KR101798855B1 - A method for grain drinks using rice - Google Patents

Abstract

The present invention relates to a method for producing cereal processed beverage using rice. The present invention relates to a composition and a process for producing cereal beverage having a homogenization at a room temperature, which is rich in the flavor of rice, has excellent flavor, and contains rice, such as white rice or brown rice, ≪ / RTI >

Description

Technical Field [0001] The present invention relates to a method for producing a grain processed beverage using rice,

The present invention relates to a method for producing rice, which comprises subjecting rice to an enzyme treatment to obtain a rice extract, mixing and emulsifying the rice extract with purified water, oil, fat, sugar, sun salt, thickener and coconut milk, And a method for producing a cereal beverage.

Rice is a grain that is the foundation of our diet as a stock of our ancestors. Most of the edible portion of rice contains about 75% to 80% of starch, 6% to 8% of protein, and 1% to 3% of fat, fiber and ash, respectively, and phosphorus, potassium, calcium, magnesium, Sodium, and iron, and vitamin B complexes such as vitamins B1 and B2 and lysine, which are essential amino acids, are considered to be highly nutritional values (Food Preservation and Processing Industry 9 (1) : 38-24 (2010)).

Recently, various functional ingredients contained in rice are attracting attention. Hemicellulose and beta-glucan, which constitute dietary fiber of rice, have been reported to lower cholesterol and inhibit the incidence of colorectal cancer. Tocopherol and tocotrienol are antioxidants Gamma oryzanol is known to improve growth, control liver function and improve menopausal symptoms. Phenol compounds such as ferulic acid have been reported to be effective in preventing tooth decay and heart disease, and melatonin Is known to have a function of neuroendocrine regulation and immunity enhancement. GABA has been reported to help control heart rate and metabolism, while phytic acid has been shown to inhibit glucose synthase and protein hydrolytic enzymes Enzymes, such as lipolytic enzymes, and promote the action of hematopoietic blood sugar And it is known to prevent obesity. In addition, various functional ingredients such as plant sterols, polyphenols and flavones are uniformly contained and thus they are evaluated not only as nutrition but also as functional foods (Food Preservation and Processing Industry 9 (2): 61-64 (2010)).

In order to simplify the consumption of rice and increase consumption of rice, past products such as rice cake, instant rice, porridge, noodle, or rice flour replacing rice and flour have been developed as main products. Drinks include rice wine It was limited to mainstream products such as sake.

Therefore, attempts have been made to develop beverages using rice as a type of product that can satisfy the meals trend of modern people who are easy to ingest by using rice and are busy.

In order to develop cereal processed beverages using rice, it has been tried to develop a method to develop a beverage having the same taste and flavor as the traditional sikhye (Korean Patent No. 277349) and rice After roasting, rice wine was added and cooked to prepare a rice gruel. The roasted brown rice and white rice were then hydrolyzed using liquefying enzymes and saccharification enzymes (Korean Patent No. 916531) (Korean Patent No. 294821) in which a refined liquid obtained by centrifuging and removing residues is mixed with an additive and the like (Korean Patent No. 294821). However, there is a problem that only the sweetness as a beverage is saved and the original flavor of rice can not be utilized.

