KR102646668B1 - Method for preparing oat beverage or oat beverage base - Google Patents

Abstract

The present invention is a process carried out continuously according to the following sequence by an in-line facility sequentially including a grinding unit, a decanter centrifuge unit, and a UHT (Ultra-high temperature) treatment unit, (a) the oats subjected to steam heat treatment in the grinding unit; raw material; Complex enzymes including α-amylase, β-glucanase and protease; and manufacturing water; producing enzymatically decomposed ground oat products by simultaneously performing grinding and enzyme treatment; (b) supplying the enzymatically decomposed oat trituration to the decanter centrifuge to separate okara and oat suspension; and (c) supplying the oat suspension to the UHT treatment unit to produce an enzyme-deactivated and sterilized oat beverage base. As a result, the manufactured oat drink base increases suspension stability, realizes a soft and clean texture, and reduces the sugar content. The process can be simplified by performing a continuous process through in-line equipment capable of grinding and enzyme treatment during production. there is.

Description

Method for preparing oat beverage base or oat beverage base}

The present invention relates to a method for producing an oat beverage base or an oat beverage, and more specifically, to a method for producing an oat beverage base or an oat beverage according to a continuous process using in-line equipment.

Oats (Avena sativa L.) are the most productive crop in the world among Poaceae crops after wheat, corn, rice, and barley. Most of them are used as livestock feed, but the seeds are rich in protein and lipids and have a high utilization rate in the body. It contains 3 to 6% of beta-glucan, a dietary fiber, and when consumed, it reduces plasma cholesterol in the human body, so it is recognized for its value as an edible, including in preventing adult diseases. In addition, various polyphenols exist in oats, and avenanthramides, an antioxidant component specific to oats, are known to be effective against atopy. In this regard, the amount of oats introduced has increased rapidly from 3,890 tons in 2011 to 20,000 tons in the first half of 2015 alone, which shows that domestic consumers' demand for oats is very high.

Meanwhile, most of the conventional grain drinks are soy milk products, and soy milk contains a large amount of high-quality protein and essential fat, is low in saturated fat, and has no cholesterol, so it can alleviate various side effects from high-protein animal foods. , It is a useful food that can be supplied at a low price like milk. The diversification of grain beverages and the development of grain beverages that satisfy consumer tastes with health functionality are also being developed, and beverages using oats with high nutritional value are also being developed.

However, the rough texture of ground oat products made from oats, the generation of excessive sugars during enzyme treatment to decompose oats, the complexity of the process as the enzymatic decomposition process is performed separately, and the suspension stability of oat drinks due to the large particle size of oats. There are problems such as this low level.

Korean Patent No. 10-1465063

The purpose of the present invention is to solve the above-mentioned problems and to provide an oat drink base that increases the suspension stability of the oat drink base, provides a soft and clean texture, and has a low sugar content.

Another object of the present invention is to provide a method for producing an oat beverage base that does not require a separate process using an enzyme reaction tank by performing a continuous process through an in-line facility capable of simultaneously grinding and enzymatic decomposition.

According to one aspect of the present invention,

It is a process carried out continuously in the following order by an in-line facility sequentially including a grinding unit, a decanter centrifuge unit, and a UHT (ultra-high temperature) treatment unit,

(a) Oat raw material subjected to steam heat treatment in the friction and grinding unit; Complex enzymes including α-amylase, β-glucanase and protease; and manufacturing water; producing enzymatically decomposed ground oat products by simultaneously performing grinding and enzyme treatment by continuously adding;

(b) supplying the enzymatically decomposed oat trituration to the decanter centrifuge to separate okara and oat suspension; and

(c) supplying the oat suspension to the UHT treatment unit to produce an enzyme-deactivated and sterilized oat beverage base.

The complex enzyme may be treated with 0.5 to 2 parts by weight of α-amylase, 10 to 20 parts by weight of β-glucanase, and 2 to 10 parts by weight of protease, based on 100 parts by weight of steam heat-treated oat raw material.

The complex enzyme further includes glucoamylase, and based on 100 parts by weight of the oat raw material, 0.5 to 2 parts by weight of α-amylase, 10 to 20 parts by weight of β-glucanase, 2 to 10 parts by weight of protease, and 2 to 10 parts by weight of glucoamylase.

