KR20230115165A - Preparing method for the quinoa sikhye - Google Patents

Abstract

The present invention includes the steps of (A) performing a main saccharification process of a first mixture obtained by mixing a first saccharification enzyme solution and quinoa germinated rice; (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) aging the cooled second mixture. It has the effect of not needing to add additional sugar.

Description

Manufacturing method of quinoa sikhye {PREPARING METHOD FOR THE QUINOA SIKHYE}

The present invention relates to a method for producing quinoa sweet rice, and more particularly, by preparing germinated quinoa rice using germinated quinoa, and mixing malt, quinoa powder, and quinoa powder exudate to saccharify it, It relates to a method for producing quinoa sikhye, which is rich in nutrients such as protein and vitamins, and has a high degree of glycation compared to sikhye.

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 purchasing needs of various consumers, it is necessary to develop a new type of beverage product.

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 an object of the present invention is to provide a method for producing sikhye, which is rich in nutrients and can satisfy the preference of various consumers.

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 glycation of carbohydrates, which are substrates.

One aspect of the present invention for achieving the above object includes (A) performing a main saccharification process of a first mixture obtained by mixing a first saccharification enzyme solution and quinoa sprouted rice; (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) aging the cooled second mixture.

In the method for producing quinoa sweet rice wine according to one embodiment of the present invention, the quinoa sprouted rice of step (A) comprises the steps of (I) grinding quinoa from which impurities are removed; (II) germinating the semi-pulverized quinoa; (III) cooking rice using the sprouted quinoa; (IV) drying the quinoa germinated rice;

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 heating process may be performed by heating in a state in which a flavoring agent is further included so that the flavor and taste of the flavoring agent are extracted.

In addition, the step (D) may be to age the second mixture at 3 to 5 ° C. for 10 to 12 hours.

And the first saccharification enzyme solution of step (A) is: (i) mixing malt and quinoa powder at a weight ratio of 5:1, then immersing in water at 20 to 30 ° C for 1 to 2 hours; ; (ii) a saccharification enzyme extraction step of extracting the saccharification enzyme contained in the malt by kneading and compressing the immersed malt and quinoa powder; (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 immersion step of step (i) may be performed by putting malt and quinoa powder in a cotton cloth and immersing in water 8 to 12 times the weight of the mixture of malt and quinoa powder.

And the particle size of the quinoa powder may be in the range of 17 to 35 μm.

In addition, the cotton cloth may have a size larger than the particle size of the quinoa powder.

And, the first mixture of step (A) may be prepared by mixing sprouted quinoa rice and a first saccharification enzyme liquid 3 to 10 times the weight of sprouted quinoa rice.

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.

And it may be configured to further include the step of mixing the extract obtained by crushing and pressing the malt residue in cold water with the first saccharification enzyme solution.

In addition, the second saccharification enzyme solution of step (B) includes: (a) immersing malt in water at 20 to 30 ° C. for 1 to 2 hours; (b) a saccharification enzyme extraction step of obtaining a saccharification enzyme extract by sifting the water in which the malt is immersed through a sieve to remove residue; (c) a supernatant separation step of separating the supernatant by allowing the saccharification enzyme extract to stand for 30 to 90 minutes; (d) mixing 10 to 20% by weight of quinoa powder leachate with the separated supernatant.

Further, the quinoa powder leachate may be leached from quinoa powder having a particle size smaller than that of the quinoa powder for the first saccharification enzyme solution.

In addition, the second mixture of step (B) may be prepared by mixing 20 to 30 parts by weight of the second saccharification enzyme liquid with respect to 100 parts by weight of the first mixture subjected to the saccharification process.

And 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.

Since the method for manufacturing quinoa Sikhye according to the present invention uses germinated quinoa rice prepared using germinated quinoa as a basic ingredient of Sikhye, it has an effect rich in nutrients such as protein and vitamins compared to conventional Sikhye. there is.

In addition, according to the present invention, since the saccharification enzyme contained in malt is extracted using malt and quinoa powder, the saccharification enzyme is adsorbed and extracted to the substrate powder, thereby improving the enzyme extraction efficiency.

