KR101159173B1 - Method for preparing beer with ginseng and rice - Google Patents

Abstract

The present invention provides a method for producing ginseng rice beer. The beer produced according to the present invention removes the browning phenomenon and bitter taste of the conventional ginseng rice beer, the taste is unique and the body feel is not only improved, but also has a good aroma, contains a high content of ginseng active ingredients, and even includes dietary fiber Improved beer can be provided. In addition, the manufacturing process is also concise, there is an effect that can produce a high commercial ginseng rice beer.

Description

Method for preparing beer with ginseng rice beer

The present invention relates to a method of manufacturing ginseng rice beer.

In 2007, the domestic industry entered into a global free trade system by signing an FTA with the United States, a third country, and is preparing for FTA negotiations with the EU and China in the future. In this age of endless global competition, domestic agriculture is particularly concerned about the loss of competitiveness, and the price of domestic agricultural products and the collapse of the rural economy are feared.

In particular, in the reality that measures against surplus grain consumption are urgently needed, it is urgent to develop liquor products having excellent taste and commodity using grains.

At present, various kinds of medicinal liquor and Takju using rice are developed and marketed in Korea, but it is not suitable for the taste of modern people. There is.

On the other hand, beer is the most preferred liquor product among domestic consumers, and since it has a large proportion in the whole liquor market, recently, pure rice beer using rice (Patent Document 1), foamed wine production method using rice-derived starch (Patent Document 2), And foamed liquor of beer flavor using roasted fine powder and barley grass, and a manufacturing method thereof (Patent Document 3).

However, pure rice beer and effervescent liquor according to the patents have problems in filtration by using rice as the main raw material, and also in order to solve the problem of fermentation deterioration due to lack of protein caused by using rice as the main raw material Alternatively, the addition of spices to enhance the taste, causing a rise in manufacturing cost, and in particular, the problem that the taste and taste is significantly different from the existing beer, the taste and taste is inferior.

In Patent Document 4, raw wheat, corn or raw rye is mixed with white rice to be liquefied and saccharified with purified enzyme, and then malt obtained by liquefying and saccharifying malt is added to protein without adding a yeast nutrient source. It solved the problem of lowering fermentation caused by shortage. In addition, the extract obtained after dipping ginseng in alcohol is added during the boiling process to solve the flavor problem without adding flavor reinforcement, and at the same time, the price and functionality to give functionality and the same taste and aroma as conventional beer A method for producing a highly novel functional ginseng rice beer is disclosed.

However, the above method shows the browning phenomenon of beer by adding ginseng to the beer in the form of extract obtained after immersing in alcohol, the bitter taste becomes strong, not only the preference is reduced, but also the functionalities are improved by not adding much ginseng. There is also a problem that is not so high.

Patent Document 1: Korean Patent Publication No. 2006-0038977

Patent Document 2: Japanese Patent Laid-Open No. 1999-299472

Patent Document 3: Korean Patent Publication No. 2004-0049024

Patent Document 4: Korea Patent No. 10-0935227

Therefore, in the present invention, the ginseng is added in the form of juice, not in the form of extract, and roasted rice is added to improve palatability, and the red ginseng starch and ginseng solid cake generated during the manufacture of red ginseng concentrate are added during the manufacturing process of beer to make ginseng By including the effective biologically active ingredients and nutritional ingredients and dietary fiber was able to further improve the functionality of beer.

Accordingly, an object of the present invention is to remove the browning phenomenon and bitter taste of conventional ginseng rice beer not only excellent taste and aroma, but also contains the active ingredient of ginseng in a high content, including dietary fiber of ginseng rice beer It is to provide a manufacturing method.

Method for producing a ginseng rice beer of the present invention for achieving the above object:

(a) 600 to 700 parts by weight of brewing water is added to 100 parts by weight of 20 to 30% by weight of rice, 45 to 65% by weight of corn starch and 15 to 25% by weight of germinated grains. Adding roasted rice paddy and red ginseng starch to luxury at 90-95 ° C. for 15-25 minutes;

(b) after the fresh ginseng solid cake is added to the hobide, Aspergillus niger ) to add α-amylase degrading enzyme, cellulose degrading enzyme and pectin degrading enzyme I, and reacting at 70-80 ° C. for 30-60 minutes to liquefy starch;

