KR20190078716A - Manufacturing Method of Cooking grain syrup - Google Patents
Manufacturing Method of Cooking grain syrup Download PDFInfo
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- KR20190078716A KR20190078716A KR1020170179125A KR20170179125A KR20190078716A KR 20190078716 A KR20190078716 A KR 20190078716A KR 1020170179125 A KR1020170179125 A KR 1020170179125A KR 20170179125 A KR20170179125 A KR 20170179125A KR 20190078716 A KR20190078716 A KR 20190078716A
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- 235000020357 syrup Nutrition 0.000 title claims abstract description 37
- 239000006188 syrup Substances 0.000 title claims abstract description 37
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- 238000004519 manufacturing process Methods 0.000 title description 13
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims abstract description 32
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- 239000000203 mixture Substances 0.000 claims abstract description 29
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- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/35—Starch hydrolysates
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
- A23V2300/10—Drying, dehydrating
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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)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
본 발명은 요리조청에 관한 것으로, 더욱 상세하게는 소비자가 건강에 좋은 점을 많이 알면서도 사용이 저조한 조청을 사용하기 간편하도록 요리조청으로 개발하고 맛화 향이 증진되도록 첨가물을 넣어 제조하는 방법에 관한 것이다. More particularly, the present invention relates to a method for preparing a soya sauce which is easy to use because it has a lot of good points for consumers and is poor in use, and a method of adding additives so as to enhance the flavor of the sauce.
현대인들의 식습관에서 많이 사용되고 있는 설탕의 단점이 많이 밝혀지고 있는 요즘 여러 가지 대체 식품들이 만이 주목되고 있다. Many of the disadvantages of sugar, which is widely used in modern people 's eating habits, are now being watched.
그 중 하나로 당류 대체 식품으로 주목 받고 있는 조청은 전통식품으로서, 곡류를 엿기름으로 당화시켜 오래 고아서 묽게 만든 전통식품으로 쌀, 옥수수 등을 분쇄한 후 증자하여 호화시키고, 엿기름을 첨가하여 당화하면 엿기름내의 아밀라아제가 전분을 포도당, 맥아당, 덱스트린 등으로 분해하여 단맛을 내는 점조성의 액체이다.As one of them, Chochung is a traditional food. It is a traditional food which saccharifies the cereal into maltose and dilutes it with long time. It is made by grinding rice and corn, and then it is gained by adding sugar. When sugar is added by saccharification, Amylase is a viscous liquid that decomposes starch into glucose, maltose, dextrin,
조청을 포함한 엿류는 17세기 이전부터 만들기 시작한 것으로 추정된다. 조청을 만드는 방법은 《조선무쌍신식요리제법(1924)》에 '찰기장을 쪄서 식기 전에 냉수와 엿기름으로 버무려 항아리에 넣었다가 꺼내어 자루에 넣고 물기를 짜면 조청이 된다. 여기에 씨를 발라 놓은 대추를 무르게 삶아 함께 버무려 꿀과 같이 해서 항아리에 넣고 입구를 봉해 한 달 가량 땅속에 넣어 두었다가 꺼내면 희고 좋은 백청이 된다'라고 기록되어 있다. 또한, 조선시대 궁중에서는 왕세자의 두뇌발달을 위해서 공부하기 전에 조청을 먹게 하였다고 한다.It is presumed that the peonies including Chochung started to be made before the 17th century. How to make Jochung is called "Preparation of Chosun Dynasty New Style Cooking (1924)", "Steeping sticks", put in cold water and malt before cooking, take it out, put it in a bag and squeeze it. It is said that the jujube that has put the seeds in it is boiled and boiled together and puts it in the jar like honey and puts the entrance in the ground for about a month and then it becomes white and white. Also, in the Chosun Dynasty court, it was said that he had eaten Chochung before studying for the brain development of the prince.
또한, 후코이단은 혈액응고방지작용, 항종양작용, 위궤양 치료 촉진작용, 항균작용, 혈압상승억제작용, 간세포증식인자(HGF)생산유도, 혈당상승억제작용, 면역세포조절작용, 항알레르기작용, 항바이러스작용이 있다고 하였다. 특히 소화기계통 암 종류 치유에 뛰어난 효과가 있는 것으로 보고된 바 있으며, 대부분의 암 치유에도 매우 우수한 효과가 있는 것으로 나타났다. F-후코이단은 임파종 세포줄기의 자살을 유도하며 토끼에서는 이상증식을 억제할 수 있다는 보고가 있었다. In addition, fucoidan has been widely used as an anti-inflammatory agent, anticancer agent, antitumor agent, antibacterial agent, antihypertensive agent, antihypertensive agent, And that there was a viral effect. Especially, it has been reported that it has excellent effect on the healing of digestive system cancer type, and it has been shown that it has a very excellent effect on most cancer healing. F-Fucoidan induces suicide in the lymphoid cell stem, and in rabbits There is a report that it is possible to suppress abnormal proliferation.
폴리덱스트로스는 1g당 1㎉의 낮은 열량을 내며 독성, 발암성 등의 측면에서 안전하고 식이섬유로의 장점을 갖고 있다. 미국 FDA(식품의약국)에서 저칼로리 기능성 식품 소재로 인가한 후 세계적으로 사용되고 있다. 과일 등의 펙틴, 해조류의 알긴산 등 천연 수용성 식이섬유는 물에 녹이면 끈적끈적하고, 미끈미끈하여 마시기가 어렵다. 그러나 폴리덱스트로스는 물에 녹여도 비교적 점도가 없기 때문에 드링크제로 이용할 수 있다. 뿐만 아니라 거의 무미 무취이고, 쉽게 물에 녹기 때문에 가공하기 쉬워 수많은 식품에 첨가가 가능하며, 증량제, 수분보습제, 안정제, 증점제 등으로 사용되기도 한다.Polydextrose has a low heat of 1 1 per gram and is safe in terms of toxicity and carcinogenicity and has the advantage of dietary fiber. It is used worldwide as a low-calorie functional food ingredient in the US Food and Drug Administration (FDA). Pectin such as fruit, and alginic acid of seaweed are soluble in water, and sticky, slippery and difficult to drink. However, polydextrose can be used as a drink because it is relatively water-insoluble. In addition, it is virtually odorless and easily soluble in water, so it is easy to process and can be added to many foods. It can also be used as an extender, a moisturizer, a stabilizer, a thickener, and so on.
