KR20200105108A - Manufacturing method of grain syrup using oat and chrysanthemum - Google Patents
Manufacturing method of grain syrup using oat and chrysanthemum Download PDFInfo
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- KR20200105108A KR20200105108A KR1020190023795A KR20190023795A KR20200105108A KR 20200105108 A KR20200105108 A KR 20200105108A KR 1020190023795 A KR1020190023795 A KR 1020190023795A KR 20190023795 A KR20190023795 A KR 20190023795A KR 20200105108 A KR20200105108 A KR 20200105108A
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- gujeolcho
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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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/302—Foods, ingredients or supplements having a functional effect on health having a modulating effect on age
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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/306—Foods, ingredients or supplements having a functional effect on health having an effect on bone mass, e.g. osteoporosis prevention
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2200/00—Function of food ingredients
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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
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- 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
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Abstract
Description
본 발명은 귀리를 이용하여 귀리 엿기름을 제조하는 단계와; 마른 구절초 전초를 물에 넣고 끓여 구절초 전초 추출액을 제조하는 단계와; 상기 구절초 전초 추출액으로 귀리 엿기름을 여과하여 구절초 귀리 엿기름액을 제조하는 단계와; 맵쌀로 지은 밥에 구절초 귀리 엿기름액을 첨가한 후 당화시켜 당화액을 제조하는 단계와; 상기 당화액을 가열하여 농축시키는 단계;를 포함하는 것을 특징으로 하는 귀리와 구절초를 이용한 조청의 제조방법에 관한 것이다.
The present invention comprises the steps of preparing oat malt using oats; Putting dry Gujeolcho outpost in water and boiling it to prepare a Gujeolcho outpost extract; Filtering the oat malt with the Gujeolcho outpost extract to prepare a Gujeolcho oat malt solution; Adding Gujeolcho oat malt liquid to rice cooked with spicy rice and saccharifying to prepare a saccharified solution; It relates to a method for producing jocheong using oats and Gujeolcho comprising; heating and concentrating the saccharified solution.
현재 소비자들은 생활수준이 향상됨에 따라 기능성 제품의 선호도가 높아지고, 웰빙 등의 영향으로 종래의 제품인 일반 조청에 만족하지 못하고 보다 기능성이 부여된 제품을 요구하고 있는 실정이다.At present, consumers prefer functional products as their living standards increase, and due to the influence of well-being, they are not satisfied with general jocheong, which is a conventional product, and are demanding products with more functionality.
한편, 조청은 엿이 되기 전 단계로서 수분 함량이 20% 이상일 때 제품화한 것인데, 자연으로부터 얻은 꿀을 청(淸)이라 하고 인공적으로 얻은 꿀을 조청(造淸)이라 한다. 우리나라는 예부터 곡물을 엿기름으로 발효시켜 곡물에서 얻어진 전분에 열을 가하고, 수분을 증발시켜서 조청을 만들어 우리 식생활에 필요한 당분을 얻어 생활하고 있다.On the other hand, jocheong is a stage before it becomes malt, and it is commercialized when the moisture content is more than 20%. Honey obtained from nature is called'cheong', and honey obtained artificially is called'jocheong' (造淸). In Korea, since ancient times, grains are fermented with malt to apply heat to starch obtained from grains, and to evaporate moisture to make jocheong to obtain sugars necessary for our diet.
엿기름은 보리를 싹 틔어 말린 것을 말하는데, 분말을 내어 물과 함께 혼합하여 일정온도를 유지시켜주면 천연 발효제가 된다. 이러한 방법으로 쌀로 만들면 쌀 조청이 되고, 호박을 이용하면 호박 조청이 된다.Malt refers to barley sprouted and dried, and it becomes a natural fermenting agent when powder is mixed with water and kept at a certain temperature. In this way, rice is made into rice, and pumpkin is used to make pumpkin.
