KR20210015309A - A preparation mehtod of rice beverage using rice concentrate and brown rice concentrate - Google Patents

Abstract

The present invention relates to a method for manufacturing a rice beverage, the method comprising: a step of manufacturing a mixture by mixing a rice concentrate, a brown rice concentrate, and an emulsifying agent; a step of adding sucrose fatty acid ester to the mixture; a step of manufacturing a rice beverage base by adding a liquid gum; a step of manufacturing a filtrate by adding liquid fructose to rice beverage base, and homogenizing and filtering the same; a step of sterilizing the filtrate at 130-150°C for 30-40 seconds; a step of degassing the sterilized filtrate; a step of cooling the degassed filtrate to 25-30°C; and a step of filling the cooled filtrate at room temperature. The present invention provides stable quality of the rice beverage.

Description

Manufacturing method of rice beverage using rice concentrate and brown rice concentrate {A PREPARATION MEHTOD OF RICE BEVERAGE USING RICE CONCENTRATE AND BROWN RICE CONCENTRATE}

The present invention relates to a method for producing a rice beverage using a rice concentrate and a brown rice concentrate.

Rice, along with barley and wheat, is an important agricultural product worldwide. About 92% of the world's total production is produced in many Asian countries, and most of it is eaten by Asians. Korea is also one of the major producers of rice, and rice is a staple food for Koreans.

Recently, foods processed with rice are being developed, and among them, many studies have been conducted on beverages. For example, Korean Patent Registration No. 10-1908109 discloses a rice drink capable of relieving a hangover, and Korean Patent Registration No. 10-1881751 discloses a drink using grain powder such as front tofu and rice.

The inventors of the present invention improved the shortcomings of grain beverages that are susceptible to deterioration due to their low acidity, while researching rice beverages with stable quality and excellent organoleptic properties.When using rice concentrate and brown rice concentrate prepared by a specific method, it has excellent preservation ability and improved sensory performance. The present invention was completed by confirming that a rice beverage can be prepared.

An object of the present invention is to provide a rice beverage having stable quality and excellent sensory properties.

In order to achieve the above object, the present invention,

Preparing a mixture by mixing the rice concentrate, the brown rice concentrate, and an emulsifier;

Adding a sucrose fatty acid ester to the mixture;

Preparing a rice beverage base by adding liquid gums;

Adding liquid fructose to the rice beverage base, homogenizing, and filtering to prepare a filtrate;

Sterilizing the filtrate at 130 to 150° C. for 30 to 40 seconds;

Degassing the sterilized filtrate;

Cooling the degassed filtrate to 25 to 30°C; and

Filling the cooled filtrate at room temperature

It provides a method for producing a rice drink comprising a.

The rice beverage of the present invention has stable quality, excellent preservation ability and excellent sensory performance.

The present invention,

Preparing a mixture by mixing the rice concentrate, the brown rice concentrate, and an emulsifier;

Adding a sucrose fatty acid ester to the mixture;

Preparing a rice beverage base by adding liquid gums;

Adding liquid fructose to the rice beverage base, homogenizing, and filtering to prepare a filtrate;

Sterilizing the filtrate at 130 to 150° C. for 30 to 40 seconds;

Degassing the sterilized filtrate;

Cooling the degassed filtrate to 25 to 30°C; and

Filling the cooled filtrate at room temperature

It relates to a method for producing a rice drink comprising a.

In addition, the present invention relates to a rice beverage prepared by the above manufacturing method.

Hereinafter, the present invention will be described in detail.

Mixing rice concentrate, brown rice concentrate, and emulsifier to prepare a mixture

The present invention includes the step of preparing a mixture by mixing the rice concentrate, the brown rice concentrate, and an emulsifier.

The rice concentrate can be prepared by the following process:

Preparing a first enzyme hydrolyzate by mixing rice and purified water and then adding a first enzyme; Preparing a second enzyme hydrolyzate by adding a second enzyme to the first enzyme hydrolyzate; Deactivating the primary enzyme and the secondary enzyme in the secondary enzyme hydrolyzate; Filtering the deactivated secondary enzyme hydrolyzate to prepare a filtrate; And concentrating the filtrate.

