KR20100012727A

KR20100012727A - Method for preparing takju using germinated rice seed and method for preparing sparkling takju using the same

Info

Publication number: KR20100012727A
Application number: KR1020080074277A
Authority: KR
Inventors: 배상면
Original assignee: 배상면
Priority date: 2008-07-29
Filing date: 2008-07-29
Publication date: 2010-02-08

Abstract

The present invention relates to a new concept of popular liquor that fuses the outstanding advantages of beer, which is a global popular liquor, and our traditional liquor, Takju. The present invention provides a method for producing turkish and effervescent turbid rice using germinated rice seed, which is characterized by fermentation and maturation after adding hops to the obtained saccharified solution and boiling.

According to the present invention, it is possible to obtain takju and effervescent takju expressing various functionalities (for example, antioxidant function and physiological activity function) extracted from germinated rice seed with soft taste and good flavor.

Description

METHOD FOR PREPARING TAKJU USING GERMINATED RICE SEED AND METHOD FOR PREPARING SPARKLING TAKJU USING THE SAME}

The present invention relates to a method for producing Takju and effervescent Takju using germinated rice seed.

Nowadays, the preference for strong alcohol with high alcohol content is falling, and there is a growing trend to enjoy the refreshing taste of beer types with low alcohol content and carbonation.

In the case of Takju, which is one of the most popular Koreans, the alcohol content is low to meet such demands.However, in order to hide the simple taste after fermentation, it is formulated with various high fructose and seasonings, so that the unique taste of fermentation disappears and is gradually being dismissed from the young. to be.

Recently, much interest and research on beer-like foam liquor have been conducted, but there is no report on the brewed and foam liquor produced using germinated rice seed.

The present invention is to combine the excellent flavor and various functionalities of germinated rice seed to Takju, to maintain the taste of fermentation while having a low alcohol content, and to provide an excellent Takju excellent in antioxidant function and physiological activity.

In addition, the present invention combines the excellent flavor and various functionalities of germinated rice seed with foamed turks (hereinafter mixed with "foam liquor"), the purpose is to provide a refreshing foamed turks with low alcohol content and foaming have.

In order to achieve these purposes,

The present invention is characterized in that the soaked raw material including germinated seed is saccharified using coenzyme, and the hops are added to the obtained saccharified liquid, and then fermented and matured. Provides a method for producing Takju.

In addition, the present invention saccharifies the soaked raw material including germinated seed using coenzyme, and adds hops to the obtained saccharified liquid, fermented and matured, and then fermented and aged. It provides a method for producing effervescent takju using germinated rice seed, characterized in that the injection.

According to the present invention, it is possible to obtain takju and effervescent takju expressing various functionalities (for example, antioxidant function and physiological activity function) extracted from germinated rice seed with soft taste and good flavor. The product to which the present invention is applied is expected to be a new concept of mass fusion which combines the excellent merits of beer, which is a global mass liquor, and our traditional liquor Takju.

According to Figure 1, the manufacturing process of takju according to an aspect of the present invention is largely (a) preparing a immersion raw material including germinated rice seed, (b) saccharifying the immersion raw material using coenzyme, (c) Adding and hopping hops to the obtained saccharified solution; and (d) fermenting and ripening.

In addition, the manufacturing process of the foaming takju according to another aspect of the present invention further comprises the step of injecting carbon dioxide after the aging step of the manufacturing process of the takju.

Hereinafter, examples of the manufacturing process of the takju and effervescent takju according to the present invention will be described in detail by each step.

Preparatory stage of immersion raw material

As a raw material for soaking medicinal herbs, white rice, wheat flour, corn flour, sweet potato starch, potato starch, etc., which are carbohydrates, are not carbohydrates.

The present invention is characterized by using a soaked raw material including germinated rice seed. Specifically, in the present invention, (1) germinated seed is used alone or (2) germinated seed is used as a raw material for immersion, ① starch raw material other than germinated seed (e.g. rice, flour, such as rice or white rice, Corn flour, sweet potato starch, potato starch, etc.) ② ② sugar raw materials and ③ at least one of the germinated grains other than barley and wheat is used. In order to achieve the desired effect in the present invention, the germinated rice seed is preferably used at least 50% by weight relative to the total amount of the immersion raw material.

In general, rice is divided into uncooked rice seed, brown rice, and white rice according to the ratio of milled rice. The content of polyphenol, an antioxidant bioactive ingredient, rice seed is 2757 mg / 100 g, brown rice is 2345 mg / 100 g, It was confirmed through experiments that it was hardly detected in white rice. The main function of polyphenols is the antioxidant function. Incorrect diet or stress causes free radicals in our body. Free radicals are highly reactive, transforming normal cells and causing cancer and other diseases. Many polyphenols in rice seed have various physiological functions such as lowering cholesterol in blood, preventing arteriosclerosis, preventing blood clots, anti-ulcer, anti-allergic, antibacterial and caries.

