KR20090122073A - Method for preparing rice beer added industrial crops and the rice beer prepared therefrom - Google Patents

Abstract

PURPOSE: A method for producing rice beer in which a special crop is hid is provided to improve anti-oxidation in a low price. CONSTITUTION: A method for producing rice beer comprises: a step of eluting saccharifying enzyme by dipping mixture crop in a water; a step of gelatinizing and saccharifying the mixture crop; a step of inactivating then filtering; a step of adding hop; a step of adding extract of crop for special purpose; and a step of addying and fermenting the yeast.

Description

Method for preparing rice beer added industrial crops and the rice beer prepared therefrom

The present invention relates to a method of manufacturing a rice beer to which a special crop is added, and a rice beer prepared therefrom, and more specifically, a method of producing beer without adding an enzyme and a special crop to rice as raw materials, The present invention relates to rice beer which is excellent in sensory excellence as well as diversifying fragrance components and improving antioxidant function.

Beer is a western fermented liquor currently widely consumed by young Koreans, and typically, germinates barley or wheat, and converts starch in barley or wheat into sugars by various enzymes including germination enzymes produced during germination. After adding hops and boiling to prepare saccharified liquid, beer yeast is added to produce alcohol, and it is prepared by a simple fermentation method in which carbonic acid gas is left during aging.

In the East, alcohol is traditionally used to drink grain wine (Takju, Yakju, Cheongju, etc.), which is made by using yeast as a fermentation agent in grain raw material, which is a starch raw material, or entering Korea, which is a recently developed fermentation agent instead of yeast. In most cases, distilled liquor and distilled liquor are used as distilled liquor.

On the other hand, a technique for adding rice by mixing the characteristics of our traditionalism with the characteristics of Western beer for young people is disclosed in Korean Patent Registration No. 10-0651266, since this technique adds a separate enzyme from the outside, There is a problem that the production cost is high, and there is a problem that the flavor derived from rice (rice) is not particularly added. In addition, it is known that the beer, which is made from white rice, is inferior in its flavor, antioxidant capacity, and general quality to beer that does not contain rice, and thus, research to supplement it is required.

The present invention has been made to solve the problems of the prior art, the first problem to be solved by the present invention is to provide a manufacturing method for producing a simple and excellent flavor of rice beer without adding a separate enzyme. .

In addition, the second problem to be solved by the present invention is to provide a sensory excellent rice beer by varying the type of fragrance components.

In order to achieve the first object of the present invention,

Eluting glycosylase by dipping the mixed grains composed of raw rice and malt in water;

Gelatinizing and saccharifying the immersed mixed grains;

Inactivating the saccharase of the mixed and saccharified mixed grains and filtering to obtain a saccharified solution;

Adding hops to the saccharified solution and mercy;

In the saccharified solution Adding the extract of the special crop; and

It provides a method of producing a rice beer comprising a; further comprises the step of adding yeast to the saccharified solution to which the special crop is added.

According to a preferred embodiment of the present invention, the special crop may be any one selected from the group consisting of Ogapi, cornus, gold.

According to another preferred embodiment of the present invention, the special crop is 3 to 15% relative to the volume of the saccharified solution It is preferable to add.

According to another preferred embodiment of the present invention, the extract of the special crop may be prepared by filtering 45 to 55 g of the special crop compared to 1 L of water and performing hot water extraction at 75 to 85 ° C. for 2 to 3 hours.

According to another preferred embodiment of the present invention, the water may be 500 to 600% by weight relative to the amount of mixed grains composed of raw rice and malt.

According to another preferred embodiment of the present invention, the content ratio of the raw rice and malt is preferably from 45 to 55% by weight and 55 to 45% by weight of malt.

According to another preferred embodiment of the present invention, the temperature of the water may be 48 to 53 ℃.

According to another preferred embodiment of the present invention, the immersion may be performed for 12 to 18 minutes.

According to another preferred embodiment of the present invention, the gelatinization and saccharification temperature is preferably 62 to 68 ℃.

According to another preferred embodiment of the present invention, the gelatinization and saccharification may be performed for 100 to 140 minutes.

According to another preferred embodiment of the present invention, the final sugar content of the saccharified solution after boiling may be 11 to 12 Brix.

According to another preferred embodiment of the present invention, the method of manufacturing the rice beer preferably further comprises the step of removing the precipitate after boiling.

According to another preferred embodiment of the present invention, the fermentation is a fermentation for 6 to 8 days at 12 to 18 ℃ primary fermentation so that the alcohol content is 3 to 4%; And after the first fermentation, fermenting at 0 to 2 ° C. for 2 to 3 weeks to give the alcohol content of 4 to 5%.

