KR101184100B1 - Method for producing beer comprising Artemisia princeps Pampanini cv. - Google Patents

Abstract

The present invention relates to a mugwort beer and a method for preparing the same, and specifically relates to a mugwort beer and a method for preparing the same, comprising the step of saccharifying malt and adding fortified mugwort and hops. The mugwort-containing beer of the present invention is excellent in taste and aroma, not only high quality of the product, but also draws the pharmacological effect of the fortified wormwood as raw materials to the maximum benefit for the health of the drinker, especially in the ethanol and posture mainly contained in fortified wormwood It protects the liver from drinking alcohol by helping to protect the liver caused by Osidin, and it helps to hangover. In addition, the production method of the present invention can control the bitter taste that is stronger due to the addition of the mugwort through the restriction of fermentation method and control the addition of the mugwort, and can improve the sore throat can be produced excellent mugwort beer.

Description

Roasted wormwood containing wormwood and method for preparing the same {Method for producing beer comprising Artemisia princeps Pampanini cv.}

The present invention relates to a mugwort beer and a method for preparing the same, and specifically relates to a mugwort beer and a method for preparing the same, comprising the step of saccharifying malt and adding fortified mugwort and hops.

Beer is a widely consumed alcoholic beverage of all ages. Beer usually germinates barley or wheat, and converts starch in barley or wheat to sugars by various enzymes produced during germination, and then adds hops and boils to prepare saccharified liquid, and then adds yeast to alcohol And carbon dioxide gas is left during aging. Beer makers have recently made functional beer with healthy ingredients, considering that consumer preferences favor beverages that are good for health. In addition, in order to lower the manufacturing cost, malt, which is a main ingredient, is used in a low ratio, but foamed liquor having a foamy and similar flavor to beer is manufactured. The main components of beer are water, carbon dioxide, and alcohol, and they contain significant amounts of vitamins. Beer has no smell, no smell, and has a good combination of sour, bitter, and sweet tastes, and it is refreshing because of its freshness after drinking, and it is widely loved regardless of region, class, and age.

Alcohol in beer can cause side effects such as direct harm to the stomach and liver when drinking too much alcohol and severe alcohol intoxication. However, alcohol is frequently used for its positive role in daily life. In order to reduce the harmful effects of alcohol and to revitalize life, it is required to develop beer with excellent taste and aroma and functioning for health.

Examples of functional beer include Japanese Laid-Open Patent No. 2001-321152, foamed liquor added with seaweed extract, Japanese Laid-Open Patent No. 2001-252064, foamed liquor added with dietary fiber, and Korean Laid-Open Patent No. 1999-58675 added ginseng extract. A foam liquor is disclosed.

Beer has a different taste in different parts of the world and is a popular alcoholic beverage. However, in the case of Korea, there is no development of beer with unique characteristics of Korea, and the import of foreign beer is steadily increasing.

Therefore, the necessity of developing beer with Korean characteristics that suits Korean tastes is increasing, and in addition, it is necessary to develop beer using various raw materials in accordance with the diversity of food culture.

Mugwort (Artemisia sp.) Is a perennial plant native to Korea and has been widely used as an important medicinal plant since ancient times. In particular, it has been known to be effective in removing chronic gastrointestinal diseases, lower abdominal pain, asthma, hookworms and odors. Mugwort has a unique aroma and taste has been used in many forms of food, and recently, research has been actively conducted to apply to the food using the unique physiological activity of mugwort. Mugwort is a kind of mugwort mugwort, yellow sea mugwort, cedar mugwort. Mugwort contains a large amount of dietary fiber, vitamins and minerals, which are beneficial to the human body, and are widely used for food. Is being used. In particular, it is known that mugwort has a marked effect on acute hepatitis, fatty liver, cirrhosis and liver cancer. Common ingredients of mugwort are 76% moisture, 4.7% protein, 1.9% fat, and 14.5% crude fiber, and special ingredients include alkaloids, vitamins and minerals. It became.

