KR102390434B1 - Sikhye using Autumn radish - Google Patents
Sikhye using Autumn radish Download PDFInfo
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- KR102390434B1 KR102390434B1 KR1020200063002A KR20200063002A KR102390434B1 KR 102390434 B1 KR102390434 B1 KR 102390434B1 KR 1020200063002 A KR1020200063002 A KR 1020200063002A KR 20200063002 A KR20200063002 A KR 20200063002A KR 102390434 B1 KR102390434 B1 KR 102390434B1
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- radish
- sikhye
- autumn
- ginger
- mixing
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Classifications
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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
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- A23L7/10—Cereal-derived products
-
- 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
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 볶은 말린 가을무, 말린 생강 및 배 추출물을 포함하고 밥알을 제거한 가을무, 생강, 배 식혜 및 이의 제조방법에 관한 것으로서, 보다 상세하게는 말린 후 볶은 가을무 및 말린 생강을 고온에서 달여서 달인 물을 제조하는 단계; 상기 달인 물, 고두밥 및 엿기름 추출물을 혼합하고 가열하여 당화시킨 다음 체에 걸러서 밥알을 제거하여 밥알 없는 당화액을 제조하는 단계; 및 상기 당화액에 배 추출물을 혼합한 후 고온에서 달이는 단계;를 포함하는 가을무, 생강 및 배를 이용한 식혜의 제조 방법, 및 상기 제조방법으로 제조된 식혜에 관한 것이다.The present invention relates to autumn radish, ginger, and pear sikhye containing roasted dried autumn radish, dried ginger and pear extract and removing rice grains, and to a method for manufacturing the same, and more particularly, to autumn radish and dried ginger roasted after drying and decocted at high temperature. preparing a decoction; preparing a saccharified liquid without grains by mixing the decoctioned water, godubap and malt extracts, heating them to saccharify them, and then filtering them through a sieve to remove grains of rice; And it relates to a method for producing sikhye using autumn radish, ginger and pear, comprising a step of mixing the pear extract with the saccharified liquid and then decoction at a high temperature, and the sikhye prepared by the method.
Description
본 발명은 가을무(Autumn radish)를 이용한 식혜 및 이의 제조방법에 관한 것으로서, 보다 상세하게는 볶은 말린 가을무, 말린 생강, 고두밥 및 엿 질금 및 배 추출물을 포함하고 밥알을 제거한 식혜 및 이의 제조방법에 관한 것이다.The present invention relates to sikhye using autumn radish and a method for manufacturing the same, and more particularly, to sikhye containing roasted and dried autumn radish, dried ginger, godubap and malt radish and pear extract, and removing rice grains, and a method for manufacturing the same is about
식혜는 찹쌀이나 멥쌀밥에 엿기름가루를 우려낸 물을 부어서 삭힌 한국의 전통 음료로서, 쌀로 고두밥을 지어 엿기름 추출액을 붓고 삭혀서 당화시킨 액을 기호에 맞게 달게 농축하여 식힌 것이다.Sikhye is a traditional Korean drink made by pouring malt powder into glutinous or non-glutinous rice and fermenting it.
식혜에 대한 기록은 조선 후기에 편찬된 조리서 「소문사설」에 구체적으로 나타나 있는데, 식혜의 제조방법은 껍질째 빻은 엿기름을 따뜻한 물에 우러나게 하여 고운체에 받치고 그 물을 가만히 가라앉힌다. 여기에 되게 지은 밥(고두밥)을 사기 항아리에 담아 엿기름의 윗물만을 붓고 60 ~ 70℃의 온도로 4 ~ 5시간 동안 유지시켜 밥을 삭힌다. 이때, 온도가 너무 낮으면 밥이 쉬고 너무 높으면 당화가 잘 안 된다. 약 4시간 후에 열어보아 밥알이 동동 떠있으면 밥알을 조리로 건져 찬물에 헹군 뒤, 다른 그릇에 담고 나머지 식혜물을 끓이면서 설탕을 적당히 탄다. 그리고 끓일 때 떠오른 거품은 숟가락으로 걷어내고 식혜물에 생강, 유자 등을 가미하여 맛과 모양을 내기도 한다. 식혜는 주로 겨울철에 차갑고 달게 마시는 음료였으나, 지금은 계절의 구분 없이 즐겨 마시고 있는 상황이다.The record of sikhye is shown in detail in the recipe book 「Somunsarseol」 compiled in the late Joseon Dynasty. The method for making sikhye is to boil malt, ground with the skin, in warm water, place it on a fine sieve, and let the water settle. Here, put the cooked rice (Godubap) in a porcelain jar, pour only the top water of malt, and keep it at a temperature of 60 ~ 70℃ for 4 to 5 hours to ferment the rice. At this time, if the temperature is too low, the rice will rest, and if the temperature is too high, saccharification will not work well. After about 4 hours, if the rice grains are floating, remove the rice grains by cooking, rinse in cold water, put them in another bowl, and boil the rest of the sikhye water with sugar. In addition, the foam that rises when boiling is skipped off with a spoon, and ginger, citron, etc. are added to the sikhyemul to give it a taste and shape. Sikhye used to be a cold and sweet drink mainly in winter, but now it is enjoyed regardless of the season.
