KR20130077153A - Rice beverage composition containing functional sugar and the method thereof - Google Patents

Abstract

PURPOSE: A rice beverage composition is provided to improve the unique flavor and taste of rice by fermenting the rice, to offer excellent palatability and functionality, and to contain lactobacillus for a long time. CONSTITUTION: Roasted brown rice and white rice are pulverized, and are mixed in a weight ratio of 1-2:9-8. 4-8 times the amount of purified water is added to the mixed ingredients, and the mixed ingredients are heated at 100 deg. C while stirring. Stirred ingredients are cooled to 88-96 deg. C, and 0.02-0.06 parts of bacteria alpha-amylase by weight per 100 parts of ingredients by weight is inserted to obtain first enzyme decomposition liquid. 0.05-0.25 parts of glucoamylase by weight, 0.1-0.3 parts of protease by weight, and 0.05-0.25 parts of pectinase are inserted into 100 parts of first enzyme decomposition liquid by weight to obtain second enzyme decomposition liquid. The second enzyme decomposition liquid is deactivated, and filtered to obtain rice concentrate.

Description

Rice beverage composition containing functional sugar and manufacturing method thereof {Rice Beverage Composition Containing Functional Sugar And The Method Thereof}

The present invention relates to a rice beverage composition containing the functional sugar and a method for producing the same.

In general, lactic acid bacteria have played an important role in dairy foods such as yogurt, butter and cheese for a long time, and fermented foods using lactic acid bacteria have peculiar flavor and excellent preservation by the resulting lactic acid and digestive absorption by partial decomposition of protein. It represents symbolic and nutritional excellence, such as improvement, and forms a huge market size throughout the world.

In particular, it is effective for various functional effects of lactic acid bacteria including constipation, hypertension, dermatitis, gastroenteritis, such as maintenance of normal intestinal flora in the intestine, improvement of abnormal intestinal fermentation, detoxification of toxic substances produced by intestinal rot, and promotion of calcium absorption. As it turns out, a variety of products have been developed in Korea in 1971 starting with the production of liquid fermented milk in domestic companies.

In particular, recently, as research on various lactic acid bacteria began, lactic acid bacteria beverages fermented from vegetable raw materials such as rice, beans and vegetables have been developed and commercialized. Among them, studies are being actively conducted on the process of inoculating fermented lactic acid bacteria into rice having excellent usability, palatability and functionality among Koreans.

Palatine, isomaltulose (6-O-α-D-glucopyranosyl-D-fructose) is a natural sweetener that is contained in traces of wheat in small amounts and is a natural sweetener of non-cartoid nature (which does not cause tooth decay). Since the discovery of palatinose producing bacteria in Offstein (Pfalz, Latin name Palatin) in the 1950s, research and development has been conducted in various countries around the world. In 1984, Mitsui Sugar Co., Ltd. of Japan started industrial production by bioreactor technology, and is currently used in Japan, East Asia and some parts of Europe. Like sugar, palatinose is a disaccharide that combines glucose and fructose. It is made from sugar as a raw material, but sugar is a non-reducing sugar in which glucose and fructose are combined with α-1 and 2 bonds. As a sugar, it is absorbed slowly compared to conventional sugars and liquid fructose and is attracting attention as a function to prevent a rapid blood sugar rise.

Republic of Korea Patent No. 0527419 has a food composition obtained by gelatinizing bifidus and lactic acid bacteria in rice saccharification liquid, and Republic of Korea Patent Publication No. 1998-0075079 based on skim milk powder in alpha fine powder based on the fermentation of lactic acid and fruit extract Although rice yogurt has been disclosed, there is a problem that the foreign matter is detected when the food is not savored because the rice and milk are not completely luxury, the rice and milk are heterogeneously tactile. In addition, Korean Patent No. 560988 discloses a method for preparing a functional yoghurt in which fermented by inoculating lactic acid bacteria after directly adding rice powder, but has a disadvantage in that palatability and poor fermentation odor are poor in rice content. , Republic of Korea Patent No. 1069513 discloses a method for producing a rice yogurt with a high content of rice, but there is a problem that the actual rice fermentation was not achieved by mixing the rice syrup in the lactic acid bacteria fermentation broth.

Therefore, it is necessary to seek the development of rice yogurt with a rice content of 2 to 3 times higher than conventional rice yogurt through the development of specialized rice fermentation process.

