KR980008068A - Circulation of Sikhye and its apparatus - Google Patents
Circulation of Sikhye and its apparatus Download PDFInfo
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- KR980008068A KR980008068A KR1019960030561A KR19960030561A KR980008068A KR 980008068 A KR980008068 A KR 980008068A KR 1019960030561 A KR1019960030561 A KR 1019960030561A KR 19960030561 A KR19960030561 A KR 19960030561A KR 980008068 A KR980008068 A KR 980008068A
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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
- 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
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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
- 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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Abstract
본 발명은 식혜의 순환(循環)당화법 및 그 장치에 관한 것으로, 상업적 식혜 통조림의 제조시 그 풍미 및 밥알의 성상에 영향을 미치지 않으면서, 당화시 엿기름 추출액과 고두밥의 물리적 접촉의 활성화로 당화효율을 높여 제조비용의 절감과 양호한 품질의 식혜통조림을 제조할 수 있는 식혜의 순환(循環)당화법 및 그 장치에 관한 것이다.The present invention relates to a circulating sweetening method and apparatus of sikhye, and it relates to a method for producing sugarcane sake, which does not affect flavor and the characteristics of rice gruel during the production of commercial sikhin can, The present invention relates to a circulating method and apparatus of a sikhye which can increase the efficiency and reduce manufacturing cost and manufacture a sikhye can of good quality.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is a trivial issue, I did not include the contents of the text.
본 발명은 식혜의 순환(循環)당화법 및 그 장치에 관한 것으로, 상업적 식혜 통조림의 제조시 그 풍미 및 밥알의 성상에 영향을 미치지 않으면서, 당화시 엿기름 추출액과 고두밥의 물리적 접촉의 활성화로 당화효율을 높여 제조비용의 절감과 양호한 품질의 식혜통조림을 제조할 수 있는 식혜의 순환(循環)당화법 및 그 장치에 관한 것이다.The present invention relates to a circulating sweetening method and apparatus of sikhye, and it relates to a method for producing sugarcane sake, which does not affect flavor and the characteristics of rice gruel during the production of commercial sikhin can, The present invention relates to a circulating method and apparatus of a sikhye which can increase the efficiency and reduce manufacturing cost and manufacture a sikhye can of good quality.
식혜는 우리 민족이 옛부터 음용해오고 있는 전통음료로서 근래들어 식혜통조림으로 상업화되어 많은 인기를 거두고 있는 제품이다.Sikhye is a traditional drink that Koreans have been drinking since ancient times, and it has become a popular product because it has been commercialized as canned sikhye recently.
종래에 있어서, 식혜통조림 제조시 고두밥을 엿기름 추출액을 이용하여 당화탱크내에서 50~60℃를 유지하며 4~5시간정도 당화시켜 왔다.Conventionally, in the preparation of sikhee canned food, soybean paste was saccharified for 4 to 5 hours while maintaining 50 to 60 ° C in a saccharification tank using a malt extract.
그러나, 이러한 당화방법은 제조시 과도한 제조비용 및 장시간의 공정시간이 필요한 단점이 있었다.However, such a saccharification method has a disadvantage in that it requires an excessive manufacturing cost and a prolonged processing time.
상기와 같은 단점을 보완하기 위하여 보조효소 등을 사용하여 당화시간을 단축시키는 방법이 일부 사용되어 왔다. 그러나, 이 경우 당화시간을 1시간 이내로 단축시킬 수 있고, 밥알의 색을 미관이 좋은 흰색으로 유지시킬 수 있는 장점은 있었으나 식혜의 풍미에 좋지 않은 영향을 주는 등의 문제점을 가지고 있었다.In order to overcome such shortcomings, a method of shortening the saccharification time by using a coenzyme or the like has been partially used. However, in this case, the saccharification time can be shortened to one hour or less, and the color of the rice grain can be maintained in a whiteness white, but it has problems such as adverse effect on the flavor of sikhye.