As an attempt to produce beverages with stable flavor while taking advantage of the flavor of rice, rice is roasted, liquefied with liquefying enzyme, liquefied, saccharified by adding saccharifying enzyme to prepare a fermented extract, roasted rice bran A method of preparing a rice beverage by adding an enzyme to liquefy it, saccharifying it by adding saccharification enzyme, adding proteinase, NaOH and HCl, reacting it, centrifuging, ultrafiltration to prepare a concentrate of rice protein fraction Korean Patent No. 1090926), rice bran is crushed and sterilized by pressurization, liquefaction enzyme is added to liquefy, saccharification enzymes such as amylase, protease and cellulase are added and saccharification is performed to make a rice bran concentrate, roasted brown rice separately, After the extract is prepared, it is mixed and mixed with an emulsifier such as vegetable cream powder, sucrose fatty acid ester, (Korean Registered Patent No. 374151), which is emulsified by mixing with sodium, sugar, and purified water, followed by high pressure homogenization, followed by sterilization and retorting. Rice bran oil, pH stabilizer, polysaccharide, etc. are preliminarily emulsified by heating and stirring at 40 to 80 ° C at 1000 rpm to 4000 rpm, followed by high-pressure homogenization and emulsification at 100 to 250 bar. (Korean Patent No. 88881), or a method in which rice is liquefied with alpha amylase after washing with water and then washed with amylase and cellulose decomposing enzyme, (Korean Patent No. 1045100), which comprises homogenizing high-pressure and pulverizing fine particles after pulverizing them by wet grinding.

However, the above-mentioned techniques are very complicated or time-consuming to liquefy and saccharify the rice, and it takes long time to remove the polymer particles by centrifuging before homogenization or homogenization to increase the stability of rice saccharification and liquifying solution and additives Or passing through a microfilter network or finely pulverizing process, which is problematic in that the productivity is lowered and the processing cost is increased. In addition, excessive processing of raw materials for improving the stability of processed beverages of rice can not utilize the inherent flavor of rice and sensory properties as a beverage, and there is a problem in that stability is deteriorated when stored at room temperature for a long period of time.

KR 10-0277349 B1 KR 10-0916531 B1 KR 10-0294821 B1 KR 10-1090926 B1 KR 10-0374151 B1 KR 10-0808881 B1 KR 10-1045100 B1

Food Preservation and Processing Industry 9 (1): 38-24 (2010) Food Preservation and Processing Industry 9 (2): 61-64 (2010)

The present invention provides a method for producing a cereal processed beverage using rice which is stable at room temperature and which has excellent flavor and taste as a beverage while improving productivity and saving production cost by saving the conventional manufacturing process and time . In the present invention, the process of liquefying and saccharifying rice and mixing the content obtained through such process with other raw materials to obtain stability by emulsification or homogenization are simplified in a multistep, complicated and time-consuming production process, And to minimize the production cost. In addition, the present invention simplifies the post-treatment process of mixing and homogenizing the enzyme treatment process used for enhancing the stability of processed cereal grains and additives, and also provides an appropriate mixing ratio of rice extract, fat, sugar, coconut milk, Mixing, and homogenization of the cereal grains.

Accordingly, it is an object of the present invention to provide a composition of processed cereal grains which is excellent in the flavor of rice and the beverage as a beverage, and which is stable even at room temperature, while reducing the manufacturing process and time, .

The present invention relates to a composition and process for producing cereal processed beverages, which are shortened in the conventional manufacturing process and time in the process of producing cereal processed beverage using rice, and which have rice flavor and good sensory qualities as a beverage, .

The present invention relates to an enzyme that liquefies rice after adding purified water to weigh the washed powder of rice in the above-described enzyme treatment step, and uses an alpha amylase as an enzyme to cause saccharification, so that an additional enzyme treatment such as a cellulase or a protease The present invention provides a method for producing a rice extract which can reduce the processing time and the cost by reducing the enzyme treatment time.

In the above mixing step, 10% to 20% of the rice liquefied liquid is added to the purified water in terms of weight, then 0.2% to 1.0% is added to the oil, 0.05% to 0.5% is added to the oil, and coconut milk 0.1% to 0.5% of sugar, 3% to 4.5% of saccharides, and 0.1 to 0.2% of mannitol are added so that the emulsion stability is high and the color of rice is white, ≪ / RTI >

The present invention is characterized in that in the emulsification step, the mixture solution is added in a composition of 0.2% to 1.0% of fat, 0.05% to 0.5% of thickening agent, 0.1% to 0.5% of coconut milk and 0.1% to 0.2% And the mixture is heated and stirred at a temperature of from 0 DEG C to 85 DEG C and at a rotation speed of from 150 rpm to 250 rpm for 20 minutes to 60 minutes to provide a mixture having high emulsion stability without adding an additional emulsion stabilizer.