In addition, the present invention to achieve the second object,

It provides a rice beer produced by the above method.

The method for preparing rice beer of the present invention can increase the available glycosylation enzyme by eluting saccharifying enzyme from rice bran by adding raw rice, thereby simultaneously performing gelatinization and saccharification of starch, and saccharification even at a relatively low temperature. There is an advantage in carrying out the process. In addition, the rice beer of the present invention is rich in nutrients compared to the white rice milled by using the raw rice as the main raw material, the flavor of the rice bran and the taste of white rice, hops and barley are excellent in sensual sense. In addition, it is possible to diversify the flavor by adding special crops such as Ogapi, Cornus oil, and Golden in the rice beer manufacturing process, and it is excellent in quality by supplementing the low antioxidant effect, which has been pointed out as a problem of conventional beer based on rice. .

Specifically, the present invention to achieve the first object of the present invention,

Immersing the glycosylated enzyme by dipping the mixed grains composed of raw rice and malt in water;

Gelatinizing and saccharifying the immersed mixed grains;

Inactivating the saccharase of the mixed and saccharified mixed grains and filtering to obtain a saccharified solution;

Adding hops to the saccharified solution and mercy;

In the saccharified solution Adding the extract of the special crop; and

It provides a method of producing a rice beer comprising a; further comprises the step of adding yeast to the saccharified solution to which the special crop is added.

Hereinafter, the present invention will be described in more detail.

Step 1: Raw rice  Malt mixed grains into water Dipping Glycosylating enzyme  Eluting step

This step 1 is a step of eluting glycosylase by dipping mixed grains composed of raw rice and malt in water. Raw rice contains about 66% of rice bran, 29% of rice bran, and 5% of white rice, so it is richer in nutrients than milled rice, that is, rice bran has 45% carbohydrates and dietary fiber. It contains about 25% fat, about 16% fat, about 14% protein, and trace minerals such as vitamins, calcium, magnesium and phosphorus.

In the present invention, in the use of raw rice, there is a technical feature compared with some beer prepared by adding rice as a subsidiary material, because the saccharifying enzyme contained in the rice bran performs starch and saccharification with the saccharifying enzyme derived from malt. In comparison with the manufacturing method of beer, which uses only malt to saccharify, saccharification can be performed at a relatively low temperature, and there is no need to add saccharifying enzyme from the outside to promote saccharification. In addition, since the raw rice is used, components not contained in the white rice increase the fragrance component of the beer, thereby making it possible to produce beer with excellent flavor.

Malt, on the other hand, is a grain of barley germinated by applying moisture, temperature, and oxygen to the barley, and contains sugars, vitamins, and various enzymes such as starch, and provides malt-specific flavor to beer. Malt elutes the enzymes necessary for saccharification and other enzymes to break down proteins into amino acids, and starch of raw rice is broken down into fermentable sugars along with saccharifying enzymes of rice bran.

The 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. If the water is added less than 500% by weight, the mixed grains are not sufficiently immersed, so the elution rate of the glycosylase is low or the amount of the enzyme eluted is small, and when the water is added in excess of 600% by weight, There is a disadvantage in that the concentration of grain starch, which acts as an eluted glycosylase and a substrate, is lowered, so that saccharification is not performed properly.

The content ratio of raw rice and malt in the mixed grains composed of raw rice and malt is not limited to a specific range, but preferably 45 to 55% by weight of rice and 55 to 45% by weight of malt, but less than 45% by weight of raw rice If added to the beer flavor is not good, if it exceeds 55% by weight because the amount of malt is relatively reduced because the product characteristics as a beer is not fully exhibited.

According to another preferred embodiment of the present invention, the temperature of the water may be 48 to 53 ℃ but is not limited thereto. This is because the enzyme is efficiently eluted and the activity of the protease can be increased to produce amino acids having a savory taste. In particular, when the water temperature is less than 48 ℃ there is a problem that the activity of the enzyme is slowed .

On the other hand, the time to immerse is not limited to a specific range, but preferably 12 to 18 minutes, because the saccharifying enzyme can be eluted sufficiently economically from raw rice and malt. If the dipping time is less than 12 minutes, the amount of glycated enzyme eluted is insufficient, and if it exceeds 18 minutes, the process cost is high, and not only the glycosylated enzyme but also the effective ingredient of the mixed grains is not preferable.

