KR101203624B1 - Method for Manufacturing Beer Using Bamboo Leaves and the Beer Obtained Thereby - Google Patents

Abstract

The present invention discloses a method for producing beer using bamboo leaves and a beer obtained by the method.
In the beer production method of the present invention, by adding bamboo leaves in the fermentation process and / or the aging process during beer production, the produced beer has a slight green color by reflecting the color of the bamboo leaves, while having an antioxidant activity and a polyphenol content. In addition, the fermentation is promoted, the alcohol content is increased, and the preference is also improved, and the preference is greatly improved.

Description

Method for manufacturing beer using bamboo leaves and the beer obtained by there

The present invention relates to a method for producing beer using bamboo leaves (bamboo leaf) and a beer obtained by the method.

Beers of all kinds are generally produced through soaking, fermentation and aging processes.

The soaking process is a process of manufacturing wort (called wort or saccharified liquid) using malt (for example, barley malt, wheat malt, etc.), which is germinated grains, and leaching the soluble components of the raw malt as well as enzymes of the malt. It is a process for obtaining nutrients necessary for the growth of yeast, fermentation by yeast, etc. by solubilizing an insoluble component. The soaking process may be divided into malt grinding, saccharification, wort filtration, and wort boiling. At this time, a hop that gives a unique taste and aroma of beer is added, and starch, corn meal, etc. may be added as a side material.

The wort obtained through the soaking process is cooled to an appropriate temperature and then yeast and air are added. Yeast is multiplied by a proper number using the nutrient components in the wort and oxygen in the air, and after the growth is started in the anaerobic fermentation process by the yeast.

Fermentation is a brewing process that decomposes sugars in wort by yeast to produce alcohol and carbon dioxide. By-products include diacetyl, organic acids, alcohols, esters, sulfur compounds, aldehydes, and phenols. Affects and flavor.

The fermented beer is separated from the yeast and undergoes a aging process (post-fermentation process). The beer after the fermentation process is turbid with yeast and protein suspensions and carbon dioxide gas is not sufficiently saturated. It is precipitated and cleared, and carbon dioxide gas is dissolved and saturated in beer.

After the aging process, the beer is filtered to remove suspended solids and put into a container such as a bottle or can to be commercialized.

Recently, functional beer considering the health has been developed, for example, using deep sea water (Korean Patent No. 2009-0126360) or green tea (Korean Patent No. 614922), Ginseng (Korean Patent No. 317921), etc. Is the case.

The present invention is to release the heat in the production of beer, to fight the burn, to produce jin, to have a diuretic action, to kill the yangyang and larvae Disclosed is a technique using a bamboo leaf having various functionalities.

An object of the present invention is to provide a method for producing beer using bamboo leaves.

Another object of the present invention is to provide a beer obtained according to the above method.

Other and further objects of the present invention will be described below.

The present invention relates to a method of producing beer using bamboo leaves in one aspect.

The inventors of the present invention, as confirmed in the following examples and experimental examples, the beer is produced according to the manufacturing method of Weizen beer and Dunkel beer, famous for the authentic German beer, but the boiling process or fermentation during the soaking process When the beer is prepared by adding bamboo leaf flakes to the aging process after the process, the color of the bamboo leaf is reflected to give a slight green color, and the antioxidant and polyphenol contents are increased, and the fermentation is promoted to increase the alcohol content (bar Now, according to the recipe of the beer), preference was improved over the Weizen beer or Dunkel beer, and the preference was also improved.

The present invention is provided on the basis of the results of these experiments, the method for producing beer using the bamboo leaf of the present invention is (a) immersing the grain of beer material to produce a saccharified liquid, (b) to produce alcohol In order to ferment the saccharified liquid obtained in the soaking process by the yeast, and (c) a fermentation process, which is a post-fermentation process for aging the fermentation broth obtained in the fermentation process, the fermentation process and / or It is characterized by adding bamboo leaf during the aging process.

In the production method of the present invention, the soaking process is mainly made of a material of beer, ie, barley, wheat, rye, oats, rice, crude, corn, millet, blood, buckwheat, yulmu and the like (using a mixture of two or more grains) It may be a step for saccharifying). In the immersion process, in addition to the saccharification process, as described above, a saccharification liquid filtration process for purifying saccharification liquid, and a saccharification liquid boiling process for concentrating the saccharification liquid may be included.