지금까지 식혜의 맛, 식감 및 영양을 개선하기 위해 다양한 식혜 제조방법에 대해 보고한 바 있다. 예를 들면, 대한민국 등록특허 제10-1979691호에서는 토마토 및 가지 유산균 발효 추출물을 포함하는 식혜 및 이의 제조방법을, 대한민국 등록특허 제10-1969233호에서는 호박육수 및 구운양파를 포함하는 식혜 및 이의 제조방법을, 대한민국 등록특허 제10-0671428호에서는 홍삼 추출물 및 홍삼 분말을 포함하는 식혜 및 이의 제조방법을, 대한민국 등록특허 제10-1591171호에서는 비타민나무 추출물을 포함하는 식혜 및 이의 제조방법을, 대한민국 등록특허 제10-2035939호에서는 감 농축액을 포함하는 식혜 및 이의 제조방법을 제시하였다.So far, various methods for preparing sikhye have been reported to improve the taste, texture and nutrition of sikhye. For example, Korean Patent Registration No. 10-1979691 discloses sikhye containing tomato and eggplant lactic acid bacteria fermented extract and a manufacturing method thereof, and Korean Patent Registration No. 10-1969233 discloses sikhye containing pumpkin stock and roasted onion and preparation thereof. Method, Korean Patent No. 10-0671428 discloses sikhye containing red ginseng extract and red ginseng powder and a manufacturing method thereof, Korean Patent No. 10-1591171 discloses sikhye containing vitamin tree extract and manufacturing method thereof, Republic of Korea In Korean Patent Registration No. 10-2035939, sikhye containing persimmon concentrate and a method for preparing the same were presented.
무는 십자화과에 속하는 초본식물로서, 지역에 따라서는 무수·무시라고도 부르며, 한자어로는 나복(蘿蔔)이라고 하며, 학명은 Raphanus sativus var. hortensis for. acanthiformis MAKINO이다. 1년생 또는 2년생 초본식물로 크기는 20∼100 ㎝에 달한다. 뿌리는 원형·원통형·세장형 등 여러 종류가 있고 뿌리의 빛깔도 흰색·검정색·붉은색 등 다양하다. 원산지는 지중해 연안으로 알려져 있으며 실크로드를 통하여 중국에 전래되었다고 한다. 무는 김치·깍두기·무말랭이·단무지 등 그 이용이 매우 다양하다. 특히, 비타민 C의 함량이 20∼25㎎이나 되어 예로부터 겨울철 비타민 공급원으로 중요한 역할을 해왔다. 이 밖에 무에는 수분이 약 94％, 단백질 1.1％, 지방 0.1％, 탄수화물 4.2％, 섬유질 0.7％가 들어 있다. 무에 있는 독특한 쏘는 맛성분은 무에 함유된 티오글루코사이드가 잘리거나 세포가 파괴되었을 때 자체 내에 있는 글루코사이다아제라는 효소에 의하여 티오시아네이트와 이소티오시아네이트로 분리되며 독특한 향과 맛을 나타내는 것이다. 또한, 무즙에는 디아스타아제라는 효소가 있어 소화를 촉진시키기도 한다.Radish is a herbaceous plant belonging to the cruciferous family. Depending on the region, it is also called Musi or Musi, and in Chinese, it is called Nabok (蘿蔔), and its scientific name is Raphanus sativus var. hortensis for. acanthiformis MAKINO. It is an annual or biennial herbaceous plant, reaching 20-100 cm in size. There are several types of roots, such as round, cylindrical, and elongated, and the color of the root is also varied, such as white, black, and red. The place of origin is known as the Mediterranean coast, and it is said that it was brought to China through the Silk Road. Radish has a wide variety of uses, such as kimchi, kkakdugi, dried radish, and pickled radish. In particular, since the content of vitamin C is 20 to 25 mg, it has played an important role as a source of vitamins in winter. In addition, radish contains about 94% water, 1.1% protein, 0.1% fat, 4.2% carbohydrate, and 0.7% fiber. The unique tangy taste component in radish is that when the thioglucoside contained in the radish is cut or cells are destroyed, it is separated into thiocyanate and isothiocyanate by an enzyme called glucosidase in itself, and shows a unique flavor and taste. . In addition, radish juice contains an enzyme called diastase, which promotes digestion.
가을무(Autumn radish)는 겨울 김장용으로 가을철에 가꾸는 무로서, 다른 계절 재배 무에 비해 더 아삭아삭하고 단맛이 풍부하며, 영양이 많은 것으로 알려져 있다. 가을무는 사과보다 비타민 C가 약 10배 가량 많고 각종 미네랄 섬유소가 풍부해 면역력 강화에 좋으며, 소화효소인 아말라아제가 소화를 돕고 녹말분해효소인 디아스타아제가 풍부하여 과식 및 소화불량으로 인한 더부룩함을 해결하며, 옥시다아제가 풍부하여 해독 작용 기능을 해 발암물질을 억제하고 항암성분인 글루코시놀레이드가 풍부하여 위암 및 대장암의 항암 효과가 우수하며, 무를 말리면 칼슘 함량이 말리기 전의 10배 증가하고 철분히 풍부해져 골다공증과 빈혈 예방에 좋고, 리그닌이라는 식이 섬유질이 풍부해 장 운동을 자극하여 변비 해소에 도움이 되며, 베타인이라는 성분이 간을 보호하여 숙취해소에 효과적이다.Autumn radish is a radish cultivated in the fall season for making kimchi in winter, and is known to be crisper, sweeter and more nutritious than radishes grown in other seasons. Autumn radish contains about 10 times more vitamin C than apples and is rich in various mineral fibers, so it is good for strengthening immunity. It is rich in oxidase and has a detoxifying function to suppress carcinogens, and is rich in glucosinolate, an anticancer component, so it has excellent anticancer effects on stomach and colon cancer. It is rich in fiber, which is good for preventing osteoporosis and anemia, and is rich in dietary fiber called lignin, which stimulates bowel movement and helps relieve constipation.
