KR980000178A - Manufacturing method of Sikhye drink - Google Patents

Manufacturing method of Sikhye drink Download PDF

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Publication number
KR980000178A
KR980000178A KR1019960021125A KR19960021125A KR980000178A KR 980000178 A KR980000178 A KR 980000178A KR 1019960021125 A KR1019960021125 A KR 1019960021125A KR 19960021125 A KR19960021125 A KR 19960021125A KR 980000178 A KR980000178 A KR 980000178A
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KR
South Korea
Prior art keywords
weight
drink
malt
water
glutinous
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Application number
KR1019960021125A
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Korean (ko)
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KR100192059B1 (en
Inventor
김호규
Original Assignee
김부곤
롯데칠성음료 주식회사
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Application filed by 김부곤, 롯데칠성음료 주식회사 filed Critical 김부곤
Priority to KR1019960021125A priority Critical patent/KR100192059B1/en
Publication of KR980000178A publication Critical patent/KR980000178A/en
Application granted granted Critical
Publication of KR100192059B1 publication Critical patent/KR100192059B1/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
    • 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

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  • 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)
  • Cereal-Derived Products (AREA)

Abstract

본 발명은 식혜음료의 제조방법에 관한 것으로서, 더욱 상세하게는 엿기름 추출액과 호화된 쌀가루를 함께 당화하여 끓이고 찌꺼기를 제거한 후 여기에 설탕, 생강엑기스 및 물을 혼합하고 당도를 조절하여 음용이 용이하고 식감이 우수한 식혜음료를 제조하는 방법에 관한 것이다.The present invention relates to a method for producing a sikye beverage, more specifically, malt and boiled malt extract together with luxury rice flour to remove boils and dregs, mixed with sugar, ginger extract and water to adjust the sugar content and easy to drink The present invention relates to a method for producing an edible drink with an excellent texture.

Description

식혜음료의 제조방법Manufacturing method of Sikhye drink

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

제1도는 본 발명에 따른 밥알없는 식혜음료를 제조하는 개략적인 공정도를 나타낸 것이다.Figure 1 shows a schematic process diagram for producing a meal-free beverage without rice according to the present invention.

제2도는 종래의 식혜음료를 제조하는 개략적인 공정도를 나타낸 것이다.Figure 2 shows a schematic process diagram of manufacturing a conventional food and drink.

Claims (4)

엿기름 추출액 28∼32중량%를 예열기로 55∼75℃로 예열한 후 호화된 쌀가루를 넣고 60∼70℃에서 3∼4시간 동안 당화하고, 95∼100℃에서 10∼30초간 끓이고 여과한 후, 여기에 설탕 8∼11중량% 및 생강엑기스 0.05∼1.0중량%와 혼합하고 다시 물로 혼합액을 11.5∼12.5°Bx되게 조정하여 120∼125℃에서 살균 및 밀봉한 후 멸균 및 냉각하고 포항하여 보관하는 것을 특징으로 하는 식혜음료의 제조방법.28-32% by weight of the malt extract was preheated to 55-75 ° C. with a preheater, and then, precipitated with rice flour, saccharified for 3-4 hours at 60-70 ° C., boiled at 95-100 ° C. for 10-30 seconds, and filtered. It is mixed with 8 to 11% by weight of sugar and 0.05 to 1.0% by weight of ginger extract, and then adjusted to 11.5 to 12.5 ° Bx with water again, sterilized and sealed at 120 to 125 ° C, sterilized, cooled, and stored in pohang. Sikhye drink manufacturing method characterized in that. 제1항에 있어서, 상기 엿기름 추출액으로는 정선된 엿기름을 5∼8중량% 넣고 분쇄기로 분쇄하여 엿기름에 대하여 5∼7배의 물을 넣고 25∼35℃에서 1.5∼2.5 시간동안 추출한 다음 원심분리기 또는 여과기로 찌꺼기를 제거하여 제조된 것을 사용하는 것을 특징으로 하는 식혜음료의 제조방법.According to claim 1, the malt extract is 5-8% by weight of the selected malt and pulverized with a grinder, 5-7 times the water to the malt and extracted for 1.5-2.5 hours at 25-35 ℃ centrifuge Or a method for producing a food and drink beverage characterized in that using the produced by removing the residue with a filter. 제1항에 있어서, 상기 호화된 쌀가루로는 정선된 멥쌀 또는 찹쌀 3∼5중량%를 물로 씻고, 멥쌀 또는 찹쌀 투입량의 2∼4배만큼 물을 넣고 25∼35℃에서 1.5∼3.0 시간 동안 담그어 두었다가 취반기로 105∼115℃에서 30∼50분간 고두밥을 만든 후 건조기로 수분이 5∼10%되게 건조하여 분쇄기로 100∼200메쉬 입도로 분쇄한 것을 사용하는 것을 특징으로 하는 식혜음료의 제조방법.The method of claim 1, wherein 3 to 5% by weight of selected non-glutinous or glutinous rice with water, washed with water 2 to 4 times the input amount of non-glutinous or glutinous rice and soaked at 25 to 35 ℃ for 1.5 to 3.0 hours Method of producing a sikye drink characterized in that it is used to make a gourd rice for 30 to 50 minutes at 105 ~ 115 ℃ in a cooker and dried to 5 to 10% moisture in a dryer and pulverized to 100 ~ 200 mesh particle size with a grinder. 제1항에 따라 제조된 식혜음료.Sikhye drink prepared according to claim 1. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019960021125A 1996-06-13 1996-06-13 Beverage of fermented rice punch KR100192059B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019960021125A KR100192059B1 (en) 1996-06-13 1996-06-13 Beverage of fermented rice punch

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019960021125A KR100192059B1 (en) 1996-06-13 1996-06-13 Beverage of fermented rice punch

Publications (2)

Publication Number Publication Date
KR980000178A true KR980000178A (en) 1998-03-30
KR100192059B1 KR100192059B1 (en) 1999-08-02

Family

ID=19461680

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019960021125A KR100192059B1 (en) 1996-06-13 1996-06-13 Beverage of fermented rice punch

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KR (1) KR100192059B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100277349B1 (en) * 1998-06-19 2001-01-15 이은선 Manufacturing method of Sikhye without rice using luxury rice flour
KR20150100150A (en) * 2014-02-24 2015-09-02 제강모 Method of manufacturing barley gamju and barley gamju made by the method

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030072159A (en) * 2002-03-05 2003-09-13 (주)바이오그레인 Manufacturing for a Sweet Drink Made from Fermenting Rice
KR101183963B1 (en) 2012-02-23 2012-09-18 주식회사 자연과사람들 Manufacturing method of grain-free traditional rice punch
KR101938388B1 (en) * 2014-10-27 2019-01-14 박종희 A process for the preparation of sweet drink containing black raspberry
KR102685854B1 (en) * 2021-10-14 2024-07-19 한국식품연구원 Sikhye having rice through pressurized steam treatment and manufacturing method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100277349B1 (en) * 1998-06-19 2001-01-15 이은선 Manufacturing method of Sikhye without rice using luxury rice flour
KR20150100150A (en) * 2014-02-24 2015-09-02 제강모 Method of manufacturing barley gamju and barley gamju made by the method

Also Published As

Publication number Publication date
KR100192059B1 (en) 1999-08-02

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