KR20170032750A - Process For Producing Korean Hulled Barley Malt with Improved Enzyme Activity - Google Patents

Abstract

The present invention relates to a method of manufacturing malt with improved enzyme activity by using Korean barley, and more specifically, to a method of manufacturing malt, performing microwave or ultrasonic wave treatment when barley is immersed in water, so as to manufacture malt with remarkably improved enzyme activity. Since the method according to the present invention further comprises one additional step of the microwave or ultrasonic wave treatment which is a new technique besides to an existing malt manufacturing method, the malt with largely improved enzyme activity, such as alpha-amylase or beta-amylase, can be manufactured without changing compositions of existing malt. Accordingly, the method enables to manufacture new type of malt which is discriminated from existing imported or Korean malt. Moreover, the method can be applied to a malt manufacturing method for manufacturing sweet rice drink without modification.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a process for producing Korean barley malt,

More particularly, the present invention relates to a method for producing barley malt, which is improved in enzymatic potency, and more particularly, to a method for producing barley malt by using domestic barley in the production of malt and by microwave irradiation or ultrasonic treatment The malt is first made and the rust malt is Kiln dried to produce malt, thereby improving the enzymatic potency.

Barley can be divided into normal barley (6 barrels) and beer barrels (2 barrels). Two-gauge is suitable for beer production, but the cultivation area is limited to the warmer climate in the south. On the other hand, 6-gauge vein can be cultivated in various regions but it is smaller in size than 2-vessel vein, hard, has low germination rate due to early harvest and low in starch content, and is not suitable for beer production due to high protein content . In Europe, beer is produced mainly in two-vessel, but in the United States it is known to be used for the production of six-ply McDo beer.

Malt production, which is the first step in the manufacture of beer, is carried out through immersion, germination, and drying processes. Various enzymes are generated during germination, material changes, and humidity, temperature, and time. Kilning is a process in which barley germinates and contains water and rye malt is dried.

Malt is the most basic ingredient in beer production, and malt quality is one of the most important factors that absolutely determine the quality of beer. At present, domestic beer makers are producing beer using imported malt because they have many disadvantages when producing malt with domestic barley. In order to utilize Korean barley for malt production, new attempts to improve low germination rate, enzyme activity, starch content and high protein content are required.

Recently, there has been reported a case in which ultrasound treatment increased the germination and alpha-amylase activity of the beer barley double gauges, and the case of increasing the efficiency of saccharification by enzymatic treatment of waste paper with ultrasonic waves, It is known that the process of glycation of the powder is promoted. It has also been reported that microwaves are irradiated on germinated soybeans to shorten the drying period.

In the above-mentioned research examples, no ultrasonic or microwave treatment techniques for promoting sprouting or saccharification have been reported to be applied to the production of malt using 6-vessel vein. Therefore, it seems possible to increase the enzymatic power by utilizing the microwave wave or ultrasonic treatment technology in the germination process of domestic barley.

The inventors of the present invention have studied a technique for producing malt differentiated from existing imported malt or domestic malt, using domestic barley which is a six-bar malt in the production of malt used in the production of beer, and as a result, The inventors confirmed that it is possible to overcome the low enzymatic power which was a big disadvantage of the domestic malt when the treatment with the wave or the ultrasonic wave is performed in parallel.

Accordingly, an object of the present invention is to provide a method for producing malt with enhanced enzymatic activity using barley.

Another object of the present invention is to provide domestic barley malt with enhanced enzymatic potency.

In order to achieve the above object, a method for producing Korean barley malt using domestic barley according to an embodiment of the present invention includes the following steps.

(a) an inland water immersion step in which domestic barley is immersed (wet steeping and dry steeping) in water at 15 ° C to 25 ° C for 3 times;

(b) treating the barley soaked in the soaking step with a microwave to obtain moisture-absorbed barley;

(c) a germinating step of germinating barley absorbed with moisture at 15 to 16 DEG C for 4 to 6 days to obtain rust malt; And

(d) After removing the seedling and foliage from the germinated malt, the dried malt was kept at 45 캜 for the first 30 minutes, and then the temperature increasing rate was gradually decreased by 65 캜 for each temperature interval A kilning step of gradually increasing the rate of temperature increase to 85 캜 and drying it;

In another example of the present invention, a method for producing domestic barley malt using 6-gauge domestic barley includes the following steps.

