KR960003885B1 - Preparaion process of a sweet rice drink powder - Google Patents
Preparaion process of a sweet rice drink powder Download PDFInfo
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- KR960003885B1 KR960003885B1 KR1019920021874A KR920021874A KR960003885B1 KR 960003885 B1 KR960003885 B1 KR 960003885B1 KR 1019920021874 A KR1019920021874 A KR 1019920021874A KR 920021874 A KR920021874 A KR 920021874A KR 960003885 B1 KR960003885 B1 KR 960003885B1
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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
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Abstract
Description
이 발명은 간편하게 이용할 수 있는 분말식혜의 제조방법에 관한 것으로, 더 자세하게 말하면 식혜용 밥알과 엿기름 추출물을 분말화하여 물만 부으면 음용할 수 있는 분말식혜의 제조방법에 관한 것이다.The present invention relates to a method for preparing powdered Sikhye that can be easily used, and more particularly, to a method for preparing powdered Sikhye, which can be brewed by pouring only water and powdered Sikhye powder.
식혜는 엿기름에서 나온 당화효소에 의하여 전분이 분해되면서 단맛과 독특한 향기를 갖는 전통음료로서 널리 이용되고 있다.Sikhye is widely used as a traditional drink with sweetness and unique aroma as starch is broken down by glycosylated enzyme from malt.
기존의 선행기술로, 한국특허공번 89-3698호는 엿기름에 있는 맥아효소가 쌀전분을 충분히 분해시키지 못하여 알파-아밀라아제, 글루코아밀라아제, 글루코이소-아밀라아제등을 혼합하여 당화시키는 것이며, 한국특허공번 89-4273호는 효소(알파-아밀라아제, 글루코아밀라아제, 글루코이소-아밀라아제등)가 첨가된 엿기름 분말에 식혜밥을 건조시켜 전기밥통에서 당화시키는 기술구성이다.According to the existing prior art, Korean Patent No. 89-3698 is a maltase in malt that does not sufficiently decompose rice starch, so that alpha-amylase, glucoamylase, glucoiso-amylase and the like are glycosylated. No. -4273 is a technical composition for drying saekhyebap on malt powder to which enzymes (alpha-amylase, glucoamylase, glucoiso-amylase, etc.) are added, and saccharifying in an electric kettle.
또 한국특허공번89-1096호는 증자시킨 쌀을 맥아추출액으로 효소작용을 시켜 얻은 감주당화액에 보리 및 맥아를 효소분해 또는 자가소화시켜 얻은 향미물질을 혼합시키는 방법이다.In addition, Korean Patent No. 89-1096 is a method of mixing flavored substances obtained by enzymatic digestion or autodigestion of barley and malt with saponified saccharification solution obtained by enzymatic action of steamed rice with malt extract.
이들의 선행기술들은 식혜를 완성하기 위하여 반드시 맥아추출액으로 전기밥통에서 당화고장을 거쳐 식혜밥을 만들며, 당화된 밥알을 제거한 다음, 그 액으로 향미물질을 얻거나, 보리 및 맥아를 볶아서 향미성분을 얻었다.In order to complete the Sikhye, these prior art must make Sikhye rice through malt breakdown in the electric rice bowl with malt extract, remove the saccharified rice grains, and then obtain the flavor material with the liquid, or roast the barley and malt Got it.
또한 효소는 같은 역가라도 쌀알의 형태를 크게 변형시키므로 당화공정에서 공업용 효소를 사용하지 않고 맥아추출액을 제조하여 그 추출액을 사용한다고 하였다.In addition, since the enzyme significantly changes the form of rice grains even with the same titer, the malt extract was prepared without using an industrial enzyme in the saccharification process, and the extract was used.
따라서 이 발명은 산업화하기에 편리하도록 식혜밥알을 당화공정중 맥아에서부터 회수한 맥아추출액으로 당화하지 않고 공업용 효소를 사용하여 당화된 밥알을 제조하며, 맥아로부터는 뜨거운 물을 가하여 가용성 성분을 추출, 분무건조하여 식혜의 베이스를 제조하는 방법이다.Therefore, the present invention does not saccharify Sikhye rice with malt extract recovered from malt during the saccharification process to make saccharified rice grains using industrial enzymes, and extracts and sprays soluble components by adding hot water from malt. It is a method of manufacturing the base of Sikhye by drying.