KR0527419 B KR1998-0075079 A KR560988 B KR1069513 B

It is an object of the present invention to enhance the flavor and taste of rice through a fermentation process of rice, and to provide a rice beverage composition containing lactic acid bacteria for a long time, having a functional sugar, excellent taste and functionality, and a method for producing the same will be.

The present invention is lyophilized Lactobacillus plantarum ( Lactobacillus plantarum), Bifidobacterium (Bifidobacterium), Lactobacillus Bulgaria carcass (Lactobacillus bularicus) mixed powder of lactic acid bacteria; Rice concentrate; milk; Skim milk powder; Palatinose; pectin; Citric acid; Provided is a rice beverage composition containing a functional sugar comprising dietary fiber and purified water.

In addition, the present invention is a rice beverage composition manufacturing method,

(A) preparing a rice concentrate;

(B) 15 to 40% by weight of milk and 1 to 4% by weight of skim milk powder in a mixing tank, followed by mixing by adding 8 to 15% by weight of the rice concentrate prepared in step (A) to the mixing tank and stirring After, sterilizing cooling to make a first mixture; And

(C) 1 to 5% by weight of palatinose, 0.01 to 0.3% by weight of pectin, 0.0005 to 0.1% by weight of citric acid, 0.1 to 5% by weight of dietary fiber and the remaining amount of purified water were added to the mixing tank, followed by mixing and stirring, followed by sterilization cooling. Preparing palatinose syrup;

(D) (B) The freeze-dried in the first step a mixture of Lactobacillus Planta room (Lactobacillus plantarum), Bifidobacterium (Bifidobacterium), Lactobacillus Bulgaria and Caicos (Lactobacillus bularicus ) inoculated mixed powder lactic acid bacteria and fermented by stirring for 3 to 12 hours at a temperature of 36 to 45 ℃, to prepare a lactic acid bacteria fermentation broth;

(E) when the titer (titratable acidity) of the lactic acid bacteria fermentation broth in step (D) reaches 0.75%, it is mixed with palatinose syrup prepared in (C) and homogenized while stirring at a pressure of 100 to 300 kg / cm ² It provides a rice beverage manufacturing method comprising a.

In another aspect, the present invention provides a rice beverage or rice yogurt containing the functional sugar and lactic acid bacteria prepared by the above production method.

The rice beverage composition of the present invention is to prepare a concentrate through the enzymatic treatment and saccharification process of the rice to solve the disadvantages of dropping palatability because the existing grain odor and yogurt fermentation odor does not match each other, the rice itself is not yogurt added rice By making it fermented, it can be used as a lactic acid bacterium fermentation product having excellent functionality such as taste, color and flavor by increasing rice content.

In addition, the rice beverage composition of the present invention does not use the liquid fructose and sugar, by using this instead of palatinose, has the effect of suppressing the rapid blood sugar rise while supplementing the sugar.

In addition, the present invention includes both the taste and nutrition of rice, at the same time can be easily ingested lactic acid bacteria (lactic acid bacteria more than 10 ⁶ cell / ml) that is easy for modern people to provide a composition having excellent commerciality and water solubility, domestic rice consumption You can activate magnification.

Hereinafter, the present invention will be described in more detail.

The present invention is lyophilized Lactobacillus plantarum ( Lactobacillus plantarum), Bifidobacterium (Bifidobacterium), Lactobacillus Bulgaria carcass (Lactobacillus bularicus) mixed powder of lactic acid bacteria; Rice concentrate; milk; Skim milk powder; Palatinose; pectin; Citric acid; A rice beverage composition comprising dietary fiber and purified water, and more specifically, the rice beverage composition is based on the total weight of the composition, lyophilized Lactobacillus plantarum ( Lactobacillus plantarum), Bifidobacterium (Bifidobacterium), Lactobacillus Bulgaria and Caicos (Lactobacillus bularicus ) mixed powder lactic acid bacteria 0.005 to 0.1% by weight; Rice concentrate 8 to 15% by weight; 15-40% milk; 1 to 4 wt% skim milk powder; 1-5% by weight of palatinose; 0.01-0.3 wt% pectin; Citric acid 0.0005 to 0.1 wt%; 0.1 to 5% by weight of dietary fiber; And it provides a rice beverage composition comprising a residual amount of purified water.

