KR20190143755A - Composition for manufacturing rice beverage and preparation method thereof - Google Patents

Abstract

The present invention relates to a composition for manufacturing a rice beverage and a method for manufacturing the same. Specifically, the present invention relates to a manufacturing method of a composition for manufacturing a rice beverage, comprising a step of saccharifying soaked rice and mixing with milk, followed by fermentation; a composition for manufacturing a rice beverage manufactured by the method; a rice beverage comprising the composition; and a food composition comprising the rice beverage. Since the composition for manufacturing a rice beverage according to the present invention has high sweetness and acidity, the composition may be usefully used to manufacture various types of rice beverages having excellent quality.

Description

Composition for manufacturing rice beverage and method for preparing the same

The present invention relates to a composition for preparing a rice beverage and a method for preparing the same, specifically, a method for preparing a composition for preparing a rice beverage, comprising the step of fermenting it after saccharifying the soaked rice and mixing milk, and the rice produced by the manufacturing method. It relates to a composition for preparing a beverage, a rice beverage comprising the composition and a food composition comprising the rice beverage.

Rice is the staple food of most of the population, and recently, various processed foods using rice as well as rice have been developed. Rice drinks, rice wine, rice cakes, rice ramen, rice bread, etc. have been developed and marketed. In particular, rice drinks are popular as breakfast substitutes because they are easy to consume. Recently, the development of functional rice drinks, such as rice drinks exhibiting a hangover effect and ginseng rice drinks (Korean Patent Publication No. 10-1493733) using rice fermented products has been actively developed.

However, rice alone has a limit in imparting various flavors such as sweetness and sour taste to food. Thus, conventional rice drinks are manufactured by adding additives such as sugar and citric acid, and are prepared by using many food additives such as adding vegetable cream, palm oil, etc., and adding an emulsion homogenate, emulsifier, etc. in order to give a richer taste. It is the situation.

Under these backgrounds, the present inventors have made diligent efforts to develop rice beverages that can be tasted without food additives. As a result, the present inventors have found that the products produced using only rice and milk exhibit high sugar and acidity. The present invention was confirmed that it can be usefully used for the production of high-quality rice beverages.

One object of the invention is (a) soaking rice for 50 to 70 minutes; (b) saccharifying the soaked rice by adding 270 to 330% (v / w) of water and 0.1 to 0.3% (v / w) of heat-resistant glycosase to the rice before soaking; And (c) mixing the saccharified solution and the milk in a volume ratio of 2: 1 to 4: 1, and then fermenting for 30 to 42 hours.

Another object of the present invention is to provide a composition for producing a rice beverage, prepared by the above production method.

Yet another object of the present invention is to provide a rice beverage comprising the composition for producing a rice beverage.

Another object of the present invention to provide a food composition comprising the rice drink.

Conventional rice drinks used a lot of food additives in the manufacture in order to produce a variety of flavors such as sweet, sour. In order to overcome these limitations, the present invention provides a composition for preparing a rice beverage and a method for preparing the same, which are manufactured using only rice and milk as raw materials, which can replace the food additive as described above.

Specifically, one aspect of the present invention comprises the steps of (a) soaking rice for 50 to 70 minutes; (b) saccharifying the soaked rice by adding 270 to 330% (v / w) of water and 0.1 to 0.3% (v / w) of heat-resistant glycosase to the rice before soaking; And (c) mixing the saccharified solution and milk in a volume ratio of 2: 1 to 4: 1, and then fermenting for 30 to 42 hours.

As used herein, the term "rice drink" is a food in the form of a beverage containing rice, it may include both liquid, solid or intermediate forms of liquid and solid. Specifically, the rice beverage may be a beverage, ice cream, shakes or wire meals, more specifically, the beverage may be tea beverages, energy drinks, carbonated drinks, drinks, alcoholic beverages, vitamin complexes, etc., smoothies as ice cream, Slush, ice cream, etc., but is not limited thereto.

As used herein, the term "composition for preparing a rice beverage" refers to a material that can be used to prepare the rice beverage, and the amount of the composition for preparing a rice beverage to be contained in the rice beverage is not particularly limited, and is determined by those skilled in the art according to the purpose. It can be easily determined.

