KR20220054045A - Novel type rice fermentated beverage for dessert in hanced preference and process for manafacturing of the same - Google Patents

Novel type rice fermentated beverage for dessert in hanced preference and process for manafacturing of the same Download PDF

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KR20220054045A
KR20220054045A KR1020200138501A KR20200138501A KR20220054045A KR 20220054045 A KR20220054045 A KR 20220054045A KR 1020200138501 A KR1020200138501 A KR 1020200138501A KR 20200138501 A KR20200138501 A KR 20200138501A KR 20220054045 A KR20220054045 A KR 20220054045A
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rice
sikhye
ginger
red ginseng
present
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KR1020200138501A
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KR102591999B1 (en
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서정옥
이재호
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서정쿠킹 주식회사
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/51—Concentration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20—Malt products
    • A23L7/25—Fermentation of cereal malt or of cereal by malting

Abstract

The present invention relates to a rice fermented beverage, rice punch beverage developed to be suitable for dessert after meals and preferred by various age groups. The method comprises: step (a) of washing, immersing, and cooking rice, and then stirring the same; adding natural fermented rice malt derived from Korean wheat or ordinary rice koji to the rice for cooking obtained from above step, mixing, and saccharifying the same to obtain a rice starch saccharification solution; separately, step (b) of obtaining malt extract including removing gourd from malt powder and extracting starch hydrolase; separately, step (c) of immersing, steaming rice to prepare steamed rice, wherein the rice saccharification solution, malt extract solution, and the steamed rice are mixed in a weight ration (w/w/w) of 1:1:3 and heated. To the steamed rice, 5 % or more of red ginseng extract concentrate or 3% or more of ginger extract concentrate is added to standardize by adding flavor of red ginseng or ginger without additional sugar and to provide novel dessert that have not been practical until now, thereby, introducing novel health functional red ginseng rice punch and ginger rice punch that can be popularized to various age groups as well as contributing to farmers' income by increasing consumption of rice fermented beverages. The present invention is very useful invention.

Description

후식용 기호성 신규한 타입의 쌀식혜음료 및 그 제조방법{Novel type rice fermentated beverage for dessert in hanced preference and process for manafacturing of the same}Novel type rice fermentated beverage for dessert in hanced preference and process for manafacturing of the same}

본 발명은 식후 디저트용 신규한 타입의 쌀 발효음료 및 그 제조방법에 관한 것으로 지금까지는 전혀 연구되지 않았던 후식용으로 다양한 계층에서 기호성을 증대시키기 위하여 항산화 기능성 및 소화 기능성을 증진시킨 디저트용으로 적합한 표준화된 홍삼식혜 또는 생강식혜의 신규한 타입의 후식용 쌀 식혜음료 및 그 제조방법에 관한 것이다.The present invention relates to a novel type of fermented rice beverage for post-meal desserts and a method for preparing the same. Standardization suitable for desserts with enhanced antioxidant and digestive functions in order to increase palatability in various layers for desserts, which have not been studied at all until now. It relates to a novel type of rice sikhye beverage for dessert of red ginseng sikhye or ginger sikhye and a manufacturing method thereof.

식혜는 우리나라의 대표적인 전통 쌀 음료다. 통상적으로 식혜는 슬로우 푸드(slow food)로서 보리싹 즉 맥아의 건조 분쇄물의 당화력에 의해 생성된 단맛을 중심으로하는 쌀 발효음료지만 단맛의 품질이 일정하지 않아 표준식품화가 곤란하고 따라서 농가 중심의 소규모 식혜가공업체에서는 실용화가 곤란한 실정이다.Sikhye is a representative traditional rice drink in Korea. In general, sikhye is a slow food, and it is a rice fermented beverage centered on the sweetness produced by the saccharification of barley sprouts, that is, dried pulverized products of malt. It is difficult to put it to practical use in the rice wine processing industry.

더우기 그러한 이유로 식혜음료는 시장에서 여타 기호성 음료에 비하여 경쟁력이 미약할 뿐 아니라 최근 식품 수요의 서구화, 도시화 경향으로 패스푸드가 강세를 이루어오고 도시화의 급격한 진전으로 쌀 음료의 소비는 급격히 감소하고 있는 실정이다.Moreover, for this reason, Sikhye beverages are not only weak in competitiveness compared to other palatable beverages in the market, but also fast food is gaining strength due to the westernization of food demand and the trend of urbanization. am.

따라서 쌀을 원료로한 전통적인 식혜음료로는 표준화하기가 곤란하다는 점과 맛, 향, 등 풍미(flavour)가 약하고 건강기능성이 미미한 점으로 인하여 중년 이상의 노령층에서의 소비에 그치고 청년 등 다양한 연령층에서는 거의 소외되어온 것이 사실이다.Therefore, it is difficult to standardize traditional food and beverages made from rice, and due to the weak flavor, aroma, and health functionalities, consumption is limited to middle-aged and older people, and almost all age groups such as young people It is true that it has been neglected.

