KR20230060557A - A manufacturing method of a beverage for diabetic patients using rice and a beverage for diabetic patients using rice manufactured using the manufacturing method - Google Patents

Abstract

A method for producing a beverage for diabetic patients using rice, containing nutrients necessary for diabetic patients in a balanced manner by supplementally adding proteins, which may be insufficient compared to soymilk and milk, and supplementally adding vitamins and minerals, and manufacturing using the same A drink for diabetic patients using boiled rice is provided.
To this end, the method for producing a beverage for diabetic patients using rice according to the present invention includes the steps of (a) gelatinizing white rice to produce deluxe rice flour, (b) the deluxe rice powder, rice bran extract powder, vegetable edible oil and fat, Preparing a first mixed solution by adding vegetable protein and other additives for flavor or taste to purified water and stirring, (c) adding vitamins and minerals to the first mixed solution and stirring to prepare a second mixed solution; , (d) putting the second mixture into a high-pressure homogenizer and homogenizing under high pressure to prepare an O/W type emulsion solution.

Description

Beverage manufacturing method for diabetic patients using rice and beverage for diabetic patients using rice manufactured using the same

The present invention relates to a method for manufacturing a beverage for diabetic patients using rice and a beverage for diabetic patients using rice prepared using the same, and more particularly, supplementation of protein that may be insufficient compared to soymilk and milk, as well as vitamins and minerals. By supplementing, it relates to a method for preparing a beverage for diabetic patients using rice, containing nutrients necessary for diabetic patients in a balanced manner, and a beverage for diabetic patients using rice prepared using the same.

Among the food composition that people consume to maintain health, other micronutrients such as minerals, vitamins, and phytochemicals, in addition to macronutrients such as proteins, carbohydrates, and fats, have unique functions to maintain life activities and are whole foods make up

Humans usually need more than 50 kinds of nutrients to maintain life, but among them, the five nutrients that are essential are referred to as the five major nutrients, which are carbohydrates, fats, proteins, inorganic salts, and vitamins. These nutrients are consumed in different ratios depending on the taste, so an imbalanced intake often occurs, which is different from the ratio actually required by the human body. At the same time, it can cause abnormalities in nutrient metabolism. This condition is called metabolic syndrome.

Nutritionally balanced food designed and manufactured to be consumed as a substitute for regular meals for the purpose of improving or treating metabolic syndrome caused by unbalanced nutrition intake. Refers to alternative foods. Nutritionally balanced diet is mainly consumed by adjusting the ratio of nutritional components when human beings are placed in special conditions and circumstances. That is, it is recommended for pregnant women, lactating women, the elderly, adolescents, or middle-aged people who have a metabolic syndrome due to a broken nutritional balance, and a customized nutrient composition optimized for their nutritional status is derived and produced. A nutritionally balanced diet can improve the constitution when consumed over a certain period of time, thereby restoring the balance of body metabolism, thereby improving health.

Among nutritionally balanced meals, food for diabetic patients provided to diabetic patients is provided to replace all or part of a meal for diabetic patients. Strictly limiting the intake of sugar and disaccharides is required, and for this purpose, food for diabetic patients is notified in the Food Code as a special nutritional food notified by the Ministry of Food and Drug Safety. , B6, C, D, E, niacin, folic acid, protein, calcium, iron, and zinc should be combined with ingredients and added with nutrients so that they contain 50% or more of the standard value for nutrients. In addition, calories from saturated fat should be limited to less than 10% of total calories. In addition, cholesterol is regulated to be less than 100 mg per 1000 kcal of product, and calories derived from monosaccharides and disaccharides are limited to less than 10% of the total calories. For diabetic patients, it is most important to limit sugar intake, but reducing intake of saturated fat and cholesterol is known to lower blood sugar levels and improve insulin resistance and secretion, so it is also necessary to limit intake of fat.

Originally, milk has traditionally been widely used as a nutritional supplement and meal replacement food. It is used as an effective nutritionally balanced food for people who are prone to nutritional deficiency, such as children, the elderly, adolescents, and convalescent patients. He could not eat milk because of abnormal reactions such as abdominal distension or diarrhea immediately after milk intake. Vegetable milk is designed for those who have trouble with milk intake, including soymilk made from soybeans and rice milk made from rice. However, soymilk has problems of causing allergies to soybeans and GMO soybean raw materials, so attempts to develop other vegetable milks are continuing.