In the present specification, the composition for preparing a rice beverage may be mixed with the same meaning as 'rice beverage base'.

Step (a) of the present invention is a step of increasing its water absorption rate through a process of immersing rice to facilitate saccharification of rice.

Specifically, the rice may have an amylose content of 17 to 22%, specifically 19 to 21%, and more specifically, Ilmi, Chucheong, Dish, Sindongjin, Seolgang, Samgwang, Mimi, Goami 4, Hwasunchal, Han It may be powder, rice of the United States or Chinese varieties, and most specifically, may be a powder of powdered rice, miso or Japanese and American varieties, but is not limited thereto, as long as the product produced using the rice may have a sweet and sour taste.

In addition, the immersion may be performed for 50 to 70 minutes, specifically 55 to 65 minutes, more specifically 60 minutes, but is not limited thereto. If the water is less than the above range is not absorbed enough water in the rice is not saccharified well, if the water is soaked over the above range, the production time is long, the efficiency of the production is reduced.

In a specific embodiment of the present invention, the sugar and acidity content of the produced product was the highest when using the general rice varieties having an amylose content of 19 to 21%, and when the rice varieties were soaked for 60 minutes, It was confirmed that the highest water absorption (Fig. 2, and Tables 1 to 3).

Step (b) of the present invention is a step of preparing a saccharified solution by saccharifying rice, and is a process of converting starch contained in rice for sugar to fermentation. The saccharification process such as enzymatic treatment and heating can be used to hydrolyze tasteless polysaccharides such as starch to sweet sugars.

For the purposes of the present invention, the saccharification may be to use uncrushed rice, it may be to use a non-crushed soaked rice.

Specifically, the immersed rice, 270 to 330% (v / w), more specifically 290 to 310% (v / w), most specifically 300% (v / w) water relative to the rice before immersion Can be added. When water is added outside the above range, the sugar and acidity of the produced product are not sufficiently high, making it unsuitable for the production of rice beverages.

In addition, the soaked rice, 0.1 to 0.3% (v / w), more specifically 0.15 to 0.25% (v / w), most specifically 0.2% (v / w) of the heat-resistant glycosylated enzyme relative to the rice before immersion Can be added. When the heat-resistant glycosylase is added outside the above range, glycosylation is not well achieved or production efficiency is reduced.

In this case, the heat-resistant glycosylase may be a carbohydrate degrading enzyme, and specifically, may be alpha amylase, α-amylase, glucoamylase, maltase, lactase, sucrase, or sucrase. Most specifically, it may be alpha amylase, but is not limited thereto as long as it can saccharify rice.

In addition, the water and the heat-resistant glycosylated rice added as described above can be saccharified for 50 to 70 minutes at 90 to 110 ℃, more specifically 55 to 65 minutes at 90 to 105 ℃, most specifically 90 to 100 ℃ Can be saccharified for 60 minutes at, but is not limited thereto. When saccharification is performed outside of the above range, saccharification is not well achieved or the efficiency of preparation is reduced.

In a specific embodiment of the present invention, when added to 300% (v / w) of water for the rice before immersion in the non-crushed soaked rice, the sugar content and acidity of the produced product is confirmed to have the highest (Tables 4 and 5).

Step (c) of the present invention, the step of fermenting the saccharified solution prepared through the step (b), can be performed by mixing milk to increase the efficiency of fermentation.

Specifically, the saccharified liquid and milk may be mixed in a volume ratio of 2: 1 to 4: 1, more specifically, in a volume ratio of 2.5: 1 to 3.5: 1, and most specifically, in a volume ratio of 3: 1.

In addition, the mixture of the saccharified solution and milk may be fermented for 30 to 42 hours, more specifically 33 to 39 hours, most specifically 36 hours. When mixed or fermented outside the above range, the sugar and acidity of the produced product are not sufficiently high, making it unsuitable for the production of rice beverages.