생강(ginger, 학명: Zingiber officinale)은 생강목 생강과의 여러해살이풀로서 새앙·새양이라고도 한다. 동남아시아가 원산지이고 채소로 재배한다. 뿌리줄기는 옆으로 자라고 다육질이며 덩어리 모양이고 황색이며 매운 맛과 향긋한 냄새가 있다. 뿌리줄기의 각 마디에서 잎집으로 만들어진 가짜 줄기가 곧게 서고 높이가 30 ~ 50 cm에 달하며 윗부분에 잎이 2줄로 배열한다. 잎은 어긋나고 줄 모양의 바소꼴이며 양끝이 좁고 밑 부분이 긴 잎집이 된다. 생강은 특유의 향기와 매운 맛이 나는데 매운 맛은 진저롤(Gingerol)이라는 성분 때문이다. 수분함유량은 86%정도이며 다량의 무기질을 함유하고 있다. 건위발한(建胃發汗)에 효능이 있어 말린 생강은 한약재로도 쓰인다. 생강은 쇼가올(Shogaol)및 진저론(Zingerone)이라는 성분도 함유하고 있다. 생강은 몸을 따뜻하게 해주어 감기 예방에 탁월하며, 혈관에 쌓인 콜레스테롤을 몸 밖으로 배출해 동맥경화나 고혈압 등 성인병 예방과 수족냉증, 복부냉증 해소에 도움이 되고, 이뇨작용을 도와 부기 제거에 효과적인 것으로 알려져 있다. 한방에서는 뿌리줄기 말린 것을 약재로 쓰는데, 생강은 감기로 인한 오한, 발열, 두통, 구토, 해수, 가래를 치료하며 식중독으로 인한 복통설사, 복만에도 효과가 있어 끓는물에 생강을 달여서 차로 마시기도 한다. 약리작용으로 위액분비촉진, 소화력 증진, 심장흥분 작용, 혈액순환촉진, 억균작용 등이 보고되었다.ginger (scientific name: Zingiber ) officinale ) is a perennial plant of the ginger family, also called Saeang and Saeyang. It is native to Southeast Asia and is cultivated as a vegetable. The rhizome grows sideways, is fleshy, has a lumpy shape, is yellow, and has a pungent taste and a fragrant smell. At each node of the rhizome, a fake stem made of sheath stands upright and reaches 30 to 50 cm in height, and the leaves are arranged in two rows at the top. The leaves are alternate phyllotaxis, line-shaped, lanceolate, narrow at both ends, and the lower part becomes a long sheath. Ginger has a unique aroma and spicy taste, and the spicy taste is due to an ingredient called Gingerol. The water content is about 86% and contains a large amount of minerals. Dried ginger is also used as a herbal medicine because it is effective against dry sweat. Ginger also contains ingredients called Shogaol and Zingerone. Ginger is excellent for preventing colds by warming the body, and by discharging cholesterol accumulated in blood vessels out of the body, it is known to be effective in preventing adult diseases such as arteriosclerosis and high blood pressure, as well as in relieving cold hands, feet, and abdominal pain. . In oriental medicine, dried rhizomes are used as medicine. Ginger treats chills, fever, headache, vomiting, seawater, and phlegm caused by a cold. . As pharmacological action, gastric juice secretion promotion, digestive power enhancement, cardiac excitatory action, blood circulation promotion, and antibacterial action have been reported.
이에, 본 발명자들은 영양 강화 및 맛, 색 및 식감을 개선한 새로운 식혜를 제조하기 위해 노력한 결과, 가을무를 말린 후 볶아서 구수한 맛을 내고 비린 맛을 제거하며 영양을 강화시키고, 말린 생강 및 배 추출물을 더하여 소화 및 항산화 등의 효능을 더하고 맛과 색을 향상시키며, 밥알을 제거하여 식감을 개선시킨 식혜를 제조함으로써 본 발명을 완성하였다.Accordingly, as a result of the present inventors' efforts to enhance nutrition and produce new sikhye with improved taste, color and texture, dried and roasted autumn radish to give a savory taste, remove fishy taste, enhance nutrition, and use dried ginger and pear extracts In addition, the present invention was completed by preparing sikhye, which added effects such as digestion and antioxidant, improved taste and color, and improved texture by removing grains of rice.
본 발명의 목적은 말린 후 볶은 가을무 및 말린 생강을 고온에서 달여서 달인 물을 제조하는 단계; 상기 달인 물, 고두밥 및 엿기름 추출물을 혼합하고 당화시킨 다음 여과하여 밥알 없는 당화액을 제조하는 단계; 및 상기 당화액에 배 추출물을 혼합한 후 고온에서 달이는 단계;를 포함하는 가을무, 생강 및 배를 포함하는 식혜를 제조하는 방법을 제공하는 것이다.An object of the present invention is to prepare a decoction of roasted autumn radish and dried ginger at a high temperature after drying; mixing and saccharifying the decoction of water, godubap and malt extract, and then filtering to prepare a saccharified solution without grains of rice; It is to provide a method for producing sikhye comprising autumn radish, ginger and pear, comprising; and mixing the pear extract with the saccharification liquid and then decoction at a high temperature.
본 발명의 또다른 목적은 말린 후 볶은 가을무 및 말린 생강을 고온에서 달여서 달인 물에 고두밥 및 엿기름 추출물을 혼합하고 당화시킨 다음 여과하여 제조된 밥알 없는 당화액에 배 추출물이 혼합된, 가을무, 생강 및 배를 포함하는 식혜를 제공하는 것이다.Another object of the present invention is to decoction roasted autumn radish and dried ginger at a high temperature, mix godubap and malt extract in decoction water, saccharify it, and then filter, in which pear extract is mixed with saccharified liquid without grains of rice, autumn radish, It is to provide sikhye containing ginger and pear.
