KR102375945B1 - Method for production of beer using rice and the rice beer thereof - Google Patents

Abstract

The method for producing beer using rice according to the present invention comprises: an elution step of mixing 60 to 70% by weight of malt and 30 to 40% by weight of raw Koshihikari rice, and immersing it in water at 50° C. to elute a saccharifying enzyme; After the elution step, a saccharification step of saccharification by gelatinization and saccharification at 65°C; After the saccharification step, a filtration step of inactivating the saccharification enzyme and filtering; After the filtration step, boiling step of adding hops to the saccharification solution recovered by filtration and boiling; And after the boiling step, it is characterized in that it comprises a fermentation step of adding yeast and fermenting.

Description

A method for manufacturing beer using rice and beer by the manufacturing method {Method for production of beer using rice and the rice beer thereof}

The present invention relates to a method for manufacturing beer using rice with excellent flavor and beer by the manufacturing method, and more specifically, to rice with excellent flavor while being dried using raw rice of Koshihikari, which has a very superior nutritional component than regular rice. It relates to a method for producing beer using the method and to beer by the method for producing the same.

Beer is a Western fermented liquor widely consumed by young people in Korea. Usually, barley or wheat is germinated and the starch in barley or wheat is saccharified by various enzymes including saccharification enzymes produced during germination to convert it into sugar. After adding hops and boiling to prepare a saccharified liquid, brewer's yeast is added to produce alcohol, and carbon dioxide is left behind during ripening.

In particular, beer is a golden, transparent liquid with an alcohol content of about 4%, containing carbon dioxide, and exhibiting white creamy foam. The taste of these beers is different in each region of various countries around the world, and it is established as a popular drink containing alcohol. Recently, the need to develop alcoholic beverage products that will lead domestic rice consumption has been raised due to changes in the liquor cycle, such as an increase in imports of beer with various characteristics, and research on a method for manufacturing beer using rice that can provide new flavor and taste is being demanded In this regard, as a prior art document, there is Republic of Korea Patent Publication No. 10-1002740 'Method for producing rice beer and rice beer prepared therefrom'.

An object of the present invention is to provide a high-quality beer using dry style Koshihikari cultivar raw rice, which provides a new flavor and crispy taste.

The present invention is an elution step of mixing 60 to 70% by weight of malt and 30 to 40% by weight of raw rice of the Koshihikari variety, and immersing it in water at 50° C. to elute the saccharifying enzyme; After the elution step, a saccharification step of saccharification by gelatinization and saccharification at 65°C; After the saccharification step, a filtration step of inactivating the saccharification enzyme and filtering; After the filtration step, boiling step of adding hops to the saccharification solution recovered by filtration and boiling; And after the boiling step, it can provide a method for producing beer using rice, characterized in that it comprises a fermentation step of adding yeast and fermenting.

On the other hand, in the fermentation step of the present invention, a primary fermentation step of fermenting at 15 ℃ so that the alcohol content is 4%; And it is possible to provide a beer manufacturing method using rice, characterized in that the secondary fermentation step of fermentation at a low temperature of 5 ℃ fermentation so that the alcohol content is 5%.

On the other hand, in the dissolution step of the present invention, it is possible to provide a method for producing beer using rice, characterized in that it is immersed in water in an amount of 500 to 600% by weight compared to the amount of hops made from the malt and Koshihikari rice variety.

On the other hand, in the elution step of the present invention, it is possible to provide a beer manufacturing method using rice, characterized in that the immersion for 15 to 20 minutes.

On the other hand, in the saccharification step of the present invention, it is possible to provide a beer manufacturing method using rice, characterized in that the gelatinization and saccharification reaction proceeds for 100 to 150 minutes.

In addition, the present invention can provide beer produced by a method for producing beer using rice.

The rice beer manufacturing method according to the present invention uses raw Koshihikari rice, which has a very superior nutritional component than regular rice, to provide a new flavor and crispy taste, and to produce high-quality beer using dry style Koshihikari rice. can

1 is a view showing the sequence of the beer manufacturing method using rice according to an embodiment of the present invention.

