Method for preparing fermented nurungji sikhye

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.

Description

Technology Field

[0001] The present invention relates to a method for producing sikhye using fermented scorched rice, and specifically, to a method for producing sikhye with high saccharification efficiency and improved flavor through stable fermentation using fermented scorched rice. Background Technology

[0002] Sikhye is a unique traditional fermented beverage of Korea made by saccharifying non-glutinous or glutinous rice with the action of saccharifying enzymes found in malted barley to produce a distinctive sweet taste and aroma, and in the past, it was mainly made for holidays or banquets.

[0003] Modern people prefer functional beverages and health supplements that are easy and simple to consume in order to recover physical strength depleted by various social activities, and Sikhye is also widely consumed as a popular beverage.

[0004] As Sikhye is widely consumed as a popular beverage, it is being manufactured in combination with various functional ingredients. Examples of prior art include Patent Document 1, which discloses a Sikhye characterized by adding maltol in an amount of 0.005 to 0.04 weight% relative to the total weight of the composition to Sikhye prepared using scorched rice obtained by steaming brown rice, white rice, or barley with steam, drying it in a hot-air dryer at 80 to 120°C to a moisture content of 10 to 12%, and then roasting it in a cylindrical rotary roaster at a temperature of 150 to 200°C. Patent Document 2 discloses a composition comprising 50g of Hovenia dulcis, 50g of Aralia elata, 50g of Actinidia arguta, 50g of Acanthopanax senticosus, 50g of Artemisia capillaris, 50g of Pueraria lobata, 50g of Taraxacum officinale, 50g of Euonymus alatus, 60g of Jujube, and Glycyrrhiza glabra. A method for manufacturing herbal medicinal sikhye is disclosed, characterized by comprising the steps of: (1) placing 40g of herbal medicine into a medicinal decoction pot with 8L of water and shaking it at 110°C for 3 hours to obtain a medicinal medicine liquid concentrated to 50% by volume; (2) diluting the medicinal medicine liquid with water in a weight ratio of 1:1 to complete the herbal medicine extract; (3) adding malt extract to the herbal medicine extract and allowing it to settle for 3 hours, then separating the supernatant; (4) pouring the separated supernatant onto cooked rice and maintaining it at 50°C to 55°F for 4 to 5 hours in a warm state to saccharify it through the enzymatic action of the malt extract so that 30 to 40 grains of rice float; (5) adding sugar after the saccharification step and boiling it at 100°C for about 20 minutes to complete the medicinal sikhye.

[0005] In addition, Patent Document 3 discloses a method for producing sikhye comprising: a) a step of obtaining an extract by mixing roasted sorghum with 1 to 3 parts by weight of roasted manggae leaves and 10 to 30 parts by weight of water based on 5 parts by weight of the roasted sorghum, and heating at a temperature of 90 to 120°C for 1 to 5 hours; b) a step of obtaining a saccharified liquid by mixing 20 to 40 parts by weight of malt extract and 50 to 200 parts by weight of water with rice cooked using a mixed grain mixture of sorghum and 2 to 4 parts by weight of rice based on 5 parts by weight of the sorghum, and saccharifying at 50 to 70°C for 7 to 10 hours; and c) a step of mixing the extract and the saccharified liquid in a weight ratio of 1:5 to 1:20 and heating at 90 to 110°C for 30 minutes to 2 hours. Prior art literature

[0006] (Patent Document 0001) KR 10-0161646 B (Patent Document 0002) KR 10-1321769 B (Patent Document 0003) KR 10-2107520 B The problem to be solved

[0007] The problem to be solved by the present invention is to provide a method for manufacturing sikhye using fermented scorched rice, and more specifically, to provide a method for manufacturing sikhye that has high saccharification efficiency along with stable fermentation using fermented scorched rice in which enzymes are activated by fermentation, and exhibits a distinctive flavor profile with a combination of fermented aroma and savory taste compared to sikhye made using non-glutinous rice or glutinous rice scorched rice as raw materials. means of solving the problem

[0008] As a means of solving the problem of the present invention, a method for producing sikhye using fermented scorched rice comprises a) a first process of preparing fermented scorched rice, b) a second process of mixing malt extract with the fermented scorched rice and fermenting it to saccharify it, c) a third process of adding ginger to the saccharified liquid of the second process, heating and concentrating it, and then removing solids, and d) a fourth process of cooling the concentrated liquid of the third process and then aging it to produce sikhye.

