KR100871568B1 - Vegetable beverage containing rice extract and soybean milk and producing method therof - Google Patents

Abstract

A vegetable health food is provided to improve the antidoting effect, to reduce the fishy taste of soybean milk and to maintain a stable state of drink without using a harmful additive. A vegetable health food is prepared by parching rice, pulverizing it into a powder, adding water to it, and obtaining a rice extract by liquefaction, and saccharification and enzyme degradation; mixing soybean and mung beans in a ratio of 70-90 : 5-30 by weight, soaking it, boiling it, and adding water to pulverize it to obtain a soybean milk solution; and mixing the rice extract, the soybean milk solution and water in a ratio of 20-85 : 10-50 : 5-30 by weight.

Description

Vegetable health beverage and its manufacturing method {Vegetable beverage containing rice extract and soybean milk and producing method therof}

1. Korean Patent No. 575053 "Powder composition for beverages using green tea leaves and brown rice as raw materials and manufacturing method thereof"

2. Korean Patent Publication No. 2001-98313 "Method of manufacturing raw beverages"

3. Korean Patent Publication No. 2004-10829 "Manufacturing method of brown rice soy milk drink using green soybean fine powder and brown rice fine powder"

4. Korean Patent Publication No. 2005-64688 "Manufacturing Method of Health Beverage"

5. Korean Patent Publication No. 2003-22942 "Method of manufacturing vegetable liquid fermented milk and powdered fermented milk"

6. Japanese Patent Publication No. 60-58035 "Present"

The present invention relates to a vegetable health beverage, and more particularly, to a vegetable health beverage homogenized by adding soymilk prepared by mixing soybean and mung beans to a rice extract obtained by saccharifying and decomposing rice, and easily brewing various nutrients of brown rice and soy milk. It can be ingested, detoxifying and improves the taste of soy soy milk beverage.

Recently, interest in health foods is increasing, and in consideration of health and the environment, more and more people are trying to eat vegetable foods such as vegetables, fruits, and grains rather than animal foods. In addition, the recognition that a small amount of stabilizers, preservatives and the like contained in processed foods may be harmful to the human body if continuously absorbed by the human body has been spreading.

Thus, the present inventors produced easy-to-eat vegetable health beverages based on cereal grains and legumes that are vegetable, fit the taste, remove the fishy smell peculiar to soy milk, and add a detoxifying function. In particular, this vegetable drink does not add harmful food additives such as emulsifier stabilizer, preservatives, even if consumed continuously does not adversely affect the human body.

Soybeans contain 36-45% protein, 17-22% fat, and other triterpenoid saponins (saponins A, B, C), nitrogen compounds, carbohydrates, pectins, minerals and vitamins. 80-90% of the soy protein consists of essential amino acids such as arginine, methionine, threonine, leucine, isoleucine and valine.

Soy saponin is active for lipid metabolism. Lecithin in soy is emulsified by emulsifying fats and steroids that are not easily dissolved in water. Therefore, reduce the amount of cholesterol that is a major factor in atherosclerosis. In addition, lecithin is hydrolyzed into choline, glycerin acid, fatty acids, etc. in the body and thus has a good effect on neurophospholipid metabolism.

Soy milk, one of the simple foods using soybeans, has recently been in the spotlight as interest in health has increased. Soy milk is secreted from gastric juices, so it is good for stomach ulcers and excess acid.

White rice is a rice that has been completely stripped of rice bran (pepper, seed skin, whistle layer) and germ (rice eye), and has been stripped of rice bran more than 10 times. It contains only protein, fat and carbohydrates, and has only 5% nutrients compared to brown rice. Brown rice, on the other hand, strengthens muscles and bones and benefits the intestines and stomach. It keeps you young by making your skin well-blooded and improving your metabolism. In addition, the calorie is about 10-15% lower calorie foods than ordinary white rice, and a lot of dietary fiber is good for the prevention and treatment of constipation, obesity, diabetes.

Ingestion of brown rice, brown rice, brown rice vinegar, brown rice five grains, brown rice roasted and drinking tea, and brown rice soy milk has recently been developed. Brown rice soy milk is soaked in brown rice and soybeans for more than 5 hours, and then drained. Boil more water in boiled water and boil it again. Put beans and brown rice in a blender, grind until thickened and drink honey.

However, the brown rice soy milk is not suitable for ingestion because it has a fishy smell such as the smell of grass peculiar to soybeans.

Other techniques related to beverages and foods using brown rice or soy milk or vegetable raw materials include the following.

Korean Patent No. 557503 "Drink Powder Composition for Green Tea Leaves and Brown Rice as Raw Material and Manufacturing Method thereof" discloses a beverage powder which can be drunk by drinking water by pulverizing dried green tea leaves and mixing it with brown rice powder at a predetermined ratio. do. However, green tea contains a large amount of caffeine, so people who are sensitive to caffeine are difficult to consume, and brown rice powder has a problem that it is difficult to digest because it is powdered raw rice without other treatments.