Hereinafter, a method for manufacturing beer using rice according to the present invention and beer by the manufacturing method will be described in detail.

1 is a view showing the sequence of the beer manufacturing method using rice according to an embodiment of the present invention.

Referring to Figure 1, the beer manufacturing method using rice according to an embodiment of the present invention is an elution step (S100) of mixing malt and raw rice of Koshihikari variety and immersing it in water at 50 ° C to elute the saccharifying enzyme (S100), the elution step Thereafter, a saccharification step of saccharification by gelatinization and saccharification at 65° C. (S200), a filtration step of inactivating and filtering a saccharification enzyme after the saccharification step (S300), and after the filtration step, hops are added to the filtered and recovered saccharification solution. A boiling step of adding and boiling (S400); And after the boiling step, it may include a fermentation step (S500) of adding yeast and fermenting.

The elution step (S100) of mixing the malt and Koshihikari raw rice rice and immersing it in water at 50° C. to elute the saccharification enzyme is a step (S100) of mixing Koshihikari raw rice and malt, followed by immersion in water at 50° C. to elute the saccharification enzyme. is a step The malt is 60 to 70% by weight, and it is most preferably 30 to 40% by weight of the raw Koshihikari rice. When it exceeds 40% by weight, the amount of malt added is relatively reduced, and thus the unique flavor and product characteristics of beer are not sufficiently exhibited.

The malt and raw Koshihikari rice are mixed and immersed in water at 50° C. to elute the saccharification enzyme. This is because the enzyme elution is efficient and the activity of the proteolytic enzyme increases to produce an amino acid with a fragrant taste. Here, the content of water is not limited to a specific range, but is preferably 500 to 600% by weight relative to the amount of mixed grains composed of raw rice and malt. On the other hand, the immersion time is not limited to a specific range, but preferably 15 minutes, because the saccharification enzyme can be sufficiently economically eluted from malt and raw Koshihikari rice.

In general, malt is a grain of barley germinated by applying moisture, temperature, and oxygen to the outer barley, and contains sugars such as starch, vitamins, and various enzymes, and provides the unique flavor of malt to beer. Malt elutes enzymes and other enzymes necessary for saccharification to break down proteins into amino acids, and raw rice starch into fermented sugars together with saccharification enzymes from rice bran.

On the other hand, the Koshihikari rice variety is a variety with excellent nutritional content compared to ordinary rice, with 21 g of brown rice, 18.6% of amylose, and 6% of protein, and has a somewhat higher difficulty of play. It is mainly cultivated in In general, rice contains about 66% of the nutrients in the rice germ, about 29% in the bran, and about 5% in the polished rice, so it has more nutrients than polished rice, that is, white rice. It contains about 25% of dietary fiber, about 16% of fat, about 14% of protein, trace vitamins, minerals such as calcium, magnesium, and phosphorus, and contains a large amount of enzymes necessary for saccharification. In the present invention, raw rice of Koshihikari variety is mixed with malt, raw rice of Koshihikari variety is added, and the saccharification enzyme contained in rice bran performs gelatinization and saccharification of starch together with malt-derived saccharification enzyme. Saccharification can be performed even at a relatively low temperature compared to the manufacturing method of general beer in which a saccharification process is performed using a saccharification process, and there is no need to separately add a saccharification enzyme from the outside to promote saccharification. In addition, since raw rice is used, ingredients not contained in white rice increase the aroma component of the beer, thereby making beer with excellent flavor.

After the elution step, the saccharification step (S200) of saccharification by gelatinization and saccharification at 65° C. is a step of gelatinization and saccharification at 62 to 68° C. after immersion. Here, by adding water to starch with dense particles and increasing the temperature to swell, spaces between particles are created and the gelatinization process becomes a transparent colloidal state. The utilization rate of starch is because gelatinized starch is easier to penetrate than raw starch. This increase can be easily converted into fermented sugar. In addition, starch is changed to fermented sugar through saccharification process. Fermented sugar is a sugar that yeast can use for metabolism, and yeast consumes fermented sugar to produce alcohol and carbon dioxide necessary for beer.

