JP2006288297A - Method for producing sprouted brown rice drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing an easily drinkable drink having little bran smell from sprouted brown rice. <P>SOLUTION: The method for producing a sprouted brown rice drink comprises a rice polishing step to polish sprouted brown rice to obtain rice with embryo, a step to steam or boil the rice with embryo to gelatinize the rice, a step to perform the enzyme treatment of the gelatinized rice with embryo, and a step to add water to the enzyme-treated liquid obtained by the enzyme treatment to obtain a stock solution of the sprouted brown rice drink. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing a beverage from germinated brown rice, and more particularly to a method for obtaining a beverage raw material liquid by enzymatic treatment of germinated brown rice.

  Germinated brown rice is known to contain abundant nutrients such as various vitamins and minerals and dietary fiber, and particularly contains a large amount of γ-aminobutyric acid (GABA) having various health promoting functions. GABA is a kind of free amino acid, and has the action of improving blood flow in the brain as the main transmitter of nerves and activating the metabolic functions of brain cells. Has attracted attention as having.

  Germinated brown rice is softer than brown rice due to germination, but it is extremely hard compared to polished rice, and it has poor rice cooking characteristics and strong odor, so only some people eat, especially for health reasons, Generally not popular.

In Patent Document 1, protease, cellulase, and pectinase are mixed into a finely ground aqueous dispersion of brown rice, enzymatically decomposed, and then heated to obtain a swollen rice flour that is pregelatinized, and then amylase is mixed and enzymatically decomposed. By disclosing a method for producing a beverage made from brown rice with less water-insoluble substances,
Patent Document 2 discloses a method for producing a processed food using brown rice or germinated brown rice, which is obtained by liquefying brown rice or germinated brown rice to obtain a brown rice liquefied saccharified product.
JP-A-5-137545 Japanese Patent Application Laid-Open No. 2004-194592

  However, beverages made from brown rice or germinated brown rice produced by these conventional methods have a high nutritional value, but have a problem that they have a strong odor derived from brown rice and are difficult to drink.

  The present invention has been made in view of the above-mentioned problems of the prior art, and is intended to provide a method for producing a beverage made from germinated brown rice, which has a less odor and is easy to drink.

  As a result of repeated earnest research and experiments in order to achieve the object of the present invention, the inventors of the present invention polished germinated brown rice into 7-minute germ rice, and steamed the gelatinized rice to gelatinize it. When the enzyme treatment is performed after the pretreatment, it is easy to drink with less smell of smell, and surprisingly, GABA and other amino acids are contained in the germ rice part more than half, and even if it is polished, the nutritional value is not greatly lost. The present invention has been discovered. Conventionally, GABA and other amino acids are mostly contained in the germ of brown rice, so it is considered that most of these amino acids have been lost in germ rice such as 7 min. It was generally thought that beverages made from rice as raw materials were significantly inferior to brown rice beverages in terms of nutritional value and poor in commercial value.

  That is, the method for producing the germinated brown rice beverage of the present invention that achieves the above-described object includes a rice milling process in which germinated brown rice is refined to make germ rice, a gelatinization process in which germinated rice is steamed and gelatinized, and gelatinized. It comprises an enzyme treatment step for enzyme treatment of germinated rice, and a step for obtaining a beverage raw material liquid by hydrating an enzyme treatment liquid obtained by the enzyme treatment.

  In another aspect of the present invention, a rice milling process in which germinated brown rice is refined into germinated rice, a gelatinization process in which germinated rice is steamed and gelatinized, and rice bran separated from the germinated rice in the rice milling process Recovering the germ by removing the germ, a step of crushing the recovered germ, and an enzyme treatment by mixing the gelatinized germ rice and the recovered and pulverized germ in the gelatinization step There is provided a method for producing a germinated brown rice beverage characterized by comprising a treatment step and a step of hydrating an enzyme treatment solution obtained by the enzyme treatment to obtain a beverage raw material solution.

  In another aspect of the present invention, a rice milling process in which germinated brown rice is refined into germinated rice, a process of recovering the germ by removing cocoons from the rice cake separated from the germinated rice in the rice milling process, and the recovery A step of crushing the crushed germ, a gelatinization step of mixing and steaming and gelatinizing the recovered and crushed embryo and the rice polished in the rice milling step, and a gelatinized germ rice and germ mixture There is provided a method for producing a germinated brown rice beverage, comprising an enzyme treatment step of subjecting to an enzyme treatment, and a step of hydrating an enzyme treatment solution obtained by the enzyme treatment to obtain a beverage raw material solution.

