KR20230115163A - Preparing method for the coffee sikhye - Google Patents

Abstract

The present invention comprises the steps of (A) performing a main saccharification process of a first mixture of a first saccharification enzyme solution and godubap; (B) performing a post-saccharification process of a second mixture obtained by mixing the saccharified first mixture and a second saccharified enzyme solution; (C) heating and then cooling the saccharified second mixture; (D) mixing coffee bean saccharification liquid with the cooled second mixture; (E) aging a third mixture in which the saccharification liquid of coffee beans is mixed with the second mixture; However, it contains a large amount of functional ingredients of coffee to help improve health, and has a higher degree of glycation compared to conventional sikhye, so there is no need to add additional sugar.

Description

Manufacturing method of coffee sikhye {PREPARING METHOD FOR THE COFFEE SIKHYE}

The present invention relates to a method for producing coffee sikhye, and more particularly, roasted coffee beans are extracted and saccharified using a cold brew method with malt, and saccharified in two steps using godubap By mixing with the saccharified liquid, it contains a large amount of coffee's functional ingredients while retaining the unique flavor of coffee, thereby helping to improve health, and manufacturing coffee sikhye that does not require the addition of additional sugar due to its high saccharification level compared to conventional sikhye. It's about how.

Sikhye is one of the traditional drinks in Korea, and is used as a dessert for large and small banquets and daily meals, including holidays and ancestral rites, and is industrially mass-produced, such as canned drinks.

There are slight differences in the recipe for Sikhye, but the basic condition is to put godubap in the water in which malt powder was brewed and ferment it for a certain amount of time while maintaining a warm temperature. Sikhye is usually called Dansul or Gamju, but eating with rice grains floating is called Sikhye, and boiled rice grains are boiled and eaten only with water, which is called Gamju.

However, Korea's unique Sikhye manufactured in this way is mainly manufactured by saccharifying glutinous rice or non-glutinous rice, so it is not only lacking in nutrients and high in calories from a food and nutritional point of view, but also difficult to satisfy the preference of various consumers, which has limitations in marketability. are holding

Therefore, in order to satisfy the purchase desires of various consumers, development of fusion food drink products in the form of new flavors is being made.

Patent Document 1: Republic of Korea Patent Publication No. 10-2006-0114791 (2006.11.08) Patent Document 2: Republic of Korea Patent Publication No. 10-2021-0057359 (May 21, 2021)

The present invention is to solve the problems of the prior art as described above, and the object of the present invention is to provide sikhye, which is rich in nutrients and can satisfy the preference of various consumers, the most popular favorite drink. It is intended to provide public-friendly coffee sikhye by adding phosphorus coffee to sikhye, a traditional beverage.

Another object of the present invention is to provide a method for producing Sikhye, which does not require the addition of additional sweeteners such as sugar in order to increase the sweetness by increasing the degree of saccharification of carbohydrates, which are substrates.

One aspect of the present invention for achieving the above object is, (A) performing a main saccharification process of a first mixture obtained by mixing a first saccharification enzyme solution and godubap; (B) performing a post-saccharification process of a second mixture obtained by mixing the saccharified first mixture and a second saccharified enzyme solution; (C) heating and then cooling the saccharified second mixture; (D) mixing coffee bean saccharification liquid with the cooled second mixture; (E) aging a third mixture in which the saccharified liquid of coffee beans is mixed with the second mixture;

In the method for producing coffee sikhye according to an embodiment of the present invention, the first saccharification enzyme solution comprises: (I) immersing malt in water at 20 to 30 ° C. for 2 to 3 hours; (II) a saccharification enzyme extraction step of extracting the saccharification enzyme contained in the malt by kneading and compressing the immersed malt; (III) a solid-liquid separation step of sifting the mixture from which the saccharification enzyme is extracted through a sieve to remove malt residue and obtaining a saccharification enzyme solution;

In addition, the step (I) may be carried out by mixing malt with 10 to 20% by weight of rice flour powder based on the weight of malt.

In addition, the step (I) may be performed by putting malt and rice flour powder in a cotton cloth and immersing in water 8 to 12 times the weight of the mixture of malt and rice flour powder.

In addition, the particle size of the rice flour powder may be in the range of 17 to 35 μm.

In addition, the size of the eyes (space between the weft and warp) of the cotton cloth may be larger than the particle size of the rice flour powder.

