KR20190053734A - Method for production of rice-wort and rice-beer using popped rice - Google Patents

Abstract

The present invention relates to a rice wort using puffed rice and a manufacturing method of rice beer. More specifically, the present invention relates to a manufacturing method of rice wort comprising a step (a) of preparing puffed rice and a step (b) of mixing malt to the puffed rice, heating and saccharifying the same; a manufacturing method of rice beer comprising a step (a) of adding hops to the rice wort and heating the same, a step (b) of fermenting the rice wort, and a step (c) of aging the fermented product; and rice wort and rice beer manufactured by the manufacturing method. The method of manufacturing rice wort using puffed rice of the present invention has no another liquefying process necessary to use rice in manufacturing beer, thereby reducing manufacturing processes and times of beer. In addition, the rice wort may be used in manufacturing rice beer having excellent qualities and improved turbidity and bitter tastes.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0002] The present invention relates to a rice brewing method and a rice brewing method,

More particularly, the present invention relates to a method for preparing rice bran and rice beer using the rice bran, And (b) mixing and heating the expanded rice microbial malt to form a saccharified rice wort; (a) adding a hop to the rice wort and heating; (b) fermenting the rice wort; And (c) aging the fermented product. The present invention also relates to a rice wedge and a rice beer produced by the method.

Beer is a brewery mainly made of barley and hop, and general beer contains about 4% alcohol and contains carbon dioxide gas. The basic manufacturing method is to extract barley malt and hops with water to make wort, add yeast to ferment, and then complete the beer by aging and filtration.

At present, beer is being developed in which a portion of malt, which is the main raw material, is replaced with a special crop such as rice, fruit, or ogapi, or corn syrup, in accordance with various consumers' preferences. Examples thereof include a method for producing a rice beer using rice and fruit (Korean Patent Registration No. 10-0814661), a method for producing a rice beer to which a special crop is added by using ogapi, corn oil, No. 10-1020626), a method for producing rice beer by using a roasted rice, a roasted rice, and a roasted barley mixture (Korean Patent Registration No. 10-1729733).

In particular, rice beer produced using rice is expected to improve functionality and flavor compared to beer containing only barley, contribute to rice consumption as well as increase income of rice farmers, and produce high quality rice beer There is growing interest in how to do this.

However, since the rice beer manufacturing process is different from the conventional germination process using barley (malt), rice is added as a raw material of starch, so a liquefaction process of boiling at a high temperature of 90 ° C or more for 30 minutes or more is added. Since malt is germinated, there are many enzymes that decompose starch and proteins such as amylase and protease, so that the saccharification process is easy. However, since rice has no enzymes described above and is composed only of starch, This is a separate requirement. Therefore, there is a disadvantage in that a separate liquefying tank is required for the production of rice beer, the manufacturing process becomes complicated, and the manufacturing time becomes long.

Under these circumstances, the present inventors have made intensive efforts to produce rice beer of excellent quality without any additional liquefaction process. As a result, rice bran was prepared using rice prepared by various preprocessing processes, and rice bran was prepared by pre- In case of rice wort prepared by using the rice wheat bran, high sugar content is exhibited without liquefaction process. When rice bran is used in the production of beer, the alcohol content is kept high, but the turbidity and bitter taste are improved and rice beer The present invention has been completed.

One object of the present invention is to provide a method for preparing a hair cosmetic composition comprising the steps of: (a) And (b) mixing and heating the expanded rice germ malt and saccharifying the rice germ.

Another object of the present invention is to provide a rice wort produced by the method for producing rice wort.

Still another object of the present invention is to provide a method for producing rice bran, comprising the steps of: (a) (b) fermenting the rice wort; And (c) aging the fermented product.

It is another object of the present invention to provide a rice beer produced by the method for producing rice beer.

In order to accomplish the above object, one aspect of the present invention is a method for manufacturing a semiconductor device, comprising: (a) preparing a bulge; And (b) mixing and heating the expanded rice microbes and saccharifying the rice microbes.

Generally, since malt is germinated, saccharification can be easily performed when malt is manufactured using only malt. However, when rice starch is used in beer production, a separate liquefaction process is required to facilitate saccharification. In the separate liquefaction process, only the rice flour from which the malt is removed should be heated to a high temperature of 90 ° C or higher to enhance the starch. In this case, since the heating and heating time takes more than 1 hour, the production process of rice beer becomes complicated and the production time is prolonged .

