KR940010939A - Manufacturing method of powder Sikhye - Google Patents

Manufacturing method of powder Sikhye Download PDF

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Publication number
KR940010939A
KR940010939A KR1019920021874A KR920021874A KR940010939A KR 940010939 A KR940010939 A KR 940010939A KR 1019920021874 A KR1019920021874 A KR 1019920021874A KR 920021874 A KR920021874 A KR 920021874A KR 940010939 A KR940010939 A KR 940010939A
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South Korea
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sikhye
powder
powdered
dried
malt
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KR1019920021874A
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Korean (ko)
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KR960003885B1 (en
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이병우
임재호
임근형
박기문
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이중덕
오뚜기식품 주식회사
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Publication of KR940010939A publication Critical patent/KR940010939A/en
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Publication of KR960003885B1 publication Critical patent/KR960003885B1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

이발명은 분말엿기름추출물, 건조식혜밥, 식혜발효취(향미성)분말 및 부원료(감미료)를 혼합시켜 물만 넣으면 바로 식혜밥이 복원되면서 엿기름의 풍미와 단맛을 느낄수 있도록 처리하는 분말식혜의 제조방법이다.This invention is a method of manufacturing powdered Sikhye processed by treating powdered malt extract, dried Sikhyebap, Sikhye fermented (flavoured) powder and auxiliary ingredients (sweeteners), so that Sikhyebap is restored as soon as water is restored and the flavor and sweetness of malt oil is recovered. .

그 분말엿기름추출물은 엿기름을 물에 침지시켜 상온에서 방치하고 95-100℃의 뜨거운 물로 그 엿기름의 가용성분을 추출시켜 진공농축한후 분무건조하여 분말화한다.The powdered malt extract is immersed in water and left to stand at room temperature. The soluble component of the malt is extracted with hot water at 95-100 ° C, concentrated in vacuo, and then spray dried to powder.

그 건조식혜밥은 침지시킨 원료쌀을 증자시킨 다음 당화효소(공업용호스)를 사용하여 쌀전분의 일부를 가수분해시켜 효소를 불활성화하여 건조시킨다.The dried Sikhyebap is made by adding the soaked raw rice and then hydrolyzing a portion of the rice starch using a saccharifying enzyme (industrial hose) to inactivate the enzyme to dry.

그 식혜발효취(향미성)분말은 사카로마이세스 세재비재(saccharomyces cerevisiae)균주를 YM배지에서 배양시켜 얻어진 배양액을 스타터로 사용하여 그 스타터와 증자한 밥알을 포도당용액에 혼합시켜 발효시킨다음 향미성분 유지를 위해 사이클로덱스트린과 말토댁스트린을 첨가시켜 건조하고 분말화한다.The Sikhye fermentation powder (flavor) powder is fermented by mixing the starter and the cooked rice grains with glucose solution using a culture medium obtained by culturing saccharomyces cerevisiae strain in YM medium as a starter. Cyclodextrins and maltoxatrins are added to dry and powdered to retain the ingredients.

부원료로서 감미료는 설탕, 솔비톨, 정제포도당, 프작토오수, 비타민-C, 알라닌으로 조성시켜 사용한다.As an additive, sweeteners are formulated with sugar, sorbitol, refined glucose, fructose, vitamin-C, and alanine.

이 분말식혜는 일반적인 재래용식혜와 비교하여 향, 단맛 및 복합미에서 동일 또는 더 양호한 효과를 가진다.This powdered Sikhye has the same or better effect on flavor, sweetness and complex taste as compared to conventional conventional Sikhye.

Description

분말식혜의 제조방법Manufacturing method of powder Sikhye

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (5)