(a) an inland water immersion step of repeating immersing (wet steeping and dry steeping) three times in the water at 15 ° C to 25 ° C and removing the 6-gauge domestic barley;

(b ') treating the barley soaked in the soaking step together with ultrasonic waves and microwave waves or treating ultrasonic waves to obtain moisture-absorbed barley;

(c) a germinating step of germinating barley absorbed with moisture at 15 to 16 DEG C for 4 to 6 days to obtain rust malt; And

(d) The mature malt was germinated and dried, and the dried malt was kept at 45 캜 for the first 30 minutes, then the temperature increasing rate was gradually decreased by 65 캜 for each temperature interval A kilning step of gradually increasing the rate of temperature increase to 85 캜 and drying it;

According to the present invention, by producing malt by processing ultrasonic wave or microwave wave into Korean barley, the enzymatic potency is more than 250 suitable as malt for beer, and when the beer is produced, high reducing sugar and free amino nitrogen content are exhibited, It shows the taste and flavor close to the standard beer, which can contribute to the cost reduction effect of domestic barley consumption and the increase in farm income.

Barley, which is a raw material of malt applied to the present invention, is classified according to the composition of the grain, the graininess of the grain, the length of the shrinkage, and the like. According to the number of barley eggs arranged, (Hordeum vulgare, L.). The mature hulls are distinguished from hulled barley, which is not separated from the seeds, and unhulled barley, which is well separated from the seeds after mature. In the present invention, domestic barley is not particularly limited, and includes all six barley barley barley, burdock barley or two-barley beer barley. The two-barreled beer barley may be selected from the group consisting of barley barley and jinyang barley, and the six-barreled Korean barley may be selected from barbarians selected from amethyst barley barley and barley barley, and barley barley selected from among barley barley and barley barley.

In the microwave wave processing step (b), according to an embodiment of the present invention, it is preferable that the microwave wave is applied to the submerged wave for 10 seconds and the microwave wave is processed 10 to 15 times per sample in a manner of resting for 5 minutes . In one preferred example, the microwave and the ultrasonic wave can be processed together, and in particular, the process of sequentially processing the microwave and the ultrasonic wave can be repeated one to three times.

The ultrasonic treatment (b ') may be performed at 20 to 25 ° C at 10 to 30 KHz, preferably at 20 KHz, at an intensity of 500 to 700 W for 5 to 30 minutes, preferably 10 to 15 minutes.

It is preferable that the temperature increasing rate of each temperature range of 5 ° C is gradually decreased to 65 ° C and then the temperature increasing rate is gradually increased to 85 ° C to kiln.

According to the embodiment of the present invention, since the characteristics of the vein of the barley can be changed by microwave or ultrasonic treatment, malt was prepared using the untreated wheat as a control and analyzed for the maceration of the vein. As a result, it was confirmed that there was no significant difference in the aortic adaptability of the malt prepared from the microwave or ultrasonic treated wheat of another example.

In another embodiment of the present invention, the enzymatic power of malt prepared by microwave or ultrasonic wave treatment was compared with the enzyme power of the untreated control. As a result, it was possible to produce excellent quality malt with enhanced enzymatic activity under all treatment conditions. According to the treatment conditions, the ultimate strength and the enzyme activity increased in the exposure time were significantly higher than the enzyme activity of the imported malt.

Therefore, it was confirmed that the malt prepared by treating microwave or ultrasonic wave in the organs greatly improved the enzyme activity without changing the fecundity of the malt sprouts.

The present invention has developed a new method for producing malt, which maintains the existing characteristics such as the fermentation efficiency of Korean barley, and significantly increases the low enzyme power, which is a disadvantage. The Korean barley malt prepared according to the present invention showed excellent physical properties as a new malt differentiated from malt using the conventional barley barley two-barrels. The malt production method obtained in the present invention can also be applied to a malt production method for producing sikhye.

1 is a flowchart illustrating a process of manufacturing malt using domestic barley according to an embodiment of the present invention.
2 is a cross-sectional view of an apparatus for producing 6-gauge Korean barley malt according to an embodiment of the present invention.

Unless defined otherwise, all technical terms used in the present invention have the following definitions and are consistent with the meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. Also, preferred methods or samples are described in this specification, but similar or equivalent ones are also included in the scope of the present invention. The contents of all publications referred to herein are incorporated herein by reference.

