplanting seedlings grown for about a year through hydroponics. In general, ginseng is cultivated in the open field for more than 5-6 years, and after harvesting, only the root part is mainly distributed, whereas sprout ginseng uses fresh ginseng in the form of outposts such as leaves, stems, and roots.

However, in general, the development of sprout ginseng is insufficient in terms of the use of sprout ginseng, such as eating whole or grinding.

Publication Patent No. 10-2018-0060056

In order to solve the above-described problem, it is to provide a method of manufacturing brown rice jocheong using sprout ginseng that can be easily consumed by consumers by developing sprout ginseng for processing.

To achieve the above object, a first step of obtaining mineral activated water by mixing ceramic, germanium, and tourmaline with water and rotating for 1 to 2 hours, and brown rice is soaked in the mineral activated water for 6 hours, and 45 to A second step of steaming for 55 minutes, a third step of pulverizing malt and immersing in the mineral activated water for 2 hours to obtain malt water, a fourth step of steaming sprout ginseng for 45 to 55 minutes, and the mineral A fifth step of saccharifying a mixture of activated water, the steamed brown rice, the malt water, the steamed sprout ginseng, and fermentation broth, a sixth step of filtering the saccharified mixture, and concentrating the filtered mixture. It is characterized in that it consists of a seventh step and an eighth step of cooling and packaging the concentrated mixture.

In the first step, the ceramic, germanium, and tourmaline are each baked at 900°C and then powdered to form a spherical shape, and, based on 100 parts by weight of water, 0.7 parts by weight of the ceramic, 0.7 parts by weight of germanium, and the It is characterized by mixing 0.7 parts by weight of tourmaline.

In the fifth step, the mixture is mixed with 35.8 parts by weight of steamed brown rice, 10 parts by weight of malt, 3.8 parts by weight of steamed sprout ginseng, 0.5 parts by weight of fermentation broth, and , The fermentation broth is prepared by fermenting for 6 months at 30 to 35°C by mixing 100 parts by weight of jocheong, 30 parts by weight of malt water, and 10 parts by weight of Bacillus subtilis with respect to 100 parts by weight of steamed sprout ginseng And, characterized in that the mixture is saccharified at 65° C. for 6 to 8 hours.

In the seventh step, the filtered mixture is concentrated at 95 to 100° C. for 4 to 6 hours.

In the method for preparing brown rice jocheong using sprout ginseng according to the present invention has the following effects.

There is an effect that can contribute to the creation of new demand by enhancing the added value of sprout ginseng, which is recently in the spotlight as a health food, and using it for processing.

By using sprout ginseng, the flavor is enhanced and consumption is easy, so there is an effect of increasing consumer preference.

It is a high-functional instant food containing a large amount of saponin of sprout ginseng, and has the effect of contributing to the income increase of farmers and the substitution effect of expensive organic foods.

In addition, there is an effect that can provide a jocheong with improved preservation.

Figure 1 is a flow chart showing a method for preparing brown rice jocheong using sprout ginseng according to the present invention.

Hereinafter, a preferred embodiment of a method for manufacturing brown rice jocheong using sprout ginseng according to the present invention will be described in detail with reference to the accompanying drawings.

The method for preparing brown rice jocheong using sprout ginseng according to the present invention includes a first step (S1) of obtaining mineral activated water by mixing ceramic, germanium, and tourmaline with water and rotating for 1 to 2 hours, as shown in FIG. A second step (S2) of soaking brown rice in the mineral activated water for 6 hours and steaming for 45 to 55 minutes, and a third step (S3) of crushing malt and immersing it in the mineral activated water for 2 hours (S3). ), and a fourth step (S4) of steaming sprout ginseng for 45 to 55 minutes, and saccharifying a mixture of the mineral activated water, the steamed brown rice, the malt water, the steamed sprout ginseng, and fermentation broth Step 5 (S5), a sixth step (S6) of filtering the saccharified mixture, a seventh step (S7) of concentrating the filtered mixture, and an eighth step of cooling and packaging the concentrated mixture ( S8).