Step 2: above Immersed  Mixed grains Saccharified  step

This step 2 is a step of gelatinization and saccharification after immersion. Gelatinization refers to the formation of space between particles and the colloidal state of transparent form by adding water to the dense starch and swelling the temperature. The gelatinized starch increases the utilization of starch because it is easier to penetrate enzymes than raw starch. It can be easily converted into fermented sugar.

According to a preferred embodiment of the present invention, the gelatinization and saccharification temperature is preferably 62 to 68 ℃. The present invention performs the gelatinization and saccharification process at a relatively low temperature compared to the gelatinization temperature of about 70 ℃ used in the conventional beer production method, because the enzyme for saccharification is derived from rice as well as malt and sufficiently present. . In addition, the saccharification process is usually carried out by a separate step of lowering the temperature after gelatinization, and the present invention further designs a separate saccharification process because it gelatinizes at a temperature lower than the normal gelatinization temperature of 62 to 68 ° C. Instead, the saccharification can be performed simultaneously at that temperature. In addition, since gelatinization is performed at a low temperature, the degree of volatilization of the fragrance components may be reduced, so that the flavor components may be collected relatively.

The time for performing gelatinization and saccharification is not limited to a specific range, but may be preferably performed for 100 to 140 minutes. If the time to perform gelatinization and saccharification is less than 100 minutes, gelatinization and saccharification are not sufficient. If gelatinization and saccharification is performed for more than 140 minutes, the process cost is high and the flavor of the mixed grains is eluted. There are disadvantages.

On the other hand, starch is transformed into fermentable sugars through the saccharification process, which is a sugar that yeast can use for metabolism, and yeast consumes fermented sugars to produce alcohol and carbon dioxide necessary for beer.

Step 3: the luxury and Saccharified  Of mixed grains Glycosylating enzyme  Inactivated and filtered Saccharification  Getting steps

This step 3 is after the gelatinization and saccharification reaction, the step of inactivating and filtering the glycosylase. Inactivation of the glycosylating enzyme does not necessarily have to be carried out under specific conditions, but preferably, for example, 10 to 20 minutes at 72 to 78 ° C. On the other hand, the present invention can be removed through the filtration of the husks of raw rice and malt can prevent the precipitation of impurities during beer production. At this time, the filtration is not necessarily limited to a specific method, but preferably, the saccharified solution in which the saccharifying enzyme is inactivated is transferred to a filtration tank, and then filtered by standing. The filtration is preferably repeated until a clear filtrate is obtained.

Step 4: Remind To saccharification  Add hops Merciful  step

This step 4 is a step of adding and hoping the hop to the saccharified liquid recovered through filtration. Mercy concentrates the saccharified solution, leaching out the bitter components and aromas of the hops, precipitating coagulant proteins or tannins, and stopping enzyme activity. Hop (hop, humulus lupulus , L ) is a vine plant of the genus of the genus of the mulberry family and has been used as a raw material for beer. Hope contains a lupulin component, which is composed of humulen, myrcene, humulon, lupulon, hoppressin, and the like. Lupulin's unique fragrance and bitterness make the beer rich in flavor and bitterness. In addition, the effect of antiseptic and antimicrobial, sedative and antiseptic effect has the effect of increasing the shelf life of beer. In addition, tannins contained in hops, like lupulin, have a bitter taste in beer, and in harmony with carbonic acid to improve the taste and reduce the feeling when ingested with fatty foods.

Meanwhile, the present invention preferably adds a bitter hop when the filtrate starts to boil and boils for 60 to 120 minutes in order to sufficiently add the aroma and taste of the bitter hop to the beer. In addition, aroma hop (aroma hop) is preferably added 10 to 20 minutes before the end of boiling.

On the other hand, the manufacturing method of the rice beer of the present invention, preferably after boiling, it is preferable to further include the step of removing the precipitate. The step of removing the precipitate can remove the coagulated substances such as proteins generated during the saccharification and fermentation process to improve the taste of the product to increase the quality.