The term "about" is used herein to refer to a reference quantity, a level, a value, a number, a frequency, a percent, a dimension, a size, a quantity, a weight, or a length of 30, 25, 20, 25, 10, 9, 8, 7, Level, value, number, frequency, percent, dimension, size, quantity, weight or length of a variable, such as 4, 3, 2 or 1%.

Throughout this specification, the words "comprises" and "comprising ", unless the context requires otherwise, include the steps or components, or groups of steps or elements, Steps, or groups of elements are not excluded.

Hereinafter, the present invention will be described in detail with reference to examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

FIG. 1 is a flowchart of a malt production process using barley according to an embodiment of the present invention. Referring to FIG. 1, malt production according to the present invention is performed by adding microwaves or ultrasonic waves at the time of immersion (S1) of barley (S12) and germinating to make rust malt (S2) Is produced.

Barley, which is used in malt production, is usually cultivated and harvested in Korea. However, in order to know the characteristics of varieties accurately, it is necessary to collect barley harvested in 2013 in Jeonbuk Iksan We used three kinds of domestic barley as a beer barley, Jinyang barley and liquor barley, and six double-barreled barbarie barbari as one of the domestic methods to treat beef jam, and to treat ultrasonic waves and microwave waves as new technology as well as existing methods All three steps were repeated one after another, and three analyzes were conducted repeatedly to evaluate the suitability of each process. The sensory evaluation was repeated four times per sample.

In the embodiment of the present invention, the malt was prepared in three steps of Steeping (S1), Germination (S2) and Kiln (S3) using Automatic Micromalting Systems (Phoenix Biosystems Co., Australia) .

The ratio of the barley to the water may be, for example, 10 g of water: the arterial = 1 (L), but not limited thereto, and the barley may be immersed in water at a temperature of about 15 캜 Wet steeping, and dry steeping may be repeated 1 to 5 times, preferably 3 times.

The microwave wave or the ultrasonic wave is processed in the step S12 in the course of the step S1. Referring to FIG. 2, which is a device applied to a vein according to an exemplary embodiment of the present invention, a device for treating microwave waves or ultrasonic waves is placed in a water tank 110, And may be arranged (121, 122, 123, 124) on four sides of the water tank as shown in FIG. 2 to transmit microwave waves to the water in the water tank.

In the processing of the microwave wave (S12), the microwave frequency of the microwave generators 121, 122, 123, and 124 is fixed at 2450 MHz, so 2450 MHz is used. In case of long application to the immersion, the temperature of the water may rise rapidly, and the starch may become luxurious. Therefore, the microwave wave method is used intermittently. The number of times of microwave wave exposure, preferably 10 to 15 times per sample, can be achieved by immersing 10 g of the stock in 1 L of water and applying a microwave wave to the immersion for 10 seconds and resting for 5 minutes.

An ultrasonic wave generator 131 is provided in the water tub 110 for processing the ultrasonic wave and a controller 132 for controlling the ultrasonic wave generator 131 is connected. An ultrasonic oscillator (manufactured by Woosung Ultrasonics Co., Ltd.) having an immersion type size of 300 x 150 mm was placed in a water tank of 25 L per sample, and experimented with 225 g of water in 18 L of water (see FIG. 2). The temperature of the water may also be 10 to 40 占 폚, preferably 25 占 폚, which is room temperature for convenience. Ultrasonic influence factors include the frequency of the ultrasonic waves, the intensity of the ultrasonic waves, the application time of the ultrasonic waves, and the temperature of the water. The frequency of the ultrasonic waves may be 10 to 30 kHz, preferably 20 kHz since 20 kHz is the most influential to the germination of barley. The ultrasonic intensity may be 100 W to 700 W, preferably 500 to 700 W. The application time may be 5 to 20 minutes, preferably 10 to 15 minutes.

It is preferable that a device 140 for sensing the temperature in the water tank and controlling the temperature of the water tank is installed since it may cause germination when the temperature of the water rises when the microwave wave or the ultrasonic wave is applied.

The germination step (S2) is a step of germinating the barley sufficiently absorbed moisture at 16 DEG C for about 5 days to prepare rust malt. The germinated rye malt is dried after removing the stem and foliage.