또 기존의 선행기술에서는 향미성분을 맥아로부터 얻었으나 이 발명에서는 향미성분을 사카로마이세스 세레비재(saccharomyces cerevisae) 균주를 배양한 배양액을 스타터(starter)로 하여 증자한 밥알을 포도당용액과 함께 발효시켜 향미를 진하게 하였다. 즉, 맥아엑기스와 같이 향미를 증진시키기 위한 부원료를 사용하지 않고, 전통적인 식혜 제조방법인 발효를 통하여 그 향미를 얻었다. 이 발명에 의한 목적을 달성할 수 있는 구체적인 처리공정은 다음과 같다.In addition, in the conventional prior art, the flavor component was obtained from malt, but in the present invention, the fermented rice grain is fermented together with the glucose solution by using a culture medium obtained by culturing the saccharomyces cerevisae strain as a starter. The flavor was thickened. That is, the flavor was obtained through fermentation, a traditional method of manufacturing Sikhye, without using subsidiary ingredients for enhancing flavor, such as malt extract. The specific treatment process which can achieve the objective by this invention is as follows.
제 1 공정 : 엿기름 추출공정First step: malt extraction
엿기름을 일정비율의 물(4-6배)에 침지한 후 상온에 방치한다.Malt is immersed in a certain ratio of water (4-6 times) and left at room temperature.
방치후 뜨거운 물(95-100℃)로 가용성성분을 10-60분간 추출하고, 진공농축한 후 분무건조시킨다. 이와같이 하여 얻어진 분말화한 엿기름추출물은 1-10Wt.%의 사용이 바람직하며, 가장 바람직하게는 5-10Wt.%이다.After standing, the soluble components are extracted with hot water (95-100 ° C.) for 10-60 minutes, concentrated in vacuo and spray dried. The powdered malt extract thus obtained is preferably used at 1-10 Wt.%, Most preferably at 5-10 Wt.%.
상온에 방치함은 가용성성분의 추출을 용이하게 하기 위함이며, 가용성성분 추출시 10분 이하면 충분한 추출이 되지 않으며 60분 이상이면 엿기름의 쓴맛이 추출되어 품질을 저하시킨다.Left at room temperature is to facilitate the extraction of soluble components, less than 10 minutes when extracting the soluble components is not enough extraction, 60 minutes or more to extract the bitter taste of malt is reduced quality.
건조된 분말품의 입도와 성상은 300메쉬를 통과한 것이며, 단백질 함량은 25-37%, 환원당의 함량은 70-85%, 수분함량은 3-7%이다.The particle size and properties of the dried powder product were passed through 300 mesh, the protein content is 25-37%, the reducing sugar content is 70-85%, the water content is 3-7%.
제 2 공정 : 식혜밥알 제조공정2nd process: Sikhye rice grain manufacturing process
원료쌀을 침지시킨 다음 121℃에서 20분간 증자시킨다.Dip the raw rice and then cook for 20 minutes at 121 ℃.
증자후 당화효소(공업용효소)를 사용하여 쌀전분 일부를 가수분해시킨 다음(전분의 구성성분인 아밀로오스와 아밀로펙틴을 분해) 효소를 100℃에서 불활성화시키고 건조한다.After cooking, some of the rice starch is hydrolyzed (degrading amylose and amylopectin, which is a component of starch) using glycosylase (industrial enzyme), and then the enzyme is inactivated at 100 ° C. and dried.
이와같이 하여 건조한 건조 식혜밥의 사용량은 10Wt.%가 바람직하다.Thus, the amount of dry dried Sikhye rice is preferably 10Wt.%.
제 3 공정 : 식혜발효취 제조공정3rd process: Sikhye fermentation and manufacturing
사카로마이세스 세레비재(saccharomyces cerevisae)를 YM배지(효모엑기스 0.3W/V%,펩톤 0.5W/V%,말토엑기스 0.3W/V%,포도당 1.0W/V%)에서 배양한 후 그 배양액을 스타터(starter)로 사용한다.Saccharomyces cerevisae was incubated in YM medium (yeast extract 0.3W / V%, peptone 0.5W / V%, malto extract 0.3W / V%, glucose 1.0W / V%) and then cultured. Is used as a starter.
스타터 2W/V%, 증자한 밥알 1W/V%을 10% 포도당 용액에 혼합하여 발효시킨다.2W / V% starter and 1W / V% cooked rice grains are mixed and fermented in 10% glucose solution.
이때 PH 5.5, 배양온도 30℃에서 배양한다.At this time, incubate at pH 5.5, culture temperature 30 ℃.
발효가 끝난 다음 향기성분을 유지하기 위하여 사이클로덱스트린 0.5W/V%과 부형제(말토텍스트린) 5W/V%를 가하여 건조한다.After fermentation, cyclodextrin 0.5W / V% and excipient (maltotextrin) 5W / V% are added and dried to maintain the aroma component.
분말품의 입도는 30메쉬를 통과한 것이다.The particle size of the powder product passed through 30 mesh.