The soaking process may be performed by using germinated grains, such as malt germination, sugar decomposition enzymes generated during the germination process, but when using ungerminated grains, the ungerminated grains are pulverized and crushed. It may also be carried out by artificially adding a glycolytic enzyme or the like to water. Representative sugar degrading enzymes include α-amylase, β-amylase, glucoamylase, and the like. These enzymes are commercially available (for example, manufactured and sold by Novo Nordisk, etc.). It can be purchased and used.

Whether using germinated grains or ungerminated grains in the soaking process of the present invention, cellulase, protease, xylana as well as the above-mentioned sugar degrading enzymes as necessary for the purpose of enhancing or changing the taste and flavor of beer. Xylanase, beta-glucanase (β-Glucanase), phytase, pectinase, and mixtures thereof may be added.

In the immersion process of the present invention, hops for imparting the unique taste and aroma of beer may be added, starch, corn flour, etc. may be added, and various functional materials may be added to enhance the taste and flavor of beer and add functionality. , Ginseng, bokbunja, wolfberry and the like may also be added.

In addition, the soaking process of the present invention can be carried out by increasing the temperature step by step for the effective action of glycolytic enzymes, the appropriate time to perform each step is the type of beer material used, whether the beer material germination, ungerminated grain According to the kind of enzyme to be used in the case of using the appropriate selection can be made within the range of ordinary skill of those skilled in the art.

In addition, in the immersion process of the present invention, after saccharification, the sugar may be added to the saccharified liquid to adjust the sugar to suit the optimum fermentation conditions of the yeast. In this case, any sugar may be used as long as it can be used as a carbon and energy source of yeast, for example, oligosaccharides, lactose, glucose, fructose, sugar and the like may be used. If the sugar content is low, sugar can be added to increase the sugar content, or the sugar solution can be concentrated to increase the sugar content. If the sugar content is high, the sugar content can be adjusted by adding or mixing water.

After the soaking process is completed, a fermentation process is performed. The fermentation process is a process for preparing alcohol by yeast. For the alcohol to be produced, the fermentation process must be carried out in an anaerobic state, in isolation from air. As described above, in the beer production method using the bamboo leaf of the present invention, the fermentation process must be carried out under anaerobic conditions for alcohol production. It is safe to introduce them temporarily.

In the fermentation process of the present invention, it is desirable to determine the fermentation time and fermentation temperature in consideration of the preference of beer, and those skilled in the art can use the type of beer material, whether the beer material is germinated, or ungerminated grains within the range of ordinary skill The optimum fermentation conditions can be determined based on known techniques or experimentally depending on the type of enzyme used in the case, the degree of preference of the final beer, and the like.

The optimum fermentation conditions of the beer production as confirmed by the inventors are the fermentation temperature ranges from 10 ° C to 20 ° C, and the sugar content ranges from 3.5 to 5.0 Brix based on the start of fermentation. The fermentation time is about 3 to 12 days and is based on sugar content until it reaches around 2.5 Brix. In the embodiment of the present invention, the sugar content starts fermentation at 4.5 Brix and stops fermentation at 2.5 Brix when it is fermented at 4.5 Brix for 3-4 days according to the manufacturing method of Weizen beer. Fermentation was started at 3.8 Brix and fermented at 14 ° C. for 10 days to stop fermentation at 2.5 Brix.

In the method for producing beer using the bamboo leaf of the present invention, the bamboo leaf may be dried or dried naturally, or artificially dried with a hot air dryer, or the like. Alternatively, the bamboo leaf may be used as it is, without being broken down or crushed. . In addition, an extract obtained by extraction with water, methanol, distilled water, ethanol, acetone, ethyl acetate, saturated normal butanol, chloroform, methylene chloride, water, or a mixed solvent thereof, and obtained by standing and fractionating with the above two or more solvents of the extract Fractions and the like may also be used. Such extracts and fractions may be in the state in which the extraction solvent is not removed, or may be a liquid concentrate or solid in which the extraction solvent is removed.

Such bamboo leaves are preferably added during the boiling process or just before the aging process when the soaking process is composed of a saccharification process and a boiling process (ie, a concentration process) when referring to the examples below.

The addition amount of bamboo leaves can be determined by referring to the amount used in the following examples, preferably in the case of being added in the range of 0.1 to 2.5% (w / v). Here,% means the percentage (w / v) of the weight of the bamboo leaves based on the saccharification liquid volume or the fermentation broth volume to which bamboo leaves are added. If it is added less than 0.1%, the effect of the addition of bamboo leaves, such as color change, increase in antioxidant and polyphenol content, increase in preference and preference, etc. cannot be obtained. This is because the polyphenol content may increase, but the preference and preference may decrease.

