KR19990084204A - Beverage material having the appetite and feeling at eating as a core of coconut, and it's preparation method - Google Patents

Abstract

The present invention relates to a beverage material having a flavour and texture, such as pulp of coconut, and a preparation method thereof, comprising: 71.5 to 90 wt% of water, 5 to 23.5 wt% of starch, 2 to 20.5 wt% of konjac powder, and rice bran or plant A coagulant was added to the mixture of 3 to 21.5 wt% of the fiber and stirred and swollen to adjust the pH to 10.8 to 11.5, and then squeezed and molded into water at 60 to 80 ° C. in a molding machine to remove the alkali component from flowing water. By adding acid so that pH is 3.5 ~ 5, it manufactures beverage material which has taste and texture such as coconut pulp due to fiber texture and does not deform or modify even at high temperature heating. By adding a certain amount of rice when preparing the rice without adding it to obtain the effect that can be used as a substitute for rice having the same taste as the general rice.

Description

Beverage material having the appetite and feeling at eating as a core of coconut, and it's preparation method}

The present invention relates to a beverage material having a flavour and texture, such as pulp of coconut, and a preparation method thereof, and more specifically, 71.5 to 90% by weight of water, 5 to 23.5% by weight of starch, and 2 to 20.5% by weight of konjac powder. And a coagulant was added to a mixture of rice bran oil or plant fiber 3 to 21.5% by weight, followed by stirring and swelling to adjust the pH to 10.8 to 11.5, and then squeezed into water at 60 to 80 ° C. in a molding machine to form and solidify it in running water. It is manufactured by removing acid and adding acid so that pH is 3.5 ~ 5. It has a taste and texture such as coconut flesh due to fiber texture, and it is not drink or modified material even at high temperature heating. And it relates to a manufacturing method thereof.

Microbial cellulose, also referred to as Nata de coco, Nata de pina or Nata de tomato, is mainly produced from fruit juices. It has been prepared by traditional fermentation methods, such as the political culture of the medium containing the sugar and acetic acid in the obtained coconut water or coconut milk (coconut milk), although part of the pineapple or tomato It has been fermented and produced using fruits.

Microbial cellulose is not only used as a dietary fiber for desserts, diet foods and beverages, but also because of its structural and physicochemical properties such as water retention, shape retention, and dispersibility, it is highly effective as a food stabilizer, gelling agent and thickener. It is used as a material in various fields other than food, that is, application to separators, medical and cosmetic pads.

However, microbial cellulose not only requires a special technique for manufacturing, but also has a problem in that its use is limited due to its high manufacturing cost.

On the other hand, due to the development of the industry, the yield of rice not only decreases due to the decrease of manpower or farmland engaged in agriculture, but also the yield of rice sometimes decreases significantly due to the abnormal climate, and it is urgent to develop the substitute of rice. This development is increasing the demand of artificial rice is a trend that is used a lot.

Artificial rice used in the prior art is a situation that there is a limit in the use of the food and texture is significantly reduced.

Accordingly, it is an object of the present invention to provide a method for easily obtaining a beverage material having a taste and texture such as coconut pulp due to fiber and not deformed or modified even at high temperature heating at low cost.

Still another object of the present invention is to provide an artificial rice having excellent taste and texture and a method of preparing the same.

In order to achieve the above object as well as another easily expressed object, in the present invention, 71.5 to 90% by weight of water, 5 to 23.5% by weight of starch, 2 to 20.5% by weight of konjac powder, and 3 to 21.5% by weight of rice bran or plant fiber. The mixture was mixed with stirring and swollen to adjust the pH to 10.8 to 11.5, and then squeezed into water at 60 to 80 ° C. in a molding machine to form and coagulate. When the acid is added, it manufactures a beverage material such as coconut pulp due to the fiber texture and does not deform or deform even at high temperature heating. By using a mixture of rice and a certain amount was able to obtain an effect that can be used as a substitute for rice having the same taste as the general rice.

The present invention is described in more detail as follows.

