KR100925890B1 - Method for Preparing Beer Using Sweet Potato - Google Patents

Abstract

PURPOSE: A method for producing sweet potato beer using sweet potato is provided to replace expensive malt to sweet potato and reduce production price. CONSTITUTION: A method for producing sweet potato beer comprises: a step of adding gluten and yeast extract to dried sweet potato powder then liquidizing; a step of performing lysis of liquidizing liquid with protease; a step of saccharifying with saccharification enzyme; a step of adding hop to the saccharified liquid; a step of adding yeast then performing prefermentation at 7-25°C; and a step of collecting yeast from the prefermented liquid.

Description

How to prepare sweet potato beer using sweet potato {Method for Preparing Beer Using Sweet Potato}

The present invention relates to a method for producing sweet potato beer using sweet potato, and more specifically, a liquefaction step, a proteolytic step, and a saccharification step using only liquefied enzyme, protease, and glycated enzyme as raw materials. Next, hops are added and boiling to prepare saccharified liquid, and after the yeast is added to the prepared saccharified liquid for pre-fermentation, the yeast is recovered and post-fermented to produce a sweet potato beer. will be.

The history of oriental liquor, except mixed liquor, is mainly made by using koji (traditional yeast), which is a starch raw material, or grains (Takju, Yakju, Cheongju, etc.). ) Is usually used as a drink or distilled to drink distilled liquor (distilled liquor, dilute liquor).

Western liquor can also be divided into fermented liquor and distilled liquor, and fermented liquor includes fruit liquor fermented only with yeast from grapes, and germinated grains (barley malt, wheat malt). For example, distilled spirits include brandy distilled from wine and whiskey distilled from beer, but the difference from the Orient is that there is a big difference in producing liquor without using any fermenting agent.

In other words, Western fermented liquor is clean and light in the main by using fermented sugar in raw materials (fruit wine) instead of using fermentation agent or by allowing the saccharification by enzyme (beer) produced during germination. On the other hand, oriental fermented liquor uses sweeteners such as yeast, immigration, coenzyme, sweetness by various microorganisms such as wild mold, wild yeast, etc. It can be said to be a fermented wine of excellent quality reflecting various rich tastes and aromas such as acidity and gourd.

However, the western fermented liquor is expensive due to expensive imported raw material costs, the oriental fermented liquor is very complicated manufacturing process, especially by using the yeast flavor of yeast mold intact in the liquor is reluctant to As a result, it is difficult to obtain a refreshing taste by re-fermentation of other various bacteria present in the yeast.

Accordingly, the present inventors have made no efforts to develop a method for producing a fusion-improved beer in which no mold or fermentation derived from fermentation agent is used, and no expensive malt is replaced with cheap sweet potatoes by using no fermented yeast or entry. As a result, when sweet potato beer was prepared using the enzyme and yeast as a raw material, it was confirmed that sweet potato beer can be produced that is second to beer in color and flavor, and the present invention was completed.

The main object of the present invention is to provide a method for producing sweet potato beer using cheap sweet potatoes instead of expensive malt without using fermentation agents such as yeast or entry.

In order to achieve the above object, the present invention comprises the steps of (a) adding a gluten and yeast extract to the dried sweet potato powder and liquefied with a liquefied enzyme to prepare a liquefied liquid; (b) dissolving the liquefied solution with a protease to prepare a digested solution; (c) saccharifying the degradation solution with a saccharifying enzyme to prepare a saccharified solution; (d) adding hops to the saccharified solution and subjecting it to mercy; (e) adding yeast to the saccharified saccharified solution and prefermenting at 7 to 25 ° C; And (f) recovering the yeast from the pre-fermentation broth, and post-fermenting the pre-fermentation broth from which the yeast is removed at 1 to 8 ° C., and then obtaining the sweet potato beer. to provide.

The sweet potato beer according to the present invention does not use germination / dried malt at all and uses only sweet potatoes, enzymes and yeasts, and thus does not have a germination process during manufacture, replacing expensive imported malt with sweet potatoes to simplify the manufacturing process. Cost savings are effective.

