KR20200043116A - Manufacturing method of beer using rice flour - Google Patents

Abstract

The present invention relates to a method for making high quality craft rice beer using an oak barrel. According to the present invention, the method comprises the following steps of: (a) polishing white rice and mixing the polished rice with brewing water; (b) inserting liquefaction enzyme into the mixture of the step (a) to perform gelatinization and liquefaction and cooling rice juice after boiling; (c) mixing the rice juice made in the step (b) with specialized malt; (d) saccharifying and filtering the mixture of the step (c); (e) adding hop to wort filtered in the step (d) and cooling the wort after boiling; (f) adding yeast separated and identified from yeast to the wort cooled in the step (e) to ferment alcohol; (g) aging and storing a fermented liquid fermented in the step (f) to make beer; and (h) filling an oak barrel with the beer made in the step (g) and aging the beer to complete oak-barreled beer. Accordingly, marketability of rice beer can be increased through process improvement and quality enhancement, such as flavor enhancement and the like, and activation of domestic craft beer and consumption of domestic rice can be promoted through quality improvement and characterization of the craft rice beer and differentiation from imported beer.

Description

Manufacturing method of rice flour mixed beer {MANUFACTURING METHOD OF BEER USING RICE FLOUR}

The present invention relates to a method for producing a rice flour mixed beer, and more particularly, to a method for producing a rice flour mixed beer that enables a high quality rice flour mixed beer having excellent taste by using a mixture of rice flour and malt as a raw material.

The most consumed alcoholic beverages in Korea are beer and soju, and the consumption share accounts for 52.5% of beer and 41.25% of soju, and beer consumption is increasing every year.

The domestic beer market is leading the increase in sales by launching new products and conducting extensive marketing and promotion as consumer preferences diversify due to the increase in imported beer.

According to this trend, the development of beer with functional and palatability added by adding by-products other than barley to existing beer is gradually increasing.

Corn starch is mainly used as refined starch, and there are studies using sweet potato starch and potato starch.

Rice, corn, sugarcane, and malt are mainly used as starch raw materials. In addition, there is a study in which beer is produced using sweet potato as an auxiliary ingredient.

Currently, in the production of beer in Korea, not only malt germinated with barley, but also 10-40% corn flour or rice is mixed as an auxiliary ingredient depending on the product.

Rice, corn, sugarcane, and malt are mainly used as starch raw materials. In addition, research into manufacturing beer using sweet potato as an auxiliary ingredient is continuing.

Currently, in the production of beer in Korea, not only malt germinated with barley, but also 10-40% corn flour or rice is mixed as an auxiliary ingredient depending on the product.

It is known that rice is better suited to corn than corn because of the excellent flavor of beer made from rice. In the United States and Japan, some companies use up to 40% of raw materials to make beer.

The annual rice consumption per capita in Korea was 67.2 kg in 2013, but continues to decrease annually to 65.1 kg in 2014, 62.9 kg in 2015, 61.9 kg in 2016, and 61.8 kg in 2017.

About 95% of rice is mainly consumed as rice, and about 5% is used for processing alcoholic beverages and rice cakes.

In addition, with the rapid increase in rice inventories due to the increase in rice production and the opening of rice imports, the demand for expanded consumption of processed rice to increase demand for domestic and domestic imported rice is increasing.

The development of alcoholic beverages using rice has been centered on traditional alcoholic beverages, but research has been attempted to apply it as an auxiliary ingredient to beer.

One study reported that as a result of producing wort with six types of domestically produced rice, the glucose and maltose contents of wort produced by mixing rice appeared to be lower than wort produced with only malt.

During the beer production process, the degree of saccharification affects the alcohol content, and a research group conducted a study to optimize the saccharification conditions by adding rice as an auxiliary ingredient to the saccharification.

According to the research results of the research group, amylase was added to improve the saccharification efficiency during the process of rice beer, but it was reported that deterioration in quality such as foam stability and color of beer occurred.

