KR830002005B1 - Yulmu beverage manufacturing method - Google Patents

Abstract

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Description

Yulmu beverage manufacturing method

仁 : Coixma-yuen Roman)는 벼과의 1년생 초본과 식물로서 우리나라 전국 각지에서 재배가 가능하며 특히 천수답, 간척지, 유휴지에서 재배하면 종가에서 상당한 수익을 올릴 수 있는 것이다.Yulmu (

仁: Coixma-yuen Roman) is a year-old herbaceous herbaceous plant that can be cultivated in all parts of Korea.

Yulmu Rice is a nutritious grain containing approximately 21% protein, 7% lipid, and 50% carbohydrate. Its ingredients have been used by whales for hemorrhoids, white fetuses, rashes, joint pain, etc. It has been treated as a herbaceous plant that contains lead (Coixennolide) and also has cancer and haemorrhage effects.

Such yulmu is currently used as a yulmu rice to make rice or processed powder to be edible in the form of powdered beverage, but it is not widely used because of many inconveniences in terms of taste and food.

According to the present invention, the necessity of making such a badly edible juice in a taste good and popularly available is urgently needed, as well as the hot water extraction of the medicinal ingredients of the yulmu can improve its original refreshing flavor. The present invention relates to a method for preparing a raw beverage beverage.

This will be described in detail below.

First, peel the outer shell of Yulmu seeds and peel the inner skin according to the general grain milling process to make Yulmu rice.

After washing this Yulmu rice several times, it is bathed in water for 20 to 30 minutes and softened, or it is soaked for 2 to 3 hours as it is, and swelled sufficiently to add 100 ~ 150 mesh colloid while adding a certain amount of water. Grinding with a colloid mill to obtain a grinding slurry of yulmu rice. The dispersed solids of the ground slurry are insoluble solids of complexes such as starch particles and ground proteins, fats and fibers, and are hydrolyzed to adjust the concentration so that the solids content is about 5 to 10% by weight. The slurry of this yulmu is injected into an enzyme reaction tank (pressure tube) to liquefy the starch as a liquefied enzyme, that is, a dextrinization reaction. At this time, as the liquefied enzyme used, α-amylase extracted and separated from general filamentous fungi cultures usually has the greatest activity around 50 ° C, and it takes a long time to equalize liquefaction when the activity rapidly decreases to 70 ° C. The reaction is to be completed in a short time, but in order to maintain the freshness of the product, a high temperature reaction is required, and therefore, salts such as pH-adjusted CaCl ₂ NaCl, etc. need to be added to increase the heat resistance of the enzyme. However, as a bacterial α-amylase that is widely used in the food industry of Gumi, Teramyl (Optamyl trade name), Optitum (L-Optitherm-L trade name), etc. exhibit not only strong enzyme activity but also heat resistance, especially in the present invention. It can be said that it is very effective for liquefaction of starch while preserving fresh flavors such as flavor and refreshing taste. That is, if the active heat resistance of the enzyme is low, it requires a long time reaction at a low temperature, and thus the flavor and intrinsic taste of Yulmu may be lowered and lost, which may cause a very low commercial value as a soft drink stock of the product.

As a preparation condition of the beverage stock solution of the present invention, the best product can be obtained when the bacterial α-aminase of teramyl is 0.05 to 0.1% by weight based on the starch mass of yulmu, the reaction temperature is about 95 ° C, and the reaction time is 10 to 30 minutes. can do.

In other words, when a mixture of Yulmu slurry or gelatinous liquid and bacterial α-amylase is injected into the enzyme reaction tank in order to achieve uniformity of the enzyme reaction, it is sprayed and injected as a pump at several places of the tank by spraying, and the stirring effect is improved. In order to increase the speed, it takes about 20 minutes to reach the tank at the temperature of 95 ° C while stirring around 100RPM with two blades on the center axis of rotation of the tank.

