KR20180011493A - Method for preparing milk substitute from rice - Google Patents

Abstract

Disclosed is a method for preparing a milk substitute using rice, which prepares a milk substitute by mixing and processing a rice bran extract powder and the like in order to emulsify so that solid and liquid phases are not separated after mixing rice flour and brown rice oil well and dispersing the mixture in water. The present invention provides the method for preparing a milk substitute using rice, which comprises the following steps: preparing a gelatinized rice powder having high dispersion solubility in water by gelatinizing the rice; (b) adding vegetable edible oil and the rice bran extract powder together with the gelatinized rice powder in water and stirring, mixing and dispersing the mixture; (c) homogenizing the mixed dispersion at a high pressure to prepare an O/W type emulsion solution; and (d) sterilizing the emulsion solution.

Description

[0001] METHOD FOR PREPARING MILK SUBSTITUTE FROM RICE [0002]

More particularly, the present invention relates to a method for producing milk substitute products using rice, and more particularly, to a method for manufacturing milk substitute products by mixing rice flour and brown rice oil, dispersing them in water, and then mixing rice bran extract powder or the like to emulsify the solid and liquid phases The present invention relates to a method for producing milk substitutes using rice.

Rice is a major food resource in Korea, and most of it is consumed in the form of rice, but some of it is produced as a processed food and consumed in a form different from rice. For example, it has been traditionally used for a long time in the form of rice wine, rice cake, and so on such as makgeolli. Recently, it has been applied to western foods in addition to conventional methods of use, Is not yet active in Korea. In contrast, gluten-free products, which are produced for people with gluten allergies in Western countries, have been popular since the days when rice products such as rice noodles in Southeast Asia and rice cookies in Japan and China are present in foreign countries. The amount of rice used in food began to increase. Unlike overseas, rice processing products are not widely available in Korea, so the limit of processing technology according to rice varieties has been pointed out.

Milk is a food that has traditionally been widely used as a food source for nutritional or dietary substitution. In particular, it is used as an effective nutritional supplement for people who are undernourished, such as children, elderly people, and convalescent patients. However, there are people who have lactose intolerance that can not be used for decomposing lactose. And diarrhea, so they could not get milk. So, for those who are not able to consume milk, I have started to make a new form of milk that is internationally non-lactose. Soy milk has been traditionally produced and consumed widely and is widely used not only in Korea but also in the whole world. However, because of allergen induction problem of soybean and GMO soybean problem, recently, There have been attempts to continue.

Rice milk, or rice milk (a milk substitute made from rice) made from rice, has been recognized as an effective alternative to those who are looking for a healthy drink on behalf of milk because they have no allergies and no GMO problems, There are already several known techniques for making milk substitutes with rice. Among them, there is a method in which starch of rice is made into starch by cooking rice or steaming by referring to the manufacturing method of soybean milk, and then the rice starch is dispersed in water as it is. In the case of rice milk, the components other than the starch are precipitated and filtered through wet filtration to pass 30 ~ 100 mesh.

However, when processed into a wet milling process like rice soymilk, the solubility is low and the dispersibility is inevitably precipitated, resulting in the precipitation of a large amount of rice flour. To solve these problems, techniques have been developed in which rice or rice flour is dispersed in water and treated with an enzyme such as alpha amylase to increase solubility. Korean Patent No. 1993-0012206 discloses a process for producing artificial milk using rice as a main raw material. The rice is pulverized and enzymatically treated to add an oil, an emulsifier and a stabilizer to the glycated liquid to prepare an O / W type emulsion such as milk, It is proposed that rice beverages with similar taste to milk can be produced. Korean Patent No. 10-0428198 discloses a technique of treating brown rice or brown rice with alpha amylase to produce sludge having a particle size of 10 mu m or less as the starch particles. Korean Patent Application No. 10-2003-002823 also discloses a method of hydrolyzing rice starch by treating rice with an enzyme such as alpha amylase and mixing the resulting extract with milk to prepare a rice milk supernatant. Other techniques for glycosylating by enzymatic treatment are well known such as those described in U.S. Patent No. 6265001, European Patent No. 0970614, and the like.

