KR0159143B1 - Method for preparing no-sugar rice nectar by glutinous millet - Google Patents

Abstract

The present invention is a standard recipe of sugar free liquor (RESHIPE) using tea tea, especially starch is tea, malt and wheat and barley malt, while sugar produced in the sugar-free traditional drink of Jeju Island, which has excellent sugar content. It relates to the standard recipe of.

Conventionally, as a method of cooking persimmons, rice has been prepared by adding saccharified water and malt to rice to produce sake, but due to its unique geographic location, the method of liquor made with tea and barley malt in Jeju island is much better than that of land. Because of the lack of scientific verification, it has not been in the spotlight as a popular drink and drink.

Thus, in the present invention, instead of rice liquor used in other regions, two kinds of starch and meso were used as starch raw materials, wheat malt and barley malt were used as malt, and the amount of malt was 0.4 times that of crude and 0.5. It is a useful invention that provides the standard recipe of sugarless liquor (RECIPE) using the tea which has better quality characteristics than the existing rice liquor by changing the amount of water to 2 times and 3 times of the tank and the interaction of these. .

Description

[Name of invention]

Standard Recipe for Sugar-Free Persimmon Wine Using Green Tea (RECIPE)

Detailed description of the invention

The present invention is one of the local drinking beverages of Jeju Island, and the invention is to provide the standard recipe (RECIPE), in particular, starch is used for tea, malt, wheat, barley malt, while the sugar content produced by itself is excellent in Jeju Island It is about the standard recipe of sugarless liquor, which is a traditional drink.

The liquor is the traditional liquor and drink of our country, but the recipe has been made by adding a moderate amount of water and malt to rice to saccharify the liquor. It was investigated to produce it in conformity.

However, Jeju Island is different from other regions due to its geographic peculiarity surrounded by the sea, and most of the field is farmed rather than paddy. A study on the affinity of the liquor and its recipe for 300 households randomly used in this area of Jeju, and the actual condition of the recipe (SURVEY). Different from the land recipes, there were many differences in sensory differences, color, turbidity, viscosity, sugar, PH and specific gravity, and glucose equivalents, and in terms of nutrition. It is very superior to the sweet sake due to the sweet sake recipe.

However, there is a lack of cooking scientific verification of the unique local foods in the unique Jeju region, and the recipes are slightly different in each family, and the special sake of Jeju is popular because of the special sake and beverages. As the situation was not in the spotlight.

Thus, in the present invention, instead of rice liquor used in other regions, two kinds of starch and meso were used as starch raw materials, and wheat malt and barley malt were used as malt types, and the amount of malt was 0.4 times and 0.5 times that of crude. And 0.6 times, and the amount of water was changed to 2 times and 3 times of the tank, so that the influence of these interactions on the quality characteristics of the sake and the standard recipe (RECIPE) were suggested, so that the local drinking water of Jeju area with nutrition and unique flavor And to propose a standard cooking method (RECIPE) of sugar-free liquor (甘 酒) using a tea tank as a drink, hereinafter, the embodiments of the present invention will be described in detail.

Embodiment materials and methods of the present invention are as follows.

[Materials]

Glutinous millet and meso (nonglutinous millet) used in the present invention was used as a sample harvested in 1990 Gwangyang Jeollanam-do.

The malt mill was provided by the Suwon Barium Research Center in September 1991, and barley malt was purchased from the market and stored in a refrigerator (3-4 ° C).

Example 1

The type and amount of malt and the amount of water according to the present invention were adjusted according to the conditions of each experiment, and the amount of tea and meso to be starch samples was fixed at 200 g. The amount was doubled.

[Step 1: Production of Wheat Malt]

After selecting the wheat, submerged in tap water at 15-20 ℃ for 8 hours and 7 hours of water cutting operation for about 60 hours, and then performed the acupuncture until the water absorption of the wheat reached 45%. Spread to a thickness of about 8 days in a constant temperature room at 25 ℃ germinated for 8 days, watered three times a day to uniformize the malt during germination, and when the length of the wheat is 2.5-3.0cm After finishing the germination process, dry and prepare ground wheat malt with a blender.