First, in the first step (S1), activated mineral water is prepared. Specifically, the mineral activated water is obtained by mixing ceramic, germanium, and tourmaline with water and rotating with a circulation pump for 1 to 2 hours.

With respect to 100 parts by weight of the water, it is preferable to mix 0.7 parts by weight of the ceramic, 0.7 parts by weight of germanium, and 0.7 parts by weight of the tourmaline, and the ceramic, germanium, and tourmaline are each baked at 900° C. and then powdered to form a spherical shape. And manufactured.

Water molecules do not exist alone, but several molecules exist as a mass through hydrogen bonds and covalent bonds, and this mass of water molecules is called a water cluster. Here, the mineral activated water has an effect that the water clusters are smaller and evenly distributed than tap water, so that the sweetness and flavor are increased and the working time is shortened when the jocheong is manufactured.

Next, in the second step (S2), brown rice is soaked in the mineral activated water and steamed. Specifically, the brown rice is soaked in the mineral activated water for 6 hours and steamed for 45 to 55 minutes. The brown rice is sufficiently soaked in water and steamed to decompose the starch tissue in the brown rice. Accordingly, the following saccharification steps can be performed well.

Here, if the brown rice is called less than 6 hours, the brown rice is not soaked, so it takes a lot of time in the saccharification step below, and if the brown rice is called for more than 6 hours, the brown rice is completely soaked and the efficiency of work may be impaired. have.

Next, in the third step (S3), the malt is pulverized and immersed in the mineral activated water to obtain malt water. Specifically, the malt is immersed in the mineral activated water for 2 hours.

The malt is sprouted and dried on wheat, barley, etc., and is used in the manufacture of malt or sikhye. Here, if the malt oil is immersed for less than 2 hours, it is difficult to produce the active ingredients of the malt, and if the malt oil is immersed for more than 2 hours, the effective ingredients of the malt are sufficiently raised, and the efficiency of work may be impaired.

Next, in the fourth step (S4), sprout ginseng is steamed. Specifically, the sprout ginseng is steamed for 45 to 55 minutes so that the following saccharification step can be performed well. Here, it is preferable to use all of the roots, stems, and leaves of the sprout ginseng.

Next, in the fifth step (S5), a mixture of the activated mineral water, the steamed brown rice, the malt water, the steamed sprout ginseng, and the fermentation broth is saccharified. Specifically, the mixture is mixed with 35.8 parts by weight of steamed brown rice, 10 parts by weight of malt water, 3.8 parts by weight of steamed sprout ginseng, and 0.5 parts by weight of fermentation broth with respect to 100 parts by weight of the mineral active water. And the mixed mixture is saccharified at 65° C. for 6 to 8 hours.

Here, when the mixture is saccharified at less than 65° C., the temperature is low and thus sufficient saccharification reaction is difficult to proceed. When the mixture is saccharified above 65° C., the malt may be lost due to heat. In addition, when the mixture is saccharified for less than 6 hours, the saccharification reaction is not completed, and when saccharification is performed for more than 8 hours, unnecessary working time is consumed as the saccharification reaction has already been completed. In addition, due to the abnormal fermentation effect, it has a hoarse odor, and even if concentrated, it is difficult to commercialize because of its flavor and sugar content.

The fermentation broth is prepared by mixing 100 parts by weight of jocheong, 30 parts by weight of malt, and 10 parts by weight of Bacillus subtilis based on 100 parts by weight of steamed sprout ginseng, and fermenting at 30 to 35°C for 6 months.

Next, in the sixth step (S6), the saccharified mixture is filtered. Specifically, the mixture is filtered to remove precipitates or impurities remaining after saccharification.

Next, in the seventh step (S7), the filtered mixture is concentrated. Specifically, the mixture is concentrated at 95 to 100°C for 4 to 6 hours.

Here, when the concentration is less than 95°C, it is difficult to sufficiently concentrate the active ingredient and the concentration time is excessively long, and when the concentration exceeds 100°C, the taste may be deteriorated or beneficial ingredients may be destroyed due to high temperature.

