KR102065357B1 - Manufacturing method of rice bran fermented beverage composition - Google Patents

Abstract

Disclosed is a method for manufacturing a composition of fermented rice embryo bud beverage with antioxidative effect, wherein the fermented rice embryo bud beverage is made by mixing a fermented rice embryo bud extract fermented by lactic acid bacteria with rice milk such that the fermented rice embryo bud beverage does not include milk components. According to the present invention, the method comprises: a step (a) of mixing rice embryo bud separated from rice bran with water, making a rice embryo bud extract extracted from the mixture at 80 to 100°C for 2 to 6 hours, and vacuum-concentrating the rice embryo bud extract to have 1 to 10 Brix with respect to a refractive saccharometer to manufacture a rice embryo bud concentrate; a step (b) of inoculating the rice embryo bud concentrate with plant lactic acid bacteria and inserting the same into a fermentation tank to perform fermentation and cultivation at 30 to 40°C for 15 to 25 hours so as to manufacture a lactic acid bacteria-fermented rice embryo bud liquid; and a step (c) of mixing and stirring rice milk and the lactic acid bacteria-fermented rice embryo bud liquid at 70 to 90°C for 30 to 90 minutes to manufacture a fermented rice embryo bud beverage composition.

Description

Manufacturing method of rice bran fermented beverage composition

The present invention relates to a method for producing a fermented beverage composition for rice bran, and more particularly, to a method for producing a fermented beverage composition for brewing a fermented beverage composition by fermenting a rice berry extract extracted from rice bran isolated from rice bran with lactic acid bacteria.

 Rice is an important grain that is used not only in Korea but also as a staple food for over 50% of the world's population. Rice is the main energy source for Koreans and consumes 30 ~ 40% of the energy needed per day from rice. There are 10 kinds of nutrients such as carbohydrates, proteins, fats, dietary fiber, and minerals. Many of the nutrients in rice are present in brown rice and rice eyes, and rice generally consists of about 20% rice husk, about 3% rice bran, and about 2% rice bran.

In Korea, rice production is estimated at about 5.44 million tons, and rice production is estimated at about 1.18 million tons of rice hull, about 470,000 tons of rice bran, and about 200,000 tons of rice snow. In particular, although rice bran has various nutritional values, most of them are mixed with rice bran and used as feed.

Rice bran, which accounts for 2% of the rice structure, contains more than 20% fat, minerals, vitamins A, B, and E, as well as high-quality protein. Due to this nutritional value, products such as rice flakes oil, rice flakes soap, and hangover drinks have been released, but it is difficult to purely separate rice flakes from rice bran, and rancidity occurs rapidly due to the action of lipase and lipoxydase. Difficult to eat directly.

Thus, in Patent No. 10-1542667, rice bran is consumed as fermented food using rice bran, rice flakes, and flaxseed.

In addition, milk is a food that has traditionally been widely used as a food source for nutrition or meal replacement. In particular, it is used as an effective nutritional food for people who are poor in nutrition such as children, the elderly, and recovery patients, but some people have lactose intolerance that cannot break down lactose. I could not consume milk because of adverse reactions such as diarrhea and diarrhea. So for those who can't drink milk, I started making a new type of milk that's lactose-free internationally, soy milk made from soybeans. Soy milk has traditionally been manufactured and consumed, and is widely used not only in Korea but also throughout the world.However, due to allergic problems of soybeans and GMO soybeans, we have recently tried to make milk substitutes from vegetable food sources other than soybeans. Has been trying.

Therefore, the present invention has been made to solve the above problems, including the antioxidant effect, by mixing the fermented rice snow fermentation extract and rice milk fermented using lactic acid bacteria provides a method for producing a rice snow fermented beverage composition containing no milk ingredients I would like to.

