KR20160115606A

KR20160115606A - Method of Producing Rice Beer Using Unsteamed Rice, Steamed Rice and Steamed Barley Mixture

Info

Publication number: KR20160115606A
Application number: KR1020150043621A
Authority: KR
Inventors: 이대형; 정재운; 이용선; 서재순; 박인태
Original assignee: 경기도
Priority date: 2015-03-27
Filing date: 2015-03-27
Publication date: 2016-10-06
Also published as: KR101729733B1

Abstract

More particularly, the present invention relates to a method for producing rice beer using free rice, roasted rice and roasted barley, and more particularly, to a process for producing rice beer using free rice, roasted rice, yeast and water, After the first stage fermentation for one day, the rice added to the first fermentation product, the added barley and the boiled malt were further mixed, and the rice germ, barley, malt, liquefying enzyme, saccharifying enzyme, yeast, hops and water were added And then fermenting the rice for 1.5 to 4.5 days. The present invention relates to a method for producing rice beer, wherein the flavor and sweetness are improved and the production period is shortened to about 5 days.
The rice beer produced by the method according to the present invention can shorten the production time of rice beer to about 5 days as compared with the conventional production method, and is excellent in overall inspection time, alcohol content, sugar content and sensory evaluation.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for producing rice beer using rice blast, rice blast,

More particularly, the present invention relates to a method for producing rice beer using free rice, roasted rice and roasted barley, and more particularly, to a process for producing rice beer using free rice, roasted rice, yeast and water, After the first stage fermentation for one day, the rice added to the first fermentation product, the added barley and the boiled malt were further mixed, and the rice germ, barley, malt, liquefying enzyme, saccharifying enzyme, yeast, hops and water were added And then fermenting the rice for 1.5 to 4.5 days. The present invention relates to a method for producing rice beer, wherein the flavor and sweetness are improved and the production period is shortened to about 5 days.

Traditionally, sake in oriental sake has traditionally been used for fermentation of yeast, which has been traditionally used for cereal raw materials, which is a raw material for starch, as a fermentation agent, or as an improved fermentation agent developed recently instead of yeast, ) As it is, or it is distilled, and it is mostly consumed as distillation stock (distillation type shochu, dilution shochu).

Western wines can also be divided into fermented wine and distilled wine. Fermented wines are fermented by fermenting only yeast with raw materials such as grapes, and beer fermented with yeast only after saccharification with germinated cereals (barley malt, wheat malt) , Distilled wine brandy distilled wine and whiskey distilled beer. However, the difference between the Oriental and soup, such as the country does not use any liquor production is a big difference can be said.

In other words, Western fermented beverages do not use fermentation agents but instead use fermentable sugars in raw materials as they are, or they can be saccharified by the enzymes generated during the germination of cereals (mainly malt), so they are clean, While the taste and flavor of raw materials can be saved, the oriental fermented beverages have various kinds of fermented products such as yeast, entry, coenzyme, etc., and various kinds of microorganisms such as wild fungi and wild yeast And it is an excellent quality fermented wine that reflects rich taste and aroma.

In the case of producing a mainstream using rice or barley as a raw material in accordance with the traditional method of Oriental tradition, it is general to produce yeast or fermented soybean wine by fermenting yeast after adding raw yeast, The mainstream produced by this method has a strong mold flavor derived from yeast and the like, and thus the demand from the younger generation is getting smaller.

Currently, beer widely consumed in domestic young people is a wine that is traditionally produced in Western countries. It is usually made by germinating barley or wheat and saccharifying starch in barley or wheat by various enzymes including glycosylation enzyme produced during germination The fermentation broth is produced by a simple fermentation method in which alcohol is produced by the action of brewer's yeast and carbonic acid gas is retained during fermentation.

Recent changes in the mainstream cycle, such as increasing imports of beer with various characteristics, have raised the need to develop mainstream products that will lead to domestic rice consumption. Almost all raw materials used for beer production are urgently needed to be imported.