Step 5: Remind Merciful To saccharification  Adding extract of special crop

This step 5 is a step of adding the extract of the special crop to the saccharified solution. The special crop means a crop which is used for food or processing for a special purpose rather than edible, and the added special crop is not limited to a specific kind, but preferably may be any one selected from the group consisting of gallows, cornus and gold. have. Ogapi is a deciduous shrub of the family Arboraceae, which contains a large amount of syrangin, isoproxirin, sesimin glogenin and the like. In addition, it has a remarkable inhibitory effect on blood sugar levels in relation to diabetes, has an antistress action and maintains the homeostasis of the human body, treats autonomic ataxia, prevents and cures infection by activation of immune function, improves stamina of tuberculosis patients, hypertension and It is effective in stabilizing hypotension, improving atherosclerosis, promoting gonadotropin secretion, and improving upper cerebral disorders. The cornus is the fruit of the cornus deciduous tree, which is a deciduous tree of the dogwood family. It contains glycosides, organic acids such as uric acid, apple acid, and tin acid, and it also contains vitamin A and large amounts of sugar. Seeds contain palmitic acid, oleic acid, linoleic acid, and the like. Among the ingredients, cornine has the stimulating effect of parasympathetic nerves, shows the strong tone of the liver and kidneys, and is effective in the urinary frequency (frequent phenomena) that occurs when the body is overworked or aged. In addition, the gold is a perennial herb native to East China, native to East China, and cultivated in various parts of Korea, and the flavone glucuronide compound in the roots of baicalin, baicalein, and wargonin (Contains wogonin, etc .. It is an anti-hypertensive anti-hypertensive drug with antihypertensive, diuretic, and hemostatic effects. It is used in many herbal prescriptions.

The special crop is added for the purpose of diversifying the flavor of the rice beer to improve the sensory excellence, and at the same time, when manufacturing the beer as a raw material of rice, supplementing the disadvantage that the antioxidant properties are inferior to the beer prepared from barley raw material. Do it.

According to a preferred embodiment of the present invention, the extract of the special crop is a saccharified solution of It is preferred to add 3 to 15% by volume. When the extract of the added special crops is less than 3%, the amount and amount of fragrance components increased are small, which does not affect the organoleptic properties of the beer, and the improvement of the antioxidant effect of the beer is minimal. When added in excess of 15%, the fragrance components are more diversified, but there is a risk of impairing the unique flavor of rice beer, the bitter taste is strong in the case of Ogapi and golden, and the sour taste becomes stronger sour taste, so the sensory taste is lowered .

According to another preferred embodiment of the present invention, the extract of the special crop may be prepared by filtering 45 to 55 g of the special crop compared to 1 L of water and performing hot water extraction at 75 to 85 ° C. for 2 to 3 hours. When the special crop is added in less than 45g, the yield of the final extract is not high and the heating time is unnecessarily long, which increases the process cost, which is not preferable. When the special crop is added in excess of 55 g, the mixture of the special crop and water is added. Since the specific heat of the heat is increased or the heating time is long, there is a problem that takes a lot of time and cost of hot water extraction. In addition, the temperature of the hot water extraction can be carried out at a temperature of 75 ℃ to 85 ℃ and the temperature provided below 75 ℃ is used only to increase the temperature of the mixture of special crops and water, the liquid active ingredient of the special crop is not vaporized The extraction process does not proceed, and at temperatures exceeding 85 ° C., the active ingredient of the special crops may cause chemical change or destruction, which is not preferable. Preferably, the extraction time is 2 hours to 3 hours. When the heating time is less than 2 hours, the components constituting the special crop are not separated, and there is a concern that no extract is generated from the special crop, and the heating is performed for more than 3 hours. If you do, there is a fear that the active ingredient of special crops will be destroyed or altered.

Step 6: adding the special crop To saccharification  Adding yeast and fermenting

This step 6 is a step of fermentation after yeast addition and yeast. Yeast grows and breeds fermented sugars contained in the saccharified saccharification solution to produce alcohol and carbon dioxide necessary for beer production.

On the other hand, the fermentation is not necessarily limited to a specific method, but preferably fermentation for 6 to 8 days at 12 to 18 ℃ primary fermentation so that the alcohol content is 3 to 4%; And after the first fermentation, fermenting at 0 to 2 ° C. for 2 to 3 weeks to give the alcohol content of 4 to 5%. This is because the alcohol and carbon dioxide may be appropriately blended according to the above method to prepare beer having excellent flavor.

In addition, the present invention provides a rice beer produced by the above method in order to achieve the second object. Since the rice beer of the present invention is raw rice is the main raw material and the content of the rice is also high, the inherent flavor of rice bran, white rice savory taste, hop and barley flavor is well matched with the sensory excellent characteristics. In addition, Ogapi, cornus and golden special crops are added, and the scent component is more diverse than conventional barley-based beer or rice-only beer and excellent antioxidant function.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the following Examples are not intended to limit the scope of the present invention, which will be construed as to help the understanding of the present invention.

Comparative example  1. Make beer without rice Raw rice  0%)

Beer was prepared through a general manufacturing process using only malt without using rice or rice.