Furthermore, according to the present invention, the shape of the substrate is diversified into liquid, powder, and granules in the saccharification process and saccharified through a two-step saccharification process, so that the saccharification efficiency is high and there is no need to add additional sweeteners such as sugar. there is

In addition, in the present invention, there is an effect that can provide amd beverage containing a large amount of saponin components effective for antioxidant and immune action as amd beverage is prepared using quinoa.

1 is a flow chart showing a method for producing quinoa sweet rice wine in a time-sequential manner according to the present invention.
Figure 2 is a process chart showing the mutual relationship between the manufacturing method of quinoa sikhye according to the present invention by classifying each process.
3 is an image showing an example of sprouted quinoa used in the present invention.
Figure 4 is an image showing an example of malt used in the present invention.
Figure 5 is a test report for the saponin component content contained in quinoa sikhye according to the present invention.
Figure 6 is the analysis result of the saponin content contained in Korean red ginseng.

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, this is not intended to limit the present invention to specific embodiments, and should be understood to include all conversions, equivalents, or 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.

In the present invention, quinoa germinated rice is prepared using germinated quinoa, and malt is mixed with quinoa powder and quinoa powder exudate to saccharify it, so it is richer in nutrients such as protein and vitamins than conventional amazake, It relates to a method for producing quinoa sweet rice wine, which has a high degree of glycation and does not require the addition of sugar or the like.

Hereinafter, the method for manufacturing quinoa sikhye of 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 quinoa sikhye according to the present invention in time series, and Figure 2 is a block diagram showing the mutual relationship by classifying them by each process.

Referring to FIGS. 1 and 2, the method for manufacturing quinoa sikhye according to the present invention largely includes the steps of (A) performing a main saccharification process of a first mixture obtained by mixing a first saccharification enzyme liquid and quinoa sprouted rice; (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; and (D) cooling the first mixture. 2 may be configured including the step of aging the mixture.

Hereinafter, each step will be described in detail.

(A) 1st glycosylation enzyme solution Quinoa sprouted rice of the mixed first mixture 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 sprouted quinoa rice.

Quinoa of sprouted rice manufacturing

Quinoa is a grain that means 'mother of grains' in the Inca language. Quinoa is a grain grown mainly in South America. Although a grain is small, one-third the size of rice, it contains a total of 58 nutrients, including five major nutrients such as carbohydrates, proteins, lipids, vitamins, and minerals.

In particular, it is rich in betaine and contains a relatively large amount of potassium, vitamin E, and lysine among grains, making it a good food for men and women of all ages. Among them, vitamin E was 2.4 mg per 100 g, which is 6 times higher than that of white rice (0.4 mg per 100 g). Also, compared to white rice, it contains twice as much protein, six times as much potassium, seven times as much calcium, and 20 times as much iron.

In the manufacture of germinated quinoa rice, the quinoa from which impurities are removed is first washed (S11), and then the washed quinoa is germinated (S13). 3 is an actual photograph of quinoa germinated in this way. When quinoa is germinated, nutrients such as vitamins and dietary fiber are increased compared to normal quinoa.

Then, after making the high-quality godubap using the germinated quinoa as described above (S15), it is dried (S17) to prepare the quinoa germinated rice, which is the basic ingredient of Sikhye. At this time, it is preferable to use less water compared to the case of cooking rice for normal meals.

No. 1 glycosylation of enzyme solution manufacturing

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

In the extraction process of amylase, which is a saccharification enzyme, first, as shown in FIG. 4, malt and quinoa powder are mixed at a weight ratio of 5: 1, then soaked in water at 20 to 30 ° C. S21), the malt and quinoa powder are kneaded together and pressed to extract the saccharification enzyme contained in the malt (S23). Subsequently, the mixture from which the saccharification enzyme was extracted is sieved through a sieve to remove malt residue (S25), and a saccharification enzyme solution containing amylase is obtained (S27).

At this time, when the malt and quinoa powder is immersed in water, if the malt and quinoa powder are put in a cotton cloth and immersed, the amylase contained in the malt can be extracted more effectively by pressing them together. Here, the amount of water is preferably 8 to 12 times the weight of the mixture of malt and quinoa powder.

According to the present invention, when extracting the saccharification enzyme amylase contained in malt as described above, quinoa powder is mixed with malt and compressed. Accordingly, since the amylase contained in malt is adsorbed to and extracted from the quinoa powder, there is an effect of improving the extraction efficiency of the saccharification enzyme.

