KR100832723B1 - The beer manufacturing method that used deep sea water - Google Patents

Abstract

A method for preparing a beer is provided to use deep sea water collected from the depth of water less than 200 meters as a beer manufacturing water by adjusting hardness of deep sea water after desalination since the deep sea water does not include contaminants and harmful bacteria and show microclustered characteristics of water molecules under high pressure for a long time. A method for preparing a beer comprises the steps of: (a) producing a beer manufacturing water by heating deep sea water collected under the depth of water less than 200 meters, pre-filtering the heated sea water, and desalinating the pre-filtered sea water through nano-filtration, a first reverse osmotic filtration, pH adjustment, and a second reverse osmotic filtration; (b) preparing a mineral adjusting agent by removing NaCl and SO4^2- from bittern, producing calcium powder from materials such as bones of animals and shells of oyster and shellfish, and mixing the NaCl and SO4^2- removed bittern with the calcium powder; (c) adjusting hardness of the beer manufacturing water using the mineral adjusting agent by adjusting the hardness and pH of water finally desalinated by the second reverse osmotic filtration and microclusterizing the hardness and pH adjusted desalinated water; and (d) preparing the beer by preparing malt, glycating the malt to isolate wort therefrom, fermenting the wort using yeast, storing the fermented new beer at low temperature for 1-3 months, filter precipitated materials from the ripened beer to produce clean and clear draft beer and packing the filtered beer to prepare a final product.

Description

The beer manufacturing method that used deep sea water}

1 is an overall process diagram for producing beer water from deep sea water

Figure 2 is a process for producing mineral water by removing salt and sulfate ions in the brine

3 is a process chart for producing beer-making water by adjusting mineral balance, adjusting hardness and pH, and performing small grouping of water molecules.

4 is a beer manufacturing process

<Explanation of symbols for main parts of drawing>

One; Guard water reservoir 2; Water transfer pump

3; Electrodialysis apparatus 4; anode

5; Cathode 6; Anode chamber

7; Cathode chamber 8; Anion exchange membrane

9; Monovalent cation selective exchange membrane 10; Desalination Room

11; Salt concentration room 12; Brine reservoir

13; Brine transfer pump 14; rectifier

15; Mineral balance adjusting tank 16; Mineral Balance Adjustment Tank Agitator

17; Mineral regulator transfer pump 18; pH and hardness adjustment tank

19; pH and hardness adjustment tank stirrer 20; Electronic Treatment Tank Supply Pump

21; Electronic treatment tank 22; electrode

23; Insulator 24; Stainless steel sheet

25; Foundation concrete structures 26; grounding

27; Constant voltage generator (Electron charger)

27a; Transformer 27b; Variable resistor

27c; Primary winding 27d; Iron core

27e; Secondary winding 27f; grounding

27 g; Output line 27h; Insulation Terminal

28; Intermediate treated water storage tank 29; Magnetizer Supply Pump

30; Magnetizer 31; Beer production tank

32; Beer manufacturing water transfer pump

Ⓢ; Solenoid valve M; Motor

FI; Flow indicator

pHI; Hydrogen ion concentration indicator (pH indicator)

pHIS; PH indicating switch

ORPI; Oxidation reduction potential indicator

LS; Level switch

PCV; Pressure control valve

BI; Baumedo Stopwatch

BIS; Baumedo Indicating Switch

ECIS; Electric conductivity indicating switch

The present invention relates to a method for producing beer, and more particularly, to produce fresh water for desalination of deep sea water of 200 m or less in depth, to make mineral regulator for hardness adjustment, and to adjust the hardness of fresh water. It relates to a method for producing beer by the step of making brewing water, the step of preparing beer.

Beer is a beverage containing alcohol made from malt juice made from barley sprouts, filtered, fermented with brewer's yeast by the addition of hops. "Hope (including hops) and one or more of white rice, barley, corn, corn, potato, starch, sugar, caramel, and water, fermented as raw material and defined as filter" Doing. Starch ingredients other than malt should not exceed 50% of the malt weight, and alcohol content is specified to be between 2 and 6 degrees.

Beer is low in alcohol but contains carbon dioxide and hop bitterness, which promotes digestion and diuretic effect. The raw materials for beer are as follows.

 Beer barley; Barley gives the taste or aroma of beer, and color comes from malt.

Barley stores nutrients in the form of starch, but since they are difficult to break down, they increase the power of enzymes during germination to convert starch into sugar. Malt is the dried barley of germinated barley. In order to make good beer, the main raw material is good barley, and the conditions for good barley are

① Grain size is uniform.

② high starch content.

③ The germination is uniform.

④ Proper protein content.

⑤ Enzyme is strong.

Hop; It is said that the direction of the beer and the right bitter taste makes bubbles, and it has the effect of calming, lowering blood pressure and antibacterial action.

Hop is a saengiju (雌雄 異 株), yellow powder is formed in the female flower, this hop powder (Lupulin) has a unique aroma and bitter taste. In beer production, hot air is dried, compressed and stored, which is not corrected, and added to wort in a boiling pot. Hops are sensitive to the climate, so their cultivation is limited. Jat in Czech and Hallertau in Germany are the main producers in Europe.

water; Water is an important raw material to determine the quality of beer, such as barley, and the types of water include hard water and soft water, and soft water is used for light beer, which is the mainstream of the world, and high hardness water. Use produces a dark beer.

Subsidiary materials; The secondary ingredients of beer are widely used to produce a refreshing flavor, and the secondary ingredients include rice, corn, and starch, and the rice enhances the flavor of the beer and adjusts the wort (麥汁) component.

The water used for beer brewing is divided into brewing water used directly for beer production, milling water and washing water, boiler water and cooling water of indirectly used equipment, and are generally 10 to 20 times higher than beer production. I need water. Of these, brewing water is a direct factor in determining the type and quality of beer, so the quality of water is very important.

Beers such as the world-famous Pilsen, Dortmund and Munich are different in the raw materials used, but the characteristics of the local waters are the critical differentiators. In general, light beer is suitable for light beer, and dark beer is hard water with high temporal hardness. Munich's water is quite strong and most of its hardness is temporary. Such water is suitable for mild beer brewing in Munich. The water in Pilsen is sweet and has a low salt content, making it suitable for the brewing of Pilsen beer, which is a light beer with a strong taste. Dortmund fat is quite strong, with two-thirds permanently made of gypsum, making it suitable for making fermented beer using heavy hops.

Nowadays, various methods have been developed and used to improve the composition of water to make it suitable for manufacturing. However, the economic burden of this treatment is determined, and the suitability of water quality is determined through physical, chemical, and biological tests from the beginning. .

The present invention proposes a method for producing beer using brewing water and vegetation water in beer production from deep sea water of 200 m or less in depth.

Deep sea water is generally called deep sea water of less than 200m, and unlike deep sea water, because plankton and life cannot grow because sunlight does not reach it, the concentration of nutrients is high and There is no contaminant present in surface seawater because it is not mixed with surface seawater due to the difference in density, and compared with surface seawater, low temperature stability, suspension of suspended solids and suspended solids Low concentration and very low levels of contaminants, harmful bacteria and organics, balanced nutrients, rich in inorganic nutrients that are very important for plant growth, and various minerals Mineral balance characteristics and the cluster of water molecules are small grouped for a long time under high pressure and low temperature, so the surface tension is small and permeability is low. There are characteristics such as ripening matured with good water, and the details are shown in Table 1.

                      Table 1 Characteristics of deep sea water

  Low temperature stability Surface waters fluctuate significantly with seasons, whereas deep sea waters are stable at low temperatures with little fluctuations in water temperature.    Cleanliness Deep ocean water is deep and difficult to be polluted by terrestrial river water and air, and there are very few chemicals, bacteria, organisms and suspensions.   Eutrophication Deep sea water does not have photosynthesis because it is not exposed to sunlight, and it contains a lot of inorganic nutrients such as nitrogen, phosphorus, and silicic acid, which are necessary for the growth of living organisms, compared to surface seawater.   Mineral properties Deep sea water contains a variety of essential minerals and is characterized by low impurities.    Aging Deep sea water is matured over a long period of time under high pressure, and the cluster of water molecules is small grouped, so that the surface tension is small, so the permeability is excellent and the thermal conductivity is high.