Korean Patent Laid-Open No. 2001-98313 describes a method for producing raw beverages by germinating, drying and pulverizing red beans, barley, sorghum, millet, brown rice, black beans, corn, green beans, and then drying and grinding kelp and various vegetables. The present invention relates to a raw beverage obtained by adding various vitamins, stabilizers and oligosaccharides to a can, a bottle, and the like by heat treatment and sterilization. However, this beverage can not be called a health food by adding various stabilizers and additives to various germinated grain powders.

Korean Patent Laid-Open Publication No. 2004-10829 "Manufacturing method of brown rice soy milk using green soybean fine powder and brown rice fine powder" is a mixture of fresh soybean fine powder and brown rice fine powder in a predetermined ratio with ionized water, and then stirred, at 100-120 ℃ It relates to a sterilized beverage which is boiled, added with an additive such as an emulsifier and sterilized, and has a vivid taste due to raw soybeans.

Korean Patent Publication No. 2005-64688 "Manufacturing method of health drink" is a mixture of fermented beans and sprouted green beans, kidney beans, red beans, and buttercup roots, green onions, onions, leeks, wasabi, carrots, garlic mixed with stirring It relates to the beverage obtained by extraction.

Korean Patent Publication No. 2003-22942 "Method for preparing vegetable liquid fermented milk and powdered fermented milk" relates to a method for producing liquid fermented milk obtained by fermenting a mixture of soybean and uncooked milk with Bifidobacterium strain and Lactobacillus strain. .

Japanese Patent Application Laid-Open No. 60-58035 refers to a beverage in which brown rice is liquefied, heated, and soymilk is added.

As described above, the technology for beverages using grains, beans, and vegetables is continuously being developed, but rice and beans including brown rice and white rice are mainly used, and an emulsifying stabilizer that may have a harmful effect on the body is added. There has been no drink so far.

It is therefore an object of the present invention to provide a beverage that is easy to nourish rice and soybeans.

It is also an object of the present invention to provide a healthy beverage in accordance with preference.

It is also an object of the present invention to provide a healthy beverage without the addition of emulsifiers or stabilizers.

In order to achieve the above object, the present inventors roasted and ground rice (brown rice, white rice, black rice, etc.), pulverizes, adds water, saccharifies rice by adding enzyme, decomposes fiber, and then filters and adds green beans to soybean. Boiled and pulverized to obtain a soymilk, and then mixed with rice extract, soymilk and water and homogenized to prepare a healthy drink.

Roasted rice is seasoned rather than boiled, which adds to the taste. In addition, liquefied enzyme (α-amylase), glycosylated enzyme (amyloglucosidase, etc.) is added after roasting, and at least one of pectinase, cellulase and isomerase is additionally added as necessary. The polysaccharide of rice is decomposed into monosaccharides or disaccharides which are easily digested and absorbed. Rice, especially brown rice, can be germinated before roasting to be used as a raw material of the beverage of the present invention.

There is no particular restriction on the amount of enzyme used, but considering the economics and the degree of reaction within an appropriate reaction time, the liquefied enzyme is 0.05 to 1% by weight, the glycated enzyme is 0.05 to 1% by weight, and the pectin degrading enzyme is 0.05 to 0.5% by weight. %, Cellulose degrading enzyme is 0.0001 to 0.01% by weight, isomerization enzyme is preferably used 0.0001 to 0.01% by weight.

In addition, the reaction temperature of the enzyme can be at room temperature (usually 20 ° C.) or higher, preferably 30 ° C. or higher, and more preferably, the liquefied enzyme is 60-100 ° C., glycosylating enzyme, pectin degrading enzyme, cellulose degrading enzyme, and isomerizing enzyme. Etc. make it react in the range of 40-65 degreeC.

Soy milk is generally obtained by soaking soybeans in water and then boiled and ground. However, the soy milk made with only soybeans has excellent nutritional benefits but has a problem that does not fit the general public's taste because of the unique taste of soybeans. Thus, the present inventors remarkably improved the vivid taste peculiar to soybean by mixing soybean milk by mixing a predetermined amount of mungbean in soybean, as well as adding the detoxification function and skin beauty function of mung bean to the health beverage of the present invention.

Mung bean is an annual herb that belongs to legumes and contains ingredients such as vitamins, proteins and carbohydrates. Mung bean extract has been used as a herbal medicine since ancient times, and is effective in treating dermatitis. Mung beans detoxify wastes and serve as an appetite for heat and appetite. In addition, it is effective to eat when the lips are dry and the mouth is loose when tired. It also helps digestion and makes urine come out well, and with the detoxification, the poison quickly excretes out of the body through urine. Mung beans are also useful for the beauty of your skin. If you apply mung beans to your face, it will help rejuvenate your skin and help with acne and freckles. In medicinal herb (食療 本草), mung bean is good for refreshing energy, harmonizes the five intestines, stabilizes the spirit, and is said to chase the wind and make the skin beautiful. Mung beans have been consumed only with mung bean cake, green poem jelly, and mung bean sprouts.

