KR20220054993A - Manufacturing method of functional beverage using fried-sorghum - Google Patents

Abstract

The present invention relates to a method for manufacturing a health drink having excellent taste and aroma and an enhanced antioxidant function without adding artificial additives through concentration by traditional sikhye (sweet rice drink) and grain syrup manufacturing techniques using toasted sorghum as a raw material. The method includes the steps of: obtaining complex extracts from ginseng, ginger, licorice and Angelica gigas; obtaining roasted sorghum; preparing sikhye using toasted sorghum as a raw material; fermenting a mixture of the complex extracts and sikhye to obtain a fermented product; concentrating the fermented product to obtain a fermented concentrate; and manufacturing a health drink by blending a roasted sorghum extract with the fermented concentrate. The health drink according to the present invention is very advantageous for commercialization as a health drink because the health drink has effects of increasing immunity and enhancing the antioxidant function without adding artificial sweeteners, and the like using traditional sikhye (sweet rice drink) and grain syrup manufacturing techniques, has excellent taste, aroma, color, and palatability for men and women of all ages to easily drink, and has excellent preservability.

Description

The manufacturing method of a health drink using roasted sorghum {Manufacturing method of functional beverage using fried-sorghum}

The present invention relates to a method for producing a health drink using roasted sorghum, and more particularly, to a method for producing a health drink having excellent antioxidant activity using an oriental herbal extract and roasted sorghum sikhye.

Modern people prefer functional drinks and functional foods that can be easily and simply ingested in order to recover the mental and physically degraded physical strength due to various social activities.

Health drinks are called functional drinks and health supplement drinks. They contain various physiologically active substances and exhibit bioregulatory functions, so they are expected to have preventive and medical health promoting effects in addition to the functions of general drinks such as nutrition supply, sensory satisfaction, and thirst quenching. It is a beverage, and in recent years, interest is increasing due to the development of new beverage materials that are effective in biological defense, disease prevention and recovery, biological rhythm regulation, and aging inhibition.

Health drinks are manufactured using various kinds of materials, for example, herbal medicines, grains, fruits, vegetables, mushrooms, etc. In Document 1, rice extract obtained by roasting rice, grinding it into powder, adding water, liquefying and saccharifying; Disclosed is a vegetable health drink containing fresh ginseng, characterized in that the rice extract: pulverized fresh ginseng: salt: sugar is formulated in a weight ratio of 58-95: 3-6: 0.1-3: 3-6, and Patent Literature Step 2 (i) milling sorghum to 5 to 20% to produce milled sorghum; and (ii) roasting the milled sorghum at a temperature of 150 to 250° C. for 5 to 9 minutes to prepare stir-fried sorghum; Disclosed is a method for producing stir-fried sorghum excellent in antioxidant activity, characterized in that it comprises a.

In addition, in Patent Document 3, a) 1 to 3 parts by weight of roasted sorghum and 5 parts by weight of the roasted sorghum, and 10 to 30 parts by weight of roasted sorghum leaves and 10 to 30 parts by weight of water are mixed, and the extract is heated at a temperature of 90 to 120° C. for 1 to 5 hours. obtaining a; b) 20 to 40 parts by weight of malt and 50 to 200 parts by weight of water are mixed with sorghum and 20 to 40 parts by weight of malt and 50 to 200 parts by weight of water obtained by cooking rice as a mixed grain in which 2 to 4 parts by weight of rice are mixed based on 5 parts by weight of sorghum, and at 50 to 70° C. obtaining a saccharification solution by saccharification for 7 to 10 hours; and c) mixing the extract and saccharification solution in a weight ratio of 1:5 to 1:20 and heating at 90 to 110° C. for 30 minutes to 2 hours.

The inventors of the present invention have completed the present invention by preparing a health drink with excellent antioxidant activity using oriental herbal extracts and stir-fried millet sikhye.

KR 10-1020579 B1 KR 10-1484636 B1 KR 10-2107520 B1

The problem to be solved in the present invention relates to the provision of a method for manufacturing a health drink with excellent antioxidant activity using a complex extract of oriental medicinal herbs and roasted sorghum sikhye, and more specifically, to increase immunity by using a complex extract of oriental medicinal herbs and roasted sorghum The purpose of the present invention is to provide a method for manufacturing a healthy beverage with excellent taste and flavor without adding artificial additives while increasing antioxidant and antioxidant functions.