In order to solve the above problems, the present invention, (a) after mixing the rice snow and water separated from the rice bran to prepare a rice snow extract extracted for 2-6 hours at 80 ~ 100 ℃, the rice snow extract 1 ~ based on the refractive sugar meter Concentrating in vacuo until 10brix to prepare a rice eye extract concentrate; (b) inoculating the vegetable lactic acid bacteria to the rice extract extract, and then added to the fermenter to fermentation culture for 15 to 25 hours at 30 ~ 40 ℃ to produce a rice eye extract lactic acid bacteria fermentation broth; Providing a method for producing a fermented beverage composition comprising a; and (c) mixing the rice milk with the lactobacillus extract fermentation broth and stirring for 30 to 90 minutes at 70 ~ 90 ℃.

In addition, the (a) step is the mixing ratio of the rice eye and water is 500 to 1500 parts by weight of water compared to 100 parts by weight of the rice eye, the step (b) is the plant lactic acid bacteria Lactobacillus Bulgaricus ( Lactobacillus bulgaricus ) and Streptococcus thermophilus ( Streptococcus thermophilus ) is a mixed strain, the inoculation ratio of the rice eye extract concentrate and the mixed strain is 1 to 5 parts by weight of the mixed strain compared to 100 parts by weight of the rice eye extract concentrate, step (c) The rice lance extract lactic acid bacteria fermentation broth and the ratio of the rice milk provides a method for producing a fermented beverage composition, characterized in that the rice milk 500 to 1000 parts by weight relative to 100 parts by weight of the rice lance extract lactic acid bacteria fermentation broth.

In addition, the step (c) is a rice snow fermented beverage composition, characterized in that the mixture of isomaltooligosaccharide, liquid acid fructose or crystalline fructose, citric acid, natural fruit juice and natural fruit flavor in the rice extract lactic acid bacteria fermentation broth and the rice milk mixture Provide a method.

According to the present invention, by fermenting the rice eye extract extracted from the rice bran separated from the rice bran using lactic acid bacteria, it is possible to ingest the nutrients of the rice eye having antioxidant properties by removing the grain odor inherent in the rice bran, and using the existing milk Unlike plant fermented beverages, by using rice milk, people with lactose intolerance can prepare a fermented beverage composition for rice eye consumption without indigestion.

Figure 1 is a graph measuring the radical scavenging ability for measuring the antioxidant efficacy of the rice eye fermented beverage composition prepared in the embodiment of the present invention,
Figure 2 is a graph measuring the content of the total polyphenols for measuring the antioxidant efficacy of the rice frost fermented beverage composition prepared in the embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to preferred embodiments. Prior to this, terms or words used in the specification and claims should not be construed as having a conventional or dictionary meaning, and the inventors should properly explain the concept of terms in order to best explain their invention in the best way possible. Based on the principle that it can be defined, it should be interpreted as meaning and concept corresponding to the technical idea of the present invention. Therefore, the configuration of the embodiments described herein is only one of the most preferred embodiments of the present invention and does not represent all of the technical idea of the present invention, various equivalents and modifications that can replace them at the time of the present application It should be understood that there may be In addition, throughout the specification, when a part is said to "include" a certain component, it means that it may further include other components, not to exclude other components, unless otherwise stated.

The present inventors have made diligent efforts to solve the grain odor of rice bran and consume the nutrients of the rice bran without loss, and after extracting the rice bran extract from the rice bran, Lactobacillus bulgaricus and When fermenting the rice flakes extract using a mixed strain of Streptococcus thermophilus , it is possible to remove the grain odor inherent in the rice flakes, which can be consumed by consumers without objection. It was confirmed that the intake of nutrients has led to the present invention.

Therefore, the present invention (a) after mixing rice snow and water separated from rice bran to prepare a rice snow extract extracted for 2-6 hours at 80 ~ 100 ℃, until the rice snow extract is 1 ~ 10brix on the basis of refractive sugar meter Concentrating in vacuo to prepare a rice eye extract concentrate; (b) inoculating the vegetable lactic acid bacteria to the rice extract extract, and then added to the fermenter to fermentation culture for 15 to 25 hours at 30 ~ 40 ℃ to produce a rice eye extract lactic acid bacteria fermentation broth; It relates to a method for producing a fermented beverage composition comprising; and (c) mixing the rice milk in the fermented lactic acid bacteria fermentation broth and stirring for 30 to 90 minutes at 70 ~ 90 ℃.

