KR20220095464A - Method for manufacturing a milk substitute using rice - Google Patents

Abstract

Provided is a method for manufacturing a milk substitute using rice, which can perform emulsification for a solid phase and a liquid phase not to be separated by adjusting a recipe when mixing a gelatinized rice powder and vegetable edible oil with water without performing a high-pressure homogenization process with a high-pressure homogenizer. The method for manufacturing the milk substitute using the rice according to the present invention comprises the following steps of: (a) gelatinizing the rice to manufacture the gelatinized rice powder; (b) adding the gelatinized rice powder, vegetable edible oil, a brown rice flour extract powder, lecithin and other aromatic or flavoring additives to water and stirring the mixture to manufacture an O/W type emulsion solution.

Description

Manufacturing method of milk substitute using rice {METHOD FOR MANUFACTURING A MILK SUBSTITUTE USING RICE}

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

The luxury rice powder may be alpha fine powder. And, the vegetable edible oil may be canola oil.

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.

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. .

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. .

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.

Details of other embodiments are included in the detailed description and drawings.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

First, the manufacturing of sweet-tasting milk substitutes is as follows.

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

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.

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.

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.

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.

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.

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.

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.

Second, the manufacturing of chocolate flavored milk substitutes is as follows.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Third, the manufacturing of blueberry flavored milk substitutes is as follows.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Hereinafter, specific examples according to the present invention will be described.

Example 1 - Sweet taste -

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.

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.

Thereafter, bath sterilization (post-sterilization) was carried out at a temperature of 85 degrees Celsius for 15 minutes.

Thereafter, it was placed in a refrigerator and stored refrigerated.

Example 2 - Chocolate Flavor -

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.

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.

Thereafter, bath sterilization (post-sterilization) was carried out at a temperature of 85 degrees Celsius for 15 minutes.

Thereafter, it was placed in a refrigerator and stored refrigerated.

Example 3 - Blueberry Flavor -

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.

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.

Thereafter, bath sterilization (post-sterilization) was carried out at a temperature of 85 degrees Celsius for 15 minutes.

Thereafter, it was placed in a refrigerator and stored refrigerated.

Comparative Example 1 - Except for lecithin -

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.

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.

Thereafter, bath sterilization (post-sterilization) was carried out at a temperature of 85 degrees Celsius for 15 minutes.

Thereafter, it was placed in a refrigerator and stored refrigerated.

Comparative Example 2 - Except for brown rice aloe extract -

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.

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.

Thereafter, bath sterilization (post-sterilization) was carried out at a temperature of 85 degrees Celsius for 15 minutes.

Thereafter, it was placed in a refrigerator and stored refrigerated.

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.

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.

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.

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)

(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. 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. 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. 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. 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. 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. 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 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. 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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