Lactobacillus lyophilized Lactobacillus plantarum plantarum), Bifidobacterium (Bifidobacterium), Lactobacillus Bulgaria and Caicos (Lactobacillus bularicus mixed powder lactic acid bacteria Lactobacillus bularicus ), Bifidobacterium ( Bifidobacterium ), Lactobacillus Bifidobacterium ( Bifidobacterium ) is preferably mixed in a weight ratio of 3-7: 2-4: 0.5-2, more preferably 5-7: 2 It may be mixed at a weight ratio of ˜3: 0.5 to 2, and most preferably mixed at a mixing ratio of 6: 2.5: 1. Lactobacillus lyophilized Lactobacillus plantarum plantarum), Bifidobacterium (Bifidobacterium), Lactobacillus Bulgaria and Caicos (Lactobacillus bularicus ) mixed powder lactic acid bacteria, when included in the ratio of the above range, is effective in promoting the growth of lactic acid bacteria, and the functionality of rice beverage is excellent.

Lactobacillus lyophilized Lactobacillus plantarum plantarum), Bifidobacterium (Bifidobacterium), Lactobacillus Bulgaria and Caicos (Lactobacillus bularicus ) mixed powder lactic acid bacteria is preferably included in 0.005 to 0.1% by weight based on the total weight of the composition, when included in the above range can be maintained for lactic acid bacteria survival of 10 ⁶ cfu / ml or more for a long time after the production of efficient fermentation and rice beverage composition .

The Bifidobacterium is a strain having strong acid resistance and excellent adhesion in the small intestine compared to other probiotics and is effective in strengthening immunity and improving constipation. The Bifidobacterium is Bifidobacterium adorescentis ( B.adolescentis ), Bifidobacterium bifidem ( B. bifidum ), Bifidobacterium breb ( B.breve ), Bifidobacterium infantis ( B. infantis ), Bifidobacterium long gum ( B. longum ) is preferably selected from one or two or more, but is not limited thereto.

The rice concentrate is preferably contained in an amount of 8 to 15% by weight based on 50 Brix (refer to 40 to 75% by weight when reduced to rice content).

The rice concentrate may be prepared by the following process.

(1) a roasting step of selecting brown and white rice and then roasting at 150 to 230 ° C. for 10 to 20 minutes;

 (2) grinding the brown rice and the white rice obtained in step (1) into 10 to 50 mesh and mixing them at a weight ratio of 1: 9 to 2: 8, and 4 to 8 times purified water with respect to the brown and white rice mixed raw materials. After the addition of the stirring step of stirring while heating to 100 ℃;

(3) Cool the material obtained by stirring in step (2) to 88-96 ° C and add 0.02-0.06 parts by weight of liquefied enzyme bacteria α-Amylase to 100 parts by weight of the material to 10- A first enzymatic digestion step of enzymatic digestion for 30 minutes to obtain a primary enzymatic digestion solution with a sugar content of 6 to 11 Brix;

(4) After cooling the primary enzyme digestion solution obtained in step (3) again to 50-60 ° C., 0.05 to 0.25 parts by weight of glucoamylase, a glycosylating enzyme, relative to 100 parts by weight of the primary enzyme digestion solution. , 0.1 to 0.3 parts by weight of protease, a protease, and 0.05 to 0.25 parts by weight of pectinase, were added for enzyme digestion for 3 to 8 hours, and the second enzyme digestion solution having a sugar content of 8 to 13 Brix was obtained. Secondary enzymatic digestion step;

(5) an enzyme inactivation step of heating the secondary enzyme digestion solution obtained in step (4) at 100 ° C. for 5 to 10 minutes to inactivate the enzyme and stop the enzymatic reaction; and

(6) After the first filtration of the second enzymatic digestion solution, which had undergone the enzyme inactivation step in step (5), with 40 to 120 mesh, the residue was removed by secondary centrifugation to obtain a sugar content of 11 to 13 brix ( It is preferred to prepare a rice concentrate, including preparing a rice concentrate of Brix).

In the step (1), if the roasting temperature is 150 ° C or less, the roasting takes too much time, and the color and flavor are not good, whereas if the roasting temperature is 230 ° C or higher, the roasting temperature is easily burned.

