KR101721131B1 - Method for Manufacturing Beer Using Germinated Rice and Sheath of Bamboo Shoot and the Beer Obtained Thereby - Google Patents

Abstract

The present invention relates to a method for producing beer using germinated rice and bamboo shoots and a beer obtained by the method, wherein malt and germinated rice are mixed in the saccharification process of beer, To improve taste, color, flavor and overall acceptability, and to produce beer having excellent antioxidative function.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of manufacturing a beer using germinated rice and bamboo shoot, and a beer obtained by the method.

The present invention relates to a method for producing beer using germinated rice and bamboo shoots and a beer obtained by the method.

Beer is a fermented beverage that is currently widely consumed by young people and accounts for about 77% of world liquor production. Domestic beer preference (37%) is ahead of Suzhou's preference (34%) in 2011, and beer consumption is steadily increasing even as the overall liquor market growth slows (2012, Korean liquor Industry association). In addition, domestic beer imports increased by 21% in the first half of 2013 and the imported beer market grew by 68% in the last three years (Chungcheol, Food Science and Industry, 2013. 46 (6): 34-41) Consumers' desires are increasing.

Beer is usually fermented malt processed with barley. Alcohol has a diverse frequency of 2 ~ 18% depending on the type. Regardless of the type of beer, it is generally necessary to process the fermentation process, the fermentation process, and the fermentation process.

The immersion process is a process for producing wort using germinated cereals (for example, barley malt and wheat germ). It solubilizes the soluble components of malt, which is a raw material, and solubilizes the insoluble components by the enzyme of the malt, , And fermentation by yeast. The process can be divided into grinding of malt, mixing with water, saccharification by elevating the temperature, and concentrating process of filtering and boiling the wort. Finally, the concentrated wort can be obtained. During the concentration process, a hop that adds a unique taste and flavor to beer is added, and starch, corn meal, etc. may be added as an additive.

The wort obtained through the saccharification process and the concentration process of the dipping process is cooled to a suitable temperature, and then yeast and air are added. The yeast grows in the proper number of water using the nutrients in the juice and oxygen in the air, and starts the yeast fermentation process in the anaerobic state after the proliferation.

Fermentation is a brewing process in which sugar is decomposed by yeast to produce alcohol and carbon dioxide gas. Diacetyl, organic acids, alcohols, esters, sulfur compounds, aldehydes and phenols are produced as byproducts. And flavor.

The fermented beer is separated from the yeast and subjected to an aging process (post-fermentation process). The fermented beer after the fermentation process is in a state of being turbid with yeast and protein suspensions and not sufficiently saturated with carbonic acid. So that the carbon dioxide gas is dissolved and saturated in the beer.

After the aging process, the beer is filtered to remove the suspended matter and put into a container such as a bottle or a can.

Recently, various types of beer have been developed in order to satisfy the taste of consumers. For example, beer containing functional ingredients, beer having lower alcohol content, etc. are being developed. Korean Patent No. 1156062, for example, discloses a method for producing beer with mulberry leaf added thereto, Korean Patent No. 1156071 discloses a method for producing beer using wild ginseng, and Korean Patent No. 0790504 discloses a method for producing beer using wild ginseng.

The present invention discloses a beer manufacturing method using sprouted rice and bamboo shoot to improve not only functionality but also tenderness and preference.

It is an object of the present invention to provide a method for producing beer using germinated rice and bamboo shoots.

Another object of the present invention is to provide a beer obtained according to the above method.

Other and further objects of the present invention will be described below.

In one aspect, the present invention relates to a method for producing beer using germinated rice and bamboo shoots.

The inventors of the present invention found that, as shown in the following Examples and Experimental Examples, during the process of producing Fillspear beer, which is generally consumed beer, the flavor of beer (rice) obtained by mixing sprouted germinated rice And brewer 's dried bamboo shoots were added in the concentration process to develop functional and functional beer. And their characteristics were investigated.

The present inventors conducted the process of saccharification using the amylase of malted sprouts which are generally sprouted in the manufacture of beer. In this process, the amount of germinated rice was varied and the amount of malt sprouts was mixed with malt, and the optimal amount of addition was determined based on the result of the sensory evaluation. The sensory and functional properties of the dried bamboo shoots were evaluated by concentration and boiling time, and added to the concentration stage of beer production. Therefore, we have developed germination rice and bamboo shoot beer which have better antioxidant properties and improved palatability than existing products.

