KR102274745B1 - Method of manufacturing beer using peach - Google Patents

Abstract

The method for producing beer using peaches according to the present invention comprises the steps of (a) crushing malt, adding the crushed malt to warmed water, and mixing; (b) lowering the temperature of water after adding the malt and adding the malt to the water. A saccharification step of decomposing and changing into low molecular weight saccharides, glucose, and fructose; (c) transferring the wort and residual sugar from the saccharified mixture of malt and water to the boiling tank; (d) transferring the transferred wort and residual sugar to the boiling tank After boiling, rotating the wort to precipitate the precipitate; (e) when the precipitate settles on the bottom, the wort is cooled by passing it through a cooler, then transferred to a fermenter, yeast is added, peach juice or boiled peach fermenting by input; and (f) filling the bottle with the wort fermented in step (e), carbonizing it, and aging it to complete peach beer.

Description

A method of manufacturing beer using peaches {METHOD OF MANUFACTURING BEER USING PEACH}

The present invention relates to a method for producing beer using peaches, and more particularly, to a method for producing beer using peaches, which produces not only turbidity but also a clean peach flavor by adding peach juice or fresh peach fruit.

With the recent growth of the national economy, people's interest in health and longevity is increasing along with the overall quality of life improvement, and as various diseases caused by modern people and adult diseases caused by changes in diet are recognized as new social problems, each people will have their own will to solve them. is more active than ever. Accordingly, cooperative research across various fields is needed to establish high value-added functional food development technology using new materials, and the development of processing methods is urgent.

Peach (Prunus persia L. Batsch) is a temperate deciduous fruit and a representative summer fruit. In the past, varieties for reproductive use were mainly cultivated due to insufficient processing technology, but in recent years, cultivation is increasing as varieties for both reproduction and processing.

Peaches are nutritionally characterized as having more than 90% moisture, containing about 9% of sugar, and about 1% of organic acids such as malic acid, citric acid, and tartaric acid, so it is effective in relieving thirst and recovering from fatigue.

In addition, it contains 30-35 mg% of free amino acids and contains a lot of asparagin, which is effective in relieving hangovers, and also contains a large amount of carotene, which acts as vitamin A.

Peaches contain various enzymes such as oxidase, peroxidase, catalase, amylase, invertase, pectinase, protease, and esterase, and these enzymes improve digestion, so peaches are good for use after meals.

Peaches contain 0.5% to 0.8% of minerals and belong to alkaline foods, and play an important role in developing the body's resistance to diseases. In folk remedies, peaches are said to prevent heat rash and relieve tobacco poison in people who smoke a lot.

As mentioned above, peaches have various effects and effects, but due to a temporary harvest in summer, there is an oversupply, low storage, and easily softening in the distribution process, and 10-30% of the peaches are discarded, so 75% of the production is used as raw fruits, reducing the price. It is urgent to develop various processing methods for stabilization and improvement of added value. In particular, it is necessary to apply it to beer for the production of high value-added processed products.

Above all, the distribution of imported beer has been active in recent years. The imported beer has a variety of types and tastes, which can broaden the consumer's choice, but there are not many types of domestic beer, so the choice of consumption is limited. There is a problem that sales competitiveness is lowered due to the small size, so it is necessary to manufacture beer with various tastes in Korea.

Republic of Korea Patent Publication No. 10-0678331 (2007.01.27)

An object of the present invention is to solve the above-mentioned problems, and to provide a method for producing beer using peaches, which produces not only turbidity but also a clean peach taste by adding peach juice or fresh peaches as necessary.