Drinking material having a flavour and texture, such as pulp of coconut according to the present invention and a manufacturing method thereof is water 71.5 to 90% by weight, starch 5 to 23.5% by weight, konjac powder 2 to 20.5% by weight and rice bran oil or plant fiber 3 The mixture was mixed with 21.5% by weight and stirred and swollen to adjust the pH to 10.8 to 11.5, and then squeezed and molded into water at 60 to 80 ° C. in a molding machine to remove the alkali component from the flowing water. It is characterized by the addition of acid to 3.5 to 5.

In addition, the artificial rice according to the present invention and a method for producing the same by stirring and swelling by mixing water 71.5 to 90% by weight, starch 5 to 23.5% by weight, konjac powder 2 to 20.5% by weight and rice bran oil or plant fiber 3 to 21.5% by weight It is characterized by adding a coagulant to adjust the pH to 10.8 to 11.5, then squeezing in water at 60 to 80 ° C. in a molding machine to shape and solidify.

In other words, in the present invention, artificial rice is molded in the manufacture of a beverage material having a flavour and texture such as pulp of coconut, and used only as it is without proceeding to the next step, and the rest is prepared in the same manner and the post-treatment. There is only a difference in shape depending on whether or not.

Starch used in the present invention is sweet potato starch, corn starch, tapioca starch. Grain starch commonly used in the technical field to which the present invention pertains, such as wheat starch, rice starch, or the like, may be used alone or in combination of two or more, and preferably 5 to 23.5% by weight.

When the amount of starch used is less than 5% by weight, it is impossible to form into artificial rice or drink material having a taste and texture such as coconut pulp, and when it exceeds 23.5% by weight, it is not economical and manufactured. There is a problem that the taste and texture of the finished product is lowered.

In addition, the konjac powder is added to give the taste and texture of the product to be produced, and serves to make mannan, the main ingredient of the konjac powder, to have the same taste and texture as the pulp of coconut, and 2 to 20.5. The use of weight percent was effective in terms of taste and texture of the product to be manufactured.

Rice bran oil or plant fiber may be used or only one kind may be used. Preferably, rice bran oil is used for artificial rice, and plant fiber is used for a beverage material having a taste and texture such as pulp of coconut. It is particularly preferable in terms of the taste and texture expressed in each product.

It is effective to use 3 to 21.5% by weight of rice bran oil or vegetable fiber, and when used below 3% by weight, the manufactured product feels too hard, and when used in excess of 21.5% by weight, the molding of the manufactured product is performed. There is a problem that the deterioration.

On the other hand, in the case of artificial rice can be improved by adding a small amount of ordinary meal (refined rice bran to obtain rice bran and washed with water to dry it), rice cake powder and the like by adding a small amount. At this time, it is effective in terms of food taste that the amount of normal identity, rice cake powder, etc. does not exceed 2% by weight.

A coagulant is added to the above components by stirring and swelling together with water. A coagulant uses at least one of basic compounds, such as calcium carbonate, calcium hydroxide, eggshell powder, etc., and it is effective to use a coagulant so that pH may be 10.8-11.5.

As a basic compound used as a coagulant, as well as the above-mentioned compounds as well as those commonly used in the art to which the present invention pertains, any harmless human body can be used.

After the coagulant is added, it is squeezed into water at 60 to 80 ° C. in a molding machine, preferably in a molding machine described in JP 191-206862 A, and solidified. In the case of artificial rice, the process is completed here and manufactured as a product, but a beverage material having a taste and texture such as coconut pulp is removed from the water by adding an alkali component and adding an acid or adding an acid to the coagulated product after the solidification is completed. PH is set to 3.5-5.

As the acid, any edible acid commonly used in food manufacturing, such as vinegar, acetic acid and citric acid, can be used. Depending on the taste, acidity, amount of addition, type of acid can be selected and added.

In addition, not only artificial rice, but also other additives may be used as a sweetener commonly used in the art to which the present invention pertains to a beverage material having a taste and texture such as coconut pulp.

