KR20190053679A - Method for production of germinated rice for brewing rice beer and rice beer using thereof - Google Patents

Abstract

The present invention relates to germinated rice for rice beer and a method for manufacturing rice beer using the germinated rice. Specifically, the present invention relates to a method for manufacturing rice beer using a mixture of malt and the germinated rice, rice beer manufactured by the method, and a composition for manufacturing rice beer comprising malt and the germinated rice. The rice beer manufactured according to the present invention can be easily manufactured using ordinary rice unlike conventional rice beer, and can be advantageously applied to rice beer market because of excellent taste and flavor.

Description

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

The present invention relates to germinated rice for rice beer and a method for producing rice beer using the germinated rice. Specifically, the present invention relates to a method for producing rice beer using a mixture of malt and germinated rice, a rice beer produced through the method, and a composition for producing rice beer including malt and germinated rice.

Rice is an annual plant of rice and rice. The scientific name is Oryza It is sativa . Dongindo is an edible crop plant from Wonsan. It is planted in rice fields and fields. It is about 1m high. Leaves are thin and long. When it matures, it grows at the end of the stem and blooms around July to August. Rice, which is harvested from fruit-bearing rice and processed to be crushed and edible, is used as an important agricultural product in the world, especially in Korea, along with barley and wheat. However, as the diet of Koreans has gradually westernized recently, the consumption of rice has gradually decreased, and the demand for rice has decreased, and a large amount of rice has been stored for a long time. Therefore, measures for consumption of rice are urgently needed Storage and Processing Industry 9.1 (2010): 13-15.).

On the other hand, as domestic handmade beer market has been increasing, various types of beer have been studied, and consumption and interest of rice beer using rice has increased. However, when rice is used in general, it has a disadvantage in that it is difficult to produce wort because the filtration does not take place because it forms a porridge in the glycation process. Conventional rice flour for beer uses special varieties or complicated steps to prevent it, but it has a disadvantage that it is costly and time consuming. Therefore, there is a need to solve this problem.

The present inventors have made intensive efforts to develop a method for producing rice beer using ordinary rice. As a result, they have found that when the germinated rice is mixed with malt, the production of wort is easy, and the brewing characteristics And the present invention has been completed.

One object of the present invention is to provide a method of manufacturing rice beer comprising a saccharification step of producing wort using a mixture of malt and germinated rice.

Another object of the present invention is to provide a rice beer produced by the above method.

It is another object of the present invention to provide a composition for producing rice beer containing malt and germinated rice.

As one aspect for solving the above problems, the present invention provides a method of manufacturing rice beer comprising a saccharification step of producing wort using a mixture of malt and germinated rice.

Hereinafter, the germinated rice for rice beer and the method for producing rice beer using the germinated rice in the present invention will be described in detail.

The term " rice ( Oryza sativa ) " in the present invention is an annual crop of rice and rice paddies, and is an edible crop of the East Indies. It is planted in a rice field or field and has a height of about 1 m. Leaves are slender and long. Flowers bloom around August and bear fruit. Rice (rice) is a rice harvested with fruit and peeled off from the fruit part and processed to be eaten.

The term " germinated rice " in the present invention means rice in a state in which the fruit of rice is dipped in water and sprouts and starts growing for a certain period of time. Germinated rice has increased enzymatic activity of amylase compared to conventional rice, so it can be used for sikhye, preparation of syrup and brewing of beer. The germination rice may be any kind of rice as long as it is germable.

The germination rice is not limited thereto, but it is preferable that the germination rice is repeatedly subjected to soaking and sowing periodically at 20 ° C to 28 ° C, specifically at 21 ° C to 27 ° C, more specifically at 23 ° C to 25 ° C for 3 days to 8 days, Germination for one to seven days, more specifically for four to six days. The germinated rice may be dried at a temperature of 35 ° C to 90 ° C, specifically, 37 ° C to 88 ° C, more specifically 40 ° C to 85 ° C after germination, but is not limited thereto.

In one embodiment of the present invention, watering and soaking are repeated periodically between 23 ° C and 25 ° C to germinate for 4 days to 6 days. Then, the germinated rice dried at a temperature of 40 ° C to 85 ° C is ground, Germinated rice was prepared.

The term " malt " in the present invention is obtained by pouring water at an appropriate temperature for barley and germinating by leaving it for about 3 days. Since the activity of amylase, which is an enzyme at germination, is increased, it can be used for producing syrup, syrup and brewing. Dry malt is called green malt and dry ones are called dry malt.