Comparative example  2. Raw rice  Added beer production Raw rice Malt = 50: 50)

Raw rice and malt were crushed, and each milled raw material was mixed by 2 kg. 22L of casting water corresponding to about 550% of mixed grains of raw rice and malt is added to a boiling bath and heated to 53 ° C. Then, 4 kg of a mixture of ground rice and ground malt is added to the casting water, and the temperature of the casting water is adjusted. The enzyme required for saccharification was eluted by maintaining at 50 ° C for 15 minutes. After eluting the enzyme, the temperature of the casting water was again elevated to 65 ° C. while maintaining the temperature, the starch of fresh rice was gelatinized for about 120 minutes, and the starch of rice starch and malt were converted into fermentable sugar. When the saccharification progressed for about 120 minutes, the iodine test was performed to confirm the degree of saccharification. Then, the saccharification was stopped by raising the temperature to 75 ° C. to inactivate the saccharifying enzyme for 15 minutes. After the obtained saccharified liquid was transferred to a filtration tank, the mixture was left to stand for about 5 minutes to form a filtration layer using a husk, and filtration was started. The turbid liquid was returned to the filtration tank and filtered again until a clear filtrate was obtained. . After obtaining a clear filtrate, the filtrate was transferred to a boiling bath, and the filtrate was boiled for 90 minutes while maintaining the filtrate temperature in the boiling tank at about 100 ° C., when the temperature of the filtrate reached 95 ° C. or more was used as a boiling start time. At the same time as the start of boiling (bitter) 4g was added, 15 minutes before the end of the boiling (aroma) 4.5g was added. At the end of the boiling process, the final sugar content of the saccharified solution was 12 Brix, and after boiling for a certain time, the sludge such as protein coagulum was precipitated and removed for 15 minutes by centrifugation (whirlpool process). When the precipitation process was completed, the temperature of the saccharified liquid was cooled to 18 ° C. by using a heat exchanger and moved to the fermenter. When about half of the saccharified liquid was transferred to the fermenter, the activated yeast was added to the fermenter. Yeast was mixed with water 40g of dry yeast was activated for 24 hours at 24 ℃, and after all the saccharified liquid was transferred to the fermenter, the temperature of the fermenter was maintained at 15 ℃ to proceed with the primary fermentation for a week. During the first fermentation period, the gas pressure inside the fermenter was maintained at about 1.5-2 psi, and the alcohol content of beer after the first fermentation was about 4%. After completion of the first fermentation, the temperature of the fermenter was lowered to 1 ° C. and left for one day, and the yeast was removed, and the second fermentation was performed by maintaining the temperature of the fermenter at 1 ° C. Secondary fermentation was performed for two weeks, and the alcohol content of the beer after the second fermentation was 4.5%.

Example  1-1. Cornus and Raw rice  Added Manufacturing ( Raw rice : Malt = 50:50, cornus 10%)

Beer was added to the raw rice in the same manner as in Comparative Example 2. However, cornus milk was added to the beer in the form of extract through hot water extraction. 150 g of ground cornus oil was added to 3000 ml of water, extracted at 80 ° C. for 3 hours, and filtered to prepare a hydrothermal extract of cornus oil. The hydrothermal extract of the prepared cornus oil was added between the precipitation step and the cooling step of the beer production process. The mixing ratio of the cornus extract was mixed with the concentration of 10% by measuring the volume of the wort after the precipitation step and calculating the volume ratio of the wort and the cornus extract.

Example  1-2. Cornus and Raw rice  Added Manufacturing ( Raw rice : Malt = 50:50, cornus 5%)

Except for mixing the cornus extract at a concentration of 5%, beer was added to the cornus and raw rice in the same manner as in Example 1-1.

Example  2-1. Golden and Raw rice  Added Manufacturing ( Raw rice : Malt = 50:50, golden 10%)

A beer with gold and fresh rice was prepared in the same manner as in Example 1-1, except that the golden extract was mixed instead of the cornus extract.

Example  2-2. Golden and Raw rice  Added Manufacturing ( Raw rice : Malt = 50:50, golden 5%)

Except that the golden extract was mixed at a concentration of 5%, beer was added to the cornus and raw rice in the same manner as in Example 2-1.

Example  3-1. Ogapiwa Raw rice  Added Manufacturing ( Raw rice Malt = 50: 50

Except for mixing the Ogapi extract instead of the cornus extract, a beer with ogapi and raw rice was prepared in the same manner as in Example 1-1.

Example  3-2. Ogapiwa Raw rice  Added Manufacturing ( Raw rice Malt = 50: 50

Except that the Ogapi extract was mixed at a concentration of 5%, beer was added to the Ogapi and raw rice in the same manner as in Example 3-1.