Also, through the step of micro-homogenizing the emulsified mixture containing the above-mentioned rice extract at a pressure of 150 bar to 300 bar, rice extract, preservative, thickener, coconut milk, The present invention also provides a method for producing a cereal processed beverage having a stable dispersion degree and containing rice as a main ingredient.

Accordingly, it is an object of the present invention to provide a method and apparatus for simplifying an enzyme treatment process used for enhancing the stability of a cereal processed beverage and a post-treatment process of mixing and homogenizing an additive and the like, reducing the production time and cost by shortening the time, The present inventors have completed a process for producing cereal processed beverages which are stable at room temperature and excellent in the flavor of rice and the beverage as rice beverages under conditions of mixing and homogenization of rice extract, fat, sugar, coconut milk and thickener.

Figure 1 is a schematic representation of a series of manufacturing processes of the present invention.
Fig. 2 shows the results of the evaluation of the stability of the rice extract in the present invention.
FIG. 3 is a graph showing the results of an experiment in which the stability according to the treatment concentration of the thickener was left at room temperature for 12 hours in the present invention.
FIG. 4 shows experimental results obtained by centrifuging the stability according to the treatment concentration of the thickening agent in the present invention.
FIG. 5 is a result of an experiment in which the stability according to the treatment concentration of the natural oil was evaluated in the present invention.
Fig. 6 is a result of an experiment in which stability according to the treatment concentration of coconut milk was evaluated in the present invention.
FIG. 7 is a result of an experiment in which the stability according to emulsification conditions is evaluated in the present invention.

The present invention relates to a method for preparing rice, comprising the steps of: weighing a washing powder of rice, adding purified water, enzymatically decomposing the rice by enzymatic digestion, high-milling, sterilizing by heating, and cooling to obtain a rice extract;
Adding a preservative, thickening agent, sun salt, coconut milk, saccharide and purified water to the rice extract and mixing them, wherein the thickening agent is guar gum or carrageenan;
Stirring the mixture at a temperature of 75 to 85 캜 for 20 to 40 minutes at a speed of 100 rpm to 200 rpm to emulsify the mixture; And
And a step of micro-homogenizing the emulsified mixture containing the above-mentioned rice extract at a pressure of 150 bar to 300 bar to have a stable dispersion degree and having a flavor and a sensibility of rice , And a method for producing a cereal processed beverage containing rice as a main component.

At this time, the step of obtaining the above extract is performed by measuring the washed powder of rice, adding purified water, digesting it with an amylase at 55 ° C to 60 ° C for 1 hour to 2 hours and then using alpha amylase at 70 ° C Deg.] C to 80 < 0 > C for 1.5 to 2.5 hours, pulverized, sterilized at a temperature of 75 [deg.] C to 80 [deg.] C for 30 minutes, and cooled to 60 [deg.] C to 65 [deg.] C to obtain a rice extract.

In addition, in the micro-homogenization step, the emulsified mixture is micro-homogenized at a pressure of 150 bar to 300 bar to provide rice rich in flavor and excellent in sensory properties, And other additives may be stably homogenized even at room temperature.

The present invention provides a composition and process for producing cereal processed beverages which are excellent in flavor of rice and good as beverage as well as stable at room temperature by using rice.

The present invention relates to a method for producing rice, comprising the steps of: weighing washed rice powder, adding purified water, liquefying and saccharifying it with an enzyme to obtain a rice extract; Adding a preservative, thickening agent, sun salt, coconut milk, saccharide and purified water to the rice extract and mixing them; Heating and stirring the mixture to emulsify the mixture; And a step of micro-homogenizing the emulsified mixture (Fig. 1)

It is preferable that the above rice be washed and removed before the powder is prepared. As the cereal for obtaining the rice extract, rice such as white rice, brown rice, glutinous rice and black rice can be used. In order to impart the color and flavor of white rice, it is preferable to use white rice.