Bamboo leaves may be added in the form of fine cuts or powders, in the present specification, "thin cuts" means that the thin leaves are shredded in two or more equal parts, and the grain size of the cut leaves is 1 mm or more, and the particle size is preferably 1 mm. It refers to the thing of 2cm, "powder" is relatively defined in the relationship with the meaning of the cut material, it means that the powder particle diameter is 1mm or less. Here, particle diameter means the diameter of a particle length direction.

In the production method of the present invention, the aging process is a process for cooling the fermentation broth at a low temperature of 2 to 6 ° C. to minimize fermentation by yeast, sedimenting suspended solids, and dissolving carbon dioxide to saturate. This maturation period can be appropriately selected by those skilled in the art according to the preference of the beer to be finally obtained, in the following examples of the present invention it is aged for 15 days at 3 ℃.

In the production method of the present invention, after the maturation process may be added to the commercialization process, this productization process is a process for filtering the beer after the maturing process to remove the suspended matter, and put the product in a container such as bottles, bottles, cans, etc. .

In another aspect, the present invention relates to a beer obtained by the method for producing beer as described above.

Beer of the present invention may be understood to have been produced by adding bamboo leaves in the production of beer.

As described above, according to the present invention, by adding a bamboo leaf during beer production, antioxidant capacity and polyphenol content may be increased, thereby providing a method of manufacturing beer with improved functionality and improved taste and preference.

FIG. 1 illustrates a step of adding bamboo leaves when preparing beer according to the Weizen beer manufacturing method.
Figure 2 illustrates the step of adding bamboo leaves when making beer according to the Dunkel beer manufacturing method.

Hereinafter, the present invention will be described with reference to Examples and Experimental Examples. However, the scope of the present invention is not limited to these examples and experimental examples.

< Example > Preparation of Bamboo Leaf-containing Beer

Example 1 Preparation Example 1 of Beer Using Bamboo Leaf

The production of beer using bamboo leaves in the present embodiment was borrowed as it is, Weisen beer manufacturing method, but was prepared by adding the bamboo leaf cuttings in the boiling process (concentration step).

1 shows a manufacturing process of beer according to the present embodiment.

Specifically, coarse pulverized German malt (mixture of Heat, Pilsener and Cara Hell) in 2L of water, 595 g of coarse crushed powder was added, and the temperature was raised to 15 minutes at 40 ° C and 50 ° C, and then to 30 minutes and 63 ° C. After 90 minutes, the temperature was raised to 72 ℃ 15 minutes, 78 ℃ to stand for 5 minutes to allow the saccharification to occur. The saccharified solution was then filtered to filter malt.

After heating the saccharified solution to 100 ° C., the mixture was hung for 100 minutes, concentrated and boiled 10 minutes after the start of boiling (Heller tauerperle 45, barthhaasgroup, Germany). 0.5% (w / v) of bamboo leaf cuttings were added with 1.21 g of addition. Then, the mixture was quenched to 18 ° C., and then 2.63 g of yeast (Safale K-97, Fermenpis, France), activated at 26 ± 3 ° C. (at this time, the sugar content was 4.5 Brix) was subjected to anaerobic fermentation for 3 to 4 days. . When the sugar content of the fermentation broth was 2.5 Brix, to stop the activity of the yeast was lowered to 5 ℃ temperature and aged for 15 days to prepare a beer using bamboo leaves.

Each beer production process, that is, the saccharification, concentration, fermentation, and a certain amount of sampling at the end of the aging process was used for the experiment.

Example 2 Preparation Example 2 of Beer Using Bamboo Leaf

As shown in FIG. 1, a beer using bamboo leaves is prepared in the same manner as in <Example 1>, without adding 0.5% (w / v) of bamboo leaf flakes in a boiling process, immediately before aging, using bamboo leaves Beer was prepared (see FIG. 1).

Each beer production process, that is, the saccharification, concentration, fermentation, and a certain amount of sampling at the end of the aging process was used for the experiment.

Example 3 Preparation Example 3 of Beer Using Bamboo Leaf

The manufacture of bamboo leaf beer in the present embodiment was borrowed as it was the Dunkel beer production method, but was prepared by adding bamboo leaf flakes in the boiling process (concentration process).

2 illustrates a method of preparing beer according to the present embodiment.