After the dried malt was kept at 45 캜 for the first 30 minutes, the temperature of the dried malt was gradually decreased by 65 캜 for each temperature interval, and then gradually increased to 85 캜. Respectively. Finally, the dried malt is crushed to produce crushed malt. For example, the prepared malt was pulverized with a gap of 1 mm using a drum mill (Malt Drum Mill, Jeil Industry Co., Korea).

Experimental Method

Glycation, germination, germination, elongation, malt yield, friability and enzymatic activity were measured according to the ASBC method and the moisture and protein test methods were analyzed by the AOAC method.

- For germination and germination rate, put 2 filter paper in Petri dish, add 4.5 ml of distilled water, and collect 100 samples of the sample. After 72 hours on germination set at 20 ° C and 95% relative humidity, the number of germinated germinated is counted and discarded (germination). The non-germinated barley is placed in Petri dish again and the number of germinated germinated after 48 hours is counted (germination rate).

     - For elongation measurement, remove 100 mm sieve vein and prepare 100 ribs of rust malt germinated for a certain period under normal conditions. The length of the foliage is divided by the length of the malt, and the elongation is measured according to the amount of the fraction. The malt yield is obtained as follows. Measure the weight and moisture content of the yamma yangmaek. Measure the weight and moisture content of the nearest malt and measure the difference.

Friability is obtained by weighing 50 g of malt into a friability meter and crushing for 8 minutes. The malt remaining in the sieve without being crushed is collected and weighed.

- When malt extract was added to a certain amount of starch solution and reacted for a certain period of time, β-amylase decomposes the starch into maltose, and the remaining whole amount was developed into iodine solution to give 0.1 N thiosulphate solution The sugar strength is measured by titration until it becomes colorless and the enzymatic power is calculated.

[Example 1] Ratio of steeping barley

In this example, a preliminary experiment was conducted to determine the mixing amount of water and barley at the time of immersion of the barley barley, and the maximum ratio of the mixing ratio of water and barley in which microwave or ultrasonic waves can reach barley sufficiently is shown. 2 shows the scale of the ultrasonic oscillator in the ultrasonic generator of FIG.

In order to conduct microwave or ultrasonic treatment, domestic barley was put into a 25 L water tank as shown in FIG. 1, and 18 L of water was put into a 225 g wheat suspension. The amount of water and barley may vary depending on the size of the equipment to be treated, but as a result of the preliminary experiment, the best effect was obtained in the ratio of water and the amount of the water given above.

The ultrasonic oscillator used was a stainless steel structure including 3 x 6 oscillators operated underwater. The number of oscillators can be adjusted, but the instruments used in the given chart have obtained sufficient sonication effects.

[Example 2] Preparation of control malt

     In order to show the effect of new technology such as microwave and ultrasonic on the barley, we tried to make malt without the new technology as a control. Two kinds of domestic barley barley barley barley, two types of barley barley, two types of barley barley, six barley barley barley amethyst barley barley, two barley barley barley, six barley barley barley barley, and two kinds of barley barley according to the classification of barley barley, barley, The results are shown in Table 1. < tb > < TABLE >

Mean, standard deviation, S.D., maximum, minimum and coefficient of variation (CV) of the physicochemical properties of the beef barley, barley, Mean S.D. Max. Min. CV Beer barley Ginseng (g) 42.0 1.95 43.9 40.0 4.7 Germination (%) 94 5.00 99 89 5.32 Germination rate (%) 98.9 0.153 99.0 98.7 0.15 moisture (%) 10.2 0.125 10.3 10.1 1.23 protein (%) 10.6 1.25 11.8 9.3 11.83 Barley Ginseng (g) 27.0 1.84 29.7 25.0 6.8 Germination (%) 85 6.52 92 79 8 Germination rate (%) 89.2 5.47 94.3 83.3 6.1 moisture (%) 11.5 0.403 12.1 11.1 3.5 protein (%) 14.1 2.62 16.3 9.7 18.6 Crest Ginseng (g) 32.9 1.92 36.0 30.8 5.83 Germination (%) 97 0.96 98 96 0.99 Germination rate (%) 98.7 0.81 99.7 97.7 0.82 moisture (%) 10.3 0.24 10.7 10.0 2.34 protein (%) 12.3 0.589 12.9 11.3 4.81