The present invention provides a method for producing germinated rice bran and bamboo shoots of pearl bean according to the present invention, comprising the steps of: (a) a saccharification process for producing wort after mixing grains and water as a beer material, (b) (C) a fermentation step of fermenting the wort having undergone the enrichment process by using yeast, and (d) a fermentation process, which is a post fermentation process for fermenting the fermentation liquid obtained in the fermentation process, Wherein grains obtained by mixing malt and germinated rice during the saccharification process are used in the above process, and bamboo shoots are added during the concentration process.

In the manufacturing method of the present invention, the saccharification process can be understood as a process of a dipping process for producing wort, and it can be applied to water such as barley, wheat, rye, oats, Followed by heating to cause saccharification. Since the seeds are germinated from the storage type, the malt is strong in various enzymatic powers. Especially, the starch of the grain is decomposed by the action of the glycosidase, and sugar is produced. It is known that when the ingredients other than malt are used, the enzyme activity or flavor peculiar to beer is lowered, and it is known that it is difficult to control the ethanol content and the like. However, in the saccharification process of the present invention, a certain amount of germinated rice was added to malt to prepare a beer having improved taste and flavor of beer.

The germinated rice used in the examples of the present invention was germinated at 32 ° C for 48 hours (2 days) after putting it in a germ, and then placed in the shade for one day when the shoots were sprouted. When the sprouts were grown to about 0.5 to 0.8 mm, they were dried and used . The germinated rice is preferably used in a range of 10% to 40% (w / w) based on the total weight of the whole malt and germinated rice mixture, more preferably 20% to 30% (w / w).

In the saccharification step, saccharification may be artificially accelerated by addition of a saccharide-degrading enzyme or the like. Examples of the glucosease are α-amylase, β-amylase, glucoamylase and the like. These enzymes are commercially available (eg, manufactured and sold by Novo Nordisk, etc.) Can be used. In addition to the above-mentioned saccharide-degrading enzymes, cellulose derivatives such as Cellulase, Protease, Xylanase, β-Glucanase, Phytase, Pectinase, , Or a mixture thereof may be added.

The liquid obtained by pouring water into the grain and heating or pouring hot water to be saccharified and then filtering is called wastewater or malt juice and is used as a main ingredient of beer. The saccharification process of the present invention can be carried out by increasing the temperature stepwise for effective action of the saccharide-degrading enzyme. The appropriate time for performing each step is determined by the type of beer material used, whether the beer material is germinated, Appropriate selection is possible within the range of ordinary skill in the art according to the kind and the like.

And the concentration process is performed after the saccharification process using the wort obtained by mixing the malt and the germinated rice. The concentration process is a process of boiling and concentrating the wort, and a hop is added which gives a unique taste and flavor of the beer. Various functional ingredients such as ginseng, bokbunja, gugija, etc. may be added to enhance the taste and flavor of the beer as well as to add functionality. The time for boiling in order to concentrate the wort can be appropriately selected depending on the characteristics of the additive material.

In the method of manufacturing beer using the sprouted rice and bamboo shoots of the present invention, it is preferable to add bamboo shoots in the concentrating step for boiling the wort when the following examples and experimental examples are referred to, and it is most preferable to bake for 30 minutes after the addition Do.

The bamboo shoots of the present invention can be understood as the bark parts of bamboo bamboo shoots.

Bamboo is a generic term for perennial plants belonging to the bamboo subspecies (Bambusoideae) of the monocotyledonous plant (Poaceae). It is used for edible purposes such as building materials, furniture materials, bamboo crafts, etc., as well as young and light buds (bamboo shoots) It is also said. The bamboo shoots such as bamboo shoots, bamboo shoots, and bamboo shoots are usually used for edible use, and a large amount of bamboo shoots are produced at a ratio of 60:40 in edible parts and bamboo shoots. However, bamboo shoots are used as packaging materials for tea, confectionery, and rice paddies, or as animal feeds, and the use of them is limited, and most of the bamboo shoots are discarded. However, the content of dietary fiber of bamboo shoots is 6.9 ~ 13.5g / 100g, which is higher than that of 2.2g / 100g cabbage and 3.2g / 100g spinach (refer to Korea Food and Drug Administration Saliva Test Report and Food Composition Table). In addition, it has been reported that antimicrobial activity is present in the extracts of dichloromethane itself or in the epidermis itself (Tanaka et al., Journal of wood science, 2011. 57: 542-544).

