KR101924066B1 - Method for producing beer containing mulberry - Google Patents

Abstract

The present invention relates to a method for producing beer containing Morus alba with enhanced antioxidative activity and palatability produced by adding juice of Morus alba, and to beer containing Morus alba with enhanced antioxidative activity and palatability produced by the method, and by adding the juice of Morus alba to the beer, an antioxidant activity effect is obtained, the color of the beer is improved and the palatability can be improved.

Description

TECHNICAL FIELD The present invention relates to a method for producing beer containing mulberry,

The present invention relates to a method for producing an audi beer, and more particularly, to a method for producing an audi beer having excellent antioxidant activity and taste as well as excellent turbidity and color stability of beer.

Mulberry is a fruit of Morus alba L., a deciduous arboreous tree belonging to Moraceae. It is a round oval with a large number of small arboreous trees. It is 1 ~ 2cm long and 0.5 ~ 0.8cm in diameter. It is yellowish brown, Or a small stem with an amber coloration. In Oriental medicine, it is called heartache, loss, nausea, and blackness. DongwooBoongTang is called "Black Audi is a mulberry tree that is good for diabetes, good for five days, It is described as "to brighten", and it is recorded that "the gray hair turns black and prevents aging when we eat for a long time", and it has been widely used as a material of folk remedies.

Audi contains a large amount of anthocyanin pigment, which is used in the jam, garment and cosmetics industries as well as in fresh fruit. Anthocyanin is a flavonoid that is a hydroxyated and methoxylated derivative of phenyl-2-benzopyrylium or flavylium salt. Anthocyanin has high antioxidant activity, thus inhibiting angiotensin converting enzyme (ACE), which is involved in the cardiovascular diseases such as elimination of active oxygen which causes cell senescence, inhibition of mutation which causes cancer, hypertension, arteriosclerosis and myocardial infarction (LDL) which is a cause of blood cholesterol, especially arteriosclerosis, and improvement of obesity, prevention and treatment of fatty liver, liver cirrhosis and alcoholic liver disease, promotion of cerebral metabolism by promoting blood circulation, prevention of dementia, constipation And improvement of visual acuity.

In addition, the protein content of strawberry or grape is 4 to 5 times higher than that of strawberry, and the amount of fiber, Fe, and Vitamin B1 is higher than that of wild strawberry. The major free sugar components are glucose, fructose, etc., but also small amounts of sucrose, maltose and lactose. The major organic acids of Audi are 0.43% of citric acid, 0.10% of oxalic acid, 0.04% of malonic acid and malic acid, 0.03% of fumaric acid and succinic acid respectively, and the major fatty acids are linoleic acid and palmitic acid. There is little sour taste because the content of organic acid is lower than other fruits.

Since the oder fruit contains a lot of water and a large amount of moisture, it is difficult to use it as a raw material due to deterioration in quality after harvest, and the anthocyanin pigment is very unstable in light and heat, so that the development of processed foods using oder is limited. On the other hand, currently, Odie stores and sells the raw materials produced in the summer season, which is harvested mainly by freezing storage, but there is a lack of research on processed foods for high value-added commercialization.

Meanwhile, Korean Patent No. 10-1156071 discloses a method for producing beer containing an extract of Audi, but there is a tendency that the turbidity and color stability of the beer are lowered by mixing the bee extract before fermentation. -0064744 also discloses a process for producing an edible beer. However, it is not intended to add the edible oil to the fermentation process, but merely mixes the edible oil with the edible oil after the end of the fermentation process, , The taste and aroma are not harmonized and can not be regarded as a true audi beer. Also, the quality is deteriorated due to the simple mixing in batch production, and the problem is not uniform. On the other hand, when the fermentation is started, the addition of the extracts to the fermentation is exposed to oxygen supplied for the proliferation of the yeast in the early stage of fermentation, so that the anthocyanin extract oxidizes the anthocyanin due to the reaction with oxygen, Which has a major problem.