(c) the Aspergillus liquefied duck's chair (Aspergillus oryzae ) -derived endo-protease and exo-peptidase activity proteolytic enzyme, and reacting at 50-55 ° C. for 30-60 minutes to decompose the protein into amino acids;

(d) followed by the addition of fresh ginseng juice in the lysate, a glycosylation enzyme Aspergillus Niger (Aspergillus adding glycoamylase and pectin degrading enzyme II derived from niger ) and reacting at 65-75 ° C. for 60-90 minutes to saccharify the digested product;

(e) mixing the saccharified saccharified solution to the sacrose, and then heating the mixture to 76-78 ° C., and then filtering the mixture to prepare saccharified juice;

(f) adding hops to the saccharified juice prepared above and boiling for 60 to 90 minutes;

(g) The mercy-completed saccharified juice was allowed to stand at 95-98 ° C. for 20-30 minutes to separate the precipitate and the clear solution, and after cooling the clear solution, beer yeast was added and 8 ～ Fermentation for 10 days;

(h) removing brewer's yeast from the fermented fermentation broth and aging for 10-15 days at 4-10 ° C .; And

(i) storing the aged solution at 0-4 ° C. for 1-2 weeks.

In the method of the present invention, the germinated grain in step (a) is characterized in that at least one selected from the group consisting of germinated wheat, germinated brown rice, germinated brown rice glutinous rice, germinated barley and germinated corn.

In the method of the present invention, it is characterized in that the addition amount of the chiseled rice roasted in the step (a) is 1 to 2 parts by weight based on 100 parts by weight of the raw material.

In the method of the present invention, the boiled rice roasted in the step (a) is steamed with steam at a pressure of 1.5 ~ 2.0kg / ㎠, dried in a hot air dryer at 90 ~ 110 ℃ to 10 to 12% water content after , Rotating stirrer characterized in that the treated 1-2 minutes at a temperature of 180 ~ 200 ℃.

In the method of the present invention, the amount of red ginseng starch added in step (a) is 2 to 5 parts by weight based on 100 parts by weight of the raw material.

In the method of the present invention, in the step (b), the amount of the decomposing enzyme is characterized in that 0.2 to 0.5 parts by weight based on 100 parts by weight of the raw material.

In the method of the present invention, in the step (c), the amount of the protease added is 0.2 to 0.5 parts by weight based on 100 parts by weight of the raw material.

In the method of the present invention, in the step (d), the addition amount of the saccharifying enzyme is characterized in that 0.2 to 0.5 parts by weight based on 100 parts by weight of the raw material.

In the method of the present invention, in the step (e), the malt liquid is pulverized 10 to 20 parts by weight of malt based on 100 parts by weight of the raw material, and then 600 to 700 parts by weight of 100 parts by weight of the ground malt The solution obtained by adding crude water is characterized in that it is obtained by saccharifying 15-30 minutes at 62-65 degreeC.

In the method of the present invention, the saccharification juice of the step (e) is mixed with the saccharification of the step (d) and the malt solution, it is maintained at 71 ~ 73 ℃ 20 to 30 minutes, this is 76 ~ 78 ℃ After heating to, characterized in that obtained by filtration through a filter (filter) to remove the gourd.

In the method of the present invention, the fresh ginseng solid cake of step (b) is a solid that forms a precipitate by centrifuging the pulverized wet milled ginseng with 150 ~ 500 mesh (7,000 ~ 9,000rpm), Fresh ginseng juice of step (d) is characterized in that the supernatant from which the solids have been removed.

In the method of the present invention, the amount of the fresh ginseng solid cake of step (b) is 2 to 5 parts by weight based on 100 parts by weight of the raw material, and the amount of the fresh ginseng juice of step (d) is 100 parts by weight of the raw material It is characterized by 1 to 3 parts by weight.

Beer prepared according to the present invention removes the browning phenomenon and bitter taste of conventional ginseng rice beer, not only unique taste and aroma, but also contains an active ingredient of ginseng in a high content, including dietary fiber to provide improved beer can do. In addition, the manufacturing process is also concise, there is an effect that can produce a high commercial ginseng rice beer.

1 is a process diagram showing a simplified method of manufacturing a preferred ginseng rice beer according to the present invention.

Hereinafter, the present invention will be described in more detail.

As described above, the present invention relates to a method for producing a ginseng rice beer having a flavor of rice, corn starch and germinated grains as main ingredients, and roasted rice, red ginseng starch, and fresh ginseng as secondary ingredients.