General foods for diabetic patients are made based on milk or soy milk, supplemented with milk protein or soy protein as protein to meet the legally required protein, vitamin and mineral content, as well as supplemented with individual vitamins and minerals. It is then prepared in the form of emulsion dispersion and sterilization. At this time, due to monosaccharides and disaccharides, which are basically included in milk or soymilk, it is difficult to manufacture foods in which sugar-derived calories are limited to less than 10% of the total calories.

On the other hand, rice milk, unlike milk, is a non-allergenic vegetable milk substitute, and can be prepared by grinding, processing, and then emulsifying like soy milk by referring to the manufacturing method of soy milk. At this time, by adding alpha amylase or making starch particles with a particle diameter of 10 μm or less to hydrolyze rice starch, solubility can be increased and edibleness can be improved.

However, the rice milk has a problem in that the protein content is insufficient compared to soymilk and cow's milk, and the content of vitamins and minerals necessary for diabetic patients is insufficient.

Republic of Korea Patent Registration No. 10-1946460 (2019.02.11. Publication date) Republic of Korea Patent Publication No. 10-1993-0012206 (1993.12.24. Publication date) Republic of Korea Patent Registration No. 10-0428198 (2004.04.27. Publication date) Republic of Korea Patent Publication No. 10-2004-0065125 (2004.07.21. Publication date)

The problem to be solved by the present invention is a method of providing a food for diabetic patients specially designed for diabetic patients who are restricted in their diet due to diabetes, which is based on rice milk whose sugar content is reduced to less than 2% by weight, A method for manufacturing a beverage for diabetic patients using rice, which can be used as a meal replacement meal that can replace some or all of the meals of diabetic patients by supplementing trace elements such as minerals, and for diabetic patients using rice manufactured using the same to serve drinks.

The objects of the present invention are not limited to the tasks mentioned above, and other tasks 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 beverage for diabetic patients using rice according to the present invention comprises the steps of (a) gelatinizing white rice to produce deluxe rice flour, (b) the deluxe rice powder, rice bran extract powder, and vegetable Adding edible oil, vegetable protein, and other additives for flavor or taste to purified water and stirring to prepare a first mixture, (c) adding vitamins and minerals to the first mixture and stirring to obtain a second mixture and (d) putting the second mixture into a high-pressure homogenizer and homogenizing under high pressure to prepare an oil in water (O/W) type emulsion solution.

In the step (b), the other additives may include salt and spices. In the step (b), in the first mixed solution, in 100% by weight of the total weight, the deluxe rice flour 4.80 ~ 5.20% by weight, the rice bran extract powder 0.48 ~ 0.52% by weight, the vegetable edible oil 1.00 ~ 1.40% by weight, the 1.00 to 10.00% by weight of vegetable protein, 0.08 to 0.12% by weight of the salt, 0.08 to 0.12% by weight of the fragrance and the balance may include the purified water.

In step (c), the vitamins may include vitamins A, B1, B2, B6, B12, C, D, and E, and the minerals may include niacin, folic acid, calcium, iron, and zinc. In the step (c), the second mixed solution, in 100% by weight of the total weight, the deluxe rice flour 4.80 ~ 5.20% by weight, the rice bran extract powder 0.48 ~ 0.52% by weight, the vegetable edible oil 1.00 ~ 1.40% by weight, the above 1.00 to 10.00% by weight of vegetable protein, 0.08 to 0.12% by weight of the salt, 0.08 to 0.12% by weight of the flavoring agent, less than 1.00% by weight of each of the vitamins A, B1, B2, B6, B12, C, D, and E, and the niacin , The folic acid, the calcium, the iron and the zinc may each contain less than 1.00% by weight and the balance in the purified water.

In the step (b), the other additives may include salt, spices, and sugars. In the step (b), in the first mixed solution, in 100% by weight of the total weight, the deluxe rice flour 4.80 ~ 5.20% by weight, the rice bran extract powder 0.48 ~ 0.52% by weight, the vegetable edible oil 1.00 ~ 1.40% by weight, the 1.00 to 10.00% by weight of vegetable protein, 0.08 to 0.12% by weight of the salt, 0.08 to 0.12% by weight of the flavoring agent, less than 2.00% by weight of the sugar, and the purified water as the balance.