The rice bran isolated from the rice bran contains 14% of its own low allergenic protein, and has a low molecular weight, so it has a quality suitable for use as a nitrogen source when fermenting microorganisms such as lactic acid bacteria, and utilizes a low allergenic protein in rice bran. In the case of fermented milk, it is possible to produce fermented milk that is good for hypoallergenic children.

Rice eyes also contain octacosanol to reduce cholesterol, alpha tocopherol with antioxidant function, linolenic acid good for atopy, and beta cysterol to strengthen the intestines.

The fermentation is a function in which microorganisms such as yeasts and bacteria decompose organic compounds to produce alcohols, organic acids, carbon dioxide and the like. In a narrow sense, it refers to the action of microbes decomposing carbohydrates and obtaining energy in the absence of oxygen.

The rice milk is made using rice as rice milk gives energy, is good for digestion, makes cells grow and slows aging, and people with lactose intolerance do not suffer from indigestion even when ingested.

In the step (a), the mixing ratio of the rice eye and water may be 500 to 1500 parts by weight of water, preferably 700 to 1300 parts by weight, and more preferably 900 to 1100 parts by weight, relative to 100 parts by weight of rice eyes.

In addition, the temperature at the time of extraction is preferably 85 to 95 ° C, and the time is preferably 3 to 5 hours.

When the mixing ratio of the rice flakes and water is less than 500 parts by weight of water to 100 parts by weight of rice flakes, and the extraction temperature exceeds 100 ℃, or the extraction time exceeds 5 hours, loss of nutrients extracted from the rice flakes may occur , If the consumer is low in satisfaction with the taste, the mixing ratio of the rice eye and water is more than 1500 parts by weight of water compared to 100 parts by weight of rice, and when the extraction temperature is less than 80 ℃ or extraction time is less than 3 hours Nutrients may not be extracted enough from rice eyes, and consumers may be less satisfied with the taste when ingested.

In addition, when the vacuum concentration, using a vacuum concentrator (Gyeongseo industry, Cosmos660) at 50 ~ 70 ℃, preferably 55 ~ 65 ℃, -0.4 ~ -0.7 bar, preferably -0.5 ~ -0.6 bar at the pressure The sugar content of the rice eye extract concentrate may be concentrated in vacuo until the sugar content becomes 1-10birx, preferably 3-7brix, based on the refractive sugar meter.

After the vacuum concentration, put the prepared rice eye extract concentrate in a stirrer at 4000 ~ 6000rpm, preferably 4500 ~ 5500rpm, homogeneous for 5-15 minutes, preferably 7-13 minutes, and then 90 ~ 100 ℃, preferably 92 The sterilization process may be performed at ˜98 ° C. for 10-20 minutes, preferably for 13-17 minutes.

In the step (b), the vegetable lactic acid bacteria are widely present in nature and produce lactic acid by using carbohydrates anaerobically, and exist in the gut of humans and animals, as well as in various vegetables and fruits. In the same fermented foods play an important role in the fermentation process.

In addition, these lactic acid bacteria enters the intestinal epithelial cells and enters the intestinal epithelial cells, preventing the intestinal settlement of harmful microorganisms and secreting antimicrobial substances, thereby inhibiting the growth of harmful microorganisms and improving diarrhea and constipation, as well as enhancing immune activity, It is also known that these lactic acid bacteria are added directly or indirectly to foods to improve the shelf life of foods and improve the flavor and texture of foods by their metabolites, lactic acid bacteria. have.

In the present invention, the lactobacillus Lactobacillus vulgaricus ( Lactobacillus bulgaricus ) and Streptococcus Thermo filler's can be used in a mixed culture (Streptococcus thermophilus), the Lactobacillus Bulgaria kusu (Lactobacillus bulgaricus) and Streptococcus Thermo mixed culture of the filler's (Streptococcus thermophilus) is It is available from Chr. Hansen (YF-L811, Denmark).