The manufacturing method of ginseng rice beer according to the present invention liquefies rice, corn starch and germinated grains, as well as unrefined rice, red ginseng starch, the main raw materials using industrial enzymes, and grinds fresh ginseng to solidify the ginseng gourd (solid cake). Prepared saccharified juice by mixing malt saccharified with malt saccharified in the obtained obtained solution, and added to hops and fresh ginseng juice to the saccharified juice, followed by fermentation, ripening and storage process, each liquefaction step and saccharification step Is characterized by using a specific enzyme.

As such, the present invention is characterized by the ingredients and enzymes to be added, including the main raw material, the same or similar to the conditions of the conventional beer production process, which is obvious to those skilled in the art (for example, gelatinization, protein degradation) , Mercury, filtration, precipitation, cooling, fermentation, ripening, storage, etc.) are not described separately.

Looking at the manufacturing method of the present invention, first, the main raw material is composed of 20-30% by weight of rice, 45-65% by weight of corn starch and 15-25% by weight of germinated grains, with respect to 100 parts by weight of the raw material mixed by grinding Add 600-700 parts by weight of brewing water, add crushed roasted rice and red ginseng starch, and gelatinize at 90-95 ℃ for 15-25 minutes.

In the present invention, the reason for using the germinated grains as the main raw material is that the rich nutrients produced while the grains germinate and the newly formed plant enzymes help to enrich the taste and aroma of beer, and the germinated grains are germinated wheat And one or more selected from the group consisting of germinated brown rice, germinated brown rice glutinous rice, germinated barley and germinated corn.

On the other hand, the ground rice is roasted and added to facilitate the elution of the active ingredient, to enhance the quality of the color of the final product (beer), and is added in 1 to 2 parts by weight based on 100 parts by weight of the raw material. The roasted rice was steamed with steam of 1.5 ~ 2.0 ㎏ / ㎠ pressure, dried in a hot air dryer at 90 ~ 110 ℃ to 10 to 12% water content, and then at a temperature of 180 ~ 200 ℃ with a rotary roaster Process for 2 minutes.

In addition, in the present invention, the red ginseng starch obtained when preparing the red ginseng concentrate has a unique starch structure that is different from the general starch, and is added for the purpose of enriching the taste and aroma during fermentation by the yeast, and the amount is added to 100 parts by weight of the raw material. 2-5 weight part with respect to a flavor is preferable. In addition, the brewing water means water that can be used for alcohol production, and it is preferable to use water that is colorless and transparent and free from blemishes and odors.

According to the present invention, after the fresh ginseng solid cake is added to the howa obtained in the gelatinization step, Aspergillus Niger ( Aspergillus) niger ) -derived α-amylase degrading enzyme, cellulose degrading enzyme and pectin degrading enzyme I and reacting at 70-80 ° C. for 30-60 minutes to liquefy the starch.

The fresh ginseng solid cake refers to solids that wetly crush the fresh ginseng to 150 to 500 mesh, and then centrifuge the pulverized product at 7000 to 9000 rpm to form a precipitate. It is used in the subsequent process. On the other hand, the fresh ginseng solid as a cake did not have a separate use, in the present invention, there is a feature that utilizes the components, including its fiber.

Accordingly, by adding a specific enzyme such as cellulose degrading enzyme and pectin degrading enzyme I in addition to the α-amylase degrading enzyme in the liquefaction step, it is possible to increase the functionality of the beer by including the fiber of the ginseng in the beer as much as possible. The added amount of the fresh ginseng solid cake is preferably 2 to 5 parts by weight in terms of texture of beer with respect to 100 parts by weight of the raw material.

The liquefied enzyme used in the present invention refers to an enzyme that rapidly decomposes starch having a viscous consistency with dextrin or the like to convert the starch suspension into a clear solution, and mainly α-amylase is used as the liquefied enzyme.

As described above, in the present invention, in order to increase the efficiency of the liquefaction reaction, Aspergillus Niger ( Aspergillus) niger ) and α-amylase, cellulose and pectinase I are used in combination. Specifically, the liquefied enzyme used in the present invention is Aspergillus Niger ( Aspergillus) niger ) -derived SAN Extra L or similar activity of α-amylase activity, cellulose degrading enzymes include Celluclast 1.5L or similar activity of cellulose degrading activity, and Pectinex 100L or similar activity of pectin degrading enzyme I An enzyme having The amount of the enzyme is preferably 0.2 to 0.5 parts by weight based on 100 parts by weight of the raw material in view of reaction efficiency and economic efficiency.