조청은 엿과 함께 예전부터 과거 공부를 준비하던 선비가 항상 곁에 두고 먹을 정도로 피로회복 작용이 뛰어나 조선시대 궁중에서는 왕세자들에게 조청을 자주 먹였다고 전해진다. 또한 조청은 맥아당, 텍스트린 등의 성분으로 인하여 복통에 좋고, 기침을 멎게 한다고 한다.It is said that Jocheong was so good at recovering from fatigue that the scholar, who had been preparing to study in the past, always kept it with him, and it is said that Jocheong was often fed to the royal princes in the Joseon Dynasty. In addition, Jocheong is said to be good for abdominal pain and to stop coughing due to ingredients such as maltose and textrine.
조청은 우리 고유의 음식을 만들 때 사용하면 더욱 뛰어난 전통적인 풍미와 맛을 살릴 수 있을 뿐만 아니라 한과나 약과의 맛을 좌우하며, 특히 잼 대용이나 각종 요리 시에 양념으로 사용하면 좋다. Jocheong, when used to make our own food, can not only preserve the superior traditional flavor and taste, but also influence the taste of Korean or Yagwa, especially as a substitute for jam or as a seasoning for various dishes.
또한 조청은 요리에 부드러운 단맛과 윤기를 낼 때 주로 사용하며, 각종 조림이나 고기를 재울 때 양념장에 넣어 조리하면 요리에 단맛과 윤기를 더해주고, 무침이나 볶음 요리를 만들 때 나중에 조청을 넣어 살짝 볶으면 오래 두고 먹어도 풍미와 빛깔이 유지된다. 멸치, 콩, 닭, 생선 등을 이용한 조림요리, 장아찌나 나물 등을 무칠 때, 생선이나 고기를 이용한 구이요리, 고추장이나 맛탕, 한과를 만들 때 등 다양한 요리에 활용이 가능하다. 그리고 떡을 먹을때 꿀 대신 찍어 먹거나 미숫가루를 탈 때 설탕 대신 넣어도 맛을 좋게 한다.In addition, jocheong is mainly used to give a soft sweetness and shine to dishes.If you put it in a seasoning sauce when simmering various types of stew or meat, it adds sweetness and shine to the dish, and when making seasoned or stir-fried dishes, add jocheong later and fry it slightly. Noodles retain their flavor and color even if they are eaten for a long time. It can be used in a variety of dishes, such as simmered anchovies, beans, chicken, fish, etc., when seasoning pickles or vegetables, grilled dishes using fish or meat, red pepper paste, flavored soup, and Korean sweets. And when you eat rice cake, dip it in place of honey or put it in place of sugar when you burn rice flour.
조청과 관련한 종래기술로서 대한민국 등록특허공보 제제10-1437608호의 "쌀 입국을 포함하는 조청 및 그 제조방법을 살펴보면, 곡물을 액화(liquefaction) 및 당화(saccharification)시키는 단계 이후 농축시키는 단계를 포함하는 조청(grain syrup) 제조과정에 있어서, 상기 당화시키는 단계에서, 입국(Ipguk)을 상기 곡물 중량 대비 0.000001-20중량% 포함하여 당화시키는 것을 특징으로 하는 조청 제조방법”이 개시되어 있다. 상기 기술은 기존의 조청 생산방법에 비해 조청의 수율을 크게 향상시키며, 맛, 향, 영양 등 품질을 향상시키고, 특히 항산화 효과가 뛰어난 장점을 가지고 있지만, 열량 및 당도가 높은 단점이 있다.
As a prior art related to Jocheong, looking at “Jocheong including rice entry and its manufacturing method in Korean Patent Publication No. 10-1437608, Jocheong including the step of concentrating after the step of liquefaction and saccharification of grains (Grain syrup) In the manufacturing process, in the saccharification step, there is disclosed a method for producing jocheong, characterized in that saccharification is performed by including 0.000001-20% by weight of the grain (Ipguk) relative to the weight of the grain. Compared to the production method of Jocheong, it significantly improves the yield of Jocheong, improves quality such as taste, aroma, and nutrition, and has an advantage of particularly excellent antioxidant effect, but has disadvantages of high caloric content and sugar content.
