KR101281839B1 - Manufacturing method of yokurt drink using rice - Google Patents

Abstract

The present invention relates to a method for producing a lactic acid bacteria beverage based on brown rice, wherein the lactic acid bacteria beverage is made of brown rice, apple, kelp, malt, yeast and lactic acid bacteria, and yeast and lactic acid bacteria whose pH is adjusted to pH 4 prepared by organic farming. 15 to 20 hours in diluent, immersed at 20 to 25 ℃ soft nitrification (low molecular weight) (100) of brown rice seedlings and rinds, washing the brown rice immersed in clean water and dried at room temperature for 10 hours (110) Process to process the dried brown rice into powder of 200 mesh (120), mixing the brown rice powder in clean water with a weight ratio of 5 to 10% by heating (130) to 100 ℃ to obtain a brown rice processed body Preparing 60-70% of the malt powder to the weight of the brown rice, extracting the wort with clean water (140), and mixing (150) the brown rice processed body and the wort lowered to 40 ° C. Process, keep the brown rice processed body 40 ℃ 5 6 hours of glycosylation process 160, when the brown rice is glycosylated, heating to 80 ℃ to inhibit the enzymatic reaction and sterilization (170), lowering the temperature of the saccharified solution to 40 ℃ or less cultivated apple juice juice Process of mixing 180 to 3% by weight of brown rice flour (180), the kelp is washed in clean water to remove salt, dried to make a 200 mesh powder, mixed by weight of 1-2% by weight of brown rice mill (190) ), The yeast and lactic acid bacteria mixed solution 1% mixed in the mixture and sealed to ferment (200) for 3 weeks at 35 ℃ .

Description

Manufacturing method of lactobacillus beverage based on brown rice {MANUFACTURING METHOD OF YOKURT DRINK USING RICE}

The present invention relates to a method for producing a lactic acid bacteria beverage based on brown rice, and more particularly, a beverage obtained by mixing lactic acid bacteria fermentation and additional ingredients based on brown rice, in particular, a method for producing a fermented beverage based on organic brown rice. It is about.

Lactic acid bacteria beverages have been widely known for their benefits to the stomach and the like, and are manufactured and sold on the basis of various materials, making them major products in the dairy industry.

Conventional lactic acid bacteria beverages are mostly manufactured by fermentation as a milk-based dairy product, but some drinkers have side effects such as burdening the stomach and causing diarrhea.

In addition, since the milk is based on the pretreatment process such as sterilization, heat treatment, etc. must be accompanied, there is a problem in that the manufacturing cost is high and expensive products.

In addition, the problem of causing trouble in the production process due to the recent problem of foot-and-mouth disease was not smooth.

In the production method of lactic acid bacteria beverage based on brown rice of the present invention provides a method for producing lactic acid bacteria beverage based on brown rice having a variety of additional effects without using dairy products such as milk.

In the method for producing a lactic acid bacterium beverage based on the brown rice of the present invention,
In the manufacturing method of lactic acid bacteria beverage based on brown rice;
The lactic acid bacteria beverage is based on brown rice, apple, kelp, malt, yeast and lactic acid bacteria,
A process of softening (low molecular weight) (100) the brown rice seedlings and skins by immersing brown rice prepared by organic farming in yeast and lactic acid bacteria diluent adjusted to pH 4 at 15 to 20 hours at 20 to 25 ° C.
Washing the brown rice immersed body in clean water and drying (110) for 10 hours at room temperature indoors,
Process to process the dried brown rice into powder of 200 mesh (mesh) (120),
Mixing the brown rice powder with clean water in a weight ratio of 5 to 10% and heating (130) to 100 ° C. to obtain a brown rice processed product,
Preparing a malt powder 60-70% of the weight of the brown rice, extracting the wort 140 with clean water;
Mixing 150 the brown rice processed body and the wort at a low temperature at 40 ° C.,
A step of glycosylating (160) the brown rice processed body at 40 ° C. for 5 to 6 hours;
When the brown rice is glycosylated, heating to 80 ℃ to inhibit the enzymatic reaction and sterilization (170),
Lowering the temperature of the saccharified solution to 40 ° C. or lower, and mixing (180) the apple juice cultivated without pesticide with a weight ratio of 3 to 5% of the brown rice processed body;
Washing kelp in clean water to remove salt and drying to make 200 mesh powder, mixing (190) 1 to 2% by weight of the brown rice flour,

It is characterized by consisting of a process of mixing the yeast and lactic acid bacteria mixed solution 1% to the mixture and sealed and fermentation (200) for 3 weeks at 35 ℃ .