If it is concentrated for less than 4 hours, it is difficult to sufficiently concentrate the active ingredient, and if it is concentrated for more than 6 hours, unnecessary working time is consumed as it is already concentrated.

Next, in the eighth step (S8), the concentrated mixture is cooled and packaged. Specifically, the concentrated mixture is cooled and then transferred to a storage and injection tank to individually package the mixture.

Hereinafter, the contents of the experiment for the method for manufacturing brown rice jocheong using sprout ginseng according to the present invention will be described in detail.

1. Sensory evaluation-1

It will be described in detail based on an embodiment of the method for preparing brown rice jocheong using sprout ginseng according to the present invention. In order to compare the quality characteristics of Jocheong, a food engineering graduate student who was recognized as an inspector was trained appropriately for the purpose of this experiment, and sensory evaluation was conducted. The sensory evaluation was conducted on a 9-point likert scale, which evaluates the taste, aroma, and color of Jocheong as 9 points if it is very good, and 1 point if it is very bad.

[Comparative Example 1]

In Comparative Example 1, brown rice was soaked in water for 6 hours, steamed for 50 minutes to prepare, crushed malt and immersed in water for 2 hours to obtain malt water. And prepare by steaming sprout ginseng for 50 minutes.

A mixture of 35.8 parts by weight of steamed brown rice, 10 parts by weight of malt, 3.8 parts by weight of steamed sprout ginseng, and 0.5 parts by weight of fermentation broth was saccharified at 65° C. for 7 hours and filtered, followed by 95 It was completed by concentrating at °C for 5 hours. Here, the fermentation broth was prepared by fermenting at 30° C. for 6 months by mixing 100 parts by weight of jocheong, 30 parts by weight of malt water, and 10 parts by weight of Bacillus subtilis with respect to 100 parts by weight of steamed sprout ginseng. .

[Example 1]

In Example 1, 0.7 parts by weight of ceramic, 0.7 parts by weight of germanium, and 0.7 parts by weight of tourmaline were mixed with respect to 100 parts by weight of water and rotated for 1 hour to obtain mineral activated water. Brown rice is soaked in the mineral activated water for 6 hours, steamed for 50 minutes to prepare, crushed malt and immersed in the mineral activated water for 2 hours to obtain malt water. And prepare by steaming sprout ginseng for 50 minutes.

A mixture of 35.8 parts by weight of steamed brown rice, 10 parts by weight of malt water, 3.8 parts by weight of steamed sprout ginseng, and 0.5 parts by weight of fermentation broth was saccharified at 65° C. for 7 hours and filtered based on 100 parts by weight of the mineral activated water. Then, it was concentrated at 95° C. for 5 hours to complete. Here, the fermentation broth was prepared by fermenting at 30° C. for 6 months by mixing 100 parts by weight of jocheong, 30 parts by weight of malt water, and 10 parts by weight of Bacillus subtilis with respect to 100 parts by weight of steamed sprout ginseng. .

division flavor incense color Comparative Example 1 7.24 7.34 7.11 Example 1 8.50 8.49 8.32

As shown in Table 1 above, when the mineral activated water is used, it can be seen that flavor is enhanced and sprout ginseng is well harmonized, so that a deep taste can be felt.

2. Sensory evaluation-2

A preservation experiment was conducted on the basis of the example in which the method for preparing brown rice jocheong using sprout ginseng according to the present invention was carried out, and the experiment was performed on Comparative Examples 1 and 1.

As a control, 5 mL of distilled water was added to 200 g of crude oil of Comparative Example 1 and Example 1, and an amount corresponding to the specified concentration of 0.30 g/kg was 5 mL of distilled water using sodium sulfite, a preservative licensed for use in starch syrup in the food additive code. It was dissolved in and mixed with 200 g of crude oil of Comparative Example 1 and Example 1. In addition, the presence or absence of mold was confirmed for a total of 3 months at intervals of 1 month while storing under the two conditions of a 30°C constant temperature and room temperature (25°C).

division Preservative Temperature 1 month 2 months 3 months Comparative Example 1 ○ 30℃ × × × Comparative Example 1 ○ 25℃ × × × Comparative Example 1 × 30℃ × ○ ○ Comparative Example 1 × 25℃ × × ○ Example 1 ○ 30℃ × × × Example 1 ○ 25℃ × × × Example 1 × 30℃ × × × Example 1 × 25℃ × × ×

As shown in Table 2 above, in the case of Example 1, it can be confirmed that mold does not occur when a preservative is not used, and in the case of Example 1, the preservation property is high.