[Step 2: Manufacture of Persimmon Wine]

Starch samples were used as tea and meso, and the fermented liquor was prepared by the following method under different conditions in order to investigate the characteristics of the liquor with different types and proportions of wheat malt prepared in the first step and the amount of water.

①Take cooked rice and let it cool, and then mix malt (malt) powder with cooled rice.

② Boil water, cool it to about 10 ℃ and pour it into rice and saccharify it for 8 hours in electric thermos.

③ After the saccharification is completed, heat it for about 15 minutes in high heat, filter it to the sieve (20mesh), heat it again for 5 minutes, and then cool it.

In order to examine the characteristics of the liquor prepared by varying the type and amount of malt and the amount of water according to the process of the present invention as described above, persimmon was prepared as shown in Table 1. The starch raw material is fixed in 200g and 200g meso and the type of malt Wheat malt and barley malt were used, and the amount of malt was 0.4 times (80 g), 0.5 times (100 g) or 0.6 times (120 g) of starch sample through preliminary experiments. Variation in ㎖ and 600mL prepared and compared 12 samples.

The evaluation of sensory tests, mechanical measurements, reduced sugar quantification, and sugar analysis of persimmon prepared by each sample is as follows.

[Sensory test]

The sensory tester consisted of 10 female college students who majored in dietary life and evaluated the characteristics of each by a five-scoring test. The evaluation was divided into four stages as shown in Table 2. Observation of color and turbidity was made by evaluating the smell of malt in two stages, with two or three nose odors in the second stage, and the sweetness in the third stage, and the desirableness felt after tasting in the fourth stage. 40 ml each was taken and placed in a plastic cup to the inspectors. The temperature of the sample was 5-6 ° C., and the inspectors were presented differently in different order. For the homogeneity of the sample was provided with a rod that can be stirred, and a cup containing lukewarm water to rinse the mouth was prepared.

The sensory test result was verified by ANOVA, and variance analysis was performed by DUNCAN'S MULTIPUL RANGE TEST to verify the significant difference between samples for items with significant differences.

[Mechanical measurement]

The amount of starch (crude) was fixed, and the color, turbidity, viscosity, sugar, pH, and specific gravity of each sample were measured mechanically in parallel with the sensory test on the stock solution containing the malt, the amount and the amount of water. .

end. color

10 ml of each sample was thoroughly mixed and placed in a cell 1 cm in diameter, and measured by a colorifference meter (Hunter Lab Model CQ-120X, U.S.A).

I. Turbidity

Each sample was diluted 100-fold and thoroughly mixed, and then 10 ml were taken and placed in a cell of 1 cm diameter, and the absorbance was measured by UC-VIS Spectrophotometer (Model: Camspe USA) at 210 nm to measure turbidity. The average value was measured three times.

All. Sugar content

1 ml of each sample was taken, and the sugar content of each sample was measured with a refractive sugar meter (0-a 32%, Kikuchi-Japan).

la. Viscosity

Take 100 ml of each sample, spin the spindle for 1 minute using Viscometer (Brookfield synchro-lectric viscometer, Model LVT, serial 74657, scale 0-100), read the dial, and multiply the factor. Was measured three times and averaged. The temperature of each sample was kept at 23 degreeC.

hemp. pH

The pH of each sample was measured with a pH meter (TOA Model HM-5ES).

bar. importance

100 ml of distilled water at 4 ° C. was weighed and dehydrated completely. Then, 100 ml of each sample was placed in a mes cylinder and the weight was measured in the same manner while maintaining 15-16 ° C. accurately. Specific gravity measurement was performed using the following equation.

