TWI708567B - Method for producing grain milk and the grain milk produced therefrom - Google Patents

Abstract

A method for preparing cereal milk, comprising grinding at least one type of cereal to prepare cereal powder, wherein the average particle size of the cereal powder is 40-200 μm; mixing water and the cereal powder to prepare a mixed liquid; gelatinizing the mixed liquid , Including heating the mixed liquid to increase its temperature to a first predetermined temperature within a first predetermined time; heating and homogenizing the gelatinized mixed liquid; and then heating the homogenized mixed liquid, including the second predetermined temperature Temperature heating the homogenized mixed liquid for a second predetermined time, wherein the second temperature is higher than the first temperature; and cooling the reheated mixed liquid so that its temperature drops within the third predetermined time, to prepare Obtain the cereal milk.

Description

Method for preparing cereal milk and its products

A method for preparing cereal milk, more specifically, is a method for preparing cereal milk without baking, puffing or low-temperature soaking.

Cereal milk, raw materials come from cereals, including barley, oats, wheat, rice, etc. Cereal milk can be used as a general drink. Because it is rich in protein and does not contain lactose, it is also used as a substitute for milk.

At present, in the production of cereal milk, the raw materials are often heated and puffed or roasted to facilitate subsequent gelatinization of cereals to prepare a slurry. However, high-temperature heat-treated starch produces acrylamide. The International Center for Cancer Research (IARC) has classified acrylamide as a 2A carcinogen (probable human carcinogen).

In order to solve the above-mentioned problems, the prior art, such as Chinese Patent Application No. 105876606A, proposes a technical means of pre-gelatinizing black rice by soaking black rice at low temperature. However, low-temperature soaking is not only time-consuming, but also has the problem of microbial growth.

Therefore, how to provide a method for preparing cereal milk that simplifies the pretreatment steps, saves time and reduces the risk of carcinogenesis or microbial proliferation has become an urgent issue in the industry.

The purpose of the present invention is to provide a method for preparing cereal milk without baking, expanding or low temperature soaking pretreatment.

In order to achieve the foregoing objective, the method for preparing cereal milk of the present invention includes the following steps: Grinding at least one grain to prepare grain flour, wherein the average particle size of the grain flour is 40-200 μm; Mixing water and the grain flour to prepare a mixed liquid; Gelatinizing the mixed liquid includes heating the mixed liquid to increase its temperature to a first predetermined temperature within a first predetermined time; Heating and homogenizing the gelatinized mixture; Reheating the homogenized mixture includes heating the homogenized mixture at a second predetermined temperature for a second predetermined time, wherein the second temperature is higher than the first temperature; and The temperature of the reheated mixed liquid is lowered so that the temperature is lowered within the third predetermined time to prepare the cereal milk, wherein the viscosity of the cereal milk is 70-350 CPS.

In an embodiment, the ratio (V/W) of the water to the cereal flour is 5:1-20:1.

In one embodiment, the ratio (V/W) of the water to the cereal flour is 10:1.

In one embodiment, the temperature of the water is 20~45°C.

In one embodiment, the first predetermined time is 60 minutes.

In one embodiment, the gelatinization of the mixed liquid includes heating the mixed liquid to increase its temperature to 70~75°C within 60 minutes.

In one embodiment, the gelatinizing the mixed liquid further includes maintaining the temperature for 10-20 minutes when the temperature of the mixed liquid is raised to a first predetermined temperature.

In one embodiment, the heating and homogenizing the gelatinized mixture includes heating the gelatinized mixture to a temperature of 70-78°C.

In one embodiment, the homogeneous compound includes a first pressurization and a second pressurization, wherein the pressure of the first pressurization is greater than 0~150 kg/cm ² , and the pressure of the second pressurization is greater than 0~150 kg/cm ² .

In one embodiment, the second predetermined temperature is 110-130°C, and the second predetermined time is 2-10 seconds.

In one embodiment, the temperature of the reheated mixed liquid is lowered, and the temperature of the reheated mixed liquid is lowered, so that the temperature of the reheated mixed liquid drops to 5-10°C within 10 minutes.

Another aspect of the present invention provides a cereal milk prepared by the method of the present invention.

Compared with the prior art, the method for preparing cereal milk provided by the present invention does not require heating to expand or roast the raw materials, avoid the formation of acrylamide, and does not require time-consuming soaking, reducing the growth of microorganisms, but at the same time it can be made into a smooth texture. Smooth and thick grain milk.

