KR102099597B1 - Preparation method of alcoholic beverages with reduced off-flavor and improved refreshing feelfing and flavor - Google Patents

Abstract

The present invention comprises the steps of mixing a nitrogen source and yeast extract, and adding a protease to prepare a degradation product; Injecting malt and barley into the decomposition product, filtering and boiling to prepare wort; and to a method for producing alcoholic beverages comprising injecting and fermenting yeast into the wort. The liquor produced by the production method of the present invention has characteristics of low odor and improved refreshing feeling and flavor.

Description

Method of manufacturing alcoholic beverages with reduced odor and improved refreshment and flavor {PREPARATION METHOD OF ALCOHOLIC BEVERAGES WITH REDUCED OFF-FLAVOR AND IMPROVED REFRESHING FEELFING AND FLAVOR}

The present invention relates to a method for producing alcoholic beverages with reduced odor and improved refreshing and flavor.

Recently, as beer consumption has increased, various beers have been developed. For example, Korean Patent Publication No. 10-2014-0096011 discloses a method for producing beer using desalted lava seawater, and Korean Patent Publication No. 10-2014-0011396 discloses a beer taste beverage containing saponin.

On the other hand, in the case of alcoholic beverages using malt, the flavor varies depending on the malt content. If the malt content is low, there is a problem in that odor occurs and the flavor decreases.

Accordingly, the present inventors have already studied the alcoholic beverages having excellent malt content with a low malt content and having a malt content of 60% or more, and by adjusting the nitrogen source, glutamic acid content, fermentation temperature, etc., they can enhance flavors such as low odor and refreshing feeling. It was confirmed that the present invention was completed.

An object of the present invention is to provide a liquor with reduced odor and improved refreshing and flavor.

The present invention to achieve the above object,

Mixing a nitrogen source and yeast extract, and adding a protease to prepare a degradation product;

Adding malt and barley to the decomposition product, filtering and boiling to prepare wort; and

Including the step of fermenting by injecting yeast into the wort

Provides a method for producing alcoholic beverages.

The liquor produced by the production method of the present invention has characteristics of reduced odor and improved refreshing feeling and flavor.

The present invention,

Mixing a nitrogen source and yeast extract, and adding a protease to prepare a degradation product;

Adding malt and barley to the decomposition product, filtering and boiling to prepare wort; and

Including the step of fermenting by injecting yeast into the wort

It relates to a method of manufacturing alcoholic beverages.

Hereinafter, the present invention will be described in detail.

Disassembly manufacturing steps

The mainstream production method of the present invention includes the steps of mixing a nitrogen source and yeast extract, and adding a protease to prepare a degradation product.

The nitrogen source may be derived from soybeans or corn. Preferably, the nitrogen source may be soy protein, pea protein, corn protein, or a hydrolyzate thereof. Soy protein, pea protein, and corn protein are removed from non-proteins such as water-soluble and non-water-soluble carbohydrates from skimmed soybean, skimmed pea, and skim corn, respectively. Does not.

The yeast extract does not contain glutamic acid or has a glutamic acid content of 0% by weight or more and less than 10% by weight. Preferably, the yeast extract of the present invention does not contain glutamic acid or has a glutamic acid content of 0% by weight or more and less than 8% by weight, more preferably less than 5% by weight, and more preferably less than 3.5% by weight. When the content of glutamic acid is 10 ppm or more, the sense of refreshing is impaired in the alcoholic beverage produced, and the taste is strong. The yeast extract is used in an amount of 70 to 160 parts by weight based on 100 parts by weight of the nitrogen source. When yeast extract is used in an amount of less than 70 parts by weight with respect to 100 parts by weight of a nitrogen source, there is a high possibility that the fermentation process is not properly performed, for example, the fermentation is stopped or does not occur sufficiently due to insufficient nutrients required for fermentation. In addition, when the yeast extract exceeds 160 parts by weight of nitrogen source, there is a high possibility that the odor peculiar to yeast extract remains in the liquor produced by unnecessarily over-supplying the nitrogen source, thereby deteriorating the functionality of alcohol.

