KR102295062B1 - Method for Manufacturing Beer Containing Coffee - Google Patents

Abstract

The present invention relates to a method for producing a coffee-containing beer that increases the flavor and storability of beer by adding a coffee component during beer production.
The coffee-containing beer prepared by the method of the present invention improves the flavor of beer by adding a coffee component to the beer, and the antioxidant activity of coffee increases the storability of the beer, and the flavor and storability of beer through two fermentations and aging. This further improved effect is provided, and the use of yeast extract powder can effectively perform the growth and proliferation of yeast in the fermentation process, and reduce the harmful effects of beer on the human body by removing the purines contained in the yeast, and the production of coffee extract Minerals are added to extract more useful components of coffee and added to beer, and monosaccharides and amino acids are added to enhance the flavor and storability of beer.

Description

Method for manufacturing beer containing coffee {Method for Manufacturing Beer Containing Coffee}

The present invention relates to a method for producing a coffee-containing beer that increases the flavor and storability of beer by adding a coffee component during beer production.

Beer is an alcoholic beverage made by fermenting malt, which is usually processed from barley. It has no taste and odor, and various tastes such as sour, bitter, and sweet are harmonized with each other. It is an alcoholic beverage that is widely consumed regardless of age.

The starch in barley is saccharified and converted to sugar by various enzymes including saccharification enzymes produced when barley is germinated. When hops are added and boiled, a saccharification solution is prepared. Alcohol is produced, aged, and then filtered.

Although beer is used habitually due to its positive effects in daily life, alcohol contained in beer has a detrimental effect on the stomach and liver during excessive drinking and can cause side effects such as alcohol poisoning in severe cases. In order to become an energizing element in life, it is required to have excellent taste and fragrance, but also to have functions that are beneficial to health.

In addition to these demands, various types of beer are being developed to satisfy the taste of consumers, and beer with the taste and aroma of specific ingredients added to the beer, functional ingredients, or the alcohol content is lowered, etc. are being developed.

For example, mulberry leaf extract (Korean Patent Publication No. 1156062), mulberry extract (Korean Patent Publication No. 1156071), wild ginseng cultured root (Korean Patent Publication No. 0790504), non-superior extract (Korea Patent Publication No. 2012- No. 0082571) has been proposed, but these methods are insufficient to satisfy the various preferences of consumers because the functionality of beer is improved by simply adding functional ingredients to beer, but the original flavor of beer is reduced.

Accordingly, Korean Patent Publication No. 1745781 proposes a method for producing coffee rice beer that can satisfy consumer preferences while adding coffee ingredients to beer during beer production to add aroma and taste of coffee to beer.

The invention liquefies white rice and malt, decomposes proteins at 45-60 ℃, saccharifies it at 65-70 ℃, heats the saccharification solution to 75-80 ℃ to inactivate the saccharification enzyme, and then filtrates to obtain wort , The process of adding hops and coffee beans to the wort and boiling, removing sludge, cooling, adding yeast and coffee extract to main fermentation at 14-18 ℃, removing yeast and adding coffee extract, followed by post-fermentation at 4-6 ℃ to make coffee rice beer.

The coffee rice beer has the advantage of satisfying the preferences of both the elderly and young people by combining the unique savory and light taste of white rice and the flavor of coffee, but the addition of rice inhibits the refreshing feeling of the beer and is sensitive to the caffeine component contained in coffee. There is a disadvantage in that it interacts with the alcohol component of beer because of its action, promotes the drinker's odor and adversely affects the human body.

The present invention is to solve the above problems, and to provide a method for producing a coffee-containing beer capable of adding the flavor of coffee to beer without impairing the refreshing feeling of the beer.

In order to solve the above problems, the present invention mixes 300 to 500 parts by weight of water in 100 parts by weight of each malt, hops and yeast, boils for 30 to 120 minutes, and filters the malt extract, hops extract and yeast extract from which solids are removed. manufacturing; drying the yeast extract to prepare a yeast extract powder; preparing an extract mixture by mixing 80 to 120 parts by weight of a hop extract and 80 to 120 parts by weight of a yeast extract powder to 100 parts by weight of the malt extract; preparing a first mixture by mixing 0.05 to 0.50 parts by weight of yeast, 0.5 to 5.0 parts by weight of coffee extract, and 400 to 600 parts by weight of water to 100 parts by weight of the extract mixture; preparing the first aging solution by first fermenting the first mixture at 20-25° C. for 5-10 days and first aging it at 1-5° C. for 5-10 days; preparing an intermediate mixture by mixing 0.5 to 5.0 parts by weight of coffee extract, 0.1 to 1.0 parts by weight of sugar, and 400 to 600 parts by weight of water to 100 parts by weight of the extract mixture; and mixing 85 to 95% by weight of the intermediate mixture and 5 to 15% by weight of the primary aging liquid, performing secondary fermentation at 20-25° C. for 5-10 days, and secondary aging at 2-30°C for 5-10 days; Including, the coffee extract used to prepare the first mixture and the intermediate mixture is mixed with 3-7 parts by weight of minerals and 300-500 parts by weight of water with 100 parts by weight of coffee bean powder and heated at 35-45° C. for 60-150 minutes It provides a method for producing beer containing coffee, characterized in that it is prepared by removing the solids after the coffee.