In addition, the Lactobacillus bulgaricus ( Lactobacillus bulgaricus ) and Streptococcus Thermo mixed culture of the pillar's (Streptococcus thermophilus) may be cultured in a MRS broth medium, MRS broth medium Dextrose 20g, Peptic digest of animal tissue 10g, Beef extract 10g, Sodium acetate 5g, Disodium phosphate 2g, Yeast extract It consists of 5g, Tween 80 1g, 0.1g Magnesium sulfate and 0.05g Manganese sulfate.

In the step (b) the Lactobacillus vulgaricus ( Lactobacillus bulgaricus ) and Mixed strains of Streptococcus thermophilus ( Streptococcus thermophilus ) may be inoculated 1 to 5 parts by weight relative to 100 parts by weight of the rice extract extract, preferably 2 to 4 parts by weight may be inoculated.

In the step (b), the temperature during fermentation is preferably 33 to 37 ° C, and the time is preferably 16 to 20 hours.

In the step (b) the Lactobacillus vulgaricus ( Lactobacillus bulgaricus ) and If the mixed strain of Streptococcus thermophilus is less than 1 part by weight relative to 100 parts by weight of the rice eye extract concentrate, or if the temperature is less than 30 ° C, or the fermentation time is less than 15 hours, the fermentation process does not proceed sufficiently. the inherent grain taken can not be removed, the Lactobacillus Bulgaria kusu (Lactobacillus bulgaricus) and If more than Streptococcus Thermo filler's When mixed culture is more than 5 parts by weight against 100 parts by weight of ssalnun extract concentrate or the temperature exceeds 40 ℃ in the fermentation process, or a fermentation time of 25 hours (Streptococcus thermophilus), Odor may occur due to further fermentation processes.

Due to the fermentation process, it is possible to remove the grain odor inherent in rice eyes.

In the step (c), the mixing ratio of the rice eye extract lactic acid bacteria fermentation broth and the rice milk may be 500 to 1000 parts by weight of rice milk, preferably 600 to 900 parts by weight, relative to 100 parts by weight of the rice eye extract lactic acid bacteria fermentation broth.

When the mixing ratio of the rice lance lactic acid bacteria fermentation broth and the rice milk is less than 500 parts by weight of rice milk relative to 100 parts by weight of rice lance lactic acid bacteria fermentation broth, the content of rice lance lactic acid bacteria fermentation broth may be too high and economical, rice lance lactic acid bacteria When the content of rice milk is more than 1000 parts by weight relative to 100 parts by weight of the fermentation broth, the content of the lactobacillus lactic acid bacteria fermentation broth is too low, the content of nutrients extracted from the rice eye may be reduced.

In addition, the temperature at the time of mixing the lactic acid bacteria fermentation broth and rice milk is preferably 75 ~ 85 ℃, the time is preferably 45 ~ 75 minutes.

If the mixing temperature is less than 70 ℃, or less than 30 minutes, rice milk is not sufficiently mixed in the fermentation broth of rice lanceolate fermentation broth may not have enough customer satisfaction when ingesting the fermented beverage composition, and the temperature is 90 if it exceeds ℃ or time exceeds 90 minutes, and Lactobacillus Bulgaria kusu (Lactobacillus bulgaricus) that is included in the lactic acid fermentation liquor and extracted ssalnun Due to the mixed strain of Streptococcus thermophilus, an additional fermentation process may occur, resulting in odor from fermentation.

In addition, in the step (c) may be prepared by the addition of isomaltooligosaccharide, lactic acid fructose or crystalline fructose, citric acid, natural fruit juice and natural fruit flavor to the rice lance extract lactic acid bacteria fermentation broth and rice milk mixture.

In addition, the fermented beverage composition of rice bran is 5-15% by weight of lactic acid bacteria fermentation broth, 75-85% by weight of rice milk, 1-5% by weight of isomaltooligosaccharide, 2-6% by weight of fructose or liquid fructose, 0.1-1 citric acid It may include weight percent, natural fruit juice 0.5-1.5% by weight and natural fruit flavor 0.015-0.15% by weight.

