KR950002642A - Manufacturing method of beverage using immature grain - Google Patents

Manufacturing method of beverage using immature grain Download PDF

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Publication number
KR950002642A
KR950002642A KR1019930012996A KR930012996A KR950002642A KR 950002642 A KR950002642 A KR 950002642A KR 1019930012996 A KR1019930012996 A KR 1019930012996A KR 930012996 A KR930012996 A KR 930012996A KR 950002642 A KR950002642 A KR 950002642A
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KR
South Korea
Prior art keywords
grain
immature
minutes
beverage
grains
Prior art date
Application number
KR1019930012996A
Other languages
Korean (ko)
Other versions
KR950013950B1 (en
Inventor
석호문
김성수
이영택
박무현
Original Assignee
서중일
한국식품개발연구원
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 서중일, 한국식품개발연구원 filed Critical 서중일
Priority to KR1019930012996A priority Critical patent/KR950013950B1/en
Publication of KR950002642A publication Critical patent/KR950002642A/en
Application granted granted Critical
Publication of KR950013950B1 publication Critical patent/KR950013950B1/en

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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23L2/52—Adding ingredients
    • A23L2/54—Mixing with gases
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
    • A23L7/1975—Cooking or roasting
    • 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
    • A23V2300/04—Aeration
    • 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
    • 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
    • A23V2300/14—Extraction

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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)
  • Non-Alcoholic Beverages (AREA)

Abstract

본 발명은 미숙곡립을 이용한 음료의 제조방법에 관한 것이다. 좀더 구체적으로, 본 발명은 미숙상태의 곡립을 가열함으로써 생성되는 독특한 향과 맛 그리고 색상을 이용하여, 기호성이 높으며 청량감을 주는 미숙곡립을 이용한 음료의 제조방법에 관한 것이다.The present invention relates to a method for producing a beverage using immature grains. More specifically, the present invention relates to a method for preparing a beverage using immature grains, which have high palatability and gives a refreshing feeling, by using unique flavors, tastes and colors generated by heating immature grains.

Description

미숙곡립을 이용한 음료의 제조방법Manufacturing method of beverage using immature grain

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (8)

(ⅰ) 미숙상태의 곡립을 증자하고 건조시키는 공정 ; (ⅱ) 상기 건조된 미숙상태의 곡립을 배소시킨 후, 물을 가하고 가온 추출하는 공정 ; 및, (ⅲ) 상기 추출물에 감미료, 산미료를 혼합하고 탄산가스를 주입시키는 공정을 포함하는 미숙곡립을 이용한 청량음료의 제조방법.(Iii) increasing and drying the immature grain; (Ii) roasting the dried immature grains, and then adding water and warming the extracted grains; And (iii) mixing the extract with a sweetener and an acidulant and injecting carbon dioxide into the extract. 제 1 항에 있어서, 미숙상태의 곡립은 수분함량이 30 내지 60%인 유숙기 상태의 곡립인 것을 특징으로 하는 방법.2. The method of claim 1, wherein the immature grain is a grain of ripening state having a water content of 30 to 60%. 제 1 항에 있어서, 증자는 95 내지 105℃의 스팀으로 10 내지 30분간 행하는 것을 특징으로 하는 방법.The method according to claim 1, wherein the steam is cooked for 10 to 30 minutes with steam at 95 to 105 캜. 제 1 항에 있어서, 건조는 곡립의 최종수분이 15% 이하가 되도록 하는 것을 특징으로 하는 방법.2. A method according to claim 1, wherein the drying causes the final moisture of the grain to be 15% or less. 제 1 항에 있어서, 배소는 120 내지 220℃에서 1 내지 60분간 행하는 것을 특징으로 하는 방법.The method according to claim 1, wherein the roasting is performed at 120 to 220 캜 for 1 to 60 minutes. 제 1 항에 있어서, 가온추출은 배소곡립 중량에 대해 5 내지 20배량의 끓는 물에 넣어 5 내지 10분간 행하는 것을 특징으로 하는 방법.The method according to claim 1, wherein the warm extraction is carried out for 5 to 10 minutes in boiling water of 5 to 20 times the weight of roasted grain weight. 제 1 항에 있어서, 감미료는 설탕, 포도당 및 이성화당으로 구성된 그룹에서 선택된 1종 이상의 물질인 것을 특징으로 하는 방법.The method of claim 1, wherein the sweetener is at least one substance selected from the group consisting of sugar, glucose and isomerized sugar. 제 1 항에 있어서, 산미료는 구연산 및 사과산으로 구성된 그룹에서 선택된 1종 이상의 물질인 것을 특징으로 하는 방법.The method of claim 1, wherein the acidulant is at least one substance selected from the group consisting of citric acid and malic acid. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019930012996A 1993-07-10 1993-07-10 Drink making method from unripe barley KR950013950B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019930012996A KR950013950B1 (en) 1993-07-10 1993-07-10 Drink making method from unripe barley

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019930012996A KR950013950B1 (en) 1993-07-10 1993-07-10 Drink making method from unripe barley

Publications (2)

Publication Number Publication Date
KR950002642A true KR950002642A (en) 1995-02-16
KR950013950B1 KR950013950B1 (en) 1995-11-18

Family

ID=19359081

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019930012996A KR950013950B1 (en) 1993-07-10 1993-07-10 Drink making method from unripe barley

Country Status (1)

Country Link
KR (1) KR950013950B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010035497A (en) * 2001-02-21 2001-05-07 채기원, 정현석 Manufacturing method of cereals low molecular-fication functional beverage using oriental medicine of prescribed dew

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100664687B1 (en) * 2005-07-27 2007-01-03 웅진식품주식회사 Preparation method of non-fermentative carbonated beverages comprising barley concentrate and hop extract, and non-fermentative carbonated beverages prepared by the same method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010035497A (en) * 2001-02-21 2001-05-07 채기원, 정현석 Manufacturing method of cereals low molecular-fication functional beverage using oriental medicine of prescribed dew

Also Published As

Publication number Publication date
KR950013950B1 (en) 1995-11-18

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