KR101106200B1 - Preparation method of rice soybean milk comprising rice - Google Patents

Abstract

The present invention relates to a method for producing rice soy milk including rice, and more particularly, puffing soybean and rice by microwave treatment; Adding purified water to the mixture of soybean and rice puffed with microwaves and pulverizing to obtain rice soymilk; It relates to a method for producing rice soymilk comprising rice comprising the step of homogenizing after adding and mixing refined salt, skim milk powder, rice oligosaccharide, rice syrup, brown rice oil as a subsidiary material to the soy milk.

Rice, Soybean, Soymilk, Microwave Processing

Description

Preparation method of rice soybean milk containing rice {Preparation method of rice soybean milk comprising rice}

The present invention relates to a method for producing rice soy milk including rice, and more particularly, puffing soybean and rice by microwave treatment; Adding purified water to the mixture of soybean and rice puffed with microwaves and pulverizing to obtain rice soymilk; It relates to a method for producing rice soymilk comprising rice comprising the step of homogenizing after adding and mixing refined salt, skim milk powder, rice oligosaccharide, rice syrup, brown rice oil as a subsidiary material to the soy milk.

Soymilk is a high-protein food made from soybean. Soybean contains micronutrients such as protein, unsaturated fatty acids, carbohydrates, minerals, and functional substances such as isoflavones, saponins, peptides, phospholipids, and dietary fiber. Biological activity such as cancer, osteoporosis, hyperlipidemia, cardiovascular disease prevention has been reported and attracting attention. In particular, soy milk is a soybean processed food that has increased digestibility and protein utilization of soybean. It is rich in essential amino acids, essential fatty acids, iron, phosphorus, potassium, etc., and thus demand is increasing due to nutritional superiority and low cholesterol content.

Rice is an essential part of our diet and occupies an important place in our food culture. It contains proteins, fiber, vitamin B complex, tocols, and phenolic compounds, which lower cholesterol, antioxidants, blood pressure control, It has been reported to exhibit various physiological activities such as antidiabetic and anticancer.

In addition, rice contains starch as its main ingredient, and this starch is not only an excellent energy source but also a major factor determining the physical properties of foods. It is used as a colloid stabilizer, binder, and moisturizer due to physical and chemical changes.

The stability of the dispersed phase in colloidal beverages is known to be affected by several factors, including fat, solids concentration, particle size, temperature, viscosity and pH. It is primarily stabilized by proteins, carbohydrates, fats, etc., which are the constituents of beverages, and in particular, fats, which form complexes with proteins in beverage production, have a property of forming stable complexes with starch. In particular, the starch and the fat complex have amylose in a helical structure when the starch is swollen and gelatinized, and the fatty acid portion of the fat is adsorbed to form the complex. In addition, the fat forming the complex with starch delays the recrystallization of gelatinized starch, inhibits aging, and can change the flow characteristics of the liquid food and improve the organoleptic aspects of the food.

Microwave refers to electromagnetic waves between the frequencies of 300MHz and 30GHz, and the frequency of 2,450MHz is mainly used in Korea and Japan. Microwaves infiltrate objects and convert them into heat in a short time, so they can be heated in a shorter time than conventional external heating, and because each part of the object generates heat at the same time, it enables relatively uniform heating even for complex types of materials. It is used for the purpose of heating and sterilization in various industries.

Since commercialization of soy milk in 1967, the average daily intake of men and women is 2.1g in 1998, 3.0g in 2001 and 6.2g in 2005, but the consumption is very small, but it continues to increase. Products with enhanced ingredients, black beans, black sesame seeds, and green tea are added with various flavors and nutrients.

In general, soy milk is usually soaked in soybeans, pulverized and cooked, and then compressed and juiced. In a conventional method for producing soy milk, about one-third of the raw soybeans are discarded as by-products, which contain a large amount of sulfur-containing amino acids and lysine, which are likely to be insufficient in a large amount of fiber, lipids and other food proteins. Therefore, soy milk prepared by a conventional method has been produced soy foods consisting of almost pure protein components.

In order to overcome the loss of nutrients, a method of enzymatic treatment of biji, ultrasonic and heat treatment at the same time, a method of miniaturization at ultra high pressure of more than 1,500 bar has been developed.

However, the soymilk produced by the above methods has a disadvantage that even if the particle size is large or small, the variation is very soft, so that the variation in the quality of the soymilk, such as precipitation of soymilk particles or dissociation and denaturation of protein particles, occurs. have.