In step (c), the vitamins may include vitamins A, B1, B2, B6, B12, C, D, and E, and the minerals may include niacin, folic acid, calcium, iron, and zinc. there is. In the step (c), the second mixed solution, in 100% by weight of the total weight, the deluxe rice flour 4.80 ~ 5.20% by weight, the rice bran extract powder 0.48 ~ 0.52% by weight, the vegetable edible oil 1.00 ~ 1.40% by weight, the above 1.00 to 10.00% by weight of vegetable protein, 0.08 to 0.12% by weight of the salt, 0.08 to 0.12% by weight of the flavoring agent, less than 2.00% by weight of the sugar, and the vitamins A, B1, B2, B6, B12, C, D and E, respectively Less than 1.00% by weight, the niacin, the folic acid, the calcium, the iron and the zinc may each include less than 1.00% by weight and the balance in the purified water.

The saccharide may include at least one of fructooligosaccharide, organic sugar, and white sugar.

The vegetable edible oil may include at least one of brown rice oil, sunflower oil, canola oil, soybean oil, corn oil, grapeseed oil, and olive oil. The vegetable protein may include at least one of rice protein, pea protein, hemp seed protein, and rapeseed protein.

The flavor may include at least one of vanilla flavor powder, chocolate powder, cocoa powder, and blueberry puree.

In the step (b), the deluxe rice powder, the rice bran extract powder, the vegetable edible oil, the vegetable protein, and the other additives were added to the purified water and stirred, and 1 liter of the mixed solution was poured into a stirring bucket and heated to The first mixture may be prepared by stirring at 1000 to 3000 rpm for 5 to 15 minutes at a temperature of 110 to 130 degrees.

In step (a), the polished rice may be gelatinized at a temperature of 70 to 90 degrees Celsius and a pressure of 10 to 100 atm, and the luxury rice flour may have a moisture content of 10 to 14% by weight and a particle size of 30 to 50 mesh there is.

In step (d), the high-pressure homogenizer may perform high-pressure homogenization under a pressure condition of 10 to 50 MPa.

The method for preparing a beverage for diabetic patients using rice according to the present invention may further include (e) packaging the O/W type emulsion solution in a sales container, and (f) sterilizing the sales container. .

In the step (e), the amount of the O/W type emulsion solution contained in the sales container may be 0.15 to 2.00 liters. In the step (f), the sales container may be sterilized at a temperature of 110 to 130 degrees Celsius for 10 to 20 minutes.

A beverage for diabetic patients using rice according to the present invention is prepared using the method for manufacturing a beverage for diabetic patients using rice according to the present invention.

Other embodiment specifics are included in the detailed description and drawings.

The method for manufacturing a beverage for diabetic patients using rice according to the present invention and the beverage for diabetic patients using rice prepared using the same are rice prepared by limiting the sugar content to less than 2% by weight in order to provide a food for diabetic patients that is advantageous for blood sugar management. By supplementing milk with insufficient protein and vitamins A, B1, B2, B6, B12, C, D, E, niacin, folic acid, protein, calcium, iron, and zinc, it can be used as a nutritionally balanced diet that satisfies the nutrients needed by diabetic patients. In addition, in order to limit the content of saturated fat and cholesterol, vegetable edible oil with relatively low saturated fat is used instead of animal fat with high saturated fat, thereby having an effect of optimizing the nutrient composition of meals for diabetic patients.

The effects of the present invention are not limited to the effects mentioned above, 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 diagram according to a method for manufacturing a beverage for diabetic patients using rice according to an embodiment of the present invention.

Hereinafter, a method for manufacturing a beverage for diabetic patients using rice according to an embodiment of the present invention and a beverage for diabetic patients using rice prepared using the same will be described with reference to the drawings.

1 is a process flow diagram according to a method for manufacturing a beverage for diabetic patients using rice according to an embodiment of the present invention.

Referring to Figure 1, the present inventors focused on the fact that it is good to limit sugar intake in order to lower the risk of developing metabolic syndrome, and prepared a beverage for diabetic patients having a lower sugar content than milk or soy milk, which is usually used for nutritionally balanced meals. In order to supply sufficient nutrients to diabetic patients as a meal replacement, plant-derived protein and vitamins A, B1, B2 , B6, B12, C, D, E, niacin, folic acid, protein, calcium, iron, and zinc were supplemented to prepare a food for diabetic patients that can minimize sugar intake. In order to suppress saturated fat and cholesterol intake, vegetable edible fat with relatively low saturated fat was added instead of animal fat with high saturated fat.