본 발명은 상기한 바와같은 종래의 식혜당화법이 가진 제반 문제점을 해소하기 위하여 장출된 것으로, 상업적 식혜통조림의 제조시 그 풍미 및 밥알의 성상에 영향을 미치지 않으면서, 당화시 엿기름 추출액과 고두밥의 물리적 접촉의 활성화로 당화효율을 높여 제조비용의 절감 및 양호한 품질의 식혜통조림을 제조할 수 있는 식혜의 순환(循環)당화법 및 그 장치를 제공함이 그 목적이다.Disclosure of the Invention The present invention has been made in order to solve all the problems of the conventional Sikhye saccharification method as described above. It is an object of the present invention to provide a malt syrup containing malt extract and saccharin It is an object of the present invention to provide a circulating method and apparatus of sikhye which can increase the saccharification efficiency by activating physical contact and reduce the manufacturing cost and manufacture sikhye can with good quality.
제1도는 본 발명장치인 순환당화장치의 구성도.FIG. 1 is a configuration diagram of a circulating saccharifying apparatus which is an apparatus of the present invention. FIG.
제2도는 본 발명과 통상적인 방법에 의해 식혜 당화시 시간에 따른 당도의 변화를 나타낸 비교도.FIG. 2 is a comparative diagram showing the change in sugar content according to the time of saccharification by the conventional method according to the present invention.
* 도면의 주요 부분에 대한 부호의 설명DESCRIPTION OF THE REFERENCE NUMERALS
10 : 당화탱크 11, 21 : 외벽10: saccharification tank 11, 21: outer wall
12, 22 : 내벽 13, 23 : 뚜껑12, 22: inner wall 13, 23: lid
14 : 상부망체 15 : 하부망체14: upper web 15: lower web
16 : 스팀순환부 17 : 스팀배출부16: steam circulation part 17: steam discharge part
18 : 스팀유입부 20 : 온충탱크18: steam inlet 20: warmth tank
30 : 순환펌프 40 : 상부연결관30: circulation pump 40: upper connector
41 : 순환조절밸브 42 : 유출밸브41: circulation control valve 42: outlet valve
43 : 상부연결관 분기부 44 : 유출구43: upper connection pipe branch 44: outlet
50 : 하부연결관 60 : 고두밥50: Lower connector tube 60:
70 : 엿기름 추출액70: Malt extract
이하, 첨부도면을 참조하여 본 발명의 구성 일어나 작용효과에 대하여 설명해 보면, 제1도는 본 발명장치인 순환당화장치의 구성도로서, 본 발명장치는 원통형 또는 다각형 형상의 외벽(11) 및 내벽(12)을 가지며, 상기 외벽(11)과 내벽(12)사이에 적정온도를 유지하기 위한 스팀이 순환되는 스팀순환부(16)와 스팀이 주입되는 스팀주입부(18와) 및 스팀이 배출되는 스팀배출부(17)를 가지고, 내부에 내벽(12)형상과 동일한 형상 및 동일한 크기의 상부망체(14)와 하부망체(15)를 가지며, 그 내부의 하부가 경사지게 구성되어 하부연결관(50)과 연통되고, 그 상부는 뚜껑(13)과 상부연결관(40)이 연통 또는 연결수단에 의해 연결되게끔 구성되는 당화탱크(10)와: 원통형 또는 다각형 형상의 외벽(21) 및 내벽(22)을 가지며, 상기 외벽(21)과 내벽(22)사이에 적정온도를 유지하기 위한 스팀이 순환되는 스팀순환부(26)와 스팀이 주입되는 스팀주입부(28와) 및 스팀이 배출되는 스팀배출부(27)를 가지고, 내부의 하부가 경사지게 구성되어 하부연결관(50)과 연통되고, 그 상부는 뚜껑(23)과 상부연결관(40)이 연통 또는 연결수단에 의해 연결되게끔 구성되는 완충탱크(20)와; 하부연결관(50)에 의해 그 일측은 당화탱크(10)의 하부와 타측은 완충탱크(20)의 하부와 연통되게 끔 구성된 순환펌프(30); 상부연결관 분기부(43)와 완충탱크(20)와의 사이에 구성된 순환조절밸브(41) 및 상기 상부연결관 분기부(43)와 유출구(44) 사이에 구성된 유출밸브(42)로 구성되어 있다.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram of a circulating sugarcane apparatus according to the present invention. FIG. 1 is a perspective view of a circular or polygonal outer wall 11 and an inner wall A steam circulation unit 16 in which steam is circulated to maintain an appropriate temperature between the outer wall 11 and the inner wall 12, a steam injection unit 18 to which steam is injected, The steam generator has a steam outlet 17 and an upper and a lower net members 14 and 15 of the same shape and the same size as the inner wall 12 in the interior thereof. And an upper portion of which is configured to be connected to the upper connecting pipe 40 by means of a connection or a connecting means; and an outer wall 