KR101322932B1 - Method for Preparing Pear Alcohol Containing Polished Barley - Google Patents

Abstract

The present invention relates to a method of manufacturing barley-containing liquor, (1) 10 kg of barley rice powder is mixed with milk and yeast 3kg, yeast 100g and citric acid 200g, and then added 15 liters of water to maintain a temperature of 25 to 28 ℃ Fermenting yeast for 3 to 4 days to prepare base liquor; (2) 90 kg of the barley and the 3 kg of yeast were mixed with 150 ℓ of the water, and the resulting mixture was aged for 5 to 6 days at 22 to 28 ° C, Producing; (3) 150 kg of soaked and increased barley rice powder, 30 g of liquefied enzyme, 2 kg of yeast and 250 L of water supplied to the first stage immersion obtained in step (2) were mixed to maintain a temperature of 25 to 26 ° C. for 3 days. Preparing a two-stage dip; (4) 150 kg of salivary and steamed barley rice powder, 30 g of liquefied enzyme, 2 kg of yeast, 10 l of pear concentrate and 250 l of water supplied to the second stage immersion obtained in step (3) were mixed to maintain a temperature of 25 to 32 ° C. Second fermentation for 7 days while preparing a third stage immersion; And (5) adding barley 260.4 L to the third stage immersion obtained in step (4) to prepare barley-added liquor prepared according to the present invention. It is expected to be useful in the art because it is rich in beta glucan.

Description

Method for preparing barley-containing liquor {Method for Preparing Pear Alcohol Containing Polished Barley}

The present invention relates to a method for producing barley-containing varieties, and more particularly, to a method for producing barley-containing varieties which improves palatability and functionality with pears using barley containing a large amount of beta glucan.

Alcohol is a representative fermented food with civilization and history of mankind. It is divided into various categories according to the manufacturing method and raw materials for each culture area. In particular, since the fermentation and aging technology of food has been developed from ancient times in Korea, The technique was quickly established. Yakju, represented by our traditional liquor, was brewed by the Joseon scholar Seo Yuger about 300 years ago, and his aho was a medicinal herb, and it was said to be called Yakju because he lived and made it in Yakhyeon, Jongno-gu, Seoul. Traditional berries are divided into brewing, distilled, horny, and hyungju depending on the manufacturing method. Among them, Songgok is divided into Danyang, Lee, and Samyang depending on the manufacturing process. As described above, traditional soy sauce is produced in small quantities in the form of domestic crafts according to each region. It is popular as makkolli or Dongdongju, but because of its difficulty to be preserved for a long time, mainstream or expensive rice such as shochu and beer Competitiveness is weak compared to imported liquor. However, due to the recent increase in living standards and the increase in interest in health, consumers tend to enjoy alcohol with taste and aroma, especially with enhanced health functionalities. Especially, due to the increased interest in health and well-being, the development of alcoholic beverages containing various medicinal ingredients is urgently required. Among the traditional alcoholic beverages, medicinal herb liquor, which can be used as a raw material for various herbal medicines and natural products, .

Traditional berries can be classified into traditional distilled spirits and traditional fermented spirits according to the manufacturing method. Traditional fermented spirits are unique in flavor and aroma depending on the ingredients to be added. However, since they produce sake using the yeast, And foreigners. Due to the characteristics of traditional fermented beans, fermentation and aging time are long and the shelf life is short due to the use of cereals as raw materials. In order to solve the problems of traditional wines, studies have been carried out to identify the characteristics of glycosidase-producing strains and yeasts, which are the subjects of fermentation, and attempts have been made to change the ratio of raw materials such as rice and wheat flour . In recent years, there has been research on a product of traditional Korean liquor added with herbal medicines which can stimulate consumers' interest in health and stimulate various taste and curiosity.

BACKGROUND ART Background of the Related Art [0002] Background arts related to Korean traditional berries, which are manufactured by using rice as a main raw material, include a method for manufacturing bamboo shochu (Korea Patent No. 0342709), a method for producing a bamboo shochu (Korean Patent Registration No.0769207), Jeongseon Hwangki (Korean Patent No. 0550446), Rhodophyta and its preparation method (Korea Patent No. 0533098), Cider and its preparation method (Korean Patent No. 0686888), a mixed berry of mulberry berry having a palatability and functionality (Korean Patent Registration No. 0815275), a pearl leaf extract solution (Korean Patent Registration No. 0508615), a method for producing a traditional Chinese liquor using corn oil and a method for producing a Chinese liquor Patent Registration No. No. 0,428,251), the production of sake how the olbanggae the main ingredient (Republic of Korea Patent No. 0449499 No.) there is one advantage of the wide variety of natural and herbal resources are being developed, such as alcohol.

