Method for producing sugar-free sikhye and sugar-free sikhye produced thereby

Abstract

The present invention relates to sugar-free sikhye obtained by saccharifying low-sugar hard-boiled rice in alkaline malt solution made using alkaline reduced water. The sugar-free sikhye is produced using natural sugar of the raw material, thus the production method is simple and manufacturing cost is reduced.

Description

Method for manufacturing sugar-free sikhye and sugar-free sikhye manufactured thereby

[0001] The present invention relates to a sugar-free sikhye manufactured by slowly saccharifying low-sugar cooked rice and malt syrup over a long period of time, and more specifically, to a method for manufacturing low-carbohydrate sikhye utilizing the inherent sweetness of ingredients without adding sugar, and to a sugar-free sikhye manufactured thereby.

[0002] Herein, background information regarding the present disclosure is provided, which does not necessarily imply prior art.

[0003] The typical method for making sikhye involves first mixing malt with water and straining it through a fine strainer to create malt water. This water is then poured over cooked non-glutinous or non-permanent rice and left to ferment for a set period of time. During this time, enzymes in the malt sugar saccharify the rice grains. Once a few grains float to the surface, sugar is added, the mixture is boiled, and the mixture is cooled to create a typical sikhye.

[0004] The nutritional value of Sikhye is approximately 100 kcal / 100g, 74 wt% moisture, 2.4 wt% protein, 0.1 wt% lipid, 22.7 wt% carbohydrate, 0.6 wt% fiber, 0.2 wt% ash, 0.4 mg% calcium, 0.4 mg% iron, 0.08 mg% thiamine, 0.06 mg% riboflavin, and 0.8 mg% niacin.

[0005] In the case of conventional sikhye, it is made using malt syrup, rice, water, and sugar. To reduce sugar, sweet foods such as pumpkin are added, or alternative sugars or sweeteners are used. Commercially sold sikhye additionally adds enzymes.

[0006] In the case of the existing sugar-free sikhye (patent registration 10-1829680), the manufacturing method is complex because it involves adding plant growth promoters and antioxidants to manufacture malt syrup, a multi-stage saccharification step, and separate additives to avoid using sugar.

[0007] The present invention provides a method for producing sugar-free sikhye using only low-sugar cooked rice, malt syrup, and alkaline reduced water, and utilizing the natural sugars of the ingredients.

[0008] However, the purposes of the present invention are not limited to the purposes mentioned above, and other purposes not mentioned will be clearly understood by those skilled in the art from the description below.

[0009] The present invention provides a method for producing sugar-free sikhye, comprising the steps of preparing alkaline malt water by squeezing malt with alkaline reduced water and then filtering the residue; cooking low-sugar cooked rice without starch; and adding the low-sugar cooked rice to the alkaline malt water and saccharifying it.

[0010] Additionally, the alkaline reduced water is characterized by a pH of 7.5 to 8.5.

[0011] In addition, the step of preparing the alkaline malt water is characterized by being a step of adding 900 to 1100 parts by weight of alkaline reduced water to 100 parts by weight of malt and then filtering to obtain the alkaline malt water.

[0012] In addition, the step of making the above-mentioned glutinous rice is characterized by the step of cooking rice in a double-structured rice cooker with an inner pot and an outer pot separated, then separating the water in which the starch of the rice is dissolved, discarding the water, and obtaining glutinous rice from which the starch has been removed.

[0013] In addition, the saccharification step is characterized by being a step of adding the low-sugar glutinous rice to the alkaline malt water and saccharifying it at 65°C to 85°C for 11 to 13 hours.

[0014] In addition, the saccharification step is characterized by adding 70 to 80 parts by weight of the low-sugar glutinous rice to 100 parts by weight of the alkaline malt water and saccharifying it.

[0015] In addition, the present invention provides sugar-free sikhye made by saccharifying low-sugar rice cake in alkaline malt water using alkaline reduced water.

[0016] The present invention provides a simple manufacturing method and a reduced manufacturing cost by manufacturing sugar-free sikhye using only low-sugar cooked rice, malt syrup, and alkaline reduced water, thereby utilizing the natural sugars of the ingredients.

[0017] All technical and scientific terms used in this specification have the same meaning as commonly understood by one of ordinary skill in the art, unless otherwise stated. Furthermore, throughout this specification and the claims, unless otherwise stated, the terms "comprise," "comprises," and "comprising" are intended to encompass a stated object, step, or group of objects, and steps, but not to exclude any other object, step, or group of objects, or groups of steps.

[0018] Before describing the present invention in detail below, it is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the scope of the present invention which is limited only by the scope of the appended claims.

[0019] Meanwhile, the various embodiments of the present invention may be combined with any other embodiments unless explicitly stated otherwise. Any feature indicated as particularly desirable or advantageous may be combined with any other feature or features indicated as desirable or advantageous. Hereinafter, embodiments of the present invention and their resulting effects will be described with reference to the accompanying drawings.