At this time, the particle size of the quinoa powder is preferably in the range of 17 to 35 μm in order to maximize the adsorption effect. If the particle size of the quinoa powder is less than 17 μm, the size of the quinoa powder is too small and it may be difficult for amylase to adsorb to the quinoa powder. The overall surface area of the quinoa powder may be reduced, resulting in lower adsorption efficiency.

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

No. 1 glycosylation enzyme solution Quinoa sprouted rice of the mixed first mixture per week

This process is performed to obtain the unique sweetness and savory taste of Sikhye by decomposing the starch in the quinoa germinated rice and the first saccharifying enzyme solution with amylase, a saccharifying enzyme.

In this process, the first mixture may be prepared by mixing 3 to 10 times the weight of the first saccharification enzyme with quinoa sprouted rice. 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 means that the saccharification enzyme in the first saccharification enzyme solution This is to saccharify starch into maltose, glucose, etc.

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

According to one embodiment of the present invention, an extract obtained by pulverizing malt residue filtered in the process of preparing the first saccharification enzyme solution in cold water may be further mixed with the first saccharification enzyme solution.

This is to obtain the first 1st saccharification enzyme solution by putting the malt already used in a large amount of cold water and grinding it sufficiently to obtain the first 1st saccharification enzyme solution.

(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 quinoa sprouted rice.

2nd glycosylation of enzyme solution manufacturing

In this process, first, malt is immersed in water at 20 to 30 ° C. and then soaked for 1 to 2 hours (S31), and then the water in which the malt is immersed is sieved to remove the residue to remove amylase, a saccharification enzyme contained in malt. Extract (S33). Subsequently, the amylase-extracted saccharification enzyme extract is allowed to stand for 30 to 90 minutes to remove the sediment that has settled below, and only the supernatant is separated. Thereafter, 10 to 20% by weight of quinoa powder exudate is mixed with the separated supernatant (S35) to prepare a second saccharification enzyme solution (S37).

Quinoa Preparation of powder leachate

In the quinoa powder leachate, the starch component contained in the quinoa powder is extracted by immersing the quinoa powder in lukewarm water and soaking it for 1 to 2 hours, and then compressing the quinoa powder. At this time, the particle size of the quinoa powder is It is preferable to improve starch extraction efficiency by maximizing the surface area of the quinoa powder by using fine powder having a particle size smaller than that of the quinoa powder for the first saccharification enzyme solution.

of the second mixture post-danghwa

In the present invention, the second mixture may be prepared by mixing 20 to 30 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 in a state in which amylase in the first saccharification enzyme liquid decomposes starch in quinoa germinated rice, and disaccharides and monosaccharides decomposed from starch are mixed with quinoa rice grains.

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.

That is, the present invention, as described above, in the first mixture in which disaccharides and monosaccharides decomposed from starch in the main saccharification process are mixed with quinoa rice grains, amylase, a saccharification enzyme, and quinoa powder leachate, a saccharification substrate, are mixed. 2 Saccharification enzyme solution is mixed to perform additional saccharification.

Accordingly, according to the present invention, the saccharification efficiency can be maximized by saccharifying the starch contained in quinoa through the two-step saccharification process as described above, so as in the conventional Sikhye manufacturing process, additional sugar is added to increase the sugar content. There is no need to add sweeteners such as

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

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

In the present invention, in the heating process, the flavor and taste of the flavor and taste of the flavor may be extracted by heating in a state in which flavoring agents such as ginger, cinnamon, kudzu, etc. are further included. As a result, it is possible to satisfy a wide range of tastes of various consumers.

(D) Aging the cooled second mixture (S400)

Then, finally, by aging the second mixture at 3 to 5 ° C. for 10 to 12 hours, Sikhye is completed. This process removes the unique malt taste of Sikhye and improves the flavor of Sikhye.

On the other hand, it has been confirmed that the quinoa sikhye prepared in this way contains a high concentration of saponin.

In other words, it is confirmed that quinoa itself is rich in saponin, but it is common for quinoa processed foods to not have high saponin content. Accordingly, it is possible to extract a very high saponin component and maintain a high content.

5 shows a test report analyzing the content of the saponin component contained in the quinoa sikhye according to the present invention.