In addition, in the rice seeds, nutrients such as various vitamins and amino acids are insoluble, and when they germinate, they become soluble and easily absorbed, so that the absorption of physiologically active ingredients superior to that of white rice can be expected. By being a nutritious ingredient, you can expect the growth of vigorous yeast. Rice used in the present invention is not limited to a particular variety, and does not limit a specific growing region. The phytic component, which is a hard ingredient that is difficult to digest and surrounds the skin of rice seed, is degraded by its own phytase activity during the germination process, so that digestion occurs easily, and insoluble phosphorus is solubilized to reduce environmental pollution such as rivers. Can be. In short, in the present invention, it is intended to use the hydrolysis activity produced when germinating seed germination to sprout in the fermentation process and to express various physiologically active functions produced when germinating seed.

In addition, germinated rice seed is known to have significantly more bioactive ingredients GABA than brown rice and white rice. The content of GABA is known to be 1 to 4 mg for regular rice, 4 to 8 mg for brown rice, and 10 to 100 mg for germinated rice seed (BioWave, Vol. 9, No. 14, 2007). GABA is Gamma-Amino Butyric Acid, which is an inhibitory neurotransmitter, so it improves blood flow, increases oxygen supply, and stimulates brain cell metabolism to stabilize nerves, relieve stress, improve memory, lower blood pressure, It is known to be effective in relieving depression, preventing stroke and dementia, preventing insomnia, obesity and menopausal disorders. Recently, active researches are known to be effective in inhibiting metastasis and proliferation of stroke, colon cancer and colon cancer cells. In addition, germinated rice seed is richer in free amino acids than white rice, and various flavors can be expected.

Next, look at an example of a method for germinating rice seed in the present invention. However, the present invention is not limited to the following rice seed germination method.

Germination conditions of all cereals require that constant moisture and oxygen be present and given the proper temperature. In general, Pt seed contains 12 to 16% moisture, so that the seed is immersed in water to germinate so that the moisture is about 45%. In this process, a certain amount of rice seed is immersed in water and left for about three days, but it is desirable to change the soaked water from time to time to prevent the growth of bacteria. In addition, it is better to blow air into the air injector in order to dissolve abundant dissolved oxygen in the water. When it is sufficiently immersed and starts to moisturize, it is piled about 2 cm in a separate box and transferred to a facility where temperature and humidity are maintained and germinated at 14-20 ° C. for about 2 days. When the average length of germinated young shoots (infants) is 50-100%, preferably 2/3, of the average length of rice seed (rice grains), it is best to harvest at this time because the most saccharifying power is excellent. Soybean seeds germinated in this way contain more than 40 ~ 45% of moisture, so they should be dry because they are easily decayed and have bad smell. After germination, drying is carried out at a temperature of 50 ° C. for about 4 to 6 hours to obtain a water content of 10% or less. After that, gradually increase the temperature and dry at 75 ℃ for 3 hours to finish the process when the moisture is about 2 to 3%. In addition, germinated young shoots or young roots (roots) deteriorate the flavor of the product, so it is desirable to remove them.

Saccharification step

When the immersion raw material including germinated rice seed is prepared, the immersion raw material is rested protein, saccharified and liquefied.

First, the soaked raw material including the germinated rice seed obtained as described above is pulverized to an appropriate size, and then immersed in immersion water and stirred. Subsequently, the protein is allowed to stir for 10 to 60 minutes at about 48 ° C.

Then, the dipping material is glycosylated using the coenzyme. As a result of the laboratory experiment, rice seed germination produced alpha-amylase by itself, but it was confirmed that the titer was very low compared to the barley used as a raw material of beer. That is, germinated rice seed itself used as the main immersion raw material in the present invention lacks saccharification power or liquefaction power, so it is characterized by one thing of the present invention to saccharify germinated rice seed by adding coenzyme. It is preferable to use Koji (Koji) as such coenzyme, such as fungi of Rhyzophus sp., And fungi such as Aspergillus usami and Aspergillus oryzae It is good to be prepared using at least one fungus of the fungus. In particular, it was able to ferment sufficiently using a fungus developed by the institute [Ryippus bacteria (KCTC8751P) registered with Korea Advanced Institute of Science and Technology (KAIST)].

Then, it goes through a liquefaction process. To this end, it is maintained for a certain time at a temperature higher than the saccharification temperature. After this, slowly filter the shells and sediments of germinated rice seed through the filter.