Specifically, coarsely pulverize German malt (mixture of Munchner, Pilsner, Rauch, and Farb) in 2L of water, add 626.31 g of coarse powder, and after heating at 45 ° C. for 20 minutes and 60 ° C., increase the temperature to 25 minutes and 64 ° C. After 80 minutes, the temperature was raised to 73 ℃ 15 minutes, 78 ℃ was allowed to stand for 5 minutes to allow the saccharification to occur. The saccharified solution was then filtered to filter malt.

After heating the saccharified solution to 100 ° C., the mixture was hung for 100 minutes, concentrated and boiled 10 minutes after the start of boiling (Heller tauerperle 45, barthhaasgroup, Germany). 1.32 g and 0.5% (w / v) bamboo shoots were added. Then, the mixture was quenched to 14 ° C., and then added with 2.63 g of yeast (Safale S-23, Fermenpis, France) activated at 26 ± 3 ° C. (the sugar content was 3.8 Brix). As the fermentation progressed, the sugar content of the fermentation broth was lowered to 3 ° C. at the time of 2.5 Brix to stop the activity of the yeast, and aged for 15 days to prepare a bamboo leaf added beer.

Each beer production process, that is, the saccharification, concentration, fermentation, and a certain amount of sampling at the end of the aging process was used for the experiment.

Example 4 Preparation Example 4 of Beer Using Bamboo Leaf

As shown in FIG. 2, a beer using bamboo leaves was prepared in the same manner as in <Example 3>, without adding 0.5% (w / v) of bamboo leaf shredders during the concentration process, and added immediately before ripening, using bamboo leaves Beer was prepared (see FIG. 2).

Each beer production process, that is, the saccharification, concentration, fermentation, and a certain amount of sampling at the end of the aging process was used for the experiment.

< Comparative example > Bamboo leaf saplings  Comparative preparation of unused common beer

<Comparative Example 1> Comparative Production Example 1 of the general beer without using the bamboo leaf

Beer was prepared according to the manufacturing method of Weisen beer. That is, it was prepared in the same manner as in <Example 1>, but was prepared without the addition of bamboo leaf shredder.

Comparative Example 2 Comparative Production Example 2 of Beer Without Bamboo Leaf

Beer was prepared according to the method of making Dunkel beer. That is, it was prepared in the same manner as in <Example 3>, but was prepared without the addition of bamboo leaf shredder.

< Experimental Example > Chromaticity experiments, Alcohol Tap water  Measurement experiment, Antioxidant  Measurement experiment, total Polyphenol content measurement experiment and consumer preference and preference test

Experimental Example 1 Chromaticity Measurement Experiment

Experimental Example 1-1 Experimental Method

The sampled beer samples were filtered through a 0.45 μm membrane filter and used as the test solution. Calibrate to standard values (X: 80.84, Y: 82.22, Z: 92.98) using a color difference meter (TOKYO DENSHOKU, SP-80), and then use the Hunter color values L (lightness), a (redness), and b (yellowness). Represented by value.

Experimental Example 1-2 Experimental Results

The results are shown in the following [Table 1] and [Table 2].

(Table 1)

Chromaticity of Beer by Weizen Beer Recipe

In the case of aged beer without the addition of bamboo leaf flakes (Comparative Example 1), the L value representing lightness, the a value representing redness, and the b value representing yellowness are passed through the beer manufacturing process of saccharification, concentration, fermentation, and aging. All of them could be seen to increase little by little, but in the case of beer prepared by adding bamboo leaf shreds (Examples 1 & 2), after passing the ripening step, the L, a, and b values were all reduced to become darker, Notice that greenness and blueness increase instead of redness and yellowness. Green leaves come from the leaves, which can be seen as affecting the color of beer. Even with the naked eye, it could be seen that the bamboo leaves added green color.

(Table 2)

Chromaticity of Beer by Dunkel Beer

In case of general Dunkel beer (Comparative Example 2), it can be seen that the L value increases up to the concentration step during the manufacturing process and then rapidly decreases after fermentation and aging. When comparing the chromaticity of the beer after maturation, Dunkel beer without bamboo leaves (Comparative Example 2) had a higher L value than Dunkel beer with bamboo leaves (Examples 3 & 4). It can be seen that. On the other hand, in the case of the a value representing redness, Dunkel beer (Examples 3 & 4) added with a leaf leaf cutoff showed a lower value than the non-added group (Comparative Example 2). It is shown. In addition, the b value representing yellowness was higher in the beer containing bamboo leaf flakes (Examples 3 & 4), and in particular, the beer containing bamboo leaf flakes (Example 4) showed the highest b value in the ripening step. In addition, the addition of bamboo leaf flakes in the ripening step rather than the concentration step is more suitable for the purpose of discriminating the color of beer.

