JEONJU UNIVERSITY OFFICE OF INDUSTRY-UNIVERSITY COOPERATION
发明人:
SHIN, JUNG KUEKR,신정규,KIM, HEE JUKR,김희주,SHIN, SU JINKR,신수진,KIM, MIN YOUNGKR,김민영,KIM, KA YEONKR,김가연,GO, DAE WONKR,고대원
申请号：
KR1020160095610
公开号：
KR1020180012583A
申请日:
2016.07.27
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
A method for producing sikhye (sweet rice drink) using taro according to an embodiment of the present invention comprises the following steps: producing malt water peeling taro and boiling the same grinding the boiled taro mixing 700 to 1,000 ml of mal water and 90 to 100 g of ground boiled taro, and heating the mixture at 70 to 75°C before aging. According to the method for preparing sikhye using taro according to the embodiment of the present invention, the astringent taste of taro can be removed, and the sikhye using taro containing dietary fibers richer than sweet potato can be produced.COPYRIGHT KIPO 2018본 발명의 실시예에 따른 토란식혜를 제조하는 방법은 엿기름물을 제조하는 단계, 토란의 껍질을 벗기고, 삶는 단계, 삶은 토란을 그라인딩하는 단계 및 700ml ~ 1000ml 엿기름물과 그라인딩 된 삶은 토란 90g ~ 100g을 섞고, 70℃ ~ 75℃로 가열하여 숙성시키는 단계를 포함한다.