At this time, purified water is used in an amount of 400 to 500 parts by weight per 100 parts by weight of rice. The first enzymatic hydrolysis using the primary enzyme may be performed at 50 to 55° C. for 1 to 3 hours. The primary enzyme is glucoamylase. The secondary enzymatic hydrolysis performed by adding the secondary enzyme to the primary enzyme hydrolyzate is performed at 70 to 75° C. for 30 minutes to 1 hour and a half. The secondary enzyme is alphaamylase. At this time, based on 100 parts by weight of rice, 0.5 to 0.6 parts by weight of the primary enzyme is used, and 0.5 to 0.6 parts by weight of the secondary enzyme are also used. The secondary hydrolysis is terminated when the secondary hydrolyzate reaches 11 brix or higher, and is heated to 85° C. or higher to inactivate the primary and secondary enzymes. The filtration is preferably performed using a 100 mesh filtration filter, and the filtrate may be concentrated and sterilized by heating at 80 to 99° C. for 10 to 30 minutes, and then packaged and used.

The sugar content of the rice concentrate is 30 to 46 brix, and the pH is preferably pH 5.8 to pH 6.5. The rice is commercially available white rice.

The brown rice concentrate can be prepared by the following process:

Preparing a first enzyme hydrolyzate by mixing the roasted brown rice and purified water and then adding the first enzyme; Preparing a second enzyme hydrolyzate by adding a second enzyme to the first enzyme hydrolyzate; Deactivating the primary enzyme and the secondary enzyme in the secondary enzyme hydrolyzate; Filtering the deactivated secondary enzyme hydrolyzate to prepare a filtrate; And concentrating the filtrate.

At this time, 400 to 500 parts by weight of purified water is used based on 100 parts by weight of brown rice. The first enzymatic hydrolysis using the primary enzyme may be performed at 50 to 55° C. for 1 to 3 hours. The primary enzyme is glucoamylase. The secondary enzymatic hydrolysis performed by adding the secondary enzyme to the primary enzyme hydrolyzate is performed at 70 to 75° C. for 30 minutes to 1 hour and a half. The secondary enzyme is alphaamylase. At this time, based on 100 parts by weight of rice, 0.5 to 0.6 parts by weight of the primary enzyme is used, and 0.5 to 0.6 parts by weight of the secondary enzyme are also used. The secondary hydrolysis is terminated when the secondary hydrolyzate reaches 11 brix or higher, and is heated to 85° C. or higher to inactivate the primary and secondary enzymes. The filtration is preferably performed using a 100 mesh filtration filter, and the filtrate may be concentrated and then heated at 86 to 99° C. for 5 to 20 minutes to sterilize, and then packaged and used. It is preferable to stir-fry brown rice. If the brown rice is not fried and used as it is, there is a disadvantage that the flavor of the rice drink is deteriorated.

The brown rice concentrate has a sugar content of 47 to 58 brix, and a pH of 5.0 to 5.7. As for the brown rice, commercially available brown rice may be used, and generally, it means that the brown rice has been distributed and refined to the level of commercially available brown rice.

The emulsifier is a glycerin fatty acid ester. The emulsifier may be used by purchasing a commercially available product.

Based on 100 parts by weight of the brown rice concentrate, the rice concentrate is used in an amount of 25 to 65 parts by weight, and an emulsifier is used in an amount of 1 to 3 parts by weight.

Step of adding sucrose fatty acid ester

The present invention includes the step of adding a sucrose fatty acid ester to the mixture. Preferably, vegetable cream is added to a mixture of rice concentrate, brown rice concentrate, and emulsifier, followed by addition of sucrose fatty acid ester. The vegetable cream is preferably creama, but it is not particularly limited as long as it is a commercially available general vegetable cream. At this time, it is preferable to stir until completely dissolved in each addition step. In consideration of the flavor of the rice beverage, it is preferable to use 40 to 60 parts by weight of the creamer and 3 to 5 parts by weight of the sucrose fatty acid ester based on 100 parts by weight of the brown rice concentrate.