Dunkel Beer (Comparative Example 2) in the untreated leaves of Bamboo Leaf (Comparative Example 2) was inherently dark brown, and with the naked eye, it was not possible to clearly see the light green color from the bamboo leaf in Dunkel Beer (Examples 3 & 4). The b value representing the yellowness of beer increased to 40.41 in general beer, 61.58 in concentration of bamboo leaves, and 78.05 in bamboo leaves just before ripening.

Experimental Example 2 Alcohol Tap water measurement experiment

Experimental Example 2-1 Experimental Method

100 mL of the final aged beer in a hand was distilled, and the alcohol obtained by distillation was justified with 100 mL of distilled water, and measured using a spirit meter at 15 ° C.

<Experimental Example 2-2> results

The results are shown in the following [Table 3] and [Table 4].

(Table 3)

Alcoholic tap water of beer according to the recipe of Weizen beer

For the non-leaf beer (Comparative Example 1), the alcohol level was about 4 degrees, and the Weizen beer (Examples 1 & 2) in which the bamboo leaf flakes were added at a level of 0.5% (w / v) immediately before the concentration and ripening stages At a slightly higher 5 degree level, the fermentation was good even in Weizen beer added with bamboo leaf flakes, indicating that a sufficient amount of alcohol was produced during the fermentation process.

(Table 4)

Alcohol Tap of Beer According to Dunkel Beer Recipe

The results in [Table 4] show that alcohol production smoothly occurred through fermentation even when the bamboo leaf cuttings were added. In the case of Weizen beer, the addition of bamboo leaf cuttings increased the alcohol content by about 1 degree, resulting in more active alcohol production, while in the case of Dunkel beer, the addition of bamboo leaf cuttings does not significantly affect the alcohol production. It does not seem to be.

Experimental Example 3 Measurement Experiment of Antioxidant Capacity

Experimental Example 3-1 Experimental Method

The antioxidant activity of beer was measured by DPPH radical scavenging activity (%). The sample was sampled and filtered with 0.45um membrane filter and used as test solution. After diluting the sample 5 times with 99.5% Ethanol and taking 500 uL, 500 uL of 0.4 mM DPPH (1,1-diphenyl-2-picrylhydrazyl) solution was added and mixed well. Thereafter, the mixture was left in the dark for 10 minutes, centrifuged at 1200 rpm for 20 minutes, and then the supernatant was taken and measured for absorbance at 540 nm using a spectrophotometer (U-1800, HITACHI, Japan). Blank samples were measured using 400 uL of tertiary distilled water in 100 uL of 99.5% Ethanol instead of 500 uL of sample extract. The experiment shows the results obtained by repeating three times as the mean ± standard deviation.

DPPH clearing capacity (%) = [(A control-A sample) / A control] X 100

A control = absorbance of blank sample

A sample = absorbance of the sample

<Experimental Example 3-2> Experimental results

The results are shown in the following [Table 5] and [Table 6].

(Table 5)

Antioxidant Activity of Beers Prepared by Weizen Beer

In the case of the antioxidant capacity of the final ripening beer, the Bizen beer with bamboo leaf shredder (Example 2), the concentration step, the Bayzen beer with bamboo leaf shredder (Example 1) immediately before the ripening, the non-treated Weizen beer (Comparative Example 1 In the order of). Antioxidant activity of Weizen beer added with bamboo leaf cuttings was about 1.2 times higher than that of the non-treated group.

(Table 6)

Antioxidant Activity of Beer by Dunkel Beer

The antioxidant activity measured by DPPH radical scavenging ability of the matured Dunkel beer was shown: Dunkel beer added with bamboo leaves just before ripening (Example 4), Dunkel beer added with bamboo leaves concentrated (Example 3), bamboo leaf-free Dunkel beer (comparative example) It appeared high in order of 1). This suggests that the antioxidant activity of Dunkel beer added with bamboo leaves is about 1.2 times higher than that of the untreated group, and the antioxidant activity of the beer was slightly enhanced by the addition of bamboo leaves.