Korean Patent Registration No. 10-0651266 (method of producing pure rice beer using raw rice or white rice) is a method of producing a hypoxic pure rice beer fermented in the same manner as conventional beer, using raw rice or white rice as a raw material And the technology does not include barley malt, so there is a problem that the inherent beer flavor is not added. In addition, Korean Patent Registration No. 10-0978203 (a method of producing red flakes based on rice and barley, and Hongju manufactured therefrom) provides a method of producing Takju and Yakju using rice and barley (takes about 8 days) , Which is different from the beer manufacturing method. In addition, Korean Patent Registration No. 10-0814661 (a method for producing fruit rice beer using rice and fruit) is a method for manufacturing a fruit rice beer prepared by adding rice powder and natural fruit juice instead of barley as a main raw material (about 15 days Required). As described above, the quality of the rice beer is different according to the manufacturing method because the raw materials, the manufacturing method, and the scale of the facilities are very different from each other in manufacturing the rice beer.

As a result of intensive efforts to produce rice beer with enhanced flavor, the inventors of the present invention have found that, by combining the technique of producing oriental fermented beans with the technique of producing fermented beans in western countries, It was confirmed that the flavor and sweetness of rice beer were improved compared with beer prepared by conventional methods when rice beer was prepared for about 5 days by adding optimum amount of rice, Thereby completing the invention.

The object of the present invention is to provide a fermented rice beer which is characterized by adding brewer's yeast to the roasted rice, the roasted rice and the roasted barley mixture to ferment the roasted rice for about 5 days to produce an appropriate alcohol content. And to provide a method for producing a rice beer in which the sweetness effect is enhanced.

In order to accomplish the above object, the present invention provides a method for producing fermented rice, comprising the steps of: (a) a one-stage fermentation step of adding a liquefying enzyme, a saccharifying enzyme, yeast and water to rice without sugar, and fermenting the mixture at 15 to 25 ° C for 1 to 3 days; (b) adding the rice added to the first stage fermented product prepared in the step (a) above, the added barley and the boiled malt, and adding the boiled rice, barley, malt, liquefying enzyme, saccharifying enzyme, yeast and water Followed by fermentation at 15 to 25 ° C for 0.5 to 1.5 days followed by addition of a hop and fermentation at 15 to 25 ° C for 1 to 3 days; And (c) filtering the two-stage fermentation product obtained in the step (b) to obtain a rice beer, which comprises the steps of: (a) preparing a rice beer comprising a mixture of rice bran, rice bran, to provide.

The rice beer produced by the method according to the present invention can shorten the production time of rice beer to about 5 days as compared with the conventional production method, and is excellent in overall inspection time, alcohol content, sugar content and sensory evaluation.

Figure 1 shows the alcohol content (%) of beer according to the addition of rice and barley.
2 shows the sensory evaluation (sweetness effect) of beer according to the addition amount of rice and barley.
Figure 3 shows the alcohol content (%) of beer according to the amount of rice added, rice added without sugar addition, and barley added.
Fig. 4 shows the sensory evaluation (sweetness effect) of beer according to malt varieties.
Figure 5 shows the sensory evaluation (sweetness effect) of beer according to the type of hops.
Fig. 6 shows the sensory evaluation (sweetness effect) of beer according to the addition amount of the hops.
Figure 7 shows the alcohol content (%) of beer according to the type of beer yeast
Figure 8 shows the sensory evaluation (sweetness effect) of beer according to the type of beer yeast.
Figure 9 shows the alcohol content (%) of beer according to the amount of malt malt added
Fig. 10 shows the sensory evaluation (sweetness effect) of beer according to the amount of black malt added.

The rice, the roasted rice and the roasted barley mixture, which have been added in the present invention, were prepared according to a conventional method. In particular, rice without sugar is fermented without adding sugar. By omitting the capital increase process, it is possible to prevent possible contamination of germs and reduction of nutrients that may occur in the step of cooling the increase (rice added).