The steam heat-treated oat raw material is steam heat-treated milled oats, and may have a moisture content of 7 to 15 wt%.

In the grinding unit, the steam heat-treated oat raw material and manufactured water are added at a weight ratio of 1:5 to 1:10, and the complex enzyme is diluted with 20 to 40 times of water and processed at a speed of 0.5 L/min to 1.5 L/min. It can be put into .

The prepared water may have a temperature of 70 to 80°C.

The input including the raw oat material, complex enzyme, and production water can be maintained at 70 to 80°C in the grinding unit.

The grinding unit may be a disc mill and a colloid mill sequentially connected.

The grinding unit may be a hammer mill sequentially connected to the colloid mill.

The particle size of the oat ground material after passing through the disc mill in the grinding unit is 0.5 to 5 mm, the particle size of the oat ground material after passing the colloid mill is 100 to 500 ㎛, and the particle size of the oat ground material after passing the hammer mill is 40 to 150 ㎛. You can.

The residence time of the input material including the raw oat material, production water, and complex enzyme in the grinding unit may be 10 to 20 minutes.

A holding tank for temporarily storing the enzymatically decomposed oat grinding material may be additionally installed between the grinding unit and the decanter centrifugation unit.

The decanter centrifuge speed may be 4000 to 4500 rpm.

The speed difference between the rotating body and the screw in the centrifugal separator may be 8 to 12 rpm.

A holding tank for temporarily storing oat liquid between the decanter centrifugal separation unit and the UHT processing unit may be additionally installed.

The total residence time of the oat suspension from the grinding unit to the UHT treatment unit may be 1 hour to 1 hour 30 minutes, which is the same as the enzyme reaction time.

Enzyme deactivation and sterilization treatment in the UHT treatment unit may be performed at 120 to 130°C.

The residence time of the oat suspension in the UHT treatment unit may be 5 to 15 minutes.

According to another aspect of the present invention,

An oat drink base prepared according to the above manufacturing method is provided.

The oat drink base of the present invention can increase the suspension stability of the oat drink base, achieve a soft and clean texture, and reduce the sugar content.

In addition, the method for producing the oat drink base of the present invention is performed as a continuous process through an in-line facility capable of simultaneously grinding and enzymatic decomposition, thereby eliminating the need for a separate process using an enzyme reaction tank, thereby simplifying the process.

Figure 1 shows the particle size distribution analysis results of the oat beverage base according to Experimental Example 2.
Figure 2 shows the results of a sensory test of an oat-sweetened beverage according to Experimental Example 3.
Figure 3 shows the sensory test results of the oat-sweetened beverage according to Experimental Example 3.

Since the present invention can be modified in various ways and can have various embodiments, specific embodiments will be illustrated in the drawings and described in detail in the detailed description. However, this is not intended to limit the present invention to specific embodiments, and should be understood to include all transformations, equivalents, and substitutes included in the spirit and technical scope of the present invention. In describing the present invention, if it is determined that a detailed description of related known technologies may obscure the gist of the present invention, the detailed description will be omitted.

The terms used in this application are only used to describe specific embodiments and are not intended to limit the invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, terms such as “comprise” or “have” are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof.

Hereinafter, a method for producing an oat beverage base using the in-line equipment of the present invention will be described.

The in-line equipment sequentially includes a grinding unit, a decanter centrifugation unit, and a UHT (Ultra-high temperature) processing unit.

Preferably, the grinding unit includes a disk mill and a colloid mill connected sequentially, and more preferably, a disk mill, a colloid mill, and a hammer mill may be sequentially connected.

The disk mill reduces the solids size through initial stage grinding, and is characterized by a knife-shaped arm rotating at about 3,000 rpm to cut the product supplied in the axial direction and push the product through the hole of the disk. , the colloid mill can perform wet milling by adjusting the milling gap between the rotor and the stator in the form of a sawtooth, and the hammer mill can grind the raw material by rotating the disk attached to the hammer at high speed, and determine the particle size through a screen device. can be adjusted.

The residence time of the input for producing the oat beverage base in the grinding unit is preferably 10 to 20 minutes, and the total residence time before passing through the decanter centrifugation unit and being deactivated in the UHT treatment unit is 1 to 1.5 hours.