한편, 대표적인 조미 식재료로 사용되고 있는 설탕 및 올리고당의 좀 더 건강한 섭취는 물론 점차 다양해지는 소비자의 기호에 맞춰 건강 기능성을 높일 수 있도록 개발되고 있으나 조청을 활용하여 조미 식재료로 사용하는 연구는 없는 실정이다. On the other hand, a more healthy intake of sugar and oligosaccharides, which are used as representative seasonings, has been developed to enhance health functionalities in accordance with the increasingly diverse consumer preferences, but no studies have been conducted using seasonings as seasoning ingredients.
한편, 물엿은 옛날부터 우리나라 사람의 식생활과 밀접하게 연관되어 있는 감미료로써 전분질을 원료로 하여 엿기름이나 효소에 의해 당화시켜 농축한 것으로 조림, 볶음 등의 요리에 사용되거나 한과 또는 제과 등에서도 많이 사용되어 왔다.On the other hand, starch syrup is a sweetener closely related to the diet of Korean people since ancient times, and it is concentrated by using maltose or enzyme by using starch as a raw material, and it is used for cooking such as stewing and frying, come.
최근에는 원당을 가수분해하여 전화당으로 변화시킨 후 다른 당류와 혼합하여 요리시 사용이 편리하도록 점도와 당도를 조정한 요리당이 널리 사용되고 있다. 그러나, 이러한 요리당은 다량의 당분만이 함유되어 있으므로 웰빙(well-being)을 추구하는 소비자의 경향에 부합하지 않으므로 소비자의 기호를 충족시킬 수 있는 새로운 요리당을 개발할 필요성이 대두하고 있다.In recent years, a sugar cake in which a raw sugar has been hydrolyzed and converted into a sugar sugar and mixed with other saccharides to adjust the viscosity and sugar content so as to be convenient for cooking has been widely used. However, since such cakes contain only a large amount of sugar, they do not meet the tendency of consumers to pursue well-being. Therefore, there is a need to develop a new cakes which satisfy consumer's taste.
본 발명자는 위와 같은 종래의 문제점이 해소되고 활용방법이 적었던 조청을 요리에 쉽게 사용할 수 있도록 제조하며, 쌀의 소비를 촉진하고, 설탕을 사용하지 않고 곡류를 사용하여 당류를 제조함으로써 더욱 건강한 당류의 섭취가 가능하게 되며, 쌀을 발효하여 건강기능성 성분이 증진되도록 하고, 후코이단을 첨가하여 면역력을 증진시킬 수 있음을 발견하고 본 발명을 완성하기에 이르렀다.The inventor of the present invention has found that the above-mentioned problems of the prior art are overcome and the preparation method is easy to use for cooking, and the consumption of rice is promoted and sugar is produced using cereals without using sugar, And that the rice can be fermented to enhance the health functional component, and fucoidan can be added to improve the immunity. The present invention has been accomplished on the basis of this finding.
따라서, 본 발명의 목적은, 요리에 편리하게 사용 가능한 건강한 당류인 요리조청의 제조방법을 제공하는 데에 있다. Accordingly, an object of the present invention is to provide a method for producing cooked sweet potato which is a healthy saccharide which can be conveniently used for cooking.
본 발명의 목적은, 다른 일면에 있어서, An object of the present invention is, in another aspect,
a) 물엿 93 ~ 95 중량%와 폴리덱스트로스 5~7 중량%를 60 ~ 80℃의 온도에서 혼합하여 75 brix 의 폴리덱스트로스를 함유한 식이섬유물엿을 제조하는 단계; a) preparing 93% to 95% by weight of starch syrup and 5 to 7% by weight of polydextrose at a temperature of 60 to 80 ° C to prepare a dietary fiber syrup containing 75 brix of polydextrose;
b) 82brix로 농축한 발효 쌀 조청가루를 제조하는 단계; b) preparing a fermented rice flour rich in 82 brix;
c) 식이섬유가 첨가된 82birx의 옥수수조청을 제조하는 단계; c) preparing cornstarch of 82birx supplemented with dietary fiber;
d) 감잎추출물이 첨가된 75 brix의 올리고당을 제조하는 단계;d) preparing a 75 brix oligosaccharide to which the persimmon leaf extract is added;
e) 상기 식이섬유 물엿 5 ~ 10 중량%, 상기 발효 쌀 조청가루 30 ~ 40 중량%, 옥수수조청 25 ~ 30 중량%, 올리고당 25 ~ 30 중량%를 100중량%가 되도록 혼합하는 단계;e) mixing 5 to 10% by weight of the dietary fiber starch syrup, 30 to 40% by weight of the fermented rice starch powder, 25 to 30% by weight of cornstarch and 25 to 30% by weight of the oligosaccharide to 100% by weight;
f) 상기 혼합물을 50℃로 가열하여 78brix까지농축하는 단계;f) heating the mixture to 50 < 0 > C and concentrating to 78 brix;
g) 상기와 같이 농축된 농축물을 여과기로 걸러 이물질을 제거하는 단계g) filtering the concentrated concentrate as described above with a filter to remove foreign matter
h) 상기 이물질이 제거된 농축액을 소분하여 포장하는 단계;h) subdividing the concentrate from which the foreign substance has been removed;
를 특징으로 하여 제조하는 요리조청의 제조방법을 제공하는데 있다. And to provide a method for producing cooked rice cake.
