KR0163650B1 - The beverage of powder of roast grain and its preparation - Google Patents

The beverage of powder of roast grain and its preparation

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Publication number
KR0163650B1
KR0163650B1 KR1019950043474A KR19950043474A KR0163650B1 KR 0163650 B1 KR0163650 B1 KR 0163650B1 KR 1019950043474 A KR1019950043474 A KR 1019950043474A KR 19950043474 A KR19950043474 A KR 19950043474A KR 0163650 B1 KR0163650 B1 KR 0163650B1
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South Korea
Prior art keywords
weight
beverage
flour
mixing
present
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KR1019950043474A
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Korean (ko)
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KR970025453A (en
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천경호
김지운
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김옥분
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Publication of KR0163650B1 publication Critical patent/KR0163650B1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/15—Inorganic Compounds
    • A23V2250/154—Water
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/31—Mechanical treatment

Abstract

본원 발명은 미숫가루 음료에 관한 것으로 미숫가루, 정백당, 탈지분유, 크산탄 검, 정제수로 구성되며 그 원료는 보리외에 현미, 대두, 찹쌀, 조, 옥수수, 율무, 밤, 들깨, 참깨 등을 포함하며 동시에 미숫가루 음료의 제조방법이 제공되는 것으로 특히 본원 발명은 미숫가루 음료의 문제점인 고형물의 침전을 방지하는 뛰어난 효과가 있다.The present invention relates to rice flour beverage, which is composed of wheat flour, white sugar, skim milk powder, xanthan gum, and purified water. The raw materials include brown rice, soybean, glutinous rice, crude, corn, barley, chestnut, perilla, sesame, etc. in addition to barley. And at the same time the production method of the flour powder drink is provided, in particular the present invention has an excellent effect of preventing the precipitation of solids, which is a problem of the flour powder drink.

Description

미숫가루 음료 및 그 제조방법Rice flour drink and its manufacturing method

본 발명은 미숫가루 음료 및 그의 제조방법에 관한 것이다.The present invention relates to a wheat flour beverage and a method for producing the same.

미숫가루는 보리 또는 쌀을 재료로 하여 볶아서 미세 분쇄화한 것으로 분말로 섭취하거나 물에 감미료 등과 함께 타서 음료로서 마시는 것으로서 우리나라 전통의 간식용 영양식품이다. 그러나, 음료로서 마시기 위해 물에 혼합하는 경우 미숫가루가 침강성이 강해 곧 가라앉는 경향이 있다. 이로인해 혼합액을 휘저어 곧바로 마셔야 하고 방치했을때는 다시 휘저어 마셔야 하며 혼합액 상태에서는 용기 또는 캔 등에 달라붙어 미숫가루가 손실되고 마시기에 불편한등 음료로서 다소 미비한 점이 있어서 상품화 제품으로까지 생산하기에는 문제점이 있었다.Rice flour is finely crushed by roasting barley or rice as a material, and is a nutritious food for Korean snacks as it is consumed as a powder or consumed as a drink with sweeteners in water. However, when mixed with water for drinking as a beverage, the fine flour tends to settle and soon sinks. Due to this, the mixed liquid should be drunk immediately and drunk again. When left, the liquid should be stirred again. The mixed liquid stuck to a container or a can, resulting in loss of powdered rice and inconvenient to drink.

한편, 크산탄 검은 천연 탄수화물의 일종으로 고분자의 다당류 물질로서 크산토모나스 캄페스트리스(Xantomonas Campestris)의 발효과정에서 균체외에 축적되는 천연 다당류이다.On the other hand, xanthan gum is a kind of natural carbohydrate and is a natural polysaccharide that is accumulated extracellularly during fermentation of Xantomonas Campestris as a polymer polysaccharide material.

크산탄 검의 분자는 하기 화학식 1과 같은 반복 단위로 성립되고 있음이 확인되고 그 분자량은 약 200만 정도이다. 이 물질은 주쇄인 β-(1→4) 결합과 독특한 측쇄구조에 기인하는 분자의 강직성에 따라 온도, pH 등에 영향을 받지 않는 특이한 점성을 갖는다.It is confirmed that the molecule of xanthan gum is established in a repeating unit represented by the following formula (1), and its molecular weight is about 2 million. This material has a unique viscosity that is not affected by temperature, pH, etc., depending on the stiffness of the molecule due to its main chain β- (1 → 4) bond and its unique side chain structure.