상기 목적을 달성하기 위하여, 본 발명은 In order to achieve the above object, the present invention
i) 가을무를 햇빛에 말린 다음, 말린 무를 볶는 단계;i) drying the autumn radish in sunlight and then roasting the dried radish;
ii) 상기 단계 i)에서 볶은 가을무를 말린 생강과 물과 혼합한 후 가열하여 달이는 단계;ii) mixing the autumn radish roasted in step i) with dried ginger and water and then heating and decoction;
iii) 쌀을 세척한 후 불린 다음 가열하고 식혀서 고두밥을 제조하는 단계;iii) washing and soaking the rice, then heating and cooling to prepare godubap;
iv) 엿기름과 정제수를 혼합한 후 교반하여 엿기름 추출액을 제조하는 단계;iv) mixing malt and purified water and stirring to prepare a malt extract;
v) 상기 단계 ii)에서 달인 물, 상기 고두밥 및 상기 엿기름 추출액을 혼합한 후 당화시킨 다음 체에 밥알을 걸러서 밥알을 제거한 당화액을 제조하는 단계; 및v) preparing a saccharified solution in which the rice grains are removed by mixing the decoctioned water, the godubap and the malt extract in step ii), saccharifying the mixture, and then sieving the rice grains through a sieve; and
vi) 상기 단계 v)의 당화액에 배 추출물을 혼합한 후 가열하는 단계;를 포함하는, 가을무를 이용한 식혜의 제조방법을 제공한다.vi) mixing the pear extract with the saccharified liquid of step v) and then heating it; provides a method for producing sikhye using autumn radish, including.
또한, 본 발명은 상기 본 발명에 따른 제조방법으로 제조된, 가을무를 이용한 식혜를 제공한다.In addition, the present invention provides sikhye using autumn radish prepared by the manufacturing method according to the present invention.
아울러, 본 발명은 상기 본 발명에 따른 가을무를 이용한 식혜를 포함하는 식품을 제공한다.In addition, the present invention provides a food containing sikhye using the autumn radish according to the present invention.
본 발명에 따른 가을무를 이용한 식혜는 가을무를 말린 후 볶아서 사용함으로써 구수한 맛을 내고 비린 맛을 제거하며, 비타민, 소화효소 및 칼슘 등 영양이 풍부해 졌으며, 말린 생강 및 배 추출물을 첨가함으로써 소화 및 항산화 등의 효능을 강화시키고 맛과 색을 향상시켰으며, 밥알을 제거하여 식감을 개선시켰다.Sikhye using autumn radish according to the present invention has a savory taste and removes fishy taste by drying and roasting autumn radish, and is rich in nutrients such as vitamins, digestive enzymes and calcium. The effect of the back was strengthened, the taste and color were improved, and the texture was improved by removing the rice grains.
특히, 가을무는 사과보다 비타민 C가 10배 많이 함유하고 있으며, 각종 미네랄 섬유가 풍부하여 면역력 강화에 좋으며, 무의 매운 맛을 내는 시니그린 성분을 함유하여 기관지를 강화시키고 타액분비를 촉진하여 가래를 묽게 만들어 주며, 소화효소인 아밀라제 성분을 함유하여 소화를 돕고, 녹말분해 효소인 디아스타제를 함유하여 과식이나 소화불량으로 더부룩한 배를 완화함으로써, 본 발명에 따른 가을무를 이용한 식혜는 면역력 강화 및 소화 촉진용 음식으로 유용하게 사용될 수 있다.In particular, autumn radish contains 10 times more vitamin C than apples, and is good for strengthening immunity as it is rich in various mineral fibers. It makes dilute, contains amylase, a digestive enzyme, to aid digestion, and contains diastase, a starch-degrading enzyme, to relieve bloated stomach due to overeating or indigestion. Sikhye using autumn radish according to the present invention strengthens immunity and digests It can be usefully used as a food for promotion.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
이때, 사용되는 기술 용어 및 과학 용어에 있어서 다른 정의가 없다면, 이 발명이 속하는 기술 분야에서 통상의 지식을 가진 자가 통상적으로 이해하고 있는 의미를 가진다.At this time, if there is no other definition in the technical terms and scientific terms used, those of ordinary skill in the art to which this invention belongs have the meanings commonly understood.
또한, 종래와 동일한 기술적 구성 및 작용에 대한 반복되는 설명은 생략하기로 한다.In addition, repeated description of the same technical configuration and operation as in the prior art will be omitted.
본 발명은 the present invention
i) 가을무를 햇빛에 말린 다음, 말린 무를 볶는 단계;i) drying the autumn radish in sunlight and then roasting the dried radish;
ii) 상기 단계 i)에서 볶은 가을무를 말린 생강과 물과 혼합한 후 가열하여 달이는 단계;ii) mixing the autumn radish roasted in step i) with dried ginger and water and then heating and decoction;
iii) 쌀을 세척한 후 불린 다음 가열하고 식혀서 고두밥을 제조하는 단계;iii) washing and soaking the rice, then heating and cooling to prepare godubap;
iv) 엿기름과 정제수를 혼합한 후 교반하여 엿기름 추출액을 제조하는 단계;iv) mixing malt and purified water and stirring to prepare a malt extract;
v) 상기 단계 ii)에서 달인 물, 상기 고두밥 및 상기 엿기름 추출액을 혼합한 후 당화시킨 다음 체에 밥알을 걸러서 밥알을 제거한 당화액을 제조하는 단계; 및v) preparing a saccharified solution in which the rice grains are removed by mixing the decoctioned water, the godubap and the malt extract in step ii), saccharifying the mixture, and then sieving the rice grains through a sieve; and
vi) 상기 단계 v)의 당화액에 배 추출물을 혼합한 후 가열하는 단계;를 포함하는, 가을무를 이용한 식혜의 제조방법을 제공한다. vi) mixing the pear extract with the saccharified liquid of step v) and then heating it; provides a method for producing sikhye using autumn radish, including.
상기 제조방법에 있어서, 상기 단계 i)의 가을무(Autumn radish)는 8월 중순이나 하순에 파종하여 10 ~ 11월에 수확하는 무를 의미한다. In the manufacturing method, the autumn radish in step i) refers to radish sown in mid-August or late August and harvested in October-November.