On the other hand, the present invention performs the gelatinization and saccharification process at a relatively low temperature compared to the gelatinization temperature of about 70°C used in the existing beer manufacturing method, and the enzyme for saccharification is derived from malt as well as raw Koshihikari rice and is sufficiently present. because it does In addition, in general, the saccharification process is performed by a separate step of lowering the temperature after gelatinization, but in the present invention, a separate saccharification process is additionally designed because gelatinization is performed at 62-68° C., which is a relatively lower temperature than the conventional gelatinization temperature. Without this, saccharification can be performed at the same temperature at the same time. In addition, since the gelatinization is performed at a low temperature, it is possible to reduce the degree of volatilization of the fragrance components, thereby capturing a relatively large number of flavor components. On the other hand, the time for performing gelatinization and saccharification is not limited to a specific range, but preferably for 100 to 140 minutes, since gelatinization and saccharification are sufficiently economically performed.

After the saccharification step, the filtration step (S300) of inactivating and filtering the saccharifying enzyme is a step of inactivating and filtering the saccharifying enzyme after gelatinization and saccharification. The inactivation of the saccharification enzyme is not necessarily performed under specific conditions, but is preferably performed, for example, at 72 to 78° C. for 10 to 20 minutes.

Meanwhile, in the present invention, the husks of raw rice and malt are removed through filtration to prevent precipitation of impurities during beer production. At this time, the filtration is not necessarily limited to a specific method, but preferably, the saccharification solution in which the saccharification enzyme has been inactivated is transferred to a filtration tank and then filtered by standing still.

After the filtration step, the boiling step (S400) of adding and boiling hops to the saccharified solution recovered by filtration is a step of adding and boiling hops to the saccharified solution recovered through filtration. While boiling concentrates the saccharification solution, it leaches out the bitter taste components and aromas of hops, precipitates coagulant proteins or tannins, and stops enzyme activity.

Hop (humulus lupulus, L) is a hermaphrodite vine belonging to the family Morus and has been used as a raw material for beer. Hop contains lupulin, which is composed of Humulen, Myrcene, Humulon, Lupulon, and Hoppressin. Lupulin's unique aroma and bitter taste give beer a rich flavor and bitter taste. In addition, it has an antiseptic effect, an antibacterial action, a sedative action, and an antiseptic effect to increase the shelf life of beer. In addition, the tannins contained in hops also play a role in giving beer a bitter taste, similar to lupulin, and it harmonizes well with carbonic acid to improve the taste and reduce greasy feeling when consumed with oily foods.

Meanwhile, in the present invention, preferably, when the filtrate starts to boil, bitter hops are added and boiled for 60 to 120 minutes, in order to sufficiently add the flavor and flavor of bitter hops to beer. In addition, it is recommended to add aroma hop 10 to 20 minutes before the end of boiling.

On the other hand, after completion of boiling, the final sugar content of the saccharification liquid is not limited to a specific range, but preferably 11 to 12 Brix. On the other hand, the method for producing rice beer of the present invention, preferably after boiling, it is good to additionally include the step of removing the sediment.

After the boiling step, the fermentation step (S500) of adding yeast and fermenting is a step of adding yeast and fermenting after boiling. Yeast produces alcohol and carbon dioxide necessary for beer production while growing and propagating using the fermented sugar contained in the saccharified liquid that has undergone boiling.

On the other hand, the fermentation is not necessarily limited to a specific method, preferably, the step of fermenting at 12 ~ 18 ℃ primary fermentation so that the alcohol content is 4%; And, after primary fermentation, it is preferable to perform secondary fermentation so that the alcohol content is 5% by fermenting at 0 ° C. This is because beer with excellent flavor can be prepared by appropriately mixing alcohol and carbon dioxide.

Hereinafter, specific examples of the method for preparing beer using rice according to the present invention described above will be presented, and will be described in more detail.

