KR101087207B1 - Manufacturing method for black-rice drinks - Google Patents

Abstract

PURPOSE: A producing method of a black rice beverage is provided to secure the unique taste and color of black rice, and to enable users to smoothly intake the beverage by having soft texture. CONSTITUTION: A producing method of a black rice beverage comprises the following steps: roasting black rice at 170-230 deg C for 5-120 minutes after drying; roasting polygonatum sibiricum at 100-200 deg C for 1-60 minutes after drying; drying lycium chinense at 30-60 deg C for 6-24 hours; mixing 100 parts of roasted black rice by weight, 25-30 parts of roasted polygonatum sibiricum by weight, and 10-15 parts of dried lycium chinense by weight to obtain a black rice mixture; adding water into the black rice mixture for hot water extracting at 80-100 deg C for 20-60 minutes, and filtering to obtain a black rice extract; and low temperature sterilizing the black rice extract.

Description

Manufacturing method for black rice beverage {Manufacturing method for black-rice drinks}

The present invention relates to a method for producing a beverage containing black rice as a main raw material, and more particularly, to a method for producing a nutritional beverage capable of long-term preservation while maintaining the unique taste and color of black rice.

Black rice contains more than 10% of anthocyanin natural pigment, black pigment, protein, lipids, iron, vitamins B1, B2, and dietary fiber rather than non-glutinous rice. According to the doctor, he said that he had a stomach function, strengthened kidney function, activated spleen and liver, brightened eyes and made blood flow better.Every day, it prevented diseases and prevented the elderly by improving the overall regulation of the body and strengthening immune function. It is good for the treatment of anemia of pregnant women, and it is effective in preventing skin aging and skin care of women and makes hair black. In particular, black rice contains a large amount of selenium (Se), which has been shown to be anti-cancer and anti-aging of the human body. According to a recent study of scholars, there are various useful ingredients, although the content varies depending on the variety. That is, free sugars such as glucose, maltose and fructose, fatty acids such as palmitic acid, stearic acid, oleic acid and linoleic acid, aspartic acid, threonine, serine, glutamic acid, glycine, alanine, varin, isoleucine, leucine, All essential amino acids such as tyrosine, phenylalanine, lysine, histidine, proline, cysteine, and methionine are much higher than those of regular grains. In addition, black rice stir-fry is better in flavor and taste than non-glutinous rice. However, black rice is usually consumed as a mixed grain with a certain amount of regular rice, it is applied only to black rice using black rice or rice cake added with black rice.

The present invention has been made to overcome the limitations of the prior art as described above, an object of the present invention is to provide a method for producing a nutritious beverage that maintains the unique taste and color of black rice as a main raw material and can be stored for a long time Is in.

The present invention to achieve the above object is (a) drying the black rice and then roasting for 5 to 120 minutes at 170 to 230 ℃; (b) drying the perilla and then roasting for 1 to 60 minutes at 100 to 200 ° C; (c) drying the wolfberry; (d) drying the green tea leaves; (e) preparing a black rice mixture by mixing the black rice of step (a) with one or more mixtures selected from steps (b) to (d); (f) preparing a black rice extract by filtering the black rice mixture of step (e) after hot water extraction; And (g) pasteurizing the black rice extract of step (f); It provides a method for producing a black rice beverage prepared to include.

It is also within the scope of the present invention that the present invention is carried out by reversing the order of steps (a) to (d).

Hereinafter, the present invention will be described in detail.

The step (a) is to wash each black rice and dried for 6 to 24 hours at 30 to 80 ℃ and then roasted for 10 to 30 minutes at 180 to 250 ℃ to cool at room temperature, the step (b) After washing and drying for 6 to 24 hours at 30 to 80 ℃ roasted for 1 to 60 minutes at 100 to 200 ℃ characterized in that the cooling at room temperature. If the roasting temperature is too low, the roasting takes too much time and color and flavor do not appear well, while if the roasting temperature is too high, the black rice and the bridle are easily burned.

The step (c) is best to give the wolfberry unique taste, aroma and color to wash the wolfberry and to cool at room temperature after drying for 6 to 24 hours at 30 to 60 ℃. If the drying temperature is too low, it takes a long time to dry, and if the drying temperature is too high, the color of dried goji berries is accompanied by a disadvantage.

