KR20220095464A - Method for manufacturing a milk substitute using rice - Google Patents
Method for manufacturing a milk substitute using rice Download PDFInfo
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- KR20220095464A KR20220095464A KR1020200186991A KR20200186991A KR20220095464A KR 20220095464 A KR20220095464 A KR 20220095464A KR 1020200186991 A KR1020200186991 A KR 1020200186991A KR 20200186991 A KR20200186991 A KR 20200186991A KR 20220095464 A KR20220095464 A KR 20220095464A
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- rice
- powder
- milk
- water
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 129
- 235000009566 rice Nutrition 0.000 title claims abstract description 129
- 235000013384 milk substitute Nutrition 0.000 title claims abstract description 49
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 43
- 238000000034 method Methods 0.000 title claims abstract description 38
- 240000007594 Oryza sativa Species 0.000 title description 102
- 239000000843 powder Substances 0.000 claims abstract description 85
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 41
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 35
- 235000021329 brown rice Nutrition 0.000 claims abstract description 35
- 239000000787 lecithin Substances 0.000 claims abstract description 35
- 229940067606 lecithin Drugs 0.000 claims abstract description 35
- 235000010445 lecithin Nutrition 0.000 claims abstract description 35
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 25
- 235000013311 vegetables Nutrition 0.000 claims abstract description 25
- 239000000839 emulsion Substances 0.000 claims abstract description 24
- 238000003756 stirring Methods 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 241000209094 Oryza Species 0.000 claims abstract 27
- 235000019640 taste Nutrition 0.000 claims description 30
- 229940069521 aloe extract Drugs 0.000 claims description 28
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 24
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 24
- 235000000346 sugar Nutrition 0.000 claims description 24
- 239000000796 flavoring agent Substances 0.000 claims description 19
- 235000019634 flavors Nutrition 0.000 claims description 19
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 17
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 17
- 235000021014 blueberries Nutrition 0.000 claims description 17
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 16
- 239000000654 additive Substances 0.000 claims description 16
- 244000299461 Theobroma cacao Species 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 8
- YSXLJTGZMRNQSG-UHFFFAOYSA-L disodium;6-amino-5-[[2-[4-[2-[4-[2-[(2-amino-5-sulfonatonaphthalen-1-yl)diazenyl]phenyl]sulfonyloxyphenyl]propan-2-yl]phenoxy]sulfonylphenyl]diazenyl]naphthalene-1-sulfonate Chemical compound [Na+].[Na+].C1=CC=C2C(N=NC3=CC=CC=C3S(=O)(=O)OC3=CC=C(C=C3)C(C)(C=3C=CC(OS(=O)(=O)C=4C(=CC=CC=4)N=NC=4C5=CC=CC(=C5C=CC=4N)S([O-])(=O)=O)=CC=3)C)=C(N)C=CC2=C1S([O-])(=O)=O YSXLJTGZMRNQSG-UHFFFAOYSA-L 0.000 claims description 8
- 239000008158 vegetable oil Substances 0.000 claims description 8
- 239000000828 canola oil Substances 0.000 claims description 7
- 235000019519 canola oil Nutrition 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 abstract description 14
- 238000004945 emulsification Methods 0.000 abstract description 8
- 238000000265 homogenisation Methods 0.000 abstract description 7
- 239000007791 liquid phase Substances 0.000 abstract description 6
- 239000007790 solid phase Substances 0.000 abstract description 6
- 238000002156 mixing Methods 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 239000005454 flavour additive Substances 0.000 abstract 1
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 18
- 235000013336 milk Nutrition 0.000 description 17
- 239000008267 milk Substances 0.000 description 17
- 210000004080 milk Anatomy 0.000 description 17
- 238000004659 sterilization and disinfection Methods 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 11
- 239000000047 product Substances 0.000 description 9
- 235000013305 food Nutrition 0.000 description 6
- 239000011259 mixed solution Substances 0.000 description 6
- 230000036541 health Effects 0.000 description 5
- 239000004033 plastic Substances 0.000 description 5
- 235000013322 soy milk Nutrition 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 102000004139 alpha-Amylases Human genes 0.000 description 4
- 108090000637 alpha-Amylases Proteins 0.000 description 4
- 229940024171 alpha-amylase Drugs 0.000 description 4
- 235000019219 chocolate Nutrition 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 235000020195 rice milk Nutrition 0.000 description 4
- 240000004658 Medicago sativa Species 0.000 description 3
- 235000017587 Medicago sativa ssp. sativa Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 239000006185 dispersion Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000001804 emulsifying effect Effects 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 230000009747 swallowing Effects 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000008370 chocolate flavor Substances 0.000 description 2
- 235000020140 chocolate milk drink Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000002270 dispersing agent Substances 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- -1 makgeolli Chemical compound 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 206010067484 Adverse reaction Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 244000077233 Vaccinium uliginosum Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000006838 adverse reaction Effects 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 208000024330 bloating Diseases 0.000 description 1
- 235000020165 blueberry milk drink Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000008169 grapeseed oil Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000020190 lactose-free milk Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
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- 239000002994 raw material Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000019685 rice crackers Nutrition 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 239000010802 sludge Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 238000001238 wet grinding Methods 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/12—Replacer
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/18—Lipids
- A23V2250/184—Emulsifier
- A23V2250/1842—Lecithin
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
Description
본 발명은 쌀을 이용한 우유대체품 제조방법에 관한 것으로서, 보다 상세하게는 호화 쌀분말과 식물성 식용유지를 물에 교반할 때, 고압균질기로 고압균질공정을 수행하지 않고 레시피의 조절만으로 고체상과 액상이 분리되지 않도록 유화시킬 수 있는 쌀을 이용한 우유대체품 제조방법에 관한 것이다.The present invention relates to a method for producing a milk substitute using rice, and more particularly, when a luxurious rice powder and vegetable oil are stirred in water, the solid phase and the liquid phase are separated only by adjusting the recipe without performing the high-pressure homogenization process with a high-pressure homogenizer. It relates to a method for producing a milk substitute using rice that can be emulsified so that it does not become oily.
쌀은 우리나라의 주요 식량자원으로서 대부분은 밥의 형태로 섭취되고 있으나, 일부는 가공식품으로서 제조되어 밥과는 다른 형태로 섭취되고 있다. 예를 들면 전통적으로는 막걸리 등의 술이나 떡, 한과 등의 형태로 오래전부터 이용되어 왔으며, 최근에는 기존의 사용방법 외에 서양식 식품에 적용되어 과자, 빵 등의 형태로도 이용되고 있지만 가공품으로서의 쌀의 이용은 국내에서는 아직 활성화되어 있지 않다. 이에 비해 외국에서는 동남아지역의 쌀국수나 일본과 중국의 쌀과자 등 쌀가공품의 대표상품들이 존재하며, 얼마전부터는 서양에서 글루텐 알러지가 있는 사람들을 위해 제조되는 글루텐 프리(Gluten-free)제품이 인기를 끌게 되면서 식품에 사용되는 쌀의 양이 증가하기 시작했다. 해외와는 달리 국내에서 쌀가공품이 널리 보급되지 못하는 이유로 쌀품종에 따른 가공기술의 한계가 지적되어 오고 있다.Rice is a major food resource in Korea, and most of it is consumed in the form of rice, but some are manufactured as a processed food and consumed in a different form from rice. For example, traditionally, it has been used for a long time in the form of alcohol such as makgeolli, rice cakes, and Korean sweets. The use of is not yet active in Korea. In contrast, in foreign countries, there are representative products of processed rice products such as rice noodles from Southeast Asia and rice crackers from Japan and China. As a result, the amount of rice used for food began to increase. The limitation of processing technology according to rice varieties has been pointed out as the reason why processed rice products are not widely distributed in Korea, unlike overseas.
우유는 전통적으로 영양공급 또는 식사대체용, 식품원료로서 널리 사용되고 있는 식품이다. 특히, 어린이나 노인, 회복기 환자 등 영양이 부족하기 쉬운 사람들에게는 우유가 효과적인 영양공급식품으로서 이용되고 있으나, 유당을 분해이용할 수 없는 유당불내증을 가지고 있는 사람들이 있어 이런 사람들은 우유를 섭취할 경우 복부팽만감이나 설사 등의 이상반응을 보여 우유를 섭취할 수 없었다. 그래서 이렇게 우유 섭취를 못하는 사람들을 위해, 국제적으로 유당이 없는 새로운 형태의 우유를 만들기 시작했는데, 대표적인 것이 콩으로 만든 두유이다. 두유는 전통적으로 많이 제조되어 음용되어 오고 있으며, 국내 뿐만 아니라 전 세계적으로도 널리 이용되고 있으나, 콩의 알러지 유발 문제와 GMO 콩 문제 등으로 인해 최근에는 콩이 아닌 다른 식물성 식량자원으로부터 우유대체품을 만들려는 시도가 계속 있어왔다.Milk is a food that is traditionally widely used as a food ingredient for nutritional supply or meal replacement. In particular, milk is used as an effective nutrient supply food for people who are prone to lack of nutrition, such as children, the elderly, and convalescent patients. He could not consume milk because of adverse reactions such as bloating or diarrhea. So, for people who can't consume milk like this, they started making a new type of lactose-free milk internationally. The representative example is soymilk made from soybeans. Soymilk has been traditionally manufactured and consumed, and it is widely used not only in Korea but also around the world. attempts have continued.