In addition, the fermentation may be fermentation by lactic acid bacteria, the lactic acid bacteria Lactobacillus ( Lactobacillus ) genus, Lactococcus ( Lactococcus ) genus, Leuconostoc genus, Pediococcus genus, Bifidobacterium ( Bifidobacterium ) may be a strain belonging to the genus, but is not limited thereto as long as it can perform lactic fermentation. More specifically, the fermentation may be performed by one or more lactic acid bacteria, and may also be performed by lactic acid bacteria included in commercially available lactic acid fermentation products, but is not limited thereto.

In a specific embodiment of the present invention, when the saccharified solution and milk are mixed in a volume ratio of 3: 1 and fermented for 36 hours, it was confirmed that the sugar and acidity contents of the prepared product were the highest (Tables 6 to 8).

Another aspect provides a composition for preparing rice beverage, prepared by the above method.

At this time, the description of the "rice beverage" and "composition for producing a rice beverage" is as described above.

The rice beverage of the present invention is made of only rice and milk, and does not include other food additives, and thus exhibits high sweetness and acidity, and thus may be usefully used for preparing various rice beverages.

Another embodiment provides a rice beverage, comprising the composition for preparing the rice beverage.

At this time, the description of the "rice drink" is as described above.

The rice beverage of the present invention is made of only rice and milk, and does not contain other food additives, and thus includes the composition for preparing a rice beverage of the present invention which exhibits high sweetness and acidity, and thus has excellent sensory and nutritional properties. Has the advantage.

Another embodiment provides a food composition comprising the rice drink.

At this time, the description of the "rice drink" is as described above.

As used herein, the term “food” refers to beverages such as tea drinks, energy drinks, carbonated drinks, drinks, alcoholic beverages, vitamin complexes, ice creams such as smoothies, slush, various soups, porridges such as porridge, sauces, noodles, snacks, Foods, including confectionery, functional foods and health foods, and the like, includes all of the food in the usual sense.

The health functional food (health functional food) is the same term as food for special health use (FOSHU), in addition to the nutritional supply, the processed food, medical effect is high so that the bioregulatory function appears efficiently Means food. Here, 'function (sex)' means to obtain a useful effect for health purposes such as nutrient control or physiological action on the structure and function of the human body. The health food (health food) means a food having an active health maintenance or promotion effect compared to the general food, the health supplement food (health supplement food) means a food for health supplement purposes. In some cases, the terms nutraceutical, health food, health supplement food may be used.

The food composition of the present invention may be prepared by a method commonly used in the art, and may be prepared by adding raw materials and ingredients commonly added in the art. In addition, the food composition may be prepared in various forms of formulation as long as the formulation is recognized as a food.

In addition, the food composition may further include a physiologically acceptable carrier, the type of carrier is not particularly limited and may be used as long as the carrier is commonly used in the art.

In addition, the food composition may include additional ingredients that are commonly used in food compositions to improve the smell, taste, time and the like. For example, it may include vitamins A, C, D, E, B1, B2, B6, B12, niacin, biotin, folate, panthotenic acid, and the like. In addition, minerals such as zinc (Zn), iron (Fe), calcium (Ca), chromium (Cr), magnesium (Mg), manganese (Mn), copper (Cu) and chromium (Cr); And amino acids such as lysine, tryptophan, cysteine, valine and the like.

In addition, the food composition is a preservative (potassium sorbate, sodium benzoate, salicylic acid, sodium dehydroacetic acid, etc.), fungicides (bleaching powder and highly bleaching powder, sodium hypochlorite, etc.), antioxidants (butylhydroxyanisol (BHA), butylhydride) Oxytoluene (BHT), etc.), colorants (such as tar pigments), colorants (sodium nitrite, sodium nitrite, etc.), bleach (sodium sulfite), seasonings (such as MSG glutamate), sweeteners (ducin, cyclate, saccharin Foods such as sodium, etc.), fragrances (vanillin, lactones, etc.), swelling agents (alum, potassium D-tartrate, etc.), reinforcing agents, emulsifiers, thickeners (foils), coatings, gum herbicides, antifoaming agents, solvents, modifiers, etc. It may include food additives. The additive may be selected according to the type of food and used in an appropriate amount.

Since the composition for preparing a rice beverage according to the present invention has a high sweetness and acidity, the composition may be usefully used to prepare various types of rice beverages having excellent quality.