The addition amount of bamboo shoots can be appropriately determined with reference to the results of Examples and Experimental Examples described below. When the sensory properties according to the amount of bamboo shoots were confirmed, when 0.75% (w / v) bamboo shoots were used, (W / v) to 0.7% (w / v) based on the volume of filtered juice after saccharification, even when the antioxidant functionality was taken into consideration. % (w / v) and more preferably in the range of 0.3% (w / v) to 0.5% (w / v).

Dried bamboo shoots can be obtained by drying them naturally or by artificially drying them with a hot air drier. The dried bamboo shoots can be used as in the following examples. The tannin treatment is usually for the purpose of reducing sensory undesirable flavor such as bitter taste and pungent taste of polyphenol in the plant itself, and the content of tannin, total polyphenol, flavonoid and functional substance may change (Yu et al. , 2008. 47 (5): 47-652). Also, bamboo shoots can be used in the form of an extract. Extracts obtained by extracting with a solvent such as water, methanol, ethanol, ethyl acetate, chloroform, methylene chloride or a mixed solvent thereof, fractions obtained by fractionating the extract with the above two or more solvents Etc. may be used. Such extracts and fractions may be in the absence of the extraction solvent, in the liquid concentrate from which the extraction solvent has been removed, or in solid form.

In the saccharification step or the concentration step, starchy raw materials such as starch and corn may be added, and the sugar content may be further added to control the sugar content according to the optimum fermentation conditions of the yeast. The saccharide which can be used herein is not particularly limited as long as it can be used as a carbon source and an energy source of yeast, for example, oligosaccharides, lactose, glucose, fructose, sugar and the like. When the sugar content of the juice is low, the sugar content can be increased to increase the sugar content by increasing the sugar content or to increase the sugar content. When the sugar content is high, the sugar content can be controlled by adding and mixing water.

The fermentation process can be performed using the wort obtained after the saccharification process and the concentration process. The fermentation process is a process for producing alcohol using yeast. In order for alcohol to be produced, the fermentation process must be conducted in an air-free state, that is, in an anaerobic state. In the beer manufacturing process of the present invention, the fermentation process should be carried out under anaerobic conditions, but it is not necessary to temporarily introduce an aerobic state to proliferate the yeast to an appropriate number.

The fermentation process of the present invention preferably determines the fermentation time and the fermentation temperature in consideration of the preference of the beer. Those skilled in the art will be able to determine the kind of beer material, whether the beer material is germinated, The optimum fermentation conditions can be determined on the basis of known techniques or experimentally, depending on the type of enzyme used in the case, the preference degree of the finally obtained beer, and the like.

The optimum fermentation conditions for the beer production confirmed by the present inventors are the fermentation temperature in the range of 10 to 20 占 폚 and the sugar content in the range of 10 to 13 Brix based on the wort at the end of the saccharification process. The fermentation time is about 3 ~ 12 days, and when the sugar content is about 2.5 Brix, it reaches to about. In the example of the present invention, fermentation was carried out at 14 ° C. for 10 days. When the sugar content of the juice became 3.8 Brix after the addition of yeast, the fermentation was stopped at 2.5 Brix.

In the production process of the present invention, the fermentation liquid obtained through the fermentation process is cooled to a low temperature of 2 to 6 ° C to minimize fermentation by yeast, and the fermentation process is carried out in such a manner as to saturate suspended solids, to be. This aging period can be appropriately selected by a person skilled in the art depending on the preference of the beer to be finally obtained. In the following examples of the present invention, aging was carried out at 3 DEG C for 15 days.

Further, in the production process of the present invention, a commercialization process may be added after the aging process. In this commercialization process, the beer after the aging process is filtered to remove suspended matter, and the product is put into a container such as bottle, to be.