그러한 이유로 청장년층에는 스타벅스 등 서구화된 커피음료점에 시장을 90%이상 빼앗기고 우리나라 전통 쌀 음료는 특히 식혜음료는 천시되어 왔고 소비 진작은 꿈에도 실현할 수 없었으며 나아가 후식용으로 커피를 대체할만한 전통음료로 자리잡기에는 터무니 없는 기대감에서 벗어나 있었다. 종래에 식혜음료를 대중화 하기 위한 노력의 일환으로 당도 증가와 당화력 향상을 위해 전분의 당화공정에 맥아(malt:엿기름) 대신에 α-amylase β-amylase 또는 glucoamylase 등 미생물 유래의 전분 분해효소가 사용되는 것이 고작이었다. 이처럼 전통적인 식혜의 품질 향상을 위해 맥아를 대체할 수 있는 새로운 당화료를 찾는데 주력하여 왔다. 최근에는 쌀전분 가수분해 효소제로서 보리싹 유래의 맥아나 미생물 유래의 전분 가수분해 효소가 아니라 고두밥에 A.oryzae 또는 A.kawachii 중 어느 하나의 곰팡이를 접종하여 발효시킨 쌀코지를 사용하여 쌀전분 당화액을 제조하고 이들을 적절히 배합사용함으로서 당도와 신맛을 조절함으로써 특유의 향미를 갖는 신규한 쌀음료를 제공한 바 있다(대한민국 특허공개번호 10-2010-52840), 그러나 상기 방법에 따라제공되는 쌀발효 음료는 특유의 신맛으로 인하여 이를 마스킹하고 간식용 또는 영양식용제공하기 위해 영양기능성을 보강하기 위해 견과류(호도, 잣) 3 ∼ 10 중량%와 생강즙 1 중량%를 첨가하여 분쇄하여 수득함으로써 기호도를 향상시킨 것에 관한 것이어서 이 역시 쌀발효 음료의 청장년층의 대중화와 표준화에 이르기는 곤란하여 지금까지도 실용화되지 못하였다.For that reason, more than 90% of the market is lost to westernized coffee drinks stores such as Starbucks among the young and old, and Korean traditional rice drinks, especially sikhye drinks, have been neglected. He was free from unreasonable expectations to settle in. In the past, as part of an effort to popularize food and beverages, microorganism-derived starch degrading enzymes such as α-amylase, β-amylase or glucoamylase are used instead of malt in the saccharification process of starch to increase sugar content and improve saccharification power. it was only In order to improve the quality of traditional sikhye, we have been focusing on finding a new saccharification agent that can replace malt. Recently, as a rice starch hydrolase agent, rice starch is saccharified using rice koji fermented by inoculating godubap with either A.oryzae or A.kawachii mold, rather than barley sprout-derived malt or microbial-derived starch hydrolase. A novel rice beverage having a unique flavor has been provided by adjusting the sugar content and acidity by preparing a liquid and appropriately mixing and using them (Korea Patent Publication No. 10-2010-52840), however, fermented rice provided according to the method Beverages are masked due to their unique sour taste, and 3 to 10% by weight of nuts (walnuts, pine nuts) and 1% by weight of ginger juice are added and crushed to enhance nutritional functionality to provide snacks or nutritious food. As it is about the fermented rice, it was difficult to popularize and standardize the rice fermented beverage among the young and old, so it has not been put to practical use.

그러나, 쌀발효 음료 중에서 전통적인 식혜의 풍미를 즉 단맛과 독특한 향기를 유지함과 동시에 청장년층의 소비 대중화와 중소기업에 의한 표준화된 오직 후식용으로 신규한 식혜를 제공하기 위한 시도는 찾아 볼 수 없었다.However, among fermented rice beverages, there was no attempt to maintain the traditional flavor of sikhye, that is, sweet and unique aroma, while at the same time popularizing consumption by the young and old and providing a novel sikhye for dessert only, standardized by small and medium-sized enterprises (SMEs).

1: 특허 제10-1055253호 공개특허공보1: Patent Publication No. 10-1055253

본 발명은 상기한 바와 같은 점들을 감안하여 오직 후식(dessert)용으로서 식사후 커피대용으로 청장년층 연령에 어필할 수 있는 다양한 type의 신규한 식혜 음료를 제공하는 데 그 목적이 있다.It is an object of the present invention to provide various types of novel sikhye beverages that can appeal to young and middle-aged people as a substitute for coffee after meals only for dessert in consideration of the above points.

본 발명의 다른 목적은 쌀당화액과 맥아 추출액과 홍삼분말 추출농축액 또는 생강분말 추출농축액을 일정한 중량비로 혼합하고 고두밥에 첨가한 혼합후 가열 처리하여서 되는 신규한 타입의 홍삼식혜 또는 생강식혜를 제조하는 방법을 제공하는 데 그 목적이 있다.Another object of the present invention is to prepare a novel type of red ginseng sikhye or ginger sikhye by mixing rice saccharified liquid, malt extract, and red ginseng powder extract concentrate or ginger powder extract concentrate in a certain weight ratio, adding it to godubap, mixing, and then heat-treating. The purpose is to provide a method.