The analytical values of the main components contained in the deep sea and surface seawater are shown in Table 2.

            Table 2 Principal Components Analysis of Deep Sea Water and Surface Sea Water

         division       Ulleungdo Hyunpo Murodo, Koji Prefecture, Japan 650m deep sea water Surface waters  374m deep sea water  Surface waters   General item  Water temperature (℃)  0.5  23  11.5  20.3  pH  7.15  8.1  7.98  8.15  DO dissolved oxygen (mg / l)  6  8  7.80  8.91  TOC Organic Carbon (mg / L)    -   -  0.962  1.780 COD _Mn (mg / L)  0.2  0.6    -    -  Soluble evaporation residue (mg / l)  37,000   -  47,750  37,590  M-alkalido (mg / l)    -   -  114.7  110.5    Major element  Cl chloride ion (wt%)   3.41 with NaCl  3.40 with NaCl  2.237  2.192  Na sodium (wt%)  1.080  1.030  Mg Magnesium (mg / L)  1,320  1,280  1,300  1,310  Ca Calcium (mg / L)  393  403  456  441  K potassium (mg / L)  380  356  414  399  Br Clear (mg / L)  65   -  68.8  68.1  Sr Strontium (mg / L)  9.9   -  7.77  7.61  B boron (mg / l)  4.7   -  4.44  4.48  Ba barium (mg / l)  0.01   -  0.044  0.025  F Fluorine (mg / L)  1.2   -  0.53  0.56 SO ₄ ^{2 -} sulfate ion (mg / l)  2,630   -  2,833  2,627  Nutrients NH ₄ ⁺ ammonia nitrogen (mg / l)  0.05   -  0.05  0.03 NO ₃ ^- Nitrogen Nitrate (mg / L)  0.28  0.04  1.158  0.081 PO ₄ ^{3 -} phosphate (mg / l)  0.16  0.026  0.177  0.028  Si silicon (mg / l)  2.8  0.44  1.89  0.32    Trace elements  Pb lead (μg / ℓ)  0.11   -  0.102  0.087  Cd cadmium (㎍ / ℓ)  0.05   -  0.028  0.008  Cu copper (㎍ / ℓ)  0.26   -  0.153  0.272  Fe iron (㎍ / ℓ)  0.20   -  0.217  0.355  Mn manganese (µg / l)  0.45   -  0.265  0.313  Ni nickel (µg / l)  0.36   -  0.387  0.496  Zn zinc (μg / ℓ)  0.45   -  0.624  0.452  As Arsenic (㎍ / ℓ)  0.04   -  1.051  0.440  Mo molybdenum (µg / l)  7.60   -  5.095  5.565  Cr chromium (µg / l)  0.021   - Number of bacteria  Number of live bacteria (dog / ml)    0  520   0  540  E. coli count (pcs / ml)   voice  voice    voice    voice

Water having a small number of populations of water molecules was found to have a good feature of water taste because of its excellent penetration and low penetration of surface tension.

The determination of the number of populations of water molecules by hydrogen bonding is indirectly estimated by measuring the value of the nuclear magnetic resonance (NMR) ¹⁷ O-NMR half-width. The value corresponding to about 1/10 of the nuclear magnetic resonance ¹⁷ O-NMR value is found to be the number of molecules of water, and the nuclear magnetic resonance ¹⁷ O-NMR half-width is 100 ms. In the case of water, ten water molecules are composed of aggregates.

In deep ocean water below 200m, the population of water molecules is 70 ~ 80㎐, whereas the number of nuclear magnetic resonance (NMR) ¹⁷ O-NMR half-width of general tap and river is 130 ~ 150∼. There is a characteristic that the water tastes better than tap water.

Considering the matters to be noted when treating the above-mentioned deep seawater with brewing water for beer production is as follows.

① Since salt (NaCl) and all minerals are contained in excess, desalination should be carried out with the value of Electric conductivity below 120㎳ / m.

② Deep sea water contains about 4 ~ 5mg / l of boron compound, which is much higher than 0.3mg / l of drinking water standard. Since boron has a small particle size of 0.23Å, boron is used for simple nanofiltration and reverse osmosis filtration. It is difficult to treat water at the drinking water treatment standard value of 0.3 mg / l or less, and the dissociation constant pKa value is about 9, which is almost undissolved in seawater, and almost never exists in the ion state. Drinking water should also be treated to less than 0.3mg / l of drinking water by the dialysis method.

Deep sea water contains boron in the range of 4-5 mg / l and is present in the form of boric acid (H ₃ BO ₃ ). Since the particle size is small, with an ion radius of 0.23 음료, nanofiltration and reverse osmosis The treatment is difficult to be treated with the treatment standard value of 0.3 mg / l or less, and the dissociation constant pKa value is about 9, which is almost undissolved in the seawater and hardly exists in the ionic state. Also, it is difficult to process water below the standard of 0.3mg / l of drinking water, so the pH is 9 ~ 11, and alkali treatment is used to convert boric acid to gel boric acid to reverse osmosis filtration. Is processed by

When boric acid in water is subjected to alkali treatment, it is converted into polyboric acid in gel state by the following reaction of ①.

B (OH) ₃ + OH ^_ → [B (OH) ₄ ] ^- → [B ₃ O ₃ (OH) ₄ ] ^- → [B ₄ O ₅ (OH) ₄ ] ^2- → [B ₅ O ₆ (OH ) ₄ ] ^- … ①

③ The mineral balance of calcium (Ca) and magnesium (Mg) minerals in water is preferably in the range of 2 to 6 by weight ratio of Ca / Mg. In deep water, the weight ratio of Ca / Mg is shown in Table 2 Since the content of magnesium (Mg) is higher than that of calcium (Ca) at a rate of 0.35, it is necessary to adjust the mineral balance.

Calcium (K) of minerals in food or drink water gives a sour taste, magnesium (Mg) has a bitter taste to reduce the taste, while calcium (Ca) has a softening effect to improve the taste.

For drinking water, the good water index (OI) and the good health index (KI) are given in the following equations (2) and (3).

Index of good water taste (OI) = (Ca + K + SiO ₂ ) / (Mg + SO ₄ ). … … ②

Index of health (KI) = Ca- 0.87 Na... … … … … … … … … … … … … … ③

In order for the taste of water to be good, water having a good water index (OI) of 2.0 or more is good, and water having good health is good for water.

So the present invention, the sulfate ion (SO ₄ ^{2 -)} and the flew the low concentration of sodium ions (Na ⁺⁾ at a weight ratio of Ca / Mg preparing a mineral salt of the mineral balance adjustment (Mineral balance) and then with 2.0 to 6.0, Injecting non-reducing disaccharides such as trehalose or sucrose sucrose to magnetize to prepare a mineral modifier with activated organic mineral salts to adjust the hardness.

④ As described above, the number of molecules of water in deep ocean water is 70-80 mm in size, compared to 130-150 mm in the NMR ¹⁷ O-NMR half width of normal tap water and river water. But the world-famous famous waters are Lourdes and Evian in France, Nordenau in Germany, Nadana in India, and Tracote in Mexico. nuclear magnetic Resonance ¹⁷ O - the value of the full width at half maximum is 60~70㎐ NMR inde than is required to be treated with less gapeung 60㎐ of nuclear magnetic resonance ¹⁷ O-NMR half-width is high.

As a method for preparing beer using conventional deep sea water, Japanese Patent Laid-Open No. 2003-169657 discloses a method for producing beer by adding deep sea water to the brewing water in a range of 0.1 to 0.8 wt%, but it is 0.1 to It is a beer manufacturing method that adds 0.8wt% deep seawater to general water, and has a problem that it cannot use the characteristics of deep sea water. There is a problem that can not be improved because the deep sea water was used without adjusting the desalination and mineral balance.