Step of preparing a rice beverage base by adding liquid gum

The present invention includes the step of preparing a rice beverage base by adding liquid gum. Preferably, after the sucrose fatty acid ester is added, a preservative for beverages is added, and after the galactooligosaccharide and powdered raw materials are added, liquid gums are added. The preservative for beverages is a yucca complex extract. The yucca complex extract is a mixture of yucca extract, ε-polylysine, orange extract and water. Preferably, the yucca complex extract includes 40 to 150 parts by weight of ε-polylysine, 50 to 200 parts by weight of orange extract, and 1000 to 1500 parts by weight of an orange extract based on 100 parts by weight of the yucca extract, ε-polylysine, orange extract and purified water. After mixing in parts by weight, it is stirred to dissolve, and when the mixture is dissolved, it is prepared by filtration using a 0.5 um housing filter. At this time, the yucca extract is preferably prepared by hot water extraction by mixing yucca (Yucca gloriosa L.) leaves and water in a weight ratio of 1: 15 to 20. The orange extract is preferably prepared by mixing the orange compact and water in a weight ratio of 1: 15 to 20. The galactooligosaccharide may be commercially available galactooligosaccharide and is not particularly limited. Galactooligosaccharide promotes bowel movements and is known to be beneficial for gut health. The raw material for the powder is preferably a yeast hydrolyzate powder and/or rice powder, and more preferably a yeast hydrolyzate powder and rice powder in a weight ratio of 1: 0.3 to 1.5. The yeast hydrolyzate powder may be a yeast hydrolyzate powder prepared by hydrolyzing commercially available yeast compressed yeast with a commercially available proteolytic enzyme and then centrifuging the hydrolyzate and drying the obtained supernatant. The rice powder is rice powder prepared by pulverizing rice, and commercially available rice powder can be purchased and used. The liquid gums may be xanthan gum, carrageenan, or the like, and may be a mixture thereof. At this time, it is preferable to use 0.5 to 2 parts by weight of preservative, 0.4 to 1.5 parts by weight of liquid gum, 0.1 to 0.3 parts by weight of galacto-oligosaccharide, and 0.5 to 2 parts by weight of powdered raw material based on 100 parts by weight of brown rice concentrate, considering the sensory function of the rice beverage. Do.

The rice beverage base has a sugar content of 40 to 52 brix and a pH of 5.8 to 6.5. The rice beverage is prepared by adding and processing an additive to the rice beverage base.,

A step of preparing a filtrate by adding liquid fructose to a rice beverage base, homogenizing, and filtering

The present invention includes the step of preparing a filtrate by adding liquid fructose to the rice beverage base, homogenizing, and filtering. Preferably, liquid fructose is added to the rice beverage base, and further maltodextrin, vitamin C, citric acid, and flavoring are added, homogenized, and filtered to prepare a filtrate.

At this time, it is a rice beverage to use 105 to 130 parts by weight of liquid fructose, 5 to 20 parts by weight of maltodextrin, 0.01 to 0.04 parts by weight of vitamin C, 0.005 to 0.02 parts by weight of citric acid, and 2 to 5 parts by weight of flavoring based on 100 parts by weight of brown rice concentrate. It is preferable when considering the sensory function of. The homogenization is preferably performed at 200 to 260 bar, and the filtration is preferably performed using a sieve. The perfume may be any commercially available perfume and is not particularly limited. For example, the fragrance may be a nurungji flavor, brown rice flavor, nut flavor, or a mixture thereof.

Sterilizing the filtrate

The present invention includes the step of sterilizing the filtrate. Preferably, the present invention includes the step of sterilizing the filtrate at 130 to 150° C. for 30 to 40 seconds. By sterilizing the filtrate at the high temperature for a short time, it is possible to effectively sterilize the rice beverage without deteriorating the sensory function.

Degassing phase

The present invention includes the step of degassing the sterilized filtrate. The degassing is to remove gas molecules in the beverage and may be performed using a method generally used in the beverage field, and is not particularly limited.

Cooling stage

The present invention includes the step of cooling the degassed filtrate to 25 to 30 °C. At this time, cooling is performed by passing the filtrate through a pipe. Through the cooling, the filtrate is rapidly cooled to room temperature, and the flavor of the rice beverage is prevented from being impaired.

Charging step

The present invention includes the step of filling the cooled filtrate at room temperature. Since the ultra-high temperature sterilization, cooling, and room temperature filling processes of the present invention are performed in an aseptic state, the preservation property is improved. This is to improve the storage problem that has been pointed out as the biggest disadvantage of grains, especially rice drinks.

Rice drink

The rice beverage of the present invention is excellent in preservation and is prevented from being easily deteriorated. This is to solve the disadvantages that general rice drinks are easily deteriorated due to low acidity and grain characteristics. In addition, the rice beverage of the present invention has excellent texture and excellent sensory properties by separately preparing and using rice concentrate and brown rice concentrate.