In addition, in step (d), the green tea leaves are washed and dried at 30 to 60 ° C. for 10 to 35 hours, and then cooled at room temperature. If the drying temperature is too low, the green tea leaves have a bitter taste. If the drying temperature is too high, the color of the green tea leaves is not clear as green, but brownish turbid color is generated.

The present invention is a black rice beverage prepared according to the present invention by separately performing the drying and roasting process before the mixing of the black rice, round gourd, wolfberry and green tea leaves in the optimum conditions in the flavor, flavor and color of each material is The ingredients can be mixed first and have a much more flavourful and finer color than when dried and roasted all at the right temperature.

In the present invention, the mixture of step (e), which is a mixture of one or two or more selected from roundworm, wolfberry and green tea leaves, is added in an amount of 10 to 45 parts by weight based on 100 parts by weight of black rice.

More preferably, the black rice mixture of step (e) is best added in the color, aroma and taste of the prepared black rice beverage to add 25 to 30 parts by weight, 10 to 15 parts by weight of wolfberry based on 100 parts by weight of black rice.

Hot water extraction of step (f) is characterized in that it is performed for 20 to 60 minutes at 80 to 100 ℃ by adding 5,000 to 10,000 parts by weight of water based on 100 parts by weight of black rice mixture. If the time of hot water extraction is too short, the extraction of the black rice mixture may not be performed smoothly, and if the extraction time is too long, the taste of the prepared black rice beverage may be ugly or thin.

The pasteurization of step (g) is characterized in that it is carried out at 50 to 100 ℃ for 10 to 80 minutes.

The pasteurization is carried out in the presence of an inert gas to extend the shelf life of the black rice beverage prepared according to the present invention in comparison with the pasteurization only in the air or oxygen atmosphere, but the cause is unknown but in terms of storage stability. It can be seen through the present invention that one effect can be exhibited.

An antioxidant may be added to further increase the shelf life of the black rice beverage. The type of antioxidant is not particularly limited and may be one commonly used in the art as a food additive.

It is also within the scope of the present invention to perform warm sterilization for 10 to 30 minutes at 80 ° C. or higher.

The black rice beverage prepared according to the present invention has the advantage that it is easy to ingest because of its soft taste and aroma, and it is possible to ingest various and rich nutrients and antioxidants, and that it can be stored and distributed for a long time by preventing oxidation during storage and distribution. have.

Hereinafter, the present invention will be described in more detail with reference to examples, which are only intended to understand the configuration and effects of the present invention and are not intended to limit the scope of the present invention.

[Production Example 1]

2Kg of black rice was washed in running water to remove dust and foreign substances, dried at 60 ° C. for 12 hours, and then roasted at 230 ° C. for 20 minutes to cool at room temperature. In the process of roasting black rice, the outer shell bursts and swelled.

[Production Example 2]

After washing 1Kg of the round gore to remove dust and foreign matter, and dried at 60 ℃ for 12 hours, and then roasted for 5 minutes at 150 ℃ cooled to room temperature.

[Manufacture example 3]

1 Kg of wolfberry was washed in running water to remove dust and foreign matter, dried at 50 ℃ for 8 hours and then cooled to room temperature.

[Production Example 4]

1Kg of green tea leaves were washed in running water to remove dust and foreign substances, dried at 40 ° C for 24 hours, and then cooled to room temperature.

Comparative Preparation Example 1

The same procedure as in Preparation Example 1 was repeated except that the black rice was roasted at 150 ° C. for 40 minutes. In the process of roasting black rice, the outer shell did not burst and maintained the shape of black rice.

Comparative Preparation Example 2

Except for roasting black rice for 10 minutes at 250 ℃ was carried out in the same manner as in Preparation Example 1.

Comparative Production Example 3

The same process as in Preparation Example 1 was conducted except that a mixture of black rice, round goose, wolfberry and green tea leaves was used.

Example 1

The black rice, round gourd and goji berries prepared in Preparation Examples 1 to 3 were mixed in a weight ratio of 7: 2: 1 to prepare a black rice mixture. 10 times the weight of the black rice mixture was added thereto, extracted for 30 minutes at 100 ° C., and then 150 mesh It was filtered through a strainer, filled in a glass bottle, filled with nitrogen, sealed, and pasteurized at 60 ° C. for 30 minutes to prepare a black beverage.

[Example 2]

The same procedure as in Example 1 was carried out except that the black rice and the round gourd prepared in Preparation Examples 1 and 2 were mixed at a weight ratio of 8: 2.

