KR101716296B1 - The production of rice drinks contain herbal ingredients and methods of production of rice drinks that way - Google Patents

Abstract

The present invention relates to a method for producing a rice beverage containing herbal medicinal components and protein. A health rice beverage of the present invention has been developed to relieve inconvenience of not being able to intake several sorts of good food ingredients and health food caused in a busy life. The rice beverage is not only used as one-time meal but also used as a beverage specialized for a consumer by having an improved taste and quality, by containing several sorts of nutrients and minerals and by containing lentils which are a super food. A rice beverage has been already developed and used. In such a rice beverage having a simple taste and making a consumer feel full, several sorts of herbal medicinal components and sugar components using fruits and vegetables without using spices showing artificial tastes make a natural taste, so a delicately flavored beverage which does not make a consumer get sick of even when he/she drinks the beverage often can be provided. In particular, lentil which are a super food are added, so a protein content is increased and an edible fiber content is increased. Thus, even when one-time meal is lightly replaced, several sorts of balance nutrients can be provided.

Description

TECHNICAL FIELD The present invention relates to a rice beverage containing a herbal ingredient and protein and a rice beverage produced by the method.

The present invention relates to a method of manufacturing a rice beverage containing a herbal ingredient, and is a rice beverage developed to solve various inconveniences caused by a variety of good ingredients and healthy foods, but in a busy life. The above rice beverages contain various nutrients and minerals in addition to rice beverages which are used only as one meal, and especially contain a lentil soybean which is a superfood, so that the taste is enhanced and enhanced, and the beverage is adapted to the customized taste of the consumer.

Rice drinks have already been developed and used. Rice beverages characterized by its plain taste and dullness are not spices that give various herbal ingredients and artificial flavors, but they are natural flavors with fruits and vegetables, so that they can provide soft drinks that are not tasted even when they are often eaten Especially, it is possible to provide a rice drink having an antioxidant function by containing a herbal ingredient which provides various balanced nutrients even when a superfood lentil bean is added to increase antioxidant function and increase the content of dietary fiber.

In addition, unlike the beverage, which is a beverage, which is mainly added with herbal ingredients and various kinds of cereals, rice beverages with the emphasis on eating plain and solid rice without emphasizing the delicate taste are inventions focused on saving features. However, since only the rice is energy but the health food may cause problems, we would like to provide one-dimensional high rice beverage with added flavor of herb medicine and flavor of beans.

Due to the decreasing domestic rice consumption per year, various rice processing products are being developed. In the meantime, some products such as rice cake, rice cake, rice confectionery, Korean rice, rice noodles, etc., have been used for rice processing. However, rice drinks are not available in various forms.

In addition, since it is becoming common for busy people to eat in the daily life of busy people, knowing that it is bad for their health to drink food, many simple foods are produced, and the kind and simple ways of eating are constantly developed. The market for foods that can take care of them is growing.

Along with this, dieting has become more common for dieting purposes, but irregular eating increases the accumulation of fat in the body, increasing the probability of inducing various adult diseases, resulting in health problems.

Therefore, it is preferable to take a food substitute containing calorie which is suitable for eating rather than eating, and a drink made with rice may be an alternative.

Rice drinks have been distributed to various markets both domestically and abroad for a long time, and have been widely used for breakfast substitution and snacking for children with excellent nutrition and high body digestibility.

Domestic registered rice beverage manufacturing methods include domestic registered patent No. 10-0294821 and domestic registered patent No. 10-0374151. The above-mentioned prior art rice beverages are generally prepared by roasting, crushing, liquefying, saccharifying, filtering, concentrating, adding, mixing and emulsifying rice or brown rice. The above rice beverages have a flavor of white rice or brown rice And then the mixture is liquefied and saccharified by using an enzyme and filtered to obtain a rice beverage base after removing the undifferentiated sludge. In order to improve the flavor of the rice beverage base, vegetable cream, fragrance and the like are added thereto, Or emulsifying with an emulsifying stabilizer.

Lentil beans were selected by the US health magazine Health as the top five health foods in the world: Korean kimchi, Japanese natto, Greek yogurt, Spanish olive oil and Indian lentils. It is a perennial legume plant with two convex-shaped seeds in a long pod. It is cultivated as main food from ancient Greece and Egyptian civilization. It is easy to cultivate in arid and barren soil, and it is convenient to harvest and store enough to keep room temperature for about 1 year in cool place.

Lentils are rich in antioxidant properties, including protein, dietary fiber, potassium, folic acid, iron, and vitamin B. Lentils usually contain about 25% of the protein, which is a good protein. Thus, lentils are consumed by many vegetarians in India as major protein source foods. Grains and legumes are complementary to nutrients that are nutritionally deficient. Soy is lacking amino acids, including methionine and cysteine, among essential amino acids, while rice lacks the arginine needed for children with lysine and constipation. Taking soybeans and rice together can supplement amino acids that are insufficient for each other, so eating indigestible soybeans is enough to replace meat for Indian vegetarians. In addition, the high content of protein and fiber, immunity, anti-aging, anti-cancer effects, including low cholesterol levels and is known to have the effect of preventing cardiovascular disease. It is also effective as an anemia due to a large amount of iron and folic acid. It is also a high-protein low-calorie food, and it is also considered as a diet food such as a dietary fiber which is 10 times as high as a banana and resolves constipation and indigestion.

