KR101999746B1 - Preparation method of fermented alcoholic beverage with beer flavour using herb - Google Patents
Preparation method of fermented alcoholic beverage with beer flavour using herb Download PDFInfo
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- 235000013405 beer Nutrition 0.000 title abstract description 21
- 239000000796 flavoring agent Substances 0.000 title description 17
- 235000019634 flavors Nutrition 0.000 title description 17
- 238000002360 preparation method Methods 0.000 title description 2
- 235000013334 alcoholic beverage Nutrition 0.000 title 1
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 235000019985 fermented beverage Nutrition 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 19
- 238000004519 manufacturing process Methods 0.000 claims description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 15
- 229920002472 Starch Polymers 0.000 claims description 15
- 235000019698 starch Nutrition 0.000 claims description 15
- 239000008107 starch Substances 0.000 claims description 15
- 240000005979 Hordeum vulgare Species 0.000 claims description 9
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 9
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 claims description 8
- 239000006166 lysate Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 240000004713 Pisum sativum Species 0.000 claims description 6
- 235000010582 Pisum sativum Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 5
- 229940041514 candida albicans extract Drugs 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 239000012138 yeast extract Substances 0.000 claims description 5
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 241000218657 Picea Species 0.000 claims description 4
- 235000011197 perejil Nutrition 0.000 claims description 4
- 239000012258 stirred mixture Substances 0.000 claims description 4
- 235000007866 Chamaemelum nobile Nutrition 0.000 claims description 3
- 241000721662 Juniperus Species 0.000 claims description 3
- 235000007232 Matricaria chamomilla Nutrition 0.000 claims description 3
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 claims description 2
- 235000003097 Artemisia absinthium Nutrition 0.000 claims description 2
- 240000001851 Artemisia dracunculus Species 0.000 claims description 2
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 claims description 2
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims description 2
- 239000001138 artemisia absinthium Substances 0.000 claims description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 2
- 230000009182 swimming Effects 0.000 claims description 2
- 244000025254 Cannabis sativa Species 0.000 claims 1
- 102000004190 Enzymes Human genes 0.000 claims 1
- 108090000790 Enzymes Proteins 0.000 claims 1
- 244000042664 Matricaria chamomilla Species 0.000 claims 1
- 240000009164 Petroselinum crispum Species 0.000 claims 1
- 241000219492 Quercus Species 0.000 claims 1
- 244000061456 Solanum tuberosum Species 0.000 claims 1
- 235000002595 Solanum tuberosum Nutrition 0.000 claims 1
- 230000001953 sensory effect Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 17
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 13
- 235000019640 taste Nutrition 0.000 description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 108090000637 alpha-Amylases Proteins 0.000 description 5
- 102000004139 alpha-Amylases Human genes 0.000 description 5
- 229940024171 alpha-amylase Drugs 0.000 description 5
- 235000019658 bitter taste Nutrition 0.000 description 5
- 244000178231 Rosmarinus officinalis Species 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 239000000706 filtrate Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 240000000731 Fagus sylvatica Species 0.000 description 3
- 235000010099 Fagus sylvatica Nutrition 0.000 description 3
- 235000008694 Humulus lupulus Nutrition 0.000 description 3
- 244000062780 Petroselinum sativum Species 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000002351 wastewater Substances 0.000 description 3
- 240000003538 Chamaemelum nobile Species 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 244000062730 Melissa officinalis Species 0.000 description 2
- 235000010654 Melissa officinalis Nutrition 0.000 description 2
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- LDXJRKWFNNFDSA-UHFFFAOYSA-N 2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound C1CN(CC2=NNN=C21)CC(=O)N3CCN(CC3)C4=CN=C(N=C4)NCC5=CC(=CC=C5)OC(F)(F)F LDXJRKWFNNFDSA-UHFFFAOYSA-N 0.000 description 1
- DFGKGUXTPFWHIX-UHFFFAOYSA-N 6-[2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]acetyl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC(=O)C1=CC2=C(NC(O2)=O)C=C1 DFGKGUXTPFWHIX-UHFFFAOYSA-N 0.000 description 1
- 235000006793 Artemisia stelleriana Nutrition 0.000 description 1
- 244000252230 Artemisia stelleriana Species 0.000 description 1
- 235000007575 Calluna vulgaris Nutrition 0.000 description 1
- 240000002804 Calluna vulgaris Species 0.000 description 1
- 244000258271 Galium odoratum Species 0.000 description 1
- 235000008526 Galium odoratum Nutrition 0.000 description 1
- 235000005206 Hibiscus Nutrition 0.000 description 1
- 235000007185 Hibiscus lunariifolius Nutrition 0.000 description 1
- 244000284380 Hibiscus rosa sinensis Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- 235000019636 bitter flavor Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 235000006413 coastal sagewort Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 238000001471 micro-filtration Methods 0.000 description 1
- 125000004402 polyphenol group Chemical group 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000004455 soybean meal Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/14—Lautering, i.e. clarifying wort
- C12C7/16—Lautering, i.e. clarifying wort by straining
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
Abstract
본 발명은 호프를 사용하지 않는 발효주의 제조 방법에 대한 것이다. 본 발명의 발효주는 호프를 사용하지 않음에도 불구하고 호프를 이용하여 제조한 맥주와 유사한 관능적 선호도를 갖는 특징이 있다. 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
본 발명은 허브를 이용한, 맥주 풍미를 갖는 발효주의 제조 방법에 대한 것이다. The present invention relates to a method for producing a fermented beverage having a beer flavor using a herb.