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The production method of lactic acid bacteria beverage based on the brown rice of the present invention as described above,

Providing a lactobacillus beverage prepared on the basis of such brown rice does not give any disturbances to the stomach of the drink, so that drinking is possible regardless of the age of the drink, and also has a low eating feeling has the advantage of continuous drinking.

In addition, since it is manufactured on the basis of brown rice, which is over-produced rice, it has a desirable advantage in minimizing the production cost and increasing the consumption of rice.

Furthermore, it is possible to provide lactobacillus beverages with improved flavor, because the flavor of the drink is good, and brown rice contains a large amount of minerals, antioxidants and polyphenols represented by vitamins A, C, and E, which are not present in dairy products. Good for your health,

Organic matter, including dietary fiber, can be reduced in molecular weight (ie, fermentation) to provide beverages with high digestive absorption.

In addition, the lactic acid bacteria beverage prepared by the production method of lactic acid bacterium beverage based on brown rice of the present invention gives a beneficial effect to the human body as a precursor because the yeast, lactic acid bacteria are proliferated in a large amount and have a formal effect and physiologically weak alkali. There is also usefulness.

In addition, by processing and providing brown rice, which is economically poor in texture and not widely consumed, as a drinkable form, it also has the advantage of contributing to the promotion of consumption of brown rice and the improvement of national health.

BRIEF DESCRIPTION OF THE DRAWINGS It is a block diagram which shows the process of the manufacturing method of the lactic acid bacteria beverage based on the brown rice of this invention.

Hereinafter, with reference to the accompanying drawings will be described a preferred process and action of the production method of the lactic acid bacteria beverage based on the brown rice of the present invention for achieving the above object.

BRIEF DESCRIPTION OF THE DRAWINGS It is a block diagram which shows the process of the manufacturing method of the lactic acid bacteria beverage based on the brown rice of this invention.

First, the characteristics of the material preferably used in the production method of the lactic acid bacteria beverage based on the brown rice of the present invention will be described.

While utilizing the characteristics of brown rice to the maximum, using a combination of ingredients that can satisfy the vitamin group insufficient in brown rice is a major feature of the production method of lactic acid bacteria beverage based on brown rice of the present invention.

[Brown rice]

Brown rice, unlike white rice, contains large amounts of vitamins A and E, which are known to be antioxidants in the skin, skin, and embryos.

Carbohydrates, proteins, fats, and dietary fiber are evenly distributed, and despite the fact that it is an excellent food material almost close to complete food, its consumption is limited due to rice flavor, long cooking time, concern of residual pesticides, and poor texture.

Therefore, when drinking as a beverage according to the production method of lactic acid bacteria beverage based on the brown rice of the present invention, such poor texture and taste can be greatly improved and widely drinkable.

[Apple]

By containing a large amount of antioxidant vitamin C (not present in brown rice), when used with brown rice, it can be used to supplement the lack of vitamin C and give flavor.

In addition, apples are rich in essential minerals such as calcium and iron, and pesticide residues despite the presence of chitin, an anticancer substance, beta-carotene (a precursor of vitamin A), polyphenols, and flavonoids, which are present in the skin of apples. Concerns about it are common to remove edible peels.

Therefore, in the production method of lactic acid bacteria beverage based on brown rice of the present invention, it is intended to employ apples grown by organic farming methods in which such residual pesticides are minimized in employing apples.

[Kelp]

It also contains a variety of health substances, especially minerals such as calcium and iodine are excellent enough to account for 26% by weight.

[malt]

It contains a lot of starch and vitamins (primarily vitamin B group) to make up for vitamin B lack in brown rice, and contains a large amount of amylase, a carbohydrate breakdown and glycosylating enzyme.

[Yeasts and Lactic Acid Bacteria]

Yeast (C-cerevisae) and L-bacillus s.p. are microorganisms excellent in fermentation and degrading ability of organic matter.

Yeast is a physiologically active substance that grows using sugars and trace minerals and vitamins, and produces vitamins (mainly vitamin B group), and lactic acid bacteria have characteristics of generating organic acids by decomposing organic substances including sugars.

