KR100353121B1 - Corn beverages and its manufacturing method - Google Patents

Abstract

The present invention relates to a corn beverage and a method of manufacturing the same, to minimize the browning caused by the Maillard reaction of starch and amino acids in corn beverage during distribution, to excellent sweetness, and to a corn beverage having excellent acid and alkali resistance and a manufacturing method thereof. will be.

In the present invention, when the corn beverage is left at a low temperature, whitening occurs due to aging of starch, water is released, and precipitation or browning reaction occurs, and the steric structure of the amino acid is collapsed by physical manipulation during the manufacturing process. It is characterized by effectively solving the problem of changing in a bad direction, and prevents rancidity by effectively defending the action of oxygen against the possibility of fat rancidity.

Description

Corn beverages and its manufacturing method

The present invention relates to a corn beverage and a method for manufacturing the same, and more particularly, to a beverage using corn as a main component and a method for producing the same while preventing changes due to ingredients such as starch, protein and fat contained in corn.

Corn is a traditional food that represents Korea and has unique unique flavors and excellent functional ingredients, and it is being actively developed as a traditional beverage. Barley drink and Sikhye have caused a sensation of flour. Products using the same grains will continue to be released.

However, corn is rich in carbohydrates, proteins, fats, and the like, three major nutrients, but the nutritional value is high, but there are various problems to prepare as a soft drink. In other words, corn is alkaline and weak in acid, so there is a problem that precipitation or separation occurs in preparing a beverage that requires a refreshing feeling. Occurrence or browning reaction occurs, the protein contained in the corn during the manufacturing process by the physical manipulation of the amino acid collapse of the structure is changed to a bad shape, there are various problems such as fat rancidity.

In order to solve this problem, in the present invention, corn beverages with stable stability were prepared by selecting raw materials and changing the input method and manufacturing method.

An object of the present invention is to provide a corn beverage that effectively prevents the sterilization, high taste, aging of starch, degeneration of amino acids, anti-degradation effect of fat and sedimentation separation, which is a problem in the production of grain beverages, and a method of manufacturing the same. It is done.

1 is a flow chart showing a manufacturing process of corn beverage according to the present invention.

Features of the present invention for achieving the object of the present invention as described above are as follows.

In order to prevent the separation and sedimentation of the corn beverage, first select the corn as the main raw material well, then express the fragrance through the roasting process, and then extracted using hot water. In order to mix the ingredients, measure the pH, measure the pH, and mix them in the order of purified water → acidulant → sugar component → corn extract → emulsifier → other so as to buffer the sudden change in pH.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the following examples are merely examples for demonstrating the constitution and effects of the present invention, and the present invention is not limited to the following examples.

Corn Extraction and Filtration

First, after washing the raw material with corn and roasting for 10-30 minutes at 120 ~ 200 ℃ through the frying apparatus so that the flavor is well expressed. The swelled corn is dried and extracted by adding purified water.

Since the extract is hot, filtered at 100mesh to remove corn dregs and then cooled to 10 ° C. or lower through a cooler. The cooled extract is finally filtered through a 1 μm microfilter. The filtered extract is used directly to prepare a grain beverage, or the extract is liquefied using alpha amylase liquefied enzyme. The solution is glycosylated using glycoamylase glycosylase in the liquefied solution and used immediately or concentrated to a concentration of 40 ~ 60 brix.

As described above, the corn raw material is extracted after swelling treatment and the pre-processing condition is established so that the original functional ingredient and flavor of the corn is alive to solve the problem caused by the change of the raw material.

Formulation Process

To 10 to 50 parts by weight of the corn extract or corn concentrate, 0.03 to 1 part by weight of acidulants such as vitamin C and citric acid, 2 to 10 parts by weight of sugars such as trehalose, liquid fructose and white sugar, and 0.05 to 2 parts by weight of fragrance at room temperature And 0.05-0.2 weight part of emulsifiers, such as a sucrose fatty acid ester and a glycerin fatty acid ester, are mix | blended at 70-80 degreeC.

