KR960020815A - Functional Sikhye Drink - Google Patents

Functional Sikhye Drink Download PDF

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Publication number
KR960020815A
KR960020815A KR1019940037015A KR19940037015A KR960020815A KR 960020815 A KR960020815 A KR 960020815A KR 1019940037015 A KR1019940037015 A KR 1019940037015A KR 19940037015 A KR19940037015 A KR 19940037015A KR 960020815 A KR960020815 A KR 960020815A
Authority
KR
South Korea
Prior art keywords
sikhye
added
drink
antihypertensive function
red yeast
Prior art date
Application number
KR1019940037015A
Other languages
Korean (ko)
Inventor
황종현
장문상
홍정일
Original Assignee
성우경
두산기술원 연구조합
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 성우경, 두산기술원 연구조합 filed Critical 성우경
Priority to KR1019940037015A priority Critical patent/KR960020815A/en
Publication of KR960020815A publication Critical patent/KR960020815A/en

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Abstract

본 발명은 전분질원으로 고두밥과 모나스커스속 곰팡이로 배양한 홍국을, 홍국의 양이 전체 전분질원의 1~100중량%가 되도록 혼합하여, 엿기름액으로 당화시키고, 설탕을 첨가하여 끓인 후 방냉함을 특징으로 하는 항고혈압 기능을 지닌 식혜 음료의 제조방법에 관한 것이다.The present invention is mixed with red yeast rice cultured with gourd rice and Monascus fungus as a starch source, so that the amount of red yeast rice is from 1 to 100% by weight of the whole starch source, saccharified with malt solution, boiled by adding sugar, and then cooled. It relates to a method for producing a Sikhye drink having an antihypertensive function.

Description

기능성 식혜 음료Functional Sikhye Drink

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

Claims (6)

전분질원으로 고두밥과 모나스커스속 곰팡이로 2배양한 홍국을, 홍국의 양이 전체 전분질원의 1~100 중량%가 되도록 혼합하여, 엿기름액으로 당화시키고, 설탕을 첨가하여 끓인 후 방냉함을 특징으로 하는 항고혈압 기능을 지닌 식혜 음료의 제조방법.It is characterized by mixing red yeast rice, which has been cultured with gourd rice and mold of Monascus as starch source, so that the amount of red yeast rice is 1 ~ 100% by weight of all starch sources, saccharified with malt solution, and added sugar to boil and then cooled. Sikhye drink having an antihypertensive function. 제1항에 있어서, 제조된 식혜에 대해 구연산, 젖산, 호박산, 사과산, 주석산등의 산미료 중 하나 또는 그 이상을 전체 중량비에 0.1~0.5%가 되도록 첨가함을 특징으로 하는 항고혈압 기능을 지닌 식혜 음료의 제조방법.According to claim 1, Sikhye having an antihypertensive function, characterized in that the added Sikhye, lactic acid, such as citric acid, lactic acid, succinic acid, malic acid, tartaric acid is added to the total weight ratio of 0.1 to 0.5%. Method of making a drink. 고두밥 만을 사용하여 엿기름으로 맥아당화 시킨 후, 산미료를 사용하여 당화액의 pH를 3.0~4.0으로 조절하고 홍국을 첨가하여, 45~60℃에서 1~24시간 동안 2차로 홍국 효소를 작용시킴을 특징으로 하는 항고혈압 기능을 지닌 식혜 음료의 제조방법.After malt-glycosylated with malt using only the gourd rice, the pH of the saccharified solution was adjusted to 3.0-4.0 using acidulant and added with red yeast rice, and the red yeast enzyme was operated for 2 hours at 45-60 ℃ for 1-24 hours. Sikhye drink having an antihypertensive function. 제1항 내지 제3항 중 어느 한 항에 있어서, 제조된 식혜에 대해 전체 부피비 1~3%의 탄산가스를 첨가함을 특징으로 하는 항고혈압 기능을 지닌 식혜 음료의 제조방법.According to any one of claims 1 to 3, Sikhye beverage having an antihypertensive function, characterized in that the added volume of carbon dioxide gas in the total volume ratio of 1 to 3%. 제1항 내지 제3항 중 어느 한 항에 있어서, 제조된 식혜에 대해 대두 펩타이드, 우유 펩타이드, 옥수수펩타이드 등의 식품 첨가용 펩타이드 소재 중 하나 또는 그 이상을 전체 중량비에 1~10%가 되도록 첨가함을 특징으로 하는 항고혈압 기능을 지닌 식혜 음료의 제조방법.According to any one of claims 1 to 3, to the prepared Sikhye one or more of the food additive peptide material, such as soybean peptides, milk peptides, corn peptides, etc. added to 1 to 10% by weight Method for producing a Sikhye drink having an antihypertensive function, characterized in that. 제1항 내지 제5항 중의 어느 한 항의 방법에 따라 제조된 항고혈압 기능을 지닌 식혜 음료.Sikhye drink having an antihypertensive function prepared according to the method of any one of claims 1 to 5. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940037015A 1994-12-27 1994-12-27 Functional Sikhye Drink KR960020815A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940037015A KR960020815A (en) 1994-12-27 1994-12-27 Functional Sikhye Drink

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940037015A KR960020815A (en) 1994-12-27 1994-12-27 Functional Sikhye Drink

Publications (1)

Publication Number Publication Date
KR960020815A true KR960020815A (en) 1996-07-18

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ID=66769564

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019940037015A KR960020815A (en) 1994-12-27 1994-12-27 Functional Sikhye Drink

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KR (1) KR960020815A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR19980052894A (en) * 1996-12-24 1998-09-25 백운화 Method for preparing malt drink using lactic acid bacteria culture medium
KR100432376B1 (en) * 2001-08-31 2004-05-22 학교법인 영광학원 Kimchi added Monascus koji and process for preparation thereof
KR100435267B1 (en) * 2001-09-13 2004-06-11 박동기 Method for the production of monascus inoculation germinated rice brown and it productive method for food
KR101227184B1 (en) * 2010-03-18 2013-01-28 (주) 현가 Manufacturing method for sweet rice drink

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR19980052894A (en) * 1996-12-24 1998-09-25 백운화 Method for preparing malt drink using lactic acid bacteria culture medium
KR100432376B1 (en) * 2001-08-31 2004-05-22 학교법인 영광학원 Kimchi added Monascus koji and process for preparation thereof
KR100435267B1 (en) * 2001-09-13 2004-06-11 박동기 Method for the production of monascus inoculation germinated rice brown and it productive method for food
KR101227184B1 (en) * 2010-03-18 2013-01-28 (주) 현가 Manufacturing method for sweet rice drink

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