3. Sensory evaluation-3

It will be described in detail based on an embodiment of the method for preparing brown rice jocheong using sprout ginseng according to the present invention. In order to compare the quality characteristics of Jocheong, a food engineering graduate student who was recognized for its suitability as an inspector was trained appropriately for the purpose of this experiment, and sensory evaluation was conducted. The sensory evaluation was conducted on a 9-point likert scale, which evaluates the taste, aroma, and color of Jocheong as 9 points if it is very good, and 1 point if it is very bad.

[Comparative Example 2]

In Comparative Example 2, 0.7 parts by weight of ceramic, 0.7 parts by weight of germanium, and 0.7 parts by weight of tourmaline were mixed with respect to 100 parts by weight of water and rotated for 1 hour to obtain mineral activated water. Brown rice is soaked in the mineral activated water for 6 hours, steamed for 50 minutes to prepare, crushed malt and immersed in the mineral activated water for 2 hours to obtain malt water.

A mixture of 35.8 parts by weight of steamed brown rice, 10 parts by weight of malt, 3.8 parts by weight of sprout ginseng, and 0.5 parts by weight of fermentation broth was saccharified at 65° C. for 7 hours and then filtered with respect to 100 parts by weight of the mineral activated water. It was completed by concentrating for 5 hours at ℃. Here, the fermentation broth is fermented at 30°C for 6 months by mixing 100 parts by weight of jocheong, 30 parts by weight of malt water, and 10 parts by weight of Bacillus subtilis based on 100 parts by weight of the sprout ginseng steamed for 50 minutes. Was prepared.

[Comparative Example 3]

In Comparative Example 3, 0.7 parts by weight of ceramic, 0.7 parts by weight of germanium, and 0.7 parts by weight of tourmaline were mixed with respect to 100 parts by weight of water and rotated for 1 hour to obtain mineral activated water. Brown rice is soaked in the mineral activated water for 6 hours, steamed for 50 minutes to prepare, crushed malt and immersed in the mineral activated water for 2 hours to obtain malt water. Then, sprout ginseng is steamed for 50 minutes to prepare, and sprout ginseng is heated to obtain sprout ginseng extract.

A mixture of 35.8 parts by weight of steamed brown rice, 10 parts by weight of malt, 3.8 parts by weight of sprout ginseng extract, and 0.5 parts by weight of fermentation broth was saccharified at 65° C. for 7 hours and filtered based on 100 parts by weight of the mineral activated water. It was then concentrated at 95° C. for 5 hours to complete. Here, the fermentation broth was prepared by fermenting at 30° C. for 6 months by mixing 100 parts by weight of jocheong, 30 parts by weight of malt water, and 10 parts by weight of Bacillus subtilis with respect to 100 parts by weight of steamed sprout ginseng. .

[Example 2]

In Example 2, 0.7 parts by weight of ceramic, 0.7 parts by weight of germanium, and 0.7 parts by weight of tourmaline were mixed with respect to 100 parts by weight of water and rotated for 1 hour to obtain mineral activated water. Brown rice is soaked in the mineral activated water for 6 hours, steamed for 50 minutes to prepare, crushed malt and immersed in the mineral activated water for 2 hours to obtain malt water. And prepare sprout ginseng by steaming for 50 minutes.

