KR101852485B1 - A process for the preparation of beer comprising germinated rice and achyranthes and the beer prepared therefrom - Google Patents

Abstract

The present invention relates to a method for producing a malt and a beer containing beer, and a malt and a beer containing beer thus produced, wherein (S1) the malt and the malt are mixed at a weight ratio of 8: 2 to 6: 4, (S2) a step of concentrating the saccharified saccharide in step (S1) by adding a hop and a starch; (S3) a fermentation step in which yeast is added to the concentrated concentrate in step (S2) and fermented; And (S4) an aging step of aging the fermented material fermented in the step (S3), the beer produced according to the method of the present invention is prepared by germinating the domestic rice in place of malted cotton, By using it as a raw material for saccharification, it is advantageous to reduce the production cost and impart a soft flavor. In addition, in the present invention, it is expected that the preference of young and middle-aged people can be improved by manufacturing beer with improved function by adding the mist.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing beer containing malt and mist, and a beer containing malt and mist,

The present invention relates to a method for producing a malt (germinated rice) and a beer containing beer, and a malt and a beer containing beer produced thereby. More specifically, the present invention relates to a malt The present invention relates to a method for producing a beer containing males and moss having a soft flavor and a function imparted thereto, and a malt beer containing malt and mist produced thereby.

Beer is a fermented beverage that is currently widely consumed in 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 the process of grinding malt, mixing it with water, saccharifying it by elevating the temperature, filtering the wort, and concentrating the brewing process. 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. At this time, diacetyl, organic acid, alcohol, ester, sulfur compound, aldehyde and phenol 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.

However, since malt used in beer production in Korea is imported and used all over the country, it is necessary to develop a new malt substitute for imported malt to develop domestic beer. Recently, when rice is used for beer production, it seems to be able to give soft flavor by using rice germinated since it shows preference at various ages due to its mild and soft flavor.

On the other hand, wax is a perennial plant belonging to Amaranthaceae, distributed in Korea, China, and Japan. It is known to be effective for arthritis in the private sector. Origin plants differ from country to country, using Achyranthes japonica Nakai for domestic wastes and Achyranthesbidentata Blume, Cyathula officinalis Kuan and Cyathulacapitata Moq in China (Kor J. Herbology 2007 22: 71-79, Kim et al.). However, in the current pharmacopoeia of Korea, two kinds of toxin, which are naturally occurring tobacco and Chinese origin, are defined as wax. It has been reported that there is no cytotoxicity and genotoxicity (13 weeks of repeated administration and genotoxicity test, Korea Research Institute for Chemical Technology, 2007) The development and commercialization of processed foods has been almost non-existent.

It is known that the womb in one room has the effect of lowering the efficacy and heat to generate blood, improve blood circulation, eliminate bitterness and sourness, functioning kidneys and liver, Journal of Gynecology, 2005. 18: 110-126, Kim, Kyung-Su and others). The main pharmacological components of wheat are oleanolic acid, inocosterone, ecdysterone, beta-sitosterol, stigmasterol and feruloyl tyramine glycoside (Chin, J., Nat. In recent years, research on the toxin has been carried out, and recently, it has been turned into a search for a useful physiological activity for efficient use of astaxanthin. The reported physiological activity is antioxidant activity (Kor. Herbology 2007. 22: 155-167, Park et al.), Antibacterial and anti-malarial activity (Korean J. Biotechnol. Bioeng 2002. 17: 537-542, Cai et al.), Anti-inflammatory activity, heavy metal removal and detoxification effect (Kor. J. Oriental Physiol. Pathol 2004. 18: 1784-1794, Kang et al.), Arthritis relief and hard tissue regeneration effect (The J. Appl. Pharmcol. 2002. 10: 253-257, Kim et al.), (Kor, J. Herbology 2012. 27: 77-83, Oh et al.), The effect of improving blood flow (see, for example, J. Orient Obster Gynecol, J. Tradit. Chin. Med. 2001. 21: 225-231, Xie et al.).

Patent documents relating to astringent hair include Korean Patent No. 10-1251389, Wusul fermented soybean oil and its preparation method, Korean Patent No. 10-0429595 herbal medicine extract and method for preparing and treating arthritis, and composition thereof, Korea Patent No. 10-1248378 A pharmaceutical composition for treating and preventing arthritis, Korean Patent No. 10-0415815 Korean Patent Application No. 10-0415815 A pharmaceutical composition containing as a main ingredient windswept, , Rheumatoid arthritis, prevention and treatment of disk symptoms), Korean Patent No. 10-0784339 discloses an antithrombotic agent containing a mixed herbal extract as an active ingredient.

Accordingly, the present invention provides a beer which is improved in functionality by providing a soft flavor as well as a reduced flavor and a reduced flavor by using a part of imported malt used as a raw material for saccharification in producing beer by germinating the domestic rice paddy Thereby completing the present invention.

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a method for producing a beer having a soft flavor and improved functionality.

Another aspect of the present invention is to provide a beer having a soft flavor and improved functionality manufactured according to the manufacturing method.

In order to solve the above-mentioned technical problems, the present invention provides a method for manufacturing a beer containing males and females, which comprises the following steps.

(S1) a saccharification step for saccharifying malt and malt into a mixture at a weight ratio of 8: 2 to 6: 4;

(S2) a step of concentrating the saccharified saccharide in step (S1) by adding a hop and a starch;

(S3) a fermentation step in which yeast is added to the concentrated concentrate in step (S2) and fermented; And

(S4) an aging step of aging the fermented material fermented in the step (S3).

According to another aspect of the present invention, there is provided a beer containing a miso and a mist produced according to the manufacturing method.

 According to the present invention, the use of a mother louse germinated in domestic rice instead of imported malt in the production of beer has an advantage of giving a soft flavor as well as a reduction in production cost. In addition, in the present invention, it is expected that the preference of the middle age as well as the young age can be increased by adding beer to improve the functionality.