Ganghwa wormwood is a wormwood native to the Ganghwa region among Artemisia princeps Pampanini cv. Fortified wormwood contains more ingredients, eupatillin and postural osdine, which have excellent effects on gastritis and gastric ulcers.

Ganghwa wormwood, a special product of Ganghwa, is mostly sold as primary processed products with low added value, and the type of primary processed products is also limited in demand.

In general, wormwood has been used as a material of mugwort moxibustion or health supplements, or because of its unique aroma and taste, it has been used as a food ingredient such as wormwood rice cake or wormwood soup. However, the beer of the wormwood with the excellent efficacy and unique aroma and taste of the wormwood has not been developed until now.

Therefore, the present inventors studied the method of popularly reinforcing the strengthened wormwood having excellent medicinal effect when adding the strengthened wormwood in the hop addition process of the beer manufacturing process while increasing the inherent taste and aroma of beer pharmacology of the strengthened wormwood It was found that beer with added efficacy was produced. In addition, in the course of mercy, adding both hops and wormwood, but when controlling the addition time of the wormwood peculiar bitter taste is improved and the throat is found to be improved quality beer was found and completed the present invention.

Therefore, the object of the present invention

(a) immersing the malt in water;

(b) liquefying and saccharifying the soaked malt;

(c) the solution of saccharified with the addition of fortified wormwood and hops selected from the group consisting of Artemisia princeps Pampanini cv. Adding 20 minutes before;

(d) filtering the solution of mercy to obtain a saccharified solution;

(e) pre-fermenting by adding yeast to the saccharified solution; And

(f) post-fermenting the pre-fermented solution

It will provide a method of manufacturing wormwood containing a.

In addition, another object of the present invention is to provide a mugwort beer prepared by the above production method.

In order to achieve the above object, the present invention comprises the steps of (a) immersing the malt in water;

(b) liquefying and saccharifying the soaked malt;

(c) the solution of saccharified with the addition of fortified wormwood and hops selected from the group consisting of Artemisia princeps Pampanini cv. Adding 20 minutes before;

(d) filtering the solution of mercy to obtain a saccharified solution;

(e) pre-fermenting by adding yeast to the saccharified solution; And

(f) post-fermenting the pre-fermented solution

It provides a wormwood beer manufacturing method comprising a.

In order to achieve another object of the present invention, the present invention provides a mugwort beer prepared by the above production method.

Hereinafter, the content of the present invention will be described in more detail.

Wormwood beer production method of the present invention

(a) immersing the malt in water;

(b) liquefying and saccharifying the soaked malt;

(c) the solution of saccharified with the addition of fortified wormwood and hops selected from the group consisting of Artemisia princeps Pampanini cv. Adding 20 minutes before;

(d) filtering the solution of mercy to obtain a saccharified solution;

(e) pre-fermenting by adding yeast to the saccharified solution; And

(f) post-fermenting the pre-fermented solution

And a control unit.

Hereinafter will be described in detail with respect to the manufacturing method of the present invention step by step.

(a) immersing the malt in water

In the step (a), the malt is immersed in water.

Malt refers to sprouted barley. The malt of the present invention may use a known malt used for general beer production. The malt of the present invention is preferably crushed and used. Crushing makes the malt in good contact with water to facilitate leaching of solubles and enzymatic degradation of insolubles. Casting water is suitable for the water of this invention. Casting water refers to water that can be used for alcohol production, and it is preferable to use water that is colorless and transparent and free of blemishes and odors.

The ratio of water and malt during immersion is not limited thereto, but preferably immersed in 20 parts by weight of malt at a ratio of 50 to 150 water.

The temperature of the water during immersion may preferably be 45 ° C to 50 ° C and the time may vary depending on the ratio of malt and water, but may be 20 to 30 minutes.

(b) liquefying and saccharifying the soaked malt;

In step (b), the immersed malt is liquefied and saccharified.

Liquefaction refers to the process of randomly hydrolyzing the internal bonds of carbohydrates to convert the malt suspension into a clear solution. The liquefaction process may be performed for 30 minutes to 120 minutes at 50 ℃ to 100 ℃, preferably at 60 ℃ to 70 ℃ may be carried out for 60 to 90 minutes.