A mixture of 35.8 parts by weight of steamed brown rice, 10 parts by weight of malt water, 4.2 parts by weight of steamed sprout ginseng, and 0.5 parts by weight of fermentation broth was saccharified at 65° C. for 7 hours and filtered based on 100 parts by weight of the mineral activated water. Then, it was concentrated at 95° C. for 5 hours to complete. Here, the fermentation broth was prepared by fermenting at 30° C. for 6 months by mixing 100 parts by weight of jocheong, 30 parts by weight of malt water, and 10 parts by weight of Bacillus subtilis with respect to 100 parts by weight of steamed sprout ginseng. .

[Example 3]

In Example 3, 0.7 parts by weight of ceramic, 0.7 parts by weight of germanium, and 0.7 parts by weight of tourmaline were mixed with respect to 100 parts by weight of water and rotated for 1 hour to obtain mineral activated water. Brown rice is soaked in the mineral activated water for 6 hours, steamed for 50 minutes to prepare, crushed malt and immersed in the mineral activated water for 2 hours to obtain malt water. And prepare sprout ginseng by steaming for 50 minutes.

A mixture of 35.8 parts by weight of steamed brown rice, 10 parts by weight of malt, 4.0 parts by weight of steamed sprout ginseng, and 0.5 parts by weight of fermentation broth was saccharified at 65° C. for 7 hours and filtered based on 100 parts by weight of the mineral activated water. Then, it was concentrated at 95° C. for 5 hours to complete. Here, the fermentation broth was prepared by fermenting at 30° C. for 6 months by mixing 100 parts by weight of jocheong, 30 parts by weight of malt water, and 10 parts by weight of Bacillus subtilis with respect to 100 parts by weight of steamed sprout ginseng. .

[Example 4]

In Example 4, 0.7 parts by weight of ceramic, 0.7 parts by weight of germanium, and 0.7 parts by weight of tourmaline were mixed with respect to 100 parts by weight of water and rotated for 1 hour to obtain mineral activated water. Brown rice is soaked in the mineral activated water for 6 hours, steamed for 50 minutes to prepare, crushed malt and immersed in the mineral activated water for 2 hours to obtain malt water. And prepare sprout ginseng by steaming for 50 minutes.

A mixture of 35.8 parts by weight of steamed brown rice, 10 parts by weight of malt water, 3.8 parts by weight of steamed sprout ginseng, and 0.5 parts by weight of fermentation broth was saccharified at 65° C. for 7 hours and filtered based on 100 parts by weight of the mineral activated water. Then, it was concentrated at 95° C. for 5 hours to complete. Here, the fermentation broth was prepared by fermenting at 30° C. for 6 months by mixing 100 parts by weight of jocheong, 30 parts by weight of malt water, and 10 parts by weight of Bacillus subtilis with respect to 100 parts by weight of steamed sprout ginseng. .

[Example 5]

In Example 5, 0.7 parts by weight of ceramic, 0.7 parts by weight of germanium, and 0.7 parts by weight of tourmaline were mixed with respect to 100 parts by weight of water and rotated for 1 hour to obtain mineral activated water. Brown rice is soaked in the mineral activated water for 6 hours, steamed for 50 minutes to prepare, crushed malt and immersed in the mineral activated water for 2 hours to obtain malt water. And prepare sprout ginseng by steaming for 50 minutes.

A mixture of 35.8 parts by weight of steamed brown rice, 10 parts by weight of malt, 3.6 parts by weight of steamed sprout ginseng, and 0.5 parts by weight of fermentation broth was saccharified at 65° C. for 7 hours and filtered based on 100 parts by weight of the mineral activated water. Then, it was concentrated at 95° C. for 5 hours to complete. Here, the fermentation broth was prepared by fermenting at 30° C. for 6 months by mixing 100 parts by weight of jocheong, 30 parts by weight of malt water, and 10 parts by weight of Bacillus subtilis with respect to 100 parts by weight of steamed sprout ginseng. .

[Example 6]

In Example 6, 0.7 parts by weight of ceramic, 0.7 parts by weight of germanium, and 0.7 parts by weight of tourmaline were mixed with respect to 100 parts by weight of water and rotated for 1 hour to obtain mineral activated water. Brown rice is soaked in the mineral activated water for 6 hours, steamed for 50 minutes to prepare, crushed malt and immersed in the mineral activated water for 2 hours to obtain malt water. And prepare sprout ginseng by steaming for 50 minutes.