Barley contains nutrients such as protein, fat, vitamin B3 and minerals, even though it has different nutritional components depending on the varieties and processing. Major free amino acids and essential amino acids are higher than those of rice with glutamic acid. Major fatty acids are palmitic acid , Oleic acid and linoleic acid, about 90% of the total, and the content of polyunsaturated fatty acids is higher than that of rice.

In addition, as for the growth conditions of barley, it is not necessary to spray the pesticide because the pest is not so severe compared to other crops, and it is rich in various vitamins and minerals that are likely to be lacked in general diet, And the importance of cultivation is widely recognized in terms of the use of idle land in winter and the protection of domestic agriculture.

Ingestion of barley is the easiest way to increase the consumption of barley, but barley rice powder has higher water absorption and slower water penetration rate than white rice, and barley rice has longer cooking time, harder hardness and browning at high temperature (110 ℃) than white rice. As a result, the consumer's signal quality falls, limiting the increase in consumption. In order to compensate for this, studies are under way to improve the cooking characteristics by reducing the water absorption and cooking speed through the processing, and improving the cultivar.

Therefore, the present inventors will promote the consumption of barley, prolong the short shelf life, which is a disadvantage of traditionalism, improve the flavor and taste of traditionalism, and help improve the health with the sweet and subtle flavor of the pear containing anticancer ingredients. The present invention has been completed by developing a barley-containing procedure.

Korea Patent No. 0342709 Korea Patent No. 0701336 Korea Patent No. 0550446 Korean Patent Registration No. 0533098 Korea Patent No. 0769207 Korean Patent Application No. 10-2003-0057125 Korea Patent No. 0686888 Korea Patent No. 0815275 Korea Patent No. 0508615 Korea Patent No. 0428251 Korea Patent Registration No. 0449499)

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The present invention is to provide a method for producing barley-containing acupuncture.

In order to achieve the above object, the present invention provides a method for producing barley containing acupuncture, characterized in that it comprises the following steps:

(1) 10 kg of barley rice powder is seasoned and mixed with 3 kg of yeast, 100 g of yeast and 200 g of citric acid, and then 15 liters of water is added to ferment the yeast for 3 to 4 days while maintaining the temperature of 25 to 28 ° C. to prepare the base liquor. step;

(2) After mixing 90 kg of the barley rice powder and the steamed and cooked barley rice powder, 3 kg of koji and 150 liters of water in the base liquor prepared in step (1), the soaking temperature is maintained at 22 to 28 ° C. and aged for 5 to 6 days to immerse the first stage. Preparing a;

(3) the first stage soaking obtained in step (2) was mixed with 150 kg of barley rice powder, steamed liquefied enzyme, 30 g, 2 kg of yeast and 250 L of water supplied to maintain a temperature of 25 to 26 ° C. for 3 days. Preparing a sweet dip;

(4) Mixing 150 kg of saliva and steamed barley rice powder, 30 g of liquefied enzyme, 2 kg of yeast, 10 L of pear concentrate and 250 L of water supplied to the second stage immersion obtained in the above step (3) while maintaining a temperature of 25 to 32 ° C Second fermentation for 7 days to prepare a third stage immersion; And

(5) The step of forming a third stage immersion obtained in the step (4) by adding 260.4 L of thick water.

Barley-added liquor prepared according to the present invention is developed to meet the needs of consumers who require health food, and is expected to be useful in the art because it is rich in beta glucan.

1 is a schematic diagram showing a process for producing a barley-containing liquor of the present invention.

The technical terms and scientific terms used in the present invention can be construed as meaning ordinary meanings understood by those of ordinary skill in the art without departing from the scope of the present invention.

Barley-added method of manufacturing the present invention is as follows, looking at each step as shown in FIG.