In addition, another research group conducted a study on the beer quality characteristics according to the ratio of rice added when manufacturing rice beer using soft rice varieties.

However, the results of the previous research were mainly focused on research on processing and quality characteristics for applying rice to beer processing, and comparative studies on the brewing process and beer types suitable for manufacturing rice beer have not been conducted.

The present invention is to select the addition ratio of the rice suitable for rice beer and the immersion process and beer type.

Patent Document 1 below discloses a method of manufacturing rice beer to which a special crop is added.

The method of manufacturing rice beer to which the special crop of patent document 1 is added includes the steps of immersing mixed grains composed of raw rice and malt in water to elute glycosylase; Gelatinizing and saccharifying the immersed mixed grains; Inactivating the glycation enzyme of the gelatinized and saccharified mixed grains and filtering to obtain a saccharification solution; Adding hops to the saccharification solution and boiling it; It includes the step of adding an extract of the special crop to the fermented saccharification liquid; and further adding and fermenting yeast to the saccharification liquid to which the special crop is added.

The following Patent Document 2 discloses a method of manufacturing rice beer using soft rice, and the following Patent Document 3 discloses a method of manufacturing ginseng rice beer.

Republic of Korea Patent Publication No. 10-2009-0122073 (published on November 26, 2009) Republic of Korea Patent Publication No. 10-2018-0068380 (published on June 22, 2018) Republic of Korea Patent Publication No. 110-2012-0021795 (released on March 09, 2012)

The present invention was devised in consideration of the problems of the method of manufacturing rice flour mixed beer according to the prior art, the purpose of which is to produce a rice flour mixed beer with excellent taste and aroma through an appropriate level of rice addition ratio and an efficient dipping process. It is to provide a method for manufacturing rice flour mixed beer.

In order to achieve the above object, the method for producing rice flour mixed beer according to the present invention

According to the method for producing rice flour mixed beer according to the present invention, it is possible to greatly improve the productability of rice beer through process improvement and quality improvement such as flavor improvement of rice beer.

In addition, according to the method for producing rice flour mixed beer according to the present invention, it is possible to promote domestic rice beer and promote domestic rice consumption through quality improvement and characterization of rice beer and differentiation from imported beer.

1 is a flow chart of a method of immersing a heating method of a method for producing rice flour mixed beer according to the present invention
Figures 2a to 2c is a graph of the temperature change of the boiling method immersion process of the method of manufacturing rice flour mixed beer according to the present invention,
Figure 3 is a graph of the sugar change of the manufacturing method of rice flour mixed beer according to the present invention,
Figure 4 is a graph of the pH change of the manufacturing method of rice flour mixed beer according to the present invention,
Figure 5 is a graph of the change in the number of yeast in a method for producing rice flour mixed beer according to the present invention.

Hereinafter, a method of manufacturing a rice flour mixed beer according to the present invention will be described in detail with reference to the accompanying drawings.

Technical terms and scientific terms used in this specification have the meanings commonly understood by those of ordinary skill in the art to which this invention belongs, unless otherwise defined, and the repeated description of the same technical configuration and operation as in the prior art It will be omitted.

In order to complete the manufacturing method of the rice flour mixed beer according to the present invention, beer was prepared by comparing the rice addition ratio and beer type and the quality characteristics were compared.

* material

The raw malt used in this experiment was pilsner malt, ale malt, munich malt and wheat malt from Weyemann, Germany. For rice, domestic rice (Dongwon Trading) was purchased and used. Fermented yeast was purchased and used as Saccharomyces cerevisiae upper yeast (Saf ale US-05, Fermentis, Belgium) and lower yeast (Saf lager S-23, Fermentis, Belgium). For the hops, the bitter hop AmarilloO-acid purity 13.6%) varieties and the aroma hop Saaz (a-acid purity 3.6%) varieties were used. As the enzyme, a-Amylase (Termamyl SC), a liquefied purification enzyme, was used.

