KR20170059655A

KR20170059655A - Rice saccharification drinks using a mixture of enzymes and method for preparation thereof

Info

Publication number: KR20170059655A
Application number: KR1020150163863A
Authority: KR
Inventors: 곽웅권
Original assignee: 롯데칠성음료주식회사
Priority date: 2015-11-23
Filing date: 2015-11-23
Publication date: 2017-05-31
Also published as: KR101776125B1

Abstract

The present invention relates to a rice saccharified beverage containing a rice beverage base obtained by saccharifying a rice powder with a specific complex enzyme, and a method for producing the same. Unlike conventional rice beverages, rice without saccharification, Since the powder is prepared by liquefying and saccharifying the powder with a complex enzyme, the manufacturing process and manufacturing time can be greatly shortened, milky white properties can be realized, the drinkability such as texture and neck turnability is excellent, .

Description

[0001] The present invention relates to a sugar-containing beverage and a method for producing the same,

Rice Sugar beverage refers to beverages made by saccharification by enzymes using rice as a main ingredient. Sikhye is the representative of these rice gyungbaw drinks. Sikhye is a Korean traditional drink made by cutting rice into malt. These sikhye are mainly used for rice, but various grains such as brown rice and buckwheat are applied according to preference. In addition, it has been commercialized as a rice-free form for easy drinking.

According to a general method for producing sikhye, rice is cooked and then mixed with a malt syrup, and rice starch is decomposed by a saccharifying enzyme contained in the malt syrup to produce sikhye. The maltose contains β-amylase as a saccharification enzyme, and the starch of the rice is saccharified by saccharifying enzyme to produce maltose and other saccharides. Since the sweetness of maltose is as low as about 60, it is common to add sweeteners such as sugar.

However, according to the general method of producing a sugar-containing beverage, it is necessary to maintain a proper temperature for optimizing the enzymatic reaction and a long time for the enzymatic reaction to sacrifice the rice, have. In addition, since the gelation and the enzymatic reaction are carried out at a relatively high temperature for a long time, unwanted browning and off-flavor may occur. In addition, in the process of increasing rice, since steam of 100 ℃ is used, a considerable amount of nutrients contained in rice may be destroyed, the freshness may be lowered, and heat may remain in the final product.

In order to overcome this disadvantage, a method of adding an enzyme agent has been developed. However, the enzyme agent can increase the sweetness by simply increasing the saccharification efficiency. However, the effect of improving the flavor is low and the merchantability is somewhat low.

In addition, products using paste or fine powder as rice processed beverages are circulating. However, in case of rice powder, it is difficult to commercialize it as a beverage. Among them, rice powder itself has a large particle size (average particle size of about 150 ㎛) And that the particles settle on the floor. That is, in the case of beverage products using rice powder, it is important to solve the problem that rice powder particles are easily precipitated, which is a cause of deterioration of the quality of beverage products.

Korean Patent Registration No. 10-0572730 entitled "Method for Manufacturing Mesh and Grain Fermented Beverage" Korean Registered Patent Registration No. 10-0277349 entitled " Method for manufacturing rice-free sikhye using grated rice flour " Korean Patent Registration No. 10-0100708 "Manufacturing Method of Powder Sikhye"

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above problems of the prior art, and it is an object of the present invention to provide a rice- It is an object of the present invention to provide a saccharified beverage.

It is another object of the present invention to provide a method for producing a rice saccharified beverage comprising a rice beverage base obtained by saccharifying rice powder directly with a specific complex enzyme without pretreatment for gelatinization such as rice bran, .

In order to solve the above-mentioned problems, the present invention is characterized in that, under the conditions of liquefaction and saccharification in the following five steps, the rice powder is enzymatically reacted with a complex enzyme enzyme in which the protease and alpha-amylase are premixed at a weight ratio of 1: 1 to 1: 2 The present invention is characterized by a rice germinated beverage base manufactured.

[Liquefaction and Saccharification Conditions]

Also, the present invention is characterized in that the above-mentioned rice saccharified beverage base is contained in an amount of 30 to 60% by weight.

