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KR950013950B1 - Drink making method from unripe barley - Google Patents

Drink making method from unripe barley Download PDF

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KR950013950B1
KR950013950B1 KR1019930012996A KR930012996A KR950013950B1 KR 950013950 B1 KR950013950 B1 KR 950013950B1 KR 1019930012996 A KR1019930012996 A KR 1019930012996A KR 930012996 A KR930012996 A KR 930012996A KR 950013950 B1 KR950013950 B1 KR 950013950B1
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barley
immature
minutes
unripe
roasting
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KR950002642A (en
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석호문
김성수
이영택
박무현
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한국식품개발연구원
서중일
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/54—Mixing with gases
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
    • A23L7/1975—Cooking or roasting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/04—Aeration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/14—Extraction

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

내용 없음.No content.

Description

미숙보리를 이용한 음료의 제조방법Method for preparing beverage using immature barley

본 발명은 미숙보리를 이용한 음료의 제조방법에 관한 것이다. 좀더 구체적으로, 본 발명은 미숙상태의 보리를 가열함으로써 생성되는 독특한 향과 맛 그리고 색상을 이용하여, 기호성이 높으며 청량감을 주는 미숙보리를 이용한 음료의 제조방법에 관한 것이다.The present invention relates to a method for preparing a beverage using immature barley. More specifically, the present invention relates to a method for preparing a beverage using immature barley, which has high palatability and gives a refreshing feeling, by using unique aroma, taste and color generated by heating immature barley.

지금까지 보리 등 곡류를 이용한 음료의 제조방법으로서는, 보리차 및 이와 유사한 차류의 제조방법과 맥아를 이용한 청량음료의 제조방법 등 각종의 방법이 알려져 있으나, 대부분이 완숙된 곡립 또는 이를 발아시켜 저장물질로 있던 전분 및 단백질 등의 고분자 물질을 자체가 갖고 있는 효소로 가수분해시켜 유리형태의 가용성 성분의 양을 증가시킨 다음 가열처리를 통하여 음료로서 이용하고자 한 것들이었다.As a method for preparing a beverage using cereals such as barley, various methods such as a method for preparing barley tea and similar teas and a method for preparing a soft drink using malt have been known, but most of them are ripe grains or germinated to store as a storage material. The polymers, such as starch and protein, were hydrolyzed with their own enzymes to increase the amount of soluble components in the free form and then used as beverages by heating.

일반적으로, 곡류는 출수 후 성숙이 진전됨에 따라 곡립내의 수분함량은 점차 감소하는 반면, 배유층내의 저장물질인 전분 등 고분자 물질은 축적되어 고형분 함량은 점차 증가하게 된다. 그러나, 일정시기가 지난후 유숙기 상태에 들어가게 되면, 전분의 합성은 거의 완료상태에 이르게 되고 수분함량은 40 내지 60% 정도로 높아, 곡립은 아직 단단하지 않은 상태를 유지하게 된다. 또한, 이 시기의 유리형태로 존재하는 저분자량의 당류 및 아미노산 등은 완숙된 곡립에 비해 그 함량이 높은 상태에 있다.In general, the grain content of the grain gradually decreases as the grain matures after extraction, while the polymer material such as starch, which is a storage material in the drainage layer, accumulates and the solid content gradually increases. However, after a certain period of time, the starch phase is almost completed, the synthesis of starch is almost complete and the water content is as high as 40 to 60%, the grain is not yet hard. In addition, the low-molecular weight sugars and amino acids present in the free form at this time are in a state of higher content than the mature grains.

이와 같은 유리형태의 당류와 아미노산은 아미노카보닐 반응성이 대단히 높아, 이들 성분이 풍부한 미숙 곡립은 적절한 배소공정을 거치게 되면, 향미와 색상이 완숙된 곡립과는 현저히 다른 특성을 발현하게 된다.These free forms of sugars and amino acids have very high aminocarbonyl reactivity, and immature grains rich in these components, when subjected to proper roasting, exhibit significantly different characteristics from those of mature grains.