Then, the Aspergillus, the liquefied product obtained from the liquefaction step duck's chair (Aspergillus oryzae ) -derived endo-protease and exo-peptidase activity proteolytic enzymes are added and reacted at 50-55 ° C. for 30-60 minutes to break down proteins into amino acids.

Proteolytic enzymes used in the present invention are aspergillus in terms of plant proteolytic activity ( Aspergillus oryzae ) -derived endo-protease and exo-peptidase activity are preferred, and the addition amount of the protease is 0.2 to 0.5 parts by weight based on 100 parts by weight of the raw material. It is preferable in terms of economy and economy.

According to the invention, followed by the addition of fresh ginseng juice in the hydrolyzate treated with the protease, as a glycosylation enzyme Aspergillus Niger (Aspergillus Glucoamylase and pectin degrading enzyme II derived from niger ) are added and reacted at 65-75 ° C. for 60-90 minutes to saccharify the digested product.

The fresh ginseng juice is a supernatant after wet grinding the ginseng and centrifuged to remove the precipitate, and compared to the extract extracted by heating ginseng, the ginseng juice is softer than the bitter taste of ginseng, and has a soft taste. It is characterized by no browning phenomenon. In the present invention, the addition amount of the fresh ginseng juice is preferably 1 to 3 parts by weight in terms of taste and flavor with respect to 100 parts by weight of the raw material.

On the other hand, the glycosylation enzyme used in the present invention refers to the generation of maltose, a reducing sugar, by breaking down starch from maltose units in order from non-reducing ends, mainly β-amylase, glucoamylase, and diastatase ( diastase) and the like as a glycosylating enzyme.

In the present invention, to increase the efficiency of the saccharification reaction Aspergillus Niger ( Aspergillus niger ) -derived glucoamylase and pectin degrading enzyme II are used in combination. Specifically, the glycosylation enzyme used in the present invention is Aspergillus Niger ( Aspergillus). niger ) using AMG having the activity of glucoamylase or an enzyme having similar activity and pectin degrading enzyme II, commercially available Viscozyme or an enzyme having similar activity. The amount of the glycosylated enzyme added is preferably 0.2 to 0.5 parts by weight based on 100 parts by weight of the raw material in view of reaction efficiency and economic efficiency.

On the other hand, the saccharification obtained in the saccharification step is mixed with malt solution saccharified separately, and then heated to 76 ~ 78 ℃ the mixture, it is filtered to produce saccharified juice.

In general, malt liquid refers to a liquid obtained by pouring hot water into pulverized malt and raising it to 62-65 ° C., and then saccharifying and mixing with saccharified starchy subsidiary material and filtering to remove sake. In the present invention, malt liquid is 100 parts by weight of the raw material. 10 to 20 parts by weight of malt is pulverized, and the solution obtained by adding 600 to 700 parts by weight of brewing water to 100 parts by weight of the ground malt is obtained by saccharifying at 62 to 65 ° C for 15 to 30 minutes. In addition, the saccharified juice is mixed with the sugar solution of the step (d) and the malt, it is maintained for 20 to 30 minutes at 71 ~ 73 ℃, it is heated to 76 ~ 78 ℃, the filter (filter) Obtained by filtration through to remove the gourds. This series of processes is obvious to those skilled in the art.

In the present invention, the hops are added to the saccharified juice prepared above, and then boiled for 60 to 90 minutes. The mercy saccharified juice was allowed to stand at 95-98 ° C. for 20-30 minutes to separate the precipitate and the clear solution. After cooling the clear solution, Saccharomyces cerevisiae was brewer's yeast. It is added and fermented at 10-15 ℃ for 8-10 days.

In the present invention, the precipitation step is carried out to whirlpool to remove the protein coagulum formed in the fermentation juice is completed at the mercy, and left to stand for 20-30 minutes at 90 ~ 98 ℃, which is at a precipitation temperature of less than 90 ℃ Dimethlysulfide can form again and negatively affect the taste of beer.

In the present invention, after boiling, the clear solution from which the protein coagulum is removed from the fermented juice is cooled and yeast is added to ferment for 8 to 10 days at 10 to 12 ° C. to prepare an initial beer. This is because alcohol, carbon dioxide and various flavor substances are produced sufficiently in the above-described temperature and fermentation period.