The residence time for deactivation treatment in the UHT treatment unit is preferably 5 to 15 minutes.

All processes from the grinding unit to the UHT processing unit are conducted as continuous processes through in-line equipment.

By combining two or three types of grinding means in the grinding section and maintaining the residence time in each process section, the degree of grinding and enzymatic decomposition of the oat raw material can be optimized to achieve optimal properties and sugar content as an oat beverage base. .

In addition, a holding tank in which oat grinding material is temporarily stored and provided to the decanter centrifugal separation unit may be additionally installed between the grinding unit and the decanter centrifugal separation unit. Additionally, a holding tank may be additionally installed between the decanter centrifugal separation unit and the UHT processing unit.

An oat drink base can be produced according to the following procedure using the in-line equipment.

First, raw oat material subjected to steam heat treatment in the grinding unit; Complex enzymes including α-amylase, β-glucanase and protease; and production water are simultaneously added to simultaneously perform grinding and enzyme treatment to produce enzymatically decomposed ground oat product (step a).

The steam heat treatment inactivates fat-decomposing enzymes that may remain in the oats, preventing rancidity, thereby increasing storability.

The steam heat-treated oat raw material is obtained by steam heat-treating milled oats, and the moisture content may preferably be 7 to 15 wt%, more preferably 8 to 13 wt%, and even more preferably 10 to 12 wt%.

Meanwhile, the complex enzyme is essential to lower the viscosity of the material to have physical properties suitable as a beverage base.

α-Amylase can hydrolyze the α-1,4 glucosidic bonds of starch into dextrins and oligosaccharides. The optimal temperature for enzyme activation is 85 to 95°C, but activity is also possible at 70 to 80°C. α-Amylase is an essential enzyme for liquefying raw oat, but when used as a stand-alone enzyme, it does not completely remove mucilage, making it difficult to achieve a clean texture when drinking.

β-Glucanase plays a role in reducing viscosity by hydrolyzing β-glucan and related carbohydrates, and the optimal temperature for activation is 70 to 80°C. When β-glucanase is used as a sole enzyme, liquefaction does not occur sufficiently and it may exhibit properties unsuitable as a beverage base.

Protase is a proteolytic enzyme that can play a secondary role in removing protein components so that starch hydrolytic enzymes can easily penetrate the oat raw material.

Specifically, the complex enzyme may be treated with 0.5 to 2 parts by weight of α-amylase, 10 to 20 parts by weight of β-glucanase, and 2 to 10 parts by weight of protease, based on 100 parts by weight of raw oat material. If the content is outside the above range, liquefaction may not be sufficient or the viscosity of the oat beverage base may be unsuitable for use as a beverage base. In particular, if the glucanase content is less than or not included in the above lower limit, the viscosity may become excessively high, which may cause a load on the continuous process and have physical properties unsuitable for drinking, and if the β-glucanase content exceeds the above upper limit. Since the difference in physical properties is not large compared to the increase in enzyme content, unnecessary processing costs may occur.

In some cases, the complex enzyme may additionally include glucoamylase.

Glucoamylase is an enzyme that decomposes carbohydrates, especially polysaccharides, and is an additive used in various ways during food manufacturing and processing.

At this time, based on 100 parts by weight of the raw oat material, it is treated with 0.5 to 2 parts by weight of α-amylase, 10 to 20 parts by weight of β-glucanase, 2 to 10 parts by weight of protease, and 2 to 10 parts by weight of glucoamylase. It is desirable.

In the grinding unit, the steam heat-treated oat raw material and manufactured water are added at a weight ratio of 1:5 to 1:10, and the complex enzyme is diluted with 20 to 40 times of water and processed at a speed of 0.5 L/min to 1.5 L/min. It is desirable to put it in.

It is preferable to add the production water at a temperature of 70 to 80°C. Accordingly, the mixture of the raw oat material, complex enzyme, and production water is maintained at 70 to 80°C in the grinding unit to form α-amylase and β contained in the complex enzyme. -All glucanases can be activated.

The grinding unit is preferably one in which a disk mill and a colloid mill are sequentially connected, and more preferably, a hammer mill is sequentially connected to the colloid mill, so that the disk mill, colloid mill, and hammer mill are sequentially connected.