In the present invention, soybean milk and soybeans are preferably mixed at a weight ratio of 70 to 95: 5 to 30. If the green beans are less than 5, the effect of improving the vivid taste of the soybean is insignificant. If the green beans are more than 30, the taste of the green beans is strongly felt, and the savory flavor of the soybean is weakened. Soybeans and green beans can be germinated just like rice.

The rice extract and soy milk solution obtained as described above are properly mixed with water, but the rice extract: soy milk solution: water = 20 to 85: 10 to 50: 5 to 30 by weight ratio is preferable. In this range, the taste of the drink is the most savory and nutritious.

The vegetable health beverage of the present invention obtained as described above includes natural additives, active ingredients and nutrients such as cocoa, beta glucan, dietary fiber or honey, which are well known to those skilled in the art. It can be added within a range that does not impair the function and taste of health drinks.

Hereinafter, the configuration of the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited only to the following description. In the present embodiment, brown rice is used, but instead of brown rice, white or black rice may be used to prepare a health beverage in the same manner.

Example  1: Brown Rice Extract Manufacturing Process

end. The brown rice was selected, washed and dried.

I. Dried brown rice browned.

All. Roasted brown rice was pulverized to about 100mesh.

la. The ground brown rice powder was mixed with water in a 1: 5 ratio (weight).

hemp. 0.2% liquefied enzyme was added and maintained at 90 ° C. for 1 hour to react.

bar. The temperature was adjusted to 60 ° C., and the reaction was performed by adding 0.2% of saccharifying enzyme, 0.2% of pectinase, and 0.0003% of cellulosease.

four. The temperature was raised to 105 ° C or higher to stop the enzyme reaction.

Ah. The temperature was reduced to about 60 ° C. and filtered using a filter press to prepare a brown rice extract.

Example  2: Soymilk  Manufacture process

end. Soybeans and green beans were mixed in a 10: 1 ratio (weight), washed, and purified water was added at room temperature for 12 hours.

I. Boiled in water over 95 ℃ 3 minutes.

All. Boiled soybeans and green beans were put in cold water to separate and remove the outer shell.

la. Soybean and mung bean: water was ground by mixing in a ratio of 1: 4 (60 mesh).

hemp. Grind for 2 minutes with the cutter mixer, rest for 10 seconds and repeat for more than 3 times, going again for 2 minutes.

bar. Filtration with a filter press yielded soymilk.

Example  3: Brown rice soy milk  Beverage manufacturing process

end. Brown rice extract: soymilk: water = 65.5: 18: 16.5 ratio.

I. The drink was homogenized through a homogenizer.

All. Sterilize by boiling at 110 ℃ for 10 minutes.

Example  4: packing

Bottle: After filling the bottle with a filling machine and sterilized for 50 minutes at 102 ℃ in a non-pressure steam sterilizer.

Pouches: The contents were packed with an automatic packaging machine and then sterilized at 90 ° C. for at least 30 minutes in a water tank sterilizer.

Experimental Example : Sensory evaluation

Vegetable health drink of the present invention prepared by the method of Examples 1, 2, 3, and soy milk solution and rice extract, water-based vegetable health drink made from soybeans without using mung beans during the process of Example 2 ("Comparison" Example 1 ") and the sensory test on 30 men and women aged 20 to 45 years are shown in Table 1 below.

division Embodiment 3 of the present invention Comparative Example 1 incense ○ △ Savory taste ◎ ○ No vile taste ◎ △

(Very good: ◎, good: ○, moderate: △, bad: ×)

As shown in Table 1, the vegetable health beverage of the present invention can be confirmed that the improved flavor of the product compared to the product without using the green beans, and the vivid taste to improve the savory flavor of rice and beans.

The vegetable health drink obtained as described above is liquefied and saccharified rice, so it is possible to reduce extra artificial sweeteners such as sugar, which is beneficial to health.

In addition, the vegetable healthy beverage of the present invention contains abundant nutritional ingredients of rice, beans, green beans, and is beneficial to health.

In addition, the vegetable health beverage of the present invention was solved by mixing a certain amount of mung beans so that the soy milk produced only in soybeans, the vivid taste, and adds the savory taste of rice to provide a healthy drink according to the taste of the general public.

In addition, the vegetable health beverage of the present invention can maintain the appearance of a stable beverage without harmful additives because the soybean and mung bean lecithin component functions as a natural stabilizer.

In addition, the vegetable health beverage of the present invention is useful for maintaining the health of modern people who consume a large amount of meat and processed foods containing green beans that have a function of improving skin regeneration effect, detoxification effect, acne and freckles.

Claims (4)

Rice extract obtained by roasting rice, pulverizing into powder, adding water, liquefying, saccharifying and enzymatically decomposing; and Soy milk and green soybeans are mixed in a weight ratio of 70 ~ 95: 5 ~ 30, soaked in water, boiled, soy milk obtained by crushing by adding water; The rice extract: soy milk: water is 20 to 85: 10 to 50: 5 to 30, characterized in that the blended in a weight ratio, vegetable health drink with improved taste. The method of claim 1, Rice is a vegetable health drink, characterized in that brown rice, white rice or black rice. delete The method of claim 1, The rice, soybeans, green beans are vegetable health drinks, characterized in that the germinated.