In addition,

I) suspending rice powder in purified water at a concentration of 10 to 30% by weight;

Ii) a complex enzyme preparation in which the protease and alpha-amylase are premixed at a weight ratio of 1: 1 to 1: 2, in an amount of 0.05 to 0.5% by weight based on the total weight of the rice powder suspension, Performing an enzymatic reaction under glycation conditions;

[Liquefaction and Saccharification Conditions]

Iii) The enzyme-reacted rice powder suspension is maintained at 90 to 100 ° C for 15 to 25 minutes to inactivate the enzyme to obtain a rice saccharified beverage base; And

Iv) preparing a saccharified rice beverage by incorporating 30 to 60% by weight of a saccharified beverage base in purified water; And a method for producing the same.

In the present invention, since the rice saccharified beverage is prepared using the rice beverage base obtained by saccharifying the rice powder with a specific complex enzyme, unlike the conventional rice beverage, the pretreatment such as the increase of rice and the pretreatment for cooking are not performed The manufacturing process and the manufacturing time are greatly shortened.

Further, in the present invention, since the general manufacturing process of the rice saccharified beverage is not carried out at high temperature, it is possible to manufacture rice saccharified beverage having a milky white appearance without browning.

In addition, in the present invention, since the rice powder pulverized to 40 to 200 mesh is used as a raw material and undergoes liquefaction and saccharification processes in five stages under specific temperature conditions, it is excellent in drinkingability such as texture and neck turnability, It is possible to produce a glycated beverage which does not readily precipitate.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a process for producing a rice ginger beverage according to the present invention. FIG.

The present invention relates to a rice beverage base obtained by liquefying and saccharifying rice powder with a specific complex enzyme, a rice saccharified beverage containing the rice beverage base, and a method for producing the rice saccharified beverage.

The term " complex enzyme enzyme " used in the present invention refers to a mixture of enzymes used for effectively liquefying and saccharifying raw or uncooked powder of rice without pre- mixing or pre-mixing the protease and alpha-amylase in a predetermined composition ratio ), Which is a powdery or liquid enzyme. The optimal composition ratio of the complex enzyme is to mix protease and alpha-amylase at a weight ratio of 1: 1 to 1: 2. The pre-mix treatment is performed using an aseptic tank, STS tank, Lt; / RTI >

The term " rice saccharified beverage base " used in the present invention is an enzyme fermented product prepared by liquefying and saccharifying rice powder with a complex enzyme. The rice saccharified beverage base has natural sweetness due to its own carbohydrate, so that the sweetness is soft and pale. Therefore, the sweetness of the rice saccharified beverage base does not need to be further added.

In addition, the present invention uses 'rice powder' as a raw material for an invention related to rice ginger beverage. However, it is also possible to use, in addition to the rice powder, at least one grain powder selected from the group consisting of glutinous rice, barley, brown rice, black rice, buckwheat, maize, sorghum, corn, buckwheat, It is possible. When other grain powder is added to the rice powder as the raw material, the grain powder is added in the range of 0.1 to 3 wt% based on the weight of the rice powder. Is suitable for the production of the desired saccharified beverage. If the addition amount of the grain powder to the weight of the rice powder is excessively large, the present invention is not suitable for the intended purpose of the glycated beverage, and the liquefaction and saccharification by the complex enzyme can not proceed smoothly, It can be difficult.

1, a series of processes for producing a glycated beverage according to the present invention will be described in detail with reference to the accompanying flow chart.

I) The process is a process of suspending rice powder in purified water.

The rice powder is pulverized to an optimal size which can be easily liquefied and saccharified by a complex enzyme, preferably 40 to 200 mesh. The rice powder is added to and mixed with purified water at room temperature. The concentration of the rice powder suspending in the purified water is preferably 10 to 30% by weight. Purified water used here is pure water from which mineral ions have been removed. If ions are contained in water, there may be a side effect that rice powder precipitates.

The process ii) is the process of liquefying and saccharifying the rice powder.