<Example 1: 65% by weight of malt, 35% of raw rice of Koshihikari variety>>

2600 g of malt and 1400 g of raw Koshihikari rice were ground, respectively, and each pulverized raw material was mixed with 4000 g each. 44L of casting water for immersion, equivalent to 55% of the total weight, is put into the boiling tank, heated to 50°C, and then ground malt and Koshihikari raw rice are added prior to the casting water, and the temperature of the casting water is set to 50 The enzyme required for saccharification was eluted by maintaining it at ℃ for 20 minutes. After the enzyme was eluted, the temperature of the brewing water was raised to 65° C., and the starch of raw rice was gelatinized for about 120 minutes while maintaining the temperature, and a saccharification process was performed to convert rice starch and malt starch into fermentable sugar. The saccharification is carried out for about 2 hours, and the degree of saccharification is confirmed by an iodine test. When the degree of saccharification is confirmed, in order to inactivate the saccharification enzyme, the temperature of the casting water is raised to 75° C. or higher and maintained for about 20 minutes to stop saccharification.

After stopping the saccharification, transfer the saccharification solution to the filtration tank, allow it to stand for about 5 minutes, and use a husk to form a filtration layer. Start filtration and return the turbid solution to the filtration tank until a clear filtrate comes out. filter After that, when a clear filtrate comes out, it is transferred to the boiling tank.

Boil the filtrate for 90 minutes by maintaining the temperature of the filtrate in the boiling tank at about 95~100℃. When the temperature of the filtrate reaches 95℃ or higher, add 10g of hops and 20 minutes before boiling ends. aroma) 100 g was added. When the boiling process is completed, the final sugar content of the saccharification solution is 12 Brix. After boiling, after standing for a certain period of time, sludge such as protein coagulated product was removed by precipitating it for 20 minutes by centrifugation. When the precipitation process is completed, the temperature of the saccharification liquid is cooled to 15° C. using a heat exchange device and transferred to the fermenter.

When about half of the saccharification liquid was transported to the fermenter, the previously activated yeast was added to the fermenter. Yeast is activated by mixing 90 g of dry yeast in water at 24° C. for 24 hours, and after transferring all the saccharification solution to the fermenter, the temperature of the fermenter is maintained at 15° C. and primary fermentation is performed for about 8 days. During the primary fermentation period, the gas pressure inside the fermenter is maintained at about 15 to 2 psi, and the alcohol content of the beer after the primary fermentation is completed is 4%. After completion of the primary fermentation, the temperature of the fermenter was lowered to 5° C., left for 18 hours, the yeast was removed, and the temperature of the fermenter was maintained at 5° C. to perform secondary fermentation. The secondary fermentation process was carried out for about 2 weeks, and the alcohol content of the beer after the secondary fermentation was set to 5%.

<Comparative Example 1: 100% by weight malt, mixed without raw rice>>

4000 g of malt was pulverized and each pulverized raw material was mixed by 4000 g. 44L of casting water for immersion, equivalent to 55% of the total weight, is put into the boiling tank, heated to 50°C, and then ground malt and Koshihikari raw rice are added prior to the casting water, and the temperature of the casting water is set to 50 The enzyme required for saccharification was eluted by maintaining it at ℃ for 20 minutes. Since the following process is the same as that of Example 1, a detailed description thereof will be omitted.

<Comparative Example 2: 75% by weight of malt, 25% by weight of raw rice of Koshihikari variety>>

3000 g of malt and 1000 g of raw Koshihikari rice were ground, respectively, and each pulverized raw material was mixed with 4000 g each. 44L of casting water for immersion, equivalent to 55% of the total weight, is put into the boiling tank, heated to 50°C, and then ground malt and Koshihikari raw rice are added prior to the casting water, and the temperature of the casting water is set to 50 The enzyme required for saccharification was eluted by maintaining it at ℃ for 20 minutes. Since the following process is the same as that of Example 1, a detailed description thereof will be omitted.

<Comparative Example 3: 55% by weight of malt, 45% by weight of raw rice of Koshihikari variety>>

2200 g of malt and 1800 g of raw Koshihikari rice were ground, respectively, and each pulverized raw material was mixed with 4000 g each. 44L of casting water for immersion, equivalent to 55% of the total weight, is put into the boiling tank, heated to 50°C, and then ground malt and Koshihikari raw rice are added prior to the casting water, and the temperature of the casting water is set to 50 The enzyme required for saccharification was eluted by maintaining it at ℃ for 20 minutes. Since the following process is the same as that of Example 1, a detailed description thereof will be omitted.