In one aspect, the present invention provides a method for producing fermented rice, comprising the steps of: (a) a one-stage fermentation step of adding a liquefying enzyme, a saccharifying enzyme, yeast, and water to rice without sugar, and fermenting at 15 to 25 ° C for 1 to 3 days; (b) adding the rice added to the first stage fermented product prepared in the step (a) above, the added barley and the boiled malt, and adding the boiled rice, barley, malt, liquefying enzyme, saccharifying enzyme, yeast and water Followed by fermentation at 15 to 25 ° C for 0.5 to 1.5 days followed by addition of a hop and fermentation at 15 to 25 ° C for 1 to 3 days; And (c) filtering the two-stage fermentation product obtained in the step (b) to obtain a rice beer, which comprises the step of: .

In the present invention, the rice-free rice is characterized in that the rice is rice in which the rice is immersed in water for 1 to 3 hours and pulverized, wherein the rice is immersed in water for 1 to 3 hours, Which is steamed at 95 to 100 DEG C for 15 to 45 minutes after the water is drained, wherein the above-mentioned barley and the boiled malt are obtained by immersing barley and malt in water for 1.5 to 4.5 hours, And then steamed at 95 to 100 DEG C for 15 to 45 minutes.

In the present invention, the liquefying enzyme is Bacillus sp . Amylase derived from Aspergillus oryzae, and the saccharifying enzyme is Aspergillus or Aspergillus amylase derived from niger , and the content ratio of rice and barley further mixed in the first stage fermented product in step (b) is 45-55 wt%: 55-45 wt% The yeast may be characterized by Saccharomyces cerevisiae S. cerevisiae or Saccharomyces carlsbergensis .

In one embodiment of the present invention, the quality characteristics of rice beer according to the amount of the added rice and the added barley were analyzed. As a result, as shown in Fig. 1, Fig. 2 and Table 2, the rice prepared by the two-stage fermentation with the mixture in which 55 wt% of the roasted rice of Test Example 1 and 45 wt% of the increased roasted barley (9.9% The beer was found to have the best sensuality.

In another embodiment of the present invention, a rice beer is prepared by mixing and adding fermented rice and / or roasted rice used in one-stage fermentation and two-stage fermentation to a variety of combinations of barley added in various combinations, Were evaluated for their quality and sensory properties. As a result, as shown in Table 3, the rice beer made from 55 wt% (alcohol 8.4%) of rice added in the two-stage fermentation of Example 1 showed the best sensation.

As shown in Table 4, the bubble retention time of the rice beer produced by the two-stage fermentation with the rice grown in the first stage fermented with the rice roasted with the rice roasted in Example 1 was 45 seconds, The beer of rice beer and the beer of Comparative Example 6 was higher than the bubble retention time of 20 to 40 seconds. In addition, the rice beer alcohol content of Example 1 was 8.34%, which was higher than that of Comparative Examples 1 to 6 where the alcohol content was 4.3 to 6.17%.

As a result of sensory evaluation of the rice beer, it was confirmed that the sensory evaluation value of the rice beer of Example 1 was higher than that of the beer of Comparative Examples 1 to 6, as shown in Table 5.

As a result, when the beer is produced using various combinations of the rice grown in the first stage fermentation and the second stage fermentation in the present invention, the production time (5 ~ 8 days) was short, and it was confirmed that rice beer produced by the above method was generally superior to conventional beer in terms of inspection time, alcohol content, sugar content and sensory evaluation. In particular, the rice beer fermented by two stages of a mixture of 55 wt% of the increased rice and 45 wt% of the increased rice showed the highest sensory value.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these examples are for illustrative purposes only and that the scope of the present invention is not construed as being limited by these examples.

Example One: Rice beer Produce

Rice beer was prepared as follows.

First, rice without sugar, rice added and rice bran added were prepared as follows ((1) to (3)).