[Quantification per reduction]

Glucose equivalents were determined by quantifying reducing sugars using the Somogyi method as follows for the persimmons prepared by varying the type and amount of malt and the amount of water.

That is, distilled liquor solution was diluted 100-fold and filtered, and then 1 ml of each filtrate was added, 1 ml of Somogyi reagent D solution was added, heated in boiling water for 20 minutes, and then cooled in flowing water for 20 minutes, followed by Somogyi reagent C. After 1 ml of the solution was added and allowed to stand for 20 minutes, distilled water was added thereto to make the whole volume 25 ml, and the absorbance was measured at 520 ml with a spectrophotometer (Hitachi U-3200, Japance).

[Period analysis]

Sugar analysis of the liquor was carried out using high performance liquid chromatography, and HPLC analysis conditions are shown in Table 3.

As described above, the experimental results and considerations by the material and the process were as follows.

Experimental Results and Discussion

Sensory Characteristics

① Table 4 shows the results of sensory tests and results of saengju made by using different types of malt, amount and water.

As shown in Table 4, the color, turbidity, malt smell, and sweet taste showed significant differences at the 1% level, and overall preference showed a significant difference at the 5% level.

② Table 5 shows the results of sensory test and the results of the sake prepared by using different types of malt, malt, and water.

As shown in Table 5, all evaluation items showed a significant difference at the 1% level. Even though the green tea and the red wine were different in the amount of water, the type of malt was found to be darker than the one prepared using barley malt, and the turbid and malt smell was darker. In addition, the sweetness and overall desirability of the liquor made from wheat malt were evaluated more strongly. When the amount of water added and the amount of malt added were the same, the liquor made from wheat malt was used. Overall, it was deemed desirable.

Table 6 shows the results of DUNCAN'S MULTIPLE RANGE TEST to verify the significant differences between samples that showed significant differences in malt type, amount, and water content.

As shown in Table 6, when the amount of malt was changed, persimmon using barley malt showed no significant difference between the samples prepared by using 80 g and 100 g of malt in 400 ml of water, respectively, but 120 g was used. There was a significant difference from the prepared samples, and when 600 ml of water was added, there was no significant difference regardless of the amount of malt.

In the case of persimmons using wheat malt, there was a significant difference between the samples with different malt amounts when 400 ml of water was added, and there was no significant difference between the samples using 100 g and 120 g of malt in 600 ml of water. Significant difference was found from the sample using 80 g of malt.

There was no significant difference in the color between the malt and the amount of water added when the malt type was changed, but there was a significant difference between the malt type and the fixed amount of the sample when the amount of water was changed. Appeared.

In terms of turbidity, there were no significant differences between the samples using 100g and 120g of malted persimmon in 400ml of water when the malt content was different. In the case of different malt varieties, there was no significant difference in the turbidity between the 400 ml of water and 120 g of malt, and the 600 ml of water and 100 g of malt. Significant differences were shown between samples fixed in amount and type.

In the case of persimmon prepared using wheat malt, there was no significant difference between the samples with different malt amount when 400 ml of water was added. There was no significant difference between the samples using 100 g and 120 g malt in 600 ml of water. There was a significant difference between the samples prepared using 80 g of malt, and there were significant differences in turbidity between 400 ml of water and 120 g of malt and 600 ml of water and 100 g of malt. Although not shown, there was a significant difference between samples that fixed the amount and type of malt when varying the amount of water.

When the malt amount was changed in the malt odor, there was no significant difference between the samples regardless of the malt type and the water amount.

In the case of different malt types, there was a significant difference between the samples in which malt quantity and water amount were fixed, and in the case of varying water amount and malt type and quantity.