The complex enzyme is added to the rice powder suspension prepared in step i), and an enzyme reaction is performed under specific liquefaction and saccharification conditions. The complex enzyme is preliminarily mixed with protease and alpha-amylase in a weight ratio of 1: 1 to 1: 2, and is added in an amount of 0.05 to 0.5% by weight based on the total weight of the suspension to liquefy and saccharify the rice powder.

The present invention is characterized in that an enzymatic reaction is carried out under specific conditions using a specific complex enzyme so that rice powder can be liquefied and glycosylated directly with an enzyme. That is, an enzymatic reaction is carried out under the liquefaction and saccharification conditions of the following 5 steps using a complex enzyme prepared by pre-mixing protease and alpha-amylase at a constant weight ratio.

[Liquefaction and Saccharification Conditions]

According to the liquefaction and saccharification conditions, the enzyme reaction of the present invention is carried out at a temperature gradient of 40 to 90 ° C. That is, the first liquefaction and saccharification step of maintaining the temperature within the temperature range of 40 to 50 DEG C for 5 to 10 minutes; A second liquefaction and saccharification step of maintaining the temperature in the range of 50 to 60 DEG C for 15 to 30 minutes; A third liquefaction and saccharification step of maintaining the temperature range of 60 to 70 DEG C for 20 to 40 minutes; A fourth liquefaction and saccharification step in which the temperature is maintained at 70 to 80 DEG C for 20 to 40 minutes; And a fifth liquefaction and saccharification step of maintaining the temperature in the range of 80 to 90 DEG C for 15 to 30 minutes; Lt; / RTI >

As described above, in the present invention, the enzyme reaction is carried out under a specific temperature gradient condition in order to effectively liquefy and saccharify raw or unprocessed raw rice powder to obtain a liquid fermented product. If the temperature gradient condition is not satisfied, the liquefaction and glycosylation reaction are not completely performed to generate a large amount of residue, and the fermented product may be browned or completely changed in transparency. Therefore, the liquefaction and saccharification It is good to keep the condition.

The process iii) is a process for obtaining a rice saccharified beverage base from a fermentation product after the enzymatic reaction of the rice powder is completed.

That is, after the enzyme reaction is completed, the suspension of the rice powder is subjected to heat treatment to inactivate the enzyme, followed by a post-treatment process of filtering and homogenizing to obtain a rice saccharified beverage base.

Deactivation of the enzyme is achieved by heating the suspension to 90-100 ° C and holding it for 15-25 minutes. At this time, if the deactivation temperature of the enzyme exceeds 100 캜, the beverage product may not browse milky white and browse, so it is not preferable to raise the temperature beyond 100 캜. In addition, the suspension in which the enzyme is inactivated is filtered at 30 to 50 mesh and subjected to post-treatment for homogenization under the condition of 150 to 300 kg / cm 2.

The rice saccharified beverage base obtained through the post-treatment process described above can realize a light-colored base having a milky white color and a sweetness of about 13.0 to 20.0 ° Bx.

Step iv) is a process for preparing a rice germinated beverage by incorporating the above-obtained rice saccharified beverage base.

Specifically, rice glycation beverages are prepared by including 35 to 69% by weight of purified water, 30 to 60% by weight of a glycated beverage base, and 0.1 to 5% by weight of a conventional additive used in beverage production.

At this time, when the content of the base contained in the rice gypsum beverage is less than 30% by weight, the sweetness of the beverage is low and the flavor is poor. When the content exceeds 60% by weight, the viscosity may be lowered due to excessive viscosity increase.

The cereal powder may be at least one selected from the group consisting of corn, buckwheat, barley and millet. It is preferable that the content of the cereal powder to be added additionally for enhancing the flavor is 0.5 to 3% by weight, preferably 1 to 2% by weight in the glycated beverage. If the content of the cereal powder added to the rice germinated beverage is more than 3.0% by weight, sterilization of the cereal after the sterilization treatment of the beverage occurs, resulting in a serious occurrence of imitation and bad odor, and starch elution There is a problem that the texture is deteriorated.

