KR20030020340A - Manufacturing method of health enhancing rice-beer - Google Patents
Manufacturing method of health enhancing rice-beer Download PDFInfo
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- KR20030020340A KR20030020340A KR1020030007255A KR20030007255A KR20030020340A KR 20030020340 A KR20030020340 A KR 20030020340A KR 1020030007255 A KR1020030007255 A KR 1020030007255A KR 20030007255 A KR20030007255 A KR 20030007255A KR 20030020340 A KR20030020340 A KR 20030020340A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C1/00—Preparation of malt
- C12C1/18—Preparation of malt extract or of special kinds of malt, e.g. caramel, black malt
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/01—Pretreatment of malt, e.g. malt grinding
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
- C12C7/042—Mixing malt with water
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Abstract
Description
본 발명은 찹쌀, 흑미, 홍미를 이용한 건강 맥주의 제조방법에 관한 것으로, 보다 상세하게는 통상의 발효맥아음료(맥주)를 제조하는 공정 중에 맥아즙의 주원료인 맥주보리 대신에 찹쌀과 흑미와 홍미를 이용하여 맥주를 제조하기 위한 방법에 관한 것이다. 예로부터 맥주는 맥주보리를 주원료로 하여 맥아즙을 만든 후 호프를 적당량 첨가하여 제조하였으며, 발효시 나름의 특별한 향을 얻기 위하여 구기자나 오미자, 생강 따위를 가미시키는 정도의 제조방법만이 알려져 있다. 그러나,이러한 종래의 맥주 제조방법은 맥주보리만을 주원료로 사용하는 관계로 그 맛이 일률적이어서 음용자의 다양한 기호에 부응하지 못하여 왔으며, 아울러 기호뿐만 아니라 최근의 주류를 포함한 음료시장이 음용자의 건강을 고려한 기능성 측면을강조하고 있는 시장의 변화를 만족시키지 못하고 있음 또한 사실이다.The present invention relates to a manufacturing method of healthy beer using glutinous rice, black rice, red rice, more specifically, glutinous rice and black rice and red rice instead of beer barley, which is the main raw material of wort during the process of preparing a conventional fermented malt drink (beer) It relates to a method for producing a beer using. Since ancient times, beer was produced by making barley as a main raw material and adding an appropriate amount of hops. In order to obtain a special flavor of fermentation, only a method of adding gojija, schisandra chinensis and ginger is known. However, such a conventional beer manufacturing method uses only beer barley as the main raw material, so the taste is uniform, and it has not been able to meet various tastes of the drinker. It is also true that it does not satisfy market changes that emphasize functional aspects.
상기한 바와 같은 문제점을 해결하기 위한 본 발명의 목적은 맥주 특유의 향미는 유지하되 음용자의 다양한 기호와 건강을 고려한 새로운 기능성 건강 맥주의 제조방법을 제공하는데 있다.An object of the present invention for solving the problems as described above is to provide a method of manufacturing a new functional healthy beer considering the various flavors and health of the drink while maintaining the flavor unique to beer.
도 1은 담금공정을 나타내는 공정도.1 is a process chart showing a immersion process.
도 2는 전발효공정을 나타내는 공정도.2 is a process chart showing a pre-fermentation process.
도 3은 후발효공정을 나타내는 공정도.3 is a process chart showing a post-fermentation process.
상기한 바와 같은 목적을 달성하기 위한 본 발명의 특징은 담금공정, 전발효공정, 후발효공정, 여과 및 제품화 공정으로 이루어지는 맥주의 제조방법에 있어서, 찹쌀과 흑미, 홍미를 각각 분리한 상태로 물에 담근 뒤 약 5~6일 후 싹이 나오면 건조과정을 거친 후 상기 곡물을 볶은 뒤에 분쇄기에 넣는 분쇄과정; 지하 200m 암반수인 포천암반수를 양조용수로 하여 상기 분쇄곡물과 적당히 섞어 보관하는 보관과정을 거쳐 맥아즙을 형성하는 담금공정에 특징이 있는 기능성 건강 맥주의 제조방법을 제공하는 데 있다.Features of the present invention for achieving the above object is a method of producing beer consisting of a soaking process, a pre-fermentation process, a post-fermentation process, a filtration and a commercialization process, the water in the state of separating the glutinous rice, black rice, red rice each After about 5 to 6 days after soaking in the shoots go through the drying process and then roasted the grains and put into a grinder; It is to provide a method for producing a functional healthy beer characterized by the immersion process to form wort through a storage process of properly mixed with the pulverized grains by using Pocheon rock water, 200 m underground rock water.