The method of the present invention for producing a beer containing malt and mist includes the steps of saccharification, concentration, fermentation and aging as in the case of the conventional beer manufacturing process. In the saccharification step, malt is used instead of malt, Are added together.

The mica used in the present invention is obtained by dipping and germinating rice hulls, and specifically, it is immersed at a temperature of 30 to 40 ° C, preferably 35 ° C for 22 to 26 hours, preferably 24 hours At a temperature of 25 to 35 占 폚, preferably at 30 占 폚 for 20 to 30 hours, preferably 24 hours, at a humidity of 85 to 95%.

According to a specific embodiment of the present invention, germination was carried out for 24 hours after immersing the rice in water for 8, 16 and 24 hours, and then germination rate, niacin and GABA content, As a result, 16 hours of immersion showed the highest content of niacin and GABA, but the length of germinated buds germinated for 24 hours was distributed evenly and glycation was maximized. When immersion time is prolonged, loss of water - soluble vitamins such as niacin may occur. However, since the content of functional ingredient such as GABA is maximized, immersion for 24 hours is desirable in terms of improvement of functionality.

In addition, the above-mentioned miscarriage is subjected to a germination process after immersion. Generally, germinating barley to make malt in the production of beer generally biosynthes or activates various enzymes in barley by germination, dissolves the cell wall of the endosperm, To make it easy to take action, and to decompose the storage material properly.

According to the specific embodiment of the present invention, when the germination time was changed to 20, 24, 28, 32 hours after dipping the seedlings, the germination characteristics were all high. However, at 20 hours and 24 hours, The length of infant of ginseng germinated for 28 hours and 32 hours was increased to 10 mm or more. The content of niacin was highest at 24 hours of germination, and GABA content was highest at 20 hours of germination time. The glycation capacity increased gradually with germination time and showed maximum value at 28 hours. 24 hours germination was preferred to germination for 20 hours after germination, and GABA, niacin content, and glycation were maintained at relatively high level.

Generally, when barley is germinated to produce malt, the length of the shoot is 3/4 to 4/5 of the length of the barley, and the length of the malt and shoot is 1.5 to 2 times the length of the barley. Malt malt is used in manufacturing. Based on these criteria, in the present invention, moths germinated 20 hours and 24 hours may be classified as males, and males germinated for 28 hours and 32 hours may be classified as rose females. .

According to one preferred embodiment of the present invention, the final malting conditions are dipped for 30 minutes to 40 占 폚, preferably 35 占 폚 for 22 to 26 hours, preferably 24 hours, followed by 25 to 35 占 폚 At a temperature of preferably 30 < 0 > C for 20 to 30 hours, preferably 24 hours, at a humidity of 85 to 95%.

According to a preferred embodiment of the present invention, the males are used in place of the males, wherein malt and mises are preferably mixed in a weight ratio of 8: 2 to 6: 4, preferably 7: 3 Do.

According to one specific embodiment of the present invention, the characteristics of beer prepared by replacing malt with 0%, 15% and 30% by weight of malt were investigated. As a result, indexes such as pH, acidity and ethanol production , It is possible to produce beer which is not significantly different from beer produced using malt only. On the other hand, the content of polyphenol tended to decrease with the use of miso, but the content of GABA increased about 1.6 times when added with 30% mia. In sensory evaluation, 30% of total added beer has higher sensory characteristics, and imported malt can be substituted 30% for domestic malt during beer production. When the mia malt was partially replaced, it was confirmed that the color of the beer was somewhat clarified and the taste was softer.

According to a preferred embodiment of the present invention, the mist added to the beer can be prepared by subjecting raw beans to high-temperature high-pressure treatment at a temperature of from 90 to 110 kPa and a temperature of from 125 to 135 DEG C one to three times, followed by drying.

According to one specific embodiment of the present invention, the saponin content, total polyphenol content, antioxidant ability (DPPH radical scavenging ability, reducing power) are increased up to a certain number of times as the number of treatments at high temperature and high pressure is increased at 110 캜, 120 캜, And showed a tendency to decrease as the number of treatments increased. In all the results, it was concluded that the processing conditions of treatment with high frequency at low temperature showed the highest saponin content, total polyphenol content, and antioxidant ability of the wax treated twice at 130 ℃. As a result, the saponin content was 2.7 times and the total polyphenol content was 17 times higher than that of untreated shrub, and the almost undetected DPPH radical scavenging ability and reducing power were 1.184 mg GAE / g and 1.663 mg GAE / g, respectively.

Therefore, according to a preferred embodiment of the present invention, it is most preferable to improve the functionality of the final processed product by treating the wax at a high temperature and a high pressure for two times at a temperature of 100 kPa to 130 캜 for improving the functionality during beer production.

According to a preferred embodiment of the present invention, the supernatant may be added in an amount of 0.2 to 0.3% by weight, preferably 0.25% by weight, based on the total weight of the beer.

According to one specific embodiment of the present invention, the addition of 0.25% of the wax increased the total polyphenol content (563.82 ug GAE / 100 mL) and GABA content (3397.87 mg / 100 mL, 5-fold increase) xanthin oxidase inhibitory activity (71.7%) was also significantly increased.

The beer and beer containing beer according to the present invention can be produced by saccharification, concentration, fermentation and aging steps as in the conventional beer manufacturing process.

According to a specific embodiment of the present invention, the saccharification step may be performed by adding malt and mia to water, then taking a rest for 15 to 25 minutes at 40 to 50 ° C, a rest for 75 to 85 minutes after heating at 55 to 65 ° C, Followed by a rest treatment for 10 to 20 minutes after raising the temperature to 67 to 77 캜, a rest treatment for 5 to 15 minutes after raising the temperature of 73 to 83 캜, and then filtering the wort.

According to a specific embodiment of the present invention, the concentration step is a step of heating the resulting saccharide to 95 to 105 DEG C and then boiling for 10 to 20 minutes. After the first hop and kneading, the mixture is heated at 95 to 105 DEG C for 50 to 60 minutes Boiling, boiling at 95 to 105 DEG C for 10 to 20 minutes after the addition of the second hop, followed by filtration and quenching.