In addition, in order to overcome the above disadvantages, there is a method in which soybeans are sufficiently immersed and then ground and homogenized under a pressure of 150 to 400 bar, but in this case, a manufacturing process takes much time due to soybean soaking and is exposed to microbial contamination in this process. There was a problem that could be.

In addition, existing soymilk has artificially stabilized soymilk particles using artificial additives such as stabilizers or emulsifiers to increase its commodity value.

Accordingly, the present inventors omit the immersion process of the raw material and simultaneously proceed with washing and grinding, while solving the problem of precipitation of soy milk particles using rice-derived oligosaccharides, rice syrup, brown rice oil and skim milk powder in addition to rice and soybean used as raw materials. In addition, rice soybean milk has been significantly improved in taste due to the increase in flavor by the microwave puffing pretreatment of rice and soybean, which are major raw materials.

An object of the present invention is to provide a method for producing rice soy milk that can be improved rice soy milk.

The present invention comprises the steps of puffing the soybean and rice by microwave treatment; Adding purified water to the mixture of soybean and rice puffed with microwaves and pulverizing to obtain rice soymilk; It is intended to provide a method for producing rice soy milk comprising rice comprising the steps of adding homogenized after mixing and adding refined salt, skim milk powder, rice oligosaccharide, rice syrup, brown rice oil as a subsidiary material to the soy milk.

The manufacturing method of rice soybean milk of the present invention by microwave puffing the rice and soybeans from which foreign substances have been removed, induces deactivation of enzymes and collapse of the polymer layer constituting soybean cell walls, thereby facilitating grinding, as well as rice starch in raw materials without artificial stabilizer addition. The product value of the product is increased by using skim milk powder and brown rice oil, and rice oligosaccharide and rice syrup are used instead of white sugar to enhance the sweetness of soy milk products. Soy milk can be provided.

The present invention includes rice oligosaccharides and rice syrup, brown rice oil, etc., which are excellent in nutrition and functionality, and rice-derived sugars, thereby providing nutritional balance between animal and vegetable proteins.

The present invention shows a method for producing rice soy milk including rice.

The present invention comprises the steps of puffing the soybean and rice by microwave treatment; Adding purified water to the mixture of soybean and rice puffed with microwaves and pulverizing to obtain rice soymilk; A method of preparing rice soy milk comprising rice comprising the step of adding homogenized after mixing and adding refined salt, skim milk powder, rice oligosaccharide, rice syrup, and brown rice oil to the rice soy milk solution (see FIG. 1).

Soybean and rice is preferably treated with a microwave after removing foreign matters such as small rock, soil, sand (sand). At this time, the removal of foreign matter from soybean and rice is sufficient if a person skilled in the art can be appropriately selected, and since the present invention is not an essential component, detailed description thereof will be omitted.

In the rice, any one or more selected from the group of non-glutinous rice, glutinous rice, brown rice, germinated brown rice.

In the rice, brown rice may be used.

The microwave can be carried out for 100 to 700 watts (watt), 1 to 10 minutes, preferably 400 to 500 watts (watt) for 3 to 5 minutes.

The microwave may be performed for 3 to 5 minutes at a frequency of 2300 to 2600 MHz, 100 to 700 watts (watts), for 1 to 10 minutes, preferably 400 to 500 watts (watts) using the frequency 2450 MHz.

When manufacturing rice soy milk of the present invention can be carried out by replacing the roasting (roasting) process instead of the microwave treatment process.

The roasting process may be carried out for 5 to 30 minutes at 200 ~ 300 ℃ put soybean and rice in the roaster (roaster) respectively or at the same time. In this case, a rolling roaster may be used as an example of the roaster.

Microwave puffed soybeans and rice in the above can be mixed with 80 to 99% by weight of soybean, 1 to 20% by weight of rice.

Microwave puffed soybeans and rice in the above can be mixed with 85 to 95% by weight of soybean, 5 to 15% by weight of rice.

Microwave puffed soybeans and rice in the above can be mixed with 90 to 95% by weight of soybean, 5 to 10% by weight of rice.

7 to 10 times the amount of purified water relative to the mixture weight of the soybean and rice puffed with a microwave in the above it can be pulverized to a solid content of 7 to 9 brix, particle size of 100 to 200㎛.

The purified water of 8 to 9 times the weight of the mixture of soybean and rice puffed with microwave in the above can be added and finely pulverized to have a solid content of 7 to 9 brix and a particle size of 100 to 200 μm.

In the above, the purified water may be used hot water of 75 ~ 95 ℃.

In the above, purified water may be used hot water of 80 ~ 85 ℃.