In the step (2), the mixing ratio of the brown rice and the white rice may vary depending on the use of the product, the brown rice and the white rice is preferably prepared by mixing in a weight ratio of 1: 9 to 5: 5, more preferably Preferably it may be used by mixing in a weight ratio of 1: 9 to 2: 8. Considering the nutritional value, the ratio of brown rice can be mixed to the higher side, and the above range is most appropriate when considering both the price and the nutritional value.

In the step (6), the second enzymatic digestion solution, which has undergone the enzyme inactivation step in the step (5), is first filtered through 40 to 120 mesh, and then the residue is removed by secondary centrifugation to obtain a final yield of 80%. The rice concentrate which is a clear and clean liquid of the above-mentioned sugars 11-13 Brix can be obtained.

In the rice concentrate production method, after step (6), (7) may further comprise the step of concentrating the prepared rice concentrate, any concentration method can be used as long as it is commonly used in the art.

Rice concentrate concentrated in the step (7) is preferably 40 to 60 Brix (Brix), more preferably 50 Brix (Brix) may be.

In addition, the rice beverage composition is characterized in that it does not contain sugar or liquid fructose. Conventional yogurt compositions generally provide sweetness and product properties through the use of sugar or liquid fructose, but this causes high calories and rapid blood sugar rise. The rice beverage composition of the present invention maintains the flavor and taste of yogurt by supplementing sweetness by containing palatinose which is a functional sugar instead of sugar or liquid fructose.

Palatinos, also called isomaltulose, is a disaccharide formed by glucose binding α-1,6-glucosyl to fructose. Palatinos stimulates cells that secrete GLP-1, a satiety hormone found in the lower part of the small intestine, and secrete more GLP-1 when consuming palatinose than when taking other sugars such as sugar or starch. Normal carbohydrates do not reach the lower part of the small intestine unless a significant amount is ingested because of fast digestion absorption, but since palatinose is slow in digestion absorption, it is possible to stimulate cells secreting GLP-1. Therefore, it is possible to suppress a sudden rise in blood sugar level (glucose), maintain a feeling of full satiety, and suppress a fasting feeling occurring in a state where blood sugar is low. The palatinose is preferably contained in 1 to 5% by weight based on the total weight of the rice beverage composition, when included in the range is excellent in the sweetness of the rice beverage, it is effective in promoting the growth of lactic acid bacteria.

In addition, the dietary fiber can be used without limitation as long as it is used in the art, it is preferable to use chicory dietary fiber, sun fiber (water soluble fiber made by enzymatic decomposition of guar gum) or a mixture thereof. The dietary fiber is preferably included in 0.1 to 5% by weight relative to the total weight of the composition, if included in the above range, can increase the intestinal effect with the lactic acid bacteria.

Purified water contained in the rice beverage composition of the present invention is contained in the remaining amount so that the total weight of the composition is 100% by weight.

In addition, the rice beverage composition of the present invention may further include additives commonly used in the art within the scope without departing from the object and effect of the present invention. For example, the additives include emulsifiers, colorants, pH adjusters, buffers, vitamins, sweeteners, flavors and the like.

The rice drink is more preferably rice yogurt, but is not limited thereto.

The present invention in the rice beverage manufacturing method,

(A) preparing a rice concentrate;

(B) 15 to 40% by weight of milk and 1 to 4% by weight of skim milk powder in a mixing tank, followed by mixing by adding 8 to 15% by weight of the rice concentrate prepared in step (A) to the mixing tank and stirring After, sterilizing cooling to make a first mixture; And

(C) 1 to 5% by weight of palatinose, 0.01 to 0.3% by weight of pectin, 0.0005 to 0.1% by weight of citric acid, 0.1 to 5% by weight of dietary fiber and the remaining amount of purified water were added to the mixing tank, followed by mixing and stirring, followed by sterilization cooling. Preparing palatinose syrup;

(D) (B) The freeze-dried in the first step a mixture of Lactobacillus Planta room (Lactobacillus plantarum), Bifidobacterium (Bifidobacterium), Lactobacillus Bulgaria and Caicos (Lactobacillus bularicus ) inoculated mixed powder lactic acid bacteria and fermented by stirring for 3 to 12 hours at a temperature of 36 to 45 ℃, to prepare a lactic acid bacteria fermentation broth;

(E) when the titer (titratable acidity) of the lactic acid bacteria fermentation broth in step (D) reaches 0.75%, it is mixed with palatinose syrup prepared in (C) and homogenized while stirring at a pressure of 100 to 300 kg / cm ² It provides a rice beverage manufacturing method comprising a.