본 발명의 또 다른 목적은 이하 설명하는 내용에 의하여 더욱 명확하여 질 수 있다. Another object of the present invention can be made more clear by the description below.

본 발명의 상기 목적은 지금까지 존재하지 않았던 신규한 풍미의 홍삼식혜 또는 생강식혜를 제공함에 있어서; 쌀을 세미, 침지후 취반한 다음 교반하는 단계와; 상기에서 얻은 취반용 쌀에 순우리밀 유래의 누룩 또는 통상의 쌀코지(rice koji)를 첨가하여 혼합, 당화하는 단계와를 통하여 쌀전분 당화액을 수득하는 공정(a),The above object of the present invention is to provide a novel flavor of red ginseng sikhye or ginger sikhye that has not existed so far; A step of stirring the rice after simmering, and then cooking; A process (a) of obtaining a saccharified solution of rice starch through the step of mixing and saccharifying by adding yeast or ordinary rice koji derived from pure Korean wheat to the rice for cooking obtained above (a),

이와 별도로 맥아(엿기름;malt) 분말로부터 박을 제거하고 전분 가수분해 효소를 추출하는 단계로 이루어진 맥아 추출액을 수득하는 공정(b),Separately, a process (b) of obtaining a malt extract comprising the steps of removing the gourd from the malt (malt) powder and extracting a starch hydrolase;

또 이와 별도로 쌀을 수침하여 증자한 다음 고두밥을 제조하는 단계(c)와; 이와 별도로 수득한 홍삼분말 추출 농축액 또는 생강분말 추출 농축액을 첨가하고 혼합하는 단계(d)로 이루어진 신규한 타입의 식혜원료 제조방법에 있어서, 상기 단계에서 각각 얻은 쌀 당화액과 맥아 추출액과 고두밥 각 중량비(w/w/w) 1 : 1 : 3의 비율로 배합하고 가열함으로써 달성한다.In addition, the step (c) of preparing godubap after steaming by immersing rice separately; In a novel type of sikhye raw material manufacturing method comprising the step (d) of adding and mixing the separately obtained red ginseng powder extract concentrate or ginger powder extract concentrate, each weight ratio of the saccharified rice solution, the malt extract obtained in the above step, and the godubap (w/w/w) It is achieved by mixing in a ratio of 1: 1: 3 and heating.

본 발명은 지금까지 알려져 잇지 않은 풍미를 갖는 신규한 타입의 전통식혜를 제공하는 효과가 있고 상기 전통식혜는 항산화성과 기호성이 증진되었을 뿐만아니라 표준화된 디저트용 후식으로 남녀노소 전연령층에 커피나 녹차를 대체하여 대중화할 수 있는 효과가 있다.The present invention has the effect of providing a novel type of traditional sikhye having a flavor not known so far, and the traditional sikhye not only has improved antioxidant properties and palatability, but is also a standardized dessert dessert, serving coffee or green tea for all ages. It has the effect of being able to popularize it by replacing it.

또한 쌀을 소비를 증대시켜 농가소득을 증진하는 부가적인 효과가 있다.In addition, there is an additional effect of increasing the consumption of rice to increase farm household income.

도 1은 본 발명의 바람직한 실시예를 나타내는 흐름을 나타내는 다이어그램,
도 2는 본 발명을 실시하기에 가장 바람직한 실시예를 보여주는 생산설비에 대한 사진도이다.1 is a diagram showing a flow representing a preferred embodiment of the present invention;
Figure 2 is a photograph of the production equipment showing the most preferred embodiment to practice the present invention.

본 발명은 이천산 쌀을 세미, 침지, 취반한 취반미에 100% 우리밀 누룩의 천연식품 첨가물(전통누룩연구소, 충남 예산)을 첨가하여 비교적 저온범위 25 ∼ 30℃, 가장 바람직하게는 27.5℃, 55 ∼ 65시간 가장 바람직하게는 60시간 당화하여 쌀전분 당화액을 제조하였다.The present invention is prepared by adding 100% Korean wheat yeast natural food additive (Traditional Yeast Research Institute, Chungnam Yesan) to cooked rice prepared by immersing, soaking, and cooking Icheon rice in a relatively low temperature range of 25 to 30 ℃, most preferably 27.5 ℃, A saccharification solution of rice starch was prepared by saccharification for 55 to 65 hours, and most preferably for 60 hours.

