JP2001178438A - Method for producing ginseng beer - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a ginseng beer, by which the ginseng beer scarcely having the characteristic Chinese medicine smell of the ginseng and having prescribed physical stability without using an adsorbent or the like for stabilizing the ingredients of the ginseng can be realized. SOLUTION: This method for producing the ginseng beer, characterized by adding one or both of a ginseng extract solution, namely the first ginseng extract solution containing the alcohol extract ingredients of the raw material ginseng, and the second ginseng extract solution obtained by recovering steam and a condensed liquid from steamed raw material ginseng and further distilling- purifying the recovered product in at least one process selected from raw material charging, fermentation, storage and filtration processes for producing the beer.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing beer to which ginseng flavor is imparted, and in particular, to stabilize ginseng components without using an adsorbent and to improve physical stability such as turbidity. The present invention relates to a method for producing ginseng beer to which ginseng peculiar flavor is imparted, which is improved and substantially eliminates Chinese herbal odor.

[0002]

BACKGROUND OF THE INVENTION Generally, beer refers to an alcohol-fermented malt beverage classified as lager beer, ale beer, moltricer, or the like. With the remarkable increase in health consciousness of consumers in recent years, in particular, a large number of beverages utilizing the ginseng flavor have come to the world.

[0003] Beverages utilizing these ginseng as one component,
In particular, the biggest problem in the production of alcoholic beverages is that the turbidity of the beverage, which is the final product, is increased due to the ginseng component, and the physical stability is reduced.
Heretofore, protein adsorbents and tannin adsorbents have been often used in order to eliminate such adverse effects. In addition, when ginseng concentrate is used as a ginseng component, there is also a problem that a Chinese medicine smell peculiar to a beverage as a final product remains.

[0004] For example, Korean Patent No. 157572 discloses a ginseng beer obtained by introducing a concentrated extract obtained by reconcentrating a ginseng extract obtained by extracting an active ingredient of ginseng into a production line as a raw material of beer. Is disclosed. That is, the above-mentioned concentrated extract is obtained by first pulverizing the raw ginseng carefully, immersing it in 70% alcohol, and performing extraction at room temperature for 72 to 120 hours (extraction step). The alcohol after the extraction step is filtered (filtration step), the obtained fluid extract is applied to a separator and concentrated 10 times or more (concentration step), and then filtered again to obtain a concentrated extract.
Through this concentration step, the generation of heat-denatured odor becomes remarkable.

[0005] As described above, in the invention of Korean Patent No. 157572, there is a problem that beer has a Chinese herbal smell because ginseng concentrate is used. Moreover, in order to improve the physical instability of beer caused by using ginseng components, for example, to remove coagulable proteins in beer, tannin, silica gel, bentonite clay (aluminosilicate), etc. In order to use protein adsorbents and to improve the stability of the oncolia,
Tannin adsorbents such as (PVPP) and nylon were also used.

[0006]

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned problems in the prior art,
Reduce ginseng peculiar Chinese herbal odor and realize ginseng beer with physical stability without using additives used in normal beer production, especially adsorbents to stabilize ginseng ingredients It is an object of the present invention to provide a method for producing ginseng beer.

[0007] That is, the gist of the present invention is that ginseng extract, that is, (a) a raw ginseng obtained by extracting raw ginseng from alcohol after immersing raw ginseng in alcohol to extract an active ingredient of ginseng. One ginseng extract, (b)
A second ginseng extract obtained by collecting steam and condensate generated after steaming the raw ginseng, or obtained by distillation
(c) A method for producing ginseng beer, wherein a mixture of the first ginseng extract and the second ginseng extract is added in at least one of the steps of charging, fermenting, storing or filtering in the beer production process.

Preferably, the first ginseng extract is prepared by immersing raw ginseng in 5 to 20 parts by weight of alcohol per 1 part by weight of raw ginseng, ie, alcohol (aqueous solution) having an alcohol concentration of 50 to 100%. After extracting the active ingredient of raw ginseng at a temperature of 20 to 80 ° C. for 6 to 96 hours, the raw ginseng is taken out from alcohol to obtain a ginseng extract.

Further, the second ginseng extract is preferably
After steaming the raw ginseng with steam at a temperature of 100 ° C. or more for 6 hours or more, the generated steam and condensate are distilled to obtain a ginseng extract.