At this time, the particle size of the oat ground material after passing through the disc mill is 0.5 to 5 mm, the particle size of the oat ground material after passing the colloid mill is 100 to 500 ㎛, and the particle size of the oat ground material after passing the hammer mill is adjusted to be 40 to 150 ㎛. It is desirable.

It is preferable that the residence time of the input material including raw oat material, production water, and complex enzyme in the grinding unit is 10 to 20 minutes.

When the raw oat material passes through a grinding unit having 2 or 3 types of grinding means during the above residence time and is treated with enzymes simultaneously with grinding, the degree of grinding and enzymatic decomposition are optimized, so that it can have optimal properties, texture, and sugar content as an oat beverage base. .

If the friction and grinding unit is equipped with only a single friction grinding means, the desired particle size of the grinded product cannot be achieved during the above residence time, so suitable physical properties cannot be obtained. In order to obtain the desired particle size of the grinded product, the residence time becomes longer, resulting in excessive enzymatic decomposition. As the process progresses, appropriate physical properties cannot be obtained as an oat drink base in terms of sugar content, appearance, and texture.

If the residence time is less than the above lower limit, the enzyme treatment and grinding treatment are insufficient, which may result in increased viscosity and a rough texture. If the residence time exceeds the upper limit, the sugar content may become excessively high as the enzyme decomposition time is prolonged.

Thereafter, the enzymatically decomposed oat trituration is supplied to the decanter centrifuge to separate the okara and oat suspension (step b).

Here, okara refers to fibers having large particles of about 25㎛ or more that cause a rough texture due to insufficient grinding in the grinding section.

Since the okara as described above may be separated in the decanter centrifugal separator, only fine-sized particles with a soft texture may ultimately remain in the oat suspension that has passed through the decanter centrifugal separator.

The decanter discharges the sludge attached to the inner wall of the decanter's outer bowl to the outside by centrifugal force through the differential speed of the rotor and screw. As the vehicle speed increases, solids separated in the bowl can be discharged in a short time, but due to a short residence time, sufficient dehydration may not be achieved and discharge may occur. On the other hand, as the vehicle speed decreases, the residence time of solids in the bowl becomes longer, improving the solid moisture content. It is helpful, but it may be difficult to handle large amounts of solids. Accordingly, it can help improve the mouthfeel and suspension stability according to the quality of the product by removing even small particle solids in the product by considering the separated substances, removal rate, and device load through appropriate vehicle speed control. .

The speed difference between the rotor and the screw is preferably 8 to 12 rpm, and more preferably 9 to 11 rpm. At this time, the speed of the decanter centrifuge is preferably 4000 to 4500 rpm. If the vehicle speed is below the lower limit, the residence time of solids becomes long, making it difficult to process a large amount of okara. If it exceeds the upper limit of the vehicle speed, discharge is possible in a short time, but due to the short residence time, the discharge is discharged in a state of insufficient dehydration. may occur.

It is preferable that a holding tank for temporarily storing the oat grinding material is additionally installed between the grinding unit and the decanter centrifugal separation unit.

The total residence time of the input material from the grinding unit to the holding tank is preferably 1 hour to 1 hour 30 minutes.

Next, the oat suspension is supplied to the UHT treatment unit and then subjected to enzyme deactivation and sterilization treatment to produce an oat beverage base (step c).

Enzyme deactivation and sterilization treatment in the UHT treatment unit is preferably performed at 120 to 130°C, and more preferably at 123 to 127°C.

The residence time of the oat suspension in the UHT treatment unit is preferably 5 to 15 minutes, and the oat beverage base that has been deactivated and sterilized with enzymes can be stored in a storage tank after going through a homogenization and cooling process and commercialized. If it stays for less than 5 minutes, the deactivation treatment may be insufficient, and if it stays longer than 10 minutes, the quality of the beverage may deteriorate or unnecessary energy may be consumed.

The present invention provides an oat drink base prepared according to the method for producing the oat drink base.

Hereinafter, the present invention will be described by way of examples, but the scope of the present invention is not limited thereto.

[Example]

Example 1: Preparation of oat beverage base

The oat drink base was manufactured through an in-line process.