The present invention comprises the steps of preparing a liquefied liquid by (a) adding a gluten and yeast extract to the dried sweet potato powder and liquefied with a liquefied enzyme; (b) dissolving the liquefied solution with a protease to prepare a digested solution; (c) saccharifying the degradation solution with a saccharifying enzyme to prepare a saccharified solution; (d) adding hops to the saccharified solution and subjecting it to mercy; (e) adding yeast to the saccharified saccharified solution and prefermenting at 7 to 25 ° C; And (f) recovering the yeast from the pre-fermentation broth and post-fermenting the pre-fermentation broth from which the yeast has been removed, and then obtaining the sweet potato beer. It is about.

In the present invention, it may be characterized in that using the α-amylase as a liquefied enzyme in step (a), it may be characterized in that using the β-amylase as a glycosylating agent in step (c).

In the present invention, it may be characterized in that it further comprises the step of filtering the saccharified solution of step (c), and after the saccharified liquid in step (d), the step of precipitating the saccharified solution It may be characterized in that it further comprises.

In one aspect of the present invention, it is preferable to prepare sweet potato beer as follows.

First, the dried sweet potato raw material was pulverized, brewing water corresponding to 670% of the raw material and liquefied enzyme (α-Amylase) were added and liquefied at a temperature of about 85 ° C. for 60 minutes, and then the temperature of the liquefied liquid was dropped to about 50 ° C. Next, protease is added and the protein components in the liquefied liquid are sufficiently decomposed at a temperature of 50 ° C. for about 30 minutes. After the decomposition to the protein component, the temperature of the degradation solution is raised to 60 ℃ again, the glycosylating agent (β-Amylase) is added and the saccharification proceeds for about 120 minutes while maintaining the temperature of 60 ℃. After the saccharification process is filtered, hops are added, and then the temperature is raised to 100 ° C. again and then boiled for about 70 minutes to fully add the taste and flavor of the hops. After completion of mercy, after standing for a certain time, the Whirlpool process is carried out to remove sludge such as protein coagulum by centrifugation, and finally a saccharified solution is obtained. The prepared saccharified solution is passed through a heat exchanger while supplying oxygen, cooled to a temperature of about 15 ° C., and then transferred to a fermenter, and fermented for about a week at a temperature of 7 to 25 ° C. by adding brewer's yeast. After pre-fermentation, when alcohol content is about 3%, yeast is recovered and the temperature is lowered to about 1 ~ 8 ℃ and sealed, followed by the fermentation (maturation) process to collect carbon dioxide gas. Complete with sweet potato beer.

 If the temperature of the pre-fermentation process is lower than 7 ° C normal fermentation does not occur and rises above 25 ° C, the alcohol content is increased and fermentation metabolites are produced to reduce the aroma and taste of beer, the appropriate temperature of the pre-fermentation is 7 to 25 degreeC, Preferably it is 15 degreeC.

In addition, when the temperature of the post-fermentation process is lower than 1 ℃, the late efficacy tablet is delayed or the fermentation period becomes long, and when the temperature becomes higher than 8 ºC, the beer is deteriorated, so the appropriate temperature of the late efficacy tablet is preferably 1 ° C. to 8 ° C. Preferably from 2 ° C to 5 ° C.

The sweet potato beer prepared by the above method contains terpenal alcohols of sweet potatoes, and has a characteristic of combining the smell and taste of hops with the aroma and taste of steamed sweet potatoes.

 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.

Example 1: Preparation of Sweet Potato Beer

Dry sweet potatoes (water content 12%, starch content 74%, extract content 92%) were pulverized with a rool grinder, and 8,000 g of the ground sweet potato crushed, yeast extract 300g (yeast nutritional supplement), gluten 200g (yeast nutritional supplement), liquefied enzyme ( 10 ml of α-Amylase and 53,600 ml of brewing water were added, and the solution was liquefied at a temperature of 85 ° C. for about 60 minutes, and then the temperature of the liquefaction liquid was reduced to 50 ° C., 30 ml of protease was added, and 50 ° C. The protein contained in the ground sweet potato was sufficiently decomposed at about 30 minutes at the temperature of. The temperature was raised to 60 ° C. again, and 20 ml of glycosylating agent (β-Amylase) was added, followed by saccharification for about 60 minutes at a temperature of 60 ° C. to convert the starch contained in the ground sweet potato into fermentable sugars. Filter out 8,000 ml of sludge (including evaporation), add 50 g of hop, and boil for about 70 minutes at a temperature of 100 ° C., settle for 30 minutes, and then whip to remove 1,650 ml of heat-coagulant and sugar content 13.4% 50,350 mL was obtained.