본 발명은 상기와 같은 문제점을 해결하기 위하여 발명된 것으로, 구절초와 귀리를 이용하여 다양한 건강기능 개선효과를 제공할 수 있는 조청의 제조방법을 제공하는데 그 목적이 있다.
The present invention has been invented to solve the above problems, and an object thereof is to provide a method of manufacturing jocheong that can provide various health function improvement effects using Gujeolcho and oats.
상기와 같은 목적을 위하여 본 발명은 귀리를 이용하여 귀리 엿기름을 제조하는 단계와; 마른 구절초 전초를 물에 넣고 끓여 구절초 전초 추출액을 제조하는 단계와; 상기 구절초 전초 추출액으로 귀리 엿기름을 여과하여 구절초 귀리 엿기름액을 제조하는 단계와; 맵쌀로 지은 밥에 상기 구절초 귀리 엿기름액을 첨가한 후 당화시켜 당화액을 제조하는 단계와; 상기 당화액을 가열하여 농축시키는 단계;를 포함하는 것을 특징으로 한다. For the above purpose, the present invention comprises the steps of preparing oat malt using oats; Putting dry Gujeolcho outpost in water and boiling it to prepare a Gujeolcho outpost extract; Filtering the oat malt with the Gujeolcho outpost extract to prepare a Gujeolcho oat malt solution; Adding the Gujeolcho oat malt liquid to rice cooked with spicy rice and saccharifying to prepare a saccharified solution; And heating the saccharified solution to concentrate.
또한, 본 발명에서 상기 귀리 엿기름을 제조하는 단계는 귀리를 물에 침지시킨 후 20~25℃로 10~15일간 발아시킨 다음 건조 및 분쇄하여 제조되는 것을 특징으로 한다. In addition, the step of preparing the oat malt in the present invention is characterized in that the oat is immersed in water and then germinated at 20 to 25°C for 10 to 15 days, and then dried and pulverized.
또한, 본 발명에서 상기 구절초 전초 추출액을 제조하는 단계는 물과 말린 구절초 전초를 10~15:1의 비율로 혼합한 다음 10~15시간 가열하여 제조되는 것을 특징으로 한다. In addition, in the present invention, the step of preparing the extract of Gujeolcho outpost is characterized in that it is prepared by mixing water and dried Gujeolcho outpost in a ratio of 10-15:1 and then heating for 10-15 hours.
또한, 본 발명에서 상기 당화액을 제조하는 단계는 상기 구절초 전초 추출액에 맵쌀을 1:1 비율로 혼합하여 불린 후 익혀 제조된 맴쌀 고두밥에 상기 구절초 귀리 엿기름액을 1:3~5 비율로 첨가한 후 당화시켜 당화액을 제조하는 것을 특징으로 한다.
In the present invention, in the step of preparing the saccharification solution, the Gujeolcho oat malt liquid was added to the Gujeolcho oat malt solution to the Gujeolcho oat malt liquid to the Gujeolcho oat malt liquid prepared by mixing and soaking spicy rice in a 1:1 ratio. It is characterized in that the saccharification solution is prepared by saccharification.
상기와 같이 이루어지는 본 발명은 귀리와 구절초를 통해 조청을 제조함으로써 불포화지방산이 풍부하여 혈압을 떨어뜨리고, 빈혈 개선과 골다공증 예방, 항산화 작용으로 인한 피부노화 방지와 미백효과, 몸을 따뜻하게 보호하여 혈액순환이 원활하게 이루어지도록 하며, 월경불순이나 냉증 또는 불임 등의 부인병에 효과가 있고, 소염작용과 혈액의 콜레스테롤 수치를 낮춰주는 다양한 건강기능 개선효과를 제공할 수 있다. The present invention made as described above is rich in unsaturated fatty acids by producing Jocheong from oats and Gujeolcho, thereby lowering blood pressure, improving anemia and preventing osteoporosis, preventing skin aging and whitening due to antioxidant action, and protecting the body warmly and blood circulation. This is done smoothly, and it is effective against women's diseases such as menstrual impurity, poor circulation, or infertility, and can provide various health function improvement effects such as anti-inflammatory action and lowering blood cholesterol level.