Lentil beans, which are seen as a superfood, have a disadvantage in that they are less useful than those already known. There is a problem that it is not general enough to simply boil and add to salad or rice and eat. It is usually used as a soup or curry. In India, it is stocked with rice daily. In Europe, such as France, Germany, Italy and Holland, it is used as a stew, salad and stir-fry.

Modern people can cope with the busy life, such as Sunsik or powdered meal, can be made by adding only super food. However, rice beverages with a slight addition of Lentil beans that can maintain health for those who do not like the tanginess of sun-dried or powdered flour will be able to become one of the unique niche markets.

Korean Registered Patent No. 10-0294821 (Apr. 20, 2001) Korean Patent Registration No. 10-0374151 (Feb. 17, 2003)

It is an object of the present invention to solve the above-mentioned problems, and it is an object of the present invention to provide a health food containing rice as a main ingredient for easy eating which can be easily accessed by busy modern people.

It is another object of the present invention to solve the above problems and provide a method for easily ingesting nutrients that are better for the body by adding lentil as a superfood.

Another object of the present invention is to provide a rice beverage containing a herbal ingredient having improved taste and aroma from various oriental herbal ingredients and improving palatability and merchantability, and a process for producing the same.

It is another object of the present invention to solve the above problems and to provide a method of manufacturing a rice beverage having increased herbal components and protein containing lentil beans, By standardization, it is possible to enhance the quality stability of the product and increase the production efficiency, thereby reducing the cost of raw materials.

According to an aspect of the present invention,

A rice ripening process containing lentil beans which together with aged rice and lentil beans are obtained;

A rice extract concentrate manufacturing process for obtaining a rice extract concentrate using aged rice containing lentil beans;

3 to 8% by weight of red ginseng, 3 to 8% by weight of Angelica giganta, 3 to 8% by weight of ganoderma, 5 to 10% by weight of plum, 5 to 10% by weight of cordyceps, 8 to 15% by weight of apple, 1 to 5% by weight of horseradish, 3 to 8% by weight of hornblende, 1 to 5% by weight of pear, 1 to 5% by weight of red pepper, 1 to 5% by weight of pumpkin, 1 to 5% From 5 to 10% by weight of pomegranate, from 1 to 5% by weight of licorice and from 1 to 5% by weight of sewage syrup. An extracting concentrate obtained by using a herbal material which is constituted by a herbal ingredient extracting concentrate;

Rice extract concentrate containing lentil bean prepared by rice extract concentrate manufacturing process and herbal material extract concentrate prepared by herbal material extraction concentrate manufacturing process were mixed at a weight ratio of 9: 1 to obtain a mixture of rice and herbal materials Rice extract drink manufacturing process;

The present invention relates to a method for preparing an extract of rice with increased herbal ingredients and protein.

The details of other embodiments are included in the detailed description.

When the rice beverage is prepared by using the method of manufacturing a rice beverage containing the herbal ingredients and the protein according to the present invention, it is possible to take a healthy meal even if the rice is forced to break the breakfast in time.

In addition, the lentil beans and rice beverages for food supplements containing the nutritious supermarket that consumers want are effective in providing rice beverages differentiated from conventional rice beverages by upgrading products.

In addition, it contains the herbal ingredient, which has the advantage of absorbing various good ingredients in the body. In the morning, it can be consumed as a refreshing meal, and as a hangover, it becomes a beverage to soothe the genus sown by rice.

It is possible to provide a healthy beverage containing no saccharide ingredient or additive necessary for taste by using fruits and vegetables as well as various herbal ingredients.

In addition, in the case of using the beverage prepared by the method of manufacturing rice beverage containing the herbal ingredient and lentil bean according to the present invention and having increased protein, standardization of the manufacturing process enhances the quality stability of the product and increases the production efficiency It is possible to reduce the cost of raw materials.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process flow diagram of a rice beverage containing a herbal ingredient and a protein according to the present invention. FIG.

In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. The following terms are defined in consideration of the functions in the embodiments of the present invention, which may vary depending on the intention of the user, the intention or the custom of the operator. Therefore, the definition should be based on the contents throughout this specification.

Hereinafter, the present invention will be described in more detail by way of examples.

It is to be understood by those skilled in the art that these embodiments have been described in order to explain the present invention more specifically and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

A Korean professor at MD Anderson Cancer Center, a representative cancer specialist in the United States, emphasized caution for white rice (Maeil Economic Daily, April 1, 2014). As white rice feet are completely white sugar, they eat only white rice and then go up when measuring sugar. However, it is said that it goes down when it is eating a piece of rice and measuring a sugar. There are many opinions that it is not good to eat only white rice like this.