Then, in the present invention, the yeast is removed from the fermented initial beer, aged for 10-15 days at 4 ~ 10 ℃, the aged liquid is stored for 1 to 2 weeks at 0 ~ 4 ℃ the beer of the present invention Manufacture.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the scope of the present invention is not limited to the following Examples.

Manufacture example 1

Preparation of roasted rice

After steaming with steam of about 1.7 kg / cm 2 pressure, the water content was dried at 100 ° C. in a hot air dryer to about 11%, followed by a rotary stir at a temperature of about 190 ° C. for 100 seconds to roast the rice.

Manufacture example 2

Preparation of Fresh Ginseng Solid Cake and Fresh Ginseng Juice

The fresh ginseng was wet-pulverized to 150-500 mesh, and the pulverized product was centrifuged at about 8000 rpm to use the precipitate as a fresh ginseng solid cake, and the supernatant was prepared as fresh ginseng juice.

Example 1

Preparation of Ginseng Rice Beer

1,200 g of white rice, 3,600 g of corn and 1,200 g of germinated wheat are pulverized with a pulverizer, 39,600 ml of brewing water is added to the pulverized raw powder, 60 g of roasted rice obtained in Preparation Example 1 and 150 g of red ginseng starch are added. After about 15 minutes of gelatinization at 93 ℃, the solution temperature was cooled to 70 ℃, 120 g of fresh ginseng solid cake obtained in Preparation Example 2 was added to the hoge, and then Aspergillus 6 ml of α-amylase degrading enzyme derived from niger ), 6 ml of cellulose degrading enzyme and 6 ml of pectin degrading enzyme I were added to liquefy for 40 minutes at about 75 ° C.

The temperature of the liquefied solution was then cooled back to about 55 [deg.] C. to Aspergillus oryzae ) -derived endo-protease and exo-peptidase-activated Flavorzyme 12ml were added, and then the protein was sufficiently decomposed into amino acids at 53 ° C. for 40 minutes.

After the protein is sufficiently decomposed into amino acids, the solution is raised to 62 ° C., and then Aspergillus niger ) and 6 ml of AMG having glucoamylase activity and 6 ml of pectin degrading enzyme II (Viscozyme) were added and then maintained at about 70 ° C. for about 70 minutes to dextrin maltotriose, Sufficiently decomposes with maltose, sucrose, glucose, etc., and saccharifies. When the saccharification process is completed, 600 g of malt is ground to the sacrose, and then about 660% of the pulverized raw material (weight ratio Fermented juice prepared by adding 3,960 ml of brewing water corresponding to) and glycosylated saccharified at about 62 ° C. for about 15 minutes, raising the temperature to about 77 ° C., and maintaining the mixture at about 77 ° C. for 40 minutes. After rising to ℃, it was filtered through a filter to remove the gourd.

30 g of nugget hops and 12 g of sagazer aroma hops are added to the fermented juice, which is then removed, and then chopped at 100 ° C. for 70 minutes. iso-α-acid) and dimethyl sulfide was effectively removed.

The finished solution is transferred to a whirlpool to remove the protein coagulum formed at the time of boiling and allowed to stand at about 98 ° C. for about 20 minutes. After precipitation, the obtained clear solution was cooled to about 10 ° C. using a heat exchanger, and brewing yeast Saccharomyces cerevisiae was added so that the number of yeast was about 20 million per ml of solution. After fermentation at about 10 ° C. for 10 days, the fermentation broth obtained after removing yeast from the fermenter is aged for 7 days at about 10 ° C. and then stored for about 2 weeks at 0 ° C. Beer was prepared.