According to the experiments conducted by the present inventors, milk and soymilk used as meal replacements, as shown in [Table 1], have sugar contents of 5.05g and 3.99g per 100g, respectively, which account for about 33% and 29% of the calories. showed up This level is not suitable for a meal replacement for diabetics.

milk soy milk Calories (kcal/100g) 61 54 Carbohydrates (g/100g) 4.78 6.28 Protein (g/100g) 3.15 3.27 Fat (g/100g) 3.27 1.75 Saturated Fat (g/100g) 1.865 0.205 Cholesterol (mg/100g) 10 0 Dietary Fiber (g/100g) 0 0.6 Sodium (mg/100g) 43 51 Sugars (g/100g) 5.05 3.99

When sugars are included in beverages for diabetic patients, the viscosity is lowered, which has the advantage of being advantageous when mixing or sterilizing other ingredients in the future. For reference, there is a constraint to manufacture food by reducing the addition of sugars to a maximum of 2% or less. When the sugar content is less than 2%, the beverage for diabetics made with luxury rice flour becomes a paste rather than a liquid, making it difficult to mix. In order to solve this problem, vegetable oil is mixed at a weight ratio of 1 inner ear 1.4%, and the dispersibility can be improved by interfering with the oil particles between the starch molecules of the luxury rice flour to disrupt the network while reducing the mutual attraction between the molecules. However, at this time, layer separation occurs, making it difficult to mix uniformly. However, in order to solve this problem, mixing vegetable protein in an amount of 1 to 10% by weight emulsifies water and oil molecules, thereby stably distributing oil and fat molecules between starch molecules. This makes mixing easier. However, if the added amount of vegetable protein exceeds 10% by weight, the viscosity increases, making it difficult to ingest, and it is difficult to sterilize and sterilize the prepared solution, reducing its usefulness as a food. Therefore, the maximum weight% should be limited to 10% or less. do.

On the other hand, beverages for diabetic patients made using gelatinized rice flour are prepared by mixing vegetable edible oil and rice bran extract powder, emulsifying and dispersing them under pressure conditions of 10 to 50 MPa, followed by ultra-high temperature instant sterilization, followed by filling or retort sterilization. And it does not contain disaccharides and is composed only of starch, fat, and protein, so the sugar content is close to 0%. Because of this, unlike milk or soy milk, it is very advantageous when used as a medium that is the basis of food for diabetic patients.

In order to manufacture food for diabetic patients, vegetable protein, vitamins, minerals, etc. are added. If diabetic patients consume proteins that can cause allergies, they may show adverse effects such as reducing insulin sensitivity due to inflammation. It was designed to include one or more of the hypoallergenic plant protein groups including rice protein, pea protein, hemp seed protein, and rapeseed protein. Vitamin B12 is a nutrient that is not found in animal foods, and when it is deficient, it can show symptoms of abnormal body conditions such as anemia, so it was designed to add 0.01 to 1% by weight. Other nutrients such as vitamins A, B1, B2, B6, C, D, E, niacin, folic acid, protein, calcium, iron, and zinc are added according to the recommended amount as a regular meal substitute.

Finally, in order to suppress the intake of saturated fat and cholesterol, which are known to be bad for diabetic patients, vegetable edible oil with low saturated fat was used to prepare beverages for diabetic patients instead of edible oil with high saturated fat such as animal fat. The vegetable oil used at this time was designed to include one or more vegetable edible oils selected from the group consisting of brown rice oil, sunflower oil, canola oil, soybean oil, corn oil, grapeseed oil and olive oil.

A method for preparing a beverage for diabetic patients using rice according to an embodiment of the present invention includes the steps of (a) gelatinizing white rice to prepare deluxe rice flour, (b) the deluxe rice powder, rice bran extract powder, vegetable edible oil and fat, Preparing a first mixed solution by adding vegetable protein and other additives for flavor or taste to purified water and stirring, (c) adding vitamins and minerals to the first mixed solution and stirring to prepare a second mixed solution; , (d) putting the second mixture into a high-pressure homogenizer and homogenizing under high pressure to prepare an O / W (Oil in Water) type emulsion solution, and (e) packing the O / W type emulsion solution in a container for sale and (f) sterilizing the sales container.

Step (a) (S10) may be a pregelatinized fine powder manufacturing step, step (b) (S20) may be a first stirring step, step (c) (S30) may be a second stirring step, , The (d) step (S40) may be a high-pressure homogenization step, the (e) step (S50) may be a packaging step, and the (f) step (S60) may be a sterilization step.

Step (a) is a step of preparing a raw material for a milk substitute containing white rice by preparing deluxe rice flour with improved dispersibility in purified water. It should be ground and dispersed in purified water. However, even if this method is used, there is a problem that precipitate is generated within several hours, so in the existing method, some of the rice flour is water-soluble liquid sugar by treating enzymes such as alpha amylase. However, excessive sugar intake is a problem due to the liquid sugar generated in the case of enzymatic treatment. In order to solve this problem, in the present invention, white rice is gelatinized in advance to increase water solubility so that no precipitation occurs at all.