However, in the eating habits of Koreans with rice as stocks, rice is an important food resource, and rice is a precious agricultural product that should increase self - sufficiency and never be reduced.

In addition, the disadvantage of rice, which many people are worried about, is the opinion that it is necessary to improve the eating habits to be mixed with the grains instead of simply eating the white rice. However, consumption of rice is decreasing due to changes in eating habits of modern people, and food consumption using rice is important to consume rice that is increasing in stock. Rice beverages, which are offered as one of these methods, have been developed to be used as a substitute for meals and to be established as a solid meal. However, the present invention has been developed to provide a rice drink containing not only a meal but also a herbal ingredient which can be selected by a person who considers many nutritional and effective effects, as long as it is safe and nutritious.

A cup of milk in a busy morning. Strengthen physical strength of students who barely drink and go out. Hang up the water and hangover after hangover. Workers who barely eat the drink can add a herbal ingredient to warm rice drinks and do not feel harmful even if they eat frequently. And rice beverages that can be preserved without flavor ingredients.

In order to provide such rice beverages, a combination has been developed to provide a naturally familiar taste by adding herbal ingredients and fruits such as rice as a main ingredient and not adding seasoning to rice when eating rice. As such, a lot of healthy ingredients are added, and depending on the added amount, it seems to have a bit of taste due to a bitter taste or a strong sweet taste. However, since the rice can be felt tough when being served as a meal, the present invention can provide a little bitiness The combination was made so that the sweetness was not felt to be written.

The present invention also provides a beverage that can enhance the nutritional value of rice beverages by preparing a rice beverage containing lentil beans, which is not a rice beverage made only of white rice as previously provided, but a high-quality cereal added thereto. The lentils are known to have a lot of effects as superfoods, and antioxidants have become so popular that they are so popular that even those who want to eat regularly.

A rice beverage containing a herbal ingredient for achieving the above effect is completed through four processes. Rice and Lentil Bean Pretreatment Process - Rice Decomposition Process - One Piece Extraction Concentrate Process - It is completed through the mixing process of rice and oriental extract.

The present invention relates to a herbicidal composition containing red ginseng, Angelica gigas, Ganoderma, Plum, Cordyceps, Apples, Pine mushroom, Seokgifang, Hut fruit, Pear, Pepper, Pumpkin, Gugija, Grapeseed, Sansui, Omija, Prepare the material.

Red ginseng is steamed or steamed by other means and is cooked and dried. The content of functional ingredient of red ginseng is 0.8 to 34 mg / g in total of ginsenosides Rg1 and Rb1. Red ginseng, which has been constantly being studied for various effects, has been recognized as having a function to help blood flow through fatigue recovery, immunity enhancement, and platelet aggregation inhibition by typical efficacy.

Angelica is warm, tastes warm and spicy, but its efficacy is predominantly blood-producing when it lacks blood. Pharmacologically, Angelica promotes the blood flow of the coronary arteries and stimulates red blood cell production.

Ganoderma is also a mushroom, also known as Bulocho. When your body is fragile, it replenishes your blood, stabilizes your mind and body, and makes your digestive system healthier. Through these effects, you will be able to feel heartburn, heartburn, And cough.

According to our representative Oriental medicine, 'Dongbu Bohak', 'Plum is tasty and poisonous. It not only eliminates heartburn, but also relieves heart, stops thirst and diarrhea, and makes muscles and pulses vigorous' It is recorded. Plums are rich in nutrients such as minerals, vitamins and organic acids.

Cordyceps is a small mushroom of Cordyceps mellifera, which is parasitized with insects and produces fruiting bodies of host insects. Ginseng, and antler, and is known to be effective in anti-cancer effect, immune enhancement, and anti-aging.

Matsutake mushroom is a mushroom which grows by forming mycorrhiza in the roots of the red mullet. It is not only rich in vitamin D and fragrance, it also has high cholesterol and low cholesterol.

Sookjipwang is a herb medicine which is steamed and dried at the roots of Zhiwang. Gwanghwang is a medicinal plant of perennial plant attached to the ginseng root, and its roots are used as a medicinal material in one room. It is called dried ginseng in raw one and dried ginseng ginseng in 9 kinds of steamed ginseng in particular. The drug is the best. It has a bitter taste with a bitter taste and a warm character. It has the effect of supplementing the blood and complementing the essence, treating the back and knee, treating the sick symptoms, menstrual disorders, dizziness, etc. and blacking the head.

Hovenia fruit is harvested from June to November in hinoki trees and has been shown to lower blood alcohol levels and is known to release thirst due to hangover.

It looks like the wild ginseng of Araliaceae. It has been used as a medicine to cure paralysis or weakness in civilian or oriental medicine.

It is cultivated as a medicinal plant with perennial herbaceous perennials. It has efficacy for sedation, analgesia and tonic to treat headache, anemia, and women's diseases.

