PREPARATION METHOD OF RICE SOYBEAN MILK COMPRISING RICE

摘要

PURPOSE: A preparation method of rice soybean milk with improved functionality and palatability using rice of the rice soy oil including the rice is provided to improve functionality reinforced in the soybean milk product for the sweet taste by using the oligosaccharide which instead of pees the white sugar. CONSTITUTION: A Glycine max and a rice are processed as microwave or roasting process. The purified water of 10 times amount to 7 is added in the mixture of pee 1~20 weight % and the Glycine max 80~99 weight %. The refined salt 0.05~0.2 parts by weight, the skimmed milk powder 0.1~1.0 parts by weight, the pee oligosaccharide 1.0~4.0 parts by weight, the pee syrup 2.0~5.0 parts by weight, and the unpolished rice oil 0.5~1.5 parts by weight are added about the rice soy milk 100 parts by weight and it homogenizes. The purified water the hydrothermal of 75~95 degrees. In homogenization is the pressure of 100~400 bar, it enforces 1~4 time.