본 발명자들은 이와 별도로 대한민국 농촌진흥청 특허기술(공개특허 10-2010-52840)을 원용하여 비교실시예로서 쌀코지(rice koji)를 사용하여 쌀당화액을 수득하였다. 이때, 당화온도 25℃ 이하에서는 당화효율이 저하되어 당화액의 당도가 낮아지고 30℃ 이상에서는 당화효율은 상승하나 유기산이 생성되어 신맛을 띠게되어 바람직하지 못함을 확인하였다. 또 25 ∼ 30℃ 품온에서 55시간 미만의 발효시간에서는 당화액의 특성에 있어서 당도가 낮거나 수율이 떨어져 바람직하지 못하였으나 65시간이 지나면서는 특히 품온이 27.5℃ 이상에서는 유기산이 생합성되어 신맛이 증가되어 표준화된 홍삼식혜 또는 생강식혜 제조에 바람직하지 못하였다.Separately, the present inventors obtained a rice saccharified solution using rice koji as a comparative example by using the patent technology of the Rural Development Administration of the Republic of Korea (Patent Publication No. 10-2010-52840). At this time, it was confirmed that the saccharification efficiency is lowered at a saccharification temperature of 25° C. or less, and the sugar content of the saccharification solution is lowered. At a saccharification temperature of 30° C. or higher, the saccharification efficiency is increased, but an organic acid is generated and sour, which is undesirable. In addition, when the fermentation time is less than 55 hours at a product temperature of 25-30°C, the sugar content is low or the yield is low in the characteristics of the saccharification liquid, which is undesirable. It was not preferable for standardized red ginseng sikhye or ginger sikhye production.

또, 이와 별도로 본 발명의 출발물질을 구성하는 맥아 추출액은 맥아(malt)를 분쇄하여 상온수를 2배첨가하여 수추출한 다음 다시 으깨어 2배의 상온수를 2배 가수하여 재차 수추출한 후 잔박(residues)을 제거하여 수득한 것을 사용하였다.In addition, separately from this, the malt extract constituting the starting material of the present invention is water extracted by pulverizing malt, adding room temperature water twice, and then crushing it again, adding twice the room temperature water twice, water extraction, and then water extraction. What was obtained by removing the was used.

또한, 이밖에 본 발명의 출발물질을 구성하는 고두밥을 통상의 방법과 같이 쌀을 15℃에서 3 ∼ 4시간 수침한 다음 물기를 제거한 후 다시 물을 가하여 증자취반하여 수득한 것을 사용하였다.In addition, the godubap constituting the starting material of the present invention was obtained by immersing the rice in water at 15° C. for 3 to 4 hours in the same manner as in the usual method, then adding water again and steam cooking to remove the water.

본 발명 전통식혜의 일실시예로서 홍삼식혜를 구성하는 원료로서 홍삼은 인삼을 채취하여 씻은 다음 선별과정을 거쳐 증숙, 건조시키고 세근을 제거한 후 증기를 가하여 압착, 건조, 검사 및 포장 공정을 거쳐 제조된 것을 사용하였다. 여기서 인삼의 증숙, 건조 공정은 중요한 가공단계로서 홍삼의 가치를 결정하게 되는데 이때 항암성분으로 알려진 Ginsenoside Rh2, 암세포 전이 억제성분인 Ginenoside Rg3가 생합성되며 Maltol 등의 노아억제 성분이 다량 함유하게 제조된 것을 사용하였다.As an embodiment of the present invention traditional sikhye, as a raw material constituting red ginseng sikhye, red ginseng is prepared by collecting ginseng, washing, steaming and drying through a selection process, removing fine roots, and applying steam to press, drying, inspection and packaging processes. what was used was Here, the steaming and drying process of ginseng is an important processing step and determines the value of red ginseng. At this time, Ginsenoside Rh2, known as an anticancer ingredient, and Ginenoside Rg3, a component that inhibits cancer cell metastasis, are biosynthesized. was used.

본 발명의 가장 바람직한 표준화된 홍삼식혜 제조를 위한 실시예로는 도 1에 도시한 바와 같이 쌀당화액과 맥아추출액의 혼합액에 5%(w/w)로 배합한다.As an embodiment for preparing the most preferred standardized red ginseng sikhye of the present invention, 5% (w/w) is blended in a mixture of rice saccharified solution and malt extract as shown in FIG. 1 .

또, 생강은 주요 향신료 중 하나로서 본 발명 표준화된 생강식혜의 제조를 위해서는 생강의 뿌리줄기의 괴경을 건조한 건강을 사용하며 장내 효소분비를 촉진하여 식욕을 증진하고 그 자체에 디아스타제와 단백질 분해효소를 함유하고 있어 소화촉진에 유용하다. 따라서 본 발명에 따르면 가장 바람직한 생강식혜의 실시예로서는 소화효소나 진저론 등 특수 정유성분을 직접 취식케 하기 위해 건강을 분말화 한 후 그 착즙액 또는 건강의 수출한 후 그 농축액을 사용하였다(도 1).In addition, as one of the main spices, ginger is used for the production of standardized ginger sikhye according to the present invention, and the tubers of the rhizome of ginger are used for dry health, and by promoting the secretion of intestinal enzymes, the appetite is improved, and the diastase and protein breakdown in itself are used. It contains enzymes and is useful for promoting digestion. Therefore, according to the present invention, as an example of the most preferred ginger sikhye, the juice was powdered for direct consumption of special essential oil ingredients such as digestive enzymes and ginger ron, or the juice was exported or the concentrate was used (FIG. 1). ).