Advantages and features of the present invention, and a method of achieving them will become apparent with reference to embodiments described below in detail. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in a variety of different forms, only these embodiments make the disclosure of the present invention complete, and common knowledge in the technical field to which the present invention pertains. It is provided to completely inform the scope of the invention to those who have, and the invention is only defined by the scope of the claims.

<Materials and methods>

Rice and brown rice were used by purchasing commercially available domestic products. As the emulsifier, a mixture (Glycerin Mono Fatty Acid Ester) in the same weight ratio of Monocopper ES-95 and Monocopper PRETEX-1000, which are commercially available emulsifiers, was used. Yucca complex extract was used as a preservative for beverages. The yucca complex extract is dissolved by mixing 60 parts by weight of ε-polylysine, 150 parts by weight of orange extract, and 1000 parts by weight of purified water based on 100 parts by weight of yucca extract, yucca extract, ε-polylysine, orange extract, and purified water. When the mixture is dissolved, it is prepared by filtration using a 0.5 um housing filter. At this time, the yucca extract is prepared by hot water extraction by mixing Yucca (Yucca gloriosa L.) leaves and water in a weight ratio of 1: 18, and the orange extract is prepared by mixing orange compact and water in a weight ratio of 1: 16 I did it. Galactooligosaccharide was used by purchasing a commercially available product. As the yeast hydrolyzate, a commercially available yeast hydrolyzate powder (a powder obtained by drying the supernatant of the hydrolyzate obtained by hydrolyzing yeast with a protease) was used.

<Production Example 1> Preparation of rice concentrate

Purified water was added to the washed rice. Then, the first enzyme hydrolysis was performed at 53° C. for 2 hours by adding glucoamylase, which is a primary enzyme. After that, a secondary enzyme, alpha amylase, was added to perform secondary enzymatic hydrolysis at 72° C. for 1 hour. Then, the secondary enzyme hydrolyzate was deactivated by heating to 85° C. and then cooled. The cooled enzyme hydrolyzate was filtered twice using a 100 mesh filter. Then, after concentrating the filtrate, the specifications were checked, heated at 90° C. for 20 minutes to sterilize, and then packaged. The packed rice concentrate was stored frozen and used for later testing. At this time, 450 parts by weight of purified water, 0.5 parts by weight of the primary enzyme, and 0.5 parts by weight of the secondary enzyme were used based on 100 parts by weight of rice.

The brix and pH of the prepared rice concentrate were measured. After uniformly mixing the samples, brix was measured at 25°C using a refractometer. As a result, the sugar content was 35.1 brix, and the pH was confirmed to be 6.24.

<Production Example 2> Preparation of brown rice concentrate

Brown rice was prepared by roasting, and purified water was added to the roasted brown rice. Then, the first enzyme, glucoamylase, was added to perform the first enzymatic hydrolysis at 53° C. for 2 hours. After that, a secondary enzyme, alpha amylase, was added to perform secondary enzymatic hydrolysis at 72° C. for 1 hour. Then, the secondary enzyme hydrolyzate was deactivated by heating to 85° C. and then cooled. The cooled enzyme hydrolyzate was filtered twice using a 100 mesh filter. Then, after concentrating the filtrate, the specifications were checked, heated at 90° C. for 15 minutes to sterilize, and then packaged. The packaged brown rice concentrate was stored frozen and used for later testing. At this time, 450 parts by weight of purified water, 0.5 parts by weight of the primary enzyme, and 0.5 parts by weight of the secondary enzyme were used based on 100 parts by weight of brown rice.

The sugar content and pH of the prepared brown rice concentrate were measured. The measurement of sugar content was performed by uniformly mixing the sample and measuring brix at 25° C. using a refractometer. As a result, the sugar content was 51.3 brix, and the pH was confirmed to be pH 5.3.