A mixture of 35.8 parts by weight of steamed brown rice, 10 parts by weight of malt, 3.4 parts by weight of steamed sprout ginseng, and 0.5 parts by weight of fermentation broth was saccharified at 65° C. for 7 hours and filtered based on 100 parts by weight of the mineral activated water. Then, it was concentrated at 95° C. for 5 hours to complete. Here, the fermentation broth was prepared by fermenting at 30° C. for 6 months by mixing 100 parts by weight of jocheong, 30 parts by weight of malt water, and 10 parts by weight of Bacillus subtilis with respect to 100 parts by weight of steamed sprout ginseng. .

division flavor incense color Comparative Example 2 7.01 6.89 7.00 Comparative Example 3 6.99 6.78 7.10 Example 2 7.10 7.04 7.11 Example 3 7.38 7.20 7.24 Example 4 8.50 8.49 8.32 Example 5 7.18 7.32 7.50 Example 6 7.42 7.22 7.19

Comparative Example 2 used sprout ginseng that was not steamed in the saccharification process, Comparative Example 3 used sprout ginseng extract, and Examples 2 to 6 used steamed sprout ginseng.

As shown in Table 3 above, it can be seen that the preference of Examples 2 to 6 using steamed sprout ginseng is higher than that of Comparative Example 2 and Comparative Example 3.

In Examples 2 and 3, it was difficult to feel a relatively deep taste, and in Examples 5 and 6, it was found that the proportion of sprout ginseng was excessive, which affected the overall taste. In Example 4, it can be seen that it is possible to prepare jocheong having excellent overall taste, aroma, and color preference.

4. Sensory evaluation-4

It will be described in detail based on an embodiment of the method for preparing brown rice jocheong using sprout ginseng according to the present invention. In order to compare the quality characteristics of Jocheong, a food engineering graduate student who was recognized for its suitability as an inspector was trained appropriately for the purpose of this experiment, and sensory evaluation was conducted. The sensory evaluation was conducted on a 9-point likert scale, which evaluates the taste, aroma, and color of Jocheong as 9 points if it is very good, and 1 point if it is very bad.

[Comparative Example 4]

In Comparative Example 4, 0.7 parts by weight of ceramic, 0.7 parts by weight of germanium, and 0.7 parts by weight of tourmaline were mixed with respect to 100 parts by weight of water and rotated for 1 hour to obtain mineral activated water. Brown rice is soaked in the mineral activated water for 6 hours, steamed for 50 minutes to prepare, crushed malt and immersed in the mineral activated water for 2 hours to obtain malt water. And prepare sprout ginseng by steaming for 50 minutes.

A mixture of 35.8 parts by weight of steamed brown rice, 10 parts by weight of malt, and 3.8 parts by weight of steamed sprout ginseng per 100 parts by weight of the mineral activated water was saccharified at 65°C for 7 hours, filtered, and then at 95°C. Concentrated for 5 hours to complete.

[Example 7]

In Example 7, 0.7 parts by weight of ceramic, 0.7 parts by weight of germanium, and 0.7 parts by weight of tourmaline were mixed with respect to 100 parts by weight of water and rotated for 1 hour to obtain mineral activated water. Brown rice is soaked in the mineral activated water for 6 hours, steamed for 50 minutes to prepare, crushed malt and immersed in the mineral activated water for 2 hours to obtain malt water. And prepare sprout ginseng by steaming for 50 minutes.

A mixture of 35.8 parts by weight of steamed brown rice, 10 parts by weight of malt, 3.8 parts by weight of steamed sprout ginseng, and 0.9 parts by weight of fermentation broth was saccharified at 65° C. for 7 hours and filtered based on 100 parts by weight of the mineral activated water. Then, it was concentrated at 95° C. for 5 hours to complete. Here, the fermentation broth was prepared by fermenting at 30° C. for 6 months by mixing 100 parts by weight of jocheong, 30 parts by weight of malt water, and 10 parts by weight of Bacillus subtilis with respect to 100 parts by weight of steamed sprout ginseng. .