한편, 맥아와같이 발아시킨 곡립은 발아시 아밀라아제의 작용으로 곡립내의 전분이 가수분해됨에 따라 생성된 포도당, 맥아당, 말토올리고당 등이 주종을 이루게 되며, 이들 전분당은 아미노카보닐 반응성이 풍부하므로 쉽게 향미조절이 가능한 소재이기는 하지만, 아미노카보닐 반응의 경우 이들 유리형태의 당류는 그 종류에 따라 각기 반응성이 다를 뿐만 아니라, 또한 반응 후 발현되는 향기에 있어서도 서로 다른 특성을 나타내게 된다. 따라서, 포도당, 과당, 설탕, 맥아당 및 라피노오즈와 같이 여러 종류의 당류가 함유되어 있는 미숙곡립의 경우에는, 가열처리하게 되면 완숙곡립 또는 발아곡립과는 서로 다른 향미 특성을 나타내게 된다.On the other hand, grains germinated like malt are predominantly composed of glucose, maltose, maltooligosaccharides, etc. produced by hydrolysis of starch in the grains by the action of amylase during germination. Although it is possible to control the flavor, in the case of aminocarbonyl reaction, these free-form sugars have different reactivity according to their kinds, and also exhibit different characteristics in the scents expressed after the reaction. Therefore, in the case of immature grains containing various kinds of sugars such as glucose, fructose, sugar, maltose and raffinose, the heat treatment results in different flavor characteristics from those of ripened grains or germinated grains.

따라서, 본 발명의 주된 목적은 유리형태의 당류 및 아미노산 등의 함량이 높아 반응성이 풍부한 미숙보리를 적절히 가열처리하여 보리차에서와 같은 탄화취를 형성하지 않으면서도 미숙보리의 고유한 향미와 색상을 갖는 청량음료의 제조방법을 제공하는 것이다.Therefore, the main object of the present invention is to have a unique flavor and color of immature barley without forming a carbonized odor as in barley tea by appropriately heat-processing immature barley, which is high in free form of sugars and amino acids It is to provide a method for producing a soft drink.

이하, 본 발명을 보다 구체적으로 설명한다.Hereinafter, the present invention will be described in more detail.

본 발명의 미숙보리를 이용한 음료는 미숙상태의 보리를 사용하므로, 유리당, 아미노산 등 반응성이 풍부한 유리형태의 가용성 물질의 함량은 높지만, 이 시기에는 수분함량이 높고 효소의 활성이 높아 수확하여 그대로 방치시키게 되면 쉽게 변질, 부폐하게 되므로, 가공용 원료로서 연중 사용하기 위해서는 사전 열처리를 하여 잔존 효소를 불활성화시킨 다음, 수분함량은 15% 이하로 건조시켜 둘 필요가 있다. 이와 같은 공정은 원료로서의 저장성을 높일 뿐만 아니라, 이후의 배소공정을 용이하게 하는데도 대단히 중요한 것이다. 뿐만 아니라, 미숙상태의 보리는 별다른 수침공정없이 그대로의 상태로 증자하더라도 보리가 함유하고 있는 높은 수분함량 때문에 보리내 전분의 호화도 동시에 일어나게 된다.The beverage using immature barley of the present invention uses the barley of the immature state, the content of free soluble substances, such as free sugars and amino acids, which are rich in reactivity, but at this time high moisture content and high enzyme activity, harvested and left as it is If it is made, it is easily deteriorated and deteriorated. Therefore, in order to use it as a raw material for processing throughout the year, it is necessary to inactivate the remaining enzyme by preheating and then dry the water content to 15% or less. Such a process is very important not only to increase the shelf life as a raw material but also to facilitate the subsequent roasting process. In addition, even when immature barley is increased without any immersion process, barley starch gelatinization occurs simultaneously due to the high moisture content of barley.