In another aspect, the present invention relates to a beer obtained by the above-described method for producing a beer.

It can be understood that the beer of the present invention is produced by adding germinated rice and bamboo shoot at the time of producing beer.

Terms that are not specifically defined in this specification are intended to have a Korean national meaning or a meaning commonly used in the art.

As described above, according to the present invention, it is possible to provide a method for producing beer in which antioxidative function is improved by adding germinated rice bran and bamboo shoots in the production of beer, and preference and preference are improved.

FIG. 1 is a diagram illustrating a method of manufacturing beer using germinated rice and bamboo shoots.
FIG. 2 shows the antioxidant activity of the bamboo shoots. (Different small letters are significantly different (p <0.05) by Duncan's multiple range test (a <b <c <d <e <f <g <h)).
FIG. 3 shows the result of confirming the total polyphenol contents of the bamboo shoots. The different small letters are significantly different (p <0.05) by Duncan's multiple range test (a <b <c <d <e <f).
FIG. 4 is a photograph of the color after the fermentation of beer using the germinated rice bran and bamboo shoots.

Hereinafter, the present invention will be described with reference to Examples and Experimental Examples. However, the scope of the present invention is not limited to these examples and experimental examples.

< Example > Sample Preparation

Example 1: Production of germinated rice

Generally, when malt is produced, wheat germ with barley sprouts is used. In the present invention, the function and flavor of beer are changed by using germinated rice (sprouted rice germ).

The germinated rice seedlings were cultivated at 32 ℃ for 48 hours (2 days) in germinated rice. Replace the water inside the germination twice about halfway. When the germinate is sprouted, wash it with clean water and cover it with a cover so that it does not dry out (in appropriate moisture) for about one day (24 hours) in the shade. At this time, the contents were shaken to mix evenly.

  If the shoot grows to 0.5 ~ 0.8 mm, it is dried at 45 ℃ for 20 hours and dried to produce germinated rice.

<Example 2> bamboo shoot extract blood

Bamboo shoots are the bark parts of bamboo shoots, which are usually removed when bamboo shoots are used for edible purposes. In this example, the first 2-3 spots of bamboo shoots and 1-2 spots of the innermost spots are removed and dried to improve shelf life, and then the extract is prepared using ethanol, methanol or hot water.

In order to obtain dry bamboo shoots, the middle bloom or the bamboo shoot bamboo shoots were taken and the both ends were removed about 2-3 cm. Then, the bamboo shoots are cut into a size of about 1-1.5 cm × 2-3 cm and dried at 50 ° C. for 5 hours. Heat treatment was carried out at 75 ° C for 90 minutes and then at 85 ° C for 20 minutes.

The dried bamboo shoots obtained through the above treatment were used to obtain 80% methanol or 99.9% ethanol extracts or to obtain hot-water extracts. Respectively. The dried bamboo shoots were also used as ingredients to be added during the thickening process to produce beer from germinated rice and bamboo shoots.

<Example 3> Rice germination and Beer production using bamboo shoots

In this example, beer using germination rice and bamboo shoots was applied to a method of manufacturing Pilsener, which is the most common method of producing beer, and the germinated rice produced according to the <Example 1> The dried bamboo shoots of Example 2 were added.

To reduce the amount of malt used in beer production and to determine the optimum composition ratio for making beer using Mia (germinated rice), the amount of germinated rice was varied. In addition, brewer 's blood was added in the concentration process to produce beer.

1 shows a process of manufacturing a beer according to the present embodiment.

Specifically, a mixture of germinated rice (Pilsener: Cara Hel = 88:12) and a mixture of germinated rice was added to 2 liters of water, followed by heating at 45 ° C and then gradually increasing the temperature to 78 ° C. In this process, 500 g of malt and germinated rice were used, and the amount of germinated rice was changed to 0, 10, 20, 30% (ie 0, 50, 100, 150 g)

After filtering the wort, the sugar content was measured to be 11.5-12.0 Brix, and the mixture was boiled at 100 ° C for 15 minutes. 0.4 g of German IHT-Pellets HOP was added and boiled again for 55 minutes. Afterwards, 0.5% (w / v) of dried bamboo shoots pretreated with boiled rice bran were added, boiled for 15 minutes, added to the US SAAZ-HOP Pellets Hope, and boiled for 15 minutes. The concentrated wort was filtered and then quenched at 14 ° C. The saccharification and concentration process can be understood as a dipping process.