그 중에서 쌀을 사용하여 만든 라이스밀크, 즉 쌀우유(쌀을 이용한 우유대체품)는 알러지가 없고, GMO 문제도 없기 때문에 우유를 대신하여 건강한 음료를 찾고 있는 사람들에게 효과적인 대안이 될 것으로 인식되어 왔고, 쌀로 우유 대체품을 만드는 방법으로 이미 여러 건의 기존 기술이 공지되어 있다. 그 중에 우선 두유의 제조방법을 참고하여 쌀로 밥을 짓거나(cooking), 찌는 과정(steaming)을 통해 쌀의 전분을 호화시킨 후 그대로 갈아 물에 분산시키는 방식으로 제조하는 방법이 있다. 이렇게 제조한 쌀우유의 경우 호화된 전분 이외의 성분들은 침전되며 30~100mesh 망을 통과시키는 습식 여과공정을 거쳐 걸러진 부분만 분리해내어 최종 제품으로 만들게 된다.Among them, rice milk made with rice, that is, rice milk (milk substitute using rice), has been recognized as an effective alternative for people who are looking for a healthy drink instead of milk because there is no allergy and no GMO problem. Several existing techniques are already known for making milk substitutes from rice. Among them, there is a method of manufacturing soymilk by referring to the manufacturing method of soymilk first, by cooking rice with rice (cooking) or by enlarging starch in rice through steaming and then grinding it as it is and dispersing it in water. In the case of rice milk prepared in this way, ingredients other than the gelatinized starch are precipitated, and only the filtered part is separated through a wet filtration process that passes through a 30-100 mesh mesh to make the final product.
그러나, 쌀을 두유처럼 마쇄(wet milling process)하는 방식으로 가공할 시 용해도가 낮고 분산성이 떨어져 필연적으로 많은 양의 쌀가루가 침전되는 현상이 발생한다. 이러한 문제의 해결을 위해 쌀 또는 쌀가루를 물에 분산시킨 후 알파아밀라제 등으로 효소처리 하여 용해도를 높이는 기술이 개발되어 있다. 대한민국 특허공보 특1993-0012206호에 개시된 쌀을 주재로 한 인조우유 제조방법에 따르면, 쌀을 분쇄하고 효소처리 하여 당화액에 유지 및 유화제, 안정제를 첨가하여 우유와 같은 O/W(Oil in Water)형 유화물을 제조하고 식감과 맛이 우유와 유사한 쌀음료를 제조할 수 있다고 개시되어 있다. 또한, 대한민국 등록특허공보 제10-0428198호에 의하면 현미 또는 정미를 알파아밀라제로 처리하고 전분입자를 10㎛이하의 입자지름으로 한 슬러지를 만들어 생성시키는 것을 특징으로 하는 기술이 제시되어 있다. 이외에도 대한민국 공개특허공보 10-2004-0065125호에서는 쌀을 알파아밀라제 등으로 효소처리함으로써 쌀전분을 가수분해하고, 이렇게 생성된 추출액을 우유와 혼합하여 쌀 우유조성액을 제조하는 방법이 개시되어 있다. 이외에도 효소처리하여 당화시키는 기술은 미국특허 제6265001호, 유럽특허 제0970614호 등에도 개시되었을 만큼 널리 알려져 있다.However, when rice is processed by a wet milling process like soymilk, the solubility is low and the dispersibility is low, so that a large amount of rice flour is inevitably precipitated. To solve this problem, a technology has been developed to increase solubility by dispersing rice or rice flour in water and then enzymatically treating it with alpha-amylase. According to the method for manufacturing artificial milk mainly based on rice disclosed in Korean Patent Publication No. 1993-0012206, rice is crushed and enzymatically treated, oil is added to the saccharified solution, emulsifiers, and stabilizers are added to O/W (Oil in Water) like milk. ) type emulsion can be prepared and a rice beverage having a texture and taste similar to milk can be prepared. In addition, according to Korean Patent No. 10-0428198, there is proposed a technology characterized in that brown or polished rice is treated with alpha-amylase and starch particles are made into sludge having a particle diameter of 10 μm or less. In addition, Korean Patent Laid-Open Publication No. 10-2004-0065125 discloses a method for preparing a rice milk composition by hydrolyzing rice starch by enzymatic treatment of rice with alpha-amylase, and mixing the resulting extract with milk. In addition, the technology for saccharification by enzymatic treatment is widely known as it has been disclosed in US Patent No. 6265001 and European Patent No. 0970614.
쌀가루를 효소처리할 경우 용해도는 높아지지만, 우유에 비해 단맛이 지나치게 상승하는 등 맛의 변화가 발생하고, 살균과정 중 갈변반응이 일어나 흰색에서 약한 황색을 띄는 등의 변화가 필수적으로 수반된다.When rice flour is treated with enzymes, solubility increases, but changes in taste occur, such as excessively sweeter than milk, and browning reaction occurs during the sterilization process, which inevitably accompanies changes from white to weak yellow.
한편, 쌀을 이용한 우유대체품은 우유와 같은 조성으로 제조하기 위해 소량의 유지가 첨가되는데, 이때 유지를 유화시켜줄 수 있는 유화제의 첨가가 필수이다. 대한민국 특허공보 특1993-0012206호에서는 이를 해결하기 위한 유화제로서 설탕 지방산 에스테르 및 모노글리세라이드를 사용한 바 있다.On the other hand, a small amount of oil and fat is added to make a milk substitute using rice to have the same composition as milk. In Korean Patent Publication No. 1993-0012206, sugar fatty acid esters and monoglycerides are used as emulsifiers to solve this problem.
또한, 대한민국 등록특허공보 제10-1946460호에서는 호화 쌀분말과 함께 식물성 식용유지와 쌀겨추출물분말을 물에 넣고 교반한 후, 상기 식물성 식용유지를 유화시키기 위해 고압균질기로 고압균질화하는 것을 개시하고 있다.In addition, Korean Patent No. 10-1946460 discloses a high pressure homogenization with a high pressure homogenizer in order to emulsify the vegetable edible oil and vegetable oil after putting the vegetable edible oil and rice bran extract powder together with the luxurious rice powder in water and stirring it.
본 발명이 해결하려는 과제는, 호화 쌀분말과 식물성 식용유지를 물에 교반할 때, 고압균질기로 고압균질공정을 수행하지 않고 레시피의 조절만으로 고체상과 액상이 분리되지 않도록 유화시킬 수 있는 쌀을 이용한 우유대체품 제조방법을 제공하는 것이다.The problem to be solved by the present invention is milk using rice that can be emulsified so that the solid phase and the liquid phase are not separated only by adjusting the recipe without performing the high-pressure homogenization process with a high-pressure homogenizer when the luxurious rice powder and vegetable edible oil are stirred in water. To provide an alternative manufacturing method.
본 발명의 과제는 이상에서 언급한 과제로 제한되지 않으며, 언급되지 않은 또 다른 과제들은 아래의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다.The problems of the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.
상기 과제를 달성하기 위하여, 본 발명에 따른 쌀을 이용한 우유대체품 제조방법은, (a) 쌀을 호화시켜 호화 쌀분말을 제조하는 단계와, (b) 상기 호화 쌀분말과, 식물성 식용유지와, 현미호분추출분말과, 레시틴과, 향 또는 맛을 내는 기타첨가물을, 물에 넣고 교반하여, O/W형 에멀전 용액을 제조하는 단계를 포함한다.In order to achieve the above object, the method for producing a milk substitute using rice according to the present invention comprises the steps of (a) preparing a luxurious rice powder by gelatinizing rice, (b) the luxurious rice powder, and vegetable edible oil, Brown rice aloe extract powder, lecithin, and other additives for flavor or flavor, put in water and stirred, to prepare an O/W type emulsion solution.