When enzymes treated with rice flour are increased in solubility, changes in taste, such as excessively rising sweetness compared to milk, occur, and a browning reaction occurs during the sterilization process, which is accompanied by a change such as a weak yellow color in the white.

On the other hand, a small amount of oil is added to make a milk substitute product with the same composition as milk, and it is necessary to add an emulsifier which can emulsify the oil. In Korean Patent No. 1993-0012206, sugar fatty acid esters and monoglycerides have been used as emulsifiers for solving the problems.

Disclosure of the Invention The present invention has been conceived to solve the problems described above. It is an object of the present invention to provide a method of manufacturing a milk substitute product using rice, which comprises mixing a rice bran extract powder having an emulsifying function, To provide a method for producing milk substitute products using rice, which can replace the solubilization by using a chemical dispersant or emulsifier and enzymatic treatment.

In order to solve the above-mentioned problems, the present invention provides a method for producing a rice gum, comprising the steps of: (a) preparing a gummy rice powder having high solubility in water by hydrolyzing rice; (b) mixing and dispersing the vegetable edible oil and the rice bran extract powder together with the above-mentioned grated rice powder in water and stirring the mixture; (c) homogenizing the mixed dispersion at high pressure to prepare an O / W type emulsion solution; And (d) sterilizing the emulsion solution.

Also, in the step (a), a method for manufacturing a milk substitute product is provided, wherein a gummy rice powder is produced by using an extruder.

The rice is brown rice or white rice, and the vegetable oil includes at least one selected from the group consisting of brown rice oil, sunflower oil, canola oil, soybean oil, marine oil, grape seed oil and olive oil. do.

And the O / W type emulsion solution of step (c) is performed under a pressure of 10 to 50 MPa.

Also, the sterilization in the step (d) is performed by ultra-high temperature instant sterilization or retort sterilization.

According to the present invention, the gained rice flour is dissolved in water together with ingredients such as vegetable edible oil and rice bran extract powder having an emulsifying function, and then homogenized under high pressure conditions. Thus, O / W of two components similar to the microstructure of milk Type emulsion solution can be formed and dispersion stabilization can be sufficiently performed without using an enzyme treatment process as in the prior art in order to reduce the generation of precipitates and monosaccharides and disaccharides are not produced except for the saccharification enzyme treatment process which has been used in conventional processes, Milk substitute products can be manufactured.

1 is a flow chart of a method for producing a milk substitute product using rice according to the present invention,
Fig. 2 shows the dispersion stability test results using Example 1, Comparative Example 1 and Comparative Example 2. Fig.

Hereinafter, preferred embodiments of the present invention will be described in detail. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. Throughout the specification, when an element is referred to as "including " an element, it means that it can include other elements, not excluding other elements, unless specifically stated otherwise.

The present inventors have found that the conventional processes for producing milk substitute beverages using rice have a problem of excessive sugar consumption due to saccharification due to the decomposition of carbohydrates and the use of chemical dispersants or emulsifiers As a result, it was found that when rice flour having vegetable edible oil and emulsifying function is mixed with a luxury rice flour, it can be used as a substitute for milk using rice without using saccharification treatment process and chemical dispersing agent And the present invention has been accomplished.

Accordingly, the present invention provides a method for producing a rice gum, comprising: (a) preparing a gummy rice powder having high solubility in water by hydrolyzing rice; (b) mixing and dispersing the vegetable edible oil and the rice bran extract powder together with the above-mentioned grated rice powder in water and stirring the mixture; (c) homogenizing the mixed dispersion at high pressure to prepare an O / W type emulsion solution; And (d) sterilizing the emulsion solution.