또 다른 일면으로는, In another aspect,
상기 발효쌀 조청가루의 제조 방법은,The method for producing the above fermented rice tincture powder comprises:
맵쌀 100중량부에 대해 옥분 900 ~ 950중량부로 혼합하여 90 ~ 100℃에서 0.5 ~ 1시간 호화하는 단계;Mixing 900 parts by weight to 950 parts by weight with respect to 100 parts by weight of rice flour and allowing the mixture to stand at 90 to 100 ° C for 0.5 to 1 hour;
호화된 혼합물 100중량부에 0.1 ~ 3 중량부의 Lactobacillus 속이나 Bifidobacterium 속으로 이루어진 군에서 선택하여 발효 유산균을 첨가하여 고르게 혼합하여 35 ~ 65℃에서 6 ~ 48 시간 동안 발효하는 단계;0.1 to 3 parts by weight of Lactobacillus or Bifidobacterium is added to 100 parts by weight of the enriched mixture, and the fermented lactic acid bacterium is added thereto, followed by uniform mixing and fermentation at 35 to 65 ° C for 6 to 48 hours;
상기 발효물을 90 ~ 121℃에서 10 ~ 15분간 가열하여 발효를 중지하는 단계;Heating the fermented product at 90 to 121 ° C. for 10 to 15 minutes to stop fermentation;
상기와 같이 가열된 혼합물100중량부에, 엿기름 0.5 ~ 10중량부를 혼합하여 55 ~ 80℃의 항온기에서 4 ~ 7 시간 액화 및 당화하는 단계; 0.5 to 10 parts by weight of malt is mixed with 100 parts by weight of the heated mixture, and the mixture is liquefied and saccharified in a thermostat at 55 to 80 ° C for 4 to 7 hours;
상기 당화공정을 거친 당화물은 여과 및 정제하는 여과정제단계; The saccharified saccharified product is subjected to filtration and purification;
상기 여과 정제 공정을 거친 정제물 100중량부에 대하여 후코이단 2 ~ 3중량부를 첨가하여 혼합하는 단계;Adding and mixing 2 to 3 parts by weight of fucoidan to 100 parts by weight of purified water after the filtration and purification step;
상기 혼합물을 120 ~ 150℃의 온도에서 1 ~ 5시간 농축한 뒤, 60 ~ 80℃의 온도에서 1 ~ 3시간 농축하고, 10 ~ 30℃에서 3 ~ 5 시간 농축하여 당도가 82 Brix가 되도록 하는 농축단계; The mixture is concentrated at 120 to 150 ° C. for 1 to 5 hours, concentrated at 60 to 80 ° C. for 1 to 3 hours, concentrated at 10 to 30 ° C. for 3 to 5 hours to obtain a sugar content of 82 Brix Concentration step;
상기 농축공정을 거친 조청을 15 ~ 25℃에서 3 ~ 10일 직사광선이 없는 건냉한 장소에서 건조하는 단계; Drying the tonnage that has been subjected to the concentration process at a temperature of 15 to 25 DEG C for 3 to 10 days in a dry place free from direct sunlight;
상기 건조과정을 거친 조청을 100 ~ 200메쉬로 분쇄하는 분쇄공정을 거쳐 조청가루를 제조하는 단계; A step of pulverizing 100 to 200 mesh of the abovementioned toning quench;
를 특징으로 하여 제조하는 요리조청의 제조방법을 제공하는데 있다.And to provide a method for producing cooked rice cake.
상기와 같은 본 발명에 따른 요리조청의 제조방법을 이용할 경우에는 기존의 소비자들에게 익숙한 당류인 조청을 요리에 쉽게 이용할 수 있다. 이러한 조청은 브릭스를 낮추어 물성을 묽게 하고, 건강 기능성을 증가시켜 요리에 부담 없이 사용할 수 있도록 하며, 쌀의 소비를 증진하고, 누구나 익숙한 조청을 요리에 사용하여 두터운 소비층을 확보할 수 있게 된다. 또한, 요리조청은 물엿보다 높은 당도이며, 유산균에 의한 발효와 후코이단이 첨가되어 몸에 유용한 첨가물이 증진되도록 제공할 수 있다.In the case of using the cooking method according to the present invention as described above, it is possible to easily use the saccharide, which is a familiar saccharide for the existing consumers, for cooking. Such seasonings can lower the bricks and dilute the properties, increase the health functionalities so that they can be used freely in cooking, increase the consumption of rice, and use a familiar seasoning for cooking to secure a thick consumer layer. In addition, cooked sweet potatoes have higher sugar content than syrups, and fermentation by lactic acid bacteria and fucoidan can be added to enhance the body's useful additives.
도 1은 본 발명에 따른 요리조청의 제조방법에 전반적인 과정을 나타내는 개략도 이다.FIG. 1 is a schematic view showing an overall process of a method for manufacturing cooked rice cake according to the present invention.
본 발명은, 일면에 있어서The present invention, in one aspect,
식이섬유 물엿을 제조하는 단계;Preparing dietary fiber starch syrup;
발효 쌀가루 조청 제조하는 단계;Producing fermented rice flour;
옥수수 조청을 제조하는 단계;Preparing a cornstarch;
올리고당 제조 단계;An oligosaccharide preparation step;
물엿 5 ~ 10 중량%, 쌀 조청 30 ~ 40 중량%, 옥수수조청 25 ~ 30 중량%, 프락토올리고당 25 ~ 30 중량%를 100중량%가 되도록 혼합하는 단계;Mixing 5 to 10% by weight of starch syrup, 30 to 40% by weight of rice syrup, 25 to 30% by weight of corn syrup, and 25 to 30% by weight of fructooligosaccharide to 100% by weight;
상기 혼합물을 45 ~ 50℃로 가열하여 78 ~ 80 birx까지 농축 하는 단계;Heating the mixture to 45-50 < 0 > C and concentrating to 78-80 birx;
상기 농축액을 여과기로 이물질을 제거하는 단계; Removing the foreign substance from the concentrate with a filter;
상기 이물질이 제거된 농축액을 소분하여 포장하는 단계;Subdividing the concentrate from which the foreign substance has been removed;
를 특징으로 하여 요리조청의 제조방법을 제공한다.And a method for manufacturing cooked rice cakes is provided.
이하, 본 발명에 따른 요리조청의 제조방법을 더욱 구체적으로 설명한다.Hereinafter, a method for producing cooked rice cake according to the present invention will be described in more detail.