In the present invention, the Bomedo (° Be) of the Baume's hydrometer showing the specific gravity of the seawater is expressed as a numerical value of the scale when the Bomedo hydrometer is floated in the liquid to measure the specific gravity of the liquid, rather than the specific gravity of the water. Heavy bomedoes for heavy liquids and light bomedoes for light liquids that are lighter than the specific gravity of water. Among them, pure liquids are pure water. 0 ° Be, 15% saline solution to 15 ° Be, with 15 divisions between them. For liquid solution, 10% saline solution to 0 ° Be and pure water to 10 ° Be. The scale is divided into 15 equal parts between them, and BOME (° Be) is widely used as a measure of concentration because seawater approximates salt concentration (wt%).

The relationship between the Bume (° Be) and the specific gravity (d) of the liquid is

For heavy media that has a specific gravity of liquid greater than that of water

d = 144.3 / (144.3- ° Be). … … … … … … … … … … … … … … … … … ④

In the case of an alarm field where the specific gravity of the liquid is lower than the specific gravity of the water

d = 144.3 / (134.3 + ° Be). … … … … … … … … … … … … … … … … … ⑤

The electrical conductivity measured by the electric conductivity indicating switch (ECIS) is an indicator of the degree of conduction of an aqueous solution by conducting electricity. The unit represents the salt concentration in water. The unit is the inverse of the electrical resistivity of the aqueous solution. Corresponding Siemens / meter, the relationship between the electrical conductivity (EC) and the total soluble salt (TSS) in water is given by the following equation (6).

TSS (ppm) = 640 X EC (mm / cm). … … … … … … … … … … … … … … … ⑥

The double salinity concentration (NaCl ppm) can be estimated simply by the following equation ⑦.

Salinity concentration (NaCl ppm) = 552 x EC (cc / cm)-200. … … … … … … … … … ⑦

The conductivity value is expressed in units of millimenss / meter, or microsiemens / centimeter, which is an international system of units, and ㎳ / m = 10 μs / cm (or 10 μmhos / cm).

The present invention is to solve the above problems by using the brewing water and the milling water used for beer production, the deep sea water of 200m or less depth is used to produce beer using the desalination treatment and the water adjusted the hardness It is an object of the present invention to provide.

In order to achieve the above object, the present invention is to take a deep sea water of 200m or less depth to desalination process, to prepare a mineral regulator, to adjust the hardness of the mineral regulator to produce water for beer production, beer production It is characterized by consisting of steps.

The present invention is to take the deep sea water of 200m or less depth of production of beer production water, the production step of the mineral regulator, the hardness of the mineral adjuster consists of the production step of the beer production water and the beer production step, each step is As a method for producing beer in which each of the following processes are sequentially performed, the following detailed description will be given with reference to the accompanying drawings.

I. Production stage of beer production water

1. Intake and heating treatment process

Deep sea water should be taken from the depth of the sea below 200m or below by taking down the pipe below 200m from the ship, or by installing the pipe up to 200m below the seabed, or by pumping up to the seabed below 200m. By installing pipes, the intake well is installed below the sea level, and the water is taken in accordance with the siphon principle.

The deep sea water collected in the sump is low in temperature and high in viscosity, so that the filtration efficiency is lowered. Therefore, it is heated to 20 ~ 30 ℃ and sent to the pretreatment filtration process.

In reverse osmosis filtration, when the water temperature rises by 1 ° C, the membrane permeate increases by about 3%.

The heating method may be supplied with heat from a boiler, or may use surface water in the summer.

2. Pretreatment Filtration Process

The pretreatment filtration process is carried out by sand filtration (Sand filter), micro filtration (filtration), ultra filtration (限 外 濾過; Ultra filter) alone or a combination of two or more of the nanofiltration and reverse osmosis ( Reverse osmosis filtration (SS) removes suspended solids (SS), which can cause fouling, and send them to the nanofilter in the desalination process.

At this time, the filtration pressure is determined in consideration of the pressure loss of the filter and the pressure loss of the pipe according to the operating conditions.The filtration speed of sand filtration is 6-10 m / hour, and the effective diameter of the filter sand is 0.3-0.45 mm, the uniformity coefficient shall be 2.0 or less, and the thickness of the filtrate layer shall be 0.5-1.0 m.

At this time, if the turbidity of the deep ocean water taken is 2 mg / ℓ or less, it is not necessary to sand filtration.

Micro-filter and ultra-filter are not limited to the type of filtration membrane, and the supply pressure of the pump is decided by considering the filtration speed and the pressure loss according to the vendor's specifications. do.

In microfiltration or ultrafiltration, the FI (Fouling index) value of the water supplied to the nanofiltration and reverse osmosis filtration process is treated in the range of 2-4.

The FI value is a numerical value representing the fine turbidity concentration in the target water, and is expressed by the following equation.

FI = (1-T ₀ / T ₁₅ ) x 100/15... … … … … … … … … … ⑧

T ₀ is the time required for filtration of the first 500 mL of sample water when the sample water was filtered under pressure of 0.2 MPa using a 0.45 μm microfiltration membrane, and T ₁₅ was filtered for 15 minutes in the same state as T _0. It is the time required for the filtration of 500 ml of sample water later.

4. Desalination Process

Desalination of salts contained in deep sea water is carried out by nanofiltration and reverse osmosis filtration, and the membrane module form of nanofiltration and reverse osmosis filtration is tubular and hollow fiber type; The hollow fiber, spiral wound, plate and frame may be used, and the material of the film is not particularly limited.

As the material of the nanofiltration membrane, polyamide-based, polypiperazineamide-based, polyesteramide-based, or cross-linked water-soluble vinyl polymer can be used. Is a dense layer on one side of the membrane, and has an asymmetric membrane with micropores of large pore diameter gradually from the dense layer toward the membrane or on one side of the membrane, or on the dense layer of such asymmetric membrane. A composite membrane having a very thin separation functional layer formed of another material can be used, and a piperazine polyamide composite membrane is preferable, but the material and structure of the membrane are not particularly limited in the present invention.

① Nano filtration

In the pretreatment filtration process, the deep sea water from which suspended solids are removed is sent to the nanofilter, and unfiltered sulfate ions are sent to the evaporative concentration process, and desulfurized ions brine, which is filtered water, is sent to the first reverse osmosis filter.

Transmission sequence of the ion in the nanofiltration membrane, if the cation is ^{Ca 2 + ≥Mg 2 +> Li} +> Na +> K +> and NH ₄ ^+, if the anion is _{^{SO 4 2 - »HCO 3 ->}} F - ^{> Cl -> Br -> NO} 3 -> and SiO _2, a sulfate ion (SO ₄ ^{2 -),} if the it is difficult to permeate than Mg ^{+ 2} and Ca ^{+ 2.}

In the nanofiltration process, the solubility is low, such as CaCO ₃ , CaSO ₄ , and SrSO ₄ dissolved in deep sea water, and the membrane is formed in the membrane during the concentration of salt in the reverse osmosis filtration process. in the manufacture of) the removal of deionized sulfate salt to reverse osmosis having a filtration process, the sulfate ion-containing mineral is a mineral-adjusting agent fed to the evaporation step (調整劑) ^- the Fouling) developing sulfate ion (SO ₄ ² in order to suppress as much as possible use.

In the first nanofiltration process, the supply pressure is 15 to 20 atmospheres (atm), which is lower than the osmotic pressure 25 atmospheres (atm) of the deep seawater with a salt concentration of 3.5wt%. If it is 0.7-1.4m <3> / m <2> * day, the membrane permeate amount will be 70 to 80% of the inflow amount.