Therefore, in the present invention, it is possible to add a specially pre-treated oder extract at a specific point in the fermentation process during the manufacturing process of beer to form a uniform and harmonious beer taste through fermentation rather than simple mixing, And an object of the present invention is to provide a manufacturing method of the excellent odd beer.

According to another aspect of the present invention, there is provided a method of manufacturing an audi beer comprising:

(a) extracting an alder extract from an alder fruit by a low-temperature decompression extraction method while purging with CO ₂ , and filtering to provide an alder extract;

(b) grinding the malt, boiling it together with water, and filtering the malt residue to produce a malt extract;

(c) adding a hop to the malt extract, boiling for a predetermined time, and rapidly reducing the temperature through kilning to form wort;

(d) stirring the wort to supply air, and adding yeast to ferment the wort;

(e) filtering the filtered orchid extract of step (a) at a temperature of the fermentation broth of 14-16 ° C., an alcohol content of 4.0% or more, a residual of 2.0 ° P or less and a fermentation time of 120 hours Mixing and terminating fermentation within 130 hours after fermentation;

(f) filtering the fermented watery wort through a filter; And

(g) aging the filtered wort juice.

According to one embodiment of the present invention, the amount of the edible extract is 5 to 10% by volume based on the volume of the wort.

According to another embodiment, the (a) step of the CO ₂ is the CO ₂ or CO ₂ or a mixture of this with the new generated during the fermentation process in step (d).

According to another embodiment of the present invention, the low-temperature decompression extraction method is a method of extracting low-temperature decompression at a temperature of 10 to 15 DEG C and a vacuum degree of 5-50 torr The vacuum degree is lowered and raised periodically and repeatedly.

According to another embodiment of the present invention, the filtration of the Audi extract is performed by filtration with a micro-microfilter of 0.45-5 micron after pre-treatment micro-filter filtration of 45-55 micro.

Additional features and advantages will be set forth in the description which follows, and in part will be apparent to those skilled in the art from the following detailed description, or may be learned by practice of the embodiments described herein, including the following detailed description, It will be easily recognized.

It is to be understood that both the foregoing background and the following detailed description are intended to illustrate various embodiments and to provide an overview or framework for understanding the nature and character of the claimed subject matter. The accompanying drawings are included to provide further understanding of the various embodiments, are incorporated in and constitute a part of this specification. The drawings are provided to illustrate the various embodiments described herein and to explain the principles and operation of the claimed subject matter in conjunction with the detailed description.

According to the present invention, there is provided a method for manufacturing an audi beer according to the present invention, which comprises adding a specially pre-treated Audi extract at a specific time point in a fermentation process, thereby improving the turbidity and color of the beer while maintaining the inherent function of the audi extract, It is possible to provide a beer which improves taste incompatibility and / or heterogeneity by simple mixing.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a step of producing a beer to which an extract of the present invention is added according to one embodiment of the present invention. FIG.

Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings.

Typical beer manufacturing processes can be divided into five stages: ① malt production, ② immersion, ③ fermentation, ④ aging and storage, ⑤ filtration, and product production. FIG. 1 is a process diagram showing a step of producing a beer to which an olive oil extract is added according to an embodiment of the present invention. The general process for producing a beer is a series of processes excluding the addition of an olive oil extract in the process of FIG. The characteristics of each step are as follows.

① Malt production

The main purpose of the malt production is to activate or biosynthesize the enzymes necessary for malt production such as glycosylation enzymes and proteolytic enzymes, and to give the beer specific flavor and pigment by malt pouring and to provide storage stability. The harvested barley is stored in the warehouse of the GMM plant for a certain period of time and the dormant period is set until sufficient germination is achieved. Therefore, the GM process usually starts in early September. Raw barley uses barley sugar machine to remove grit, soil, weed seeds, metal debris and other contaminants. Regular size of barley particles is selected with a first-aid machine to make the water absorption rate and germination constant. do.

② Dipping

Using malt, starch, hops, and potable water, which are the raw materials of beer, we make wisteria, commonly referred to as potato, at home. The dipping process, which usually takes about 6 hours, consists of four processes: grinding, saccharification, filtration, and boiling. The grinding process finely grinds the selected malt sent from the GMO plant and facilitates the action of enzymes in the next process, the saccharification process. Here, malt is similar to the malt used to make potatoes in the home. After grinding, the malt flour is mixed well with water to be saccharified.