본 발명의 실시예들을 설명함에 있어서 공지 기능 또는 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명을 생략할 것이다. 그리고 후술되는 용어들은 본 발명의 실시예에서의 기능을 고려하여 정의된 용어들로서 이는 사용자, 운용자의 의도 또는 관례 등에 따라 달라질 수 있다. 그러므로 그 정의는 본 명세서 전반에 걸친 내용을 토대로 내려져야 할 것이다.In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. The following terms are defined in consideration of the functions in the embodiments of the present invention, which may vary depending on the intention of the user, the intention or the custom of the operator. Therefore, the definition should be based on the contents throughout this specification.
식이섬유 물엿 제조공정Dietary fiber syrup manufacturing process
폴리덱스트로스가 첨가되어 식이섬유가 풍부한 물엿을 제조하는 방법은 전분이 함유된 곡류를 하나 선택하여 증류수 1 : 1 ~ 1.5의 중량비로 혼합한 뒤, 85 ~ 100℃의 온도로 3~4시간 동안 증자한 고두밥과 역기름 분말과 증류수를 1 : 3 ~ 5의 중량비로 한합하고, 10 ~ 15분 간격으로 3~4회 주무른 뒤, 침수시켜 80~90 메쉬체에 걸러낸 엿기름액을 1 : 0.5 ~ 1 중량비로 혼합하여 혼합물을 수득한 후, 상기 혼합물을 30 ~ 70 ℃의 온도에서 5 ~ 10시간 동안 당화시켜 당화물을 수득하고, 상기 당화물을 200 ~ 250 메쉬체에 여과하여 정제물을 수득한 후, 상기 정제물을 70 ~ 75 ℃의 온도로 가열하여 농축하여 물엿을 제조한다.A method of preparing dietary fiber-rich starch syrup by adding polydextrose is to select one cereal containing starch, mix it in a weight ratio of distilled water of 1: 1 to 1.5, and then increase it to 85 to 100 ° C for 3 to 4 hours Mix the red pepper powder, the oil-in-fat powder and distilled water at a weight ratio of 1: 3 ~ 5, rinse 3 ~ 4 times at 10 ~ 15 minutes intervals, immerse in 80 ~ 90 mesh sieve, And the mixture is saccharified at a temperature of 30 to 70 DEG C for 5 to 10 hours to obtain a saccharide. The saccharide is filtered through a 200 to 250 mesh sieve to obtain a purified product Thereafter, the purified product is heated to a temperature of 70 to 75 ° C and concentrated to prepare starch syrup.
폴리덱스트로스는 포도당과 솔비톨을 9 : 1 의 중량비로 혼합하여 혼합물을 수득한 뒤, 상기 혼합물과 구연사, 인산 및 시트르산 중 선택된 적어도 하나로 구성된 유기산을 100 : 0.1 ~ 10의 중량비로 혼합하여 축합반응에 의해 제조된다. 이 때, 상기 폴리덱스트로스는 중합도가 10 ~ 14이고, 식이섬유를 적어도 65중량% 함유하도록 한다. Polydextrose was prepared by mixing glucose and sorbitol in a weight ratio of 9: 1 to obtain a mixture, and then mixing the mixture with an organic acid composed of at least one selected from citric acid, phosphoric acid and citric acid at a weight ratio of 100: 0.1 to 10, . At this time, the polydextrose has a degree of polymerization of 10 to 14 and contains at least 65 wt% of dietary fiber.
상기와 같이 제조된 물엿 93 ~ 95 중량%와 폴리덱스트로스 5~7 중량%를 60~80℃의 온도에서 혼합하여 폴리덱스트로스를 함유한 식이섬유물엿이 완성된다. 93 to 95% by weight of the syrup prepared as described above and 5 to 7% by weight of polydextrose are mixed at a temperature of 60 to 80 ° C to complete the dietary fiber corn syrup containing the polydextrose.
상기와 같이 제조된 물엿은 73 ~ 76 brix로써 음식에 그대로 첨가하기 편리한 특징이 있다. The prepared syrup is 73 ~ 76 brix, and it is convenient to add it directly to food.
발효 쌀 조청 가루 제조공정Fermented rice flour manufacturing process
발효에 의해서 기능성 아미노산이 증진된 쌀 조청가루를 제조하는 방법은 맵쌀 100중량부에 대해 옥분 900 ~ 950중량부로 혼합한 뒤, 상기 혼합물을 90 ~ 100℃에서 0.5 ~ 1시간 호화를 한다. 상기와 같이 호화된 혼합물은 전분질에 수분과 열이 가해져 익히게 된다. A method for preparing rice silicate powder in which functional amino acids are enhanced by fermentation is 900 to 950 parts by weight per 100 parts by weight of rice flour, and then the mixture is gelled at 90 to 100 DEG C for 0.5 to 1 hour. The mixture thus obtained is aged by adding moisture and heat to the starch.
상기와 같이 호화된 혼합물 100중량부에 0.1 ~ 3 중량부의 발효 유산균을 첨가하여 고르게 혼합을 한다. 상기와 같이 혼합된 호화물을 35 ~ 65℃에서 6 ~ 48 시간 동안 발효를 실시한다. 상기 유산균은 상업적으로 사용되는 Lactobacillus 속이나 Bifidobacterium 속으로 이루어진 군에서 선택하여 발효한다. 상기와 같이 발효된 혼합물은 발효를 중지시키기 위해서 90 ~ 121℃에서 10 ~ 15분간 가열한다. 0.1 to 3 parts by weight of fermented lactic acid bacteria are added to 100 parts by weight of the mixture thus obtained and mixed evenly. The mixture thus obtained is fermented at 35 to 65 ° C for 6 to 48 hours. The lactic acid bacterium is selected from the group consisting of commercially available Lactobacillus sp. And Bifidobacterium sp. The fermented mixture is heated at 90 to 121 ° C for 10 to 15 minutes to stop fermentation.
상기와 같이 가열된 혼합물100중량부에, 엿기름 100중량부에 물 200중량부를 혼합한 후 반응시키고 상층액만을 분리 여과하여 준비된 엿기름 추출액 0.5 ~ 10중량부를 혼합하여 55 ~ 80℃의 항온기에서 4 ~ 7 시간 액화 및 당화를 한다. 100 parts by weight of the heated mixture was mixed with 200 parts by weight of water and reacted. After separating and filtering only the supernatant, 0.5 to 10 parts by weight of the prepared malt extract was mixed, Liquefaction and saccharification for 7 hours.
