RICE BEVERAGE FABRICATING METHOD

摘要

PURPOSE: A rice beverage can be fabricated with reduced production time and less consumption of energy without a large amount of cooling water. CONSTITUTION: The method comprises the steps of: weighing 8 to 20 wt.% of unpolished and polished rice based on the total weight of the product and parching the selected rice at 80 to 200°C for 10 to 20 minutes; mixing the unpolished and polished rice at a predetermined mixing ratio, adding 0.02 to 0.06 wt.% of liquefied enzyme at 95 to 100°C, 0.05 to 0.25 wt.% of diastatic enzyme at 50 to 60°C, 0.1 to 0.3 wt.% of proteolytic enzyme, and 0.05 to 0.25 wt.% of pectolytic enzyme, and subjecting the mixture to enzymolysis for 3 to 8 hours; adding 0.2 to 0.4 wt.% of saccharose fatty acid ester to the enzymolyzed extract of the unpolished and polished rice and emulsification hydrogenating the mixture one to three times at a hydrogenation pressure of 130 to 150 bar; and filling/packaging the homogeneous mixture in a defined container at 85 to 95°C after high-temperature short-time pasteurization at pH 3.2 to 6.7.