* Production of beer

For beer, 500 g of raw materials were used for each sample, and the addition ratios of rice flour and malt were 0: 100 (S0), 20:80 (S1), 40:60 (S2), 60:40 (S3), and 80:20, respectively. It was divided into (S4) to study the characteristics of the quench process, such as liquefaction and saccharification, by gradually increasing the ratio of rice flour to 5 samples. The amount of soaked water for primary wort was 300% by weight for malt and 400% by weight for rice flour. The immersion amount without rice was immersed without enzyme treatment, and liquefied enzyme was added to the immersion amount of rice with 1% of rice weight during the luxurious process of rice flour. After the completion of the mastog, additional sparging water was added to the primary wort so that the original extract concentration was 12 ° Brix after boiling, and the hops at the time of boiling were Amarillo 1st 2g, 2nd for each sample. 3g was added. Yeast was fermented at 15 ° C for 10 days by adding 3 g of Saf lager yeast (dry yeast, bottom yeast) for each sample.

As a study to set the optimum conditions for the production process of rice beer by immersion method, we compared the method of In Eun (Infbsion) and method of Decoction (Decoction method).

As shown in Fig. 1, the temperature rising method immersion process was performed at a protein resting period (decomposition by enzyme protease) at 50 ° C for 20 minutes, a maltose resting period (decomposition by enzyme β-amylase) at 64 ° C for 60 minutes, and a glycosylation resting period (enzyme α- Degradation by amylase) It was set to 20 minutes at 72 ° C and 78 ° C to end glycation.

2A to 2C, the immersion process of the mercy method separates a part (1/3) of the immersion solution and boils it to 100 ° C, and then undergoes the protein-glycosylation cessation phase. / 3) was separated and boiled to 100 ° C, followed by a 2nd mercy method after the maltose-glycosylation period, and after the maltose period was immersed, the mixture was boiled to 100 ° C and subjected to immersion in the 3rd mercy method after the saccharification period. .

In addition, rice beer was prepared by type (lager, ale, wheat beer) and by yeast type (lower yeast and upper yeast), and comparative studies on brewing characteristics were conducted. Lager beer was analyzed after fermentation and aging at 15 ° C for 10 days using bottom yeast. Ale beer was ale malt (50%) and munich malt (50%), wheat beer was ale malt (20%), munich malt (20%), and wheat malt (60%). Fermentation was aged for 6 days at ° C.

-Physicochemical analysis

* Sugar content and pH

The measurement of sugar content (° Brix) during fermentation was immediately determined using a refractometer (ABBE, Atago, Tokyo, Japan), and pH was measured using a pH meter (Orion 720A, Thermo orion, Beverly, MA, USA).

* Yeast number

To measure the number of yeast during fermentation, the number of live bacteria was measured in Yeast Extract Peptone Dextrose (YPD) Agar medium (MB Cell, Seoul, Korea). To measure the number of bacteria, 0.1 mL was spread on a solid medium using a decimal dilution method, and after 48 hours of incubation in a 30 ° C incubator, counting the number of colonies was expressed as colony forming units (CFU / mL).

* Alcohol content

The alcohol content was taken by distillation after taking 100 mL, and the display was read using a spirit meter to correct the alcohol content to 15 ° C as a gay-Lussac table, and the alcohol content was expressed in% (v / v) concentration.

* Chromaticity

The chromaticity was measured using a spectrophotometer adjusted to zero with distilled water, and the absorbance (A) of the beer sample with the gas removed was measured at 430 mn and the chromaticity was calculated by the following equation. If the hop light intensity of 700 nm was equal to or less than the absorbance of 430 mn multiplied by 0.039, the beer was considered to be transparent, and the color of the beer was determined from the absorbance at 430 nm.

