KR970014615A - Sikhye manufacturing method containing pear - Google Patents

Sikhye manufacturing method containing pear Download PDF

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Publication number
KR970014615A
KR970014615A KR1019950033780A KR19950033780A KR970014615A KR 970014615 A KR970014615 A KR 970014615A KR 1019950033780 A KR1019950033780 A KR 1019950033780A KR 19950033780 A KR19950033780 A KR 19950033780A KR 970014615 A KR970014615 A KR 970014615A
Authority
KR
South Korea
Prior art keywords
pear
sikhye
manufacturing
pears
method containing
Prior art date
Application number
KR1019950033780A
Other languages
Korean (ko)
Other versions
KR0149746B1 (en
Inventor
김영호
Original Assignee
김영호
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 김영호 filed Critical 김영호
Priority to KR1019950033780A priority Critical patent/KR0149746B1/en
Publication of KR970014615A publication Critical patent/KR970014615A/en
Application granted granted Critical
Publication of KR0149746B1 publication Critical patent/KR0149746B1/en

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Classifications

    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20—Malt products
    • A23L7/25—Fermentation of cereal malt or of cereal by malting
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

가. 청구범위에 기재된 발명이 속한 기술분야end. The technical field to which the invention described in the claims belongs

배를 함유한 식혜의 제조방법Sikhye manufacturing method containing pear

나. 그 발명이 해결하려고 하는 기술과제I. The technical problem that the invention is trying to solve

배의 활용도를 높이고 식혜의 새로운 맛을 창출.Increase the utilization of pears and create a new taste of Sikhye.

다. 그 발명의 해결방법의 요지All. Summary of the Solution of the Invention

본 발명은 종래의 식혜제조법으로 제조한 밥에 엿기름가루의 침출액을 여과, 투입하여 당화시킨 당화액에 있어서 상기 당화액에 밥알과 껍질 및 씨앗부분을 제거한 배를 분쇄하여 얻은 배알갱이와 배즙을 혼합하여 새로운 식혜 맛의 창출과 배의 새로운 활용도를 개척한 것임.The present invention is a saccharified liquid obtained by filtering and adding malt powder leaching liquid to the rice prepared by the conventional Sikhye manufacturing method in the saccharified liquid mixed with pear granules and pear juice obtained by pulverizing the pear removed from the grains and shells and seeds By pioneering new Sikhye taste and pioneering new utilization of pears.

라. 발명의 중요한 용도la. Important uses of the invention

식혜.Sikhye.

Description

배를 함유한 식혜의 제조방법Sikhye manufacturing method containing pear

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

Claims (2)

종래의 식혜제조법으로 제조한 밥에 엿기름가루의 침출액을 여과, 투입하여 당화시킨 당화액에 있어서 상기 당화액에 밥알과 껍질 및 씨앗부분을 제거한 배를 분쇄하여 얻은 배알갱이와 배즙을 혼합함을 특징으로 하는 배를 함유하는 식혜를 제조방법.In the saccharified liquid obtained by filtering and adding malt powder leaching liquid to rice prepared by the conventional Sikhye manufacturing method, it is characterized by mixing pear granules and pear juice obtained by pulverizing pears from which rice grains and shells and seeds are removed from the saccharified liquid. Sikhye manufacturing method containing a pear. 제1항에 있어서 배가 분쇄기에 의해 배즙과 배알갱이의 중량비율이 3 : 7 내지 4 : 6으로 분쇄되도록 하고, 상기 배알갱이와 배즙을 당화액에 10~30중량%를 가하는 배를 함유하는 식혜의 제조방법.Sikhye according to claim 1, wherein the weight ratio of pear juice and pear kernels is crushed to 3: 7 to 4: 6 by a pulverizer, and the pears and pear juice are added to the saccharified solution by adding 10-30% by weight. Manufacturing method. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019950033780A 1995-09-26 1995-09-26 The fermented rice punch containing pear KR0149746B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019950033780A KR0149746B1 (en) 1995-09-26 1995-09-26 The fermented rice punch containing pear

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019950033780A KR0149746B1 (en) 1995-09-26 1995-09-26 The fermented rice punch containing pear

Publications (2)

Publication Number Publication Date
KR970014615A true KR970014615A (en) 1997-04-28
KR0149746B1 KR0149746B1 (en) 1998-09-15

Family

ID=19429116

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019950033780A KR0149746B1 (en) 1995-09-26 1995-09-26 The fermented rice punch containing pear

Country Status (1)

Country Link
KR (1) KR0149746B1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103876227A (en) * 2014-04-20 2014-06-25 徐自升 Lung-moistening and skin-nourishing drink and preparation method thereof
CN104082812A (en) * 2014-06-21 2014-10-08 张其荣 Glutinous rice-pear juice
KR102390431B1 (en) * 2020-01-22 2022-04-22 홍기자 Sikhye using turnip

Also Published As

Publication number Publication date
KR0149746B1 (en) 1998-09-15

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