KR100428198B1 - Extract of liquid rice and method of product thereof and foods for using extract of liquid rice - Google Patents

Abstract

With the simplicity of eating a conventional milk candy, the present invention provides a rice milk extract and a method for producing the same, and a method for producing food using the rice milk extract, which can naturally ingest magnesium or zinc.

Rice-type rice milk extract is made using brown rice or rice that is rich in various amino acids, minerals such as magnesium and zinc, and the rice milk extract is used to make hard candy, soft milk candy, ice cream or potion jelly. (portion jelly) is prepared.

Description

Rice milk extract and manufacturing method thereof and food using rice milk extract {Extract of liquid rice and method of product pretty and foods for using extract of liquid rice}

The present invention produces a rice milk extract containing a variety of amino acids contained in brown rice or rice, and minerals such as magnesium and zinc by a novel processing technique, and also uses the produced rice milk extract. It relates to a method for producing food, such as a completely new candy, ice cream or jelly.

As is well known, brown rice is known to contain 2-3 times more amino acids than milk, unlike other grain raw materials. In particular, minerals such as magnesium and zinc are not included in raw milk at all. Known. In this connection, the amount of magnesium and zinc per 100 g of the decorated part is 0 mg for both fresh rice and 1800 μg of brown rice, and 0 mg for fresh milk, 10 mg of magnesium in normal milk and 340 μg of zinc.

By the way, insufficiency of magnesium and zinc is also known as one cause of taste disorders, magnesium intake is 300 mg / day per person, and zinc intake is 15 mg / day per person, but in recent young people, It is pointed out that if you do not eat breakfast or eat bread, you may run out of magnesium and zinc, and you may have heart palpitations or taste disorders.

The present invention has been made in view of this phenomenon, and its object is to prepare a milk type rice milk extract using brown rice or rice polished in abundance with various amino acids and minerals such as magnesium and zinc. By making hard candy, soft milk candy and ice cream using this rice milk extract, rice milk extract which can ingest magnesium or zinc naturally, even if a person who eats bread, can easily eat conventional milk candy. It is to provide a method and a method for preparing food using rice milk extract.

In order to achieve the above object, in the first rice milk extract according to the present invention, sludge in which brown rice or rice is treated with α-amylase, and the starch particles have a particle diameter of 10 μm or less (in the present specification, α- And amylase degradation products.).

As mentioned above, although brown rice contains 110 mg of magnesium and 1800 µg of zinc, 33 mg of magnesium and 1500 µg of zinc are also contained in the polished rice. Thus, the present invention is not limited to brown rice. Can be used. Of course, the second rice milk extract is the same.

In the present invention, since the starch particles of brown rice or net rice are about 5.5 µm, in order to remove the binding property between the particles, in the case of the first rice milk extract, the starch particles are treated with α-amylase. 3/4 becomes 1/2 or less, and also weakens the binding property of particle | grains, and can remove the slipperiness at the time of eating, and can obtain a smooth texture.

In the present invention, the α-amylase decomposed product is gradually added to a hot water of 83 ° C to 88 ° C and reacted at 85 ° C for 30 minutes, and then the product temperature is heated to 95 ° C or higher to obtain an enzyme. It is preferable to configure so that long-term storage property can be obtained by deactivation.

In addition, in the present invention, sludge obtained by filtering a second rice milk extract for achieving the above object with a particle diameter of 300 mesh through, preferably 250 to 150 mesh, using grinding or brown rice as grinding means (in this specification, In order to distinguish it from the α-amylase decomposition product, this is referred to as "crushed sludge."

In order to obtain the second rice milk extract in this manner, the reason for grinding the brown rice or the net rice is to make the grains of the brown rice or the net rice starch semi-fine. When brown rice or rice is normally prepared, many gluten gathers on the surface of rice. Alkali treatment of this gluten causes many amino acids to be destroyed and lost, so that it is configured to be ground. On the other hand, the pulverized brown rice or the fine powder of net rice is filtered not only to remove the foreign matter, but also to give a smooth texture without the tongue sticking with the brown rice or the net rice grains when eaten.