Accordingly, the present invention aims at simplifying the conventional method of manufacturing rice beer. Specifically, in the present invention, various pretreatment processes were performed on rice used for rice beer production, and the rice wort prepared by the expansion process performed by the pretreatment showed a high sugar content without liquefaction, and the rice wort The inventors of the present invention have found that rice beer having high quality can be produced by improving the turbidity and bitterness while maintaining high alcohol content when used in the production of rice beer. Excellent rice wort and rice beer.

The term " rice bran juice " of the present invention means a rice bran containing rice, which is a raw material of rice beer. The wort is produced by saccharification and filtration of malt, and the rice wort of the present invention may be produced by saccharifying and filtering the rice and malt.

The step (a) of the present invention may include a step of preparing a rice ball mill by pulverizing the rice ball mill.

The term " unfolded rice " of the present invention means rice which has been bulged by pressure. During the expansion process, the rice grains become porous and moisture of the rice is removed, so that the starch can be kept in a state of luxury (a-state).

In the present invention, the bulge can be produced by a method known in the art, and the bulged rice can be produced by applying heat at a high pressure and rapidly depressurizing the bulge. Specifically, the bulge may be one prepared by heating rice at a pressure of 0.6 to 1.1 MPa, and more specifically, by heating the rice and applying a pressure of 0.6 to 0.9 MPa. If the pressure is less than 0.6 MPa, the swelling is not performed well and the saccharification process is not carried out. If the pressure is higher than 1.1 MPa, rice is burnt.

The rice varieties for producing the rice husks are not particularly limited thereto. However, the rice husks may be those prepared by expanding Safflower, Hanpur, Cheolwon 98, Wolbaek or Sagoami, and more specifically, But is not limited thereto.

In the present invention, the method for producing rice bran juice does not include a step of lyophilizing the saccharide.

The step (b) of the present invention is a step of mixing the starch and malt and heating and saccharifying the starch contained in the starch to the sugar for alcohol fermentation.

The term " malt " of the present invention means that the barley is germinated and dried. It is used mainly for the production of syrup, syrup and brewing of beer because it has enzymatic activity to decompose starch and protein such as amylase, protease, invertase, oxidase and phytase.

In the present invention, the mixing may be mixing 10 to 45% (w / v) of bulge and 55 to 90 (w / v) of malt, specifically 25 to 45% (w / v) (W / v) of maltose and 70 (w / v) of malt may be mixed, but not limited thereto. At this time, the mixture may be contained in water.

The term " saccharification " of the present invention refers to a reaction and an operation of hydrolyzing an insoluble polysaccharide such as starch by the action of an enzyme or the like to convert it into a sweet sugar. It is an essential process for alcohol fermentation.

Specifically, the saccharification may be performed at 60 to 80 ° C, more specifically at 68 to 78 ° C, and may be performed for 50 to 90 minutes, more particularly 50 to 70 minutes, most particularly 60 minutes , But is not limited thereto.

In one specific example of the present invention, it was confirmed that the rice wort prepared by using the rice bran had a sugar content as high as that of the rice bran produced using malt without liquefaction (Fig. 1) The wort was prepared by mixing the bulge and malt at 30% (w / v) and 70% (w / v) respectively and showed the highest sugar content when saccharified at 72 or 78 ° C for 60 minutes 2). In addition, it was confirmed that the use of the sham or the one-flour variety as the puffed rice could increase the sugar content and the yield of the rice wort (Table 1).

This is because, when the method for producing rice bran of the present invention is used, rice bran with high sugar content and excellent quality can be produced without a separate liquefaction process, and thus it can be usefully used for producing rice beer of excellent quality .

Another aspect provides a rice wort produced by the above-described method.

The description of the " rice wedge " is as described above.

The rice wort produced by the production method of the present invention is characterized by exhibiting a high sugar content without a separate liquefaction process. The sugar content of wort is an important factor in alcohol fermentation performed in the production of beer. The rice wort of the present invention has high sugar content and alcohol fermentation is performed well, so that it can be usefully used in the production of rice beer.

(A) adding a hop to the rice wort and heating it; (b) fermenting the rice wort; And (c) aging the fermented product.

The description of the " rice wedge " is as described above.

The present invention has developed a method for producing rice bran having high sugar content without using any liquefaction process by using the rice bran, and further provides a method for producing rice beer using the rice bran.

The term " rice beer " of the present invention means a beer containing rice. The rice beer produced by the production method of the present invention may have improved turbidity related to quality deterioration such as shelf life and taste of beer, and may have decreased bitterness and increased preference.

The step (a) of the present invention is a step of adding hops to the rice wort prepared by the above-described method for producing rice wort, and heating the rice wort, thereby inhibiting the activity of the enzyme and extracting a bland flavor peculiar to the beer.