상기와 같은 기능성 건강 맥주의 제조방법을 설명하기에 앞서, 종래의 일반적인 맥주 제조방법은 담금공정, 전발효공정, 후발효공정, 여과 및 제품화 공정으로 이루어지는데 이를 간단히 소개하면 다음과 같다.Prior to explaining the manufacturing method of the functional healthy beer as described above, the conventional beer production method of the prior art consists of a immersion process, pre-fermentation process, post-fermentation process, filtration and productization process briefly introduced as follows.
담금공정은 맥즙(맥아즙)을 제조하는 공정으로 크게 맥아분쇄, 당화, 맥즙여과 및 여과된 맥즙에 홉(Hop)을 첨가하여 끓이는 과정으로 구분되어진다.(도 1참조)The immersion process is a process for preparing wort (wort), which is divided into a process of brewing malt, saccharification, wort filtration, and adding hop to the filtered wort (see FIG. 1).
담금공정에서 제조된 맥즙에 효모 및 에어를 첨가하게 되는데, 효모는 맥즙속의 영양성분과 에어 중의 산소를 이용하여 효모수를 증식시킨 후 발효를 시작하게되며, 발효에 의해 알코올과 탄산가스가 생성되며 그 외 여러 부산물을 생성하게 되는 공정이 전발효공정이다.(도 2 참조)Yeast and air are added to the wort prepared in the immersion process, and the yeast multiplies the yeast water by using the nutrients in the wort and oxygen in the air and starts fermentation, and alcohol and carbon dioxide are produced by the fermentation. In addition, a process of generating various by-products is a pre-fermentation process (see FIG. 2).
후발효공정은 맥주 중의 효모 및 기타 부유물을 침강시켜 맥주를 맑게 하고 탄산가스를 맥주 속에 용해 및 포화시키는 동시에 맥주 특유의 맛과 향을 내게 하는 후발효(숙성) 과정과 숙성이 끝난 제품을 제품화하기 전에 완전히 맑고 청정하게 하는 여과과정으로 구분되어 지는 것이다.(도 3 참조)The post-fermentation process setstles the yeast and other suspended matter in the beer to clear the beer, dissolves and saturates the carbon dioxide in the beer, and produces the product after the fermentation (aging) process and the finished product to give the beer its unique taste and aroma. It is divided into a filtration process that is completely clear and clean before (see Fig. 3).