The yeast extract of the present invention has the above-mentioned glutamic acid content, and may be used by purchasing a commercial yeast extract. Commercially available yeast extracts are generally prepared by destroying yeast cells to form a cream, and then self-extinguishing by an enzyme possessed by the yeast, removing the cells by centrifugation, filtering and concentrating.

The protease may be any common protease used in the production of beer or sparkling liquor, and is not particularly limited. For example, the protease may be Neutrase (Novozyme), ProteAx (Vision Co.), etc., and those skilled in the art will be able to practice the present invention using an appropriate amount of protease.

After the protease is introduced, the protein in the mixture is decomposed for 1 to 3 hours at 35 to 55 ° C, and then the temperature is increased to 60 to 70 ° C to stop the enzyme reaction.

Step of making wort

The liquor production method of the present invention includes the steps of adding brewing water, malt and barley to the decomposition product, filtering and boiling to prepare wort. In the wort production step, malt and barley are added to the decomposition product, beta-glucanase and flunase, and the like are reacted for 40 minutes to 1 hour and half while stirring, and the reactant is transferred to Lauter tun and filtered. Hops can be added and boiled, followed by precipitation and cooling. At this time, 400 to 900 parts by weight of malt, 1,200 to 1800 parts by weight of barley, and 25,000 to 35,000 parts by weight of brewing water are used with respect to 100 parts by weight of the nitrogen source. The liquor produced should have a malt content of 400 parts by weight or more with respect to 100 parts by weight of a nitrogen source to have a sensory similar to beer. In addition, when barley is used in an amount of less than 1,200 parts by weight based on 100 parts by weight of nitrogen, the body feel of the mainstream produced is insufficient, resulting in deterioration of sensory properties, and a lack of nitrogen in the mainstream manufacturing process. In addition, when the barley exceeds 1,800 parts by weight with respect to 100 parts by weight of a nitrogen source, a thick taste is produced in the main liquor to be produced, and the sensory properties are also deteriorated.

Fermentation step

The liquor production method of the present invention includes the step of fermentation by injecting yeast into the wort. The fermentation step may be performed by injecting yeast into the wort to ferment for 10 to 18 days at 8 ° C to 12 ° C or less. At this time, fermentation is performed smoothly when the fermentation temperature exceeds 8 ° C, and the concentration of higher alcohols having a carbon number of 6 or more in the mainstream produced below 12 ° C is maintained at less than 120 ppm. In this case, yeast is used in an amount of 350 to 700 parts by weight based on 100 parts by weight of the nitrogen source. When the yeast is used in an amount of less than 350 parts by weight with respect to 100 parts by weight of the nitrogen source, the fermentation period becomes longer, and there is a possibility that the fermentation process is stopped in the middle. In addition, when the yeast is used in excess of 700 parts by weight with respect to 100 parts by weight of a nitrogen source, fermentation odor is excessive, which is not preferable in terms of the flavor of the liquor.

After completion of fermentation, the alcohol in the fermentation broth is preferably 4 to 6 v / v%. The fermentation broth is preferably aged at -2 to -0.5 ° C for 8 to 20 days, filtered and carbonated to package it, thereby deepening the flavor of the alcoholic beverage.

mainstream

The liquor of the present invention refers to a malt fermented beverage, preferably a liquor fermented using malt, but the type is not particularly limited. The liquor of the present invention uses malt less than 10% by weight of the total raw material. For example, the liquor of the present invention includes general beer, sparkling liquor, non-alcoholic beer, and the like, and the hop content does not matter.

The liquor of the present invention has no glutamic acid or a glutamic acid content of less than 50 ppm. When the content of glutamic acid is 50 ppm or more, the feeling of refreshing is inhibited, and the taste is enhanced. Alcoholic beverages of the present invention have an alcohol concentration of 4 to 6 v / v%. In addition, the main alcohol of the present invention has a concentration of higher alcohols having 6 or more carbon atoms, and is 0 ppm or more and less than 120 ppm, preferably less than 80 ppm, more preferably less than 60 ppm, and even more preferably less than 50 ppm. When the concentration of higher alcohol exceeds 120 ppm, the odor and fishy odor are increased and the feeling of refreshment is lowered.