Licorice is a part of the roots and stem of the plant with peeled or peeled. It has a peculiar smell and taste is sweet. Licorice harmonizes all drugs with toxicity to make them appear more effective. It regulates the scent and morale of books, makes all blood circulation better, and strengthens muscles and bones.

Sasao has roots that reach into the ground, forming round root roots. Cholesterol lowering, atherosclerosis inhibition, antivirals, tonic, blood, blood, secretion, and efficacy.

Gugija is similar to a hibachi tree, and its stem is similar to a willow tree. It is almost odorless and astringent, and its weakness is slightly sweet and cold. It is disturbed and has no power on the back and knees, and is used when the man is ill and unable to get pregnant. When the blood is weak, the face is yellow and the hair is whitish, it is effective when it does not sleep. It is also used for long seawater due to fragility.

Corn oil is the fruit of the cornstalks tree, which is a tree-lined arboreal tree. It has a bitter sweetness and strong acidity. Headache, tinnitus, seawater name, fever, and menstrual hyperactivity. It is also used for folk remedies such as cold sweat and enuresis.

Omija has five flavors: sweet, sour, bitter, salty, and spicy. It contains ingredients such as thianzine, guillidin, high mexin, citrulline, malic acid, and citric acid to strengthen the heart, reduce blood pressure, increase immunity, and use it as a tonic.

A method of preparing a beverage by controlling the sugar content and taste of the rice beverage by appropriately combining the flavor and potency of the various herb medicines and fruits as described above is described below.

1. Pretreatment and aging of rice and lentil

Prepare rice and lentil beans that meet the specifications as raw materials. The rice is filtered to remove defects, and only white rice is prepared and cleaned with purified water.

In addition, the lentil beans are screened for defects, and only lentil beans of one color are selected so that the color does not become a dull color. The lentil beans are cleanly washed with purified water and then called for 24 hours in clean purified water at room temperature.

The mixture is prepared by mixing in a weight ratio so that the ratio of the washed rice: lentil bean: water is 10: 1: 2.

10 to 20 parts by weight of a fermented alcohol is added to 100 parts by weight of a mixture of rice, lentil and water as described above, and aged at 10 to 20 ° C for 12 to 15 days to obtain aged rice. The fermented juice is fermented with commercially available yeast, and the alcohol content is higher than 80 ° C. It is inverted once every 5 to 7 days so that the ripening of the rice becomes good.

The commercial fermented liquor refers to a food alcoholic beverage having an alcohol content of 80% or more obtained by fermenting rice, barley, sweet potato (starch) as a raw material and then distilling the product.

When the fermented syrup is 10 parts by weight or less, aging of the rice and lentil soybean mixture does not sufficiently take place and takes a long time, which increases the risk of contamination. When the amount of the fermented syrup is 20 parts by weight or more, aging may be excessive and excessive.

Rice and lentil which have undergone the aging process are sterilized at 95 ~ 105 ℃ for 40 ~ 55 minutes. The sterilized rice and lentil mixture also evaporates the alcohol content, resulting in the aged rice and lentils that have been removed.

The rice and lentil mixture, which is aged and sterilized, undergoes a drying process. The rice and lentil bean mixture is dried using a hot air drier, preferably at a temperature of 40 to 60 ° C., to a moisture content of 5% or less. It is possible to produce a rice beverage in which only the solid matter of the aged rice and the lentil bean, from which moisture has been removed, is collected through the hot air drying. In addition, the hot air drying as described above can be performed without using high temperature, thereby minimizing the destruction to the lentil nutrient nutrients, thereby making it possible to provide beverages with higher nutritive value.

As described above, the rice and lentil soybean solids obtained through hot air drying can be stored at -20 ° C for a long period of time. The low temperature stored rice and solids of the lentil beans complete the pretreatment process for the manufacture of beverage.

2. Rice and lentil digestion process

Rice and lentil mixed solids and water were mixed at a ratio of 1:10 to 20 by weight in a pretreatment process of rice and lentil beans, and the mixture was extruded at 85 to 95 ° C for 4 to 5 hours The extract is obtained.

The rice and lentil mixture after the extraction process as described above is allowed to cool. After cooling to 50 ~ 65 ℃, the enzymatic treatment process will be smooth. If the enzyme is treated at high temperature, the activity of enzyme disappears and the process becomes impossible.

The thus-cooled extract is put into an enzyme treatment tank and then subjected to enzymatic treatment at 50 to 65 ° C for 1 to 2 hours. The enzyme is carried out using 2% of commercially available alpha amylase and 2.5% of Fungamyl. As a result of the enzymatic treatment, the extract is decomposed. These enzymes are the process of protein tending to increase the tastes by the small papid which consists of amino acid and amino acid combination of 2 to 3 as a result of hydrolysis. This kind of glutinization enhances the taste of soup, sauce, meat soup, And the effect by the same method as that widely used in food, instant food, and the like can be obtained.