The step (a) is a step of preparing a raw material for a milk substitute including rice by preparing a gorgeous rice powder with enhanced dispersibility in water. In order to disperse the rice ingredient like water in milk, It should be pulverized into powder and dispersed in water. However, even when this method is used, there is a problem that precipitation occurs within several hours. Therefore, in the conventional method, an enzyme such as alpha amylase was treated to prepare a liquid sugar in which some of the rice flour was hydrolyzed. However, excess sugar is a problem due to the liquid sugar that is generated in the case of enzyme treatment. In order to solve this problem, rice is pre-hydrolyzed to increase water solubility so that no precipitation occurs at all. The step (a) of the present invention is not particularly limited as long as it is produced by an extrusion process and is a method of grinding and 100% roasting rice. For example, extruder equipment can be used to extrude at a temperature of 60 to 120 ° C at a pressure of 10 to 100 atmospheres, and then to obtain a luxury rice powder by grinding with a pin mill. The rice used here is brown rice or white rice, and when it is desired to emphasize the flavor of the beverage to be produced, it is preferable to use white rice when it is desired to emphasize brown rice, clean color and sweet taste. It is also possible to use a mixture of brown rice and white rice at a certain rate for the balance of taste.

In step (a), the gummy rice powder is dispersed and dissolved in water in step (b). In this case, the gummy rice powder is preferably added in an amount of 1 to 10% by weight and stirred for 30 to 60 minutes. It is not. The water to be used is preferably at a temperature of 40 to 100 ° C. and is preferably stirred at a speed of 500 to 5000 rpm, but it can be suitably adjusted according to the state of the gummy rice powder and the production capacity.

In the step (b), vegetable oil for replacing the milk milk is added to the grated rice powder dispersed in water, and the rice bran extract powder having an emulsifying effect is added and mixed so that the two ingredients are mixed well. The rice bran extract powder to be used may be produced by the technique provided in Korean Patent No. 10-1444177 and may be characterized as acting as a natural emulsifier for foods. The vegetable oil may be at least one selected from the group consisting of brown rice oil, sunflower oil, canola oil, soybean oil, corn oil, grape seed oil and olive oil. The vegetable oil may further enhance the efficacy of rice, It is preferable to use the natural oil.

The step (c) is a step of preparing an O / W type emulsion such as milk by homogenizing high-pressure homogenization of the mixed rice powder mixture prepared in the above step and passing the mixed solution through a high pressure homogenizer at a pressure of 10 to 50 MPa have. This step is similar to the homogenization process performed in the conventional commercial milk production. However, in the commercial milk, proteins in the milk surround the milk fat and produce an oil-in-water type, that is, an O / W type emulsion solution. Since the protein content in the rice powder is low as less than 6% by weight and insoluble, it is difficult to form an emulsion by a usual method. Therefore, by replacing the role of milk protein by adding rice bran extract powder extracted from the rice bran portion, W emulsion is preferably formed. Accordingly, the present invention uses a natural extract, rice bran extract, without using a synthetic emulsifier. Therefore, water-soluble protein dietary fiber and saponified oil contained in rice bran extract act to help form an O / W type emulsion. Rice bran extract is a natural extract that can be used as a substitute for conventional synthetic emulsifiers and can provide a way to meet the needs of consumers who prefer natural wellbeing products.

The step (d) may be performed by sterilizing the homogenized milk to replace the milk made with the O / W emulsion. The sterilization process may be performed in a conventional milk processing process.

In this case, it is preferable to apply Ultra High Temperature Pasteurization, which can be produced by continuous continuous operation, in order to increase the productivity of milk substitute products using sterilized rice, wherein the process conditions are 1 to 5 It is more preferable to carry out the instantaneous treatment for a short time. In addition, the sterilization process can be carried out by a retort sterilization method. In this case, it is preferable to perform the sterilization process by heat treatment at 121 ° C for 15 minutes.

Hereinafter, a specific embodiment of the present invention will be described.

Example  One

The white rice was put into an extruder, and the mixture was gelled under the conditions of a temperature of 90 ° C. and an outlet diameter of 10 mm. The extruded white rice was extruded using a pin mill to have a moisture content of 10 to 14% and a particle size of 60 to 80 mesh ≪ / RTI > The thus-prepared gummy rice powder was dissolved in water at a temperature of 50 to 100 ° C at a weight ratio of 5% and stirred with a stirrer for 5 minutes or more to dissolve and disperse completely in water to prepare a liquid solution.