In order to achieve the object as described above, a method for producing beer using peaches according to the present invention comprises the steps of: (a) crushing malt, adding the crushed malt to heated water, and mixing; (b) a saccharification step of lowering the temperature of water after adding the malt and hydrolyzing the malt into low molecular weight saccharides, glucose, and fructose; (c) transferring the wort and residual sugar from the saccharified mixture of malt and water to a boiling tank; (d) cutting the transferred wort and residual sugar in the boiling tank, then rotating the wort to precipitate a precipitate; (e) when the precipitate settles on the bottom, the wort is cooled by passing through a cooler, transferred to a fermenter, yeast is added, and peach juice or boiled peaches are added to ferment; and (f) bottled the wort fermented in step (e), carbonated, and aged to complete peach beer.

Preferably, the step (e) of the method for producing beer using peaches according to the present invention comprises the steps of (e-1) lowering the fermentation temperature from 20°C to 18°C on the 10th day of fermentation; (e-2) lowering the fermentation temperature from 18°C to 16°C on the 11th day of fermentation; (e-3) lowering the fermentation temperature from 16°C to 14°C on the 12th day of fermentation; (e-4) lowering the fermentation temperature from 14°C to 12°C on the 13th day of fermentation; (e-5) lowering the fermentation temperature from 12°C to 8°C on the 14th day of fermentation; and (e-6) on the 15th day of fermentation, lowering the fermentation temperature from 8°C to 4°C, and converting the emulsified or turbid liquid generated by aging and suspended particles or sediment (particle sediment) into a transparent liquid state. It is characterized in that it contains;

Preferably, in step (e) of the method for producing beer using peaches according to the present invention, peach juice or boiled peaches are added on the fifth day of fermentation.

Preferably, the production of peach juice input in step (e) of the method for producing beer using peaches according to the present invention includes (e1-1) preparing and washing peaches; (e1-2) removing the seeds inside the washed peach, and removing the outer skin of the peach enucleation and peeling step; (e1-3) juicing by applying a predetermined pressure to the enucleated and peeled peaches; and (e1-4) boiling at 100°C and cooling to 20°C to complete peach juice.

Preferably, it is characterized in that benzoic acid and ascorbyl acid are added between the enucleation and peeling steps of the method for producing beer using peaches according to the present invention and the step of juicing the peaches.

Preferably, the production of boiled peaches input in step (e) of the method for producing beer using peaches according to the present invention includes (e2-1) preparing and washing peaches; (e2-2) removing the seeds inside the washed peach, and removing the outer skin of the peach, enucleating and peeling step; (e2-3) cutting the enucleated and peeled peaches into predetermined sizes; and (e2-4) boiling over a low heat and then cooling to complete the boiled peach.

Preferably, in step (d) of the method for producing beer using peaches according to the present invention, hops are added at predetermined time intervals, but when the boiling water starts to boil, the aroma hops are added, and 10 minutes later, the aroma hops are added again, , characterized in that the bittering hops are added after 60 minutes.

In the beer manufacturing method using peaches according to the present invention, there is an oversupply due to a temporary harvest in summer, but it has low storage properties and is easily softened in the distribution process, so that you can enjoy the effects of various peaches regardless of the season. has the effect of making it

1 is a flowchart of a beer manufacturing method using peaches according to the present invention.
2 is a flowchart of a peach juice manufacturing method among the beer manufacturing methods using peaches according to the present invention.
3 is a flowchart of a method for producing a boiled peach among the beer production methods using peaches according to the present invention.
4 is a flowchart of a fermentation process among the beer manufacturing method using peaches according to the present invention.
5 is a graph showing the antioxidant properties of peach beer prepared by the method for producing beer using peach according to the present invention.

Since the present invention can have various changes and can have various embodiments, specific embodiments will be described in detail with reference to the drawings. However, this is not intended to limit the present invention to a specific embodiment, it should be understood to include all modifications, equivalents and substitutes included in the spirit and scope of the present invention. In describing each figure, like reference numerals have been used for like elements.

Terms such as first, second, A, and B may be used to describe various elements, but the elements should not be limited by the terms. The above terms are used only for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, a first component may be referred to as a second component, and similarly, the second component may also be referred to as a first component. and/or includes a combination of a plurality of related description items or any of a plurality of related description items.

