KR20200145247A - Manufacture of grain syrup using kudzu vine - Google Patents

Abstract

The present invention relates to a method for preparing grain syrup using Pueraria montana. According to the present invention, the method for preparing grain syrup using Pueraria montana comprises: a first step of preparing a malt solution; a second step of cooking hard-boiled rice; a third step of preparing a first saccharified product; a fourth step of preparing a second saccharified product; a fifth step of separating the second saccharified product into a saccharified solution and a solid; and a sixth step of preparing grain syrup. According to the present invention, estrogen can be conveniently ingested.

Description

Manufacturing method of jocheong using arrowroot {Manufacture of grain syrup using kudzu vine}

The present invention relates to a method of manufacturing jocheong using arrowroot, and more particularly, by using arrowroot and pumpkin, estrogen components can be conveniently ingested, and the taste, aroma, and flavor of jocheong itself as well as functional by increasing the sugar content by adding pumpkin It relates to a method of manufacturing jocheong with improved palatability.

Arrowroot is a health food that has long been edible as a bulbous crop, and recently, dried roots are usually made into powder and drunk or juice is extracted. Arrowroot contains 625 times more vegetable estrogen called daidzein than pomegranate. Daidzein is effective in preventing various chronic diseases by lowering blood cholesterol. Above all, it helps improve the symptoms of menopause by raising the level of female hormones. In addition, digestedin helps calcium absorption. Also, arrowroot contains a lot of saponins. Saponin is a representative medicinal ingredient of ginseng, and has the effect of clearing blood and activating blood circulation.

Jocheong is a traditional Korean food, and natural honey is called'cheong', so it is called'jocheong' in the sense of artificial honey. The starch of the grains is cooked and luxurious when steamed or boiled. If malt water is mixed and warmly bathed or buried, the rice grains become saccharified and loosened.

Jocheong is also made with rice and rice porridge with sorghum or corn flour. Those made from rice are bright, and those made from sorghum have a reddish color and are not clear. Any mixed grain can be used to make jocheong.

Jocheong is well digested, and the sugar components contained in jocheong help to improve memory by supplying glucose necessary for brain activity, and it is effective in diet because it is rich in sugar components but has low calories.

However, although jocheong made of mixed grains and fruits is sold on the market, the development of jocheong having functionality and taste that can satisfy consumers' preference for diversity is insufficient. In addition, jocheong has a problem in that the taste is weaker than sugar or honey, and the preference is deteriorated.

No. 10-1697107

The present invention was conceived to solve the above problems, by manufacturing jocheong using arrowroot and pumpkin, it is possible to conveniently consume estrogen components, and by adding pumpkin to increase the sugar content, only the taste, aroma and flavor of jocheong itself In addition, its purpose is to provide a method for manufacturing jocheong with improved functionality and palatability.

A method for producing jocheong using arrowroot according to the present invention comprises: a first step of preparing malt water by mixing malt oil with water; The second step of cooking godubap; The third step of first saccharifying by mixing the malt water, godubap and dried arrowroot, and separating only the clear liquid to prepare a first saccharified product; mixing malt water, godubap and old pumpkin powder into the first saccharified product, and second A fourth step of saccharifying to prepare a second saccharified product; A fifth step of separating the second saccharified product into a saccharified solution and a solid material; And a sixth step of concentrating the separated saccharified liquid to prepare jocheong, and in the third step, the first saccharified product is 1 part by weight of godubap and 0.03 part by weight of dried arrowroot based on 2 parts by weight of malt water. It is characterized in that the first saccharification is prepared by mixing and separating only the clear liquid at a temperature of 72 to 76°C for 55 to 65 hours, and in the fourth step, the second saccharide is 1 sugar per 3.5 parts by weight of malt water. It is characterized in that it is prepared by mixing 1.5 parts by weight of cargo, 1.25 parts by weight of godubap, and 0.08 parts by weight of old pumpkin powder and second saccharifying at a temperature of 72 to 76° C. for 45 to 60 hours.

In addition, in the first step, 25 parts by weight of water is mixed with 3 parts by weight of malt, and only the clear liquid is separated to prepare malt water.

In addition, in the second step, 9 parts by weight of water is mixed with 5 parts by weight of rice to cook godubap.

In addition, in the fifth step, the saccharification solution is characterized in that the second saccharide is filtered through a strainer and then left for 24 hours to separate only the clear solution.