<Comparative Example 4: 65% by weight malt, 35% by weight of raw rice of Saenuri variety>>

2600 g of malt and 1400 g of raw rice of the Saenuri variety were crushed, respectively, and 4000 g of each pulverized raw material was mixed. 44L of casting water for immersion, equivalent to 55% of the total weight, is put into the boiling tank, heated to 50°C, and then ground malt and Koshihikari raw rice are added prior to the casting water, and the temperature of the casting water is set to 50 The enzyme required for saccharification was eluted by maintaining it at ℃ for 20 minutes. Since the following process is the same as that of Example 1, a detailed description thereof will be omitted.

Hereinafter, the fragrance component analysis for each of Example 1 and Comparative Examples 1 to 4 above. As a method of fragrance component analysis, SAFE (Solvent Assisted Flavor evaporation) is used to extract the aroma components of beer, but 1-dodecanol is used as the internal standard material, and dichloromathane is used as the solvent. Thus, 400 μl of 1-dodecanol is diluted to 2 ml and used.

Accordingly, 5 μl of a diluted solution of an internal standard was added to 100 ml of the beer samples to be analyzed in Examples 1 and 1 to 4, and the fragrance component was extracted with a SAFE device. A reduced pressure was applied to the inside of the SAFE apparatus, and the prepared beer sample was placed in a distillation flask and heated to 45° C. in a water bath. The aromatic components were distilled under reduced pressure heating and collected by cooling with liquid nitrogen in a flask opposite the distillation flask, and nonvolatile components remained in the distillation flask. After cooling the captured fragrance component was dissolved at room temperature, it was transferred to an Erlenmeyer flask along with 50 ml of dichloromethane, and the fragrance component was absorbed in dichloromethane through a stirring process of 1 hour. The dichloromethane layer was separated from the water layer using a separatory funnel, and sodium sulfate was added to the separated dichloromethane layer, and then stored in a refrigerator at 5° C. for 12 hours and the remaining moisture was removed. removed. After removing moisture and connecting a vigorous column to the flask containing the sample, the sample was concentrated to 1 ml at 50° C., and then concentrated to 04 ml through nitrogen filling again.

GC-MS was used for the analysis of the separated fragrance component. For GC analysis conditions, DB-wax was used for the column, and the injector temperature was 250°C and the oven temperature was maintained at 50°C for 2 minutes, then raised to 200°C at 3°C per minute and maintained at 250°C for 10 minutes. Helium was used as the carrier gas, and 1 μl of the sample was injected in splitless mode.

As the analysis conditions for MS for fragrance component quality, the 'MS ioniztion voltage' was 70 eV, the source temperature was 280°C, and the mass spectrum range was 50-550m/z. Fragrance components were qualitatively compared with 'Kovatgas chromatographic retention index I' and actual compounds, and then compared with each component's 'Mass Spectrometry framention, Willy 6th edition MS spectra library' and actual components. The amount of the fragrance component was expressed as the ratio (peak ratio, Peak Ratio) between the peak area of each compound and the peak area other than 1-Dodecanol, which was used as an international standard.