The step (a) is not particularly limited as long as it is produced by an extrusion process and pulverizes and gelatinizes the white rice by 100%. For example, using an extruder, extruding at a temperature of 60 to 120 degrees Celsius at a pressure of 10 to 100 atm to gelatinize, and then pulverizing with a pin mill, etc. to perform the production process of luxury rice flour. At this time, the luxury rice flour may have a moisture content of 10 to 14% by weight and a particle size of 30 to 50 mesh.

In the step (b), the deluxe rice flour, vegetable edible oil, rice bran extract powder, vegetable protein, and other additives were added to the purified water and stirred, and 1 liter of the mixture was poured into a stirring barrel and heated to 110-130 degrees Celsius. The first mixed solution may be prepared by stirring for 5 to 15 minutes at 1000 to 3000 rpm at a temperature of degrees.

In the step (b), vegetable edible oil, which can replace milk fat in milk, is added to purified water, and the rice bran extract powder having an emulsifying effect is added so that the luxurious rice flour and the vegetable plant paper are well mixed in the purified water. , A step of adding and mixing the vegetable protein, which is insufficient in rice beverages compared to milk and soymilk. there is. In addition, the vegetable edible oil may include at least one selected from the group consisting of brown rice oil, sunflower oil, canola oil, soybean oil, corn oil, grapeseed oil and olive oil, but in this embodiment, the vegetable edible oil has a low saturated fat content. Brown rice oil is used. In addition, the vegetable protein may include at least one selected from the group consisting of rice protein, pea protein, hemp seed protein, and rapeseed protein, but in this embodiment, hypoallergenic rice protein is used. .

The beverage for diabetic patients using rice according to an embodiment of the present invention can have various kinds of flavors depending on the other additives added in step (b), and in this embodiment, the other additives are added to give a vanilla taste. Vanilla flavor powder is added as a flavoring agent, but the flavoring agent may be changed to various flavoring agents such as chocolate powder, cocoa powder, and blueberry puree. In addition, sugars may be included in the other additives to give a sweet taste. However, the saccharide may be of a content that satisfies the standard value of the Ministry of Food and Drug Safety so that diabetic patients can drink it.

The (c) step (S30) is a step of preparing a second mixed solution by adding the vitamins and minerals to the first mixed solution, wherein the vitamins and minerals are the deluxe rice powder, the rice bran extract powder, and the vegetable Since they need to be added in small amounts compared to edible oil and vegetable protein, when the vitamins and minerals are added together and stirred with other ingredients in step (b) (S20), the measurement error increases depending on the performance of the scale. After preparing the first mixed solution without adding the vitamins and minerals in step (b) (S20), the vitamins and minerals are added to the first mixed solution in step (c) (S30) to obtain a second mixed solution. By preparing a mixture, it is possible to add the vitamins and minerals in the correct content.

In the step (d) (S40), after putting the second mixed solution into a high-pressure homogenizer, the high-pressure homogenizer is operated under a pressure condition of 10 to 50 MPa to high-pressure homogenize the second mixed solution to prepare an O / W type emulsion solution. there is. Here, the O / W type emulsion solution may be the contents of the beverage for diabetic patients using rice according to an embodiment of the present invention.

In the step (e), the O/W type emulsion solution may be put in a sales container such as a glass bottle, PET bottle, or spout pouch, and sealed by closing the lid. In the step (e), the amount of the O/W type emulsion solution contained in the sales container may be 0.15 to 2.00 liters.

In the step (f), the sales container may be sterilized at a temperature of 110 to 130 degrees Celsius for 10 to 20 minutes.

On the other hand, the beverage for diabetic patients using rice according to an embodiment of the present invention, so that diabetic patients can drink, the sugars are not added or even if added, they must be added at less than 2.00% by weight to satisfy the Ministry of Food and Drug Safety standard.

Therefore, a beverage for diabetic patients using rice according to an embodiment of the present invention can be prepared when no sugar is added and when less than 2.00% by weight of sugar is added.

First, the case where the saccharide is not added is described as follows.

When the saccharide is not added, the other additives in the step (b) may include salt and flavoring. Specifically, in the step (b), in the first mixed solution, in 100% by weight of the total weight, the deluxe rice flour 4.80 ~ 5.20% by weight, the rice bran extract powder 0.48 ~ 0.52% by weight, the vegetable edible oil 1.00 ~ 1.40% by weight %, the vegetable protein 1.00 ~ 10.00% by weight, the salt 0.08 ~ 0.12% by weight, the fragrance 0.08 ~ 0.12% by weight and the balance may include the purified water.

