KR19990084119A - Colloidic rice Beverage and process for preparation thereof - Google Patents

Abstract

The present invention relates to a colloidal rice drink which does not occur layer separation, and a method for manufacturing the same, wherein a ratio of hot water extract of white rice or brown rice roasted in a concentrated rice extract is mixed in a proportion, and then sucrose fatty acid ester and glycerin fatty acid ester Dissolving and adding the dissolved xanthan gum mixed with sugar to it has an excellent effect of providing a uniform colloidal rice beverage without layer separation.

Description

Colloidal rice beverage without layer separation and method for preparing the same

The present invention relates to a colloidal rice beverage without layer separation and a method for producing the same. In more detail, the present invention is a mixture of hot water extract of white or brown rice roasted in a concentrated rice extract, and then dissolved sucrose fatty acid ester and glycerin fatty acid ester in hot water at 70 ℃ and xanthan gum mixed with sugar to dissolve Adding to provide a uniform colloidal rice beverage without delamination.

Rice beverages are currently commercially available in rice concentrate extracts made by saccharifying and liquefying rice, but such beverages still have the appearance of rice composed of the remaining fiber and protein after the starch has been saccharified or liquefied. Unsuccessful component substances settled in the lower part of the bottle or PE bottle during storage to be separated from the transparent solution layer of the upper and there was an inconvenience to shake and drink every drink.

The present invention is to provide a colloidal rice drink that is opaque and uniform as a whole without any separation of the precipitate layer and the solution layer as in the conventional rice beverage as described above.

Another object of the present invention is to provide an effective method for preparing a novel rice beverage that has not been disclosed so far.

The above object of the present invention is to mix the concentrated rice extract and hot water extract of roasted white or brown rice and then dissolve sucrose fatty acid ester and glycerin fatty acid ester at 70 ° C. in order to prevent delamination and inhibit precipitation, and to xanthan The gum was dissolved by mixing with sugar and then sweetened and seasoned to achieve Brix and pH, and this was achieved by evaluating the suitability as a beverage.

Hereinafter, the specific configuration of the present invention will be described in detail with reference to Examples, but the selection of the equivalents for suppressing the delamination phenomenon and precipitation according to the present invention, the simple change in temperature and pH value is of course within the scope of the present invention. .

1 is a process diagram showing a preferred embodiment for carrying out the method of the present invention.

The present invention mixes 42 wt% and 33 wt% of 10 Brix or more rice concentrate extract and roasted white or brown rice hot water extract (0.3 Brix or more), respectively, and then shows two filtrations as shown in FIG. After passing through the stabilizer is added and stirred to provide a rice drink characterized in that it is prepared without separation and sedimentation.

The hot water extract of white rice or brown rice is prepared by putting roasted white rice or brown rice into a basket of nylon cloth or cotton cloth as shown in FIG. 2 and extracting it in hot water at 95-100 ° C. for 20-30 minutes in a hot water extractor composed of a double jacket. do.

Meanwhile, the rice concentrate extract mixed with the rice beverage of the present invention is liquefied by a conventional method, and then used by the filtered concentrate having a sweetness of 10 Brix or more.

The hot water extract of white rice or brown rice mixed in order to give the conventional rice concentrate and the unique rice flavor of the present invention uses about 0.3 Brix and serves as a basic base of the rice beverage of the present invention.

Hereinafter, the specific configuration and operation of the present invention will be described for each step.

Step 1: Rice Concentrate Extraction Manufacturing Process

It manufactures by a conventional method. It is hydrolyzed in steamed rice, treated with liquefied enzyme, and then treated with glycosylated enzyme to obtain a transparent rice concentrate extract.

Second Process: Rice Hot Water Extract Manufacturing Process

240 kg of roasted white rice or brown rice is put in a basket covered with nylon or cotton cloth and extracted with hot water at 95-100 ° C. for 20-30 minutes in a double-jacketed hot water extractor to obtain white rice or brown rice hot water extract with a delicious taste of rice.

Third Process: Filtration Process

The hydrothermal extract of the second step is passed through a precision filter capable of 5㎛ filtering through the pump. At this time, after passing the 100 mesh filter net inside the extractor, the precision filter may be passed through the second time.