Comparative Example 1

Production of ginseng rice beer (method of Patent Document 4)

2,500 g of white rice and 2,050 g of corn are crushed with a grinder, 30,000 ml of brewing water is added to the pulverized powder, followed by gelatinization at 93 ° C. for 15 minutes, the solution temperature is cooled to 70 ° C., 0.45 ml of liquefied enzyme (Gamalpha) and 0.75 ml of hemicellulose sucrose (Rohament GE) was added and liquefied at 70 ° C. for 30 minutes. The solution temperature was cooled to 58 ° C. again, and then 4.75 ml of protease was added, followed by protein at 58 ° C. for 30 minutes. This amino acid was allowed to decompose sufficiently. After the protein is sufficiently decomposed into amino acids, the solution is raised to 62 ° C., 20 ml of Gamadex and 0.3 ml of Glucanase (Rohalase barley L) are added, and the solution is maintained at 62 ° C. for 20 minutes. The maltotriose, maltose (maltose), sucrose (sucrose), glucose (glucose) and the like to be sufficiently decomposed and saccharified, and after the saccharification process is finished, pulverized 450 g of malt, Fermented juice prepared by adding 3,960 ml of brewing water corresponding to about 660% of the pulverized raw material and saccharifying the saccharified solution for 15 minutes at 62 ° C., raising the temperature to 72 ° C. and then maintaining the mixture at 72 ° C. for 20 minutes. After raising to 78 ° C., filtration through a filter was performed to remove sake.

25 g of hop nuggets, 10 g of aroma hop saazer, and ginseng extract obtained after dipping in alcohol were added to the ginseng-free fermented juice, and 3 wt% of the ginseng extract was added. The alpha-acid of the hops was isomerized with iso-alpha-acid and dimethylsulfide was effectively removed. The finished solution was transferred to whirlpool to remove protein coagulum formed at the time of boiling and left standing at 98 ° C. for 20 minutes. The clear solution obtained after precipitation was cooled to 10 ° C. using a heat exchanger, and then Saccharomyces cerevisiae yeast was added, but the yeast population was added to about 20 million per ml of solution, and then at 10 ° C. After fermentation for 10 days, the fermentation broth obtained after removing the yeast from the fermenter was aged for 7 days at 10 ° C and then stored for 2 weeks at 0 ° C ginseng rice beer alcohol was prepared.

Comparative Example 2

Manufacture of existing beer

Barley malt was ground with a grinder, and 33,000 ml of brewing water was added to 5,000 g of the ground malt powder and reacted at 58 ° C. for 20 minutes to sufficiently decompose the protein into amino acids. After the protein is sufficiently decomposed into amino acids, the solution is raised to 62 ° C., and then maintained at 62 ° C. for 20 minutes so that dextrin is maltotriose, maltose, sucrose, and glucose. ) And enough to be glycosylated. When the saccharification process was completed, the saccharified solution was raised to 72 ° C., and then liquefied at 72 ° C. for 20 minutes, and then the solution was raised to 78 ° C., and then filtered through a filtration tank to remove sake.

25 g of hop nuggets and 10 g of aroma hop saazer are added to the sake-free saccharified liquor, followed by boiling at 100 ° C. for 60 minutes to give the α-acid of isoalpha acid (iso-). α-acid). The finished solution was transferred to whirlpool to remove protein coagulum formed at the time of boiling and left standing at 98 ° C. for 20 minutes. The clear solution obtained after precipitation was cooled to 10 ° C. using a heat exchanger and then Saccharomyces cerevisiae yeast was added, but the number of yeasts was added to about 20 million cells per ml of solution, and then at 10 ° C. After fermentation for 10 days, the fermentation broth obtained after collecting the yeast precipitated on the bottom of the fermenter was aged for 7 days at 10 ° C and then stored for 2 weeks at 0 ° C to produce 4.2% alcohol. .

Sensory evaluation was performed about the beer manufactured by the said Example 1 and Comparative Examples 1-2. The sensory evaluation was conducted on 30 domestic panel experts, and the evaluation criteria were evaluated using a five-point system, the sensory evaluation standard of the Beer Research Institute of Berlin, Germany. The results are shown in Table 1 below.

division Example 1 Comparative Example 1 Comparative Example 2 incense 4.5 4.0 4.1 flavor 4.6 3.9 4.2 Texture 4.0 4.0 4.0 Refreshing feeling 4.5 4.5 4.5 Content of dietary fiber ^{1 )} 0.3 0.1 0.1 Browning degree ^{2 )} none Slight increase (4.5%) none

1) The content of dietary fiber was measured by the method of measuring dietary fiber content in the food industry, and the unit is weight%.

2) Browning degree was expressed as a change in percentage of chromaticity (EBC) after storage for 30 days in harsh conditions (40 ° C) for the initial chromaticity (EBC, European Brewery Convention).