1 g of yeast (Safbrew S-23, Belgium) was added to ferment the wort obtained in the immersion process and fermented at 14 ° C for 10 days. In this process, anaerobic fermentation was made in aerobic fermentation when the sugar concentration reached 3.8 Brix, and the pressure was kept at 0.5 bar for gas release. After the fermentation process, it was cooled to 5 캜 when it reached 2.5 Brix.

The fermented product was fermented for 15 days at 3 ° C to produce beer using germinated rice and bamboo shoots.

< Experimental Example > Identify characteristics

The optimum concentration of bamboo shoots was determined by the concentration of bamboo shoot extract and the boiling time. The optimum composition ratio was determined by mixing malt and germinated rice in the process of beer production. Based on these results, beer was prepared by adding proper concentration of bamboo shoots to germinated beer.

<Experimental Example 1> Characterization of bamboo shoot extract

<Experimental Example 1-1> Measurement of chromaticity

During the beer manufacturing process, the water used for beer is boiled for about 90 to 100 minutes during the saccharification and concentration process (immersion process). At this time, in order to use bamboo shoots, the change in color of 1% hot water extract was measured by varying the boiling time in water. The results are shown in Table 1 below.

To determine the chromaticity of bamboo shoots, we used a colorimeter (TOKYO DENSHOKU, SP-80, Japan) and calibrated with standard values (X: 80.84, Y: 82.22, Z: 92.98) (redness), and b (yellowness).

As shown in Table 1, as the extraction time increases, the light brown gradually increases. It can be seen that the L value indicating the lightness in the chromaticity decreases with the lapse of time. The a value of redness and the value of b indicating yellowness were higher than those of boiling for 10 minutes. The bamboo shoot extract showed brown color gradually increasing in red color and yellow color. As the boiling time was prolonged, it showed dark color but it had a clear brown color with the naked eye. When it was used for beer, it would be well mixed with the hove brown, and beer such as dark brown beer would be produced rather than pale yellow beer Loses.

In addition, the boiling time was fixed to 30 minutes, and the change of chromaticity according to the concentration of bamboo shoots was measured. The results are shown in [Table 2].

As the amount of bamboo shoots was increased, the L value decreased and a and b values increased markedly, indicating that red and yellowish brown became thicker.

<Experimental Example 1-2> Confirmation of antioxidant activity

The antioxidative activity of bamboo shoot extract was measured by DPPH radical scavenging activity (%) method. The sample was sampled, filtered through a 0.45 ㎛ membrane filter, and used as a test solution. After diluting the sample, take 500 μL and add 500 μL of 0.4 mM DPPH (1,1-diphenyl-2-picrylhydrazyl) solution. After incubation for 30 minutes in a dark room, the absorbance at 517 nm was measured using a spectrophotometer (Eon, Biotex, USA). Antioxidant activity was expressed by the following equation in terms of gallic acid. Experiments were repeated three times and the results were expressed as mean ± standard deviation.

Gallic acid equivalent (mg / g) = S × (a × b / sample weight (g) × 1000)

Where S = concentration of gallic acid in test solution (μg / mL)

        a = total amount of test solution (mL)

        b = dilution of sample solution

 Total polyphenol content was measured with antioxidant activity of bamboo shoots. Folin-Denis method was used for measurement. After collecting the sample, 100 μL of the sample is filtered through a 0.45 μm membrane filter, and 100 μL of Folin-Ciocalteu's phenol reagent is mixed and allowed to stand in a dark room for 5 minutes. 2 mL of 5% Na2CO3 solution was added, mixed well, left in a dark room for 1 hour, and absorbance was measured at 750 nm using a spectrophotometer. Total polyphenol contents were converted into gallic acid. Experiments were repeated three times and the results were expressed as mean ± standard deviation.