또, 이 물질은 장시간에 걸쳐 연속적 전단작용에 대해서도 우수한 저항력을 갖을 뿐만 아니라 화학적으로 안정되어 있으며 계중에 포함되는 성분에 의하여 영향을 받는 일이 거의 없다.In addition, this material not only has excellent resistance to continuous shearing action over a long period of time, but is also chemically stable and hardly affected by the components in the system.

본 발명의 목적은 상기와 같은 사실을 감안하여 국내최초로 미숫가루 혼합액에 크산탄 검을 첨가 사용하므로써 장기간 미숫가루 혼합액의 균일한 혼합상태를 유지하고 미숫가루가 용기등에 달라 붙지않아 보존 및 마시기에 불편한 점이 개선된 미숫가루 음료 및 그 제조방법을 제공하는 것이다.It is an object of the present invention to maintain the uniform mixing state of the powdered wheat flour mixture for a long time by adding xanthan gum to the powdered wheat flour mixed solution for the first time in Korea in consideration of the above facts, and it is inconvenient to store and drink the powdered wheat powder without sticking to the container. It is to provide an improved powdered beverage and a method of manufacturing the same.

본 발명에서 일반적으로 사용되는 안정제 또는 유화제로서 크산탄 검 대신 CMC, 카라지난, 알긴산소다, 한천, 구아검, LBG는 실험결과 121℃의 고압살균공정 이후에 용해도가 급격히 증가하여 안정제로서의 기능을 수행할 수 없는 것으로 나타났다. 본 발명에 미숫가루 음료는 미숫가루 2 내지 8중량%, 정백당 6 내지 12중량%, 탈지분유 0.1 내지 2중량%, 크산탄 검 0.005 내지 0.5중량%, 정제수 78.5 내지 92.995중량%로 구성된다.As a stabilizer or emulsifier generally used in the present invention, CMC, carrageenan, sodium alginate, agar, guar gum, and LBG, as a stabilizer or emulsifier, have a rapid increase in solubility after 121 ° C autoclave and perform a function as a stabilizer. It turns out that you can't. Flour powder drink in the present invention is composed of 2 to 8% by weight of wheat flour, 6 to 12% by weight per white, 0.1 to 2% by weight skim milk powder, 0.005 to 0.5% by weight xanthan gum, 78.5 to 92.995% by weight purified water.

미숫가루는 순수 보리로 만든 미숫가루 외에, 맛을 보강하기 위해 현미, 대두, 찹쌀, 조, 옥수수, 율무, 밤, 들깨, 검정깨 등을 포함할 수 있다. 특히 상기의 열가지 곡물을 재료로 하여 만든 미숫가루를 본 명세서에서는 10곡 미숫가루라 칭한다. 이들 곡물이 조합된 미숫가루는 음료 조성의 약 2 내지 8%를 구성한다. 2중량% 미만일 때 음료가 너무 묽어 음료 및 영양식으로 부적절하고, 8중량% 보다 클 때, 죽과 같은 상태이어서 제품 제조시 사용이 어렵다.In addition to wheat flour made from pure barley, brown rice flour may include brown rice, soybean, glutinous rice, crude, corn, barley, chestnut, perilla, black sesame seeds, etc. to enhance the taste. In particular, wheat flour made from the above ten kinds of grains is referred to herein as ten grains. The ground flour combined with these grains constitutes about 2-8% of the beverage composition. When it is less than 2% by weight, the beverage is too thin to be inappropriate for beverages and nutrition, and when it is larger than 8% by weight, it is in the same state as porridge and is difficult to use in manufacturing the product.