② 1st reverse osmosis filtration

When the desulfurized ions brine filtered in the nanofilter is supplied to the first reverse osmosis filter, the driving force is supplied to the filtration membrane at 50 to 60 atm, and in the case of the spiral filtration membrane, the permeate amount of the membrane is 0.5 to 0.8 m3 / m2. · When operating in Japan, the salinity is removed in the range of 99.0 ~ 99.85wt%, and the brine is sent to the salt manufacturing process while the demineralized salt is sent to the pH adjusting tank.

③ pH adjustment

The pH is adjusted by supplying one of NaOH, NaHCO ₃ and Na ₂ CO ₃ as alkali (Alkali) and adjusting the pH to the range of 9 ~ 11. By treating boric acid in water with polyboric acid, it is a secondary reverse osmosis filtration process. send.

The operating condition of the pH adjustment step is that the pH adjustment method is performed by injecting alkali into the demineralized water of the first reverse osmosis step while stirring with a propeller stirrer of 180 to 360 RPM (rotational speed) for 15 to 30 minutes. Adjust to 9-11.

④ 2nd reverse osmosis filtration

When the pH is adjusted to 9-11 in the pH adjustment tank and supplied to the secondary reverse osmosis filtration process, the operating pressure is supplied to the filtration membrane at 10-20 atm, and in the case of the spiral filtration membrane, the membrane permeate amount is 0.6 to 0.8 ㎥. The boron-containing water, which is not filtered by operation at / m 2 · day, is neutralized and discharged to its original position below 200m below the sea floor, and the desalted water is desalted to less than 0.3 mg / l, which is the drinking water standard. The demineralized water is sent to the manufacturing stage of the mineral regulator.

The demineralized water produced here has an electric conductivity value of 120 kW / m or less.

When beer is produced using a beer with low hardness, the hardness adjustment step is omitted, and the demineralized water filtered by the second reverse osmosis filtration is sent to the electronic treatment tank 21.

In the case of beer production using beer of low hardness, the demineralized water filtered through the second reverse osmosis filtration is produced in the case of producing beer water by omitting the hardness adjustment process and the small grouping process of the water molecular group. It can also be sent to the beer production water storage tank 31 to be used as beer production water.

In the second reverse osmosis filtration process, even if the pH is supplied in an alkaline state of 9 to ₁₁ , scale generation is not a problem because the materials such as CaCO ₃ and CaSO _{4 which} generate scale are removed in the nanofiltration process.

II. Steps to prepare mineral modifier

1. Salt and Sulfate Ion Removal Process

The electrodialysis apparatus 3 for removing NaCl and sulfate ions (SO ₄ ^{2 −} ) contained in the Bittern discharged from the salt manufacturing process is ionic by using the potential difference of the DC power applied from the rectifier 28 as a driving force. By separating the solute by membrane permeation, the cation selective exchange membrane uses a monovalent cation selective exchange membrane (9) that selectively permeates only monovalent ions, and the anion exchange membrane comprises an anion exchange membrane (8) which permeates all anions. An electrodialysis apparatus 3 installed alternately in a row and in multiple stages between 4) and the cathode 5 is used.

When the brine discharged from the salt manufacturing process is supplied to the brine storage tank 1, it is supplied to the desalination chamber 10 of the electrodialysis apparatus 3 by the brine transfer pump 2, and circulated to the brine storage tank 1, and the brine storage tank 1 is supplied. 12 supplying the brine to a concentration chamber (11) salt by salt water feed pump 13 and contained in the brine, while circulating a brine storage tank (12) when a direct current from the rectifier 14 is Na ^+, a K ⁺ Monovalent cations, such as C, move through the monovalent cation selective exchange membrane 9 to the salt concentration chamber 11, and all anions such as Cl ⁻ , SO ₄ ^{2 −} pass through the anion exchange membrane 8 to the salt concentration chamber. It moves to (11) to remove NaCl, KCl and sulfate ions (SO ₄ ^{2 −} ) contained in the brine in the desalination chamber 10.

When the brine is supplied to the brine storage tank (1) in the salt manufacturing process, it is supplied to the desalination chamber (10) of the electrodialysis apparatus (3) by the brine transfer pump (2) and returned to the brine storage tank (1), the brine storage tank (12) Is supplied to the salt concentration chamber 11 by the brine transfer pump 13 and returned to the brine storage tank 12 while applying 10 to 100 Volt of direct current electric current from the rectifier 14.

By applying a direct current electric current to the electrodialysis apparatus (3), the monovalent cations contained in the brine in the desalting chamber (10) pass through the monovalent cation selective exchange membrane (9) to move to the salt concentration chamber (11), and the sulfate ion The anion, which passes through the anion exchange membrane (8), is transferred to the salt concentration chamber (11) to remove salts and sulfate ions of NaCl and KCl contained in the liver water solution, and an electrical conductivity indicator controller (ECIS: Electric conductivity) installed in the water transport line. When the electrical conductivity of the indicating switch drops to 50 ~ 150㎳ / ㎝ operate the solenoid valve (Solenoid valve; ⓢ) is sent to the mineral balance adjustment tank (15).

The brine is concentrated in the salt concentration chamber 11 and the brine concentration in the brine reservoir 12 is in the range of 10 to 24 ° Be. The solenoid valve (ⓢ) is operated by the BME (Baume indicating switch). To the salt manufacturing process.

The hepatic solution can be treated with salt and sulfate ions using an electrodialysis apparatus (3) using a monovalent cation selective exchange membrane (9) in which cations selectively permeate only monovalent ions, and an anion exchange membrane (8) in which anions permeate all anions. When removed, sulfates such as MgSO ₄ and CaSO ₄ bound to sulfate ions are present in the liver water, but calcium ions (Ca ²⁾ are present in the mineral water from which desalination and sulfate ions are removed. ⁺ ) Is characterized by calcium chloride (CaCl ₂ ) in combination with extra chlorine ions (Cl ⁻ ).

The reason why the composition of the water is changed in this way is that the desalination and the removal of sulfate ions by ion exchange membrane electrodialysis are called selective permeability of ions.

In addition, in the salt concentration chamber 11, a polarity switching device is installed in the rectifier 14 in order to reduce the processing efficiency by generating scale so that the attached scale can be detached.

The electrolyte solution of the electrode chamber supplies the electrolyte solution discharged from the cathode chamber 6 to the cathode chamber 6, and the electrolyte solution (cathode chamber solution) supplied to the cathode chamber 7 may use deep sea water. 3-10 wt% Na ₂ SO ₄ Using an aqueous solution can suppress corrosion of the electrode and generation of chlorine (Cl ₂ ) gas in the anode 4.

In order to improve the electrodialysis efficiency and to suppress scale trouble by increasing the amount of current passing by increasing the limit current density in the electrodialysis apparatus 3, the flow rate supplied to the desalination chamber 10 is the membrane surface velocity (膜). The brine solution is returned to the brine storage tank 1 in the range of 10 to 30 cm / sec, and the flow rate of the brine supplied to the salt concentration chamber 11 has a linear velocity in the range of 1 to 3 cm / sec. It is returned to the brine reservoir 12 so that it may be maintained.

The monovalent cation selective exchange membrane 9 used in the electrodialysis apparatus 3 is an exchange membrane that selectively transmits only monovalent cations while suppressing divalent or more multivalent cation permeation, and is a polystyrene-divinyl benzene. side chains and polyethyleneimine in the load-carrying membranes that hold the negative charge R-SO ₃ ^- in the main chain of the -divinylbenzene series. Graft polymers such as Polyethyleneimine or Polyvinylpyridine, or graft polymers whose main chain is polystyrene with side chains of polyethyleneimine or polyvinyl pyridine. As long as the main chain of the polymer has the same molecular structure as the main chain or the side chain of the cation exchange membrane, it can be used without limitation. Preferably, polyethylene, polypropylene Only monovalent cations permeate into the main chain or side chain with a polymer molecular structure consisting of a cation exchange membrane immobilized with negative charge R-SO ₃ ^- on polypropylene, polyvinyl chloride, polystyrene, etc. Monovalent cation selective exchange membranes such as polyvinylpyridine, polyvinylamine, or polyethyleneimine membranes having a molecular structure of (透過 能) can be used, and in particular, polystyrene-divinylbenzene-based Polystyrene-graft-ethylene imine may be most preferably used.