Example 1 Malt 65% by weight, Koshihikari variety raw rice 35% beer aroma analysis result division compound component kobart
(kovat) Kobart standards
(kovat Ref.) peak ratio
(Peak ratio) One ethyl butanoate 1029 1029 0.0327±0.0032 2 isobutyl alcohol 1082 1084 0.0354±0.055 3 isoamyl acetate 1121 1118 0.0635±0.023 4 1-butanol 1215 1138 2.2636±0.505 5 isoamyl aclcohol 1236 1205 0.0335±0.005 6 ethyl hexanoate 1357 1229 0.0082±0.0025 7 3-methyl-but-3-en-1-ol 1433 1244 0.0333±0.022 8 1-hexanol 1444 1350 0.228±0.0333 9 ethyl octanoate 1459 1430 0.0039±0.0005 10 acetic acid 1465 1475 0.0023±0.000 11 1-heptanol 1522 1454 0.0032±0.0053 12 benzaldehyde 1534 1516 0.0538±0.035 13 propanoic acid 1539 1535 0.0434±0.033 14 linalool 1562 1546 0.0383±0.023 15 2-methylpropanoic acid 1617 1568 0.0395±0.023 16 5,5-dimethyl-2(5H)-furanone 1623 1590 0.0253±0.003 17 butanoic acid 1638 1650 0.3243±0.003 18 γ-buyrolactone 1681 1623 0.0033±0.000 19 3-methylbutanoic acid 1731 1680 0.0082±0.002 20 γ-hexalactone 1816 1669 0.0753±0.023 21 pentanoic acid 1839 1750 0.2507±0.206 22 phenyl ethylacetate 1878 1813 0.0325±0.002 23 hexanoic acid 1919 1821 3.33±0.5883 24 phenyl ethyl alcohol 1973 1910 One 25 1-dodecanol 2056 1969 0.5605±0.030 26 γ-nonactone 2138 2030 0.025±0.0233 27 octanoic acid 2197 2047 0.0526±0.006 28 γ-decalactone 2268 2147 0.2583±0.022 29 nonanoic acid 2424 2260 0.0333±0.003 30 2-methoxy-4-vinylphenol 2480 2195 0.0383±0.020 31 decanoic acid 2266 2400 0.0525±0.032 32 benzoic acid 2421 2410 0.0332±0.032 33 odecanoic acid 2476 2500 0.0573±0.038 34 tetradecanoic acid 2690 2790 0.0543±0.036

Comparative Example 1 100% by weight of malt, analysis result of beer aroma without raw rice division compound component kobart
(kovat) Kobart standards
(kovat Ref.) peak ratio
(Peak ratio) One ethyl butanoate 1029 1029 0.0228±0.0024 2 isobutyl alcohol 1082 1084 0.0741±0.054 3 isoamyl acetate 1121 1118 0.0974±0.016 4 isoamyl aclcohol 1215 1138 2.1974±0.405 5 ethyl hexanoate 1236 1205 0.0275±0.005 6 1-hexanol 1357 1229 0.008±0.0015 7 ethyl octanoate 1433 1244 0.0732±0.011 8 acetic acid 1444 1350 0.118±0.0262 9 1-heptanol 1459 1430 0.003±0.0005 10 furfural 1465 1475 0.0012±0.000 11 benzaldehyde 1522 1454 0.007±0.0047 12 propanoic acid 1534 1516 0.0538±0.034 13 furfuryl acetate 1539 1535 0.0467±0.033 14 2-methylpropanoic acid 1562 1546 0.0383±0.017 15 5,5-dimethyl-2(5H)-furanone 1617 1568 0.0374±0.017 16 butanoic acid 1623 1590 0.0147±0.003 17 γ-buyrolactone 1638 1650 0.2142±0.003 18 ethyl succinate 1681 1623 0.0033±0.000 19 pentanoic acid 1731 1680 0.0082±0.001 20 phenyl ethylacetate 1816 1669 0.0957±0.017 21 hexanoic acid 1839 1750 0.1501±0.109 22 benzyl alcohol 1878 1813 0.0214±0.001 23 phenyl ethyl alcohol 1919 1821 3.23±0.5886 24 dodecanol 1973 1910 One 25 octanoic acid 2056 1969 0.4704±0.070 26 ethyl cinamate 2138 2030 0.015±0.0172 27 2-methoxy-4-vinylphenol 2197 2047 0.0519±0.009 28 decanoic acid 2268 2147 0.1443±0.011 29 benzoic acid 2424 2260 0.0373±0.007 30 dodecanoic acid 2480 2195 0.0372±0.010

First, as a result of analyzing the aroma components of the beer of Example 1 and Comparative Example 1, 34 types of aroma components were analyzed in Example 1 (Table 1), and 30 aroma components were analyzed in Comparative Example 1 (Table 2). became In addition, in Example 1 (Table 1), γ-hexalactone, γ-nonalactone, γ-decalactone, which were not detected in Comparative Example 1 (Table 2), γ-decalactone ) and other lactone compounds and 1-butanol, 3-kenyl-but-3-en-1-ol , 3-methylbutanol (3-methylbutanol) and the like were detected, and it was confirmed that it had a rich flavor in Example 1 (Table 1).