상기 (b) 단계에서 상기 기타첨가물은, 프락토올리고당, 유기농설탕 및 라이스향료를 포함할 수 있다. 이 경우, 상기 (b)단계에서 상기 O/W형 에멀전 용액은, 총 중량 100중량%에 있어서, 상기 호화 쌀분말 3.0~3.4중량%, 상기 식물성 식용유지 1.0~1.4중량%, 상기 현미호분추출분말 0.2~0.6중량%, 상기 레시틴 0.1~0.3중량%, 상기 프락토올리고당 4.5~5.5중량%, 상기 유기농설탕 1.5~2.5중량%, 상기 라이스향료 0.08~1.12중량% 및 잔부로 상기 물을 포함할 수 있다.The other additives in step (b) may include fructooligosaccharide, organic sugar and rice flavoring. In this case, the O / W type emulsion solution in step (b) is, in 100% by weight of the total weight, 3.0 to 3.4% by weight of the luxurious rice powder, 1.0 to 1.4% by weight of the vegetable edible oil, and the brown rice aloe extract 0.2 to 0.6% by weight of the powder, 0.1 to 0.3% by weight of the lecithin, 4.5 to 5.5% by weight of the fructooligosaccharide, 1.5 to 2.5% by weight of the organic sugar, 0.08 to 1.12% by weight of the rice flavoring, and the balance to contain the water can
상기 (b) 단계에서 상기 기타첨가물은, 프락토올리고당, 유기농설탕, 초콜릿분말 및 코코아분말을 포함할 수 있다. 이 경우, 상기 (b) 단계에서 상기 O/W형 에멀전 용액은, 총 중량 100중량%에 있어서, 상기 호화 쌀분말 2.94~3.34중량%, 상기 식물성 식용유지 0.98~1.38중량%, 상기 현미호분추출분말 0.19~0.59중량%, 상기 레시틴 0.19~0.39중량%, 상기 프락토올리고당 4.4~5.4중량%, 상기 유기농설탕 5.38~6.38중량%, 상기 초콜릿분말 0.15~2.5%중량%, 상기 코코아분말 0.24~0.34중량% 및 잔부로 상기 물을 포함할 수 있다.The other additives in step (b) may include fructooligosaccharide, organic sugar, chocolate powder and cocoa powder. In this case, the O / W type emulsion solution in step (b), in 100% by weight of the total weight, the luxury rice powder 2.94 ~ 3.34% by weight, the vegetable edible oil 0.98 ~ 1.38% by weight, the brown rice aloe extract Powder 0.19 to 0.59% by weight, the lecithin 0.19 to 0.39% by weight, the fructooligosaccharide 4.4 to 5.4% by weight, the organic sugar 5.38 to 6.38% by weight, the chocolate powder 0.15 to 2.5% by weight, the cocoa powder 0.24 to 0.34 The water may be included in weight % and the balance.
상기 (b) 단계에서 상기 기타첨가물은, 정백당, 프락토올리고당, 블루베리퓨레, 구연산 및 사과향료를 포함할 수 있다. 이 경우, 상기 (b) 단계에서 상기 O/W형 에멀전 용액은, 총 중량 100중량%에 있어서, 상기 호화 쌀분말 3.0~3.4중량%, 상기 식물성 식용유지 1.0~1.4중량%, 상기 현미호분추출분말 0.2~0.6중량%, 상기 레시틴 0.1~0.3중량%, 상기 정백당 2.0~4.0중량%, 상기 프락토올리고당 7.5~8.5중량%, 상기 블루베리퓨레 2.8~3.2중량%, 상기 구연산 0.18~0.22중량%, 상기 사과향료 0.08~0.12중량% 및 잔부로 상기 물을 포함할 수 있다.The other additives in step (b) may include refined sugar, fructooligosaccharide, blueberry puree, citric acid and apple flavor. In this case, the O/W type emulsion solution in step (b) is, in 100% by weight of the total weight, 3.0 to 3.4% by weight of the luxurious rice powder, 1.0 to 1.4% by weight of the vegetable edible oil, and the brown rice aloe extract Powder 0.2 to 0.6% by weight, the lecithin 0.1 to 0.3% by weight, the refined sugar 2.0 to 4.0% by weight, the fructooligosaccharide 7.5 to 8.5% by weight, the blueberry puree 2.8 to 3.2% by weight, the citric acid 0.18 to 0.22% by weight , 0.08 to 0.12% by weight of the apple flavor and the balance may include the water.
상기 호화 쌀분말은 알파미분일 수 있다. 그리고, 상기 식물성 식용유지는 카놀라유일 수 있다.The luxury rice powder may be alpha fine powder. And, the vegetable edible oil may be canola oil.
상기 (b) 단계에서는, 상기 호화 쌀분말과, 식물성 식용유지와, 현미호분추출분말과, 레시틴과, 상기 기타첨가물을, 상기 물에 넣고 교반한, 혼합액 1리터를 교반통에 붓고 섭씨 80~90도의 온도에서 500~5000rpm으로 15~25분간 교반할 수 있다.In step (b), the luxurious rice powder, vegetable oil, brown rice aloe extract powder, lecithin, and the other additives were put in the water and stirred, 1 liter of the mixture was poured into a stirring container and poured at 80 degrees Celsius It can be stirred at a temperature of 90 degrees at 500 to 5000 rpm for 15 to 25 minutes.
상기 (a) 단계에서는, 섭씨 60~120도의 온도 및 10~100기압의 압력으로 상기 쌀을 호화시키고, 상기 호화 쌀분말은 수분함량이 10~14중량%이고 입자크기가 60~80mesh일 수 있다.In step (a), the rice is gelatinized at a temperature of 60 to 120 degrees Celsius and a pressure of 10 to 100 atmospheres, and the luxurious rice powder has a moisture content of 10 to 14% by weight and a particle size of 60 to 80 mesh. .
본 발명에 따른 쌀을 이용한 우유대체품 제조방법은, (c) 상기 O/W형 에멀전 용액을 판매용용기에 담아 포장하는 단계와, (d) 상기 판매용용기를 중탕살균하는 단계를 더 포함할 수 있다.The method for producing a milk substitute using rice according to the present invention may further include the steps of (c) packing the O/W type emulsion solution in a container for sale, and (d) sterilizing the container for sale by bath water. .
상기 (d) 단계에서는 상기 판매용용기를 섭씨 80~90도의 온도로 10~20분간 중탕살균할 수 있다.In step (d), the container for sale may be sterilized in a bath for 10 to 20 minutes at a temperature of 80 to 90 degrees Celsius.
기타 실시예의 구체적인 사항들은 상세한 설명 및 도면들에 포함되어 있다.Details of other embodiments are included in the detailed description and drawings.
본 발명에 따른 쌀을 이용한 우유대체품 제조방법은, 호화 쌀분말과 식물성 식용유지를 물에 교반할 때, 유화에 도움을 주는 현미호분추출분말 및 레시틴을 함께 넣어 교반함으로서, 고압균질기로 고압균질화 공정을 수행하지 않고 레시피의 조절만으로 고체상과 액상이 분리되지 않도록 유화시킬 수 있는 효과가 있다.In the method for producing a milk substitute using rice according to the present invention, when the luxurious rice powder and vegetable edible oil are stirred in water, the brown rice alfalfa extract powder and lecithin that help emulsify are added and stirred, thereby performing the high-pressure homogenization process with a high pressure homogenizer There is an effect of emulsifying the solid phase and the liquid phase so that the solid phase and the liquid phase are not separated only by adjusting the recipe without performing it.
본 발명의 효과는 이상에서 언급한 효과로 제한되지 않으며, 언급되지 않은 또 다른 효과들은 청구범위의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다.The effects of the present invention are not limited to the above-mentioned effects, and other effects not mentioned will be clearly understood by those skilled in the art from the description of the claims.
도 1은 본 발명의 실시예에 의한 쌀을 이용한 우유대체품 제조방법에 따른 공정 흐름도,
도 2는 본 발명의 제1 실시예에 의한 쌀을 이용한 우유대체품 제조방법에 따라 제조된 제품과, 본 발명의 제1 실시예에 의한 쌀을 이용한 우유대체품 제조방법에서 레시틴을 넣지 않고 제조된 제품인 제1 비교예와, 본 발명의 제1 실시예에 의한 쌀을 이용한 우유대체품 제조방법에서 현미호분추출분말을 넣지 않고 제조된 제품인 제2 비교예를 나타내는 도면이다.1 is a process flow chart according to a method for manufacturing a milk substitute using rice according to an embodiment of the present invention;
2 is a product manufactured according to the method for manufacturing a milk substitute using rice according to the first embodiment of the present invention, and a product manufactured without adding lecithin in the method for manufacturing a milk substitute using rice according to the first embodiment of the present invention. It is a view showing the first comparative example and the second comparative example, which is a product manufactured without adding brown rice aloe extract powder in the milk substitute manufacturing method using rice according to the first embodiment of the present invention.
이하, 본 발명의 실시예에 의한 쌀을 이용한 우유대체품 제조방법을 도면들을 참고하여 설명하도록 한다.Hereinafter, a method for producing a milk substitute using rice according to an embodiment of the present invention will be described with reference to the drawings.