21 and an inner wall 23 of a cylindrical or polygonal shape, 22, and an appropriate temperature is maintained between the outer wall 21 and the inner wall 22 The lower portion of the lower connecting pipe 50 is formed to have an inclined lower portion inside the steam circulating unit 26. The steam circulating unit 26 circulates the steam, the steam injecting unit 28 injects the steam, and the steam discharging unit 27 discharges the steam. And an upper portion thereof is configured to connect the lid (23) and the upper connection pipe (40) by a communication or connection means; A circulation pump 30 whose one side is communicated with the lower part of the saccharification tank 10 and the lower part of the buffer tank 20 by the lower connection pipe 50; A circulation control valve 41 formed between the upper connection pipe branch 43 and the buffer tank 20 and an outlet valve 42 formed between the upper connection pipe branch 43 and the outlet 44 have.
상기에서 상부망체(14) 및 하부망체(15)의 망의 크기는 엿기름 추출액의 순환 중 망이 막히지 않을 정도의 크기로 또한 밥알의 크기보다는 작게 구성한다.The size of the net of the upper net 14 and the lower net 15 is such that the mesh is not blocked during circulation of the malt extract and is smaller than the size of the rice.
본 발명에서 당화탱크(20) 및 완충탱크(20)와 상부연결관(40) 및 하부연결관(50)의 연결수단 및 순환조절밸브(41)와 유출밸브(42)의 구조는 생략도시하였으나, 다양한 방법으로 실시할 수 있음은 당연한 것이다.The structures of the saccharification tank 20 and the buffer tank 20 and the connection means of the upper connection pipe 40 and the lower connection pipe 50 and the circulation control valve 41 and the outlet valve 42 are omitted , It is natural that it can be carried out in various ways.
상기와 같은 구성을 갖는 본 발명장치의 작용을 알아보면, 당화탱크(10)의 내부에 구성된 상부망체(14)와 하부망체(15) 사이에 고두밥(60)을 충진한 후, 당화탱크(10) 및 완충탱크(20)에 엿기름 추출액(70)을 투입하고, 스팀주입부(18)(28)를 통해 스팀이 주입되어 주입된 스팀이 스팀순환부(16)(26)를 순환하면서 당화탱크(10) 및 완충탱크(20)의 온도를 유지시키도록 하고, 동시에 스팀배출부(17)(27)를 통하여 상기 스팀주입부(18)(28)를 통해 유입된 양 만큼의 스팀이 배출되도록 스팀가동장치(도면에 도시하지 않음)을 가동시킨 후, 상부연결관(40)에 구성된 유출밸브(42)를 폐쇄하고 순환조절밸브(41)를 개방하여 순환펌프(30)를 가동시키면 엿기름 추출액(70)이 당화탱크(10)와 완충탱크(20) 사이를 순환하게 되어 엿기름추출액(70)과 고두밥(60)의 물리적 접촉이 활성화되어 고두밥(60)을 적정 당도까지 당화시킬 수 있게 되는 것이다.The operation of the apparatus of the present invention having the above-described structure is as follows. After filling the high cup 60 between the upper net 14 and the lower net 15 formed in the saccharification tank 10, the saccharification tank 10 The malt extract 70 is fed into the buffer tank 20 and the steam injected through the steam injectors 18 and 28 is circulated through the steam circulation units 16 and 26, The temperature of the buffer tank 10 and the buffer tank 20 is maintained and at the same time the amount of steam introduced through the steam injecting sections 18 and 28 through the steam discharging sections 17 and 27 is discharged When the circulation pump 30 is operated by closing the outflow valve 42 formed in the upper connection pipe 40 and opening the circulation control valve 41 after the steam operation device (not shown in the drawing) is operated, The liquid 70 is circulated between the saccharification tank 10 and the buffer tank 20 so that the physical contact between the malt extract 70 and the cup 60 is activated It is possible to sacrifice the rice cake 60 to a proper sugar content.
