KR910007321B1 - Process for making beverage and powder from rice - Google Patents

Abstract

(a) washing kernel of unhulled rice and soaking in 20-30 deg.C water for 2-3 days; (b) dehydrating it and saccharfifying at 20-30 deg.C for 48-60 hrs; (c) drying it with 85 deg.C hot air for 5-6 hrs. and removing its germ; (d) roasting it at 200-230 deg.C for 20-40 min, pulverizing into 15-30 mesh, and removing its hull to obtain the scorched-rice powder (I). A scorched-rice beverage is prepd. by mixing the (I) with water, extracting under pressure at 70-90 deg.C for 30-50 min, filtering, sterilizing, and adding sugar and CO2 gas.

Description

Method of manufacturing Soong Soon Beverage and Soong Soon Beverage

The present invention relates to a manufacturing method that can be easily produced by the production of soybean paste as a beverage, and more particularly to a soot production method using a saccharification and roasting process, omitting the complicated manufacturing process such as conventional cooking or steaming. Sung Soong could be easily manufactured in our diet based on rice because of its delicious taste and unique flavor. However, in recent years, various improved cooking machines have been developed and distributed to increase the yield of rice, and in the urban culture, electric rice cookers have become a major cooking means, and they have disappeared.

In other words, compared to the sour tastes of the cauldron of the past, when cooking by electricity or gas fire, the heat transfer method, temperature composition, and water change relations to the rice are different, so the composition of the steaming fragrance is changed, and the delicious taste cannot be formed. have. Therefore, barley tea and various soft drinks are becoming a substitute drink around us.

Soongngyang fragrance is a heating fragrance in which sugars, proteins, amino acids, fats, and the like formed in rice are decomposed by heat or by recombination of degradation products. The main fragrance components are pyrazine compounds, phenol compounds, pyrrols, maltol compounds, carbonyl compounds, etc., and its production principle is amino acid and sugar Maillard. By reaction, pyrolysis, proteolysis, addition reaction, etc. It is possible to prepare a good soybean beverage when a certain condition is satisfied so that such a physicochemical reaction can occur effectively.

On the other hand, Soong Sok beverage manufacturing method using the rice, which has been published so far, is unsuitable for mass production because the production process is complicated, the production cost is high, and the raw material loss and the standardization of the process are difficult because the rice is once dried and heated. Particularly, in Korean Patent Publication No. 89-3090 (89. 8. 22) and Korean Patent Publication No. 89-3693 (89. 9. 30), which were previously filed, carbonyl compounds and pies produced by re-arrangement with rice Ragne compound is re-decomposed by heat, resulting in severe odor of shoes, and the production process is expensive due to the complicated process and high heat loss. In addition, there is domestic patent publication No. 87-8532, but this is stir-fed after making rice, and strong heat is directly contacted with rice, which makes it easy to produce carbonized odor due to intense heat action. It is called a manufacturing process.

Accordingly, an object of the present invention is to provide a Soong Soong Beverage which has the same taste as that of Soong Soong Beverage, which is easy to mass-produce with simplified process, raw material yield improvement and low production cost in manufacturing Soong Soong Beverage. .

The present invention is the pre-processing so that various reactions necessary for the production of soot fragrance can be easily generated by saccharifying starch, which is a major component of rice, as its own enzyme by introducing a shoe process, and roasting it for a constant temperature and time, and the best sour taste and fragrance. After the roasting, the skin was removed and crushed, and then crushed by cultivation, or extracted and filtered to make it usable as a soft drink. Hereinafter, the manufacturing method of the present invention will be described in detail by process.

Step 1: The raw materials used in the present invention can be used for all the germinated rice of 12-14% moisture that is not harvested and milled. First, the rice is screened, washed with water, and debris is removed. The water is changed once a day, and 2-3 days after immersion, the water content is 40-45% and germination starts from the snow.

Second step: After washing the rice 1-2 times, remove enough water and saccharify for 48-60 hours at 90-95% RH and 20-30 ℃ (room temperature). It breaks down starch, the main ingredient of rice, by its own amylases into dextrin, malose and glucose units. This is the pre-treatment process to give sugar-amino acid reaction and pyrolysis reaction of sugar in the roasting process to give enough fragrance and browning reaction.

In this process, as shown in Table 1 below, much more free sugar can be produced than the method by steaming rice presented in Korean Patent Publication Nos. 89-3090, 89-3693, and Patent Publication 87-8532. In the roasting process, the production process can be effectively induced.

