KIM, SON LAN,김손란,JI, LEE HWAN,지이환,JI, KYUNG JUN,지경준,KIM, SON LANKR,JI, LEE HWANKR,JI, KYUNG JUNKR
申请号：
KR1020140015765
公开号：
KR1020150094452A
申请日:
2014.02.11
申请国别(地区):
KR
年份:
2015
代理人:
摘要：
The present invention relates to a method for preparing rice nectar and syrup including Orostachys japonicas. The method can prepare the rice nectar and syrup including Orostachys japonicas and enhance the palatability and health benefits thereof. The method includes: an extraction step of using pure water as an extraction medium for Orostachys japonicas to apply 1-10 parts by weight of the pure water to the Orostachys japonicas, and extracting Orostachys japonicas at 50-150°；C for one to twelve hours to obtain an Orostachys japonicas extract； a glycosylation step of mixing 20-140 parts by weight of malt, 150-200 parts by weight of either or both of boiled sweet potatoes or boiled pumpkins, and 40-160 parts by weight of lightly steamed glutinous rice and storing the mixture at 40-60°；C for three to twelve hours to initiate glycosylate and filter the mixture； and a condensing step of mixing 2-5 parts by weight of syrup when the rice grains rise in the glycosylation step to boil the mixture at a temperature of 100°；C or higher for 10-15 minutes, heating the glycosylated solution obtained in the glycosylation step, and condensing the glycosylated solution accordingly. The present invention has identical extraction and glycosylation steps used to prepare the rice nectar. The condensing step in the rice nectar preparation method is to boiling down the mixture at a temperature of 100°；C or higher for 20-35 minutes until the entire volume is reduced to half when the rice grains rise in the glycosylation step and stirring the mixture at the low heat of 80-90 °；C for 1-5 hours.본 발명은 바위솔을 포함하는 식혜 및 조청의 제조방법에 관한 것으로서, 바위솔을 포함하여, 건강에 좋고, 선호도를 증대시킬 수 있는 바위솔을 포함하는 식혜 및 조청의 제조방법에 관한 것이다. 본 발명의 바위솔 포함하는 식혜의 제조방법은 바위솔에 추출용매로 정수를 사용하여 바위솔 중량부 대비 정수를 1 ~ 10배 가하여 50 ~ 150℃에서 1 ~ 12시간 열수 추출하여 바위솔 추출액을 추출하는 추출단계； 상기 바위솔 추출액 100 중량부에 대하여 엿기름 20 ~ 140 중량부, 삶은 고구마 또는 삶은 호박 중 어느 하나 이상 150 ~ 200 중량부, 찹쌀 고두밥 40 ~ 160 중량부를 혼합한 후, 40 ~ 60℃에서 3 ~ 12 시간 보관하여 당화시켜 여과하는 당화단계； 및 상기 당
