KR0157572B1 - Method for preparing beer containing ginseng - Google Patents

Abstract

The present invention relates to a method of manufacturing beer containing ginseng, and more specifically, a fermented malt drink (hereinafter referred to as beer) such as Lager, Ale, Malt Liquor, etc. In the manufacturing process, that is, immersion process and fermentation, storage and filtration process, a certain amount of ginseng concentrate extract is added to prepare beer containing ginseng.

According to the present invention, by adding ginseng to the low-escape beer, the flavor and tonic effect of the ginseng are introduced into the beer, thereby enhancing its quality and imparting a different image to the beer.

Description

Manufacturing method of beer containing ginseng

The present invention relates to a method of manufacturing beer containing ginseng, and more specifically, fermented malt beverages such as lager, ale, malt Liquor, etc. (hereinafter referred to as beer). It relates to a method for producing a beer containing ginseng by adding ginseng concentrate extract during the process of manufacturing.

Recently, as the lifestyle of the general consumer has changed, drinking moderately in consideration of health rather than drinking a large amount of alcohol has become a drinking culture. The drinking spirit of our people is enough to drink at home as plum wine, pine needles, and garlic with soju.

Accordingly, the present inventors have come to the present invention by introducing ginseng to low-beer beer, unlike the existing ginseng, which is a high liquor, by introducing the flavor and tonic effect of the ginseng into the beer to increase the dignity and give another image to the beer.

Regardless of the type of beer, the beer manufacturing process consists of soaking, fermentation (pre-fermentation), storage (post-fermentation), filtration, and commercialization.

Malt is prepared by dissolving protein and saccharifying starch using malt, auxiliary ingredients (starch, jade) and hops, and the malt is cooled and transferred to fermentation tank through filtration and boiling process. Oxygen is added to aid the growth and growth of yeast.

The fermentation process is a process in which sugar, amino acids, etc. generated in the immersion process are converted into various flavor substances which are alcohols, carbon dioxide, and by-products by the yeast.

After the yeast is separated from the young beer, it is transferred to a storage tank, and then aged and low-temperature fermentation is called storage. After this process, matured beer is produced.

The aged beer is filtered to remove suspended solids, which results in a clear and transparent beer, which is then put into bottles, cans, and other containers (keg) to be commercialized.

So far, beer has been difficult to escape from the stereotype that hop's unique taste and aroma can produce the true taste of beer.

However, ginseng has the advantage of being an excellent medicinal substance and bitter taste like beer, and it is judged that it can be added to beer because it does not generate bubbles. In the process of immersion, fermentation, storage, and filtration, it was introduced to break the existing stereotypes and produce beer that is inferior to ordinary beer in taste and aroma.

That is, an object of the present invention is to provide a method for producing beer having excellent drug efficacy and sensuality by adding ginseng concentrate extract at a concentration within a predetermined range during the brewing, fermentation, storage, and filtration processes.

The research on the efficacy and active ingredients of ginseng has been extended to the world-wide studies under the backing of modern science, and it is a chemical study on Adaptogen activation theory, central action theory and its effective ingredient. (Glycoside) Saponin is unique to ginseng and has various pharmacological effects, and the research results so far have scientifically proved it.

In order to add such ginseng to the beer manufacturing process, it is important to extract the active ingredient of ginseng and to concentrate the concentrated extract extracted during the soaking, fermentation, storage, and filtration process. same.

[Figure 1]

The ginseng concentrate extract obtained as described above was added during immersion, fermentation, storage, and filtration of beer, and the process of adding ginseng extract, the addition form and the amount thereof are as shown in Figure 2 and Table 1 below.

[Figure 2]

In more detail the manufacturing process according to each of the above method, because when added during the soaking process, such as Method 1, the substances that may cause turbidity in ginseng components are removed by precipitation during the soaking, fermentation, and storage process It can be produced according to the beer production method.

In the case of Method 2, 5-50 g / HL of ginseng extract is added in the fermentation process and protein precipitant such as tannin, silica gel, bentonite clay (aluminosilicate), etc. is added to the storage tank after fermentation is completed. , 10-60 g / HL of a tannin adsorbent for adsorbing and removing tannin in the fermentation broth that inhibits colloidal stability during filtration, such as PVPP (Polyvinyl pyrrolidone), nylon, and the like. The reason why the protein precipitant is added as described above is to remove the coagulant protein present in the beer, and when the amount is less than 5 g / HL, there is a problem of lowering the product stability, and the amount exceeds 50 g / HL. If you do, there is a problem of excessive bitter taste. In addition, the reason why the tannin adsorbent is added during filtration is to increase colloidal stability, and when the amount exceeds 60 g / HL, there is a problem of lowering the flavor, and when the amount is less than 10 g / HL, product stability is decreased. There is a problem of deterioration.

When the ginseng extract is added during storage as in the method 3, the ginseng extract should be stored for 20-60 days for the purpose of improving product stability. In addition, 25-60 g / HL and 10-60 g / HL of the protein adsorbent, for example, silica gel, bentonite clay (aluminosilicate), tannin, etc., and the tannin adsorbent 10-60 g / HL should be added. This is for the purpose of, in the case of exceeding the above range, there is a problem of lowering colloidal stability and flavor.

In addition, when ginseng extract is added during filtration as in Method 4, after adding ginseng extract, 5-60 g / HL of protein adsorbent and 10-60 g / HL of tannin adsorbent should be added. This is to improve the stability, there is a problem to decrease the colloidal stability and flavor when exceeding the above range.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited thereto.

