JP3455460B2 - Production method of rice beverage - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a rice beverage by enzymatically decomposing roasted brown rice and white rice to obtain a clear liquid. The present invention relates to a method for producing a rice beverage, which is a non-acidic beverage and which can be pasteurized and filled in a PET (polyethylene terephthalate) container.

2. Description of the Related Art Recently, interest in natural health foods has increased, and various health foods containing brown rice or white rice as a main ingredient have been developed and marketed. However, there is a tendency for white rice to be the staple food due to an increase in production of rice, which is the staple food in the Orient. Due to the lack of phenomenon, it will result in the threat of modern illness. In addition, amazake, which is a fermented food using white rice, is produced and marketed by an industrial method, but the above-mentioned white rice-based food has a very low content of vitamins or minerals. , Did not play a role as a kind of health food. Therefore, in order to solve the above nutritional problems, a beverage using white rice and brown rice containing a larger amount of vitamins and essential amino acids than the white rice has been developed.

However, the conventional beverages using white rice and brown rice are steamed and fermented without roasting the rice, or the white rice is compressed and expanded and finely ground, and then extracted or homogenized in whole quantity. It has been manufactured by a method in which it is put in a retort and sterilized under high pressure. In particular, the retort high-pressure sterilization method is performed at a high temperature and a high pressure, so a lot of time is consumed in the manufacturing process, which may increase the manufacturing cost.
Also, the retort process performed at high temperature and high pressure may destroy the freshness and nutritional value of the product. The present invention is intended to solve the above problems, and its object is to reduce the manufacturing cost in the process of manufacturing a rice beverage in which brown rice and white rice are mixed. In addition, the purpose is to produce rice drinks with little nutritional value destruction and improved product freshness. Further, it is an object of the present invention to produce a rice beverage having a characteristic burning charcoal aroma and color of rice and good product preservation and nutritional components.

In order to achieve the above object, in the present invention, brown rice and white rice are contained in a total production amount of 8 to 20.
%, Carefully selecting and then roasting at 80 to 200 ° C. for 10 to 20 minutes to impart a hue and aroma and then crushing; mixing the crushed brown rice and white rice in a predetermined ratio, and A step of adding 0.02 to 0.06% by weight of a liquefied enzyme at 100 to 100 ° C. and enzymatically decomposing for 10 to 30 minutes to obtain a primary enzyme decomposing solution;
Saccharifying enzyme at 0.05 to 0.25% by weight, proteolytic enzyme at 0.1 to 0.3% by weight,
Adding 0.05 to 0.25% by weight of pectin-degrading enzyme, and then enzymatically decomposing for 3 to 8 hours to obtain a clear and transparent secondary enzymatic decomposing solution having a brix of 8 to 13 Brix; 0.2 to 0.4% by weight of sucrose fatty acid ester having emulsifying power and bacteriostatic power in secondary enzyme decomposition solution
1 at a homogenous pressure of 130 to 150 bar
To 3 times emulsification and homogenization to produce a liquid having an inherent hue of yellow or white; sterilized at high temperature for a short time at pH 3.2 to 6.7, and then filled / packaged in a predetermined container at 85 to 95 ° C. Disclosed is a method for producing a rice beverage, which comprises the step of: According to the present invention, roasted brown rice and roasted white rice are mixed at a constant ratio, water is added, and the mixture is decomposed with an enzyme agent such as saccharifying enzyme, proteolytic enzyme, pectin degrading enzyme at a constant temperature, then filtered and centrifuged. The residue is removed using to obtain a raw material for burning hot aroma. Using the raw materials as the main raw material, various additives and a certain amount of soybean oil and palm oil and an emulsifier having an antibacterial effect are used to improve the preservation power and the nutritional components, and the hue of the beverage is changed to bright yellow or white, and the pH is adjusted.
And 3.2 to 6.7 to produce a rice beverage by pasteurization.