Experimental Example  1. Aroma Analysis of Beer

The fragrance components of beer prepared from Examples 1-1 to 3-3 and Comparative Examples 1 and 2 were analyzed. The fragrance of beer was extracted using SAFE (Solvent Assisted Flavor evaporation). 1-dodecanol was used as an internal standard, and 400 μl of 1-dodecanol was diluted to 2 ml using dichloromethane as a solvent. To 100ml of the beer sample to be analyzed, 5µl of the dilution of the internal standard was added, and the fragrance components were extracted by the SAFE apparatus. A reduced pressure was applied inside the SAFE apparatus and the prepared beer sample was placed in a distillation flask and heated to 45 ° C. on a water bath. Under reduced pressure heating, the fragrance components were distilled and collected by cooling with liquid nitrogen in the flask opposite the distillation flask, and the nonvolatile components remained in the distillation flask. After cooling, the collected fragrance components were dissolved at room temperature, and then transferred to a conical flask with 50 ml of dichloromethane, and the fragrance components were absorbed into dichloromethane through a 1 hour stirring process. The dichloromethane layer was separated from the water layer using a separatory funnel, sodium sulfate was added to the separated dichloromethane layer, and then stored in a refrigerator at 5 ° C. for 12 hours. Removed. Water was removed and a vigorous column was connected to the flask containing the sample, the sample was concentrated to 1 ml at 50 ° C., and then concentrated to 0.4 ml by nitrogen filling.

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

The MS ioniztion voltage was 70 eV, the source temperature was 280 ° C, and the mass spectrum range was 50-550 m / z. The fragrance components were compared with 'Kovat gas chromatographic retention index I' and the actual compounds, and then compared with the 'Mass Spectrometry framention, Willy 6th edition MS spectra library' of each component. The amount of the fragrance component was expressed as the ratio between the peak area of 1-Dodecanol and the peak area between the compounds, which is used as an internal standard.

The fragrance components of rice beer with 5% and 10% of Ogapi, golden, and arithmetic were added to 50% rice beer. As a result of analyzing the fragrance component of beer, more than 40 were analyzed in Examples 1-1 to 3-2 (see Tables 3 to 8), whereas Comparative Example 1 (Table 1) was 30 and Comparative Example 2 ( Table 2) analyzed 34 flavor components.

In all the analyzed beer, alcohols such as phenylethyl alcohol, iosamyl alcohol and isobutyl alcohol, phenylethyl acetate and isoamyl acetate, which are common fragrance components of beer ester compounds such as isoamyl acetate and ethyl hexanoate, organic acids such as hexanoic acid, acetic acid and benzoic acid were detected. In addition, o-xylene, which was not detected in 'beer without rice' (Comparative Example 1) and '50% unrefined beer '(Comparative Example 2), was detected in the beggar-added beer. 3-hexanone and o-xylene showed peak ratios of 0.0007 and 0.0004 in the 50% Ogapi 5% and 50% Oga 10% rice, respectively. .

In Example 1-1 ('50% raw corn 10% 'beer), a total of 49 fragrance components were analyzed, and β-mycerene (peak ratio 0.0026) and limonene (peak ratio 0.0051). Aroma components that were not detected in other beer, such as geraniol (peak ratio 0.0081) and 2-methoxyphenol (peak ratio 0.0180), were detected. Also 3-hexanone (peak ratio 0.163), o-xylene, 3-methylbuten-1-ol (peak ratio 0.0188), 2 Detects fragrances that were not produced in 'beer without rice' and '50% rice beer 'such as 2-acetylfuran (peak ratio 0.0044) and epsilon-hexalactone (peak ratio 0.0216) It became.

In Example 1-2 ('50% wild corn 5% 'beer) a total of 44 flavor components were analyzed, 1-propanol (1-propanol) (peak ratio 0.0042), maltol (peak ratio 0.0148) , Phenol (peak ratio 0.0100), p-cresol (p-cresol) (peak ratio 0.0057), m-cresol (peak ratio 0.0084) It became. In addition, o-xylene, 3-methyl-3-butenol (3-methylbut-3-en-ol), (E) -2-heptanal, (Z) -2-hexene Substances such as hex-2-en-1-ol, 2-acetylfuran, and epsilon-hexalactone were also 0.0011, 0.0017, 0.0006, 0.0186, 0.0067, respectively. , A peak ratio of 0.0149 was detected.