The saccharification process refers to a process of randomly converting partially decomposed carbohydrates into a sugar during liquefaction. The saccharification process may be performed for 10 to 60 minutes at 60 ℃ to 80 ℃, preferably 20 to 30 minutes at 70 ℃ to 75 ℃.

Liquelase may be added to facilitate liquefaction. The type of liquefied enzyme is not limited to any enzyme that hydrolyzes bonds in carbohydrates to produce glucose, maltose, low molecular weight dextrin, and the like, and may be, for example, α-amylase. In addition, glycosylating agents may be added to promote glycation. The type of glycosylase is not limited as long as it is an enzyme that hydrolyzes and partially converts carbohydrates partially degraded by liquefaction, and may be, for example, β-amylase, glucoamylase, or a mixture thereof.

(c) the solution of saccharified with the addition of fortified wormwood and hops selected from the group consisting of Artemisia princeps Pampanini cv. Adding 20 minutes before;

In step (c), the solution after glycosylation is mercy. The purpose of mercy is to concentrate wort, to leap out the bitter taste and aroma of hops, and to heat to precipitate coagulant protein or tannin conjugates, to stop enzyme activity and sterilize. Mercy time is not particularly limited, but may be preferably from 60 minutes to 120 minutes.

Add wormwood and hops at the mercy stage.

Ganghwa wormwood is a special product that grows only in the Ganghwa region. It is a highly functional spice crop, and lion footwort and sarcophagus are among them. Fortified wormwood is mainly used for medicinal and is known to have excellent medicinal effects compared to general wormwood. Fortified wormwood contains eupatillin, zodiacin, apigenin, papapoline, amylase, choline, aldehydes, eucalyptol, essential oils, vitamins, proteins, calcium, magnesium, iron, potassium and phosphorus, The efficacy is known as anti-inflammatory, analgesic, cardiac, antitussive action. Reinforcing wormwood of the present invention may be preferably lion cucurbita or sarcasma, more preferably lion cucurbita.

The hops to be added can be any hops normally used for beer production.

The amount of fortified mugwort added may vary depending on the type of beer produced, and may be preferably added in a ratio of 0.01 to 1 parts by weight based on 100 parts by weight of malt used for beer production. Since the bitter taste of beer becomes stronger if the mercy proceeds for a long time after the addition of reinforcing wormwood is added to the last step of mercy it is preferable to end the mercy within 5 to 20 minutes after the reinforcing wormwood is added. If the mercy time is less than 5 minutes after the addition of strengthened wormwood mugwort components are not sufficiently leached, if more than 20 minutes bitter taste may be too strong.

(d) filtering the solution of mercy to obtain a saccharified solution;

In the step (d), the mercy solution is filtered to remove the solid component to obtain a liquid saccharified solution.

The filtration process may be a filtration process used in conventional beer manufacturing.

Preferably, a small amount of hot water may be added to the filtered solids after the first filtration to add a pulse sparging process to extract the residual components.

(e) pre-fermenting by adding yeast to the saccharified solution;

In the step (e), the sugar, amino acid, etc. generated through the saccharification process are fermented through the yeast and converted into alcohol, carbon dioxide, and the like.

Yeast used in the pre-fermentation of the present invention may be any yeast used in the manufacture of conventional beer, and both top and bottom fermentation. Preferably, it may be bottom fermentation using bottom yeast. Lower surface yeast refers to yeast that is used for the production of the lower fermentation beer. Pre-fermentation can be carried out for 5 to 20 days at 10 ℃ to 25 ℃, preferably top fermentation can be carried out for 10 days to 10 days at 10 ℃ to 20 ℃, 10 ℃ to 15 ℃ for the lower surface fermentation In 7 days to 10 days can proceed.

