KR19980052894A - Method for preparing malt drink using lactic acid bacteria culture medium - Google Patents

Abstract

The present invention is to increase the saccharification effect of malt without the addition of a separate enzyme or sweeteners such as sugar components by adjusting the pH of the saccharified solution to the most suitable for the activity of the saccharifying enzyme using a culture of lactic acid bacteria in the malt beverage manufacturing process In addition, the present invention relates to a method for producing a health-oriented, western-flavored malt drink by administering an additive such as hop in a mercy process.

Description

Method for preparing malt drink using lactic acid bacteria culture medium

The present invention relates to a method for producing a health-oriented, western-flavored malt drink by administering additives such as hops in the boiling process by adjusting pH using a culture medium of lactic acid bacteria. will be.

In the westernized lifestyle, modern people have been thinking about health-oriented thinking, and in the recent trend, Sikhye, a natural drink, has been newly produced as a natural health drink.

The traditional recipe for Sikhye is to sweeten rice grains with malt to sweeten them and to make them grainy. To explain this in detail, the shoots of the barley are sprouted to produce glycosylation enzymes such as amylase, and then the malt is crushed and soaked in warm water to extract malt enzymes for several hours. Meanwhile, wash the glutinous rice clean, pour water, swell, and boil it well in a steamer or steamer. Pour along the malt extracted by the above method to the glutinous rice obtained through this process and warmed to a temperature of about 60 ℃. During warming, the rice grains are cut through enzyme reaction (glycosylation), and when several grains come up, the rice grains are taken out and rinsed in cold water. Depending on the mixture of citron, white, etc., drink.

This Sikhye manufacturing method has a lot in common with the immersion and mercy process in the manufacture of beer, a traditional German malt drink. The difference between Sikhye and beer is that beer is alcoholic malt drink obtained through fermentation process after yeast process. Sikhye is a non-alcoholic malt drink obtained through compounding process after boiling process. It is a traditional drink of.

Known methods for preparing Sikhye include the new method of preparing Sikhye (Patent Publication 89-3698) and the addition of salts and citric acid in the saccharification process by adding enzymes such as α-amylase and glucoamylase. And a method for producing a beverage containing Sikhye as a main ingredient of adding lemon juice and the like (Patent Publication No. 90-6863) and the like are known.

However, these methods are methods of administering glycosylase from the outside during the manufacturing process, or by preparing a saline solution and adding components such as salts separately. The enzyme activity of malt itself is not added as in the present invention. It is not known how to enhance new flavors by the manufacturing process itself.

Therefore, in the present invention, the glycosylated culture solution is administered in the saccharification process of starch using malt enzymes to effectively control the saccharification by adjusting the pH. To prepare a beverage.

Detailed description of the invention is as follows.

Lactic acid bacteria such as Lactobacillus amylovorus not only have starch degrading activity but also have the ability to produce lactic acid using monosaccharides produced thereby. These strains were first cultured for 18-30 hours at 37-50 ° C. using MRS medium. Thereafter, 1-10% (v / v) of the first cultured lactic acid bacteria strain was inoculated into fresh MRS medium, followed by secondary culture at 37-50 ° C. for 4-10 hours to prepare cells with good activity. After sterilizing the fresh wort prepared by immersion, filtration, boiling, and cooling process, which is a conventional Sikhye manufacturing method, 1-10% (v / v) of the lactic acid bacteria obtained by the above method is inoculated to 37-50. Lactic acid bacteria culture medium was prepared by incubating at 18 ° C for 18-30 hours. Lactic acid bacteria contained in the secondary culture of the MRS medium may be recovered through the process of centrifugation, washing, etc., if necessary.

Lactic acid bacteria culture medium obtained by the above method is an acid solution showing a lactate concentration of 0.8-2% depending on the conditions such as culture temperature, time. This lactic acid bacteria culture medium is used to adjust the pH to suit the enzyme activity of malt during the saccharification process of the new malt drink.

The pH of the saccharified solution depends on the ratio of malt, starch, etc. added to the saccharified solution preparation. Usually, the enzyme activity of the malt in the saccharified solution is high at pH 5.2-5.7. Lactic acid bacteria culture medium prepared in the above manner is adjusted to the optimum pH required for the enzyme activity of malt by administering 0.3 to 2.0% (v / v) to the saccharified solution according to the mixing ratio of malt, starch contained in the saccharified solution.

Furthermore, as a more preferable method, the flavor of the beverage can be improved by administering the hop to the saccharified solution of the saccharified solution after the saccharification is completed by adjusting the pH by the lactic acid bacteria culture as described above. The hop concentrate, which is usually used for beer, allows you to enjoy a sufficient flavor even with very small doses. In the boiling process, the bacteria in the lactic acid bacteria culture medium added not only by the process of boiling the beverage but also by the fungi of the administered hops make it difficult to survive, so there is no problem of contamination or deterioration even when the product is stored and drinked.