In addition, the anion exchange membrane 8 is a positively charged membrane in which a cation is introduced by amination by immobilizing primary to tertiary amines or ammonium groups in the polymer chain of the substrate to the membrane. Membrane that can permeate all anions using a membrane that does not modify the surface of the pure electrons. The on-exchange group is cross-linked by aliphatic hydrocarbons and the membrane surface area ) Is an anion exchange membrane in which a thin layer of a polymer material having a cation exchange group is formed, and it is preferable that the monomer introduced into the exchange group is crosslinked with an aliphatic hydrocarbon and quaternized at the same time.

The anode 4 of the electrodialysis apparatus 3 is a corrosion-resistant material and uses a dimensionally stable anode (DSA) electrode or a platinum-plated electrode with high chlorine and oxygen generation overvoltage, and the anode chamber solution is a cathode. The solution passed through the seal is injected to suppress the generation of chlorine and oxygen on the surface of the anode 4.

The cathode 5 is made of Ranney nickel or stainless steel sheet having a high hydrogen generation overvoltage.

The cation exchange membrane closest to the cathode chamber 7 is formed by reducing the amount of hydrogen ions (H ⁺ ) generated on the surface of the cathode 5 by using a hydrogen ion impermeable membrane or a monovalent anion permeable membrane. Improve efficiency and reduce odor.

2. Process for producing calcium powder

Calcium powder for mineral balance adjustment is made of 800 calcium-rich materials such as bones of animals such as bovine bone, egg shells, clam shells such as oyster shells, and coral reefs. The powder is calcined at ˜1,200 ° C. and then pulverized.

Animal bones such as bovine bone are composed of calcium phosphate apatite, and eggshell is composed of calcium carbonate (CaCO ₃ ), and shells such as oyster shells. In the case of calcium carbonate (CaCO ₃ ) is composed of a main component and a small amount of magnesium carbonate (MgCO ₃ ) is contained.

When the above-mentioned calcium material is calcined at 800 to 1,200 ° C., organic and volatile substances are thermally decomposed, and in the case of animal bone, calcium phosphate hydroxide (Ca ₅ (PO ₄ ) ₃ OH; ), And in the case of egg shells or shells, they are converted to calcium oxide (CaO) to soluble calcium.

The above-mentioned calcium material is calcined at a firing temperature of 800 to 1,200 ° C. for 2 to 3 hours, and pulverized into 300 to 400 mesh particles to form a calcium powder as a mineral balance regulator.

3. Manufacturing Process of Mineral Balance Adjuster

In salt brine (NaCl) and sulfate ions (SO ₄ ^{2 -)} is removed when the mineral water is supplied to the mineral balance adjustment tank 15 of the above-mentioned powder, calcium Ca / Mg weight (weight) ratio to be the ratio of 2.0 to 6.0 The additives are organic acids capable of producing non-reducing disaccharides such as sucrose or trehalose (Trehalose, α-D-glucopyranosyl α-D-glucopyanoside) and minerals in the form of inorganic substances and organic complexes. (有機酸) is supplied as follows.

① Inject one or two of the non-reducing disaccharides such as sucrose or trehalose into the mineral mineral content in mineral water in the range of 0.01 to 5wt%.

② Organic acids that can produce organic complex compounds include ascorbic acid, citric acid, citric acid, succinic acid, acetic acid, itaconic acid, tartaric acid, pyruvic acid ( Pyruvic acid, malic acid, fumaric acid, cis-aconitic acid, oxalsuccinic acid, α-ketoglutaric acid, caffeic acid Caffeic acid, Cinnamic acid, Sinapinic acid, Coumaric acid, Lactic acid, Vinegar, Brown rice vinegar, Apple vinegar, Grape vinegar, Plum vinegar, Persimmon vinegar vinegar, Aspartic acid, Threonine, Serine, Serine, Glutaminic acid, Proline, Glycine, Alanine, Cystine, Valine , Isoleucine, Phenylalanine, Histidine, Lysine, Taurine, Horsehoeta Noramine, Asparaginic acid, Threonine, Serine, Proline, Glycine, Alanine, Phenylalanine, Aminobutyric acid, Histidine Hydroxylysine, Ornithine, or a mixture of two or more thereof is added to the inorganic mineral content at a ratio of 10 to 50 wt%.

When desulfuric acid ion mineral water is supplied to the mineral balance adjusting tank 15, the calcium material powder and the above-mentioned additives are injected and stirred for 0.5 to 2 hours with the mineral balance adjusting tank stirrer 16 to prepare a mineral adjusting agent in an organic mineral complex salt state. .

For example, in the case of calcium mineral salts, the reaction with lactic acid reacts as shown in the following reaction equation ⑨ to produce calcium lactate, an organic mineral salt.

_{^{Ca 2 + + 2CH 2 CHOHCOOH →}} Ca (CH 3 CHOHCOO) 2 + 2H + ... … … … … … … … ⑨

 Stirring method is a propeller stirrer, the stirring time (retention time) is stirred at 0.5 to 2 hours, the rotational speed to 180 ~ 360RPM and the calcium powder which is mineral balance regulator is completely dissolved, the additive is mixed to the mineral regulator transfer pump 17 It sends to pH and the hardness adjustment tank 18 by this, and adjusts hardness. The surplus is produced as a mineral regulator product.

The material of the mineral balance adjusting tank stirrer 16 uses one type of titanium and bronze alloys, which are flame resistant materials.

III. Step of producing beer water by adjusting hardness with mineral conditioner

1. Hardness and pH adjustment process

When the demineralized water finally desalted in the second reverse osmosis filtration process is supplied to the pH and hardness adjustment tank 18, the pH and hardness are supplied by supplying 3-10 wt% aqueous hydrochloric acid (HCl) solution with stirring with the pH and hardness adjustment stirrer 19. It is adjusted to the range of 6.5 to 8.5, the mineral regulator is supplied, the hardness is adjusted to the range of 50 to 1,000 mg / l and sent to the electronic treatment water tank 21 to the electronic treatment water supply pump (20).

Stirring method of the hardness and pH adjustment tank 18 is a propeller stirrer, the stirring time is 0.5 to 2 hours, the rotation speed is stirred at 180 to 360 RPM, the material of the hardness and pH adjustment tank stirrer 19 is flame-resistant titanium, bronze One type of (Bronze) alloy is used.

In the case where the pH and hardness adjustment water 18 is used as beer water without electronic treatment in the pH and hardness adjustment tank 18, it is sent to the beer production water storage tank 31 and used as beer production water.

In the case where the beer manufacturing plant is far from the coast and the transportation cost of the beer water is an expensive economic problem, instead of the demineralized water discharged from the second reverse osmosis filtration process in which the deep sea water is desalted in the pH and hardness adjustment tank 18. Pretreatment with tap water or mineral water (ground water) may be supplied, and hardness may be supplied in the range of 50 to 1,000 mg / l as mineral adjuster and used as beer water.

2. Small Group Treatment Process of Water Molecule Population

By adjusting the hardness and pH of the demineralized water in the second reverse osmosis filtration process, the water molecule group was subjected to the high pressure constant voltage treatment and the magnetization treatment of the small grouping treatment process by the electronic treatment tank feed pump 20. Cluster is treated with microclustered water to produce beer production water.