본 발명의 바람직한 실시예에 따르면 도 2 사진도에 도시한 바와 같이 스테인레스스틸제 고두밥 제조용 솥과 쌀전분 당화용 탱크와 맥아 추출액 제조용 스테인레스스틸제 탱크 이 밖에도 홍산추출 농축액 및 생강추출 농축액 제조보관용 스테인레스스틸 탱크가 별도로 각각 설치하는 것이 본 발명에 따른 표준화된 홍삼식혜 또는 생강식혜 제조에 바람직하였다.According to a preferred embodiment of the present invention, as shown in the photo of FIG. 2, a stainless steel pot for godubap production, a tank for saccharification of rice starch, and a stainless steel tank for producing malt extract, in addition to stainless steel for production and storage of Hongsan extract concentrate and ginger extract concentrate It was preferable for the standardized red ginseng sikhye or ginger sikhye production according to the present invention to separately install each steel tank.

또, 본 발명에 따르면 상기 용기들과 일련의 시스템들은 식혜음료의 관능미 유지를 위한 프로토콜(protocol)을 기획하는데에도 바람직하였다.In addition, according to the present invention, the containers and a series of systems were preferable for planning a protocol for maintaining the sensuality of food and beverage beverages.

본 발명에 따르면, 홍삼추출 농축액의 함량은 전체 조성물 중 5중량% 이하의 경우에는 가격이 저가화할 수 있는 반면 홍삼식혜로서의 풍미 즉 flavour(향) 및 Taste(맛)에 있어서 기호성이 현저히 낮아지므로 관능검사(panel test) 결과에 의하면 최소한 5중량% 이상을 첨가하는 것이 바람직하였다.According to the present invention, if the content of the red ginseng extract concentrate is less than 5% by weight of the total composition, the price can be reduced, whereas the palatability of the red ginseng sikhye is significantly lowered, so the sensory According to the results of the panel test, it was preferable to add at least 5% by weight or more.

또, 본 발명에 따르면, 생강추출 농축액의 첨가량은 전체 식혜음료 조성물 중 3중량% 이하의 경우에 역시 생강식혜로서의 풍미가 급격히 저하되므로 역시 관능검사 결과에 따르면 관능미와 기호도에 있어서 최소한 3중량% 이상 함유하는 것이 바람직하였다.In addition, according to the present invention, when the amount of the ginger extract concentrate added is 3% by weight or less of the total sikhye beverage composition, the flavor as ginger sikhye is also rapidly reduced. It is preferable to contain

이하, 본 발명의 구체적인 내용을 실시예를 들어 설명하지만, 본 발명의 권리범위가 이에 제한되지 않고 식혜분야의 통상의 기술자가 다양한 재료와 수치변경을 통하여 임의로 실시할 수 있을 것이므로 그 같은 단순한 기술의 변경은 본 발명의 권리범위에 속하는 것임은 자명하다.Hereinafter, the specific content of the present invention will be described with reference to examples, but the scope of the present invention is not limited thereto, and a person skilled in the art of sikhye may arbitrarily implement it through various materials and numerical changes. It is apparent that the changes fall within the scope of the present invention.

실시예 1. 쌀 전분의 당화액 제조Example 1. Preparation of saccharified solution of rice starch

이천쌀 20kg을 세미하고 정제수에 15 ∼ 30℃에서 3 ∼ 4시간 침지한 다음 물기를 제거한 후 스테인레스스틸제 밥솥 또는 종래의 무쇠밥솥에 투입한 후 다시 고두밥 제조에 적절한 물을 가수하여 취반미를 얻었다. 다시 냉각된 취반미 중량 대비 25%의 순우리밀 누룩(WY;wheat yeast)을 첨가 접종한 다음 균일하게 혼합한 후 가장 바람직하기로는 60℃에서 5시간 당화시켰다(도 1).After washing 20 kg of Icheon rice, immersing it in purified water at 15 to 30° C. for 3 to 4 hours, removing the water, putting it in a stainless steel rice cooker or a conventional cast iron rice cooker, and then adding water suitable for Godubap production again to obtain cooked rice. . After inoculation with 25% pure wheat yeast (WY) relative to the weight of the cooled cooked rice, the mixture was uniformly mixed and most preferably saccharified at 60° C. for 5 hours (FIG. 1).

이때, 품온이 60℃ 이상인 경우에 5시간 이상 발효시키는 경우 알콜발효가 시작되어 당화액에 막걸리 또는 기타 잡냄새가 발생하므로 바람직하지 않았으며 또, 품온이 60℃ 이하에서는 6시간 이상의 당화시간이 소요되고 당화수율이 낮은 문제점이 발생하여 바람직하지 못하였다.At this time, when the product temperature is 60°C or higher, when fermentation is performed for 5 hours or longer, alcohol fermentation starts and makgeolli or other miscellaneous odors are generated in the saccharified liquid, which is not preferable. It was not preferable because the problem of low saccharification yield occurred.