In addition, it is important in this invention that pressurization to the said grinding sludge is performed for 30 minutes by 5000 r.p.m by a homogenizer. By pressurizing in this way, the starch particles can be semi-granulated and can be efficiently extracted without destroying magnesium or zinc including amino acids.

Of course, instead of this pressurization treatment, it is possible to swell by vacuum treatment to swell and destroy the starch particles to adjust the composition to low viscosity.

More specifically, the rice milk extract according to the present invention, sugar and vegetable fats and oils are added to the α-amylase decomposed product or crushed sludge by the required amount, so that the brix (in this specification, this unit is represented by Bx) is 20 °. It is preferable to use the thing which adjusted to Bx 30-60 degree after condensing pressure-reduced thing to the predetermined pressure, and depressurizingly condensing.

Further, in the present invention, in order to obtain the first rice milk extract, water 3 is added to the fine powder 1 of brown rice or net rice and mixed and stirred uniformly, followed by filtration to remove foreign substances, followed by α- After a predetermined amount of amylase was added to form an α-amylase product, the α-amylase product was gradually added to a hot water of 83 ° C. to 88 ° C. and reacted at a temperature of 85 ° C. for 30 minutes. Then, the product temperature was heated to 95 ° C. or more. It is characterized by producing by inactivating the enzyme.

In addition, in the present invention, in order to obtain the second rice milk extract, brown rice or rice is crushed to a particle diameter of 300 mesh through a mortar or grinder and filtered, and then the ground sludge is subjected to a homogenizer at 5000 rpm / 30 minutes. It is characterized in that it is produced by treatment.

In the case of manufacturing a hard candy using the rice milk extract thus prepared, in the present invention, the sugar and starch are hydrolyzed and dissolved, followed by adding a vegetable oil-retaining agent such as lecithin to uniform mixing. -Amylase or crushed sludge is added to the required amount, it is homogenized and concentrated under reduced pressure to boil to produce candy dough, and the fragrance is mixed to prepare a milk type hard candy.

As is well known, milk lecithin and soy lecithin are emulsified and turbid when heated, but brown or polished lecithin is translucent without emulsification only by heat treatment. It is desirable to. Of course, depending on the food, you may use it as translucent.

In addition, in the case of producing a soft candy, for example, using a rice milk extract prepared as described above, in the present invention, after the sugar and syrup are hydrolyzed and dissolved, vegetable oil-retaining agents such as lecithin are added and uniformly added. To the mixture, α-amylase or crushed sludge was added to the mixture, homogenized, concentrated under reduced pressure and boiled to form candy dough, which was cooled to 80 ° C to 90 ° C, and then fondant cream and perfume were added thereto. To proceed to microcrystallization of sugar, characterized in that for producing a milk type soft candy.

In addition, in the case of producing ice cream using, for example, a rice milk extract prepared as described above, in the present invention, any one of the above rice milk extracts is added to sugar and starch syrup, mixed, and heated to dissolve them. After addition, vegetable oil-retaining agents, such as monoglycerides, and stabilizers, such as locust bean gum, are added, and what is heated and uniformly mixed and dissolved is filtered, homogenized, concentrated under reduced pressure, sterilized and cooled, and then flavored. After storage or aging, the bridging is to prepare an ice cream dough.

In addition, when preparing a potion jelly, for example, using a rice milk extract prepared as described above, sugar is mixed and dissolved in the rice milk extract, and a gelling agent such as carrageenan and locust bean gum is mixed. After adjusting and warming the brix (Bx) and heating it to a temperature of 80-90 ° C. after mixing homogeneously, the fragrance is added, and then the filtered product is separated and poured into a potion jelly container, followed by cooling, so-called rice milk jelly. It is characterized by manufacturing.

Experimental Example 1

Production Example of Rice Milk Extract

300 g of water is added to 100 g of brown rice fine powder, and the mixture is stirred and mixed uniformly. Then, this is filtered and the foreign material is removed. Next, α-amylase (neophytase PG-2 sold by Nagase Chemical Co., Ltd.) 0.5 g After the addition of the α-amylase product, the α-amylase product was slowly added to 300 g of a hot water of 83 ° C to 88 ° C and reacted at a temperature of 85 ° C for 30 minutes. Then, the product temperature was heated to 95 ° C or more to enzyme. Inactivates.