When a component is referred to as being “connected” or “connected” to another component, it may be directly connected or connected to the other component, but it should be understood that other components may exist in between. something to do. On the other hand, when it is mentioned that a certain element is "directly connected" or "directly connected" to another element, it should be understood that the other element does not exist in the middle.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise. In the present application, terms such as “comprise” or “have” are intended to designate that a feature, number, step, operation, component, part, or combination thereof described in the specification exists, but one or more other features It should be understood that this does not preclude the existence or addition of numbers, steps, operations, components, parts, or combinations thereof.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present application. does not

Throughout the specification and claims, when a part includes a certain element, it means that other elements may be further included, rather than excluding other elements, unless specifically stated to the contrary.

Hereinafter, with reference to the accompanying drawings, a method for producing beer using peaches according to the present invention will be described in detail.

First, prior to the description of the method for producing beer using peaches according to the present invention, the recipe for the formulation of peach beer will be briefly described with reference to [Table 1] below.

As shown in [Table 1] below, the beer style used as the base for peach beer was an ale style, and among them, American Pale Ale was selected. The beer recipe was all grain, Pale malt 60kg Pilsner malt 45kg Munich malt 15kg The total amount of malt was 120kg, and it was brewed with a boil time of 60min and a batch size of 500L.

The immersion method was stem meshing, and 350g of Magnum with 15.0% of alpha acid was used for bitter, and 600g of simcoe with 12.7% of alpha acid and 3kg of citra with 11.0% of alpha acid were used as aroma hops for brewing. After the fermentation process is completed, peach juice is mixed with the beer in the first ripening stage, and then bottled and kegged through the secondary aging process.

Peach beer Recipe Style American Pale Ale Grain Pale malt 60 kg
45 kg of Pilsner malt
Munich malt 15 kg
Hop Magnum - Bittering - 60min - 350g
Simcoe - Aroma/Bittering - 10min - 600g
Citra - Aroma - 5min - 1000g
Citra - Aroma - 0 min - 1000g
Citra - Aroma - 12days - 1000g Efficiency 83% Boil size 730L Batch size 500L SRM(morey) 5.87 OG 1.061 FG 1.010 AVB 6.66% IBU 32.35 Mash pH 5.66 Mash Profile Protein Rest - 20min (50℃)Beta sacch rest - 30min(64℃)
Alpha Sacch Rest -10min(72℃) - Mashout Fermentation Temp 20℃ Primary 8 days Secondary 5 days - with boiled peaches (100 L) Bottle/Keg 17 days

<Recipe for mixing peach beer>

With reference to Figure 1 will be described in more detail with respect to the beer manufacturing method using peaches according to the present invention.

First, a step of crushing the malt is performed (S1), and the malt is used for a total of about 120 kg of Pale malt 60 kg Pilsner malt 45 kg Munich malt 15 kg.

Next, performing the step of warming the water to 70 ℃ (S2), it is preferable that the purified water used in the step (S2).

The step of adding the pulverized malt in (S1) to the water heated in the step (S2) is performed (S3).

After the malt is added in step (S3), the temperature is changed to 65° C., and saccharification is performed for 60 minutes.

The saccharification is a reaction in which high molecular weight carbohydrates such as starch and fiber are hydrolyzed by the action of acids or enzymes to change into low molecular weight sugars, glucose, fructose, and the like.

Thereafter, a step of recirculating the mixture of malt and water, which has been saccharified for 60 minutes, and transferring the wort to the boiling tank is performed (S4).

The wort is a liquid obtained by pouring hot water into the pulverized malt, raising it to 60-70° C., saccharifying it, and filtering it to remove substances insoluble in the liquid.

Sparging water is added to the mixture of malt and water, in which the wort is transferred to the boiling tank, to match hot water to the malt used for saccharification, and a residual sugar collection step of recovering the sugar remaining in the malt is performed (S5).