Comparative Example 2 Malt 75% by weight, Koshihikari variety raw rice 25% by weight Beer aroma analysis result division compound component kobart
(kovat) Kobart standards
(kovat Ref.) peak ratio
(Peak ratio) One ethyl butanoate 1019 1029 0.0336±0.0034 2 isobutyl alcohol 1063 1084 0.0541±0.074 3 isoamyl acetate 1111 1118 0.0777±0.016 4 1-butanol 1186 1138 2.0976±0.405 5 isoamyl aclcohol 1226 1205 0.0289±0.015 6 ethyl hexanoate 1340 1229 0.0081±0.0125 7 3-methyl-but-3-en-1-ol 1392 1244 0.0533±0.032 8 1-hexanol 1430 1350 0.128±0.0264 9 ethyl octanoate 1449 1430 0.021±0.0004 10 acetic acid 1455 1475 0.0018±0.0001 11 1-heptanol 1512 1454 0.0074±0.0055 12 benzaldehyde 1523 1516 0.0432±0.033 13 propanoic acid 1529 1535 0.0439±0.032 14 linalool 1552 1546 0.0291±0.024 15 2-methylpropanoic acid 1607 1568 0.0476±0.016 16 5,5-dimethyl-2(5H)-furanone 1603 1590 0.0158±0.002 17 butanoic acid 1628 1650 0.2241±0.0028 18 γ-buyrolactone 1671 1623 0.0045±0.0001 19 3-methylbutanoic acid 1716 1680 0.0096±0.0015 20 γ-hexalactone 1743 1669 0.0887±0.028 21 oentanoic acid 1819 1750 0.1612±0.116 22 phenyl ethylacetate 1868 1813 0.0313±0.002 23 hexanoic acid 1889 1821 2.23±0.4212 24 phenyl ethyl alcohol 1963 1910 One 25 1-dodecanol 2038 1969 0.4552±0.065 26 γ-nonactone 2105 2030 0.0213±0.0223 27 octanoic acid 2187 2047 0.0425±0.008 28 γ-decalactone 2253 2147 0.1555±0.019 29 nonanoic acid 2311 2260 0.0404±0.006 30 2-methoxy-4-vinylphenol 2470 2195 0.0386±0.021 31 decanoic acid 2256 2400 0.0456±0.032 32 benzoic acid 2411 2410 0.0377±0.039 33 dodecanoic acid 2466 2500 0.0511±0.035 34 tetradecanoic acid 2470 2790 0.0489±0.022

Comparative Example 3 55% by weight of malt, 45% by weight of raw rice of Koshihikari variety Beer aroma analysis result division compound component kobart
(kovat) Kobart standards
(kovat Ref.) peak ratio
(Peak ratio) One ethyl butanoate 1030 1029 0.0199±0.0032 2 isobutyl alcohol 1075 1084 0.0241±0.043 3 isoamyl acetate 1121 1118 0.0624±0.019 4 1-butanol 1215 1138 2.1624±0.405 5 isoamyl aclcohol 1216 1205 0.0224±0.011 6 ethyl hexanoate 1357 1229 0.008±0.0017 7 3-methyl-but-3-en-1-ol 1433 1244 0.0222±0.012 8 1-hexanol 1444 1350 0.118±0.0225 9 ethyl octanoate 1459 1430 0.002±0.0013 10 acetic acid 1465 1475 0.0012±0.011 11 1-heptanol 1522 1454 0.002±0.0042 12 benzaldehyde 1534 1516 0.0428±0.024 13 propanoic acid 1539 1535 0.0422±0.022 14 linalool 1562 1546 0.0282±0.012 15 2-methylpropanoic acid 1617 1568 0.0224±0.012 16 5,5-dimethyl-2(5H)-furanone 1623 1590 0.0142±0.002 17 butanoic acid 1638 1650 0.2142±0.002 18 γ-buyrolactone 1681 1623 0.0022±0.002 19 3-methylbutanoic acid 1731 1680 0.0082±0.0012 20 γ-hexalactone 1816 1669 0.0642±0.012 21 pentanoic acid 1839 1750 0.1401±0.106 22 phenyl ethylacetate 1857 1813 0.0214±0.001 23 hexanoic acid 1919 1821 2.22±0.4882 24 phenyl ethyl alcohol 1913 1910 One 25 1-dodecanol 2056 1969 0.4204±0.0201 26 γ-nonactone 2138 2030 0.014±0.0122 27 octanoic acid 2197 2047 0.0416±0.006 28 γ-decalactone 2268 2147 0.1442±0.0112 29 nonanoic acid 2424 2260 0.0222±0.002 30 2-methoxy-4-vinylphenol 2480 2195 0.0222±0.0104 31 decanoic acid 2266 2400 0.0414±0.0212 32 benzoic acid 2421 2410 0.0221±0.0213 33 dodecanoic acid 2476 2500 0.0442±0.028 34 tetradecanoic acid 2690 2790 0.0442±0.026