Refined salt, skim milk powder, rice oligosaccharide, rice syrup, and brown rice oil are added to the rice soy milk and mixed at 2,500 to 3,500 rpm at 70 to 85 ° C.

0.05 to 0.2 parts by weight of refined salt, 0.1 to 1.0 parts by weight of skim milk powder, 1.0 to 4.0 parts by weight of rice oligosaccharide, 2.0 to 5.0 parts by weight of rice syrup, and 0.5 to 1.5 parts by weight of brown rice oil can be added to 100 parts by weight of rice soy milk solution. have.

Homogenization in the above can be carried out 1 to 4 times under a pressure of 100 to 400 bar (bar).

Black sesame, green tea, black tea, ginseng, red ginseng, wild ginseng, plum, silkworm, mulberry leaf, wild horse, Cordyceps sinensis, chaga mushroom, green mushroom, yeonjawook, cinnamon, kelp, shell, Round grass, evening primrose, wild mulberry, triticale, bamboo shoot, tofu, ogapi, calamari, mountain porridge, earthenware, schisandra, casualty, wolfberry, bokbunja, eoseongcho, hamcho, baekseonpi, sky roots, squalene, cholan, spirulina, chlorella, alfalfa It may further comprise adding 0.5 to 5 parts by weight of any one or more functional ingredients selected from the group of buttercups, mugwort, aloe in any one or more formulations selected from the group of powders, juices, hot water extracts.

The powder of the functional ingredient may be one obtained by powdering the functional ingredient using a powdering device such as a conventional crusher or a pulverizer.

The juice of the functional ingredient may be a functional ingredient juice extracting the juice of the functional ingredient using a juicer.

The hot water extract of the functional ingredient is added to the purified water of 5 to 10 times the weight of the functional ingredient and 5 to 50% of the volume of the maximum purified water at a temperature of 90 ° C. or higher, preferably 90 to 130 ° C., preferably The hydrothermal extract liquid extracted so that it may be 10 to 40%, More preferably, 15 to 30% can be used.

Sterilization can be carried out after homogenization in the above, for example, the rice soy milk obtained by homogenization can be commercialized by cooling and packaging after normal retreat sterilization after filling into a glass bottle, the rice soy milk obtained by homogenizing in another example is tubula After sterilization (tubular), it can be cooled and packed into a cup, then packaged into a product.

The present invention includes rice soybean milk prepared by the above-mentioned method.

Hereinafter will be described in more detail by each step for a method for producing rice soy milk comprising the rice of the present invention.

(a) Raw material microwave puffing step

Selected soybeans and rice are irradiated with microwaves without washing with water and are present in abundance in soybeans to reduce lipoxygenase, which has an already odorous and soybean-flavored taste, and is present in raw soybeans and rice. This process aims to remove microorganisms such as bacteria and Escherichia coli and to induce breakdown of the soybean cell wall-constituting polymer layer, thereby facilitating pulverization so as to refine the soymilk particles and produce a savory taste that meets Korean sentiment.

In the above microwave treatment process, the frequency is preferably irradiated for 1 to 10 minutes at an output of 100 to 700 watts using 2,450 MHz.

In the microwave puffing process described above, the irradiation output is preferably adjusted to 100 to 700 watts. If the irradiation power is less than 100 watts, the soybean cell wall constituting polymer material is not sufficiently decayed, resulting in coarse grains during grinding. Also, when the irradiation power exceeds 700 watts, the moisture content is drastically lowered. Soy milk is browned and the color gloss is worse, and also there is a problem that the degree of preference is significantly reduced due to carbonization odor.

In the microwave processing step, the microwave irradiation output is more preferably 400 to 500 watts.

As described above, the raw material for microwave puffing is applicable to all soybeans such as soybeans and sory flakes, or shelled halves, and grains such as white rice, brown rice, and barley, and is not limited only to raw materials of particular soybeans and cereals. In general, it may be used before or after the soaking process of all soybeans used in the production of soymilk.

(b) obtaining rice soy milk after grinding

Rice soy milk can be obtained by grinding by adding hot water to the soybean and rice obtained in the microwave puffing step (a). At this time, the grinding may be carried out by a two-stage grinding process of coarse and fine grinding, the coarse grinding may be carried out using a general mill used for the production of soy milk. When crushing soybean and rice, purified water may be added in an amount of 7 to 10 times the weight of the mixture of soybean and rice, preferably 8 to 9 times the weight of the mixture of soybean and rice. At this time, the temperature of the hot water is preferably maintained at 75 to 95 ° C., preferably 80 to 85 ° C. However, when the temperature of the hot water is 75 ° C. or higher, the water absorption of the raw pulverized product is remarkably high, and the water absorption equilibrium is reached. The time was found to be short. However, at temperatures exceeding 95 ° C., the water absorption tends to decrease, and therefore, it is preferable to use 75-95 ° C. hot water when grinding the raw materials for effective water absorption. Crude milled soy milk milk can be further refined after milling twice with a colloid mill in order to improve the yield of rice soy milk liquid and make the particle size even smaller. Soluble solids content of rice soymilk obtained through coarse milling and colloid milling twice is 7-9 ° Brix and particle size is 100-200㎛.