<Production Example 3> Preparation of rice and brown rice concentrate

Washed rice was prepared. In addition, brown rice was prepared by roasting it, and after mixing the roasted brown rice and rice, purified water was added thereto. Then, the first enzyme, glucoamylase, was added to perform the first enzymatic hydrolysis at 53° C. for 2 hours. After that, a secondary enzyme, alpha amylase, was added to perform secondary enzymatic hydrolysis at 72° C. for 1 hour. Then, the secondary enzyme hydrolyzate was deactivated by heating to 85° C. and then cooled. The cooled enzyme hydrolyzate was filtered through a 100 mesh filter twice. Then, after concentrating the filtrate, the specifications were checked, heated at 90° C. for 15 minutes to sterilize, and then packaged. Packaged rice and brown rice concentrates were stored frozen and used for later testing. At this time, 100 parts by weight of brown rice, 900 parts by weight of purified water, 1 part by weight of the primary enzyme, and 1 part by weight of the secondary enzyme were used based on 100 parts by weight of rice.

<Production Example 4> Preparation of roasted rice and brown rice concentrate

A concentrate of roasted rice and brown rice was prepared in the same manner as in Preparation Example 3, except that roasted rice was used instead of the washed raw rice.

<Example 1> Preparation of rice beverage

The rice concentrate prepared in Preparation Example 1, the brown rice concentrate prepared in Preparation Example 2, an emulsifier and purified water were mixed, and the mixture was heated to 65°C and stirred. After stirring until the mixture was completely dissolved, creama was added to the mixture and stirred until completely dissolved. After that, add Sucrose Esters of Fatty Acids to the mixture to which creama is added, stir until completely dissolved, then add a preservative for beverages, and then add galactooligosaccharide and powdered ingredients to completely dissolve. Stirred until After that, liquid gums were added and stirred for 40 minutes to confirm complete dissolution. The completely dissolved mixture was filtered using a micromill to prepare a rice beverage base.

After the mixing tank was preheated to 65° C., the rice beverage base was added to the preheated mixing tank, and then liquid fructose was added. Thereafter, maltodextrin, vitamin C, citric acid, and flavor were added to prepare a mixture, and the mixture was homogenized at 230 bar. And the homogenized mixture was filtered through a 100 mesh sieve to prepare a filtrate, which was aseptically filled. That is, after ultra-high temperature sterilization of the filtrate at 140° C. for 35 seconds, the sterilized filtrate was degassed, cooled to 27° C., and filled at room temperature to prepare a rice beverage.

At this time, each process was performed under conditions not exceeding 75° C. until the filtrate was prepared, and each process was performed by confirming that the mixtures were completely dissolved. In addition, based on 100 parts by weight of brown rice concentrate, 40 parts by weight of rice concentrate, 2 parts by weight of emulsifier (glycerin fatty acid ester), 1800 parts by weight of purified water, 48 parts by weight of cream, 3.5 parts by weight of sucrose fatty acid ester, 1 part by weight of preservative, liquid gums ( Xanthan gum 0.4 parts by weight and carrageenan B 0.2 parts by weight) 0.6 parts by weight, liquid fructose 116 parts by weight, maltodextrin 10 parts by weight, vitamin C 0.02 parts by weight, galactooligosaccharide 0.2 parts by weight, powder raw material (yeast hydrolyzate powder and rice Mixture of the same weight ratio) 1 part by weight of citric acid, 0.2 part by weight of citric acid, and 3.7 parts by weight of fragrance (commercially available nurungji fragrance) were used.

<Comparative Example 1>

The rice and brown rice concentrate prepared in Preparation Example 3 were mixed with an emulsifier, and the mixture was heated to 65°C and stirred. After stirring until the mixture was completely dissolved, creama was added to the mixture and stirred until completely dissolved. After that, add Sucrose Esters of Fatty Acids to the mixture to which creama is added, stir until completely dissolved, then add a preservative for beverages, and then add galactooligosaccharide and powdered ingredients to completely dissolve. Stirred until After that, liquid gums were added and stirred for 40 minutes to confirm complete dissolution. The completely dissolved mixture was filtered using a micromill to prepare a rice beverage base.

After the mixing tank was preheated to 65° C., the rice beverage base was added to the preheated mixing tank, and then liquid fructose was added. Thereafter, maltodextrin, vitamin C, citric acid, and flavor were added to prepare a mixture, and the mixture was homogenized at 230 bar. And the homogenized mixture was filtered using a 100 mesh filtration filter to prepare a filtrate, which was aseptically filled. That is, after ultra-high temperature sterilization of the filtrate at 140° C. for 35 seconds, the sterilized filtrate was degassed, cooled to 27° C., and filled at room temperature to prepare a rice beverage.