In the `` sweetness '', when the malt amount was changed, the barley malt persimmon showed no significant difference between the samples using 100g and 120g of malt in 400ml of water, but it was significantly different from the sample using 80g of malt. It was. When 600 ml of water was added, no significant difference was found between the samples using 80g and 120g of malt, but it was significantly different from the sample using 100g of malt. There was no significant difference between the samples using 100g and 120g of malt, but it was significantly different from the sample using 80g of malt.When 600ml of water was added, it was significant between samples using 100g and 120g of malt respectively. There was no significant difference, but significant difference with the sample using 80g. There was no significant difference between malt and water fixed samples when different malt types were used, but there was a significant difference between malt type and fixed samples when water amount was changed.

In general preference, the amount of malt persimmon using barley malt showed no significant difference between the samples using 100g and 120g of malt in 400ml of water, but the sample using 80g of malt. When 600 ml of water was added, no significant difference was found between the samples using 80 g and 120 g of malt, but it was significantly different from the samples using 120 g.

In the case of different types of malt, the difference between malt and barley malt was significantly changed only in 400 ml of water and 100 g of malt.

When the amount of water was changed, no significant difference was found between the samples using 100 g of malt for 400 ml of water and 100 g of malt for 600 ml of water, regardless of the type and amount of malt used.

As a result of DUNCAN'S MULTIPLE RANGE TEST to verify the significant difference between samples for the items that showed significant difference as a result of variance analysis of the malt, the amount and quantity of malt and the ratio of water as shown in Table 7

As shown in Table 7, there were no significant differences between the samples using 100g and 120g of malt when barley malt was used for 400 ml and 600 ml of water, respectively. There was no significant difference between the samples using 80g wheat malt and persimmon 100g and 120g malt in 400ml of water. There was a difference.

When the malt type and amount of water were changed by changing the type of malt and the amount of water was changed, there was a significant difference between the sample type and the amount of malt.

Turbidity was not significantly different between the samples using 100g and 120g of malt regardless of the amount of water added and the type of malt, but it was significantly different from the samples using 80g of malt and 80g and 100g respectively. There was no significant difference between the samples prepared by the sample, but the sample prepared using the malt 120g showed a significant difference.

There was a significant difference between the samples that fixed the amount and water of malt and the amount of water that was fixed by varying the type of malt.

Malt smell of barley malt was not significantly different between 400g of water and 100g and 120g of malt, but it was significantly different from that of 80g. In the case of, there was no significant difference between the samples using 80g and 100g of malt in 400ml of water, but there was a significant difference from the samples using 120g, and samples prepared using malt 100g and 120g in 600ml of water, respectively. There was no significant difference in the liver, but it was significantly different from the sample using 80 g.

There was a significant difference between the samples that fixed the amount and water of malt by varying the type of malt and the samples that fixed the amount and amount of water.

In the sweet taste, barley malt persimmon was not significantly different between 400 ml of water and 80g and 100g of malt, but it was significantly different from that of 120g of malt. There was no significant difference in the amount of malt. The wheat malt was not significantly different between 400g and 100g and 120g of malt, but it was significantly different from that of 80g. There was no significant difference between the samples using 100 g and 120 g of malt in 600 ml of water, but there was a significant difference between the samples prepared using 80 g.

When the malt type and the amount of water were changed by changing the type of malt and the amount of water was changed, there was a significant difference between the samples which fixed the type and amount of malt.

In terms of overall desirability, there were no significant differences between the samples using 400g and 600ml of water and barley malt, respectively. There were no significant differences among the samples with different malt levels in the persimmons made by adding 400 ml of water to malt, and 100 g and 120 g of malt were used in the liquor prepared by adding 600 ml of water. There was no significant difference between the samples, but it showed a significant difference from the sample prepared using 80 g of malt. 600 ml of water was added to the samples which fixed the amount of malt and water according to the type of malt. There was a significant difference only between the samples using 80g of malt, and the amount and type of malt were fixed when the amount of water was changed. Significant differences were observed only in samples containing 80 g of malt in 400 ml of water and 80 g of malt in 600 ml of Kean samples.