At this time, in order to provide a uniform colloidal rice drink, the extract (90-95 ° C.) is passed through a cooling tube to guide the storage tank and stabilized by cooling at 40 ° C.

4th process: Mixing process

To prevent delamination of the final rice beverage product and to obtain a homogeneous colloidal rice drink, sucrose fatty acid ester and glycerin fatty acid ester are completely dissolved in 70 ℃ hot water and xanthan gum is mixed with sugar as another stabilizer. After melt | dissolving, it mix | blends with the hot-water extract filtered at the 3rd process, and stirred for 20-30 minutes.

The process is carried out in a mixing tank (Mixing Tank) before the compounding process may be passed back to the third filtration device filled with 1㎛ filter in order to minimize precipitation.

5th process: preheating and homogenizing

The rice beverage raw material composition prepared through the fourth process is degassed at 35 cm Hg, preheated to 65 ° C., and homogenized at a pressure of 200 kg / cm 2 using a Homogenizer.

Step 6: Ultra-High Temperature Sterilization (UHT)

The homogenized rice beverage of the fifth step is sterilized at an ultra-high temperature for 30 seconds to 3 minutes at 90 to 130 ° C and cooled to 94 ° C.

Step 7: Fill, Seal, Reverse

The sixth process is filled and sealed in a bottle or can within a range of 90 to 91 ° C. and then inverted for 45 seconds.

8th step: post sterilization and cooling

Filled, sealed inverted bottles or cans are sterilized at 121 ° C. for 15 minutes and then cooled to 40 ° C. or lower to be commercialized.

The concrete configuration and action of the colloidal rice beverage of the present invention composed of the above process will be described in more detail with reference to Examples.

Example 1 Colloidal Rice Beverage with White Rice Extract

Formulation ratio and manufacturing process of the present invention in the blend of 2,000kg of rice drink were as shown in Table 1 below.

Inventive colloidal rice drink Ingredient Name Compounding ratio (% by weight) Input (kg) Rice concentrate (10 Brix or more) 42 840 White rice hot water extract (0.3 Brix or more) 33 660 Baekbaekdan 4.7 94 Skim milk powder 2.4 48 Maltodextrin 0.4 8 Sucrose Fatty Acid Ester 0.1 2 Glycerin Fatty Acid Ester 0.03 0.6 Xanthan Gum 0.01 0.2 Vitamin c 0.03 0.6 Vitamin B ₁ 0.001 0.02 glycerin 0.02 0.4 Citric acid 0.005 0.1 BrixpH acidity neutral color 12 or less 6.00.031.0454 Light grayish white

Example 2 Colloidal Rice Beverage with Brown Rice Extract

The rice used in the roasted rice extract manufacturing process was the same as in Example 1 except for using brown rice, unlike Example 1.

As a result, there was almost no difference in the properties of the product except that the color was light brown.

In addition, the colloidal rice beverages prepared in Examples 1 and 2 maintained complete colloidal rice beverages without layer separation or deposits even when stored in a -4 ° C. refrigerator for at least 5 days.

This phenomenon appeared to be the effect of xanthan gum which is excellent in the effect of sucrose fatty acid ester and glycerin fatty acid ester added to inhibit the separation of the layer and preventing precipitation.

In rice beverages, there is no layer separation and sedimentation turbidity compared to products without addition of these ingredients, as well as excellent taste compared to commercial products that do not use white rice or brown rice extract.

As is apparent from the above process description and examples, the present invention has the effect of providing a novel colloidal rice beverage without layer separation and sedimentation turbidity.

In addition, since there is an excellent effect of providing a new rice drink excellent in the delicious taste of rice that did not exist until now, it is a useful invention in agriculture and beverage food industry because it can create a rice consumption culture and a new drink culture.

Claims (3)

In the rice beverage which is a rice concentrate prepared by liquefaction and saccharification process, Roast white or brown rice as a beverage base to the rice concentrate, and then add hot water extract (0.3 Brix or more) extracted from hot water at 95 to 100 ° C. and add sweetener to it to prevent sweetening and layer separation and precipitation. Method for producing a colloidal rice drink. The method of claim 1, wherein the stabilizer is sucrose fatty acid ester, glycerin fatty acid ester, xanthan gum three kinds of manufacturing method. A colloidal rice beverage having a light off-white to light brown according to claim 1.