The sugar collected in step (S5) is transferred to the boiling tank like the wort.

A step of boiling the collected wort and the sugar in a boiling tank for 60 minutes is performed (S6).

It is preferable to add hops at a predetermined time interval in step S6. More specifically, when starting to boil the first boiling tank, count for 60 minutes, add bitter hops first, add aroma hops after 50 minutes, and 60 minutes After boiling, it is preferable to add the aroma hops again at the end of the boiling.

In particular, the hops input in step S6 are raw materials used for beer brewing, and they give beer a unique aroma and bitter taste, and precipitate proteins in the wort to purify the product and prevent the propagation of various bacteria, thereby increasing storage properties. .

Next, a step of rotating the wort for 20 minutes in the whirlpool step is performed so that the precipitate contained in the wort sinks and settles in the center (S7).

The wort from which the precipitate has been removed is cooled through a cooler, supplied with oxygen, and then transferred to the fermenter (S8).

The wort transferred to the fermenter is fermented at 20° C. with yeast added (S9).

It is preferable to add peach juice or boiled peaches on the 5th day in step (S9).

Meanwhile, in step (S9), the peach juice is prepared through the procedure shown in FIG. 2 .

First, yellow peach or white peach is prepared (S10), and after performing the washing step (S20), the nucleation and peeling steps are performed to remove the inner seed and the outer skin (S30).

After the step (S30), it is preferable to add benzoic acid and ascorbyl acid so as to be 0.01% of the total production capacity of peach carbonated water to suppress the browning of white peach and yellow peach.

And performing the step (S40) of juicing the enucleated and peeled peaches by applying a predetermined pressure, and after performing the step (S50) of cutting the peach juice at 100°C, cooling it to 20°C to complete the peach juice do (S60).

In addition, the boiled peach in step (S9) is prepared through the procedure as shown in FIG.

When peach juice was used for research and development of beer, the sensory evaluation showed that the turbidity was intense, and the astringent taste was also felt. As a supplement to this, boiled peaches were used to evaluate not only the turbidity but also the light and clean peach taste.

First, the yellow peach or white peach is prepared (S10-1), and after performing the washing step (S20-1), the inner seeds are removed, and the enucleation and peeling steps of removing the outer skin are performed (S30-1). ).

Then, the step of cutting the enucleated and peeled peaches to an appropriate size (S40-1) is performed, and after performing the step of boiling on a low heat (S50-1), the step of cooling the boiled peach is performed (S60-1).

The fermentation step (S9) is a step of lowering the fermentation temperature from 20°C to 18°C on the 10th day of fermentation as shown in FIG. 4 (S9-1), and again increasing the fermentation temperature to 18 on the 11th day of fermentation. Performing a step of lowering from ℃ to 16 ℃ (S9-2), performing a step of lowering the fermentation temperature from 16 ℃ to 14 ℃ on the 12th day of fermentation (S9-3), on the 13th day of fermentation, the fermentation temperature from 14 ℃ Carrying out a step of lowering to 12 ° C (S9-4), performing a step of lowering the fermentation temperature from 12 ° C to 8 ° C on the 14th day of fermentation (S9-5), and lowering the fermentation temperature from 8 ° C to 4 ° C on the 15th day of fermentation A clarification step is performed to convert the emulsified or turbid liquid generated by aging and suspended particles or sediment (particle sediment) into a transparent liquid state (S9-6).

In the step (S9), the fermented wort is bottled and the step of carbonation is performed (S10).

Finally, the bottled and carbonated wort is aged at 2° C. for 14 days, and then the product is completed and commercialized (S11).

The quality characteristics were examined through sensory evaluation of peach beer prepared by the beer manufacturing method using peach as described above.

Sensory evaluation including pH and acidity, sugar content, color, and functionality of beer was performed as follows.