이와같이 하여 얻어진 식혜 발효취(향미성) 분말의 사용은 2Wt.%가 바람직하다.The use of the Sikhye fermented odor (flavour) powder thus obtained is preferably 2 Wt.%.
증자한 밥알 50W/V% 이상으로 발효를 실시한 경우, 발효취의 생성에 시간이 많이 소요되고(3일) 향의 기호도가 떨어진다.When fermentation is carried out with more than 50W / V% of cooked rice grains, the production of the fermentation odor takes a long time (three days) and the aroma of the flavor is inferior.
10% 포도당 용액만으로 발효를 진행한 경우, 발효시간은 단축되는 효과가 있으나(6시간) 이취의 발생이 심하였다(표 1).When the fermentation proceeded only with 10% glucose solution, the fermentation time was shortened (6 hours), but the off-flavor was severe (Table 1).
10% 포도당용액에 증자한 밥알을 0.5W/V%씩 증량하며 발효를 실시하였다.The fermented rice grains increased by 0.5W / V% in 10% glucose solution.
그 결과 증자한 밥알 1W/V%을 첨가할 경우 발효속도 및 향의 기호도가 가장 좋았다. 스타터(starter)의 첨가량에 따른 발효속도의 차이는 2W/V% 첨가시부터 큰 차이가 없었다(표 2).As a result, fermentation rate and aroma preference were the best when 1W / V% of cooked rice was added. The difference in fermentation rate according to the amount of starter added did not show a big difference from the addition of 2W / V% (Table 2).
[표 1]. 증자한 밥알 첨가량에 따른 발효시간의 향의 기호도TABLE 1 Percentage of aroma of fermentation time according to the amount of rice grains added
[표 2]. 스타터 첨가량에 따른 발효시간TABLE 2 Fermentation time according to the amount of starter added
제 4 공정 : 감미료첨가 및 혼합공정4th process: sweetener addition and mixing process
식혜의 단맛을 부여하기 위하여 설탕 30-48Wt.%, 솔비톨 6-13Wt.%, 포도당 30-48Wt.%, 분말과당 8-22Wt.%, 비타민-C 0.06Wt.% 및 알라닌 0.12Wt.%로 조성된 부원료를 제1, 2, 3공정에서 제조한 분말품과 혼합시킨다.30-48 Wt.% Sugar, 6-13Wt.% Sugar, 30-48Wt.% Glucose, 8-22Wt.% Powder Fructose, 0.06Wt.% Vitamin C and 0.12Wt.% Alanine The formed subsidiary materials are mixed with the powder products produced in the first, second and third steps.
여기서, 그 부원료는 최종제품(분말식혜)을 기준으로 할때 설탕 25-35Wt.%, 솔비톨 5-15Wt.%, 포도당 25-35Wt.%, 분말과당 5-25Wt.%, 비타민-C 0.05Wt.%, 알라닌 0.1Wt.%로 조성시켜 혼합하는 것이 바람직하다. 이때 부원료(감미료)의 사용량은 최종제품에 대하여 78~83Wt.%의 범위가 되도록 하는 것이 바람직하다. 제 1, 2, 3 및 4공정을 거쳐 제조된 분말식혜에 물을 첨가하여 사용할 경우 부원료(감미료)의 사용량은 가용성 고형분을 기준으로 하여 15-25%의 범위가 되도록 하였다.Here, the subsidiary ingredients are 25-35Wt.% Sugar, 5-15Wt.% Sugar, 25-35Wt.% Glucose, 5-25Wt.% Powder Fructose, Vitamin-C 0.05Wt It is preferable to make composition and mix in.% And alanine 0.1 Wt.%. At this time, the amount of the auxiliary material (sweetener) is preferably in the range of 78 ~ 83Wt.% Relative to the final product. When the water was added to the powdered Sikhye prepared through the first, second, third and fourth processes, the amount of auxiliary ingredients (sweeteners) was in the range of 15-25% based on the soluble solids.
실시예로 이 발명을 상세히 설명하면 다음과 같다.When explaining the present invention in detail as follows.
[실시예 1]Example 1
엿기름 500g을 물 3,000ml와 혼합하여 35℃에서 5시간 방치하였다.500 g of malt was mixed with 3,000 ml of water and left at 35 ° C. for 5 hours.
이것을 95℃에서 30분간 가용성 성분을 추출하고, 50℃에서 진공농축한 다음 말토덱스트린 10g을 사용하여 분무건조시켰다(베이스분말 제조공정).The soluble components were extracted at 95 ° C. for 30 minutes, concentrated in vacuo at 50 ° C., and then spray dried using 10 g of maltodextrin (base powder production process).
