Atractylodis rhizoma sikhye and process for preparing the same

Abstract

The present invention relates to a functional Atractylodes rhizome rice drink and a method for manufacturing the same. More specifically, it relates to a rice drink using Atractylodes rhizome and a method for manufacturing the same, as a low-sugar, low-calorie health food that helps improve symptoms of menopause in women by maximizing the extraction of medicinal components of Atractylodes rhizome through nine steaming and nine drying processes and steeping in rice water. The Atractylodes rhizome rice drink according to the present invention does not contain carbonation or sugar, yet the flavors and aromas of the ingredients blend well, resulting in a pleasant taste and aroma. It is not off-putting when consumed, does not produce off-flavors, aids digestion, is rich in dietary fiber for good intestinal health, helps improve loss of appetite, vomiting, and diarrhea, and offers enhanced functionality including the improvement of symptoms of menopause in women. Consequently, it can improve palatability and preference not only for women in their 40s and 50s but also for people of all ages, from young children to the elderly, and regardless of gender.

Description

Technology Field

[0001] The present invention relates to a functional Atractylodes rhizome rice drink and a method for producing the same. More specifically, it relates to a rice drink using Atractylodes rhizome and a method for producing the same, as a low-sugar, low-calorie health food that helps improve symptoms of menopause in women by maximizing the extraction of medicinal components of Atractylodes rhizome through nine steaming and nine drying processes and steeping in rice water. Background Technology

[0002] With recent technological advancements and increased food availability, consumer interest in health foods is growing.

[0003] Consequently, the sikhye market is growing year by year, and products produced using processes that improve upon traditional methods are being released. When thinking of popular sikhye, Birak Sikhye usually comes to mind. Birak Sikhye is manufactured using domestically produced rice and directly extracted malt syrup. In addition, it is made using sugar, non-glutinous rice, ginger extract, vitamin C, enzyme-treated stevia, and citrus extract powder. Sikhye products sold on the market, including Birak Sikhye, are made using extracts and do not contain any added medicinal herbs. Furthermore, current food trends are HMR (Home Meal Replacement) and zero-calorie foods.

[0004] HMR refers to food that can be consumed freely and conveniently without the constraints of time and space. We intend to develop Sikhye into an HMR food. As a beverage, we aim to create a drink that can be consumed freely and conveniently without time or space limitations, depending on the container size. Commercially available Sikhye often has added sugar to maximize sweetness, thereby increasing its calorie content.

[0005] Sugar raises cholesterol levels in the body, causing blood sugar to rise. Therefore, consuming large amounts of sugar can lead to various diseases such as hyperlipidemia and cardiovascular disease.

[0006] Regarding the manufacture of functional beverages, Korean Patent Publication No. 10-2003-0016195 (February 26, 2003) describes a step of preparing a malt extract by soaking 500g of malt powder in 5000cc of 25℃ water; a step of cooking 200g of soaked rice, 50g of glutinous rice, 200g of brown rice, 50g of glutinous brown rice, and 320cc of water by heating; and a step of preparing a saccharified liquid by heating 3500cc of malt extract, 250g of cooked rice, and 500cc of herbal medicine extract at 60℃ for 5 hours. A method for manufacturing a functional rice drink using a herbal medicine extract, fruit, and pumpkin is disclosed, comprising the steps of: separating rice grains from the saccharified herbal medicine extract above, heating 110g of sugar and 1600cc of water, adding 120g of the separated rice grains and sterilizing for 5 minutes, then separating and cooling; heating 10g of cinnamon, 10g of ginger, and 1800cc of water to produce an extract; heating 800cc of the above cinnamon and ginger extracts, 20g of sugar, and 100g each of chopped pineapple, grape, peach, apple, pear, tangerine, and pumpkin; and preparing the product by including 4000cc of the saccharified herbal medicine extract above, 130g of rice, and 50g of one selected from the group consisting of fruit and pumpkin.