The following specific examples illustrate the implementation of the present invention. Those familiar with the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. The present invention can also be implemented or applied by other different specific embodiments, and various details in this specification can also be based on different viewpoints and applications, and various modifications and changes can be made without departing from the spirit of the present invention.

Please refer to FIG. 1, which is a flowchart of an exemplary embodiment of the present invention. One aspect of the present invention provides a method for preparing cereal milk, including the following steps:

S1. Grind at least one grain to prepare grain flour. According to an exemplary embodiment of the present invention, the average particle size of the grain flour may be 10 to 200 μm.

According to a preferred embodiment of the present invention, the average particle size of the cereal flour may be 40-200 μm. More preferably, the average particle size of the cereal flour can be 50~200 μm.

S2. Mix water and the grain flour to prepare a mixed liquid.

According to the embodiment of the present invention, the ratio (V/W) of the water to the grain flour can be 5:1-20:1; preferably, the ratio (V/W) of the water to the grain flour can be It is 10:1.

According to the embodiment of the present invention, the temperature of the water used can be 20~45°C.

According to the present invention, when mixing water and grain flour, it should be stirred until the grain flour is evenly dispersed in the water, for example, it can be stirred for 1-15 minutes. The stirring process can make the cereal flour absorb water, and the starch particles in it can fully swell.

S3. Gelatinizing the mixed liquid includes heating the mixed liquid to increase its temperature to a first predetermined temperature within a first predetermined time.

According to an embodiment of the present invention, the first predetermined time may be 60 minutes. Preferably, the first predetermined time may be 30 minutes.

According to a specific embodiment of the present invention, the gelatinizing the mixed liquid includes heating the mixed liquid to increase the temperature of the mixed liquid to 70~75°C within 60 minutes.

According to a preferred embodiment of the present invention, the gelatinization of the mixed liquid includes heating the mixed liquid to increase the temperature of the mixed liquid to 70~75°C within 30 minutes.

According to a specific embodiment of the present invention, the gelatinization of the mixed liquid may further include maintaining the temperature for 10-20 minutes when the temperature of the mixed liquid is raised to a first predetermined temperature.

According to a specific embodiment of the present invention, the gelatinization of the mixed liquid may be heating the mixed liquid, increasing the temperature of the mixed liquid to 70~75°C within 60 minutes, and heating the mixed liquid at 70~75°C 10-20 minutes. Preferably, the gelatinization of the mixed liquid may be heating the mixed liquid to increase the temperature of the mixed liquid to 70-75°C within 30 minutes, and heating the mixed liquid at 70-75°C for 10-20 minutes. During this heating process, water will enter the non-crystalline area of the starch, and continuous heating will help break the hydrogen bond in the crystalline area of the starch, causing it to gradually lose its birefringence, so that the starch granules will gradually loosen and accelerate the water absorption and swelling of the starch.

S4. Heating and homogenizing the gelatinized mixture.

According to an embodiment of the present invention, the heating and homogenizing the gelatinized mixture may include heating the gelatinized mixture to a temperature of 70-78°C.

According to an embodiment of the present invention, the homogenization can be performed by means of pressure homogenization or the like. Preferably, it can be a stepwise pressurization, for example, including a first pressurization and a second pressurization, wherein the pressure of the first pressurization can be greater than 0~150 kg/cm ² , and the pressure of the second pressurization can be greater than 0~150 kg/cm ² .

According to a preferred embodiment of the present invention, the stepwise pressurization may include a first pressurization and a second pressurization, wherein the pressure of the first pressurization may be greater than 0~150 kg/cm ² , and the second pressurization The pressure can be greater than 0~50 kg/cm ² .

According to a specific embodiment of the present invention, the heating and homogenizing the gelatinized mixture may include heating the gelatinized mixture, including heating the gelatinized mixture to 70-78°C, and greater than 0 ~ 150 kg / cm ² for the first pressurizing; after down, again greater than 0 ~ 50 kg / cm ² for a second pressurized.

S5. Reheating the homogenized mixture includes heating the homogenized mixture at a second predetermined temperature for a second predetermined time, wherein the second temperature is higher than the first temperature.

According to an embodiment of the present invention, the second predetermined time may be 2-10 seconds.

