KR100797184B1 - Method for preparing fruit beer using natural fruit and malt - Google Patents

Abstract

A method for preparing fruit beer is provided to improve taste and flavor of beer by adding taste and flavor of fruits such as grape and Rubus coreanus miquel to conventional beer, so that kinds of beer are increased, and selection range of consumers is enlarged. A method for preparing fruit beer comprises the steps of: (a) adding water into the malt and reacting the mixture at 50-52 deg.C for 10 minutes to 1 hour to decompose proteins in the malt; (b) transporting the decomposed proteins into a saccharification tank and saccharifying starch in the malt at 62-65 deg.C for 0.5-2 hours; (c) filtering the saccharified starch solution to remove malt husk, adding hop to the filtered solution, boiling the mixture at 100 deg.C for 30-90 minutes, and cooling the mixture to room temperature to prepare saccharified solution; (d) adding beer yeast into the saccharified solution and fermenting the mixture at 12-15 deg.C for 5-10 days, wherein 10-25% of fruit juice is added into the mixture until alcohol concentration reaches at 2.5-5%; and (e) reducing the temperature to 1-4 deg.C and maturing the mixture for 10-15 days until alcohol concentration reaches at 3.5-5.5%.

Description

Method for preparing fruit beer using natural fruit {Method For Preparing Fruit Beer Using Natural Fruit and Malt}

1 is a manufacturing process diagram for a method for producing fruit beers by saccharifying malt according to the present invention to prepare a saccharified solution and prefermentation, followed by the addition of fruit juice after fermentation and ripening.

The present invention relates to a method for producing fruit beer from the fruit and malt as raw materials, during the beer manufacturing process, by adding casting water to the malt to decompose the protein in the malt, saccharified to prepare a saccharified liquid, and then brewer's yeast Pre-fermented liquor was prepared by the addition of natural fruit juice to the pre-fermented liquor, followed by fermentation and ripening. It relates to a manufacturing method for making beer.

  Beer is made by using barley malt or wheat malt as a raw material, and after the saccharification process, saccharified liquid is produced, and alcohol is produced through fermentation process by adding brewer's yeast. The method is usually practiced.

Beers from various countries are classified into beers made using malt and hops alone and mixed with starch ingredients (powder and starch). Currently, in Korea, a small beer licensing system is introduced in addition to the existing large beer factories. We have been able to meet various kinds of beer using various kinds of malt such as malt, dunkel malt, caramel malt, and wheat malt, and beer using plant herbs (ginseng) and fruit (orange) has been released. The lack of preference for improved beer, which adds various ingredients such as herbs and fruits, does not secure a large market.

Bokbunja (覆盆子, Rubus coreanus mitquel ) Strawberry is a deciduous broad-leaved shrub belonging to the family Rosaceae, 2m tall raspberry, white flowers in May-June, hemispherical dark red fruit in July-August, and south of Hwanghae-do. It is wild in the province, Japan and China. The harvesting period is about 10 days, and since the harvest is very small, it is currently grown in Jeollabuk-do, mainly in Gochang-gun, and is traded for 6,000 ~ 10,000 won per kg. It is a crop.

Bokbunja contains flavor components such as flavonoids, malic acid, lemon acid, salicylic acid, nutrients such as ascorbic acid, vitamin B group, glucose and fructose, and anthocyanin, which is a red pigment component. In addition, alcohols such as isoamyl alcohol and phenylethyl alcohol, and catechins are also contained.

In the Gaeboboncho, Bokbunja is said to protect the body, strengthen the yin and yang, soothe the skin, stabilize the five intestines, warm the inside, and increase the strength. Efficacy in chilling, jigal, tonic, diabetes, hemostasis, hemostasis, blood circulation, etc. Since about 30 years ago, medicinal and local liquor using this has been manufactured in Seonunsan area. Also, bokbunjaju is known as a liquor derived from the fact that it has a high jeongjeong effect and has a unique flavor, and the jeongjeong effect is overturned.