1 is a flow chart showing a manufacturing process of the composition for producing a rice beverage according to the present invention.
Figure 2 is a graph showing the sugar change of the composition for preparing a rice beverage according to the amylose content of rice.

Hereinafter, the present invention will be described in more detail with reference to the following examples. These examples are only intended to illustrate the invention and are not to be construed as limiting the scope of the invention by these examples.

Preparation Example 1. Method of Preparation of Rice Beverage Composition

In order to prepare a rice drink having a sweet (sweet) and sour (acid) without using a food additive, a composition for preparing a rice beverage was prepared by the following method.

Specifically, the manufacturing process as shown in FIG. 1 was used. The rice of Ilmi, Chucheong, A La Carte, Sindongjin, Seolgung, Samgwang, Mimi, Goami 4, Hwasunchal or Hanaul varieties was soaked at 4, 10 or 25 ° C. for 5 to 900 minutes. Thereafter, 200-400% (v / w) of water was added to the immersed rice, and 0.2% (v / w) of alpha-amylase, a heat-resistant glycosylase, was added to the rice before immersion. Then, using a sterilizer was saccharified for 60 minutes at 90 ~ 100 ℃. At this time, the saccharification was performed using a immersed rice or not crushed. Next, the saccharified liquid and milk are mixed at a ratio of 100: 0, 75:25, 50:50, 25:75 or 0: 100, and 0.1% (v / w) of yakultite (Yakult Korea) is added. Lactic acid bacteria fermentation was performed for 48 hours by inoculation.

Then, through the following Examples 1 to 5, it was confirmed the optimum conditions to obtain a composition for producing the best quality rice beverage.

Example 1 Identification of Optimal Rice Varieties

Example 1-1. Confirmation of saccharification efficiency according to amylose content

It is an object of the present invention to improve the sweetness of rice beverages without the addition of monosaccharides such as sugar, and to produce rice beverages that meet the various advantages that can be expected in fermented lactic acid foods by increasing the organic acid and the fermentation metabolite by lactic acid bacteria fermentation It is intended to establish the production conditions that enable the product produced by the method according to Preparation Example 1 (hereinafter referred to as "rice beverage base") can exhibit high sugar and acidity characteristics.

First, in order to identify the optimal rice varieties, the glycosylation efficiency of rice varieties with different amylose contents was confirmed.

Specifically, the rice beverage base was prepared by the method according to Preparation Example 1 using varieties of Goami No. 4, Seolgung, Samgwang or a gem having an amylose content as shown in Table 1 above. Thereafter, the quality of the prepared rice beverage base was confirmed by comparing the sugar content.

Breed name / place of origin Amylose content (%) Goami 4 35.55 ± 0.46 Snow gang 19.15 ± 0.14 Samkwang 19.96 ± 0.04 daisy 20.15 ± 0.10 American Rice 20.42 ± 0.18 Chinese Rice 20.16 ± 0.15 Thai rice 29.25 ± 0.05

As a result, as shown in Figure 2, when using the rice varieties except Thailand and Goami No. 4, it was confirmed that the sugar content of the saccharine increases as the saccharification proceeds.

Specifically, the content of amylose is 19-21%, and snow flakes, samgwang, a la carte, American rice, and Chinese rice, which are known as excellent rice rice varieties, show a rapid increase in sugar content at the beginning of saccharification, and then increase to the maximum sugar content after 10 hours. Approach or confirm maximum sugar content.

However, when using the Thai rice and Goami No. 4 with an amylose content of 29 to 36%, the sugar content was found to be very low compared to other varieties.

Through the above results, it was found that it is suitable to use a general rice having an amylose content of 19 to 21%, not a high amylose variety, for the preparation of the rice beverage base according to the present invention.

Example 1-2. Confirmation of Saccharification Efficiency According to Rice Varieties

In order to identify the optimal rice varieties, the saccharification efficiency of each variety was confirmed.

Specifically, rice drink base was prepared by the method according to Preparation Example 1 using rice of Ilmi, Chucheong, Dish, Sindongjin, Seolgang, Samgwang, Mimi, Goami 4, Hwasunchal or Hangari varieties. Thereafter, the quality of the prepared rice beverage base was confirmed by comparing sugar and acidity.