또한, 본 발명은 종래의 일반적인 조청에 비해 산뜻한 단맛을 느낄 수 있으므로 상품성이 우수하며, 열량 및 지방함량이 종래의 일반적인 조청보다 낮아 다이어트 식품으로 활용성이 우수한 장점이 있다.
In addition, the present invention is superior in marketability because it can feel a refreshing sweet taste compared to the conventional jocheong, and has an advantage of excellent utility as a diet food because the calories and fat content are lower than that of the conventional jocheong.
도 1은 본 발명에 따른 귀리와 구절초를 이용한 조청의 제조공정도.1 is a manufacturing process diagram of jocheong using oats and Gujeolcho according to the present invention.
이하, 첨부된 도면을 참조하면서 본 발명에 따른 귀리와 구절초를 이용한 조청의 제조방법에 대하여 더욱 상세하게 설명하도록 한다.
Hereinafter, a method of manufacturing jocheong using oats and Gujeolcho according to the present invention will be described in more detail with reference to the accompanying drawings.
본 발명은 귀리 및 구절초를 통해 조청을 제조함으로써 혈중 콜레스테롤을 낮춰주며, 혈액순환을 돕고 해독작용과 고혈압을 예방할 수 있는 등 다양한 건강기능 개선효과를 제공할 수 있으며, 풍미가 우수하고, 다이어트 식품으로도 활용할 수 있는 귀리와 구절초를 이용한 조청의 제조방법을 개시한다.
The present invention can provide various health function improvement effects, such as lowering blood cholesterol, helping blood circulation, preventing detoxification and high blood pressure by preparing jocheong from oats and Gujeolcho, excellent flavor, and diet food. Disclosed is a method of manufacturing jocheong using oats and Gujeolcho that can also be utilized.
상기와 같은 목적을 위하여 본 발명은 귀리 엿기름 제조단계(S1)와, 구절초 전초 추출액 제조단계(S2)와, 구절초 귀리 엿기름액 제조단계(S3)와, 당화액 제조단계(S4)와, 농축단계(S5)를 포함한다.
For the above purposes, the present invention provides an oat malt manufacturing step (S1), Gujeolcho outpost extract manufacturing step (S2), Gujeolcho oat malt solution manufacturing step (S3), saccharification solution manufacturing step (S4), and concentration step (S5) is included.
상기 귀리 엿기름 제조단계(S1)는 귀리를 물에 침지시킨 후 발아시킨 다음 건조 및 분쇄하여 귀리 엿기름으로 제조하는 단계로서, 바람직하게는 세척된 귀리를 물에 침지시킨 다음 20~25℃로 10~15일간 발아시킨 다음 건조 및 분쇄하여 귀리 엿기름으로 제조한다. The oat malt manufacturing step (S1) is a step of producing oat malt by immersing oats in water, then germinating, drying and pulverizing, and preferably, the washed oats are immersed in water and then 10 to 25°C. After germination for 15 days, it is dried and pulverized to prepare oat malt.
귀리는 최근 슈퍼푸드(Super Food)로 선정되었고, 다이어트식으로 인기가 높아 헐리우드(Hollywood)스타들이 즐겨 먹는 곡물로도 유명하며, 그 효능은 β-글루칸 및 다량의 식이섬유소를 함유하고 있어 혈중 콜레스테롤을 낮춰주고, 변비를 예방하여 다이어트에 많은 도움을 준다고 알려졌다. Oats were recently selected as Super Food, and as they are popular as diet food, they are also famous as grains that Hollywood stars enjoy, and their efficacy is that it contains β-glucan and a large amount of dietary fiber. It is said to help lower the diet and prevent constipation.