[0007] In addition, Korean Registration No. 10-1731216 (April 21, 2017) describes a herbal beverage containing 10 to 30 weight percent of a herbal composition as an active ingredient based on the total weight of the beverage composition, wherein the herbal composition comprises: a first medicinal herb extract obtained by hot water extraction of a first medicinal herb; a second medicinal herb extract obtained by steaming a second medicinal herb and then hot water extraction; and a third medicinal herb extract obtained by roasting a third medicinal herb and then hot water extraction. A composition comprising 10 to 30 weight% of a fourth medicinal herb extract obtained by fermenting an extract obtained by hot water extraction of a fourth medicinal herb, wherein the first medicinal herb consists of 4 to 6 weight parts of Atractylodes macrocephala, 4 to 6 weight parts of Scrophularia ningpoensis, 4 to 6 weight parts of Glycyrrhiza glabra, 4 to 6 weight parts of Rehmannia glutinosa, 4 to 6 weight parts of Angelica sinensis, 4 to 6 weight parts of Paeonia lactiflora, 4 to 6 weight parts of Magnolia bark, 4 to 6 weight parts of Schizonepeta tenuifolia, 4 to 6 weight parts of Mentha arvensis, 4 to 6 weight parts of Saposhnikovia divaricata, and 4 to 6 weight parts of Citrus aurantium bark; the second medicinal herb consists of 1 to 3 weight parts of Soybean koji, 1 to 3 weight parts of Paeonia lactiflora, 1 to 3 weight parts of Citrus aurantium, 1 to 3 weight parts of Poria cocos, 1 to 3 weight parts of sandalwood, 1 to 3 weight parts of Pogostemon cablin, and 1 to 3 weight parts of Cardamom; and the third medicinal herb consists of 0.5 to 2 weight parts of Chaenomeles sinensis and Curcuma longa. A herbal beverage using herbal ingredients is disclosed, characterized by improving the metabolism and immunity of the human body, comprising 0.5 to 2 parts by weight of malt, 0.5 to 2 parts by weight of hawthorn, 0.5 to 2 parts by weight of mulberry bark, 0.5 to 2 parts by weight of Astragalus, and 0.5 to 2 parts by weight of Scutellaria root, and the fourth herbal ingredient comprising 0.1 to 1 part by weight of Ophiopogon japonicus, 0.1 to 1 part by weight of Sappanwood, 0.1 to 1 part by weight of Perilla leaf, 0.1 to 1 part by weight of the above-mentioned flower bark, and 0.1 to 1 part by weight of Platycodon root.

[0008] Recently, in response to consumer demand, food manufacturers are planning and launching not only health-oriented foods such as low-fat, fat-free, low-cholesterol, and low-calorie snacks, but also products utilizing new materials. Additionally, there is a growing need for foods that can satisfy both nutritional value and palatability by utilizing materials containing various nutrients. Prior art literature

[0009] Republic of Korea Publication No. 10-2003-0016195 (February 26, 2003) Republic of Korea Registration No. 10-1731216 (April 21, 2017) The problem to be solved

[0010] The inventors of the present invention conducted research to provide a food product that does not contain carbonation or sugar, has a good taste and aroma with the flavors and aromas of the ingredients blended well, has no aversion when consumed, does not produce off-flavors, aids digestion, and has enhanced functionality including the improvement of symptoms of menopause in women. As a result of this research, they discovered that a product manufactured by steaming and drying Atractylodes macrocephala nine times and extracting it using rice water, as described below, can satisfy the above requirements, and thus completed the present invention. means of solving the problem

[0011] The objective of the present invention as described above is...

[0012] a) A step of extracting by steaming and drying Atractylodes nine times, then steeping in rice water at 55–75°C for approximately 3 hours;

[0013] b) Step of extracting malt;

[0014] c) The step of cooking the steamed rice;

[0015] d) A step of adding and mixing Atractylodes macrocephala extract and malt extract to cooked rice;

[0016] e) A step of completing Sikhye by saccharifying the mixture until the rice grains float to the surface;

[0017] f) a step of adding additives to the finished rice drink; and

[0018] g) A step of packaging the finished rice drink in a certain unit; can be achieved by the Atractylodes rice drink and the method of manufacturing the same, characterized by including the step of packaging the finished rice drink in a certain unit. Effects of the invention

[0019] The Baekchul sikhye according to the present invention does not contain carbonation or sugar, yet the taste and aroma of the ingredients blend well, resulting in a pleasant taste and aroma. It is not off-putting when consumed, does not produce an unpleasant taste or smell, aids digestion, is rich in dietary fiber for good intestinal health, helps improve loss of appetite, vomiting, and diarrhea, and has enhanced functionality including the improvement of symptoms of menopause in women. In particular, it can improve palatability and preference not only for women in their 40s and 50s but also for people of all ages, from young children to the elderly, and regardless of gender. Brief explanation of the drawing