In addition, when the saccharide is not added, in step (c), the vitamins may include vitamins A, B1, B2, B6, B12, C, D and E, and the minerals include niacin, folic acid, calcium , iron and zinc. Specifically, in the step (c), in the second mixed solution, in 100% by weight of the total weight, the deluxe rice flour 4.80 ~ 5.20% by weight, the rice bran extract powder 0.48 ~ 0.52% by weight, the vegetable edible oil 1.00 ~ 1.40% by weight %, 1.00 to 10.00% by weight of the vegetable protein, 0.08 to 0.12% by weight of the salt, 0.08 to 0.12% by weight of the flavoring agent, and less than 1.00% by weight of each of the vitamins A, B1, B2, B6, B12, C, D, and E , The niacin, the folic acid, the calcium, the iron and the zinc may each contain less than 1.00% by weight and the balance in the purified water.

Second, the case where the sugar is added in an amount of less than 2.00% by weight is described as follows.

In the step (b), the other additives may include salt, spices, and sugars. Specifically, in the step (b), in the first mixed solution, in 100% by weight of the total weight, the deluxe rice flour 4.80 ~ 5.20% by weight, the rice bran extract powder 0.48 ~ 0.52% by weight, the vegetable edible oil 1.00 ~ 1.40% by weight %, 1.00 to 10.00% by weight of the vegetable protein, 0.08 to 0.12% by weight of the salt, 0.08 to 0.12% by weight of the flavoring agent, less than 2.00% by weight of the saccharide, and the balance may include the purified water. Here, the saccharide may be at least one saccharide selected from the group consisting of fructooligosaccharide, organic sugar, and white sugar.

In addition, when the saccharide is added in an amount of less than 2.00% by weight, in step (c), the vitamins may include vitamins A, B1, B2, B6, B12, C, D and E, and the minerals, May include niacin, folic acid, calcium, iron and zinc. Specifically, in the step (c), in the second mixed solution, in 100% by weight of the total weight, the deluxe rice flour 4.80 ~ 5.20% by weight, the rice bran extract powder 0.48 ~ 0.52% by weight, the vegetable edible oil 1.00 ~ 1.40% by weight %, 1.00 to 10.00% by weight of the vegetable protein, 0.08 to 0.12% by weight of the salt, 0.08 to 0.12% by weight of the flavoring agent, less than 2.00% by weight of the sugar, the vitamins A, B1, B2, B6, B12, C, D and E may each contain less than 1.00% by weight, the niacin, the folic acid, the calcium, the iron, and the zinc each less than 1.00% by weight, and the balance may include the purified water.

In both the case where the saccharide is not added and the case where the saccharide is added less than 2.00% by weight, the following critical significance may be obtained.

If the luxury rice flour is less than 4.80% by weight, the taste is flat, and if it is more than 5.20% by weight, rice may have a unique taste.

If the rice bran extract powder is less than 0.48% by weight, the emulsification is not good, and if it is more than 0.52% by weight, it may taste bitter.

If the vegetable edible oil is less than 1.00% by weight, the throat feels more like water than milk, and if it is more than 1.40% by weight, the taste may become greasy.

If the vegetable protein is less than 1.00% by weight, the protein particles may not be sufficiently inserted between the starch molecules, and the mutual attraction between molecules may increase, so that mixing may not be easy. .

Example

White rice was put into an extruder, extruded and gelatinized under conditions of a temperature of 80 ° C and an outlet diameter of 10 mm, and then pulverized using a general grinder. The rice powder passed through a sieve with a standard sieve of 40 mesh was stirred and dispersed in water and heated to 90 ° C until completely dissolved in water. To this solution, rice bran extract powder, brown rice oil, rice protein, salt and vanilla flavor powder were sequentially added in the ratio as shown in [Table 2], and mixed with a stirrer at 2000 rpm for 10 minutes to evenly disperse.

Raw material Content (% by weight) Blending amount (g) luxury rice flour 5.00 25.00 rice protein 3.00 15.00 Brown rice milk 1.20 6.00 Rice Bran Extract Powder 0.50 2.50 saline 0.10 0.50 vanilla flavor powder 0.10 0.50 Purified water 90.10 450.50 Sum 100.00 500.00

After confirming that the mixture was sufficiently dispersed and dissolved with the naked eye, as shown in [Table 3], minerals and vitamins were weighed and added according to the contents, and further stirred and dissolved at the same temperature for 10 minutes.