The term " wort " in the present invention, also referred to as malt juice, is the main ingredient of beer by pouring hot water into a mixture of ground malt and germinated rice to sacrifice and then filtering to remove substances that are not soluble in the liquid. The hop juice is mixed with the hop and boiled, and the hop residue is removed. The juice is called the add hop juice. The juice is cooled to 10 ° C or lower and the coagulated precipitate is removed.

The term " saccharification step " in the present invention refers to the step of producing wort, in which water is added to a mixture of ground malt and germinated rice, and the resulting starch and protein contained in the mixture are dissolved in water and nitrogen To a compound.

The saccharification step of the present invention may be one in which a mixture of germinated rice and malt is used to produce brewer's wort and high enzyme activity compared to the conventional brewing process using ordinary rice and has excellent brewing characteristics.

The saccharification step may further include a saccharide-digesting enzyme or the like to artificially accelerate the saccharification process. Examples of the glucosease are α-amylase, β-amylase, glucoamylase, etc. These enzymes are commercially available and can be properly purchased and used. In addition to the above-mentioned saccharide-degrading enzymes, cellulose derivatives such as Cellulase, Protease, Xylanase, β-Glucanase, Phytase, Pectinase, , Or a mixture thereof may be added.

The saccharification step of the present invention can be carried out by increasing the temperature stepwise for effective action of the saccharide-degrading enzyme. The appropriate time for performing each step is determined by the type of beer material used, the germination of the beer material, Appropriate selection is possible within the range of ordinary skill in the art according to the kind and the like.

The mixture may include, but is not limited to, adding germinated rice at 40% to 80%, specifically 45% to 75%, more specifically 50% to 70%.

The production method of the present invention may further include adding a hop to the wort after the saccharification step and heating.

In the heating step, various functional ingredients such as ginseng, bokbunja, gujee, etc. may be added in order to improve the taste and flavor of beer and to add functionality. The time for boiling in order to concentrate the wort can be appropriately selected depending on the characteristics of the additive material.

In addition, the method of the present invention may further comprise a step of fermenting the wort after using the yeast using the yeast.

The fermentation step is a step of producing alcohol by using yeast. In order for alcohol to be produced, the fermentation process must be conducted in an air-free state, that is, in an anaerobic state. In the beer manufacturing step of the present invention, the fermentation step should be carried out under anaerobic conditions, but it is not necessary to temporarily introduce an aerobic state to proliferate yeast to an appropriate number.

The fermentation step of the present invention preferably determines the fermentation time and the fermentation temperature in consideration of the preference of the beer. Those skilled in the art can use the beer material, germination of the beer material, and germinated grains The optimum fermentation conditions can be determined on the basis of known techniques or experimentally, depending on the type of enzyme used in the case, the preference degree of the finally obtained beer, and the like.

The optimum fermentation conditions for the beer production confirmed by the present inventors are the fermentation temperature in the range of 10 ° C to 20 ° C and the sugar content in the range of 10 to 13 brix based on the wort at the completion of the saccharification step. The fermentation time is about 3 ~ 12 days, and when the sugar content is about 2.5 bricks, it is until reaching around. In the example of the present invention, fermentation was carried out at 20 ° C. for 7 days. When the sugar content of the juice after the addition of yeast became 3.8 brix, the fermentation was stopped and the fermentation was stopped at 2.5 bricks.

In another aspect, the present invention provides a rice beer produced by the above production method.

The term " rice beer " in the present invention means a beer produced by using rice as a material. The rice beer is advantageous in that the content of malt is lower than that of conventional barley beer, and thus the content of gluten inducing digestion failure is small.

In order to improve the taste and flavor of the beer, the rice beer can be produced by suitably selecting the content of rice, the kind of the used beer material, the germination of the beer material, the kind of enzyme used, can do.

In one embodiment of the present invention, rice brewers having different germination times of germinated rice were produced in the above method. As a result, in case of rice beer using germinated rice germinated for 4 days to 6 days, It was confirmed that the brewing characteristics of rice beer were improved by confirming the increase of sugar content, extraction ratio and callus number.

In another aspect, the present invention provides a composition for producing rice beer comprising malt and germinated rice.

The terms "malt" and "germinated rice" in the present invention are as described above.

In one embodiment of the present invention, rice bran was prepared by preparing wort using a mixture of malt and germinated rice, followed by filtration, concentration and fermentation.