[0020] Figure 1 is a process flowchart for manufacturing Baekchul sikhye according to the present invention. Specific details for implementing the invention

[0021] In one aspect, the present invention,

[0022] a) A step of extracting by steaming and drying Atractylodes nine times, then steeping in rice water at 55–75°C for approximately 3 hours;

[0023] b) Step of extracting malt;

[0024] c) The step of cooking the steamed rice;

[0025] d) A step of adding and mixing Atractylodes macrocephala extract and malt extract to cooked rice;

[0026] e) A step of completing Sikhye by saccharifying the mixture until the rice grains float to the surface;

[0027] f) a step of adding additives to the finished rice drink; and

[0028] g) A step of packaging the finished rice drink in a certain unit; the present invention provides a method for manufacturing a rice drink with atractylodes, characterized by including the step of packaging the finished rice drink in a certain unit.

[0029] Hereinafter, preferred embodiments of the Atractylodes sikhye and the method for manufacturing the same according to the present invention will be described in detail with reference to the attached drawings.

[0030] The terms and words used in this specification and claims are not limited to their ordinary or dictionary meanings, and must be interpreted in a meaning and concept consistent with the technical spirit of the invention, based on the principle that the inventor may appropriately define the concept of the terms to best describe his invention. Accordingly, since the embodiments described in this specification and the configurations illustrated in the drawings are merely the most preferred embodiments of the invention, it should be understood that various equivalents and modifications capable of replacing them may exist at the time of filing this application.

[0031] It is common to find women around us experiencing menopause. Due to menopause, these women are irritable and experience a wide range of emotions accompanied by depression and anxiety. For this reason, I intend to devise an item that can help with menopause, which is commonly experienced by women in their 40s and 50s. Menopause is a condition caused by a decrease in the secretion of estrogen, a female hormone, due to the cessation of menstruation.

[0032] Symptoms include anxiety, depression, and memory impairment. A particularly significant concern is the increased risk of developing osteoporosis. Osteoporosis is a metabolic bone disease characterized by a decrease in bone mass due to an imbalance in calcium metabolism. It is distinguished by a tendency to fracture easily due to reduced bone mass. Once osteoporosis develops, the quality of life deteriorates rapidly due to resulting complications and an increased risk of secondary fractures. Women undergoing menopause face a higher risk of developing osteoporosis as calcium and other minerals are lost from the bones due to the menopausal period.

[0033] Accordingly, there are various treatment methods, such as administering estrogen hormones. Female menopause typically begins about 1 to 2 years before menopause and improves within 1 to 2 years after menopause.

[0034] Although female menopause is a condition caused by a decrease in estrogen secretion, it is not treated as a disease in Korea; instead, it has become established as something that requires management through consumption. In other words, women manage their menopause using nutritional supplements and various foods without visiting hospitals. This is believed to stem from discriminatory views regarding female menopause. It has long been regarded as a condition that does not require a visit to a hospital. Against a socio-cultural backdrop where access to the medical system is frowned upon, women reportedly view it as a condition requiring continuous health management rather than receiving treatment at a hospital.

[0035] Female menopause is a condition caused by a decrease in estrogen hormones. Based on this, we aim to develop a beverage that is effective for most women while preventing diseases related to female hormones.

[0036] Currently, Korean women experiencing menopause are managing their condition through dietary supplements rather than visiting hospitals for treatment. Furthermore, as the times advance, public interest in healthy foods is increasing. As can be seen above, dietary supplements for women's menopause that use Atractylodes macrocephala as a main ingredient are rare.

[0037] This invention was made against the background described above with the aim of developing a sugar-free Sikhye. It intends to use alternative sweeteners such as allulose instead of sugar. Alternatively, since rice itself contains glucose, a component that provides sweetness, the invention aims to be developed without using sugar or sweeteners.

[0038] FIG. 1 is a manufacturing process diagram of Atractylodes rhizome rice drink according to the present invention. The Atractylodes rhizome rice drink according to the present invention may largely comprise an Atractylodes rhizome extraction step, a malt extract step, a steamed rice cooking step, a saccharification step, an additive addition step, a packaging step, and a sterilization step. Each individual step will be described in detail below.