BEST MODE FOR CARRYING OUT THE INVENTION The processing method of the present invention will now be described in more detail as a preferred embodiment for each step. First step-roasting step After carefully selecting unpolished rice and white rice, 10 to 150-200 ° C
Roast for 20 minutes to add color and scent. At this time, if the roasting temperature is 150 ° C. or lower, the roasting time will be consumed very much and the color and flavor will not be utilized.
If the temperature is 0 ° C or higher, it is easy to burn, so you have to pay attention to the roasting temperature. Second step-stirring step The brown rice and the white rice obtained in the first step are crushed into 10 to 50 mesh and mixed at a predetermined ratio to give a total production amount of 8
After measuring about 20%, 4 to 8 times the amount of raw material of purified water is added, and the mixture is stirred with heating at 100 ° C. At this time, the brown rice and the white rice are mixed at a ratio of 1: 1, 1: 9, 2: 8, 3: 7, etc. to be manufactured. The mixing ratio of the brown rice and the white rice can be different depending on the application of the product, and when considering the nutritional value aspect, the ratio of the brown rice is set high, while both the price and the nutritional value are set. When considering, a ratio of about 1: 9 to 2: 8 is preferable. Third Step-Primary Enzymatic Decomposition The material obtained by stirring in the second step is cooled at 95 to 100 ° C, and 0.02 to 0.06% by weight of a liquefying enzyme, bacterial α-amylase (Bacteria α-Amylase).
It is added and enzymatically decomposed for 10 to 30 minutes to obtain a primary enzymatic decomposition liquid having a sugar content of 6 to 11 Brix. Fourth Step-Secondary Enzymatic Degradation The primary enzymatic degradation solution obtained in the third step is added again to 50 to 6
After cooling at 0 ° C., glucoamylase which is a saccharifying enzyme is added in an amount of 0.05 to 0.25% by weight, and protease which is a proteolytic enzyme is added in an amount of 0.1.
~ 0.3 wt%, pectin degrading enzyme 0.05 ~ 0.2
5% by weight is added and enzymatically decomposed for 3 to 8 hours to obtain a sugar content of 8 to 1
3 A secondary enzyme degradation solution of Burix is obtained. Fifth Step-Enzyme Inactivation Step The secondary enzyme decomposition solution obtained in the fourth step is heated at 100 ° C for 5
Heat for 10 minutes to deactivate the enzyme and stop the enzyme reaction. 6th Step-Purification Step The secondary enzyme decomposition solution produced / obtained in the 4th step and passed through the inactivation step is subjected to primary filtration to 40 to 120 mesh and then subjected to secondary centrifugation to remove the residue. Then, a clear and clean liquid having a sugar content of 11 to 13 Brix with a final yield of 80% or more is obtained. 7th step-emulsion homogenization step 40 to 65% by weight of the purified liquid obtained in the 6th step, 2 to 6% by weight of sugar or isomerized sugar, 0.002 to 0.2% by weight of vitamin C or citric acid, Soybean oil 0.1-0.8% by weight, palm oil 0.08-0.25% by weight, sucrose fatty acid ester 0.2-0.4% by weight, purified water 57.018-2
7.35 wt% added, 130-150 bar
Repeat 1 to 3 times under homogenizing pressure to homogenize the emulsion. The reason why the emulsification and homogenization process is repeated 1 to 3 times is to mix the purified liquid with the sucrose fatty acid ester and additives, and to mix them uniformly. Further, by mixing with a sucrose fatty acid ester having bacteriostatic power and homogenizing by emulsification, the bactericidal power is complemented and the product becomes yellow or white in color, and a product having a pH of 3.2 to 6.7 is obtained and retort sterilization ( After carrying out high temperature short time sterilization (115 to 128 ° C., 20 to 40 seconds) without carrying out 121 ° C., 20 minutes), 8
It can be placed in bottles, cans and PET containers at 5 to 95 ° C. Furthermore, by performing the short-time sterilization treatment at 115 to 128 ° C. for 20 to 40 seconds, it is possible to improve the freshness of the product and produce the product with less destruction of nutritional value. Eighth step-Post-sterilization and packaging step The semi-finished product produced in the seventh step and placed in a container is
After sterilizing by leaving it at a temperature of 5 ° C or higher for about 10 to 20 minutes, it is cooled at 30 to 40 ° C and packaged. The post-sterilization step is intended to sterilize the container and the cap.

[Effects of the Invention] In the embodiment of the present invention as described above, the sterilizing power is complemented by mixing the sucrose fatty acid ester having bacteriostatic power with the whole and then emulsifying and homogenizing the product in the process of producing a rice beverage. Becomes yellow or white, and the pH
Obtain the product of 3.2 to 6.7 and retort sterilization (121 ° C,
The production time can be shortened by using a high-temperature short-time sterilization method in which sterilization is performed at 115 to 128 ° C. for 20 to 40 seconds without performing 20 minutes). Further, there is an advantage that a product can be produced without requiring a large amount of cooling water and consuming a large amount of energy like high temperature sterilization. Also, by adopting a high temperature short time sterilization method,
It has the advantage of increasing the freshness of the product and producing a product with less loss of nutritional value.

─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Kim Mira Seoul Kang Nang Yoksan 2 Dong Yong Dong Dugong Apartment 29 Dong 403 Ho (72) Inventor Kim Mi Jung Seoul Seoul Klog Gebong 3 Don 27-10 Hanshin Villa 301 Ho (56) References JP-A-3-175970 (JP, A) JP-A-50-116664 (JP, A) JP-A-8-51955 (JP, A) (58) Fields investigated (Int. Cl. ⁷⁾ , DB name) A23L 2/38 A23L 1/10-1/105

Claims (3)

(57) [Claims] 1. Brown rice and white rice 8 to 20% of the total production
After weighing and selecting, 10 to 2 at 80 to 200 ℃
The step of roasting and crushing for 0 minutes, mixing the crushed brown rice and white rice in a predetermined ratio, adding 0.02 to 0.06% by weight of liquefying enzyme at 95 to 100 ° C., and enzymatically decomposing for 10 to 30 minutes And a saccharifying enzyme at a temperature of 50 to 60 ° C.
To 0.25% by weight, 0.1 to 0.3% by weight of proteolytic enzyme, and 0.05 to 0.25% by weight of pectin degrading enzyme, followed by enzymatic decomposition for 3 to 8 hours for secondary enzymatic decomposition. A step of obtaining a liquid, a step of adding 0.2 to 0.4% by weight of a sucrose fatty acid ester to the secondary enzyme decomposition solution, and homogenizing 1 to 3 times at a homogenizing pressure of 130 to 150 bar, and pH 3 .2 to 6.7
Sterilization at high temperature for a short time, and then filling / packaging in a predetermined container at 85 to 95 ° C. 2. The mixing ratio of the brown rice and the white rice is 1: 1, 1 :.
The method for producing a rice beverage according to claim 1, wherein the rice beverage is selected from the group consisting of 9, 2: 8 and 3: 7. 3. The high-temperature short-time sterilization is 115 to 128.
The method for producing a rice beverage according to claim 1, wherein the method is performed at 20 ° C. for 20 to 40 seconds.