食醯 ｜ Rice punch ｜ 식혜(Sikhye)
One of the traditional Korean drinks. It is made by putting rice in a jar in the water with malt oil and then fermenting it in a hot place, boiling it with sugar, and cooling it down. These days, rice grains are fermented using an electric rice cooker.
What is Rice punch?
One of the traditional Korean drinks. It is a drink that is usually eaten on national holidays. It is characterized by a cool, sweet, and slightly soft taste. Along with Sujeonggwa, it is considered one of Korea's representative traditional drinks and is also sold as canned drinks.
It is fermented rice with malt oil. If you squeeze out the solid ingredients and boil them down, it becomes grain syrup, and if you boil them down further, it becomes taffy.
It is made using the enzymatic action of amylase. The malt contains a rich amount of amylase, which is dried, pulverized, and immersed in water, and the amylase dissolves in water. When the water is mixed with carbohydrates (rice) and fermented in a warm place, the polysaccharide carbohydrate is decomposed by amylase into the disaccharide, which becomes the main ingredient in sweetening Rice punch.
Since it is a sweet drink, it is one of the good drinks to drink when your tongue is tingling after eating something spicy. You can eat it with steamed or baked sweet potatoes.
Usually, people eat it coldly, but they cut and boil ginger and drink it warm, and in the middle of winter, it is very good for warming up the cold body with a delicacy as good as coffee or tea.
The effects of Rice punch?
Now, let's talk about the effects of Rice punch. It is one of the sweet drinks that makes you think of it once in a while, and it is sweet, but there are many health benefits. In particular, there are many beneficial factors in the intestine, so it can have a positive effect on digestion and prevent colon cancer. Also, it is good for relieving hangovers and it is rich in sugar that supplies energy to the human body, so it also has a good effect on relieving fatigue.
Basically, it is one of our traditional drinks made by boiling malt powder and fermenting rice in water. The main ingredient, malt, is sweet and warm-tempered. So when you have intestinal problems, you can expect good results
There are many kinds, such as pumpkin and sticky rice. What's interesting is that "Andong Sikhye" has a red color and has a spicy taste. Let's take a closer look at the benefits of your body.
Constipation
The first thing I want to tell you is that it's good for constipation. There is a lot of moisture inside, so it has the effect of helping the intestines move well. This helps to promote bowel movement, so it can improve symptoms when there is an abnormality
Digestion
It has a function that promotes digestion, but it is rich in dietary fiber to facilitate intestinal movement. And in the case of natural enzymes in the intestines, it can inhibit the growth of harmful bacteria in the intestines, strengthen the intestines, and cancer
Hangover
Rice punch also has the effect of relieving hangovers. It is very well known, but it is also known as this in foreign countries. It prevents hypoglycemia after drinking and helps when you are thirsty. Not only that, but it also has positive effects such as preventing the body temperature from decreasing
Breast pain relief
It's effective for women's pain. It generally reduces breast pain after childbirth. This is because it has the function of erasing lumps that form in the human body. But if you're pregnant right now, it can cause side effects, so be careful.
Body temperature
It can control body temperature. It controls our temperature, which warms the bodies of cold people and lowers them if they have a lot of heat. It helps improve your constitution, so it's also good for colds
Anti-cancer
Basically, it's anti-cancer properties. Among them, malt, which is the ingredient for making Rice punch, contains a large amount of antioxidants. This can remove harmful free radicals from the body and inhibit the formation of cancer cells
Skin
It's good for your skin if you take good care of it. Malt has many antioxidants and vitamins. Vitamin B prevents cells from being destroyed and slows down aging.
Cardiovascular system
It is well known that it prevents arteriosclerosis. It is rich in vegetable fiber, so it can be expected to release bad cholesterol in the blood vessels. It helps prevent various cardiovascular diseases such as arteriosclerosis and high blood pressure.
How to make Rice punch
Process 1. Preparation materials
- Prepare rice, malt and water.
Step 2. Get Enzymes from Spine Oil
- Pour water into malt oil and soak for about an hour or two. After that, knead it like squeezing it by hand so that the amylase of malt oil comes out well. The ratio of malt oil to water should be about 1L per 100g. In this process, if you put malt oil in a cotton cloth, the next process will be more convenient. Also, these days, there are many places where malt itself is sold in envelopes so that it can be used in these places.
- After filtering the residue in a fine sieve and squeezing it out, discard the outlying barley and leave only the squeezed water. Alternatively, you can pour new water back into the barley and squeeze it out again.
- Let stand 30 minutes for impurities to settle. There's a white paste, but throw this away.
Process 3. Making sweet water
- Carefully pour only the upper water from the amylase into the rice container, then add the rice to loosen it well and ferment it with a heat-retaining function. Cooking should not be done because it destroys enzymes when boiled. In this process, carbohydrates are decomposed into maltose, resulting in sweeteners.
- When the rice is fermented, you have to add some sugar to make it fermented well. If you don't have time, you can add saccharin, but it's much sweeter than sugar, so you have to control the amount well.