Raw material Content (% by weight) Blending amount (g) vitamin A 0.0000300 0.0001498 vitamin B1 0.0000514 0.0002568 vitamin B2 0.0000599 0.0002996 vitamin B6 0.0000624 0.0003210 vitamin B12 0.0000001 0.0000005 vitamin C 0.0042800 0.0214000 vitamin D 0.0004280 0.0021400 vitamin E 0.0004708 0.0023540 Niacin 0.0006420 0.0032100 folic acid 0.0000171 0.0000856 calcium 0.0299600 0.1498000 iron content 0.0005136 0.0025680 zinc 0.0003638 0.0018180 Sum 0.0368809 0.1844043

After confirming with the naked eye that the contents were sufficiently dispersed and dissolved, high-pressure homogenization was performed using a high-pressure homogenizer (AFH 30L-60M, manufacturer: Alphatech Co., Ltd.) under conditions of a homogenization pressure of 20 MPa, and this high-pressure homogenization process was repeated twice. After homogenization was completed, the homogenate was placed in a 1.2 liter glass bottle, closed with a stopper, and heat sterilized at 121° C. for 15 minutes using a retort sterilizer.

As a result of analyzing the food for diabetic patients prepared in this way, it was found that it exhibited the nutritional characteristics shown in [Table 4]. Values for each item were converted and displayed based on 1,000 kcal in the analysis value. In [Table 4], the numerical values described in the examples below vitamin A are theoretically calculated values derived from the added amount.

item Example Ministry of Food and Drug Safety standard Calories (kcal) 1,000 1,000 Gross weight (g) 2,330 Carbohydrates (g) 117 protein (g) 70 27.5+ Fat (g) 1.37 3.27 Saturated Fat (g) 9.81 Cholesterol (mg) 0 100 mg or less Sugar (g) 0 25 g or less Vitamin A (ug) 700 700 Vitamin B1 (mg) 1.2 1.2 Vitamin B2 (mg) 1.4 1.4 Vitamin B6 (mg) 1.5 1.5 Vitamin B12 (ug) 2.4 2.4 Vitamin C (mg) 100 100 Vitamin D (ug) 10 10 Vitamin E (mg) 11 11 Niacin (mg) 15 15 folic acid (ug) 400 400 Calcium (mg) 700 700 Iron (mg) 12 12 Zinc (mg) 8.5 8.5

As described above, the method for manufacturing a beverage for diabetic patients using rice according to an embodiment of the present invention and the beverage for diabetic patients using rice prepared using the same have a saccharide content of 2% by weight in order to provide a food for diabetic patients that is advantageous for blood sugar management. Diabetes patients by adding insufficient protein and vitamins A, B1, B2, B6, B12, C, D, E, niacin, folic acid, protein, calcium, iron, and zinc to rice milk (rice drink) Optimizing the nutrient composition of meals for diabetic patients by using vegetable edible oil with relatively low saturated fat instead of animal fat with high saturated fat to limit the content of saturated fat and cholesterol. can do.

Those skilled in the art to which the present invention pertains will understand that the present invention can be embodied in other specific forms without changing its technical spirit or essential features. 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 equivalent concepts thereof should be construed as being included in the scope of the present invention.

Claims (14)