According to a specific embodiment of the present invention, the fermentation step may be carried out by adding yeast to the resulting concentrate, fermenting the mixture at 13 to 15 ° C for 8 to 12 days, cooling the mixture to 4 to 6 ° C when reaching 2.0 to 3.0 Brix .

According to one specific embodiment of the present invention, said aging step comprises aging the resulting fermentation product at 2 to 4 DEG C for 12 to 18 days.

According to the present invention, a beer having a soft flavor as well as a reduction in production cost can be produced by using a moth that has germinated the domestic rice in place of imported malt in the production of beer as a raw material for saccharification.

Thus, according to the present invention, instead of imported malt, domestic rice is germinated to produce a louse and used as a saccharification raw material in the production of beer, which is advantageous in not only reducing production but also imparting a soft flavor. In addition, in the present invention, it is expected that the preference of young and middle-aged people can be improved by manufacturing beer with improved function by adding the mist.

1 is a graph showing changes in moisture content of germinated rice (louse) according to immersion time.
FIG. 2 is a graph showing changes in the saponin content of mussel in accordance with the high-temperature and high-pressure treatment.
FIG. 3 is a graph showing the change in the total polyphenol content of the wheat depending on the high-temperature high-pressure treatment temperature and the number of times.
4 is a graph showing the radical scavenging ability of the mist according to the high temperature and high pressure treatment temperature and the number of times.
FIG. 5 is a graph showing the measurement result of the reducing power of the mist according to the high-temperature high-pressure treatment.
FIG. 6 is a graph showing the measurement of GABA (gamma -aminobutyric acid) content of beer produced by replacing domestic moth.
FIG. 7 is a graph showing the GABA content of the Wussle-Mia-Pillsner beer added with 30% of normal Pilsner beer and 0.25% of mash.
8 is a graph showing the xanthine oxidase inhibitory activity of the mussel-mia beer.

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

<Reference Example 1> Characterization of germinated rice according to immersion time

(1) Manufacture of germinated rice

Dipping time and germination conditions for rice germination proceeded under the following two conditions. In the first, the immersion time was selected to investigate the germination characteristics (germination rate, niacin content, GABA content, glycation ability) germinated for 24 hours after 8, 16 and 24 hours immersion time. The characteristics of rice were investigated by varying the germination time of 20, 24, 28, and 32 hours.

We used the 2015 eco-friendly New Year's Eve (Chunnam Shinan). After immersing the chrysanthemum chrysanthemum in 10% brine, the chrysanthemum was removed and the chrysanthemum chrysanthemum was immersed in water at 35 ℃ to investigate the changes in water content. The immersed hairs were sieved and shed in a PLANT growth chamber (DS-52G4PC, Dasoll, Hwaseong, Korea) adjusted to 30% RH and 90% relative humidity. Germinated seedlings were dried at 35 ° C for 5 to 6 hours using a drying oven (HB-501M, Hanbaek, Bucheon, Korea) at a moisture content of about 15%.

(2) Measurement of moisture content change of rice with immersion time

The moisture content for rice germination is generally reported to be 30-35%.

1 is a graph showing changes in moisture content of germinated rice (louse) according to immersion time. As shown here, the moisture content of the new rice rice used in this experiment was steadily increased as the immersion time was prolonged, reaching an appropriate range of 30 ~ 35% when the immersion time was about 16 ~ 52 hours.

(3) Measurement of germination rate and germination length with immersion time

The germination rate of seedlings counted after germination in a PLANT growth chamber controlled at 30 ℃ and relative humidity of 90% for 24 hours after immersion was divided into 8, 16, and 24 hours by germination length The results are shown in Table 1 below. The total germination rate of the germinated germinated at 8, 16, and 24 hours after immersion was 94.4, 95.2, and 94.0%, respectively. However, most of the germinated germinated after 8 hours of immersion was shortened to 1 mm In the case of immersion for 16 hours and 24 hours, the length of the shortened rice was shortened to 64% and 37%, respectively, and the immersion time was long, And it was confirmed that it became gradually longer.

Length of shoot of rice
(Sprout length) (mm) Immersion time (h) 8 h 16 h 24 h None   5.6 ± 5.2  4.8 ± 2.7  6.0 ± 2.0 0-1 91.6 ± 5.5 64.0 + - 4.7 37.2 ± 2.3 1-2  0.8 ± 1.8  7.2 ± 1.8 14.8 ± 1.1 2-3  2.0 ± 2.0  7.6 ± 2.6 11.6 ± 3.3 3-4 0  7.2 ± 1.1  9.2 ± 1.8 4-5 0  6.0 ± 2.4 11.0 ± 3.0 5 0  3.2 ± 2.3  7.2 ± 3.3 Germination rate (%) 94.4 ± 5.2 95.2 ± 2.7 94.0 ± 2.0

(4) Measurement of the niacin content of the child according to immersion time

The niacin content of the moths germinated for 24 hours with different rice dipping time is shown in Table 2 below. As shown in the following Table 2, the niacin content of germination 0.4 mg / 100 g before germination increased about 3 ~ 4 times in the niacin content after germination at 30 ° C for 24 hours at 8, 16 and 24 hours, mg / 100 g. The content of niacin was higher than that of rice germinated after immersing for 24 hours in 8 hours and 16 hours of immersion. The niacin content of germinated larvae germinated after 16 hours immersion was the highest, but there was no significant difference between the samples immersed for 8 hours.

sample Niacin content (mg / 100 g) Non-germinated rice  0.4 ± 0.1 Germinated rice dipped for 8 hours 1.5 ± 0.0 Germinated rice dipped for 16 hours 1.6 ± 0.1 Germinated rice dipped for 24 hours 1.2 ± 0.1

(5) Measurement of the GABA content of the infant according to immersion time

The GABA content of rice germinated at different immersion times was measured and is shown in Table 3 below.

sample Value Non-germinated rice   7.73 ± 0.21 Germinated rice dipped for 8 hours 21.29 ± 1.54 Germinated rice dipped for 16 hours 14.11 ± 0.84 Germinated rice dipped for 24 hours 13.86 ± 0.91

As shown in Table 3, it was confirmed that 7.73 mg / 100 g of rice before germination increased about 2 to 3 times from 13.86 to 21.29 mg / 100 g after germination. The maximum GABA content of moths was 21.29 mg / 100 g after 8 hours of immersion. The longer the immersion time, the lower the GABA content.