Total polyphenol (mg gallic acid equivalent / g) = S × a × b / sample weight (g) × 1000

Where S = concentration of gallic acid in test solution (μg / mL)

        a = total amount of test solution (mL)

        b = dilution of sample solution

The results of extracting dried bamboo shoots with methanol or ethanol are shown in Table 3 below.

Antioxidant activity and total polyphenol content of dried bamboo shoots Extraction solvent DPPH radical scavenging activity
(mg gallic acid equivalent / g) Total polyphenolic content
(mg gallic acid equivalent / g) 80% MeOH 0.00 ± 0.00 10.39 ± 0.06 99.9% EtOH 0.05 ± 0.00 1.65 ± 0.01

As shown in the results of Table 3, the 80% methanol extract showed no DPPH scavenging ability, but the extract from 99.9% ethanol showed an antioxidative activity of 0.05 mg GAE / g. On the other hand, total polyphenol contents were 10.39 mg GAE / g in 80% methanol extract and 1.65 mg GAE / g in absolute ethanol extract.

In addition, antioxidant activity and total polyphenol contents of hot water extracts of bamboo shoots were determined according to extraction time. 1, 10, 20, 30, 40, 50, 60, 70, 80, and 90 minutes of boiling water were added to 2,000 mL of 1% (20 g) of boiled bamboo dried bamboo shoots and then cooled to room temperature The amount of water lost during boiling was adjusted to 2000 mL with water and then used as a sample. The results are shown in FIG. 2 and FIG. 3.

As shown in FIG. 2, the antioxidant ability tended to increase with increasing the boiling time, but the increase was not significant after 30 minutes. In addition, the total amount of polyphenols was confirmed in [Fig. 3]. A sufficient amount of polyphenol was confirmed even after 10 minutes of boiling, and there was little change after 30 minutes. As a result, the extraction time of hot water was about 30 minutes.

OK <Experimental Example 1-3> Sensory Characteristics

To investigate the sensory characteristics of bamboo shoots extracts, we analyzed the preference and preference of bamboo shoot extracts using questionnaires. Color, color, taste, and overall acceptability were evaluated by the 5-point scaling method.

The sensory characteristics of the bamboo shoots were examined by varying the extraction time of 1% bamboo shoots. The results are shown in Table 4 below.

[Table 4] shows that the preference for color, aroma, taste, and overall acceptability increased until 20 minutes after the extraction, but after 30 minutes, the bitterness and bitterness decreased and the likelihood decreased. This is because it is like a bamboo shoot, and when you drink it, it does not drink dried bamboo shoot by car but it is used for boiling process. If you boil for about 30 minutes, the bitter taste of bamboo and alcohol, And the antioxidant ability and polyphenol content were high in 30 min.

The boiling time was fixed to 30 minutes, and the sensory characteristics according to the concentration of bamboo shoots were examined, and the results are shown in Table 5 below.

As shown in [Table 5], the sensory characteristics of bamboo shoots added at 0.5% level were the best. When the content was lower, the taste and flavor were too weak. On the other hand, the higher the level of addition, the more the bitter taste and strong smell decreased overall acceptability.

When the bamboo shoots were used in the concentration stage in the production of beer, it was found that selecting the boiling time of about 30 minutes at the level of less than 0.5% would be preferable in terms of sensibility and functionality.

And <Experimental Example 2> germinated rice Identify the characteristics of beer using bamboo shoots

&Lt; Experimental Example 2-1 >

The beer using germination rice and bamboo shoots was prepared according to the method of Example 3, and the chromaticity was measured using the same method as that of Experimental Example 1-1. The color of beer was measured according to the amount of germination rice, and samples were collected after concentration, fermentation and aging. In addition, 30% of malted rice was replaced with germinated rice and 0.5% of bamboo shoot was added to measure the color of beer.

The results are shown in [Figure 4] and [Table 6].