The liquid temperature of 95 degreeC is sealed, pressurized and heated up at 105 degreeC, the cleavage of the starch micelle is aimed for 5 to 7 minutes, exhaust-cooled, it is reduced to 95 degreeC, and reaction is continued for 10 to 30 minutes. The enzyme is first reacted by mixing 0.7 wt% of the total amount required in Yulmu slurry and secondly by adding the remaining 0.3 wt% when reducing to 95 ° C. The extent of the reaction was determined by the oxo test until it was reddish brown or light red. Amount of reducing sugar / amount of starch in solid blister).

As a reaction mechanism at this stage, the α-amylase enzyme acts on the starch amylose to hydrolyze α-1,4 bonds, resulting in 70 to 80% malto dextrin composed of 6-8 glucose. The slurry changes to a clear solution and the viscosity of the solution is very low, resulting in a clear separation of solids from insoluble protein, lipid, and fiber complexes.

After the enzymatic reaction, the enzyme was inactivated and the hot-water extract of Yulmu was further heated to pressurized temperature and maintained at 120-140 ° C for 10-15 minutes, and then cooled by exhaust to 60-70 ° C.

味)의 마스킹 및 청량감을 부여하는 진피, 레몬 등을 사용할 것이다.At this time, in order to improve the fragrance and refreshing taste of herbal medicine of Yulmu enzyme reaction stock solution, a certain amount of powder was added to the selected herbal medicine fragrance before entering the deactivation operation of the enzyme to react and extract to Yulmu stock solution. As a spice powder, general cinnamon powder, ginger powder, licorice, and Angelica powder, etc., will be used as dietary drinks and nutritional beverages.

I) Skin and lemon will be used to give masking and refreshing feeling.

In other words, when the Yulmu enzyme-reaction stock solution is filtered, the spice flavor extract powder is extracted from the filtrate, and the spice powder mixed in the powder cake further enhances the flavor of the powder beverage.

As described above, in the present invention, as a bacterial α-amylase, the starch of yulmu is stabilized to prevent the viscosity of the beverage stock solution, and at the same time, the softening and partial solubilization of proteins in the yulmu component and hot water extraction of minerals and special components are carried out by high temperature pressurization. This will increase the value of the medicinal and nutritional ingredients of the beverage, and further improve the unique herbal medicinal aroma and refreshing taste of Yulmu and obtain the Yulmu Beverage, which can be easily separated from insoluble ingredients.

After completion of the enzyme reaction and deactivation, the Yulmu solution was filtered and separated into a transparent Yulmu extract liquid solution and an insoluble solid cake.

The liquid stock solution obtained here is prepared as a sports drink, a diet drink, a nutritional drink or a carbonated soft drink after cleansing, and is used as a stock solution of various healthy drinks.

In carbonated beverages, carbonic acid gas is sealed at 4 to 5 ° C with a bottled pressure of 0.4 to 1.5 kg / cm ^2, and the beverage is rich in nutrients. The beverage is sealed for 20 to 30 minutes at 70 to 75 ° C. Sterilization is required.

The separately separated yulmu solid cake can be roasted or air dried to be mixed with other grain powders and used as a base for powdered beverages.

Instead of separating the enzyme reaction stock into a clear liquid extraction stock and a solids gasket, the whole can be mixed with soy milk to make a nutritious drink.

At this time, it is necessary to sufficiently homogenize and emulsify the enzyme reaction stock solution, and homogenizer or high speed colloid mill is used for homogeneous emulsification, and 100 to 150 kg / cm ² of the stock solution at 60 to 70 ° C is used as a homogenizer. Pre-homogeneous solution homogenous at a pressure of 3,000 to 5,000 RPM, while suppressing the incorporation of 3,000 to 5,000 RPM high-speed colloidal mill air, 2% of soy protein and 1% of fat were added, and 0.3% of fragrance sweetener was added to the mixture so that it was ground again. Make a mixed nutritional drink with Yulmu.

In this case, soy protein can be added to the selected odorless concentrated soy milk obtained in the patent No. 4998 (Notice No. 76-91) to make the insoluble solids of the yulmu juice as a safe drink uniform.

