KR101999746B1 - Preparation method of fermented alcoholic beverage with beer flavour using herb - Google Patents

Abstract

The present invention relates to a process for producing a fermentation broth without using a hop. The fermented beverage of the present invention is characterized by having a sensory preference similar to that of a beer made using a hop, although not using a hop.

Description

FIELD OF THE INVENTION The present invention relates to a fermented beverage having a beer flavor,

The present invention relates to a method for producing a fermented beverage having a beer flavor using a herb.

A variety of fermented beverages are being developed with increasing consumption of beer flavored beer such as beer, non-alcoholic beer, and sparkling beer. For example, Korean Patent Laid-Open Publication No. 10-2014-0096011 discloses a method for producing beer using desalted lava sea water, and Korean Patent Laid-Open Publication No. 10-2014-0011396 discloses a beer taste drink containing saponin.

The addition of the hops in the manufacturing process gives the beer the purifying effect of brewing and the brewing taste and flavor of the hop. In recent years, the demand for Hope has been increasing, especially in the handmade beer industry, in order to give flavor characteristics to consumers' needs. Therefore, the United States and other countries predict a shortage of Hope after 2018.

The inventors of the present invention have studied a fermented beverage that can give a flavor similar to a hope without using a hope in preparation for a rise in the price of the beef hob and a shortage of supply and demand. And the present invention has been completed.

It is an object of the present invention to provide a fermented beverage which can impart a flavor similar to a hops without using a hop.

According to an aspect of the present invention,

Agitating the mixture by mixing barley, malt and water;

Adding a starch liquefied liquid to the stirred mixture and saccharifying the mixture to prepare a saccharified liquid;

Filtering the saccharified liquid to obtain a filter juice;

Adding a herb to the filter juice, preparing a juice by boiling the filter juice to which the herb is added, and

Adding yeast to the wort and fermenting

And a method for producing the fermented beverage.

The fermented beverage according to the present invention is characterized by its softness and bitter flavor, such as beer made using a hop, although it is not manufactured using a hopper.

The present invention

Agitating the mixture by mixing barley, malt and water;

Adding a starch liquefied liquid to the stirred mixture and saccharifying the mixture to prepare a saccharified liquid;

Filtering the saccharified liquid to obtain a filter juice;

Adding a herb to the filter juice, preparing a juice by boiling the filter juice to which the herb is added, and

Adding yeast to the wort and fermenting

And a method for producing the fermented beverage.

Hereinafter, the present invention will be described in detail.

Stirring  step

The method for producing a fermented beverage of the present invention comprises mixing the barley, malt and water to stir the mixture. The content of the barley, malt and water can be appropriately adjusted according to the characteristics of the fermented beverage to be produced.

At this time, in addition to barley, malt and water, a nitrogen source may be added and stirred. The nitrogen source may be yeast extract, soybean lysate, pea lysate, and the like. The yeast extract is preferably a brewer's yeast extract, more preferably an extract of brewer's yeast obtained as a by-product after the production of beer. The soybean lysate and the pea lysate may be prepared by pulverizing soybeans and peas, removing the soybean meal / pea bark, followed by degreasing and concentration. Addition of the yeast extract, soybean lysate or pea lysate increases the supply of nitrogen source for fermentation of yeast, and the flavor of the fermented liquor is further deepened.

Glycated liquid  Manufacturing stage

The method for producing a fermented liquor of the present invention may include a step of adding a starch liquefied liquid to the stirred mixture and saccharification to prepare a saccharified liquid. The saccharified liquid is obtained by admixing a heat-resistant alpha amylase from starch, heating it to 80 to 100 DEG C, liquefying it, transferring it to a saccharification tank, saccharifying it for 10 to 120 minutes at a temperature range of 60 to 72 DEG C at which beta amylase can act Fermented sugar can be produced.

At this time, the heat-resistant alpha amylase may be used in the liquefaction step without being used in the saccharified liquid production step. In this case, the viscosity of the starch hydrolyzed by the heat-resistant alpha amylase is lowered.

Fruit juice  Step of obtaining

The method for producing a fermented beverage of the present invention includes a step of filtering a saccharified liquid to obtain a filter juice. At this time, the saccharified solution can be heated to 76 to 78 ° C and filtered. The filtration of the present invention can be carried out by transferring the saccharified liquid to a filtration tank (Lauter tun) provided with a lower filter plate, separating the pulse using a barrel shell or the like, and using the rest as a filter bed. The filtration of the present invention may also be performed using a mash filter.