As shown in Table 1, the mean, standard deviation, maximum value, minimum value, and coefficient of variation of the results of physicochemical analysis on the malt of barley, barley, and bovine barley are shown. The most important criterion of malt for evaluation of malt sprout is malt sprouting, germination, germination rate, moisture and protein. It is known that the range of 31 ~ 43g is good in the range of the yield of malt, which is proportional to the extraction yield. In this experiment, we can see that the grain size of beer barley is high at 42.0 g but other barley is not. In addition, germination and germination rate are indicators of germination. When the germination rate is lowered, malting quality and mash filtration time are delayed. The amount of malt water is limited to 13% in order to prevent damages and mildew damage and to reduce the germination rate. It is included in the standard range of beer barley, barley, and bovine barley. In addition to these yields, malt protein content affects beer quality. The higher the protein content of malt is, the lower the content of carbohydrates, the lower the extraction yield, the turbidity of the product, and the poorer quality of beer, which is the best protein content of 13.5%. In the case of barley, 14.1% showed higher protein content than other barley. As a result, it was found that beer barley showed the best performance compared to the other six barrels, and that the barbaric barrels were superior to the barley barrels in the six barrels.

[Example 3] Preparation of malt by microwave treatment

The average and standard deviation of the enzymatic potency when treated with microwave wave in the veins of barley barley, jinyang barley, and barley barley are shown in Table 2 below. The microwave frequency was 2450 MHz, which is commercially available. Microwave wave penetrates into the wing and stimulates germination, so that the effect of increasing the enzymatic power of malt can be expected. At the same time, the microwave wave will resonate with the water molecule to increase the temperature of the water. The high water temperature gives a negative effect, such as starch luxury and enzyme inactivation. In order to prevent such a secondary effect, this patent discloses that the microwave is exposed to microwave waves intermittently at 1, 3, 5, and 10 times per sample, and the results are shown in Table 4 below.

Microwave wave  Of domestic malt by exposure frequency Enzymatic power No. of exposure lode Jinyang Polychrome Control 295.4 ± 8.9 256.6 ± 2.0 279.4 ± 7.8 One 301.5 ± 2.9 261.6 ± 1.8 290.3 ± 1.9 3 324.9 ± 5.0 267.7 ± 6.5 313.6 ± 1.0 5 359.6 ± 0.2 279.6 ± 5.5 324.5 ± 0.8 10 368.7 ± 1.3 276.9 ± 2.6 330.9 ± 0.6

* Mean and standard deviation (S.D.) of enzymatic power

     As shown in Table 2, it was confirmed that the enzymatic activity was increased by microwave treatment and by increasing the number of treatments in both the barley barley, the jinyang barley and the polyhedra barley. However, there was no significant difference in the enzymatic power according to the number of microwave treatments between 5 and 10 times.

[Example 4] Preparation of malt by ultrasonic treatment

     The most important functions of malt made from GMV are the supply of enzymes from wort and the supply of carbohydrates as raw materials for alcohol fermentation. Since the supply of carbohydrates may be added in the subsequent process through the supplement, the mean and standard deviation (SD) of the enzyme power that changes when the ultrasonic wave is processed into the wheat and the malt is measured Table 3 shows the results.

Ultrasonic intensity and time of different treated malt Enzymatic power 100 W 300 W 500 W Control Beetle (two-barreled beer barley)  295.4 ± 8.9 5 min 321.9 + - 6.7 335.0 + - 5.3 376.6 ± 6.4 10 min 368.4 ± 7.3 402.2 ± 9.2 483.5 ± 5.7 15 min 392.6 + - 4.7 470.6 ± 1.3 498.0 + - 4.3 Jinyang (two barley beer barley) 256.6 ± 2.0 5 min 275.2 ± 2.6 279.4 ± 2.6 286.6 ± 2.3 10 min 285.7 ± 5.6 295.6 ± 3.8 304.0 ± 6.3 15 min 292.0 + - 2.8 305.4 ± 2.2 316.6 ± 4.3 Polygon 279.4 ± 7.8 5 min 283.3 ± 5.2 295.6 ± 2.2 328.5 ± 6.7 10 min 292.1 + - 6.7 332.0 + - 2.9 349.9 ± 7.7 15 min 309.0 ± 7.2 355.4 ± 7.0 370.7 ± 8.5

     Table 3 shows the mean and standard deviation of the enzymatic power analysis results when malt was produced after processing the barley with ultrasonication. As control, the enzyme power of untreated samples was shown in the control. Generally, when the enzyme power is more than 250, it is suitable for beer, and the enzyme power of all samples is more than 250, which is suitable for beer malt. However, the enzyme power of Jinyang showed the lowest value of 256.6. It was found that the ultrasound treatment increased the enzymatic power in all samples compared with the control.