[0010] More preferably, the amount of the first ginseng extract added is 0.05 to 5% by volume based on 100% by volume of wort or beer obtained in the beer production process, and the second ginseng extract is added. The addition amount of the liquid is 0.01 to 5% by volume relative to 100% by volume of wort or beer obtained in the beer production process.

[0011]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Prior to the description of the method for producing ginseng beer of the present invention, first, an outline of a conventional method for producing beer will be described.

[0012] Generally, beer is prepared by mixing beer raw materials,
It is manufactured through a series of steps of fermentation (pre-fermentation), storage (post-fermentation), filtration and commercialization. The outline of each step is as follows.

In the charging step, wort is produced using malt and starchy raw materials (starch, ball starch) through a process of dissolving protein and saccharifying starch. Then, this wort is transferred to a fermentation tank after passing through the steps of filtration and boiling.

Next, in the fermentation step, sugars and amino acids generated in the preparation step are converted by the yeast into alcohol, carbon dioxide, and various flavor substances as by-products. The beer at the end of the fermentation is called a young beer.

In the alcohol storage step, the young beer is separated from the yeast and then transferred to a storage tank where it is subjected to aging and low-temperature fermentation. With the progress of this step, ripening of the beer proceeds.

The aged beer after the alcohol storage step is filtered in a filtration step to remove suspended matters, thereby obtaining a clear and transparent beer. This beer is packed into a predetermined container such as a bottle or a can to produce a product. In this filtration step, a required amount of adsorbent required during normal beer production is used.

According to the present invention, one of two ginseng extracts or one of two ginseng extracts is added to the beer raw material (beer) in at least one of the steps of brewing, fermenting, storing, or filtering in the above-described conventional method for producing beer. Add both.

A method for preparing two ginseng extracts used in the present invention will be described below.

The first ginseng extract is prepared by charging raw ginseng into 5 to 20 parts by weight of alcohol per 1 part by weight of raw ginseng, that is, alcohol (aqueous solution) having an alcohol content of 50 to 100% by volume (immersion step). ) And an alcohol (aqueous solution) extract obtained by extracting the active ingredient of the raw ginseng from the alcohol after extracting the active ingredient of the raw ginseng at a temperature of 20 to 80 ° C for 6 to 96 hours. The first ginseng extract obtained in this manner is the same as the aforementioned Korean Patent No. 15
Compared to the ginseng concentrate obtained according to the invention described in No. 7572, it may not undergo the concentration process, and has less heat-denatured odor such as Chinese herbal odor, and also compared to the second ginseng extract described below. And it contains a lot of saponin which is a medicinal ingredient of ginseng.

[0020] The second ginseng extract is used to recover and purify the obtained steam and condensate after steaming the raw ginseng with steam at a temperature of 100 ° C or more for 6 hours or more (transpiration step). Is an extract obtained by further distillation. In the second ginseng extract thus obtained, the steam and the condensate generated in the transpiration stage are collected and distilled for purification, so that the second ginseng extract is compared with the first ginseng extract, Although the saponin content is slightly low, the carrot-specific aroma is rich.

The term "raw ginseng" used in the present specification refers to ginseng, especially ginseng.
In particular, ginseng as harvested from the soil (water ginseng), ginseng obtained by removing the root hair of ginseng and then peeling and drying it, and ginseng obtained by steaming and drying ginseng Ginseng (red ginseng) and a combination thereof can be effectively used in the present invention.

Then, one or both of the first ginseng extract and the second ginseng extract are contained in a beer raw material (beer) in at least one of the steps of charging, fermenting, storing, or filtering in the method for producing beer. ). The relationship between the production process of beer to which ginseng extract is added and the amount of beer added is summarized in Table 1 below.

[0023]

[Table 1]

The first embodiment shown in Table 1 is to add the first and second ginseng extracts at the time of hop feeding in the preparation step, and the second embodiment is to add the ginseng extract in the fermentation step. The first and second ginseng extracts are added before or after the introduction of yeast. Further, the third embodiment is to add the first and second ginseng extracts during the transfer to the storage tank in the liquor storage process, and the fourth embodiment is to add the ginseng extract to the filter in the filtration process. Before and after the transfer of the first ginseng extract.

According to the first and second aspects, the amount of ginseng extract remaining in the product, that is, the amount of ginseng extract contained in the final beer, is determined by the amount of ginseng extract added. Although the amount of liquid is reduced, there is an advantage that the beer flavor and the ginseng flavor are smoothly harmonized.