Chromaticity (E.B.C unit) = 25 x dilution factor x A

* bitterness

Bitterness unit (BU) measurement of beer was analyzed based on the liquor analysis regulations of the IRS. The beer sample was degassed so that there was no loss of foam, the temperature was adjusted to 20 ° C, 10 mL was taken into a centrifugal tube, and 0.5 mL of hydrochloric acid and 20 mL of isooctane were added and sealed, followed by shaking at 250 rpm on a shaker for 15 minutes. After centrifugation at 3000 rpm for 3 minutes, the isooctane layer was taken in a 10 mm cell, and the absorbance (A) was measured at 275 nm with pure isooctane as a control and calculated as follows.

High price (BU) = 50 x A

* Calm extract

Take 100 g of beer sample in a 500 mL distillation flask that has been weighed in advance, add about 50 mL of heavy water, connect it to a midstream device, and distill. When the distillate reaches 85-90 mL, stop the distillation operation, cool the balance of the distillation flask to 20 ° C, adjust it to 100.0 ± 0.1 g with distilled water, shake and mix uniformly, and then use the Peak Nome to the decimal point. The specific gravity S is measured to the fifth digit.

Calm extract (% Plato) = -460.234+ (662.649xS)-(202.414xS ² )

* Fragrance component analysis

Low-boiling fermentation by-products that make up the fragrance components of alcohol, such as methyl alcohol, acetaldehyde, fusel oil, etc., generated during fermentation, are added to 30 mL of distilled water in 100 mL of beer according to the liquor analysis regulations of the National Tax Service Research Institute, and heated in a heating mantle to distillate the mass cylinder. After taking 95 mL and adding distilled water, the total amount was dissolved in 100 mL and analyzed using a gas chromatograph (Agilent Technologies, Fort Worth, Texas, USA).

* Sensory evaluation

A sensory evaluation was conducted for each type of rice beer through a specialized sensory panel. Taste, flavor, bitterness, carbonated mouthfeel, foaming stability, and preference items Divided into very good (5 points), slightly good <4 points), moderate (3 points), slightly disliked (2 points), and very disliked (1 point) using a 5-point scale to evaluate, beer-related species It was conducted on a panel of 15 people composed of lions.

* Statistics processing

Statistical processing was set at a significance level of 5% (p <0.05), and multiple comparisons between means were performed using a one-way ANOVA test and Duncan's multiple range test (DMRT).

- Results and Discussion

* Quality change by dipping process

When dipping with 100% malt, the dipping process generally took about 80 minutes. Different samples of rice flour and malt, and after pre-gelatinizing (85 ° C) rice and adding liquefied enzyme (10 mL / kg rice), the total soaking time was also about 80 minutes, showing a normal soaking time. It was also confirmed to be normal. Sugar content refers to soluble solids, which are the main components that affect the scent and sweetness of alcoholic beverages. Starch raw materials are decomposed into sugars by glycosylase to act as a determinant of ethanol production in yeast. It was confirmed that the sugar content increased with the passage of temperature and time for all 5 samples, and after completion of immersion at 78 ° C, S0 was 21.5 ⁰ Bx, S1 was 21.6 ⁰ Bx, S2 was 21.6 ⁰ Bx, S3 was 21.2 ° Bx, S4 represents 21.0 ° Bx, respectively. As for the control with the rice added, the total immersion time is similar to that of the control group, and in particular, the iodine test time is almost the same.

* Change of wort quality by dipping method

The quality of wort by dipping method was measured by wort concentration, wort color, and wort flavor, and is shown in Table 1 below. The wort concentration was measured by heating, primary, secondary, and tertiary boiling methods 11.2, 11.4, 11.1, and 11.5 ^O P, respectively. The chromaticity of wort was measured using a spectrometer, and it was confirmed that the chrominance was higher when the immersion method was used rather than the Seungeun method and immersed in the third mercy rather than the primary one. The flavor of wort was also found to have a rich malt flavor when it was immersed in a mercy method rather than a heating method and in a third mercy rather than a primary temperature method.