According to an embodiment of the present invention, the reheating the homogenized mixture may include heating the homogenized mixture to 110-130°C for 2-10 seconds.

According to the method of the present invention, reheating the homogenized mixed solution can fully expand the branched chain and amylose.

S6. The temperature of the reheated mixed liquid is lowered so that the temperature is lowered within a third predetermined time to prepare the cereal milk.

According to an embodiment of the present invention, the third predetermined time may be 10 minutes.

According to a specific embodiment of the present invention, the cooling of the reheated mixed liquid includes cooling the reheated mixed liquid so that the temperature of the reheated mixed liquid is lowered to 5-10°C within 10 minutes.

According to the method of the present invention, the rapid cooling helps to gradually increase the hydrogen bonds between the linear and amylopectin, which promotes the gel structure to become denser and denser to form an organized crystalline structure to increase the viscosity of the cereal milk. According to specific embodiments of the present invention, the viscosity of the prepared cereal milk can preferably be 70~350 CPS.

According to the present invention, the at least one grain may be rice. Preferably, it can be selected from at least one of the group consisting of indica rice and stalk rice.

According to the method of the present invention, the at least one grain may be a grain containing 10-35% amylose.

According to the method of the present invention, the at least one grain is the grain within 18 months after harvest.

One aspect of the present invention provides a cereal milk, which is a cereal milk prepared according to the method of the present invention. The viscosity of the cereal milk can be 70~350 CPS.

According to an embodiment of the present invention, the raw material of the cereal milk may be at least one cereal. Preferably, the raw material can be selected from at least one group consisting of indica rice and stem rice.

According to an embodiment of the present invention, the raw material of the cereal milk may be at least one cereal containing 10-35% amylose.

According to an embodiment of the present invention, the raw material of the cereal milk may be at least one type of cereal that is within 18 months of harvest.

Grain size

According to the method provided by the present invention, at least one grain is ground to prepare grain flour, wherein the average particle size of the grain flour is shown in Table 1; and stepwise temperature adjustment is performed according to the temperature change diagram in FIG. Said grain flour, prepare a mixed liquid; heat the mixed liquid, raise the temperature of the mixed liquid to 70~75°C within 60 minutes, and maintain the heating for 10~20 minutes; heat the mixture to 70~78°C with a two-stage pressure Pressurize to homogenize the gelatinized mixture; reheat the homogenized mixture to raise the temperature of the homogenized mixture to 110~130°C for 2~10 seconds; and reheat the mixture within 10 minutes The heated mixture is rapidly cooled to 5-10°C to prepare the cereal milk. Determine the viscosity of the obtained cereal milk (as shown in Table 1).

Table 1. The relationship between the grain size of grain flour and the viscosity of the obtained grain milk. Numbering Average grain size (μm) Finished product viscosity (CPS) Example 1-1 62 90 Example 1-2 73 160 Example 1-3 82 260 Comparative example 1-1 32 10 Comparative example 1-2 536 n/a

As shown in Table 1 above, it can be understood that if the grain size of grain powder is too small, the viscosity will be too low; but when the grain size is too large, the viscosity will be reduced and even impossible to measure; and if the viscosity is too low, it will cause grain milk It leaves water and tastes bad.

Homogeneous pressurization

According to the method provided by the present invention, at least one grain is ground to prepare grain flour, wherein the average particle size of the grain flour is 40-200 μm; water and the grain flour are mixed to prepare a mixed liquid; according to the temperature change diagram in FIG. 2 , Perform stepwise temperature adjustment: heat the mixture, increase the temperature of the mixture to 70~75°C within 60 minutes, and maintain the heating for 10~20 minutes; heat the mixture to 70~78°C, and increase the temperature with two-stage pressure Press to homogenize the gelatinized mixture, and the pressure conditions are shown in Table 2. Then heat the homogenized mixture to raise the temperature of the homogenized mixture to 110~130℃, and heat 2~10 Seconds; and quickly cool the reheated mixture to 5-10°C within 10 minutes to prepare the cereal milk. Determine the viscosity of the obtained cereal milk (as shown in Table 2).

According to the embodiment of the present invention, the first pressure in the two-stage homogenization method may be a higher pressure; after the pressure is reduced, other components are added, and then the second pressurization is performed, wherein the second pressurization pressure may be lower than the first Suppressor.