In addition, the second saccharification enzyme solution may be obtained by crushing and compressing the malt residue filtered in step (III) in cold water to extract the saccharification enzyme.

In addition, the concentration of the saccharification enzyme contained in the first saccharification enzyme solution may be greater than the concentration of the saccharification enzyme contained in the second saccharification enzyme solution.

In addition, the first mixture of step (A) may be prepared by mixing the first saccharification enzyme solution of 3 to 10 times the weight of godubap and godubap.

In addition, the main saccharification process of step (A) may be performed by saccharifying the first mixture at 60 to 70 ° C. for 4 to 6 hours.

In addition, the second mixture of step (B) may be prepared by mixing 10 to 20 parts by weight of the second saccharification enzyme solution with respect to 100 parts by weight of the first mixture subjected to the saccharification treatment.

In addition, the post-saccharification process of step (B) may be prepared by saccharifying the second mixture at 55 to 65 ° C. for 2 to 4 hours.

In addition, the step (C) may be to heat the second mixture at 100 ° C. for 3 to 5 minutes and then cool it in order to prevent further saccharification by destroying the saccharification enzyme.

In addition, the coffee bean saccharification solution in step (D) includes (i) mixing malt and roasted coffee beans in a weight ratio of 1:1; (ii) generating an extract by immersing the mixture in cold water and extracting at a low speed using a cold brew method; (iii) saccharifying the extracted extract at 60 to 70° C. for 2 to 4 hours; (iv) aging the saccharified extract at room temperature for 1 to 2 hours;

In addition, the step (D) may be performed by mixing 10 to 20 parts by weight of the coffee saccharification solution with respect to 100 parts by weight of the second mixture.

And, the step (E) may be to age the second mixture and the coffee saccharification liquid mixture at 3 to 5 ° C. for 10 to 12 hours.

The method for producing coffee sikhye according to the present invention, while providing sikhye with increased preference of consumers by retaining the unique flavor of coffee, uses coffee extracted by cold brew method to improve health by containing a large amount of functional ingredients of coffee. It has a helpful effect.

In addition, according to the present invention, since the saccharification enzyme contained in malt is extracted using malt and rice flour powder during extraction of the saccharification enzyme, the saccharification enzyme is adsorbed and extracted to the rice flour powder to improve the extraction efficiency of the saccharification enzyme, additionally adding sugar such as sugar There is an effect that does not require the addition of an agent.

Furthermore, according to the present invention, by performing the saccharification process in two stages using a thick saccharification enzyme solution and a light saccharification enzyme solution, there is an effect of maximizing the enzyme utilization rate of malt.

1 is a block diagram showing a method for manufacturing coffee sikhye according to the present invention in time series.
Figure 2 is a block diagram showing the mutual relationship by classifying the manufacturing method of coffee sikhye according to the present invention for each process.
3 is a real picture of malt used in the present invention.
4 is a real picture of the low temperature coffee extraction device according to the present invention.

Since the present invention can apply various transformations and have various implementations, specific embodiments will be illustrated in the drawings and described in detail. However, it should be understood that this is not intended to limit the present invention to specific embodiments, and includes all transformations, equivalents, and substitutes included in the spirit and scope of the present invention. In describing the present invention, if it is determined that a detailed description of related known technologies may obscure the gist of the present invention, the detailed description will be omitted.

Terms such as first and second may be used to describe various components, but the components should not be limited by the terms. These terms are only used for the purpose of distinguishing one component from another.

Terms used in this application are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, the terms "include" or "have" are intended to designate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, but one or more other features It should be understood that the presence or addition of numbers, steps, operations, components, parts, or combinations thereof is not precluded.

The present invention relates to a method for producing coffee sikhye, which retains the original flavor of coffee, contains a large amount of functional ingredients of coffee, is helpful for health promotion, and does not require the addition of sugar due to a high degree of saccharification compared to conventional sikhye. will be.

Hereinafter, the method for producing sikhye coffee according to the present invention will be described in more detail with reference to preferred embodiments and accompanying drawings. In this regard, Figure 1 is a block diagram showing the manufacturing method of coffee sikhye according to the present invention in time series, Figure 2 is a block diagram showing the mutual relationship by classifying them for each process.