1. Bone preparation (first step)

10 kg of barley rice powder is seasoned and mixed with 3 kg of yeast, 100 g of yeast and 200 g of citric acid, and then 15 liters of water is added to stir every 6 to 8 hours while maintaining a temperature of 25 to 28 ° C. for 3 to 4 days. The yeast is fermented to prepare the base liquor. At this time, after 24 hours after injection, the yeast is grown and the temperature for yeast growth is maintained at 28 ° C. The content ratio and the temperature range of each of these contents are optimum condition values for producing the optimum taste, flavor and quality according to the control of the various content ratios. The taste and increase of the barley rice powder is carried out according to a conventional method, until the barley rice powder is fully ripe. At this time, the temperature of the saliva of the barley rice powder is most preferably 24 ℃, if lower than this temperature, the overall fermentation progress is slow, productivity worsens, if higher than this temperature fermentation is excessively progressed, the taste and quality are reduced.

2. Dipping 1 stage (2nd stage)

90 kg of barley rice powder and koji rice powder, koji 3kg and 150 liters of water supplied to the base wine prepared above were mixed, and the soaking temperature was maintained at 22 to 28 ° C. for 5 to 6 days to prepare the first stage immersion. At this time, the contents, including the taste, barley rice powder, yeast and water are mixed to perform stirring 2-3 times to be evenly aged so as to have an optimal taste, aroma and quality. The dipping temperature is preferably maintained at 27 to 28 占 폚. At this time, if the temperature of the dipping product temperature is less than 27 캜, sufficient aging can not be achieved within the day of shipment and the optimum taste can not be attained. If the temperature exceeds 28 캜, the sour taste increases and the optimum taste and quality are deteriorated.

3. Two-stage soaking (third stage)

150 kg, liquefied enzyme, 30 g, liquefied enzyme, 2 kg, and 250 liters of feed water were mixed in the first stage immersion prepared in the first stage immersion to maintain a temperature of 25 to 26 ° C. for 3 days Prepare a dip. The liquefaction enzyme is preferably alpha amylase.

4. Immersion in 3 steps (4th step)

150 kg, liquefied enzyme, 30 g, liquefied enzyme 30 g, 2 kg of yeast, 10 l of pear concentrate, and 250 l of water supplied to the obtained second stage immersion were mixed while maintaining a temperature of 25 to 32 ° C., which is a condition for optimum soaking. Second fermentation is carried out for days to prepare a third stage dip. At this time, it sinks after expansion after about 10 hours after entering the third stage. At this time, if the temperature exceeds 32 ° C, the sour taste becomes strong and the optimum quality is deteriorated.

At this time, for example, 11kg of pears are diced, and 2.5kg of sugar is put together to be aged, and the appropriate amount is adjusted such that the crushed and finely filtered to further enhance the taste and flavor of the pears. This process is the optimum combination ratio and amount found through a number of experiments in which the subtle aroma and flavor of the pear comes from the liquor.

5. Formulation (fifth step)

To the third stage immersion obtained above, 260.4 L of thick water is added to form the same.

The barley added to the inventive procedure is nutritionally high in the content of beta glucan, a kind of dietary fiber, and these components are mainly present in the cell wall of the embryo or whistle layer, and by lowering the content of blood cholesterol in the body It is also known to prevent cardiovascular disease and the accumulation of body fat.

Barley contains nutrients such as protein, fat, vitamin B3 and minerals, even though it has different nutritional components depending on the varieties and processing. Major free amino acids and essential amino acids are higher than those of rice with glutamic acid. Major fatty acids are palmitic acid , Oleic acid and linoleic acid, about 90% of the total, and the content of polyunsaturated fatty acids is higher than that of rice.

In addition, the stomach contains ingredients such as potassium, dietary fiber, sorbitol, and polyphenols, which have the effect of preventing diabetes, preventing constipation, and raising cholesterol, and helping to prevent colorectal cancer by improving obesity and pain. It suppresses heat and cough, removes phlegm, protects the lungs, and has excellent proteolytic function. In particular, PAHs, which are carcinogens, are quickly discharged from the body to the outside and have excellent anti-cancer effects.

Barley-added liquor prepared according to the present invention is developed to meet the needs of consumers who require health food, and is expected to be useful in the art because it is rich in beta glucan.

Hereinafter, the present invention will be described in more detail based on the following examples and test examples. However, the following examples and test examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

Example 1 Preparation of Barley Containing

10 kg of barley rice powder is seasoned and mixed with 3 kg of yeast, 100 g of yeast and 200 g of citric acid, and then 15 liters of water is added to stir every 6 to 8 hours while maintaining a temperature of 25 to 28 ° C. for 3 to 4 days. The yeast is fermented to prepare the base liquor. At this time, after 24 hours after injection, the yeast is grown and the temperature for yeast growth is maintained at 28 ° C.