상기 가을무는 봄무 및 여름무에 비해 더 아삭아삭하고, 달고 시원한 맛이 풍부하며, 영양이 풍부하다. 상기 가을무는 갈라짐이 없고 잔털이 없이 매끈하며 초록색 부분이 많은 것이 바람직하고, 들었을때 속이 꽉 차 무거운 것이 바람직하다.The autumn radish is crisper, sweeter and cooler than the spring radish and summer radish, and is rich in nutrition. It is preferable that the autumn radish is smooth without cracks and has no fine hairs and has a lot of green parts, and it is preferable that it is full and heavy when heard.
상기 제조방법에 있어서, 상기 단계 ii)에서 볶은 말린 가을무와 말린 생강은 85 ~ 95 : 15 ~ 5의 중량 비율로 혼합하는 것이 바람직하고, 90 ~ 120℃에서 3 ~ 5시간 동안 달이는 것이 바람직하다.In the manufacturing method, the dried autumn radish and dried ginger roasted in step ii) are preferably mixed in a weight ratio of 85 to 95: 15 to 5, and decoction is preferably performed at 90 to 120° C. for 3 to 5 hours.
상기 제조방법에 있어서, 상기 단계 iii)과 단계 iv)는 서로 순서가 바뀔 수 있으며, 또는 동시에 수행할 수 있다.In the manufacturing method, the steps iii) and iv) may be reversed in order or may be performed simultaneously.
상기 제조방법에 있어서, 상기 단계 iii)에서 고두밥은 쌀을 정제수에 일정시간 침지한 후 증미 및 냉각하여 제조할 수 있다. 상기 고두밥은 아주 되게 지어 고들고들하게 지은 된밥을 의미한다. 예를 들면, 고두밥은 정제수(상온)와 쌀을 2 : 1의 비율로 혼합하여 1 ~ 2시간 동안 침지시킨 후, 물을 제거하고 100 ~ 120℃에서 증미시킨 다음, 60 ~ 65℃로 냉각하여 제조하는 것이 바람직하다.In the manufacturing method, godubap in step iii) may be prepared by immersing rice in purified water for a certain time, then steaming and cooling. The godubap refers to cooked rice that has been cooked very well. For example, Godubap is made by mixing purified water (room temperature) and rice in a ratio of 2: 1 and immersing it for 1 to 2 hours, then removing the water and steaming at 100 ~ 120 ° C, then cooling to 60 ~ 65 ° C. It is preferable to manufacture
상기 제조방법에 있어서, 상기 단계 iv)에서 엿기름 추출액은 엿기름과 정제수를 혼합한 후 일정시간 교반하여 제조할 수 있다. 상기 엿기름 추출액은 엿기름과 정제수를 1 : 7 ~ 1 : 9의 비율로 혼합하여 60 ~ 70℃에서 2 ~ 3시간 동안 교반한 후, 분리기(separator)로 엿기름 박을 제거한 후, 여과함으로써, 엿기름 추출액을 제조할 수 있다. 이때, 엿기름과 정제수의 비율이 1 : 7 ~ 1 : 9을 만족하는 경우, 단맛과 맥아향이 적절하게 조화되어 기호도가 매우 탁월한 식혜를 제조할 수 있다. 상기 엿기름 추출액은 60 ~ 70℃를 유지하는 것이 바람직한데, 이 경우 맥아의 효소작용이 활발하게 일어나 고두밥을 효과적으로 당화시킬 수 있기 때문이다.In the above manufacturing method, the malt extract in step iv) may be prepared by mixing malt and purified water and then stirring for a certain period of time. The malt extract is obtained by mixing malt and purified water in a ratio of 1: 7 to 1: 9, stirring at 60 to 70 ° C. for 2 to 3 hours, removing the malt foil with a separator, and then filtering the malt extract. can be manufactured. At this time, when the ratio of malt to purified water satisfies 1: 7 to 1: 9, sikhye having excellent taste can be prepared by appropriately harmonizing sweetness and malt flavor. It is preferable to maintain the malt extract at 60 ~ 70 ℃, because in this case, the enzyme action of the malt is actively generated to effectively saccharify the godubap.
상기 제조방법에 있어서, 상기 단계 v)에서 볶은 말린 가을무를 말린 생강을 달인 물, 고두밥 및 엿기름 추출액을 혼합하여 당화시킨 후 고두밥을 제거함으로써 밥알이 없는 당화액을 제조할 수 있다. 상기 당화액은 60 ~ 75℃에서 8 ~ 12시간 동안 가열하여 맥아의 효소작용이 활발히 일어나 효율적으로 고두밥을 당화시켜 제조하는 것이 바람직하다. 상기 당화액은 체에 거르거나 침전조(Clarifier)를 통과시켜 고두밥을 제거하여 깔끔한 식감을 제공할 수 있다. 상기 당화액은 당도가 5.6 Bx 이상, pH 5.6 이상인 상태에서 고두밥을 제거하는 것이 바람직한데, 이는 당도가 5.6 Bx 미만, pH가 5.6 미만인 상태에서 고두밥을 제거하면 단맛 및 맥아향이 약하여 식혜 본연의 맛을 충분히 살릴 수 없기 때문이다.In the above manufacturing method, the dried autumn radish roasted in step v) is saccharified by mixing dried ginger, godubap and malt extract, and then the godubap is removed to prepare a saccharified solution without grains of rice. It is preferable that the saccharification solution is heated at 60 to 75° C. for 8 to 12 hours so that the malt enzyme action is actively saccharified to efficiently saccharify godubap. The saccharification liquid can be filtered through a sieve or passed through a clarifier to remove godubap to provide a clean texture. The saccharified liquid is preferably removed from godubap when the sugar content is 5.6 Bx or higher and pH is 5.6 or higher. Because you can't save enough.