Here, trehalose is added as a sugar that effectively inhibits starch aging in corn, prevents aging even by physical manipulation occurring during the beverage manufacturing process, improves the aftertaste of corn, which has been a problem until now, amino acids and sugars. By not causing the Maillard reaction due to the reaction, it is possible to prevent the browning from progressing rapidly and to prevent precipitation and separation due to the starch and protein of corn itself, and also to change the sugar molecules by the oxidation of fats, which are corn and its raw materials. It encapsulates the water molecules and traps oxygen in the form of capsules to form a membrane that no longer comes in contact with food, thereby fundamentally eliminating fat loss.

In addition, the emulsifier is added as a precipitation inhibitor so that the hydrophilic group and the lipophilic group by the emulsifier is combined with the corn component to maintain stability.

The corn beverages of Examples 1-3 were prepared in the amounts shown in Table 1 below.

Ingredients (parts by weight) Example 1 Example 2 Example 3 Remarks Main raw material (10-50) Corn Extract 50 Corn concentrate10 Corn Extract 50 Extract or Concentrate Acids (0.03-1) Vitamin C 0.023 Citric acid 0.006 Citric acid 0.03 Vitamin C 0.03 No addition pH regulator Sugars (including reduced sugars) (2-10) Trehalose 0.5 Liquid Fructose 2.0 White Sugar 2.0 Trehalose 0.5 Liquid Fructose 6.0 Trehalose 0.5 Liquid Fructose 6.0 stabilize Emulsifier (0.05-0.2) Sucrose fatty acid ester 0.03 Glycerin fatty acid ester 0.1 Left Left Sedimentation and Separation Prevention Fragrance (0.05-0.2) No addition Spices 0.05 No addition No addition or flavoring Etc A reasonable amount A reasonable amount A reasonable amount A reasonable amount

Cereals such as corn contain proteins, carbohydrates, and fats, which can cause sedimentation and separation. Therefore, raw materials should be thoroughly checked in advance, and emulsifiers or homogeneous raw materials should be homogenized first. It is preferable to add after.

In the blending order of the raw materials, the corn beverage is a raw material having a weak alkaline pH range, so that precipitates may be generated or separated by reaction with proteins in the corn component by rapid reaction with acidic substances. In order to prevent sudden changes in pH, acidulants such as vitamin C are first diluted with purified water and then diluted to maintain stability using a saccharide solution.

Corn extract is then added and stirred at a speed of 60 rpm. In order to dissolve the emulsifier well and to maintain stability, the purified water is maintained at 80 ° C. in the dissolution tank, and then the fatty acid glycerin ester is first added to dissolve and disperse. Then, sucrose fatty acid ester is added and stirred, and other subsidiary materials are added, followed by homogenization at a homogeneous pressure of 50 to 200 kg / cm 2 at 60 to 80 ° C.

Corn flour according to the present invention and a powdered rice drink as a comparative example was prepared and cultured in an incubator at 37 ℃. The comparative example is a non-powdered beverage prepared using cereals, such as corn, generally sugars such as white sugar, liquid fructose, and the like, and the input order was randomly formulated and prepared by mixing and homogenizing the preparation method. .

Item The present invention Comparative example 10 days after distribution experiment Sedimentation, separation degree normal normal Sensory aspects Good Good 20 days after distribution experiment Sedimentation, separation degree normal Slightly settling Sensory aspects Good Already felt 30 days after distribution experiment Sedimentation, separation degree normal Sedimentation and separation Sensory aspects Good Already Off

As can be seen in Table 2, the general grain beverage prepared according to the conventional method is precipitated and separated over time, and has a strange smell, while the corn beverage according to the present invention has the same problem as described above. Can't find it.