(1) The free rice was prepared by immersing in water for about 2 hours, draining for about 1 hour, and grinding in a ruler.

(2) The roasted rice was immersed in water for about 2 hours, drained for about 1 hour, and steamed at 95 to 100 ° C for about 30 minutes through a steamer to produce a rice cake.

(3) The roasted barley and the boiled malt were immersed in water for about 3 hours, drained for about 1 hour, and steamed at 95 to 100 ° C for about 30 minutes through a steamer to prepare a rice cake.

The prepared roasted rice, the roasted rice and the roasted barley were added to the required additives such as (i) and (ii) and then subjected to one-stage fermentation or two-stage fermentation (Table 1).

(i) Single Stage Fermentation : A mixture containing purified enzyme, yeast and water was added to the rice without sugar, and then fermented at 20 ° C for about 2 days. As needed, the first stage fermentation could consist of a single stage fermentation step in which fermented rice was used instead of free rice, or fermented with mixed rice without added rice and added rice.

(ii) Two-Stage Fermentation : A mixture of rice, roasted barley and boiled malt added to the fermented product of the first stage fermented product, and a mixture prepared by adding boiled rice, barley, malt, purified enzyme, yeast, Then, it was fermented at 20 DEG C for about 3 days. The hops (hops consisting of sazz, cascade, coriander, nugget or a combination thereof) were added to the second stage fermentation secondary fermentations. If necessary, the two - stage fermentation could consist of two stages of fermentation, in which the rice was fermented using free rice instead of free rice, or fermented with mixed rice and free rice.

The purified enzyme is a mixture of a liquefying enzyme and a saccharifying enzyme. The liquefying enzyme may be selected from the group consisting of Bacillus sp . Amylase, and the saccharifying enzyme is Aspergillus or Aspergillus niger- derived? -amylase.

The yeast may be selected from the group consisting of Safale S-04, Safale US-05, Safbrew WB-06, Saflager S-23, Safbrew S-33, Saflager W-34/70 or Safbrew S-04 containing Saccharomyces cerevisiae . T-58 was used.

The rice was chrysanthemum and the malt was found to contain 0.7%, 1.2% or 1.6% (w / w) malt (Pilsner, Pale, Black patent and / or Black malt malt) was added and used for the fermentation process.

The mixing ratio of the rice to the barley mixture used in the process of conditioning the rice beer was set to 28 to 55 wt%: 72 to 45 wt%, and the mixture of the rice without added rice and the rice mixture Rice beer was prepared by mixing 40 to 60% by weight of 60 to 40% by weight of the mixture of rice added to the rice.

Example 2: Quality characteristics of rice beer according to the amount of added rice and added barley

As shown in Table 1, in Test Examples 1 to 4, the rice and the barley mixture were mixed at a predetermined ratio (%), and then fermented by the method of Example 1 for about 5 days. Then, the fermented product obtained from Test Examples 1 to 4 was filtered to obtain a rice beer. The alcohol content (%) of the rice beer was measured at intervals of one day using a specific gravity meter. The sensory evaluation of the rice beer was performed by a nine-point scale method for appearance (color), flavor, overall taste, body sensation, and comprehensive evaluation through an evaluation team composed of 35 ordinary workers.

Table 1 below shows the mixing ratios of the roasted rice and the boiled barley mixture used in the two-stage fermentation.

Increased rice (%) Increased Barley (%) Test Example 1 55 45 Test Example 2 46 54 Test Example 3 37 63 Test Example 4 28 72

Table 2 shows the sensory evaluation (sweetness effect) of rice beer according to the amount of rice added and the amount of added rice added in the two-stage fermentation (Fig. 2).

As a result, as shown in Fig. 1, Fig. 2 and Table 2, the rice prepared by the two-stage fermentation with the mixture containing 55 wt% of the roasted rice of Example 1 and 45 wt% of the increased roasted rice (9.9% The beer was found to have the best sensuality.