In addition, the glycated beverage of the present invention may contain at least one selected from the group consisting of sweeteners, stabilizers, emulsifiers and vegetable oils as a usual additive to be used in the manufacture of beverages, together with a sugar glycated beverage base. These additives may be added in powder form or in liquid form.

The sweetener may be added to enhance sweetness. Specifically, sweeteners may be added to the sweeteners such as sugar, tagatose, cacaoose, glucose, xylose, mannose, fructooligosaccharide, galactooligosaccharide, isomaltooligosaccharide and maltooligosaccharide , And the kind of the sweetener is not limited thereto. In addition, depending on the degree of sweetness achieved, some of the sugar usage may be replaced by dextrin. The content of the sweetener is 0.1 to 5% by weight, more preferably 1 to 3% by weight in the glycosylated beverage. If the content of the sweetener is out of the above range, the beverage may not be too sweet or sweet, and problems may occur in the sweetness.

The stabilizer may be added for stability of the beverage through prevention of precipitation. Specific examples thereof include gums such as gellan gum, xanthan gum, carrageenan, guar gum, gum arabic and locust bean gum, cellulose such as carboxymethyl cellulose (CMC) Pectin, water-soluble soy polysaccharide, and gelatin. However, the present invention is not limited thereto. The content of the stabilizer is 0.001 to 0.5% by weight, more preferably 0.01 to 0.1% by weight in the glycated beverage. If the content of the stabilizer is more than 0.5% by weight, there may be a problem that the beverage is killed and the texture is lowered and the preference is lowered.

The emulsifier is added for prevention of precipitation and prevention of layer separation, and the addition of an emulsifier may further enhance the milky white color of the rice gypsum beverage and alleviate the roughness. Specific examples of the emulsifier include, but are not limited to, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid ethers, and the like. The content of the emulsifier is 0.05 to 1.0% by weight, more preferably 0.1 to 0.5% by weight in the glycated beverage. If the content of the emulsifier is more than 1.0% by weight, the flavor may be lowered and the preference may be lowered.

The vegetable oil may be added to improve chewiness, and specifically, at least one selected from the group consisting of olive oil, vegetable oil, olive oil, and sunflower oil may be used, but the present invention is not limited thereto. The content of the vegetable oil is 0.5 to 2.5% by weight, more preferably 1.0 to 2.0% by weight in the glycosylated beverage. If the content of the vegetable oil exceeds 2.5% by weight, the oil may be broken or the separation phenomenon may occur.

The glycated beverages produced through the above process can be made into beverage products through sterilization and aseptic packaging.

The glycated beverage prepared according to the present invention exhibits a neutral range of pH 6.0 to 7.5. Since the microbial propagation exhibits the maximum activity in the neutral pH range, it is desirable to secure the safety of the beverage through an appropriate sterilization process. Considering that the raw materials used in the present invention are grains containing rice, the strain Bacillus subtilus sp. , Which is the most widely distributed soil microorganism originating from the soil, is used as an indicator microorganism, Growth was confirmed. As a result, it was found that optimum sterilization conditions optimized for beverage taste and microbial safety were 130 ~ 150 ℃. Therefore, sterilization can be carried out at a temperature of 130 to 150 ° C. for 15 to 40 seconds using UHT which is a sterilization method in a very short time. When the sterilization is carried out under the conditions of less than 130 ° C and less than 15 seconds, there is a risk of microbial propagation. When the sterilization is carried out under the condition of more than 150 ° C and more than 40 seconds, the microbial safety can be secured, There may be a problem that the palatability is lowered. Therefore, it is preferable to perform the sterilization process within the above temperature and time range.

The present invention will be described in further detail with reference to the following examples. However, these examples are for illustrating the present invention, and the scope of the present invention is not limited thereto.

[Example]

Reference Example: Selection of Complex Enzymes

This reference example is intended to show a process of selecting an optimal enzyme for directly liquefying and saccharifying rice powder in the present invention.

As the enzymes, alpha-amylase, beta-amylase, glucoamylase and protease were prepared, respectively, and eight of samples A to H were prepared by mixing with rice powder at a mixing ratio shown in Table 1 below. The enzyme reaction was carried out for 120 minutes at 80 ~ 90 ℃, which is the normal enzyme reaction temperature.