도 1은 본 발명의 실시예에 의한 쌀을 이용한 우유대체품 제조방법에 따른 공정 흐름도, 도 2는 본 발명의 제1 실시예에 의한 쌀을 이용한 우유대체품 제조방법에 따라 제조된 제품과, 본 발명의 제1 실시예에 의한 쌀을 이용한 우유대체품 제조방법에서 레시틴을 넣지 않고 제조된 제품인 제1 비교예와, 본 발명의 제1 실시예에 의한 쌀을 이용한 우유대체품 제조방법에서 현미호분추출분말을 넣지 않고 제조된 제품인 제2 비교예를 나타내는 도면이다.1 is a process flow chart according to a method for manufacturing a milk substitute using rice according to an embodiment of the present invention, FIG. 2 is a product manufactured according to a method for manufacturing a milk substitute using rice according to a first embodiment of the present invention, and the present invention In Comparative Example 1, which is a product manufactured without lecithin, in the method for producing a milk substitute using rice according to the first example of It is a view showing the second comparative example, which is a product manufactured without adding it.
도 1 및 도 2를 참조하면, 본 발명자들은 쌀을 이용한 우유대체음료를 제조함에 있어서, 기존의 공정은 효소를 이용한 당화처리공정을 사용함에 따라 탄수화물 분해에 따른 당류의 생성으로 인한 과다당 섭취 문제 및, 화학적 분산제 또는 유화제의 사용에 의한 식품의 안정성 문제에 주시하고 이를 해결하기 위하여 예의 노력을 한 결과, 호화된 쌀가루 및 식물성 식용유지를 물에 교반할 때, 유화기능을 가지는 현미호분추출분말과 레시틴을 함께 교반하는 경우, 당화처리 공정 및 화학적 분산제의 사용없이도 쌀을 이용한 우유대체품의 제조가 가능한 것을 확인하고 본 발명에 이르게 되었다. 또한, 상기 현미호분추출분말 및 상기 레시틴의 유화 작용에 의해, 기존의 고압균질기로 고압균질화하는 공정을 생략할 수 있었다.1 and 2, the present inventors in manufacturing a milk substitute beverage using rice, the existing process uses a saccharification process using an enzyme, so excessive sugar intake problem due to the production of saccharides due to carbohydrate decomposition And, as a result of paying attention to food safety problems caused by the use of chemical dispersing agents or emulsifiers and making diligent efforts to solve them, brown rice aloe extract powder and lecithin having emulsifying function when the luxurious rice flour and vegetable oil are stirred in water In the case of stirring together, it was confirmed that it was possible to produce a milk substitute using rice without the use of a saccharification process and a chemical dispersant, and thus led to the present invention. In addition, by the emulsification action of the brown rice aloe extract powder and the lecithin, the process of high-pressure homogenization with a conventional high-pressure homogenizer could be omitted.
따라서, 본 발명의 실시예에 의한 쌀을 이용한 우유대체품 제조방법은, (a) 쌀을 호화시켜 호화 쌀분말을 제조하는 단계와, (b) 상기 호화 쌀분말과, 식물성 식용유지와, 현미호분추출분말과, 레시틴과, 향 또는 맛을 내는 기타첨가물을, 물에 넣고 교반하여, O/W형 에멀전 용액을 제조하는 단계와, (c) 상기 O/W형 에멀전 용액을 판매용용기에 담아 포장하는 단계와, (d) 상기 판매용용기를 중탕살균하는 단계를 포함할 수 있다.Therefore, the method for producing a milk substitute using rice according to an embodiment of the present invention comprises the steps of: (a) preparing a luxurious rice powder by gelatinizing rice, (b) the luxurious rice powder, vegetable oil, and brown rice flour Extracting powder, lecithin, and other additives for flavor or flavor are put in water and stirred to prepare an O/W emulsion solution, (c) packing the O/W emulsion solution in a container for sale and (d) bath sterilizing the container for sale.
상기 (a) 단계(S10)는 호화미분 제조단계일 수 있고, 상기 (b) 단계(S20)는 교반단계일 수 있으며, 상기 (c) 단계(S30)는 포장단계일 수 있고, 상기 (d) 단계(S40)는 살균단계일 수 있다.The (a) step (S10) may be a gelatinized powder manufacturing step, the (b) step (S20) may be a stirring step, the (c) step (S30) may be a packaging step, and the (d) step (S10) may be a packaging step. ) step (S40) may be a sterilization step.
상기 (a) 단계는 물에서의 분산성을 높인 호화 쌀분말을 제조하여 쌀을 포함하는 우유대체품의 원료를 제조하는 단계로, 우유처럼 쌀성분이 물에 분산되려면 쌀을 100미크론 이하의 입자의 분말로 분쇄하여 물에 분산시켜야 한다. 그러나, 이 방법을 사용하더라도 수 시간내 침전물이 발생하게 되는 문제가 발생하므로 기존방법에서는 알파아밀라제 등의 효소를 처리하여 쌀가루 중 일부를 수용화한 액당으로 제조하였다. 하지만 효소처리를 하는 경우 발생되는 액당에 의하여 과다당 섭취가 문제가 되고 있다. 이를 해결하기 위하여 본 발명에서는 쌀을 미리 호화시켜 수용성을 증가시킴으로써 전혀 침전이 발생하지 않도록 하였다.The step (a) is a step of manufacturing a luxury rice powder with improved dispersibility in water to prepare a raw material for a milk substitute containing rice. It should be ground into a powder and dispersed in water. However, even if this method is used, there is a problem that precipitates are generated within a few hours. Therefore, in the existing method, an enzyme such as alpha-amylase was treated to prepare a liquid sugar in which some of the rice flour was water-soluble. However, excessive sugar intake is a problem due to the liquid sugar generated in the case of enzyme treatment. In order to solve this problem, in the present invention, by pregelatinizing rice to increase water solubility, no precipitation occurs.
상기 (a) 단계는 압출공정으로 생산되어 쌀을 분쇄 및 100% 호화시키는 방법이라면 특별히 한정되지 아니한다. 예를 들어 Extruder 장비를 사용하여 섭씨 60~ 120도의 온도에서 10~100기압의 압력으로 압출하여 호화시킨 다음, Pin Mill 등으로 분쇄하여 호화 쌀분말의 생산 공정을 수행할 수 있다. 이때 사용되는 쌀은 알파미일 수 있다. 또한, 상기 호화 쌀분말은 수분함량이 10~14중량%이고 입자크기가 60~80mesh일 수 있다.The step (a) is not particularly limited as long as it is a method of grinding and 100% gelatinization of rice produced by an extrusion process. For example, using extruder equipment, extruding at a temperature of 60 to 120 degrees Celsius and a pressure of 10 to 100 atm is gelatinized, and then pulverized with a pin mill, etc. to perform the production process of luxurious rice powder. The rice used at this time may be alpha rice. In addition, the luxury rice powder may have a moisture content of 10 to 14% by weight and a particle size of 60 to 80 mesh.
상기 (b) 단계에서는, 상기 호화 쌀분말과, 식물성 식용유지와, 현미호분추출분말과, 레시틴과, 상기 기타첨가물을, 상기 물에 넣고 교반한, 혼합액 1리터를 교반통에 붓고 섭씨 80~90도의 온도에서 500~5000rpm으로 15~25분간 교반할 수 있다.In step (b), the luxurious rice powder, vegetable oil, brown rice aloe extract powder, lecithin, and the other additives were put in the water and stirred, 1 liter of the mixture was poured into a stirring container and poured at 80 degrees Celsius It can be stirred at a temperature of 90 degrees at 500 to 5000 rpm for 15 to 25 minutes.
상기 (b) 단계는 호화 쌀분말에 우유의 유지방을 대체할 수 있는 식물성 식용유지를 물에 가하고, 상기 호화 쌀분말 및 상기 식물성 식물용지가 상기 물에 잘 혼합되도록 유화효능을 갖는 상기 현미호분추출분말 및 상기 레시틴을 추가하여 혼합하는 단계로, 이때 사용되는 현미호분추출분말은 대한민국 등록특허공보 제10-1444177호에 개시된 기술로 제조되어 식품용 천연유화제로서 작용할 수 있다. 또한 상기 식물성 식용유지는 카놀라유, 현미유, 해바라기유, 대두유, 옥배유, 포도씨유 및 올리브유를 포함하는 군에서 선택되는 1종 이상을 포함할 수 있으나, 본 실시예에서 상기 식물성 식용유지는 포화지방의 함량이 낮고 심장병을 예방해주는 카놀라유가 사용된다.In the step (b), vegetable edible oil that can replace milk fat of milk is added to water to the luxurious rice powder, and the brown rice aloe extract powder having an emulsifying effect so that the luxurious rice powder and the vegetable plant paper are well mixed with the water. And adding and mixing the lecithin, the brown rice aloe extract used in this case is manufactured by the technology disclosed in Korean Patent Publication No. 10-1444177 and can act as a natural emulsifier for food. In addition, the vegetable edible oil may include at least one selected from the group consisting of canola oil, brown rice oil, sunflower oil, soybean oil, corn oil, grape seed oil and olive oil, but in this embodiment, the vegetable edible oil has a low content of saturated fat and Canola oil is used to prevent heart disease.