(f) post-fermenting the pre-fermented solution

In the step (f), the precipitate is removed from the pre-fermented solution and the yeast and matured to complete the beer. The post-fermentation may be preferably performed at a low temperature of 0 ° C to 10 ° C for 2 to 10 weeks, and more preferably 4 to 8 weeks.

The mugwort beer prepared by the manufacturing method of the present invention is excellent in taste and aroma and maintains the pharmacological effect of the fortified mugwort, which is beneficial to the health of the drinker.

Therefore, the present invention provides a mugwort beer prepared by the production method of the present invention.

Beer of the present invention is characterized in that it is produced by the method of manufacturing wormwood beer of the present invention. Beer of the present invention retains the bitter taste of fortified mugwort and contains the ingredients of fortified mugwort, deep bitterness unique to beer, and contains the active ingredient unique to fortified mugwort.

In one embodiment of the present invention was prepared by varying the amount and timing of the strengthening wormwood and hops to prepare a strengthened wormwood-containing wormwood beer and evaluated the quality. As a result, it was confirmed that when the strengthening wormwood added 5 minutes to 20 minutes before the end of boiling, the thirsty and overall taste was the best (see Examples 1 to 3).

In another embodiment of the present invention, the preference of the produced mugwort beer was examined for the general public. As a result, the mugwort beer of the present invention was positively evaluated regardless of age, and it was confirmed that the palatability was excellent in the 50s or more, which is particularly preferred for the bitter taste.

In another embodiment of the present invention by producing different types of fermented yeast wormwood beer and evaluated the preference. As a result, the mugwort beer of the present invention was confirmed that the palatability regardless of fermentation method, beer produced by the lower surface fermentation method than the top fermentation method was confirmed that the better in terms of palatability measurement results and frequency. In addition, it was confirmed that the overall evaluation is better when using the hops and wormwood than when using only wormwood. In particular, when the end of the mercy after about 10 minutes after the addition of wormwood was confirmed that the bitter taste is less and the throat is excellent (see Examples 5 and 6).

As described above, the present invention provides a mugwort-containing beer and a method for preparing the same. The mugwort-containing beer of the present invention is excellent in taste and aroma, not only high quality of the product, but also draws the pharmacological effect of the fortified wormwood as raw materials to the maximum benefit for the health of the drinker, especially in the ethanol and posture mainly contained in fortified wormwood It protects the liver from drinking alcohol by helping to protect the liver caused by Osidin, and it helps to hangover. In particular, the production method of the present invention can control the bitter taste that becomes stronger due to the addition of the mugwort through the fermentation method restriction and control the addition of the mugwort, and can improve the sore throat, can produce a mugwort beer excellent in preference.

1 is a result of measuring the degree of preference according to age of wormwood beer of the present invention. Figure 1A is a graph of the results of evaluating the overall taste of the wormwood mugwort of the present invention. 1B is a graph showing a result of age-specific preference survey for bitter taste. Figure 1C is a graph showing the correlation between the palatability of each item for the wormwood mugwort of the present invention and the overall taste (Y-axis of Figure 1A, Figure 1B and Figure 1C are all five-point scale evaluation).

Hereinafter, the present invention will be described in detail by way of examples.

However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

≪ Example 1 >

Wormwood beer

In order to measure the difference in quality according to the addition of hops and the addition time of the strengthening wormwood was prepared by the following method under the conditions according to [Table 1].

Pilsner malt 20 kg was ground in a roll mill and mixed in 100 L of casting water. The mixture was heated to 50 ° C. for 20 minutes, then heated to 63 ° C. for liquefaction for 80 to 90 minutes, and then heated to 72 ° C. for 20 mins. After the saccharification process was filtered through a uterine filtration (Lautering) and pulse filtration (Sparging) process, and the mercy pot at 100 ℃ 90 minutes. Hope and lion cucurbita were administered according to the conditions of Table 1 during the compassion process. After the mercy process, proteins and thermocoagulants were separated and the wort was transferred to fermenter and fermented. The initial specific gravity of wort was measured before yeast treatment, and cooled to 20 ° C. to make base liquor with 100 g of top yeast (safale). The late specific gravity was measured, and after fermentation, the solution was cooled to 5 ° C. and then fermented for 5 weeks.