The in-line equipment used here is grinding unit (disk mill/colloid mill/hammer mill sequentially connected) -> holding tank -> decanter centrifugal separation unit -> holding tank -> UHT (Ultra-high temperature) processing unit - > Homogenization and cooling section -> Continuous process was performed using the storage tank, and the residence time of the input material in the friction and grinding section was 10 minutes, and the total residence time before reaching the UHT treatment section through the decanter centrifugation section was 75 minutes, UHT. The residence time in the treatment section was 5 minutes. The specific process is as follows.

First, raw oat material with a moisture content of about 10 wt%, enzyme-inactivated by steam heat treatment after milling, complex enzyme (mixed in a weight ratio of α-amylase:β-glucanase:Protease=1:15:5), and prepared water were prepared.

Afterwards, raw oat material was fed into the grinding unit at a rate of 700 kg/hr, manufactured water (75±3°C) at 4,000 L/hr, and complex enzyme at a rate of 0.7 L/min, and the disk mill, colloid mill, and hammer mill were sequentially processed. The grinding was carried out by going through the process. The disk mill performs the initial grinding by rotating the knife-shaped arm at about 3,000 rpm to cut the product supplied in the axial direction and pushing the product through the hole in the disk, while the colloid mill has a sawtooth shape. Wet milling is performed by adjusting the milling gap between the rotor and the stator, and the hammer mill grinds the raw material by rotating a disk with a hammer attached at high speed, and the particle size can be controlled through a screen device. At this time, the raw oat material was adjusted to have a particle size of 0.5 to 5 mm after passing through the disc mill, a particle size of 100 to 500 ㎛ after passing through a colloid mill, and a particle size of 40 to 150 ㎛ after passing through a hammer mill.

The oat grinding material that has passed through the hammer mill is temporarily stored in a holding tank, and when it reaches a certain level, it is moved to the decanter centrifugal separator, where the okara, including large-sized fibers, is separated, and finally, an oat suspension with a fine particle size is obtained. At this time, the speed of the decanter centrifuge was 4000 to 4500 rpm, and the speed difference between the rotor and the screw was maintained at 10 ± 2 rpm. The okara-separated oat suspension was moved to a UHT (Ultra-high temperature) processing unit, treated with enzyme deactivation and sterilization at about 125°C for 5 minutes, then moved to a storage tank, and then commercialized as an oat beverage base.

Example 2

Except that instead of the complex enzyme mixed in the weight ratio of α-amylase:β-glucanase:Protease=1:15:5, the complex enzyme mixed in the weight ratio of α-amylase:β-glucanase:Protease=1:5:5 was used. An oat drink base was prepared under the same conditions as Example 1.

Example 3

Except that instead of the complex enzyme mixed in the weight ratio of α-amylase:β-glucanase:Protease=1:15:5, the complex enzyme mixed in the weight ratio of α-amylase:β-glucanase:Protease=1:30:5 was used. An oat drink base was prepared under the same conditions as Example 1.

Example 4

Instead of complex enzymes mixed in a weight ratio of α-amylase:β-glucanase:Protease=1:15:5, complex enzymes mixed in a weight ratio of α-amylase:β-glucanase:Protease:Glucoamylase=1:15:5:5 were used. An oat drink base was prepared under the same conditions as in Example 1 except that.

Example 5

Instead of a friction and grinding unit sequentially equipped with three types of grinding means, a disc mill, a colloid mill, and a hammer mill, a friction and grinding unit sequentially equipped with a disc mill and two types of colloid grinding means was installed, and an oat drink base was prepared under the same conditions as in Example 1. Manufactured.

Comparative Example 1

Instead of complex enzymes mixed in a weight ratio of α-amylase:β-glucanase:Protease=1:15:5, complex enzymes mixed in a weight ratio of α-amylase::Protease=1:5 without β-glucanase are used to provide a variety of enzymes. An oat drink base was prepared under the same conditions as in Example 1, except that it was added at a speed.

Comparative Example 2

An oat drink base was prepared under the same conditions as in Example 1, except that α-amylase alone was added at various rates instead of the complex enzyme mixed at a weight ratio of α-amylase:β-glucanase:Protease=1:15:5. was manufactured.

Comparative Example 3

An oat drink base was prepared under the same conditions as in Example 1, except that β-glucanase alone was used instead of the complex enzyme mixed at a weight ratio of α-amylase:β-glucanase:Protease=1:15:5.