The glycation process is a process in which starch is decomposed into sugars by an enzyme in the malt, and proteins are decomposed into very small nitrogen compounds to have a flavor and aroma peculiar to beer. When the glycation process is finished, the wort is filtered through a mug filter. The boiling process, which is the final stage of the immersion process, is a process in which the hops are added to the filtered juice. If you boil the juice, the beer-specific bitter taste is extracted from the hop, the juice is sterilized, and the activity of all enzymes is lost.

③ Fermentation

The fermentation process is a process in which the juice is fermented and becomes a liquor. In the fermentation tank, the yeast decomposes the sugar in the juice into alcohol and carbon dioxide (CO ₂ ). This process is continued for one week. In the meantime, the sugar in the juice is getting smaller and the alcohol and carbonic acid gas becomes more beer. At this time, in order to prevent the temperature of the juice from rising during the fermentation, the fermentation tank is designed as a double tank having a refrigerant circulation device to control the temperature.

④ Aging and Storage

When the fermented Young Beer (the state before aging) is aged at a low temperature for a certain period of time, the original flavor and flavor of the beer becomes. Through the ripening process, yeast and various coagulating substances are submerged, and beer is saturated with carbon dioxide gas, which gives a refreshing feeling of beer. This natural carbon dioxide gas creates a white bubble that can be called a flower of a beer, which acts as a lid later and maintains the original taste of beer.

⑤ Filtration, production of products

After the fermentation (storage) process, the beer is filtered through a three-stage precision filter. If the filtered beer is in the container, all the process ends. It takes about 30 to 50 days for the malt to enter the factory and the beer to be put in a container such as bottle or can.

On the other hand, as described above, in the present invention, the Ahi extract extracted by a separate process is added to the end of the fermentation process of ordinary beer production. The extraction process of the aquatic extract is as follows. First, the aquatic fruit, which may be raw or frozen, is thoroughly washed with water.

Thereafter, according to the present invention, the extraction of the Ahi extract utilizes a low-temperature decompression extraction method in which only the pressure is applied at low temperatures without heating and heating to extract the active ingredient. The low-temperature decompression extraction method can extract the polyphenol components such as anthocyanin without any damage by extracting the water-soluble component from the oak fruit at a low temperature, and can minimize the damage of flavor and fragrance.

The low-temperature decompression extraction method is preferably carried out at a temperature of 10 to 15 DEG C and a vacuum degree of 5-50 torr Lowering and increasing the degree of vacuum are performed periodically and repeatedly while purging CO ₂ into the reactor. Such a low-temperature decompression extraction method is carried out for the minimum purpose of chemical and physical changes of the Ahi extract. Therefore, it is necessary to carry out the above-mentioned conditions to obtain a stable effect of oxidation-sensitive pigments such as anthocyanins. In other words, the low temperature decompression extraction method can extract without damaging the polyphenol component such as anthocyanin, which is an active ingredient of the audi, in the extraction of the audi, and can maximize the taste and aroma of the audi.

On the other hand, the reason for purging CO ₂ during the extraction of OD is to remove the oxygen introduced into the extraction vessel and dissolved oxygen in the oder, thereby reducing the oxidation by oxygen. The purged CO ₂ increases solubility in the oder extract, This is because it can increase.

According to one embodiment, the CO ₂ may be generated during the fermentation process of beer, which will be described later, or CO ₂ or the mixture of fresh CO _2. Thus, by utilizing the CO ₂ generated during the fermentation process of the beer, it is possible to prevent rancidity of the Ahi extract in the extraction process, and to impart the inherent flavor of the beer to the extract.

Then, the oak extract is filtered through a pre-treatment microfilter of 45-55 micro, followed by filtering with a micro micro filter of 0.45-5 micron to remove impurities. That is, it is possible to remove the impurities such as the bark of the ouddy fruit by using the ouddy filtration filter, and remove the precipitate generated in the ouddy extraction process.