비교실시예 1. 쌀코지(koji)를 이용한 쌀전분 당화액 제조Comparative Example 1. Preparation of saccharified rice starch using rice koji

상기 본 발명의 바람직한 쌀전분 당화액 제조와 별도로 대한민국 농촌진흥청 소유 특허 제10-1055253호(이하, 종래기술이라 함)에 따른 A.oryzae(RA0)코지 및 A.kawahii(RAK) 2종의 곰팡이 균주를 접종 배양하여 쌀코지(koji)를 제조하였다. 취반미 중량 대비 0.25%를 첨가 접종하여 40℃ 이하 품온에서 50시간 이내 발효시켜 쌀 koji를 제조하였다.A.oryzae (RA0) koji and A.kawahii (RAK) two types of mold according to Patent No. 10-1055253 owned by the Rural Development Administration of the Republic of Korea (hereinafter referred to as the prior art) separately from the production of the preferred rice starch saccharified solution of the present invention The strain was inoculated and cultured to prepare rice koji (koji). Rice koji was prepared by adding 0.25% of the weight of cooked rice and fermenting it within 50 hours at a temperature of 40° C. or less.

상기에서 얻은 쌀코지를 이용하여 쌀전분 당화액을 제조함에 있어서 본 비교실시예에서는 기호도면에서 우수하고 관능적 특성이 우수한 RAO 코지를 25%, RAK 코지를 75% 배합한 쌀코지를 고두밥 전체 중량의 25중량% 또는 50중량% 각각 배합하고 혼합하여(OK코지) 상기와 동일한 당화조건9온도, 시간)에서 쌀전분 당화액을 제조하고 본 발명 실시예 1과 당화액의 주요 이화학적 성질을 비교하였다(표 1 ∼ 표 3).In preparing the rice starch saccharified solution using the rice koji obtained above, in this comparative example, the rice koji blended with 25% RAO koji and 75% RAK koji, which is excellent in the symbol drawing and excellent in sensory properties, is the total weight of godubap. A saccharification solution of rice starch was prepared under the same saccharification conditions 9 temperature and time as above by blending and mixing 25 wt% or 50 wt% respectively (OK Koji), and the main physicochemical properties of the saccharification solution were compared with Example 1 of the present invention. (Tables 1 to 3).

본 발명 쌀당화액의 일반적특성General characteristics of the rice saccharified solution of the present invention 시료
번호sample
number 3분
(고두밥:쌀코지 또는 우리밀 누룩(w/w)3 minutes
(Godubap: Rice Koji or Korean wheat yeast (w/w) pH pH 전당
(%)temple
(%) 환원당 reducing sugar 적정산도
(0.1N NaCH ml/g)titratable acidity
(0.1N NaCH ml/g) 산성protease
(unit)acid protease
(unit) 1 One 쌀 2:WY 1 Rice 2: WY 1 6.4 6.4 24.2 24.2 19.2 19.2 0.8 0.8 22.2 22.2 2 2 쌀 4:WY 1 Rice 4:WY 1 6.8 6.8 20.1 20.1 15.1 15.1 1.2 1.2 38.8 38.8 3 3 쌀 2:OK 1 Rice 2: OK 1 5.7 5.7 17.5 17.5 19 19 0.6 0.6 21.4 21.4 4 4 쌀 2:OK 1 Rice 2: OK 1 5.6 5.6 21.4 21.4 14.1 14.1 1.1 1.1 42.1 42.1

유리당 함량(mg/g)Free sugar content (mg/g) 시료
번호sample
number 구분
(고두밥:쌀코지 또는
우리밀 누룩(w/w)division
(Godubap: Rice Koji or
Korean wheat yeast (w/w) Glucose Glucose fructose fructose Maltose Maltose Sucrose Sucrose Total Total 1 One 쌀 2:WY 1 Rice 2: WY 1 7.64 7.64 6.82 6.82 8.53 8.53 7.21 7.21 30.2 30.2 2 2 쌀 4:WY 1 Rice 4:WY 1 6.21 6.21 7.21 7.21 12.68 12.68 8.51 8.51 26.1 26.1 3 3 쌀 2:OK 1 Rice 2: OK 1 3.21 3.21 2.78 2.78 2.21 2.21 2.47 2.47 10.67 10.67 4 4 쌀 2:OK 1 Rice 2: OK 1 2.72 2.72 1.92 1.92 1.78 1.78 2.21 2.21 8.63 8.63