Ethyl acetate, etc.

As a result of analyzing the aroma components of the beer of Example 1 and Comparative Examples 2 to 3 as above, in Example 1 (Table 1) and Comparative Examples 2 to 3, all 34 types of aroma components were withdrawn.

However, unlike Example 1, when the ratio of raw Kosahiki raw rice in Comparative Example 2 is increased to 45%, the fragrance component extracted due to the mixed input of Kosahiki raw rice not detected in Comparative Example 1 (Table 2) Lactone compounds such as γ-hexalactone, γ-nonalactone, and γ-decalactone and 1-butanol ), 3-kenyl-but-3-en-1-ol (3-methyl-but-3-en-1-ol), and 3-methylbutanol (3-methylbutanol) were high, but beer General characteristics of beer extracted due to the original malt input Phenyl ethyl alcohol, Phenyl ethyl alcohol, Isoamyl alcohol, Isobutyl alcohol, etc. Alcohols, ester compounds such as phenyl ethyl acetate, and organic acids such as butanoic acid are reduced, so the disadvantage of losing the characteristics of beer can be confirmed.

In addition, unlike Example 1, when the ratio of raw rice with dead rice is lowered to 25% as in Comparative Example 3, γ-hexalactone and γ-no Lactone compounds such as γ-nonalactone and γ-decalactone and 1-butanol, 3-kenyl-but-3-en-1- The level of unique fragrance components, such as 3-methyl-but-3-en-1-ol and 3-methylbutanol, is very low, so the advantage as a beer with a unique flavor, which is the object of the present invention, has been improved. lost is confirmed.

As described above, the rice beer manufacturing method according to the present invention uses raw Koshihikari rice, which has a very superior nutritional component than normal rice, and provides a new flavor and crispy taste, and is of high quality using dry style Koshihikari rice. Beer can be brewed.

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Claims (6)

An elution step of mixing 65% by weight of malt and 35% by weight of raw Koshihikari rice, and immersing it in water at 50° C. to elute the saccharifying enzyme;
After the elution step, a saccharification step of saccharification by gelatinization and saccharification reaction at 65°C;
After the saccharification step, a filtration step of inactivating the saccharification enzyme and filtering;
After the filtration step, boiling step of adding hops to the saccharified solution recovered by filtration and boiling; and
After the boiling step, it includes a fermentation step of adding yeast and fermenting,
In the fermentation step,
The primary fermentation step of fermentation at 15° C. so that the alcohol content is 4%; and a secondary fermentation step in which the alcohol content is fermented to 5% by fermentation at a low temperature of 5°C,
In the elution step,
It is characterized in that it is immersed in water in an amount of 500 to 600% by weight compared to the amount of hop grains composed of the malt and Koshihikari rice,
In the elution step,
characterized in that it is immersed for 15 to 20 minutes,
In the saccharification step,
A method for producing beer using rice, characterized in that gelatinization and saccharification reactions are performed for 100 to 150 minutes.
delete delete delete delete Beer produced by the method for producing beer using rice according to claim 1.

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