In addition, the saccharification solution separated in the sixth step was first concentrated at a temperature of 120 to 140°C for 3 hours, and then second concentrated at a temperature of 100 to 120°C for 1 hour, so that the sugar content of the crude cheong was 70 to 75 brix. Characterized in that.

By means of solving the above problems, the method for preparing jocheong according to the present invention uses arrowroot and pumpkin to prepare jocheong, so that estrogen components can be conveniently ingested, and the sweetness of the jocheong itself is increased by adding pumpkin. It has the effect of improving not only flavor but also functionality and palatability.

1 is a flow chart showing a method for manufacturing jocheong using arrowroot according to the present invention.

Specific matters, including the problems to be solved, means for solving the problems, and effects of the invention as described above, are included in the embodiments and drawings to be described below. Advantages and features of the present invention, and a method of achieving them will become apparent with reference to an embodiment described later in detail together with the accompanying drawings.

In the following, a method of manufacturing jocheong using arrowroot will be described in detail with reference to the drawings.

<Method of manufacturing jocheong using arrowroot>

First, malt water is prepared by mixing malt oil with water in the first step (S1).

Specifically, 25 parts by weight of water is mixed with respect to 3 parts by weight of malt, and only clear liquid is separated to prepare malt water.

Malt is dried after pouring water into barley to sprout, and it contains an enzyme that converts starch into sugar, and is used to make sikhye or malt. Malt contains about 30 nutrients such as vitamin B, iron, folic acid, etc. It lowers blood pressure, is rich in physiologically active substances that are good for adult diseases such as anemia and diabetes, promotes growth hormone, and also protects against skin diseases such as peptic ulcer and atopy. It works.

If more than 25 parts by weight of water is mixed with 3 parts by weight of malt, there is a problem that the sweetness is weakened and the preference is deteriorated, and if only the clear liquid is used as it is, there is a problem that the Jocheong becomes cloudy when the Jocheong is prepared. Therefore, it is most preferable to prepare malt water by mixing 25 parts by weight of water and separating only the clear liquid based on 3 parts by weight of malt.

Next, in the second step (S2), godubap is cooked.

Specifically, 9 parts by weight of water is mixed with 5 parts by weight of rice to make godubap.

Godubap refers to a very carefully cooked rice, and is often used to reduce the time required for fermentation when making sikhye or sake.

Next, in the third step (S3), first saccharification is performed by mixing malt water, godubap and dried arrowroot, and only the clear liquid is separated to prepare a first saccharified product.

Specifically, the first saccharified product is prepared by mixing 1 part by weight of godubap and 0.03 parts by weight of dried arrowroot with respect to 2 parts by weight of malt water, first saccharifying at a temperature of 72 to 76°C for 55 to 65 hours, and separating only a clear liquid.

Arrowroot contains a large amount of starch, and when saccharified by mixing with malt water and godubap, the color becomes cloudy and the taste deteriorates. Therefore, it is preferable to separate and use only clear liquid, and to divide the saccharification process in two steps.

If dried arrowroot is mixed less than 0.03 parts by weight with respect to 2 parts by weight of malt water, the nutrient component of arrowroot is not sufficiently included, and if more than 0.03 parts by weight of dried arrowroot is mixed with respect to 2 parts by weight of malt water, the bitter taste when preparing jocheong This I have a problem.

In addition, when saccharifying the first saccharified product for less than 55 hours at a temperature of 72 to 76°C, the sweet taste is not sufficiently expressed, and when saccharified for longer than 65 hours, it is sufficiently saccharified and takes a lot of time and economic cost. There is a problem.

Therefore, it is most preferable to prepare a first saccharified product by mixing 1 part by weight of godubap and 0.03 part by weight of dried arrowroot with respect to 2 parts by weight of malt water and first saccharifying at a temperature of 72 to 76°C for 55 to 65 hours.

Next, in the fourth step (S4), malt water, godubap and old pumpkin powder are mixed with the first saccharified product, and the second saccharified product is prepared by second saccharification.

Specifically, the second saccharified product was mixed with 1.5 parts by weight of the first saccharified product, 1.25 parts by weight of godubap and 0.08 parts by weight of old pumpkin powder based on 3.5 parts by weight of malt water, and the second saccharified at a temperature of 72 to 76°C for 45 to 60 hours. And manufactured.

It is preferable to use old pumpkin powder for pumpkin powder, and by mixing old pumpkin powder, it catches the bitter taste of arrowroot, and is effective for women's and women's diseases. In addition, it is possible to increase the degree of acceptability by increasing the sugar content of jocheong and improving the color.