After the step (c), homogenizing the rice snow fermented beverage composition by passing 1 to 5 times, preferably 1 to 3 times through the autoclave at 180 to 220 bar, preferably 190 to 210 bar, and preferably 70 to 100 ° C. It can be sterilized by stirring at 80 ~ 90 ℃ 5-30 minutes, preferably 10-20 minutes.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples.

Example

10 parts by weight of water was added to a mixer with 1 g of rice snow (Co., Ltd. A-one rice snow, rice snow Joa) separated from rice bran, and the rice snow extract was extracted at 90 ° C. for 4 hours. After extraction, the rice extract extract concentrate was prepared using a vacuum concentrator (Gyeongseo, Cosmos660) at 60 ° C and -0.5 ~ -0.6bar until the sugar content reached 5brix. The rice extract concentrate was homogenized at 5000 rpm for 10 minutes in a stirrer, and then sterilized for 15 minutes at 95 ℃. After sterilization, and then allowed to cool to 40 ℃, the using the MRS broth extract concentrate for ssalnun a Lactobacillus Bulgaria kusu (Lactobacillus bulgaricus) and incubated Streptococcus Thermo filler's (Streptococcus thermophilus) and a mixed culture inoculated with three parts by weight compared to 100 parts by weight of the concentrated solution was extracted ssalnun during anaerobic fermentation at 37 ℃ 18 hours to prepare a ssalnun extracted lactic acid fermentation liquor. After the fermentation process, 80 g of the above-mentioned rice lactic acid bacteria fermentation broth, rice milk (Seogang Dairy Co., Ltd., Rice Valley) 647.2 g, isomaltoligosaccharides 28 g, fructose 32 g, citric acid 4 g, apple concentrate 8 g and apple flavor 0.8 g at 60 ℃ The mixture was stirred for an hour to prepare a fermented beverage composition. After the mixing process, the mixture was passed through a high pressure homogenizer twice at a pressure of 200 bar and homogenized, and then sterilized at 85 ° C. for 15 minutes. After the sterilization process, the sterilized rice fermented beverage composition was cooled to 10 ° C. to prepare a rice fermented beverage composition.

The Lactobacillus Bulgaria kusu (Lactobacillus bulgaricus) and Mixed strains of Streptococcus thermophilus It was purchased from Chr. Hansen (YF-L811, Denmark).

Comparative Example 1

Except for using 100 parts by weight of water compared to 100 parts by weight of rice eye in the same manner as in Example was prepared a fermented beverage composition.

Comparative Example 2

Rice fermented beverage composition was prepared in the same manner as in Example, except that 2000 parts by weight of water relative to 100 parts by weight of rice was used.

Comparative example  3

Example settings in the fermentation process, the temperature and time of 10 hours, 25 ℃, Lactobacillus Bulgaria kusu (Lactobacillus bulgaricus) and Streptococcus Thermo filler's ssalnun a fermented beverage composition of the mixed culture (Streptococcus thermophilus) in the same manner and is as in Example, except that 100 parts by weight of concentrated liquid extract was inoculated ssalnun than 0.5 parts by weight was prepared.

Comparative example  4

In the embodiment in the fermentation process temperature is set to 45 ℃ and time 30 hours, Lactobacillus vulgaricus ( Lactobacillus bulgaricus ) and Streptococcus Thermo filler's ssalnun a fermented beverage composition of the mixed culture (Streptococcus thermophilus) in the same manner and is as in Example 6 except that the parts of the inoculation, based on the weight of 100 parts by weight of ssalnun extract concentrate was prepared.

Comparative example  5

Except for setting the temperature of the eye extract lactic acid bacteria fermentation broth and rice milk in the embodiment at a temperature of 60 ℃, time 15 minutes, except that 300 parts by weight of rice milk extract lactic acid bacteria fermentation broth 100 parts by weight in the same manner as in the A rice snow fermented beverage composition was prepared.