The rice and lentil soybean extract that have undergone the above enzyme treatment are deactivated at 95 to 100 ° C for 1 to 2 hours to prevent further decomposition. When the enzyme is subjected to a certain heat, the activity of the enzyme is destroyed and no further decomposition occurs.

The rice and lentil soybean extracts that have undergone the ineffective treatment process are first filtered at 40 mesh, then second filtered at 60 mesh, and then third filtered at 200 mesh to obtain the final rice and lentil extract.

Finally, the extract which has become homogeneous by filtration through the third step is finally homogenized at a pressure of 350 ~ 450 bar using a homogenizer to complete the decomposition process.

As described above, rice and lentil are decomposed and digested by digestion and absorption through pretreatment and decomposition process for aging rice and lentil. When ingesting food, it generally changes into a state where it can digest with saliva through the mouth-chewing process, and it is subjected to the degradation process of food by amylase. As described above, since the chewing process is omitted, digestion by saliva Since the efficiency is lowered and simply cooked and homogenized may cause inconvenience to digestion, the present invention can provide a rice drink in a state of better intake through aging and decomposition with enzymes.

3. Manufacturing Process of Oriental Herbal Extract Concentrate

We prepare 21 kinds of fruits and berries that can produce herbal ingredients and flavor in this rice drink. The herbal ingredients to be added to the present invention include 3 to 8% by weight of red ginseng, 3 to 8% by weight of ginseng, 3 to 8% by weight of ganoderma, 5 to 10% by weight of plum, 5 to 10% 1 to 5% by weight of pine nut, 1 to 5% by weight of pine nut, 1 to 5% by weight of apple, 8 to 15% by weight of apple, 1 to 5% 5 to 10% by weight of ginseng, 5 to 10% by weight of ginseng, 8 to 15% by weight of ginseng, 5 to 10% by weight of pomegranate, 1 to 5% 1% to 5% by weight of licorice and 1% to 5% by weight of sewage are prepared, and these herbal materials are prepared by washing 3 to 4 times with purified water. The above-mentioned 21 kinds of composition of herbal materials are such that the flavor and aroma of the extracted beverage are totally harmonized and the flavor of any one of the ingredients does not act relatively strongly, and a preferable composition ratio . In addition, each herbal component can provide a variety of benefits of health promotion as is already known.

In addition, the present invention selects a herbal material to balance the well-knitted nutrient diets by always feeding various nutrients evenly at the meal rather than a combination of herbal medicines to exert only one effect excellently. In other words, each herbal ingredient has the same effect as a delicious combination of a side dish which is evenly eaten to help stabilize the physiological activity of the body.

The prepared herbal material is pulverized to have an average particle size of 1 to 10 mm by means of a pulverizer to facilitate easy extraction.

The pulverized herbal materials and water were mixed at a weight ratio of 1:10 to 20 and then primary extracted at 95 to 100 ° C for 72 hours. The herbal material after the primary extraction process was mixed again with water at a weight ratio of 1: 5 And then subjected to a secondary extraction process at 110 to 120 ° C for 1 hour. By performing the extraction twice as described above, the active ingredient of the herbal material can be completely extracted and used, and the extraction efficiency by the material becomes high.

As described above, the herbal extract after the extraction process is subjected to a filtration process.

In order to remove the solid matter of the extract, first filtration was performed at 40 mesh, followed by second filtration at 60 mesh, followed by third filtration at 200 mesh. Through this process, it is possible to obtain an herbal extract solution in which most of the solids are removed.

As described above, the herbal extract after the filtration process is cooled to 50 to 65 ° C so that the enzyme treatment process can be smoothly performed.

The cooled extract is added to an enzyme treatment tank and then subjected to enzymatic treatment at 50 to 65 ° C for 1 to 2 hours. The enzyme was subjected to starch degradation using 2% Fungamyl commercially available and cellulose decomposition using Celluclast 2%. As a result of the enzymatic treatment, the extract is decomposed.

The herbal extracts which have been subjected to the enzyme treatment process are treated at 95 to 100 ° C for 1 to 2 hours to prevent further decomposition. Since the enzyme is deactivated through inactivating treatment, no further enzymatic degradation occurs at any temperature.

The herbal extract solution after the inactivating treatment process is concentrated in vacuum using a concentrator until the BRIX (sugar content) becomes 65% or more. The above-mentioned vacuum evaporation concentration is advantageous in that it can be concentrated by evaporating water only in a reduced pressure state, so that the nutrients are minimally destroyed during a long time of concentration and the nutrient can be secured at a high concentration. Also, through the above process, it is always possible to concentrate only the predetermined sugar content and maintain the same sugar content, so that the rice beverage can always have a certain taste.

The concentrated herbal extract is steam sterilized in a steam sterilization bath at 85 ~ 95 ℃ for 5 ~ 10 minutes to finally obtain a clean herbal extract concentrate.