At this time, each process was performed under conditions not exceeding 75° C. until the filtrate was prepared, and each process was performed by confirming that the mixtures were completely dissolved. In addition, based on 100 parts by weight of rice and brown rice concentrate, 2 parts by weight of emulsifier (glycerin fatty acid ester), 48 parts by weight of creamer, 3.5 parts by weight of sucrose fatty acid ester, 1 part by weight of preservative, liquid gums (0.4 parts by weight of xanthan gum and 0.2 parts by weight of carrageenan B) Parts by weight) 0.6 parts by weight, 116 parts by weight of liquid fructose, 10 parts by weight of maltodextrin, 0.02 parts by weight of vitamin C, 0.2 parts by weight of galacto-oligosaccharide, powder raw material (a mixture of the same weight ratio of yeast hydrolyzate powder and rice powder) 1 weight Parts, 0.2 parts by weight of citric acid, and 3.7 parts by weight of fragrance (a mixture of commercially available nurungji flavor, brown rice flavor, and nut flavor (Nut fla) in the same weight ratio) were used.

<Comparative Example 2>

A rice beverage was prepared in the same manner as in Comparative Example 1, except that the roasted rice and brown rice concentrate prepared in Preparation Example 4 were used instead of using the rice and brown rice concentrate of Preparation Example 3.

<Comparative Example 3>

The rice concentrate and emulsifier prepared in Preparation Example 1 were mixed, heated to 65° C., and stirred. After stirring until the mixture was completely dissolved, creama was added to the mixture and stirred until completely dissolved. After that, add Sucrose Esters of Fatty Acids to the mixture to which creama is added, stir until completely dissolved, then add a preservative for beverages, and then add galactooligosaccharide and powdered ingredients to completely dissolve. Stirred until After that, liquid gums were added and stirred for 40 minutes to confirm complete dissolution. The completely dissolved mixture was filtered using a micromill to prepare a rice beverage base.

After the mixing tank was preheated to 65° C., the rice beverage base was added to the preheated mixing tank, and then liquid fructose was added. Thereafter, maltodextrin, vitamin C, citric acid, and flavor were added to prepare a mixture, and the mixture was homogenized at 230 bar. And the homogenized mixture was filtered using a 100 mesh filtration filter to prepare a filtrate, which was aseptically filled. That is, after ultra-high temperature sterilization of the filtrate at 140° C. for 35 seconds, the sterilized filtrate was degassed, cooled to 27° C., and filled at room temperature to prepare a rice beverage.

At this time, each process was performed under conditions not exceeding 75° C. until the filtrate was prepared, and each process was performed by confirming that the mixtures were completely dissolved. In addition, 2 parts by weight of emulsifier (glycerin fatty acid ester), 48 parts by weight of creamer, 3.5 parts by weight of sucrose fatty acid ester, 1 part by weight of preservative, liquid gums (0.4 parts by weight of xanthan gum and 0.2 parts by weight of carrageenan B) based on 100 parts by weight of rice concentrate ) 0.6 parts by weight, liquid fructose 116 parts by weight, maltodextrin 10 parts by weight, vitamin C 0.02 parts by weight, galactooligosaccharide 0.2 parts by weight, powder raw material (a mixture of the same weight ratio of yeast hydrolyzate powder and rice powder) 1 part by weight, 0.2 parts by weight of citric acid and 3.7 parts by weight of flavor (a mixture of commercially available burnt flavor flavor, brown rice flavor flavor, and nut flavor (Nut fla) in the same weight ratio) were used.

That is, Comparative Example 3 is the same as Example 1 except that the brown rice concentrate was not used.

<Comparative Example 4>

The brown rice concentrate and emulsifier prepared in Preparation Example 2 were mixed, and the mixture was heated to 65°C and stirred. After stirring until the mixture was completely dissolved, creama was added to the mixture and stirred until completely dissolved. After that, add Sucrose Esters of Fatty Acids to the mixture to which creama is added, stir until completely dissolved, then add a preservative for beverages, and then add galactooligosaccharide and powdered ingredients to completely dissolve. Stirred until After that, liquid gums were added and stirred for 40 minutes to confirm complete dissolution. The completely dissolved mixture was filtered using a micromill to prepare a rice beverage base.

