Method for preparing fermented nurungji sikhye
The use of fermented scorched rice in sikhye production through fermentation and malt extract saccharification, combined with ginger, addresses the lack of flavor and efficiency in traditional methods, resulting in a beverage with enhanced sweetness and aroma.
KR102999374B1Active Publication Date: 2026-08-03AGRI CORP JAYEONHAYNGGI +1
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Patent Information
- Application Number
- KR1020250164803
- Authority / Receiving Office
- KR · KR
- Patent Type
- Patents
- Current Assignee / Owner
- Filing Date
- 2025-11-05
- Publication Date
- 2026-08-03
- Estimated Expiration
- 2045-11-05
AI Technical Summary
Technical Problem
Existing methods for producing sikhye using non-glutinous or glutinous rice do not achieve high saccharification efficiency and stable fermentation, lacking a distinctive flavor profile with a combination of fermented aroma and savory taste.
Method used
A method involving the use of fermented scorched rice, which is prepared by fermenting cooked rice with lactic acid bacteria or yeast, followed by mixing with malt extract for saccharification, adding ginger for flavor enhancement, and aging the final product to stabilize the flavor.
Benefits of technology
The method achieves stable fermentation and high saccharification efficiency, enhancing sweetness and umami flavor, eliminating the need for artificial sweeteners, and producing a beverage with a distinctive aroma and taste.
✦ Generated by Eureka AI based on patent content.
Abstract
The present invention relates to a method for producing Sikhye that utilizes fermented scorched rice in which enzymes are activated by fermentation, thereby achieving stable fermentation and high saccharification efficiency, and exhibiting a distinctive flavor profile with a combination of fermented aroma and savory taste, comprising: a) a first step of preparing fermented scorched rice; b) a second step of mixing malt extract with the fermented scorched rice and fermenting it to saccharify it; c) a third step of adding ginger to the saccharified liquid from the second step, heating and concentrating it, and then removing solid matter; and d) a fourth step of cooling the concentrated liquid from the third step and aging it to produce Sikhye. The method for producing sikhye according to the present invention utilizes fermented scorched rice with activated enzymes as a raw material, thereby achieving stable fermentation and high saccharification efficiency, which eliminates the use of artificial sweeteners. Furthermore, the fermented scorched rice undergoes a fermentation process in which amylase (starch-degrading enzyme) and protease (protein-degrading enzyme) are activated. These enzymes rapidly decompose starch and protein, increasing sugars and amino acids, thereby enhancing sweetness and umami flavor. Additionally, the fermented aroma blends with the savory taste inherent to scorched rice to deepen the flavor and exhibit a distinctive aroma.
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