KR101254877B1 - Method for producing apple peel beer - Google Patents

Abstract

The present invention relates to the processing of apple peel for the purpose of using as a raw material of beer, beer using the same and a method of manufacturing the same, and more particularly, dried apple peel and apple peel extract to preserve the maximum amount of antioxidants contained in the apple peel It is related to the manufacturing method of beer containing various antioxidants and anticancer substances as well as the taste and aroma of apple peel as well as the conventional beer by adding to the mercury, ripening step of the beer manufacturing process.

Description

[Method for producing beer using apple peel] {Method for producing apple peel beer}

The present invention relates to a method for producing a functional beer using an apple peel.

Beer is generally made through eight stages of grinding, immersion, filtration of wort, addition of mercy and hops, cooling and yeast addition, fermentation, ripening and commercialization. The main ingredients are beer, malt, hops, yeast and water.

When beer production was not so advanced, additives were added to compensate for the shortcomings of beer. However, after the development of beer production techniques, various additives were added to beer to give a unique beer taste.

Additives in beer can be broadly divided into herbs, spices, fruits and other additives. Sometimes hops, in addition to hops, make ginger, saffron, juniper, chili paper, herbs such as coriander, chamomile, clover or spices such as cinnamon and coriander seeds or fruits such as pears, cherries, raspberries, oranges, lemons, and coffee , Red pepper, chocolate, etc. In Korea, ginseng extract added beer (Korean Patent Application 1999-0058675) developed or beer added gojija extract (Korean Patent Application 2002-0064120), such as the development of functionality using various additives Beer is developed.

Apples are fruits that contain large amounts of powerful antioxidant polyphenol compounds and are known to contain much more antioxidants than their pulp (Burda et al., J. Agric. Food Chem. 38: 945-). 948 (1990)). Apple peel, for example, contains catechins, procyanidin, phloridzin, phloretin glycoside, and caffeic acid, which are powerful antioxidants that help prevent aging and reduce cholesterol by lowering cholesterol. It contains not only ingredients in apple pulp such as caffeic acid and chlorogenic acid, but also ingredients not included in pulp such as quercetin glycoside and cyanidin glycoside. It contains a triterpenoid component that shows anti-proliferative effect and anticancer activity of cancer cells (Golding et al., J. Agri. Food Chem. 49: 2283-2289 (2001))

The present invention focuses on the utilization and utility of apple peels, which were conventionally considered as little by-products, to provide a method of preparing apple beer using apple peels.

In the past, there has been little production of beer using apples. In the apple beer often produced for experiments, there was a drawback that the apple's peculiar refreshing flavor could hardly be felt or lasted for a long time using only apple pulp or its extract. Therefore, the object of the present invention is to use the inexpensive apple peel, which is generally considered as a low value-added product and used as a feed or fertilizer of livestock or disposed of as trash, and maintains the flavor of the apple strongly for a long time and contains a large amount of antioxidants in the apple peel. It is to provide a method for producing beer with improved preservation of the material.

The present invention to achieve the above object,

1) cleansing the washed apple peel in distilled water heated to 100 degrees Celsius for 10 seconds and then immersed in a 1% concentration of citric acid solution and lyophilized and pulverized;

2) mixing the apple peel powder in a ratio (weight ratio) of 1: 2 with hops in the boiling process;

3) mixing and grinding the undried apple skin and water in a 1: 1 (weight ratio), and then extracting by adding 2% concentration of pectinex and biscozyme;

4) It provides a method for producing a functional apple beer, characterized in that it comprises the step of adding the extract to the post-fermentation process (maturation process) at a rate of 1 ~ 2ml per 1 l of immature beer (young beer).

Unless otherwise defined in the technical terminology and scientific terminology used herein, it has the meaning commonly understood by one of ordinary skill in the art.

In addition, repeated description of the same technical configuration and operation as in the prior art, such as a general beer production method is omitted.

Apple peel used in the present invention used the peel of the Fuji (adverb) varieties that are most produced and distributed in Korea.

Freeze-drying used in the present invention was used commercially available Clean Vac 8 system (Advanced E & C, Korea) and dried the apple skin by three methods of rapid drying (80 degrees Celsius), natural drying, lyophilization 2 g of each sample according to the drying method was extracted under reflux with 50 ml of 70% ethanol, filtered, diluted, and 2 ml of Folin reagent was added. After 3 minutes, 5 ml of Na2CO3 was added and mixed. The absorbance of the developed reagent was measured at 725 nm after 1 hour. The total antioxidant content (polyphenol) content was measured in terms of the standard catechin, and the highest antioxidant content was obtained by converting 300mg of fast-dried apples, 460mg of natural drying and 520mg of lyophilization per 100g of apple peel as shown in FIG. The method of lyophilization obtained was chosen.

Degrading enzymes used in the present invention was 1%, 2%, 2.5% concentrations of Viscozyme and Pectinex individually or mixed, and the antioxidant activity of the extracted extract after treatment was measured by DPPH method as shown in Figure 3 2% and 2.5 When Viscozyme and Pectinex were mixed at the concentration of%, the electron donating ability was found to be the highest. Therefore, the highest efficiency was obtained when the mixture was treated at the concentration of 2%.

In the present invention, the reason for adding the apple peel extract at a ratio of 0.1% to 0.2% during the post-fermentation process (maturation process) is that since the post-fermentation process is a step just before shipping to the product, the apple peel is added when the content exceeds 0.2%. This is because the fragrance of the extract is so strong that it can undermine the inherent aroma of beer.

