KR970070181A - Colored beverage using colored brown rice bran extract and method for producing the same - Google Patents

Colored beverage using colored brown rice bran extract and method for producing the same Download PDF

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Publication number
KR970070181A
KR970070181A KR1019960011423A KR19960011423A KR970070181A KR 970070181 A KR970070181 A KR 970070181A KR 1019960011423 A KR1019960011423 A KR 1019960011423A KR 19960011423 A KR19960011423 A KR 19960011423A KR 970070181 A KR970070181 A KR 970070181A
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South Korea
Prior art keywords
rice bran
colored
brown rice
bran extract
colored brown
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KR1019960011423A
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Korean (ko)
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KR100200325B1 (en
Inventor
김태영
김기종
이춘기
최영근
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김광희
농촌진흥청
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Priority to KR1019960011423A priority Critical patent/KR100200325B1/en
Publication of KR970070181A publication Critical patent/KR970070181A/en
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Publication of KR100200325B1 publication Critical patent/KR100200325B1/en

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
    • C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Zoology (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Alcoholic Beverages (AREA)
  • Cereal-Derived Products (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

본 발명은 유색현미의 가공부산물인 유색쌀겨층의 색소를 추출한 유색현미 쌀겨추출액을 이용한 유색술의 제조방법에 관한 것이다. 본 발명의 유색현미 쌀겨추출액을 이용한 유색술은 쌀겨의 가능성 성분을 함유한 색소의 추출은 극대화하면서 발효에 악영향을 미치는 물질의 용출은 억제하는 방법으로 수득한 유색현미 쌀겨 추출액을 이용하여 제조된다. 본 발명의 유색현미 쌀겨추출액을 이용한 유색술의 제조방법에 의하면, 유색현미 쌀겨를 이용하여, 유색현미 쌀겨의 기능성 성분을 함유한 색소의 추출은 극대화 하면서도 발효에 악영향을 미치는 물질의 용출은 억제하는 방법으로, 일반대중이 알콜기호음료로서 상용하기 쉽고, 또한 유색현미 쌀겨의 영양학적 기능성과 색소특성 및 기호성을 그대로 유지하는 약, 탁주를 제조할 수 있다.The present invention relates to a process for producing colored rice using a colored brown rice bran extract obtained by extracting pigment of a colored rice bran layer which is a by-product of colored brown rice. Colored fermented rice bran extract of the present invention is prepared by using a colored brown rice bran extract obtained by a method of inhibiting the elution of a substance having an adverse effect on fermentation while maximizing the extraction of a pigment containing a possible ingredient of rice bran. According to the method for producing colored rice using the colored brown rice bran extract of the present invention, it is possible to maximize the extraction of the pigment containing the functional ingredient of the colored brown rice bran by using the colored brown rice bran, while suppressing the dissolution of the substance that adversely affects the fermentation Method, it is possible to produce a medicine, which is easy to be commonly used as an alcoholic beverage and which maintains the nutritional function, coloring property and palatability of colored brown rice bran as it is by the general public.

Description

유색현미 쌀겨추출액을 이용한 유색술의 제조방법Preparation method of coloring using colored brown rice bran extract

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is a trivial issue, I did not include the contents of the text.

제1도는 본 발명의 유색현미 쌀겨추출액을 이용한 유색술의 제조 방법을 나타낸 공정도이다.FIG. 1 is a process drawing showing a method for producing colored rice using the colored brown rice bran extract of the present invention.

Claims (11)