In one aspect of the present invention, the germinated rice polished in the rice milling process is pulverized and then steamed and gelatinized.
In one aspect of the present invention, a rice milling process in which germinated brown rice is refined into germinated rice, a process of removing rice bran from the rice cake separated from the germinated rice in the rice milling process, and collecting the germ, A step of mixing and pulverizing the polished germ rice and the recovered germ, a gelatinization step of steaming and gelatinizing the mixture of the pulverized germ rice and germ, and a gelatinized germ rice and germ There is provided a method for producing a germinated brown rice beverage, comprising an enzyme treatment step of enzyme-treating a mixture and a step of obtaining a beverage raw material liquid by adding an enzyme treatment solution obtained by the enzyme treatment.

  According to the present invention, a germinated brown rice beverage that has almost no odor and is easy to drink can be obtained. About 60% of GABA is contained in the germ rice part, and other amino acids are also contained in the germ rice part by more than half, so even if it is polished, the nutritional value is not greatly lost.

  According to one aspect of the present invention, the germ rice is crushed and then steamed and gelatinized, whereby germ decomposition in the germ rice is promoted, and GABA and other amino acids contained in the germ are enzymatically treated by enzyme treatment. There is an effect of increasing the amount of dissolution in the treatment liquid.

  Further, according to another aspect of the present invention, in the enzyme-treated solution, the germ is recovered from the rice cake separated from the germ rice in the milled rice, pulverized, mixed with the gelatinized germ rice and subjected to the enzyme treatment. It is possible to further increase the amount of GABA and other amino acids that dissolve in the beverage, and to provide a beverage with a higher nutritional value.

Embodiments of the present invention will be described below.
The raw rice of the germinated brown rice beverage according to the method of the present invention is germinated rice obtained by polishing the germinated brown rice. Germinated brown rice can be obtained by germination by a known method, for example, glutinous rice or glutinous rice is immersed in water overnight, drained and then allowed to stand at room temperature for 1 day. The process of polishing the germinated brown rice for 7 minutes into embryo rice such as rice can be performed by a known method such as using a commercially available rice mill. Although the polished rice can be used for 5 minutes or 6 minutes, it is preferable to use 7 minutes for eliminating the odor.

  In the gelatinization process in which the germinated rice is steamed and gelatinized, the germinated rice is gelatinized (α-modified) by adding water to the germinated rice and steaming it for a predetermined time. Gelatinization may be performed by immersing the germinated rice in hot water for a predetermined time. In short, the germinated rice can be gelatinized by sequentially or simultaneously performing the hydration step and the heating step.

  In addition, if the germinated rice is crushed and then steamed and gelatinized, the decomposition of the germ in the germinated rice is promoted, and GABA and other amino acids contained in the germ are dissolved in the enzyme-treated solution by the enzyme treatment described below. The amount increases.

  The gelatinized germinated rice is increased by adding water, then an enzyme is added, and the germinated rice is enzymatically decomposed by performing enzyme treatment for a predetermined time. Enzymes used for the enzyme treatment are amylase, protease, cellulase, pectinase, xylanase, plant tissue disrupting enzyme, etc., and it is preferable to use a combination of two or more of these enzymes. In particular, it is preferable to use a combination of at least three enzymes, amylase, protease, and cellulase. The total amount of enzyme used is about 0.03% to 0.3% by weight with respect to the germinated rice. If the amount of the enzyme is less than 0.03%, the germinated rice cannot be decomposed sufficiently, and if it exceeds 0.3%, the flavor of the beverage becomes worse.

  The enzyme-treated solution obtained by the enzyme treatment is hydrated and filtered through a 30 mesh sieve or the like to obtain a beverage raw material solution.

  In addition, the rice cake separated from the germ rice in the rice milling process is passed through a 30-mesh sieve to separate it into rice straw and germ, and the germ is recovered, and the germ is crushed and mixed with gelatinized germ rice to produce an enzyme. If treated, the amount of GABA and other amino acids dissolved in the enzyme treatment solution can be further increased, and a beverage with higher nutritional value can be provided.