(6) Measuring the saccharification power of the child according to immersion time

The germination power of germinated rice germinated for 24 hours after 8, 16 and 24 hours immersed in water before germination was investigated. The saccharification power of germinated rice was significantly increased up to 16 hours after immersion, but it did not increase after 16 hours. The sugar content of the sugar solution prepared after immersion for 16 hours was about 2 times higher than the sugar content of sugar solution prepared from ungerminated rice.

Samples of saccharified liquid immersed in germinated rice Sugar content (Brix) Non-germinated rice  4.6 ± 0.2 Germinated rice dipped for 8 hours 7.1 ± 0.7 Germinated rice dipped for 16 hours 9.8 ± 0.2 Germinated rice dipped for 24 hours 9.7 ± 0.2

The germination rate, niacin and GABA content, and glycogenicity of germinated larvae after germination for 24 hours after 8, 16 and 24 hours of immersion in water before germination were investigated. The highest content of niacin and GABA was found, but the length of shoots germinated 24 hours after immersion was distributed evenly and glycation was maximized. When immersion time is prolonged, loss of water - soluble vitamins such as niacin may occur. However, since the content of functional ingredient such as GABA is maximized, immersion for 24 hours is desirable in terms of improvement of functionality.

<Reference Example 2> Characterization of germinated rice according to germination time

 The growth characteristics of the seedlings were investigated by germination at 20, 24, 28, and 32 hours in a PLANT growth chamber controlled at 30 ℃ and 90% humidity at 35 ℃ for 24 hours.

(1) Germination rate

As shown in Table 5 below, the total germination rate of rice germinated at 20, 24, 28 and 32 hours was in the range of 93.2 ~ 95.6% and there was no significant difference according to germination time. However, the distribution according to the length of moth shoots was shorter than 6 mm for both germinated buds germinated for 20 hours and 24 hours, whereas the buds grown for 28 hours and 32 hours were distributed evenly to the length of 10 mm .

Sprout length of rice (mm) Germination time 20 h 24 h 28 h 32 h None  6.8 ± 3.9  6.0 ± 2.0 5.2 ± 2.3  4.4 ± 1.7 0-1 67.2 ± 7.0 37.2 ± 2.3  41.6 ± 11.8  41.2 ± 16.5 1-2 10.8 ± 4.1 14.8 ± 1.1 10.8 ± 4.1 10.8 ± 2.3 2-3  9.2 ± 2.3 11.6 ± 3.3 11.6 ± 3.6  6.0 ± 2.4 3-4  0.0 ± 0.0  9.2 ± 1.8  2.8 ± 2.3  9.6 ± 1.7 4-5  4.0 ± 2.4 11.2 ± 3.0 13.6 ± 6.2  2.4 ± 2.6 5-6  2.0 ± 2.4  7.2 ± 3.3  4.0 ± 5.5  8.8 ± 2.3 6-7 0 0  2.8 ± 2.3  8.0 ± 2.4 7-8 0 0 10.4 ± 6.8 13.6 ± 1.7 8-9 0 0  6.4 ± 4.3  5.6 ± 1.7 9-10 0 0  2.0 ± 2.4 10.8 ± 1.1 > 10 0 0  3.2 ± 2.3 10.4 ± 1.7 Germination rate (%) 93.2 ± 3.9 94.0 ± 2.0 94.8 ± 2.3 95.6 ± 1.7

(2) Measurement of niacin content

Table 6 shows the change in the niacin content of the babies according to the germination time after immersing the new rice paddy at 35 占 폚 for 24 hours. The amount of niacin germinated for 20 hours was about 2 times higher than that of non - germinated rice, and the amount of niacin germinated more than 3 times more than 24 hours. There was no significant difference in the content of niacin over 24 hours of germination.

sample Niacin content (mg / 100 g) Non-germinated rice  0.4 ± 0.1 Germinated rice germinated for 20 hours 0.9 ± 0.1 Germinated rice germinated for 24 hours 1.2 ± 0.1 Germinated rice germinated for 28 hours 1.3 ± 0.1 Germinated rice germinated for 32 hours 1.3 ± 0.2

(3) Measurement of GABA content

Table 7 shows the change in GABA content of the babies according to the germination time. The GABA content of the rice before germination ranged from 6.17 to 16.28 mg / 100g depending on germination time. GABA content was the highest at 16.28 mg / 100 g for 20 hours of gestation, and thereafter, it was significantly decreased as germination period became longer. On the other hand, the moth germinated for 32 hours showed the GABA content of 6.17 mg / 100 g lower than the GABA content of ungerminated rice.

sample GABA content (mg / 100 g) Non-germinated rice    7.73 ± 0.21 Germinated rice germinated for 20 hours 16.28 ± 0.24 Germinated rice germinated for 24 hours 13.86 ± 0.91 Germinated rice germinated for 28 hours  9.88 + 0.84 Germinated rice germinated for 32 hours  6.17 ± 0.75

(4) Measuring sugar strength

Table 8 shows the changes in the saccharification power of the infant according to the germination time. As the germination time increased, the sugar content of the glycyrrhiza increased and the glycation activity increased. At the germination time of 28 hours, the glycation rate was 10.2 Brix, which was about 2.5 times higher than that before germination. On the other hand, the glycation power was not significantly increased over 28 hours of germination.

sample Sugar content (Brix) Non-germinated rice    4.6 ± 0.2 Germinated rice germinated for 20 hours   8.8 ± 0.1 Germinated rice germinated for 24 hours   9.7 ± 0.2 Germinated rice germinated for 28 hours  10.2 ± 0.1 Germinated rice germinated for 32 hours   9.9 ± 0.3

As a result of the above experiment, the main purpose of germinating barley to make malt in the production of beer is to germinate and biosynthesize or activate various enzymes in the barley and to dissolve the cell wall of the endosperm, It is to decompose the storage material properly. The optimum germination condition of new rice paddy rice was investigated in order to make a partial replacement of malt used in beer production. Germination rate, sprout length distribution, germination power, water soluble vitamin content, and GABA content of germination were compared in order to select optimal germination condition.