또한, 불포화지방산이 풍부하여 혈압을 떨어뜨리고, 필수아미노산이 함유되어 있어 어린이의 성장발육을 촉진하는 역할을 한다. 빈혈 개선에도 많은 도움을 주는 귀리는 칼슘이 많이 함유되어 있어서 뼈를 튼튼하게 해주며, 어르신들의 골다공증 예방에도 많은 도움을 준다. 그리고 항산화 작용으로 피부노화 방지와 미백효과가 있다. In addition, it is rich in unsaturated fatty acids, which lowers blood pressure, and contains essential amino acids, which promotes the growth and development of children. Oats, which help a lot in the improvement of anemia, contain a lot of calcium, so they strengthen the bones and help prevent osteoporosis in the elderly. In addition, it has anti-oxidation and whitening effect.
뿐만 아니라, 귀리에는 멜라토닌 성분도 함유되어 있어 생체리듬을 안정 및 촉진시켜 주는 호르몬이기 때문에 불면증 완화에 도움이 된다고 한다.In addition, oats also contain melatonin, which is said to help relieve insomnia because it is a hormone that stabilizes and promotes biological rhythms.
종래의 일반적인 조청이 통상의 엿기름을 통해 당화되는데 반하여, 본 발명은 상기와 같은 효능을 제공하는 귀리로부터 제조된 귀리 엿기름을 후술할 당화액 제조단계에서 맴쌀 고두밥의 당화를 위해 사용함으로써 상술한 귀리의 다양한 건강기능 효능을 제공할 수 있다. Whereas the conventional general jocheong is saccharified through conventional malt, the present invention uses oat malt produced from oats that provide the above-described effects for saccharification of godubap, which will be described later in the saccharification solution manufacturing step. It can provide various health function effects.
또한, 귀리 엿기름을 사용하는 본 발명은 종래의 일반적인 조청에 비해 산뜻한 단맛을 제공할 수 있으므로 상품성이 우수하며, 열량 및 지방함량이 종래의 일반적인 조청보다 낮아 다이어트 식품으로 활용성이 우수한 장점이 있다.
In addition, the present invention using oat malt can provide a fresh sweet taste compared to the conventional jocheong, so it is excellent in marketability, and the calorie and fat content is lower than that of the conventional jocheong, so it has an advantage of excellent utility as a diet food.
다음으로, 상기 구절초 전초 추출액 제조단계(S2)는 마른 구절초 전초를 물에 넣고 끓여 구절초 전초 추출액을 제조하는 단계로서, 바람직하게는 물과 말린 구절초 전초를 15:1의 비율로 혼합한 다음 10~15시간 가열하여 구절초 전초 추출액을 제조한다. Next, the Gujeolcho outpost extract manufacturing step (S2) is a step of preparing a Gujeolcho outpost extract by putting dried Gujeolcho outpost in water and boiling it, and preferably, mixing water and dried Gujeolcho outpost in a ratio of 15:1, and then 10~ Heat for 15 hours to prepare an extract of Gujeolcho outpost.
구절초(구일초, 선모초, 들국화 라고도 함)는 쌍떡잎 식물로 초롱꽃 목 국화과의 여러해살이 풀로 한국, 일본, 중국, 시베리아의 산기슭 풀밭에 주로 자생한다. 9월에서 10월에 줄기 끝에 지름이 4~6cm의 흰색의 두상화가 한 송이씩 개화하여 상기 개화된 꽃은 주로 차로 많이 이용되며 줄기나 뿌리는 한약재 등에 사용되고 있다.Gujeolcho (also known as Guilcho, Seonmocho, and wild chrysanthemum) is a dicotyledonous plant. It is a perennial plant of the Asteraceae family, and grows naturally in the foothills of Korea, Japan, China and Siberia. From September to October, a white head flower with a diameter of 4~6cm at the end of the stem blooms one by one. The flowers are mainly used as teas, and the stems and roots are used in herbal medicine.