(a) preparing luxury rice flour by gelatinizing white rice; and
(b) preparing a first mixture by adding the deluxe rice flour, rice bran extract powder, vegetable edible oil, vegetable protein, and other additives for flavor or taste to purified water and stirring;
(c) adding vitamins and minerals to the first mixture and stirring to prepare a second mixture;
(d) preparing an oil in water (O/W) type emulsion solution by putting the second mixture into a high pressure homogenizer and homogenizing under high pressure; The method of claim 1,
In the step (b), the other additives include salt and flavoring,
In the step (b), in the first mixed solution, in 100% by weight of the total weight, the deluxe rice flour 4.80 ~ 5.20% by weight, the rice bran extract powder 0.48 ~ 0.52% by weight, the vegetable edible oil 1.00 ~ 1.40% by weight, the 1.00 to 10.00% by weight of vegetable protein, 0.08 to 0.12% by weight of the salt, 0.08 to 0.12% by weight of the fragrance and the balance of the purified water, a method for producing a beverage for diabetic patients using rice. The method of claim 2,
In the step (c), the vitamins include vitamins A, B1, B2, B6, B12, C, D and E, and the minerals include niacin, folic acid, calcium, iron and zinc,
In the step (c), the second mixed solution, in 100% by weight of the total weight, the deluxe rice flour 4.80 ~ 5.20% by weight, the rice bran extract powder 0.48 ~ 0.52% by weight, the vegetable edible oil 1.00 ~ 1.40% by weight, the above 1.00 to 10.00% by weight of vegetable protein, 0.08 to 0.12% by weight of the salt, 0.08 to 0.12% by weight of the flavoring agent, less than 1.00% by weight of each of the vitamins A, B1, B2, B6, B12, C, D, and E, and the niacin , The folic acid, the calcium, the iron and the zinc are each less than 1.00% by weight and the balance comprising the purified water, a method for producing a beverage for diabetic patients using rice. The method of claim 1,
In the step (b), the other additives include salt, spices and sugars,
In the step (b), in the first mixed solution, in 100% by weight of the total weight, the deluxe rice flour 4.80 ~ 5.20% by weight, the rice bran extract powder 0.48 ~ 0.52% by weight, the vegetable edible oil 1.00 ~ 1.40% by weight, the 1.00 to 10.00% by weight of vegetable protein, 0.08 to 0.12% by weight of the salt, 0.08 to 0.12% by weight of the flavoring agent, less than 2.00% by weight of the sugar, and the balance of the purified water. Method for producing a beverage for diabetic patients using rice. The method of claim 4,
In the step (c), the vitamins include vitamins A, B1, B2, B6, B12, C, D and E, and the minerals include niacin, folic acid, calcium, iron and zinc,
In the step (c), the second mixed solution, in 100% by weight of the total weight, the deluxe rice flour 4.80 ~ 5.20% by weight, the rice bran extract powder 0.48 ~ 0.52% by weight, the vegetable edible oil 1.00 ~ 1.40% by weight, the above 1.00 to 10.00% by weight of vegetable protein, 0.08 to 0.12% by weight of the salt, 0.08 to 0.12% by weight of the flavoring agent, less than 2.00% by weight of the sugar, and the vitamins A, B1, B2, B6, B12, C, D and E, respectively Less than 1.00% by weight, the niacin, the folic acid, the calcium, the iron and the zinc are each less than 1.00% by weight and the balance comprising the purified water, a method for producing a beverage for diabetic patients using rice. The method of claim 4,
The saccharide comprises at least one of fructooligosaccharide, organic sugar and white sugar, a method for producing a beverage for diabetic patients using rice. According to claim 2 or claim 4,
The vegetable edible oil includes at least one of brown rice oil, sunflower oil, canola oil, soybean oil, corn oil, grapeseed oil, and olive oil,
The vegetable protein, a method for producing a beverage for diabetic patients using rice, including at least one of rice protein, pea protein, hemp seed protein and rapeseed protein. According to claim 2 or claim 4,
The flavor, vanilla flavor powder, chocolate powder, cocoa powder and blueberry puree containing at least one, a method for producing a beverage for diabetic patients using rice. According to claim 2 or claim 4,
In the step (b), the deluxe rice powder, the rice bran extract powder, the vegetable edible oil, the vegetable protein, and the other additives were added to the purified water and stirred, and 1 liter of the mixed solution was poured into a stirring bucket and heated to A method for preparing a beverage for diabetic patients using rice to prepare the first mixture by stirring at a temperature of 110 to 130 degrees at 1000 to 3000 rpm for 5 to 15 minutes. The method of claim 9,
In step (a), the polished rice is gelatinized at a temperature of 70 to 90 degrees Celsius and a pressure of 10 to 100 atm, and the luxury rice flour has a moisture content of 10 to 14% by weight and a particle size of 30 to 50 mesh. Beverage manufacturing method for diabetic patients using The method of claim 10,
In step (d), the high-pressure homogenizer performs high-pressure homogenization under a pressure condition of 10 to 50 MPa, a method for producing a beverage for diabetic patients using rice. The method of claim 11,
(e) packaging the O/W type emulsion solution in a sales container; and
(f) sterilizing the container for sale; further comprising a method for producing a beverage for diabetic patients using rice. The method of claim 12,
In the step (e), the O / W type emulsion solution contained in the sales container is 0.15 to 2.00 liters,
In the step (f), the sales container is sterilized at a temperature of 110 to 130 degrees Celsius for 10 to 20 minutes, a method for producing a beverage for diabetic patients using rice. A beverage for diabetic patients using rice, prepared using the method for manufacturing a beverage for diabetic patients using rice according to any one of claims 1 to 13.

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