* Sugar and pH during fermentation according to the mixing ratio of rice and malt And yeast number change

Changes in fermentation and aging processes were observed according to the mixing ratio of rice flour and malt. During the fermentation process, beer samples were collected at each step of fermentation to measure sugar content, pH, and yeast count. As shown in Figs. 3 to 5, the change in sugar according to the ratio of rice flour and malt was fermented for 10 days at 20 ° C, and the 5 samples showed initial sugar content of 12.0 ~ 21.3 ° Bx, and the sugar content rapidly decreased until the 4th day of fermentation. After that, the sugar content was gradually reduced. Five samples had a sugar level of 3.2 ~ 3.9 ° Bx at the end of fermentation, and the final fermentation level was 67.3 ~ 73.3, showing normal values. As a result, as in the control, the test group showed a normal fermentation pattern change, indicating that there was no abnormality in the fermentation of beer with rice.

Initial pH of all samples was 5.4 ~ 5.5. The fermentation decreased rapidly until the third day of fermentation, and then gradually decreased. The test group with added rice (S1-S4) showed the same pH decrease trend as the control (S0), indicating a normal pH change. The decrease in pH during fermentation can be attributed to the production of fixed acids (citric acid, succinic acid, lactic acid, etc.) and volatile acids (such as acetic acid) and buffer movement toward the acid. In particular, it is known that the decrease in pH during fermentation is closely related to the growth of yeast, and occurs when the yeast grows, taking away phosphate buffering and absorbing ammonia from amino acids. At the end of fermentation, all samples showed a pH of 4.2 to 4.3. One study reported that 12 commercially available top-fermented beer pHs were found to be between 3.71 and 4.78, indicating that all samples exhibited normal pH.

In order to observe the number of yeast during fermentation, 5 test spheres were constantly adjusted to 2xl ⁶ ~ 21.3xl ⁶ CFU / mL. All samples showed a rapid increase in yeast from the first day of fermentation and the highest value (6xl ⁶ to 7xl ⁶ CFU / mL) on the 4th to 5th day of fermentation. Thereafter, the number of yeasts gradually decreased in all the samples, and it is believed that the yeasts settled to the bottom of the fermenter due to the aggregation of the yeasts. At the end of fermentation, the number of yeasts in all samples showed a normal yeast change of 2xl ⁶ ~ 25xl ⁶ CFU / mL. This is similar to the result of other studies showing that the yeast tended to increase slightly during the fermentation at the initial lxl ⁶ CFU / mL without much difference.

As a result of fermentation using top yeast, there was no significant difference in fermentation aptitude between samples like bottom yeast.

* Quality analysis by rice beer type

The quality characteristics of rice beer produced by type (lager beer, ale beer, wheat beer) are shown in Tables 2 and 4.

The initial extract of wort was 12.2 ~ 14.1 ° P, after fermentation, the caustic fermentation was shown as 2.5-3.1 ° P of wort wort, and 4.2 ~ 5.1 ° P of real extract. Is 78.0-80.0% ^, and the true fermentation rate is 62.2 ~ 66.4%, which is in the normal fermentation category regardless of beer type and rice ratio, and the alcohol content is also normal fermentation with 5.0-6.0%. However, it was found that the higher the rice ratio, the significantly lower the color (EBC), which is the reason that the color of rice is low and the malt ratio is low. The higher the proportion of rice, the smaller the bitterness (BU) was found to decrease, which is considered to be that the starch of rice is higher than that of malt, so that the taste is diluted with more water input. High-grade alcohol and ester were found to have little to do with the input ratio of rice, and appeared to be somewhat higher in wheat beer, which is considered to be due to the difference in malt raw materials.

* Sensory evaluation

Table 5 shows the sensory evaluation results of rice beer. In the overall sensory evaluation, it can be seen that irrespective of the beer type, the higher the ratio of rice, the lower the palatability. Up to 40% of the rice, there is no significant difference in palatability compared to the control, but the palatability decreases significantly as the proportion of rice increases. Appeared.