[0009] One embodiment of the method for manufacturing sikhye using fermented scorched rice according to the present invention comprises: a) a first step of preparing fermented scorched rice; b) a second step of mixing a malt extract obtained by immersing barley malt in water with the fermented scorched rice, saccharifying it, removing solids, and obtaining a first saccharified liquid; c) a third step of adding ginger to the first saccharified liquid of the second step, heating and concentrating it while boiling for 15 to 30 minutes, and removing solids to obtain a second saccharified liquid; and d) a fourth step of cooling the second saccharified liquid of the third step and aging it at 4°C to finally manufacture sikhye.

[0010] The fermented scorched rice and ordinary scorched rice used as ingredients for the sikhye in this invention are both manufactured by drying or baking the layer of rice stuck to the bottom of the pot when cooking rice, so they have a savory and nutty taste and aroma.

[0011] Furthermore, compared to regular scorched rice, fermented scorched rice is further subdivided into sugars, organic acids, and amino acids by microbial enzymes, and as proteins are broken down into amino acids, the umami flavor increases and the nutty taste is further enhanced. Additionally, it is highly likely to contain a greater amount of physiologically active functional substances, such as antioxidants and organic acids, during the fermentation process.

[0012] The sikhye according to the present invention may exhibit different properties such as sweetness depending on the degree of concentration of the saccharified liquid, and is manufactured by appropriately adjusting the sweetness to make it suitable for consumption as a beverage and packaging it in various forms. Effects of the invention

[0013] The method for manufacturing 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 need for 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, and thereby enhancing sweetness and umami flavor.

[0014] In particular, the fermented aroma blends with the unique savory taste of scorched rice in the sikhye, deepening the flavor and exhibiting a distinctive aroma. Specific details for implementing the invention

[0015] The present invention is described in detail below through specific details, examples, and test examples for implementing the invention, but the present invention is not limited by the description below.

[0016] The method for producing sikhye using fermented scorched rice according to the present invention comprises: a) a first step of preparing fermented scorched rice; b) a second step of mixing a malt extract obtained by immersing barley malt in water with the fermented scorched rice, saccharifying it, removing solids, and obtaining a first saccharified liquid; c) a third step of adding ginger to the first saccharified liquid of the second step, heating and concentrating it until it boils for 15 to 30 minutes, and then removing solids to obtain a second saccharified liquid; and d) a fourth step of cooling the second saccharified liquid of the third step and aging it at 4°C to finally produce sikhye.

[0017] The first process according to the present invention is a process for preparing fermented scorched rice, which is a raw material for manufacturing the sikhye of the present invention, and the fermented scorched rice is prepared by fermenting cooked rice scorched rice with lactic acid bacteria or yeast.

[0018] The fermentation method of the above-mentioned fermented scorched rice is well known, for example, it can be produced by inoculating rice scorched rice with lactic acid bacteria or yeast and fermenting it for 24 to 48 hours under conditions of pH 4.5 to 5.0 and a temperature of 30 to 35℃, and it is widely available commercially, so it can be easily obtained.

[0019] The second process according to the present invention is a process of obtaining a first saccharified liquid by saccharifying fermented scorched rice with malt extract. The second process comprises first adding water to barley malt extract, then immersing it in water at 30 to 50°C for about 1 to 2 hours, and then filtering to obtain a malt extract. Subsequently, the malt extract is mixed with the fermented scorched rice and saccharified at 40 to 70°C for 1.5 to 4 hours, after which solids are removed and a first saccharified liquid is obtained.

[0020] The fermented scorched rice of the second process described above is in a state where enzymes are generated through microorganisms (yeast, lactic acid bacteria, etc.) during the fermentation process, so saccharification is possible even without using malt extract; however, in this invention, by using malt extract, the saccharification ability is enhanced due to the rich enzyme activity, and the characteristic nutty and savory malt aroma unique to malt extract is added, which has the advantage of exhibiting the distinctive flavor of traditional Sikhye.

[0021] The third process according to the present invention consists of a process of heating the primary saccharification liquid to kill microorganisms, etc., while improving the sugar content through concentration and adding the unique flavor of ginger.

[0022] The above third process consists of adding ginger to the first saccharification liquid, heating and concentrating it while boiling for 15 to 30 minutes, and then removing solids to obtain the second saccharification liquid. By adding the ginger, the unique aroma of the ginger harmonizes with the sweetness of the sikhye, imparting a subtle aroma and flavor that is not monotonous.

