JP3407167B2 - Fermented malt beverage containing ginseng - Google Patents

Description

Description: TECHNICAL FIELD [0001] The present invention relates to a fermented malt beverage containing ginseng. [0002] Fermented malt beverages have an alcohol content of 1% V
/ V or higher beer and low-malt beer (miscellaneous liquor) and low-alcohol or non-alcohol-containing fermented malt beverage having an alcohol content of 1% V / V or lower. The main raw materials of these fermented malt beverages are malt, hops, yeast, and brewing water, and are generally fermented and brewed by adding rice and the like as an auxiliary starch material.
However, in all cases, hops are used as components of bitterness and aroma. Lupulin and isohumulone contained in hops not only serve as components of bitterness and aroma, but also suppress the growth of various bacteria during the brewing of fermented malt beverages, and in the era of insufficient control of bacteria elimination, also served as a preservative effect of the product . However, ingestion of hops has an antibacterial effect, which may hinder the growth of useful fungi of intestinal bacteria, and also has a diuretic effect, which reduces stool water and tends to cause constipation.
On the other hand, conventional ginseng liquor and medicinal liquor have strong bitterness because alcohol ginseng or the like is immersed in alcohol or contains 10% of ginseng extract, which is generally difficult to drink. [0003] In recent years, interest in health has become widespread, and in the field of foods, nutritional supplements such as vitamins, herbal medicines, herbs, and folk remedies have been widely added, so-called health foods that appeal to health. Are manufactured and sold. However, brewed products have not been considered as health drinks because of their taste. In particular, fermented malt beverages are not preferred by women because hops, which are bitter components, lead to beer-specific flavor, but are strongly bitter. [0004] On the other hand, hops have a stomachic effect and an appetite-enhancing effect, and the drinking of fermented malt beverages such as beer and low-malt beer leads to a strong appetite and easy to become obese. In general, obesity is not preferable because obesity accumulates in the subcutaneous fat and causes adult diseases such as hypertension, hyperlipidemia and hypercholesterolemia.
Therefore, in order to produce delicious and healthy alcoholic beverages and non-alcoholic beer-like soft drinks as fermented malt beverages, we investigated Chinese herbs, crude drugs, herbs, and folk remedies having various bitter components. As a result of the study, carrot ginseng was most suitable for the present invention. For more information,
Ginseng saponin was an active ingredient having a bitter taste and was excellent as a flavor of a fermented malt beverage. Korai carrots are carrots, Korean carrots, green carrots,
It is also called American carrots, raw dried, red ginseng, ginseng,
Powder such as red ginseng is used. Extracts extracted with water and ethanol may be used without any limitation. [0007] Carrot ginseng has an anti-fatigue medicinal effect since ancient times, such as nutrition, tonic, and has been shown to have an effect of promoting blood circulation, and it is especially effective against women's chilliness and various unidentified complaints that appear during menopause. Because it is effective, it is suitable as a health drink for women and is widely used in beverages. [0008] At present, fermented malt beverages such as beer are excellent in sterilization, sterilization, and preservation techniques, and do not require the bacteriostatic power of hops. is there. Ginseng, which is used instead, has no appetite-enhancing effect and has no fear of obesity, so that it is preferable. DETAILED DESCRIPTION OF THE INVENTION As described above, the present invention does not use hops added to the production of fermented malt beverages such as beer at all, and instead uses ginseng instead of hops to improve the flavor. The following experimental examples show the excellent effects obtained by the present invention in producing a fermented malt beverage having excellent health promotion. Hops can be added as needed. EXPERIMENTAL EXAMPLE 1 A non-alcoholic beer-like malt fermented beverage was diluted in half with carbonated water, and a ginseng extract 0.01, 0.05, 0.10, 0.15, 20% yield from the crude drug was prepared. 0.2
When 0, 0.30 and 0.40% were added, 10 out of 10 people showed 0.15
% Had the closest taste and flavor to beer or low-malt beer. Experimental Example 2 Yield from crude drug in basal medium / ABCM broth medium 2
0.5% and 1.0% of 0% Ginseng extract