상기 곡물이 조합된 미숫가루 원료중 현미, 보리, 대두, 찹쌀의 총비율은 40∼100중량%인 것이 바람직하다. 상기 곡물들이 미숫가루내에서 상기 범위내에 있을 때 미숫가루 맛을 내고 기능을 한다.The total ratio of brown rice, barley, soybean, and glutinous rice is preferably from 40 to 100% by weight. The grains taste and function when the grains are within the range in the flour.

크산탄 검은 앞서 언급된 바와 같이 음료의 안정제로서 사용되어 음료내에서 미숫가루의 균일한 현탁을 유지한다. 따라서, 미숫가루 음료가 음료로서 더한층 적절하게 만든다. 크산탄 검의 음료내 조성 함량은 0.005 내지 0.5중량%이다. 이 범위를 벗어나는 경우 안정제로서의 효과를 기대하기가 어렵다.Xanthan gum, as mentioned above, is used as a stabilizer for beverages to maintain a uniform suspension of flour in the beverage. Thus, the ground flour beverage is made more suitable as a beverage. The composition content of the xanthan gum in the beverage is 0.005 to 0.5% by weight. Outside this range, it is difficult to expect the effect as a stabilizer.

탈지분유는 미숫가루 음료의 영양성분을 보충하는 기능을 갖고, 또한 음료를 마실때에 음료가 목을 부드럽게 넘어가도록 하는 기능을 한다. 탈지분유의 미숫가루 음료내 조성함량은 0.1 내지 2중량%이다.The skim milk powder supplements the nutritional value of the wheat flour beverage, and also functions to smoothly cross the neck when the drink is ingested. The composition of the skim milk powder in the powdered beverage is 0.1 to 2% by weight.

정백당은 미숫가루 음료에서 감미료성분으로서 기능을 하며 본 발명에서는 설탕을 이용한다. 조성 함량은 6 내지 12중량%이다.White sugar functions as a sweetener component in rice flour drinks and uses sugar in the present invention. The composition content is 6 to 12% by weight.

정제수는 식품음료를 만들기에 적합한 수질의 물이면 족하다. 이는 음료 조성의 나머지를 구성하는 것으로 78.5 내지 92.995중량% 구성한다.Purified water is sufficient water to be suitable for making food beverages. This constitutes the remainder of the beverage composition and constitutes 78.5 to 92.995% by weight.

본 발명의 상기 목적은 미숫가루와 정백당의 혼합물에 탈지분유와 정백당 및 안정화제로서 크산탄 검을 특정비율로 혼합하여 서서히 교반한 후 고압살균하고, 살균된 원료물질을 냉각포장한 다음 본 발명 미숫가루 음료의 물질 특성을 비교·분석하므로써 달성하였다.The above object of the present invention is to mix the xanthan gum as a specific ratio of skim milk powder and white sugar and stabilizer in a mixture of rice flour and white sugar, and then slowly stirred, autoclaving and cooling the sterilized raw material, followed by the present invention Achieved by comparing and analyzing the material properties of the beverage.

제1도는 시간경과에 따른 시료들의 침전(층분리) 현상을 보인 실험 결과도이다.1 is an experimental result showing the sedimentation (layer separation) phenomenon of the samples over time.