90 kg of barley, 3 kg of yeast and 150 ℓ of water are mixed with the above-prepared beeswax, and the dipping temperature is maintained at 22 to 28 ° C for 5 to 6 days to prepare a first-stage dipping. At this time, stirring is carried out two to three times.

150 kg, liquefied enzyme, 30 g, liquefied enzyme, 2 kg, and 250 liters of feed water were mixed in the first stage immersion prepared above to maintain a temperature of 25 to 26 ° C. for 3 days to prepare a second stage immersion.

150 kg of barley rice powder, liquefied enzyme 30g, 2 kg of yeast, 10 liters of pear concentrate and 250 liters of water were mixed in the obtained second stage immersion, followed by secondary fermentation for 7 days while maintaining a temperature of 25 to 32 ° C. Prepare a three stage dip. At this time, it sinks after expansion after about 10 hours after entering the third stage. The temperature should not exceed 32 ° C.

To the third stage immersion obtained above, 260.4 L of thick water was added to prepare barley-containing liquor.

Comparative Example 1

Barley containing no barley was prepared according to the general method.

Test Example 1: Sensory evaluation

Color, thickness, flavor, and sweetness were selected by selecting 30 panelists who fully understood the contents of the sensory evaluation in advance for the barley-containing procedure prepared in Example 1 and the procedure not adding barley prepared in Comparative Example 1. In addition, the overall taste was evaluated by the five-point scoring method. The best five and the worst one were scored. The results are shown in Table 1 below.

Example 1 Comparative Example 1 color 4.5 ± 0.1 4.1 ± 0.2 Rich feeling 4.8 ± 0.1 3.1 ± 0.2 incense 4.2 ± 0.1 3.1 ± 0.1 Sweetness 4.9 ± 0.1 3.4 ± 0.2 Overall flavor 4.5 ± 0.1 3.3 ± 0.1

As shown in Table 1, the barley-containing liquor according to the present invention according to Example 1 was able to feel the flavor and delicious taste unique to the barley compared to the conventional liquor prepared in Comparative Example 1, the solid content is appropriate It was formulated and there was no burden to drink.

Barley-added liquor prepared according to the present invention is developed to meet the needs of consumers who require health food, and is expected to be useful in the art because it is rich in beta glucan.

Claims (5)

Method for producing a barley containing acupuncture, characterized in that it comprises the following steps:
(1) 10 kg of barley rice powder is seasoned and mixed with 3 kg of yeast, 100 g of yeast and 200 g of citric acid, and then 15 liters of water is added to ferment the yeast for 3 to 4 days while maintaining the temperature of 25 to 28 ° C. to prepare the base liquor. step;
(2) After mixing 90 kg of the barley rice powder and the steamed and cooked barley rice powder, 3 kg of koji and 150 liters of water in the base liquor prepared in step (1), the soaking temperature is maintained at 22 to 28 ° C. and aged for 5 to 6 days to immerse the first stage. Preparing a;
(3) the first stage soaking obtained in step (2) was mixed with 150 kg of barley rice powder, steamed liquefied enzyme, 30 g, 2 kg of yeast and 250 L of water supplied to maintain a temperature of 25 to 26 ° C. for 3 days. Preparing a sweet dip;
(4) Mixing 150 kg of saliva and steamed barley rice powder, 30 g of liquefied enzyme, 2 kg of yeast, 10 L of pear concentrate and 250 L of water supplied to the second stage immersion obtained in the above step (3) while maintaining a temperature of 25 to 32 ° C Second fermentation for 7 days to prepare a third stage immersion; And
(5) The step of forming a third stage immersion obtained in the step (4) by adding 260.4 L of thick water. Claim 2 has been abandoned due to the setting registration fee. The method of claim 1,
Method of producing barley containing acupuncture, characterized in that the step of (1) the saliva of barley rice powder is carried out at 24 ℃. Claim 3 has been abandoned due to the setting registration fee. The method of claim 1,
Barley-containing acupuncture method, characterized in that the soaking temperature is maintained at 27 to 28 ℃ in the step (2). Claim 4 has been abandoned due to the setting registration fee. The method of claim 1,
Method for producing barley containing acupuncture, characterized in that the stirring is carried out two to three times in the step (2). Claim 5 was abandoned upon payment of a set-up fee. The method of claim 1,
The method of producing barley-containing acupuncture, characterized in that the step (4) further diced pears and put together with the sugar.