[0023] In addition, the unique aroma of ginger eliminates off-flavors and has effects such as promoting digestion. It is also possible to obtain a secondary saccharified liquid by using any one selected from cinnamon, jujube, and licorice as a substitute for ginger, and the flavor of Sikhye can be diversified through the unique aroma and function of each.

[0024] The fourth process according to the present invention is a process of aging the secondary saccharification liquid to stabilize the flavor components and to harmonize the sweetness smoothly, and consists of cooling the secondary saccharification liquid and then aging it at 4°C for 12 to 24 hours to finally produce a sikhye with a sugar content of about 8 to 12 Bix.

[0025] The method for manufacturing 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 has the advantage of not requiring the use of artificial sweeteners. Furthermore, it has excellent taste, aroma, color, and palatability, making it advantageous for commercialization and distribution as a beverage.

[0026] Hereinafter, the method for preparing sikhye using fermented scorched rice according to the present invention will be explained in more detail through <Examples> and <Test Examples>.

[0027] <Example>

[0028] - Preparation of fermented scorched rice and manufacturing process of primary saccharification liquid (Processes 1 and 2)

[0029] First, prepare a cheesecloth containing 36g of commercially available fermented scorched rice and 35g of malt extract. Then, place the cheesecloth containing 35g of malt extract into a container with 265ml of water and knead it to obtain a malt extract so that the malt extract components can be sufficiently extracted.

[0030] Next, 36g of the fermented scorched rice, a cotton cloth, malt extract, and 200ml of water were placed in a fermentation container, fermented at 60℃ for 4 hours, cooled to room temperature, and the solids were separated and removed to obtain the first saccharified liquid.

[0031] - Preparation of fermented scorched rice and manufacturing process of primary saccharification liquid (Processes 3 and 4)

[0032] 465 ml of water and the first saccharification liquid were added to a prepared container, and 2 g of prepared ginger slices were added and heated. When it started to boil, the foam was skimmed off while boiling for 15 minutes, then the solids were removed and the second saccharification liquid was obtained.

[0033] After cooling the above secondary saccharification liquid to room temperature, it was placed in a refrigerator and aged at 4°C for 12 hours to finally produce the sikhye according to the present invention.

[0034] <Test Example>

[0035] A sensory evaluation was conducted on 20 adult men and women using the fermented scorched rice of the present invention prepared according to the manufacturing method of the above <Example> while the product was stored at 5℃, and the results are shown in [Table 1] below.

[0036] division Very excellent excellence commonly Insufficient Very inadequate sweetness 15 4 1 - - savory aroma 14 6 - - - color 12 5 3 - - Overall preference 15 3 2 - -

[0037] As shown in [Table 1] above, regarding the fermented concentrate (rice syrup) according to the present invention, it was found that the quality was excellent in terms of taste, aroma, color, etc., and it can be seen that the overall preference was also generally good.

Claims

Claim 1 a) a first step of preparing fermented scorched rice by inoculating non-glutinous rice scorched rice with lactic acid bacteria and fermenting it for 24 to 48 hours under conditions of pH 4.5 to 5.0 and a temperature of 30 to 35℃; b) a second step of mixing 36g of fermented scorched rice and 35g of barley malt extract by immersing them in 265ml of water, saccharifying the mixture at 40 to 70℃ for 1.5 to 4 hours, removing solids, and obtaining a first saccharified liquid; c) a third step of adding ginger to the first saccharified liquid of the second step, heating and concentrating it until boiling for 15 to 30 minutes, and removing solids to obtain a second saccharified liquid; and d) a fourth step of cooling the second saccharified liquid of the third step and aging it at 4℃ to finally produce sikhye, characterized by comprising: a) a first step of preparing fermented scorched rice by inoculating non-glutinous rice scorched rice with lactic acid bacteria and fermenting it for 24 to 48 hours; b) a second step of obtaining a second saccharified liquid by adding ginger to the first saccharified liquid of the second step, heating and concentrating it until boiling for 15 to 30 minutes, and removing solids; and d) a fourth step of finally producing sikhye by cooling the second saccharified liquid of the third step and aging it at 4℃. Claim 2 delete Claim 3 A method for producing sikhye using fermented scorched rice according to claim 1, wherein the third process is characterized by adding one of cinnamon, jujube, and licorice in place of ginger. Claim 4 A method for producing sikhye using fermented scorched rice according to claim 3, wherein the fourth process is aging at 4℃ for 12 to 24 hours. Claim 5 Sikhye using fermented scorched rice, characterized by being produced by the manufacturing method described in any one of claims 1, 3, and 4.

Images