KR940002535B1 - Process for making drink from fermented rice punch - Google Patents

Abstract

A fermented beverage contg. rice nectar (Shikhye) is prepd. by (a) mixing the malt powder in water 4-8 times volume of the powder, (b) sieving the mixt., mixing with boiled rice, saccharifying at 30-50 deg.C, and filtering to obtain the saccharifyed soln., (c) adding 5-15 % sugar into the obtd. saccharifyed soln., sterilizing at 121 deg.C for 15 min., and (d) innoculating the sterilized soln. with Saccharomyces cerevisiae, fermenting at 25-32 deg.C for 2-8 hrs. and re-adding 5-15 % sugar to obtain the final product.

Description

Method for preparing fermented beverages based on Sikhye

The present invention relates to a method for producing a fermented beverage containing Sikhye as a main component, and more particularly, to a method for producing a new type of Sikhye or fermented beverage by adding fermentation flavors such as alcohol to traditional Sikhye.

Sikhye, Korea's traditional drink, is also called danseul or persimmon and is a unique drink with rice starch decomposed by malt enzyme extracted with malt and has a sweet taste and malt flavor. However, Sikhye varies in taste depending on the maker, ingredients, and methods, and the manufacturing process is complicated and cumbersome, and the preservation problem is raised, so it is reluctant to be made at home except in special occasions such as holidays. to be.

Until now, patents related to Sikhye manufacturing have been patented for producing functional drinks by adding various sugars and organic acid fruit juices to Sikhye solution (Patent Publication No. 90-6863), and using the principle of extracting malt by packing it in a paper bag. There is a manufacturing method of Sikhye (Patent Publication No. 89-4273). In the present invention, unlike these, after removing the rice grains from traditional Sikhye, saccharomyces cerevisiae, which is an alcoholic fermentation yeast, is inoculated with the remaining saccharified solution, and then fermented for a predetermined time, and the alcohol content of the saccharified solution is 0.2-0.95. It is to use the fermented beverage as it is, or add the separated rice grains again to use the fermented Sikhye. The fermented food and beverage drink thus prepared is given a fermentation flavor, that is, fruit flavor, in particular grape flavor, ester, alcohol, refreshing taste, cool taste, etc. to the traditional Sikhye taste has new characteristics and good taste. Also, this beverage is much more palatable than the product that only adds alcohol (alcohol) to Sikhye, which is more complex than other alcohols because many complex substances are produced by various fermentation and biochemical reactions during fermentation. This is because it gives a good taste.

The general method of making traditional Sikhye is as follows.

After making washed rice with gourd rice in a rice bowl, filter out the leachate of malt powder and filter it in a ratio and put it in a warm rice bowl for 3 ~ 4 hours to sacce. Separate the rice grains, add sugar to the remaining saccharified liquid, and cool it. If you put the above rice grains in the cooled saccharified liquid will be Sikhye. Sikhye is made by maltose in malt and maltose, maltose and other starch fructose and sweet sugar originated from the sugar that is added before the saccharified liquid and malt flavor is combined.

In the present invention, a portion of the sugar in the sikhye by fermenting the yeast Saccharomyces cerevisiae to make a beverage with various flavor components such as alcohol to make a new type of sikhye.

First, add 4 ~ 8 times of warm water to malt powder and stir and react with water. Then, sift through the sieve to prepare malt solution, and then use rice to 1/4 ~ 1/8 times by weight to prepare malt. Rice was added and saccharified at 30 to 50 ° C. in a reactor. At this time, the sugar content liberated by reaction time was as shown in Table 1, and the fermentation degree and fermentation sikhye quality were not significantly different when the saccharified solution was fermented after the reaction time of 1 hour.

TABLE 1

After removing the rice grains from the soybean rice saccharification solution thus prepared, add 5 to 15% of sugar, pour it into the fermenter, pressurize and sterilize at 121 ° C for 15 minutes, inoculate Saccharomyces cerevisiae, and ferment with stirring at 25 to 32 ° C. I was. At this time, the changes in alcohol production and sugar concentration by fermentation time were shown in Table 2.

TABLE 2

5-15% of sugar was added to the fermented saccharification solution prepared in the above method, and the sensory evaluation of 10 sensory test agents showed that the sample of 2-8 hours of fermentation time was significantly superior.

TABLE 3

TABLE 4

The above method is a method of preparing a fermented Sikhye beverage can be produced fermented Sikhye drink having a similar quality by a variety of methods during manufacturing, which is described as follows according to the embodiment.

Example 1

4 g of distilled water was added to 500 g of malt powder, and stirred at a constant temperature shaker at 45 ° C. at 40 revolutions per minute for 1 hour. Then, the malt solution was prepared by filtering 200 mesh. 1000g of rice was added thereto and saccharified for 3 hours at 30 ° C. Remove the rice grains from this saccharified solution, add 15% of sugar, pour 1.6ℓ into fermenter, autoclave at 121 ℃ for 1 minute, inoculate Saccharomyces cerevisiae, and incubate at 500 ℃ / min at 30 ℃ for 2 ~ It is fermented for 8 hours to prepare a fermented beverage.

Example 2

Preparation of saponified saccharification liquid in the soybean rice, the saccharification time is prepared in the range of 1 to 5 hours, and then fermented food and beverage is prepared in the same manner as in Example 1.

Example 3

When preparing a sautification solution of the soybean rice, while preparing a saccharified solution while stirring at a rotational speed of 100 ~ 300 per minute in a reaction tank to prepare a fermented food and beverage in the same manner as in Example 1.

Example 4

When the saccharified liquid is fermented, the fermented saccharified liquid is prepared by fermentation in the same manner as in Example 1 without adding sugar, and then 5 to 15% of the sugar is added to prepare a fermented food beverage.

Example 5

Fermented saccharification solution prepared in the same manner as in Example 1 10 to 33 hours fermented saccharification solution by adding water 1 to 4 times to prepare a fermented food beverage.

Fermented saccharification solution and fermented Sikhye prepared by the above-described manufacturing method and examples have the effect of developing a unique beverage with traditional taste and new form of flavor, that is, alcohol, fruit flavor, ester flavor, refreshing taste, and cool taste. Indicates.

Claims (4)

Sikhye is characterized by the fermentation flavor added to the taste of Sikhye, in which yeast was inoculated and fermented using the saccharified solution obtained by filtering and adding malt powder, which was filtered and added to the soybean rice prepared by the traditional Sikhye manufacturing method. Fermented beverage production method. The method of claim 1, wherein 5 to 15% by weight of sugar is added to the saccharified solution before fermentation. The method of claim 1, wherein 5 to 15% by weight of sugar is added to the fermentation broth after the fermentation is finished. The method according to claim 1, wherein the saccharomyces cerevisiae is inoculated upon fermentation of the saccharified solution and fermented for 2 to 8 hours.