[Example of Manufacturing Method]

An embodiment optimized for a method for preparing a lactic acid bacterium beverage based on brown rice of the present invention experimentally obtained and identified is as follows.

Preferably brown rice prepared by organic farming,

A variety of commercially available yeasts, lactic acid bacteria, and yeast and lactic acid bacteria diluent adjusted to pH 4 (the weight will vary depending on the amount of brown rice processed) , soaked at 20-25 ° C. for 15-20 hours, Soften the skin (low molecular weight) (100).

In this process, even if immersed for a long time due to the action of the organic acid does not deteriorate.

Again, the obtained brown rice immersed body is washed with clean water and dried (110) for about 10 hours at room temperature.

The dried brown rice is processed 120 into powder of about 200 mesh using various grinders.

Observation prior to powdering shows that the embryos change, i.e. just before germination.

The brown rice powder obtained in the above process is mixed with clean water at a weight ratio of 5 to 10% (which can be increased or decreased depending on demand and preference), and then heated to 100 ° C. to obtain a thick fine brown rice processed body.

Prepare malt powder 60-70% of the weight of brown rice, extract the wort with clean water (140), and mix (150) with the brown rice processed body lowered to 40 ° C ,

The temperature is maintained at 40 ° C. in an airtight container for 5 to 6 hours (adjust the saccharification time according to the concentration of brown rice).

When it is judged that glycosylation has been performed (by glucose measurement system or empirical visual judgment), it is heated to 80 ° C to inhibit enzymatic reaction and sterilization (170).

Again, the temperature of the saccharified solution was lowered to 40 ° C. or lower, and the organically grown apples (removing only heart and seeds) were mixed (180) with a weight ratio of 3 to 5%,

The kelp is washed with clean water to remove salt, dried to form a powder of 200 mesh, and then mixed (190) with a weight ratio of 1 to 2%.

Subsequently, after mixing 1% of the yeast and lactic acid bacteria (10 ¹ level) mixed solution, it is sealed and fermented (200) for 3 weeks at 35 ° C. to obtain a product, and the product is quantitatively distributed to complete the product.

[Product Characteristics]

In the process of the above manufacturing method, when the fermentation is completed (that is, the generation of carbon dioxide gas is stopped), yeast, lactic acid bacteria grow to the level of 10 ⁷ ~ 10 ⁸ and a sour and fragrant beige liquid is obtained.

In addition, more than 80% of the sugars (sugars and carbohydrates) contained in the material are converted into organic acids, although small amounts of minerals and vitamins are consumed during the growth of microorganisms,

Conversely, yeast produces a large amount of vitamins (vitamin B group) and physiologically active substances (enzymes), so that various antioxidants do not change much, but it is observed that additional antioxidants are added by the action of microorganisms. .

Claims (1)

In the manufacturing method of lactic acid bacteria beverage based on brown rice;
The lactic acid bacteria beverage is based on brown rice, apple, kelp, malt, yeast and lactic acid bacteria,
A process of softening (low molecular weight) (100) the brown rice seedlings and skins by immersing brown rice prepared by organic farming in yeast and lactic acid bacteria diluent adjusted to pH 4 at 15 to 20 hours at 20 to 25 ° C.
Washing the brown rice immersed body in clean water and drying (110) for 10 hours at room temperature indoors,
Process to process the dried brown rice into powder of 200 mesh (mesh) (120),
Mixing the brown rice powder with clean water in a weight ratio of 5 to 10% and heating (130) to 100 ° C. to obtain a brown rice processed product,
Preparing a malt powder 60-70% of the weight of the brown rice, extracting the wort 140 with clean water;
Mixing 150 the brown rice processed body and the wort at a low temperature at 40 ° C.,
A step of glycosylating (160) the brown rice processed body at 40 ° C. for 5 to 6 hours;
When the brown rice is glycosylated, heating to 80 ℃ to inhibit the enzymatic reaction and sterilization (170),
Lowering the temperature of the saccharified solution to 40 ° C. or lower, and mixing (180) the apple juice cultivated without pesticide with a weight ratio of 3 to 5% of the brown rice processed body;
Washing kelp in clean water to remove salt and drying to make 200 mesh powder, mixing (190) 1 to 2% by weight of the brown rice flour,
A method of producing a lactic acid bacterium beverage based on brown rice, characterized in that the yeast and lactic acid bacteria mixed solution is mixed with 1% of the mixture and sealed to ferment (200) for 3 weeks at 35 ° C.

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