Example 1

Malt and starch subsidiary materials used in the manufacture of conventional beer are added, and after the gelatinization and saccharification, an appropriate amount of hops and ginseng concentrate extract is added about 0.4 ml per wort while boiling.

At this time, all of the wort with hops and ginseng extract is transferred to whirlpool.

Allow to cool for about 30 minutes in whirlpool. The cooling temperature is about 7 ℃ and during cooling the appropriate amount of purely cultured yeast is transferred to the fermentation tank maintained at about 9 ℃ while supplying with air (enhancing yeast growth).

When the fermentation is about 6-7 days, it becomes a young beer. At this time, the temperature is lowered to about 5 ° C. to remove the yeast so that it is easy to separate the yeast, and then transferred to a storage tank for the aging and storage process. After about 5 days of transfer, the temperature of the tank was lowered to 0 ° C., aged for about 20 days, and filtered to produce a product.

Example 2

Malt and starch subsidiary materials used in the manufacture of a conventional beer are added, and after the gelatinization and saccharification, an appropriate amount of hops is added during filtration and boiling. At this time, transfer all the wort added hops to whirlpool.

Allow to cool for about 30 minutes in whirlpool. The cooling temperature is about 7 ℃ and during cooling, the appropriate amount of purely cultured yeast and ginseng concentrate extract is transferred to the fermentation tank maintained at about 9 ℃ while supplying with air about 3ml per wort.

When fermentation takes about 6-7 days, it becomes a young beer. At this time, the temperature is lowered to about 5 ° C to remove the yeast so that it is easy to separate the yeast, and 35g / HL of tannin was added during transfer to the storage tank for the aging and storage process. .

After about 5 days of transfer, the temperature of the tank was lowered to 0 ° C. and aged for about 20 days.

In filtration after aging, PVPP was added at 35 g / HL for colloidal stability in a conventional filtration method, and then filtered.

Example 3

Malt and starch subsidiary materials used in the manufacture of a conventional beer are added, and after the gelatinization and saccharification, an appropriate amount of hops is added during filtration and boiling.

At this time, transfer all the wort to which the hop is added to whirlpool.

Allow to cool for about 30 minutes in whirlpool. Cooling temperature is about 7 ℃ and while cooling, transfer to fermentation tank maintained at about 9 ℃ while supplying appropriate amount of yeast cultured with air.

After about 6-7 days of fermentation, it becomes young beer. At this time, the temperature is lowered to about 5 ℃ for easy separation of yeast, and after removing yeast, ginseng concentrate extract is supplied for 3ml per wort and stored for ripening and storage process. Transferred to the tank.

After about 5 days of transfer, the temperature of the tank was lowered to 0 ° C. and aged.

In order to give colloidal stability to the conventional filtration method after aging, PVPP 40g / HL and silica gel 40g / HL was added and filtered to produce a product.

Example 4

Malt and starch subsidiary materials used in the manufacture of a conventional beer are added, and after the gelatinization and saccharification, an appropriate amount of hops is added during filtration and boiling.

At this time, transfer all the wort to which the hop is added to whirlpool. Allow to cool for 30 minutes in whirlpool. The cooling temperature is about 7 ℃ and during cooling, it is transferred to a storage tank maintained at about 9 ℃ while supplying appropriate amount of yeast cultured with air.

When the fermentation is about 6-7 days, it becomes a young beer. At this time, the temperature is lowered to about 5 ° C. so that the yeast is easily separated, and the yeast is removed, and then transferred to the storage tank for the aging and storage process.

After aging, the ginseng concentrate extract was added about 3ml per wort, and then PVPP 45g / HL and silica gel 45g / HL were added and filtered to produce a product.

For comparison with the product prepared according to the present invention as described above, using the same raw material, but not prepared with the ginseng concentrated extract component was prepared a general beer and the results of comparing the properties are shown in Table 2.

As can be seen in Table 2, the remaining saponin content varies depending on the time of addition of the ginseng concentrate extract, and it can be seen that the saponin content decreases in particular as it is added to the front of the process.

Claims (4)

In the beer production process consisting of immersion, fermentation, storage, filtration and commercialization, the ginseng is characterized in that the saponin content of 130 mg / g or more ginseng concentrated extract in the range of 0.4-3ml / l prepared by Method of making beer. In the beer production process consisting of immersion, fermentation, storage, filtration and commercialization, a ginseng concentrate extract having a saponin content of 130 mg / g or more is added to the range of 0.4-3 ml / l in the fermentation process, and the storage tank after the fermentation is completed. Method of preparing a beer containing ginseng, characterized in that 5-50g / HL protein precipitant is injected, and 10-60g / HL tannin adsorbent during filtration. In the beer production process consisting of immersion, fermentation, storage, filtration and commercialization, a ginseng concentrate extract having a saponin content of 130 mg / g or more is added in the range of 0.4-3 ml / l to the storage process, and the adsorbent 25-60 g during the filtration / HL and tannin adsorbent 10-60g / HL manufacturing method characterized in that the beer containing ginseng. In the beer production process consisting of immersion, fermentation, storage, filtration and commercialization, the ginseng concentrate extract with a saponin content of 130mg / g or more in the range of 0.4-3ml / l in the filtration process, 25-60g protein adsorbent during the filtration / HL and tannin adsorbent 10-60g / HL manufacturing method characterized in that the beer containing ginseng.