KR101827735B1 - Brewing Method of Beer with Wild Ginseng and the Beer Brewed Thereby - Google Patents

Abstract

The present invention relates to a method for producing beer containing ginseng (ginseng), and more particularly, to a method for producing a beer such as Lager, Ale, Malt Liquor, The present invention relates to a method for producing beer containing goat's ginseng by adding raw ginseng as it is to the boiling process and the brewing process during the process. Specifically, the goat ginseng is added to the boiling process and boiled together with the wort, and the goat ginseng is not washed and retained its shape at the time of harvesting, and is washed with water. , And a new one or three years old goat ginseng is added together so that the ginseng component is further extracted.

Description

TECHNICAL FIELD The present invention relates to a method for preparing beer containing ginseng,

The present invention relates to a method for producing beer containing ginseng (ginseng), and more particularly, to a method for producing a beer such as Lager, Ale, Malt Liquor, The present invention relates to a method for producing beer containing goat's ginseng by adding raw ginseng as it is to the boiling process and the brewing process during the process.

As the lifestyle of general consumers has changed, there has been an increasing demand for alcoholic beverages that can be beneficial to health while enjoying drinking. Unlike the conventional ginseng wine, it was introduced to the present invention by adding ginseng to the host beer and introducing the flavor and tannery effect into beer to enhance its quality and give different images to beer.

Ginseng is one of the herb medicines that have been used as a preservative in Northeast Asia since 2000 years ago. It has been known to supplement the ginseng with a view to the five ovaries. It has been known that the efficacy and decryption of cardiovascular, immune, Action, anticancer activity, anti-diabetic effect, etc. Especially, it is known that wild ginseng and mountain ginseng are more effective than ginseng.

Compared with ginseng, saponin content was 1.7 ~ 345 times higher than that of ginseng and 518 times higher than that of ginseng. In addition, compound K, , And has excellent efficacy in anti-inflammation, liver protection, degenerative neurological diseases, anti-cancer, antioxidant and antirheumatic. This is because the germanium soil (2.18 mg / kg, 3 ~ 6 times of the other areas) is grown in the Yangyang area and the goat ginseng is cultivated in the soil with a lot of leafy soil.

As related prior arts, ginseng beer has been disclosed in Japanese Patent No. 10-157572, Japanese Patent Application No. 10-317921, and the like. The ginseng beer is mixed with ginseng extract extracted by boiling separately ginseng during immersion, fermentation (pre-fermentation), storage (post fermentation), and beer manufacturing process of filtration regardless of the kind of beer. Since such a conventional ginseng beer requires a process of extracting ginseng extract by a separate ginseng steaming process, the ginseng extract is mixed with the ginseng extract because the manufacturing process is complicated and the separately manufactured ginseng extract is injected during the beer manufacturing process so that the ginseng extract is effectively mixed And it was difficult to provide uniform quality in terms of taste and aroma.

On the other hand, Japanese Patent No. 1154377 discloses an invention in which raw ginseng and goat ginseng materials are injected into the boiling process of beer. However, when ginseng or ginseng is fed into the beer manufacturing process, There is a high possibility that the components of the soybean ginseng are lost due to evaporation, and it is difficult to extract the components of the ginseng and the goat ginseng effectively because they are extracted only in the boiling process.

In this way, it is possible to add benefit to the health of the goat ginseng, especially the ginseng goat ginseng which is excellent in its efficacy, to the owner beer, thereby introducing the various tannic effects of the ginseng to the beer, It is also a main object of the present invention to provide an easy way for anyone to enjoy.

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems of the related art, and has the following objectives.

It is an object of the present invention to provide a method for producing a beer containing a goat's ginseng which is easy to manufacture and effectively extracts ginseng (ginseng) components and maintains consistent quality in taste and aroma.

It is an object of the present invention to provide a method for manufacturing a beer containing a goat's ginseng which enables the internal components of goat's ginseng to be effectively extracted into beer even after feeding by blending raw ginseng with mountain bean as well as boiling process.

The object of the present invention is to provide a method of manufacturing a beer containing a goat's ginseng, which can induce a sense of aesthetic sense to the consumer by injecting Samyang as a raw material at the time of harvesting with beer.

In order to achieve the above object, the present invention is implemented by the following means.