Table 1 below shows the result of visually confirming changes in the properties of glycoside (Brix) and glycosylation after enzymatic reaction was performed on each of 8 samples.

division Sample A B C D E F G H

Furtherance
(weight%) Rice powder
(Without capital increase) 15 15 15 15 15 15 5 40

enzyme Alpha-amylase 0.1 0.1 0.1 - - - 0.1 0.1 Beta-amylase 0.1 - - 0.1 0.1 - - - Glucoamylase - 0.1 - 0.1 - 0.1 - - Protease - - 0.1 - 0.1 0.1 0.1 0.1 Purified water 84.8 84.8 84.8 84.8 84.8 84.8 94.8 59.8 Total content 100 100 100 100 100 100 100 100 evaluation
Item Bx (°) 3 5 20 4 7 5 10 9 leftover
Whether to generate Created Created Not created ^a) Created Created Created Browning phenomenon ^b) Created a) Translucent liquid that does not have any residue
b) Sludge is changed to a non-existent reddish liquid

According to the results shown in Table 1, sample C was liquefied and saccharified using a complex enzyme in which protease and alpha-amylase were mixed as an enzyme at a weight ratio of 1: 1, and the Brix value after the enzyme reaction was 20 ° Bx The best sugar strength was obtained and it was obtained as a translucent liquid with no residue. Sample G was obtained by liquefying and saccharifying a small amount of rice using a complex enzyme in which protease and alpha-amylase were mixed at a weight ratio of 1: 1 as an enzyme. Although the residue was not produced, the Brix value after the enzyme reaction was 10 ° Bx, and it was confirmed that there was browning phenomenon. Sample H was obtained by liquefying and saccharifying an excessive amount of rice powder using a complex enzyme in which protease and alpha-amylase were mixed as an enzyme at a weight ratio of 1: 1. A large amount of residue was formed and a Brix value of 9 ° Bx Low. The Brix value after the enzyme reaction was as low as about 3 to 7 in the case of mixing other enzymes instead of the combination of protease and alpha-amylase (Samples A, B, D, E and F) .

According to the results shown in Table 1, it can be seen that the selection of enzymes is very important in the liquefaction and saccharification of uncooked rice, and the amount of enzyme added per weight of rice powder is also very important.

Production example. Manufacture of rice ginger beverage base

The ground rice was crushed with a grinder, and then 40-200 mesh rice powder was prepared using a sieve shaker. As the enzyme for liquefaction and saccharification of rice powder, Sample C, which showed the highest activity in the above Reference Example, was used. That is, protease and alpha-amylase were weighed at a weight ratio of 1: 1 and subjected to premix treatment to prepare a complex enzyme preparation.

15% by weight of rice powder and 94.8% by weight of purified water at room temperature were poured into a Homomixer Mark II (Model 2.5, Tokushu Kika), and mixed at 1,500 rpm for 10 minutes to prepare a rice powder suspension. Then, 0.2 wt% of the premixed complex enzyme was added to the suspension, and the mixture was further mixed at 1,500 rpm for 15 minutes, followed by liquefaction and saccharification under the conditions shown in Table 2 below.

After performing the enzymatic reaction under the above-described liquefaction and saccharification conditions, the temperature was raised to 95 ° C and maintained for 20 minutes to inactivate the enzyme. It was then filtered using a 35 mesh sieve shaker and homogenized (GAULIN LAB 100-5 TBS, APV) at 250 kg / cm2. After homogenization, sterilization was carried out at 145 DEG C for 30 seconds to prepare a rice saccharified beverage base.