Specifically, the heating may be performed at 90 to 110 캜, more specifically at 100 캜, and may be performed for 50 to 70 minutes, more specifically, for 60 minutes, but is not limited thereto.

The term " hop " of the present invention means a raw material used for beer brewing, which is a plant of the genus Morus and Hansampin. It gives a unique smell and bitter taste of beer and cleanses the product by precipitating proteins of malt juice, preventing the propagation of germs and enhancing storage stability.

In the present invention, the hops may be those used in the art, such as Centennial Hop, Citra Hop, Fuggle Hop, Cascade Hop, May be used, but the present invention is not limited thereto.

For the purpose of the present invention, the method for preparing the rice wort may further include a step of cooling after the heating, wherein the cooling may be performed at 20 to 30 캜.

The step (b) of the present invention is a step of fermenting the rice wort, and converting the sugar contained in the rice wort into alcohol.

Specifically, the fermentation can be performed using yeast, but is not limited thereto.

In addition, the fermentation may be performed at 15 to 25 캜, specifically at 20 캜, and may be performed for 6 to 10 days, specifically 6 to 8 days, most specifically 7 days, but is not limited thereto .

In addition, the fermentation may be performed by injecting oxygen, but is not limited thereto.

The step (c) of the present invention is a step of aging the fermented product obtained in the step (b), wherein the carbonic acid gas is remained to enhance the taste and flavor of the rice beer.

Specifically, the aging may be performed at 0 to 10 ° C, specifically at 1 to 4 ° C, and may be performed for 25 to 65 days, more specifically 30 to 60 days, but is not limited thereto.

In addition, the fermentation may be performed by injecting carbon dioxide gas, but is not limited thereto.

In a specific embodiment of the present invention, the rice wort prepared by using the rice bran was heated at 100 캜 for 60 minutes, cooled to 25 캜, added with yeast and fermented at 20 캜 for 7 days , And then aged at 1 to 4 ° C for 1 to 2 months to prepare rice beer. In addition, it was confirmed that the rice beer had the same alcohol content as the rice beer produced using 100% malt, and the turbidity and bitter taste were reduced, and the preference degree was higher (FIG. 5 and Table 2).

This suggests that the method of the present invention utilizing the rice bran produced using the rice bran can be usefully used for producing rice beer having high quality.

Another aspect provides a rice beer produced by the above method.

At this time, the above description of the term " rice beer " is as described above.

The rice beer produced by the production method of the present invention is characterized in that the alcohol content is the same as that of conventional beer made only using malt, and the turbidity and bitter taste are improved rather than the beer.

The turbidity is indicative of the content of solid constituents. The higher turbidity can reduce the shelf life due to the friction of the solid constructs, thereby reducing the taste or flavor, Can be improved.

In addition, since the bitter taste is a factor determining the preference degree of beer, the bitter taste reduction of the rice beer according to the present invention may mean that the degree of preference is increased.

The process for producing rice wort using the rice bran of the present invention does not require a separate liquefaction process, which is necessary in the case of using rice for producing beer, so that the manufacturing process and manufacturing time of the beer can be shortened, Can be used for the production of rice beer with improved bitter taste and superior quality.

Fig. 1 is a graph showing the sugar content of rice bran according to the method (processing) of rice. 100% malt refers to a control group without rice, the first refers to the sugar content of the rice wort saccharified at 72 ° C for 30 minutes, and the second refers to the sugar content of the rice wort saccharified at 72 ° C for 60 minutes.
FIG. 2 is a graph showing the sugar content of wort according to the ratio of unfilled and unfilled and the time for saccharification. The control group is 100% malt, meaning rice which does not contain rice.
FIG. 3 is a flow chart of a conventional rice wedge and rice beer manufacturing process including a liquefaction process.
FIG. 4 is a flow chart of the process for manufacturing rice bran and rice beer according to the present invention in which the liquefaction process is omitted.
FIG. 5 is an image showing the shape of a rice beer produced using the rice bran, and the rice beer was prepared as rice bran prepared without liquefaction.

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

Example 1. Confirmation of sugar content of rice bran according to processing method of rice

In order to eliminate the liquefaction process during rice beer manufacturing process, rice wort was prepared using rice pretreated with different processing methods and their sugar content was confirmed.

First, rice wort was prepared by the following method. 60% (w / v) of malt was mixed with 40% (w / v) of rice which was ground, soaked, roasted, roasted, The saccharification was carried out. The sugar content of the rice wort prepared by the above method was first measured at 72 ° C for 30 minutes and secondly at 72 ° C for 1 hour.

On the other hand, the expanded rice (bulge rice) was prepared by applying rice (brown rice or ground rice) having a moisture content of about 10 to 13% at a pressure of 0.7 to 0.8 MPa.