In the above enzyme treatment step, the washed powder of rice is weighed and purified water is added, and then enzymatic decomposition is carried out at 55 ° C to 60 ° C for 1 hour to 3 hours, preferably 55 ° C for 1.5 hours using alpha amylase, . The liquefied liquid is again subjected to enzymatic degradation using alpha amylase at a temperature of 70 to 80 DEG C for 1.5 to 2.5 hours and preferably at a temperature of 75 DEG C for 2 hours to obtain a saccharified liquid, Lt; 0 > C for 30 minutes and then cooled to 60 [deg.] C to 65 [deg.] C to obtain a rice extract.

In the process of obtaining the above rice extract, addition of an enzyme such as protease or cellulase in addition to alpha amylase may increase extraction efficiency of protein or saccharide, but fishes such as proteolytic degradation products are increased by various enzyme treatments As the content of the enzyme increases, the bitter taste and the bad taste such as the bitter taste are increased and the sensory property as a beverage is deteriorated, and the production cost is increased and the production time is increased according to the treatment of the expensive enzyme. Therefore, the above-mentioned enzyme treatment step can solve this additional treatment process as an appropriate condition of the temperature and time for the treatment of alpha amylase, thereby reducing the production time and cost and obtaining the rice extract utilizing the inherent flavor and sensory characteristics of rice.

In the mixing step, the rice extract is added in an amount of 10% to 20%, preferably 13% to 15% by weight. When the rice extract is added at a concentration lower than 10%, there is a problem that the inherent flavor of the rice becomes weak. When the rice extract is added at a concentration higher than 20%, the viscosity becomes too high, and the sensory properties are deteriorated and the stability is lowered. When the rice extract is added in an amount of 13% to 15%, a mixed liquid having suitable viscosity and stability can be obtained while maximizing the flavor and the sensory properties of the rice.

In the mixing step, 0.2% to 1.0%, preferably 0.5%, of the brown oil, 0.05% to 0.5%, preferably 0.2% as the guar gum is added to the weight relative to the weight, Is added in an amount of 0.1% to 0.5%, preferably 0.35%. When the fat content is lower than 0.2%, the emulsification stability is decreased. When the fat fat content is higher than 1.0%, the sensory taste is deteriorated. When the oil is added in an amount of 0.5% as the natural oil, a mixed solution having suitable emulsion stability as a beverage can be obtained while imparting excellent sensory properties to a soft rounding. When the content of the thickening agent is lower than 0.05%, the stability of emulsification is lowered, and when the content of the thickening agent is higher than 0.5%, the viscosity becomes too high and the sensory properties are deteriorated. When 0.2% is added as a guar gum, it has a suitable viscosity as a beverage and gives a highly stable mixed liquid while giving sensory taste and rich texture to the unique taste of guar gum. When coconut milk is added at a level lower than 0.1%, the stability of emulsification is lowered and the color of the beverage is weakened. When coconut milk is added at a content higher than 0.5%, the flavor tends to be caused, resulting in deteriorating the sensory properties and making the color excessively turbid. When 0.35% of coconut milk is added, the white color of rice is further enhanced and a mixed liquid having suitable emulsion stability can be obtained while retaining sensuality by giving a soft, soft taste.

In the mixing step, saccharides are added in an amount of 3% to 4.5%, preferably 3.5% as sugar, and 0.1% to 0.2%, and preferably 0.13% in terms of weight, to obtain a mixed solution. If the sugar is added at a level lower than 3%, it causes a too low sweetness and a strong taste. If the saccharide is added at a level higher than 4.5%, the sugar content is too high, which deteriorates the inherent flavor of the rice and makes it feel sweet. When the sugar is added at 3.5% as the sugar, the sweetness of the original rice remains intact while maintaining a suitable sweet taste, so that a mixed liquid having excellent sensory properties can be obtained. When the salt content is lower than 0.1%, the sweetness decreases and the sensory taste is increased. When the salt content is higher than 0.2%, the salty taste is lowered and the sensory quality is lowered and the sodium intake is increased. When 0.13% of salt is added at a ratio of 0.13%, a sweetener having a good sensory property can be obtained by moderately sweetening the beverage.