To 400 g of the α-amylase decomposed product thus obtained, 20 g of sugar and 2 g of vegetable oil were added in required amounts, and the hydrolyzed mixture was adjusted to Bx20 ° by heating with a homogenizer at 5000 rpm for 30 minutes and heated to rice milk extract of Bx30 °. Was prepared.

Experimental Example 2

In the case of making hard candy with α-amylase

After dissolving 400 g of sugar and 600 g of starch syrup in a preparation tank to dissolve it, 40 g of vegetable oil and 1 g of lecithin were added and uniformly mixed, and then 800 g of α-amylase was added. By tightening at mHg and B.T135 ° C, swelling and breaking down the starch particles to make low viscosity candy dough, and then various kinds of conventionally used hard candy flavors are appropriately selected and mixed, and then cooled, molded and packaged. Prepares hard candy of milk type.

Experimental Example 3

When making a soft candy with α-amylase digest

400 g of sugar and 500 g of starch syrup were hydrolyzed and dissolved in the preparation tank. Then, 100 g of vegetable oil and 1 g of lecithin were added and uniformly mixed, and 200 g of α-amylase was added thereto. After tightening at mHg and B.T135 ° C, swelling and breaking down the starch particles to form low viscosity candy dough, cooling it to 80 ° C to 90 ° C, and then mixing and mixing fondant cream and fragrance with it, and then cooling it The milk crystal soft candy is manufactured by advancing the microcrystallization of sugar and shaping it, followed by packaging.

Experimental Example 4

In case of making ice cream with α-amylase

200 g of α-amylase decomposition product, 40 g of sugar, and 70 g of starch syrup were added to the preparation tank, mixed, 2 g of monoglyceride and 3 g of locust bean gum were added, and the mixture was heated and dissolved at 50 to 70 ° C. The resultant was filtered with 100 mesh and homogenized at 50 to 70 ° C. to 140 to 170 kg / cm ² , and concentrated under reduced pressure to Bx35 ° using a vacuum concentrator, followed by 65 ° C. for 30 minutes, 80 ° C. for 15 seconds, or 120 ° C. for 2 seconds or more. After sterilization, the ice cream flavors and juices conventionally used are appropriately selected and stored or aged after being cooled to 5 ° C. or lower, and then free-run at 50 to 150% and a temperature of −2 to 6 ° C. overrun. To be dealt with. Thereafter, the fruit or the sauce is mixed, if necessary, after being filled and packaged, cured by a known means, and then stored.

Experimental Example 5

When making milk type candy with crushed sludge

5 to 10% brown rice pulverized with 250 to 150 mesh was added 3 to 5 times the amount of water, and swelled for 30 minutes and vacuumed at 300 to 500 mHg and a temperature of 70 to 80 ° C for about 1 hour, After swelling and breaking down the starch particles to make them low viscosity, after confirming that they were dissolved by heating with vegetable oil-retaining agent and sugar, the mixture was treated with a homogenizer at 5000 rpm for 30 minutes, then added with a conventional candy, and then tightened and concentrated. The taste of milk type unique to brown rice is expressed.

Experimental Example 6

When potion jelly is prepared with α-amylase

20 kg of rice milk extract and 20 kg of sugar are dissolved in the preparation tank, and 0.3 kg of carrageenan, 0.1 kg of locust bean gum, 0.1 kg of first potassium phosphate, and 0.2 kg of sodium citrate are mixed as a gelling agent to Bx25 to 27 °. The mixture is heated to adjust the briquettes and warmed to homogeneously mix. Next, the mixture is warmed to a product temperature of 80 to 90 ° C., and then fragrance is added, and the filtered product is separated and poured into a potion jelly container, cooled, and stored at low temperature.