In the prior art related to bokbunjaju, Korean Patent Publication No. 2002-8608 (Manufacturing method of bokbunjaju) inoculates and multiplies yeast in the squeezed liquid obtained by compressing the flesh of bokbunja to produce a base liquor, and the newly prepared bokbunja pulp And fermented by adding pectinase and compressing to obtain a fermentation broth and aging the fermentation broth for a certain period of time. Korean Patent Laid-Open Publication No. 2002-60529 (a method for producing bokbunja liqueur) In order to predict the optimum conditions of the useful components of the present invention, a method for preparing bokbunja liqueurs is prepared by varying the mixing ratios of the extracted bokbunja extract, alcohol diluent, sweeteners and flavors by predicting the solvent ratio, ethanol concentration and extraction time for the sample. , Korean Patent Publication No. 2003-28513 (Manufacturing Method of Bokbunja) Collects Bokbunja, Removes Foreign Materials and Shreds The present invention discloses a method of preparing a liquor by adding yeast, mixing fermentation with sugar, and mixing alcohol and water, and adding an additive, and Korean Patent Laid-Open Publication No. 2004-79598 (low containing bokbunja). Alcohol enzyme drink and its manufacturing method) discloses a method of fermenting first with fermented water and sugar in bokbunja fruit, followed by a second fermentation with fruit juice (apple, sweet persimmon, radish), Korea Patent Registration 650193 The manufacturing method of high quality bokbunja wine is characterized by improving the yield of the final product of bokbunja wine by reacting pectinase with bokbunja juice to increase the yield of the juice supernatant and improving the color of bokbunja wine A manufacturing method is disclosed.

Grapes are the main component of sugar, sugary components are mostly glucose and fructose, tartaric acid and malic acid 0.5-1.5%, pectin 0.3-1.0%, rubber, inositol, tannin and the like. The minerals are calcium, potassium and iron, especially alkaline foods. The purple skin pigment is anthocyanin-based ennin and its decomposed enidine, and the fruit contains less vitamin. Good for fatigue recovery and metabolism smoothly, strong muscles and bones and diuretic helps to treat edema. In addition, it is good for anemia by inhibiting viral activity by acting on blood and hematopoiesis, and prevents tooth decay, and has anti-cancer ingredient called resveratrol, which is effective in suppressing cancer, and by promoting the activity and efficacy of neuroenzyme that makes nerve cells, Alzheimer's disease It also helps to prevent degenerative diseases such as Parkinson's disease.

In view of this, the present inventors have made a new type of fruit that can enjoy the taste and aroma of fruit in order to provide well-being and fusion beer using various ingredients in liquor as the food culture is diversifying. After researching beer production, he invented fruit beer using fruit and malt.

The present inventors added the casting water to the malt to decompose the protein of the malt, and saccharification, filtration, mercy, sedimentation and cooling to prepare a saccharified solution, and then added brewer's yeast to the prepared saccharified fermentation (pre 醱)酵) after adding the natural fruit juice, after the fermentation (後 醱 酵) and ripening method of the fruit beer compared to the conventional fruit beer confirmed that the aroma and taste of the fruit inherent rich can be felt To complete.

An object of the present invention relates to a method for producing fruit beer from the fruit and malt as a raw material, during the beer production process by adding casting water to the malt to decompose the protein in the malt, and saccharified to prepare a saccharified liquid, Pre-fermented liquor is prepared by adding brewer's yeast, and natural fruit juice is added to the pre-fermented liquor, so that the aroma and taste of the fruit-unique fruit produced by post-fermentation and ripening The present invention provides a method of making fruit beer.

In order to achieve the above object, the present invention comprises the steps of (a) adding the casting water to the raw malt to decompose the protein of the malt in 10 minutes to 1 hour at a temperature of 50 ~ 52 ℃; (b) transferring the degraded protein to a saccharification tank, and glycosylating the starch in malt for 30 minutes to 2 hours by raising the temperature of the saccharification tank to 62 to 65 ° C; (c) transfer the saccharified starch liquid to the filter bath to filter malt, transfer to the boiling water bath, add hops and boil 30 to 90 minutes at a temperature of 100 ℃, and then cooled to room temperature to prepare a saccharified solution step; (d) adding beer yeast to the saccharified liquor and pre-fermenting at a temperature of 12-15 ° C. for 5-10 days, when the alcohol content reaches 2.5-4%, adding 10-25% of the total juice; And (e) lowering the temperature to 1 to 4 ° C. and aging for about 10 to 15 days to provide post-fermentation until the alcohol content becomes 3.5 to 5.5%.

In the present invention, the juice is characterized in that grape juice or bokbunja juice.

Hereinafter, the present invention will be described in more detail with reference to Examples. 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 to be construed as being limited by these examples.

