KR940010939A - Manufacturing method of powder Sikhye - Google Patents
Manufacturing method of powder Sikhye Download PDFInfo
- Publication number
- KR940010939A KR940010939A KR1019920021874A KR920021874A KR940010939A KR 940010939 A KR940010939 A KR 940010939A KR 1019920021874 A KR1019920021874 A KR 1019920021874A KR 920021874 A KR920021874 A KR 920021874A KR 940010939 A KR940010939 A KR 940010939A
- Authority
- KR
- South Korea
- Prior art keywords
- sikhye
- powder
- powdered
- dried
- malt
- Prior art date
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Classifications
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Abstract
이발명은 분말엿기름추출물, 건조식혜밥, 식혜발효취(향미성)분말 및 부원료(감미료)를 혼합시켜 물만 넣으면 바로 식혜밥이 복원되면서 엿기름의 풍미와 단맛을 느낄수 있도록 처리하는 분말식혜의 제조방법이다.This invention is a method of manufacturing powdered Sikhye processed by treating powdered malt extract, dried Sikhyebap, Sikhye fermented (flavoured) powder and auxiliary ingredients (sweeteners), so that Sikhyebap is restored as soon as water is restored and the flavor and sweetness of malt oil is recovered. .
그 분말엿기름추출물은 엿기름을 물에 침지시켜 상온에서 방치하고 95-100℃의 뜨거운 물로 그 엿기름의 가용성분을 추출시켜 진공농축한후 분무건조하여 분말화한다.The powdered malt extract is immersed in water and left to stand at room temperature. The soluble component of the malt is extracted with hot water at 95-100 ° C, concentrated in vacuo, and then spray dried to powder.
그 건조식혜밥은 침지시킨 원료쌀을 증자시킨 다음 당화효소(공업용호스)를 사용하여 쌀전분의 일부를 가수분해시켜 효소를 불활성화하여 건조시킨다.The dried Sikhyebap is made by adding the soaked raw rice and then hydrolyzing a portion of the rice starch using a saccharifying enzyme (industrial hose) to inactivate the enzyme to dry.
그 식혜발효취(향미성)분말은 사카로마이세스 세재비재(saccharomyces cerevisiae)균주를 YM배지에서 배양시켜 얻어진 배양액을 스타터로 사용하여 그 스타터와 증자한 밥알을 포도당용액에 혼합시켜 발효시킨다음 향미성분 유지를 위해 사이클로덱스트린과 말토댁스트린을 첨가시켜 건조하고 분말화한다.The Sikhye fermentation powder (flavor) powder is fermented by mixing the starter and the cooked rice grains with glucose solution using a culture medium obtained by culturing saccharomyces cerevisiae strain in YM medium as a starter. Cyclodextrins and maltoxatrins are added to dry and powdered to retain the ingredients.
부원료로서 감미료는 설탕, 솔비톨, 정제포도당, 프작토오수, 비타민-C, 알라닌으로 조성시켜 사용한다.As an additive, sweeteners are formulated with sugar, sorbitol, refined glucose, fructose, vitamin-C, and alanine.
이 분말식혜는 일반적인 재래용식혜와 비교하여 향, 단맛 및 복합미에서 동일 또는 더 양호한 효과를 가진다.This powdered Sikhye has the same or better effect on flavor, sweetness and complex taste as compared to conventional conventional Sikhye.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
Claims (5)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019920021874A KR960003885B1 (en) | 1992-11-20 | 1992-11-20 | Preparaion process of a sweet rice drink powder |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019920021874A KR960003885B1 (en) | 1992-11-20 | 1992-11-20 | Preparaion process of a sweet rice drink powder |
Publications (2)
Publication Number | Publication Date |
---|---|
KR940010939A true KR940010939A (en) | 1994-06-20 |
KR960003885B1 KR960003885B1 (en) | 1996-03-23 |
Family
ID=19343520
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019920021874A KR960003885B1 (en) | 1992-11-20 | 1992-11-20 | Preparaion process of a sweet rice drink powder |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR960003885B1 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR19980035281A (en) * | 1996-11-11 | 1998-08-05 | 양대윤 | Manufacturing method of fertilizer using waste |
KR100238900B1 (en) * | 1995-05-08 | 2000-02-01 | 양대윤 | Method for fermentation of organic compost |
KR101005831B1 (en) * | 2008-06-19 | 2011-01-05 | 김진용 | a sweet drink made from black raspberry wine and the recipe |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100769628B1 (en) * | 2001-11-02 | 2007-10-23 | 제해수 | An instant Sikhae powder and its manufacturing method |
-
1992
- 1992-11-20 KR KR1019920021874A patent/KR960003885B1/en not_active IP Right Cessation
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100238900B1 (en) * | 1995-05-08 | 2000-02-01 | 양대윤 | Method for fermentation of organic compost |
KR19980035281A (en) * | 1996-11-11 | 1998-08-05 | 양대윤 | Manufacturing method of fertilizer using waste |
KR101005831B1 (en) * | 2008-06-19 | 2011-01-05 | 김진용 | a sweet drink made from black raspberry wine and the recipe |
Also Published As
Publication number | Publication date |
---|---|
KR960003885B1 (en) | 1996-03-23 |
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