(c) Subsidiary material mixing step

The subsidiary material is added to the rice soy milk obtained in step (b) and mixed to improve palatability and functionality. In this case, based on 100 parts by weight of rice soy milk obtained in step (b), 0.05 to 0.2 parts by weight of refined salt, 0.1 to 1.0 parts by weight of skim milk powder, 1 to 4 parts by weight of rice oligosaccharide, 2 to 5 parts by weight of rice syrup, And brown rice oil 0.5-1.5 weight part is mixed. At this time, the mixing may be added to a homo mix tank maintained at 70 to 85 ° C. and mixed at 2,500 rpm to 3,500 rpm.

Rice oligosaccharide in the above can be used 70brix or more, preferably 70 ~ 90brix.

The rice syrup may be 70 brix or more, preferably 70 to 90 brix.

In the present invention, by adding rice oligosaccharides and rice syrup instead of white sugar mainly used in existing soy milk products, reflecting the needs of modern people seeking well-being while bringing out the sweetness closest to white sugar. In addition, in the conventional soymilk, an antifoaming agent or an emulsifier was added to increase the palatability of the appearance, but in the present invention, without using an artificial stabilizer, lecithin of soybean, rice starch contained in rice, and brown rice derived from rice are added to provide stable rice soymilk. do.

In addition, in the present invention, a flavoring agent, if necessary, in addition to the above subsidiary materials; Nutrients; vitamin; Electrolyte; Flavoring organic acids or salts thereof; pH regulators; Stabilizers and the like may be added alone or in combination. At this time, such a flavoring agent; Nutrients; vitamin; Electrolyte; Flavoring organic acids or salts thereof; pH regulators; Stabilizers and the like can be carried out by those skilled in the art as appropriate, detailed description thereof will be omitted below.

In addition, in the present invention, in order to improve functionality and / or functionality, a functional ingredient may be further added to the rice soy milk in addition to the subsidiary materials described above.

The functional ingredient is black sesame, green tea, black tea, ginseng, red ginseng, wild ginseng, plum, silkworm, mulberry leaf, wild horse, cordyceps, chaga, situation Mushroom, Yeonjauk, Cinnamon, Kelp, Arsenal, Rounded shoot, Evening Primrose, Wild mulberry, Three hundred sec, Sesame, Tofu, Ogapi, Dalbi, Mountain porridge, Tosa, Omija, Casualties, Wolfberry, Bokbunja, Eoseongcho, Hamcho, White sesame 0.5 to 5 parts by weight of any one or more functional ingredients selected from the group of roots, squalene, eggplant, spirulina, chlorella, alfalfa, buttercup, wormwood, aloe, may be further added in any one or more formulations selected from the group of powders, juices and hot water extracts. Can be.

On the other hand, the powder of the functional ingredient can be used to powder the functional ingredient using a powdering device such as a conventional crusher, grinder, etc., the juice of the functional ingredient is a functional ingredient that juices the functional ingredient using a juicer A juice solution may be used, and the hot water extract of the functional ingredient may be added to the purified water at 5 to 10 times the weight of the functional ingredient and compared to the volume of the maximum purified water at a temperature of 90 ° C. or higher, preferably 90 to 130 ° C. The hydrothermal extract liquid extracted so that it may be 5 to 50%, Preferably it is 10 to 40%, More preferably, 15 to 30% can be used.

(d) homogenization step;

The soybean milk solution obtained in (c) is transferred to a homogenizer, and then homogenized 1 to 4 times, preferably 2 to 3 times under a pressure of 100 to 400 bar. Particularly, when homogenizing, the pressure is very important. If the homogenizing pressure is less than 100 bar, the solid particles are huge and precipitates are formed. If it exceeds 400 bar, the particles float excessively finely and are suspended, so that the particles float to the upper part and water is located at the bottom. I can't. The rice soy milk solution after homogenization in the homogenization process of the present invention exhibits an average particle size of 15 to 55 μm, and provides a whole component rice soy milk having a uniform particle distribution.