Juice  Manufacturing stage

The method for producing a fermented beverage of the present invention includes the step of adding a herb to a filtrate and preparing a wort by boiling the herb-added filtrate.

The herb may be selected from the group consisting of rosemary, lemon barbena, ginger, parsley, curry, spoon, jelly, wormwood, swimming, hibiscus, chamomile, lemon balm, rosebud, spruce tips, juniper, Beech leaves, and beech wood leaves, preferably at least three, more preferably at least four, even more preferably at least five, even more preferably at least six. Most preferably, the herb is selected from the group consisting of rosemary, lemon balm, ginger, parsley, curry-on-the-go, , Oak and beechwood leaves.

The hubs are most preferably used at the same weight ratio, but it is also possible to impart a variation in the mixing ratio within a range in which the weight of the most used hub does not exceed twice the weight of the hub used at the least. However, when the amount of one herb is excessively used in excess of this range, the flavor is significantly influenced, and a flavor similar to that of the hops-added beer is changed, making it difficult to achieve the object of the present invention.

&Quot; Mercy " means to heat the fruit juice to form the juice. At this time, the heating can be performed by heating the filtrate at 100 to 105 ° C for 30 minutes to 60 minutes.

When the juice is heated to less than 100 ° C, the hops are not isomerized to produce a bland flavor, and there is a high possibility that turbidity is generated in the produced liquor because the hot brakes are not properly produced. The above mercury time can be appropriately adjusted according to the desired flavor of the fermented product so long as the precipitate is properly separated from the wort and the protein component having a large molecular weight is aggregated and precipitated.

Fermentation stage

The method for producing a fermented beverage of the present invention comprises the step of adding yeast to the wort and fermenting the wort.

At this time, the wastewater is introduced into the settling tank while forming a hot braking in the settling tank, and after the wastewater is cooled, the yeast can be put into the wastewater for fermentation.

The step of removing the hot brakes in the juice may be performed as follows. The present invention can remove the wort by forming hot brakes in the settling tank while introducing the wort into the settling tank. At this time, the inflow rate of the juice is 2 to 4 m / s so that the hot brakes are formed at the center of the settling vessel. The settling time is between 15 minutes and 30 minutes, allowing the floating tugs, ie hot breaks, to sink to the bottom of the settler. The hot brake is a complex of a protein and a polyphenol bonded together and can be formed and removed in advance in a mainstream manufacturing process to improve the turbidity stability of the main product as a finished product.

The cooling step of the wort can be performed by cooling the wort to 9 to 15 ° C.

The step of adding yeast to the wort by adding yeast cells to the wort can be carried out by fermenting. The yeast can be aged after fermentation, and the yeast can be fermented at 10 to 15 ° C for 6 to 14 days and then aged (stored) for about 7 to 15 days under the condition of lowering the temperature by 1 to 2 ° C have.

At this time, the yeast is removed periodically during aging, for example, every 1 to 3 days, preferably every 2 days. This improves the quality of the fermented beverage and gives the fermented beverage a clear taste.

After the fermentation step is completed, further filtration can be performed using a candle filter, a frame sheet filter or the like. Further microfiltration may be performed in addition to the above filtration.

In addition, flavors and sweeteners may be added to the fermented beverage in order to add the desired flavor and balance to the fermented beverage, and carbonic acid may be added before the fermentation to improve the refreshing sensation.

Fermented wine

The fermentation broth produced by the production method of the present invention is characterized by having a function similar to that of a beer manufactured using a hop without using a hop. The fermented juice of the present invention has an alcohol content of 2 to 8% by volume and a purine content of 5 to 20 mg / 100 ml.

Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described in detail below. It should be understood, however, that the invention is not limited to the disclosed embodiments, but is capable of many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, To fully disclose the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims.

≪ Example 1 >

Corn starch and heat resistant alpha amylase were added to the mash kettle. At this time, the alpha amylase was added at a weight of 1/1000 of the weight of the corn starch. Then, the starch was heated to 95 DEG C with stirring until the starch absorbed water and became liquefied and liquefied to prepare a starch liquefied liquid.

On the other hand, water was added to Mash Tun kettle at 55 캜, and malt and barley were added thereto and stirred. At this time, 43 parts by weight of starch and 45 parts by weight of barley were used for 100 parts by weight of malt.

The mash kettle starch liquid was transferred to a Mash Tun kettle and saccharified at 63 ° C for 40 minutes. After saccharification was completed, the temperature was raised to 77 ° C and transferred to Lauter Tun. In the Lauter tun, the saccharified liquid was filtered using the barley bark to obtain a clear filtrate.