The method for producing beer containing the goat ginseng according to the present invention comprises a soaking step of extracting wort by mixing the pulverized malt with water, a boiling step of heating the wort to a high temperature of 100 ° C or higher, A fermentation process for producing juvenile beer by cooling the wort-processed wort with oxygen and supplying yeast; a process for aging the juvenile beer in the fermentation tank to contain its own alcohol And filtering the aged beer that has undergone the aging process, and feeding the beer bottle into a beer bottle to produce a beer; The goat's ginseng is boiled with the wort, and the goat's ginseng is maintained in its original form at the time of harvesting, and washed with water without splitting. When the filtered beer is fed in the commercialization process, 1-3years old goat ginseng, which keeps the shape at the time of harvesting, is added together so that the ginseng ingredient is further extracted by alcohol in the beer.

The present invention has the following effects with the above-described configuration.

The present invention is based on the fact that the present invention can be applied not only to the boiling process but also to the addition of beer with Samyang Sam, so that even after the feeding, the internal components of the goat's ginseng are effectively extracted into beer and the production process is simple. The beer containing the goat's ginseng which can induce a sense of aesthetics to the consumer and inspire the purchasing desire can be produced.

The Applicant hereunder explains in detail the means for solving the foregoing problem. The detailed description of known technology, which is considered to be unnecessarily obscured by the gist of the present invention, will be omitted.

First, a general method of manufacturing beer is briefly described. Beer is manufactured through immersion, boiling, fermentation, aging (storage), filtration, and commercialization. Each process will be briefly described as follows.

1. Dipping Process

In the immersion process, malt is crushed by a crusher to facilitate permeation of the enzyme into malt, and malt is produced by dissolving protein and saccharifying starch using malt and starch raw materials (starch, corn).

2. Boiling process

The juice is filtered in a filtration tank and boiling is performed. That is, while the wort is heated in a boiling tank to a high temperature of 100 ° C or higher, the beer is isomerized to produce a bitter taste of beer, an aroma component, a sterilization effect of the wort, It is intended to enhance the taste, turbidity and stability, to produce the desired concentration of wort through the evaporation of water, to maintain the wax component through inactivation of the enzyme, and to evaporate unwanted aroma components (DMS).

3. Fermentation Process

The juice after the boiling process is supplied to the whirlpool to remove the malt, the residue of the hop and the like (whirlpool process), and the high-temperature wort is cooled as quickly as possible to 12 ~ 18 ° C, Supply oxygen for proliferation.

The fermentation process produces immature beer after 2 to 7 days since yeast is fed to the wort in the fermentation tank. The sugar, amino acid and the like produced in the immersion process are converted into various flavor substances such as alcohol, carbon dioxide gas and by-products by yeast.

4. Aging Process

The fermentation process is a process of separating yeast from the young beer and then transferring the young beer to a storage tank for fermentation after aging and low temperature. The immature beer is aged for 7 to 21 days in the aging tank to contain its own alcohol do. At this time, the amount of carbonic acid is adjusted to correct the taste of the beer.

5. Filtration process

When the fermented beer is filtered through filtration process to remove the suspended matter, it becomes a clear transparent beer and it is put into a container such as a bottle or a can to be commercialized. During the filtration process, the amount of adsorbent required in the conventional beer manufacturing process is used.

The method of manufacturing a beer containing a goat's gum according to the present invention includes a soaking process for extracting wort by mixing pulverized malt with water, a boiling process for heating the wort at a high temperature of 100 ° C or higher, a boiling process A fermentation process for producing young beer by cooling the wort-processed wort with oxygen and supplying yeast; a process for fermenting the young beer in a fermenting tank And a step of filtering and aging the aged beer that has undergone the aging process and feeding it into a beer bottle for commercialization.

The present invention is characterized in that the goat ginseng is added to the boiling process and boiled together with the wort, and the goat ginseng is washed with water which has not been cut off. When the filtered beer is fed in the commercialization process, Are added together so that the components of the goat ginseng are further extracted.

In case of using the raw ginseng or goat ginseng ingredients in the boiling process of beer, the components of the ginseng and goat ginseng are evaporated and lost during the preparation process, and when using metallic devices such as scissors or knives for the purpose of cutting, Is modified or lost, so that the present invention is easy to manufacture by putting the goat's ginseng into the boiling process without sieving, and to prevent the loss of the ginseng ingredients and effectively extract the ginseng to maintain consistent quality in taste and texture.