In the present invention, the method for producing a health drink using roasted sorghum as a means to solve the problem in the present invention is a process of obtaining a complex extract by extracting ginseng, ginger, licorice and angelica, a process of obtaining roasted sorghum, and manufacturing sikhye using roasted sorghum as a raw material Process, a process of obtaining a fermented product by fermenting a mixture of the complex extract and Sikhye, a process of obtaining a fermented concentrate by concentrating the fermented product, and a process of manufacturing a health drink by mixing the roasted sorghum extract with the fermented concentrate is done

One embodiment according to the method for producing a health drink using roasted sorghum of the present invention is a). The first step of obtaining a complex extract by extracting ginseng, ginger, licorice and Angelica lily, b). Second step of roasting sorghum to obtain roasted sorghum c). The third process of manufacturing G-bab using roasted sorghum, d). A fourth step of manufacturing sikhye by mixing malt liquid extracted by immersing barley malt into the Giebab of the third step, saccharification, and then removing the solids, e). A fifth step of mixing 10 to 20 parts by weight of the complex extract of the first step with respect to 100 parts by weight of sikhye in the fourth step, and fermenting it at 28 to 32° C. for 3 to 5 hours to obtain a fermented product and f). 6th step and g) of heating and concentrating the fermented product of the 5th step to prepare a fermented concentrate, and mixing the roasted sorghum extract extracted from the roasted sorghum of the second step with the fermentation concentrate of the 6th step to make a health drink It consists of including a seventh process of manufacturing.

The ginseng, ginger, licorice, and angelfish are ingredients widely used in traditional tea and oriental medicine fields, and exhibit an immune-enhancing effect, and the roasted sorghum has the effect of increasing the antioxidant function of sorghum, thereby increasing the antioxidant function according to the present invention. It works properly as a raw material for health drinks.

The fermented concentrate according to the present invention may have different properties depending on the viscosity, sugar content, etc. depending on the concentration of the fermented product. It consists of packaging and commercialization.

The health drink according to the present invention has the effect of enhancing immunity and strengthening antioxidant functions without the addition of artificial sweeteners, using traditional sikhye and grain syrup manufacturing techniques, and has excellent taste, fragrance, color and palatability, so that anyone, regardless of age or gender, can easily drink it. Also, it has excellent preservation, so it has a very advantageous advantage in commercializing it as a health drink and distributing it.

1 is a view schematically showing the manufacturing process of a health drink using roasted sorghum of the present invention

Hereinafter, the present invention will be described in detail through specific content, examples, and test examples for carrying out the invention, but the present invention is not limited by the description below.

The method for producing a health drink using stir-fried millet according to the present invention is a). The first step of obtaining a complex extract by extracting ginseng, ginger, licorice and Angelica lily, b). Second step of roasting sorghum to obtain roasted sorghum c). The third process of manufacturing G-bab using roasted sorghum, d). A fourth step of manufacturing sikhye by mixing malt liquid extracted by immersing barley malt in water in the Giebab of the third step, saccharifying it, and then removing the solids, e). A fifth step of obtaining a fermented product by mixing 10 to 20 parts by weight of the complex extract of the first step with respect to 100 parts by weight of sikhye in the fourth step and then fermenting it at 28 to 32° C. for 3 to 5 hours, f). 6th step and g) of heating and concentrating the fermented product of the 5th step to produce a fermented concentrate, and mixing the roasted sorghum extract extracted from the roasted sorghum of the second step with the fermentation concentrate of the 6th step to make a health drink It consists of including a seventh process of manufacturing.

The first process according to the present invention is a process of obtaining a complex extract from ginseng, ginger, licorice and Angelica asiatica, which are oriental medicinal ingredients, and consists of extracting by a known extraction method for obtaining an extract of oriental medicinal ingredients.

It consists of mixing the ginseng, ginger, licorice and angelicae in a weight ratio of 1:0.2:0.2:1, then adding purified water and extracting it at 100° C. for about 4 hours to obtain a complex extract.

The second process according to the present invention is a process of obtaining roasted sorghum used as a raw material for sikhye, and roasted sorghum is produced by milling 5 to 20% sorghum at 150 to 250 ° C. for 5 to 9 minutes. Sorghum exhibits superior antioxidant activity compared to sorghum.

The third process according to the present invention is a process of cooking rice with roasted sorghum for the production of sikhye, and the roasted sorghum of the second process is soaked in water and then the soaked roasted sorghum is steamed using a steamer, steamer or steamer. It consists in manufacturing G-bab by

The fourth process according to the present invention is a process for manufacturing sikhye. First, water is added to barley malt, then immersed in water at 30 to 50° C. for 1 to 2 hours, filtered to obtain an extracted malt liquid, and then , consists of mixing the malt liquid with the G. rice of the third step, saccharifying it at 40 to 70° C. for 1.5 to 4 hours, and then removing the solid to obtain only liquid Sikhye.

The fifth process according to the present invention is a process of obtaining a fermented product using the complex extract and sikhye obtained in the first and fourth processes, and the fermentation process is a process that affects the taste, palatability, etc. of the health drink according to the present invention Therefore, it is said to be one of the features of the present invention.

The fifth step consists in obtaining a fermented product by mixing 10 to 20 parts by weight of the complex extract with respect to 100 parts by weight of the Sikhye and then fermenting it at 28 to 32° C. for 3 to 5 hours.

The sixth process according to the present invention is a process of increasing sugar content, flavor, etc. by heating and concentrating the fermented product obtained in the fifth step, and is concentrated by putting the fermented product in a cauldron using a traditional method and heating with a wood fire. is done

In the process of heating and concentrating the fermented product of the sixth step, the sugar content and viscosity of the fermentation concentrate may vary depending on the degree of concentration, but it is preferable to concentrate the fermentation concentrate until it exhibits traditional coarse-grained properties.