Pumpkin has traditionally been handed down as a good food for people with weak stomachs, patients in recovery period, and for removing postpartum edema, and is said to be effective in preventing high blood pressure, diabetes, neuralgia, women's diseases, postpartum cooking, weak patients and aging. Is known. In particular, as it is rich in beta-carotene, an antioxidant that harms free radicals, it is excellent in preventing various cancers such as lung cancer, esophageal cancer, stomach cancer, bladder cancer, prostate cancer, and breast cancer. In particular, it is effective against lung cancer and breast cancer. The yellow beta-carotene of pumpkin has been proven to prevent lung cancer, and lignan, a natural estrogen component, and linoleic acid, a type of omega-3 fatty acid, prevent breast cancer.

If less than 0.08 parts by weight of the old pumpkin powder is mixed with respect to 3.5 parts by weight of the malt water, the ratio of the old pumpkin powder is too low, so the taste and flavor of the pumpkin will not be properly expressed in the finally prepared jocheong, and the old pumpkin powder If more than 0.08 parts by weight is mixed, the taste and flavor of the pumpkin may be excessively emphasized, and the unique taste and flavor of jocheong may be reduced.

In addition, when preparing the second saccharified product, if saccharified for less than 45 hours under a temperature condition of 72 to 76°C, the taste and flavor of pumpkin do not harmonize with the taste of jocheong, and if saccharified for longer than 60 hours, the taste and flavor There is a problem that it is lost and nutrients are lost, and it takes a lot of time and economic cost in a sufficiently saccharified state.

Therefore, 1.5 parts by weight of the first saccharified product, 1.25 parts by weight of godubap, and 0.08 parts by weight of old pumpkin powder were mixed with respect to 3.5 parts by weight of malt water, and the second saccharified product was secondly saccharified at a temperature of 72 to 76°C for 45 to 60 hours. It is most preferable to prepare.

Next, in the fifth step (S5), the second saccharified product is separated into a saccharified solution and a solid material.

Specifically, the saccharification solution is prepared by filtering the second saccharified product through a strainer and leaving it for 24 hours to separate only the clear solution.

Since the second saccharified product contains solid substances such as by-products generated by the saccharification process in the saccharification step, the second saccharified product is filtered through a sieve and left for 24 hours to separate only a clear liquid. .

Finally, in the sixth step (S6), the separated saccharified solution is concentrated to prepare jocheong.

Specifically, the saccharification solution separated in the 5th step was first concentrated for 3 hours at a temperature of 120 to 140°C, and then second concentrated at a temperature of 100 to 120°C for 1 hour, so that the sugar content of the crude cheong was 70 to 75 brix. do.

When the sugar content of the crude cheong is lower than 70 brix, it is not sufficiently concentrated, so that the sugar content is low, so that consumers' preference and preference for taste are low, and the viscosity is thin, so that the usability is deteriorated.

Therefore, it is most preferable to prepare the saccharified solution so that the sugar content of the crude cheong is 70 to 75 brix by first concentrating the saccharified solution for 3 hours at a temperature of 120 to 140°C and second concentrating at a temperature of 100 to 120°C for 1 hour.

Hereinafter will be described in detail the contents of the experiment of the present invention Jocheong manufacturing method.

(A) Jocheong's sensory evaluation according to the number of saccharification

In the following experiment, in order to conduct a sensory evaluation of Jocheong according to the number of saccharification in the method of manufacturing Jocheong according to the present invention, in order to compare the quality characteristics by manufacturing Jocheong by varying the number of saccharification, a graduate student of the Department of Food Science and Technology recognized as an inspector was tested. After training appropriate for the purpose, sensory evaluation was conducted. The sensory evaluation items were conducted on a 7-point scale, which evaluates the color, aroma, taste, and overall preference as 7 points for very good and 1 point for very bad.

[Comparative Example 1]

In Comparative Example 1, malt water and godubap were mixed and first saccharified to prepare jocheong according to the present invention.

[Example 1]

In Example 1, malt water, godubap, dried arrowroot, and old pumpkin powder were mixed and first saccharified to prepare jocheong according to the present invention.

[Example 2]

In Example 2, malt water, godubap, and dried arrowroot were mixed and first saccharified, then, malt water, godubap, primary sugar, and old pumpkin powder were mixed and secondary saccharified to prepare jocheong according to the present invention.

division
Item Color incense flavor Overall preference Comparative Example 1 4.16 4.61 4.23 4.33 Example 1 4.86 5.13 5.32 5.10 Example 2 5.23 5.00 5.60 5.37

As a result of the experiment, it was found that the sensory evaluation score of Example 2 was the highest.