Example 3: Cashless Depending on the amount of rice, added rice and added barley Rice beer Quality characteristics

In order to compare the quality of rice beer according to the grain composition of the first stage fermentation product and the second stage fermentation product in the rice beer manufacturing method of Example 1, as shown in Tables 3 to 5, in the first stage fermentation and the second stage fermentation The rice and barley were mixed so as to have a mixing ratio of 55% by weight to 45% by weight based on the result of Example 2, and then fermented for about 5 days (Further fermentation was possible for about 3 days under two-stage fermentation conditions), and the fermented product obtained from Example 1 and Comparative Examples was filtered to obtain a rice beer.

Comparative Example 6 of Tables 4 and 5 was fermented with beer prepared by a conventional method in the art for about 15 days, and then the fermented product was filtered to obtain a beer. The beer thus obtained was subjected to quality evaluation and sensory evaluation.

The quality evaluation of the beer (s) of Example 1 and comparative examples was performed as follows.

(1) Foam retention time (seconds): The bubble retention time of the final obtained beer was measured.

(2) Alcohol content (%): The alcohol content of beer was measured by using a densitometer at intervals of one day.

(3) Brix: The sugar content of beer was measured three times at room temperature using a sugar meter (KEM, RA-250WE, Japan).

(4) Acidity (ml): To measure total acid in beer, take 100 ml of sample (beer), add a few drops of phenolphthalein indicator and BTB-NR indicator, and measure the volume (ml) of 0.1N NaOH solution (See the mainstream analysis manual of the mainstream manufacturing manual of the National Institute of Advanced Industrial Science and Technology).

In addition, the sensory evaluation of the beer (s) was carried out by a nine-point scale method for appearance (color), flavor, overall taste, body sensation and comprehensive evaluation through an evaluation team composed of 35 general workers.

The following Table 3 shows the sensory evaluation (sweetness effect) of rice beer according to the addition amount of roasted rice and / or roasted rice and roasted barley mixture used in single stage fermentation and two stage fermentation.

Table 4 below shows the alcohol content, sugar content, acidity and bubble retention time of rice beer fermentation of the roasted rice and / or roasted rice and the roasted barley mixture used in the first stage fermentation and the second stage fermentation.

The following Table 5 shows the sensory evaluation (sweetening effect) of rice beer following fermentation of roasted rice and / or roasted rice and roasted barley mixture used in single stage fermentation and two stage fermentation

As a result, as shown in Table 3, the rice beer made from 55 wt% (alcohol 8.4%) of rice added in the two-stage fermentation of Example 1 showed the best sensation. Therefore, in the method of Example 1, a draft beer having an appropriate alcohol content and excellent functionality was able to be produced in about 5 days, and it can be produced in about 10 days even though the aging step is included, and it takes 17 to 36 days Rice beer of high quality was produced despite remarkably shortening the manufacturing time of rice beer compared with the conventional manufacturing method.

Example 4: Cashless Quality Characteristics of Rice Brewed According to the Types of Malt Added to Rice, Roasted Rice and Roasted Barley Mixture

The rice beer prepared by two stages fermentation using 55 wt% (alcohol: 8.4%) of the increased rice was most excellent in the sensory performance of the rice beer after one stage fermentation with the rice added in Example 3, Respectively. 55% by weight of the increased rice was blended in 45% by weight of the added barley and then fermented for 1 day by the method of Example 1 for about 2 days. Then, malt (Pilsner, Pale or Black patent) of 0.7%, 1.2% or 1.6% (w / w) was added and fermentation was performed in two stages for about 3 days. Was obtained as a rice beer by filtration. Sensory evaluation of the rice beer was carried out by a nine-point scale method for appearance (color), flavor, overall taste, body sensation and comprehensive evaluation through an evaluation team composed of 35 ordinary workers.

Table 6 below shows the sensory evaluation (sweetening effect) of rice beer according to the type of malt added to a mixture of 55% by weight of the rice added in the two-stage fermentation and 45% by weight of the added rice barley (FIG. 4).