상기 제조방법에 있어서, 상기 vi)은 제조된 당화액에 기타 첨가물을 혼합하는 단계로, 상기 당화액에 배 추출물을 혼합하여 식혜를 제조할 수 있다. 상기 당화액에 배 추출물을 혼합하는 경우, 당화액과 배 추출물은 85 ~ 90 : 15 ~ 10의 중량 비율로 혼합하는 것이 바람직하다. 이런 혼합 비율은 색, 맛 및 향이 개선된 식혜를 제조할 수 있다.In the manufacturing method, vi) is a step of mixing the prepared saccharified solution with other additives, and sikhye can be prepared by mixing the pear extract with the saccharified solution. When mixing the pear extract with the saccharification liquid, it is preferable to mix the saccharification liquid and the pear extract in a weight ratio of 85 to 90: 15 to 10. This mixing ratio can produce sikhye with improved color, taste and flavor.
상기 단계 vi)에서 당화액에 배 추출물을 혼합한 후 90 ~ 120℃에서 20 ~ 40분 동안 가열하여 식혜를 제조할 수 있다.After mixing the pear extract with the saccharification liquid in step vi), sikhye can be prepared by heating at 90 to 120° C. for 20 to 40 minutes.
상기 제조방법에 있어서, 상기 단계 vi) 이후에 살균 및 냉각한 후 충진하는 단계를 더 포함할 수 있다. 제조된 식혜를 130 ~ 140℃에서 50 ~ 60초 동안 살균한 후 10℃ 이하로 냉각한 후 무균 저장한 다음 충진하는 것이 바람직하다. In the manufacturing method, it may further include the step of filling after sterilization and cooling after step vi). It is preferable to sterilize the prepared sikhye at 130 ~ 140 ℃ for 50 ~ 60 seconds, cool it to 10 ℃ or less, store it aseptically, and then fill it.
또한, 본 발명은 상기 본 발명에 따른 제조방법으로 제조된, 가을무를 이용한 식혜를 제공한다.In addition, the present invention provides sikhye using autumn radish prepared by the manufacturing method according to the present invention.
구체적으로, 말린 후 볶은 가을무 및 말린 생강을 달인 물, 고두밥, 엿기름 추출액을 혼합한 후 당화시킨 후 밥알이 제거된 당화액에 배 추출이 혼합된 식혜를 제공한다.Specifically, after mixing dried and roasted autumn radish and dried ginger decoction, godubap, and malt extract are mixed and saccharified, sikhye with pear extract mixed with saccharified liquid from which rice grains are removed is provided.
이때, 가을무, 생강 및 배 추출물을 포함하는 식혜는 가을무, 생강 및 배 추출물이 각각 85 : 5 : 10의 중량비율로 혼합되는 것이 바람직하다.At this time, it is preferable that the autumn radish, ginger and pear extracts are mixed in a weight ratio of 85:5:10, respectively.
아울러, 본 발명은 상기 본 발명에 따른 식혜를 이용한 식품을 제공한다.In addition, the present invention provides a food using sikhye according to the present invention.
본 발명에 따른 식혜는 가을무를 말린 후 볶아서 사용함으로써 구수한 맛을 내고 비린 맛을 제거하고, 말린 생강, 배 추출물 및 비트 추출물을 첨가함으로써 소화 및 항산화 등의 효능을 강화시키고, 색, 맛 및 향을 향상시키며, 밥알을 제거하여 식감을 개선시킨 특징을 가지고 있다.Sikhye according to the present invention gives a savory taste and removes fishy taste by drying and roasting autumn radish, and by adding dried ginger, pear extract and beet extract, enhances the effects of digestion and antioxidant, and improves color, taste and fragrance. It has the characteristic of improving the texture by removing grains of rice.
이하, 실시예 및 실험예를 통하여 본 발명을 더욱 상세히 설명하고자 한다. 이들 실시예 및 실험예는 오로지 본 발명을 예시하기 위한 것으로서, 본 발명의 범위가 이들 실시예 및 실험예에 의해 제한되는 것으로 해석되지는 않는 것은 당업계에서 통상의 지식을 가진 자에게 있어서 자명할 것이다.Hereinafter, the present invention will be described in more detail through Examples and Experimental Examples. These Examples and Experimental Examples are only for illustrating the present invention, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not to be construed as being limited by these Examples and Experimental Examples. will be.
<< 실시예Example 1> 식혜의 제조 1 1> Preparation of Sikhye 1
가을무(8월 중순이나 하순에 파종하여 11월에 수확)를 햇빛에 말린 다음 중불에 볶았다. 생강을 햇빛에 말렸다. 볶은 가을 가을무와 말린 생강을 혼합한 후 100℃에서 3시간 동안 가열하여 달여서 달인 물을 제조하였다.Autumn radishes (sown in mid-August or late August and harvested in November) were dried in sunlight and roasted over medium heat. Ginger dried in the sun. After mixing roasted autumn radish and dried ginger, it was heated at 100° C. for 3 hours to prepare decoction.
쌀과 정제수를 1:2 비율로 3시간 동안 침지시킨 후 물을 뺀 다음, 120℃에서 증미시킨 후 60℃로 냉각시켜 고두밥을 제조하였다. After immersing rice and purified water in a 1:2 ratio for 3 hours, water was removed, steamed at 120°C, and cooled to 60°C to prepare godubap.
엿기름과 정제수를 1:8의 비율로 65℃에서 3시간 동안 교반한 후, 분리기로 엿기름 박을 제거한 후, 여과하여 엿기름 추출액을 제조한 후, 65℃로 유지하였다. After stirring malt and purified water at a ratio of 1:8 at 65°C for 3 hours, the malt foil was removed with a separator, filtered to prepare a malt extract, and maintained at 65°C.
상기 달인 물, 고두밥 및 엿기름 추출액을 혼합한 후 74℃ 보온에서 8시간 정도 발효시켜 당화시킨 다음 체로 밥알을 걸러서, 밥알 없는 당화액을 제조하였다.After mixing the decoction of water, godubap and malt extract, the mixture was fermented at 74°C for 8 hours to make it saccharified, and then the grains of rice were filtered through a sieve to prepare a saccharified liquid without grains.