  Concentration adjustment, nutrient adjustment, and viscosity adjustment are appropriately performed on the beverage raw material liquid thus obtained, and a desired germ rice drink can be obtained by adding a seasoning liquid, flavor, and the like.

  When milled rice is pulverized, and the germ is collected and mixed with the germ rice before the gelatinization process, the germ rice and germ may be ground separately and then mixed, or the germ rice and germ are mixed And then pulverized.

Enzymatic treatment of germinated brown rice germ rice
Example 1 1000g of post-milled steamed rice dry-type germinated brown rice was polished in 7 minutes using a non-washed rice milling machine BTAE05 manufactured by ZOJIRUSHI CORP. 173 g of the heel part, which was removed with the milled rice, was passed through a 30-mesh sieve, divided into 79 g of cocoons and 88 g of germ, and the germ was pulverized with a mill for 1 minute to obtain 80 g of germ powder. 810 g of polished rice was washed and steamed for 1 hour after water absorption. After adding 80 g of germ powder to this steamed rice, it was watered to 2700 g (about 3 times the amount of the raw material). After adding 0.2% (1.8 g) of citric acid to this solution, it was pre-incubated at 50 ° C. for 30 minutes. Thereafter, the enzyme was added and the enzyme treatment was performed at 50 ° C. for 2 hours. As enzymes, 0.1% liquefied enzyme T manufactured by HI Corporation as amylase, 0.1% maceroteam A manufactured by Yakult Pharmaceutical Co., Ltd. as plant fiber-disintegrating enzyme, 0.1% cellulase manufactured by Yakult Pharmaceutical Co., Ltd. as cellulase Onozuka 3S, 0.05% Sumiteam X manufactured by Shin Nippon Chemical Industry Co., Ltd. was used as the xylanase, and 0.05% punchase NP-2 manufactured by Yakult Pharmaceutical Co., Ltd. was used as the protease. After the enzyme treatment, water was added so that the enzyme treatment solution was again 2700 g, and then filtered through a 30 mesh sieve to obtain a beverage raw material solution. The amount of filtrate was 2655 g, and the amount of residue was 10 g.

Example 2 After pulverized rice, steamed rice dry-type germinated brown rice (1000 g) is polished in 7 minutes, and the heel part (171 g) removed with the polished rice is passed through a 30-mesh sieve, and divided into rice bran (83 g) and germ (88 g), The embryo was milled for 1 minute (79 g). Milled rice (804 g) was also milled for 1 minute. It was steamed for 1 hour after adding water to powdered germ rice and germ (total amount 881 g) to form dumplings. To this dumpling, water was added (2700 g) so as to be three times the amount of the raw material, and it was made fine with a mixer. Thereafter, by the same treatment as in Example 1, citric acid addition, pre-incubation, enzyme treatment, water addition, and filtration were performed to obtain a beverage raw material liquid. The amount of filtrate was 2673 g with no residue.

  About this raw material liquid, when the rice milk drink was manufactured by the same method as MC-A mentioned later and sensory evaluation was performed, it turned out that it is a drink which does not have a bad smell at all and is easy to drink.

Comparative Example 1 After milling, 1000 g of pulverized rice dry-type germinated brown rice was polished into rice for 7 minutes using the above-described rice mill. 171 g of the heel part removed with the milled rice was passed through a 30 mesh sieve and divided into 83 g of cocoons and 88 g of germ, and the germ was pulverized with a mill for 1 minute to obtain 79 g of germ powder. 804 g of the germinated rice obtained by milling was pulverized in a mill for 1 minute and then added to 881 g of the total amount of germ rice flour and germ powder to 2700 g (about 3 times the amount of the raw material). After adding 0.2% (1.8 g) of citric acid to this solution, it was preliminarily kept at 50 ° C. for 30 minutes. Thereafter, the same enzyme as in Example 1 was added, followed by enzyme treatment at 50 ° C. for 2 hours. After the enzyme treatment, water was added so that the enzyme-treated liquid was again 2700 g, and then filtered through a 30-mesh sieve to obtain a beverage raw material liquid. The amount of filtrate was 2673 g, and the amount of residue was 0 g.

