KR900005693B1 - Process for extraction of scorched riche-tea - Google Patents

Abstract

A process for preparing scorched rice-tea extract comprises (a) selecting rice, (b) roasting the selected rice for 20-80 min. at 180- 380 deg.C, (c) adding 65% ethylalcohol to the roasted rice and extracting it in the reflux distillator, (d) concentrating the distillted soln., and (e) centrifuging the concentrated soln. for 20 min. at 10 deg.C and 10,000 rpm.

Description

Manufacturing Method of Soong-Jung Extract

1 is a process schematic diagram of the present invention.

The present invention relates to a method for producing Soong-Jong Extract, which can be extracted in large quantities from a factory using rice as a raw material to have a traditional Soong-Jung taste unique to Korea. Conventional Sung Soong eats boiled rice by adding water to nurungji, which is an incidental when rice is cooked at home. It is impossible to provide barley tea and corn tea, so the taste of Sungnyong is gradually being forgotten.

The present invention relates to a method of manufacturing Soong-Jung extract which can make soybeans without making rice, and roasted the selected raw rice at an appropriate temperature in order to give the same delicious tan flavor as Nurungji. Dispersion of starch due to temperature increase during heating extraction in water occurs milky colloidal solution with high viscosity (GELATINIZA-TION), so it is impossible to extract multung extract Done. Therefore, the extract was extracted using ethyl alcohol to extract the extract without causing luxury. Also, the extract was prepared by adding a mulberry flavor to the extracted extract to enhance the taste. The food was mass produced and distributed to the public.

Embodiments of the invention are as follows.

EXAMPLE

First step: Roasted raw rice is roasted at 157-380 ° C. for about 20-80 minutes to produce burned rice.

2nd process: 5kg of 65% ethyl alcohol (Vol.%) Is boiled in reflux distiller for 1 hour on 1 kg of burned rice prepared in the 1st process and refluxed at 80 ℃ for 5 hours and then 20 ℃ Cooled with filtration through a mesh (MESH) to obtain 4.5 kg of extract

Step 3: Concentrate the extract prepared in the second step (VACUUM EVAPORATION) to obtain a 1.0kg (20Bx) Soong Soong Concentrate, and then put it into a centrifuge at 10 ° C and 10,000 rpm, centrifuge for 20 minutes (16Bx) is obtained and then commercialized, and the fragrant soot extract is added to the extract by adding the mixed sour fragrance.

In the above embodiment, in order to increase the production yield, the mixture of the filtered rice during the first extraction may be secondly extracted and mixed with the first extraction liquid in the same manner to produce a product.

The present invention has been industrialized as a soybean processed food that can restore the forgotten taste and flavor of Korea's unique forgotten soybean paste by simply providing a large amount of soybean paste by simply burning it in the water which is prepared in ordinary homes and patent large-scale restaurants. It works.

Claims (1)

Roast the selected raw rice at 150-380 ℃ for 27-80 minutes, add 65% ethyl alcohol (Vol.%) To the burned rice, extract it from reflux distillation, filter and concentrate, and then concentrate at 10 ℃, 10,000rpm. The method for producing Soong-Jung Extract, which is prepared by Soong-Jung Extract by centrifugation for 20 minutes.

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