[0020] A method for manufacturing sugar-free sikhye according to one embodiment of the present invention comprises the steps of preparing alkaline malt water by squeezing malt with alkaline reduced water and then filtering the residue; the step of cooking low-sugar cooked rice without starch; and the step of adding the low-sugar cooked rice to the alkaline malt water and saccharifying it.

[0021] The step of preparing the above alkaline malt water is the step of squeezing malt with alkaline reduced water and then filtering the residue. The alkaline reduced water used has a pH of 7.5 to 8.5. Malt is made by allowing barley to absorb water and germinating it at an appropriate temperature, thereby producing a large amount of α-β amylase, a starch-decomposing enzyme. It can be manufactured directly and used, or purchased commercially.

[0022] Put 100 parts by weight of malt in a hemp bag, add 900 to 1100 parts by weight of alkaline reduced water, knead by hand, then strain through a fine sieve to precipitate the malt water to obtain alkaline malt water. Using alkaline reduced water helps improve gastrointestinal symptoms (chronic diarrhea, indigestion, abnormal fermentation in the stomach, hyperacidity). If the pH of alkaline reduced water is higher than the above, it inhibits sugar decomposition.

[0023] The above-mentioned step of cooking glutinous rice involves removing starch from the cooked rice. This process reduces carbohydrate content by separating the starch dissolved in the rice from the water used to cook it. For example, a dual-layer rice cooker with separate inner and outer pots is used to cook rice. Afterward, the water containing the starch is separated and discarded, yielding glutinous rice with the starch removed.

[0024] The above saccharification step is a step of adding the low-sugar cooked rice to the alkaline malt water and saccharifying it, and is a step of saccharifying it at 65℃ to 85℃ for 11 to 13 hours. If the saccharification temperature is lower than 65℃, the temperature is low and saccharification becomes difficult, and if it exceeds 85℃, the original taste and aroma of the sikhye may be damaged, and the beneficial bacteria in the sikhye may be destroyed. More preferably, it is good to saccharify it at 70℃ to 80℃. If the saccharification time is outside the above range, the original taste and aroma of the sikhye may be damaged. The low-sugar cooked rice is added in an amount of 70 to 80 parts by weight per 100 parts by weight of the alkaline malt water.

[0025] The present invention provides a method for producing sugar-free sikhye using only low-sugar cooked rice, malt, and alkaline reduced water to utilize the natural sugars of the ingredients, thereby providing a simple manufacturing method and reducing manufacturing costs. In addition, in order to produce sikhye without sweeteners, substitutes, or enzymes, it is important to adjust the enzyme activation, liquefaction, and saccharification temperatures. The present invention reduces the carbohydrate content by using cooked rice without starch, uses alkaline reduced water, and controls the saccharification temperature and time, thereby providing sugar-free sikhye rich in minerals and containing live enzymes.

[0026]

[0027] Examples and Comparative Examples

[0028] (1) Example

[0029] After squeezing 100 g of malt with 1 L of alkaline reduced water, the residue was filtered to prepare alkaline malt water, and low-sugar cooked rice was prepared by cooking it using a low-sugar rice cooker. Sikhye was prepared by adding 750 g of low-sugar cooked rice to 1 L of the alkaline malt water and saccharifying it at the temperature and time shown in Table 1 below.

[0030] (2) Comparative example

[0031] Comparative Example 1 was prepared in the same manner as Example 1 except that purified water was used instead of alkaline reduced water; Comparative Example 2 was prepared in the same manner as Example 1 except that regular cooked rice without removing starch was used; and Comparative Examples 3 to 6 were prepared in the same manner as Example 1 except that the saccharification conditions were changed.

[0032] Comparative Example 7 was manufactured using the general method for manufacturing sikhye. More specifically, 100 g of malt was squeezed into 1 L of purified water, the residue was filtered to prepare malt water, and regular cooked rice was prepared by cooking it using a regular rice cooker. 750 g of cooked rice was added to 1 L of the malt water, saccharified at 60°C for 5 hours, and then 42 g of sugar was added to prepare sikhye.

[0033] Malt water boiled rice Saccharification temperature (℃) Saccharification time (hour) Example 1 Alkaline low sugar 7512 Example 2 Alkaline low sugar 6512 Example 3 Alkaline low sugar 7012 Example 4 Alkaline low sugar 8012 Example 5 Alkaline low sugar 8512 Example 6 Alkaline low sugar 7511 Example 7 Alkaline low sugar 7513 Comparative Example 1 Neutral low sugar 7512 Comparative Example 2 Alkaline general 7512 Comparative Example 3 Alkaline low sugar 6012 Comparative Example 4 Alkaline low sugar 9012 Comparative Example 5 Alkaline low sugar 7510 Comparative Example 6 Alkaline low sugar 7515 Comparative Example 7 Neutral general 605

[0034]

[0035] Experimental example

[0036] (1) Measurement of sugar content and reducing equivalents of sikhye

[0037] The sugar content of sikhye was measured using a hand refractometer (Model N-1E, Atago, Tokyo, Japan), and the reducing equivalent content was measured using the Somogy-Nelson method. The results are shown in Table 2.