Referring to Figures 1 to 2, the coffee beverage manufacturing method of the present invention is largely (A) performing a main saccharification process of the first mixture of the first saccharification enzyme solution and godubap, (B) the saccharified Performing a post-saccharification process of a second mixture obtained by mixing the first mixture and the second saccharified enzyme solution; (C) heating and then cooling the saccharified second mixture; and (D) adding the cooled second mixture to the It may be configured to include mixing the coffee bean saccharification liquid, and (E) aging a third mixture in which the coffee bean saccharification liquid is mixed with the second mixture.

Hereinafter, each step will be described in detail.

(A) 1st glycosylation enzyme solution Of the first mixture mixed with godubap per week Step of performing the process (S100)

This step is a process of extracting amylase, a saccharification enzyme, from malt and using it to saccharify godubap, the main ingredient of Sikhye.

Manufacture of Godubap

Manufacture of godubap is a step of cooking hard rice to prepare grains of rice that are the ingredients of sikhye, and can be prepared using a commonly known method. Compared to cooking rice for meals, less water is used, and it can be prepared by mixing non-glutinous rice, glutinous rice, or non-glutinous rice and glutinous rice, but it is preferable to use glutinous rice, which has the property of easily dissolving starch when soaked in water.

Subsequently, after building godubap as described above (S15), it is cooled at room temperature and then dried (S17) to prepare godubap, which is a substrate that is saccharified by saccharification enzyme and becomes the basic material of sikhye.

No. 1 glycosylation of enzyme solution manufacturing

This process is a process for extracting amylase, a saccharification enzyme contained in malt.

The extraction process of amylase, which is a saccharification enzyme, is first immersed in water at 20 to 30 ° C., as shown in FIG. The contained saccharification enzyme is extracted (S23). Subsequently, the pressed liquid from which the saccharification enzyme was extracted as described above is sieved to remove malt residue (S25), and a saccharification enzyme solution containing amylase is obtained (S27).

Here, according to the present invention, in the case of step S21, 10 to 20% by weight of rice flour powder of the malt weight is added to the cotton cloth together with malt, and then the cotton cloth is immersed in water 8 to 12 times the mixed weight of malt and rice powder powder. can be performed by

In this way, when the malt and rice flour powder are put into a cotton cloth and immersed together, since the malt and rice powder powder are pressed together, the amylase contained in the malt is adsorbed and extracted by the rice powder powder, so the effect of improving the extraction efficiency of the saccharification enzyme there is. Here, the amount of water is preferably used 8 to 12 times the weight of the mixture of malt and rice flour powder.

At this time, the particle size of the rice flour powder is preferably in the range of 17 to 35 μm in order to maximize the adsorption effect. If the particle size of the rice flour powder is less than 17 ㎛, the size of the rice flour powder is too small, and it may be difficult for amylase to adsorb to the rice flour powder. As this decreases, the adsorption efficiency may decrease.

In addition, the size of the eye (space between the weft and warp) of the cotton cloth accommodating the malt and rice flour powder is formed larger than the particle size of the rice powder powder, so the malt does not pass through and is filtered, and the rice powder powder passes through and continues. It is preferable to allow rice flour powder to act as a substrate in

Accordingly, according to the present invention, since the saccharification enzyme contained in malt is extracted using malt and rice flour powder during extraction of the saccharification enzyme, the saccharification enzyme is adsorbed and extracted to the rice flour powder to improve the extraction efficiency of the saccharification enzyme, and additionally sugar, etc. There is an effect that there is no need to add a sweetener.

No. 1 glycosylation enzyme solution Of the first mixture mixed with godubap per week

This process is a process performed to decompose the starch in the godubap and the first saccharification enzyme solution into amylase, a saccharification enzyme, to give the unique sweetness and savory taste of Sikhye.

In this process, the first mixture may be prepared by mixing the first saccharification enzyme solution of 3 to 10 times the weight of godubap in godubap. At this time, if the first saccharification enzyme solution exceeds 10 times, the sugar content of the finally manufactured sikhye is insufficient, and if it is less than 3 times, the saccharification is not sufficiently achieved, resulting in a decrease in product yield or poor texture due to grains of rice. can

This process is a step of heating the first mixture prepared as above to 60 to 70 ° C. and maintaining a constant temperature for 4 to 6 hours until 10 or more rice grains float, which is that the saccharification enzyme in the first saccharification enzyme solution is the starch of godubap This is to saccharify to maltose, glucose, etc.

By this process, the first mixture decomposes the amylase in the first saccharification enzyme solution and the starch in the rice, so that the disaccharides and monosaccharides decomposed from the starch are mixed with the rice grains. Through this process, 70 to 80% of the starch contained in godubap is saccharified.