원료쌀 500g을 상온에서 2시간 침지한 후 121℃, 20분간 증자하고 당화효소(공업용효소) 0.15g을 첨가하여 50℃에서 8시간 반응시킨 다음 동결건조하였다(식혜밥 제조공정).500 g of raw rice was immersed at room temperature for 2 hours, and then steamed at 121 ° C. for 20 minutes, and 0.15 g of saccharase (industrial enzyme) was added and reacted at 50 ° C. for 8 hours, followed by freeze drying (Sikhyebap manufacturing process).
사카로마이세스 세르비재(Saccharomyces cerevisae)를 YM배지(효모엑기스 0.3W/V%, 말토엑기스 0.3W/V%, 펩톤 0.5W/V%, 포도당 1.0W/V%)에서 배양한 후 그 배양액을 스타터(starter)로 사용하였다.Saccharomyces cerevisae was incubated in YM medium (yeast extract 0.3W / V%, malto extract 0.3W / V%, peptone 0.5W / V%, glucose 1.0W / V%) and then cultured. Was used as a starter.
증자한 밥알 1W/V%가 첨가된 10% 포도당용액에 2W/V%의 스타터를 첨가하여 발효한후 사이클로 덱스트린 0.5W/V%, 말토덱스트린 5W/V%를 가하여 건조시켰다(향미성분말 제조공정).Fermented by adding a starter of 2W / V% to 10% glucose solution to which 1W / V% of cooked rice was added, and dried by adding cyclodextrin 0.5W / V% and maltodextrin 5W / V%. fair).
베이스분말 2g, 식혜밥 2g, 향미성 분말 0.2g, 설탕 7g, 솔비톨 1g, 분말과당 2g, 포도당 6g, 비타민-C 0.01g, 알라민 0.02g을 혼합하여 1회용 포장지에 포장하였다.2 g of base powder, 2 g of Sikhye rice, 0.2 g of flavor powder, 7 g of sugar, 1 g of sorbitol, 2 g of powdered fructose, 6 g of glucose, 0.01 g of vitamin-C, and 0.02 g of alumina were packed in a disposable package.
[실시예 2]Example 2
엿기름 추출물을 95℃에서 40분간 추출한 것을 제외하고는 실시예 1에 따라 제조한 베이스분말 1.5g, 식혜밥 2g, 향미성분말 0.4g, 설탕 7g, 솔비톨 1g, 분말과당 2g, 포도당 6g, 비타민-C 0.01g, 알라닌 0.02g을 혼합하여 1회용 포장지에 포장하였다.The base powder 1.5g, Sikhye rice 2g, flavor ingredient 0.4g, sugar 7g, sorbitol 1g, powdered fructose 2g, glucose 6g, vitamin- 0.01 g of C and 0.02 g of alanine were mixed and packaged in a disposable package.
[실시예 3]Example 3
엿기름 추출물을 100℃에서 20분간 추출한 것을 제외하고는 실시예 1에 따라 제조한 베이스분말 1.2g, 식혜밥 2g, 향미성분말 0.5g, 설탕 7g, 솔비톨 1g, 분말과당 2g, 포도당 6g, 비타민-C 0.01g, 알라닌 0.02g을 혼합하여 1회용 포장지에 포장하였다.Base powder 1.2g, Sikhye rice 2g, Flavored ingredient 0.5g, Sugar 7g, Sorbitol 1g, Powder fructose 2g, Glucose 6g, Vitamin- 0.01 g of C and 0.02 g of alanine were mixed and packaged in a disposable package.
[실시예 4]Example 4
엿기름 추출물을 100℃에서 30분간 추출한 것을 제외하고는 실시예 1에 따라 제조한 베이스분말 1.0g, 식혜밥 2g, 향미성분말 0.8g, 설탕 7g, 솔비톨 1g, 분말과당 2g, 포도당 6g, 비타민-C 0.01g, 알라닌 0.02g을 혼합하여 1회용 포장지에 포장하였다.The base powder 1.0g, Sikhye rice 2g, flavor ingredient 0.8g, sugar 7g, sorbitol 1g, powdered fructose 2g, glucose 6g, vitamin- prepared according to Example 1 except that the malt extract was extracted for 30 minutes at 100 ° C 0.01 g of C and 0.02 g of alanine were mixed and packaged in a disposable package.
위 실시예에 따라 제조한 즉석식혜를 상온에 보존하면서 20일후 비교시식을 하였다.20 days after the comparison was performed while preserving the instant sikhye prepared according to the above embodiment at room temperature.
그 결과는 아래와 같다.The result is as follows.
* 5점법* 5-point method
* 훈련된 관능검사위원 20명 대상* 20 trained sensory examiners
관능검사결과 실시예 1에서 일반식혜와 유사한 결과를 얻었다.Sensory test result was obtained in Example 1 similar to the general Sikhye.
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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 |
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