상기 (c) 단계에서는 상기 O/W형 에멀전 용액을 페트병 또는 스파우트 파우치 등의 판매용용기에 150ml씩 담고 뚜껑을 닫아 밀봉할 수 있다. In step (c), 150ml each of the O/W type emulsion solution is placed in a commercial container such as a PET bottle or a spout pouch, and the lid is closed and sealed.
상기 (d) 단계에서는 상기 판매용용기를 섭씨 80~90도의 온도로 10~20분간 중탕살균할 수 있다.In step (d), the container for sale may be sterilized in a bath for 10 to 20 minutes at a temperature of 80 to 90 degrees Celsius.
본 발명의 실시예에 의한 쌀을 이용한 우유대체품 제조방법은, 상기 (b) 단계에서 첨가하는 상기 기타첨가물에 따라 다양한 종류의 맛을 내는 우유대체품을 제조할 수 있으며, 본 실시예에서는 달콤한맛, 초코맛 또는 블루베리맛을 내는 우유대체품을 제조할 수 있다.In the method for producing a milk substitute using rice according to an embodiment of the present invention, milk substitutes with various flavors can be prepared according to the other additives added in step (b), and in this embodiment, sweet taste, Milk substitutes with chocolate flavor or blueberry flavor can be manufactured.
첫 번째로, 달콤한맛을 내는 우유대체품을 제조하는 것에 대해 살펴보면 다음과 같다.First, the manufacturing of sweet-tasting milk substitutes is as follows.
달콤한맛을 내는 우유대체품을 제조할 때에는, 상기 (b) 단계에서 상기 기타첨가물은, 프락토올리고당, 유기농설탕 및 라이스향료를 포함할 수 있다. 이 경우, 상기 (b)단계에서 상기 O/W형 에멀전 용액은, 총 중량 100중량%에 있어서, 상기 호화 쌀분말 3.0~3.4중량%, 상기 식물성 식용유지 1.0~1.4중량%, 상기 현미호분추출분말 0.2~0.6중량%, 상기 레시틴 0.1~0.3중량%, 상기 프락토올리고당 4.5~5.5중량%, 상기 유기농설탕 1.5~2.5중량%, 상기 라이스향료 0.08~1.12중량% 및 잔부로 상기 물을 포함할 수 있다.When producing a sweet-tasting milk substitute, the other additives in step (b) may include fructooligosaccharide, organic sugar, and rice flavoring. In this case, the O / W type emulsion solution in step (b) is, in 100% by weight of the total weight, 3.0 to 3.4% by weight of the luxurious rice powder, 1.0 to 1.4% by weight of the vegetable edible oil, and the brown rice aloe extract 0.2 to 0.6% by weight of the powder, 0.1 to 0.3% by weight of the lecithin, 4.5 to 5.5% by weight of the fructooligosaccharide, 1.5 to 2.5% by weight of the organic sugar, 0.08 to 1.12% by weight of the rice flavoring, and the balance to contain the water can
상기 호화 쌀분말이, 3.0중량%보다 적으면 맛이 밋밋해지고, 3.4중량%보다 많으면 쌀 특유의 텁텁한 맛이 날 수 있다.When the luxury rice powder is less than 3.0% by weight, the taste becomes flat, and when it is more than 3.4% by weight, the rice may have a dull taste.
상기 식물성 식용유지가, 1.0중량%보다 적으면 목넘김이 우유의 느낌보다는 물의 느낌이 강하고, 1.4중량%보다 많으면 맛이 느끼해질 수 있다.If the vegetable edible oil is less than 1.0% by weight, the feeling of water is stronger than the feeling of milk when swallowing, and if it is more than 1.4% by weight, the taste may be felt.
상기 현미호분추출분말이, 0.2중량%보다 적으면 유화가 잘되지 않고, 0.6중량%보다 많으면 텁텁한 맛이 날 수 있다.If the brown rice aloe extract powder is less than 0.2% by weight, the emulsification is not good, and if it is more than 0.6% by weight, it may have a dull taste.
상기 레시틴이, 0.1중량%보다 적으면 유화가 잘되지 않고, 0.3중량%보다 많으면 상기 호화 쌀분말이 당분해가 되어 과다당 섭취의 문제가 될 수 있다.If the lecithin is less than 0.1% by weight, the emulsification is not good, and if it is more than 0.3% by weight, the luxurious rice powder may be glycolytically decomposed, which may cause a problem of excessive sugar intake.
상기 플락토올리고당이, 4.5중량%보다 적으면 쌀맛이 적게 날 수 있고, 5.5중량%보다 많으면 단맛이 너무 강해 건강에 좋지 않을 수 있다.If the amount of the fructooligosaccharide is less than 4.5% by weight, the taste of rice may be less, and if it is more than 5.5% by weight, the sweetness may be too strong, which may be unhealthy.
상기 유기농설탕이, 1.5중량%보다 적으면 쌀맛이 적게 나고 맛이 밋밋해질 수 있고, 2.5중량%보다 많으면 단맛이 너무 강해 건강에 좋지 않을 수 있다.If the organic sugar is less than 1.5% by weight, the taste of rice may be less and the taste may be flat, and if it is more than 2.5% by weight, the sweetness may be too strong and not good for health.
상기 라이스향료가, 0.08중량%보다 적으면 쌀맛보다는 단맛만 느낄 수 있고, 1.12중량%보다 많으면 쌀맛이 너무 강해 우유의 느낌이 나지 않을 수 있다.When the rice flavoring is less than 0.08% by weight, only sweet taste can be felt rather than rice, and when it is more than 1.12% by weight, the taste of rice is too strong, so that the feeling of milk may not be felt.
두 번째로, 초코맛을 내는 우유대체품을 제조하는 것에 대해 살펴보면 다음과 같다.Second, the manufacturing of chocolate flavored milk substitutes is as follows.
초코맛을 내는 우유대체품을 제조할 때에는, 상기 (b) 단계에서 상기 기타첨가물은, 프락토올리고당, 유기농설탕, 초콜릿분말 및 코코아분말을 포함할 수 있다. 이 경우, 상기 (b) 단계에서 상기 O/W형 에멀전 용액은, 총 중량 100중량%에 있어서, 상기 호화 쌀분말 2.94~3.34중량%, 상기 식물성 식용유지 0.98~1.38중량%, 상기 현미호분추출분말 0.19~0.59중량%, 상기 레시틴 0.19~0.39중량%, 상기 프락토올리고당 4.4~5.4중량%, 상기 유기농설탕 5.38~6.38중량%, 상기 초콜릿분말 0.15~2.5%중량%, 상기 코코아분말 0.24~0.34중량% 및 잔부로 상기 물을 포함할 수 있다.When manufacturing a chocolate flavored milk substitute, the other additives in step (b) may include fructooligosaccharide, organic sugar, chocolate powder and cocoa powder. In this case, the O / W type emulsion solution in step (b), in 100% by weight of the total weight, the luxury rice powder 2.94 ~ 3.34% by weight, the vegetable edible oil 0.98 ~ 1.38% by weight, the brown rice aloe extract Powder 0.19 to 0.59% by weight, the lecithin 0.19 to 0.39% by weight, the fructooligosaccharide 4.4 to 5.4% by weight, the organic sugar 5.38 to 6.38% by weight, the chocolate powder 0.15 to 2.5% by weight, the cocoa powder 0.24 to 0.34 The water may be included in weight % and the balance.
상기 호화 쌀분말이, 2.94중량%보다 적으면 맛이 밋밋해지고, 3.34중량%보다 많으면 쌀 특유의 텁텁한 맛이 날 수 있다.If the luxury rice powder is less than 2.94% by weight, the taste becomes flat, and if it is more than 3.34% by weight, it may have a dull taste peculiar to rice.
상기 식물성 식용유지가, 0.98중량%보다 적으면 목넘김이 우유의 느낌보다는 물의 느낌이 강하고, 1.38중량%보다 많으면 맛이 느끼해질 수 있다.If the vegetable edible oil is less than 0.98% by weight, the feeling of water is stronger than that of milk when swallowing, and if it is more than 1.38% by weight, the taste may be felt.
상기 현미호분추출분말이, 0.19중량%보다 적으면 유화가 잘되지 않고, 0.59중량%보다 많으면 텁텁한 맛이 날 수 있다.If the brown rice alfalfa extract powder is less than 0.19% by weight, the emulsification is not good, and if it is more than 0.59% by weight, it may have a dull taste.