In Example 2-1 ('brewed rice 50% golden 10%'), the 'non-rice beer', '50% rice beer 'and' rice free beer 'and '50% rice beer' 3-hexanone, o-xylene, 3-methyl-3-buten-1-ol, 3-methylbut-3 -en-1-ol, (E) -heptanal, (Z) -2-hexen-1-ol, hex-2en-1-ol, 2-ethylhexanol, 2-ethyl Furan (acetylfuran), camphor, menthol, acetophenone, bornol, borneol, 4-phenylbutan-2-one, epsilon-hexalactone (epsilon-hexalactone) and eggol (eugenol) were detected with peak ratios of 0.010, 0.0010, 0.0068, 0.0007, 0.0295, 0.0029, 0.0007, 0.0058, 0.0152, 0.0113, 0.0043, 0.0130, 0.0098, respectively.

In Example 2-2 ('rice 50% golden 5%' beer produced) 50 flavor components were analyzed. The most detected substance was phenylethyl alcohol, which showed a peak ratio of 3.8840. Isoamyl alcohol with a peak ratio of 2.3892 was the second most aroma component. O-xylene, 3-methyl-3-buten-1-ol (3-methylbut-3-en-), which are not found in 'beer without rice' and '50% uncooked beer ' 1-ol), 4-penten-1-ol (pent-4-en-1-ol), 6-methyl-5-hepten-2-one (6-methylhep-5-en-2-one), furnace Nonanal, 2-ethylhexanol, decanal, 2-acetylfuran, camphor, menthol, acetophenone, α-terpine Peak ratios of terpineol, borneol, 4-phenylbutan-2-one, epsilon-hexalactone and 2-acetylpyrrole 0.0005, 0.0093, 0.0022, 0.0030, 0.0036, 0.0019, 0.0036, 0.0018, 0.0009, 0.0060, 0.0038, 0.0007, 0.0242, 0.0023, 0.0129, 0.0930, respectively.

In Example 3-1 (“rice 50% ogapi 10%” beers), the 54 kinds of fragrance components, which are the largest variety, were detected. Among them, the peak ratio of phenylethyl alcohol was 4.0213. In addition, the peak ratio of isoamyl alcohol (2.5033) was the second highest content. 3-hexanone, o-xylene, 2-heotanone, (E) -heptanal ((E) -2-heptanal), 6-methyl- 5-hepten-2-one (6-methyl-5-heptene-2-one), nonanal, ethylhexanol, 2-acetylfuran, camphor, hexyl Hexanoate, menthol, acetophenone, o-toluadehyde, bonolol, l-vernenone, p-cymene- 0% of raw rice and 50% of uncooked rice such as 8-ol (p-cymene-8-ol), trans-ethyl cinamate, eggol (eugenol), dihydroacitinidiolide, etc. Aromas not detected in beer were detected. These peak ratios were 0.0012, 0.0004, 0.0004, 0.0012, 0.0019, 0.0043, 0.0021, 0.0019, 0.0009, 0.0010, 0.0071, 0.0008, 0.0018, 0.0328, 0.0011, 0.0044, 0.0177, 0.0151, 0.0390.

A total of 43 flavor components were detected in Example 3-2 ('rice 50% Ogapi 5% microbeer). Among them, the peak ratio of phenylethyl alcohol was 2.6534, which was the highest. Isoamyl alcohol followed by 1.8190. In addition, o-xylene, 2-heptanone, 2-ethylhexanol, 1 which were not detected in 'beer without rice' and 'fresh and 50% beer', 1 -Verbenone (l-verbenone), dihydroacetinidiolide (dihydroacetinidiolide) was detected and each peak ratio was 0.0004, 0.0003, 0.0015, 0.0005, 0.0206.

Looking at the quantitative aspects of the fragrance components, the peak ratio of the fragrance components was higher in most of the fragrance components than in the comparative examples in all of the examples, and in particular, Examples 1-1 and 1-2 were mixed. In one beer, higher quantitative levels of flavor were observed than in other beer. In addition, higher quantitative values were observed in 10% beer compared to 5% beer of the same species.

From the above results, it was confirmed that the rice beer prepared by the method of manufacturing the rice beer according to the present invention is rich in flavor as the aroma component is increased than the general beer.

Experimental Example  2. of beer Antioxidant activity  analysis.

Antioxidative capacity of rice wine using fresh rice was measured by DPPH radical scavenging assay and ABTS radical cation assay.

Experimental Example  2-1. DPPH Radical  Desired analysis ( radical scavenging assay )

Antioxidant activity of raw rice was analyzed by DPPH (1.1-diphenyl-2-picrylhydrazyl) radical scavenging assay. 0.12 g of DPPH was dissolved in ethanol and stirred for one hour to form DPPH radicals. This was diluted with 50% ethanol solution to adjust the absorbance to 1 at 51nnm to prepare a DPPH radical solution. 200 µl of the sample was mixed with 4 ml of DPPH radical solution, and the flaw was measured at 517 nm after standing for 20 minutes. DPPH radical scavenging ability was calculated by Equation 1 below.

