MANUFACTURING METHOD FOR BROWN RICE, GLUTINOUS RICE, AND POWDERED BALSAM PEAR TEA

摘要

The present invention relates to a manufacturing method for powdered balsam pear tea, which allows health functional substances of brown rice and glutinous rice and charantin (saponin) substances of balsam pear to easily digest, and can be simply melted even in cold water. The manufacturing method for brown rice, glutinous rice, and powdered balsam pear tea comprises: a step of drying and crushing balsam pear, preparing brown rice and glutinous rice, immersing the brown rice and glutinous rice into water at room temperature for 12 hours, and then crushing the same; a step of putting alpha-amylase and beta-amylase into water at 40-60°C, stirring the same, and then heating the mixture inside a chamber at 40-60°C for two hours while spraying water to the prepared mixed balsam pear powder and brown rice and glutinous rice powder; a step of putting protease into water at 40-60°C, stirring the same, and then heating the mixture inside a chamber at 40-60°C for two hours while spraying water to the prepared mixed balsam pear powder and brown rice and glutinous rice powder; and a step of steaming the mixture inside a chamber at 100°C for two hours, and then drying and pulverizing the mixture. Thus, by amylase and protease, starch substances of brown rice and glutinous rice are changed into saccharide substances while protein is changed into amino acids in order to easily digest. In the mixing and steaming process of brown rice, glutinous rice, and balsam pear, Maillard reaction occurs when the amino acids of the brown rice and glutinous rice, and carbonyl group of the balsam pear meet. Therefore, unique astringency of the balsam pear is relieved and delicate flavor of the brown rice and glutinous rice are added such that provide is powdered balsam pear tea with delicate and refreshing flavor and the powdered balsam pear tea becomes high functional health food with high marketability and market competitiveness through increases in consumer taste.;COPYRIGHT KIPO 2018