상기 당화액에 배를 착즙기로 추출한 후 여과하여 제조된 배 추출물을 혼합한 후 120℃에서 20분 동안 가열하여 식혜를 제조하였다.After extracting the pear with a juicer in the saccharification solution, the pear extract prepared by filtration was mixed, and then heated at 120° C. for 20 minutes to prepare sikhye.
여기서, 가을무, 생강 및 배 추출물을 85 : 5 : 10의 중량 비율로 혼합하여 제조하였다.Here, autumn radish, ginger and pear extracts were prepared by mixing them in a weight ratio of 85:5:10.
<< 비교예comparative example 1> 1> 봄무를spring radish 이용한 식혜의 제조 production of sikhye using
가을무 대신 봄무(3, 4월 내에 파종하여 5, 6월에 수확)를 사용하였고, 나머지는 상기 <실시예 1>과 동일한 방법으로 식혜를 제조하였다.Spring radish (sown in March and April and harvested in May and June) was used instead of autumn radish, and sikhye was prepared in the same manner as in <Example 1>.
<< 비교예comparative example 2> 2> 여름무를summer dance 이용한 식혜의 제조 production of sikhye using
가을무 대신 여름무(5, 6월에 파종하여 7, 8월에 수확)를 사용하였고, 나머지는 상기 <실시예 1>과 동일한 방법으로 식혜를 제조하였다.Summer radish (sown in May and June and harvested in July and August) was used instead of autumn radish, and sikhye was prepared in the same manner as in <Example 1>.
<< 비교예comparative example 3> 가을무를 말리지 않은 식혜의 제조 3> Manufacture of sikhye without drying autumn radish
가을무를 햇빛에 말리지 않고 바로 볶지 않아서 사용하였고, 나머지는 상기 <실시예 1>과 동일한 방법으로 식혜를 제조하였다.The autumn radish was not dried in sunlight and was not immediately roasted, and the rest was prepared in the same manner as in <Example 1>.
<< 비교예comparative example 4> 가을무를 볶지 않은 식혜의 제조 4> Manufacture of sikhye without roasting autumn radish
가을무 볶지 않고 말린 가을무를 그대로 사용하였고, 나머지는 상기 <실시예 1>과 동일한 방법으로 식혜를 제조하였다.Autumn radish dried autumn radish was used as it is, and sikhye was prepared in the same manner as in <Example 1>.
<< 비교예comparative example 5> 생강을 5> Ginger 당화액saccharification solution 제조 이후에 첨가한 식혜의 제조 Preparation of Sikhye added after production
가을무에 생강을 첨가하지 않고 가을무만 달인 물을 사용하였고, 당화액 제조 이후에 배 추출물과 함께 생강 추출물을 첨가하였으며, 나머지는 상기 <실시예 1>과 동일한 방법으로 식혜를 제조하였다.Water decoction of only autumn radish was used without adding ginger to the autumn radish, and the ginger extract was added together with the pear extract after preparation of the saccharification solution, and the rest was prepared in the same manner as in <Example 1>.
<< 비교예comparative example 6> 배 추출물을 첨가하지 않은 식혜의 제조 6> Preparation of sikhye without pear extract
배 추출물을 첨가하지 않고, 나머지는 상기 <실시예 1>과 동일한 방법으로 식혜를 제조하였다.Sikhye was prepared in the same manner as in <Example 1>, except that the pear extract was not added.
<< 실험예Experimental example 1> 면역 기능성 평가 1> Immune functional evaluation
본 발명의 <실시예 1>, <비교예 1> 내지 <비교예 4>에서 각각 제조된 식혜의 면역력 강화 효능을 확인하기 위해, 대식세포인 RAW 264.7 세포주에 식혜 250 ㎍/mL 및 500 ㎍/mL 처리에 따른 TNF-α(Tumor necrosis factor-alpha) 및 IL-1β(Interleukin-1 beta) 생성량을 측정하였다.In order to confirm the immunity enhancing efficacy of the sikhye prepared in <Example 1>, <Comparative Example 1> to <Comparative Example 4> of the present invention, 250 μg/mL and 500 μg/mL of sikhye were added to the RAW 264.7 cell line, which is a macrophage. The amount of TNF-α (Tumor necrosis factor-alpha) and IL-1β (Interleukin-1 beta) production according to the mL treatment was measured.
그 결과, 하기 표 1에 나타난 바와 같이 <실시예 1>의 식혜는 처리 농도에 따라 TNF-α 및 IL-1β 생성량의 증가를 촉진시켰으며, 이는 <비교예 1 내지 4>에 비해 현저히 높게 나타나는 것을 확인하였다.As a result, as shown in Table 1 below, Sikhye of <Example 1> promoted the increase of TNF-α and IL-1β production according to the treatment concentration, which was significantly higher than that of <Comparative Examples 1 to 4>. confirmed that.