After the mixing tank was preheated to 65° C., the rice beverage base was added to the preheated mixing tank, and then liquid fructose was added. Thereafter, maltodextrin, vitamin C, citric acid, and flavor were added to prepare a mixture, and the mixture was homogenized at 230 bar. And the homogenized mixture was filtered using a 100 mesh filtration filter to prepare a filtrate, which was aseptically filled. That is, after ultra-high temperature sterilization of the filtrate at 140° C. for 35 seconds, the sterilized filtrate was degassed, cooled to 27° C., and filled at room temperature to prepare a rice beverage.

At this time, each process was performed under conditions not exceeding 75° C. until the filtrate was prepared, and each process was performed by confirming that the mixtures were completely dissolved. In addition, based on 100 parts by weight of brown rice concentrate, 2 parts by weight of emulsifier (glycerin fatty acid ester), 48 parts by weight of creamer, 3.5 parts by weight of sucrose fatty acid ester, 1 part by weight of preservative, liquid gums (0.4 parts by weight of xanthan gum and 0.2 parts by weight of carrageenan B) ) 0.6 parts by weight, liquid fructose 116 parts by weight, maltodextrin 10 parts by weight, vitamin C 0.02 parts by weight, galactooligosaccharide 0.2 parts by weight, powder raw material (a mixture of the same weight ratio of yeast hydrolyzate powder and rice powder) 1 part by weight, 0.2 parts by weight of citric acid and 3.7 parts by weight of flavor (a mixture of commercially available burnt flavor flavor, brown rice flavor flavor, and nut flavor (Nut fla) in the same weight ratio) were used.

That is, Comparative Example 4 is the same as Example 1 except that the rice concentrate was not used.

<Comparative Example 5>

The rice concentrate prepared in Preparation Example 1, the brown rice concentrate prepared in Preparation Example 2, and an emulsifier were mixed, and the mixture was heated to 65°C and stirred. After stirring until the mixture was completely dissolved, creama was added to the mixture and stirred until completely dissolved. After that, add Sucrose Esters of Fatty Acids to the mixture to which creama is added, stir until completely dissolved, then add a preservative for beverages, and then add galactooligosaccharide and powdered ingredients to completely dissolve. Stirred until After that, liquid gums were added and stirred for 40 minutes to confirm complete dissolution. The completely dissolved mixture was filtered using a micromill to prepare a rice beverage base.

After the mixing tank was preheated to 65° C., the rice beverage base was added to the preheated mixing tank, and then liquid fructose was added. Thereafter, maltodextrin, vitamin C, citric acid, and flavor were added to prepare a mixture, and the mixture was homogenized at 230 bar. And the homogenized mixture was filtered through a 100 mesh sieve to prepare a filtrate, which was sterilized and then charged at high temperature. That is, the filtrate was sterilized at 132° C. for 1 minute, then filled into a bottle at 90° C., and the filtrate was cooled to 38° C. or less to prepare a rice beverage.

At this time, each process was performed under conditions not exceeding 75° C. until the filtrate was prepared, and each process was performed by confirming that the mixtures were completely dissolved. Also, based on 100 parts by weight of brown rice concentrate, 40 parts by weight of rice concentrate, 2 parts by weight of emulsifier (glycerin fatty acid ester), 48 parts by weight of cream, 3.5 parts by weight of sucrose fatty acid ester, 1 part by weight of preservative, liquid gums (0.4 parts by weight of xanthan gum) And carrageenan B 0.2 parts by weight) 0.6 parts by weight, liquid fructose 116 parts by weight, maltodextrin 10 parts by weight, vitamin C 0.02 parts by weight, galactooligosaccharide 0.2 parts by weight, powder raw materials (the same weight ratio of yeast hydrolyzate powder and rice powder) Mixture) 1 part by weight, 0.2 parts by weight of citric acid, and 3.7 parts by weight of fragrance (a mixture of commercially available nurungji flavor, brown rice flavor, and nut flavor in the same weight ratio) were used.

That is, Comparative Example 5 is the same as Example 1 except for a method of sterilizing and filling the filtrate.

<Experimental Example 1>

Sensory evaluation was performed for Example 1 and Comparative Examples 1 to 5. The panel was evaluated on a 5-point scale with 53 men and women aged 20 to 42 years (5 points: very good, 4 points: good, 3 points: moderate, 2 points: bad, 1 point: very bad). At this time, preference means the degree of intention to purchase a product.