In order to impart additional sensory properties to the mixture, a sweetener, a spice, or the like may be added or a nutrient component such as vitamins, minerals, have.

In the emulsification step, the mixture is heated and stirred at a temperature of 65 to 85 DEG C, preferably 80 DEG C, at a rotation speed of 150 rpm to 250 rpm, preferably 200 rpm, for 20 minutes to 60 minutes, preferably 30 minutes To emulsify. When the mixture is heated to a temperature lower than 65 ° C, the mixture is not well mixed and thus the emulsion stability can not be obtained. If the mixture is heated above 85 ° C, the emulsion stability can not be obtained because heating and denaturation of the oil may occur. When the mixed solution is heated to 80 ° C, an emulsion can be obtained in which the mixture is well mixed and the stability such as maintenance and thickening agent is maintained. If the mixed solution is rotated and stirred at a speed lower than 150 rpm, a sufficiently stirred mixed solution can not be obtained. If the stirring solution is stirred at a speed higher than 200 rpm, a sufficiently stirred mixed solution can be obtained. When the mixed solution is stirred at 150 rpm, it is possible to maximize the production efficiency by reducing energy in the process while obtaining sufficiently stirred emulsion. If the mixture is stirred for less than 20 minutes, a sufficiently emulsified mixture can not be obtained. If the mixture is stirred for more than 60 minutes, a sufficiently stirred mixture can be obtained. However, the mixture consumes a lot of time and energy. When the mixed solution is stirred for 30 minutes, a sufficiently emulsified mixed solution can be obtained while applying a little time and low energy.

In the micro-homogenization step, the emulsified liquid is micro-homogenized at a pressure of 150 bar to 300 bar, preferably at a pressure of 300 bar, to obtain a cereal processed beverage stably maintained at room temperature. If the homogenization pressure is lower than 150 bar, the stability of the beverage is lowered. If the homogenization pressure is higher than 300 bar, the micro homogeneity is increased, but the stability of the beverage is deteriorated due to the denaturation of the thickening agent. There is a problem that energy is consumed and the economical efficiency is lowered. When the homogenized emulsion is homogenized at a homogenization pressure of 300 bar, a homogenized beverage can be obtained even at room temperature.

The cereal processed beverage using the rice produced according to the present invention is excellent in the flavor and color of rice and the sensory property as a beverage and provides an economical manufacturing method which is very stable at room temperature while reducing production time and production cost, The present invention is characterized by providing a sufficient beverage product.

The present invention includes cereal processed beverages and compositions made according to the above invention.

In order to distribute the processed cereal beverage according to the present invention as a food, it is possible to mix, process, fill, sterilize and pack the raw materials permitted to be used as food, to manufacture the product, to strengthen the nutrient or functional ingredient, It is possible to manufacture products using processed beverages.

[Experimental Example 1]

The rice washing powder and the purified water were mixed and stirred. Then, α-amylase was added and the enzyme was decomposed at 55 ° C. for 1 hour and 30 minutes to obtain a rice liquefied liquid. The enzyme was hydrolyzed at 75 ℃ for 2 hours and then sterilized at 80 ℃ for 30 minutes and then cooled to 60 ℃ to prepare rice extract. The rice extract thus prepared was found to have a sugar content of about 35 brix. The rice extract was homogenized at 300 bar (Fig. 2.A) before homogenization (Fig. 2.A), and left at room temperature for 3 hours at room temperature (Fig. 2.B) , But the stability was very low (Fig. 2).