상기 레시틴이, 0.19중량%보다 적으면 유화가 잘되지 않고, 0.39중량%보다 많으면 상기 호화 쌀분말이 당분해가 되어 과다당 섭취의 문제가 될 수 있다.If the lecithin is less than 0.19% by weight, the emulsification is not good, and if it is more than 0.39% by weight, the luxurious rice powder may be glycolytically decomposed, which may cause a problem of excessive sugar intake.
상기 플락토올리고당이, 4.4중량%보다 적으면 초코맛이 적게 날 수 있고, 5.4중량%보다 많으면 단맛이 너무 강해 건강에 좋지 않을 수 있다.If the amount of the fructooligosaccharide is less than 4.4% by weight, the chocolate taste may be less, and if it is more than 5.4% by weight, the sweetness may be too strong and not good for health.
상기 유기농설탕이, 5.38중량%보다 적으면 초코맛이 적게 나고 맛이 밋밋해질 수 있고, 6.38중량%보다 많으면 단맛이 너무 강해 건강에 좋지 않을 수 있다.If the organic sugar is less than 5.38% by weight, the chocolate taste may be less and the taste may be flat, and if it is more than 6.38% by weight, the sweetness may be too strong and not good for health.
상기 초콜릿분말이, 0.15중량%보다 적으면 초코맛이 적게 나고 맛이 밋밋해질 수 있고, 2.5%중량%보다 많으면 쓴맛이 너무 강할 수 있다.If the chocolate powder is less than 0.15% by weight, the chocolate taste may be less and the taste may be flat, and if it is more than 2.5% by weight, the bitter taste may be too strong.
상기 코코아분말이, 0.24중량%보다 적으면 초코맛이 적게 나고 맛이 밋밋해질 수 있고, 0.34중량%보다 많으면 쓴맛이 너무 강할 수 있다.If the cocoa powder is less than 0.24% by weight, the chocolate taste may be less and the taste may be flat, and if it is more than 0.34% by weight, the bitter taste may be too strong.
세 번째로, 블루베리맛을 내는 우유대체품을 제조하는 것에 대해 살펴보면 다음과 같다.Third, the manufacturing of blueberry flavored milk substitutes is as follows.
블루베리맛을 내는 우유대체품을 제조할 때에는, 상기 (b) 단계에서 상기 기타첨가물은, 정백당, 프락토올리고당, 블루베리퓨레, 구연산 및 사과향료를 포함할 수 있다. 이 경우, 상기 (b) 단계에서 상기 O/W형 에멀전 용액은, 총 중량 100중량%에 있어서, 상기 호화 쌀분말 3.0~3.4중량%, 상기 식물성 식용유지 1.0~1.4중량%, 상기 현미호분추출분말 0.2~0.6중량%, 상기 레시틴 0.1~0.3중량%, 상기 정백당 2.0~4.0중량%, 상기 프락토올리고당 7.5~8.5중량%, 상기 블루베리퓨레 2.8~3.2중량%, 상기 구연산 0.18~0.22중량%, 상기 사과향료 0.08~0.12중량% 및 잔부로 상기 물을 포함할 수 있다.When manufacturing a milk substitute with blueberry flavor, the other additives in step (b) may include refined sugar, fructooligosaccharide, blueberry puree, citric acid and apple flavor. In this case, the O/W type emulsion solution in step (b) is, in 100% by weight of the total weight, 3.0 to 3.4% by weight of the luxurious rice powder, 1.0 to 1.4% by weight of the vegetable edible oil, and the brown rice aloe extract Powder 0.2 to 0.6% by weight, the lecithin 0.1 to 0.3% by weight, the refined sugar 2.0 to 4.0% by weight, the fructooligosaccharide 7.5 to 8.5% by weight, the blueberry puree 2.8 to 3.2% by weight, the citric acid 0.18 to 0.22% by weight , 0.08 to 0.12% by weight of the apple flavor and the balance may include the water.
상기 호화 쌀분말이, 3.0중량%보다 적으면 맛이 밋밋해지고, 3.4중량%보다 많으면 쌀 특유의 텁텁한 맛이 날 수 있다.When the luxury rice powder is less than 3.0% by weight, the taste becomes flat, and when it is more than 3.4% by weight, the rice may have a dull taste.
상기 식물성 식용유지가, 1.0중량%보다 적으면 목넘김이 우유의 느낌보다는 물의 느낌이 강하고, 1.4중량%보다 많으면 맛이 느끼해질 수 있다.If the vegetable edible oil is less than 1.0% by weight, the feeling of water is stronger than the feeling of milk when swallowing, and if it is more than 1.4% by weight, the taste may be felt.
상기 현미호분추출분말이, 0.2중량%보다 적으면 유화가 잘되지 않고, 0.6중량%보다 많으면 텁텁한 맛이 날 수 있다.If the brown rice aloe extract powder is less than 0.2% by weight, the emulsification is not good, and if it is more than 0.6% by weight, it may have a dull taste.
상기 레시틴이, 0.1중량%보다 적으면 유화가 잘되지 않고, 0.3중량%보다 많으면 상기 호화 쌀분말이 당분해가 되어 과다당 섭취의 문제가 될 수 있다.If the lecithin is less than 0.1% by weight, the emulsification is not good, and if it is more than 0.3% by weight, the luxurious rice powder may be glycolytically decomposed, which may cause a problem of excessive sugar intake.
상기 정백당이, 2.0중량%보다 적으면 블루베리맛이 적게 날 수 있고, 4.0중량%보다 많으면 단맛이 너무 강해 건강에 좋지 않을 수 있다.If the refined sugar is less than 2.0% by weight, the blueberry flavor may be less, and if it is more than 4.0% by weight, the sweetness may be too strong and not good for health.
상기 플락토올리고당이, 7.5중량%보다 적으면 블루베리맛이 적게 날 수 있고, 8.5중량%보다 많으면 단맛이 너무 강해 건강에 좋지 않을 수 있다.If the amount of the fructooligosaccharide is less than 7.5% by weight, the blueberry flavor may be less, and if it is more than 8.5% by weight, the sweetness may be too strong and not good for health.
상기 블루베리퓨레가, 2.8중량%보다 적으면 블루베리맛이 적게 나고 맛이 밋밋해질 수 있고, 3.2중량%보다 많으면 쌀맛이 전혀 나지 않을 수 있다.If the blueberry puree is less than 2.8% by weight, the blueberry taste may be less and the taste may be flat, and if it is more than 3.2% by weight, rice may not taste at all.
상기 구연산이, 0.18중량%보다 적으면 블루베리맛이 적게 날 수 있고, 0.22중량%보다 많으면 신맛이 너무 강할 수 있다.If the citric acid is less than 0.18% by weight, the blueberry flavor may be less, and if it is more than 0.22% by weight, the sour taste may be too strong.
상기 사과향료가, 0.08중량%보다 적으면 블루베리맛이 밋밋해질 수 있고, 0.12중량%보다 많으면 사과향이 너무 강해 블루베리맛을 느끼지 못할 수 있다.If the apple flavor is less than 0.08% by weight, the blueberry taste may be flat, and if it is more than 0.12% by weight, the apple flavor is too strong and the blueberry taste may not be felt.
이하, 본 발명에 따른 구체적인 실시예를 들어 설명한다.Hereinafter, specific examples according to the present invention will be described.
제1 실시예 - 달콤한맛 -Example 1 - Sweet taste -
제1 실시예에서는 알파미분 3.2중량%, 카놀라유 1.2중량%, 현미호분추출분말 0.4중량%, 레시틴 0.2중량%, 프락토올리고당 5.0중량%, 유기농설탕 2.0중량%, 라이스향료 0.1중량% 및 물 87.9중량%를 교반하여 혼합액을 만든 후, 상기 혼합액 1리터를 교반통에 붓고 섭씨 85도의 온도에서 250rpm으로 20분간 교반 살균하여, 우유대체품의 내용물인 O/W형 에멀전 용액을 제조하였다.In Example 1, alpha flour 3.2% by weight, canola oil 1.2% by weight, brown rice aloe extract powder 0.4% by weight, lecithin 0.2% by weight, fructooligosaccharide 5.0% by weight, organic sugar 2.0% by weight, rice flavoring 0.1% by weight, and water 87.9 After stirring the weight % to make a mixed solution, 1 liter of the mixed solution was poured into a stirrer and stirred and sterilized for 20 minutes at 250 rpm at a temperature of 85 degrees Celsius to prepare an O/W type emulsion solution, which is the content of the milk substitute.
이후에, 우유대체품의 판매용용기인 페트병 또는 스트우트파우치에 150ml씩 담고 뚜껑을 닫아 밀봉하였다.Thereafter, 150ml each was placed in a plastic bottle or a Stout pouch, which is a container for selling milk substitutes, and sealed by closing the lid.
이후에, 섭씨 85도의 온도에서 15분간 중탕살균(후살균)하였다.Thereafter, bath sterilization (post-sterilization) was carried out at a temperature of 85 degrees Celsius for 15 minutes.