- pH and acidity

The pH of the beer was measured using a pH meter (pH 210, Hanna, Italy), and the acidity was titrated with 0.1 N NaOH solution using 1% (v/v) phenolphthalein as an indicator until it became bright red, and the consumption (mL) ) was calculated by converting the lactic acid content (%).

- sugar content

The sugar content of beer was expressed in °brix using a sugar content meter (PAL-1, ATAGO CO., Japan).

- Chromaticity

Using a colorimeter (Color JS801, Color Techno System Co., Japan), the values of brightness (L value), redness (a value), and yellowness (b value) were repeatedly measured three times and expressed as the average value. The standard white plate used at this time had an L value of 94.59, an a value of 0.00, and a b value of 2.77.

- Function of beer

For polyphenol content, 20 mL of ethanol was added to 1 g of the sample, stirred at 40° C. for 16 hours, and the supernatant was filtered with a 0.2 μm menbrane filter. Add 3 mL of 2% sodium carbonate to 0.1 mL of the filtrate, leave it for 3 minutes, add 0.2 mL of folin-Ciocalteu'reagent, and then react at room temperature for 30 minutes, followed by a spectrophotometer (Optizen POP, Mecasys Co., Daegeon, Korea) was measured at 750 nm using For the standard curve, the content was calculated by the calibration curve using gallic acid.

The DPPH free radical scavenging ability was measured by modifying the DPPH free radical scavenging method by Blois' method. After adding 2 mL of DPPH solution, mixing, and leaving it for 30 minutes, absorbance was measured at 517 nm.

In the ABTS radical scavenging method, 100 mL of 80% ethanol was added to 10 g of a sample, extracted with a stirrer for 24 hours at room temperature, centrifuged at 3,600 rpm for 20 minutes, and the supernatant was used as a sample. After extraction at room temperature for 24 hours, centrifugal 7.4 mM ABTS and 2.6 mM potassium persulfate were left in a dark place for 24 hours to form cations (ABTS+), and then diluted with ethanol so that the absorbance value at 750 nm was 1.7 or less.

1mL of the diluted solution and 20μL of the sample were reacted for 30 minutes, and then absorbance was measured at 750nm using a microplate reader.

ABTS radical scavenging ability was expressed as a percentage by [Equation 1] below.

For nitrite scavenging ability, 100 mL of 80% ethanol was added to 10 g of sample, extracted with a stirrer for 24 hours at room temperature, and then centrifuged at 3,600 rpm for 20 minutes to obtain a supernatant.

After mixing 1mL of each sample and 1mL of 1mM NaNO ₂ solution, it was corrected to pH1.2 using 0.1M HCl.

Then, after reacting at 37°C for 1 hour, 5 mL of 2% acetic acid and 0.4 mL of griess reagent were added to 1 mL of the reaction solution, mixed, and left at room temperature for 15 minutes. Then, the absorbance was measured at 520 nm using a microplate reader.

The nitrite scavenging ability was expressed as a percentage by substituting the following equation.

- Statistical processing

Data analysis was performed using descriptive statistics and analysis of variance (ANOVA) at the p<0.05 level for the significance of the mean values between each sample using SPSS 19, a computer program package.

The evaluation results according to the sensory evaluation as described above are as follows.

- Sensory evaluation of beer with different peach content

20% of peach juice content, which has the highest sensory evaluation, was added to peach beer to complete the product. The hops simcoe, Citra, and Mosaic, which enhance the peach flavor, were added in the same ratio to leave a citrusy scent at the finish, leaving the temptation to eat again.

Sample flavor line color carbonation symbol 100% 6 6 4 6 6 70% 6 6 5 6 5 50% 6 7 6 6 5 20% 7 7 7 6 7

<Result of sensory evaluation according to peach content>

- Sensory evaluation of bitter taste according to hop content

Most domestic beers sold on the market are lagers that do not contain a lot of hops, so it is difficult to find the IBU index, but craft beer contains plenty of hops to give it a rich flavor and bitter taste.