As a result, as shown in Table 6 and FIG. 4, the rice beer made from 55% by weight (alcohol 8.4%) of the enhanced rice added with pilsner malt in the 2-stage fermentation showed the best sensation.

Example 5: Quality characteristics of rice beer according to the amount of hops and hops

The rice beer prepared by two stages fermentation using 55 wt% (alcohol: 8.4%) of the increased rice was most excellent in the sensory performance of the rice beer after one stage fermentation with the rice added in Example 3, Respectively. (Saz, cascade, cascade and coriander mixture or nugget) added to rice beer and its addition amount (2,4, 3.2, 4.0, 4.8% w / v) of alcoholic beverages were measured at 1-day intervals using a densitometer and the sensory evaluation of beer was also evaluated. Sensory evaluation of the rice beer was carried out by a nine-point scale method for appearance (color), flavor, overall taste, body sensation and comprehensive evaluation through an evaluation team composed of 35 ordinary workers.

Table 7 below shows the sensory evaluation (sweetening effect) of rice beer according to the kind of hops added to the mixture of 55% by weight of the rice added in the two-stage fermentation and 45% by weight of the added rice barley (FIG.

Table 8 below shows the sensory evaluation (sweetening effect) of rice beer according to the addition amount of the hops added to the mixture of 55% by weight of the rice added in the two-stage fermentation and 45% by weight of the added barley (FIG. 6).

As a result, as shown in Table 7, Table 8, Fig. 5 and Fig. 6, in the rice beer containing 2.4% cacid (7.5% alcohol) and 4.8% cacid (alcohol 7.1% The best.

Example 6: Quality characteristics of rice beer according to kinds of brewer yeast

The rice beer prepared by two stages fermentation using 55 wt% (alcohol: 8.4%) of the increased rice was most excellent in the sensory performance of the rice beer after one stage fermentation with the rice added in Example 3, Respectively. The addition of beer yeast (Safale S-04, Safale US-05, Safbrew WB-06, Saflager S-23, Safbrew S-33, Saflager W-34/70 or Safbrew T-58) And fermented for about 5 days. Then, the fermented product obtained from each different brewer's yeast was filtered to obtain a rice beer. The alcohol content (%) of the rice beer was measured at intervals of one day using a specific gravity meter. The sensory evaluation of the rice beer was performed by a nine-point scale method for appearance (color), flavor, overall taste, body sensation, and comprehensive evaluation through an evaluation team composed of 35 ordinary workers.

Table 9 below shows the sensory evaluation (sweetening effect) of rice beer according to the kind of yeast added to a mixture of 55% by weight of the rice added in the two-stage fermentation and 45% by weight of the added rice barley (FIG. 8).

As a result, as shown in FIG. 7, Table 9, and FIG. 8, the rice beer containing Safale S-04 (alcohol 7.8%) among the beer yeast was found to have the best sensory properties.

Example 7: Black malt Depending on the amount added Rice beer Quality characteristics

The rice beer prepared by two stages fermentation using 55 wt% (alcohol: 8.4%) of the increased rice was most excellent in the sensory performance of the rice beer after one stage fermentation with the rice added in Example 3, Respectively. Black malt (0.7%, 1.2% or 1.6% (w / v)) was added to the fermented product obtained by fermentation for about 2 days, and the fermented product was fermented in two stages for about 3 days and then filtered to obtain rice beer Respectively. The alcohol content (%) of the rice beer was measured at intervals of one day using a specific gravity meter. In addition, the sensory evaluation of the beer according to the addition amount was evaluated. Sensory evaluation of the rice beer was carried out by a nine-point scale method for appearance (color), flavor, overall taste, body sensation and comprehensive evaluation through an evaluation team composed of 35 ordinary workers.