Accordingly, the present invention suggests that a composition comprising a mixture of malt and germ rice can be used for rice beer making.

The rice beer manufactured according to the present invention can be easily manufactured using ordinary rice unlike the conventional rice beer, and can be advantageously applied to the rice beer market because of its excellent taste and flavor.

FIG. 1 is a chart comparing the color of beer according to the germination rice content. FIG.

Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples are for illustrating the present invention, and the scope of the present invention is not limited to these examples.

Example  One. Rice for beer Germinated  Produce

In order to produce germinated rice used for the production of rice beer, rice bran was immersed for 11 hours at 23 ° C to 25 ° C using MM2SG-V2a (Custom Laobrator Products, UK) - Ginger was germinated 5-6 days with periodic repetition. The germinated rice was dried at 40 ℃ to 85 ℃ in order to minimize the enzyme inactivation. The roots were removed, and the germinated rice bran for rice beer was prepared by rough grinding with a grinder. The germination conditions and the drying conditions are shown in Tables 1 and 2, respectively.

[Table 1]

[Table 2]

Example  2. With malt Germinated rice  Mixed Rice beer  Produce

To produce rice beer, 20 L of water and a mixture of germinated rice and malt were added to a wax-making apparatus (Braumeister, SPEIDEL, Germany) and the temperature was gradually raised from 45 째 C to 78 째 C to make wort. In this process, 4.5kg of malt and germinated rice were used and 50% or 70% of germinated rice was used.

The wort was filtered, and then the hopper (Hallertauer Tradition) was added. The mixture was boiled at a temperature of 100 ° C for 70 minutes, filtered through centrifugation, and cooled at a temperature of 20 ° C.

Yeast cells (Sharp's S-04, Fermentis, Belgium) were added in an amount of 8 to 10% to ferment the cooled juice and fermented at 20 ° C for 7 to 10 days. The pressure was maintained at 0.5 bar for gas release and cooled to 4-5 ° C when fermentation reached 2.8 Bricks.

The fermented product prepared through the fermentation process was aged for 3 to 20 days to prepare rice beer.

As a result, as shown in FIG. 1, as the content of germinated rice was higher than that of beer using 100% malt, it showed a lighter color and a smoother characteristic in beer taste.

Example  3. Germinated On germination  Following Waxy  Confirm difference

In order to confirm the difference of the juice according to the germination days of germinated rice, 100% of malt juice was used as a control and germinated rice / malt mixture (total germination ratio of germinated rice 50 %) Were used to compare the characteristics of the juice produced. The color of the juice was measured using a colorimeter, and the sugar content was measured using a sugar meter. The extraction rate, soluble protein, callus, and enzyme activity were measured by ASBC (American Society of Brewing Chemists) and EBC (European Brewery Convention) methods.

As a result, as shown in Table 3, as the germination period of the germinated rice was increased, the color, the sugar content, the extraction rate, the soluble protein content, the callus number and the enzyme titer of the wort increased as compared with the wort of 100% The content and wax filtration time were decreased. This suggests that the brewing characteristics of beer made using germinated rice having a long germination time are better.

[Table 3]

From the above description, it will be understood by those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. In this regard, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive. The scope of the present invention should be construed as being included in the scope of the present invention without departing from the scope of the present invention as defined by the appended claims.

Claims (11)

A method for producing rice beer comprising a saccharification step of producing wort using a mixture of malt and germinated rice.
The method of claim 1, wherein the method further comprises adding a hop to the wort and heating.
The method of claim 1, wherein the method further comprises fermenting the wort using yeast.
The method according to claim 1, wherein the germinated rice is germinated by repeatedly soaking and soaking at 20 ° C to 28 ° C periodically.
The method according to claim 1, wherein the germinated rice is germinated for 3 to 8 days.
The method for producing rice beer according to claim 1, wherein the germinated rice is dried at a temperature of 35 ° C to 90 ° C after germination.
A rice beer produced by the method of any one of claims 1 to 6.
A composition for making rice beer comprising malt and germinated rice.
9. The composition for the production of rice beer according to claim 8, wherein the germinated rice is repeatedly germinated by repeatedly soaking and soaking at 20 캜 to 28 캜.
9. The composition for the production of rice beer according to claim 8, wherein the germinated rice is germinated for 3 to 8 days.
9. The composition for the production of rice beer according to claim 8, wherein the germinated rice is dried at a temperature of 35 DEG C to 90 DEG C after germination.

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