The reason why the ODF filtration process is performed in two steps is that the large particles can be filtered with a pre-filter in advance to reduce the filtration pressure of the downstream micro-filter. In addition, when the extract of Audi is subjected to two-step filtration by the filter of the above-mentioned standard to be added to the beer, it is possible to prevent the formation of precipitates due to the incorporation of the AOD solids and to prevent negative influence on the taste of beer (rough taste).

In the fermentation process of the conventional beer, the fermentation liquid temperature is 14-16 ° C., the alcohol content is 4.0% or more, 2.0 ° P or less after the remainder, and 120 hours after the fermentation.

Referring to FIG. 1 again, a method of manufacturing an audi beer according to the present embodiment comprises: (a) extracting an audi extract from an audi extract by a low-temperature decompression extraction method while purging with CO ₂ and filtering the audi extract to provide an audi extract step; (b) grinding the malt, boiling it together with water, and filtering the malt residue to produce a malt extract; (c) adding a hop to the malt extract, boiling for a certain period of time, and rapidly lowering the temperature of the malt extract through the ozonation to form wort; (d) stirring the wort to supply air, and adding yeast to ferment the wort; (e) filtering the filtered orchid extract of step (a) at a temperature of the fermentation broth of 14-16 ° C., an alcohol content of 4.0% or more, a residual of 2.0 ° P or less and a fermentation time of 120 hours Mixing and terminating fermentation within 130 hours after fermentation; (f) filtering the fermented watery wort through a filter; And (g) aging the filtered wort juice.

Referring back to FIG. 1, the malt extract is produced by soaking barley harvested in water in a jar at a temperature of about 15 DEG C for 7 to 8 days. At this time, the barley may include a beer barrel having a thin shell and a large particle size. Thereafter, the germinated barley is dried to prepare malt, the malt is pulverized, boiled with water, and then the malt residue is filtered to produce a liquid malt extract.

Then, in the step of forming the juice, the hops are added to the malt extract and subjected to glycation and filtration, and the juice to be used for general beer production is formed by boiling. The wort thus formed is fermented, and the wort is fermented by adding yeast to the wort. Generally, the taste and flavor of the beer depends on the amount of alcohol and carbon dioxide generated during the fermentation of the wort. The alcohol and the carbon dioxide gas are the products of the yeast after the yeast decomposes the nutrients contained in the wort.

Here, in order for the wort fermentation to be successful, a large amount of the yeast must be contained in the wort. That is, the yeast can self-proliferate using nutrients and oxygen in the juice, and as a result, the number of yeasts can be increased. Therefore, it is preferable to sufficiently supply oxygen in the air by stirring the wort so that the yeast in the wort can self-proliferate before the yeast is further added.

In this manner, the above-obtained mulberry extract is added to the wort conventionally produced through steps (b), (c) and (d). In the step of adding the extract, the amount of the extract of the present invention to be mixed with the wort may vary from 5 to 10% by volume. At this time, the addition amount of the aquatic extract may be adjusted by controlling the mixing ratio of the aquatic extract and the wort, taking into account the taste and flavor of the beer, the amount of foaming, and the alcohol content.

When the fermentation broth is normally fermented, it is added to the beer at a time when the fermentation broth temperature is 14-16 ° C., the alcohol content is 4.0% or more and the fermentation time is 120 hours or less after the fermentation. The fermentation is terminated within the time.

The reason why the edible extract is mixed into the wort after the fermentation broth temperature is 14 to 16 ° C, the alcohol content is 4.0% or more, and 120 hours or less after the fermentation is 2.0 ° P or less is that the dissolved oxygen supplied at the time of fermentation is consumed The reason for stopping the fermentation within 130 hours after fermentation is to prevent the formation of yeast degradation caused by the autolysis of the yeast, because the fermentation is stabilized by the yeast, It is for. Then, the temperature is lowered to about 0 ~ 2 ° C, and the process proceeds to an aging (post fermentation) process in order to stabilize the inherent color, flavor and taste of the beer.