맥주는 맥아 및 호프를 이용하여 제조하는 발효주로, 최근 맥주, 무알코올 맥주, 발포주 등 맥주 풍미를 갖는 발효주들의 소비가 증가하면서 다양한 발효주들이 개발되고 있다. 예컨대, 한국공개특허 10-2014-0096011호는 탈염 용암해수를 이용한 맥주의 제조 방법을 개시하고 있으며, 한국공개특허 10-2014-0011396호는 사포닌을 함유하는 맥주 테이스트 음료를 개시하고 있다.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.
맥주는 제조 공정에서 호프가 첨가됨으로써 자비 시 청징화되는 효과 및 쌉싸름한 맛과 호프의 향기를 부여하게 된다. 최근 소비자의 욕구에 따라 다양해지며 향미의 특징을 주고자 특히 수제맥주 산업에서는 호프의 함량을 늘이고 있는 추세이며, 이에 따라 호프의 수요가 증가하고 있다. 이에 미국 등의 경우 2018년 이후 호프의 부족현상이 발생될 것을 예견하고 있다.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.
본 발명자들은 호프의 가격 상승 및 수급 부족에 대비하여, 호프를 사용하지 않고도 호프와 유사한 향미를 부여할 수 있는 발효주에 대하여 연구하던 중 특정 허브들을 사용 시 맥주 고유의 청량미 및 호프의 쌉싸름한 향기를 구현할 수 있는 것을 확인하고 본 발명을 완성하였다.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.
본 발명의 목적은 호프를 사용하지 않고도 호프와 유사한 향미를 부여할 수 있는 발효주를 제공하는 것이다.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.
상기 목적을 달성하기 위하여 본 발명은,According to an aspect of the present invention,
보리, 맥아 및 물을 혼합하여 혼합물을 교반하는 단계;Agitating the mixture by mixing barley, malt and water;
상기 교반된 혼합물에 전분 액화액을 첨가하고 당화시켜 당화액을 제조하는 단계;Adding a starch liquefied liquid to the stirred mixture and saccharifying the mixture to prepare a saccharified liquid;
상기 당화액을 여과하여 여과즙을 수득하는 단계;Filtering the saccharified liquid to obtain a filter juice;
상기 여과즙에 허브를 첨가하고, 허브가 첨가된 여과즙을 자비하여 맥즙을 제조하는 단계;및Adding a herb to the filter juice, preparing a juice by boiling the filter juice to which the herb is added, and
상기 맥즙에 효모를 첨가하여 발효시키는 단계Adding yeast to the wort and fermenting
를 포함하는 발효주의 제조 방법을 제공한다.And a method for producing the fermented beverage.
본 발명의 발효주는 호프를 이용하여 제조하지 않았음에도 불구하고, 호프를 사용하여 제조한 맥주처럼 청량함 및 씁쓸한 풍미를 갖는 특징이 있다.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.