[0026]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail below with reference to embodiments, but the present invention should not be construed as being limited by the disclosure of the embodiments.

Example 1 Malt and starchy auxiliary materials used in normal beer production are mixed, filtered and separated through gelatinization and saccharification of the raw materials, and then wort: One ginseng extract = 1:
The first ginseng extract in a volume ratio of 0.05 is mixed with the hops. At this time, the entire amount of wort to which the first ginseng extract has been added is transferred to a whirlpool (Whirl Pool) and left still.

The wort from which the sediment has been removed by standing is cooled to a temperature suitable for yeast growth by a cooler, and an appropriate amount of purely cultured yeast is added thereto. Perform beer fermentation for 7 days. The fermented beer is transferred to a storage tank for aging and storage. After about one month of aging process in the storage tank, it is filtered and commercialized.

Example 2 Malt and starchy sub-raw materials used in normal beer production are mixed, filtered and separated through gelatinization and saccharification of the raw materials, and hops are added as needed during boiling. I do. The entire amount of the wort into which the hops have been introduced is transferred to a whirlpool (Whirl Pool) and allowed to stand.

The wort from which the precipitate has been removed by standing is cooled to a temperature suitable for yeast growth by a cooler, and the wort: first ginseng extract = 1: 0.02 in volume ratio. Quantity of first ginseng extract and wort: second ginseng extract =
A second ginseng extract in a volume ratio of 1: 0.03 is added along with the appropriate amount of pure cultured yeast. Next, beer fermentation is performed in a fermentation tank for about 7 days. The fermented beer is transferred to a storage tank for aging and storage. After about one month of aging process in the storage tank, it is filtered and commercialized.

Example 3 Malt and starchy sub-raw materials used in normal beer production were mixed, filtered and separated through gelatinization and saccharification of the raw materials, and hops were added as needed during boiling. I do. The entire amount of the wort into which the hops have been introduced is transferred to a whirlpool (Whirl Pool) and allowed to stand.

The wort from which the precipitate has been removed by standing is cooled to a temperature suitable for yeast growth by a cooler, and an appropriate amount of purely cultured yeast is added. Next, beer fermentation is performed in a fermentation tank for about 7 days. To the fermented beer, add a second ginseng extract in a volume ratio of wort: second ginseng extract = 1: 0.01 and transfer to a storage tank for aging and storage. After about one month of aging process in the storage tank, it is filtered and commercialized.

Example 4 Malt and starchy sub-raw materials used in normal beer production were mixed, filtered and separated through gelatinization and saccharification of the raw materials, and hops were added as needed during boiling. I do. The entire amount of the wort into which the hops have been introduced is transferred to a whirlpool (Whirl Pool) and allowed to stand.

The wort from which the precipitate has been removed by standing is cooled to a temperature suitable for yeast growth by a cooler, and an appropriate amount of purely cultured yeast is added. Next, beer fermentation is performed in a fermentation tank for about 7 days. The fermented beer is transferred to a storage tank for aging and storage. In a beer that has undergone an aging process for about one month in a storage tank, beer: first ginseng extract = 1: 0.001 volume ratio of first ginseng extract and beer: second ginseng extract =
Adding a second ginseng extract in a volume ratio of 1: 0.0002,
Then, it is filtered and commercialized.

Comparative Example 1: Conventional General Beer Malt and starch secondary materials used in normal beer production are mixed, filtered and separated through gelatinization and saccharification of the raw materials, and then in the middle of boiling. Hops as appropriate. The entire amount of the wort into which the hops have been introduced is transferred to a whirlpool (Whirl Pool) and allowed to stand.

The wort from which the precipitate has been removed by standing is cooled to a temperature suitable for yeast growth by a cooler, and an appropriate amount of purely cultured yeast is added. Next, beer fermentation is performed in a fermentation tank for about 7 days. The fermented beer is transferred to a storage tank for aging and storage. After about one month of aging process in the storage tank, it is filtered and commercialized.

Comparative Example 2: Conventional Ginseng Beer Malt and starch-based auxiliary material used in normal beer production are mixed, filtered and separated through gelatinization and saccharification of the raw material, and then during boiling. Hops as appropriate. The entire amount of the wort into which the hops have been introduced is transferred to a whirlpool (Whirl Pool) and allowed to stand.