(B) glycated The first mixture and the second glycosylation enzyme solution of the mixed second mixture post-danghwa (S200)

This process is a step of completing and stabilizing the taste of Sikhye by mixing the second saccharification enzyme solution with the first saccharified first mixture as described above to complete the saccharification of godubap.

2nd glycosylation of enzyme solution manufacturing

This process is a process for additionally producing a saccharification enzyme solution having a lighter concentration than the first saccharification enzyme solution by using the crude malt from which the saccharification enzyme was first extracted.

Therefore, in the process of preparing the first saccharification enzyme solution, the saccharification enzyme is first extracted, and the filtered malt residue (conglomerate malt) is ground in cold water (S31), and then the saccharification enzyme, amylase, is additionally extracted (S33), followed by second saccharification. An enzyme solution is prepared (S35).

This is to obtain the first saccharification enzyme solution by putting the malt already used to obtain the first saccharification enzyme solution (chaebol malt) into a large amount of cold water and grinding it sufficiently to obtain the first saccharification enzyme solution and then grind the remaining malt broth to extract additional saccharification enzymes am.

of the second mixture post-danghwa

In the present invention, the second mixture may be prepared by mixing 10 to 20 parts by weight of the second saccharification enzyme liquid with respect to 100 parts by weight of the first mixture subjected to saccharification.

At this time, the first mixture is a state in which the amylase in the first saccharification enzyme liquid decomposes the starch in the godubap and the disaccharides and monosaccharides decomposed from the starch are mixed with the grains of godubap.

In this process, the post-saccharification may be performed by heating the second mixture at 55 to 65° C. and maintaining it at a constant temperature for 2 to 4 hours.

As such, the present invention performs additional saccharification by mixing the second saccharification enzyme solution with the first mixture in which disaccharides and monosaccharides decomposed from starch in the main saccharification process as described above are mixed with godubap rice grains.

Accordingly, according to the present invention, the saccharification process is performed in two stages using a thick saccharification enzyme solution and a light saccharification enzyme solution, thereby maximizing the enzyme utilization rate of malt to reduce manufacturing cost and improve saccharification efficiency. do.

(C) glycated Cooling after heating the second mixture (S300)

This process is a step for preventing further saccharification by heating the second mixture that has undergone the two-step saccharification process at 100 ° C. for 3 to 5 minutes to destroy the saccharification enzyme remaining in the second mixture. .

(D) in the second mixture coffee beans saccharification solution Mixed (S400)

This process is a process of mixing the saccharified liquid of coffee beans with the second mixture cooled after heating as described above to improve the flavor of amazake and add richly influencing factors.

coffee beans of glycosylation manufacturing

First, malt and roasted coffee beans are mixed at a weight ratio of 1:1 and put into a low-temperature extraction device as shown in FIG. 4 . Subsequently, cold water or room temperature water is injected into the low-temperature extraction device, and the mixture is immersed for 12 to 24 hours to produce an extract solution (S41). At this time, the amount of water is preferably about 6 to 8 times the amount of malt and coffee beans. The extract contains not only the coffee extract component but also the saccharification enzyme extracted from malt.

Subsequently, the extract extracted as described above is heated to 60 to 70 ° C. and maintained at a constant temperature for 2 to 4 hours to saccharify the starch component contained in the extract (S43). After that, the saccharified extract is aged for 1 to 2 hours at room temperature (S45) to produce a coffee saccharified solution (S47).

As such, a coffee extraction method in which coffee beans are extracted with cold water for a long time is called cold brew.

In particular, coffee extracted with cold brew has low caffeine content and high amounts of chlorogenic acid, which is good for the body. Chlorogenic acid is a polyphenol in coffee, and as an antioxidant, it removes free radicals in our body to prevent cell aging and prevent cancer. , it is effective in preventing diabetes, etc.

Accordingly, according to the present invention, while retaining the unique flavor of coffee, it contains a large amount of coffee's functional ingredients to help improve health and to provide sikhye with increased preference of consumers, which satisfies a wide range of tastes of various consumers. be able to do

(E) Aging the cooled third mixture (S500)

Then, finally, the third mixture of the second mixture and the coffee saccharification liquid is aged at 3 to 5 ° C. for 10 to 12 hours to complete the sikhye. This process removes the unique malt taste of Sikhye and improves the flavor of Sikhye.