본 발명은The present invention
보리, 맥아 및 물을 혼합하여 혼합물을 교반하는 단계;Agitating the mixture by mixing barley, malt and water;
상기 교반된 혼합물에 전분 액화액을 첨가하고 당화시켜 당화액을 제조하는 단계;Adding a starch liquefied liquid to the stirred mixture and saccharifying the mixture to prepare a saccharified liquid;
상기 당화액을 여과하여 여과즙을 수득하는 단계;Filtering the saccharified liquid to obtain a filter juice;
상기 여과즙에 허브를 첨가하고, 허브가 첨가된 여과즙을 자비하여 맥즙을 제조하는 단계;및Adding a herb to the filter juice, preparing a juice by boiling the filter juice to which the herb is added, and
상기 맥즙에 효모를 첨가하여 발효시키는 단계Adding yeast to the wort and fermenting
를 포함하는 발효주의 제조 방법에 대한 것이다.And a method for producing the fermented beverage.
이하, 본 발명을 자세히 설명한다.Hereinafter, the present invention will be described in detail.
교반Stirring 단계 step
본 발명의 발효주 제조 방법은 보리, 맥아 및 물을 혼합하여 혼합물을 교반하는 단계를 포함한다. 상기 보리, 맥아 및 물의 함량은 제조하고자 하는 발효주의 특성에 따라 적당히 조절할 수 있다.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.
이때, 보리, 맥아 및 물에 추가하여, 질소원을 첨가하여 교반할 수 있다. 상기 질소원은 효모 추출물, 대두분해물, 완두분해물 등이 될 수 있다. 상기 효모 추출물은 바람직하게는 맥주 효모 추출물이며, 더욱 바람직하게는 맥주 제조 후 부산물로 수득되는 맥주 효모의 추출물이다. 상기 대두분해물 및 완두분해물은 대두 및 완두를 분쇄하고, 대두박/완두박을 제거한 후 탈지 및 농축시켜 제조할 수 있다. 상기 효모 추출물, 대두분해물 또는 완두분해물이 추가됨으로써 효모 발효를 위한 질소원의 공급이 증가하게 되고, 발효주의 풍미가 더욱 깊어지게 된다.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.
당화액Glycated liquid 제조 단계 Manufacturing stage
본 발명의 발효주 제조 방법은 교반된 혼합물에 전분 액화액을 첨가하고 당화시켜 당화액을 제조하는 단계를 포함할 수 있다. 상기 당화액은 전분으로부터 내열성 알파아밀라아제를 투입하여 80~100℃까지 승온시켜 호화, 액화시킨 후 당화조로 이체하고, 베타아밀라아제가 작용할 수 있는 60~72℃ 온도 범위에서 10~120분간 당화를 실시하여 발효성당을 생성시켜 제조할 수 있다.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.
이때 내열성 알파아밀라아제를 당화액 제조 단계에 사용하지 않고, 액화 단계에 사용할 수도 있는데, 이 경우 내열성 알파아밀라아제에 의하여 호화된 전분의 점도가 낮아지게 된다.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.
여과즙Fruit juice 수득 단계 Step of obtaining
본 발명의 발효주 제조 방법은 당화액을 여과하여 여과즙을 수득하는 단계를 포함한다. 이때 당화액을 76 내지 78 ℃로 승온하여 여과할 수 있다. 본 발명의 여과는 여과판이 하부 설치된 여과조(Lauter tun)에 당화액을 이송하여 보리껍질 등을 이용한 여과판을 이용하여 맥박을 분리하고, 나머지를 여과상(filter bed)로 이용하여 수행할 수 있다. 또한 mash filter를 사용하여 본 발명의 여과를 수행할 수도 있다.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.
맥즙Juice 제조 단계 Manufacturing stage
본 발명의 발효주 제조 방법은 여과즙에 허브를 첨가하고, 허브가 첨가된 여과즙을 자비하여 맥즙을 제조하는 단계를 포함한다.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.
이때 상기 허브는 로즈마리, 레몬바베나, 생강, 파슬리, 커리안더, 선칼퀴아재비, 서양톱풀, 흰쑥, 수영, 히더꽃, 카모마일, 레몬밤, 로즈버드, 가문비나무(Spruce tips), 주니퍼, 오크 및 비치우드잎으로 구성되는 군으로부터 선택되는 어느 하나이고, 바람직하게는 셋 이상이며, 더욱 바람직하게는 넷 이상이고, 더욱 더 바람직하게는 다섯 이상이고, 더더욱 바람직하게는 여섯 이상이다. 가장 바람직하게는 상기 허브는 로즈마리, 레몬바베나, 생강, 파슬리, 커리안더, 선칼퀴아재비, 서양톱풀, 흰쑥, 수영, 히더꽃, 카모마일, 레몬밤, 로즈버드, 가문비나무(Spruce tips), 주니퍼, 오크 및 비치우드잎이다. 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.