The seventh process according to the present invention is a process of blending the roasted sorghum extract obtained by hot water extraction of the roasted sorghum in the second process so as to be suitable for drinking the fermented concentrate obtained in the sixth process as a beverage, and the properties of the fermented concentrate And the degree of mixing of the roasted sorghum extract may vary depending on the preference of the desired beverage, so the mixing ratio of the roasted sorghum extract is not limited.

In the seventh step, by blending the roasted sorghum extract with the fermented concentrate, it is possible to adjust the appropriate sugar content to the beverage, and to increase the flavor of the beverage to improve the palatability.

Since the third to sixth processes according to the present invention are made by traditional manufacturing technology, there is no addition of artificial sweeteners, and they are excellent in taste, aroma, color and palatability, etc. There are advantages to commercializing and distributing.

Hereinafter, a method for producing a health drink using stir-fried millet according to the present invention by <Example> and <Test Example> will be described in more detail.

<Example>

- Manufacture of complex extracts of ginseng, ginger, licorice and Angelica asiatica (first process)

Mix ginseng, ginger, licorice and Angelica basil in a weight ratio of 1:0.2:0.2:1 as dried in a water bath container, add purified water twice by weight, extract at 100°C for 4 hours, cool to room temperature, and solid was removed to obtain a complex extract.

- Manufacture of roasted sorghum, jibap and sikhye (2nd to 4th process)

Prepare the roasted sorghum by putting 15% polished sorghum into the roasting container and frying it at 200℃ for 9 minutes.

Take a portion of the prepared roasted sorghum, soak it in water, remove the water, put it in a rice cooker, and steam it to prepare jibap.

In the prepared fermenting container, the prepared barley malt liquid and water were put into the prepared Giebab in a weight ratio of 4::1:5, saccharified at 60°C for 8 hours, cooled to room temperature, and the solids were separated and removed to prepare sikhye. do.

- Production of fermented products, fermented concentrates and beverages (5th to 7th processes)

15 parts by weight of the complex extract was added to 100 parts by weight of the Sikhye in the prepared fermentation vessel and fermented at 30° C. for 3 hours to obtain a fermented product.

The fermented product was put in a prepared cauldron and concentrated while heating for 3 hours over a wood fire. When the fermented concentrate changed to brown, it was heated at 80 ° C. for 2 hours and concentrated to 10 wt. , showed a sugar content of 65 Brix.

A drink having a sugar content of 12Brix was prepared by mixing a certain amount of the roasted sorghum extract obtained by hot water extraction of the stir-fried millet prepared above with the fermented concentrate (chocheong).

<Test Example>

For the health drink of the present invention prepared according to the manufacturing method of the above <Example>, sensory evaluation was performed on 50 adult men and women, and the results are shown in [Table 1] below.

division very good Great usually Inadequate very poor taste 17 13 15 5 incense 25 15 10 colour 30 15 5

As shown in [Table 1], the beverages prepared by mixing the fermented concentrate (grain syrup) and the roasted sorghum extract according to the present invention showed excellent quality in taste, aroma, color, etc., and overall preference answered as good.

Claims (6)

a). The first process of obtaining a complex extract by extracting ginseng, ginger, licorice and Angelica
b). A second step of roasting sorghum to obtain roasted sorghum;
c). The third process of manufacturing G-bab using roasted sorghum,
d). A fourth process of manufacturing sikhye by mixing malt liquid extracted by immersing barley malt in water in the Giebab of the third process, saccharifying it, and then removing the solids;
e). A fifth step of mixing 10 to 20 parts by weight of the complex extract of the first step with respect to 100 parts by weight of sikhye in the fourth step and then fermenting it at 28 to 32° C. for 3 to 5 hours to obtain a fermented product;
f). A sixth process of producing a fermented concentrate by heating and concentrating the fermented product of the fifth process; and
g), Manufacturing a health drink using roasted sorghum, characterized in that it comprises a seventh step of manufacturing a health drink by mixing the roasted sorghum extract extracted from the roasted sorghum of the second step with the fermentation concentrate of the sixth step Way. The method according to claim 1, wherein in the first step, ginseng, ginger, licorice, and angelfish are mixed in a weight ratio of 1:0.2:0.2:1. The method according to claim 2, wherein the roasted sorghum in the second step is prepared by milling the sorghum to 5 to 20% and roasting it at 150 to 250° C. for 5 to 9 minutes. The method according to claim 3, wherein in the sixth step, the fermented product of the fourth step is put into a cauldron, heated and concentrated over a wood fire to produce a fermented concentrate with a clarification property. [Claim 5] The method according to claim 4, wherein in the 7th step, a health drink having a sugar content of 12 to 20 Brix is prepared by mixing the roasted sorghum extract with the fermented concentrate. A health drink using roasted sorghum, characterized in that it is manufactured by the manufacturing method according to any one of claims 1 to 5.

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