Persimmon liquor prepared by adding wheat malt to 100 ml of wheat malt was evaluated as the most preferable in green malted persimmon using wheat malt. When using malted barley malt, it was evaluated that sake made using 120 g of barley malt in 400 ml of water was good.

In meso persimmon using wheat malt, persimmon prepared by adding 100 g of wheat malt to 400 ml of water was evaluated as the most desirable. When using barley malt, it was evaluated that sake made of 120 g of barley malt in 600 ml of water was good.

[Mechanical characteristics]

end. Color difference

After changing the type and amount of malt and the amount of water, the results of the mechanical measurement of the color of the prepared almonds are shown in Table 8, and the results of the analysis of variance are shown in Table 9. Table 9 shows the use of wheat malt. In the case of persimmon prepared by barley malt and barley malt, there was no significant difference in malt and water in L-value, a-value and b-value. There was a significant difference at the% level.

After changing the type and amount of malt and the amount of water, the result of the mechanical measurement of the color of the prepared meso-gamju wine is shown in Table 10, and the analysis of the results is shown in Table 11. As shown in Table 11, L-value showed 5% difference between malt and water added, and a-value and b-value did not show significant difference. There was a significant difference of 1% level in the interaction between each other. In the case of persimmon produced using barley malt, there was a significant difference of 1% in the malt content and the water content in L-value. There was no significant difference according to malt content in a-value, but there was no significant difference in 5% of water addition, but 1% in interaction between each other in both L-value, a-value and b-value. There was a significant difference in levels.

As a result of the mechanical properties for color as shown above, the use of malt in the production of licorice is darker than the licorice using wheat malt, and as the amount of malt increases regardless of the amount of water added The results showed a tendency to darken color, which is consistent with the results of the previous sensory evaluation.

I. Turbidity

Table 12 shows the turbidity of the persimmons with varying malt type and amount, and the amount of water. Table 13 shows the dispersion analysis of the results.

As shown in Table 12, the liquor made from barley malt was found to be more turbid than the liquor made from wheat malt, and the persimmon became more turbid with increasing malt content regardless of the amount of water added. The results showed that the malt type, amount and amount of water affected turbidity, as assessed by the previous sensory evaluation. appear.

In this experiment, the use of a fixed amount of starch as a starch raw material did not affect the liquor even if the malt amount was increased. The type, amount and water of malt affected the turbidity of the liquor. .

As shown in Table 13, there was a significant difference in the amount of water added by using wheat malt at 1% level, but no significant difference was found in the malt addition and interaction. In case of persimmon, the difference of water added was 5%, and there was a significant difference in interaction between each other, and no significant difference in interaction between each other. There was no significant difference in water content of mesogam wine at 1% level, but there was no significant difference in malt addition and interactions. 5% of water content of barley malt was used. Significant differences appeared, and there was no significant difference in interactions with each other.

All. Sweetness

The results of measuring the sweetness of the liquor prepared by varying the type and amount of malt and the amount of water are shown in Table 14, and the analysis of the results is shown in Table 15.

As shown in Table 14, the sweeteners prepared using wheat malt had a sweeter taste than the ones prepared using barley malt. The sweetness of the liquor gradually increased with increasing malt content regardless of the amount of water added. It is thought that wheat malt is higher in starch than wheat barley malt because it has higher sugar content than barley malt.

When wheat malt was used, the persimmon liquor was found to have a higher sugar content than that of meso used as starch. However, barley malt did not show any tendency regardless of malt and water.

As shown in Table 15, both tea and meso-gamju wines showed significant differences of 1% in malt addition and water addition when they were prepared using wheat malt and barley malt. There was no significant difference in interaction between each other.

la. Viscosity

The results of measuring the viscosity of the liquor prepared by changing the type and amount of malt and the amount of water are shown in Table 16, and the results of the analysis of variance are shown in Table 17.