The step of preparing the (A) rice concentrate uses the contents described above.

Lactobacillus lyophilized Lactobacillus plantarum plantarum), Bifidobacterium (Bifidobacterium), Lactobacillus Bulgaria and Caicos (Lactobacillus bularicus mixed powder lactic acid bacteria Lactobacillus bularicus ), Bifidobacterium ( Bifidobacterium ), Lactobacillus Bifidobacterium ( Bifidobacterium ) is preferably mixed in a weight ratio of 3-7: 2-4: 0.5-2, more preferably 5-7: 2 It may be mixed at a weight ratio of ˜3: 0.5 to 2, and most preferably mixed at a weight ratio of 6: 2.5: 1. Lactobacillus lyophilized Lactobacillus plantarum plantarum), Bifidobacterium (Bifidobacterium), Lactobacillus Bulgaria and Caicos (Lactobacillus bularicus ) mixed powder lactic acid bacteria, when included in the ratio of the above range, is effective in promoting the growth of lactic acid bacteria, and the functionality of rice beverage is excellent.

Lactobacillus lyophilized Lactobacillus plantarum plantarum) Bifidobacterium (Bifidobacterium), Lactobacillus Bulgaria and Caicos (Lactobacillus bularicus ) mixed powder lactic acid bacteria is preferably included in 0.005 to 0.1% by weight based on the total weight of the composition, when included in the above range can be maintained for lactic acid bacteria survival of 10 ⁶ cfu / ml or more for a long time after the production of efficient fermentation and rice beverage composition .

In addition, sterilization cooling step (B) is preferably sterilized for 5 minutes at 95 ℃ and cooled to 10 to 20 ℃ transport, it is not limited thereto.

In the step (C), after dissolving palatinose, pectin, citric acid, and dietary fiber in hot water at 65 to 70 ° C., sterilization at 95 ° C. for 5 minutes and cooling at 10 to 20 ° C. is preferably carried.

In the step (D), Lactobacillus plantarum lyophilized in the first mixture ( Lactobacillus plantarum), Bifidobacterium (Bifidobacterium), Lactobacillus Bulgaria and Caicos (Lactobacillus bularicus ) mixed powdered lactic acid bacteria and fermented by stirring for 3 to 12 hours at a temperature of 36 to 45 ℃. The end of fermentation temperature and time is based on when the pH is 4.3 to 4.5, which is the optimum fermentation conditions inoculated with lactic acid bacteria 10 ⁶ ~ 10 ¹⁰ cell / ml, respectively.

The step (E) is a step of homogenizing at 100 to 300 kg / cm ² by mixing with the palatinose syrup solution of step (C) when the lactic acid bacteria fermentation broth reaches 0.75% in the appropriate acidity.

After the step (E), (F) the homogenized rice beverage may be further cooled and transported to a temperature of 10 to 20 ℃ packed in a container, wherein the container is a plastic container, a paper material container, etc. Can be used.

The present invention provides a rice beverage or rice yogurt containing the functional sugar and lactic acid bacteria produced by the rice beverage production method of the present invention.

Hereinafter, the present invention will be described in more detail using examples. However, the following examples are intended to further illustrate the present invention, and the scope of the present invention is not limited by the following examples. The following examples may be appropriately modified or changed by those skilled in the art within the scope of the present invention.

Manufacturing example  1: Manufacture of Rice Concentrate

After choosing brown and white rice, roasted for 15 minutes at 200 ℃ to give color and flavor. After grinding the roasted brown rice and white rice into 10 to 50 mesh (mixing) in a 2: 8 weight ratio, and after 10 wt% basis weight of the total amount of production, after adding 5 times the purified water of the raw material amount to the roasted brown rice and white rice mixed raw materials It stirred while heating to 100 degreeC. The agitated brown rice and white rice material was cooled to 90 ° C., and 0.04% by weight of liquefied enzyme Bacteria α-Amylase was added thereto to enzymatically digested for 20 minutes to obtain a Brix having a sugar content of 6-11. Primary enzyme digestion was obtained. After cooling the primary enzyme digestion liquid again to 50-60 ° C., 0.1% by weight of glycosylated glucoamylase, 0.2% by weight of protease (protease) and 0.1% by weight of pectinase After enzymatic digestion for 6 hours, a secondary enzymatically digested solution of Brix was found. The secondary enzymatically decomposed solution was heated to 100 ° C. for 10 minutes to inactivate the enzyme, and to stop the enzyme reaction. The primary enzymatically decomposed liquid produced / obtained through the above process and then deactivated was subjected to primary filtration to 40 to 120 mesh, followed by two-dimensional separation to remove the residue, and a final yield of 80% or more. A rice concentrate with a sugar content of 11 to 13 Brix was obtained.