Comparative Example 2 1000 g of unmilled rice / steamed rice dry-type germinated brown rice was steamed for 1 hour after washing and water absorption. Water was added to this steamed rice to 3000 g (3 times the amount of the raw material). After adding 0.2% (2.0 g) of citric acid to this solution, it was preliminarily kept at 50 ° C. for 30 minutes. Thereafter, the same enzyme as in Example 1 was added, followed by enzyme treatment at 50 ° C. for 2 hours. After the enzyme treatment, water was added so that the enzyme treatment solution was 3000 g again, and then filtered through a 30 mesh sieve to obtain a beverage raw material solution. The amount of filtrate was 2465 g, and the amount of residue was 436 g.

Comparative Example 3 Unmilled rice / crushed rice was added to 950 g of dry-type germinated brown rice that had been milled for 1 minute until 2850 g (about 3 times the amount of raw material) was added. After adding 0.2% (1.9 g) of citric acid to this solution, it was preliminarily kept at 50 ° C. for 30 minutes. Thereafter, the same enzyme as in Example 1 was added, followed by enzyme treatment at 50 ° C. for 2 hours. After the enzyme treatment, the enzyme-treated solution was added again to 2850 g, and then filtered through a 30-mesh sieve to obtain a beverage raw material solution. The amount of the filtrate was 2772 g, and the amount of the residue was 8 g.

Example 3 After milling, 1000g of steamed rice dry-type germinated brown rice was polished for 7 minutes. 805 g of polished rice was washed and steamed for 1 hour after water absorption. Water was added to this steamed rice to 2400 g (about 3 times the amount of the raw material). To this solution, 0.2% (1.6 g) of citric acid was added, and the mixture was preincubated at 50 ° C. for 30 minutes. Thereafter, the same enzyme as in Example 1 was added, followed by enzyme treatment at 50 ° C. for 2 hours. After the enzyme treatment, the enzyme-treated solution was added again to 2400 g and then filtered through a 30-mesh sieve to obtain a beverage raw material solution. The amount of filtrate was 2360 g, and the amount of residue was 10 g.

When GABA of this beverage raw material liquid was analyzed, the GABA amount was 1.45 mg / 100 g, and the recovery rate for germinated brown rice was 20.8%, indicating that it had sufficient nutritional value.
A rice milk beverage was produced by the same method as sample MC-A for this beverage raw material solution and subjected to sensory evaluation. As a result, it was found that the beverage raw material solution was easy to drink without any odor.

Example 4
The same operation as in Example 3 was performed, and the remaining residue (10 g) was ground and suspended in a part of the filtrate, and then filtered through a 30-mesh sieve, and the obtained filtrate was mixed with the original filtrate. . The total filtrate was 2365 g, and the residue was slight.

  About this raw material liquid, when the rice milk drink was manufactured by the same method as MC-A and sensory evaluation was performed, it turned out that it is a drink which does not have a bad smell at all and is easy to drink.

Production of Rice Milk Beverage The following rice milk beverages were produced using the beverage raw material liquids of Example 1 and Comparative Examples 1 to 3, respectively.

Rice milk beverage sample name MC-A to MC-D
For each sample, 10 g (0.5%) of soybean polysaccharide mixed well with 80 g (4%) of sugar was dissolved in hot water with a mixer. Thereto, 600 g (30%) of the beverage raw material liquids of Example 1 and Comparative Examples 1 to 3 were added and well mixed with stirring. The solution was boiled with sufficient mixing after addition of water so that it did not exceed 2 kg. To this solution, 500 g (25%) of milk was added, and 2 kg of flavor was added to water by adding 2 kg of water, heating to 90 ° C., and applying to a homogenizer (20 MPa). Each sample was fired after boiling, filled into empty beverage cans (internal volume 200 ml), wound, sterilized by heating at 121 ° C. for 30 minutes, and then cooled. Table 1 shows the recipe for each sample MC-A to MC-D.

Rice milk beverage sample names MH-A to MH-D
Rice milk beverages MH-A to MH-D were produced by the same method as sample names MC-A to MC-D, except that 102 g (5.1%) of honey was used instead of sugar for each sample. Table 2 shows the recipe for each sample.

Analysis and evaluation of amino acids
Extraction Method of Amino Acid Containing GABA A solid sample was pulverized with a mill and then suspended in a solution for amino acid extraction (10% sulfosalicylic acid) to a constant volume of 25 ml. The entire amount was transferred to an eggplant-shaped flask, shaken for 20 minutes, and then centrifuged. Amino acids were extracted by filtering the supernatant with a 0.45 μm filter. The amino acid in the solution is adjusted to a volume of 25 ml by adding an amino acid extraction solution (10% sulfosalicylic acid) to 10 ml of the sample solution. The entire amount was transferred to an eggplant-shaped flask, shaken for 20 minutes, and then centrifuged. Amino acids were extracted by filtering the supernatant with a 0.45 μm filter.