In Fig. 4, it was observed that as the germination rate of germinated rice was increased from 10% to 30% in the case of beer using germinated rice instead of malt, the color was brightened. In case of adding bamboo shoot, It was observed to be darkened to brown. As shown in Table 6, the Hunter color colorimetric results show that as the beer using bamboo shoots decreases in L value and darkens gradually as it passes through the stages of concentration, fermentation and aging, In the case of Pilsner, which used only malt and only partially used germinated rice, the value of L increased gradually toward the stage of concentration, fermentation and aging (except for germinated rice 10% pilsner). As the amount of germination rice increased, the L value of pillsunner beer tended to increase as the use of germinated rice was increased. In the case of beer after aging, the value of a and b decreased as the amount of germination rice increased And it showed a clear yellow color with reduced red and yellow color. In addition, in the case of bamboo shoots P. germinated rice pellets prepared with 0.5% of bamboo shoots replacing 30% of malt use by germinated rice, the a and b values were increased due to the browning of the bamboo shoot extract, I could.

<Experimental Example 2-2> Measurement of pH and acidity

pH and acidity can be important factors in determining the palatability of beer. Thus, the pH and acidity of the beer were measured according to the following method.

The pH was measured using a pH meter (Mettler-Toledo, Switzerland) and repeated three times. The results are shown in Table 7 together with the total acid content of the beer. To determine the total acid content, 5 mL of sample was taken, 2 ~ 3 drops of 1% phenolphthalein was added, and titrated with 0.1 N NaOH solution. 0.0009, and converted to lactic acid as shown in the following equation.

Acidity (alkalinity,%) = (a x b x c x F) / S x 100

 Here, a: the titration amount (mL) of the 0.1N solution,

         b: Specified concentration of organic acid

         c: Dilution factor

         F: Potency of 0.1N solution

         S: Amount of sample (mL)

The pH of beer after saccharification and concentration process was in the range of 5.4 ~ 5.6 and the final pH was lowered to about 4.5 after fermentation and aging. There was no significant difference in pH depending on the use of germinated rice.

   On the other hand, acidity of acidity increased from 0.25 to 0.28 after fermentation and fermentation to 0.31 ~ 0.43. In the case of Pulsner using only malt, the value was 0.31 after aging. On the other hand, in case of Pulsner using germinated rice, the distribution of 0.41 ~ 0.43 was much higher than that of Pulsner with only malt. The use of germinated rice increased the acidity of beer .

Addition of bamboo shoots did not significantly affect pH and acidity.

&Lt; Experimental Example 2-3 > Alcohol frequency measurement

Alcohol content of beer was analyzed by gas chromatography (GC). 50 mL of the sample was centrifuged at 3,600 rpm for 30 minutes, and 1 mL of the supernatant was diluted with distilled water to 10 mL. The ethanol content of the supernatant was analyzed by GC. The analysis conditions were as follows.

Ethanol content analysis conditions Item Condition Instrument 6890 GC (Hewlett Packard Co., USA) Detector Fame ionization detector (FID) Column Carbopack B / PEG 20M 5% (3 mL .times.4 mm I.D., Hewlett Packard Co., USA) Carrier gas N2 Oven temp 70 deg. C (5 min) 5 deg. C / min, 150 deg. C (5 min) Injector temp 220 ℃ Detector temp 250 ℃ Injector volume 1.0 μL

Table 9 shows the results of measuring the ethanol content by sampling the beer after completion of each manufacturing step of the beer.

Alcohol frequency of beer Beer sample Alcohol frequency (ethanol content) Germinated rice 0% - Pilsner (GR 0% -Pilsner) 4% Germinated rice 10% - Pilsner (GR 10% -Pilsner) 5% Germinated rice 20% - Pilsner (GR 20% -Pilsner) 5% Germinated rice 30% - Pilsner (GR 30% -Pilsner) 5% Germinated rice 30% - bamboo shoot 0.5% - Pilsner
(GR 30% - BSS 0.5% - Pilsner) 5%

In the case of malt beer (Pillsner beer), the ethanol content of the final beer was 4%, and in the case of germinated rice pellets prepared by substituting 10 ~ 30% of germinated rice for malt use, % Ethanol, indicating that germinated rice could produce a sufficient amount of ethanol in beer production. On the other hand, the use of bamboo shoots does not seem to have a significant effect on the increase of ethanol content.

OK <Experimental Example 2-4> Sensory Characteristics

The evaluation of the sensory characteristics of beer (germinated rice - bamboo shoots - pilsner) using germinated rice and bamboo shoots was carried out.