When the primary saccharification was performed by mixing only malt water and godubap, the preference was lower than that of Jocheong prepared by mixing dried arrowroot and old pumpkin powder, and when the first saccharification was performed simultaneously with malt water, godubap, old pumpkin powder, and dried arrowroot, There was a problem that the taste and taste of arrowroot and pumpkin were not harmoniously harmoniously matched with Jocheong, which deteriorated the overall acceptability.

Therefore, it is most preferable to prepare jocheong according to this manufacturing method by mixing malt water, godubap, and dried arrowroot and first saccharifying, then mixing malt water, godubap, primary saccharide, and old pumpkin powder and second saccharifying it.

(B) Sensory evaluation of Jocheong according to the mixing ratio of dried arrowroot

The following experiment is a food engineering graduate student approved as an inspector in order to compare quality characteristics by manufacturing jocheong by varying the mixing ratio of dry arrowroot in order to perform sensory evaluation of jocheong according to the mixing ratio of dry arrowroot in the method of manufacturing Jocheong according to the present invention. After training appropriate for the purpose of this experiment, sensory evaluation was conducted. The sensory evaluation items were conducted on a 7-point scale, which evaluates the color, aroma, taste, and overall preference as 7 points for very good and 1 point for very bad.

[Comparative Example 2]

In Comparative Example 2, 1 part by weight of godubap and 0.01 part by weight of dried arrowroot were mixed with respect to 2 parts by weight of malt water, and the first saccharified product was prepared, and jocheong was prepared according to the present invention.

[Example 3]

In Example 3, 1 part by weight of godubap and 0.02 part by weight of dried arrowroot were mixed with respect to 2 parts by weight of malt water, and the first saccharified product was prepared, and jocheong was prepared according to the present invention.

[Example 4]

In Example 4, 1 part by weight of godubap and 0.03 parts by weight of dried arrowroot were mixed with respect to 2 parts by weight of malt water, and the first saccharified product was prepared, and jocheong was prepared according to the present invention.

[Example 5]

In Example 5, 1 part by weight of godubap and 0.04 part by weight of dried arrowroot were mixed with respect to 2 parts by weight of malt water, and the first saccharified product was prepared, and Jocheong was prepared according to the present invention.

division
Item Color incense flavor Overall preference Comparative Example 2 5.01 5.07 4.72 4.90 Example 3 5.16 5.26 4.87 5.10 Example 4 5.23 5.00 5.60 5.37 Example 5 5.15 4.78 5.21 5.05

As a result of the experiment, it was found that the sensory evaluation score of Example 4 was the highest.

If the dried arrowroot is mixed less than 0.03 parts by weight, the aroma and taste of the arrowroot can hardly be felt, and the nutrient components of the arrowroot were not sufficiently included, and if more than 0.03 parts by weight of dried arrowroot was mixed with respect to 2 parts by weight of malt water, jocheong was prepared. There was a problem with bitter taste.

Therefore, it is most preferable to mix 1 part by weight of godubap and 0.03 part by weight of dried arrowroot with respect to 2 parts by weight of malt water to prepare the first saccharified product by first saccharifying, and to prepare jocheong according to the present invention.

(C) Sensory evaluation of Jocheong according to the mixing ratio of old pumpkin powder

In the following experiment, in order to conduct a sensory evaluation of jocheong according to the mixing ratio of the old pumpkin powder of the present invention's Jocheong manufacturing method, the suitability as an inspector was recognized to compare quality characteristics by manufacturing jocheong by varying the mixing ratio of old pumpkin powder. After training the graduate students of the Department of Food Science and Technology, which were suitable for the purpose of this experiment, sensory evaluation was conducted. The sensory evaluation items were conducted on a 7-point scale, which evaluates the color, aroma, taste, and overall preference as 7 points for very good and 1 point for very bad.

[Comparative Example 3]

In Comparative Example 3, 1.5 parts by weight of the first saccharified product, 1.25 parts by weight of godubap, and 0.05 parts by weight of old pumpkin powder were mixed and second saccharified to prepare a second saccharified product based on 3.5 parts by weight of malt. Manufactured.

[Example 6]

In Example 6, 1.5 parts by weight of the first saccharified product, 1.25 parts by weight of godubap, and 0.06 parts by weight of old pumpkin powder were mixed and second saccharified to prepare a second saccharified product with respect to 3.5 parts by weight of malt. Manufactured.