상기 허브들은 동일 중량비로 사용되는 것이 가장 바람직하나, 가장 많이 사용된 허브의 중량이 가장 적게 사용된 허브의 중량의 2배를 초과하지 않는 범위에서 혼합 비율에 변형을 주는 것도 가능하다. 그러나 이 범위를 초과하여 어느 한 허브의 양이 너무 많이 사용되는 경우 풍미에 유의한 영향을 미치게 되고, 호프 첨가 맥주와 유사한 풍미에 변화가 생기게 되어, 본 발명의 목적을 달성하기 어렵다. 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.
“자비”란 여과즙을 가열하여 맥즙을 형성하는 것을 의미한다. 이 때, 상기 가열은 상기 여과즙을 100 내지 105 ℃로 30분 내지 60분 간 가열하여 수행할 수 있다.&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.
자비 시 여과즙을 100 ℃ 미만으로 가열할 경우, 호프가 이성화되지 않아 쌉싸름한 맛이 제대로 생성되지 않으며, 트럽, 즉 핫브레이크가 제대로 생성되지 않아 생산된 주류에서 혼탁이 발생할 가능성이 높다. 상기 자비 시간은 맥즙에서 침전 형성물이 제대로 분리되고, 분자량이 큰 단백질 성분이 응집되어 침전되지 않는 한 발효주의 원하는 풍미에 맞추어 적절히 조절할 수 있다.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.
발효 단계Fermentation stage
본 발명의 발효주 제조 방법은 맥즙에 효모를 첨가하여 발효시키는 단계를 포함한다.The method for producing a fermented beverage of the present invention comprises the step of adding yeast to the wort and fermenting the wort.
이 때, 맥즙을 침전조로 유입시키면서 침전조 내에서 핫브레이크를 형성시켜 제거하고, 맥즙을 냉각시킨 후 맥즙에 효모를 투입하여 발효를 시킬 수 있다.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.
상기 맥즙에서 핫브레이크 제거 단계는 하기와 같이 이루어질 수 있다. 본 발명은 상기 맥즙을 침전조로 유입시키면서 침전조 내에서 핫브레이크를 형성시켜 제거할 수 있다. 이 때 맥즙의 유입 속도가 2 내지 4 m/s가 되도록 하여 침전조 중심부에서 핫브레이크가 형성되도록 한다. 침전 시간은 15분 내지 30분 정도가 되도록 하여 부유된 트럽들, 즉 핫브레이크들이 침전조 하부로 가라앉게 한다. 상기 핫브레이크는 단백질과 폴리페놀이 결합된 복합체로, 이를 주류 제조 공정에서 미리 형성하여 제거함으로써, 완제품인 주류의 혼탁 안정성을 향상시킬 수 있다.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.
상기 맥즙의 냉각 단계는 맥즙을 9 내지 15 ℃로 냉각시켜 수행할 수 있다.The cooling step of the wort can be performed by cooling the wort to 9 to 15 ° C.
상기 맥즙에 효모를 첨가하여 발효시키는 단계는 맥즙에 효모 균체를 투입하여 발효시킴으로써 수행할 수 있다. 이 때 효모를 발효 후 숙성시킬 수 있는데, 6 내지 14일간 10 내지 15 ℃로 효모를 발효시키고, 그 후 온도를 1 내지 2 ℃ 정도 낮춘 조건 하 약 7일 내지 15일 간 숙성(저장)시킬 수 있다. 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.
이때 숙성 기간 중 주기적으로, 예컨대, 1 내지 3일 간격으로, 바람직하게는 2일 간격으로 효모를 제거한다. 이로써 발효주의 주질이 개선되고 발효주가 깨끗한 맛을 갖게 된다.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.
발효 단계가 완료된 후 캔들필터, 프레임 시트 필터 등을 이용하여 추가로 여과를 수행할 수 있다. 또한 상기 여과에 더하여 추가 정밀 여과를 수행할 수도 있다. 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.