IBU is a unit that indicates the bitterness of beer. It is a unit that indicates the concentration of isoalpha acid extracted from hops. The higher the IBU resin, the stronger the bitter taste. Generally, the number is expressed as a number from 1 to 100.

Usually, craft beer enthusiasts only look for beer with a strong bitter taste, but there are people who are not familiar with the bitter taste or do not like it very much. As a result of sensory evaluation, 28 ~ 30 IBU was found to be highly preferred, so 28 ~ 30 IBU was selected through this experiment. .

Sample Bitterness IBU 100 2 IBU 70 3 IBU 50 6 IBU 30 7

<Sensory evaluation of bitterness according to HOP content (n=10)>

- Sensory evaluation according to beer style

In the Weissbier style, S. cerevisiae safale WB-06 dry yeast suitable for wheat beer was used for beer made with added wheat, and the light body and turbidity characteristic of wheat beer were opaque.

Rice was added to the Kolsch style and the yeast used was cultured from S. cerevisiae safale US-05, but the preference was low due to its light body and finish, and the taste of sikhye was felt. was used, and as a result of sensory evaluation, the preference was found to be the highest.

Sample Bitterness Fizziness fullness Aroma Weissbier 4 6 2 3

lschK

lsch 4 5 3 2 A.P.A. 7 6 7 7

<Result of sensory evaluation according to beer style (n=10)>

- Sensory evaluation for selecting HOP that enhances the balance of HOP and peach flavor and peach flavor

As a result of sensory evaluation for each hop that can enhance peach flavor, Simcoe, Citra, and Mosaic hops, which have a citrus fruit flavor, were used in a 1:1:1 ratio, and at the end of fermentation, peach juice and Citra hop were dry hops. was used as

Hop name Alpha Acids content Aroma Beer Sryles Mosaic 11.5 to 13.5% tropical fruit, citrus, berry, herbal Typical Beer Centernnial 9.5~11.5% Medium intensity floral, lemon Typical Beer Simcoe 12.0-14.0% Unique passionfruit, pine, earth, citrus Typical Beer Citra 11.0~13.0% Strong citrus, tropical tones, melon, lime Typical Beer

<Features of Hop>

Sample Aroma Mosaic 5 Centernnial 4 Simcoe 5 Citra 7

<Result of sensory evaluation for selecting HOP that enhances the balance of HOP and peach flavor and peach flavor>

- pH, acidity and sugar content of peach beer

As a result of the physicochemical properties of the finished peach beer, the pH of peach beer was 4.19, and the pH of top-fermented beer was 3.71~4.78, indicating that the pH of peach beer was suitable for beer.

Normally, the pH of peach fruit was 3.59 to 3.88, and the pH of beer was slightly lower due to the addition of peach fruit.

In terms of acidity, 0.73% pH of peach beer was not proportional. It is thought that this is because protein is decomposed during fermentation of beer, and peptides and amino acids increase, thereby enhancing the buffering action.

The sugar content of peach beer is 9.10°Brix, and it has been reported that the difference in sugar content according to the ripening of peach fruit is dependent on the increase in sugar content.

pH Acidity (%) Sugar (°Brix) Peach beer 4.19±0.01 0.73±0.09 9.10±0.10

<Peach beer pH, acidity and sugar content>

- Color of the product

In the chromaticity of peach beer, the lightness L value of beer was 20.98 and sparkling wine was 24.87, indicating a brighter color in appearance than beer. The redness a value was negative for beer, and the yellowness b value was 1.94.

L a b Peach beer 20.98±0.01 -0.05±0.00 1.94±0.11

<Chromaticity of Peach Beer>

- Functionality of peach beer

Most of the phenolic compounds of natural plants are simple phenols and flavonoids, and they are known to be effective in antibacterial, anti-allergic, antioxidant, and anticancer.