On the other hand, the rice soy milk obtained by homogenizing in the step (d) can be produced by sterilization after filling in a container such as a bottle and / or cup. The rice soymilk glass bottle product may be commercialized by cooling and packaging after retort sterilization after filling the glass bottle, and the rice soymilk cup product may be packaged after packing into a cup by cooling after tubular sterilization.

The manufacturing method of the rice soy milk containing the rice of the present invention was investigated under various conditions, in order to achieve the object of the present invention, it is preferable to provide a method for producing rice soy milk containing rice under the above-mentioned conditions. Do.

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

Experimental Example 1

Soybean and brown rice from which foreign substances such as stones, soil, dust, etc. were removed were puffed with microwaves after selection, and microwave irradiation power and time were performed as shown in Table 1 below as conditions for microwave puffing. Table 2 shows the results of microbiological testing and flavoring of soybean and brown rice after microwave puffing.

Table 1. Microwave Puffing Conditions for Soybean and Brown Rice

Test Microwave (watt) Microwave irradiation time (min) One 100 3 2 300 3 3 500 3 4 700 3 5 500 One 6 500 5 7 500 9 8 500 13

Table 2. Microbiological test after microwave puffing treatment of soybean and brown rice, and palatability test result for flavor

Test
Microbiological testing Symbol for incense General bacteria Coliform group One ++ + 5.4 ± 2.2 2 + - 6.1 ± 0.9 3 - - 6.3 ± 1.2 4 - - 4.1 ± 0.7 5 - - 6.7 ± 1.4 6 - - 6.7 ± 1.1 7 - - 5.1 ± 1.5 8 - - 4.3 ± 2.1

* ++:> 50 CFU / g; +: 1-50 CFU / g; -: Not detected

* Microbial test: Samples were collected in sterile packs by test strips, homogenized by adding sterilized 0.85% saline, and diluted in steps. General bacteria were incubated with plate count agar (PCA, Difco Lab., Sparks, MD, USA), counted and expressed as CFU / g. Coliform group was incubated with chromocult agar (CM, Merck Co., Darmstadt, Germany), counted and expressed as CFU / g.

* Favorability test for incense: The palatability test for incense was conducted on the Korean Food Research Institute's 30 panelists (10 males and 20 females) using a 9-point scale method, and the higher the value, the higher the palatability.

As shown in Table 2, as a result of the microbiological test of soybean and rice, which are raw materials according to the microwave puffing conditions, it was not sufficient to kill the microorganisms in the test groups 1 and 2, and 300 watts or less. In this case, the acceptability of the fragrance was approximately excellent up to 9 minutes, which was less than 10 minutes of treatment time, as in Test 5 and Test 7, but from 13 minutes when the microwave irradiation power was 500 watts and the processing time exceeded 10 minutes, as in Test 8, carbonization was performed. It was found that the degree of preference for incense was gradually lowered by odor.

Experimental Example 2

Microwave puffing treatment was performed on soybean and brown rice from which foreign substances such as stones, soil, and dust were removed. At this time, the microwave puffing process was performed using a frequency of 2,450 MHz for 5 minutes at an output of 500 watts.

Soybean and brown rice subjected to microwave puffing treatment were mixed in the same ratio as Test 1 to Test 3 of Table 3, and then added to each test by adding purified water 8 times the weight of the test, and then mixed with these soybeans and brown rice. And the mixture of purified water was roughly pulverized with a pulverizer and then finely pulverized with a two-stage colloid mill to obtain a rice soy milk with a solid content of 8 ± 0.5 brix and a particle size of 150 ± 10 μm.

The chromaticity and palatability (color, aroma, taste, concentration, overall palatability) of the rice soymilk for Tests 1 to 3 prepared above were measured and the results are shown in Table 4 below.

Table 3. Mixing ratio of soybean and brown rice in rice soymilk (% by weight)

Test Soybeans (wt%) Brown rice (% by weight) One 85 15 2 90 10 3 95 5

Table 4. Color and Palatability Results of Rice Soymilk According to the Soybean and Brown Rice Mixture Ratio

Test
Chromaticity Symbol L a b color incense flavor density Overall One 74.6 1.2 13.5 6.5 ± 1.2 6.8 ± 1.4 5.3 ± 2.3 5.0 ± 1.6 5.4 ± 2.1 2 75.3 1.1 11.2 6.8 ± 0.5 6.8 ± 1.5 6.0 ± 0.5 5.8 ± 2.1 6.2 ± 1.3 3 76.1 0.9 12.3 6.8 ± 1.0 7.0 ± 0.8 6.5 ± 1.0 6.8 ± 1.3 6.6 ± 0.8

* Chromaticity: The chromaticity of rice soymilk is measured 5 times with CIE L (lightness), a (redness), b (yellowness) using color and color difference meter (CR-300, Minolta, Japan). The result is rounded to two decimal places.