Table 2 below shows the results of confirming the changes in the glycation degree (Brix) and the property change depending on the saccharification of the rice gypsum beverage base prepared according to the liquefaction and saccharification conditions of five stages.

division Manufacturing example One 2 3 4 5
liquid
anger
And
Party
anger
article
key Step 1 Temperature (℃) 40 to 50 40 to 50 40 to 50 40 to 50 40 to 50 Time (minutes) 3 5 10 15 20 Step 2 Temperature (℃) 50 to 60 50 to 60 50 to 60 50 to 60 50 to 60 Time (minutes) 10 15 25 30 35 Step 3 Temperature (℃) 60 to 70 60 to 70 60 to 70 60 to 70 60 to 70 Time (minutes) 10 20 30 40 50 Step 4 Temperature (℃) 70 ~ 80 70 ~ 80 70 ~ 80 70 ~ 80 70 ~ 80 Time (minutes) 10 20 30 40 50 Step 5 Temperature (℃) 80 ~ 90 80 ~ 90 80 ~ 90 80 ~ 90 80 ~ 90 Time (minutes) 10 15 25 30 35 evaluation
Item Bx (°) 4.5 20 20 28.4 32.8 Appearance White horn shape Translucent
Milky liquid Translucent
Milky liquid Brown
Liquid Liquid close to black

According to the above Table 2, in Production Example 2 and Production Example 3, the rice saccharified beverage base prepared by performing the liquefaction and saccharification processes comprising the five steps of the present invention was used, and the Brix value after the enzyme reaction was 20 ° Bx It was obtained as a translucent milky liquid with excellent glycation ability and no residue.

However, the base of the glycated beverage of Preparation Example 1 had a low Brix value of 4.5 ° Bx due to a short enzyme reaction time, and was obtained in a high viscosity state which is white, but difficult to drink in the form of an oval. Further, in the case of the sugared beverage bases of Production Example 4 and Production Example 5, the Brix value of the base was sacrificed to 28.4 to 32.8 ° Bx due to a longer enzyme reaction time, but it changed to brown due to browning and browned more severely It was obtained in a state close to black.

The saccharification degree (Brix), properties and sensory evaluation results of each step in the process of liquefaction and saccharification according to Preparation Example 2 are shown in Table 3 below.

Liquefaction and saccharification steps Bx (° Bx) Appearance Sensuality Step 1 1.5 Soup characteristics Uncooked rice is relatively strong Step 2 5.5 An anvil shape,
The upper layer begins to liquefy Viscosity is high,
I feel a bit sweet Step 3 9.0 Viscosity is lowered,
Half transparency progression Sweetness is felt. Step 4 15.0 Translucent milky liquid It feels sweet. Step 5 20.0 Translucent milky liquid Sweet body with a sense of light

According to the above Table 3, although the viscosity was strong at the beginning of the liquefaction and saccharification process, it can be seen that after the 5-step process, the rice saccharified beverage base can be obtained as a translucent milky liquid having a light sweet taste.

Examples 1 to 4 and Comparative Examples 1 to 4 Preparation of beverage

The rice saccharified beverage was prepared from the rice saccharified beverage base prepared in Preparation Example 2, purified water, and conventional additives in purified water in the amounts shown in Table 4 below. At this time, 0.15% by weight of sucrose fatty acid ester (F-160) as an emulsifier, 0.02% by weight of gellan gum as a stabilizer, 1% by weight of sunflower oil and 0.1% by weight of perfume were added as additives. (Homomixer Mark II, Model 2.5, Tokushu Kika) at a stirring speed of 3,000 rpm for 10 minutes and then homogenized (GAULIN LAB 100-5 TBS, APV) under the condition of 250 kg / cm 2. After homogenization, the cells were sterilized at 145 ° C for 30 seconds using a UHT sterilizer.

Comparative Examples 5 to 8. Preparation of beverage

(Comparative Example 5), rice saccharified liquid (Comparative Example 6), rice micropowder (Comparative Example 7) or rice concentrate (Comparative Example 8) instead of the rice saccharified beverage base in the contents shown in the following Table 4 Rice ginger beverage was prepared.

The 'rice paste' used in Comparative Example 5 was obtained by treating rice with the alpha-amylase and hydrolyzing the rice, and then pulverizing the mixture into a roll mill to obtain a paste.

The 'saccharified liquid of rice' used in Comparative Example 6 was prepared by sequentially treating saccharified rice with alpha-amylase and beta-amylase, completely saccharifying and liquefying the saccharified saccharide, and preparing a liquid phase by sterilization.