Breed Name Weight before / after saccharification (g) Sugar (° Brix) Total (%) pH Remarks Japan 360.6 / 360.5 20.0 ± 0.8 2.39 ± 0.03 4.58 ± 0.04 Recommendation 417.4 / 418.1 17.5 ± 0.2 1.78 ± 0.03 5.05 ± 0.03 daisy 410.4 / 410.4 18.0 ± 0.3 2.02 ± 0.03 4.74 ± 0.02 Dongjin Shin 380.7 / 380.7 17.9 ± 0.3 1.99 ± 0.03 4.85 ± 0.03 Snow gang 384.9 / 384.7 18.4 ± 0.1 2.06 ± 0.04 4.64 ± 0.00 Samkwang 382.0 / 382.0 17.2 ± 0.6 5.36 ± 0.08 3.63 ± 0.06 Smile 392.7 / 364.6 14.2 ± 0.0 6.00 ± 0.03 3.60 ± 0.01 Goami 4 392.6 / 392.1 4.6 ± 0.8 5.03 ± 0.13 3.75 ± 0.02 Not luxury, not suitable Line drawing 383.0 / 383.1 18.1 ± 0.3 2.95 ± 0.09 4.05 ± 0.03 Powder 406.5 / 407.8 21.2 ± 0.6 4.81 ± 0.19 3.73 ± 0.02

As a result, as shown in Table 2, all of the general varieties except Goami 4, which are Goamylose varieties, exhibited high sugar and acidity characteristics, and were found to be suitable for the production of rice beverage bases. Particularly, Hangar powder has the highest sugar and acidity after fermentation, making it the most suitable as a material for rice drinks. Since it is low, it was confirmed that it is suitable for ice cream, slush, etc. rather than drinks.

Through the above results, the rice beverage base of the present invention can be prepared by using all of the general rice varieties, especially when using powdered rice, miso or Japanese rice can be usefully used to prepare a rice beverage suitable for the characteristics of a specific product I could see that.

Example 2. Confirmation of Optimal Soaking Conditions

In order to identify the optimum immersion conditions, the water absorption rate of the rice according to the temperature and time conditions was confirmed. At this time, the water absorption rate of various rice varieties such as snow flakes, sweet rice, a la carte, American and Chinese varieties was confirmed.