Hope and Reinforced Mugwort Conditions division Treatment method Dosing time (minutes) Kinds Dose / 100L Manufacturing number 1 0 min Wormwood 50 g 60 minutes Wormwood 50 g 90 minutes Self-termination Manufacturing number 2 0 min Cascade 130 g 70 minutes Wormwood 25 g 80 minutes Wormwood 25 g 90 minutes Self-termination Manufacturing number 3 0 min Wormwood
Cascade 63 g
180 g 90 minutes Self-termination Manufacturing number 4 0 min Wormwood 50 g 90 minutes Self-termination

< Example  2>

Weak beer  Quality characteristic measurement

The sugar, pH and alcohol content of the mugwort beer prepared in <Example 1> were measured. pH was measured by pH meter (pH meter), and sugar was calculated by measuring specific gravity with hydrometer. Alcohol content was measured by distilling a certain amount of mugwort beer to adjust the temperature of the distillate to 15 ℃ and then placing a spirit meter in the measuring cylinder. .

The measurement results are shown in [Table 2].

Measurement result of quality characteristics of mature beer division Brix pH Alcohol Manufacturing number 1 5.5 4.1 2.8 degrees Manufacturing number 2 4.9 4.4 3.2 degrees Manufacturing number 3 5.6 4.6 3.0 degrees Manufacturing number 4 6.8 4.3 3.2 degrees

* Alcohol content: the amount of alcohol contained in the original capacity 100 minutes at 15 degrees Celsius

< Example  3>

Weak beer  Sensory evaluation

The sensory evaluation of the beer prepared in <Example 1> was performed. Twelve professional panelists were tasting the beer prepared in <Example 1>, and then evaluated three items in the following [Table 3] on a 5-point scale.

As a result, it was confirmed that the No. 2 is the best in the thirsty and overall taste. Therefore, when preparing wormwood beetroot is preferably added 5 minutes to 20 minutes before the end of mercy, it was confirmed that it is preferable to add both hop and wormwood in the mercy step.

Sensory evaluation results division incense End A comprehensive taste Manufacturing number 1 3.1 3.0 2.9 Manufacturing number 2 3.0 3.3 3.2 Manufacturing number 3 2.8 2.8 2.7 Manufacturing number 4 2.3 2.9 2.8

< Example  4>

Weak beer  Survey sign

The preference of the general public for the wormwood beer of the present invention prepared in Example 1 was examined. 260 people of various ages were tasted and the beer prepared in Example 1 was evaluated on a five-point scale for color, carbonation, aroma, taste, thirsty and overall taste.

As a result, as shown in [Fig. 1], the mugwort beer of the present invention was comprehensively evaluated positive regardless of age, and it was confirmed that the palatability was particularly excellent in over 50s. The preference for bitter taste by age showed similar tendency with the survey results. This suggests that adjusting the bitter taste of the wormwood of the present invention will increase the preference of the lower age group for the bitter taste.

< Example  5>

Fortified wormwood beer  Produce

In order to further improve the thirsty of the beer of the present invention and find the beer production conditions in which the bitterness of the mugwort was alleviated, the mildew beer was prepared by the following method under the conditions according to [Table 4].

Pilsner malt 20 kg was ground in a roll mill and mixed in 100 L of casting water. The mixture was heated to 50 ° C. for 20 minutes, then heated to 63 ° C. for liquefaction for 80 to 90 minutes, and then heated to 72 ° C. for 20 mins. After the saccharification process was filtered through a uterine filtration (Lautering) and pulse filtration (Sparging) process, and the mercy pot at 100 ℃ 90 minutes. Hope and wormwood were administered according to the conditions of the [Table 4] during the course of mercy. After the mercy process, proteins and thermocoagulants were separated and the wort was transferred to fermenter and fermented. The initial specific gravity of wort was measured before yeast treatment, and the upper yeast treatment group was cooled to 20 ° C. to make base liquor with 100 g of top yeast, and the whole fermentation was carried out for 7 days. 100g of saflager was used to make the base liquor and then fermented for 7 days. The late specific gravity was measured, and after fermentation, the solution was cooled to 5 ° C. and then fermented for 5 weeks.