As shown therein, it can be confirmed that the quinoa sikhye according to the present invention contains 8.86 mg of saponin per gram.

For comparison of the saponin content, FIG. 6 shows the analysis results of the saponin content contained in the Korean red ginseng stock solution verified by the National Center for Reference and Standards.

Looking at the analysis results, it can be seen that the combined average content of saponin components (Rg1, Rb1, Rg3) of red ginseng stock solution, which is known to have the highest amount of saponin, is 10.31 mg per gram.

In contrast, in the case of quinoa sikhye according to the present invention, although it is a palatable beverage with a sweet taste, it can be confirmed that it contains saponin comparable to red ginseng stock solution (about 86% of red ginseng stock solution).

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 quinoa sikhye, in which germinated quinoa rice is prepared using germinated quinoa, and saccharified by mixing malt, quinoa powder, and quinoa powder leachate. Compared to Sikhye, it is rich in nutrients such as protein and vitamins, and has a high glycation rate, so there is no need to add additional sugar.

S100: First mixture main saccharide treatment
S200: Second mixture post-saccharification treatment
S300: heating and cooling the second mixture
S400: Aging of the second mixture

Claims (13)

(A) performing a main saccharification process of a first mixture obtained by mixing a first saccharification enzyme liquid and quinoa sprouted rice;
(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) aging the cooled second mixture.
According to claim 1,
The quinoa germinated rice in step (A),
(a11) grinding quinoa from which impurities are removed;
(a12) germinating the semi-pulverized quinoa;
(a13) cooking rice using the sprouted quinoa;
(a14) drying the sprouted quinoa rice; a method for producing quinoa sweet rice wine, characterized in that it is manufactured.
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 claim 3,
The heating process,
A method for producing quinoa sikhye, characterized in that the flavor and taste of the flavoring agent are extracted by heating in a state in which the flavoring agent is further included.
According to claim 1,
In the step (D),
A method for producing quinoa sikhye, characterized in that the second mixture is aged at 3 to 5 ° C. for 10 to 12 hours.
According to any one of claims 1 to 5,
The first saccharification enzyme solution of step (A),
(a21) mixing malt and quinoa powder in a weight ratio of 5:1, then immersing in water at 20 to 30° C. for 1 to 2 hours;
(a22) a saccharification enzyme extraction step of extracting the saccharification enzyme contained in the malt by kneading and compressing the immersed malt and quinoa powder;
(a23) 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 6,
In the immersion step of step (i),
A method for producing quinoa sikhye, characterized in that it is performed by putting malt and quinoa powder in a cotton cloth and immersing in water 8 to 12 times the weight of the mixture of malt and quinoa powder.
According to claim 6,
The first mixture of step (A),
A method for producing quinoa sikhye, characterized in that it is prepared by mixing quinoa sprouted rice and a first saccharification enzyme liquid 3 to 10 times the weight of quinoa sprouted rice.
According to claim 6,
The main sugar conversion process of step (A) is,
A method for producing quinoa sikhye, characterized in that it is performed by saccharifying the first mixture at 60 to 70 ° C. for 4 to 6 hours.
According to claim 6,
The method for producing quinoa sikhye, characterized in that it further comprises the step of mixing the extract obtained by crushing and pressing the malt residue in cold water with the first saccharification enzyme solution.
According to any one of claims 1 to 5,
The second saccharification enzyme solution of step (B),
(b1) immersing malt in water at 20 to 30° C. for 1 to 2 hours;
(b2) a saccharification enzyme extraction step of obtaining a saccharification enzyme extract by sifting the water in which the malt is immersed through a sieve to remove residue;
(b3) a supernatant separation step of allowing the saccharification enzyme extract to stand for 30 to 90 minutes to separate the supernatant;
(b4) mixing 10 to 20% by weight of quinoa powder leachate with the separated supernatant.
According to claim 11,
The second mixture of step (B),
Method for producing quinoa sikhye, characterized in that it is prepared by mixing 20 to 30 parts by weight of the second saccharification enzyme solution with respect to 100 parts by weight of the first mixture subjected to the main saccharification treatment.
According to claim 11,
In the post-glycation process of step (B),
A method for producing quinoa sikhye, characterized in that it is prepared by saccharifying the second mixture at 55 to 65 ° C. for 2 to 4 hours.

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