250 ml of brewer's yeast was added to 50,350 ml of the saccharified solution obtained and fermented at a temperature of 15 ° C. for about 7 days to drain when the alcohol content was about 3%, to recover 1,000 ml of yeast, and the temperature was about 2 to 5 ° C. Lowered to and then aged for about 10 to 15 days to complete 49,600ml alcohol 5.4% sweet potato beer.

Table 1 shows the immersion table used in this example.

Immersion Table division Example 1 (sweet potato beer)  Saccharification Process (Liquidation and (Proteolysis) Filtration Process Precipitation Process Ground Sweet Potato (g) 8,000 Yeast Extract (g) 300 Gluten (g) 200 Hope pellets (g) 50 Protease (ml) 30 Liquefied enzyme (ml) 10 Glycylase (ml) 20 Brewing water (ml) 53,600 Instant amount of soaking (ml) 60,000 Immersion and evaporation amount (ml) 8,000 Sedimentation foil and evaporation amount (ml) 1,650 Saccharified liquid amount (ml) 50,350 Saccharification Amount (%) 13.4 Fermentation Process Aging Process Saccharified liquid amount (ml) 50,350 Brewer's Yeast (ml) 250 Yeast recovery and texture (ml) 1,000 Aging liquor amount (ml) 49,600 Aged alcohol supplement (%) 5.4%

* Sweet potato powder: Starch value 77%, Extract 92%.

As shown in Table 2, the brewing water used 670% of the raw material consumption, where the final sugar content of saccharified solution was 13.4%, the saccharification rate was 91.7%, and the fermentation rate was 60.8% (5.4% alcohol). When fermented liquor in beer form is prepared by simple fermentation method, it is a big problem for fermentation by adding yeast nutritional sources (malt extract, gluten) together with any enzymes (proteinase, glycosylase, and liquefied enzyme). I could see that there is no. The raw material formulation ratio was 620% due to the lack of husk (malt shell) during the filtration process.

Calculation of various ratios after completion of ripening  division Example 1 (sweet potato beer) Brewing water use ratio (%) 670 Aging rate 98.5 Saccharification Rate (%) 91.7 Fermentation Rate (%) 60.8 Raw material formulation ratio (%) 620 Detergent alcohol (%) 5.4

     * Brewing water use ratio (%) = [brewing water consumption (ml) / raw material consumption (g)] ㅧ 100

     * Sulfur Maturation Rate (%) = [Saccharified Juice Consumption (mL) / Mature Sulfur Amount (mL)] x100

    * Saccharification ratio (%) = [{Saccharification liquid (ml) x Saccharification liquid Brix 度} / {raw material usage (g) x extract content (%)}] x 100

    * Fermentation rate (%) = [{Maturation liquor amount (ml) x Ripening liquor alcohol content (%)} / {Raw material consumption (g) x Raw material starch (%) x0.715}] x100

     * Raw material preparation ratio (%) = [aging amount (ml)] / {raw material consumption (g)] x 100

As shown in Table 3, alcoholic liquor liquor showed 5.4%, which was determined by the starch content which is an active ingredient of the raw material. The acidity of saengju was 2.0 to 2.2, and the amino acidity was 0.4, which was judged to be due to the raw material properties (protein content).

Sacralism General Analysis  division Example 1 (sweet potato beer)   Weekly meal (v / v%) 5.4   Mountain road 2.2   Amino acid degree 0.4

As a result of the cultivation of the saberism, the analysis of the one-X fraction, 13.1%, the alcohol content 5.4%, and the X-minute fraction 5.1%. Therefore, there was no problem in the fermentation process. The calories per 100 ml was 42.8, which was judged to be due to the alcohol content (Table 4).