The obtained juice was transferred to a gravy bath and was boiled with the herb for 50 minutes. In this case, the herbs are selected from the group consisting of rosemary, lemon barbena, ginger, parsley, curly anthers, woodruff, Yarrow, Beach wormwood, Sorrel, Heather flower, chamomile, lemon Night, rose buds, spruce tips, Juniper branches, oak, and Beechwood leaves were mixed at the same weight ratio.

After the completion of the boiling, the coagulated product was separated by high speed feeding to the settling tank and allowed to stand for 15 minutes. The flask was cooled to 10 캜 using a heat exchanger, and the flask was transferred to a fermenter.

The fermentation process was carried out for 13 days by adding yeast. When the fermentation was completed, the temperature was lowered by -1 DEG C and aged for 13 days to prepare a fermentation broth. During the aging period, the yeast collected at the lower part of the cylinder conical tank was removed at intervals of 2 days, and the taste was managed to realize a clean taste.

The fermentation broth was filtered using a filter with a frame sheet filter, and the broth was injected into a container using a feeding device to prepare a fermentation broth.

≪ Comparative Example 1 &

A fermentation broth was prepared in the same manner as in Example 1, except that rosemary was not used.

≪ Comparative Example 2 &

A fermentation broth was prepared in the same manner as in Example 1, except that the rice husk was not used.

≪ Comparative Example 3 &

A fermented beverage was prepared in the same manner as in Example 1 except that no spruce was used.

≪ Comparative Example 4 &

A fermentation broth was prepared in the same manner as in Example 1 except that beech wood leaves were not used.

≪ Comparative Example 5 &

A fermentation broth was prepared in the same manner as in Example 1, except that ginger was not used.

≪ Comparative Example 6 >

A fermentation broth was prepared in the same manner as in Example 1, except that no wooly gloves were used.

≪ Comparative Example 7 &

Commercially available beer was purchased (malt and starch were used in a weight ratio of 7: 3 and manufactured using a hopper) and used as Comparative Example 7.

<Experimental Example 1>

The sensory evaluation was performed on the mainstreams of Example 1 and Comparative Examples 1 to 7. At this time, the panel was made up of 200 adult male and female adults aged 20 to 60 years, and body, bitterness, sweetness, refreshing feeling, flavor and colors were evaluated by the five point scale method.

As a result, the fermented bean of Example 1 was excellent in overall preference, and bitter taste, refreshing taste and flavor showed excellent results similar to commercial beer. On the other hand, the fermented beverages of Comparative Examples 1 to 6 were inferior in bitter taste or inferior taste, and lacked the inherent flavor of beer (Table 1).

Body feel bitter sweetness Refreshing feeling Flavor Overall preference Example 1 4 3 3 4 3 7.2 Comparative Example 1 4 4 2 3 4 7.4 Comparative Example 2 3 2 3 2 4 6.8 Comparative Example 3 2 4 3 3 3 6.7 Comparative Example 4 4 3 3 2 4 6.9 Comparative Example 5 3 4 3 4 3 6.6 Comparative Example 6 4 3 3 4 3 6.7 Comparative Example 7 4 2 One 3 4 6.2

<Experimental Example 2>

The purine content and the alcohol content of the fermented liquor of Example 1 were measured. As a result, the purine content of the fermented soybeans was 8 mg / 100 ml and was found to be similar to that of commercially available beer. The alcohol content was 4.5% by volume. Bitterness measurement using Bitterness unit was similar to commercial beer.

Claims (7)

Agitating the mixture by mixing barley, malt and water;
Adding a starch liquefied liquid to the stirred mixture and saccharifying the mixture to prepare a saccharified liquid;
Filtering the saccharified liquid to obtain a filter juice;
In the above juice, lemon barbena, ginger, parsley, potato sprout, wilted grass, wormwood, swimming, hyssoptera, chamomile, rosebud, spruce, juniper, oak and beechwood leaves are added, Preparing a juice mercilessly; and
Adding yeast to the wort to ferment, then lowering the temperature and aging
A method for producing a fermented beverage comprising the steps of:
The fermentation broth is prepared without using a hopper,
The starch liquefied liquid is prepared by mixing starch, water and enzyme to gelatinize and liquefy starch,
In the aging step, the yeast is periodically removed during aging.
The purine content in the fermentation broth is 5 to 20 mg / 100 ml
A method for producing a fermented beverage.
delete delete delete delete The method according to claim 1,
Wherein the fermentation product has an alcohol content of 1 to 15% by volume.
The method according to claim 1,
Wherein the mixture further comprises yeast extract, soybean lysate or pea lysate.