The sterilized oriental herbal extract concentrate is added in the beverage manufacturing process by refrigerated and frozen storage.

4. Rice extract drink production process containing herbal ingredients

1) mixing

The rice and lentil extract concentrate prepared through the rice and lentil extract concentrate manufacturing process and the herbal material extract concentrate prepared through the herbal material extraction concentrate manufacturing process were mixed at a weight ratio of 9: 1 to prepare rice, To obtain a material mixture liquid. The mixture ratio of rice and lentil soybean and herbal ingredient mixture is maintained through the herbal ingredient extractive concentrate made of natural materials while maintaining the effect of food substitute function and health promotion depending on the taste and flavor of rice, which is the main ingredient, and a large amount of carbohydrate It is a mixing ratio that improves taste and aroma to improve palatability.

If the ratio of the mixture of rice and lentil soybean and herbal mixture is increased, the proportion of the rice extract concentrate is relatively decreased. Therefore, the taste and flavor of the rice can not be felt in the extracted beverage, And the lack of substitution of meals due to the decrease of carbohydrates due to the decrease in the content of rice, and the effect of health promotion by rice is also undesirable.

In addition, when the ratio of the rice extract concentrate is increased in the mixing ratio of the rice, lentil bean and herbal ingredient mixture, the ratio of the herbal extract concentrate is relatively decreased, so that the effect of improving the taste and aroma of the beverage is insignificant, It is not preferable because the effect of health promotion of herbal materials is reduced and the merchantability is lowered.

2) Stirring

The rice, lentil and herbal mixture are transferred to a stirring tank and stirred at 30 ° C for 30 to 90 minutes.

3) Primary filtration

The mixture of rice and herbal materials having been subjected to the stirring process is subjected to a primary filtration process using a 10 μm filter.

4) sterilization

The mixture of rice, lentil and bean sprouts which have undergone the primary filtration process is put into UHT (Ultra High Temperature) sterilizer and sterilized at 100 ~ 110 ℃ for 30 ~ 120 seconds.

The sterilization temperature is set to a range in which the sterilization effect can be sufficiently obtained but the flavor of the final product is not damaged. It is natural that the sterilization effect is more perfect as the sterilization temperature is high and the time is long. However, The sterilization temperature is low, or the sterilization time is short, the sterilization effect is deteriorated.

5) Secondary filtration

After the sterilization process, the mixture of rice and herbal materials is subjected to a secondary filtration process using a 10 μm filter.

6) Packing

The rice and the herbal mixture which have undergone the secondary filtration process are vacuum-packed in a container to finally obtain a rice extract drink containing the herbal ingredient according to the present invention.

<Examples>

Step 1: 5 kg of cleaned rice, 500 g of lentil beans called water for 24 hours after washing, 1 kg of water were mixed, 1 kg of fermented alcohol was added and aged at 15 ° C for 15 days.

Step 2: The aged rice and lentil were sterilized at 100 ° C for 45 minutes.

Step 3: The sterilized rice and lentil were sterilized and dried with a hot air dryer to a moisture content of less than 5%.

Step 4: 5.5 kg of aged and dried rice and lentil beans and 60 kg of water were mixed, and the mixture was put in an extractor and extracted at 90 ° C for 4 hours.

Step 5: The rice and the extract containing the lentil soybeans which had been subjected to the extraction process were cooled to 60 ° C, put into an enzyme treatment tank, and then subjected to enzymatic treatment at 60 ° C for 1 hour.

Step 6: The rice extract containing lentil soybeans subjected to enzyme treatment was inactivated at 95 ° C for 1 hour.

Step 7: Rice extract containing lentil soybeans, which had undergone deactivation treatment, was firstly filtered at 40 mesh, then second filtered at 60 mesh, and then third filtered at 200 mesh to obtain rice and lentil extract concentrates.

Step 8: Red ginseng 40g, Angelica gigas 40g, Ganoderma lucidum 40g, Plum 70g, Cordyceps 60g, Apple 100g, Pine mushroom 30g, Sukjihwang 30g, Hutong 50g, Pear 50g, Pepper 30g, Pumpkin 30g, Gugija 30g, Grapes 40g, A total of 1 kg of herbal ingredients were prepared by mixing 30 g of corn syrup, 60 g of omija, 90 g of celeste, 70 g of pomegranate, 30 g of licorice and 30 g of dessicant, and the mixture was washed three times with purified water.

Step 9: The prepared herbal materials were pulverized to have an average particle size of 10 mm or less using a pulverizer.

Step 1: 1 kg of herbal materials and 10 kg of water were mixed and then subjected to primary extraction at 100 ° C. for 72 hours. The herbal materials and the water extracted firstly were mixed at a weight ratio of 1: 5, And extracted.

Step 11: The herbal extracts after the first and second extraction processes were filtered stepwise with 40 mesh, 60 mesh, and 200 mesh.

Step 12: The herbal extracts after filtration were added to the enzyme treatment tank and treated with enzyme at 60 ℃ for 1 hour.