Water absorption rate (%) Snow gang Sweet rice daisy United States of America China 4 ℃ 5 minutes 21.95 ± 1.91 13.18 ± 0.91 8.12 ± 0.67 5.96 ± 1.34 10.88 ± 2.08 10 minutes 27.96 ± 1.15 14.03 ± 1.57 10.13 ± 1.60 10.22 ± 0.83 16.60 ± 1.29 20 minutes 29.65 ± 0.19 17.88 ± 2.55 16.72 ± 1.81 13.95 ± 1.12 22.86 ± 0.76 30 minutes 30.34 ± 0.60 22.55 ± 2.46 19.79 ± 0.89 17.27 ± 3.02 23.51 ± 0.92 60 minutes 31.38 ± 0.99 31.73 ± 3.57 25.51 ± 0.53 26.62 ± 2.16 25.21 ± 0.71 90 minutes 32.89 ± 1.06 39.44 ± 3.91 27.08 ± 0.81 27.67 ± 0.97 25.44 ± 0.34 120 minutes 31.33 ± 1.21 43.19 ± 2.52 26.62 ± 1.23 29.31 ± 1.25 23.91 ± 1.82 180 minutes 31.99 ± 1.36 54.51 ± 1.68 28.30 ± 0.55 28.94 ± 1.12 26.05 ± 0.26 900 minutes 32.49 ± 0.80 64.63 ± 3.16 27.14 ± 0.58 28.72 ± 1.03 26.34 ± 0.82 10 ℃ 5 minutes 23.95 ± 2.84 12.64 ± 2.49 8.90 ± 1.37 7.45 ± 1.94 12.08 ± 3.39 10 minutes 24.35 ± 3.08 14.54 ± 2.72 10.99 ± 0.32 9.51 ± 1.70 14.17 ± 3.26 20 minutes 28.62 ± 0.34 19.16 ± 1.62 17.41 ± 1.05 15.58 ± 1.34 20.95 ± 4.67 30 minutes 31.30 ± 1.35 21.87 ± 2.47 21.18 ± 1.72 19.51 ± 0.28 22.01 ± 5.31 60 minutes 31.64 ± 1.51 33.35 ± 2.25 27.41 ± 1.53 27.71 ± 0.36 23.91 ± 2.73 90 minutes 30.29 ± 0.48 43.63 ± 1.73 27.16 ± 1.19 28.19 ± 2.27 23.88 ± 0.50 120 minutes 31.03 ± 1.30 51.66 ± 1.46 26.42 ± 1.63 28.77 ± 0.23 23.75 ± 2.05 180 minutes 31.80 ± 1.46 61.07 ± 2.19 26.75 ± 0.91 28.10 ± 0.91 23.58 ± 1.34 900 minutes 31.96 ± 1.08 64.29 ± 2.10 25.98 ± 2.33 27.56 ± 0.83 24.36 ± 1.59 25 ℃ 5 minutes 23.56 ± 1.14 14.73 ± 1.57 9.79 ± 0.42 8.88 ± 1.56 9.52 ± 0.43 10 minutes 26.82 ± 1.26 19.34 ± 0.27 14.99 ± 0.55 13.05 ± 0.41 16.16 ± 5.99 20 minutes 30.59 ± 0.88 25.49 ± 0.91 18.62 ± 1.04 21.04 ± 1.08 17.74 ± 1.51 30 minutes 30.52 ± 0.10 35.22 ± 1.23 21.92 ± 1.28 23.77 ± 1.55 19.89 ± 0.81 60 minutes 30.77 ± 1.77 48.11 ± 1.01 23.81 ± 0.23 24.44 ± 2.23 23.16 ± 1.47 90 minutes 29.31 ± 0.41 56.00 ± 1.04 23.67 ± 1.45 25.08 ± 0.46 22.66 ± 0.58 120 minutes 30.18 ± 0.68 58.65 ± 0.66 23.19 ± 0.72 25.86 ± 0.44 22.24 ± 1.21 180 minutes 28.97 ± 0.61 64.39 ± 0.76 23.14 ± 0.62 25.41 ± 1.41 22.90 ± 0.40 900 minutes 30.30 ± 0.50 67.91 ± 0.55 23.07 ± 1.11 24.58 ± 0.99 22.31 ± 1.03

As a result, as shown in Table 3, it was confirmed that the difference in moisture absorption rate according to the variety is not large. In addition, after 60 minutes of immersion, it was confirmed that there is no significant difference in moisture absorption rate with time and immersion temperature.

Through the above results, in consideration of manufacturing efficiency, the rice beverage base according to the present invention is most suitable to immerse the rice for 60 minutes at 25 ℃ room temperature, it is most suitable, the rice produced using the above conditions It was found that the beverage base can be usefully used to prepare rice beverages with good quality.

Example 3. Confirmation of Optimal Water Addition Conditions

In order to identify the optimum amount of water addition condition, 200, 250, 300, 350 or 400% (v / w) of water was added to the soaked rice with respect to the rice before immersion, and then the saccharification efficiency of each condition was confirmed.

% Of water added Sugar average (° Bx.) pH Total (%) 200 22.2 ± 0.3a 4.706 0.25 250 20.1 ± 0.2b 4.590 0.23 300 18.1 ± 0.6c 4.680 0.43 350 17.0 ± 0.4d 4.756 0.23 400 14.3 ± 0.8e 4.977 0.25

As a result, as shown in Table 4, the sugar content of the rice beverage base was higher as the amount of water added, but the acidity was confirmed to be the highest when added 300% water.

Through the above results, when considering the product characteristics of the rice beverage to consider both sugar and acidity, it was found that the rice beverage base according to the present invention is most suitable to manufacture by adding 300% water.

Example 4. Confirmation of Optimum Rice Grain Size Conditions

In order to identify the optimum rice grain size conditions, after immersing the rice soaked or not crushed, the saccharification efficiency of each condition was confirmed.

