KR920005999B1 - Process for making sungnung axtracts - Google Patents

Abstract

A scorched rice tea extract is prepd. by (a) roasting rice at 150-380 deg.C for 10-100 min., (b) adding 30-70 % ethyl alcohol and glycerin to the roasted rice, and mixing, (c) extracting by heating the mixt. at 60-80 deg.C for 5-6 hrs. in the reflux distillator and cooling to 20-30 deg.C, (d) filtering the cooled extracted soln. and vacuum-concentrating, and (e) centrifuging the obtd. concentrated soln. at 10-30 deg.C and at 5,000-10,000 rpm for 20-30 min.

Description

Manufacturing Method of Soong-Jung Extract

1 is a process overview of the present invention

The present invention relates to a use invention that uses the principles of Patent Application No. 1164, previously filed by the Applicant, and further varies the embodiment.

The present invention also relates to a method for producing Soong-Jung 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. Since it is impossible to provide barley tea and corn tea, the taste of Sungnyong is gradually being forgotten.

The present invention relates to a manufacturing method of Soongung extract which can make soybeans without making rice. The raw rice is roasted at an appropriate temperature in order to give the same delicious flavor as Nurungji, and starch which is the main ingredient of rice As a result of heating and extraction in water, the dispersion of starch as the temperature rises, the milky colloid solution with very high viscosity (ie, gelatinization) occurs as porridge. Becomes impossible.

Therefore, the extract was extracted using ethyl alcohol to extract the extract without causing gelatinization. In this case, GLYCERINE, which is used as a solvent of general food flavors, was used together to extract the Soung-Sung fragrance ingredients more efficiently. By manufacturing Soong Sok Extract, Soong Sok processed foods that can produce traditional Soong taste and flavor are mass-produced. Embodiments of the invention are as follows.

EXAMPLE

1st process

Selected raw rice is roasted at 150-380 ° C. for about 10-100 minutes.

2nd process

1Kg of the burned rice prepared in the first step, 5-g of 30-70% ethanol (Vol.%) And 100-200 g of greserine were kneaded in a Reflux Distillator and refluxed at 60-80 ° C for 5-6 hours. After reflux distillation, the mixture is cooled to 20-30 ° C. and filtered through 100-400 mesh to obtain 4-5 kg of extract.

[Step 3]

The extract prepared in the second step was concentrated (Vacuum Evaporation) to obtain a Soongong Concentrate of 1.0-1.5Kg (20Bx), and then put into a centrifuge at 10-30 ° C and 5000-10000rpm and centrifuged for 20-30 minutes. 0.9-1.0 Kg (16-20 Bx) is obtained and then commercialized.

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 primary extract in a similar manner to produce a product.

The present invention thus prepared as a soybean processed food that can restore the forgotten taste and flavor unique to Korea while being able to simply provide a large amount of soot by preparing in ordinary households, especially large-scale restaurants, and burning it in boiled water. There is an industrialization effect.

[Song Sot taste comparison sensory test table]

Claims (1)

Selected raw rice is roasted for 10-100 minutes at 150-380 ℃, 30-70% ethyl alcohol (Vo ㅣ.%) And a small amount of Glycerine are added to this uncooked rice, extracted in a Reflux Distillator, filtered and concentrated. After making, centrifuged at 10-30 ℃, 5000-10000rpm for 20-30 minutes, the method of manufacturing Soong Sung extract, characterized in that produced by Soong Sung extract.

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