또한 발효주에 원하는 향미와 발란스를 더하기 위하여 향미나 감미료 등을 첨가할 수도 있으며, 청량감 향상을 위하여 병입 전 추가로 탄산을 투입할 수도 있다.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.
발효주Fermented wine
본 발명의 제조 방법으로 제조한 발효주는 호프를 사용하지 않으면서도, 호프를 사용하여 제조한 맥주와 비슷한 관능을 갖는 것을 특징으로 한다. 본 발명의 발효주는 알코올 함량이 2 내지 8 부피%이며, 퓨린 함량은 5 내지 20 mg/100ml이다.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.
본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 상세하게 후술되어 있는 실시예들을 참조하면 명확해질 것이다. 그러나, 본 발명은 이하에서 개시되는 실시예들에 한정되는 것이 아니라 서로 다른 다양한 형태로 구현될 것이며, 단지 본 실시예들은 본 발명의 개시가 완전하도록 하며, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 발명의 범주를 완전하게 알려주기 위해 제공되는 것이며, 본 발명은 청구항의 범주에 의해 정의될 뿐이다.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.
<실시예 1>≪ Example 1 >
Mash kettle에 옥수수 전분 및 내열성 알파아밀라아제를 투입하였다. 이때 알파아밀라아제는 상기 옥수수 전분 중량의 1/1000의 중량으로 투입하였다. 그리고 전분이 물을 흡수하여 호화, 액화될 때까지 교반하면서 95 ℃까지 승온하여, 전분 액화액을 제조하였다.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.
한편, Mash Tun Kettle에 55 ℃ 물을 넣고, 맥아 및 보리를 투입하여 교반하였다. 이때, 맥아 100 중량부에 대하여 전분 43 중량부, 보리 45 중량부를 사용하였다. 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.
상기 Mash kettle의 전분 액화액를 Mash Tun Kettle로 이송하여 투입하고, 63 ℃에서 40분간 당화를 실시하였다. 당화가 완료된 후 77 ℃로 승온하고, Lauter Tun으로 이체하였다. Lauter tun에서 보리의 껍질을 이용하여 당화액을 여과시켜 맑은 여과즙을 수득하였다.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.
수득된 여과즙을 자비조로 옮겨 허브와 함께 50 분간 자비하였다. 이때 허브는 로즈마리, 레몬바베나, 생강, 파슬리, 커리안더, 선칼퀴아재비(Woodruff), 서양톱풀(Yarrow), 흰쑥(Beach wormwood), 수영(Sorrel), 히더꽃(Heather flower), 카모마일, 레몬밤, 로즈버드(Rose buds), 가문비나무(Spruce tips) , 주니퍼(Juniper branches), 오크 (Oak), 비치우드잎(Beechwood leaves)를 동일 중량비로 혼합하여 사용하였다.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.
자비가 완료되면 침전조로 고속이송하여 자비 중 생성된 응집물을 분리하고 15 분간 정치하여 맥즙을 제조하였다. 정치된 맥즙을 열교환기를 이용하여 10 ℃로 냉각시킨 후 맥즙을 발효조로 이송하였다. 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.
여기에 하면 효모를 투입하여 13일간 발효 공정을 수행하였다. 발효가 완료되면 온도를 -1 ℃ 하강하여 13일간 숙성을 실시하여 발효액을 제조하였다. 숙성기간 중 실린더코니칼 형태의 탱크의 하부에 모이는 효모를 2일 간격으로 제거하여 주질이 깨끗한 맛이 구현되도록 관리하였다. 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.
프레임 시트필터가 적용된 여과기를 사용하여 발효액을 여과하고, 병입장치를 이용하여 용기에 주입하여 발효주를 제조하였다.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.
<비교예 1>≪ Comparative Example 1 &
로즈마리를 사용하지 않은 것을 제외하고 실시예 1과 동일한 방법으로 발효주를 제조하였다.A fermentation broth was prepared in the same manner as in Example 1, except that rosemary was not used.
<비교예 2>≪ Comparative Example 2 &
히더꽃을 사용하지 않은 것을 제외하고 실시예 1과 동일한 방법으로 발효주를 제조하였다.A fermentation broth was prepared in the same manner as in Example 1, except that the rice husk was not used.