Comparative Example 4

An oat drink base was manufactured under the same conditions as in Example 1, except that a friction and grinding unit equipped only with a colloid mill was installed instead of a friction and grinding unit sequentially equipped with three types of grinding means: a disk mill, a colloid mill, and a hammer mill.

Comparative Example 5

Instead of a grinding unit equipped with three types of grinding means sequentially: a disc mill, a colloid mill, and a hammer mill, a grinding unit equipped with only a colloid mill was installed, and the particle size of the enzymatically decomposed oat grinding material that passed through the grinding unit was at a similar level to Example 1. An oat drink base was prepared under the same conditions as in Example 1, except that the process was performed by setting the grinding unit residence time to 85 minutes instead of 60 minutes.

[Experimental example]

Experimental Example 1: Analysis of physical properties of oat beverage base according to enzyme treatment and grinding conditions

When manufacturing the oat drink base, the viscosity of the oat drink base was measured according to the enzyme treatment and grinding conditions, and the properties were observed to analyze its suitability as a drink base.

First, the results of measuring the viscosity of the single enzyme-treated oat drink base of Comparative Examples 2 and 3 are summarized in Table 1 below.

Enzyme content 0.1% 0.07% 0.05% 0.03% 0.01% Viscosity (cP) Comparative Example 2
(α-amylase) 17 20.3 21.8 24 27 Comparative Example 3
(β-glucanase) 419 430 489 711 930

In addition, the viscosity measurement results according to the content ratio between enzymes of complex enzymes using the oat drink base of Examples 1 to 3 and Comparative Example 1 are summarized in Table 2 below. According to this, α-amylase is an essential enzyme for liquefying raw oat, but in the case of Comparative Example 2, which was treated with α-amylase alone, mucus was not completely removed, so there was a limit to producing a clean drinking type product. In addition, in the case of Comparative Example 3 treated with β-glucanase alone, it was difficult to liquefy and the viscosity was very high, making it unsuitable as a beverage base. Meanwhile, the viscosity of the oat beverage base according to the component ratio of the complex enzyme was measured. The measured results are summarized in Table 2 below.

condition Comparative Example 1 Comparative Example 4 Comparative Example 5 Example 1 Example 2 Example 3 Example 4 Example 5 content ratio α-amylase 0.01 0.01 0.01 0.01 0.01 0.01 0.01 0.01 β-glucanase 0 0.15 0.15 0.15 0.05 0.15 0.15 0.15 protease 0.05 0.05 0.05 0.05 0.05 0.3 0.05 0.05 Glucoamylase - - - - - - 0.05 - Grinding means 3 types 1 type 1 type 3 types 3 types 3 types 3 types 2 types Viscosity (cP) 25 8 4 6 12.5 4 6 7

According to this, the viscosity of the oat drink base of Example 1, Example 4, and Example 5 was 6 cP and 7 cP, respectively, showing the most suitable physical properties for drinking, and Example 2 had a high viscosity at the beginning of production and was used during the grinding process. Load occurred, and some slime was felt in the final product. In addition, the oat drink base of Example 3 was quickly liquefied and its physical properties were suitable for drinking, but it was not suitable in terms of cost due to the increase in unit price due to the increase in enzyme content. In the case of Comparative Example 1, which did not contain β-glucanase and used a complex enzyme of α-amylase and protease, the viscosity was too high and showed physical properties unsuitable for drinking.

In addition, the oat drink base of Comparative Example 4 is not suitable for manufacturing a beverage base because the particles of the ground product are large, so enzyme treatment is not smooth and the yield is low, and the oat drink base of Comparative Example 5 was measured to have a low viscosity, but the enzyme reaction was excessive. Deterioration of the product was observed.