[Example 8]

In Example 8, 0.7 parts by weight of ceramic, 0.7 parts by weight of germanium, and 0.7 parts by weight of tourmaline were mixed with respect to 100 parts by weight of water and rotated for 1 hour to obtain mineral activated water. Brown rice is soaked in the mineral activated water for 6 hours, steamed for 50 minutes to prepare, crushed malt and immersed in the mineral activated water for 2 hours to obtain malt water. And prepare sprout ginseng by steaming for 50 minutes.

A mixture of 35.8 parts by weight of steamed brown rice, 10 parts by weight of malt water, 3.8 parts by weight of steamed sprout ginseng, and 0.7 parts by weight of fermentation broth was saccharified at 65° C. for 7 hours and filtered based on 100 parts by weight of the mineral activated water. Then, it was concentrated at 95° C. for 5 hours to complete. Here, the fermentation broth was prepared by fermenting at 30° C. for 6 months by mixing 100 parts by weight of jocheong, 30 parts by weight of malt water, and 10 parts by weight of Bacillus subtilis with respect to 100 parts by weight of steamed sprout ginseng. .

[Example 9]

In Example 9, 0.7 parts by weight of ceramic, 0.7 parts by weight of germanium, and 0.7 parts by weight of tourmaline were mixed with respect to 100 parts by weight of water and rotated for 1 hour to obtain mineral activated water. Brown rice is soaked in the mineral activated water for 6 hours, steamed for 50 minutes to prepare, crushed malt and immersed in the mineral activated water for 2 hours to obtain malt water. And prepare sprout ginseng by steaming for 50 minutes.

A mixture of 35.8 parts by weight of steamed brown rice, 10 parts by weight of malt water, 3.8 parts by weight of steamed sprout ginseng, and 0.5 parts by weight of fermentation broth was saccharified at 65° C. for 7 hours and filtered based on 100 parts by weight of the mineral activated water. Then, it was concentrated at 95° C. for 5 hours to complete. Here, the fermentation broth was prepared by fermenting at 30° C. for 6 months by mixing 100 parts by weight of jocheong, 30 parts by weight of malt water, and 10 parts by weight of Bacillus subtilis with respect to 100 parts by weight of steamed sprout ginseng. .

[Example 10]

In Example 10, 0.7 parts by weight of ceramic, 0.7 parts by weight of germanium, and 0.7 parts by weight of tourmaline were mixed with respect to 100 parts by weight of water and rotated for 1 hour to obtain mineral activated water. Brown rice is soaked in the mineral activated water for 6 hours, steamed for 50 minutes to prepare, crushed malt and immersed in the mineral activated water for 2 hours to obtain malt water. And prepare sprout ginseng by steaming for 50 minutes.

A mixture of 35.8 parts by weight of steamed brown rice, 10 parts by weight of malt water, 3.8 parts by weight of steamed sprout ginseng, and 0.3 parts by weight of fermentation broth was saccharified at 65° C. for 7 hours and filtered based on 100 parts by weight of the mineral activated water. Then, it was concentrated at 95° C. for 5 hours to complete. Here, the fermentation broth was prepared by fermenting at 30° C. for 6 months by mixing 100 parts by weight of jocheong, 30 parts by weight of malt water, and 10 parts by weight of Bacillus subtilis with respect to 100 parts by weight of steamed sprout ginseng. .

[Example 11]

In Example 11, 0.7 parts by weight of ceramic, 0.7 parts by weight of germanium, and 0.7 parts by weight of tourmaline were mixed with respect to 100 parts by weight of water and rotated for 1 hour to obtain mineral activated water. Brown rice is soaked in the mineral activated water for 6 hours, steamed for 50 minutes to prepare, crushed malt and immersed in the mineral activated water for 2 hours to obtain malt water. And prepare sprout ginseng by steaming for 50 minutes.