<비교예 3>≪ Comparative Example 3 &
가문비나무를 사용하지 않은 것을 제외하고 실시예 1과 동일한 방법으로 발효주를 제조하였다.A fermented beverage was prepared in the same manner as in Example 1 except that no spruce was used.
<비교예 4>≪ Comparative Example 4 &
비치우드잎을 사용하지 않은 것을 제외하고 실시예 1과 동일한 방법으로 발효주를 제조하였다.A fermentation broth was prepared in the same manner as in Example 1 except that beech wood leaves were not used.
<비교예 5>≪ Comparative Example 5 &
생강을 사용하지 않은 것을 제외하고 실시예 1과 동일한 방법으로 발효주를 제조하였다.A fermentation broth was prepared in the same manner as in Example 1, except that ginger was not used.
<비교예 6>≪ Comparative Example 6 >
서양톱풀을 사용하지 않은 것을 제외하고 실시예 1과 동일한 방법으로 발효주를 제조하였다.A fermentation broth was prepared in the same manner as in Example 1, except that no wooly gloves were used.
<비교예 7>≪ Comparative Example 7 &
시판되는 맥주를 구입하여 (맥아와 전분을 7:3의 중량비로 사용하고, 호프를 사용하여 제조함) 비교예 7로 사용하였다.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.
<실험예 1><Experimental Example 1>
상기 실시예 1, 비교예 1 내지 7의 주류들에 대하여 관능평가를 실시하였다. 이 때, 패널들은 20세 내지 60세의 성인 남녀 200명으로 하였으며, 바디감, 쓴맛, 단맛, 청량감, 향미 및 색들을 5점 척도법에 의하여 평가하였다.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.
그 결과, 실시예 1의 발효주는 전체적 선호도가 우수하였으며, 특히 쓴맛, 청량감 및 향미가 시판 맥주와 비슷하게 우수한 결과를 보였다. 반면, 비교예 1 내지 6의 발효주들의 경우 쓴맛이 부족하거나 청량하지 않다는 평이 많았으며, 특히 맥주 고유의 향미가 부족하였다(표 1).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).
<실험예 2><Experimental Example 2>
상기 실시예 1의 발효주에 대하여 퓨린 함량 및 알코올 함량을 측정하였다. 그 결과, 발효주의 퓨린 함량은 8 mg/100ml으로 나와 시판되는 맥주와 비슷한 수 준으로 확인되었다. 또한 알코올 함량은 4.5 부피%였다. 또한 BU(Bitterness unit)를 이용한 쓴맛 측정 결과 역시 시판 맥주와 비슷한 수준이었다.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)
상기 교반된 혼합물에 전분 액화액을 첨가하고 당화시켜 당화액을 제조하는 단계;
상기 당화액을 여과하여 여과즙을 수득하는 단계;
상기 여과즙에 레몬바베나, 생강, 파슬리, 선칼퀴아재비, 서양톱풀, 흰쑥, 수영, 히더꽃, 카모마일, 로즈버드, 가문비나무, 주니퍼, 오크 및 비치우드잎을 첨가하고, 그 후 여과즙을 자비하여 맥즙을 제조하는 단계;및
상기 맥즙에 효모를 첨가하여 발효시키고, 그 후 온도를 저하시켜 숙성시키는 단계
를 포함하는 발효주의 제조 방법으로,
이때 상기 발효주는 호프를 사용하지 않고 제조되며,
상기 전분 액화액은 전분, 물 및 효소를 혼합하여 전분을 호화 및 액화시켜 제조하고,
상기 숙성시키는 단계에서 숙성 기간 동안 주기적으로 효모를 제거하고.
발효주 내 퓨린 함량은 5 내지 20 mg/100 ml인
발효주의 제조 방법.
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.
상기 발효주는 알코올 함량이 1 내지 15 부피%인 것을 특징으로 하는 발효주의 제조 방법.
The method according to claim 1,
Wherein the fermentation product has an alcohol content of 1 to 15% by volume.
상기 혼합물은 효모 추출물, 대두분해물 또는 완두분해물을 추가로 포함하는 것을 특징으로 하는 발효주의 제조 방법.
The method according to claim 1,
Wherein the mixture further comprises yeast extract, soybean lysate or pea lysate.
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