Experimental Example 2: Particle size distribution analysis

The particle size distribution analysis results of the oat drink base of Example 1, Example 5, and Comparative Example 4 and the oat drink base of "O" company are shown in Figure 1 and Table 3 below.

item Example 1 Example 5 Comparative Example 4 "O" company oat drink base Mean(㎛) 1.831 2.278 8.320 7.971 Modal(㎛) 2.772 3.501 18.226 16.941 Particle size distribution (㎛) 0.3~10 0.4~13.3 0.7~58.5 0.5~50

When ingesting a suspension, if the particle size is larger than 25㎛, the smooth feeling may decrease and a rough texture may be felt when ingested. According to the particle size content analysis results, the average particle size of the oat drink base of Examples 1 and 4 was about 4 times smaller than that of the “O” company product. The particle size distribution was 0.3 to 10 ㎛ and 0.4 to 13.3 ㎛, respectively, rarely exceeding 25 ㎛, whereas Comparative Example 4 and "O" company manufactured with the same residence time and using only one type of grinding means in the grinding part. It can be seen that the product has a particle size distribution of 0.7 to 58.5 μm and 0.5 to 50 μm, respectively, with a significant amount distributed in the section exceeding 25 μm, and the texture is rougher than the oat drink base of Examples 1 or 5. Therefore, the oat drink base manufactured according to the manufacturing method of the present invention not only has a small average particle size, but also has a particle size distributed in a range smaller than the average critical size that provides a smooth texture, making it possible to produce an oat drink with a soft and clean texture. You can see that there is.

Experimental Example 3: Oat beverage sensory test

Using the oat drink base of Example 1, unsweetened oat drink (sugar content 0.35 g/100 ml) and sweetened oat drink (saccharide content 1.25 g/100 ml) were prepared to produce 'M' company oat drink (saccharide content 4.1 g/100 ml). 100 ㎖), 'O' oat drink (sugar content 4.5 g/100 ㎖) and overall preference were investigated. The subjects of the preference survey were 33 adult men and women aged 20 to 45 years for the test related to the sweetened oat drink including Example 1, and 27 adult men and women aged 20 to 45 years for the unsweetened oat drink included in Example 1. Preference was evaluated on a scale of 1 to 9, with higher scores indicating higher preference. also. The overall symbol TOP4 refers to the percentage of panels that gave a score of 6 or more.

Accordingly, the results of the preference survey related to the blind test and concept and taste test for the sweetened oat drink are shown in Table 4, Table 5, and Figure 2 below. According to this, the sweetened oat drink containing the oat drink base of Example 1 was found to be more popular than other companies' products.

n=33 blind test Comprehensive symbol TOP 4 overall symbols Example 1 vs. "M" company Example 1 vs. "O" company Sweetened oat drink including Example 1 6.6 73% 73% 76% “M” company oat drink 4.9 42% 27% - "O" company oat drink 5.5 52% - 24%

n=33 Concept + Taste Test Comprehensive symbol TOP 4 overall symbols Purchase intention Example 1 vs. "M" company Example 1 vs. "O" company Sugar-sweetened beverages including Example 1 7.4 91% 76% 73% 73% “M” company oat drink 5.3 55% 33% 27% - "O" company oat drink 5.8 52% 39% - 27%

In addition, the results of the preference survey related to the blind test and concept and taste test for the unsweetened oat drink are shown in Table 6, Table 7, and Figure 3 below. According to this, it was found that among unsweetened oat drinks, the unsweetened drink containing the oat drink base of Example 1 was more popular than other companies' products.

n=27 blind test Comprehensive symbol TOP 4 overall symbols Example 1 vs. "M" company Example 1 vs. "O" company Sugar-free beverage including Example 1 5.7 56% 48% 56% “M” company oat drink 5.4 48% 52% - "O" company oat drink 5.6 59% - 44%

n=27 Concept + Taste Test Comprehensive symbol TOP 4 overall symbols Purchase intention Example 1 vs. "M" company Example 1 vs. "O" company Sugar-free beverage including Example 1 7.4 91% 76% 73% 73% “M” company oat drink 5.3 55% 33% 27% - "O" company oat drink 5.8 52% 39% - 27%

Experimental Example 4: Sugar content analysis

The oat beverage base of Example 1 (based on 10% total solids) and the oat base of “M” and “O” companies were compared for each type of sugar based on the sugar labeling in the food labeling, and are shown in Table 8 below. indicated.

Sugar items (g/100ml) Example 1
(Based on 10% total solids) Example 4
(Based on 10% total solids) "M" company "O" company galactose Not detected Not detected Not detected Not detected glucose Not detected Not detected 0.31 Not detected saccharose 0.14 0.18 0.24 0.31 maltose 0.21 1.12 2.50 4.68 lactose Not detected Not detected Not detected Not detected fruit sugar Not detected Not detected Not detected Not detected

According to this, it can be seen that the oat drink base of Examples 1 and 4 has a significantly lower content of simple sugars compared to the oat drink base of other companies.