Filtration and Commercialization Process of Mixed Solution

The mixed mixture is filtered. Depending on the type of grain, the filtration mesh is adjusted, but after filtration at 200mesh, the final filtration at 1㎛ and homogenization at a pressure of 200-500㎏ / ㎠ at 60-80 ℃ using a homogenizer. Sterilize at about 121 ° C for at least 15 minutes to kill. The sterilized mixed solution is filled and packaged into a commercialized product. Meanwhile, the perfume used in the present invention may be selected from natural and synthetic flavors, i.e., using natural flavor extracted from corn itself, or As a synthetic fragrance, for example, propylene glycol is used as a main component and a synthetic fragrance obtained by mixing a portion of a corn flavor base and a chestnut flavor base.

As described above, the corn beverage according to the present invention is a sugar that effectively inhibits the aging of starch in the corn as a raw material, and thus, aging is prevented even by the change caused by physical manipulation occurring in the beverage manufacturing process by adding a reducing sugar such as trehalose, It is free from blemishes and does not cause Maillard reaction by reaction between amino acid and sugar, which prevents the rapid progress of browning, and prevents sedimentation and separation caused by starch and protein of corn itself. The change caused by the oxidation of the sugar molecule wraps between the water molecules and traps oxygen in the form of capsules to form a membrane to prevent further contact with food, which has the advantage that can fundamentally solve the rancidity of fat.

In addition, by using the emulsifier as a precipitation inhibitor, the hydrophilic group and the lipophilic group by the emulsifier are combined with the corn component to maintain stability, and the emulsifier and the corn component react well at 100-300 kg / ㎠ at 40-60 ° C. The advantage is that the homogeneous solution can fundamentally resolve the sedimentation and segregation that the grain beverage was problematic.

In addition, the swelling process is extracted by the processing method of grain raw materials, and the pre-treatment conditions are established so that the original functional ingredients and aromas remain alive. have.

Claims (6)

Corn extract was prepared and first filtered in 100 mesh, and then 0.05 to 0.2 part by weight of an emulsifier, 0.03 to 1 part by weight of acidulant, 2 to 10 parts by weight of sugar, and 0.05 to 0.2 flavor by 10 to 50 parts by weight of the corn extract. After mixing the parts by weight, and filtered in a 200 mesh homogenized at a pressure of 200 ~ 500kg / ㎠ at 60 ~ 80 ℃, sterilized by the process of producing a corn beverage. The corn extract according to claim 1, wherein the corn extract is swollen for 10 to 30 minutes in a roasting apparatus at 120 to 200 ℃, dried, extracted with purified water, liquefied with alpha amylase, glycosylated with glucoamylase Method of making a drink. The mixing process of claim 1, wherein the process of mixing the subsidiary ingredients is carried out by mixing acidic ingredients in purified water, sugar components, and then mixing the corn extract, and then adding an emulsifier at 60 to 80 ℃ and stirring to 50 to 200 kg / ㎠ Method of producing a corn beverage, characterized in that consisting of a process to homogenize. The method of claim 1, wherein the sugar comprises 0.2 to 5 parts by weight of trehalose. The method of claim 1, wherein the emulsifier is a fatty acid glycerin ester, sucrose fatty acid ester. Corn was swollen for 10-30 minutes in a roasting apparatus at 120-200 ° C., dried, extracted with purified water, liquefied with alpha amylase, glycosylated with glucoamylase to prepare corn extract, and filtered at 100 mesh; 2 to 10 parts by weight of sugars containing 0.03 to 1 part by weight of acidulant and 0.2 to 5 parts by weight of trehalose were mixed with purified water, and the corn extract was mixed and then the emulsifier was added at 60 to 80 ° C., stirred, and then 50 to 200 kg / Homogenized to cm 2; Corn drink prepared by filtration in 200 mesh and then homogenized and sterilized at a pressure of 200 to 500 kg / cm 2 at 60 to 80 ° C.