[0038] Sugar content (Bx) Reducing equivalent (g / mL) Example 120.0 12.8 Example 217.3 11.9 Example 319.6 12.7 Example 419.7 12.6 Example 517.9 11.5 Example 618.8 12.4 Example 718.7 12.5 Comparative Example 117.3 10.6 Comparative Example 218.1 10.2 Comparative Example 315.2 11.0 Comparative Example 415.7 10.5 Comparative Example 516.0 10.3 Comparative Example 615.9 10.0 Comparative Example 717.1 10.7

[0039] As shown in Table 2 above, the sugar content of the sikhye manufactured according to the embodiment of the present invention was found to be equal to or higher than that of Comparative Example 7 manufactured by a general method, and it can be confirmed that the sugar content of the sikhye of Comparative Examples 3, 4, 5, and 6, which were saccharified outside the saccharification temperature and saccharification time range according to the present invention, was relatively significantly lower.

[0040] In the case of reducing equivalents, the reducing equivalents of the Sikhye of Examples 1, 3, 4, 6, and 7 were significantly high, and it was confirmed that the sweetness of the Sikhye was affected by the activity of starch-decomposing enzymes through the use of alkaline reduced water, the use of low-sugar cooked rice, and the control of saccharification conditions, even though the same type of malt was used. Compared to Comparative Example 1, it was confirmed that the activity of starch-decomposing enzymes was affected by the use of alkaline reduced water, and in the case of Comparative Examples 2 and 7, the sweetness was high but the reducing equivalents were low, which indicates that the sweetness was not due to the activity of starch-decomposing enzymes, but was affected by the addition of carbohydrates and sugar.

[0041] (2) Sensory evaluation

[0042] Twenty adult Korean men and women were surveyed to evaluate sikhye on four dimensions: color, smell, taste, and overall preference, using a five-point rating scale. The results are presented in Table 3.

[0043] Color, Smell, Taste, Overall Preference, Example 13.9, 4.24, 8, 4.9, Example 23.4, 4.5, 3.9, 4.0, Example 34.4, 4.24, 7, 4.7, Example 44.5, 4.4, 4.6, 4.8, Example 53.4, 4.6, 3.7, 3.9, Example 64.24, 7, 4.5, 4.3, Example 73.7, 4.14, 6, 4.6, Comparative Example 13.6, 3.8, 3.1, 3.5, Comparative Example 23.24, 33.23, 9, Comparative Example 33.9, 3.32, 9, 2.7, Comparative Example 43.23, 42, 8, 2.9, Comparative Example 53.8, 4.12, 7, 3.1, Comparative Example 63.8, 3.62, 43.0, Comparative Example 74.14.73.73.9

[0044] As shown in Table 3 above, the color, smell, taste, and overall preference of the sikhye manufactured according to the examples of the present invention were evaluated as being equal to or higher than those of the sikhye manufactured by a general method (Comparative Example 7). In particular, as shown in the sensory evaluation results of Comparative Examples 3 to 6, it was confirmed that when alkaline reduced water and low-sugar cooked rice were used, the saccharification conditions had a significant effect on the color, smell, taste, and overall preference. In addition, as shown in the sensory evaluation results of Comparative Examples 1 and 2, it was confirmed that the saccharification conditions according to the present invention were not suitable from a sensory perspective when applied when purified water and general cooked rice were used.

[0045] The features, structures, effects, etc. exemplified in each of the aforementioned embodiments can be combined or modified to implement other embodiments by those skilled in the art. Accordingly, the contents related to such combinations and modifications should be construed as being included within the scope of the present invention.

Claims

1. A step of preparing alkaline malt water by squeezing malt syrup with alkaline reduced water and filtering the residue; Steps for making low-sugar glutinous rice without starch; and A method for producing sugar-free sikhye, comprising the step of adding the low-sugar cooked rice to the alkaline malt water and saccharifying it.

2. In paragraph 1, A method for producing sugar-free sikhye, characterized in that the alkaline reduced water has a pH of 7.5 to 8.

5.

3. In paragraph 1, A method for producing sugar-free sikhye, characterized in that the step of preparing the alkaline malt water is a step of adding 900 to 1,100 parts by weight of alkaline reduced water to 100 parts by weight of malt and then filtering to obtain alkaline malt water.

4. In paragraph 1, A method for producing sugar-free sikhye, characterized in that the step of preparing the above-mentioned low-sugar rice cake is a step of cooking rice in a double-structured rice cooker with an inner pot and an outer pot separated, separating the water in which the starch of the rice is dissolved, and discarding the water to obtain rice cake with the starch removed.

5. In paragraph 1, A method for producing sugar-free sikhye, characterized in that the saccharifying step is a step of adding the low-sugar cooked rice to the alkaline malt water and saccharifying it at 65°C to 85°C for 11 to 13 hours.

6. In paragraph 1, A method for producing sugar-free sikhye, characterized in that the saccharifying step is a step of adding 70 to 80 parts by weight of the low-sugar cooked rice to 100 parts by weight of the alkaline malt water and saccharifying it.

7. Sugar-free sikhye made by saccharifying low-sugar rice cakes in alkaline malt water using alkaline reduced water.