1wt% rice bran extract powder and 2wt% brown rice oil were added to the liquid solution, and the mixture was stirred at 3000rpm for 5 minutes with an agitator to disperse evenly. After confirming that the solution was uniformly dispersed without any precipitation, the solution was homogeneously homogenized at a homogenization pressure of 20 MPa in a high-pressure homogenizer (manufactured by AVP), and the high-pressure homogenization process was repeated twice. After homogenization, the homogenate was sterilized by putting it in a glass bottle with a capacity of 1.2 liter as in the conventional pasteurization method, sealing it with a stopper, and heating it in hot water at 85 캜 for 30 minutes.

Comparative Example  One

The same procedure as in Example 1, except that the high pressure homogenization process was omitted, and the remaining process was the same as that of the milk substitute.

Comparative Example  2

Same as in Example 1 except for rice bran extract powder, and the same composition and process were used to produce a milk substitute using rice.

Experimental Example  One

The dispersion stability test was conducted using a milk substitute made using rice prepared according to Example 1, Comparative Example 1 and Comparative Example 2. [ Table 1 shows the composition of the milk substitute using the rice used in each of the examples and the comparative examples and whether or not the high pressure homogenous application is applied.

Experimental Example 1 Comparative Example 1 Comparative Example 2 Luxury rice flour (g) 5 5 5 Rice bran extract powder (g) 0.5 0.5 0 Green oil (g) 2 2 2 Sun salt (g) 0.2 0.2 0.2 Water (g) 1000 1000 1000 Whether high-pressure homogeneity is applied apply Unapplied apply

Samples prepared as shown in Table 1 above were each allowed to stand at room temperature for 8 hours, and the presence of precipitates was visually observed and compared.

As shown in FIG. 2, only the sample shown in Experimental Example 1 in which the rice bran extract powder and the high pressure homogenization process were applied showed excellent dispersion stability. However, it was confirmed that the dispersion stability was not good due to the precipitation of the samples prepared by other methods. As a result of Experimental Example 1, it was found that rice bran extract powder and high pressure homogenization process should be applied simultaneously in order to prepare a milk-type dispersed emulsified solution with rice.

Example  2

A milk substitute made of rice was prepared by carrying out retort sterilization for 15 minutes at a temperature of 121 ° C and a pressure of 1.2 atm using a high pressure autoclave instead of a conventional pasteurization method.

Experimental Example  2

After replacing the milk substitute made with the rice prepared in Example 2, the mixture was allowed to stand at room temperature for 2 hours and then cooled. Three sterilized samples were stored at 4, 25 and 40 ° C for 2 weeks, Respectively.

As a result of observing the dispersion stability of Example 2, precipitation did not occur, and thus it was confirmed that when manufactured by the method of the present invention, stable quality as a beverage can be maintained even after sterilization.

The preferred embodiments of the present invention have been described in detail above. It will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

Accordingly, the scope of the present invention is defined by the appended claims rather than the foregoing detailed description, and all changes or modifications derived from the meaning, range, and equivalence of the claims are included in the scope of the present invention Should be interpreted.

Claims (5)

(a) preparing luxury rice powder having high solubility in water by hydrolyzing rice;
(b) mixing and dispersing the vegetable edible oil and the rice bran extract powder together with the above-mentioned grated rice powder in water and stirring the mixture;
(c) homogenizing the mixed dispersion at high pressure to prepare an O / W type emulsion solution; And
(d) sterilizing the emulsion solution;
≪ / RTI >
The method according to claim 1,
Wherein the step (a) comprises producing an extruded rice powder by using an extruder.
The method according to claim 1,
Wherein the rice is brown rice or white rice, and the vegetable oil includes at least one selected from the group consisting of brown rice oil, sunflower oil, canola oil, soybean milk, marine oil, grape seed oil and olive oil.
The method according to claim 1,
Wherein the preparation of the O / W type emulsion solution in step (c) is performed under a pressure of 10 to 50 MPa.
The method according to claim 1,
Wherein the sterilization of step (d) is performed by ultra-high temperature instant sterilization or retort sterilization.

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