[Example 7]

In Example 7, 1.5 parts by weight of the first saccharified product, 1.25 parts by weight of godubap, and 0.07 parts by weight of old pumpkin powder were mixed with respect to 3.5 parts by weight of malt water, and the second saccharified product was prepared. Manufactured.

[Example 8]

In Example 8, 1.5 parts by weight of the first saccharified product, 1.25 parts by weight of godubap, and 0.08 parts by weight of old pumpkin powder were mixed and second saccharified to prepare a second saccharified product based on 3.5 parts by weight of malt. Manufactured.

[Example 9]

In Example 9, 1.5 parts by weight of the first saccharified product, 1.25 parts by weight of godubap, and 0.09 parts by weight of old pumpkin powder were mixed and second saccharified to prepare a second saccharified product based on 3.5 parts by weight of malt. Manufactured.

division
Item Color incense flavor Overall preference Comparative Example 3 4.51 4.51 4.83 4.62 Example 6 4.84 4.73 5.12 4.90 Example 7 5.09 4.90 5.43 5.14 Example 8 5.23 5.00 5.60 5.37 Example 9 5.10 5.04 5.49 5.21

As a result of the experiment, it was found that the sensory evaluation score of Example 8 was the highest.

If less than 0.08 parts by weight of old pumpkin powder is mixed with respect to 3.5 parts by weight of malt water, the ratio of containing the old pumpkin powder is too low, so the taste and flavor of pumpkin will not be properly expressed in the final prepared jocheong, and the old pumpkin powder will be 0.08 If more than one part by weight is mixed, the taste and flavor of the pumpkin is excessively emphasized, reducing the characteristic taste and flavor of Jocheong, resulting in a decrease in overall acceptability.

Therefore, 1.5 parts by weight of the first saccharified product, 1.25 parts by weight of godubap, and 0.08 parts by weight of old pumpkin powder are mixed and second saccharified to prepare a second saccharified product according to the present invention. It is most preferred.

As described above, it will be understood that the technical configuration of the present invention described above 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 the All changes or modified forms derived from the equivalent concept should be construed as being included in the scope of the present invention.

S1. The first step of preparing malt water by mixing malt oil with water
S2. The second stage of cooking godubap
S3. The third step of preparing first saccharified product by mixing malt water, godubap, and dried arrowroot
S4. The fourth step of preparing a second sugar product by mixing the first sugar content, malt water, godubap, and old pumpkin powder and making the second sugar product
S5. The fifth step of separating saccharified liquid and solid matter
S6. The sixth step of concentrating the saccharified solution to prepare jocheong

Claims (5)

A first step of preparing malt water by mixing malt oil with water;
The second step of cooking godubap;
A third step of first saccharifying by mixing the malt water, godubap and dried arrowroot, and separating only the clear liquid to prepare a first saccharified product;
A fourth step of preparing a second saccharified product by mixing malt water, godubap, and old pumpkin powder with the first saccharified product and second saccharifying;
A fifth step of separating the second saccharified product into a saccharified solution and a solid material;
Characterized in that it comprises; and a sixth step of concentrating the separated saccharified liquid to prepare jocheong,
In the third step, the first saccharified product is prepared by mixing 1 part by weight of godubap and 0.03 parts by weight of dried arrowroot with respect to 2 parts by weight of malt water, first saccharifying at a temperature of 72 to 76°C for 55 to 65 hours, and separating only the clear liquid. Characterized in that,
In the fourth step, the second saccharified product was mixed with 1.5 parts by weight of the first saccharified product, 1.25 parts by weight of godubap and 0.08 parts by weight of old pumpkin powder based on 3.5 parts by weight of malt water, and then at a temperature of 72 to 76°C for 45 to 60 hours. A method for producing jocheong using arrowroot, characterized in that produced by second saccharification. The method of claim 1,
In the first step, the malt water is prepared by mixing 25 parts by weight of water with respect to 3 parts by weight of malt and separating only the clear liquid. The method of claim 1,
A method for producing jocheong using arrowroot, characterized in that by mixing 9 parts by weight of water with respect to 5 parts by weight of rice in the second step. The method of claim 1,
In the fifth step, the saccharification solution is prepared by filtering the second saccharide through a strainer and then leaving it for 24 hours to separate only the clear solution. The method of claim 1,
The saccharification solution separated in the sixth step was first concentrated for 3 hours at a temperature of 120 to 140°C, and second concentrated at a temperature of 100 to 120°C for 1 hour to prepare a crude sugar of 70 to 75 brix Jocheong manufacturing method using arrowroot characterized in that.

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