Advantages and features of the present invention, and a method of achieving them will be clarified with reference to embodiments described below in detail. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in various different forms, and only the present embodiments allow the disclosure of the present invention to be complete, and common knowledge in the art to which the present invention pertains. It is provided to completely inform the person having the scope of the invention, and the present invention is only defined by the scope of the claims.

<Materials and methods>

Malt, barley, soy protein, pea protein, corn protein, and yeast extract were purchased and used.

<Example 1>

To the mixture of soy protein and yeast extract (glutamic acid content: 0% by weight), protease (Vision Corporation, ProteAx) was added in an amount of 4% by weight of the amount of the mixture, and reacted at 45 ° C for 90 minutes, followed by 63 The temperature was raised to ℃. Here again, brewing water, malt and barley were added, beta glucanase, and flunase were added and reacted for 60 minutes while stirring. After filtering the reactants, hops were added, and after boiling, precipitates were cooled to prepare wort. Beer yeast was injected into the wort, fermented at 9 ° C for 14 days, and then stored at -1 ° C for 15 days to prepare a sample.

At this time, with respect to 100 parts by weight of soy protein, 100 parts by weight of yeast extract, 30,000 parts by weight of brewing water, 700 parts by weight of malt, 1,500 parts by weight of barley, 10 parts by weight of hops, 500 parts by weight of beer yeast, 2 parts by weight of beta glucanase, 2 parts by weight of flunase was used.

<Example 2>

Samples were prepared using the same method as in Example 1, except that the fermentation temperature was 11 ° C rather than 9 ° C.

<Example 3>

Samples were prepared using the same method as in Example 1, except that the yeast extract having a glutamic acid content of 3% by weight was used instead of the yeast extract having a glutamic acid content of 0% by weight.

<Example 4>

Samples were prepared using the same method as in Example 1, except that pea protein was used instead of soy protein.

<Example 5>

Samples were prepared using the same method as in Example 1, except that corn protein was used instead of soy protein.

<Comparative Example 1>

A commercial beer in which malt was used as 70% by weight of the raw material was purchased and used as Comparative Example 1.

<Comparative Example 2>

A commercial beer in which malt was used at 100% by weight was purchased and used as Comparative Example 2.

<Comparative Example 3>

Samples were prepared using the same method as in Example 1, except that yeast extract having a content of 15% by weight of glutamic acid was used instead of yeast extract having a content of 0% by weight of glutamic acid.

<Comparative Example 4>

Samples were prepared using the same method as in Example 1, except that yeast extract having a glutamic acid content of 23.8% by weight was used instead of yeast extract having a glutamic acid content of 0% by weight.

<Comparative Example 5>

Samples were prepared using the same method as in Example 1, except that the fermentation temperature was 13 ° C rather than 9 ° C.

<Comparative Example 6>

Samples were prepared using the same method as in Example 1, except that the fermentation temperature was 15 ° C rather than 9 ° C.

<Comparative Example 7>

A sample was prepared using the same method as in Example 1, except that the fermentation temperature was 8 ° C rather than 9 ° C. However, the fermentation was not properly performed, so the following experiments were not performed.

<Experimental Example 1>

For the samples of Examples 1 to 5 and Comparative Examples 1 to 6, the higher alcohol concentration of 6 or more carbon atoms was measured.

In addition, the sensory evaluation of the samples of Examples 1 to 5 and Comparative Examples 1 to 6 targeted to 20 men and women 30 to 45 years of age who have been regularly trained for flavor and taste of beer using a Flavor kit. Was performed. Evaluation items were odor (Cheongju) and fishy scent, rich taste, refreshing feeling, overall preference, and the rest of the items except for general preference (preferability 0-9) were evaluated with strength of 0-5. (The higher the number of odor and fishy smell, the stronger the odor and fishy smell. The higher the number, the higher the dark taste, refreshment, and preference.)