Step 13: After the enzymatic treatment, the rice extract was inactivated at 95 ° C for 1 hour to prevent further decomposition.

Step 14: After the deactivation treatment, the herbal extract was vacuum-concentrated so that the BRIX (sugar content) was adjusted to 65%.

Step 15: The concentrated herbal extract was steam sterilized in a steam sterilization tank at 95 ° C for 5 minutes.

Step 16: 9 kg of the rice and lentil extract concentrate obtained in Step 7 and 1 kg of the herbal extract obtained in Step 15 were mixed to obtain a mixture of rice and herbal ingredients containing lentil beans.

Step 17: The rice and herbal material mixture containing lentil beans was transferred to a stirring tank and stirred at 30 ° C for 40 minutes.

Step 18: The mixture of the rice and the herbal mixture containing the lentil-containing liquor which had been subjected to the stirring process was filtered using a 10 μm filter.

Step 19: Filtered rice and herbal mixture containing lentil beans were placed in a UHT (Ultra High Temperature) sterilizer and sterilized at 110 ° C for 60 seconds.

Step 20: The rice and herbal mixture containing the lentil-treated soybeans subjected to the sterilization process were filtered using a 10 탆 filter to obtain a rice beverage containing the herbal ingredients and the protein according to the embodiment of the present invention.

<Comparative Example>

Step 1: 5 kg of cleanly washed rice and 1 kg of water were mixed, 1 kg of fermented alcohol was added and aged at 15 ° C for 15 days.

Step 2: The aged rice was sterilized at 100 ° C for 45 minutes.

Step 3: The aged rice, which has been sterilized, was dried using a hot air dryer to a moisture content of less than 5%.

Step 4: 5 kg of aged and dried rice and 55 kg of water were mixed in three stages, and the mixture was put in an extractor and extracted at 90 ° C for 4 hours.

Step 5: After the extraction process, rice was put into an enzyme treatment tank and treated with enzyme at 60 ℃ for 1 hour.

Step 6: The enzyme treated rice was inactivated at 95 ℃ for 1 hour.

Step 7: After the ineffective treatment, the rice extract was subjected to primary filtration at 40 mesh, secondary filtration at 60 mesh, and tertiary filtration at 200 mesh.

Step 8: Rice extract after filtration was put into UHT (Ultra High Temperature) sterilizer and sterilized at 110 ℃ for 60 seconds to obtain a rice extract drink according to the comparative example.

<Experimental Example> Sensory evaluation

Rice extract beverage containing the herbal composition and the protein prepared through the above examples was subjected to sensory evaluation together with the extract beverage comprising only the rice single ingredient prepared through the above comparative example. In the 30 trained inspectors, 150 ml of the rice extract drink prepared by the comparative example and each of the herbal ingredients and the protein-containing beverage prepared through the examples were tasted and tested, and the following 5 points The scores are given according to the scale method, and the results are shown in Table 1 below. The results of sensory evaluation were 5 points: very good, 4 points: good, 3 points: normal, 2 points: poor, and 1 point: very poor.

As in the above examples, the rice extract beverage containing the herbal ingredient prepared according to the embodiment of the present invention has an increased flavor due to the inclusion of herbal ingredients and a high score according to the improvement of the overall flavor, Could know. In addition, I was able to get a much higher evaluation than the comparative example because I could feel the taste of lentil beans by other opinions. On the other hand, in the case of the extracted beverage made only with the rice single material prepared according to the comparative example, the rice had a low taste and a low flavor due to a lack of flavor and distinct flavor unique to rice.

Other comments stated that the beverage of the embodiment is better than the simple rice beverage because it does not smell bad by the herbal medicine, and the bitterness and the sweetness, which are felt weakly, can drink the beverage more tired. There was also the opinion that simple white beverages do not stimulate appetite.

As a result, the overall acceptability of the beverage was improved.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention as defined by the following claims It can be understood that

Claims (6)