이러한 구절초는 단맛과 쓴맛이 있으며, 한방에서는 몸을 따뜻하게 보호하여 혈액순환에 효과가 있다고 알려져 있고, 월경불순, 냉증, 불임 등의 부인병에 효과가 있으며, 기침, 가래, 폐렴 등의 호흡기질환에도 효과가 있다고 알려져 있다. Gujeolcho has a sweet and bitter taste, and is known to be effective in blood circulation by protecting the body warm in oriental medicine. It is effective in gynecological diseases such as menstrual impurity, poor circulation, infertility, and is also effective in respiratory diseases such as cough, phlegm, and pneumonia. It is known that there is.
또한, 열을 내리는 해독작용과 혈액을 깨끗하게 정화해주는 효능이 있어 혈액내의 유해 콜레스테롤이 혈관에 쌓이는 것을 예방하여 고혈압을 예방하는데 좋으며, 소화불량, 설사 등의 위장질환, 강력한 진통 및 소염작용으로 두통, 치통, 신경통 등에도 효과가 있고, 체내 지방을 연소하여 다이어트에도 효과가 있다.In addition, it is good for preventing high blood pressure by preventing the accumulation of harmful cholesterol in the blood vessels as it has detoxification to lower heat and cleansing the blood.It is good for gastrointestinal diseases such as indigestion and diarrhea, headache, and anti-inflammatory action. It is also effective for toothache and neuralgia, and is effective for diet by burning fat in the body.
본 발명은 상기의 방법에 따라 구절초 전초 추출액을 제조하여 귀리 엿기름 여과에 사용함으로써 상술한 구절초의 다양한 건강기능 효능을 제공할 수 있다.
The present invention can provide various health function effects of Gujeolcho described above by preparing Gujeolcho outpost extract according to the above method and using it for filtration of oat malt.
다음으로, 상기 구절초 귀리 엿기름액 제조단계(S3)는 상기 구절초 전초 추출액으로 귀리 엿기름을 여과하여 구절초 귀리 엿기름액을 제조하는 단계로서, 바람직하게는 구절초 전초 추출액과 귀리 엿기름을 15~20:1 비율로 혼합하여 귀리 엿기름이 구절초 전초 추출액에 의해 충분히 녹게 한 후 여과되면서 구절초 귀리 엿기름액이 제조된다. Next, the Gujeolcho oat malt liquid manufacturing step (S3) is a step of preparing a Gujeolcho oat malt liquid by filtering the oat malt with the Gujeolcho outpost extract, preferably Gujeolcho outpost extract and oat malt in a ratio of 15 to 20:1 After mixing the oat malt with the Gujeolcho outpost extract, it is filtered to prepare a Gujeolcho oat malt solution.
여과 방법은 공지된 다양한 방법을 통해 실시할 수 있으며, 예를 들어 건조 및 분쇄된 귀리 엿기름을 고운체에 넣고 구절초 전초 추출액을 부어 귀리 엿기름이 충분히 녹으면서 여과된 후 용기에 모이도록 한 후 일정시간 동안 방치하여 용기의 바닥에 고형물을 침전시키며, 고형물이 충분히 침전되면 상등수만 따로 부어 구절초 귀리 엿기름액을 수득할 수 있다.
The filtration method can be carried out through various known methods.For example, dry and pulverized oat malt is put in a fine sieve, and Gujeolcho outpost extract is poured to allow the oat malt to melt and collect in a container for a certain period of time. It is allowed to stand for a while to precipitate a solid at the bottom of the container, and when the solid has sufficiently precipitated, only supernatant water can be poured separately to obtain Gujeolcho oat malt liquid.