제1도의 화살표 방향은 엿기름 추출액(70)이 순환하는 방향이고 순환펌프(30)의 회전방향을 반대로 하면 그 방향도 반대로 되는 것은 당연하다.It is a matter of course that the direction of the arrow in FIG. 1 is the direction in which the malt extract 70 is circulated and the direction of rotation of the circulation pump 30 is reversed.
이하, 실시예 및 실험예를 통하여 본 발명장치를 이용한 순환당화법에 대하여 보다 상세히 설명한다.Hereinafter, the cyclic glycosylation method using the present invention apparatus will be described in more detail with reference to Examples and Experimental Examples.
실시예 1Example 1
20%의 분쇄 엿기름에 40℃의 정제수 80%를 가하여 40℃에서 약 1시간 동안 교반하여 엿기름 추출액(70)을 추출한 후, 그 엿기름 추출액(70)과 고두밥(60)의 비율을 70 : 30으로하고 상부망체(14)와 하부망체(15)의 망크기를 40메쉬(mesh) 표준체(420㎛)로 하여, 제1도에 도시한 발명장치의 당화탱크(10)에 먼저 고두밥(60)을 넣고 당화탱크(10) 및 완충탱크(20)에 엿기름 추출액(70)을 투입한다. 이때 당화 탱크(10) 및 완충탱크(20)의 온도는 스팀순환부(16)(26)를 순환하는 스팀에 의해 55℃로 유지시키면서 순환펌프(30)를 가동시켜 당화액의 온도가 12 °Bx가 될때까지 순환, 당화 시켰다 당화액이 12°Bx에 도달하면 당화를 중지한다. 당화탱크(10)로부터 밥알을 회수하고 세척한 후 캔에 고형물인 밥알을 먼저 충진한다. 당화탱크(10)에서 나온 당화액은 조합탱크에서 5배에 상당하는 물과, 0.7배의 설탕을 넣은 후 밥알이 이미 충진된 캔에 충진하여 캔닝, 살균공정을 거쳐 식혜 통조림을 제조하였다.80% of purified water at 40 캜 was added to 20% of the crushed maltose and the mixture was stirred at 40 캜 for about 1 hour to extract the malt extract 70. The ratio of the malt extract 70 to the malt 60 was 70:30 And the mesh size of the upper net 14 and the lower net 15 is set to 40 mesh standard (420 m), and the saccharification tank 10 of the inventive apparatus shown in Fig. And the malt extract 70 is fed into the saccharification tank 10 and the buffer tank 20. [ At this time, the temperatures of the saccharification tank 10 and the buffer tank 20 are maintained at 55 ° C by steam circulating through the steam circulation units 16 and 26, while the circulation pump 30 is operated to adjust the temperature of the saccharification liquid to 12 ° Bx until it becomes saccharified. When glycosylation reaches 12 ° Bx, saccharification is stopped. The rice balls are recovered from the saccharification tank 10 and washed, and then the rice balls, which are solid substances, are filled in the can. The saccharified liquid from the saccharification tank 10 was put into a can which had already been filled with water and 0.7 times the amount of sugar in the combination tank, and then subjected to a canning and sterilization process to prepare canned sikhye.
