KR960020811A - Pumpkin Sikhye composition and preparation method thereof - Google Patents

Pumpkin Sikhye composition and preparation method thereof Download PDF

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Publication number
KR960020811A
KR960020811A KR1019940035392A KR19940035392A KR960020811A KR 960020811 A KR960020811 A KR 960020811A KR 1019940035392 A KR1019940035392 A KR 1019940035392A KR 19940035392 A KR19940035392 A KR 19940035392A KR 960020811 A KR960020811 A KR 960020811A
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KR
South Korea
Prior art keywords
sikhye
pumpkin
composition
extract
water
Prior art date
Application number
KR1019940035392A
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Korean (ko)
Inventor
박선현
염혜원
김용석
윤여경
Original Assignee
성재갑
주식회사 Lg 화학
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Application filed by 성재갑, 주식회사 Lg 화학 filed Critical 성재갑
Priority to KR1019940035392A priority Critical patent/KR960020811A/en
Publication of KR960020811A publication Critical patent/KR960020811A/en

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  • Seasonings (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

본 발명은 호박을 주원료로 사용하는 호박식혜 조성물에 관한 것으로 본 발명의 조성물은 분쇄맥아에 물을 가하여 가온침지시킨 엿기름엑기스에 쌀밥을 넣어 당화시킨 식혜액을 제조하고 여기에 호박펄프, 생강등으로부터 제조된 호박엑기스를 혼합하고 가열하여 제조한다.The present invention relates to a pumpkin sikhye composition using pumpkin as a main raw material, the composition of the present invention is prepared by saponification of the rice sap into the rice malt extract was added to the milled malt and warmed soaked from the pumpkin pulp, ginger and the like Prepared by mixing and heating the prepared pumpkin extract.

본 발명의 호박식혜 조성물은 관능평가 결과 공지의 식혜에 비하여 외관, 맛 향 및 기호도 면에서 모두 우수한 것으로 평가되었다.Pumpkin Sikhye composition of the present invention was evaluated as excellent in appearance, taste and taste in terms of sensory evaluation results known Sikhye.

Description

호박식혜 조성물 및 그 제조방법Pumpkin Sikhye composition and preparation method thereof

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (7)

호박엑기스를 함유하는 호박식혜 조성물.Pumpkin Sikhye composition containing pumpkin extract. 제1항에 있어서, 호박엑기스를 전체 조성물의 15~30% 함유함을 특징으로 하는 식혜조성물.According to claim 1, Sikhye composition characterized by containing 15-30% of the total pumpkin extract. 제1항에 있어서, 생강을 추가로 함유하는 식혜조성물.The sikhye composition according to claim 1, further comprising ginger. 제3항에 있어서, 생강의 함유비율이 호박엑기스의 1~10중량% 임을 특징으로 하는 식혜조성물.The composition of claim 3, wherein the content of ginger is 1 to 10% by weight of the pumpkin extract. 분쇄맥아에 물을 가하여 가온침지시킨 엿기름엑기스에 쌀밥을 넣어 당화시키고 여기에 설탕, 소금 및 물을 가하여 Brix 15~20%로 가열하여 식혜액을 제조하고 호박펄프, 생각 및 물을 혼합하여 끓인 다음 분쇄여과하여 얻은 호박엑기스를 식혜액과 혼합하고 물을 가한다음 교반 가열하여 호박식혜를 제조하는 방법.Add rice to the malt extracted by adding water to crushed malt, and saccharify it, add sugar, salt, and water, and heat it to Brix 15-20% to prepare a savor solution, and mix and boil pumpkin pulp, sake and water. Zucchini extract obtained by milling filtration and mixing with Sikhye liquid, water and then stirring to heat zucchini Sikhye method. 제5항에서,Brix 10~15%인 호박식혜의 제조방법.According to claim 5, Brix 10 ~ 15% of the preparation method of amber Sikhye. 제1항의 호박식혜 조성물을 충진밀봉한 레토르트 파우치.A retort pouch packed and sealed with the sorghum composition of claim 1. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940035392A 1994-12-20 1994-12-20 Pumpkin Sikhye composition and preparation method thereof KR960020811A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940035392A KR960020811A (en) 1994-12-20 1994-12-20 Pumpkin Sikhye composition and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940035392A KR960020811A (en) 1994-12-20 1994-12-20 Pumpkin Sikhye composition and preparation method thereof

Publications (1)

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KR960020811A true KR960020811A (en) 1996-07-18

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KR1019940035392A KR960020811A (en) 1994-12-20 1994-12-20 Pumpkin Sikhye composition and preparation method thereof

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KR (1) KR960020811A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040020564A (en) * 2002-08-30 2004-03-09 이희덕 Manufacturing method of mushroom sweet drink made from fermented rice using mushroom spawn
KR20040049457A (en) * 2002-12-06 2004-06-12 홍현덕 A method for manufacturing fermented rice punch by using pumpkins
KR20180135565A (en) * 2017-06-13 2018-12-21 황산벌영농조합법인 Sweet rice drink containing tomato and eggplant lactic-acid fermented extract and its preparation method
KR20220100370A (en) * 2021-01-08 2022-07-15 (주)새암푸드먼트 Manufacturing Method for Sikhye having Rice Shape and Being Crushed Active Moiety of Malt

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040020564A (en) * 2002-08-30 2004-03-09 이희덕 Manufacturing method of mushroom sweet drink made from fermented rice using mushroom spawn
KR20040049457A (en) * 2002-12-06 2004-06-12 홍현덕 A method for manufacturing fermented rice punch by using pumpkins
KR20180135565A (en) * 2017-06-13 2018-12-21 황산벌영농조합법인 Sweet rice drink containing tomato and eggplant lactic-acid fermented extract and its preparation method
KR20220100370A (en) * 2021-01-08 2022-07-15 (주)새암푸드먼트 Manufacturing Method for Sikhye having Rice Shape and Being Crushed Active Moiety of Malt

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