As a result, in the case of Example 1 and Comparative Example 5, excellent scores were received in taste, aroma, and texture, and preference was also high (Table 1).

flavor incense Texture preference Example 1 4.7 4.4 4.5 4.6 Comparative Example 1 3.9 4.2 4.0 3.8 Comparative Example 2 4.0 4.5 3.9 3.7 Comparative Example 3 3.9 4.4 3.6 3.5 Comparative Example 4 3.6 4.5 3.7 3.4 Comparative Example 5 4.5 4.2 4.5 4.2

<Experimental Example 2>

Preservation ability was evaluated for Example 1 and Comparative Examples 1 to 5. The rice beverages of Example 1 and Comparative Examples 1 to 5 were stored in an opened state at 4°C. And after two weeks passed, the condition of the rice drinks was examined.

As a result, it was shown that the rice drinks of Example 1 and Comparative Example 1, and Comparative Examples 3 and 4 were preserved without any significant difference from the time when the rice beverage was prepared. However, it was found that Comparative Example 2 and Comparative Example 5 were slightly deteriorated, and in particular, Comparative Example 5 was observed with the naked eye.

<Experimental Example 3>

As a result of sensory evaluation, the investigation was further conducted on Example 1 having high preference and excellent preservation power. The pH and sugar content of the rice beverage base used when preparing the rice beverage of Example 1 were measured. The sugar content measurement was performed by uniformly mixing the sample and measuring brix at 25° C. with a refractometer.

As a result, the sugar content of the rice beverage base was 46.2 brix, and the pH was confirmed to be 6.12.

Claims (10)

Preparing a mixture by mixing the rice concentrate, the brown rice concentrate and an emulsifier;
Adding a sucrose fatty acid ester to the mixture;
Preparing a rice beverage base by adding liquid gums;
Adding liquid fructose to the rice beverage base, homogenizing, and filtering to prepare a filtrate;
Sterilizing the filtrate at 130 to 150° C. for 30 to 40 seconds;
Degassing the sterilized filtrate;
Cooling the degassed filtrate to 25 to 30 °C; And
Filling the cooled filtrate at room temperature
A method for producing a rice drink comprising a.
The method of claim 1,
The emulsifier method for producing a rice beverage, characterized in that the glycerin fatty acid ester.
The method of claim 1,
The rice concentrate is a method for producing a rice beverage, characterized in that it is produced by the following process:
Preparing a first enzyme hydrolyzate by mixing rice and purified water and then adding a first enzyme;
Preparing a second enzyme hydrolyzate by adding a second enzyme to the first enzyme hydrolyzate;
Deactivating the primary enzyme and the secondary enzyme in the secondary enzyme hydrolyzate;
Filtering the deactivated secondary enzyme hydrolyzate to prepare a filtrate; And
Concentrating the filtrate.
The method of claim 1,
The brown rice concentrate is a method for producing a rice beverage, characterized in that it is prepared by the following process:
Preparing a first enzyme hydrolyzate by mixing the roasted brown rice and purified water and then adding the first enzyme;
Preparing a second enzyme hydrolyzate by adding a second enzyme to the first enzyme hydrolyzate;
Deactivating the primary enzyme and the secondary enzyme in the secondary enzyme hydrolyzate;
Filtering the deactivated secondary enzyme hydrolyzate to prepare a filtrate; And
Concentrating the filtrate.
The method of claim 1,
The sugar content of the rice concentrate is 30 to 46 brix method for producing a rice beverage, characterized in that.
The method of claim 1,
The brown rice concentrate has a sugar content of 47 to 58 brix.
The method of claim 1,
The pH of the rice concentrate is pH 5.8 to pH 6.5, and the pH of the brown rice concentrate is pH 5.0 to pH 5.7.
The method of claim 1,
The sugar content of the rice beverage base is 40 to 52 brix, the method for producing a rice beverage, characterized in that the pH is 5.8 to 6.5 pH.
The method of claim 1,
A method for producing a rice beverage, characterized in that the rice concentrate is used in an amount of 25 to 65 parts by weight based on 100 parts by weight of the brown rice concentrate.
The method of claim 1,
A method for producing a rice beverage, characterized in that liquid fructose is added to the rice beverage base, further maltodextrin and flavoring are added, homogenized, and filtered to prepare a filtrate.