In the case of the germinated germinated by changing the immersion time to 8, 16, and 24 hours, the content of niacin and GABA was preferable to be relatively short in immersion time, but it was confirmed that the glycation power was increased with immersion time. On the other hand, as the immersion time was longer, the germination rate was higher and the distribution of germination length was relatively uniform. Therefore, the optimum immersion time was determined to be 24 hours in which the loss of the water soluble component and the functional component was relatively small, and the saccharifying power was high and the sprouts of the sprout were evenly distributed.

  The germination rate was 20, 24, 28, and 32 hours after immersing the seedlings for 24 hours. However, the germination rate was higher than that of the seedlings at 20 and 24 hours. On the other hand, the infant length of the infant germinated at 28 hours and 32 hours was found to be rose rose up to 10 mm or more. The content of niacin was highest at 24 hours of germination, and GABA content was highest at 20 hours of germination time. The glycation capacity increased gradually with germination time and showed maximum value at 28 hours. As a whole, germination for 24 hours was preferred to germination for 20 hours, and GABA, niacin content, and glycation were maintained at a relatively high level.

Generally, when barley is germinated to produce malt, the length of the shoot is 3/4 to 4/5 of the length of the barley, and the length of the malt and shoot is 1.5 to 2 times the length of the barley. Malt malt is used in manufacturing. Based on these criteria, it is suggested that males that are germinated at 20 and 24 hours may be classified as males, and males germinated at 28 and 32 hours may be classified as rose males. .

  In conclusion, we used the method to make the bean after the infant was prepared by dipping at 35 ℃ for 24 hours and germination at 30 ℃ and humidity of 90% for 24 hours.

REFERENCE EXAMPLE 3 Pretreatment for Wasted Rice Beer Production

Since the hot water extraction process is commonly used in the manufacture of beer, it is necessary to improve the hot water extraction efficiency of the functional ingredients of the wastes in order to utilize the whisker in the beer beverage manufacturing process. Because of the hard vegetable texture, the long-term hydrothermal extraction process is required. In this section, we investigated whether the process of extracting functional ingredients of wheat could be improved by inducing tissue changes by repeating high temperature, high pressure and drying treatment of wheat, and the process conditions applicable to beer and beverage production were established.

(1) Manufacture of high-temperature and high-pressure treated wastes

The raw wheat was treated with high pressure steam sterilizer (ES-315, TOMY, Tokyo, Japan) at 100 kPa pressure for 1 hour at 110, 120, and 130 ℃ for 1 hour and then dried at 40 ℃ in a drier (HB501L, Hanback, Bucheon, Gyeonggi) for 24 hours. This process was repeated up to 9 times, and samples were prepared for each number of repetitions at each temperature.

(2) Changes in the saponin content of tsun

FIG. 2 is a graph showing changes in the saponin content of mussel in accordance with the high-temperature and high-pressure treatment. As shown here, the saponin content of the wheat was 0.465 ± 0.004 mg / g, and it was 0.465 ± 0.004 mg / g, and the treatment was carried out at 110 ° C. for 4 times, at 120 ° C. for 3 times, at 130 ° C. for 2 times Saponin content increased up to 0.829, 0.942, and 1.235 mg / g, respectively. The maximum saponin content was about 2.7 times higher than that of the untreated sample at 130 ℃.

(3) Changes in the total polyphenol content of the wheat after high temperature and high pressure treatment Measure

The change in the total polyphenol content of the wheat according to the high temperature and high pressure treatment temperature and the number of times is shown in FIG. The total polyphenol content increased up to 9 times in the case of the mussel treated at 110 ℃, and the maximum value was 0.410 mg GAE / g. The total polyphenol content gradually increased from 0.5 to 6.05 mg GAE / g, respectively, until the treatment at 120 ° C for 7 times and for the sample treated at 130 ° C for 2 times. . It was found that the higher the treatment temperature, the lower the number of repeated treatments to maximize the total polyphenol content. When the treatment times were the same, the higher the treatment temperature, the higher the total polyphenol content tended to be extracted. The highest total polyphenol content of the samples was about 17 times higher than that of untreated samples treated at 130 ℃ for 2 times.

(4) DPPH radical scavenging ability of silkworm due to high temperature and high pressure treatment

The radical scavenging ability of the wax according to the high temperature and high pressure treatment temperature and the number of times is shown in FIG. As shown in FIG. 4, DPPH radical scavenging activity tended to increase with increasing temperature at a lower number of treatments as in the case of the total polyphenol content, but DPPH radical scavenging activity decreased significantly at higher temperatures as the number of treatment times increased. As a result, the highest DPPH radical scavenging activity at each temperature was found to be twice (1.184 mg GAE / g) at 130 ° C, 6 times (1.050 mg GAE / g) at 120 ° C, 9 times (0.845 mg GAE / g) Treated samples. At the lowest temperature of 110 ℃, DPPH radical scavenging activity increased continuously up to 9 times as the number of high temperature and high pressure treatment was repeated, but it was lower than that of 2 times treated at 130 ℃.

(5) Reducing power measurement at high temperature and high pressure treatment

FIG. 5 is a graph showing the measurement result of the reducing power of the mist according to the high-temperature high-pressure treatment. As shown here, the reducing power was not shown in the untreated wheat, but the reducing power was increased according to the treatment temperature and frequency. The reducing power gradually decreased with increasing the number of treatments up to the treatment group up to 5 times at 110 ° C, up to 4 times at 120 ° C and twice to 130 ° C, and the maximum reduction power was 1.024 mg GAE / g, 1.276 mg GAE / g and 1.663 mg GAE / g, respectively. The highest reducing power of all treatments was treated at 130 ℃.