Analysis Method of Amino Acids Amino acids were analyzed by the OPA / FMOC derivatization method using a high performance liquid chromatography LC-6B system manufactured by Shimadzu Corporation.

  That is, 1 μl of an analytical sample reacted with OPA · FMOC derivatization reagent was injected into an ODS column (ZORBAX Eclipse-AAA, 5 μm, 4.6 mm * 150 mm), and mobile phase A: 40 mM sodium dihydrogen phosphate solution (pH 7.8). ), Mobile phase B: methanol / acetonitrile / water = 45/45/10, gradient elution at a flow rate of 1.0 ml / min, excitation wavelengths 265 nm, 330 nm, detection wavelengths with fluorescence detectors (RF-535, RF-550) Analysis was performed at 350 nm and 450 nm. The obtained chromatogram was analyzed with Chromatopack C-R7A manufactured by Shimadzu Corporation.

Results of amino acid analysis (1) Distribution of amino acid content in germinated brown rice in milled rice The amino acid content of germ and rice bran that had been screened from germinated brown rice for 7 minutes with a milling machine was analyzed. The results are shown in Table 3. In this analysis, 1000 g of germinated brown rice was polished to obtain 778.5 g of germ rice, 111 g of germ and 88 g of straw. The amino acid of each part was analyzed, and the total amount of germinated brown rice was expressed as the sum of germ rice, germ, and rice bran as the content (mg) per 1000 g of germinated brown rice. The distribution ratio was expressed as the ratio of each part to germinated brown rice. The recovery was determined as the ratio of the total to germinated brown rice. Amino acids were extracted from a sample of several grams in 1000 g of germinated brown rice used and analyzed. For this reason, the amino acid data seems to be reliable considering the variation. The low recovery of valine, methionine and tryptophan is due to poor separation of these amino acids.

  As for GABA, the distribution of GABA in germinated rice, germ, and rice bran by germinated brown rice is as shown in FIG. In FIG. 1, the unknown is probably due to a decrease due to germ and rice recovery loss from the rice mill and errors due to variations in individual samples.

  It was found that when germinated brown rice containing 20.9 mg of GABA was polished in 7 minutes, GABA was contained in germ rice at about 60%, embryos at about 10%, and straw at about 30%. This fact, that is, since half of the amino acids remain in the germinated rice in 7 minutes, if a beverage is produced from the germinated rice, it is possible to obtain a beverage that is less nutty and nutritionally favorable. Indicated.

(2) Amino acid content of beverage raw material liquid Table 4 shows the results of analyzing the amino acid content of the beverage raw material liquid (enzyme treatment liquid) of Example 1 and Comparative Examples 1 to 3.

  Looking at GABA, Table 5 shows the recovery rate of the beverage raw material liquid for germinated brown rice.

  In the polished rice of about 7 minutes in Example 1, some of the germs are not separated from the germed rice, and the remaining germs are not sufficiently decomposed by enzyme treatment unlike the recovered and crushed germ powder even after polishing, It remains as a residue by sieving. In order to increase the recovery rate, the germinated rice is crushed and steamed as in Example 2, or the residue is lightly ground as in Example 4 and then filtered again. Since the residue has already undergone enzyme treatment, it can be easily ground without being crushed. In these methods, almost the entire amount of GABA was recovered in the enzyme treatment solution.

  As a pretreatment of the enzyme treatment, the amount of GABA was higher in the ground rice of Comparative Example 1 than in the steamed rice of Example 1. The residue left after the enzyme-treated solution of steamed rice of Example 1 is germ, and in the crushed rice of Comparative Example 1 where the raw material was crushed, no residue was produced, and all GABA was recovered in the enzyme-treated solution by pulverization. .