다음으로, 본 발명은 맵쌀로 지은 밥에 구절초 귀리 엿기름액을 첨가한 후 당화시켜 당화액을 제조하는 당화액 제조단계(S4)를 수행한다.Next, the present invention performs a saccharification solution manufacturing step (S4) of adding Gujeolcho oat malt solution to rice cooked with spicy rice and saccharifying to prepare saccharification solution.
바람직하게는 상기 구절초 전초 추출액에 맵쌀을 1:1 비율로 혼합하여 불린 후 익혀 멥쌀 고두밥을 제조하고, 이와 같이 제조된 멥쌀 고두밥에 상기 구절초 귀리 엿기름액을 1:3~5 비율로 첨가한 후 당화시켜 당화액을 제조하며, 40~70℃로 4~10시간 가열하여 익힌 멥쌀이 충분히 발효(삭힘)되도록 한다. Preferably, spicy rice is mixed with the Gujeolcho outpost extract in a 1:1 ratio, soaked, and then cooked to prepare nonglutinous rice godubap, and the Gujeolcho oat malt liquid is added to the prepared nonglutinous rice godubap in a ratio of 1:3 to 5, and then saccharified. To prepare a saccharified liquid, and heat the cooked nonglutinous rice at 40-70℃ for 4-10 hours so that the cooked nonglutinous rice is sufficiently fermented.
당화시 온도가 40℃ 미만이면 발효가 충분히 일어나지 못하게 되며, 70℃를 초과하면 과발효가 발생하여 풍미가 저하되는 문제점이 발생된다. 또한, 4시간 미만으로 발효시 조청으로부터 신맛이 나며, 10시간 초과시 조청으로부터 텁텁한 맛이 나게 되므로 바람직하지 않다.
If the temperature is less than 40°C during saccharification, fermentation cannot sufficiently occur, and if the temperature exceeds 70°C, over-fermentation occurs, resulting in a problem of deteriorating flavor. In addition, when fermentation is less than 4 hours, the sour taste occurs from the jocheong, and when it exceeds 10 hours, the taste is unfavorable from the jocheong.
다음으로, 상기 당화액을 가열하여 농축시키는 농축단계(S5)를 수행한다. 예를 들어, 농축단계에서는 당화액을 솥에 넣고 센불에서 팔팔 끓여 당화액의 부피가 40~45%가 되도록 졸여준 다음 약한 불에서 눌지 않도록 계속 저어주면서 거품이 생길 때까지 가열한다. 당화액을 센불에서 끓여주면 함유된 당화액의 수분이 증발되면서 걸쭉한 상태의 조청이 만들어지는데, 당화액의 부피가 40~45%가 되도록 조절하는 것이 바람직하며, 가열중 당화액이 솥의 밑바닥에 눌러 붙지 않도록 주걱으로 잘 저어주면서 가열하는 것이 바람직하다.
Next, a concentration step (S5) of heating and concentrating the saccharified solution is performed. For example, in the concentration step, the saccharification solution is put in a pot and boiled over high heat, boiled until the volume of the saccharified solution is 40-45%, and then heated until bubbles are formed while stirring continuously so as not to be pressed over low heat. When the saccharification solution is boiled over high heat, the moisture of the saccharification solution evaporates to form a thick jocheong. It is desirable to adjust the volume of the saccharification solution to be 40-45%, and the saccharification solution is placed on the bottom of the pot during heating. It is desirable to heat while stirring well with a spatula so that it does not stick.
상기와 같이 이루어지는 본 발명은 귀리 및 구절초를 통해 조청을 제조함으로써 귀리 및 구절초로부터 건강에 유용한 다양한 건강기능 개선효과를 기대할 수 있으며, 종래의 일반적인 조청에 비해 산뜻한 단맛을 제공할 수 있고, 다이어트 식품으로도 활용할 수 있는 현저한 효과가 있다.
The present invention made as described above can expect various health function improvement effects useful for health from oats and Gujeolcho by preparing jocheong from oats and Gujeolcho, and can provide a refreshing sweet taste compared to conventional Jocheong, and can be used as a diet food. There is a remarkable effect that can also be utilized.