* Preference: The Preference test was conducted on a nine-point scale method for 30 panelists (10 males and 20 females) of the Korea Food Research Institute. The evaluation items were evaluated on the color, flavor, taste, concentration and overall acceptability. In the palatability test, the higher the value, the better the palatability.

As shown in Table 4, as a result of chromaticity measurement by Hunter Lab value of rice soy milk according to the ratio of soybean and brown rice, all treatments showed similar results, and the preference for color and flavor showed similar tendency but taste, Concentration and overall acceptability tended to be somewhat lower in test groups 1 and 2 with higher amounts of brown rice compared to test group 3 with less amounts of brown rice.

≪ Example 1 >

Microwave puffing treatment was performed on soybean and brown rice from which foreign substances such as stones, soil, and dust were removed. At this time, the microwave puffing process was performed using a frequency of 2,450 MHz for 5 minutes at an output of 500 watts.

95% by weight of microwave puffed soybeans and 5% by weight of microwave puffed brown rice were mixed, and eight times purified water relative to the weight of the mixture of microwave puffed soybean and brown rice, respectively, was added to the mixture of microwave puffed soybean and brown rice, respectively. The mixture was added and mixed, and then the mixture was roughly pulverized with a grinder and then finely pulverized with a two-stage colloid mill to obtain a rice soymilk with a solid content of 8 ± 0.5 brix and a particle size of 150 ± 10 μm.

0.125 parts by weight of refined salt, 0.3 parts by weight of skim milk powder, 1 part by weight of rice oligosaccharides (70brix), 2 parts by weight of rice syrup (70brix), and 0.5 parts by weight of brown rice oil as a subsidiary ingredient based on 100 parts by weight of rice soy milk solution at 76.5 ± 1.5 ° C. After stirring at 3,000 rpm in a homo mix tank to be maintained and homogenized twice under a pressure of 300 bar to prepare a rice soy milk.

In the preparation of the rice soy milk, the components and contents of the rice soy milk solution and the subsidiary materials are shown in Table 5 below.

<Example 2>

With respect to 100 parts by weight of rice soy milk liquid, except that 0.125 parts by weight of refined salt, 0.6 parts by weight of skim milk powder, 2 parts by weight of rice oligosaccharide (70brix), 3 parts by weight of rice syrup (70brix), and 1.0 parts by weight of brown rice oil were used. Rice soy milk was prepared in the same manner as in Example 1.

<Example 3>

With respect to 100 parts by weight of rice soy milk liquid, except that 0.125 parts by weight of refined salt, 0.9 part by weight of skim milk powder, 4 parts by weight of rice oligosaccharides (70brix), 5 parts by weight of rice syrup (70brix), and 1.5 parts by weight of brown rice oil were used. Rice soy milk was prepared in the same manner as in Example 1.

Comparative Example

Soybeans were soaked for about 3-6 hours by adding 5 times the weight of soybeans to 100 kg of selected soybeans. Soybeans were taken out to remove moisture and heat-treated at 90 ° C. Purified water was added to the heat-treated soybean by 5 times the weight of soybean, coarsely pulverized with a crusher (continental machine), and then pulverized with a colloid mill to prepare soymilk.

0.125 parts by weight of refined salt and 7.0 parts by weight per 100 parts by weight of the soy milk solution were stirred at 3,000 rpm in a homo mix tank maintained at 76.5 ± 1.5 ° C., and then homogenized twice under a pressure of 300 bar. Was prepared.

The soymilk solution, refined salt, and white sugar content of the soymilk are summarized in Table 5 below.

Table 5. Ingredients and Contents of Rice Soymilk (Unit: parts by weight)

Treatment Rice Soymilk Purified salt Skim milk powder White sugar Rice oligosaccharide Rice syrup Brown Rice Oil Comparative example 100 0.125 0.3 7.0 - - - Example 1 100 0.125 0.3 3.8 1.0 2.0 0.5 Example 2 100 0.125 0.6 - 2.0 3.5 1.0 Example 3 100 0.125 0.9 - 4.0 5.0 1.5

<Example 4-36>

Microwave puffing treatment was performed on soybean and brown rice from which foreign substances such as stones, soil, and dust were removed. At this time, the microwave puffing process was performed using a frequency of 2,450 MHz for 5 minutes at an output of 500 watts.

