KR980008068A - Circulation of Sikhye and its apparatus - Google Patents

Abstract

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

Circulation of Sikhye and its apparatus

Since this is a trivial issue, I did not include the contents of the text.

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.

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.

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.

However, such a saccharification method has a disadvantage in that it requires an excessive manufacturing cost and a prolonged processing time.

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.

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.

FIG. 1 is a configuration diagram of a circulating saccharifying apparatus which is an apparatus of the present invention. FIG.

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.

DESCRIPTION OF THE REFERENCE NUMERALS

10: saccharification tank 11, 21: outer wall

12, 22: inner wall 13, 23: lid

14: upper web 15: lower web

16: steam circulation part 17: steam discharge part

18: steam inlet 20: warmth tank

30: circulation pump 40: upper connector

41: circulation control valve 42: outlet valve

43: upper connection pipe branch 44: outlet

50: Lower connector tube 60:

70: Malt extract

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.

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.

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.

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.

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.

Hereinafter, the cyclic glycosylation method using the present invention apparatus will be described in more detail with reference to Examples and Experimental Examples.

Example 1

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.

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.

Example 2

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.

Example 3

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.

Experimental Example 1

The sensory preference of the sikhye can prepared according to Examples 1, 2 and 3 and the conventional saccharified sikhee canned were investigated.

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 .

The sensory preference test was conducted on 18 well-trained sensory test personnel. The results are shown in Table 1.

The numerical values in Table 1 are the average of "good" for 7 days, "normal" for 4 days, and "no" for 1 day.

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.

Table 1

Experimental Example 2

Table 2 shows the results of measuring the complete lip ratio of the sikhye can prepared according to Examples 1, 2, and 3.

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.

Table 2

Experimental Example 3

The results of measuring the turbidity of the Sikhye can prepared according to Examples 1, 2 and 3 are shown in Table 3.

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 ~ ㎛).

Table 3

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.

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.

Claims (2)

A steam circulation part 16 having an outer wall 11 and an inner wall 12 of a cylindrical or polygonal shape and in which steam for maintaining an appropriate temperature is circulated between the outer wall 11 and the inner wall 12, And a steam discharging portion 17 through which the steam injecting portion 18 and steam are discharged. The steam extracting portion 60 has a mesh size of 40 to 60 mesh The upper and lower webs 14 and 15 have the same shape and the same size as the shape of the inner wall 12 having the mesh 420 and the lower connecting pipe 50 and the lower net 15, A saccharification tank 10 connected by a connection or connection means and an upper portion connected to the lid 13 and the upper connection pipe 40 by a connection or connection means; A steam circulation unit 26 having an outer wall 21 and an inner wall 22 in a cylindrical or polygonal shape and in which steam for maintaining an appropriate temperature is circulated between the outer wall 21 and the inner wall 22, The upper portion of the lid 23 is connected to the lower connection pipe 50 by a connection or connection means and the upper portion of the lid 23 is connected to the lower connection pipe 50 by a connection or connection means. And an upper connection pipe (40) are connected or connected to each other; 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 It is characterized by the circulating saccharification device of sikhye. 80% of pulverized malt, 20% of maltose and 40% of purified water at 40 ° C was added and the mixture was stirred at 40 ° C for about 1 hour to extract the malt extract 70. The ratio of the malt extract 70 to the malt 60 was 70:30 The malting tank 10 and the buffer tank 20 are filled with the malting tank 60 and the malting solution 70 into the tank tank 10 and the buffer tank 20, ) Was maintained at 55 ° C by steam circulating through the steam circulation units 16 and 26 while the circulation condition of the saccharified liquid was changed from SV = 15 to 25 to operate the circulation pump 30 so that the sugar content of the saccharified liquid 12 < RTI ID = 0.0 > OBx. ≪ / RTI > ※ Note: It is disclosed by the contents of the first application.