엿기름을 일정비율의 물(4-6배)에 침지시켜 상온에서 방치시킨 다음 뜨거운물(95-100℃)로 가용성분을 추출시켜 진공농축 후 분무건조시켜 분말화한 엿기름추출물과, 원료쌀을 침지시킨 다음 중자시켜 당화효소(공업용효소)에 의해 쌀전분 일부를 가수분해시켜 효소를 불활성화하여 건조한 건조식혜밥과, 사카로마이세스 세레비재(saccharomyces cerevisiae)를 YM배지에서 배양시켜 얻어진 배양액을 스타터(starter)로 사용하여 그 스타터와 증자한 밥알을 포도당용액에 혼합하여 발효시킨 다음 사이클로덱스트린 및 부형제를 가하여 건조시켜 얻어진 식혜발효(향미성)분말과, 설탕, 솔비톨, 정제포도당, 프락토오스, 비타민-C, 알라닌으로 조성되는 부원료(감미료)를 혼합시켜 물을 주입시키면 즉석에서 음용할수 있도록 처리함을 특징으로 하는 분말식혜의 제조방법.The malt is immersed in a certain ratio of water (4-6 times), left at room temperature, extracted with soluble components in hot water (95-100 ° C), concentrated in vacuo, spray-dried, and powdered malt extract and raw rice. After dipping, neutralize and hydrolyze a portion of the rice starch by glycosylation enzyme (industrial enzyme) to inactivate the enzyme, and incubate the dried dried Hyebab and the saccharomyces cerevisiae cultured in YM medium. Sikhye fermented (flavored) powder obtained by mixing the starter and the cooked rice grains with glucose solution and fermenting it by adding cyclodextrin and excipient, dried sugar, sorbitol, refined glucose, fructose, Powdered Sikhye's manufacturing method characterized in that it is processed so that it can be drunk immediately after injecting water by mixing subsidiary ingredients (sweetener) composed of vitamin C and alanine. . 제1항에 있어서, 그 엿기름추출물은 뜨거운물(95-100℃)로 가용성분을 10-60분간 추출시키며 그 얻어진 엿기름분말은 입도가 30메쉬로 단백질함량 25-37%. 수분함량 3-7%를 가지며, 그 건조식혜밥은 원료쌀을 침지시켜 121℃에서 20분간 증자시킨 다음 당화효소 0.15%를 첨가시켜 반응하고(1시간-24시간) 30-60℃)효소를 100℃에서 불활성화시켜 동결건조시킴을 특징으로 하는 상기 분말식혜의 제조방법.The malt extract of claim 1, wherein the malt extract is extracted with hot water (95-100 ° C.) for 10-60 minutes and the malt powder obtained is 25-37% protein having a particle size of 30 mesh. It has moisture content of 3-7%, and the dried Sikhyebap is immersed in the raw rice and cooked at 121 ℃ for 20 minutes and then reacted by adding 0.15% of glycosylation enzyme (1 hour-24 hours) and 30-60 ℃) Method for producing the powder Sikhye, characterized in that the inactivation at 100 ℃ lyophilized. 제 1항에 있어서, 그 식혜발효취(향미성)분말은 사카로마이세스 세레비재(saccharomyces cerevisiae)균주를 YM배지(효모엑기스 0.3%, 말트엑기스 0.3%, 펩톤 0.5%, 포도당 1.0%)에서 배양한 배양액으로서 스타터 2%, 증자한 밥알 1%를 10%포도당용액에 혼합시켜 발효하고 사이클로덱스트린 0.5%와 말토덱스트린 5%을 가하여 건조시켜 분말도 30메쉬를 얻어지도록 처리함을 특징으로 하는 상기 분말식혜의 제조방법.The method of claim 1, wherein the Sikhye fermentation (flavored) powder is Saccharomyces cerevisiae strains in YM medium (0.3% yeast extract, 0.3% malt extract, 0.5% peptone, 1.0% glucose) As a culture medium, 2% of starter and 1% of cooked rice grains were mixed with 10% glucose solution, fermented, and dried by adding cyclodextrin 0.5% and maltodextrin 5% to obtain a powder of 30 mesh. Method for preparing powdered Sikhye. 제1항에 있어서, 부원료(감미료)는 설탕 5-10%, 솔비톨 1-3%, 정제포도당 5-l0%, 프락토오스 1-5%, 비타민-C 0.01%, 알라닌 0.02%로 조성되며, 그 사용량은 최종제품에 대한 브릭스(brix)를 15-25%의 범위가 되도록함을 특징으로 하는 상기 분말식혜의 제조방법.According to claim 1, the subsidiary ingredient (sweetener) is composed of 5-10% sugar, 1-3% sorbitol, 5-l0% refined glucose, 1-5% fructose, 0.01% vitamin-C, 0.02% alanine, The amount of the powder Sikhye manufacturing method, characterized in that the brix to the final product in the range of 15-25%. 제1항의 분말엿기름 추출물 0.2-2.0%, 제1항의 건조식혜밥 2%, 제1항의 식혜발효취(향미성)분말 0.4%, 설탕 7%, 솔비톨 1%, 분말과당 2%, 포도당 5%, 비타민-C 0.01%, 알라닌 0.02%를 조성시켜 혼합한 분말식혜.0.2-2.0% of powdered malt extract of claim 1, 2% dry hyebap of claim 1, 0.4% fermentation of sikhye fermentation (flavour) powder of claim 1, 7% of sugar, 1% of sorbitol, 2% of powdered fructose, 5% of glucose , Sikhye mixed with vitamin-C 0.01%, alanine 0.02% composition. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019920021874A 1992-11-20 1992-11-20 Preparaion process of a sweet rice drink powder KR960003885B1 (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR19980035281A (en) * 1996-11-11 1998-08-05 양대윤 Manufacturing method of fertilizer using waste
KR100238900B1 (en) * 1995-05-08 2000-02-01 양대윤 Method for fermentation of organic compost
KR101005831B1 (en) * 2008-06-19 2011-01-05 김진용 a sweet drink made from black raspberry wine and the recipe

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100769628B1 (en) * 2001-11-02 2007-10-23 제해수 An instant Sikhae powder and its manufacturing method

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100238900B1 (en) * 1995-05-08 2000-02-01 양대윤 Method for fermentation of organic compost
KR19980035281A (en) * 1996-11-11 1998-08-05 양대윤 Manufacturing method of fertilizer using waste
KR101005831B1 (en) * 2008-06-19 2011-01-05 김진용 a sweet drink made from black raspberry wine and the recipe

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