Hop addition and mercy step

Hops are added to the saccharified liquor after the previous steps of soaking, protein break, saccharification, liquefaction, and filtration. Hop gives bitter taste and aroma unique to Takju, and serves to stabilize fermentation stability by preventing protein turbidity. The type of hop used is not particularly limited and the amount of use is not particularly limited. In some cases, the fruit may be mixed to adjust the flavor.

Subsequently, whistling (circulation) is carried out while lowering the temperature to remove impurities as precipitates and transferred to the primary fermentation tank.

Fermentation and Ripening Stage

Inoculate separately activated yeast and blow the air to activate yeast so that the content of dissolved oxygen is high and then proceed with the first fermentation. Yeast can be used both top and bottom yeast, and can be inoculated by activating dry yeast commercially available for beer brewing or by incubating liquid culture separately, the present invention does not particularly limit the type of yeast .

After the first fermentation, the yeast is taken out, transferred to a low temperature room, and undergoes secondary fermentation and ripening at a temperature lower than the temperature of the first fermentation for a certain period of time, thereby obtaining Takju using germinated rice seed according to an aspect of the present invention.

CO2 injection stage

After the aging process, which is the previous step, by injecting and bottling carbon dioxide in a conventional manner, it is possible to obtain effervescent Takju using germinated rice seed according to another aspect of the present invention. Here, the carbon dioxide pressure is preferably 1.0 to 1.5 kgf / ㎠, but the present invention is not limited thereto.

Hereinafter, the present invention will be described in detail with reference to examples, but these examples are only presented to more clearly understand the present invention, and are not intended to limit the scope of the present invention. It will be determined within the scope of the technical spirit of the claims.

Example One

Germinate in a separate process and put 17 kg of dried germinated rice seed in the crusher and crush it to 1 m / m or less to use as a raw material for immersion, add it to the immersion tank, fill 60 L of brewing water, and slowly stir the temperature to 48 ~ The protein was rested at 50 ° C. for 20 minutes. Subsequently, 102 g of modified Nuruk (Korean enzyme product, Hwaseong, Gyeonggi-do) was added as a coenzyme, and saccharified for 20 minutes at a temperature of 62 ° C. And then filter out the residue slowly through the filter.

In the saccharified liquid obtained as above, 40 L of brewing water and hops (German imports, granular) were added with 0.08% of brewing water, that is, 80 g, and boiled for 60 to 90 minutes. At this time, the hop is mixed with a strong bitter taste and a strong aromatic aroma 1: 1, the ratio can be adjusted according to the case. Thereafter, whistling (circulation) was carried out while lowering the temperature to remove impurities as precipitates and transferred to the primary fermentation tank. After inoculating separately activated yeast, infusing air for activation of yeast to increase dissolved oxygen content, and then performing primary fermentation at 20 ℃ for 3 days, and then raising the temperature to 9 ℃ for secondary fermentation and ripening. And maintained for two weeks. The step was completed by injecting carbon dioxide into the aging product thus obtained in a usual manner and bottling it.

TABLE 1 Changes over time during the fermentation of Example 1

Fermentation period pH Acidity Alcohol (%) importance Bric Day 1 3.95 1.4 3.2 1.025 8.6 Day 2 4.55 1.4 4.0 1.022 8.3 3rd day 4.90 1.5 4.4 1.020 7.9 After secondary fermentation and ripening 4.95 1.8 4.9 1.020 7.5

Example 2

Germinate in a separate process and put 17 kg of dried germinated rice seed in the crusher and crush it to 1 m / m or less and use it as a raw material for immersion. After maintaining the temperature for 20 minutes to rest the protein. Next, PO (Korean enzyme product, Hwaseong-si, Gyeonggi-do) as a coenzyme was 17 g (glycosylating power 24 u / g), 0.1% of the raw material, and dermamil (Novo company product, egg) as a liquefied enzyme was 64% (0.4%). After adding ml and saccharifying for 20 minutes at 62 degreeC, it heated up gradually to 85 degreeC, hold | maintained for 20 minutes, and liquid-processed, and filtered the waste slowly through the filter.

Here, 40 liters of brewing water and hops (German imports, granular) were added to 0.08%, ie 80 g, of the brewing water and boiled for 60 to 90 minutes. Hereinafter, the process was completed through the fermentation and ripening process in the same manner as in Example 1 above.