The small grouping process of the water molecules by the combination of the high pressure constant voltage treatment and the magnetization treatment in the magnetizer 30 is performed by adjusting the hardness and pH of demineralized water, tap water or mineral water in the second reverse osmosis filtration process. The group is injected into the electronic treatment tank 21 of the small grouping step, and the high voltage AC constant voltage is applied from the constant voltage generator 27 to the electrode 22 with a voltage of 3,000 to 5,000 Volt and a current of 0.4 to 1.6 mA. When the electrostatic fields of + and-are alternately applied to the water molecules for 4 to 10 hours alternately with respect to the electrode 22, the water molecules themselves vibrate and rotate, thereby causing water molecules to repeat. When the hydrogen bond is partially cut off, it is sent to the intermediate treatment water storage tank 28 and sent to the magnetizer 30 by the magnetizer supply pump 29 to perform the magnetization treatment. Nuclear magnetic resonance while returning to , NMR), and the half width of ¹⁷ O-NMR was treated with microclustered water in the range of 48 to 60 mm, and sent to the beer-making water storage tank 31 and then to the beer-making water transfer pump. (32) is sent to the beer production stage.

Magnetizer 30 is 0.5 to a coil wound in a cylindrical conductive tube made of an insulating material such as synthetic resin (PVC, PE, styrene resin), ebonite, FRP, Bakelite, etc. When 5 Volt DC or AC power is applied and applied, a magnet is formed in a constant voltage conductive tube magnetizer or 10,000 to 15,000 gauss in which a magnetic field is formed inside the coil. Use the worn permanent magnet. When water (fluid) is passed into this magnetic field, the water is treated as a small group of water (小集團 水).

The flow rate sent from the intermediate treatment water storage tank 28 to the magnetizer 30 by the magnetizer supply pump 29 and returned to the electronic treatment water tank 21 is 1 to 4 times the inflow water flow rate.

The small group water produced in this way is treated with reduced energy of +100 to -200 + with high energy Oxidation Reduction Potential (ORP) value with high alkaline high natural frequency. .

The voltage applied to the electrode 22 of the electronic treatment tank 21 in the constant voltage generator 27 is adjusted in accordance with the values of pHI (7.4-7.8) and ORPI (+100 kPa or less) provided in the intermediate treatment water storage tank 28. do.

The material of the electrolytic treatment tank 21 is made of stainless steel, and an electrode 22 made of stainless steel filled with charcoal having high conductivity inside. Mesh is installed, and the lower part of the insulator 23 is selected from polyethylene, polyvinyl chloride (PVC) and styrofoam, and the lower part of the insulator 23 is made of stainless steel, which is a conductor and a corrosion resistant material. A steel plate 24 is installed between the foundation concrete structures 25, and the stainless steel plate 24 is grounded 26 to the ground.

When the capacity of the treated water is large, the electronic treatment water tank 21 in which the net of the electrode 22 of stainless steel filled with charcoal is embedded is treated by installing multiple stages.

The transformer 20a of the constant voltage generator 27 includes an iron core 20d, a primary winding 20c, a secondary winding 20e, an output line 20g of a secondary winding 20e, and a secondary coil 20e. Of the insulation terminal 20h, the voltage regulator 20b is connected to the primary winding 20c, and the output line 20g of the secondary winding 20e is insulated from the insulator 23. It is connected to the electronic treatment tank 21 provided above.

As in the present invention, when the group of water molecules by the high pressure constant voltage treatment and the magnetization treatment are small grouped and treated with small group water, the surface tension and viscosity of the water are reduced and the penetration force is reduced. It improves the filtration efficiency and improves the filtration efficiency in the filtration process, and the various mineral components are activated by the magnetization process, the active minerals (Activated mineral) is produced with excellent absorption rate when ingested.

Ⅳ. Steps to make beer

1. Malting Process

In the malting process, selected barley is immersed in beer-making water and dried appropriately in warm air to stop growth, adding to its preservation, and giving a sweet scent or straw color. To produce an enzyme.

 ① choice of veins

Selected with a vein selector, remove dust, straw, and bran with a fan from a pre-establisher and remove large contaminants with a coarse sieve. Then, the dust is removed by a vibration damper, and the grains, the volume, and the like are sorted by a trieur to finish the sizing operation. It is again filtered out by a sizing machine, and the same lip is gathered together. It is divided into 1st Mac, 2nd Mac, and 3rd Mac. The 1st Mac and the 2nd Mac are combined and used for vein.

② acupuncture

Selected veins are soaked in beer-making water for 2-3 days to absorb the moisture necessary for germination. Soak it in clean beer water for 6 hours and drain it for 4 hours. Repeatedly, if the water absorption amount is 41 to 45% and the volume is increased by 25%, the outer skin is easily separated and the cut surface is made like a rubber-noggle even when cut.

③ Germination

The germination of the vein soaked on the germination once every 8 to 10 hours while germinating the germination phase mechanically in the temperature range 14 ~ 20 ℃.

It is very important to adjust the moisture and temperature during the germination period, and the end of the germination process depends on the varieties of barley and the type of malt to be produced. Humidity and temperature adjustments are controlled by air containing moisture passing through the germination phase, with 10 to 13 m3 of air supplied for 1 ton of seeds per minute. Heat generated during respiration is removed by the air supply and the temperature decreases as the air flow increases. The air from the germination phase is heated and partly mixed with the air supplied to the germination phase, and the germination phase should be mechanically stirred every 8 to 10 hours to prevent the clustering of roots. During germination, water is sprayed to replenish evaporating moisture, such as heat and CO ₂ emissions. Temperature control of germination phase is in the range of 14-20 ℃, and the temperature is determined by the degree of gelatinization and the type of malt to be produced. In general, the higher the temperature and moisture content, the higher the degree of gelatinization of barley, but the loss of root growth and respiration. The high temperature at the beginning of germination promotes the production of water soluble protein, whereas at low temperature, if the germination period is prolonged, the degradation of glucan (β-glucan) occurs completely and the production of water soluble protein is insufficient.

Malt has short malt and intestinal malt. Infant is about two-thirds of the length of malt, called short malt. It is called malt. Short malt is used to keep dextrim in beer products.

④ dry

After sufficient germination, germination is terminated by drying the seeds. Drying stabilizes the malt, determines the aroma, color, and fragility, and maintains sufficient enzyme activity. In the initial stage of drying, the temperature of the supplied air is 40 ~ 60 ℃ to induce the natural evaporation of water, and the amount of air supplied is 65 ~ 90㎥ in 1 ton of seeds per minute. Supplied in range. During this period of water, the enzyme's action increases. If the amount of air supplied is low, the water-soluble protein content increases and the malt becomes darker later in drying. At the end of drying, the air temperature is 70-90 ° C. and the malt moisture is reduced to less than 10% and finally contains about 4% moisture. During this period, starch and protein breakdown occur, which determines malt's color, taste, and aroma. The dried malt is moved to a temperature down to 37 ° C. The dried roots are removed and sent to storage.

⑤ Purification and storage of malt

Dried malt should remove the roots and contaminants. Malt root has a bitter taste and gives the beer an unpleasant taste. Malt refined by removing oil roots and dust in degasser is stored for 6-8 weeks to avoid moisture below 20 ℃.

If the temperature of the malt is very low, it may break during grinding and lower the soaking temperature. For this reason, it should be stored for a certain period of time, and care must be taken to avoid pest damage.

2. Saccharification Process

① crushing malt

Malt should be crushed to facilitate leaching of solubles and enzymatic digestion of insolubles and to allow good contact between water and malt. Malt crushers include rollers, decks, and miags.

Malting is easy to use for wort filtration when the appropriate size of powder is produced according to the spacing of the malt. In the case of a roller grinding machine, a grinder having a roller spacing of 1.3 mm to 0.7 mm to 0.3 mm is used. If the distance between the rollers is too small, the extraction rate is good, but if the filtration time is long and the interval is wide, the yield decreases.

② saccharification

A saccharification operation is carried out for the purpose of leaching the components in the malt and the subsidiary materials and separating the components by enzymes in the malt. The temperature of the starch raw material is 50% or less of the malt weight for 2 to 4 hours at 64 to 66 ° C, and the beer forge is 27 to 33%.