And 0.5% and 1.0% hops. Each was inoculated with 500 cells / 20 ml of Bifidobacterium infantes and 300 cells / 20 ml of Bifidobacterium longum and cultured at 37 ° C. for 72 hours. The degree of proliferation was expressed as a difference between the turbidity of the culture solution and the absorbance before culturing from the absorbance of the culture for 72 hours. [0012] The results are as shown in Table 1, and all the groups to which the ginseng extract was added showed the effect of promoting the growth of bifidobacteria. On the other hand, all the groups to which hops were added inhibited bacterial growth. [Table 1] Turbidity = 72-hour culture absorbance-blank absorbance I. = Bifidobacterium infant B. L. = Bifidobacterium longum Experimental Example 3 Two large bottles (633 ml) of beer containing hops and beer containing carrots per day for 10 persons (126 ml)
6 ml) After tasting and observing the state of constipation for 7 days, 4 out of 10 hop-containing beer drinking groups complained of constipation or constipation. Did not appeal. Example 1 60 kg of carefully selected beer barley was immersed in a steeping bath at a water temperature of 16 ° C. for 2 to 4 days, and then germinated in a germination chamber (14 to 18 ° C.). The green malt (green malt) which has reached 1 to 1.5 times of the above is dried in a roasting chamber to a moisture content of 3 to 4%. The malt is coarsely pulverized, and 40 kg of the crushed rice is mixed with warm water for brewing in a brewing tank, and the temperature is adjusted to 45 to 52 ° C. to decompose the protein. After saccharification while maintaining the temperature at 63-69 ° C., the wort is separated by a filtration layer, transferred to a boiling kettle, and 5 kg of ground ginseng powder is added while boiling to adjust the whole to 720 kg, followed by stirring. After boiling, the ginseng powder is separated and left in a sedimentation tank to cool to 5 to 6 ° C. The cooled malt is added to 0.4 kg of brewer's yeast, sent to a fermentation tank, and fermented by adjusting the temperature to 8 to 11 ° C. Transfer to a storage tank for further aging,
After cooling to around 0 ° C and allowing carbon dioxide gas to penetrate into the liquid,
The mixture is cooled to 1 ° C. and finely filtered to produce low-malt beer. Example 2 Using 100 kg of carefully selected barley, the saccharified completed wort produced according to Example 1 is transferred to a boiling kettle, and 0.45 kg of red ginseng and 0.28 kg of hops are added and simmered. Further hop 0.
Add 42 kg 1-10 minutes before turning off the fire. The wort is filtered, transferred to a fermentation vessel (tank), and brewing water is added to adjust the sugar content to a total volume of about 720 l. Thereafter, 0.1 kg of beer yeast is added and the primary fermentation is fermented at 8 to 12 ° C., then filtered and filled into a bottle, and the secondary fermentation is aged at 4 ° C. for about 3 weeks and malt. Manufacture fermented beverages. Example 3 100 kg of malt extract is heated and dissolved in brewing water, 1.9 kg of ginseng powder is added, and the mixture is heated for about 20 minutes. After being transferred to a fermentation vessel (tank) and adjusted to an initial specific gravity of 1.020 or less with brewing water, 0.1 kg of beer yeast is added and primary fermentation is performed at 10 ° C or less. The fermented liquor is subjected to secondary fermentation to remove alcohol by a method such as distillation so that the alcohol content is 1% V / V or less, and a non-alcoholic malt fermented beverage is produced. The fermented malt beverage according to the present invention includes products such as beer, low-malt beer, and beer-like flavored soft drinks having an alcohol concentration of 1% or less. Fermented malt beverages use hops as the original bitter component, and isohumulone or lupulin, which is the bitter component of hops, may adversely affect useful fungi in the intestine. Also, due to its diuretic effect, constipation is likely to occur. On the other hand, since the fermented malt beverage of the present invention has a beer-like flavor adjusted with ginseng, it is easy to drink even when drinking, and various effects of ginseng such as anti-fatigue effect, stomach-regulating action, blood circulation promoting action and the like are obtained. Because it has an effect,
It is a useful drink for men and women as well.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification code FI A61P 1/08 A61P 1/14 1/14 3/00 3/00 9/00 9/00 A23L 2/00 F (58) Survey ⁷ (Int. Cl. ⁷ , DB name) C12C 1/00-13/10 C12G 3/02 A23L 2/00-2/38 JICST (JOIS) WPI / Food Sci & Teach Abs. / Foodline / Foo ds adlibra (DIALOG)

Claims (1)

(57) [Claim 1] A fermented malt beverage containing 0.05 to 2% of a ginseng as a crude drug instead of hops used in a fermented malt beverage.