Table 2. The relationship between different pressure conditions and the viscosity of the obtained cereal milk. Numbering The first pressurization pressure (kg/cm ² ) The second pressurizing pressure (kg/cm ² ) Finished product viscosity (CPS) Example 2-1 0 0~50 240 Example 2-2 50 0~50 142 Example 2-3 150 0~50 80 Comparative example 2-1 200 0~50 5

As shown in Table 2 above, the first pressure in the two-stage homogenization method can finely break the grain gluten and make the taste smooth; after the pressure is reduced, other ingredients are added, and then the second pressure is applied. The pressure can be lower than the first pressurizer, the purpose is to make the mixed liquid blend uniformly, but the pressure should not be too high to avoid the destruction of the grain starch structure and the resulting low viscosity of the final product.

According to an embodiment of the present invention, the other ingredients may be additives such as seasonings and fragrances, and the additives may be homogenized by pressure, for example, after homogenization at a pressure of 50 to 150 kg/cm ² , they are added to the mixed liquid , Perform a second pressurization with the mixed liquid.

In summary, the present invention fully solves the shortcomings in the prior art.

The above-mentioned embodiments are only illustrative to illustrate the principles and effects of the present invention, and are not used to limit the present invention. Anyone who is familiar with the art can modify and change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Therefore, the protection scope of the present invention should be as listed in the scope of patent application described later.

S1~S6: steps

Fig. 1 is a flowchart of an exemplary embodiment of the present invention.

Fig. 2 is a temperature change diagram of an exemplary embodiment of the present invention.

S1~S6: steps

Claims (14)

A method for preparing cereal milk, comprising the following steps: grinding at least one kind of cereal to prepare cereal flour, wherein the average particle size of the cereal flour is 40-200 μm, and the cereal does not need to be roasted; mixing water and the cereal Powder to prepare a mixed liquid; gelatinizing the mixed liquid includes heating the mixed liquid to increase its temperature to a first predetermined temperature within a first predetermined time, wherein the first predetermined time is 60 minutes, and the first predetermined The temperature is 70~75℃; heating and homogenizing the gelatinized mixture, wherein the homogenization includes a first pressurization and a second pressurization, wherein the first pressurization pressure is greater than 0~150kg/cm ² , And the pressure of the second pressurization is greater than 0~150kg/cm ² ; reheating the homogenized mixture includes heating the homogenized mixture at a second predetermined temperature for a second predetermined time, wherein the second The predetermined temperature is higher than the first predetermined temperature; and the temperature of the reheated mixed liquid is lowered so that the temperature is lowered within a third predetermined time to obtain the cereal milk, wherein the viscosity of the cereal milk is 70-350 CPS. According to the method described in item 1 of the scope of the invention patent application, the ratio (V/W) of the water to the grain flour is 5:1-20:1. According to the method described in item 2 of the patent application for invention, the ratio (V/W) of the water to the grain flour is 10:1. According to the method described in item 1 of the scope of patent application for invention, the temperature of the water is 20 to 45°C. The method according to item 1 of the scope of the invention application, wherein the first predetermined time is 60 minutes. According to the method described in item 1 of the scope of the patent application for invention, the gelatinizing the mixed liquid further includes maintaining the temperature for 10-20 minutes when the temperature of the mixed liquid is raised to a first predetermined temperature. According to the method described in item 1 of the scope of the invention application, wherein the heating and homogenizing the gelatinized mixture includes heating the gelatinized mixture to a temperature of 70-78°C. According to the method described in item 1 of the scope of the invention application, wherein the pressure of the second pressurization is greater than 0-50 kg/cm ² . According to the method described in item 1 of the scope of the invention patent application, wherein the second predetermined time is 2-10 seconds. According to the method described in item 1 of the scope of the invention patent application, wherein the temperature of the reheated mixed liquid is lowered, and the temperature of the reheated mixed liquid is lowered so that the temperature is lowered to 5-10°C within 10 minutes . The method according to any one of items 1 to 10 in the scope of the patent application for invention, wherein the at least one grain is selected from at least one group consisting of indica rice and stem rice. The method according to any one of items 1 to 10 in the scope of the invention application, wherein the at least one grain is a grain containing 10 to 35% amylose. The method according to any one of items 1 to 10 in the scope of patent application for invention, wherein the at least one kind of grain is grain within 18 months after harvest. A cereal milk prepared according to the method described in any one of items 1 to 10 in the scope of the invention patent application.

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