Example 3

Black rice and green tea leaves prepared in Preparation Examples 1 and 4 were carried out in the same manner as in Example 1 except for mixing the weight ratio of 9: 1.

Example 4

The black rice, round gourd, wolfberry and green tea leaves prepared in Preparation Examples 1 to 4 were mixed in the same manner as in Example 1 except that the weight ratio of 7: 1: 1: 1 was mixed.

Example 5

The same process as in Example 1 was carried out except that the pasteurization step was performed without filling with nitrogen.

Comparative Example 1

The same procedure as in Example 1 was conducted except that the black rice prepared in Comparative Preparation Example 1 was used.

Comparative Example 2

Except for using the black rice prepared in Comparative Preparation Example 2 was carried out in the same manner as in Example 1.

Comparative Example 3

Except for using the black rice mixture prepared in Comparative Preparation Example 3 was carried out in the same manner as in Example 1.

[Comparative Example 4]

The same procedure as in Example 1 was carried out except that the nitrogen filling and pasteurization steps were not performed.

[Test Example 1]

To evaluate the taste, aroma and color of the black rice beverages prepared in Examples 1 to 4 and Comparative Examples 1 to 3 to 20 students of the Faculty of Culinary Sciences of Chodang University, to prepare individual questionnaires and add the results to the following table. 1]. The test was conducted with the lowest score as 1 and the highest score as 5.

As described in Table 1, the black rice beverage of Example 1 prepared by mixing black rice, round gourd and goji berries in a weight ratio of 7: 2: 1 received high scores in overall taste, aroma and color. The black rice beverages of Examples 1 to 4 using the shelled black rice have a purple color, while the black rice beverage of Comparative Example 1 prepared using the black rice roasted at a low temperature exhibits a turbid black color. The black rice beverage of Comparative Example 2, which had a low score and was prepared using brown rice roasted at a too high temperature, had a very low score due to its tan taste and burnt smell throughout the beverage. In addition, the beverages of Comparative Example 3, which were prepared by mixing the black rice, round gourd, goji berry and green tea leaves without any pretreatment and roasting them in advance, received overall low scores in taste, aroma and color.

[Test Example 2]

In order to determine the storage period of the black rice beverage prepared according to Example 1 and Comparative Examples 4 and 5, the mold development and color change of the black rice beverage were stored for 7 days, 14 days and 21 days after storage at room temperature and cold storage, respectively. Was observed and the results are shown in the following [Table 2].

[×: no change, △: slight change, ○: many changes]

As can be seen from the results of Table 2, the black rice beverages 1 and 5 in the pasteurized pasteurization exhibited much higher preservation properties than the black rice beverage of Comparative Example 4, which was not pasteurized at all, and was filled with nitrogen in the container. The black rice beverage of Example 1 pasteurized showed better shelf life than Example 4 pasteurized without nitrogen filling.

Claims (9)

(a) drying the black rice and then roasting at 170 to 230 ° C. for 5 to 120 minutes;
(b) drying the perilla and then roasting for 1 to 60 minutes at 100 to 200 ° C;
(c) drying the wolfberry at 30 to 60 ° C. for 6 to 24 hours;
(d) preparing a black rice mixture by mixing 25 to 30 parts by weight of the round brim of step (b) and 10 to 15 parts by weight of wolfberry of step (c) based on 100 parts by weight of black and black rice of step (a) ;
(e) preparing a black rice extract by filtering the black rice mixture of step (d) after hot water extraction; And
(f) pasteurizing the black rice extract of step (e); Method of manufacturing a black beverage is prepared, including.
The method of claim 1,
Drying of the step (a) and step (b) is a method of producing a black beverage to be carried out at 30 to 80 ℃ 6 to 24 hours.
The method of claim 1,
Drying of the step (c) is carried out at 30 to 60 ℃ 6 to 24 hours to prepare a black beverage.
delete The method of claim 1,
The pasteurization of step (f) is performed for 10 to 80 minutes at 50 to 100 ℃ black rice beverage manufacturing method.
delete delete The method of claim 1,
The hot water extraction of step (e) is based on 100 parts by weight of black rice mixture is added to 5,000 to 10,000 parts by weight of water is performed for 20 to 60 minutes at 80 to 100 ℃.
A black rice beverage prepared by the method of any one of claims 1 to 3, 5 and 8.