As shown in Table 16, the liquor prepared using wheat malt was more viscous than the liquor prepared using barley malt. The amount of water added increased gradually as the amount of malt increased. Compared with the green tea and the meso-juju, the viscosity of meso-gamju was higher when wheat malt was used, and the viscosity of meso-gamju was relatively high when barley malt was used.

As shown in Table 17, the crude algae prepared using wheat malt and barley malt showed a significant difference of 1% in the amount of malt and water added, but there was no significant difference in interaction between each other. In the case of mesogam wine prepared using malt, there was a significant difference of 5% in malt addition and 1% in water addition, but there was no significant difference in interaction between each other. In the case of malt prepared using malt, there was a significant difference of 5% in malt addition and water addition, and there was no significant difference in interaction between them.

hemp. PH

Table 18 shows the results of measuring the pH of the liquor prepared by varying the type and amount of malt and the amount of water, and the analysis of the results is shown in Table 19.

As shown in Table 18, the pH of green algae using wheat malt ranged from 6.0 to 6.3, and that of barley malt from 5.1 to 5.3.

The pH of mesogam wine with wheat malt ranged from 6.1 to 6.5 and the pH of barley malt from 5.1 to 5.4.

As shown in Table 19, there was a significant difference in the amount of malt prepared by using wheat malt at 1% level of malt addition and water addition, and there was no significant difference in interaction between each other. In the case of prepared persimmons, there was no significant difference in all cases. Meso persimmons prepared using wheat malt showed a significant difference of 1% in malt addition and 5% in water addition. There was no significant difference in the interaction between each other. In the case of barley malt produced by barley malt, there was a significant difference of 5% in malt and water addition, but the interaction Showed no significant difference.

bar. Specific gravity

The results of measuring the specific gravity and the specific gravity of the malts prepared by varying the amount of malt and water are shown in Table 20, and the analysis of the results is shown in Table 21.

As shown in Table 20, the ratio of liquor made from wheat malt was higher than that of wheat malt prepared using barley malt. As a result, the percentage of liquor made from wheat malt was 1.069 ~, depending on the amount of water and malt added to make persimmon instead of rice. It has a value between 1.121 and the specific gravity of persimmon liquor prepared using barley malt is shown as a value between 1.073 and 1.121.

It had a value between 1.067 and 1.113 and the specific gravity of persimmon prepared using barley malt showed a value between 1.073 and 1.127.

In this experiment, the difference in specific gravity was shown by the difference of specific gravity of starch samples compared to those made by using tanks, and the starch and protein of the composition ingredients, which are raw materials, were hydrolyzed by enzymes. It is thought that this is because the soluble solid content and fiber of crude sugar, amino acid, etc. which are raw materials increased.

In comparison of green tea and meso-gamju, the specific gravity was not constant when the amount of water and malt were the same.

As shown in Table 21, the crude algae prepared using wheat malt or barley malt showed a significant difference of 1% in the amount of malt added and the amount of water added. There was no significant difference in mesogam wine prepared with wheat malt or barley malt at 1% level of water addition, but there was no significant difference in the amount of malt interaction with each other. Did.

[Reduced Equivalent of Gamju]

The results of measuring the reduced equivalent weight of the liquor prepared by varying the type and amount of malt and the amount of water are shown in Table 22, and the results of the analysis of variance are shown in Table 23.

As shown in Table 22, the reducing sugars of gamju, which were quantified by varying the malt type, amount, and water amount, were found to have a higher reduction equivalent in wheat malt-based liquor than barley malt.

As shown in Table 23, when wheat or barley was used as malt, the persimmon liquor made with starch or meso starch showed a significant difference at 1% level in all items.

As shown in the above experiment, reducing equivalents increased with increasing malt irrespective of the amount of water. The reducing equivalent is shown higher.

Different malt types showed higher reduction equivalents in wheat malt-based liquor than barley malt-based liquor. Wheat was more decomposed by starch than barley. It seems to be because it increased.