Anti-Scarbaric Analysis division One X minutes (w / v%) Alcohol content (v / v%) X minutes (w / v%) Calories (100ml / cal) Example 1 13.1 5.4 5.1 42.8

     * Calibration: distilled water, 3.5% alcohol, 7% alcohol

     * One-X powder: The sum of the alcohol content produced after the fermentation into the X-minute and the X-content. The X-minute of the saccharified liquid just before fermentation.

     * X minutes: The remaining X minutes except the X minutes converted to alcohol

The fragrance components of saengju were analyzed by GC-Mass, and the analysis conditions were as follows: Analytical species Thermo Electron Trace DSQ; Column is DB WAX 0.25mm I.D x 60m; Oven temperature is 40 ° C. to 250 ° C. at 3 ° C./min (hold 10 min); mobile phase gas is helium; Injection temperature is 250 ° C .; Split rate 1:10, total flow 13.5 ml / min, ion source temperature 250 ° C .; Ionization methods include electron ionization; Detection Scan range Total Ion Monitor is m / z 35 ~ 300.

As a result of analysis of terpene alcohol, which is a characteristic ingredient of sweet potato derived from fermentation using sweet potato as raw material, GC-Mass detects about 7 kinds of terpene alcohols ranging from 4ppb to 42ppb in addition to linalool, and has a sweet fragrance derived from sweet potato. It was confirmed that terpenal alcohol as a component was transferred to the sake liquor (Table 5).

Analysis result of fragrance component (terpene alcohols) by GC-Mass (unit: ppb) compound Example 1 (sweet potato beer) Linalool 14 ppb Alpha-terpineol 8 ppb Citronellol 7 ppb Nerol 4 ppb Geraniol 8 ppb Nerolidol 4 ppb Farnesol 42 ppb

In the sensory evaluation, the professional panel was prepared by five professional panelists who had been performing liquor analysis for more than 10 years in the sensory laboratory with air humidity controlled at room temperature of 20 ℃ and relative humidity of 60%. A comprehensive score was evaluated using a five-point system.

As a result of the evaluation, first, it was relatively light brown in color selection, which was judged to be due to the characteristics of sweet potato raw material itself and the addition of hops. Second, in terms of fragrance, the fragrance of terpenal alcohol, which is a gentle scent when boiled sweet potatoes, could be felt. Third, in flavor, the sweet taste of boiled sweet potatoes was mixed with the sweet taste (Table 6).

According to the results of the sensory evaluation, Example 1 using sweet potatoes showed a light brown color due to sweet potatoes and hops, and the aroma and taste of steamed sweet potatoes due to the production of terpenal alcohols during fermentation also in the aroma and taste. Hope's aroma and taste contained.

 Sensory Evaluation of Sweet Potato Beer  division Example 1 (sweet potato beer) Color +++ Scent ++++ Flavor +++ Comprehensive Symbol Map ++++

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.

1 is a diagram illustrating a method for preparing sweet potato beer according to the present invention.

Claims (6)

Process for preparing sweet potato beer, comprising the following steps: (a) adding a gluten and yeast extract to the dried sweet potato powder and liquefying with a liquefied enzyme to prepare a liquefied liquid; (b) dissolving the liquefied solution with a protease to prepare a digested solution; (c) saccharifying the degradation solution with a saccharifying enzyme to prepare a saccharified solution; (d) adding hops to the saccharified solution and subjecting it to mercy; (e) adding yeast to the saccharified saccharified solution and prefermenting at 7 to 25 ° C; And (f) recovering the yeast from the pre-fermentation broth, and after the fermentation of the pre-fermentation broth from which the yeast is removed at 1 to 8 ℃, to obtain a sweet potato beer. The method of claim 1, wherein in step (a) liquefied using the α-amylase as a liquefied enzyme. 2. The method of claim 1, wherein in step (c), the degradation solution is glycosylated using β-amylase as a glycosylating agent. The method of claim 1, further comprising the step of filtering the saccharified solution of step (c). The method of claim 1, further comprising the step of precipitating the saccharified solution in step (d), the step of precipitating the saccharified liquid. The sweet potato beer produced by the method of Claim 1, and having a flavor of terpene alcohols.

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