As can be seen in Table 1, although the ginseng rice beer according to Example 1 contains a large amount of ginseng components, the bitter taste is hardly felt, but the taste is soft, the bitter taste is stronger than the beer according to Comparative Example 1 And the sensory results showed excellent sensory evaluation results, browning did not appear. In addition, the ginseng rice beer according to Example 1 showed excellent sensory evaluation results in terms of flavor and taste even in comparison with conventional beer (Comparative Example 2). In addition, the beer according to the present invention contains a large amount of dietary fiber has the effect of helping the health of the intestine.

Thus, the present invention, while containing a large amount of nutrients, such as active ingredients of ginseng and rice, removes the bitter taste of ginseng, and shows a smooth taste, adding a roasted rice to give a glossy color, ginseng rice beer rich in dietary fiber It is developed.

Claims (6)

(a) 600 to 700 parts by weight of brewing water is added to 100 parts by weight of 20 to 30% by weight of rice, 45 to 65% by weight of corn starch and 15 to 25% by weight of germinated grains. Adding roasted rice paddy and red ginseng starch to luxury at 90-95 ° C. for 15-25 minutes;
(b) After the fresh ginseng solid cake was added to the above-mentioned cargo, α-amylase degrading enzyme, cellulose degrading enzyme and pectin degrading enzyme I derived from Aspergillus niger were added, Reacting for 60 minutes to liquefy the starch;
(c) endo-protease and exo-peptidase activity proteolytic enzymes derived from Aspergillus oryzae were added to the liquefied solution at 50-55 ° C. Reacting for 30 to 60 minutes to decompose the protein into amino acids;
(d) After addition of fresh ginseng juice to the digested product, glucoamylase and pectin degrading enzyme II derived from Aspergillus niger were added as a glycosylating enzyme, and at 65-75 ° C. for 60-90 minutes. Reacting to saccharify the degradation product;
(e) mixing the saccharified saccharified solution to the sacrose, and then heating the mixture to 76-78 ° C., and then filtering the mixture to prepare saccharified juice;
(f) adding hops to the saccharified juice prepared above and boiling for 60 to 90 minutes;
(g) The mercy-completed saccharified juice was allowed to stand at 95-98 ° C. for 20-30 minutes to separate the precipitate and the clear solution, and after cooling the clear solution, beer yeast was added and 8 ～ Fermentation for 10 days;
(h) removing brewer's yeast from the fermented fermentation broth and aging for 10-15 days at 4-10 ° C .; And
(i) a method for producing ginseng rice beer, comprising the step of storing the aging solution for 1-2 weeks at 0 ~ 4 ℃.
The method according to claim 1,
The method of producing a ginseng rice beer in the step (a) is selected from the group consisting of germinated wheat, germinated brown rice, germinated brown rice glutinous rice, germinated barley and germinated corn.
The method according to claim 1,
The boiled rice in step (a) is steamed with steam of 1.5∼2.0㎏ / ㎠ pressure, dried at 90∼110 ℃ in a hot air dryer to 10 ~ 12% moisture content, and then rotated at 180∼200 with a rotary roaster. A method for producing ginseng rice beer, which is added at 1 to 2 parts by weight based on 100 parts by weight of the raw material, which has been treated at a temperature of 1 to 2 minutes.
The method according to claim 1,
The amount of red ginseng starch added in step (a) is 2 to 5 parts by weight based on 100 parts by weight of the raw material, and the amount of the ginseng solid cake of step (b) is 2 to 5 parts by weight based on 100 parts by weight of the raw material. And, the addition amount of the ginseng juice of the step (d) is the manufacturing method of ginseng rice beer, characterized in that 1 to 3 parts by weight based on 100 parts by weight of the raw material.
The method according to claim 1,
In the step (b), the amount of the enzyme is added 0.2 to 0.5 parts by weight based on 100 parts by weight of the raw material, and in the step (c), the amount of the proteinase is 0.2 to 0.5 parts by weight based on 100 parts by weight of the raw material In step (d), the amount of glycosylated enzyme is 0.2 ~ 0.5 parts by weight based on 100 parts by weight of the raw material manufacturing method of ginseng rice beer.
The method according to claim 1,
The fresh ginseng solid cake of step (b) is a solid that forms a precipitate by centrifuging the pulverized wet milled ginseng with 150 to 500 mesh (mesh) at 7,000 to 9,000 rpm, and the fresh ginseng juice of step (d) The method of manufacturing a ginseng rice beer, characterized in that the supernatant liquid is removed.

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