실시예.Example.
귀리를 물에 침지시킨 후 20℃로 15일간 발아시킨 다음 건조 및 분쇄하여 귀리 엿기름을 제조하였다.Oats were immersed in water, germinated at 20°C for 15 days, dried and pulverized to prepare oat malt.
다음으로, 물 6ℓ에 대하여 말린 구절초 전초 400g을 투입한 다음 12시간 가열하여 구절초 전초 추출액을 제조하였다. Next, 400 g of dried Gujeolcho outpost was added to 6ℓ of water and then heated for 12 hours to prepare a Gujeolcho outpost extract.
다음으로, 상기 구절초 전초 추출액과 멥쌀을 1:1 비율로 혼합하여 불린 후 익혀 멥쌀 고두밥을 제조한 다음, 상기 맴쌀 고두밥에 상기 구절초 귀리 엿기름액을 1:4 비율로 첨가한 후 65℃로 7시간 가열하여 당화액을 제조하였다.Next, the Gujeolcho outpost extract and non-glutinous rice are mixed in a 1:1 ratio, soaked, and cooked to prepare non-glutinous rice godubap, and then the Gujeolcho oat malt liquid is added to the godubap in a ratio of 1:4 and then at 65°C for 7 hours. The saccharification solution was prepared by heating.
이후, 상기 당화액을 솥에 넣고 당화액의 부피가 45%가 될 때까지 센불에서 팔팔 끓여 본 발명의 실시예에 따른 귀리와 구절초를 이용한 조청을 제조하였다.
Thereafter, the saccharified solution was put in a pot and boiled over high heat until the volume of the saccharified solution became 45% to prepare a jocheong using oats and Gujeolcho according to an embodiment of the present invention.
Claims (4)
마른 구절초 전초를 물에 넣고 끓여 구절초 전초 추출액을 제조하는 단계(S2)와;
상기 구절초 전초 추출액으로 귀리 엿기름을 여과하여 구절초 귀리 엿기름액을 제조하는 단계(S3)와;
맵쌀로 지은 밥에 구절초 귀리 엿기름액을 첨가한 후 당화시켜 당화액을 제조하는 단계(S4)와;
상기 당화액을 가열하여 농축시키는 단계(S5);
를 포함하는 것을 특징으로 하는 귀리와 구절초를 이용한 조청의 제조방법.
Manufacturing oat malt using oats (S1);
Putting dry Gujeolcho outpost in water and boiling it to prepare a Gujeolcho outpost extract (S2);
Filtering the oat malt with the Gujeolcho outpost extract to prepare a Gujeolcho oat malt solution (S3);
Adding Gujeolcho oat malt liquid to rice cooked with spicy rice and saccharifying to prepare a saccharified solution (S4);
Heating and concentrating the saccharified solution (S5);
Method for producing jocheong using oats and Gujeolcho, characterized in that it comprises a.
The method of claim 1, wherein the step of preparing the oat malt is prepared by immersing the oats in water and then germinating them at 20 to 25°C for 10 to 15 days, and then drying and pulverizing them. Manufacturing method.
The method of claim 1, wherein the step of preparing the extract of Gujeolcho outpost is prepared by mixing water and dried Gujeolcho outpost in a ratio of 10-15:1 and then heating for 10-15 hours. Method of manufacturing.
The method of claim 1, wherein the preparing of the saccharification solution comprises adding spicy rice to the Gujeolcho outpost extract at a ratio of 1:3 to 5 A method for producing jocheong using oats and Gujeolcho, characterized in that the saccharification solution is prepared by saccharification.
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| KR20130126367A (en) * | 2012-05-11 | 2013-11-20 | 강기섭 | Manufacturing method of grain syrup using bamboo shoot |
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| KR20130126367A (en) * | 2012-05-11 | 2013-11-20 | 강기섭 | Manufacturing method of grain syrup using bamboo shoot |
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