The 'rice fine powder' used in Comparative Example 7 was milled to a size of 300 mesh using a cutter mill to prepare a powder.

The 'rice concentrate' used in Comparative Example 8 was prepared by immersing uncooked rice in hot water at 90 to 100 ° C, treating with an enzyme of alpha-amylase, and concentrating in vacuum.

Experimental Example 1. Evaluation of beverage according to content of rice gypsum beverage base

In Experimental Example 1, sediment production, body sensation and sweetness of the rice gypsum beverage prepared in Examples 1 to 4 and Comparative Examples 1 to 4 were evaluated. That is, the results of evaluation of sediment production, body sensation and sweetness according to the content of rice gypsum beverage base contained in rice gypsum beverage are shown in Table 4 below.

The results of the precipitation of the precipitates in Table 4 are the results of observing changes over time after allowing the beverage to stand in a sour incubator at 55 캜 for 4 weeks.

division Example Comparative Example One 2 3 4 One 2 3 4 Furtherance
(weight%) Rice sugar beverage base 30 40 50 60 10 20 70 80 Emulsifier 0.15 0.15 0.15 0.15 0.15 0.15 0.15 0.15 stabilizator 0.02 0.02 0.02 0.02 0.02 0.02 0.02 0.02 Vegetable oil One One One One One One One One Spices 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 Purified water 68.73 58.73 48.73 38.73 88.73 78.73 28.73 18.73 Total content 100 100 100 100 100 100 100 100 evaluation
Item precipitate
Whether to generate none none none none none none produce produce Body feel Good Good Good Good Very low Somewhat lack Good Viscosity increase Sweetness Good Good Good Good lack Somewhat lack Somewhat lack Good

According to the results shown in Table 4, no sediment was produced even under severe conditions of the glycated beverages (Examples 1 to 4) according to the present invention, and the body sensation and sweetness were good even when drinking. On the contrary, in the beverages containing less rice germinated beverage base (Comparative Examples 1 and 2), sediment was not produced, but lacked body sensation and lack of sweetness when consumed. In addition, beverages containing excessive amounts of rice germinated beverage base (Comparative Examples 3 to 4) produced a large amount of precipitates, and viscosity increased, resulting in poor neck turnability during drinking.

Experimental Example 2 Evaluation of beverage according to change of rice base

In Experimental Example 2, the beverages prepared in Examples 1 to 4 and Comparative Examples 5 to 8 were subjected to sensory evaluation. (Comparative Example 5), rice saccharified liquid (Comparative Example 6), rice micropowder (Comparative Example 7), or rice concentrate (Comparative Example 5) 8). The results are shown in Table 5 below.

[Sensory Evaluation]

The sensory evaluation was conducted by evaluating the average score of each of the 80 items among the general public. The higher the score, the better the evaluation result. Each evaluation item is as follows.

① Textured texture: Evaluate the level of viscosity

② Sweetness: The degree of sweetness is evaluated.

③ Taste: We evaluated the taste for flavor and taste.

④ Overall taste: Overall evaluation including taste, sweetness, and texture

division Example Comparative Example One 2 3 4 5 6 7 8 Furtherance
(weight%) The
this
The Production Example 2 30 40 50 60 Rice paste 15 Rice saccharified liquid 45 Rice fine powder 3 Rice concentrate 5 Emulsifier 0.15 0.15 0.15 0.15 0.15 0.15 0.15 0.15 stabilizator 0.02 0.02 0.02 0.02 0.02 0.02 0.02 0.02 Vegetable oil One One One One One One One One Spices 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 Purified water 68.73 58.73 48.73 38.73 83.73 53.73 95.73 93.73 Total content 100 100 100 100 100 100 100 100 Function Texture 8.6 9.2 8.8 9.3 5.6 5.0 3.4 2.5 Sweetness 7.5 8.5 9.0 8.4 4.2 4.8 8.1 7.1 flavor 8.2 8.8 9.1 8.5 4.5 4.2 7.2 5.2 Likelihood 8.0 8.3 8.7 8.5 5.0 4.5 5.8 5.3

According to the sensory evaluation results of Table 5, the beverages (Examples 1 to 4) containing the glycated beverage base according to the present invention had a taste, a sweetness, a texture and the like compared to the conventional rice beverages (Comparative Examples 5 to 8) Especially in the degree of sweetness, and the stability against precipitation was also relatively good.