The rice concentrate was concentrated to obtain a rice brix of 50 brix.

Example  1 and Comparative example  1: rice Drink drink  Produce

Example  One

After mixing 30% by weight of milk and 2.0% by weight of skimmed milk powder, 8.0 wt% (50% as a rice content) of 50 brix rice concentrate obtained from Preparation Example 1 was added to the mixing tank, followed by mixing and stirring. Sterilization and cooling were carried out to prepare a first mixed solution.

Palatinose 4.0% by weight, Chicory dietary fiber 2.0% by weight, pectin 0.05% by weight, citric acid 0.007% by weight and purified water 53.938% by weight were added to the mixing tank, the mixture was stirred and then sterilized and cooled to prepare a palatinose syrup.

Wherein the freeze-Lactobacillus Planta room (Lactobacillus plantarum) drying the first mixture Bifidobacterium (Bifidobacterium), Lactobacillus Bulgaria carcass (Lactobacillus bularicus ) mixed powder was inoculated with 0.005% by weight of lactic acid bacteria and fermented by stirring at 40 ℃ temperature for 4 hours.

When the titratable acidity of the lactic acid bacteria fermentation broth reached 0.75%, palatinose syrup was mixed and homogenized while stirring at a pressure of 100 to 300 kg / cm ² to prepare a rice beverage composition of Example 1.

As a result of measuring the sugar content of Example 1 obtained above using a sugar meter (RX-5000α, ATAGO), it was found that the sugar content was about 13.4 to 13.8 brixes. The pH and acidity of the product obtained above were measured using a pH meter (Thermo Orion model 550A), and the acidity was 0.70 to 0.75% and pH 4.2 to 4.4.

Comparative example  One

In the rice beverage composition of Example 1, 1.0% by weight of sugar and 2.0% by weight of liquid fructose were added to enhance sweetness and rich taste instead of 4.0% by weight of palatinose, and Lactobacillus plantarum ( Lactobacillus) plantarum), Bifidobacterium (Bifidobacterium), Lactobacillus Bulgaria and Caicos (on behalf of the mixed powder of lactic acid bacteria of Lactobacillus bularicus) the addition of Bifidobacterium No Marlies (Bifidobacterium. animalis), Lactobacillus para fact (Lactobacillus paracasei) A rice beverage composition of Comparative Example 1 was prepared in the same manner except. In order to compare with the rice beverage composition of Example 1, the sugar content was prepared according to about 13.4 to 13.8 brix, acidity 0.70 to 0.75%, pH 4.2 to 4.4.

Test Example  1: sensory evaluation and Lactobacillus  Measurement test

15 internal sensory agents with difference discrimination ability were selected for Example 1 and Comparative Example 1 prepared above, and the sensory test for aroma, taste, color, and general preference was performed by a 5-point scale method (1. Bad, 3. normal, 4. good, 5. very good). The results are shown in Table 1.

Standard 0 days 7 days 14 days 21st 31st Example
One Comparative Example
One Example
One Comparative Example
One Example
One Comparative Example
One Example
One Comparative Example
One Example
One Comparative Example 1 Sugar content
(Brix) 13.6 13.5 13.6 13.4 13.7 13.5 13.5 13.7 13.6 13.5 13.7 Acidity
(w / w%) 0.7 0.7 0.7 0.7 0.7 0.7 0.7 0.7 0.7 0.7 0.7 pH 4.3 4.32 4.34 4.28 4.33 4.26 4.39 4.39 4.3 4.3 4.39 Foreign body / appearance No No No No No No No No No No No Lactobacillus (cfu / ml) 10 ⁶ 10 ⁶ 10 ⁵ 10 ⁷ 10 ⁴ 10 ⁷ 10 ⁴ 10 ⁷ 10 ³ 10 ⁷ 10 ³ Sensory evaluation incense 4.1 3.9 4 4 4 3.8 4 3.8 3.9 3.8 flavor 4.3 4 4.2 4 3.9 3.9 3.8 3.7 3.6 3.7 color 4.2 4.4 4.2 4.2 4 4.2 4 4.3 4 4.2 Synthesis
sign
Degree 4.2 4.1 4.1 4 3.9 4 3.8 3.8 3.9 3.8