이후에, 냉장고에 넣고 냉장보관하였다.Thereafter, it was placed in a refrigerator and stored refrigerated.
제2 실시예 - 초코맛 -Example 2 - Chocolate Flavor -
제2 실시예에서는 알파미분 3.14중량%, 카놀라유 1.18중량%, 현미호분추출분말 0.39중량%, 레시틴 0.29중량%, 프락토올리고당 4.9중량%, 유기농설탕 5.88중량%, 초콜릿분말 0.2중량%, 코코아분말 0.29중량% 및 물 83.73중량%를 교반하여 혼합액을 만든 후, 상기 혼합액 1리터를 교반통에 붓고 섭씨 85도의 온도에서 250rpm으로 20분간 교반 살균하여, 우유대체품의 내용물인 O/W형 에멀전 용액을 제조하였다.In the second embodiment, 3.14% by weight of alpha flour, 1.18% by weight of canola oil, 0.39% by weight of brown rice aloe extract powder, 0.29% by weight of lecithin, 4.9% by weight of fructooligosaccharide, 5.88% by weight of organic sugar, 0.2% by weight of chocolate powder, and cocoa powder After stirring 0.29% by weight and 83.73% by weight of water to make a mixture, 1 liter of the mixture was poured into a stirring container and stirred and sterilized for 20 minutes at 250rpm at a temperature of 85°C to obtain an O/W emulsion solution, which is the content of milk substitutes. prepared.
이후에, 우유대체품의 판매용용기인 페트병 또는 스트우트파우치에 150ml씩 담고 뚜껑을 닫아 밀봉하였다.Thereafter, 150ml each was placed in a plastic bottle or a Stout pouch, which is a container for selling milk substitutes, and sealed by closing the lid.
이후에, 섭씨 85도의 온도에서 15분간 중탕살균(후살균)하였다.Thereafter, bath sterilization (post-sterilization) was carried out at a temperature of 85 degrees Celsius for 15 minutes.
이후에, 냉장고에 넣고 냉장보관하였다.Thereafter, it was placed in a refrigerator and stored refrigerated.
제3 실시예 - 블루베리맛 -Example 3 - Blueberry Flavor -
제3 실시예에서는 알파미분 3.2중량%, 카놀라유 1.2중량%, 현미호분추출분말 0.4중량%, 레시틴 0.2중량%, 정백당 3.0중량%, 프락토올리고당 8.0중량%, 블루베리퓨레 3.0%, 구연산 0.2중량%, 사과향 0.1중량% 및 물 80.7중량%를 교반하여 혼합액을 만든 후, 상기 혼합액 1리터를 교반통에 붓고 섭씨 85도의 온도에서 250rpm으로 20분간 교반 살균하여, 우유대체품의 내용물인 O/W형 에멀전 용액을 제조하였다.In Example 3, alpha flour 3.2% by weight, canola oil 1.2% by weight, brown rice aloe extract powder 0.4% by weight, lecithin 0.2% by weight, refined sugar 3.0% by weight, fructooligosaccharide 8.0% by weight, blueberry puree 3.0%, citric acid 0.2% by weight %, apple flavor 0.1% by weight, and water 80.7% by weight to make a mixture, then pour 1 liter of the mixture into a stirrer and stir and sterilize at a temperature of 85 degrees Celsius at 250 rpm for 20 minutes, O/W type, the content of milk substitutes An emulsion solution was prepared.
이후에, 우유대체품의 판매용용기인 페트병 또는 스트우트파우치에 150ml씩 담고 뚜껑을 닫아 밀봉하였다.Thereafter, 150ml each was placed in a plastic bottle or a Stout pouch, which is a container for selling milk substitutes, and sealed by closing the lid.
이후에, 섭씨 85도의 온도에서 15분간 중탕살균(후살균)하였다.Thereafter, bath sterilization (post-sterilization) was carried out at a temperature of 85 degrees Celsius for 15 minutes.
이후에, 냉장고에 넣고 냉장보관하였다.Thereafter, it was placed in a refrigerator and stored refrigerated.
제1 비교예 - 레시틴 제외 -Comparative Example 1 - Except for lecithin -
제1 비교예는 제1 실시예와 동일하지만 레시틴을 제외하고 레시틴이 빠진 중량%는 물로 대체해 교반하여 혼합액을 만든 후, 상기 혼합액 1리터를 교반통에 붓고 섭씨 85도의 온도에서 250rpm으로 20분간 교반 살균하여, 우유대체품의 내용물인 O/W형 에멀전 용액을 제조하였다.Comparative Example 1 is the same as Example 1, except for lecithin, except for lecithin, the weight % without lecithin is replaced with water and stirred to make a mixed solution, then 1 liter of the mixed solution is poured into a stirring container at a temperature of 85 degrees Celsius at 250 rpm for 20 minutes By stirring and sterilizing, an O/W type emulsion solution, which is the content of milk substitutes, was prepared.
이후에, 우유대체품의 판매용용기인 페트병 또는 스트우트파우치에 150ml씩 담고 뚜껑을 닫아 밀봉하였다.Thereafter, 150ml each was placed in a plastic bottle or a Stout pouch, which is a container for selling milk substitutes, and sealed by closing the lid.
이후에, 섭씨 85도의 온도에서 15분간 중탕살균(후살균)하였다.Thereafter, bath sterilization (post-sterilization) was carried out at a temperature of 85 degrees Celsius for 15 minutes.
이후에, 냉장고에 넣고 냉장보관하였다.Thereafter, it was placed in a refrigerator and stored refrigerated.
제2 비교예 - 현미호분추출분말 제외 -Comparative Example 2 - Except for brown rice aloe extract -
제2 비교예는 제1 실시예와 동일하지만 현미호분추출분말을 제외하고 현미호분추출분말이 빠진 중량%는 물로 대체해 교반하여 혼합액을 만든 후, 상기 혼합액 1리터를 교반통에 붓고 섭씨 85도의 온도에서 250rpm으로 20분간 교반 살균하여, 우유대체품의 내용물인 O/W형 에멀전 용액을 제조하였다.Comparative Example 2 is the same as Example 1, except for the brown rice aloe extract powder, except for the brown rice aloe extract powder, the weight % is replaced with water and stirred to make a mixed solution, then 1 liter of the mixed solution is poured into a stirring container and heated to 85 degrees Celsius It was stirred and sterilized for 20 minutes at 250 rpm at a temperature to prepare an O/W type emulsion solution, which is the content of milk substitutes.
이후에, 우유대체품의 판매용용기인 페트병 또는 스트우트파우치에 150ml씩 담고 뚜껑을 닫아 밀봉하였다.Thereafter, 150ml each was placed in a plastic bottle or a Stout pouch, which is a container for selling milk substitutes, and sealed by closing the lid.
이후에, 섭씨 85도의 온도에서 15분간 중탕살균(후살균)하였다.Thereafter, bath sterilization (post-sterilization) was carried out at a temperature of 85 degrees Celsius for 15 minutes.
이후에, 냉장고에 넣고 냉장보관하였다.Thereafter, it was placed in a refrigerator and stored refrigerated.
상기 제1 실시예, 제1 비교예 및 제2 비교예로 각각 제조된 시료들을 실온에 8시간 정치 후 육안으로 침전물 발생여부를 확인하여 비교하였는 바, 도 2에 참조된 바와 같이, 현미호분추출분말 및 레시틴이 적용된 제1 실시예로 제조된 시료만 분산안정성이 우수하였을 뿐 제1 비교예 및 제2 비교예로 제조된 시료들은 침전이 발생하여 분산안정성이 좋지 않음을 확인할 수 있었다.The samples prepared in Example 1, Comparative Example 1 and Comparative Example 2, respectively, were left at room temperature for 8 hours and then visually checked whether precipitates were generated and compared. Only the samples prepared in Example 1 to which powder and lecithin were applied had excellent dispersion stability, but samples prepared in Comparative Examples 1 and 2 were confirmed to have poor dispersion stability due to precipitation.
따라서, 쌀로 우유형태의 분산 유화용액을 만들기 위해서는 현미호분추출분말 및 레시틴을 동시에 적용해야 하는 것으로 나타났다.Therefore, it was found that brown rice aloe extract powder and lecithin should be applied simultaneously to make a milk-type dispersion emulsion solution with rice.
상기와 같이, 본 발명의 실시예에 의한 쌀을 이용한 우유대체품 제조방법은, 호화 쌀분말과 식물성 식용유지를 물에 교반할 때, 유화에 도움을 주는 현미호분추출분말 및 레시틴을 함께 넣어 교반함으로서, 고압균질기로 고압균질화 공정을 수행하지 않고 레시피의 조절만으로 고체상과 액상이 분리되지 않도록 유화시킬 수 있다.As described above, in the method for producing a milk substitute using rice according to an embodiment of the present invention, when the luxurious rice powder and vegetable oil are stirred in water, brown rice alfalfa extract powder and lecithin from brown rice that help emulsify are added and stirred, It can be emulsified so that the solid phase and the liquid phase are not separated only by adjusting the recipe without performing the high-pressure homogenization process with the high-pressure homogenizer.