Comparative example  6

Except for setting the temperature of the rice eye extract lactic acid bacteria fermentation broth and rice milk at the temperature 100 ℃, 105 minutes in the embodiment, except that 1200 parts by weight of rice milk extract lactic acid bacteria fermentation broth 100 parts by weight in the same manner as in the A rice snow fermented beverage composition was prepared.

Experimental Example 1

In order to check the functionality of the rice frost fermented beverage composition of the present invention for the rice frost fermented beverage composition prepared according to Examples and Comparative Examples 1 to 6 to 30 random personnel, such as college students, graduate students, housewives, office workers Sensory evaluation was conducted on four items, taste, sweetness and preference. A five-point scoring method was used to evaluate the rating between 1 point (very bad) and 5 points (very good), and the results are shown in Table 1 below.

Referring to Table 1, in the case of the present invention rice fermented beverage composition (example), it can be seen that the overall evaluation of the flavor, taste, sweetness and preference is excellent.

On the other hand, when the ratio of the content of rice and water is adjusted to 1: 1 (Comparative Example 1), in all evaluations, it can be seen that the score is lower compared to the present invention (Example), and the content ratio of rice and water When adjusted to 1:20, the sour taste was 0.2 points higher than the present invention (Example), but it can be seen that the other item received a lower overall score compared to the present invention (Example).

Further, the temperature of the fermentation process, the time and Lactobacillus Bulgaria kusu (Lactobacillus bulgaricus) and When adjusting the content of the mixed culture of Streptococcus Thermo filler's (Streptococcus thermophilus) (Comparative Examples 3 and 4) can know that I am a very low score on, flavor and sweet taste as compared to the present invention (Examples), This can be seen that the fermentation is not properly (Comparative Example 3), or further fermentation proceeds (Comparative Example 4), the odor caused by the fermentation.

In addition, when the temperature of the mixing process, the time and the content of the rice milk (Comparative Examples 5 and 6) compared to the present invention (Example), it was found that the score was lower in all the flavor, sour, sweet and appearance Can be.

Experimental Example  2

In order to measure the homeostatic efficacy of the fermented beverage composition of the present invention, the experiment of radical scavenging ability of the prepared rice eye fermented beverage composition (Sample) and the positive control group (Ascorbic acid) was carried out as follows. Shown in

2,2-diphenyl-1-picrylhydrazyl (DPPH) and Ascorbic acid used in the following experiment were purchased from Sigma-Aldrich (Korea).

Experiment method

1. A 0.1 mM DPPH reagent was prepared by dissolving DPPH in 95 (v / v)% ethanol. As a positive control, Ascorbic acid was prepared at a concentration of 0.025 to 0.5 mg / ml.

2. A sample and a positive control were prepared in 200 μl each, mixed with 800 μl of 0.1 mM DPPH reagent, and then uniformly mixed by vortexing for 3 minutes, and left in the dark for 30 minutes for reaction.

3. DPPH radical scavenging ability was measured by absorbance at 517 nm, and expressed as a percentage through the following formula.

[formula]

Referring to FIG. 1, in the case of the sample, low antioxidant activity was confirmed as compared to ascorbic acid used as a positive control. Ascorbic acid showed a high radical scavenging activity of 95.6% at the concentration of 0.1 ㎎ / mL, and no difference was observed at higher concentrations. In the case of the sample, it was confirmed that the radical scavenging ability was increased in a concentration-dependent manner, and in the case of the sample, the radical scavenging ability was 61.8% at the concentration of 0.1 mg / ml, and the difference was higher in the concentration above. There was no.

That is, in the case of the sample prepared according to the present invention, it can be seen that there is a high level of antioxidant capacity.

Experimental Example  3

In order to measure the homeostatic efficacy of the fermented beverage composition of the present invention, the total polyphenol content of the fermented beverage composition (Sample) and the positive control group (Ascorbic acid) prepared in Examples was measured as follows. 2 is shown.

Na ₂ CO ₃ , Folin & Ciocalteus phenol reagent and Ascorbic acid used in the following experiment were purchased from Sigma-Aldrich (Korea).