(Eq. 1)

The radical scavenging ability of the beer to which the special crop including the agapi is added is shown in FIG. 2. The DPPH radical scavenging ability of all beers mixed with special crops was higher than that of commercial beer. In addition, the radical scavenging ability of beer mixed with special crops is greater than the radical scavenging ability of '50% rice beer ', suggesting that the mixing of special crops contributes to the antioxidant activity of the beer. Gold rather than agapi, and cornus than gold, contributed more to radical scavenging activity. In particular, the highest radical scavenging activity was observed in cornus oil, which was observed in chemical species (2-methoxy-4vinylphenol, furfural, phenylethyl alcohol, etc.) that were observed at high concentrations according to the overall high aroma concentrations of the corn. Interpreted as an effect.

Experimental Example  2-2. ABTS Radical  Cation analysis radical cation assay )

The antioxidant activity of beer was analyzed by ABTS (2,2'-Azinobis (3-ethylbenzothiazoline-6-sulfonic acid)) radical cation scavenging assay. Prepare 7.4 mM ABTS diammonium salt and 2.6 mM photasium persulphate stock solution. The prepared solution was left in the dark for more than 12 hours to form ABTS radicals, and the solution was diluted to have an absorbance value of 1.0 at 734 nm. 20 µl of the sample was added to 4 ml of diluted ABTS radical solution, and the change in absorbance was measured after being left in the dark for 60 minutes. ABTS radical scavenging ability was calculated by Equation 2 below.

(Eq. 2)

Antioxidant activity was measured using an ABTS radical cation assay, as shown in FIG. 3. Similar results were obtained with DPPH radical scavenging. Antioxidant activity was also increased in rice beer mixed with special crops, and high antioxidant activity was observed in cornus milk with rich aroma.

1 is a mug of beer, sorghum, gold added according to the present invention.

Figure 2 shows the DPPH radical scavenging ability of the beer including the special crop.

Figure 3 shows the results of the ABTS radical cation assay (radical cation assay) of beer containing the special crop.

Claims (14)

Eluting glycosylase by dipping the mixed grains composed of raw rice and malt in water; Gelatinizing and saccharifying the immersed mixed grains; Inactivating the saccharase of the mixed and saccharified mixed grains and filtering to obtain a saccharified solution; Adding hops to the saccharified solution and mercy; Adding the extract of the special crop to the saccharified saccharified solution; and The yeast is added to the saccharified solution to which the special crop is added and the step of fermentation. The method of claim 1, The special crop is a method of producing a rice beer, characterized in that any one selected from the group consisting of Ogapi, cornus, gold. The method of claim 1, The extract of the special crop is a rice beer production method characterized in that the addition of 3 to 15% by volume of the saccharified liquid. The method of claim 1, The extract of the special crop is prepared by filtering the hot water extract for 2 to 3 hours at 75 to 85 ℃ by adding 45 to 55g of the special crop compared to 1L of water. The method of claim 1, The water is a method of producing rice beer, characterized in that 500 to 600% by weight relative to the amount of mixed grains composed of raw rice and malt. The method of claim 1, The content ratio of the raw rice and malt is a production method of rice beer, characterized in that 45 to 55% by weight and 55 to 45% by weight malt. The method of claim 1, The temperature of the water is a method for producing rice beer, characterized in that 48 to 53 ℃. The method of claim 1, The immersion method of the rice beer, characterized in that carried out for 12 to 18 minutes. The method of claim 1, The gelatinization and saccharification temperature is 62 to 68 ℃ manufacturing method of the rice beer. The method of claim 1, The gelatinization and saccharification is a method for producing rice beer, characterized in that performed for 100 to 140 minutes. The method of claim 1, The final sugar content of the saccharified solution after boiling is characterized in that 11 to 12 Brix of rice beer. The method of claim 1, The method of manufacturing the rice beer is a method of producing a rice beer, characterized in that further comprises the step of removing the precipitate after boiling. The method of claim 1, The fermentation is a fermentation for 6 to 8 days at 12 to 18 ℃ primary fermentation so that the alcohol content is 3 to 4%; And, after the first fermentation, fermenting at 0 to 2 ° C. for 2 to 3 weeks to make the alcohol content be 4 to 5% for the second fermentation. Rice beer produced by the method of any one of claims 1 to 13.

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