본 발명이 속하는 기술분야의 통상의 지식을 가진 자는 본 발명이 그 기술적 사상이나 필수적인 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다. 그러므로 이상에서 기술한 실시예는 모든 면에서 예시적인 것이며 한정적이 아닌 것으로 이해해야만 한다. 본 발명의 범위는 상기 상세한 설명보다는 후술하는 청구범위에 의하여 나타내어지며, 청구범위의 의미 및 범위 그리고 그 균등 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.Those of ordinary skill in the art to which the present invention pertains will understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential features thereof. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The scope of the present invention is indicated by the following claims rather than the above detailed description, and all changes or modifications derived from the meaning and scope of the claims and their equivalents should be construed as being included in the scope of the present invention.
Claims (9)
(b) 상기 호화 쌀분말과, 식물성 식용유지와, 현미호분추출분말과, 레시틴과, 향 또는 맛을 내는 기타첨가물을, 물에 넣고 교반하여, O/W형 에멀전 용액을 제조하는 단계;를 포함하는, 쌀을 이용한 우유대체품 제조방법.(a) preparing a luxurious rice powder by gelatinizing rice; and
(b) the luxurious rice powder, vegetable oil, brown rice aloe extract powder, lecithin, and other additives for flavor or taste, put in water and stirred to prepare an O/W emulsion solution; A method for producing a milk substitute using rice, including.
상기 (b) 단계에서 상기 기타첨가물은, 프락토올리고당, 유기농설탕 및 라이스향료를 포함하고,
상기 (b)단계에서 상기 O/W형 에멀전 용액은, 총 중량 100중량%에 있어서, 상기 호화 쌀분말 3.0~3.4중량%, 상기 식물성 식용유지 1.0~1.4중량%, 상기 현미호분추출분말 0.2~0.6중량%, 상기 레시틴 0.1~0.3중량%, 상기 프락토올리고당 4.5~5.5중량%, 상기 유기농설탕 1.5~2.5중량%, 상기 라이스향료 0.08~1.12중량% 및 잔부로 상기 물을 포함하는, 쌀을 이용한 우유대체품 제조방법.The method according to claim 1,
In step (b), the other additives include fructooligosaccharide, organic sugar and rice flavoring,
In step (b), the O/W type emulsion solution is, in total weight 100% by weight, 3.0 to 3.4% by weight of the luxurious rice powder, 1.0 to 1.4% by weight of the vegetable edible oil, 0.2 to the brown rice aloe extract powder 0.6% by weight, the lecithin 0.1 to 0.3% by weight, 4.5 to 5.5% by weight of the fructooligosaccharide, 1.5 to 2.5% by weight of the organic sugar, 0.08 to 1.12% by weight of the rice flavoring, and the balance comprising the water, rice A method for manufacturing milk substitutes.
상기 (b) 단계에서 상기 기타첨가물은, 프락토올리고당, 유기농설탕, 초콜릿분말 및 코코아분말을 포함하고,
상기 (b) 단계에서 상기 O/W형 에멀전 용액은, 총 중량 100중량%에 있어서, 상기 호화 쌀분말 2.94~3.34중량%, 상기 식물성 식용유지 0.98~1.38중량%, 상기 현미호분추출분말 0.19~0.59중량%, 상기 레시틴 0.19~0.39중량%, 상기 프락토올리고당 4.4~5.4중량%, 상기 유기농설탕 5.38~6.38중량%, 상기 초콜릿분말 0.15~2.5%중량%, 상기 코코아분말 0.24~0.34중량% 및 잔부로 상기 물을 포함하는, 쌀을 이용한 우유대체품 제조방법.The method according to claim 1,
In step (b), the other additives include fructooligosaccharide, organic sugar, chocolate powder and cocoa powder,
In the step (b), the O/W type emulsion solution is, in 100% by weight of the total weight, 2.94 to 3.34% by weight of the luxurious rice powder, 0.98 to 1.38% by weight of the vegetable edible oil, 0.19 to the brown rice aloe extract powder 0.59% by weight, the lecithin 0.19 to 0.39% by weight, the fructooligosaccharide 4.4 to 5.4% by weight, the organic sugar 5.38 to 6.38% by weight, the chocolate powder 0.15 to 2.5% by weight, the cocoa powder 0.24 to 0.34% by weight, and A method for producing a milk substitute using rice, comprising the water as the balance.
상기 (b) 단계에서 상기 기타첨가물은, 정백당, 프락토올리고당, 블루베리퓨레, 구연산 및 사과향료를 포함하고,
상기 (b) 단계에서 상기 O/W형 에멀전 용액은, 총 중량 100중량%에 있어서, 상기 호화 쌀분말 3.0~3.4중량%, 상기 식물성 식용유지 1.0~1.4중량%, 상기 현미호분추출분말 0.2~0.6중량%, 상기 레시틴 0.1~0.3중량%, 상기 정백당 2.0~4.0중량%, 상기 프락토올리고당 7.5~8.5중량%, 상기 블루베리퓨레 2.8~3.2중량%, 상기 구연산 0.18~0.22중량%, 상기 사과향료 0.08~0.12중량% 및 잔부로 상기 물을 포함하는, 쌀을 이용한 우유대체품 제조방법.The method according to claim 1,
In step (b), the other additives include refined sugar, fructooligosaccharide, blueberry puree, citric acid and apple flavoring,
In step (b), the O/W type emulsion solution is, in total weight 100% by weight, 3.0 to 3.4% by weight of the luxurious rice powder, 1.0 to 1.4% by weight of the vegetable edible oil, 0.2 to the brown rice aloe extract powder 0.6% by weight, the lecithin 0.1 to 0.3%, the refined sugar 2.0 to 4.0% by weight, the fructooligosaccharide 7.5 to 8.5% by weight, the blueberry puree 2.8 to 3.2% by weight, the citric acid 0.18 to 0.22% by weight, the apple A method for producing a milk substitute using rice, comprising 0.08 to 0.12% by weight of flavoring and the water as the balance.
상기 호화 쌀분말은 알파미분이고,
상기 식물성 식용유지는 카놀라유인, 쌀을 이용한 우유대체품 제조방법.5. The method according to any one of claims 2 to 4,
The luxury rice powder is alpha flour,
The vegetable edible oil is canola oil, a milk substitute manufacturing method using rice.
상기 (b) 단계에서는, 상기 호화 쌀분말과, 식물성 식용유지와, 현미호분추출분말과, 레시틴과, 상기 기타첨가물을, 상기 물에 넣고 교반한, 혼합액 1리터를 교반통에 붓고 섭씨 80~90도의 온도에서 500~5000rpm으로 15~25분간 교반하는, 쌀을 이용한 우유대체품 제조방법.6. The method of claim 5,
In step (b), the luxurious rice powder, vegetable oil, brown rice aloe extract powder, lecithin, and the other additives were put in the water and stirred, 1 liter of the mixture was poured into a stirring container and poured at 80 degrees Celsius A method of producing a milk substitute using rice, stirring at a temperature of 90 degrees at 500 to 5000 rpm for 15 to 25 minutes.
상기 (a) 단계에서는, 섭씨 60~120도의 온도 및 10~100기압의 압력으로 상기 쌀을 호화시키고, 상기 호화 쌀분말은 수분함량이 10~14중량%이고 입자크기가 60~80mesh인, 쌀을 이용한 우유대체품 제조방법.7. The method of claim 6,
In the step (a), the rice is gelatinized at a temperature of 60 to 120 degrees Celsius and a pressure of 10 to 100 atmospheres, and the luxurious rice powder has a moisture content of 10 to 14% by weight and a particle size of 60 to 80mesh, rice A method of manufacturing milk substitutes using
(c) 상기 O/W형 에멀전 용액을 판매용용기에 담아 포장하는 단계; 및
(d) 상기 판매용용기를 중탕살균하는 단계;를 더 포함하는, 쌀을 이용한 우유대체품 제조방법.8. The method of claim 7,
(c) packaging the O/W type emulsion solution in a container for sale; and
(d) step of sterilizing the container for sale; further comprising, a method for producing a milk substitute using rice.
상기 (d) 단계에서는 상기 판매용용기를 섭씨 80~90도의 온도로 10~20분간 중탕살균하는, 쌀을 이용한 우유대체품 제조방법.9. The method of claim 8,
In the step (d), the container for sale is sterilized in a hot water bath at a temperature of 80 to 90 degrees Celsius for 10 to 20 minutes, a method for producing a milk substitute using rice.
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