이에 근거하여 본원발명의 제조방법을 살펴보면, 먼저 흑미 또는 흥미는 풍부한 영양성분, 기능성 색소와 약용효과를 가지고 있으며 영양 성분으로는 풍부한 단백질(lysine), 식품성지방(phytofats), 섬유소(cellulose)와 인체에 필수적인 무기질과 비타민 B군, 비타민 C와 나이아신(Niacin)과 카로틴(carotene)등을 함유하고 있는 영양식임은 주지의 사실이다. 따라서, 본원발명에서는 이와 같은 이유로 종래의 맥주제조에 사용되어지는 맥주보리 대신 상기와 같은 흑미 또는 홍미와 찹쌀을 이용하여 맥주를 제조하기 위해 이들 성분을 추출하여 사용한다. 그 제조과정을 살펴보면, 먼저 찹쌀과 흑미, 홍미를 각각 분리한 상태로 물에 담근 뒤 약 5~6일 후 싹이 나오면 건조과정을 거친 후 상기 곡물을 볶은 뒤에 분쇄기에 넣어 분쇄과정을 거치도록 한다. 상기 분쇄과정을 거쳐 분쇄된 곡물을 한 곳에 모아 지하 200m 암반수인 포천암반수를 양조용수로 하여 상기 분쇄곡물과 적당히 섞어 보관하게 되는데, 이 때 곡물의 전분이 효소에 의해 당으로 전환하면서 본원발명 고유의 맥아즙이 형성되는 것이다. 이러한 과정을 조금 더 상세히 상술하면, 포천암반수에섞여 있는 분쇄곡물이 효소의 작용을 받기 쉽도록 곡물내 함유된 녹말의 결합을 느슨하게 해주는 효화과정과 녹말입자를 끊어주는 액화과정 및 발효하기 쉬운 단당류 및 이당류로 끓여주되 그 온도는 45℃~75℃로 하는 당화과정을 거치게 되는 것이다. 그 다음 단계로 맥즙과 찌꺼기 성분을 분리하는 여과과정을 거친 후 여과된 맥즙에 호프(Hop)를 첨가하여 원하는 맥아즙을 얻게 되는 것이다. 이하 본원발명의 건강맥주 제조방법은 종래의 일반적인 맥주 제조방법인 전발효공정, 후발효공정, 여과 및 제품화 공정으로 이루어진다.Looking at the manufacturing method of the present invention based on this, first, black rice or interesting has a rich nutritional ingredients, functional pigments and medicinal effects, and nutritional ingredients include abundant protein (lysine), food fats (phytofats), cellulose (cellulose) and It is a well-known fact that it is a nutritional formula containing minerals, vitamin B group, vitamin C and niacin and carotene which are essential for the human body. Therefore, in the present invention, instead of beer barley used in the conventional beer production for this reason, these ingredients are extracted and used to prepare beer using the black rice or red rice and glutinous rice as described above. Looking at the manufacturing process, first dip the glutinous rice, black rice, and red rice in the separated state in water, and after about 5-6 days, sprouts come out after the drying process, after roasting the grains and put in the grinder to grind process . The crushed grains are collected in one place, and the Pocheon rock water, which is 200m underground rock water, is used as brewing water and mixed with the crushed grains. Juice is formed. In more detail, the process of crushing grains mixed with Pocheon rock water is easy to be enzymatically actuated, so as to loosen the binding of starch contained in the grains, liquefaction process that breaks down starch particles, and monosaccharides that are easy to ferment. Boil it with disaccharides, but the temperature will go through the saccharification process to 45 ℃ ~ 75 ℃. The next step is to filter the wort and residues, and then add hops to the filtered wort to obtain the desired wort. Hereinafter, the method for producing a healthy beer of the present invention comprises a pre-fermentation process, a post-fermentation process, filtration, and a commercialization process, which are conventional methods for preparing beer.
상기한 바와 같은 본 발명에 의하면 맥주 특유의 향미는 유지하되, 음용자의 다양한 기호와 건강을 고려한 새로운 기능성 건강 맥주의 제조를 가능하게 할 수 있다.According to the present invention as described above, while maintaining the distinctive flavor of beer, it is possible to enable the production of a new functional health beer in consideration of the various tastes and health of the drinker.
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8846128B2 (en) * | 2012-10-04 | 2014-09-30 | Robert Louis Schilling | Method of producing granulated and powdered mochi-like food product and wheat flour substitute |
KR20210058263A (en) | 2019-11-14 | 2021-05-24 | 농업회사법인(주)제이케이크래프트 | Black rice makkoli manufacturing method and black rice makkoli manufactured by the same |
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2003
- 2003-02-05 KR KR1020030007255A patent/KR20030020340A/en not_active Application Discontinuation
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8846128B2 (en) * | 2012-10-04 | 2014-09-30 | Robert Louis Schilling | Method of producing granulated and powdered mochi-like food product and wheat flour substitute |
KR20210058263A (en) | 2019-11-14 | 2021-05-24 | 농업회사법인(주)제이케이크래프트 | Black rice makkoli manufacturing method and black rice makkoli manufactured by the same |
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