How to measure

1. Na ₂ CO ₃ was diluted to distilled water to prepare a concentration of 2% by weight.

2. Ascorbic acid was prepared in a concentration of 0.025 ~ 2.5mg / ㎖ as a positive control.

3. 2 ml of 2% Na ₂ CO ₃ was mixed with 100 µl of the sample and the positive control and left for 3 minutes.

4. 100 μl of 50% Folin & Ciocalteu's phenol reagent was mixed in the example (sampel) and the positive control group, and then left for 30 minutes in the dark to measure absorbance at 750 nm.

5. Independently prepared by distributing the concentration range of ascorbic acid used as a positive control in order to confirm the total polyphenol content for the sample (sample), the linearity in the measurement range was confirmed using a calibration curve, The concentration of the positive control was measured three times and the average value was used as data.

Referring to FIG. 2, the calibration curve regression equation of the prepared positive control ascorbic acid was y = 1.2068x-0.0324, and the linearity (r ² ) value was 0.9973, indicating high linearity, and the total polyphenol content of the sample (sample). It can be seen that represents 2.26 mg / ml.

That is, in the case of the sample prepared according to the present invention, since it contains a large amount of polyphenols, it can be seen that there is an excellent antioxidant effect.

As such, rice eye extract having antioxidant efficacy according to the present invention is Lactobacillus vulgaricus ( Lactobacillus bulgaricus ) and Fermented with a mixed strain of Streptococcus thermophilus ( Septococcus thermophilus ) by mixing the rice milk in the lactobacillus fermentation broth from which the grain odor is removed, it is possible to provide a rice eye fermentation beverage composition that satisfies the consumer's sensuality without the addition of milk Will be.

It has been described in detail with reference to the production examples, experimental examples and drawings of the present invention. The description of the present invention is for illustrative purposes, and it will be understood by those skilled in the art that the present invention may be easily modified in other specific forms without changing the technical spirit or essential features of the present invention.

Therefore, the scope of the present invention is shown by the claims below rather than the detailed description, and all changes or modifications derived from the meaning, scope, and equivalent concepts of the claims are included in the scope of the present invention. Should be interpreted.

Claims (3)

(a) after mixing the rice snow and water separated from the rice bran to prepare a rice snow extract extracted for 2-6 hours at 80 ~ 100 ℃, and extract the rice snow by vacuum concentration until the rice snow extract to 1 ~ 10brix on the basis of refractive sugar meter Preparing a concentrate;
(b) inoculating the vegetable lactic acid bacteria to the rice extract extract, and then added to the fermenter to fermentation culture for 15 to 25 hours at 30 ~ 40 ℃ to prepare a rice eye extract lactic acid bacteria fermentation broth; And
(c) mixing the rice milk with the lactose extract lactic acid fermentation broth to stir for 30 to 90 minutes at 70 to 90 ° C. to prepare a fermented rice beverage composition;
Including,
The step (a) is the mixing ratio of the rice eye and water is 500 to 1500 parts by weight of water compared to 100 parts by weight of the rice eye, the step (b) is the plant lactic acid bacteria Lactobacillus vulgaricus ( Lactobacillus bulgaricus) and Of Streptococcus thermophilus A mixed strain, the inoculation ratio of the rice extract extract and the mixed strain is 1 to 5 parts by weight of the mixed strain compared to 100 parts by weight of the rice extract extract concentrate, the step (c) is the mixing of the rice eye extract lactic acid bacteria fermentation broth and the rice milk The ratio is 500 to 1000 parts by weight of the rice milk relative to 100 parts by weight of the rice eye extract lactic acid bacteria fermentation broth,
Rice fermented beverage composition manufacturing method characterized by having an antioxidant effect. delete The method of claim 1,
The step (c) is a rice snow fermented beverage, characterized in that the mixture is mixed with isomaltooligosaccharide, liquid acid fructose or fructose, citric acid, natural fruit juice and natural fruit flavor in the fermented lactic acid bacteria fermentation broth and rice milk mixture, and has an antioxidant effect Method for preparing the composition.

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