EXAMPLE

10 kg of peeled rice was put in a washing machine and washed with water until no white turbidity appeared, and it was ground as 100 ~ 150 mesh high speed colloid mill while adding water to a hot water like a certain amount of water. Get the slurry The amount of hydrolysis is adjusted to 100-120 kg of total moisture slurry, and the liquidity is set to 50 PPM, pH 6.5 of Ca ⁺⁺ ion.

First, an aqueous solution of 1 g of Teramyl or Optitim-L dissolved in 20 kg of water was added to a tank and heated to 95 ° C., where 2.5 g of Rummy Mill was mixed with Yulyul as two sprayers. Inject the milk pump and adjust the amount of injection so that the total injection time is about 20 minutes. At this time, the stirring of the reaction tank is maintained at about 80 ~ 100RPM to inject live steam into the tank to maintain at 95 ℃. After the injection, the reaction tank is sealed and pressurized to 105 ° C. to continue for about 5 minutes, and then the steam is forced down to cool the liquid temperature to 95 ° C. Next, the remaining 1.5 g of tamamyl is injected and mixed, reacted with stirring for about 10 to 15 minutes, and the oxo reaction proceeds to become reddish brown or light red.

After the reaction, 100 g of geoff powder and 200 g of ginger powder are mixed in the reaction solution, and then, the mixture is maintained at 120 ° C. for 10 to 15 minutes in order to facilitate deactivation of enzymes and extraction of spices.

When the reaction stock is cooled to about 40 to 50 ° C., a filter press is filtered to obtain 2.5 kg of dry gage and 80 to 90 kg of filtrate.

The filtrate is a yellow clear liquid which is placed in a cylinder for 2 to 3 hours to be cleaned and used as a stock for sports drinks, diet drinks or nutritional drinks or carbonated soft drinks.

In the production of carbonated beverages, carbonaceous acid, sweeteners, flavorings, etc. will be carefully selected for carbonated beverages. In case of bottled foods, normal premix method is used for the sterilization process after inspection. As it is a nutritious drink, the sterilization process is very important and care must be taken to avoid bottle cap damage due to gas expansion during sterilization with carbon dioxide injection.

The gas injection amount is about 0.4 to 1.5 kg / cm ² at 4 to 5 ° C and the sterilization degree is 30 to 40 minutes at 70 to 75 ° C. If you increase the gas pressure to increase the amount of carbon dioxide injection, you may lose the delicacy of Yulmu drink.

The insoluble solid cake is placed in a rotary roaster and roasted for 1 to 2 hours at 180 to 200 ° C., or dried in a ventilated form to form a fine powder of about 150 to 200 mesh and used as a powder beverage base.

In addition, the first homogeneous whole was subjected to 100% -150kg / cm ² homogenizer at 60-70 ° C without filtration separation of Yulmu enzyme-reaction stock solution, and 80-85% of soymilk concentrate (No. 4998 Publication No. 76-91). 15 to 18% of protein concentration is mixed with 10 to 20 kg, and 1 kg of vegetable oil, 0.3 kg of emulsifier, 3 to 4 kg of sugar, and a small amount of incense are added to make a total amount of 100 kg and stirred and mixed at 150 to 60 to 70 ° C. Homogeneous with ~ 200kg / cm ² pressure can be injected and sealed in a packaging container, and then autoclaved to make soybean yulmu nutrition beverage.

Claims (3)

The suspension obtained by swelling and swelling Yulmu or water-dried 20-30 minutes was subjected to high temperature stabilization reaction by bacterial α-amylase, and solubilization and ulmu extract extract by deactivation of enzyme and partial decomposition of protein under high temperature and high pressure. A method for preparing a lyo-mud beverage stock solution, characterized in that a lyo-enzyme-reactive beverage stock solution which can be easily separated from insoluble solids and filtered can be obtained by promoting hot water extraction. The method according to claim 1, wherein the amount of the bacterial α-amylase is added and reacted so as to be 0.05 to 5% by weight of the starch mass. The method according to claim 1, wherein enzyme deactivation and hot water extraction are achieved at 80 to 140 ° C.