Claims

A rice saccharified beverage base prepared by enzymatic reaction of a rice powder with a complex enzyme prepared by premixing a 1: 1 to 1: 2 weight ratio of a protease and an alpha-amylase under liquefaction and saccharification conditions as shown in the following five steps.
[Liquefaction and Saccharification Conditions]

The method according to claim 1,
Characterized in that it has a milky white color and a sweetness of 13.0 ~ 20.0 ° Bx.

The method according to claim 1,
Wherein the rice powder is pulverized to 40 to 200 mesh.

The method according to claim 1,
The rice powder may contain at least one kind of grain powder selected from the group consisting of glutinous rice, barley, brown rice, black rice, buckwheat, maize, sorghum, millet, white rice, A rice saccharified beverage base characterized by being included.

A rice saccharified beverage comprising the rice saccharified beverage base according to any one of claims 1 to 4 in an amount of 30 to 60% by weight.

6. The method of claim 5,
35 to 69% by weight of purified water;
30 to 60% by weight of a glycated beverage drink base; And
0.1 to 5% by weight of a common additive used in beverage production;
A rice glycation beverage characterized by being included.

I) suspending rice powder in purified water at a concentration of 10 to 30% by weight;
Ii) a complex enzyme preparation in which the protease and alpha-amylase are premixed at a weight ratio of 1: 1 to 1: 2, in an amount of 0.05 to 0.5% by weight based on the total weight of the rice powder suspension, Performing an enzymatic reaction under glycation conditions;
[Liquefaction and Saccharification Conditions]

Iii) The enzyme-reacted rice powder suspension is maintained at 90 to 100 ° C for 15 to 25 minutes to inactivate the enzyme to obtain a rice saccharified beverage base; And
Iv) preparing a saccharified rice beverage by incorporating 30 to 60% by weight of a saccharified beverage base in purified water;
&Lt; / RTI >

8. The method of claim 7,
Wherein the rice powder in the step (i) is pulverized to 40 to 200 mesh.

8. The method of claim 7,
The rice powder in the step i) may be at least one kind of grain powder selected from the group consisting of glutinous rice, barley, brown rice, black rice, buckwheat, maize, sorghum, oats, buckwheat, And 0.1 to 3% by weight based on the weight of the rice powder.

8. The method of claim 7,
Wherein the base of rice saccharified beverage in step (iii) is filtered at 30 to 50 mesh, homogenized at 150 to 300 kg / cm < 2 > and sterilized.

11. The method according to claim 7 or 10,
And the rice saccharified beverage base obtained in the step iii) has a color of milky white color and a sweetness of 13.0 to 20.0 ° Bx.

8. The method of claim 7,
The process for producing a sugar alcohl beverage according to the above step (iv) comprises preparing 35 to 69% by weight of purified water, 30 to 60% by weight of a glycated beverage base, and 0.1 to 5% &Lt; / RTI >

13. The method of claim 12,
Typical additives used in the step iv) include one kind selected from the group consisting of sugar, tagatose, cyclos, glucose, xylose, mannose, fructooligosaccharide, galactooligosaccharide, isomaltooligosaccharide and maltooligosaccharide Sweeteners above; At least one stabilizer selected from the group consisting of gellan gum, xanthan gum, carrageenan, guar gum, gum arabic, locust bean gum, carboxymethyl cellulose (CMC), pectin, water soluble soy polysaccharide and gelatin; At least one emulsifier selected from the group consisting of glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters and sorbitan fatty acid esters; And at least one vegetable oil selected from the group consisting of mallow oil, rapeseed oil, olive oil, and sunflower oil; &Lt; RTI ID = 0.0 > 1, < / RTI >