본 실시예에서 당화액의 순환조건은 SV=25로 하였고, 이 때 SV(Space Velocity)는 밥알 단위부피(당화탱크에 충진된 밥알의 부피)당 일정시간(1시간) 동안 통과한 액량의 비를 표시한 것이다. 순환속도가 너무 빠를 경우 당화탱크 내부에 충진된 고두밥의 유동으로 완전립 비율이 낮아질 가능성이 높으며, 너무 느릴 경우 당화 효율에 영향을 미친다.In this embodiment, the circulating condition of the saccharified liquid is SV = 25, where SV (Space Velocity) is the ratio of the volume of the liquid passing through a certain time (1 hour) per unit volume of rice (volume of rice filled in the saccharification tank) . If the circulation rate is too high, the possibility of the complete lip fraction being lowered due to the flow of the high fillet filled in the glycation tank is high, and if it is too slow, the saccharification efficiency is affected.
실시예 2Example 2
제1도의 순환당화장치의 상부망체(14) 및 하부망체(15)의 망크기를 50메쉬(mesh) 표준체(297㎛)로 하고, 식혜 당화액의 순환조건을 SV=15로 설정한 후 실시예 1과 동일한 배합 및 방법으로 식혜통조림을 제조하였다.The network size of the upper net 14 and the lower net 15 of the circulating saccharifying apparatus of FIG. 1 is set to 50 mesh standard (297 μm), and the circulating condition of the Sikhye saccharified liquid is set to SV = 15 Sikhye can was prepared in the same manner as in Example 1.
실시예 3Example 3
도1의 순환당화장치의 상부망체(14) 및 하부망체(15)의 망크기를 60 메쉬(mesh) 표준체(297㎛)로 하고, 식혜 당화액의 순환조건을 SV=15로 설정한 후 실시예 1과 동일한 배합 및 방법으로 식혜통조림을 제조하였다.The mesh size of the upper net 14 and the lower net 15 of the circulating saccharifying apparatus of FIG. 1 is set to 60 mesh standard (297 μm), and the circulating condition of the Sikhye saccharified liquid is set to SV = 15 Sikhye can was prepared in the same manner as in Example 1.
실험예 1Experimental Example 1
실시예 1, 2, 3과 같이하여 제조된 식혜통조림과 종래의 당화방법으로 당화시킨 식혜통조림의 관능적기호도를 조사하였다.The sensory preference of the sikhye can prepared according to Examples 1, 2 and 3 and the conventional saccharified sikhee canned were investigated.
종래의 경우 실시예 1, 2, 3에서와 같은 비율의 고두밥과 엿기름 추출액을 당화탱크내에 넣고 온도를 55℃로 유지하면서 방치시켰으며, 이하실험예 2, 실험예 3의 경우에도 동일하게 적용하였다.In the case of the conventional method, the high-fat rice and malt extract of the same proportions as in Examples 1, 2 and 3 were placed in a saccharified tank, and the temperature was kept at 55 DEG C, and the same procedure was also applied to Experimental Example 2 and Experimental Example 3 .
본 관능적 기호도 검사는 잘 훈련된 18명의 관능검사요원을 대상으로 하였으며, 결과는 표 1과 같다.The sensory preference test was conducted on 18 well-trained sensory test personnel. The results are shown in Table 1.
표 1에서의 수치는 7일 경우를 “좋다”, 4일 경우를 “보통이다”, 1일 경우를 “싫다” 로하여 평균한 것으로 수치가 높을수록 좋은 것이다.The numerical values in Table 1 are the average of "good" for 7 days, "normal" for 4 days, and "no" for 1 day.