A rice ripening process containing lentil beans which together with aged rice and lentil beans are obtained;
A rice extract concentrate production process containing lentil beans to obtain a rice extract concentrate using aged rice containing lentil beans;
3 to 8% by weight of red ginseng, 3 to 8% by weight of Angelica giganta, 3 to 8% by weight of ganoderma, 5 to 10% by weight of plum, 5 to 10% by weight of cordyceps, 8 to 15% by weight of apple, 1 to 5% by weight of horseradish, 3 to 8% by weight of hornblende, 1 to 5% by weight of pear, 1 to 5% by weight of red pepper, 1 to 5% by weight of pumpkin, 1 to 5% From 5 to 10% by weight of pomegranate, from 1 to 5% by weight of licorice and from 1 to 5% by weight of sewage syrup. An extracting concentrate obtained by using a herbal material which is constituted by a herbal ingredient extracting concentrate;
Rice extract concentrate prepared through the process of producing rice extract concentrate containing Lentil beans and the herbal material extract concentrate prepared through the process of producing the herbal material extract concentrate at a ratio of 9: 1 by weight to obtain a rice and herbal mixture Extracted beverage manufacturing process;
The method of manufacturing a rice beverage containing a herbal ingredient and a protein.
The method according to claim 1,
The rice aging process, in which the lentils are contained,
Selecting rice and lentil and washing them cleanly;
Lentil beans are refined in purified water at room temperature for 24 hours;
100 parts by weight of a mixture of rice and lentil beans and water in a weight ratio of 10: 1: 2 to obtain 100 parts by weight of a rice mixture containing lentil beans. Followed by aging at 10 to 20 DEG C for 12 to 15 days;
The aged lentils and rice, which have undergone the aging process, are sterilized at 95 to 105 ° C for 40 to 55 minutes using a high pressure sterilizer, thereby evaporating the alcohol component of the fermentation broth and sterilizing the germs;
The aged rice that has undergone the above-mentioned sterilization process is dried using a hot-air dryer to have a water content of 5% or less
The method of manufacturing a rice beverage containing a herbal ingredient and a protein. The method according to claim 1,
In the rice extract concentrate production process containing the lentil beans,
Mixing the aged rice containing lentil beans with water at a weight ratio of 1:10 to 20, adding the mixture to an extractor, and extracting at 85 to 95 ° C for 4 to 5 hours;
The rice extract which has been subjected to the extraction step is subjected to enzymatic treatment with 2% of alpha amylase and 2.5% of fungamyl for 1 to 2 hours at 50 to 65 ° C after being put into an enzyme treatment tank;
In the enzyme treatment step, the crude rice extract is subjected to inactivating treatment at 95 to 100 ° C for 1 to 2 hours so as not to cause further decomposition by enzymes;
The rice extract that has undergone the inactivating treatment step is subjected to a primary filtration at 40 mesh, a secondary filtration at 60 mesh, and a tertiary filtration at 200 mesh;
The rice extract having been subjected to the filtration step is homogenized at a pressure of 350 to 450 bar using a homogenizer to perform a decomposition process;
The method of manufacturing a rice beverage containing a herbal ingredient and a protein.
The method according to claim 1,
The herbal material extraction concentrate manufacturing process comprises:
Prepare herbal ingredients including red ginseng, Angelica ginseng, Ganoderma, Plum, Cordyceps, Apple, Matsutake mushrooms, Ganjiwu, Hut fruit, Pear, Pepper, Zucchini, Gugija, Grapeseed, Sansui, Omija, Tantric, Pomegranate, Licorice ;
Pulverizing the prepared herbal material using a pulverizer;
Mixing the pulverized herbal material with water at a weight ratio of 1:10 to 20, and then primary extraction at 95 to 100 ° C for 72 hours;
Mixing the herbal material having undergone the primary extraction step with water at a weight ratio of 1: 5, and then subjecting to a secondary extraction process at 110 to 120 ° C for 1 hour;
The first step of extracting the herbal material extract solution through the second extraction step is a step of primary filtration at 40 mesh, secondary filtration at 60 mesh, and tertiary filtration at 200 mesh.
After the filtration step, the herbal material extract solution is loaded into an enzyme treatment tank, and then treated with Fungamyl 2% and Celluclast 2% for 1 to 2 hours at 50 to 65 ° C.
Treating the herbal material extract solution having undergone the enzyme treatment step at 95 to 100 ° C for 1 to 2 hours to prevent further decomposition;
(B) concentrating the herbal material extract solution after the inactivating treatment step until the BRIX (sugar content) is 65% or more;
Steam-sterilizing the herbal material extract solution through the concentration step for 5 to 10 minutes in a steam sterilization bath at 85 to 95 ° C;
And extracting a final herbal material extraction concentrate containing the herbal ingredient and the protein.
The method according to claim 1,
Rice extractive drink manufacturing process,
Mixing a rice extract concentrate containing lentil beans and a herbal extract concentrate at a weight ratio of 9: 1 to obtain a mixture of rice and herbal ingredients;
Transferring the obtained mixture of rice and herbal material containing lentil beans to a stirring tank, and stirring the mixture at 30 ° C for 30 to 90 minutes;
A step of firstly filtering the rice and the herbal mixture solution containing the lentan bean having been subjected to the stirring step using a 10 占 퐉 filter;
The mixture of the rice and the herbal material mixture containing the filtered lentils through the primary filtration step is put into a UHT (Ultra High Temperature) sterilizer and sterilized at 100-110 ° C for 30-120 seconds;
A step of secondary filtration of rice and herbal material mixture solution containing lentils through the sterilization treatment step using a 10 탆 filter;
Vacuum packing the rice and herbal material mixture liquid containing the filtered lentils through the secondary filtration step in a container;
The method of manufacturing a rice beverage containing a herbal ingredient and a protein.
A rice drink containing a herbal ingredient and a protein prepared according to any one of claims 1 to 5.

Images