As a result, as shown in FIG. 1, it was confirmed that the wort produced by using the wheat flour was similar to or higher than that of the wort produced from 100% malt which did not contain rice. Especially, it was confirmed that the sugar content of rice wort prepared through the liquefaction process, which is a conventional method for producing rice wort, was superior to that of rice wort prepared by using other pretreated rice such as crushing, soaking, And it was confirmed that the sugar content was better.

From the above results, it was found that the rice wort prepared by using the rice bran can exhibit high sugar content without being subjected to the liquefaction process, and thus can be usefully used for the production of rice beer.

Example 2. Confirmation of the sugar content of rice bran according to the ratio of puffing and unmixing and the time of saccharification

It was confirmed through the above Example 1 that rice bran wax can be produced with high sugar content without any additional liquefaction process when rice bran wax is manufactured using the rice bran wax. In order to produce rice bran wax having the highest sugar content, The optimum mixing ratio and saccharification time of malt were investigated.

Specifically, malt was mixed with 10 to 50% (w / v) of distilled water, and the saccharification, heating and cooling processes were carried out in the same manner as in Example 1. The saccharification was carried out at 68 ° C for 60 minutes, at 72 ° C for 30 minutes, at 72 ° C for 60 minutes, or at 78 ° C for 60 minutes.

As a result, as can be seen from FIG. 2, when the puffed rice was produced using 30% (w / v) of puffed rice, the sugar content was the highest in comparison with the wort produced in other ratios. And it was confirmed that it was the same effect at the saccharification temperature of 72 or 78 ° C. On the other hand, it was confirmed that sugar content of wort was higher when saccharification was performed for 60 minutes than 30 minutes.

As a result, the rice wort produced by using the rice wheat bran was the highest in sugar content of rice wort when 30% (w / v) and 70% (w / v) , And that the saccharification of the mixture exhibited the highest sugar content when rice bran was carried out at 72 or 78 ° C for 60 minutes.

Example 3. Confirmation of sugar content of rice bran according to rice variety

It was confirmed through the above Example 1 that a rice bran of high sugar content can be produced without the need of a separate liquefaction process when rice bran wax is produced using the rice bran. In order to produce the rice bran having the highest sugar content, , And the sugar content of rice bran prepared by using the rice bran was confirmed.

Specifically, puffed rice flour and wort were prepared by the method according to Example 1, using Sambwang, Hanwoo, Cheolwon 98, Wolbaek or Sagomi variety, which are used for various purposes, respectively. Then, the sugar content and the amount of wort of rice wort according to the rice variety are summarized in Table 1 below. At this time, the amount of wort was represented by the amount of rice wort finally obtained in 10 L of water containing the mixture of the distilled water and the malt.

Uses and characteristics kind Brix Final sugar content
(brix) Waste amount (L) Amylose
Content (Remarks) For general rice Samkwang 13.7 ± 0.3 14 ± 0.7 8.5 ± 0.6 middle For rice flour A flour 13.55 ± 0.5 14.35 ± 0.2 8.3 ± 0.1 middle For rice flour Cheorwon 98 12.8 ± 0.0 13.55 + - 0.1 8.1 ± 0.3 middle Semi-Glutinous rice Monthly 13.3 ± 0.3 13.75 ± 0.4 8.5 ± 0.2 Semi-Glutinous rice Processing (noodles, etc.) Saga Ami 13.8 ± 0.0 14.6 ± 0.1 7.8 ± 0.1 High amylose

As a result, as shown in Table 1 above, overall sugar content of 13 brix or more was good. Especially, in the case of rice wort prepared by using Samgwang, Hanwoo or Sagomi variety, the final sugar content was about 14 Bricks , Indicating a very high sugar content. However, the amount of wax was about 7.8 L in the case of rice wort produced by using sago ami.

From the above results, it was found that when the rice wort was prepared using the rice bran, the sugar content and the yield of the rice wort could be increased by using the rice bran or the one kind of flour.

Example 4: Characterization of rice beer made from puffed rice rice wort

Through the above Examples 1 to 3, it was confirmed that rice bran wax can be produced with high sugar content without further liquefaction process when rice bran wax is prepared using the rice bran. The rice brewer was used to produce rice beer , And their characteristics were confirmed.

Specifically, hops (Centennial or cascade) were added to the rice wort prepared by the method of Example 1, and heated at 100 캜 for 60 minutes and sufficiently cooled at 25 캜. Thereafter, yeast (commercial ale yeast Safale US-5) was added and fermented at 20 ° C for 7 days and aged at 1 to 4 ° C for 1 to 2 months. Then, the alcohol content, turbidity, pH and bitter taste characteristics of the manufactured beer were checked and summarized in Table 2 below.