The increase of enzymatic potency increased significantly with increasing ultrasonic intensity and ultrasonic treatment time in all barley. Especially, the enzymatic activity of the six - membered vein was greatly increased compared to that of other barley enzymes. Table 4 shows changes in the enzymatic power obtained by subtracting the enzymatic power of the control from the enzyme power of each sample in order to examine the increase of the pure enzyme power by the ultrasonic treatment.

Ultrasound of Domestic Barley Malt Enzymatic  increase 100 W 300 W 500 W lode Jinyang Polychrome lode Jinyang Polychrome lode Jinyang Polychrome 5 min 26.5 18.6 1.9 39.7 22.8 16.2 81.2 30.1 49.1 10 min 73.1 29.1 12.7 106.9 39.0 52.6 188.2 47.4 70.5 15 min 97.3 35.4 29.6 175.2 48.8 76.0 202.7 60.0 91.3

     In the case of the barley barley, the enzyme power of the barley was significantly increased compared to the other barley under the conditions of ultrasound intensity and treatment time. However, the enzymatic power of the two-barley beer barley, Jinyang barley, increased with increasing ultrasonic intensity and processing time. However, the increase of enzyme power was larger than that of 6 barley barley barley. In case of high treatment conditions, the change of enzymatic activity of polyhedra barley was more prominent than that of Jinyang barley. Therefore, it is preferable to use barley barley as beer barley in order to increase the enzymatic power of malt under the general ultrasonic conditions.

The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (8)

A method for producing malt using domestic barley,
(a) an inland water immersion step in which domestic barley is immersed (wet steeping and dry steeping) in water at 15 ° C to 25 ° C for 3 times;
(b) intermittently applying microwave waves to the barley soaked in the water soaking step to obtain moisture-absorbed barley;
(c) a germinating step of germinating barley absorbed with moisture at 15 to 16 DEG C for 4 to 6 days to obtain rust malt; And
(d) After removing the seedling and foliage from the germinated malt, the dried malt was kept at 45 캜 for the first 30 minutes, and then the temperature increasing rate was gradually decreased by 65 캜 for each temperature interval A kilning step of gradually increasing the rate of temperature increase to 85 캜 and drying it;
Wherein the enzymatic activity of the enzyme is increased.
A method for producing malt using domestic barley,
(a) an inland water immersion step in which domestic barley is immersed (wet steeping and dry steeping) in water at 15 ° C to 25 ° C for 3 times;
(b ') treating the barley impregnated in the soaking step together with microwave wave and ultrasonic wave or treating ultrasonic wave to obtain moisture-absorbed barley;
(c) a germinating step of germinating barley absorbed with moisture at 15 to 16 DEG C for 4 to 6 days to obtain rust malt; And
(d) The mature malt was germinated and dried, and the dried malt was kept at 45 캜 for the first 30 minutes, then the temperature increasing rate was gradually decreased by 65 캜 for each temperature interval A kilning step of gradually increasing the rate of temperature increase to 85 캜 and drying it;
Wherein the enzymatic potency is enhanced.
3. The method according to claim 1 or 2,
Wherein the domestic barley is a two-barley beer barley selected from the group consisting of Chinese barley and barley barley.
3. The method according to claim 1 or 2,
Wherein the domestic barley is selected from the group consisting of six barnacles (unhulled barley) selected from among amethyst barley barley and white barley barley, or hulled barley selected from among multibranched barley barley and triangular barley barley, Method of manufacturing malt.
The method according to claim 1,
Wherein the microwave wave is applied to the immersion for 10 seconds and the microwave wave is treated 10 to 15 times per sample in an intermittent manner for 5 minutes of rest.
3. The method of claim 2,
Wherein the ultrasonic treatment is performed at a temperature of 20 to 25 DEG C at a frequency of 10 to 20 kHz and an intensity of 500 to 700 W for 10 to 15 minutes.
3. The method of claim 2,
Wherein the step of sequentially treating the microwave and the ultrasonic wave is repeated 1 to 3 times.
A barley malt produced by the method according to any one of claims 1 to 3, wherein the barley malt has an enzyme activity of from 250 to 400.

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