[0040] a) Atractylodes extraction step

[0041] Atractylodes macrocephala is a perennial plant belonging to the Asteraceae family and has long been widely known as a medicinal herb. The *Donguibogam* states that Atractylodes macrocephala strengthens the spleen and stomach, stops diarrhea, and treats digestive disorders such as epigastric fullness, intestinal twisting, and diarrhea accompanied by vomiting. It is also noted that it improves abdominal blood circulation and treats dysentery. According to the *Donguibogam*, a decoction of Atractylodes macrocephala was prescribed for patients with such symptoms. Consequently, *Baekchulbujatang*, a decoction of Atractylodes macrocephala, Aconitum carmichaelii, and Atractylodes lanceolata, and *Baekchultang*, a decoction of Atractylodes macrocephala, Pinellia ternata, and Poria cocos, were prescribed. Pharmacologically, it exerts various functions within the body, including inhibiting gastrointestinal damage, anti-inflammatory effects, antioxidant properties, and blood pressure reduction. In particular, it helps regulate female hormone levels and is known as a beneficial medicinal herb for pregnant women. The inventors of this invention aimed to develop a food product beneficial for women during menopause by utilizing Atractylodes macrocephala, which possesses these active properties.

[0042] In the present invention, to enhance the medicinal effect of Atractylodes macrocephala, it may be preferable to manufacture the product by the following steps: a1) pulverizing Atractylodes macrocephala into a powder of 30 to 80 mesh; a2) fermenting the Atractylodes macrocephala powder for 7 days; a3) steaming and drying the fermented powder nine times; and a4) steeping the steamed and dried Atractylodes macrocephala in rice water at 55 to 75°C for approximately 3 hours.

[0043] It may be preferable to omit the above pulverization step and produce it by: b1) a step of fermenting the Atractylodes macrocephala, which has been pretreated by washing or the like, for 7 days; b3) a step of steaming and drying the fermented Atractylodes macrocephala nine times; and b3) a step of extracting the Atractylodes macrocephala treated by steaming and drying nine times by steeping it in rice water at 55~75℃ for about 3 hours.

[0044] In addition, it may be preferable to omit the above step b1 and produce it by c1) a step of steaming and drying the Atractylodes macrocephala pretreated by washing or the like; and c2) a step of extracting the steamed and dried Atractylodes macrocephala by steeping it in rice water at 55~75℃ for about 3 hours.

[0045] The above fermentation can be carried out by dissolving in pressurized Mili-Q water. Specifically, it is preferable to inject 1-3% LB broth or 1-3% glucose as a medium during fermentation, and it is more preferable to inject 2% glucose. After pressurizing the mixture and cooling it, fermentation can be carried out by injecting a bacterial inoculum. As the bacterial inoculum, Bacillus licheniformis, Lactobacillus acidophilus, or Leuconostoc mesenteroides are preferred as fermentation strains, and it is more preferable to inject Bacillus licheniformis.

[0046] Then, it may be preferable to perform autoclave treatment of this mixture at 121°C for 20 minutes and cool it, then inject a 2% bacterial inoculum into the corresponding medium and ferment it for 24 hours at 31°C (Bacillus sp.) or 35.4°C (Leuconostoc sp.).

[0047] Gujeunggupo is a method of making by repeating the process of steaming 9 times and drying 9 times in the usual way. It may be preferable to perform the process of steaming for 80-100 minutes at a pressure of 0.095-0.105 MPa and a temperature of 230-250℃ using a steamer, etc., and drying for 220-260 minutes at a temperature of 55-65℃ 9 times.

[0048] When Atractylodes macrocephala that has been steamed and dried nine times is steeped in rice water, its efficacy regarding women's menopausal symptoms may be enhanced.

[0050] b) Malt extraction step

[0051] Malt extract can be obtained by immersing sprouted and dried barley in warm water at 35–50°C in a weight ratio of 1:4–6, stirring at room temperature for 1–4 hours, and then extracting the juice using a cotton cloth or the like.

[0052] 2 to 10 times the weight of purified water (50 to 95°C) is added to the above juice to dilute the juice, and then used in a subsequent step.

[0054] c) Step of cooking firm rice

[0055] It is best to cook glutinous rice by making it firm in the usual way using non-glutinous or glutinous rice soaked in malt extract.