상기 당화공정은 호화물을 포도당, 맥아당, 과당 및 3당류 및 4당류로 분해하는 공정으로 다음 여과 공정을 원활하게 진행될 수 있으며 품질이 우수한 조청가루를 생산하게 된다.The saccharification process is a process of decomposing a hydrolyzate into glucose, maltose, fructose, trisaccharide and tetra-saccharide, so that the filtration process can be smoothly carried out and the quality of the taurine powder is improved.
상기 당화공정을 거친 당화물은 여과 및 정제하는 여과정제공정을 거친다. The saccharide that has undergone the saccharification process is subjected to a filtration and purification process for filtration and purification.
상기 여과 정제 공정을 거친 정제물 100중량부에 대하여 후코이단 2 ~ 3중량부를 첨가하여 혼합하고, 120 ~ 150℃의 온도에서 1 ~ 5시간 농축하며, 60 ~ 80℃의 온도에서 1 ~ 3시간, 10 ~ 30℃에서 3~5 시간 농축하는 공정을 거치면서 농도가 진해진다. 상기 단계는 엿기름 중의 아미노산과 쌀의 당 성분이 메일라아드 반응인 비효소적 갈변 반응으로 인하여 색상이 짙어지지 않는 농축물을 얻을 때 유용하므로 농축완성점은 수분함량이 10 ~ 15%, 당도가 82 Brix가 될 때까지 수행하여 조청으로 제조한다. After 2 to 3 parts by weight of fucoidan is added to 100 parts by weight of the filtered purified product, the solution is concentrated at 120 to 150 ° C for 1 to 5 hours and further stirred at 60 to 80 ° C for 1 to 3 hours, The concentration is increased while being concentrated at 10 to 30 ° C for 3 to 5 hours. The above step is useful for obtaining a concentrate which does not darken color due to the non-enzymatic browning reaction, in which the sugar component of the amino acid and the rice in the malt is the e-mailed reaction. Therefore, the concentrated concentrate has a moisture content of 10 to 15% 82 Brix until it is ready.
상기와 같이 82 brix까지 조청을 농축하였을 때 조청이 쉽게 상하지 않아 보관기간이 길어진다.As described above, when the wheat germ is concentrated to 82 brix, the wheat germ is not easily damaged and the storage period is prolonged.
상기 농축공정을 거친 조청을 15 ~ 25℃에서 3 ~ 10일 직사광선이 없는 건냉한 장소에서 건조한다. The orange juice after the concentration process is dried at a temperature of 15 to 25 ° C for 3 to 10 days in a dry place without direct sunlight.
상기 건조과정을 거친 조청을 100 ~ 200메쉬로 분쇄하는 분쇄공정을 거쳐 조청가루를 제조한다. The above-mentioned drying process is followed by a pulverizing step of pulverizing 100 ~ 200 mesh of the crude oil.
옥수수 조청 제조공정Corn seasoning manufacturing process
깨끗이 세척한 옥수수를 찜기를 이용하여 100℃에서 50분 간 찐다. 상기와 같이 찐옥수수를 옥수수 알갱이만 분리해 낸 뒤, 옥수수를 거칠게 으깬다. 상기 으깨진 옥수수 100중량부에 대해 엿기름액을 100 ~ 150중량부로 혼합하여 혼합물을 제조하여 액화단계를 실시한다.Steamed corn is steamed at 100 ° C for 50 minutes using a steamer. As described above, only the corn grains are separated from the steamed corn, and then the corn is roughly crushed. 100 parts by weight of cornstarch is mixed with 100-150 parts by weight of malt liquor to prepare a mixture and carry out a liquefaction step.
상기 혼합물을 40 ~ 75℃에서, 8 ~ 12시간 당화한다. 상기 당화 단계는 엿기름액이 첨가된 당을 당화시키는 단계로서 40 ~ 75℃에서, 8~12시간 당화시키는 데 40℃ 미만이면 잡균의 번식과 품질의 변화가 일어나 다음 단계의 원활한 진행이 어렵고 75℃를 초과하면 카라멜 반응이 일찍 발생하여 제품에 완성도가 저하된다.The mixture is saccharified at 40 to 75 DEG C for 8 to 12 hours. The saccharification step is a step of saccharifying the saccharified saccharified saccharide. Saccharification is carried out at 40 to 75 ° C for 8 to 12 hours. When the saccharification rate is less than 40 ° C, the propagation of saccharomyces and quality change occurs, , The caramel reaction occurs early and the finished product is degraded.
상기 당화단계를 거친 혼합물은 150 ~ 200메쉬의 체에 여과하여 순수한 당화액 만을 걸러내어 선별한다.The mixture after the saccharification step is filtered through a sieve having a size of 150 to 200 mesh to filter out only the pure saccharified liquid.
상기 여과단계를 거친 여과물을 120 ~ 150℃의 온도로 1~2시간 가열한다. The filtrate having passed through the filtration step is heated at a temperature of 120 to 150 ° C for 1 to 2 hours.
상기와 같이 가열 단계를 거친 혼합물 100중량부에 식이섬유 8중량부를 혼합하여 65 ~ 85 ℃로 1 ~ 3 시간, 30 ~ 50℃로 1 ~ 5시간 가열하여 농축한다. 8 parts by weight of dietary fiber are mixed with 100 parts by weight of the mixture obtained through the heating step as described above, and the mixture is heated at 65 to 85 ° C for 1 to 3 hours and at 30 to 50 ° C for 1 to 5 hours for concentration.