Table 10 below shows the sensory evaluation (sweetening effect) of rice beer according to the addition amount of black malt added to a mixture of 55% by weight of the rice added in the two-stage fermentation and 45% by weight of the added barley (FIG. 10).

As a result, as shown in FIG. 9, Table 10 and FIG. 10, the alcohol content in the rice beer with 1.2% black malt added was the highest at 8.5%, and the sensory performance was the highest.

Example 8: Rice beer and Comparison of quality characteristics of purple sweet potato beer

The rice beer produced by two stages fermentation using 55 wt% (alcohol: 8.4%) of the increased rice was the most excellent in the sensory performance of the rice beer after one stage fermentation with the unsupplemented rice in Example 3, Beer and purple sweet potato rice beer were prepared and sensory evaluation was performed.

Example One: Rice beer

In the same manner as in the rice beer manufacturing method of Example 1, 55% by weight of the rice added and 45% by weight of the increased barley were added to the first stage fermentation product to prepare two stages of fermentation.

Comparative Example 1: Added purple sweet potato Rice beer

The same procedure as in the rice beer manufacturing method of Example 1 was carried out by adding the purple sweet potato pulverized product to the first stage fermentation product so as to have 8% (w / v) of the total amount.

The sensory evaluation of the thus prepared Example 1 and Comparative Example 1 was carried out. The sensory evaluation of the beer (s) was carried out by a 9-point scaling method on appearance (color), smell, flavor, flavor, and overall preference through an evaluation team consisting of 35 ordinary employees.

Table 11 below shows the sensory evaluation (sweetness effect) of rice beer and purple sweet potato rice beer prepared by two stages of fermentation using freeze-dried rice, roasted rice and roasted barley mixture.

As a result, as shown in Table 11, it was confirmed that the rice beer of Example 1 and the purplish sweet potato rice beer of Comparative Example 1, to which 55% by weight of the increased rice and 45% by weight of the increased barley were added, showed comparable sensory properties .

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims

A method for producing rice beer using a mixture of roasted rice, roasted rice and roasted barley comprising the steps of:
(a) a one-stage fermentation step in which a liquefying enzyme, a saccharifying enzyme, a yeast and water are added to an unsupplemented rice, followed by fermentation at 15 to 25 ° C for 1 to 3 days;
(b) adding the rice added to the first stage fermented product prepared in the step (a) above, the added barley and the boiled malt, and adding the boiled rice, barley, malt, liquefying enzyme, saccharifying enzyme, yeast and water Followed by fermentation at 15 to 25 ° C for 0.5 to 1.5 days followed by addition of a hop and fermentation at 15 to 25 ° C for 1 to 3 days; And
(c) filtering the two-stage fermentation product obtained in step (b) to obtain a rice beer.

The method for producing rice beer according to claim 1, wherein the roasted rice is rice in which the rice is dipped in water for 1 to 3 hours and pulverized.

The method of manufacturing rice beer according to claim 1, wherein the rice added is rice bran steamed at 95 to 100 DEG C for 15 to 45 minutes after rice is immersed in water for 1 to 3 hours, .

The method according to claim 1, wherein the boiled barley and the boiled malt are steamed barley and malt steamed at 95 to 100 ° C for 15 to 45 minutes after immersing the barley and malt in water for 1.5 to 4.5 hours, &Lt; / RTI >

The method of claim 1, wherein the liquefying enzyme is selected from the group consisting of Bacillus sp . ) -Amylase derived from rice bran.

The method according to claim 1, wherein the saccharifying enzyme is Aspergillus or Aspergillus amylase derived from a niger- derived β-amylase.

[4] The method of claim 1, wherein the content of rice and barley further mixed in the first stage fermented product in step (b) is 45 to 55 wt%: 55 to 45 wt%.

The method of claim 1, wherein the yeast is Saccharomyces as MY process serenity to the busy (Saccharomyces cerevisiae) or Saccharomyces My process Carlsbad Bergen sheath (Saccharomyces carlsbergensis ). < / RTI >