본 발명 미숫가루 음료의 제조방법은 미숫가루 2 내지 8중량%와 정백당 3 내지 6중량%를 혼합하는 제1단계; 탈지분유 0.1 내지 2중량%와 크산탄 검 0.05 내지 0.5중량%에 정백당 3 내지 3.5중량%를 투입 혼합하는 제2단계; 50℃로 가열된 정제수 30 내지 35중량%에 제1단계와 제2단계의 혼합물을 서서히 혼합시키는 제3단계; 상기 혼합물에 정백당 2 내지 2.5중량%를 혼합하고 음료 조성이 총 100중량%가 되게 잔량의 50℃ 정제수를 혼합하여 10분간 교반하는 제4단계; 상기 제4단계의 혼합액을 95℃(±2℃)의 순간 살균기로 살균 및 용기에 밀봉하는 제5단계; 및 밀봉 후 고압 살균기로 121℃로 40분간 살균 및 냉각하는 제6단계로 구성된다. 제3단계에서의 가열은 자비탱크에서 이루어지며, 제4단계의 제1단계와 제2단계의 혼합은 믹싱호퍼로 작업이 이루어지고, 이 혼합물의 정제수와의 혼합은 배합탱크에서 가능하다. 제5단계에서의 밀봉은 캔이 가능하며 190mL, 240mL, 355mL, 1000mL 등이 가능하다.The present invention provides a method for preparing wheat flour beverage, comprising: a first step of mixing 2 to 8% by weight of wheat flour and 3 to 6% by weight per white sugar; A second step of mixing 3 to 3.5% by weight of skim milk powder in 0.1 to 2% by weight of skim milk and 0.05 to 0.5% by weight of xanthan gum; A third step of slowly mixing the mixture of the first step and the second step in 30 to 35% by weight of purified water heated to 50 ° C; A fourth step of mixing 2 to 2.5% by weight of the peroxide to the mixture and mixing the remaining amount of 50 ° C purified water so that the beverage composition is 100% by weight in total; A fifth step of sterilizing and sealing the container of the fourth step with the instant sterilizer at 95 ° C (± 2 ° C); And a sixth step of sterilization and cooling at 121 ° C. for 40 minutes with an autoclave after sealing. The heating in the third stage is carried out in a boiling tank, the mixing of the first and second stages of the fourth stage is performed with a mixing hopper, and the mixing of the mixture with purified water is possible in the mixing tank. Sealing in the fifth stage can be possible and can be 190 mL, 240 mL, 355 mL, 1000 mL, and the like.

이하, 본 발명을 실시예를 통해 보다 상세히 설명하지만 본 발명의 권리범위가 이들 실시예만 한정하는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to Examples, but the scope of the present invention is not limited only to these Examples.

[실시예 1]Example 1

[본 발명 미숫가루 음료의 제조][Preparation of the present invention ground flour beverage]

구입된 원료를 식품원료로서의 적합 여부를 검사하여 10곡 미숫가루(현미 20중량%, 보리 20중량%, 대두 23중량%, 찹쌀 20중량%, 조 5중량%, 옥수수 5중량%, 율무 3중량%, 밤 2중량%, 들깨 1.5중량%, 검정깨 0.5중량%) 150kg과 설탕 150kg을 혼합한 다음 부원료인 탈지분유 9kg과 크산탄 검 0.36kg에 설탕 93.6kg을 투입 혼합하였다. 자비탱크에 정제수를 받아 가열하여 50℃의 온수로 만든 후 1000kg의 온수를 배합탱크로 펌프를 이용 이송시켜 교반시킨다음 믹싱호퍼를 작동시켜 제1단계와 제2단계의 혼합물을 믹싱호퍼에 서서히 투입, 완전 혼합시켜 배합탱크로 이송시킨다. 설탕 7.14kg 및 정제수 1525.64kg을 배합탱크로 이송 배합하여 총량이 3000kg이 되게 하여 10분간 교반한다. 상기에서 얻은 음료원액을 95℃의 순간 살균기로 통과시켜 자동 충진기로 밀봉한다. 밀봉후 고압 살균기에서 121℃로 40분간 살균하고, 냉각 포장하였다.The purchased raw materials were tested for their suitability as food ingredients, and 10 grains of wheat flour (20 wt% brown rice, 20 wt% barley, 23 wt% soybean, 20 wt% glutinous rice, 5 wt% crude, 5 wt% corn, 3 wt% radish) %, Chestnuts 2% by weight, perilla 1.5% by weight, black sesame 0.5% by weight) 150kg and 150kg of sugar was mixed and 93.6kg of sugar was added to 9kg skim milk powder and 0.36kg xanthan gum as a side ingredient. After receiving purified water in mercy tank, make hot water at 50 ℃, transfer 1000kg of hot water to the mixing tank by using a pump, stir, and operate the mixing hopper to gradually add the mixture of the first and second stages to the mixing hopper. , Mix thoroughly and transfer to mixing tank. 7.14 kg of sugar and 1525.64 kg of purified water are transferred to the blending tank and the total amount is 3000 kg, followed by stirring for 10 minutes. The beverage stock solution obtained above is passed through an instant sterilizer at 95 ° C. and sealed with an automatic filling machine. After sealing, sterilization was carried out at 121 ° C. for 40 minutes in a high pressure sterilizer, followed by cold packing.