Hope and Mugwort Feeding Conditions According to Fermented Yeast division Treatment method Dosing time (minutes) Kinds Dose / 100L Top fermentation treatment 1 0 min Wormwood 50 g 60 minutes Wormwood 50 g 90 minutes Self-termination Top fermentation 2 0 min Wormwood, cascade 63 g
180 g 90 minutes Self-termination Bottom fermentation treatment 3 0 min Cascade 80g 60 minutes Cascade 70g 80 minutes Wormwood 70g 90 minutes Self-termination Bottom fermentation treatment 4 0 min Sats 160 g 60 minutes Sats 130 g 80 minutes Wormwood 100g 90 minutes Self-termination

< Example  6>

Weak beer  Sensory evaluation and measurement

Sensory evaluation and characteristic measurement of the beer prepared in <Example 5> was performed. Ten professional panelists were tasting the beer produced in <Example 5> and then evaluated bitterness, freshness (carbonation) and thirsty on a five-point scale. In addition, the carbon dioxide concentration in beer was measured using a CO ₂ concentration meter (Model name: Gehaltemeter GMT, Norit Haffmans, Netherlands), and alcohol content was measured in the same manner as in <Example 2>.

As a result, the mugwort beer of the present invention was confirmed that the overall evaluation is better when using the wormwood and hops than when only using the mugwort, beer produced by the bottom fermentation method than the top fermentation method in terms of palatability results and alcohol content It was confirmed that it is better. In addition, when the end of mercy 10 minutes after the addition of the wormwood was confirmed that the bitter taste is less and the throat is excellent.

Palatability Result of Mugwort Beer division Hope selection bitter Carbonation End Alcohol Top fermentation treatment 1 Wormwood 4.0 2.5 3.0 2.8 Top fermentation 2 Cascade + Mugwort (simultaneous addition) 3.5 2.8 3.3 3.0 Bottom fermentation treatment 3 Cascade, Wormwood 3.0 3.9 3.7 4.5 Bottom fermentation treatment 4 Satsuki, Wormwood 2.5 3.9 4.2 4.3

※ Thirsty: Very poor: 1, Bad: 2, Moderate: 3, Good: 4, Very good: 5

※ Bitter, carbonated: Very weak: 1, Weak: 2, Normal: 3, Strong: 4, Very strong: 5

Accordingly, the present invention provides a mugwort-containing beer and a method for producing the same. The mugwort-containing beer of the present invention is excellent in taste and aroma, not only high quality of the product, but also draws the pharmacological effect of the fortified wormwood as raw materials to the maximum benefit for the health of the drinker, especially in the ethanol and posture mainly contained in fortified wormwood It protects the liver from drinking alcohol by helping to protect the liver caused by Osidin, and it helps to hangover. In particular, the production method of the present invention is highly industrially available because it can control the bitter taste that is stronger due to the addition of the mugwort through the restriction of the fermentation method and control the addition of the mugwort, to improve the thirsty to produce a mugwort beer of preference.

Claims (4)

(a) immersing the malt in water;
(b) liquefying and saccharifying the soaked malt;
(c) the solution of saccharified with the addition of fortified wormwood and hops selected from the group consisting of Artemisia princeps Pampanini cv. Adding 20 minutes before;
(d) filtering the solution of mercy to obtain a saccharified solution;
(e) pre-fermenting by adding yeast to the saccharified solution; And
(f) post-fermenting the pre-fermented solution
Mugwort beer manufacturing method comprising a.
The method of claim 1, wherein the strengthening wormwood of step (c) is added to 100 parts by weight of malt in a ratio of 0.01 to 1 part by weight.
The method of claim 1, wherein the yeast of the step (e) is a bottom yeast (bottom yeast).
Mugwort beer prepared by the method of claim 1.

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