[0056] It may be more desirable to cook steamed rice by mixing non-glutinous rice and glutinous rice in a weight ratio of 7~8:2~3.

[0057] For example, steamed rice can be prepared by the steps of soaking rice in malt extract for 6 hours; placing an appropriate amount of the soaked rice into a cloth bag; steaming the cloth bag for 2 hours; and letting the steamed cloth bag rest for about 30 minutes, and then keeping it warm for use.

[0058] At this time, the amount of rice and malt extract can be appropriately adjusted within a volume ratio of 1:1 to 2.

[0060] d) Mixing step

[0061] Next, it may be preferable to mix 150 to 200 parts by weight of the Atractylodes extract, 200 to 300 parts by weight of the malt extract, and 0.5 to 1.5 parts by weight of salt with respect to 100 parts by weight of the cooked rice.

[0063] e) Saccharification stage

[0064] This is the step of completing the sikhye by saccharifying the mixture until the rice grains float to the surface, by maintaining the mixture at 40 to 70°C for 4 to 6 hours.

[0065] After several hours, observe the appearance of the rice grains floating to determine whether saccharification has occurred, then heat at 90–98°C for 30 seconds to 3 minutes to stop saccharification and complete the sikhye. During this process, a small amount of amylase may be added to increase saccharification efficiency.

[0067] f) Additive addition step

[0068] As a step of adding sweeteners or additives to the finished sikhye, ginger extract may be used as the sweetener, and fructooligosaccharide and allulose may be used as additives in a weight ratio of 2:1, and it may be preferable to add them in an amount of 0.5 to 2 parts by weight based on the total weight of the sikhye.

[0069] Frucdo-oligosaccharides and allulose are not synthesized in the body but are excreted as is; they have a sweetness similar to sugar while providing low-sugar, low-calorie health foods.

[0070] g) Packaging stage

[0071] The sikhye prepared as described above should be packaged in fixed units for storage; it is recommended to package it in pouches or similar forms and store it frozen or refrigerated, taking the shelf life into consideration.

[0073] h) Sterilization step

[0074] Additionally, if necessary, packaged sikhye may undergo a sterilization step for long-term storage and distribution.

[0075] As a step for sterilizing packaged food formulations, various sterilization methods can be selected and carried out depending on the formulation and packaging type, but it is more desirable to use conventional UV sterilization, retort sterilization, or steam sterilization methods, and to perform these by slightly modifying these conditions as needed.

[0076] The Baekchul sikhye produced in this way does not contain carbonation or sugar, yet the flavors and aromas of the ingredients blend well, resulting in a pleasant taste and aroma. It is not off-putting when consumed, does not produce any off-flavors, aids digestion, is rich in dietary fiber for good gut health, helps improve loss of appetite, vomiting, and diarrhea, and has enhanced functionality including the improvement of symptoms of menopause in women. Therefore, it can improve palatability and preference not only for women in their 40s and 50s but also for people of all ages, from young children to the elderly, and regardless of gender.

[0078] <Example>

[0079] The present invention will be described in more detail below through examples. These examples are solely for the purpose of further explaining the present invention, and it is obvious to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the invention.

[0081] Example 1: Preparation of Atractylodes macrocephala extract

[0082] The pre-treated Atractylodes macrocephala was steamed for 90 minutes at a pressure of 0.1 MPa and a temperature of 240°C, and the process of drying at a temperature of 60°C was repeated 9 times, after which it was soaked in rice water for 3 hours to extract.

[0084] Example 2: Preparation of malt extract

[0085] Malt extract was prepared by immersing sprouted and dried barley in warm water at 40°C in a weight ratio of 1:4, stirring at room temperature for 2 hours, and then extracting the extract using a cotton cloth or the like. Purified water (60°C) in a weight ratio of 5 times the extract was added to the extract to dilute the extract, and then used in a subsequent step.

[0087] Example 3: Cooking firm rice

[0088] 10 kg of rice was soaked in the malt extract of Example 2 for 6 hours, then the soaked rice was placed in a cloth bag, the cloth bag was steamed for 2 hours, and then the steamed cloth bag was left to steam for about 30 minutes to make cooked rice.