 As a result of sensory evaluation during the preparation of the composition of Example 1, the score of 4.1, taste 4.3, color 4.2, the general symbol 4.2 was confirmed, it was confirmed that the sensory excellent.

As a result of confirming the viable count of lactic acid bacteria for 4 weeks at the temperature condition below 10 ℃ for the prepared rice beverage, it was found that the lactic acid bacteria of 10 ⁷ cfu / ml or more survived and was suitable for industrialization.

On the other hand, Comparative Example 1 was found to be similar to the rice beverage composition of Example 1 in preference, taste, flavor, color, etc., but the rice beverage obtained in Comparative Example 1 lactic acid bacteria was less than 10 ⁵ cfu / ml after one week The number of subjects declined drastically, and the lactic acid bacteria beverage was not suitable.

From the above results, the rice beverage composition of Example 1 according to the present invention, which does not contain sugar and liquid fructose and contains palatinose, differs in preference, taste, flavor, color, etc., compared to the rice beverage composition of Comparative Example 1. It is suitable for industrialization even if it is sufficiently substituted and it is not suitable for the industrialization. Excellent.

Claims (9)

Freeze-dried Lactobacillus plantarum plantarum), Bifidobacterium (Bifidobacterium), Lactobacillus Bulgaria and Caicos (Lactobacillus bularicus ) mixed powder lactic acid bacteria; Rice concentrate; milk; Skim milk powder; Palatinose; pectin; Citric acid; A rice beverage composition containing a functional sugar, comprising dietary fiber and purified water. The method of claim 1, wherein the rice beverage composition is Lactobacillus plantarum ( Lactobacillus lyophilized relative to the total weight of the composition plantarum), Bifidobacterium (Bifidobacterium), Lactobacillus Bulgaria and Caicos (Lactobacillus bularicus ) mixed powder lactic acid bacteria 0.005 to 0.1% by weight; Rice concentrate 8 to 15% by weight; 15-40% milk; 1 to 4 wt% skim milk powder; 1-5% by weight of palatinose; 0.01-0.3 wt% pectin; Citric acid 0.0005 to 0.1 wt%; 0.1 to 5% by weight of dietary fiber; And a residual amount of purified water, wherein the rice beverage composition contains a functional sugar. The method according to claim 1, Lactobacillus plantarum ( Lactobacillus plantarum ), Bifidobacterium ( Bifidobacterium ), Lactobacillus Bulgaricus ( Lactobacillus) bularicus mixed powder lactic acid bacteria Lactobacillus bularicus), Bifidobacterium (Bifidobacterium), Lactobacillus Bifidobacterium (Bifidobacterium) is 3-7: rice drink composition containing, functional sugar characterized in that the mixture from 0.5 to 2 weight ratio: 2-4 . The method of claim 1, wherein the rice concentrate
(1) a roasting step of selecting brown and white rice and then roasting at 150 to 230 ° C. for 10 to 20 minutes;
(2) grinding the brown rice and the white rice obtained in step (1) into 10 to 50 mesh and mixing them at a weight ratio of 1: 9 to 2: 8, and 4 to 8 times purified water with respect to the brown and white rice mixed raw materials. After the addition of the stirring step of stirring while heating to 100 ℃;
(3) Cool the material obtained by stirring in step (2) to 88-96 ° C and add 0.02-0.06 parts by weight of liquefied enzyme bacteria α-Amylase to 100 parts by weight of the material to 10- A first enzymatic digestion step of enzymatic digestion for 30 minutes to obtain a primary enzymatic digestion solution with a sugar content of 6 to 11 Brix;
(4) After cooling the primary enzyme digestion solution obtained in step (3) again to 50-60 ° C., 0.05 to 0.25 parts by weight of glucoamylase, a glycosylating enzyme, relative to 100 parts by weight of the primary enzyme digestion solution. , 0.1 to 0.3 parts by weight of protease, a protease, and 0.05 to 0.25 parts by weight of pectinase, were added for enzyme digestion for 3 to 8 hours, and the second enzyme digestion solution having a sugar content of 8 to 13 Brix was obtained. Secondary enzymatic digestion step;