상기 식이섬유로는 난소화성 말토덱스트린 또는 폴리덱스트로스 중 어느 하나 이상이 사용되는데 상기 난소화성 말토덱스트린은 옥수수 전분을 가열하여 얻은 배소덱스트린을 알파-아밀라제 및 아밀로글루코시다제로 효소분해하고 정제한 것 중 난소화성 성분을 분획하여 얻은 건강 기능성 물질이며, 식이섬유 함량은 표시량의 80% 이상으로서, 건강기능식품공전의 기능성 원료로 등재되어 있는 기능성 원료이다. 상기 식이섬유의 첨가로 배변활동을 돕고 생리작용에 도움이 될 수 있도록 한다. As the dietary fiber, at least one of indigestible maltodextrin or polydextrose is used. The indigestible maltodextrin is obtained by enzymatically decomposing rosin dextrin obtained by heating corn starch with alpha-amylase and amyloglucosidase, It is a health functional substance obtained by fractionation of a harmful component. Dietary fiber content is 80% or more of the labeled amount and is a functional raw material listed as a functional raw material for health functional foods. The addition of the dietary fiber helps the bowel movement and helps physiological function.
상기 농축은 고온에서 농축하여 엿기름 중의 아미노산과 옥수수의 당성분이 메이라이드 반응이 비효소적 갈변반응으로 인하여 색상이 짙어지지 않는 농축물을 얻을 때 유용하며 농축 완성점은 당도 82 brix가 될 때 가지 이루어 진다. This concentration is useful for obtaining a concentrate which does not darken due to the non-enzymatic browning reaction of the sugar components of the amino acid and corn in the malt sugar by the concentration at high temperature. When the concentration finished sugar is 82 brix, .
상기와 같이 농축된 옥수수 조청은 82brix가 될 때 저장성이 높아 쉽게 상하지 않게 된다. When the concentrated corn syrup is 82 brix, the storage stability is high and it is not easily damaged.
올리고당 제조공정Oligosaccharide manufacturing process
올리고당에 기능성을 첨부되도록 버려지는 감껍질과 감 꼭지 부분을 모아 감 추출물을 제조하고 상기 추출물을 올리고당 제조시 첨가하였다. The extracts were collected from the persimmon shells and decidua to discard the functionalities of the oligosaccharide, and the extracts were added to the oligosaccharide.
선별된 감껍질과 감꼭지부분은 사용 뒤 버려지는 부분으로 비타민 C가 많이 첨가되어 있으며, 플라보노이드 배당체, 탄닌 성분 등이있어 올리고당의 기능성이 증진되는 효과가 있다. 상기와 같이 선별된 감은 깨끗이 세척하여 24시간 동안 태양열로 건조한 뒤, 건조된 감조직의 5배의 증류수에서 48시간 열수추출을 실시한다. 상기와 같이 열수추출된 감조직 추출액은 냉각시켜 저온에 보관한다. The selection of persimmon shells and gums is abandoned after use. Vitamin C is added a lot and flavonoid glycosides and tannins are added to improve the functionality of oligosaccharides. The selected senses are cleaned and dried with solar heat for 24 hours, followed by hot water extraction for 48 hours in distilled water five times that of dried persimmon tissues. The persimmon tissue extract thus extracted with hot water is cooled and stored at a low temperature.
올리고당의 제조는 자당과 프룩토푸라노시다아제의 효소반응에 의해 조성된 원당에 100중량부에 0.2 ~ 0.5 중량부의 감조직 추출물을 첨가한 뒤, 45 ~ 50℃에서 75brix로 감압 농축한다. 상기와 같이 감압 농축된 농축물을 여과하여 올리고당을 제조한다. To prepare the oligosaccharide, 0.2 to 0.5 part by weight of persimmon tissue extract is added to 100 parts by weight of raw sugar prepared by enzymatic reaction of sucrose and fructofuranosidase, followed by concentration under reduced pressure at 45 to 50 ° C to 75 brix. The concentrate thus concentrated under reduced pressure is filtered to prepare an oligosaccharide.
상기 75brix로 농축된 올리고당은 조청에 비하여 끈적임이 적고 잘 흘러내려 요리에 사용되기 유리하다는 장점이 있다. The oligosaccharide enriched with 75 brix is advantageous in that it is less tacky and flows well and is used for cooking.
상기와 같이 제조된 올리고당은 유아용, 유제품의 기능성 식품소재로 주로 사용되는데, 정장작용과 변비개선, 혈당 저하작용, 미네랄 흡수촉진 작용으로 건강에 매우 유용하다. The oligosaccharide prepared as described above is mainly used as a functional food material for infants and dairy products. It is very useful for health by improving function of constipation, constipation, hypoglycemia and mineral absorption.
요리조청 제조공정Cooking seasoning manufacturing process
상기와 같이 준비된 식이섬유 물엿, 발효 쌀 조청가루, 옥수수 조청, 올리고당을 혼합하여 요리조청을 제조한다.The prepared dietary fiber syrup, fermented rice taurine powder, corn syrup, and oligosaccharide are mixed to prepare cooked syrup.
조청은 곡물을 엿기름으로 삭혀서 조려 꿀처럼 만드는데 82brix이상일 때만 조청이 쉽게 상하지 않고 오래 보존 할 수 있기 때문에 농도가 진하고 점도가 매우 높다. 상기와 같은 이유로 조청은 과자를 만들 때나 간식을 먹을 때 찍어먹는 등 그 활용도가 적은 편에 속한다. 하지만 건강한 당류로서 많이 알려져 있어서 설탕이나 비싼 꿀의 대체 식품으로 사용을 하고 있는 실정이다. Chochung is made of honey, which is crushed by the malt, and it is made like honey. It is concentrated and has a very high viscosity because it can be preserved for a long time only when it is above 82brix. For the above reasons, Chochung belongs to the lesser use such as making sweets and eating snacks when eating snacks. However, it is known as a healthy sugar, and it is used as a substitute food of sugar and expensive honey.
이렇게 건강한 당류인 조청을 요리에도 활용하기 위해서는 조청 고유의 맛과 향이 강하지 않아야 하고, 점도가 낮아 요리시 사용이 간편해야 하는 특징을 가져야 하기 때문에 조청의 농축 정도를 더 묽게 하고 건강한 당류를 혼합하기 위해서는 상기와 같이 제조된 식이섬유 물엿 5 ~ 10중량%, 발효 쌀 조청가루 30 ~ 40 중량%, 옥수수 조청 25 ~ 30중량%, 올리고당 25 ~ 30중량%를 혼합한다. In order to utilize the healthy sugarcane, such as sugarcane, in cooking, the taste and flavor should not be intense and the viscosity should be low, so that it should be easy to use when cooking. Therefore, 5 to 10% by weight of dietary fiber syrup, 30 to 40% by weight of fermented rice flour, 25 to 30% by weight of cornstarch and 25 to 30% by weight of oligosaccharide are mixed.