유기산 함량(mg/g)Organic acid content (mg/g) 시료
번호sample
number 구분
(고두밥:쌀코지 또는
우리밀 누룩(w/w)division
(Godubap: Rice Koji or
Korean wheat yeast (w/w) oxalateoxalate citrate citrate tartaratetartarate walate walate succinate succinate lactate lactate fumaratefumarate TotalTotal 1 One 쌀 2:WY 1Rice 2: WY 1 0.04 0.04 0.04 0.04 NT NT 0.34 0.34 NT NT NT NT NT NT 0.420.42 2 2 쌀 4:WY 1Rice 4:WY 1 0.05 0.05 0.07 0.07 NT NT 0.67 0.67 NT NT NT NT NT NT 0.790.79 3 3 쌀 2:OK 1Rice 2: OK 1 0.11 0.11 0.31 0.31 NT NT 0.41 0.41 0.21 0.21 NT NT 0.004 0.004 1.041.04 4 4 쌀 2:OK 1Rice 2: OK 1 0.12 0.12 0.39 0.39 NT NT 0.72 0.72 0.32 0.32 NT NT 0.002 0.002 1.551.55

이상의 실험결과 쌀당화액 제조시 실시예 1의 우리밀 누룩 유래의 당화액을 사용하여도 무방한 것으로 나타났다. 비교실시예 1에 따라 제조된 식혜의 신맛은 청.장년의 식미를 저하시키므로 마스킹이 필요하였다.As a result of the above experiment, it was found that it was okay to use the saccharified solution derived from the Korean wheat yeast of Example 1 when preparing the rice saccharified solution. Since the sour taste of sikhye prepared according to Comparative Example 1 deteriorates the taste of young and elderly people, masking was required.

실시예 2. 쌀전분 당화액을 이용한 홍삼식헤와 생강식혜의 제조Example 2. Preparation of red ginseng sikhye and ginger sikhye using rice starch saccharified solution

본 발명의 바람직한 실시예를 도시한 도 1과 도 2의 사진도와 같은 다양한 용기 및 Container를 이용하여 본 발명 식미에 따른 기호도가 우수하고 소화력이 증진된 표준화된 홍삼식혜와 생강식혜를 제조하였다.Standardized red ginseng sikhye and ginger sikhye with excellent taste and improved digestibility according to the present invention were prepared using various containers and containers as shown in the photographic diagrams of FIGS. 1 and 2 showing a preferred embodiment of the present invention.

먼저, 상기 실시예 1 및 비교실시예 1에 따라 제조된 쌀전분 당화액 시료 1 내지 4에 본 발명 방법에 따라 제조된 맥아추출액(엿기름 추출액; malt extract)과 본 발명 방법에 따라 수득한 고두밥과 혼합하여 얻은 전체 당화원료 100중량부에 대하여 각각 20중량부, 20중량부 및 60중량부 즉 1 : 1 : 3(w/w)으로 배합하여 80 ∼ 100℃에서 20 ∼ 40분간 가열후 내포장하고 115℃ ∼ 121℃에서 15 ∼ 20분간 살균처리하여 냉각 시제품화하였다.First, the malt extract (malt extract) prepared according to the method of the present invention in the rice starch saccharified samples 1 to 4 prepared according to Example 1 and Comparative Example 1, Godubap obtained according to the method of the present invention, 20 parts by weight, 20 parts by weight, and 60 parts by weight, that is, 1: 1: 3 (w/w), respectively, with respect to 100 parts by weight of the total saccharification raw material obtained by mixing, heating at 80 to 100° C. for 20 to 40 minutes, and then inner packaging and sterilized at 115 ° C. to 121 ° C. for 15 to 20 minutes to form a cooling prototype.

이때, 3종의 배합원료 외에 본 발명 전연령층에 소비요구를 충족시키기 위해 식미, 영양을 고려하여 홍삼분말 유래의 홍삼추출 농축액의 경우 전체 식혜음료의 5중량% 이상, 생강분말 유래의 생강추출 농축액의 경우 3중량% 이상 첨가 배합하여 각각 홍삼식혜 및 생강식혜 음료를 제조하였다.At this time, in addition to the three compounding ingredients, in the case of red ginseng extract concentrate derived from red ginseng powder, 5% by weight or more of the total food and drink, ginger extract concentrate derived from ginger powder in consideration of taste and nutrition in order to satisfy the consumption needs of all age groups in the present invention Red ginseng sikhye and ginger sikhye drinks were prepared by adding and blending at least 3% by weight.

본 발명에 따르면, 종래의 전통 식혜보다 전당 함량 및 환원당 함량이 3 ∼ 4배 이상 증대되고 산도가 낮으며 나아가 홍삼 풍미 또는 생강 풍미를 가지는 표준화된 신규한 쌀발효 음료를 제공하므로 제조공정상 인체에 유해한 설탕등 6탄당의 가당(加糖)이 불필요한 특장점이 있다(표 1 ∼ 표 3).According to the present invention, since the standardized novel fermented rice beverage having red ginseng flavor or ginger flavor is provided, the total sugar content and reducing sugar content are increased 3 to 4 times or more, and the acidity is lower than that of the conventional traditional sikhye, which is harmful to the human body in the manufacturing process There is a feature that no sweetening of hexasaccharides such as sugar is unnecessary (Tables 1 to 3).

