RICE MILK EMPLOYING RICE PROTEIN AND MANUFACTURING METHOD THEREFOR

• Main Authors: PARK, Kyung Soo, CHO, Soon Chang, SEO, Dong Wan, JO, Ra Young, KIM, Sang Jun, JEONG, Jin Su, JEONG, Jae Hun
• Format: Patent
• Language: English; French; Korean
• Published: 18.06.2020
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

The present invention relates to rice milk employing rice proteins and a manufacturing method therefor and, more particularly, to rice milk using rice proteins, which has a milk property as a rice zymolysis extract obtained by the enzymatic decomposition of rice starch, and rice proteins are mixed with sub-materials and which is rich in nutrition and easy to digest and as such, is suitable for the elderly people and infants sensitive to allergies to drink as well as providing functionality for adults under stress, and a manufacturing method therefor. La présente invention concerne du lait de riz utilisant des protéines de riz et un procédé de fabrication associé, et plus particulièrement du lait de riz utilisant des protéines de riz, qui présente une propriété de lait comme un extrait de zymolyse de riz obtenu par la décomposition enzymatique d'amidon de riz, et des protéines de riz sont mélangées avec des sous-matières, et qui est riche en nutriments et facile à digérer et en tant que tel, est approprié pour les personnes âgées et les jeunes enfants sujets aux allergies, ainsi que pour fournir une fonctionnalité pour les adultes souffrant de stress, et un procédé de fabrication associé. 본 발명은 쌀 단백질을 이용한 쌀 우유 및 그 제조 방법에 관한 것으로, 보다 상세하게는 쌀 전분을 효소로 분해하여 얻은 쌀 효소분해 추출물과 쌀 단백질을 부원료와 혼합하여 우유 성상을 갖고 영양가가 높고 소화가 잘되어 알러지에 민감한 노인이나 유아가 음용하기에 적합할 뿐만 아니라 스트레스를 받는 성인에게도 기능성을 제공하는 쌀 단백질을 이용한 쌀 우유 및 그 제조 방법에 관한 것이다.