상기와 같이 혼합된 당류는 45 ~ 50℃로 가열하여 78 ~ 80 brix까지 농축한다. 상기와 같이 농축된 당류는 조청보다 점성이 낮고 기능성 물질이 많아 건강증진에 도움이 된다는 장점이 있다. The thus-mixed saccharides are heated to 45 to 50 ° C. and concentrated to 78 to 80 brix. The above-described concentrated saccharide has an advantage that it is more viscous and has more functional materials than Chojung and helps health promotion.
상기의 농축액을 여과기로 여과하여 이물질을 제거한다. The concentrate is filtered with a filter to remove foreign matter.
상기와 같이 이물질이 제거된 농축액은 소분하여 포장한다. The concentrated liquid from which the foreign substance is removed as described above is subdivided and packed.
상기와 같은 과정에 의하여 제조된 요리조청은 단일 조청에 비하여 맛과 향이 강하지 않고 점성이 낮아 요리에 첨가하기 용이하며 78 ~ 80 birx의 농도에서도 쉽게 상하지 않는 장점을 가지게 된다. The cooked sweet potatoes prepared according to the above process are less tasty and fragrant than the single sweet potatoes, have a low viscosity and are easy to add to cooking, and have an advantage of not being easily damaged even at a concentration of 78 to 80 birx.
요리 조청 제조시 조청만을 혼합하여 brix를 낮추고 점성을 묽게 하여 요리에 사용하기 간편하도록 만들 경우 보존기간이 대부분의 조청보다 줄어들고, 물엿과 동일한 향으로 그 특성이 없다. 하지만, 올리고당을 25 ~ 30중량%를 첨가하였을 경우 물성이 요리에 사용하기 간편해 지고 요리당보다 향과 맛이 좋아 요리의 맛을 증진시킬 수 있는 장점이 있다. 또한, 투명한 올리고당을 사용했을 때보다 고소하고 은은한 향에 의하여 요리의 완성도가 높아지는 효과를 나타낼 수 있다. 이는 조청만의 특징을 살려 요리에 쉽게 사용하는 방법으로 요리조청이 기존의 당류와 다른 효과로 차별적인 맛과 향과 질감을 나타낸다. Cooking When cooking, the only way to reduce the brix and the viscosity by diluting the juice is to make it easy to use for cooking. The preservation period is less than most of the jujube and it is not the same as the syrup. However, when 25 to 30% by weight of the oligosaccharide is added, the physical properties are easy to use for cooking, and there is an advantage that the flavor and taste are better than that of the cooked dish and the taste of the dish can be improved. In addition, it is more complicated than when using a transparent oligosaccharide, and the effect of improving the perfection of the dish by the fragrant flavor can be shown. This is a way to use the characteristics of Chochungman and easy to use in cooking.
<실시예><Examples>
요리조청을 제조하기 위한 전체 당류 혼합물이 100 중량% 일 때, When the total saccharide mixture for preparing cooked oysters is 100% by weight,
폴리덱스트로스가 첨가된 75 brix의 식이섬유 물엿 10 중량%, 10% by weight of dietary fiber syrup of 75 brix with polydextrose added,
Lactobacillus 로 발효시킨 쌀로 조청을 만들 당화물 100 중량부에 후코이단을 2중량부 첨가하여 82brix로 농축한 쌀 조청가루 35 중량%, To 100 parts by weight of the saccharide, 2 parts by weight of fucoidan was added to 35 parts by weight of rice bran powder concentrated to 82 brix,
폴리덱스트로스가 첨가된 82birx의 옥수수조청 25 중량%, 25 wt% cornstarch of 82 birx with polydextrose added,
감잎추출물이 첨가된 75 brix의 올리고당 30 중량%를 모두 혼합한 뒤, 50℃로 가열하여 78 brix까지농축한다. 상기와 같이 농축된 농축물을 여과기로 걸러 이물질을 제거하여 요리조청으로 제조하였다. 30% by weight of 75 brix oligosaccharide added with persimmon leaf extract are all mixed and then heated to 50 캜 and concentrated to 78 brix. The concentrated concentrate as described above was filtered with a filter to remove impurities to prepare cooked starch.
<관능평가><Sensory Evaluation>
본 발명의 실시예와 같이 준비된 요리조청과 시판되고 있는 요리당, 물엿과과 함께 관능평가를 실시하였다. 상기 관능평가는 고구마 맛탕을 각각의 요리조청, 요리당, 물엿으로 제조하고 평가단 20인을 대상으로 설문 조사를 하고 응답자가 느끼는 단맛의 정도, 향, 전체적인 맛, 기호도를 각 항목에 높을수록 높은 점수를 주어 5점 비교법으로 채점한 후, 이를 평균하여 표1로 나타내었다. The sensory evaluation was carried out together with the prepared cooked rice cake prepared in the same manner as the example of the present invention, commercially available cooked rice cake, and starch syrup. The above sensory evaluation was conducted by preparing a sweet potato mash of each cooking dish, cooked sugar, and syrup, and conducting a questionnaire survey for 20 evaluation members. The higher the degree of sweetness, the incense, the overall taste, The results are shown in Table 1.
상기의 결과 와 같이 요리조청을 사용한 실시예의 경우 단맛도 강하고, 향이 좋으며, 전체적으로 맛이 좋아 기호도가 매우 높게 나타남을 확인할 수 있었다. 또한, 요리를 위한 편리성도 매우 높으며 조청에 대한 이해도와 긍정적인 이미지로 요리에 첨가하는 당류로 요리조청의 사용은 매우 긍정적이라는 의견이 많았다. 또한, 곡류로 당류를 제조한 조청이 소비자에게 친근한 향을 제공하여 거부감이 없다는 의견도 나타났다. As can be seen from the above results, it was confirmed that the examples using the cooked orchard were strong in sweetness, had a good flavor, and had a high taste and taste as a whole. In addition, convenience for cooking is very high, and as a result of understanding and positive image of Jochong, it was suggested that the use of cooking jchung as a saccharide added to cooking was very positive. In addition, it was suggested that Chojung, which made sugar from cereals, offered a friendly flavor to consumers, and that there was no objection to it.