Meanwhile, the conventional rice beer manufacturing process and the rice beer manufacturing process in which the liquefaction process according to the present invention is omitted are shown in FIGS. 3 and 4, respectively.

Wort sugar
(Briggs) Alcohol
content Turbidity pH bitter Control group
(Malt 100% wort) 14.5 5.4 0.030 4.28 23.6 10% wasted rice 14.4 5.0 0.027 4.2 16.4 Puffed rice 20% juice 14.5 5.0 0.026 4.16 17.9 Puffed rice 30% juice 15.4 5.4 0.024 4.15 14.6

As a result, as shown in FIG. 5 and Table 2, in the case of the rice beer made from the rice wort produced by using the rice bran 30%, the alcohol content was the same as that of the rice beer produced using 100% malt Respectively. In particular, it was confirmed that the turbidity related to quality deterioration such as storage stability and taste of beer was improved, and bitterness was decreased, resulting in higher preference.

The above results show that rice brewers produced by using the rice bran can produce rice beer of excellent quality without any additional liquefaction process.

Example 5: Characterization of rice beer made from roasted rice wort

It was confirmed through the above Example 4 that the rice wort prepared using the rice wheat can be used to produce rice beer of excellent quality with improved turbidity and bitterness without performing a separate liquefaction process. Therefore, we investigated whether rice brewers prepared by using other processed rice could be used for rice beer production.

Specifically, yeast (commercial ale yeast Safale US-5) was added to the rice wort prepared by using the roasted rice in the method of Example 1, and fermented at 20 ° C for 7 days, And aged for 1 to 2 months. Then, the alcohol content, turbidity, pH and bitter taste characteristics of the manufactured beer were checked and summarized in Table 3 below.

Wort sugar Alcohol content Turbidity pH bitter Control group
(Malt 100% wort) 13.85 ± 0.21 4.2 ± 0.5 0.03 ± 0.004 4.26 ± 0.01 27.1 ± 0.3 Fried rice
10% juice 13.15 + 0.49 3.9 ± 0.4 0.079 ± 0.001 4.19 ± 0.01 22.8 ± 0.5 Fried rice
20% juice 13.35 ± 0.21 4.2 ± 0.4 0.052 0.006 4.18 ± 0.01 21.2 ± 0.73 Fried rice
30% juice 13.4 ± 0.14 3.8 ± 0.3 0.044 ± 0.006 4.15 + 0.04 24.9 ± 0.2

As a result, as can be seen from Table 3, turbidity of rice beer made from rice wort prepared using roasted rice was significantly increased compared with rice beer made using 100% malt . In case of turbidity, it can be judged that the quality is generally lower than 0.039, which is much higher than that of roasted rice. As a result, it was confirmed that the degree of preference decreased as the color increased with increasing turbidity.

From the above results, it was found that rice beer of superior quality can be produced only by using expanded rice, not by other processing method, in order to produce rice beer without a separate liquefaction process.

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 embodiments described above are illustrative in all aspects 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 (15)

(a) preparing a bulge; And
(b) mixing the expanded malt malt and heating and saccharifying the rice malt.
The manufacturing method according to claim 1, wherein the expansion weight is manufactured by heating rice and applying a pressure of 0.6 to 1.1 MPa.
The manufacturing method according to claim 1, wherein the bulge is produced by bulging three or more powders.
The production method according to claim 1, wherein the production method does not include a step of saccharifying and liquefaction.
The process according to claim 1, wherein the mixing comprises mixing 10 to 45% (w / v) of bulge and 55 to 90 (w / v) of malt.
The process according to claim 1, wherein the saccharification is performed at 60 to 80 캜 for 50 to 90 minutes.
A rice wax produced by the method of any one of claims 1 to 6.
(a) adding a hop to the rice wort of claim 7 and heating;
(b) fermenting the rice wort; And
(c) aging the fermented product.
The process according to claim 8, wherein the heating is carried out at 90 to 110 캜 for 50 to 70 minutes.
9. The method of claim 8, further comprising cooling after the heating.
9. The process according to claim 8, wherein the fermentation of step (b) is carried out using yeast.
The process according to claim 8, wherein said step (b) is carried out at 15 to 25 캜 for 6 to 10 days.
The process according to claim 8, wherein said step (c) is carried out at 0 to 10 캜 for 25 to 65 days.
The method according to claim 8, wherein the rice beer is improved in bitter taste and turbidity compared to beer not containing rice.
A rice beer produced by the method of claim 8.

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