[실시예 2]Example 2

[본 발명 미숫가루 음료의 물질 특성의 비교][Comparison of the Material Properties of the Invention Flour Drink]

본 발명 미숫가루 음료제품의 물질특성을 분석하기 위하여 아래와 같이 비교실험하였다. 실시예 1의 제조방법에 따르고, 각 성분의 함량 조성예를 하기 표 1과 같이하여 미숫가루 음료시료 A,B와 비교시료 C,D,E를 제조하였다.In order to analyze the material properties of the powdered beverage product of the present invention, the following comparative experiments were made. According to the preparation method of Example 1, the content of the composition of each component as shown in Table 1, to prepare the powdered beverage drinks A, B and comparative samples C, D, E.

설탕은 본 발명 음료시료 A,B 및 비교시료 C,D,E 모두 실시예 1에 따른 제조단계 제1,제2 및 제4단계에서의 혼합량은 각각 7.5g, 4.5g, 3.75g이었다.Sugar in the beverage samples A, B and comparative samples C, D, and E of the present invention were mixed in the first, second and fourth stages of preparation according to Example 1 were 7.5g, 4.5g and 3.75g, respectively.

시간경과에 따른 용해도 및 침전율(층분리), 물성변화 등을 차례로 비교하였으며 최종적으로 외부에서 물리적 변화를 가하였을때의 물성변화를 조사하였다. 또한, 실험의 공정한 자료를 얻기 위하여 같은 실험을 2회 반복 실험하였다. 그 결과, 하기 표 2와 같은 물성 실험결과를 얻었다.The solubility, sedimentation rate (layer separation), and physical property changes over time were compared in order. Finally, the physical property changes when physical changes were made from outside were investigated. In addition, the same experiment was repeated twice to obtain fair data of the experiment. As a result, the results of physical properties shown in Table 2 were obtained.

용해도는 전시료를 2분간 교반하여 양호한 결과가 나왔다. 수용액 상으로서의 미숫가루와 물과의 층분리(침전도)는 실험결과 배합후 10분 이내에 90% 이상이 빠르게 침전(층분리) 현상이 이루어졌으며, 30분 경과에는 거의 침전이 완료되어 그 이후에는 각 시료의 물성(층분리:침전)이 변하지 않는 것으로 확인되었다. 또, 24시간-72시간 경과후 제품에 대하여 침전 상태를 확인하기 위하여 자연상태 및 외부적으로 물리적인 힘을 가하여 비교한 결과 자연상태에서는 각 시료를 따랐을 경우 안정제가 투입된 본 발명 음료시료 A,B의 경우 물성변화가 없었으며 A의 경우 약간의 침전물이 발생하였다. 안정제가 투입되지 않은 비교시료 C,D,E는 밑바닥에 고형분 잔량이 일부 남아 있음이 확인되었다.The solubility was good for 2 minutes by stirring the exhibit. As a result of the experiment, the sedimentation (sedimentation) between rice flour and water as an aqueous phase resulted in the rapid sedimentation (separation) of more than 90% within 10 minutes after mixing, and almost 30 minutes later, the sedimentation was completed. It was confirmed that the physical properties (layer separation: sedimentation) of each sample did not change. In addition, as a result of comparing the natural state and external physical force in order to confirm the precipitation state of the product after 24 hours-72 hours, in the natural state, when the sample was followed, the present invention beverage sample A, B In case of A, there was no change in physical properties, and in case of A, some precipitates occurred. Comparative samples C, D, and E without stabilizer were found to have some solids remaining on the bottom.

그리고, 2회 흔들어 주어 물리적 가압상태를 만든 경우, 안정제를 투입한 경우에는 물성변화를 느낄 수 없을 정도로 제품이 고르게 분산되어 있고(본 발명시료 A,B), 안정제가 투입되지 않은 비교시료의 경우 밑바닥에 일부 침전물이 발생하였음(비교시료 C,D,E)을 알 수 있었다.In case of making a physical pressurized state by shaking twice, when the stabilizer is added, the product is dispersed evenly so that the change of the physical properties is not felt (samples A and B of the present invention), and in the case of the comparative sample where the stabilizer is not added Some deposits occurred on the bottom (Comparative Samples C, D, E).