The wort from which the precipitate has been removed by standing is cooled to a temperature suitable for yeast growth by a cooler, and an appropriate amount of purely cultured yeast is added. Next, beer fermentation is performed in a fermentation tank for about 7 days. To the fermented beer, add ginseng concentrate in a volume ratio of beer: ginseng concentrate = 1: 0.003 and transfer to a storage tank for aging and storage. After about one month of aging in the storage tank, during filtration, to increase the stability of the colloid, 40 g
Add PVPP / HL and 40 g silica gel / HL, then filter to commercialize.

Table 2 shows the turbidity (EBC), the turbidity when heated (EBC),
It summarizes the turbidity (EBC) after storage for one year, the smell of Chinese herbs, and the degree of ginseng odor.

[0040]

[Table 2]

From the results shown in Table 2, the respective values relating to the turbidity, the turbidity during heating and the turbidity after storage for one year indicate physical stability that does not hinder commercialization. , Within the acceptable range for product shipment. In the comparison of detailed values such as turbidity, there was no significant difference for any beer, and therefore, the ginseng beers of Examples 1 to 4 produced according to the present invention were used in the filtration process in the past beer production. It can be said that it has been shown that predetermined physical stability is obtained without using additives such as an adsorbent and an additive for stabilizing ginseng components.

Further, according to the results shown in Table 2, the ginseng beer of Examples 1 to 4 shows that the ginseng beer extract of the first ginseng extract and / or the second ginseng extract of the second ginseng was added regardless of the addition time and concentration. Has achieved the required physical stability. Furthermore, according to the present invention, the method of producing ginseng beer in which the ginseng peculiar fragrance and medicinal ingredients are exquisitely incorporated has also eliminated the herbal medicinal odor pointed out in conventional ginseng beer using ginseng concentrate. It indicates that the realization has been achieved.

[0043]

As described above, according to the present invention, the first ginseng extract containing the alcohol extract of the raw ginseng, the steam and the condensate collected from the steamed raw ginseng, and the second ginseng obtained through the distillation and purification are obtained. Charging one or both ginseng extract of the two ginseng extract in the beer manufacturing process,
By adding in at least one step of fermentation, storage or filtration, an additive such as an adsorbent that has been used in the filtration step in beer production up to now, and an additive for stabilizing ginseng components are used. At least, a predetermined physical stability can be obtained.

Further, according to the present invention, the traditional Chinese ginseng beer using the ginseng concentrate is also significantly eliminated, and the ginseng peculiar to the ginseng and the medicinal component which are significantly incorporated in the ginseng peculiarly. It also has the effect of producing beer.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Lee Sook Hyun 360-16 Jungggye-dong 1-gil, Gangwon-gu, Seoul, Republic of Korea No. 303, No. 1002 Dong Sumigong Apartment F-term (reference) 4B015 AG03 AG09 AG17 LG01 LG02 LG03 LH01

Claims (4)

[Claims] 1. A method for producing ginseng beer, comprising a step of adding a ginseng extract in at least one of the steps of brewing, fermentation, liquor storage, and filtration in the beer production process, wherein the ginseng extract comprises (a) ) After extracting the active ingredient of ginseng by immersing raw ginseng in alcohol, the first ginseng extract obtained by extracting raw ginseng from alcohol, (b) collecting steam and condensate after steaming raw ginseng A second ginseng extract obtained by further distillation, or (c) a mixture of the first ginseng extract and the second ginseng extract, and the raw ginseng is ginseng, xinseng, red ginseng And ginseng beer selected from the group consisting of these combinations. 2. The first ginseng extract immerses the raw ginseng in 5 to 20 parts by weight of alcohol per 1 part by weight of raw ginseng, that is, alcohol having an alcohol content of 50 to 100% by volume, The ginseng beer according to claim 1, which is a ginseng extract obtained by extracting the raw ginseng from the alcohol after extracting the active ingredient of the raw ginseng at a temperature of 20 to 80 ° C for 6 to 96 hours. Production method. 3. The second ginseng extract is a ginseng extract obtained by steaming the raw ginseng with steam at a temperature of 100 ° C. or more for 6 hours or more, and then distilling generated steam and condensate. The method for producing ginseng beer according to claim 1. 4. The addition amount of the first ginseng extract is 100% by volume of wort or beer obtained in the beer production process.
And the amount of the second ginseng extract added is 0.01 to 5% by volume based on 100% by volume of wort or beer obtained in the beer production process. Item 4. The method for producing ginseng beer according to any one of Items 1 to 3.