Specifically, after grinding the rice very finely, the treated group 1, which was saccharified using a warming rice cooker, the coarse grinding of the rice, and then the processed group 2, which was saccharified using a warming rice cooker The sugar content was measured for the treatment group 3, the treatment group 4 saccharified using a sterilizer without grinding the rice.

Sugar (° Bx., Measured value) Average Treatment Group 1 18.7 19.0 18.9 18.9 ± 0.2b Treatment Group 2 17.7 18.1 17.9 17.9 ± 0.2c Treatment Group 3 19.9 20.6 21.1 20.5 ± 0.6a Treatment Group 4 20.1 20.0 20.0 20.0 ± 0.1a

As a result, as shown in Table 5, when the saccharification without grinding the rice, it was confirmed that the average sugar content is higher than when the rice is ground and saccharified. However, it was confirmed that there was no difference in sugar content according to the saccharification apparatus (heating apparatus).

Through the above results, it can be seen that the rice beverage base according to the present invention is most suitable to manufacture using uncrushed rice.

Example 5. Confirmation of Optimal Milk Addition Rate and Fermentation Time

To determine the optimal milk addition rate and fermentation time, the saccharified solution and milk were mixed in the ratio of 100: 0, 75:25, 50:50, 25:75 or 0: 100, and then 0, 12, 24, 36 Or fermentation for 48 hours. Then, the pH, sugar and acidity of the fermented rice beverage base was confirmed.

PH of beverage rice base according to milk mixing rate and fermentation time Fermentation time Saccharified liquid: milk
(%, v / v) 100: 0 75:25 50:50 25:75 0: 100 0 6.14 ± 0.04 ^aB 6.40 ± 0.45 ^aAB 6.74 ± 0.13 ^aA 6.81 ± 0.45 ^aA 6.83 ± 0.07 ^aA 12 3.72 ± 0.08 ^bE 4.65 ± 0.02 ^bD 5.32 ± 0.04 ^bC 5.93 ± 0.29 ^bB 6.62 ± 0.04 ^bA 24 3.36 ± 0.64 ^bD 3.72 ± 0.42 ^cD 4.62 ± 0.08 ^cC 5.73 ± 0.06 ^bB 6.51 ± 0.03 ^bA 36 3.63 ± 0.04 ^bD 3.56 ± 0.32 ^cD 4.37 ± 0.09 ^cC 5.61 ± 0.30 ^bB 6.37 ± 0.04 ^cA 48 3.02 ± 0.83 ^bE 3.80 ± 0.01 ^cD 4.58 ± 0.05 ^dC 5.57 ± 0.03 ^bB 6.52 ± 0.11 ^bA

Sugar content of beverage rice base according to milk mixing rate and fermentation time Fermentation time Saccharified liquid: milk
(%, v / v) 100: 0 75:25 50:50 25:75 0: 100 0 12.13 ± 0.06 ^bC 12.80 ± 0.26 ^aB 12.87 ± 0.21 ^aB 13.30 ± 0.20 ^aA 13.40 ± 0.10 ^aA 12 11.93 ± 0.06 ^cC 10.97 ± 0.31 ^bD 11.93 ± 0.31 ^bC 12.70 ± 0.10 ^aB 13.10 ± 0.10 ^abA 24 11.93 ± 0.06 ^cB 11.10 ± 0.61 ^bC 10.47 ± 0.75 ^cC 12.80 ± 0.26 ^aA 12.93 ± 0.06 ^bA 36 13.87 ± 0.06 ^aA 12.50 ± 0.20 ^aAB 11.60 ± 0.44 ^bB 13.13 ± 1.76 ^aAB 13.27 ± 0.25 ^abA 48 11.87 ± 0.06 ^cB 10.77 ± 0.06 ^bC 9.50 ± 0.17 ^dD 12.73 ± 0.15 ^aA 13.00 ± 0.26 ^bA