[Experimental Example 2]

To the purified water was added the above rice extract at a weight ratio of 14%, the thickening agent was added, the homogeneity was assessed after the homogenization, and the proper amount of the thickening agent was confirmed. As a thickening agent, xanthan gum, guar gum and carrageenan have very low stability at concentrations lower than 0.05%. (Fig. 3.2, Fig. 4), 0.3% (Fig. 3.3, Fig. 4.3), guar gum 0.1% (Fig. 3.4 and Fig. 4.4), and 0.2% (Figure 3.7, Figure 4.7), 0.2% (Figure 3.8, Figure 4.8), and 0.3% (Figure 3.9, Figure 4.9) After separation at 300 bar, the sample was allowed to stand for 12 hours, and the degree of separation at the time of natural sedimentation was evaluated (Fig. 3). The degree of separation during forced sedimentation was evaluated by centrifugation at 1,000 rpm for 1 minute ). It was confirmed that the separation was low and the stabilization was maintained even at the concentration of 0.1% of xanthan gum. However, excessive pressure was applied at the time of fine homogenization, causing an overload to the machine, and it was found that the xanthan gum produced imitation and odor unique to xanthan gum. Guar gum and carrageenan were found to be less stable than xanthan gum but to increase stability. At concentrations above 0.3%, it was almost completely stabilized. Although guar gum and carrageenan showed high stability at over 0.3%, it was found that 0.2% concentration was suitable for mass production while maintaining proper stability because excessive pressure was applied to the mechanical homogenization. Although guar gum and carrageenan showed similar stability in the above experiment, carrageenan showed a strong texture and strong taste, whereas guava was lukewarm, and it was confirmed that it was more suitable to be applied as a beverage with a pleasant taste and aroma.

[Experimental Example 3]

The rice extract was added to the purified water at a weight ratio of 14%, the oil was added, and the homogeneity was evaluated after the homogenization. After adding homogenized milk at 0% (Fig. 5.1), 0.2% (Fig. 5.2), 0.5% (Fig. 5.3) and 1.0% (Fig. 5.4) And the degree of separation during natural sedimentation was evaluated (FIG. 5). From the addition of 0.2% of the crude oil, it was confirmed that the stability of the rice extract mixture increased with emulsification. In the mixed solution containing 0.2% of the natural oil, the sensory sensation of the oil was somewhat weak. In the mixed solution containing 1% or more of the natural oil, the flavor became stronger due to the increase of the amount of the oil. On the other hand, It was confirmed that both the stability and the sensory properties were excellent by imparting a flavor of keeping.

[Experimental Example 4]

The above rice extract was added to purified water in a weight ratio of 14%, 0.5% of brown rice oil, and 0.2% of guar gum and the coconut milk was added to 0% (Fig. 6.1), 0.1% (Fig. 6.2), 0.35% 6.4), then homogenized at 300 bar, and then allowed to stand for 12 hours to evaluate the degree of separation during natural sedimentation (FIG. 6). From the addition of 0.1% of coconut milk, the stability of the rice juice mixture was found to be higher. From above 0.35%, the stability was improved but not significantly. The mixed solution containing 0.5% or more of coconut milk had a stronger taste, and the mixed solution containing 0.35% of coconut milk was found to be highly stable, soft, and retained in flavor and thus had excellent sensory properties.

[Experimental Example 5]

To the purified water was added the above-mentioned rice extract at a weight ratio of 14%, 0.5% of brown rice oil, 0.2% of guar gum and 0.35% of coconut milk, and the mixture was stirred at 80 rpm at a rate of 200 rpm for 0 minutes (Fig. 7.1) The mixture was stirred at 10 minutes (FIG. 7.2), 20 minutes (FIG. 7.3) and 30 minutes (FIG. 7.4), homogenized at 300 bar and then allowed to stand for 12 hours and 36 hours 7). In the above experiment, it was confirmed that the longer the agitation time, the higher the emulsification stability. In case of no agitation, the stability was very low. When the agitation time was 10 minutes to 20 minutes, the emulsion stability was maintained up to 12 hours, but the stability was lowered at 36 hours. It was confirmed that when the stirring time was 30 minutes or longer, the separation did not occur until 36 hours and the emulsification stability became very high. It was confirmed that the emulsification step of stirring for 30 minutes or more under the above conditions was suitable for beverage processing.