In the product prepared as described above, rice bran oil improves the shine and taste as the original oil component of rice, and improves the taste due to starch by using starch, sangsang, rice cake powder, and conventional rice by the calcium component of the coagulant. The stickiness of the ingredients is improved and the sweetness is increased, and when the rice is cooked by mixing 20-30% of general rice, it is possible to obtain almost the same flavor as rice cooked only with rice.

In addition, starch and plant fiber are mixed and solidified into soybean-sized particles to have freeze resistance, and there is a difference in freeze denaturation depending on the amount of starch used. There is no need to increase the quantity and freeze. If you prefer fiber, you can reduce the amount of starch and freeze and thaw it to obtain almost the same texture as coconut pulp.

The following examples further illustrate the invention but do not limit the scope of the invention.

Example 1

Add 5.5 kg of rice bran oil, 4.9 kg of wheat starch, 4 kg of upper starch to 93 kg of water, mix, add 2.6 kg of konjac powder, stir and leave for 1 hour and a half to swell the egg shell powder to pH 11.5. The resultant was squeezed into hot water at 75 ° C., molded into a rice grain by a molding machine, and solidified to obtain 94 kg of artificial rice.

200 g of artificial rice was mixed with 500 g of japonica rice, 900 g of water was added, and the cooked rice was immersed in 50 sensory persons after immersion for 1 hour. there was.

Example 2

To the mixture of 2 kg of wheat starch, 2 kg of tapioca processed starch and 2 kg of plant fiber, 42.5 kg of water was added, 1.5 kg of konjac powder was added, stirred, and left to swell for 1 hour and a half to precipitate the milky milk solution of calcium hydroxide. The prepared supernatant was added to pH 11.5, squeezed in hot water at 75 ° C., molded into a rice particle with a molding machine, and solidified to obtain 44 kg of molded product.

After removing the alkali component from the daily running water, it was immersed in citric acid solution, adjusted to pH 4.5, sugar concentration 10%, frozen and thawed to obtain a beverage material having a taste and texture such as coconut flesh.

As a result of preparing a beverage using the prepared beverage material and drinking it to 50 sensory assessors, it was confirmed that the beverage material exhibited the same taste and texture as Natade Coco. It was confirmed that the fiber texture is maintained as it is without being deformed.

As described above, in the present invention, a coagulant is added by mixing 71.5 to 90% by weight of water, 5 to 23.5% by weight of starch, 2 to 20.5% by weight of konjac powder, and 3 to 21.5% by weight of rice bran or vegetable fiber. After adjusting the pH to 10.8 to 11.5, squeezing and solidifying by squeezing in water of 60 to 80 ℃ in a molding machine to remove the alkali component in the running water and add acid to the pH of 3.5 to 5 coconut pulp due to fiber texture It manufactures a beverage material that has the same texture and texture and does not deform or deform even at high temperature heating.In the process as described above, the rice is mixed with rice in a certain amount without any other process after molding and used as a general rice. The effect that can be used as a substitute for rice with a taste was obtained.

Claims (4)

A coagulant is added to a mixture of 71.5 to 90 wt% of water, 5 to 23.5 wt% of starch, 2 to 20.5 wt% of konjac powder, and 3 to 21.5 wt% of rice bran oil or vegetable fiber to adjust the pH to 10.8 to 11.5. After squeezing, forming and solidifying water in a molding machine at 60 to 80 ° C., the alkali component is removed from the flowing water and acid is added so as to have a pH of 3.5 to 5. Method for producing a beverage material. The method of claim 1, wherein the starch is sweet potato starch, corn starch, tapioca starch. Method for producing a beverage material having a taste and texture, such as coconut pulp, characterized in that at least one selected from the group consisting of wheat starch, rice starch. 2. The method of claim 1, wherein the coagulant is at least one or more selected from the group consisting of calcium carbonate, calcium hydroxide, and eggshell powder. The method of claim 1, wherein the acid is at least one or more selected from the group consisting of vinegar, acetic acid and citric acid.