한편, 상기 침전에 대한 결과를 그래프로 나타내면 제1도와 같다. 상기 표 2에 나타난 바와 같이 미숫가루 음료의 안정제로서 크산탄 검을 사용한 경우, 음료를 콜로이드성 상태로 유지시켜 주어 장시간 변화에도 물성변화가 없어 미숫가루 음료의 문제이었던 침전 방지등에 탁월하게 작용함이 확인되었다.On the other hand, the results of the precipitation is shown in the graph shown in FIG. As shown in Table 2, when xanthan gum was used as a stabilizer of flour powdered beverages, the beverage was maintained in a colloidal state, and thus it was confirmed that it was excellent in preventing precipitation, which was a problem of flour powdered beverages because there was no change in physical properties even after a long time change. It became.

본 발명은 천연 탄수화물의 하나인 고분자의 다당류로서, 특이한 점도특성을 갖고 및 특히 전분류와는 상용성이 좋은 크산탄 검을 미숫가루 음료에 안정제로서 선택 사용하므로써 미숫가루 음료의 고형분의 침전방지 및 용기에 들러붙음 등의 문제점을 개선하고 미숫가루를 보다 훌륭한 음료식품으로서 이용할 수 있게 하므로써 식품산업상 매우 유용한 발명인 것이다.The present invention is a polysaccharide of a polymer that is one of the natural carbohydrates, and by using xanthan gum having a particular viscosity characteristic and good compatibility with starch, especially as a stabilizer in flour powdered beverages, it is possible to prevent precipitation of solids in a flour powdered beverage and a container. It is a very useful invention in the food industry by improving the problems such as sticking to and making it possible to use rice flour as a better beverage food.

Claims (1)

미숫가루 2 내지 8중량%와, 정백당을 3 내지 6중량%를 혼합하는 제1단계; 탈지분유 0.1 내지 2중량%와 크산탄 검 0.005 내지 0.5중량%와 정백당 3 내지 3.5중량%를 혼합하는 제2단계; 상기 제1단계와 제2단계의 혼합물을 50℃로 가열된 정제수 30 내지 35중량%에 서서히 혼합시키는 제3단계; 정백당 2 내지 2.5중량%를 혼합하고 총 100중량%가 되게 잔량의 50℃ 정제수를 혼합하여 10분간 교반하는 제4단계; 제4단계의 혼합액을 95℃(±2℃)의 살균 및 밀봉하는 제5단계 및 밀봉 후 고압살균기로 121℃로 40분간 살균 및 냉각하는 제6단계로 구성되는 미숫가루 음료의 제조방법.A first step of mixing 2 to 8% by weight of ground flour and 3 to 6% by weight of white sugar; A second step of mixing 0.1 to 2% by weight of skim milk powder, 0.005 to 0.5% by weight of xanthan gum and 3 to 3.5% by weight of white spirit; A third step of slowly mixing the mixture of the first step and the second step with 30 to 35% by weight of purified water heated to 50 ° C; A fourth step of mixing 2 to 2.5% by weight per 100 parts by weight and mixing the remaining amount of 50 ° C purified water to a total of 100% by weight; The fifth step of sterilizing and sealing the mixed liquid of the fourth step of 95 ℃ (± 2 ℃) and the method of producing a powdered beverage comprising a sixth step of sterilization and cooling for 40 minutes at 121 ℃ by autoclave after sealing.
KR1019950043474A 1995-11-24 1995-11-24 The beverage of powder of roast grain and its preparation KR0163650B1 (en)

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KR20020057857A (en) * 2002-04-22 2002-07-12 김대도 Eating dirning To replace with Drink

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KR100935794B1 (en) * 2009-05-04 2010-01-11 (주)카페베네 Five grain benesto beverage and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020057857A (en) * 2002-04-22 2002-07-12 김대도 Eating dirning To replace with Drink

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