[0090] Example 4: Preparation of Atractylodes Sikhye

[0091] With respect to 100 parts by weight of cooked rice from Example 3, 200 parts by weight of the Atractylodes extract from Example 1, 200 parts by weight of the malt extract from Example 2, and 1 part by weight of salt were mixed, and the mixture was saccharified by maintaining it at 50°C for 5 hours. After confirming that the rice grains had risen to the surface, the mixture was heated at 95°C for 1 minute. Subsequently, a mixture of fructooligosaccharide and allulose in a weight ratio of 2:1 was added at 1 part by weight based on the total weight of the rice drink to prepare Atractylodes rice drink.

[0093] Test Example 1: Sensory Evaluation

[0094] A sensory evaluation of the Atractylodes sikhye prepared according to Example 4 above was conducted by selecting 30 sensory evaluators of various age groups who possess sensory discrimination abilities. The quality evaluation scale was a 7-point scale (7 points: very good, 6 points: good, 5 points: slightly good, 4 points: average, 3 points: slightly bad, 2 points: bad, 1 point: very bad). A commercially available product was used as the comparison product.

[0095] The sensory evaluation consisted of a total of four sensory items, including taste, aroma, texture, and overall evaluation. Significant differences between samples were verified using Duncan's multiple range test at the 5% level with ANOVA. The results are shown in Table 1 (mean ± standard deviation) below.

[0096] item Example 4 Comparative example taste 6.63±0.41 4.35±0.31 incense 6.52±0.56 4.36±0.50 Texture 6.43±0.54 4.30±0.55 Overall evaluation 6.47±0.46 4.34±0.45

[0097] As a result, the product of Example 4 was excellent in taste, texture, and overall preference, and showed significantly superior results compared to the comparative example in all categories overall. Based on the results in Table 2 above, it was confirmed that the products of the examples of the present invention were comprehensively superior compared to the comparative product regardless of age group.

[0098] Beverages are convenient foods that can be consumed easily and conveniently at any time, without being restricted by time or space. In particular, Sikhye is a convenient food that can sufficiently serve as a meal replacement if the portion size is controlled, as it contains rice grains. It has been presented to demonstrate benefits for women of all age groups, not just middle-aged women experiencing menopause. Pregnant women, in particular, cannot consume food indiscriminately due to the potential impact on the fetus.

[0099] Therefore, consuming beverages made with Atractylodes rhizomes is delicious, improves mood, and is beneficial for pregnant women. Furthermore, since no sugar is added, calories and sugar content are reduced. This allows individuals attempting weight loss to aid without the burden of calorie or sugar intake. The reduced sugar content prevents a rapid rise in blood sugar levels upon consumption. Consequently, while frequent consumption is not recommended for diabetic or hypertensive patients who crave sweets, it can be recommended. Additionally, considering the benefits of Atractylodes rhizomes, this product can be highly recommended for individuals with digestive issues.

[0100] As explained above, the present invention presents various development directions for Atractylodes rhizome rice drink. By providing an opportunity for increased interest and involvement from stakeholders in the manufacturing industry, this is considered a research project capable of leading the way in job creation and a well-being food culture. As health-related issues continue to emerge in the present and future through mass media, this invention suggests a direction for resolving various social problems through the development of functional foods like those described above.

[0101] Although preferred embodiments of the present invention have been described above, those skilled in the art will understand that various modifications and changes can be made to the present invention without departing from the spirit and scope of the invention as described in the following claims.

Claims

Claim 1 a) a step of extracting by steaming and drying Atractylodes rhizome nine times and then steeping it in rice water at 55~75℃ for about 3 hours; b) a step of extracting malt extract; c) a step of cooking steamed rice; d) a step of adding the Atractylodes rhizome extract and the malt extract to the steamed rice and mixing them; e) a step of completing the sikhye by saccharifying the mixture until the rice grains float to the surface; f) a step of adding additives to the completed sikhye; and g) a step of packaging the completed sikhye in a predetermined unit; characterized by comprising a method for manufacturing Atractylodes rhizome sikhye. Claim 2 A method for preparing Atractylodes sikhye according to claim 1, wherein the Atractylodes extract is prepared by: c1) a step of steaming and drying Atractylodes pretreated by washing or the like; and c2) a step of extracting the steamed and dried Atractylodes by steeping it in rice water at 55~75℃ for about 3 hours. Claim 3 A method for preparing Baekchul sikhye according to claim 1, characterized in that the additives are oligosaccharides and allulose. Claim 4 Atractylodes sikhye characterized by being prepared by the method according to claim 1.

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