The present invention is for selecting the addition ratio of the rice suitable for the rice flour mixed beer and the immersion process and beer type, the beer was prepared by comparing the rice addition ratio, the immersion process, and the beer type to compare the quality characteristics.

That's rice and malt It was classified into 0: 100 (S0), 20: 80 (S1), 40: 60 (S2), 60: 40 (S3), and 80: 20 (S4) to confirm the normal characteristics of the immersion balls such as liquefaction and saccharification. Comparison of the characteristics of the heating method and mercy method during immersion, and additionally, the characteristics of beer types (lager, ale, wheat beer) and yeast types (bottom and top yeast) were studied. Rice flour was subjected to a separate gelatinization process by adding liquefied refining enzyme and mixed with malt and soaked.

Even when the ratio of rice and malt was different, normal soaking time was shown, and the iodine test was also confirmed to be normal. In addition, as temperature and time elapsed, saccharification proceeded normally, and the sugar content of the primary wort was between 21.0-21.6 ° Brix. The immersion method was different from the temperature increase method and the mercy method (1 ~ 3 steps). The concentration, color, and flavor of wort was the highest in the 3 step mercy method, and the mercy method increased the wort concentration, color, and flavor compared to the temperature increase method. appear. During the fermentation period of beer, the difference of sugar, pH, and number of yeast was not large according to the ratio of rice and malt or the type of yeast, and the fermentation degree was found to be in the normal category. High-grade alcohol and ester were found to have little to do with the ratio of rice and malt, and were higher in wheat beer.

The sensory evaluation showed that regardless of beer type, the higher the rice input ratio was, the higher the malt ratio was, the more taste, flavor, and taste were decreased, and preference was also reduced. Further study of the optimal ratio using less rice ratio than the malt ratio was required. Is considered.

Based on the results of the present invention for the optimum ratio of rice and malt in the production of beer using rice flour, the use of rich malt (special malt, etc.) according to the beer type and various aspiration to complement the flavor, High quality beer can be produced.

The invention made by the present inventors has been described in detail according to the above-described embodiments, but the present invention is not limited to the above-described embodiments and can be changed in various ways without departing from the gist thereof.

In addition, a range of modifications, changes, and substitutions are possible with respect to the above-described disclosure, and in some cases, only some of the features of the present invention may be used. Accordingly, the appended claims should be interpreted broadly and in accordance with the spirit and scope of the invention.

Claims (3)

After mixing the raw material of rice flour and malt with brewing water, and adding liquefaction enzyme to liquefy and cool the rice juice after gelatinization and liquefaction, saccharify and filter, cool the wort by adding suction, and add yeast to ferment alcohol However, to include a temperature-heating immersion process or a mercy-type immersion process, liquefied refining enzyme was added to the immersion amount of 1% by weight of rice during the luxurious process of rice flour, and after immersion, sparging water was added to the primary wort. Addition, and after boiling, the initial wort concentration is 12 ° Brix, and the yeast is dried rice or bottom yeast, and the method for producing rice flour mixed beer is fermented at 15 ° C for 10 days. According to claim 1,
The heating process is immersed in a protein resting period (degradation by enzyme protease) at 50 ° C for 20 minutes, a maltose resting period (degradation by enzyme β-amylase) and 60 minutes at 64 ° C, a glycosylation period (degradation by enzyme α-amylase) ) 20 minutes at 72 ° C, the method of manufacturing rice flour mixed beer, characterized in that the saccharification end is 78 ° C. According to claim 1,
In the immersion process of the mercy method, a part of the immersion solution is separated and boiled to 100 ° C, followed by a protein-glycosylation resting phase. After the protein cessation phase, a part of the immersion solution is separated and boiled to 100 ° C. A method for producing rice flour mixed beer, characterized in that after the rough secondary boiling method, after the maltose resting period, the immersion liquid is separated and boiled to 100 ° C, and then subjected to the glycation resting period followed by the tertiary boiling ratio.

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