(3) GABA recovery rate of rice milk drink The amino acid analysis results of rice milk drink are shown below. However, rice milk beverages MC-A to MC-D, MH-A to MH-D using honey instead of medium sugar, MH-A to MH-D are not suitable as beverages due to honey browning (described later). MC-B and MC-D according to Comparative Examples 1 and 3 of MC-A to MC-D using sugar were increased in viscosity in the first heating step, and became in a state of being easily burnt. . This is thought to be because undegraded starch remained in the crushed rice because the starch was not gelatinized during the enzyme treatment, and the undegraded starch was gelatinized by heating during the production of the rice milk beverage. Table 6 shows the amino acid contents of MC-A and MC-C, which are rice milk drinks produced without such problems.

  As for GABA, the GABA recovery rate in the rice milk drink is as shown in Table 7. Since 100 g of rice milk drink contains germinated rice / germ rice or germinated brown rice equivalent to 10 g, the recovery rate of MC-A is 10 g of germed rice / germ (GABA amount 1.36 mg), and the recovery rate of MC-C is germinated brown rice The recovery rate is 10 g (GABA amount 2.09 mg).

  Each recovery rate was almost the same as the GABA recovery rate in the enzyme-treated solution. This indicates that it is important to efficiently extract GABA in the preparation of the enzyme treatment solution because GABA does not decrease in the canned rice milk beverage manufacturing process including retort sterilization.

Sensory evaluation of rice milk beverage Sensory evaluation of canned rice milk beverages MC-A to MC-D and MH-A to MH-D was performed by four panelists. The results are shown in Table 8 together with the sugar content (Bx). As a result of sensory evaluation, MC-A of Example 1 in which germinated rice was steamed and gelatinized was most popular. MC-B, which was not gelatinized only by pulverizing the germinated rice, was the next point with a crisp feel. It is thought that starch degradation was insufficient because the germinated rice that had not been gelatinized only by pulverization was treated with an enzyme. MC-C and MD-D, in which germinated brown rice was used as a raw material without milling, had a bad smell and were unpopular. MH-A to MH-D using honey instead of sugar were all unfavorable due to strong discoloration, smell and bitterness due to honey browning.

  As a result of amino acid analysis and sensory evaluation of the rice milk beverage, the rice milk beverage using the beverage raw material solution of Example 1 has the least odor and contains sufficient amino acids, and is an excellent germ brown rice beverage. all right.

It is a graph which shows the distribution condition of GABA in germinated brown rice.

Claims (5)

  A rice milling process in which germinated brown rice is refined into germinated rice, a gelatinization process in which germinated rice is steamed and gelatinized, an enzyme treatment process in which gelatinized germinated rice is enzymatically treated, and obtained by the enzyme treatment A method for producing a germinated brown rice drink, comprising a step of hydrating an enzyme treatment liquid to obtain a beverage raw material liquid.   A rice milling process in which germinated brown rice is refined into germinated rice, a gelatinization process in which the germinated rice is steamed and gelatinized, and a process in which the rice is removed from the rice cake separated in the rice milling process and the germ is recovered And a step of pulverizing the recovered germ, an enzyme processing step of mixing the gelatinized germ rice and the recovered and pulverized germ in the gelatinization step, and an enzyme treatment step obtained by the enzyme treatment. A method for producing a germinated brown rice beverage, comprising: a step of hydrating the obtained enzyme treatment solution to obtain a beverage raw material solution.   A rice milling process for polishing germinated brown rice to make germ rice, a step of removing cocoons from the rice cake separated from the germ rice in the rice milling step, recovering the germ, crushing the recovered germ, A gelatinization step of mixing and steaming and gelatinizing the recovered and crushed embryo and the polished rice polished in the rice polishing step, an enzyme treatment step of enzymatically treating the gelatinized germ rice and germ mixture, A method for producing a germinated brown rice beverage, comprising: a step of hydrating an enzyme-treated solution obtained by the enzyme treatment to obtain a beverage raw material solution.   The method for producing a germinated brown rice drink according to any one of claims 1 to 3, wherein the germinated rice that has been polished in the rice milling step is crushed and then steamed and gelatinized. A rice milling process in which germinated brown rice is refined into germinated rice, a process of recovering germs by removing rice bran from the rice cake separated from the germinated rice in the rice milling process, and a germinated rice polished in the rice milling process and the recovery A step of mixing and crushing the crushed germ, a gelatinization step of steaming and gelatinizing the crushed embryo rice and germ mixture, and an enzyme treatment step of enzymatically treating the gelatinized germ rice and germ mixture And a step of hydrating the enzyme-treated liquid obtained by the enzyme treatment to obtain a beverage raw material liquid.

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