또 본 발명에 따르면 본 발명의 홍삼식혜와 생강식혜가 종래의 전통식혜보다 3배 이상의 기호도가 증대 되었으므로(표 4), 식후 디저트용으로 커피나 녹차를 대용할 수 있는 표준화된 후식으로 대중화할 수 있는 뛰어난 효과가 있다.In addition, according to the present invention, since red ginseng sikhye and ginger sikhye of the present invention have more than three times higher preference than conventional traditional sikhye (Table 4), they can be popularized as standardized desserts that can substitute coffee or green tea for dessert after meals. There is an outstanding effect.

본 발명 식혜음료의 관능적 특성Sensory characteristics of the present invention Sikhye beverage
종
합
기
호
도
Bell
synthesis
energy
like
Degree 시료
번호sample
number 홍삼 추출액 첨가량(%) Red ginseng extract added amount (%) 생강추출액 첨가량(%) Ginger extract added amount (%) 1% One% 2% 2% 3% 3% 4% 4% 5% 5% 6% 6% 1% One% 2% 2% 3% 3% 4% 4% 1 One 6.2 6.2 7.4 7.4 8.7 8.7 9.0 9.0 9.4 9.4 9.4 9.4 7.1 7.1 8.1 8.1 9.1 9.1 9.2 9.2 2 2 6.3 6.3 6.2 6.2 7.3 7.3 8.1 8.1 8.2 8.2 8.4 8.4 7.3 7.3 7.5 7.5 8.8 8.8 8.7 8.7 3 3 5.4 5.4 5.7 5.7 6.3 6.3 6.1 6.1 6.3 6.3 6.3 6.3 6.0 6.0 6.1 6.1 7.2 7.2 7.1 7.1 4 4 5.1 5.1 5.4 5.4 5.2 5.2 5.7 5.7 5.3 5.3 5.1 5.1 5.0 5.0 5.2 5.2 6.3 6.3 6.2 6.2 쌀식혜
(무첨가)Rice Sikhye
(no additives) 5.0 5.0 5.5 5.5 5.7 5.7 5.2 5.2 6.1 6.1 6.4 6.4 4.8 4.8 4.9 4.9 5.2 5.2 5.1 5.1

상기 관능검사는 최종제품 제조시 홍삼추출물과 생강추출물의 첨가량(5)이 식미 또는 풍미에 영향을 어떻게 미치는지와 그 결과 전체적인 기호도에 어떻게 작용하는지 제품의 표준화를 위하여 실시한 결과이다. 전체적인 기호도는 풍미 또는 식미에 대하여 아주 나쁘다(0), 나쁘다(1), 보통이다(2), 좋다(3), 아주 좋다(4) 등 5점법에 의하여 평가하고 그 평균치를 계산하여 나타내었다. panel의 수는 20명 남녀 10명으로 하고 무작위(random sampling)로 하여 20대, 30대, 40대, 50대 및 60대 각 2명으로 구성하였다.The sensory test is the result of standardization of how the amount of red ginseng extract and ginger extract added (5) affects taste or flavor and how it acts on overall palatability as a result of manufacturing the final product. The overall preference for flavor or taste was evaluated using a 5-point system such as very bad (0), bad (1), average (2), good (3), and very good (4), and the average value was calculated and displayed. The number of panels consisted of 20 men and 10 men and women in their 20s, 30s, 40s, 50s and 60s by random sampling.

Claims (3)

고두밥에 쌀전분 당화액과 맥아추출물과 홍삼추출 농축액 또는 생강 농축액을 첨가하여 혼합, 가열 후 살균하여서 되는 홍삼식혜 또는 생강식혜.Red ginseng sikhye or ginger sikhye made by adding saccharified rice starch, malt extract and red ginseng extract or ginger concentrate to godubap, mixing, heating, and then sterilizing. 제 1항의 쌀전분 당화액은 쌀코지 또는 우리밀 누룩으로 제조된 것이 특징인 홍삼식혜 또는 생강식혜.The rice starch saccharified solution of claim 1 is red ginseng sikhye or ginger sikhye, characterized in that it is prepared from rice koji or Korean wheat yeast. 제 1항에 있어서, 상기 홍삼식혜 또는 생강식혜는 홍삼추출 농축액이 5% 이상 또는 생강추출 농축액이 3% 이상 배합된 것이 특징인 홍삼식혜 또는 생강식혜.The red ginseng sikhye or ginger sikhye according to claim 1, wherein the red ginseng sikhye or ginger sikhye contains 5% or more of red ginseng extract concentrate or 3% or more of ginger extract concentrate.
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KR100941160B1 (en) * 2009-09-18 2010-02-10 주식회사 경희매니지먼트컴퍼니 Preparation of fermented rice punch
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KR101055253B1 (en) 2008-11-11 2011-08-09 대한민국 Method of Making Rice Fermented Beverages
KR100941160B1 (en) * 2009-09-18 2010-02-10 주식회사 경희매니지먼트컴퍼니 Preparation of fermented rice punch
KR20150094017A (en) * 2014-02-10 2015-08-19 주식회사 국순당 Manufacturing process of extract of sugar-conversion liquid using nuruk and extract of sugar-conversion liquid manufactured therefrom
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