표 1에 의하면 본 발명에 의한 식혜통조림의 품질은 기존의 당화법을 이용한 식혜 통조림의 품질과 차이가 없음을 알 수 있다.According to Table 1, the quality of canned sikhee according to the present invention is not different from that of canned sikhe using conventional saccharification method.
표 1Table 1
실험예 2Experimental Example 2
실시예 1, 2, 3과 같이하여 제조된 식혜통조림의 완전립 비율을 측정한 결과는 표 2와 같다.Table 2 shows the results of measuring the complete lip ratio of the sikhye can prepared according to Examples 1, 2, and 3.
완전립 비율은 식혜통조림을 20메쉬(mesh) 표준체(850㎛)인 망에 시료를 부어 배수시킨 후 밥알의 형태가 완전한 밥알만을 분리하여 전체밥알 중량에 대한 완전립의 중량비를 측정(측정은 1시간 이내에 실시)하였으며, 표 2에 의하면 엿기름 추출액을 SV=15~25로 순환시켜도 식혜 밥알의 조직에는 큰 영향을 미치지 않는 것을 알 수 있다.The complete rip ratio was measured by measuring the weight ratio of the complete lip to the total rice weight by separating the whole rice bran in the form of rice after pouring the sample into a 20 mesh mesh (850 μm) ). Table 2 shows that even if the malt extract is circulated at SV = 15 ~ 25, it does not significantly affect the organization of sikhe rice.
표 2Table 2
실험예 3Experimental Example 3
실시예 1, 2, 3과 같이하여 제조된 식혜통조림의 탁도를 측정한 결과는 표 3과같다.The results of measuring the turbidity of the Sikhye can prepared according to Examples 1, 2 and 3 are shown in Table 3.
식혜통조림의 탁도는 식혜통조림을 20메쉬(mesh) 표준체 850㎛ 표준체(850㎛)인 망에 시료를 부어 배수시켜 받은 액을 분광광도계를 이용하여 660mm에서의 흡광도(A660)를 측정하였으며, 표 3에 의하면 설치된망 크기 40~60메쉬(mesh) 표준체(420~㎛)의 범위내에서 탁도의 차이가 없음을 알 수 있다.The turbidity of the sikhee can was measured by absorbance (A 660 ) at 660 mm using a spectrophotometer by pouring the sample into a mesh of 850 μm standard (2050 mesh) 3, it can be seen that there is no difference in turbidity within the range of the installed mesh size 40 ~ 60 mesh standard (420 ~ ㎛).
표 3Table 3
제2도는 본 발명과 통상적인 방법에 의한 식혜 당화시 시간에 따른 당도의 변화를 나타낸 비교도로서, 30분 마다 시료를 채취하여 굴절당도계를 이용하여 당도를 측정하여 그래프화 한 것이다. 도면에서 알 수 있듯이 본 발명을 적용할 경우 종래보다 더 빨리 목표당도(12°Bx)를 얻을 수 있다.FIG. 2 is a comparative diagram showing the change of sugar content according to the time of saccharification according to the present invention, and is a graph obtained by measuring the sugar content using a reflex balance meter by taking a sample every 30 minutes. As can be seen from the figure, when the present invention is applied, the target sugar content (12 ° Bx) can be obtained faster than the conventional method.
이상에서 설명한 바와 같이, 본 발명인 식혜의 순환(循環) 당화법 및 그 장치를 이용하여 식혜통조림을 제조할 경우 적은 제조비용으로 기존의 식혜통조림 제조방법에 의해 제조된 식혜통조림과 품질차이가 없는 제품을 만들 수 있어 경제적으로 매우 유용한 효과가 있다.As described above, when the canned Sikhye can is manufactured using the circulating Sikhye method and the apparatus of the present invention, the Sikhye canned product manufactured by the existing Sikhe canned product at a low manufacturing cost and the product It is economically very useful.
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