Sensory evaluation was conducted on panels of various ages and the preference and preference of beer were surveyed using questionnaires. (5 points, slightly liked: 4 points, average: 3 points, slightly disliked: 5 points), and color, color, taste, and overall acceptability 2 points, and very dislikes: 1 point). In the case of preference, the preferred samples were selected.

In the first place, the sensory evaluation according to the ratio of germinated rice in beer production was performed on 10 expert panels. The results are shown in [Table 10]

There was no sensory difference in the color and flavor according to the addition of germinated rice. The taste value was higher than that of Pulsner beer which was prepared by replacing germinated rice with 20% and 30% ~ 3.8, and the overall preference of Fillspearner beer, which replaced germinated rice with 20%, was high.

Therefore, the amount of germinated rice was determined to be 25%, which is the middle value between 20% and 30%, which was good in the sensory evaluation results in beer using the germination rice and bamboo shoots (bamboo shoots - Characteristics, preferences and functionality were evaluated.

 The results of sensory evaluation of 100 consumers were shown in [Table 11] and the results of preference for the same consumer were shown in [Table 12].

As shown in [Table 11], there was no significant difference in flavor, and bamboo shoots were most favorable in taste. In the overall preference, bamboo shoot p - pills and bamboo shoots were more significantly higher than pillsunner, and bamboo shoots and germinated rice were used to improve the sensory properties of pillsunner beer.

As shown in [Table 12], among the total 100 respondents, the blessed test showed that 20% of the respondents were in favor of the standard Fellsperson, while 44% of the respondents preferred the bamboo shoots and 36% The preference is much higher than that of the normal Pulsner. On the other hand, in the case of the informed test in which the preferences of the beer materials and the functionality obtained in the following <Experimental Example 2-5> were provided, the preference for the bamboo shoots of P. germination rice- It is thought that the reason for choosing beer is not only taste but also functionality. As a result, beer using germinated rice and bamboo shoots will be highly competitive in the mainstream market.

<Experimental Example 2-5> Confirmation of antioxidant activity

The antioxidative activities of the bean sprouts and bamboo shoots (bamboo shoots - germinated rice - pilsner) were measured according to the manufacturing steps. The same DPPH radical scavenging activity (%) as in <Experimental Example 1-2> was measured and the results are shown in Table 13 below.

The antioxidative capacity of beer p - germinated rice - pillsunner beer after fermentation period was 0.26 GAE / mL and the antioxidant capacity was about 40% higher than that of ordinary beer. Respectively.

In addition, as shown in [Table 14], the antioxidant activity was confirmed by purchasing beer circulated in the market. As a result, GAE DPPH radical scavenging ability was shown to be 0.15-0.17 mg per mL. Therefore, the beer using the sprouted rice and bamboo shoots of the present invention, , The antioxidant capacity is about 60% ~ 70% higher than that of the other antioxidants.

Therefore, as shown in the results of the above experimental example, the beer using the germinated rice bran and bamboo shoots of the present invention is superior to the conventional beer in terms of sensory characteristics, preference and functionality.

Claims (6)

(a) a saccharification process for producing wort after mixing water with a mixture of malt and germinated rice, which are beer ingredients,
(b) filtering the wort, adding a hopper to the filtrate, and boiling,
(c) a fermentation step of fermenting the wort having undergone the concentration step using yeast, and
(d) an aging step, which is a post-fermentation step for aging the fermentation liquid obtained in the fermentation step,
The thickening step comprises the step of adding 0.5% (w / v) of dried bamboo shoot to the boiled filtrate, boiling for 15 minutes, adding the hop to the filtrate, adding the hop to the filtrate, Further boiling for 15 minutes,
Wherein the germinated rice is added in an amount ranging from 25% to 30% (w / w) based on the total weight of the mixture of malt and germinated rice.
delete delete The method according to claim 1,
Wherein the fermentation process is carried out at a temperature in the range of 10 ° C to 20 ° C and the fermentation time is 3 to 12 days.
The method according to claim 1,
Wherein the aging step is performed at a temperature ranging from 2 to 6 占 폚.
A beer obtained by the production method according to any one of claims 1, 4 and 5.

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