Although the embodiments of the present invention have been described above, those skilled in the art can add, change, delete or add components without departing from the spirit of the present invention as set forth in the patent claims. The present invention may be modified and changed in various ways, and this will also be included within the scope of the present invention.

Claims (18)

It is a process carried out continuously in the following order by an in-line facility sequentially including a grinding unit, a decanter centrifuge unit, and a UHT (ultra-high temperature) treatment unit,
(a) Oat raw material subjected to steam heat treatment in the grinding unit; Complex enzymes including α-amylase, β-glucanase and protease; and manufacturing water; producing enzymatically decomposed ground oat products by simultaneously performing grinding and enzyme treatment;
(b) supplying the enzymatically decomposed oat trituration to the decanter centrifuge to separate okara and oat suspension; and
(c) supplying the oat suspension to the UHT treatment unit to prepare an enzyme-deactivated and sterilized oat beverage base,
The complex enzyme includes 0.5 to 2 parts by weight of α-amylase, 10 to 20 parts by weight of β-glucanase, and 2 to 10 parts by weight of protease, based on 100 parts by weight of raw oat material,
A method of producing an oat drink base, characterized in that the grinding unit is sequentially connected to a disk mill and a colloid mill. delete According to paragraph 1,
The complex enzyme further includes glucoamylase,
Based on 100 parts by weight of the raw oat material, it is treated with 0.5 to 2 parts by weight of α-amylase, 10 to 20 parts by weight of β-glucanase, 2 to 10 parts by weight of protease, and 2 to 10 parts by weight of glucoamylase. Method for manufacturing oat drink base. According to paragraph 1,
The steam heat-treated oat raw material is steam heat-treated milled oats, and has a moisture content of 7 to 15 wt%. According to paragraph 1,
In the grinding unit, the steam heat-treated oat raw material and manufactured water are added at a weight ratio of 1:5 to 1:10, and the complex enzyme is diluted with 20 to 40 times of water and processed at a speed of 0.5 L/min to 1.5 L/min. A method for producing an oat beverage base, characterized in that it is added to a. According to paragraph 1,
A method for producing an oat drink base, characterized in that the production water is added at a temperature of 70 to 80 ° C. According to paragraph 1,
A method for producing an oat beverage base, characterized in that the input including the raw oat material, complex enzyme, and production water is maintained at 70 to 80° C. in the grinding unit. delete According to paragraph 1,
A method of producing an oat drink base, characterized in that the grinding unit is sequentially connected to the colloid mill with a hammer mill. According to clause 9,
The particle size of the oat ground material after passing through the disk mill in the grinding unit is 0.5 to 5 mm, the particle size of the oat ground material after passing the colloid mill is 100 to 500 ㎛, and the particle size of the oat ground material after passing the hammer mill is 40 to 150 ㎛. A method for manufacturing an oat drink base, characterized in that. According to paragraph 1,
A method for producing an oat beverage base, characterized in that the residence time of the input material including the raw oat material, production water, and complex enzyme in the grinding unit is 10 to 20 minutes. According to paragraph 1,
A method for producing an oat beverage base, characterized in that a holding tank for temporarily storing the enzymatically decomposed oat grinding material is additionally installed between the grinding unit and the decanter centrifugation unit. According to paragraph 1,
A method for producing an oat beverage base, characterized in that the speed of the decanter centrifuge is 4000 to 4500 rpm. According to clause 13,
A method for producing an oat drink base, characterized in that the speed difference between the rotor and the screw in the decanter centrifuge is 8 to 12 rpm. According to paragraph 1,
A method for producing an oat beverage base, characterized in that the total residence time of the input material from the grinding unit to the UHT treatment unit is 1 hour to 1 hour 30 minutes. According to paragraph 1,
A method for producing an oat beverage base, characterized in that enzyme deactivation and sterilization treatment in the UHT treatment unit is performed at 120 to 130 ° C. According to paragraph 1,
A method for producing an oat beverage base, characterized in that the residence time of the oat suspension in the UHT treatment unit is 5 to 15 minutes. An oat beverage base prepared according to any one of claims 1, 3 to 7, and 9 to 17.