A certain amount of ground malt is poured into a quench pot with an appropriate amount of beer-making water, held at a water temperature of 45 ° C. for 20 minutes, and then the temperature is increased step by step. Enzymatic action of malt to produce wort occurs during a period of time at a certain temperature. The appropriate temperature for saccharification during quenching is adjusted by adding hot subsidiary materials. The higher the enzyme titer, the shorter the time to change to wort.

③ Separation of wort

The soaked wort is sent to a Lauter tun or a mesh filter to separate the wort from the solids. The Lauter tun is cylindrical in shape and has a net with a long, narrow slot in the bottom for filtration of wort. When the malt crusts build up on the bottom, it acts as a filter and filters the wort. To recover the maximum wort, recover the wort again using hot hot water.

④ Sterilization and Cooling

The filtered wort is boiled for 1 to 2 hours with the addition of hops, at which time about 7% of water evaporates per hour. The purpose of boiling wort is to sterilize, inactivate the appeal, adjust the sugar content of the wort, extract the bitterness and flavor of the hop, and solidify the protein for stabilization of beer.

Cooling transfers the hops of malt into a starch bath and precools to 58-62 ° C, sending sterile air to prevent invasion of coagulated proteins and other impurities while preventing the invasion of bacteria. This is filtered again and then cooled to 5-6 ° C. with a cooler in a sterile chamber and transferred to the filling tank.

3. Fermentation Process

The clear and clean wort separated from the precipitate is cooled to 5-15 ° C. to supply oxygen and air for yeast growth. The yeast is injected and fermented at low temperature for 8 to 10 hours. Yeast grows 4 to 5 times during fermentation. During fermentation process, lager yeast is kept at 10 ~ 15 ℃ by low temperature fermentation, and 15 ~ 20 ℃ for top fermentation yeast such as ale. Keep it. Fermentation usually lasts 7 days, during which time most of the fermentable sugars in wort are broken down into alcohol and carbon dioxide to produce flavors and flavors.

Beer is divided into upper fermented beer and lower fermented beer according to fermentation type.

Top fermented beer is a fermented beer of Saccharomyces Cerevisiae, and the bottom fermented beer is a fermented beer of Saccharomyces Carlsbergensis. Saccharomyces cerevisiae has the property of floating on the surface of fermentation broth with carbon dioxide during fermentation. In comparison, Saccharomyces karlsbergensis sinks during fermentation or at the end of fermentation.

Top fermented beer is malt concentration is relatively high, fermentation temperature is 10 ~ 25 ℃ high, so the color is dark and alcohol is high. Dark beer is equivalent to this.

The fermented beer has a soft taste and aroma because the alcohol level is about 5 to 10 degrees and the fermentation temperature is low.

In addition, the beer is classified into dry beer, Dehusk beer, and ice beer according to the brewing method.

Dry beer is a beer that is light in taste and has a light taste. Unlike ordinary beer, dry beer is a beer that minimizes the sugar remaining in the beer by using yeast with strong ability to break down sugar or by manipulating the manufacturing process.

Dehursk beer is a beer that has undergone the peeling process of malt once more and is clean because it removes substances that cause bitter taste such as tannin in the malt skin.

Iced beer is characterized by a mild taste that is free of all kinds of delicacies. In order to achieve this taste, at the last stage of fermentation, the beer is aged in a tank at -3 to -5 ° C for three more days to make the beer taste coarse with tannins and sediments. Use the brewing method to kick it off.

4. Curse Process

After re-fermentation of the remaining X-minutes of fermented medicinal beer (若 麥 酒, new beer), carbonic acid saturation, and ripening of taste, it is stored at low temperature for 1 to 3 months at 0 ~ 1 ℃ for further fermentation.

Fermented medicinal beer is rich in flavor and immature. The brewed beer is aged after being fermented by a curse that is stored at low temperatures for 1 to 3 months at 0-1 ° C with a small amount of yeast. As the degree improves, the carbon dioxide is dissolved to make the flavor milder, thereby reducing the immature components. At the same time, the turbid material of the beer settles into sediment and becomes a clean beer.

5. Filtration Process

When the beer is fully matured, it removes sediment (floating solid material) from the clinic so that the carbon dioxide does not run away, making clear and clear beer and eliminating the finished yeast and passing the ingredients of good taste completely. Fill the container with the best-tasting beer after maturation and completely remove any sediment or finished yeast. In this process, thorough hygiene management produces draft beer of high quality.

The draft beer is filtered through diatomaceous earth and then once again with a microfilter.

Since the beer after filtration contains microorganisms in its original state and is easy to deteriorate, the beer is sterilized by heating at 60 to 80 ° C or subjected to secondary filtration with a fine micro filter filtration system instead of heat sterilization. Raw flavors with a flavorful raw flavor are prepared, stored temporarily in a filtration tank and bottled. After filtration, the yeast remaining in the fermentation tank is recovered, washed with water, purified and used as medicinal yeast.

6. Commercialization process

The filtered beer is placed in a barrel and shipped or bottled in draft beer. Before sterilizing the filtered beer, this is called draft beer, and the draft beer may contain yeast that is not completely filtered, and it contains various enzymes, so it is difficult to long-term storage. Because of this nature, draft beer is less than a week old and causes turbidity and taste changes, such as protein breakdown or yeast re-fermentation.

However, compared to sterilized beer, there is a fresh taste and freshness, so the draft beer is prepared for immediate consumption.

Bottled beer can be sterilized by heating for 30 to 60 minutes or removing yeast under freezing point. Usually beer refers to beer that has been warmed or yeast removed and can usually be stored for six months to one year.

Boiling the wort for a long time reduces dimethyl sulphide (DMS), a substance that smells like beer, and its precursor, dimethyl sulfoniopropionate (DMSP), for longer than necessary. It is not necessary to boil it.

Beer from fermenter is transferred to aging tank after fermentation is finished and aged at -1 ℃ for 10-21 days. During this period, the remaining yeast settles and a polyphenol substance is produced, producing aroma. Aged beer is filtered, sterilized through pasteurization, and then filled into containers for commercialization.

As described above, according to the present invention, since the deep sea water having a depth of 200 m or less has characteristics of cleanliness that does not contain contaminants and harmful germs and aging of small groups of water molecules under high pressure for a long time, after desalting treatment It is expected that the hardness can be used to make beer of high quality because it can be used to make high quality beer.

Claims (5)

