KR-102963758-B1 - Manufacturing method of sikhye and sikhye made of the same method

Abstract

The present invention relates to a new method for producing a new sikhye that can be stored under refrigeration for a long period without adding separate additives to extend the shelf life, and to a new sikhye produced by this method that is economical due to its extended shelf life. According to the present invention, a method for manufacturing sikhye capable of long-term refrigerated storage and sikhye manufactured thereby are provided, characterized by comprising the steps of: immersing malt in water and removing solids to produce a malt extract; cooking steamed rice; mixing the steamed rice with the malt extract and saccharifying at 50 to 70°C for 5 to 7 hours; removing rice grains from the saccharified liquid produced in the above step, washing a portion of the removed rice grains with cold water, heating, and re-introducing them; heating the saccharified liquid with the re-introduced rice grains at 95 to 100°C for 50 to 70 minutes to sterilize and concentrate; pouring the sterilized and concentrated product from the above step into a heat-resistant PET bottle at 80°C and closing the lid to package; and ultra-rapid cooling the packaged sikhye from the above step to 20°C or lower within 5 to 10 minutes.

Inventors

• 장춘광

Assignees

• 농업회사법인경주로칼푸드㈜

Dates

Publication Date

20260513

Application Date

20240610

Claims (3)

1. A step of preparing a malt extract by soaking malt in water and removing solids; The stage of cooking steamed rice; A step of mixing the above-mentioned steamed rice with the above-mentioned malt extract and saccharifying it at 50~70℃ for 5~7 hours; A rice grain sorting step in which rice grains are removed from the saccharified liquid from the above step, a portion of the removed rice grains are washed with cold water, heated, and then reintroduced; A step of sterilizing and concentrating the saccharified liquid into which rice grains have been reintroduced by heating it at 95–100°C for 50–70 minutes; A step of injecting the sterilized and concentrated product from the above step into a heat-resistant PET bottle at 80°C and packaging it by closing the lid; and The method includes a step of ultra-rapidly cooling the packaged sikhye from the above step to 20℃ or lower within 5 to 10 minutes; The above rice grain sorting step is, The process of washing some of the rice grains removed from the saccharification solution in cold water; The process of coating washed rice grains with tapioca dough made by dissolving tapioca in water; The process of making tapioca-coated rice grains by placing rice grains coated with tapioca dough into boiling water to gelatinize the tapioca dough; and A method for producing sikhye that can be refrigerated for a long period, characterized by including the process of reintroducing tapioca-coated rice grains made in the above process into the saccharification liquid.
2. delete
3. A method for manufacturing sikhye capable of long-term refrigeration, characterized by being manufactured by the method described in claim 1.

Description

Manufacturing method of sikhye capable of long-term refrigeration and sikhye manufactured thereby The present invention relates to a method for manufacturing sikhye capable of long-term refrigerated storage and to sikhye manufactured thereby. Specifically, it relates to a method for manufacturing a new sikhye capable of long-term refrigerated storage without adding separate additives to extend the shelf life, and to the new sikhye manufactured thereby. Sikhye is a traditional Korean beverage also known as Dansul or Gamju. It is produced by the decomposition and saccharification of rice starch by the saccharifying enzymes (malt enzymes) of malted barley. Specifically, malted barley powder is soaked in warm water to create a malted barley extract, which is then mixed with cooked rice and heated to an appropriate temperature where the amylase contained in the extract acts. Through this process, the gelatinized starch in the cooked rice is saccharified by the enzymatic action of amylase to form maltose, thereby producing sweet Sikhye. Sikhye is known to be rich in dietary fiber, which helps with bowel movements and promotes digestion, and is also said to be helpful for dieting, relieving hangovers, and constipation. Many people enjoy it not only for these benefits but also for its sweet and refreshing taste, and recently, it has become popular among foreigners seeking it out. Meanwhile, the sikhye produced by the method described above is heated, concentrated, and sterilized at 100°C for about 50 minutes, and then packaged in a heat-resistant PET bottle at 80°C. However, during the process of filling the PET bottle and capping the sikhye, the sikhye becomes contaminated with secondary bacteria. Therefore, even if the sikhye is refrigerated at 1 to 10°C, its shelf life is considerably short, ranging from 30 to 45 days, unless preservative additives are added for long-term storage. The present invention will be described in detail below through embodiments of the present invention. The manufacturing process according to the first embodiment of the present invention is as follows. (1) Step to make malt extract After soaking malt powder in water at about 30°C for about 1 hour, the supernatant is obtained as a malt extract. (2) Step of cooking steamed rice Wash non-glutinous rice or glutinous rice thoroughly and cook steamed rice. (3) Saccharification stage 20 to 25 parts by weight of cooked rice are added to 100 parts by weight of the malt extract prepared in the above step, and saccharified at 70°C for 5 to 7 hours. The saccharification endpoint is set when about 10 grains of rice float to the surface. (4) Rice grain sorting stage Rice grains are removed from the saccharification liquid prepared in the above step, and a portion of the removed rice grains is washed in cold water and then heated at 100°C for 50 to 70 minutes before being reintroduced into the saccharification liquid. Since rice grains can act as a cause of spoilage in Sikhye, they are washed and then heated to 100°C before being reintroduced. If there is an excessive amount of rice grains, the carbohydrates contained in the rice grains dissolve, increasing the turbidity and viscosity of the Sikhye and raising concerns that the flavor of the Sikhye may deteriorate; therefore, only a portion of the rice grains is reintroduced. Considering consumer preferences and the overall flavor of the Sikhye, only 15 to 25 volume percent of the removed rice grains are reintroduced into the saccharification liquid. (5) Sterilization and concentration steps In the above step, the saccharified liquid into which rice grains have been added is heated at 100°C for 50 to 70 minutes to sterilize and concentrate the sikhye. Preferably, the sikhye is concentrated to a sugar content of 50 to 70 Brix (°Bx), and if necessary, sugars such as sucrose, oligosaccharides, or stevia may be added in this step. (6) Packaging stage After cooling the concentrated rice drink from the above process to 80℃, fill it into a PET container using a filling machine and seal it by closing the cap. (7) Super rapid cooling stage Packaged sikhye is ultra-rapidly cooled to 20°C or lower within 5 to 10 minutes using a rapid cooler, and cooled to a temperature where the sikhye does not freeze. Preferably, it is cooled to 1 to 10°C. This ultra-rapid cooling treatment kills bacteria that have penetrated and remain in the sikhye during packaging due to the rapid temperature change. Sikhye produced by the method described above is stored in a refrigerator at a temperature of 1 to 10°C. Since the present invention involves ultra-rapid cooling after packaging, bacteria that have penetrated the Sikhye during the packaging process are killed by the rapid temperature change. Therefore, the Sikhye according to the present invention ensures stability against bacteria, so its shelf life is improved and its distribution period is extended without the need to add additives such as preservatives to extend the shelf l