95% by weight of microwave puffed soybeans and 5% by weight of microwave puffed brown rice were mixed, and eight times purified water relative to the weight of the mixture of microwave puffed soybean and brown rice, respectively, was added to the mixture of microwave puffed soybean and brown rice, respectively. The mixture was added and mixed, and then the mixture was roughly pulverized with a grinder and then finely pulverized with a two-stage colloid mill to obtain a rice soymilk with a solid content of 8 ± 0.5 brix and a particle size of 150 ± 10 μm.

0.125 parts by weight of refined salt, 0.5 parts by weight of skim milk powder, 2 parts by weight of rice oligosaccharides (70brix), 3.5 parts by weight of rice syrup (70brix), 1.0 part by weight of brown rice oil, as the subsidiary ingredients, based on 100 parts by weight of rice soy milk solution. 2 parts by weight of each functional ingredient of the powder formulation was stirred at 3,000 rpm in a homo mix tank maintained at 76.5 ± 1.5 ° C. and then homogenized twice under a pressure of 300 bar to prepare rice soymilk.

Functional ingredients in the black sesame, green tea, black tea, ginseng, red ginseng, wild ginseng, plum, silkworm, mulberry leaf, wild horse, Cordyceps sinensis, chaga, chamomile mushroom, yeonjawook, cinnamon, kelp, tart, triticale, ,, tofu, Ogapi, earthenware, schizandra, casualties, wolfberry, bokbunja, hamcho, squalene, chlorella, alfalfa, buttercup, wormwood and aloe were used.

In the preparation of the rice soy milk, the components and contents of the rice soy milk liquid, subsidiary materials and functional ingredients are summarized in Table 6 below.

Table 6. Ingredients and Contents of Rice Soymilk (Unit: parts by weight)

<Test Example 1>

Rice soymilk prepared in Examples 1 to 3 and soymilk prepared in Comparative Examples were examined for properties such as pH, particle size, viscosity, sugar, color and preference, and the results are shown in Table 7 below.

Table 7. Characteristics of rice soymilk prepared in Example and soymilk prepared in Comparative Example

Item pH
Granularity
(Μm) Sugar content
(° Brix) Viscosity
(cP) Chromaticity
Likelihood L a b Comparative example 7.32 86.94 11.7 58.4 63.9 6.4 18.7 4.8 ± 1.7 Example 1 7.41 21.16 12.2 3.9 78.9 0.9 11.3 6.3 ± 2.9 Example 2 7.23 22.03 13.0 5.2 72.6 2.0 14.1 6.2 ± 2.5 Example 3 7.11 22.65 13.4 5.7 72.4 2.9 14.4 6.5 ± 0.6

* pH measurement: The pH measurement of rice soymilk prepared in Example and soymilk prepared in Comparative Example was measured using a pH meter (modle 520A, ORION, USA).

* Particle size: The grain size of the rice soymilk prepared in Example and the soymilk prepared in Comparative Example was measured three times using Particle size analyzer (1064. CILAS. France).

* Sugar: The sugar content of rice soymilk prepared in Example and soymilk prepared in Comparative Example was measured at room temperature (25 ° C) using a refractometer (Refractometer, model WM-7, Atago Co., Japan).

* Viscosity: Viscosity measurement of the rice soymilk prepared in Example and soymilk prepared in Comparative Example was measured at room temperature (25 ℃) using VIBRO Viscometer (SV-10, A & D Co., Japan).

* Chromaticity: The chromaticity of rice soymilk prepared in Example and soymilk prepared in Comparative Example was measured by CIE L (lightness), a (redness) using color and color difference meter (CR-300, Minolta, Japan). , b (yellowness) value was measured five times.

* Favorability: The palatability test was conducted by the 9-point scale method for 30 panelists (10 males and 20 females) of the Korea Food Research Institute, and the evaluation items were evaluated by evaluating the overall acceptability. It means excellent.

As shown in Table 7, as a result of experiments on the physicochemical properties of the rice soymilk prepared in Example and the soymilk prepared in Comparative Example, pH of rice and soymilk of Comparative Example showed a neutral value of 7.11 to 7.32. Except for the soymilk of the comparative example that did not microwave the soybean and rice, rice soymilk prepared in Examples 1 to 3 subjected to microwave treatment on soybean and rice was relatively fine (21.16 ~ 22.06㎛). The sugar content of the comparative example, which had a slightly larger particle, was slightly lower at 11.7 ° Brix, and the sugar content of the rice soymilk prepared in Example 3 was the highest at 13.4 ° Brix, indicating that the amount of sugar (rice oligosaccharide, rice syrup) added and particle size It appeared to affect sugar content. The viscosity of the soymilk prepared in Comparative Example was 58.4 cP, the highest, and the rice soymilk prepared in Examples 1 to 3 were almost 12.2 to 13.4. The color was slightly different depending on the added sugar and microwave treatment. The palatability test showed that the soymilk produced in the comparative example without microwave treatment was the lowest at 4.8 and the others were almost similarly preferred at 6.2 to 6.5.