As described above, in the present invention, a milk type rice milk extract is prepared using brown rice, which is rich in various amino acids, minerals such as magnesium and zinc, and the rice milk extract is used to prepare a hard candy or By producing soft milk candy and ice cream or jelly, even a person who eats bread can naturally consume magnesium or zinc by simply eating a conventional milk candy. In addition, in brown rice -Lots of olija games are included -Oligool, as reported in pages 46 to 52 (VOL3 No. 1 2000) of the Journal of Health and Nutrition Products, has been shown to inhibit cholesterol absorption in the small intestine, lower biosynthesis and excretion in the liver. The anti-cholesterol effect can be simultaneously obtained by eating a food containing the rice milk extract according to the present invention, since it has a function of reducing serum cholesterol and has a high safety characteristic by promoting the excretion into the inside. .

Claims (11)

Rice-milk extract whose main component is an α-amylase product obtained by treating brown rice or rice with α-amylase and having starch particles having a particle diameter of 10 μm or less, wherein the α-amylase product is heated in a hot water of 83 ° C to 88 ° C. It is gradually added, after reacting for 30 minutes at 85 ℃ temperature, the rice milk extract is characterized by heating the above temperature to 95 ℃ or more to deactivate the enzyme. delete Rice milk extract obtained by pressurizing the milled sludge hydrolyzed with 300 mesh through particle diameter with milled rice or milled rice by means of pressurizing means, and the sugar and vegetable fats and oils are continuously added to the milled sludge to make Bx20 °. Rice milk extract, characterized in that the pressure is adjusted to a predetermined pressure, and then concentrated under reduced pressure to Bx30 ~ 60 °. The rice milk extract according to claim 3, wherein the grinding sludge is pressurized at 5000 r.p.m for 30 minutes. 2. The sugar and vegetable oils and fats are continuously added to the α-amylase decomposed product, and the hydrolyzed to be Bx20 ° is pressurized to a predetermined pressure, and then concentrated under reduced pressure to be Bx30 to 60 °. Concentrated Rice Milk Extract. Water 3 is added to the fine powder 1 of brown rice or fine rice, and the mixture is mixed and stirred uniformly, and this is filtered to remove foreign substances. Then, a predetermined amount of α-amylase is added to generate α-amylase, and then the α-amylase The digested product is gradually added to a boiling water of 83 ° C to 88 ° C, reacted at a temperature of 85 ° C for 30 minutes, and then the product temperature is heated to 95 ° C or higher to inactivate the enzyme to prepare rice milk extract. After milling brown rice or rice with a particle diameter of 300 mesh through a mortar or grinder, hydrolyzing the treated sludge with a homogenizer for 5000 rpm / 30 minutes, the sugar sludge and vegetable fat are continuously added to the ground sludge. A method for producing rice milk extract, characterized in that the liquid is adjusted to be Bx20 °, pressurized to a predetermined pressure, and then concentrated under reduced pressure to Bx30 to 60 °. Sugar and syrup were dissolved by hydrolysis, and then added with vegetable oil-retaining agents such as lecithin to uniformly add α-amylase or crushed sludge, and homogenized and concentrated under reduced pressure to boil them to produce candy dough. A milk type hard candy prepared by mixing fragrances and containing the rice milk extract according to any one of claims 1, 3 and 4. Sugar and starch are dissolved by hydrolysis, and then added with vegetable oil-retaining agent such as lecithin to uniformly add α-amylase or crushed sludge. After cooling to 80 degreeC-90 degreeC, it is prepared by adding a fondant cream and a fragrance | flavor, and advancing the microcrystallization of sugar, Comprising: The rice milk extract of any one of Claims 1, 3, and 4. The soft candy of the milk type characterized by Rice milk extract is added to sugar and starch syrup, mixed, and hydrolyzed to dissolve them. Then, vegetable oil-retaining agents such as monoglycerides and stabilizers such as locust bean gum are added, and the mixed and dissolved homogenates are filtered and homogenized. The rice milk extract of any one of Claims 1, 3, and 4 which was prepared by adding fragrance to the treated, concentrated under reduced pressure, sterilized and cooled, and then stored or aged. Ice cream comprising a. Sugar is mixed and dissolved in rice milk extract, and a gelling agent such as carrageenan and locust bean gum is mixed, the brix (Bx) is adjusted and warmed to a temperature of 80-90 ° C. after homogeneous mixing. Next, the filtered product is poured into a potion jelly container, cooled, and prepared. The potion jelly is characterized by containing the rice milk extract of any one of claims 1, 3, and 4. .