Comparative example  One : Manufacture of Barley Beer

Barley malt prepared by germinating and drying barley was wet-pulverized with a rool grinder, and 60,000 ml of casting water was added to 10,000 g of ground malt and reacted at a temperature of 50 to 52 ° C. for about 30 minutes to obtain protein contained in barley malt. After the decomposition, the temperature was raised to 62-65 ° C., and the starch in malt was fermented with fermentable sugar for about 1 hour to 1 hour 20 minutes, and then transferred to a filtration tank to filter out 15,300 ml of malt meal including evaporation amount during saccharification. 100 g of hops were added and then agitated for about 1 hour at a temperature of 100 ° C., and precipitated for about 30 minutes to filter out 2,200 ml of heat-coagulated material and to obtain 52,500 ml of a sugar content of 12.5% saccharified solution. 100 g of beer yeast was added to 21,000 ml of the obtained 12.5% saccharified solution and fermented at a temperature of 12 to 15 ° C. for about 7 days. When the alcohol content was about 3.5%, the temperature was lowered to 2 ° C. and then about 10 to 15 days. After fermentation with post fermentation, 20,500 ml of alcohol content 4.7% barley beer was completed.

Production Example  One: Grape juice  Produce

To the 18,900 ml of 12.5% saccharified solution prepared in the same manner as in Comparative Example 1, 100 g of brewer's yeast was added and fermented at a temperature of 12 to 15 ° C. for about 7 days when the alcohol content was about 3.5%. 14% grape juice 2,100 ㎖ was added (corresponding to 10% of the total amount of saccharified liquor and grape juice), followed by a fermentation process with post-fermentation at 10 ° C for 10 to 15 days to complete 20,500 ml of alcohol content 4.8% grape juice added beer. In addition, 100g of brewer's yeast was added to 15,750 ml of 12.5% saccharified solution prepared in the same manner as in Comparative Example 1, and fermented at a temperature of 12 to 15 ° C. for about 7 days, when the alcohol content was about 3.5%. After adding 5,250 ml of grape juice (corresponding to 25% of the combined amount of saccharified liquid and grape juice), it is aged after 10 to 15 days at a temperature of 2 ° C for alcohol content 4.9% grape juice added beer 20,500 ML was completed.

Production Example  2: Bokbunja Fruit Juice  Produce

100g of brewer's yeast was added to 18,900 ml of 12.5% saccharified solution prepared in the same manner as in Comparative Example 1, and fermented at a temperature of 12 to 15 ° C. for about 7 days, when the alcohol content became about 3.5%. ㎖ was added (corresponding to 10% of the total amount of saccharified liquid and bokbunja juice), and after the fermentation process with post-fermentation for 10 to 15 days at a temperature of 2 ℃, 20,500ml of alcohol content 4.7% bokbunja juice added alcohol was completed. Also, 100g of beer yeast was added to 15,750 ml of 12.5% saccharified solution prepared in the same manner as in Comparative Example 1, and fermented at a temperature of 12 to 15 ° C. for about 7 days, when the alcohol content was about 3.5%. 5,250 ml of Bokbunja fruit juice was added (corresponding to 25% of the combined amount of saccharified juice and Bokbunja juice), and after aging for 10 to 15 days at a temperature of 2 ℃, alcohol content 4.6% Bokbunja fruit added beer 20,500 ML was completed.

Table 1 shows the immersion mixing table of the material used in Comparative Example 1, Preparation Example 1 and Preparation Example 2.

Example  One. Before and after fermentation  Sugar content change and fermentation rate

For the beer prepared in Comparative Example 1, Preparation Example 1 and Preparation Example 2, the sugar content change and the fermentation ratio before and after fermentation were calculated and the results are shown in Table 2 below.

The sugar content of saccharified solution was 9.2%, the sugar content of grape juice was 14%, and the sugar content of bokbunja juice was 9%, and the fermentation after the addition of juice of Comparative Example 1, Preparation Example 1 and Preparation Example 2 (Comparative Example 1 No added fruit juice) Since the total sugar content of grape juice was high, the test plot containing 25% of grape juice of Preparation Example 1 showed the highest content.

  The fermentation condition is to reduce the flavor and aroma of fruit juice to lower the fermentation temperature to about 2 ℃ when the alcohol content of saccharified solution before the juice addition is about 3.5%. After the addition of the fermentation process was combined with the post-fermentation.

  After fermentation, the residual sugars of 2.1% (fermentation ratio 77.5%) of the juice-free test plot of Comparative Example 1 were prepared, and 2.4% (fermentation ratio 75.3%) of the 10% grape juice of Preparation Example 1 was prepared. 25% addition of 25% grape fruit juice of Example 1 (fermentation rate 71.5%), 2.1% (fermentation rate of 77.7%) of the bokbunja fruit juice of Preparation Example 2 2.1% (fermentation ratio of 77.7%), bokbunja fruit juice of Preparation Example 2 The addition of 2% (26.2% to 28.5%) of sugar was added to the sake, which retained the original taste and aroma of the natural fruit juice.