A mixture of 35.8 parts by weight of steamed brown rice, 10 parts by weight of malt water, 3.8 parts by weight of steamed sprout ginseng, and 0.1 parts by weight of fermentation broth was saccharified at 65° C. for 7 hours and filtered based on 100 parts by weight of the mineral activated water. Then, it was concentrated at 95° C. for 5 hours to complete. Here, the fermentation broth was prepared by fermenting at 30° C. for 6 months by mixing 100 parts by weight of jocheong, 30 parts by weight of malt water, and 10 parts by weight of Bacillus subtilis with respect to 100 parts by weight of steamed sprout ginseng. .

division flavor incense color Comparative Example 4 6.89 6.38 6.96 Example 7 7.38 7.65 7.11 Example 8 7.56 7.78 7.69 Example 9 8.50 7.49 7.32 Example 10 7.02 7.85 7.10 Example 11 7.32 7.16 7.24

Comparative Example 4 was saccharified without fermentation broth, and in Examples 7 to 11, fermentation broth was added during saccharification.

As shown in Table 4 above, when the fermentation broth is added, it can be seen that the overall acceptability is high, and the mixing ratio suggested in the manufacturing method of the present invention has the highest preference, so it can be confirmed that taste, aroma, and color can be improved. I can.

As described above, it will be understood that the above-described technical configuration of the present invention can be implemented in other specific forms without changing the technical spirit or essential features of the present invention by those skilled in the art.

Therefore, the embodiments described above are to be understood as illustrative and non-limiting in all respects, and the scope of the present invention is indicated by the claims to be described later rather than the detailed description, and the meaning and scope of the claims and All changes or modifications derived from the equivalent concept should be interpreted as being included in the scope of the present invention.

S1: Step of obtaining mineral activated water
S2: Step of soaking and steaming brown rice
S3: Step of crushing and immersing malt to obtain malt water
S4: step of steaming sprout ginseng
S5: Step of saccharifying a mixture of mineral activated water, brown rice, malt water, sprout ginseng, and fermentation broth
S6: filtering the mixture
S7: step of concentrating the mixture
S8: cooling and packaging the mixture

Claims (4)

A first step of mixing ceramic, germanium, and tourmaline with water and rotating for 1 to 2 hours to obtain activated mineral water;
A second step of soaking brown rice in the mineral activated water for 6 hours and steaming for 45 to 55 minutes;
A third step of pulverizing malt and immersing it in the mineral activated water for 2 hours to obtain malt water;
A fourth step of steaming sprout ginseng for 45 to 55 minutes;
A fifth step of saccharifying a mixture of the mineral activated water, the steamed brown rice, the malt water, the steamed sprout ginseng, and fermentation broth;
A sixth step of filtering the saccharified mixture;
A seventh step of concentrating the filtered mixture;
An eighth step of cooling and packaging the concentrated mixture; method for preparing brown rice jocheong using sprout ginseng, characterized in that it consists of. The method of claim 1,
In the first step,
The ceramic, germanium, and tourmaline are each baked at 900° C. and then powdered to form a spherical shape,
Based on 100 parts by weight of water, 0.7 parts by weight of the ceramic, 0.7 parts by weight of germanium, and 0.7 parts by weight of the tourmaline are mixed. The method of claim 1,
In the fifth step,
The mixture is mixed with 35.8 parts by weight of steamed brown rice, 10 parts by weight of malt water, 3.8 parts by weight of steamed sprout ginseng, 0.5 parts by weight of the fermentation broth based on 100 parts by weight of the mineral activated water,
The fermentation broth is prepared by fermenting for 6 months at 30 to 35°C by mixing 100 parts by weight of jocheong, 30 parts by weight of malt water, and 10 parts by weight of Bacillus subtilis based on 100 parts by weight of steamed sprout ginseng ,
A method for preparing brown rice jocheong using sprout ginseng, characterized in that the mixture is saccharified at 65° C. for 6 to 8 hours. The method of claim 1,
In the seventh step,
A method for preparing brown rice crude oil using sprout ginseng, characterized in that the filtered mixture is concentrated at 95 to 100°C for 4 to 6 hours.

Images