TABLE 2 Changes over time during the fermentation of Example 2

Fermentation period pH Acidity Alcohol (%) importance Brix Day 1 3.99 1.5 3.4 1.026 8.9 Day 2 4.40 1.6 3.6 1.022 8.7 3rd day 4.87 1.6 4.0 1.019 8.1 After secondary fermentation and ripening 4.92 1.8 4.8 1.010 7.5

Example 3

Germinate in a separate process and put 9.0 kg of dried germinated rice seed in the crusher and crush it below 1 m / m to use as a part of immersion raw material, mix 8.0 kg of flour (private product) and put it in the immersion tank Filled with 60 L of brewing water and slowly stirring to maintain the temperature of 48 ~ 50 ℃ and rest for 20 minutes. Hereinafter, it carried out similarly to Example 2, and completed the process.

TABLE 3 Changes over time during the fermentation of Example 3

Fermentation period pH Acidity Alcohol (%) importance Brix Day 1 3.89 1.4 3.7 1.028 9.1 Day 2 4.37 1.5 3.9 1.024 8.8 3rd day 4.78 1.5 4.4 1.020 7.8 After secondary fermentation and ripening 4.90 1.7 5.0 1.015 7.4

Example 4

Germinate in a separate process and put 9.0 kg of dried germinated rice seed in the crusher and crush it to 1 m / m or less to use as a part of immersion raw material, mix 8.0 kg of white rice (commercially available) and put it in the immersion tank Filled with 60 L of brewing water and slowly stirring to maintain the temperature of 48 ~ 50 ℃ and rest for 20 minutes. Hereinafter, it carried out similarly to Example 2, and completed the process.

TABLE 4 Changes over time during the fermentation of Example 4

Fermentation period pH Acidity Alcohol (%) importance Bric Day 1 3.41 1.8 3.8 1.029 8.9 Day 2 3.68 2.1 4.1 1.027 8.4 3rd day 3.97 2.1 4.3 1.023 8.0 After secondary fermentation and ripening 4.40 2.3 4.9 1.012 7.4

Example 5

Germination in a separate process and 9.0 kg of dried germinated rice seed in a crusher, crushed to less than 1 m / m to be used as part of the immersion raw material, after mixing 4.0 kg of flour (4.0) and 4.0 kg of white rice, This was put into a immersion tank, filled with 60 L of brewing water, and slowly stirred to maintain a temperature of 48-50 ° C. and then maintained for 20 minutes to rest the protein. Hereinafter, it carried out similarly to Example 2, and completed the process.

TABLE 5 Changes over time during the fermentation of Example 5

Fermentation period pH Acidity Alcohol (%) importance Bric Day 1 3.77 1.6 3.7 1.031 9.4 Day 2 3.93 1.9 4.0 1.027 8.9 3rd day 4.01 2.0 4.6 1.025 8.3 After secondary fermentation and ripening 4.50 2.51 5.1 1.010 7.5

In the above, the present invention has been described with reference to the illustrated examples, which are merely examples, and the present invention may be embodied in various modifications and other embodiments that are obvious to those skilled in the art. Understand that you can.

1 is a process chart showing an example of the manufacturing process of the foaming takju using germinated rice seed according to the present invention.

Claims

Method for producing Takju using germinated rice seed, characterized in that the soaked raw material containing germinated seed is saccharified using coenzyme, and the hops are added to the obtained saccharified liquid, and then fermented and aged. .

According to claim 1, The germinated rice seed,

Soaking rice seed in air-infused water, taking out the rice seed to germinate, terminating the germination when the average length of germinated young shoots is 50-100% of the average length of the rice seed, drying and germinating A method for producing Takju using germinated rice seed, which is obtained by removing young shoots and young roots.

The method of claim 1, wherein the immersion raw material,

(1) use the germinated rice seed alone, or

(2) germinated rice seed, characterized in that it is used by mixing at least one of ① starch raw material other than the germinated rice seed, ② sugar raw material and ③ other grains except barley and wheat. Method of producing Takju using.

The method of claim 3, wherein at least one of rice, flour, corn flour, sweet potato starch, and potato starch is used as the other starch raw material of ①.

The method of claim 1, wherein the germinated rice seed is used at least 50% by weight relative to the total amount of the immersion raw material.

The method for producing Takju using germinated rice seed according to claim 1, wherein a grain seed (koji) is used as the coenzyme.

The method of claim 6, wherein the curd is prepared using a fungus of Rhyzophus sp. And at least one fungus of Aspergillus usami and Aspergillus oryzae. The manufacturing method of Takju using germinated rice seed characterized by the above-mentioned.

The method of claim 1, wherein the fermentation includes a primary fermentation using yeast, and a secondary fermentation to remove the yeast and fermentation at a temperature lower than the temperature at the time of the first fermentation, the yeast top yeast or bottom yeast Method for producing Takju using germinated rice seed, characterized in that using.

Method for producing a foamable takju using germinated rice seed, characterized in that the carbon dioxide gas is injected into the takju using germinated rice seed prepared according to any one of claims 1 to 8.