Example  2. General Ingredient Analysis

Acidity and the targeting of the beer prepared in Comparative Example 1, Preparation Example 1 and Preparation Example 2

General component analysis such as sugar content was carried out and the results are shown in Table 3 below.

The main portion of the saengju wine showed 4.7% of the test sphere of Comparative Example 1, 4.8 ~ 4.9% of the test sphere of Preparation Example 1 and 4.6 ~ 4.7% of the test sphere of Preparation Example 2. This is the alcohol content (v / v%) for each test group obtained in the fermentation ratio of about 73-79%, and the flavor and aroma of the natural fruit juice by unfermentation remain in the saengje wine without proceeding the full fermentation. I want to highlight this.

  The acidity of the saengju was 1.6 in the test zone of Comparative Example 1, 1.8 to 1.9 of the test zone of Preparation Example 1, and 2.0 to 2.4 of the test zone of Preparation Example 2, which is about 3.5% alcohol content of grape juice By adding and aging fruit bokbunja fruit was confirmed that the result of the various organic acids derived from the juice was transferred to the saengjeju.

  Amino acidity of saengju was not significantly different among the test groups of Comparative Example 1, Preparation Example 1 and Preparation Example 2, and the total sugar content of saengju was 2.7% of 25% grape juice added in Preparation Example 1. This was the highest, according to the grape sugar content of 14% higher than the sugar content of maltose, the 9.2%.

Example  3. Sensory evaluation

Sensory evaluation was performed on the beer prepared in Comparative Example 1, Preparation Example 1 and Preparation Example 2, and the results are shown in Table 4 below.

Sensory evaluation was set on the basis of the test sphere of Comparative Example 1 showing the taste and aroma of general beer using only malt, and the relative evaluation of the test sphere of Preparation Example 1 and the test sphere of Preparation Example 2.

  As a result of sensory evaluation, the test zone of Comparative Example 1, which used malt and added no fruit juice, had a light brown color, and the fragrance had a scent of malt and hop flavor, and the flavor also showed flavor from malt and hop. There was no difference in quality from normal beer.

  The test tube added with 10% grape juice of Preparation Example 1 had a light taste and aroma of grape indigo, and the grape juice taste was relatively weak, whereas the test tube containing 25% grape juice had a good aroma of grape juice and showed the color of grape oil. Appropriately, the taste of grape juice and beer was relatively good.

  The test strip containing 10% of Bokbunja fruit juice of Preparation Example 2 had a relatively good color and aroma of bokbunja, and the taste of beer was relatively well balanced with the taste of beer. Due to the strong scent of the juice and the strong color and taste of Bokbunja, the taste of beer tended to be relatively light.

The present invention relates to a method of producing fruit beer using natural fruit, and the fruit beer prepared by the method of the present invention is designed to enjoy the taste and aroma of grape and bokbunja fruit at the same time. It has the effect of providing a form of fruit beer. Fruit beer according to the present invention has the effect of expanding the range of consumer choice by the diversification of beer, and also contribute to the increase of farm household income by promoting consumption and export of domestic fruits.

The specific parts of the present invention have been described in detail above, and it is apparent to those skilled in the art that such specific descriptions are merely preferred embodiments, and thus the scope of the present invention is not limited thereto. something to do. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (2)

Method for producing a juice beer using the juice comprising the following steps: (a) adding the casting water to the raw malt to decompose the protein in the malt in 10 minutes to 1 hour at a temperature of 50 ~ 52 ℃; (b) transferring the degraded protein to a saccharification tank, and glycosylating the starch in malt for 30 minutes to 2 hours by raising the temperature of the saccharification tank to 62 to 65 ° C; (c) transfer the saccharified starch liquid to the filter bath to filter malt, transfer to the boiling water bath, add hops and boil 30 to 90 minutes at a temperature of 100 ℃, and then cooled to room temperature to prepare a saccharified solution step; (d) adding beer yeast to the saccharified solution and pre-fermenting at a temperature of 12-15 ° C. for 5-10 days, when the alcohol content reaches 2.5-4%, adding 10-25% of the total juice; And (e) After the temperature is lowered to 1-4 ° C. and aged for 10-15 days, the fermentation is carried out until the alcohol content is 3.5-5.5%. The method of claim 1, wherein the juice is grape juice or bokbunja juice.

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