[Party composition of sweet sake]

In order to determine the sugar composition of the liquor, 12 free persimmons were prepared by varying the amount, amount and water of malt.

In the free sugar content of each sample made from green tea or meso, the free sugar produced by the type and amount of malt and the amount of water shows a lot of difference.

After 8 h of saccharification, rhamnose, xylose, fructose, glucose and maltose were detected in both the green tea and the meso-brown wine using wheat or barley malt.

The total free sugar content in the persimmons was 69.04 ~ 73.04% when the fermented tea was added as starch, and the wheat malt was 69.04 ~ 73.04% and the barley malt was 69.56 ~ 72.46%. The addition of 600 ml of water and wheat malt were 50.36 ~ 58.58%, and barley malt was 33.44 ~ 57.41%.

When meso was used as a starch raw material, 400 ml of water and 67.79 to 80.49% were used for wheat malt, and 67.68 to 73.34% for barley malt, and 1.02 for 600 ml of water and wheat malt. ˜66.78%, and barley malt in the range of 50.48 ~ 56.12%.

Total free sugar content increased with increasing malt content and decreased with increasing water content. The total free sugar content of wheat malt was higher than that of barley malt.

In this experiment, fructose, a free sugar produced during the initial saccharification that constitutes total free sugar, was found to be small. Glucose was found to be less than that of rice, whereas rhamnose was found to be higher than glucose. Maltose was found to be the main free sugar of Gamju regardless of malt type, amount, and water, and the composition and content of free sugar was much higher than that of rice. I think it was because of different power.

The sugar composition of the persimmon liquor made by the conventional method was fructose 1.8%, glucose 7.5%, maltose 49.5%, and the persimmon liquor made by adding starch degrading enzyme was 6.7% fructose, 89.0% glucose, maltose 1.9 In the sensory evaluation, the highest score was 0.84% glucose, maltose 67.45%, mesogam wine xlose 1.97%, glucose 5.03%, maltose 74.39% g. Green tea was 1.23% rhamnose, 5.50% glucose, 65.73% maltose. It was high.

The experimental results showed that the main constituent sugar of the liquor was consistent with maltose in all samples, and the total free sugar content was better in sweetness compared to the barley malt.

[Features and effect]

This study selects Gamju, one of the local beverages of Jeju Island for the succession and development of traditional hyangtong food, and fixes the amount of meso compared with the tea used as a starch raw material and compares the type, amount and quantity of malt. The quality characteristics of the liquor prepared by various changes were examined.The quality characteristics were compared by measuring the color difference, turbidity, sugar content, PH and specific gravity along with the sensory test, which is a subjective evaluation method. Reviewed.

The summary of the experiment is as follows.

[Sensory test results]

1) The color of tea and citrus wine was higher than that of wheat malt when barley malt was used. Even though the amount of water added, malt type, and malt amount were changed, the color of meso-gam wine was higher than that of tea. It was evaluated as pale.

2) Turbidity was evaluated to be more turbid in the persimmon prepared by using barley malt, even though the amount of malt and water added to both the tea and meso-gamju liquor was changed. Mesogam wine was evaluated as turbid.

3) In the malt malt, both the green tea and the meso-sweet wine were found to be stronger than the wheat wine using barley malt. Even malt malt smell tended to be strong when wheat malt was used, and meso citrus was strong when barley malt was used.

4) For the sweet taste, both the green tea and the meso-sweet wine were sweeter than the wheat wine using the barley malt, and the meso-sweet sake was stronger than the dark tea.

5) In the case of green tea and meso-gam wine, the amount of water added and malt were the same, it was evaluated that the rice wine made by using wheat malt was better than the wheat wine made by barley malt.

The materials and amounts of the saengju, which were evaluated as the most desirable by the sensory test, are as follows.