Experimental Example 4 Polyphenol Content Measurement Experiment

The polyphenol content in the beer sample was measured by the Folin-Denis method. The sample was collected, filtered through a 0.45um membrane filter, and used as a test solution. Dilute the sample extract twice with Ethanol, take 100 uL, add 2 mL of 2% Na ₂ CO ₃ solution, mix well, and mix 100 uL of 50% Folin-Ciocalteu's phenol reagent and leave in the dark for 30 minutes. Absorbance was measured at 750 nm using a photometer. Total phenolic content was calculated as follows. Blank sample was used Ethanol instead of sample extract.

Total polyphenol content (㎍%) = [(Sample's OD-Blank OD) X Dilution factor X 100] / Sample amount

The results are shown in [Table 7] and [Table 8].

(Table 7)

Polyphenol Contents of Beers Prepared by Weizen Beer

For the control of the regular Weizen beer, the total polyphenol content after aging was about 2.50 μg%. The beer added with bamboo leaves in the concentration and ripening stages showed a slightly higher polyphenol content, showing 3.28 μg% of the Weizen beer with added bamboo leaves and 2.83 μg% of the Bizen beer with bamboo leaves just before ripening. The total polyphenol content of Weizen beer added with bamboo leaves in the concentration step was about 1.31 times higher than that of the control.

Table 8

Polyphenol Contents in Beers Prepared by Dunkel Beer

The addition of bamboo leaves was somewhat higher than the non-added fruits. Addition of bamboo leaves in the concentration step was slightly higher than the addition in the ripening step, but the difference in content was not large.

<Experiment 5> Consumer preference and preference test

Experimental Example 5-1 Experimental Method

In the survey method, five quality evaluation items (color, aroma, taste, overall preference) were evaluated by the consumer preference 7-point method. At this time, I like very much: 7 points, moderately likes: 6 points, slightly likes: 5 points, normal: 4 points, slightly disliked: 3 points, moderately disliked: 2 points, very disliked: 1 point.

 The consumer preference and preference test was conducted on 100 adults in their 20s and 30s, and the preference test was conducted by informed test that informed them beforehand that it was a beer with bamboo leaves.

Experimental Example 5-2 Experimental Results

The results are shown in [Table 9] and [Table 10].

(Table 9)

Consumer preferences

As a result of the consumer preference evaluation, the bamboo leaf added Weizen had the highest value of 4.6, and the bamboo leaf added Dunkel showed 4.4. In case of Dunkel beer without added bamboo leaves, the overall taste was very low because of disgusting aroma and taste. In the case of Weizen added Baizen, higher palatability was obtained in color, aroma and taste compared to Dunkel added Dandelion. Overall, the results showed a slightly lower preference. About 94% of the respondents who responded to consumer preference were university students in their 20s, who had little experience of draft beer and was accustomed to the taste of canned beer with concentrated carbon dioxide. This may be due to the lack of freshness for the taste of soft draft beer without gas concentration. They are also familiar with the clear, clear, brown color of beer, which appears to be somewhat rejective for dark brown and strong hops, such as Dunkel beer.

Table 10

The results in [Table 10] showed a similar tendency to the results in [Table 9].

In particular, 39 respondents answered that they preferred Dunkel beer with bamboo leaves out of 100, followed by Weizen beer with bamboo leaves (37). 76% of the total respondents chose bamboo leaves. Occupied. On the other hand, 16 respondents and 8 Dunkel selectors responded that they prefer the most popular Weizen beer.

Claims (5)

(a) a soaking process for producing saccharified liquid by saccharifying grain which is a beer material;
(b) a fermentation step of fermenting the saccharified solution obtained in the soaking step with yeast to produce alcohol, and
(c) comprising a aging process which is a post-fermentation process for aging the fermentation broth obtained in the fermentation process,
The method for producing beer using bamboo leaves, characterized in that the addition of bamboo leaves in the range of 0.1 to 2.5% (w / v) of the saccharification liquid volume or fermentation liquid volume in any one of the fermentation process and the aging process.
delete The method of claim 1,
The fermentation process is carried out at a temperature in the range of 10 ℃ to 20 ℃, the saccharified liquid is based on the start of the fermentation of sugar ranges from 3.5 to 5.0 Brix, fermentation time is characterized in that 3 to 12 days Method for producing used beer.
The method of claim 1,
The aging process is a method for producing beer using bamboo leaves, characterized in that the fermentation broth is carried out at a temperature range of 2 ~ 6 ℃.
Beer obtained by the manufacturing method of any one of Claims 1, 3, and 4.

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