<Test Example 2>

The rice soymilk prepared in Examples 4 to 36 and the soymilk prepared in Comparative Example were examined for characteristics such as preference and the results are shown in Table 8 below.

Table 8. Characteristics of Rice Soymilk Prepared in Example and Soymilk Prepared in Comparative Example

Item Symbol Item Symbol Item Symbol Item Symbol Example 4 6.3 Example 5 6.4 Example 6 6.5 Example 7 6.4 Example 8 6.3 Example 9 6.5 Example 10 6.3 Example 11 6.5 Example 12 6.4 Example 13 6.3 Example 14 6.1 Example 15 6.3 Example 16 6.2 Example 17 6.1 Example 18 6.2 Example 19 6.4 Example 20 6.3 Example 21 6.2 Example 22 6.3 Example 23 6.5 Example 24 6.5 Example 25 6.4 Example 26 6.2 Example 27 6.3 Example 28 6.3 Example 29 6.5 Example 30 6.3 Example 31 6.2 Example 32 6.4 Example 33 6.3 Example 34 6.1 Example 35 6.4 Example 36 6.3 Comparative example 4.8 - - - -

* Favorability: The palatability test was conducted by the 9-point scale method for 30 panelists (10 males and 20 females) of the Korea Food Research Institute, and the evaluation items were evaluated by evaluating the overall acceptability. It means excellent.

As shown in Table 8, it can be seen that the rice soymilk prepared in Examples 4 to 36 of the present invention has an excellent palatability characteristic in comparison with the soymilk prepared in the conventional comparative example, and thus the sensory properties are greatly improved.

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. It will be appreciated that it can be changed.

The present invention eliminates the soaking process of soybeans and rice, which are the main raw materials for the production of rice soybean milk, and instead of the microwave puffing process, it is possible to simultaneously solve the problem of shortening the manufacturing time due to soaking and exposure to microbial contamination that may occur in this process. By using rice oligosaccharide, rice syrup, brown rice oil and skim milk powder in addition to the rice and soybeans used as raw materials, it solves the problem of sedimentation of soy milk particles without adding artificial stabilizer, while enhancing the functionality and increasing the taste of Korean food. It is possible to provide rice soy milk that can significantly improve the palatability.

1 is a manufacturing process of the rice soy milk of the present invention.

Claims (10)

(1) roasting the mixture of 80 to 99% by weight of soybean and 1 to 20% by weight of rice at 200 to 300 ° C. for 5 to 30 minutes; (2) To the mixture of roasted soybean and rice, 7-10 times the weight of the mixture of roasted soybean and rice, and purified water of 75-95 ° C. hot water was added, and the solid content was 7-9 brix, particle size 100-200 μm. Grinding to obtain rice soy milk; (3) 0.05 to 0.2 parts by weight of refined salt, 0.1 to 1.0 part by weight of skim milk powder, 1.0 to 4.0 parts by weight of rice oligosaccharide, 2.0 to 5.0 parts by weight of rice syrup, 0.5 to 1.5 parts by weight of brown rice oil, and 0.5 to 5 parts by weight of the functional ingredient is added and mixed at 2,500 to 3,500 rpm at 70 to 85 ℃ homogenizing 1 to 4 times at a pressure of 100 to 400 bar (bar), wherein the functional ingredient is green tea, black tea , Ginseng, Red ginseng, Wild ginseng, Silkworm, Mulberry leaf, Sanma, Cordyceps sinensis, Chaga, Sichuan mushroom, Yeonjauk, Cinnamon, Kelp, Thigh, Rounded shoot, Evening primrose, Wild mulberry, Three hundred seconds, Sesame sprouts, Toe Chung, Ogapi, Dalby, Mountain porridge Tosa, Schisandra chinensis, casualties, wolfberry, eochocho, seaweed, ringworm, skyweed root, squalane, egg, spirulina, chlorella, alfalfa, buttercups, mugwort, aloe Any one or more agents selected from the group The method of rice soybean milk comprises the rice, characterized in that added. delete delete delete delete delete delete delete delete delete

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