As shown in FIG. 5 , as a result of examining the total phenol content of beer in order to examine the antioxidant properties of beer to which peaches were added, the phenol content of beer was found to be high as 58.74 mg%.

In the case of DPPH radical scavenging activity, 80.86% of beer showed high antioxidant activity. ABTS has a 76.45% nitrite scavenging ability of 89.86%, which is expected to have a good effect on the functionality of the product as the antioxidant components of peaches are well eluted.

The above description is merely illustrative of the technical idea of the present invention, and a person of ordinary skill in the art to which the present invention pertains may make various modifications and variations without departing from the essential characteristics of the present invention. Accordingly, the embodiments implemented in the present invention are not intended to limit the technical spirit of the present invention, but to explain, and the scope of the technical spirit of the present invention is not limited by these embodiments. The protection scope of the present invention should be construed by the following claims, and all technical ideas within the equivalent range should be construed as being included in the scope of the present invention.

Claims (7)

In the beer manufacturing method using peach,
(a) crushing malt, mixing the crushed malt in water heated to 70°C;
(b) a saccharification step of lowering the temperature of water to 65° C. after adding the malt and hydrolyzing the malt for 60 minutes to change it into low molecular weight saccharides, glucose, and fructose;
(c) transferring the filtered wort from the saccharified malt and the residual sugar recovered from a mixture of malt and water to a boiling tank;
(d) adding bitter hops when starting to boil the transferred wort and residual sugar in the boiling tank, adding aroma hops after 50 minutes, and adding aroma hops again at the end of boiling after 10 minutes;
(e) rotating the boiled wort for 20 minutes to precipitate a precipitate;
(f) when the precipitate settles on the bottom, the wort is cooled by passing through a cooler, transferred to a fermenter at 20° C., yeast is added to ferment, and on the 5th day of fermentation, peach juice or boiled peach is added. ; and
(g) bottled the wort fermented in step (f), carbonized, and then aged at 2° C. for 14 days;
The fermentation of step (f) is
lowering the fermentation temperature from 20°C to 18°C on the 10th day of fermentation;
lowering the fermentation temperature from 18°C to 16°C on the 11th day of fermentation;
lowering the fermentation temperature from 16°C to 14°C on the 12th day of fermentation;
lowering the fermentation temperature from 14°C to 12°C on the 13th day of fermentation;
lowering the fermentation temperature from 12°C to 8°C on the 14th day of fermentation; and
On the 15th day of fermentation, the fermentation temperature is lowered from 8 ° C to 4 ° C, and the clarification step of converting the emulsified or turbid liquid generated by aging and suspended particles or sediment (particle sediment) to a transparent liquid state,
The peach juice in step (f) is
20% by weight of peach juice content is added,
The yeast is S. cerevisiae safale US-05,
The bitter hops of step (d) are simcoe, and the aroma hops are citra and mosaic,
The weight ratio of simcoe: citra: mosaic is 1:1:1,
The IBU of the beer will be 28 to 30 IBU
How to make beer using peaches.
delete delete The method of claim 1,
The production of the peach juice is
(f1-1) preparing and washing peaches;
(f1-2) removing the seeds inside the washed peach, and removing the outer skin of the peach enucleation and peeling step;
(f1-3) juicing by applying a predetermined pressure to the enucleated and peeled peaches; and
(f1-4) boiling at 100°C and cooling to 20°C to complete peach juice;
delete The method of claim 1,
The production of the boiled peach is
(f2-1) preparing and washing peaches;
(f2-2) removing the seeds inside the washed peach, and removing the outer skin of the peach enucleation and peeling step;
(f2-3) cutting the enucleated and peeled peaches into predetermined sizes; and
(f2-4) after boiling on a low heat, cooling to complete the boiled peach; Beer manufacturing method using a peach, characterized in that it comprises a.
delete

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