LEE, JONG MOON,이종문,OH, SU WON,오수원,KIM, SUK MIN,김석민,CHUNG, SUNG SOO,정성수
申请号：
KR1020120018490
公开号：
KR1011839630000B1
申请日:
2012.02.23
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: A producing method of traditional sikhye(sweet fermented rice drink) without rice grains is provided to improve the drinking texture of the sikhye.CONSTITUTION: A producing method of traditional sikhye(sweet fermented rice drink) without rice grains comprises the following steps: mixing malt and purified water to obtain malt water soaking rice in the purified water, and steaming and cooling to obtain hard-boiled rice mixing the malt water and the hard-boiled rice for saccharifying, and removing the hard-boiled rice from the mixture in the sweetness greater than 5.6Bx and the pH greater than 5.6 to obtain a saccharified solution and mixing the saccharified solution with a rice extract, sugar, and a ginger concentrate.COPYRIGHT KIPO 2012본 발명은 (A) 엿기름과 정제수를 혼합한 후 교반하여 엿기름 추출액을 제조하는 단계 (B) 쌀을 정제수에 침지한 후 증미 및 냉각하여 고두밥을 제조하는 단계 (C) 상기 엿기름 추출액과 상기 고두밥을 혼합하고 당화시킨 후, 고두밥을 제거하여 당화액을 제조하는 단계 및 (D) 상기 당화액에 쌀 추출물, 설탕 및 생강농축액을 혼합하는 단계를 포함하는 것을 특징으로 하는 밥알 없는 식혜의 제조방법을 개시한다.