(5) an enzyme inactivation step of heating the secondary enzyme digestion solution obtained in step (4) at 100 ° C. for 5 to 10 minutes to inactivate the enzyme and stop the enzymatic reaction; and
(6) After the first filtration of the second enzymatic digestion solution, which had undergone the enzyme inactivation step in step (5), with 40 to 120 mesh, the residue was removed by secondary centrifugation to obtain a sugar content of 11 to 13 brix ( A rice beverage composition, comprising the step of preparing a rice concentrate of Brix). The rice beverage composition of claim 1, wherein the dietary fiber is chicory dietary fiber, sunfiber, or a mixture thereof. (A) preparing a rice concentrate;
(B) 15 to 40% by weight of milk and 1 to 4% by weight of skim milk powder, followed by mixing and stirring 8 to 15% by weight of the rice concentrate prepared in step (A) to the mixing tank, followed by sterilization. Cooling to form a first mixture; And
(C) 1 to 5% by weight of palatinose, 0.01 to 0.3% by weight of pectin, 0.0005 to 0.1% by weight of citric acid, 0.1 to 5% by weight of dietary fiber and the remaining amount of purified water were added to the mixing tank, followed by mixing and stirring, followed by sterilization cooling. Preparing palatinose syrup;
(D) (B) The freeze-dried in the first step a mixture of Lactobacillus Planta room (Lactobacillus plantarum), Bifidobacterium (Bifidobacterium), Lactobacillus Bulgaria and Caicos (Lactobacillus bularicus ) inoculated mixed powder lactic acid bacteria and fermented by stirring for 3 to 12 hours at a temperature of 36 to 45 ℃, to prepare a lactic acid bacteria fermentation broth;
(E) when the titrate (titratable acidity) of the lactic acid bacteria fermentation broth in step (D) reaches 0.75%, it is mixed with palatinose syrup prepared in (C) and homogenized while stirring at a pressure of 100 to 300 kg / cm ² Rice beverage manufacturing method comprising a. The method of claim 6, wherein (A) preparing the rice concentrate
(1) a roasting step of selecting brown and white rice and then roasting at 150 to 230 ° C. for 10 to 20 minutes;
(2) grind the brown rice and the white rice obtained in the step (1) into 10 to 50 mesh and mix them at a ratio of 1: 9 to 2: 8, and use 4 to 8 times purified water with respect to the brown and white rice mixed raw materials. A stirring step of adding and stirring while heating to 100 ° C;
(3) Cool the material obtained by stirring in step (2) to 88-96 ° C and add 0.02-0.06 parts by weight of liquefied enzyme bacteria α-Amylase to 100 parts by weight of the material to 10- A first enzymatic digestion step of enzymatic digestion for 30 minutes to obtain a primary enzymatic digestion solution with a sugar content of 6 to 11 Brix;
(4) After cooling the primary enzyme digestion solution obtained in step (3) again to 50-60 ° C., 0.05 to 0.25 parts by weight of glucoamylase, a glycosylating enzyme, relative to 100 parts by weight of the primary enzyme digestion solution. , 0.1 to 0.3 parts by weight of protease, a protease, and 0.05 to 0.25 parts by weight of pectinase, were added for enzyme digestion for 3 to 8 hours, and the second enzyme digestion solution having a sugar content of 8 to 13 Brix was obtained. Secondary enzymatic digestion step;
(5) an enzyme inactivation step of heating the secondary enzyme digestion solution obtained in step (4) at 100 ° C. for 5 to 10 minutes to inactivate the enzyme and stop the enzymatic reaction; and
(6) After the first filtration of the second enzymatic digestion solution, which had undergone the enzyme inactivation step in step (5), with 40 to 120 mesh, the residue was removed by secondary centrifugation to obtain a sugar content of 11 to 13 brix ( Brix) a rice concentrate comprising the step of preparing a concentrate. A rice beverage containing the functional sugar and lactic acid bacteria produced by the rice beverage production method according to claim 6. The rice beverage according to claim 8, wherein the rice beverage is rice yogurt.