Although the preferred embodiments of the present invention have been described above, those skilled in the art can add, change, delete or add components within the scope not departing from the spirit of the present invention described in the claims. The present invention can be variously modified and changed by the like, and this will also be said to be included within the scope of the present invention.

For example, each component described as a single type may be implemented in a distributed manner, and similarly, components described as distributed may be implemented in a combined form. The scope of the present invention is indicated by the following claims rather than the detailed description above, and all changes or modifications derived from the meaning and scope of the claims and equivalent concepts should be interpreted as being included in the scope of the present invention. do.

The present invention relates to a method for producing coffee sikhye, in which roasted coffee beans are extracted and saccharified using a cold brew method with malt, and mixed with a saccharified liquid obtained by saccharification in two steps using godubap. , According to the present invention, while retaining the unique flavor of coffee, it contains a large amount of functional components of coffee to help improve health, and has an effect that does not require the addition of sugar or the like due to a higher degree of glycation compared to conventional sikhye.

S100: First mixture main saccharide treatment
S200: Second mixture post-saccharification treatment
S300: heating and cooling the second mixture
S400: Mixing of the second mixture and the coffee saccharification solution (third mixture)
S500: Fifth Mixture Aging

Claims (12)

(A) performing a main saccharification process of a first mixture of a first saccharification enzyme solution and godubap;
(B) performing a post-saccharification process of a second mixture obtained by mixing the saccharified first mixture and a second saccharified enzyme solution;
(C) heating and then cooling the saccharified second mixture;
(D) mixing coffee bean saccharification liquid with the cooled second mixture;
(E) aging a third mixture in which the saccharified liquid of coffee beans is mixed with the second mixture;
According to claim 1,
The first saccharification enzyme solution,
(a1) immersing malt in water at 20 to 30° C. for 2 to 3 hours;
(a2) a saccharification enzyme extraction step of extracting the saccharification enzyme contained in the malt by kneading and compressing the immersed malt;
(a3) a solid-liquid separation step of sifting the mixed solution from which the saccharification enzyme is extracted through a sieve to remove malt residue and obtaining a saccharification enzyme solution;
According to claim 2,
The second saccharification enzyme solution,
A method for producing coffee sikhye, characterized in that the malt residue filtered in step (a3) is crushed and pressed in cold water to extract the saccharification enzyme.
According to claim 3,
The method for producing coffee sikhye, characterized in that the concentration of the saccharification enzyme contained in the first saccharification enzyme solution is higher than the concentration of the saccharification enzyme contained in the second saccharification enzyme solution.
According to claim 4,
The first mixture of step (A),
Godubap and a method for producing coffee sikhye, characterized in that prepared by mixing the first saccharification enzyme solution of 3 to 10 times the weight of godubap.
According to claim 5,
The main sugar conversion process of step (A) is,
A method for producing coffee sikhye, characterized in that the first mixture is saccharified at 60 to 70 ° C. for 4 to 6 hours.
According to claim 1,
The second mixture of step (B),
Method for producing coffee sikhye, characterized in that prepared by mixing 10 to 20 parts by weight of the second saccharification enzyme solution with respect to 100 parts by weight of the first mixture treated with sugar.
According to claim 7,
In the post-glycation process of step (B),
A method for producing coffee sikhye, characterized in that prepared by saccharifying the second mixture at 55 to 65 ° C. for 2 to 4 hours.
According to claim 1,
In the step (C),
In order to prevent further saccharification by destroying the saccharification enzyme, the second mixture is heated at 100 ° C. for 3 to 5 minutes and then cooled.
According to any one of claims 1 to 9,
The coffee bean saccharification solution in step (D),
(d1) mixing malt and roasted coffee beans in a weight ratio of 1:1;
(d2) generating an extract by immersing the mixture in cold water and extracting at a low speed using a cold brew method;
(d3) saccharifying the extracted extract at 60 to 70° C. for 2 to 4 hours;
(d4) aging the saccharified extract at room temperature for 1 to 2 hours.
According to claim 1,
In the step (D),
The method for producing coffee sikhye, characterized in that carried out by mixing 10 to 20 parts by weight of the coffee saccharification solution with respect to 100 parts by weight of the second mixture.
According to claim 11,
In the step (E),
A method for producing coffee sikhye, characterized in that the second mixture and the coffee saccharification liquid mixture are aged at 3 to 5 ° C. for 10 to 12 hours.

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