상기에서는 본 발명의 바람직한 실시예를 참조하여 설명하였지만, 해당 기술 분야의 숙련된 당업자는 하기의 특허 청구의 범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다. It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention as defined by the following claims It can be understood that
Claims (3)
b) 82brix로 농축한 발효 쌀 조청가루를 제조하는 단계;
c) 식이섬유가 첨가된 82birx의 옥수수조청을 제조하는 단계;
d) 감잎추출물이 첨가된 75 brix의 올리고당을 제조하는 단계;
e) 상기 식이섬유 물엿 5 ~ 10 중량%, 상기 발효 쌀 조청가루 30 ~ 40 중량%, 옥수수조청 25 ~ 30 중량%, 올리고당 25 ~ 30 중량%를 혼합하는 단계;
f) 상기 혼합물을 50℃로 가열하여 78brix까지 농축하는 단계;
g) 상기와 같이 농축된 농축물을 여과기로 걸러 이물질을 제거하는 단계
h) 상기 이물질이 제거된 농축액을 소분하여 포장하는 단계; 를 포함하는 것을 특징으로 하는 요리조청의 제조방법.
a) preparing 93% to 95% by weight of starch syrup and 5 to 7% by weight of polydextrose at a temperature of 60 to 80 ° C to prepare a dietary fiber syrup containing 75 brix of polydextrose;
b) preparing a fermented rice flour rich in 82 brix;
c) preparing cornstarch of 82birx supplemented with dietary fiber;
d) preparing a 75 brix oligosaccharide to which the persimmon leaf extract is added;
e) mixing 5 to 10% by weight of the dietary fiber syrup, 30 to 40% by weight of the fermented rice flour, 25 to 30% by weight of cornstarch and 25 to 30% by weight of oligosaccharide.
f) heating the mixture to 50 < 0 > C and concentrating to 78 brix;
g) filtering the concentrated concentrate as described above with a filter to remove foreign matter
h) subdividing the concentrate from which the foreign substance has been removed; ≪ / RTI >
상기 발효쌀 조청가루의 제조 단계는
맵쌀 100중량부에 대해 옥분 900 ~ 950중량부로 혼합하여 90 ~ 100℃에서 0.5 ~ 1시간 동안 호화시키는 단계;
호화된 혼합물 100중량부에 0.1 ~ 3 중량부의 Lactobacillus 속이나 Bifidobacterium 속으로 이루어진 군에서 선택하여 발효 유산균을 첨가하여 고르게 혼합하여 35 ~ 65℃에서 6 ~ 48 시간 동안 발효시키는 단계;
상기 단계에서 얻어진 발효물을 90 ~ 121℃에서 10 ~ 15분간 가열하여 발효를 중지하는 단계;
가열된 혼합물100중량부에, 엿기름 0.5 ~ 10중량부를 혼합하여 55 ~ 80℃의 항온기에서 4 ~ 7 시간 액화 및 당화시키는 단계;
상기 당화공정을 거친 당화물은 여과 및 정제하는 여과 정제 단계;
상기 여과 정제 공정을 거친 정제물 100중량부에 대하여 후코이단 2 ~ 3중량부를 첨가하여 혼합하는 단계;
상기 단계에서 얻어진 혼합물을 120 ~ 150℃의 온도에서 1 ~ 5시간 농축한 뒤, 60 ~ 80℃의 온도에서 1 ~ 3시간 농축하고, 10 ~ 30℃에서 3 ~ 5 시간 농축하여 당도가 82 Brix가 되도록 하는 농축 단계;
상기 농축공정을 거친 조청을 15 ~ 25℃에서 3 ~ 10일 직사광선이 없는 건냉한 장소에서 건조하는 단계;
상기 건조과정을 거친 조청을 100 ~ 200메쉬로 분쇄하는 분쇄공정을 거쳐 조청가루를 제조하는 단계; 를 포함하는 것을 특징으로 하는 요리 조청의 제조방법.
The method according to claim 1,
The preparation step of the fermented rice taurine powder
Mixing 900 parts by weight to 950 parts by weight with respect to 100 parts by weight of rice flour and allowing the mixture to soften at 90 to 100 ° C for 0.5 to 1 hour;
0.1 to 3 parts by weight of Lactobacillus or Bifidobacterium is added to 100 parts by weight of the enriched mixture, fermented lactobacillus is added, and the mixture is mixed evenly and fermented at 35 to 65 ° C for 6 to 48 hours;
Heating the fermented product obtained in the above step at 90 to 121 DEG C for 10 to 15 minutes to stop fermentation;
Mixing 0.5 to 10 parts by weight of malt with 100 parts by weight of the heated mixture, liquefying and saccharifying the mixture in a thermostat at 55 to 80 ° C for 4 to 7 hours;
The saccharified saccharified product is subjected to filtration and purification;
Adding and mixing 2 to 3 parts by weight of fucoidan to 100 parts by weight of purified water after the filtration and purification step;
The mixture obtained in the above step is concentrated at 120 to 150 ° C. for 1 to 5 hours, concentrated at 60 to 80 ° C. for 1 to 3 hours, concentrated at 10 to 30 ° C. for 3 to 5 hours, ;
Drying the tonnage that has been subjected to the concentration process at a temperature of 15 to 25 DEG C for 3 to 10 days in a dry place free from direct sunlight;
A step of pulverizing 100 to 200 mesh of the abovementioned toning quench; ≪ / RTI >
A cooking dish prepared according to the method of claim 1.
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KR20210062407A (en) * | 2019-11-21 | 2021-05-31 | (주)영수식품 | Apple Candy Cooking Syrup and Preparation Method thereof |
KR20210121425A (en) * | 2020-03-30 | 2021-10-08 | 임철준 | Composition for grain syrup and Oligo Saccharides |
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