Malt beverage prepared by the above method can enjoy a western taste similar to beer by natural fermentation lactic acid of lactic acid bacteria culture medium and alpha acid (α-acid) such as humulone. The malt drink prepared in this way may be mixed with a small amount of juice such as lemon, orange, blueberry, etc. in summer to cool the drink, and in winter, a small amount of ginger and citron may be mixed for warm drinking. You can enjoy a rich taste. Fruits such as lemon juice, orange juice, and blueberry juice add 2-5% (v / v), and ginger, yuzu blue and the like have been shown to be preferably administered at 0.1-1.0 wt%.

Example 1

After crushing 300 g of malt, the mixture was immersed in 2.5 l of water at 40 ° C., and extracted for 3 hours to obtain an extract. In order to increase the activity of enzymes required for saccharification in the extract thus prepared, the pH of the lactic acid bacteria culture medium is adjusted using the lactic acid bacteria culture medium. Lactobacillus amylovorus strains were first cultured at 37 ° C. for 18 hours using MRS medium, and then inoculated with 1% (V / V) in fresh MRS medium for 8 hours at 40 ° C. for 2 hours. To prepare a good cell activity. The lactic acid bacteria culture medium was prepared by inoculating 1% (v / v) of lactic acid bacteria obtained by the above method into fresh, sterilized wort, which was prepared by immersion, filtration, boiling, and cooling, which is a conventional Sikhye production method, and incubating at 40 ° C for 24 hours. . The lactic acid bacteria culture medium prepared as above was added to the malt extract at 0.35% (v / v), and then added to the soybean rice made of 300 g of rice to be saccharified for 4-5 hours.

The saccharified liquid by the method of the present invention showed an increase in sugar content of about 15% compared to the saccharified liquid prepared by the conventional method, and diluted with the same sugar as the normal saccharified liquid by using a rinse liquid rinsed with rice grains. After the addition of 10ppm hop, and after the boiling process to prepare a malt drink. In order to compare the malt drink according to the present invention with commercially available Sikhye, a sensory test was conducted on 20 experienced sensory test agents, and the results are shown in Table 1 below.

Evaluation standard

TABLE 1

As can be seen from the above results, the lactic acid bacterium culture medium was added to adjust the pH to increase the activity of the malt enzyme, and the malt drink prepared by the present invention usually had a sweet taste and aroma of Sikhye but also a fresh acidity It was rated as having a bitter, western taste and aroma.

Example 2

Lemon juice 3%, orange juice 4%, ginger 0.2% was added to the malt drink prepared in Example 1, respectively, and then subjected to palatability survey of 20 experienced sensory test personnel. Table 2 is as follows.

Evaluation standard

TABLE 2

As can be seen from the above results, when the natural flavor of lemon, orange, ginger, etc. is added or strengthened to the malted malt drink prepared by the present invention, it is rather soft and fresh compared to the malt drink prepared in Example 1. I could enjoy the taste.

First, the saccharified solution prepared by the method of the present invention showed an increase in sugar content of about 15% compared to the saccharified liquid prepared by the conventional method. That is, the method of the present invention has a remarkable effect of enhancing the glycation effect in the production of malt drinks.

Second, malt drink prepared by the method of the present invention is far superior in flavor and preference compared to commercial sikhye.

Third, the method of the present invention was able to produce a health-oriented, Western-flavored malt drink by administering the hop in the mercy process.

Fourth, the present invention is economical because it does not need to inject a separate glycosylase from the outside by administering a culture of lactic acid bacteria to increase the activity of maltase to perform glycosylation effectively.

Claims (8)

A method for producing malt beverages using lactic acid bacteria culture medium in which the lactic acid bacteria culture medium is added during malt beverage preparation to adjust the saccharified solution to a pH suitable for glycosylation activity. The method of claim 1, further comprising: culturing the lactic acid bacteria; Method of manufacturing a malt drink using a lactic acid bacteria culture medium, comprising the step of adjusting the lactic acid bacteria culture medium obtained in the above step in the saccharification process of malt drink production to the optimum pH of the enzyme activity. According to claim 2, lactic acid bacteria culture was first incubated for 18-30 hours at 37-50 ℃, and again inoculated in fresh medium 1-10% (v / v) 4-10 hours at 37-50 ℃ secondary After culturing, lactic acid bacteria inoculated in fresh wort 1-10% (v / v) by incubation at 37-50 ℃ 18-30 hours, characterized in that the production of malt drink using lactic acid bacteria culture medium. The method of claim 2, wherein the lactic acid bacteria culture solution is added to the saccharified solution, wherein the lactic acid bacteria culture solution 0.3-2.0% (v / v) is administered to the malt extract. The method of claim 1, wherein the lactic acid bacteria is Lactobacillus amylovorus (Lactobacillus amylovorus) characterized in that the manufacturing method of malt drink using lactic acid bacteria culture medium. The method of claim 1, wherein the step of adding a hop to the obtained saccharified solution after the step of adjusting the pH by adding the lactic acid bacteria culture medium. The method for producing malt drink using lactic acid bacteria culture medium according to claim 6, wherein the saccharified solution is added with a hop of 10-100 ppm. The malt drink using lactic acid bacteria culture medium according to claim 1 or 6, wherein the malt drink is added by adding one of fruit juice 2-5%, ginger 0.1-1.0% and citron 0.1-1.0%. Manufacturing method.