Process 4. Boil and cool to make Rice punch
- When the rice grains start to float, pour it into a pot and boil it. At this time, honey, sugar, ginger, etc. are added according to your preference. It is better to boil the sugar before adding it. This is because the moisture evaporates and boils down during the boiling process, resulting in a higher sugar content. The reason for boiling is to stop glycolysis by destroying the amylase at this stage.
- When the undiluted solution is completed, sugar water is mixed and the desired amount is soaked. If you don't want to increase the amount, you can skip this process.
- Cool it in the refrigerator and eat it cold.
or Watching Maangchi's YouTube
Famous Rice punch on sale
Andong Sikhye
Andong Sikhye, which is fermented and filtered together with fine red pepper powder, sweet water, rice, ginger, and chopped radish and floats nuts such as roasted peanuts, raw chestnuts, and pine nuts, is delivered in Gyeongsangbuk-do. According to the elderly in the area, Andong Sikhye is the Rice punch that is served in the royal court.
Andong Sikhye is as thick as rice soup, and it tastes like a sweet kimchi soup, but when I drink it, I feel like my throat is wide open, so I take it instead of cold medicine. The taste is so unique that even if you are from Andong, young people who have not experienced Andong Sikhye often do not like it very much. Some say that it is a taste that makes you want to eat strangely even though your hometown is Andong.
Andong Sikhye is slightly different in shape and taste from region to region, such as Andong, Uiseong, Cheongsong, and Yeongyang, and Andong Sikhye is often used by cutting ingredients into small pieces and has a relatively low sweetness, so it feels like kimchi soup, and strong sweetness and ginger taste. In Andong, it is usually sold at marts such as Nonghyup Hanaro Mart.
Suk Gamju
It is a kind of Rice punch that was made and drunk in the area of Seonsan-gun, Gumi-si, Gyeongsangbuk-do, and has a sweet and savory taste and a reddish color. Add malt oil, rice, and chaff and heat it up and drink it.
Paldo Birak Sikhye
Sikhye made from canned drinks, and the most famous is Paldo Birak Sikhye, which is the first company to introduce yellow cans or wrapping paper. I will post this later.
Anything about Rice punch
Other things are added to this to make exotic Rice punch. Sweet pumpkin sikhye, sweet potato sikhye, etc. It is made by using only other ingredients without using rice at all, but there are many different attempts because if it is carbohydrate, it can make a sweet taste using the amylase enzyme of malt. Pumpkin, sweet potato, buckwheat, barley, sorghum, corn, etc.
In the process of making this, if yeast is added in the middle and fermented as it is, it becomes alcohol.
If the Rice punch is damaged by forgetting it after storing it in a plastic bottle, be careful when opening it. The moment you open the lid, the contents erupt. It has a lot of power, so if you open the lid, it will become a rocket and fly away. If you open it at home, you should be careful when throwing it away because the plastic bottle that flew away and the vinegar-based Rice punch are sprinkled inside the house. If you don't mix too much sugar water, you'll rest quickly, so you have to drink it quickly and get rid of it or freeze it.
If you take out the rice grains when boiling and boil them, you can make the rice grains float like the picture. There is no big difference in taste even if you boil it without taking it out. It's just the difference between eye candy.
The principle is to use carbohydrates in rice or glutinous rice (but sweet rice made from glutinous rice tastes better than sticky rice) in response to amylase in malt oil, which is the same as sweet taste when chewing rice. The amylase contained in malt oil is beta amylase, and the activity according to temperature is shown in the graph below (blue graph), so when making Rice punch, it is best to keep the temperature at 62 degrees Celsius so that the enzyme's activity
You can make it without sugar at all. If you boil it continuously without adding sugar and boil it down a lot, you can make it similar to the sugar content of Rice punch sold in the market without adding sugar. However, this will make the quantity ridiculously small. It can be half and half water or more rice grains than water.
If you boil it with other ingredients, you can make various flavors of Sikhye, and there are recipes for each family such as ginger , arrowroot, etc. In particular, when boiled with arrowroot or arrowroot juice, the right bitter taste is harmonized, not just sweet.
There are differences of taste in rice grains of Sikhye. Some people like rice grains of it, and others don't. People who like it eat leftover rice well with spoons, and in the past, it was supposed to be eaten like that, as it was made of precious rice, but people who hate it hate the subtly watery texture.
In the case of rice grains, both handmade and canned Rice punch must feel like chewing the same paper. This is an inevitable problem because the starch in the rice grains ages out. In addition, in the case of such a sprouted rice grain, the color darkens and sinks to the floor without floating, so you may feel uncomfortable in many ways.
In "YouTuber 영국남자 (Korean Englishman)", Birak sikhye was sampled with Chilsung cider, Vita 500, and Grape Bongbong, and the British who tasted it responded that it seemed to drink what came out when washed with tissue in their pants pockets.
Finish
So far, we've learned about the traditional Korean drinks, Rice punch. Was it informative? I personally like it, but if you didn't take good care of it, let's take this opportunity to eat it. I hope you have a healthy and happy day today. I'll wrap this up now
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