본 발명의 미숙보리를 이용한 음료는 곡립의 수분함량이 30 내지 60% 사이의 미숙보리를 95 내지 105℃, 보다 바람직하게는 100℃의 스팀으로 10 내지 30분간 증자시키고 10 내지 80℃의 열풍으로 건조시켜 원료로서의 저장성을 부여한 다음, 120 내지 220℃의 온도에서 배소시켜 아미노카보닐 반응에 의한 갈색물질 및 음료로서의 바람직한 향미를 생성시킨 후, 배소보리 중량에 대한 5 내지 20배량, 보다 바람직하게는 15 내지 20배량의 끓는 물로써 5 내지 10분간 가온 추출한다. 추출이 끝난 액은 여과한 후 적당한 감미를 부여하기 위해, 설탕, 포도당, 이성화당 등을 가한 다음, 더욱 청량감을 부여하고 pH를 조절하기 위하여 산미료로서 구연한 또는 사과산을 첨가하고 용해시킨다. 이상과 같이 제조한 혼합액은 4 내지 5℃로 냉각시키고나서 탄산가스를 주입시킨 후, 병에 충진하고 밀봉한 다음 가열처리하여 살균, 냉각시켜 장기저장이 가능하도록 제조한다.The beverage using immature barley of the present invention is steamed immature barley between 30 to 60% of the moisture content of the grains at a temperature of 95 to 105 ° C, more preferably at 100 ° C for 10 to 30 minutes, and then heated to a hot air of 10 to 80 ° C. It is dried to impart shelf life as a raw material, and then roasted at a temperature of 120 to 220 ° C. to produce a brown substance by aminocarbonyl reaction and a desirable flavor as a beverage, and then 5 to 20 times by weight of roasted barley, more preferably Warm extraction with 15-20 fold boiling water for 5-10 minutes. After the extraction is filtered, sugar, glucose, isosugars, etc. are added to give an appropriate sweetness, and then citric or malic acid is added and dissolved as acidulant to give a more refreshing feeling and adjust pH. The mixture prepared as described above is cooled to 4 to 5 ° C., followed by injecting carbon dioxide, filled into a bottle, sealed, and then heated to be sterilized and cooled to prepare for long term storage.

이하, 실시예에 의하여 본 발명을 보다 구체적으로 설명하고자 한다.Hereinafter, the present invention will be described in more detail with reference to Examples.

이들 실시예는 오로지 본 발명을 설명하기 위한 것으로, 본 발명의 요지에 따라 본 발명의 범위가 이들 실시예에 국한되지 않는다는 것은 당업계에서 통상의 지식을 가진 자에게 있어서 자명할 것이다.These examples are only for illustrating the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not limited to these examples according to the gist of the present invention.

[실시예 1]Example 1

[미숙보리를 이용한 음료의 제조][Production of beverage using immature barley]

수분함량이 30 내지 60% 정도인 유속기 상태의 보리를 채취하여 협잡물을 제거하고 수세한 다음, 100℃ 정도의 스팀(steam)으로 10 내지 30분간 중지하고 바로 60 내지 80℃의 열풍건조기내로 이송하여 보리의 최종 수분이 15% 이하가 되게 건조시켰다. 그런 다음, 보리를 서로 물질러 건조시 발생하는 미립자들을 보리로부터 탈락시키도 체를 통과시켜 정선하였다. 정선이 끝난 보리는 배소공정으로 들어가게 되며 120 내지 220℃에서 1 내지 60분 정도 가열처리하는데, 이때, 온도가 220℃를 넘을 경우에는 미숙보리의 고유한 향미가 소실되고 탄화취가 발생되는 등 음료로서 바람직하지 않은 변화를 초래할 수 있으므로 주의하며 가열하였다.Barley in the state of water with a moisture content of 30 to 60% is collected, the contaminants are removed, washed with water, and then stopped for 10 to 30 minutes with steam at 100 ° C and immediately transferred to a hot air dryer at 60 to 80 ° C. The final moisture of the barley was dried to 15% or less. Then, the fine particles generated when the barley was dried on each other were selected by passing through a sieve even if they were eliminated from the barley. After the selection, barley enters the roasting process and heats at 120 to 220 ℃ for 1 to 60 minutes. At this time, when the temperature exceeds 220 ℃, the unique flavor of immature barley is lost and carbonization odor is produced. Heating with caution as this could result in undesirable changes.

배소가 끝난 보리는 신속히 냉각하고 배소보리 중량에 대해 15 내지 20배량의 끓는 물에 넣어 5 내지 10분간 가온추출하였다. 추출이 끝난액은 여과한 후 적당한 감미를 부여하기 위해, 감미료로서 설탕, 포도당 및 이성화당 등을 10% 정도의 농도가 되게 가한 다음, 더욱 청량감을 부여하고 pH를 조절하기 위하여 추출액에 대해 0.01 내지 0.1% 정도의 농도가 되도록 산미료로서 구연산 또는 사과산을 첨가하고 용해시켰다. 이상과 같이 제조한 혼합액을 4 내지 5℃로 냉각시키고 나서 0.4 내지 1.8g/㎠ 정도의 탄산가스를 주입시킨 후, 병에 충진하고 밀봉한 다음 70 내지 80℃의 온도에서 20 내지 30분 정도 가열처리하여 살균하고 냉각시켜 완제품으로 제조하였다.The roasted barley was cooled quickly and placed in 15 to 20 times the amount of boiling water relative to the weight of roasted barley and warmed for 5 to 10 minutes. After the extraction is filtered, in order to give an appropriate sweetness, sugar, glucose, and isomerized sugar are added at a concentration of about 10%, and then, to give a refreshing feeling and to adjust pH, 0.01 to about 0.01 to the extract. Citric acid or malic acid was added and dissolved as an acidulant to a concentration of about 0.1%. After cooling the mixed solution prepared as above to 4 to 5 ° C. and injecting carbon dioxide gas of about 0.4 to 1.8 g / cm 2, filling and sealing the bottle and heating at a temperature of 70 to 80 ° C. for about 20 to 30 minutes. Treated, sterilized and cooled to make the finished product.