[Mechanical measurement results]

1) In the color of wheat malt, the liquor tended to have higher lightness, but the redness and yellowness tended to increase.The lightness decreased but the redness and yellowness increased. The lightness of the sample containing 600 ml of water was higher than that of 400 ml of water, and the red-ness and yellowness of the sample containing 400 ml of water were higher than those of 400 ml of water. In comparison, the lightness tends to be higher in meso-flavored tea than in tea-cake, and the color is lighter. Redness tends to be higher in tea-cake and yellowness in malt in tea and meso. It did not show a constant trend regardless of the amount.

2) In turbidity, the liquor using barley malt was found to be more turbid than the liquor prepared using wheat malt.

3) The sweetness of wheat malt was higher in sugar content than that of barley malt, and when the malt was used, the difference was higher in the case of wheat malt. However, when barley malt was used, there was no trend in terms of malt amount and water ratio.

4) In the viscosity, it was found that both the green tea and the meso wine were more viscous than those made from wheat malt. When barley malt was used, it was not constant but relatively high in mesogam wine.

5) The PH of wheat malt prepared using wheat malt was higher in PH, and the pH tended to decrease as the amount of malt increased, regardless of the amount of water added. PH was higher than.

6) Among the percentages, both the green tea and the meso-flavored sake were made from barley malt. In comparison of green tea and meso-gamju, the specific gravity was not constant when the amount of water and malt were the same.

Reduction equivalent of liquor increased as malt content increased in both tea and meso-gam wines, but the persimmon produced by using wheat malt was higher, and in 400 ml of water than in 600 ml of water. Reducing equivalents were higher.

The sugar composition of gamju was found in gam-amnose, xylose, fructose, glucose, maltose, etc. in all the wines using wheat or barley malt. 67.45%, mesogam wine was xlylose 1.97%, glucose 5.03%, maltose 74.39%, and the green tea with barley malt was rhamnose 1.23%, glucose 5.50%, maltose 65.73%, mesogam was rhamnose 6.57%, glucose was 0.88% and maltose 41.23%.

Putting together the above results in the present invention, even if the green tea and the meso-juju wine in the production of liquor was changed in the amount of water was compared with the wheat malt and the barley malt was evaluated as a darker color, turbidity appeared to be more turbid In addition, the malt-based citrus was found to have a thicker malt smell, a higher viscosity, and a higher PH than wheat barley malt. The sweetness of the used persimmons was strong, and when the amount of water and malt added was the same, persimmons using wheat malt were generally preferred.Reduced sugars showed higher values than those using wheat malt. In the sugar composition of rhamnose, xylose, fructose, glucose, ma ltose and the like were detected.

As mentioned above, the Jeju beverage, Gamju, was darker and thicker in color than the rice wine made of rice, while the malodor and sweetness of malt oil were weak. Not only that, it is a useful invention to provide a more desirable recipe for providing a taste that is familiar to people in other regions.

Claims (1)

After the wheat was selected, the water was soaked in tap water at 15-20 ℃ for 8 hours and the water cutting operation for 7 hours was repeated for 60 hours, and the acupuncture was performed until the water absorption of the wheat reached 45%. Spread it to the thickness of 25 ℃ and put it in the fragrance chamber of 25 ℃, and spray it with a sprayer three times a day so that it does not dry out, and after the germination process for about 8 days, the sprouts are sprouted and the malt length is 2.5-3.0㎝ When the germination process is finished, dry and crush it with a blender to prepare wheat malt powder, cool the chajo rice and cool it, soak the wheat malt powder in the cooled chajo rice, pour boiled water to about 10 ℃, and pour it. After the saccharification was completed, the saccharification was performed for 8 hours, and after the saccharification was completed, primary heating was performed for 15 minutes using 100-105 ° C of high-temperature cooked rice. The sieve was filtered through a 20-mesh sieve, and then cooked again. Second heating at 105 ° C for 5 minutes Standard recipes without sugar Amazake (甘 酒) using perilla, characterized in that the complete cool down after producing the Amazake (RECIPE).