Hereinafter, the processes such as storage and filtration are the same as those in the conventional beer manufacturing process.

On the other hand, in the filtration step (not shown) of the wort, the fermented wort is filtered through a filtration filter. That is, the filtration step of the sea bream juice means a step of passing the yeast produced in the fermentation step through the wort filtering filter to remove impurities and sediments which may be generated in the fermentation process. Here, the filtration size of the filtration filter may be variously applied, but it is preferable that the filtration size of the filtration filter is 10-15 탆 so that the yeast can pass through the filter.

Then, in the above aqueous and storage steps, the filtered wax juice is aged by a conventional method to form a beer. That is, the above-mentioned witch bug can be transformed into a beer rich in taste and aroma through aging.

Finally, Figure 1 illustrates one embodiment of the present invention for making beer, and those skilled in the art will recognize that the process of making the beer in various ways may vary. However, the present invention is characterized by the addition of an edible extract which is separately pretreated at a later stage of the fermentation process under specific conditions.

As described above, according to the present invention, it is possible to extract an oder extract while suppressing oxidation by extracting it with low temperature depressurization extraction method while purging with CO ₂ in oder extraction, and furthermore, It is added at a specific point in the latter stage of the fermentation process and is harmonized with the fermentation process of the beer to enrich taste, color, flavor, turbidity, aroma and the like.

Accordingly, the audi beer according to the present invention has an excellent effect on color and turbidity while preventing the taste of beer and the like while maintaining the functionality of the Audi extract containing a multifunctional active ingredient.

Hereinafter, the present invention will be described in more detail by way of examples, but the scope of the present invention is not limited thereto.

Example

Examples 1 and 2

1. How to make Odie Beer

(1) Malt: (a) imported malt (50%) + (b) domestic malt (50%)

(a) Imported Malt: German Premium Malt

(b) Domestic malt: Bean barley grown in Gochang, Jeonbuk, is covered with GMV.

Grain size (> 2.5mm) beer barley was selected and used in a malt production facility to make a vat.

The maceration process is made through the processes of steeping, steeping, germination, kilning and roughing. The immersion process is repeated by soaking and soaking. The germination process is carried out for about 5 to 7 days. The osmosis process was carried out in a temperature range of 45 to 90 ° C. Raw malt germinated for about 5 to 7 days is subjected to a fine-grained process after maltreatment to produce malt.

(2) Production of beer (wort → beer production)

① Grilled malt and water are added to the saccharification tank at a ratio of 1: 4 to saccharify. The temperature and time for the saccharification step are as follows: 53 ° C -5 min, 63 ° C-30 min, 72 ° C-30 min, 80 ° C -10 to 20 min.

② The sugar juice that has been saccharified is transferred to the filtration tank and pulverized, and the juice is cleanly filtered from the introduced malt.

③ Transfer the filtered juice to the boil-off bath and let it boil for 60 ~ 80 minutes at 100 ℃, then inject the hop into the second to elute the effective ingredient and bitter taste of the hop.

④ The juice, which has been filled with mercy and hops, is allowed to cool for 15 to 30 minutes.

⑤ Addition of yeast: Yeast is fed into the fermentation tank for transferring the cold juice.

⑥ Fermentation: Yeast-added wort is put into a fermentation tank and fermented at about 15 ℃ for about 7 days.

⑦ Addition of AEDI extract: Add AEDI extract aseptically at the time of completion of the fermentation process (at 14-16 ℃, alcohol content 4.0% or higher, less than 2.0 ° P / min and 120 hours after fermentation). 5% (Example 1) and 10% (Example 2) of the bark volume are added to the bark extract. If it is out of the above range, it is difficult to keep the alcohol concentration of the beer appropriately.

⑧ Ripening (post fermentation): Allow low temperature aging at 0 ~ 2 ℃ for about 4 weeks.

⑨ Production of beer

(3) Preparation of an oti extract

① Purchased frozen and cultivated orchard cultivated in Daebu City, Dae-gu, Dae-gu, Daegu, Korea, and extract it by low-temperature decompression extraction method (temperature of about 13 ℃ and degree of vacuum of 5-50 torr) Repeatedly repeating lowering and increasing the vacuum degree).