The goat ginseng administered during the boiling process is recovered after aging 5 to 7 days, and the goat ginseng, which preserves the original shape at the time of harvesting with new one to three year old goat ginseng, To be further extracted by the alcohol component of < RTI ID = 0.0 >

In addition, the imported goat ginseng keeps its shape at the time of harvesting, thereby inducing a sense of aesthetics to customers and encouraging purchase motivation.

Hereinafter, the present invention will be described in detail with reference to specific examples. The following examples illustrate the invention in more detail but do not limit the scope of the invention.

7 liters of water were prepared and the prepared juice was extracted by saccharification at 63 to 69 DEG C for 60 minutes in a netting of prepared cereal malt (Pale Malt 2.5 kg; Cara-Pils Malt 0.10 kg; Caramel Malt 0.20 kg) When boiling was started by heating, Magnum Hop and the raw goat ginseng were put together. After 54.5 minutes, Cascade Hop was added. After 60 minutes, heating was stopped and Simcoe Hop was added. After cooling to 20 ℃, 7L bottled water was added and diluted. The specific gravity was checked, transferred to a fermenter, and air was added to the yeast. And fermented at 19 占 폚 for about 7 days. The beer and the two-year-old goat ginseng were fed into the beer bottle for easy viewing from the outside.

Comparative Example 1

7 liters of water were prepared and the prepared juice was extracted by saccharification at 63 to 69 DEG C for 60 minutes in a net of a prepared malt (Pale Malt 2.5 kg; Cara-Pils Malt 0.10 kg; Caramel Malt 0.20 kg) When boiling was started by heating, Magnum Hop was added. After 54.5 minutes, Cascade Hop was added. After 60 minutes, heating was stopped and Simcoe Hop was added. After cooling to 20 ℃, 7L bottled water was added and diluted. The specific gravity was checked, transferred to a fermenter, and air was added to the yeast. The mixture was fermented at 19 ° C for about 7 days and then bottled.

The difference between the above Example 1 and Comparative Example 1 is whether or not the components of the goat's ginseng were extracted into beer. 20 adults were allowed to drink the above Example 1 and Comparative Example 1, respectively, and then the taste and flavor were evaluated.

Fifteen people said that the beer of Example 1 had a unique flavor of goat's ginseng and was harmonized with the taste of the beer. Three persons said that the flavor of the goat's ginseng was somewhat strong, and the other two had no opinion.

16 people said that the taste of the beer of Example 1 was not accompanied by the unique bitter taste of the goat's ginseng, and that the taste was compatible with the unique taste of the hops. Two people said that the bitter taste of the goat ginseng was felt, and the other two did not have opinions.

It has been difficult to prepare beer using ginseng because it is difficult to escape from stereotypes that the bitterness and flavor of the bean paste are somewhat stronger than those of bean paste so that it is difficult to harmonize with the unique taste and flavor of beer hop. However, as described above, In the case of beer containing goat's ginseng, the unique bitter taste of goat's ginseng is not felt strongly, and it is characterized by the unique characteristics of the hops and the excellent effect of goat's ginseng. Merchandise is remarkably superior because it can induce a sense of aesthetics to customers by encouraging the purchase by feeding with beer.

It is to be understood that the invention is not limited thereto and that the scope of the claims may be broadly construed to the extent that they can be reasonably interpreted by the claims of the present invention.

Claims (2)

A whitening process for heating the wort to a high temperature of 100 DEG C or higher, a whirlpool process for removing the wastes to produce clean wort from the boiled wort, A fermentation process for cooling the processed juice and supplying oxygen to the juice to produce juvenile beer, a fermentation process for fermenting the young beer in the fermentation tank to contain its own alcohol, and a fermented beer Is filtered and put into a beer bottle to be bottled and commercialized.
The goat ginseng is boiled with the wort, and the goat ginseng is maintained as it is at the time of harvesting,
The goat ginseng administered in the boiling process is recovered after aging for 5-7 days,
Wherein the filtered beer is introduced into the beer by adding one to three years old goat's ginseng to keep the shape of the bean as it is at the time of harvesting so that the ginseng ginseng component is further extracted by the alcohol of the beer. Gt; A beer containing the goat's ginseng, which is produced by the production method of claim 1.