250 ㎍/mLsample throughput
250 μg/mL
500 ㎍/mLsample throughput
500 μg/mL
250 ㎍/mLsample throughput
250 μg/mL
500 ㎍/mLsample throughput
500 μg/mL
<< 시험예test example 2> 소화 기능성 평가 2> Digestive function evaluation
본 발명의 <실시예 1>, <비교예 1> 내지 <비교예 4>에서 각각 제조된 식혜의 소화 촉진 효능을 확인하기 위해, 성인 남녀 30명을 대상으로 각 실험군당 10명씩 배정하여 과식 후 1시간 이후에 식혜를 복용하게 한 후, 대조군으로 다른 날에 동일한 양으로 식사 후 식혜를 복용하지 않은 경우와 비교하여 소화 효능을 평가하였다. 실험의 정확도를 가하기 위하여 실험이 있는 동안 물 이외의 다른 음료는 먹지 못하도록 하였다. 소화 효능 평가 항목은 매스꺼움, 갈증, 구토감 및 위의 편안함의 4가지 정도를 5점 만점 기준(5-매우 좋다, 4-좋다, 3-보통이다, 2-나쁘다, 1-매우 나쁘다)으로 평가하였다.In order to confirm the digestion-promoting efficacy of sikhye prepared in <Example 1>, <Comparative Example 1> to <Comparative Example 4> of the present invention, 30 adult males and females were assigned to each experimental group by 10 people after overeating. After taking Sikhye 1 hour later, as a control group, the digestive efficacy was evaluated compared to the case where Sikhye was not taken after a meal at the same amount on another day as a control group. In order to increase the accuracy of the experiment, no beverages other than water were consumed during the experiment. As for the digestive efficacy evaluation items, four degrees of nausea, thirst, vomiting, and stomach comfort were evaluated on a 5-point scale (5-very good, 4-good, 3-moderate, 2-bad, 1-very bad). .
그 결과, 하기 표 2에 나타난 바와 같이 <실시예 1>의 식혜는 소화 효과가 우수하며, 이는 <비교예 1 내지 4>에 비해 현저히 높게 나타나는 것을 확인하였다.As a result, as shown in Table 2 below, it was confirmed that Sikhye of <Example 1> had an excellent digestive effect, which was significantly higher than that of <Comparative Examples 1 to 4>.
<< 시험예test example 3> 3> 관능 검사sensory test
본 실험예에서는 성인 남녀 30명에게 상기 <실시예 1> 및 <비교예 1 ~ 6>에서 각각 제조된 식혜를 시식하게 한 후, 색, 맛, 식감, 풍미, 종합적인 기호도에 대하여 관능검사를 실시하였다.In this experimental example, 30 adult males and females were allowed to taste the sikhye prepared in <Example 1> and <Comparative Examples 1 to 6>, respectively, and then a sensory test was performed for color, taste, texture, flavor, and overall preference. carried out.
관능검사의 결과는 색, 맛, 식감, 풍미 및 종합적인 기호도에 대하여 각각 기준(5-매우 좋다, 4-좋다, 3-보통이다, 2-나쁘다, 1-매우 나쁘다)에 따라 점수를 부여하여 평균값으로 나타내었다.The results of the sensory test were scored according to the criteria (5-very good, 4-good, 3-moderate, 2-bad, 1-very bad) for color, taste, texture, flavor, and overall preference, respectively. It is expressed as an average value.
그 결과, 하기 표 3에 나타난 바와 같이 <실시예 1>의 식혜는 색감이 보기 좋으며, 맛, 식감 및 풍미가 증진되어 종합적인 기호도가 <비교예 1 ~ 4>에 비해 보다 좋음을 알 수 있었다.As a result, as shown in Table 3 below, it was found that the color of Sikhye of <Example 1> was good, and the taste, texture and flavor were improved, and thus the overall preference was better than that of <Comparative Examples 1 to 4>. .
기호도comprehensive
symbol
Claims (5)
ii) 상기 단계 i)에서 볶은 가을무를 말린 생강과 물과 혼합한 후 가열하여 달이는 단계로서,
여기서,
볶은 가을무와 말린 생강은 85 ~ 95 : 15 ~ 5의 중량 비율로 혼합하고,
90 ~ 120℃에서 3 ~ 5시간 동안 달이는 것을 특징으로 하는 단계;
iii) 쌀을 세척한 후 불린 다음 가열하고 식혀서 고두밥을 제조하는 단계;
iv) 엿기름과 정제수를 1 : 7 ~ 1 : 9의 중량 비율로 혼합한 후 60 ~ 70℃에서 2 ~ 3시간 동안 교반하여 엿기름 추출액을 제조하는 단계;
v) 상기 단계 ii)에서 달인 물, 상기 고두밥 및 상기 엿기름 추출액을 혼합한 후 60 ~ 75℃에서 8 ~ 12시간 동안 가열하여 당화시킨 다음 체에 밥알을 걸러서 밥알을 제거한 당화액을 제조하는 단계; 및
vi) 상기 단계 v)의 당화액에 배 추출물을 85 ~ 90 : 15 ~ 10의 중량 비율로 혼합한 후 90 ~ 120℃에서 20 ~ 40분 동안 가열하는 단계;를 포함하는, 가을무를 이용한 식혜의 제조방법.
i) drying the autumn radish in sunlight and then roasting the dried radish;
ii) In the step i), the roasted autumn radish is mixed with dried ginger and water, and then heated to decoction,
here,
Mix roasted autumn radish and dried ginger in a weight ratio of 85 ~ 95 : 15 ~ 5,
A step characterized in that the decoction for 3 to 5 hours at 90 ~ 120 ℃;
iii) washing and soaking the rice, then heating and cooling to prepare godubap;
iv) preparing a malt extract by mixing malt and purified water in a weight ratio of 1: 7 to 1: 9 and stirring at 60 to 70° C. for 2-3 hours;
v) preparing a saccharification solution in which the rice grains are removed by mixing the decoctioned water, the godubap, and the malt extract in step ii), heating it at 60 to 75° C. for 8 to 12 hours to saccharify, and then sieving the rice grains through a sieve; and
vi) mixing the pear extract with the saccharified liquid of step v) in a weight ratio of 85 to 90: 15 to 10 and then heating at 90 to 120° C. for 20 to 40 minutes; manufacturing method.
말린 후 볶은 가을무 및 말린 생강을 달인 물, 고두밥, 엿기름 추출액을 혼합한 후 당화시킨 후 밥알이 제거된 당화액에 배 추출물이 혼합된,
가을무, 생강 및 배를 이용한 식혜.
made of claim 1,
After drying, roasted autumn radish and dried ginger are mixed with decoction of water, godubap, and malt extract and then saccharified.
Sikhye using autumn radish, ginger and pear.
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