KIM, JEONG HOON,김정훈,KIM, MI JUNG,김미정,LEE, JIN HEE,이진희
申请号：
KR1020110145712
公开号：
KR1020130077153A
申请日:
2011.12.29
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A rice beverage composition is provided to improve the unique flavor and taste of rice by fermenting the rice, to offer excellent palatability and functionality, and to contain lactobacillus for a long time. CONSTITUTION: Roasted brown rice and white rice are pulverized, and are mixed in a weight ratio of 1-2:9-8. 4-8 times the amount of purified water is added to the mixed ingredients, and the mixed ingredients are heated at 100 deg. C while stirring. Stirred ingredients are cooled to 88-96 deg. C, and 0.02-0.06 parts of bacteria alpha-amylase by weight per 100 parts of ingredients by weight is inserted to obtain first enzyme decomposition liquid. 0.05-0.25 parts of glucoamylase by weight, 0.1-0.3 parts of protease by weight, and 0.05-0.25 parts of pectinase are inserted into 100 parts of first enzyme decomposition liquid by weight to obtain second enzyme decomposition liquid. The second enzyme decomposition liquid is deactivated, and filtered to obtain rice concentrate.본 발명은 동결건조된 락토바실러스 불가리커스(Lactobacillusbularicus), 비피도박테리움(Bifidobacterium), 락토바실러스 비피도박테리움(Bifidobacterium) 혼합 분말 유산균 0.005 내지 0.1 중량%, 쌀농축액 8 내지 15중량%, 우유 15 내지 40 중량%, 탈지분유 1 내지 4 중량%, 팔라티노스 1 내지 5 중량%, 펙틴 0.01 내지 0.3 중량%, 구연산 0.0005 내지 0.1 중량%, 식이섬유 0.1 내지 5 중량% 및 잔량의 정제수를 포함하는 것을 특징으로 하는 유산균을 함유하는 쌀 음료 조성물 및 그 제조방법을 제공한다.