TABLE 1

In the process of saccharification, the time ranged from 48 to 60 hours is as shown in Table 2, but when the sugar content is 60 hours or more, the free sugar increases but the saccharification time is too long. When the color is black, less than 48 hours, the degree of saccharification is low, it takes a lot of roasting time and the sugar-amino acid reaction does not occur effectively. Therefore a saccharification time of 48-60 hours is preferred.

TABLE 2

Step 3: After saccharification, dry for 5-6 hours at 85 ℃ hot air to inactivate glycase. The dried raw material must remove the embryos to prevent the formation of carbon odor during roasting.

4th process: The raw material obtained by the 3rd process is roasted for 20-40 minutes at 200-230 degreeC high temperature in the stirrer which can be stirred at a constant speed and temperature control.

This process gives the most important soot fragrance and proper browning degree in the soot manufacturing process, and the soot quality is determined according to the degree of roasting since the physical and chemical changes occurring during the roasting have a great influence on the next process. Therefore, the degree of saccharification, roasting time and temperature should be constant. In addition, the fragrance component of Soong 유도 is derived from the inner bar, and when it is stir-fry, if the rice is directly heated to a high temperature, carbonization odor is generated due to rapid pyrolysis. It will act to alleviate.

As shown in Table 3 and Table 4, the relation between the change of the roasting temperature and the change of the roasting time in the present process is the highest when the roasting temperature is 200-230 ℃ and the roasting time is 20-40 minutes. Contains a lot.

TABLE 3

TABLE 4

The browning degree at this time showed a brownness of 1.5 (0, D value) similar to that of traditional saengbyo drink.

5th process: The raw material of the roasting process is crushed to a suitable size for extraction to remove the peel layer and then packed in tea bags and used as a sour tea. In the present invention, the size of the crushing is 15-30 mesh. The extraction solvent was the most suitable when boiled with water 70 times by weight ratio, and when it was prepared as a soft drink, it was pulverized into 15-30 mesh and 30-70 at 70-90 ℃ with 50 times by weight water. Pressurized extract for 50 minutes, filtered and sterilized, then injected with sweetener and carbonic acid gas to drink as a soft drink. In the fifth step, the sensory evaluation of the soybean tea produced in the fifth step yielded the results as shown in Table 5.

TABLE 5

This simple process will allow us to mass-produce tasty Soong-Jung beverages and recover our traditional beverages that are disappearing as well as increase the utilization rate of rice by developing rice processed foods.

Next, the present invention will be described through examples.

Example 1

10Kg of ordinary rice is separated and washed twice with sediment, and after immersing in water temperature 20-30 ℃, enough water is drained and placed in a constant temperature and humidity chamber at a humidity of 90-95%, 30 ℃ for 50 hours to germinate. Dry at 85 ° C for 5 hours and 30 minutes, remove embryos, and stir for 20 minutes with agitation at 200-300 ° C. After peeling the husk while grinding to 15-30 mesh and packed in 3g each tea bag (Tea Bag). Soybean tea was prepared by adding 2 liters of water per tea bag and boiling for about 20-30 minutes.

Example 2

After washing, dipping, germination drying, and roasting in the same manner as in Example 1, the mixture was pulverized into 15-30 mesh, and after removing the husks, 50 times of water was added thereto, and the mixture was cooled by pressing for 40 minutes at 80 ° C. and filtered. After filtration, add 2-3% of the appropriate amount of sugar and aspartame to give an appropriate sweetness.

In order to impart a refreshing feeling, about 0.01-0.03% citric acid was used, and the Soung Cheong soft drink was prepared by sterilizing 0.2-1.0 g / cm ² of carbon dioxide gas at 5 ° C. or less.

Claims (2)

After washing with unchanged rice, remove the contaminants, immerse it in room temperature water at 20-30 ℃ for 2-3 days, then drain the water sufficiently and saccharify it for 48-60 hours at room temperature at 20-30 ℃, then 5-6 hours in 85 ℃ hot air. Drying, removing embryos and roasting at 20-230 ° C. in a stir-fryer for 20-40 minutes after the roasting is completed by grinding 15-30 mesh to remove the husks, characterized in that for removing the skin. After washing with unchanged rice, remove the contaminants, immerse in water at 20-30 ℃ for 2 ~ 3 days, drain the water and dry it for 48-60 hours at 20-30 ℃ at room temperature, and dry it for 5-6 hours at 85 ℃ hot air. After removing embryos, roast them for 20-40 minutes at a temperature of 200-230 ℃ in a stir-fryer, grind the rice after roasting with 15-30 mesh to remove the husks, and then add water to it and add 30-50 at 70-90 ℃. Method of producing soongbyeong soft drink, characterized in that by extracting under pressure and then filtering, sterilizing it and injecting sweetener and carbonic acid gas.