According to the above results, the process of steam drying and drying of the wastes was repeated up to 9 times. Saponin content, total polyphenol content, antioxidant ability (DPPH radical scavenging ability, reducing power) increased with a certain number of times at 110 ° C, 120 ° C and 130 ° C and decreased as the number of treatments increased Respectively. In all the results, it was concluded that the processing conditions of treatment with high frequency at low temperature showed the highest saponin content, total polyphenol content, and antioxidant ability of the wax treated twice at 130 ℃. As a result, the saponin content was 2.7 times and the total polyphenol content was 17 times higher than that of untreated shrub, and the almost undetected DPPH radical scavenging ability and reducing power were 1.184 mg GAE / g and 1.663 mg GAE / g, respectively.

These results suggest that it is desirable to improve the functionality of the final processed product by treating the wax at high temperature and high pressure twice at 130 ° C for the improvement of the functionality during beer and beverage production.

REFERENCE EXAMPLE 4 Production of Mia Added Beer

Since malt used in beer production in Korea is imported and used all over the country, it is necessary to develop a new malt substitute for imported malt to develop domestic beer. Recently, when rice is used for beer production, it seems to be able to give soft flavor by using rice germinated since it shows preference at various ages due to its mild and soft flavor. In this section, we tried to develop a beer with improved functionality by adding ginseng powder and reducing the production cost and soft flavor by using the imported malt which is used as raw material for glycation in the manufacturing of beer, . In this section, malt substitutes of malt (0, 15, 30%) were investigated and their functionalities and functionalities were investigated after producing beer with added starch.

(1) Material

The malt used in the beer production is pilsener, caraphils (Weyermann, Germany), Hope is CASCADE-HOP Pellets (ET BULHOPS, Bulgaria), hallertauer-HOP Pellets (HVG Hopfenverwertungsgenossenschaft eG, USA), yeast is Safbrew S-23 , Belgium) were purchased and used.

(2) Production of beer

There are two types of malt used for manufacturing Pilsner type beer: pilsener and carapils. Of these, carapils play a role in giving beer color at a rate of 4% of total malt. In the present invention, beer was prepared by substituting 0, 15, and 30% (w / w) for the amount of pilsner in 96% of total malt usage.

The beer was produced by Saccharification, Concentration, Fermentation and Grain Process according to the beer manufacturing process shown in Table 9 below. At this time, malt was mixed with malt in saccharification process.

Glycation Receiving water Malt and mia (0, 15, 30%, w / w) were added and after 20 min rest at 45 ℃ 80 ℃ rest after 60 ℃ temperature rise Heat up to 72 ℃ and rest for 15 minutes After warming to 78 ℃ and resting for 10 minutes Wax filtration The sugar content (11.5-12.0 Brix) concentration After raising the temperature to 100 ° C, it boils for 15 minutes. After the first hop (IHT-Pellets) was added, it was boiled at 100 ° C for 55 minutes After the addition of the second hop (SAAZ-HOP Pellets), boiling at 100 ° C for 15 minutes percolation 14 ℃ quench Fermentation Yeast input (Safbrew S-23) Fermentation for 10 days at 14 ° C
(Aerobic and anaerobic fermentation at 3.8 Brix)
(Pressure is maintained at 0.5 bar for gas release) Cool down to 5 ℃ when reaching 2.5 Brix ferment Aging for 15 days at 3 ° C Shipment

(3) Chromaticity measurement of beer added with Mia

The chromaticity of beer prepared by varying the ratio of malt to miso was divided into 1) enrichment, 2) fermentation, and 3) aging stage in the process of beer production, and is shown in Table 10 below. In Table 10, L: lightness, a: redness and greenness, and b: yellowness and blueness.

Beer sample Color L a b GR 0% - Pilsner 94.58 ± 0.03 -1.51 ± 0.00 19.27 ± 0.02 GR 15% - Pilsner 96.08 + - 0.14 -1.46 + 0.02 14.09 + 0.02 GR 30% - Pilsner 95.40 ± 0.01 -1.43 ± 0.00 15.85 + 0.02

As shown in Table 10, although the magnitude of the numerical value varies depending on the manufacturing conditions, the L value of each beer sample becomes larger and the values of a and b decrease with the progress of manufacturing, The color of the beer was clearer and thinner.

(4) pH and acidity measurement of beer

The changes in the pH and acidity of the beer prepared by varying the ratio of malt to miso are shown in Table 11 below. The pH of the fermented beer ranged from 4.57 to 4.69. The lowest value of GR 15% showed the highest value at GR 30%, the acidity ranged from 0.34 to 0.56% and the lowest value of GR 30% beer.

Beer sample pH Acidity (%) GR 0% - Pilsner  4.60 ± 0.00  0.56 ± 0.01 GR 15% - Pilsner  4.57 ± 0.00  0.34 + 0.03 GR 30% - Pilsner  4.69 ± 0.00  0.39 ± 0.01

(5) Measurement of total polyphenol content of beer added

The results of analyzing the total polyphenol content of beer prepared by adding miso are shown in Table 12 below. The total polyphenol content of the mia supplemented beer decreased with increasing the amount of mia, and the total polyphenol content was decreased by 55ug GAE / 100mL compared to the non - supplemented beer at the level of 299.9 ug GAE / 100mL.

Beer sample Total polyphenol content (ug GAE / 100 mL) GR 0% - Pilsner 355.51 + - 11.91 GR 15% - Pilsner 329.50 ± 5.36 GR 30% - Pilsner 299.93 + 1.76

(6) Measurement of GABA content of beer

GABA is a water - soluble amino acid known to be functional in hypertension and nervous stability and increases its content when germinated. GABA (γ-aminobutyric acid) content of beer produced by replacing malt imported males with domestic males was measured.