The deep sea water with a depth of 200m or less is taken in the production stage of the beer production water, the production stage of the mineral regulator, and the hardness adjustment by the mineral regulator.The stage consists of the production stage and the beer production stage. This is a method of producing a beer made sequentially. I. Production stage of beer production water 1. Intake and heating treatment process Deep sea water is collected from the seabed below 200m deep and warmed to 20 ~ 30 ℃ and sent to the pretreatment filtration process. 2. Pretreatment Filtration Process Pretreatment filtration process uses sand filter, micro filter, ultra filtration alone or a combination of two or more to float the FI (Fouling index) value in the range of 2 to 4. The solid material (SS) is removed and sent to the nanofilter of the desalination process. 4. Desalination Process ① Nano filtration In the pretreatment filtration process, the deep sea water from which suspended solids are removed is sent to the nanofilter, and unfiltered sulfate ions are sent to the evaporative concentration process, and desulfurized ions brine, which is filtered water, is sent to the first reverse osmosis filter. ② 1st reverse osmosis filtration When the desulfurized ionized salt water filtered in the nanofilter is supplied to the first reverse osmosis filter, the operating pressure is supplied to the filtration membrane at 50 to 60 atm, and the brine is sent to the salt manufacturing process, and the demineralized water is sent to the pH adjusting tank. ③ pH adjustment Adjust the pH of demineralized water by supplying one of NaOH, NaHCO ₃ , Na ₂ CO ₃ as alkali, and adjusting the pH to 9 ~ 11, and treating boric acid in water with polyboric acid for secondary reverse osmosis filtration. Send to fair ④ 2nd reverse osmosis filtration When the pH is adjusted to 9-11 in the pH adjustment tank and supplied to the secondary reverse osmosis filtration process, the operating pressure is supplied to the filtration membrane at 10-20 atm, and the unfiltered boron-containing water is less than 200 m after the neutralization treatment. The demineralized water is discharged to its original position, and the demineralized water desalted to below the boron concentration of 0.3 mg / l is sent to the preparation stage of the mineral regulator. II. Steps to prepare mineral modifier 1. Salt and Sulfate Ion Removal Process When the brine is supplied to the brine storage tank (1) in the salt manufacturing process, it is supplied to the desalination chamber (10) of the electrodialysis apparatus (3) by the brine transfer pump (2) and returned to the brine storage tank (1), the brine storage tank (12) Is supplied to the salt concentration chamber 11 by the brine transfer pump 13 and returned to the brine storage tank 12 while applying 10 to 100 Volt of direct current electric current from the rectifier 14. By applying a direct current electric current to the electrodialysis apparatus (3), the monovalent cations contained in the brine in the desalting chamber (10) pass through the monovalent cation selective exchange membrane (9) to move to the salt concentration chamber (11), and the sulfate ion The anion, which passes through the anion exchange membrane (8), is transferred to the salt concentration chamber (11) to remove salts and sulfate ions of NaCl and KCl contained in the liver water solution, and an electrical conductivity indicator controller (ECIS: Electric conductivity) installed in the water transport line. When the electrical conductivity of the indicating switch drops to 50 ~ 150㎳ / ㎝ operate the solenoid valve (Solenoid valve; ⓢ) is sent to the mineral balance adjustment tank (15). The brine is concentrated in the salt concentration chamber 11 and the brine concentration in the brine reservoir 12 is in the range of 10 to 24 ° Be. The solenoid valve (ⓢ) is operated by the BME (Baume indicating switch). To the salt manufacturing process. 2. Process for producing calcium powder Calcium powder for mineral balance adjustment is made of 800 calcium-rich materials such as bones of animals such as bovine bone, egg shells, clam shells such as oyster shells, and coral reefs. It is calcined at ˜1,200 ° C. and then pulverized into particles of 300 to 400 mesh to form calcium powder as a mineral balance regulator. 3. Manufacturing Process of Mineral Balance Adjuster In salt brine (NaCl) and sulfate ions (SO ₄ ^{2 -)} is removed when the mineral water is supplied to the mineral balance adjustment tank 15 of the above-mentioned powder, calcium Ca / Mg weight (weight) ratio to be the ratio of 2.0 to 6.0 The additive is a non-reducing disaccharide, sucrose or trehalose (Trehalose, α-D-glucopyranosyl α-D-glucopyanoside) mixed with one or two kinds of mineral minerals in mineral water Was prepared in a range of 0.01 to 5 wt%, and an organic acid capable of producing mineral salts and organic complex compounds in an inorganic state was added to the inorganic mineral content at a ratio of 10 to 50 wt% to prepare a mineral balance regulator. do. III. Step of producing beer water by adjusting hardness with mineral conditioner 1. Hardness and pH adjustment process When the demineralized water finally desalted in the second reverse osmosis filtration process is supplied to the pH and hardness adjustment tank 18, the pH and hardness are supplied by supplying 3-10 wt% aqueous hydrochloric acid (HCl) solution with stirring with the pH and hardness adjustment stirrer 19. It is adjusted to the range of 6.5 to 8.5, the mineral regulator is supplied, the hardness is adjusted to the range of 50 to 1,000 mg / l and sent to the electronic treatment water tank 21 to the electronic treatment water supply pump (20). 2. Small Group Treatment Process of Water Molecule Population Demineralized water, tap water, or mineral water in the second reverse osmosis filtration process is adjusted to hardness and pH to inject a group of water molecules into the electronic treatment water tank 21 of the small group treatment process, and the high-pressure alternating voltage from the constant voltage generator 27 is applied. When the hydrogen bonds of the water molecules are partially broken by applying a voltage of 3,000 to 5,000 Volt and a current of 0.4 to 1.6 mA for 4 to 10 hours to the electrode 22, the intermediate treatment water storage tank 28 ) To the magnetizer 30 by the magnetizer supply pump 29 to the magnetizer 30, and then to the electromagnetic treatment tank 21, and then returned to the electronic treatment tank 21 to obtain ¹⁷ O- of nuclear magnetic resonance (NMR). The half width of the NMR was treated with microclustered water in the range of 48 to 60 mm, and sent to the beer-making water storage tank 31 and beer-making by the beer-making water transfer pump 32. Send to step. Ⅳ. Steps to make beer 1. Malting Process  ① choice of veins A large vein selector removes dust, straw, and bran, and removes large contaminants with a coarse sieve. After that, the grains, the volume and the like are sorted to complete the formulation operation. It is again filtered out by a sizing machine, and the same lip is gathered together. ② acupuncture Selected veins are soaked in beer-making water for 2-3 days to absorb the moisture necessary for germination. ③ Germination The germination of the vein soaked in the germination phase once every 8 to 10 hours while the temperature is 14 to 20 ℃ germination while mechanically stirring the germination phase. ④ dry The initial stage of drying induces natural evaporation of water when the temperature of the supplied air is between 40 and 60 ℃, and the moisture of malt decreases below 10% until the temperature of air, which is the latter part of drying, is between 70 and 90 ℃. It will contain about% moisture. The dried malt is cooled to 37 ° C to remove roots and transferred to storage. ⑤ Purification and storage of malt The dried malt should be removed from the roots and contaminants, and then the purified malt should be stored for about 6 to 8 weeks to avoid moisture below 20 ℃. 2. Saccharification Process ① crushing malt Malt should be crushed to facilitate leaching of solubles and enzymatic digestion of insolubles and to allow good contact between water and malt. ② saccharification Grinded malt is poured into a quench pot with beer-making water, held at a water temperature of 45 ° C. for 20 minutes, and the temperature is gradually increased to 64 to 66 ° C. for 2 to 4 hours. ③ Separation of wort After the soaking, the wort is separated from the wort by filtering the wort from the solids. ④ Sterilization and Cooling The filtered wort is boiled for 1 to 2 hours by adding hops, and then precooled to 58 to 62 ° C while sending sterile air. This is filtered again and then cooled to 5-6 ° C. with a cooler in a sterile chamber and transferred to the filling tank. 3. Fermentation Process Cool and clean wort (麥汁) separated from the sediment is cooled to supply oxygen and air for yeast growth, and yeast is injected and fermented at low temperature. 4. Curse Process After re-fermentation of the remaining X-minutes of fermented medicinal beer (若 麥 酒, new beer), carbonic acid saturation, and ripening of taste, it is stored at low temperature for 1 to 3 months at 0 ~ 1 ℃ for further fermentation. 5. Filtration Process When the beer is fully matured, it is filtered under cold water to remove sediment, producing a clear and clear draft beer. After filtration the beer is sterilized by heating to 60-80 ° C. or secondary filtration by a fine micro filter filtration system. 6. Commercialization process The filtered beer is placed in a barrel and shipped as draft beer or transferred to a maturation tank, aged for 10 to 21 days at -1 ° C, then bottled and heated for 30 to 60 minutes for sterilization or pasteurization. After sterilization and filling into the container to prepare beer. According to claim 1, wherein the pH and hardness of the water and the beer control water storage tank (31) in the pH and hardness adjustment tank 18 of the hardness and pH adjustment process in the step of producing a beer production water by adjusting the hardness with the mineral regulator. ) To make beer using beer as water for beer production. The method according to claim 1, wherein the demineralized water filtered in the second reverse osmosis filtration of the production stage desalination process of beer production water is sent to an electronic treatment water tank (21) to produce beer production water. The method of claim 1, wherein the demineralized water filtered in the second reverse osmosis filtration of the production stage desalination process of beer production water is sent to a beer production water storage tank (31) to produce beer production water. delete

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