Comparative Examples 1 to 4

In the examples, the same procedure was carried out except that the extract of Audi and the time of addition were changed as follows.

① Manufacture of Odidi Extract: Purchase of frozen Oddi grown in Harbin, Daegu City, and mixed with sugar and oodi fruit at a weight ratio of about 1: 1, sealed at normal pressure and aged for about 3 months.

②Addition of Audi extract: At the start of the fermentation process, add the extract of the Audi which is extracted by the following method aseptically. 5% (Comparative Example 1) and 10% (Comparative Example 2) of the bark volume were added to each of the extracts. Further, at the time when the fermentation process is completely finished, the extract of the aquatic organisms extracted in the following manner is added aseptically. 5% (Comparative Example 3) and 10% (Comparative Example 4) of the juice volume were added to each of the extracts. If it is out of the above range, it is difficult to keep the alcohol concentration of the beer appropriately.

2. Experimental Method

(1) Sensory evaluation

The sensory characteristics such as color, turbidity, taste, and overall acceptability of the beer of each example were evaluated by a 5-point scoring method (5: very good, 4: good, 3: : Poor, and 1: very bad). The results are shown in Table 1 below.

Item color Turbidity flavor Overall likelihood Example 1 4.8 5 4.9 4.9 Example 2 4.9 5 4.6 4.7 Comparative Example 1 2.5 2.7 3.3 2.2 Comparative Example 2 1.7 1.8 2.9 2.6 Comparative Example 3 3.3 3.2 3.2 3.3 Comparative Example 4 3.1 2.3 2.8 2.7

As can be seen from Table 1, the color, turbidity, taste, and overall acceptability of the beer of Examples 1 and 2 according to the present invention were superior to those of Comparative Examples 1 to 4. Particularly, the color and overall acceptability of the beer of Examples 1 and 2 according to the present invention is much better than that of the beer of the Comparative Examples. This is because stabilization of the inherent color of the anthocyanin, maintenance of the flavor of the hops, And the overall likelihood is improved by this.

It will be apparent to those skilled in the art that various changes and modifications can be made herein without departing from the spirit and scope of the invention. It should be understood that this invention is intended to cover all things within the scope of the appended claims and equivalents thereof, as alterations to the combinations and subcombinations and variations of the disclosed embodiments incorporating the spirit and materials of the present invention may occur to those skilled in the art.

Claims (5)

(a) extracting an alder extract from the alfalfa by a low-temperature decompression extraction method while purging with CO ₂ and filtering to provide an alfalfa extract;
(b) grinding the malt, boiling it together with water, and filtering the malt residue to produce a malt extract;
(c) adding a hop to the malt extract, boiling for a certain period of time, and then rapidly lowering the temperature of the malt extract through the ozonation to form wort;
(d) stirring the wort to supply air, and adding yeast to ferment the wort;
(e) filtering the filtered orchid extract of step (a) at a temperature of the fermentation broth of 14-16 ° C., an alcohol content of 4.0% or more, a residual of 2.0 ° P or less and a fermentation time of 120 hours Mixing and terminating fermentation within 130 hours after fermentation;
(f) filtering the fermented watery wort through a filter; And
(g) aging the filtered wort beet juice. The method according to claim 1,
The method for producing an audi beer according to any one of claims 1 to 5, wherein the amount of the aqueous extract is 5 to 10% by volume based on the volume of the wort. The method according to claim 1,
Wherein (a) CO ₂ in the CO ₂ step method for producing a beer audio generated during the fermentation process in step (d). The method according to claim 1,
The low-temperature decompression extraction method is carried out at a temperature of 10 to 15 DEG C and a vacuum degree of 5-50 torr A method of manufacturing an audi beer, wherein the vacuum degree is lowered and raised periodically. The method according to claim 1,
The filtration of the Odidi extract is performed by filtration with a micro-microfilter of 0.45-5 micron after pre-treatment micro-filter filtration of 45-55 micro.

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