As a result, it was found that the samples of Examples 1 to 5 had a low high alcohol content, little or no odor and fishy odor, and excellent flavor. In addition, the samples of Examples 1 to 5 showed similar preferences to those of Comparative Examples 1 and 2, which are commercial beer with a high malt content. However, Comparative Examples 3 to 6 had strong odor and fishy smell, and had low flavor and overall preference (Table 1).

High grade alcohol
(ppm) Odor and fishy scent Rich flavor Refreshment Overall preference Example 1 99.2 0 4.5 5 8 Example 2 103.3 0 4.5 5 8 Example 3 101 One 4.5 4 7 Example 4 103 One 4.5 5 8 Example 5 102 One 4.5 5 8 Comparative Example 1 100 One 4 4 7 Comparative Example 2 99 One 5 3.5 8 Comparative Example 3 100 4 4 3 6 Comparative Example 4 103 4 4 2 5 Comparative Example 5 132 4 4 One 6 Comparative Example 6 154 5 4 0.5 4

<Experimental Example 2>

Since it was thought that glutamic acid in beer would lower the sensory properties, sensory evaluation was performed by adding glutamic acid to Comparative Example 1, a commercially available beer. At this time, glutamic acid was added to Comparative Example 1 at concentrations of 20 ppm, 40 ppm, and 60 ppm, respectively, which were referred to as Comparative Example 7, Comparative Example 8, and Comparative Example 9, respectively.

 The evaluation was performed by evaluating the taste and preference according to the additional dose of glutamic acid for 20 men and women aged 30 to 45 years who have been regularly trained for flavor and taste of beer using a Flavor kit. At this time, the preference was expressed by a 9-point scale, and the taste was selected by selecting one of three types of refreshing, clean, and tasted, and the most responses were selected and expressed.

As a result, it was found that as the content of purified glutamic acid added to beer increased, the intensity of undesirable aroma in beer increased, and the sensory properties decreased. In particular, in the case of Comparative Example 9 in which the purified glutamic acid was added the most, there were many opinions that the taste of fish cake broth was reduced as well as the feeling of cooling was reduced (Table 2). Therefore, the presence of glutamic acid in beer was judged to be undesirable for beer taste.

Comparative Example 1 Comparative Example 7 Comparative Example 8 Comparative Example 9 Additional dose of glutamic acid
(ppm) 0 20 40 60 Preference (0 ~ 9) 7 6.2 5.8 4.1 flavor Refreshment Clean taste Taste Taste

Claims (11)

Mixing a nitrogen source and yeast extract, and adding a protease to prepare a degradation product;
Injecting malt and barley into the decomposition product, adding beta glucanase and flunase and stirring, followed by filtering and boiling to prepare wort; and
Injecting yeast into the wort and fermenting at a temperature above 8 ° C to 12 ° C or less,
The nitrogen source is derived from soybeans or corn,
The yeast extract does not contain glutamic acid or has a glutamic acid content of 0% by weight or more and less than 10% by weight,
Malt is used in an amount of 400 to 900 parts by weight based on 100 parts by weight of the nitrogen source,
Method for producing alcoholic beverages with a glutamic acid content of less than 50 ppm and reduced odor.
delete delete delete According to claim 1,
The alcohol is a method of producing alcohol, characterized in that the higher alcohol concentration of 6 or more carbon atoms is less than 90 ppm.
delete delete According to claim 1,
Method for producing alcoholic beverages, characterized in that the yeast extract is used in 70 to 160 parts by weight based on 100 parts by weight of the nitrogen source.
delete According to claim 1,
The method of producing alcoholic beverages, characterized in that 1,200 to 1800 parts by weight of barley is used with respect to 100 parts by weight of the nitrogen source.
According to claim 1,
The method for producing alcoholic beverages, characterized in that yeast is used in an amount of 350 to 700 parts by weight based on 100 parts by weight of the nitrogen source.