FIG. 6 is a graph showing the measurement of GABA (gamma -aminobutyric acid) content of beer produced by replacing domestic moth. Here, GR0-P, GR15-P and GR30-P are beer to which 0, 15 and 30% by weight of moth is added, respectively. As shown in FIG. 6, GR-P, which is a pearl beer made only from imported malt, had a GABA content of 5913 ug / 100 mL, and GR15-P and GR30-P prepared by adding miso contained 8422 to 9423 ug / 100 mL of GABA And the content of GABA was increased as the amount of moth was increased.

(7) Measurement of methanol and ethanol content of beer

The methanol and ethanol contents of the Pulsner beer made using Mia are shown in Table 13 below. In the food cycle, the methanol content of beer is specified to be less than 0.5 mg / mL. The methanol content of all beer produced in the present invention ranged from 0.001 to 0.002 mg / mL, indicating that it was below the standard of the drug substance. On the other hand, the alcohol content of alcoholic beverages (alcohol content) was abolished in 2003 due to the revision of the Liquor Tax Act, but the ethanol content of beer distributed in Korea is generally 4 ~ 5%. The ethanol content of beer was slightly decreased, but the difference was not significant. All of the malt was found to be in the range of 4 ~ 5% of normal beer.

Beer sample Methanol content (mg / mL) Ethanol content (%) GR 0% - Pilsner 0.002 0.001 5.77 0.30 GR 15% - Pilsner 0.002 ± 0.000 5.69 ± 0.19 GR 30% - Pilsner 0.002 0.001 5.41 0.44

(8) Measurement of Sensory Characteristics of Mia-added Beer

Nutritional, functional, and sensory properties. The sensory characteristics of the beer prepared by varying the additive ratio of mia were examined and are shown in Table 14 below. As shown in Table 14 below, GR 30% beer had the highest score in all the sensory characteristics, but there was no significant difference according to the amount of mothers added. Therefore, when replacing the child with 30% of the child, it is possible to obtain somewhat improved preference without losing the original taste, color, and flavor of the beer, so 30% seems to be preferable as the replacement amount of the malt.

Beer sample Color Flavor Taste Overall acceptability GR 0% -Pilsner 3.00 ± 0.82  3.11 ± 0.57  2.44 ± 1.07  2.78 ± 1.31 GR 15% -Pilsner 2.67 ± 0.47 3.00 0.67 2.22 ± 0.92 2.33 ± 0.82 GR 30% -Pilsner 3.22 ± 0.63 3.11 ± 0.87 2.78 ± 1.03 3.11 ± 0.99

As described above, the characteristics of beer produced by substituting 0%, 15%, and 30% of malt into malt was found to be the same as that of beer manufactured using only malt in the indexes such as pH, acidity and ethanol production required for beer production It is possible to produce beer without any difference, so it is possible to substitute up to 30% for beer production. On the other hand, the content of polyphenol tended to decrease with the use of miso, but the content of GABA increased about 1.6 times when added with 30% mia. In sensory evaluation, 30% of total added beer has higher sensory characteristics, and imported malt can be substituted 30% for domestic malt during beer production. When the mia malt was partially replaced, it was confirmed that the color of the beer was somewhat clarified and the taste was softer.

&Lt; Example 1 > Production of wet-mia beer

(1) Manufacture of wheat-mia beer

As shown in Table 9, malt was replaced with malt by 30% in the saccharification process and malt was further added in the concentration process to improve the functionality and the functionality of the beer. In the beer manufacturing process, Pilsner beer manufacturing process was used and the two malt pilsener and carapils used were replaced with 30% of the pilsner and the wax was added to the first hop in the concentration process according to the establishment of the hot water extraction condition And the scale of the experiment was 400 - L in scale. Preliminary experiments were carried out between 0.10 and 0.35% and the sensory and economical properties were analyzed (data not shown).

(2) Chromaticity measurement of beer with added mousse-mia

The color of the beer to which mia and wheat were added was evaluated and shown in Table 15 below. (GR-AJN-Pilsner) supplemented with 30% of mia and 0.25% of myrtle ( Achyranthes japonica Nakai) were used.

Beer sample Color L a b Pilsner  89.87 ± 0.03 -0.06 ± 0.01 23.13 + - 0.01 GR-AJN-Pilsner 88.52 + 0.02 -1.57 ± 0.01 37.87 ± 0.01

As shown in Table 15, the L value and the a value were decreased and the b value was significantly increased, indicating that beer which became slightly brighter by adding mia became darker and more yellow due to the addition of moss.

(3) Measurement of pH, acidity, ethanol and methanol content of beeswax-mia supplemented beer

The pH, acidity, ethanol and methanol content of the beer prepared by adding 0.25% of wheat to 30% of the control fish filler beer and malt prepared by the imported malt substitute are shown in Table 16 below. There was no significant difference in acidity between beer and bean added to mia and wheat. The methanol content of the mussel - Mia beer was 0.001 mg / mL, which was below the beer production standard of the plant. The ethanol content was 5.21%, which was not significantly different from non - added beer. It seems to be sufficient.

Beer sample pH Acidity (%) Methanol (mg / mL) ethanol (%) Pilsner 3.98 ± 0.01 0.28 ± 0.02 0.001 ± 0.000 5.56 ± 0.16 GR-AJN-Pilsner 4.16 ± 0.01 0.26 ± 0.00 0.001 ± 0.000 5.21 ± 0.12

(4) Measurement of total polyphenol content of beer with added mussel-mia

The total polyphenol content of the whey-mia supplemented beer was measured and is shown in Table 17 below. The total polyphenol content of the mussel - Mia beer was 563.82 ug GAE / 100 mL, which was significantly higher than that of beer without mussel and mia.

Beer sample Total polyphenol content (ug GAE / 100 mL) Pilsner  532.32 ± 3.46 GR-AJN-Pilsner 563.82 + - 3.46

(5) Measurement of GABA content of beef with added moss-mia

The GABA content of the Wusle-Mia-Pillsner beer with the addition of 30% of general Pilsner beer and 0.2% of mise and the other is shown in FIG.