Acidity of Drinking Rice Base According to Milk Mixing Rate and Fermentation Time Fermentation time Saccharified liquid: milk
(mL, v / v) 100: 0 75:25 50:50 25:75 0: 100 0 1.19 ± 0.03 ^dB 1.19 ± 0.24 ^eB 1.56 ± 0.14 ^dA 1.78 ± 0.13 ^cA 1.82 ± 0.12 ^bA 12 2.23 ± 0.32 ^cB 3.01 ± 0.41 ^dA 3.63 ± 0.34 ^cA 3.33 ± 0.46 ^bA 1.96 ± 0.34 ^bB 24 3.88 ± 0.40 ^bB 5.19 ± 0.13 ^cA 4.33 ± 0.06 ^bcB 3.85 ± 0.33 ^abB 2.84 ± 0.15 ^aC 36 4.45 ± 0.52 ^abC 7.12 ± 0.18 ^aA 5.30 ± 0.39 ^aB 4.25 ± 0.47 ^aC 2.94 ± 0.50 ^aD 48 5.05 ± 0.65 ^aB 6.37 ± 0.49 ^bA 5.07 ± 0.68 ^abB 3.97 ± 0.31 ^abC 2.63 ± 0.31 ^aD

As a result, as shown in Table 6, the pH of the rice beverage base is increased as the milk mixing rate increases, it was confirmed that the difference according to the fermentation time is not large.

On the other hand, as shown in Table 7, the sugar content of the rice beverage base is not significantly different depending on the milk mixing rate, it was confirmed that the highest sugar content when fermentation for 36 hours.

In addition, as shown in Table 8, compared with other conditions, the acidity is the highest when prepared by mixing the saccharified solution and milk in a ratio of 3: 1, the fermentation time is also the highest when fermented for 36 hours It was confirmed.

Through the above results, when considering the product characteristics of the rice beverage to consider both sugar and acidity, the rice beverage base according to the present invention is prepared by fermenting for 36 hours by mixing the saccharified liquid and milk in a ratio of 3: 1 The best fit was found.

Summarizing the results of the above Examples 1 to 5, the rice beverage base that can be used in the production of various rice drinks, such as ice cream, slush, smoothies, red bean shaved ice, beverages, general rice varieties having an amylose content of 17 to 22% The solution was soaked for 60 minutes, and saccharified by adding 300% (v / w) of water to rice before immersion to the uncrushed rice, and then mixing the saccharified liquid and milk in a volume ratio of 3: 1. When fermented for 36 hours, it can be seen that it can exhibit the highest sugar and acidity characteristics. Since the rice beverage base having such characteristics can be produced without a food additive to the rice beverage having a sweet and sour taste, it can be usefully used as a composition for preparing a rice beverage.

From the above description, those skilled in the art will appreciate that the present invention can be implemented in other specific forms without changing the technical spirit or essential features. In this regard, it should be understood that the embodiments described above are exemplary in all respects and not limiting. The scope of the present invention should be construed that all changes or modifications derived from the meaning and scope of the following claims and equivalent concepts rather than the detailed description are included in the scope of the present invention.

Claims (12)

(a) soaking the rice for 50 to 70 minutes;
(b) saccharifying by adding 270 to 330% (v / w) of water and heat-resistant glycosylase to the rice before immersion in the soaked rice; And
(c) mixing the saccharified solution and milk in a volume ratio of 2: 1 to 4: 1, and then fermenting for 30 to 42 hours.
The method of claim 1, wherein the rice in step (a) has an amylose content of 19 to 21%.
The method of claim 1, wherein the rice of step (a) is powdered, miso or Japanese rice.
The method of claim 1, wherein the heat-resistant glycosylase of step (b) is added in 0.1 to 0.3% (v / w) with respect to rice before immersion.
According to claim 1, wherein the heat-resistant glycosylase of step (b) is alpha amylase (α-amylase), a method for producing a composition for preparing a rice beverage.
The method of claim 1, wherein the saccharification of step (b) uses unmilled rice.
The method of claim 1, wherein the saccharification of step (b) is performed for 50 to 70 minutes at 90 to 110 ℃.
The method of claim 1, wherein the fermentation of step (c) is fermentation by lactic acid bacteria, a method for preparing a composition for manufacturing a rice beverage.
The method of claim 1, wherein the rice beverage is a beverage or ice cream.
A composition for producing rice beverages prepared by the method of any one of claims 1 to 9.
Rice drink containing the composition for preparing rice drink of claim 10.
A food composition comprising the rice drink of claim 11.

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