유색현미 쌀겨량에 대하여 물을 부피비로 1 내지 3배 가하고 14 내지 16℃에서 5 내지 7시간 교반추출하여 제조된 유색현미 쌀겨추출액.A colored brown rice bran extract prepared by adding 1 to 3 times the volume of water to the amount of colored brown rice bran and stirring at 14 to 16 ° C for 5 to 7 hours. 제1항에 있어서, 물은 유기산을 가하여 pH을 3 내지 4로 조정한 양조용수인 것을 특징으로 하는 유색현미 쌀겨추출액.The colored brown rice bran extract according to claim 1, wherein the water is a two-component water having a pH of 3 to 4 by adding an organic acid thereto. 제2항에 있어서, 유기산은 구연산 또는 젖산인 것을 특징으로 하는 유색현미 쌀겨추출액.The colored brown rice bran extract according to claim 2, wherein the organic acid is citric acid or lactic acid. 일반미를 수침시키고 가열하여 증자미를 수득하는 공정; 중자미에 곡자 및 효모를 첨가한 다음, 가수하여 1단 발효하는 공정; 및, 전기에서 수득한 1단 발효물에, 1단 발효물 중량에 대하여 2 내지 4배에 해당하는 중자미를 추가로 가한 후, 3 내지 5%의 곡자 및 10 내지 30%의 제1항 기재의 유색현미 쌀겨추출액을 첨가하고 가수하여 2단 발효하는 공정을 포함하는 유색현미 쌀겨추출액을 이용한 유색술의 제조방법.A step of soaking a common marmer and heating to obtain a thickener; A step of adding fermented soybean curd and yeast, followed by hydrolysis by one step; The fermented product obtained in the first step is further added with 2 to 4 times the weight of the first step fermented product and then added with 3 to 5% of grain and 10 to 30% of the first component Wherein the fermented rice bran extract of step (1) is added to the fermented rice bran extract, followed by hydrolysis. 제4항에 있어서, 중자는 약 100℃에서 20 내지 30분간 행하는 것을 특징으로 하는 유색현미 쌀겨추출액을 이용한 유색술의 제조방법.The process according to claim 4, wherein the core is dried at about 100 占 폚 for 20 to 30 minutes. 제4항에 있어서, 곡자는 라이조푸스(Rhizopus)속 및 아스퍼질러스(Aspergillus)속 미생물의 배양물인 것을 특징으로 하는 유색현미 쌀겨추출액을 이용한 유색술의 제조방법.The method according to claim 4, wherein the grapevine is a culture of microorganisms belonging to genus Rhizopus and genus Aspergillus. 제4항에 있어서, 곡자는 중자미의 중량에 대하여 3 내지 8%, 효모는 0.1 내지 1%를 첨가하고 1단 발효하는 것을 특징으로 하는 유색현미 쌀겨추출액을 이용한 유색술의 제조방법.[5] The method according to claim 4, wherein the grains are added in an amount of 3 to 8% based on the weight of the grains, and 0.1 to 1% of the yeast is added to effect a first stage fermentation. 제4항에 있어서, 1단 발효는 중자미에 대하여 물을 130 내지 170% 가하고, 26 내지 28℃에서 약 2일간 행하는 것을 특징으로 하는 유색현미 쌀겨추출액을 이용한 유색술의 제조방법.The process according to claim 4, wherein the one-stage fermentation is carried out at 26 to 28 DEG C for about 2 days by adding water to the middle rice at 130 to 170%. 제4항에 있어서, 2단 발효는 중자미에 대하여 유색현미 쌀겨추출액과 함께 130 내지 170%로 가수하고, 26 내지 28℃에서 약 4 내지 5일간 행하는 것을 특징으로 하는 유색현미 쌀겨추출액을 이용한 유색술의 제조방법.5. The process according to claim 4, wherein the two-stage fermentation is performed at 130 to 170% with the colorless brown rice bran extract to the middle rice, and at 26 to 28 DEG C for about 4 to 5 days. ≪ / RTI > 제4항의 방법에 의해 제조된 유색약주.5. A colored vinegar prepared by the method of claim 4. 제4항의 방법에 의해 제조된 유색탁주.A colored takju prepared by the method of claim 4. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: It is disclosed by the contents of the first application.
KR1019960011423A 1996-04-16 1996-04-16 Alcoholic beverage using color rice bran`s extract and their preparation KR100200325B1 (en)

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KR100200325B1 KR100200325B1 (en) 1999-06-15

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030043307A (en) * 2001-11-27 2003-06-02 이덕순 Manufacture method of raw rice wine with pine
WO2011037423A2 (en) * 2009-09-26 2011-03-31 Kim Jihan Method of extracting bran and method of producing alcohol from bran extract

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030043307A (en) * 2001-11-27 2003-06-02 이덕순 Manufacture method of raw rice wine with pine
WO2011037423A2 (en) * 2009-09-26 2011-03-31 Kim Jihan Method of extracting bran and method of producing alcohol from bran extract
WO2011037423A3 (en) * 2009-09-26 2011-09-09 Kim Jihan Method of extracting bran and method of producing alcohol from bran extract

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