이상에서 상세히 설명하였듯이, 본 발명은 미숙보리를 이용한 음료의 제조방법을 제공한다. 좀 더 구체적으로, 본 발명은 미숙상태의 보리를 가열함으로써 생성되는 독특한 향과 맛 그리고 색상을 이용하여, 기호성이 높으며 청량감을 주는 미숙보리를 이용한 음료의 제조방법을 제공한다.As described in detail above, the present invention provides a method for preparing a beverage using immature barley. More specifically, the present invention provides a method for preparing a beverage using immature barley, which has high palatability and gives a refreshing feeling, by using a unique aroma, taste and color generated by heating immature barley.

Claims (8)

(i) 미숙상태의 보리를 증자하고 건조시키는 공정 ; (ii) 상기 건조된 미숙상태의 보리를 배소시키고, 물을 가하여 가온 추출하는 공정 ; 및 (iii) 상기 추출물에 감미료, 산미료를 혼합하고 탄산가스를 주입시키는 공정을 포함하는 미숙보리를 이용한 청량음료의 제조방법.(i) process of increasing and drying immature barley; (ii) roasting the dried immature barley, and heating and extracting water by adding water; And (iii) mixing sweeteners and acidulants into the extract and injecting carbon dioxide gas. 제 1 항에 있어서, 미숙상태의 보리는 수분함량이 30 내지 60%인 유숙기 상태의 보리인 것을 특징으로 하는 방법.2. The method of claim 1, wherein the immature barley is a barley barley with a moisture content of 30 to 60%. 제 1 항에 있어서, 증자는 95 내지 105℃의 스팀으로 10 내지 30분간 행하는 것을 특징으로 하는 방법.The method according to claim 1, wherein the steam is cooked for 10 to 30 minutes with steam at 95 to 105 캜. 제 1 항에 있어서, 건조는 보리의 최종 수분이 15% 이하가 되도록 하는 것을 특징으로 하는 방법.The method of claim 1 wherein the drying is such that the final moisture of the barley is 15% or less. 제 1 항에 있어서, 배소는 120 내지 220℃에서 1 내지 60분간 행하는 것을 특징으로 하는 방법.The method according to claim 1, wherein the roasting is performed at 120 to 220 캜 for 1 to 60 minutes. 제 1 항에 있어서, 가온추출은 배소보리 중량에 대해 5 내지 20배량의 끓는 물에 넣어 5 내지 10분간 행하는 것을 특징으로 하는 방법.The method according to claim 1, wherein the warm extraction is carried out for 5 to 10 minutes in boiling water of 5 to 20 times the weight of roast barley. 제 1 항에 있어서, 감미료는 설탕, 포도당 및 이성화당으로 구성된 그룹에서 선택된 1종 이상의 물질인 것을 특징으로 하는 방법.The method of claim 1, wherein the sweetener is at least one substance selected from the group consisting of sugar, glucose and isomerized sugar. 제 1 항에 있어서, 산미료는 구연산 및 사과산으로 구성된 그룹에서 선택된 1종 이상의 물질인 것을 특징으로 하는 방법.The method of claim 1, wherein the acidulant is at least one substance selected from the group consisting of citric acid and malic acid.
KR1019930012996A 1993-07-10 1993-07-10 Drink making method from unripe barley Expired - Fee Related KR950013950B1 (en)

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KR100664687B1 (en) * 2005-07-27 2007-01-03 웅진식품주식회사 Method for producing non-fermented soda comprising barley concentrate and hop extract and non-fermented soda prepared by

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KR20010035497A (en) * 2001-02-21 2001-05-07 채기원, 정현석 Manufacturing method of cereals low molecular-fication functional beverage using oriental medicine of prescribed dew

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