FIG. 7 is a graph showing the GABA content of the Wussle-Mia-Pillsner beer added with 30% of normal Pilsner beer and 0.25% of mash. As shown here, the GABA content of whiskey and mia non-additive beer is 663.51 ug / 100 mL, whereas the GABA content of whiskey-mia beer is 3397.87 mg / 100 mL, which is about 5 times higher.

(6) Measurement of Xanthine oxidase inhibitory activity of wheat-mia supplemented beer

The xanthine oxidase inhibitory activity of the mussel - Mia beer was measured. 8 is a graph showing the xanthine oxidase inhibitory activity of the mussel-mia beer. Here, V-C is ascorbic acid (1 mg / mL). As shown in FIG. 8, xanthine oxidase inhibitory activity was 62.7%, which is similar to the xanthin oxidase inhibitory activity of 63.6% at the concentration of 1 mg / mL of ascorbic acid used as an active comparative group in the case of beer without added starch, In the case of Mia beer, 71.7% of xanthine oxidase inhibitory activity was significantly increased. This indicates that the xanthine oxidase inhibitory activity of beer was increased by 9% by the addition of 0.25%.

(7) Sensory characteristics of beer with mussel-mia

The sensory characteristics of the Wusel-Mia-Pilsner beer are shown in Table 18 below. Beer with added miso and whisker showed higher scores on all sensory items, color, flavor, taste, overall acceptance than non-additive beer. Although the difference between the samples was not significant, in the subjective evaluation of the consumers through the tasting in the festival, it was evaluated that the taste of the beer was bitter even though the content of malt was decreased. And it was confirmed that they were evaluated to be excellent in sensory performance.

Beer sample Color Flavor Taste Overall acceptability Pilsner 5.33 + - 0.94 5.22 ± 1.03 5.11 ± 1.37 5.44 ± 1.07 GR-AJN-Pilsner 5.89 + - 0.74 5.44 ± 1.07 5.56 ± 1.26 5.78 ± 0.92

Through the above experiment, malt used in domestic micro-brewery beer was optimized for the production of beer which can improve the flavor and functionality while replacing it with domestic raw materials. For the beer, the sprout was germinated at 35 ℃ for 24 hours and then germinated at 30 ℃ for 24 hours. The sprout was dried at 100 kPa and 130 ℃ for 2 hours. Respectively. The malt substitution rate of Mia was 30%, which was desirable for improving sensory and functional properties. Finally, the total polyphenol content (563.82 ug GAE / 100 mL) and GABA content (3397.87 mg / 100 mL, 5-fold increase) were increased by addition of 0.25% of wax, and the anti-inflammatory xanthin oxidase inhibitory activity was 71.7% , Respectively. On the other hand, when the pH, 4.16, pH of 0.26%, ethanol of 5.21% and methanol of 0.001% were required for the beer production, the addition of starch and mica did not affect the characteristics required for beer production. Respectively. Finally, as a result of sensory evaluation of woosl - mia beer, all items showed higher score than non - supplemented pisner beer and it is suggested that it is possible to improve the functionality as well as the functionality of beer by using miso and mist.

Thus, the beer-containing beer produced according to the present invention has the advantage of reducing the production cost and imparting a soft flavor by using the bean as a saccharification raw material when the bean is produced by sprouting domestic rice instead of imported malt. In addition, in the present invention, it is expected that the preference of young and middle-aged people can be improved by manufacturing beer with improved function by adding the mist.

Claims (9)

A method for preparing a beer comprising a beer and a mist, comprising the steps of:
(S1) a saccharification step for saccharifying malt and malt into a mixture at a weight ratio of 8: 2 to 6: 4;
(S2) a step of feeding the saccharified saccharide in the step (S1); And raw skewer at a temperature of 90 to 110 kPa and at a temperature of 125 to 135 ° C for 1 to 3 times at a high temperature and a high pressure, drying and concentrating the skewer;
(S3) a fermentation step in which yeast is added to the concentrated concentrate in step (S2) and fermented; And
(S4) an aging step of aging the fermented material fermented in the step (S3). The method according to claim 1,
Wherein the step (S1) is carried out by immersing the seedlings at 30 to 40 DEG C for 22 to 26 hours and then germinating at 25 to 35 DEG C for 20 to 30 hours. delete The method according to claim 1,
Wherein the step (S2) is carried out in an amount of 0.2 to 0.3% by weight based on the total weight of the beer. The method according to claim 1,
The saccharification step of step (S1) is carried out by adding malt and mia to water, resting at 40 to 50 ° C for 15 to 25 minutes, resting at 55 to 65 ° C for 75 to 85 minutes and heating at 67 to 77 ° C A rest treatment for 10 to 20 minutes after heating, a rest treatment for 5 to 15 minutes after heating at 73 to 83 캜, and then filtering the wort. The method according to claim 1,
The concentration step of step (S2) comprises heating the saccharide obtained in step (S1) to a temperature of 95 to 105 DEG C, boiling for 10 to 20 minutes, introducing the first hop and the mist, heating the mixture at 95 to 105 DEG C for 50 to 60 minutes Boiling, boiling at 95 to 105 DEG C for 10 to 20 minutes after the addition of the second hop, followed by filtration and quenching. The method according to claim 1,
The yeast is added to the concentrate obtained in the step (S2), and the yeast is added to the fermentation step, and the yeast is fermented at 13 to 15 ° C for 8 to 12 days. When the fermentation is performed at 2.0 to 3.0 Brix, Lt; 0 &gt; C. &Lt; / RTI &gt; The method according to claim 1,
Wherein the aging step in step (S4) comprises aging the fermentation product obtained in step (S3) at 2 to 4 DEG C for 12 to 18 days. 9. A beer containing a beer and a mist, produced according to the production method according to any one of claims 1, 2 and 4 to 8.

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