The rice washing powder and the purified water were mixed and stirred. Then, α-amylase was added and the enzyme was decomposed at 55 ° C. for 1 hour and 30 minutes to obtain a rice liquefied liquid. The enzyme was hydrolyzed at 75 ℃ for 2 hours and then sterilized at 80 ℃ for 30 minutes and then cooled to 60 ℃ to prepare rice extract. The rice extract thus prepared was found to have a sugar content of about 35 brix. 3.5% (about 2.8% sugar) of isomaltooligosaccharide having sugar content of 80% of sugar as a saccharide was mixed with purified water at a ratio of 14% of the above rice extract, 0.5% of brown rice oil, 0.2% of guar gum and 0.13% , 4.5% (about 3.5% by weight of sugar) and 5.5% (about 4.4% by weight of sugar) were mixed to prepare a mixture of three different kinds of sugars. The above three kinds of mixed liquids were stirred and emulsified at a temperature of 80 캜 for 30 minutes at a speed of 200 rpm and then micro-homogenized at a pressure of 300 bar to prepare three types of cereal beverage processed drinks.

Sensory evaluation of sweetness and overall acceptability of three kinds of cereal processed beverages with different amounts of saccharides were conducted through male and female sensory panels between 20 and 50 years old (Table 1). Beverages containing 3.5% of isomaltooligosaccharide as a saccharide were found to have a low sweetness, moodiness, and overall lowered preference in all ages. The beverage containing 5.5% isomaltooligosaccharide had a strong sweetness and was easy to ingest. However, it was evaluated that the flavor of rice was weak and easily tasted, and the sensory evaluation score was higher than that of beverage containing 3.5% isomaltooligosaccharide, Respectively. The beverage added with 4.5% isomaltooligosaccharide had a moderate sweetness, so it was easy to ingest, and it was confirmed that the sensory quality of the beverage was excellent due to the sweet smell of guar gum, brown rice oil and coconut milk and the flavor of rice.

Claims (6)

Measuring the washed powder of rice, adding purified water, enzymatically decomposing it with enzyme, pulverizing it, heating, sterilizing and cooling to obtain a rice extract;
Adding a preservative, thickening agent, sun salt, coconut milk, saccharide and purified water to the rice extract and mixing them, wherein the thickening agent is guar gum or carrageenan;
Stirring the mixture at a temperature of 75 to 85 캜 for 20 to 40 minutes at a speed of 100 rpm to 200 rpm to emulsify the mixture; And
And a step of micro-homogenizing the emulsified mixture containing the above-mentioned rice extract at a pressure of 150 bar to 300 bar to have a stable dispersion degree and having a flavor and a sensibility of rice , And a method for producing a cereal processed beverage containing rice as a main ingredient.
The method according to claim 1,
In the step of obtaining the above rice extract, the washed powder of rice is weighed and purified water is added. After the enzyme is decomposed at 55 ° C to 60 ° C for 1 hour to 2 hours using alpha amylase, Deg.] C for 1.5 to 2.5 hours and then pulverized and then sterilized at a temperature of 75 DEG C to 80 DEG C for 30 minutes and then cooled to 60 DEG C to 65 DEG C to obtain a rice extract. A method for producing a processed beverage.
delete 3. The method according to claim 1 or 2,
Wherein the nutrients and sweeteners selected from the group consisting of vitamins, minerals and proteins are further added and mixed in the mixing step.
delete The method according to claim 1,
In the micro-homogenization step, the emulsified mixture is micro-homogenized at a pressure of 150 bar to 300 bar to produce a rice-rich and highly-functional rice extract, a rice extract, a thickener, a coconut milk, And the other additives are stably homogenized even at room temperature.

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