On the other hand, since the apple peel does not have bitter substances such as the alpha acid of hops, which has a peculiar taste of beer, it does not affect the bitterness (BU, Bitterness Unit) of the beer produced.

The present invention is to solve the disadvantage that the unique flavor of the apple beer is too weak or does not last long as described above, using the apple peel that was discarded or used only as a fertilizer, feed, etc. because of its conventional utility is weaker than conventional beer It is effective to produce functional apple beer with excellent fragrance but low cost.

1 is a process diagram briefly showing a method for producing a functional beer using an apple peel according to the present invention.


Figure 2 is a graph comparing the levels of antioxidants remaining per 100g of apple peel according to the drying method using catechin as a standard material.


Figure 3 is a graph showing how the antioxidant effect of the antioxidant changes depending on the combination and concentration of the enzyme when extracting the extract from the apple peel in comparison with the electron donating ability.

Hereinafter, the present invention will be described in more detail with reference to Examples. These preparation examples are only for illustrating this invention, and the content of this invention is not limited to a following example.

≪ Example 1 >

: Preparation of Apple-flavored Weizen Beer with Apple Peel Powder and Apple Peel Extract

Immersion process

Grind together 100 kg of Weissen malt, 65 kg Pilsner malt, 20 kg Vienna malt and 5 kg carammunchen malt and grind the crushed malt at 38 degrees Celsius for 10 minutes, 52 degrees Celsius for 10 minutes, 62 degrees Celsius for 30 minutes, at 68 degrees Celsius After 10 minutes, saccharified for 20 minutes at 72 degrees Celsius, it was subjected to the immersion process of gelatinization → liquefaction → saccharification and filtered to obtain filtered wort.

In the saccharification process, for smooth saccharification, it is desirable to maintain an acidity of about pH 5.4 to 5.6 with the most active activity of alpha amylase and beta amylase.

Mercy process

Then, in the mercy process of boiling the wort at 100 degrees Celsius, hops are added three times, and the first and second inputs are 350 g of Saaz hops (Zatec, Czech Republic) and three times, respectively, in order to taste the bitterness of beer. Apple aroma hops, 400 g of Hallertauer Tradition Hop (Egardenseed, USA), washed thoroughly with distilled water heated to 100 degrees Celsius for 10 seconds, immersed in 1% citric acid solution, lyophilized and pulverized apple peel powder 550 g Was mixed and added.

Cooling process

The wort after the boiling process was allowed to stand for 20 minutes at 98 degrees Celsius, and the hop tailings and apple powder tailings were separated, and then cooled to a temperature of 10 degrees Celsius using a heat exchanger.

Fermentation and Aging Process

In the fermentation process, a commercially marketed top fermented yeast (WLP380; White Labs, USA) is added and fermented at 22 degrees Celsius for 3 days, and the undried apple skin and water are mixed at a ratio of 1: 1 (by weight). After grinding, pectinex and viscozyme were added at a concentration of 2%, and the extract extracted was mixed at a rate of 1 to 2 ml per 1 l of immature beer and aged at 4 degrees Celsius for 14 days. Finally beer was prepared.

≪ Comparative Example 1 &

: Preparation of Weizen Beer with Apple Peel Powder

The process of Example 1 was carried out as it is, but was prepared without adding the apple peel extract was added to the aging process.

Comparative Example 2

: Preparation of Weizen Beer with Apple Peel Extract Only

The process of Example 1 was carried out as it is, but was prepared without adding the apple peel powder was added to the mercy process.

<Test Example 1>

: comparison analysis

division Comparative Example 1 Comparative Example 2 Example 1 Alcohol (v / v%) 5 5 5 pH 4.3 4.3 4.1 Chromaticity (EBC) 16.4 16.2 17.0 Gourmet (BU) 15.4 15.4 15.4

Table 1 was analyzed using a beer component tester (SCABA5611, manufactured by Foss Tecator, Sweden). In Table 1, in the case of Example 1, there was no significant difference in the inspection items except that the color (EBC) was slightly dark, and it was confirmed that there was no abnormality in the quality as beer.

division Comparative Example 1 Comparative Example 2 Example 1 Original Mass Beer Scent 4.4 4.5 4.8 3.8 flavor 4.5 4.4 4.5 3.7 Texture 4.1 4.2 4.2 3.5 Quality of bitterness 4.3 4.3 4.3 4.0 Refreshing feeling 4.4 4.6 5.1 4.9 Total score 4.34 4.40 4.58 3.98

Table 2 is a result of the sensory test to evaluate the five sensory quality factors, such as aroma, taste, texture, taste and refreshing feeling by six-point scale for the purpose of discriminating differences. The sensory test was conducted by a panel of 20 members of the Korean Microbrewery Association, which manufactures and sells beer directly from all over the country. As a conventional mass production beer compared to the end of Table 2 was used commercially available Hite's Max.

On the basis of the results of the sensory test, Example 1 showed an excellent aroma and refreshing feeling compared to Comparative Examples 1,2 and conventional beer, it was confirmed that it has a superior taste and flavor.

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Claims (2)

Cleaned apple peel was boiled in distilled water heated to 100 degrees Celsius for 10 seconds, immersed in 1% citric acid solution, and lyophilized, and then pulverized powder was mixed in a ratio of 1 to 2 (by weight) with hops in a boiling process. Method of making beer. Undried apple skin and water are mixed in a 1: 1 ratio by weight and crushed. Pectinex and viscozyme are added at a concentration of 2%. The extract extracted per 1ℓ of young beer The manufacturing method of the beer added to the post-fermentation process (aging process) in the ratio of 1-2 ml.

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