At this time, the extract mixture is preferably prepared by immersing the yeast extract powder in ethanol at 40 to 60 ° C. for 1 to 3 hours and then scooping it out and mixing it with the malt extract and hops extract, and the purity of the ethanol is 95% (v / It is more preferable to exceed v).

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The coffee-containing beer prepared by the method of the present invention improves the flavor of beer by adding a coffee component to the beer, and the antioxidant activity of coffee increases the storability of the beer, and the flavor and storability of beer through two fermentations and aging. This provides a further enhanced effect.

In addition, by using yeast extract powder, yeast growth and proliferation can be effectively performed in the fermentation process, and purines contained in yeast are removed to reduce the harmful effects of beer on the human body. More components are extracted and added to the beer, and monosaccharides and amino acids are added to enhance the flavor and storability of the beer.

The present invention relates to an extract mixture of malt extract, hop extract and yeast extract powder; leaven; coffee extract; and water; the mixture was first fermented at room temperature and first aged at a refrigeration temperature, and then the extract mixture; coffee extract; and sugar (糖); secondary fermentation at room temperature and secondary aging at room temperature to prepare beer containing coffee.

First, malt extract, hops extract and yeast extract powder are prepared.

Malt is a product of germinating barley, and since the activity of amylase enzyme becomes stronger by germination, barley starch is saccharified with amylase enzyme and is used as the main raw material for the post-fermentation process, hops, which are raw materials that make the unique flavor and taste of beer. Yeast extract powder is a dried digestive juice obtained by self-extinguishing of yeast, each malt, hop, and yeast 100 parts by weight mixed with 300 to 500 parts by weight of water, boiled for 30 to 120 minutes, filtered to remove solids, After preparing the hops extract and the yeast extract, the yeast extract is dried, preferably spray-dried to prepare a yeast extract powder.

Yeast is usually used for fermenting food, but the yeast extract powder used in the extract mixture acts as a nutritional component to help the growth and proliferation of yeast, which is added separately. can be performed effectively.

Yeast generally contains high-quality protein and amino acids, and is rich in minerals and vitamins, especially B vitamins, and contains a lot of nucleic acids and polysaccharides. Although the allergy effect is excellent, brewer's yeast has a high content of purine and purine generates uric acid during the metabolic process, thereby causing gout.

Purine bases include adenine and guanine. During purine metabolism, adenine passes through hypoxanthine and xanthine to form uric acid, and guanine directly produces xanthine and is decomposed into uric acid. In the process of being converted to oxidative stress, xanthine oxidase generates a large amount of superoxide radicals and gives oxidative stress to surrounding cells, so that not only gout but also comorbidities such as hypertension, obesity, hyperlipidemia, arteriosclerosis, diabetes, etc. .

Excessive drinking of such purine-containing beer causes the above problems, so it is desirable to lower the purine content in the beer manufacturing process.

Since purines are soluble in water or alcohol and more readily soluble in warm alcohol, the yeast extract powder is immersed in ethanol at 40 to 60 ° C for 1 to 3 hours and then removed by eluting the purines contained in the yeast extract powder into ethanol. it is preferable

Yeast consists of amino acids, peptides, carbohydrates, and salts, which are protein components, and water-soluble components. These components are soluble in water but not in ethanol. It is contained in the extract powder, and when the yeast extract powder is immersed in ethanol, the components are not dissolved in ethanol and only the purine component is dissolved in ethanol, so only the purine component in the yeast extract powder is removed and amino acids, peptides, carbohydrates and water-soluble salt components are recovered can do.

Looking at this in more detail, a protein is a peptide-binding material in which amino acids are continuously bonded through dehydration reaction, and has weak hydrophilicity due to the presence of a peptide group. The phosphorus hydrocarbon group is exposed and as a result, it does not dissolve in the polar solvent.

Because ethanol has hydrocarbons as well as hydrophilic groups of OH, it easily dissolves organic compounds, so it dissolves proteins and decomposes into amino acids and peptides. Since it is not soluble in alcohol, when the yeast extract powder is immersed in alcohol, amino acids, peptides, carbohydrates, and water-soluble salts in the yeast extract powder are preserved and the purine component can be removed.

In order to further preserve the amino acids, peptides, carbohydrates, and water-soluble salt components of yeast extract powder, the lower the water content and the higher the ethanol content, the more advantageous, so it is preferable that the ethanol purity exceeds 95% (v/v). It is more preferred to exceed % (v/v).

When the malt extract, hop extract and yeast extract powder are prepared as described above, an extract mixture is prepared by mixing them, and it is preferable to mix 80 to 120 parts by weight of hop extract and 80 to 120 parts by weight of yeast extract to 100 parts by weight of malt extract. However, the mixing ratio thereof is not limited to the above range and may be appropriately adjusted according to taste.

Next, adding yeast and coffee extract to the extract mixture, mixing with water and fermenting, and mixing 100 parts by weight of the extract mixture with 0.05 to 0.50 parts by weight of yeast, 0.5 to 5.0 parts by weight of coffee extract and 400 to 600 parts by weight of water desirable.

The yeast is a live yeast for beer production, and the brewer's yeast includes a bottom fermenting yeast for lager and a top fermenting yeast for ale, and it can be used by selecting from these yeasts according to taste.

Coffee is a favorite food made from coffee beans made by roasting the seeds of the coffee tree. When the coffee tree fruit ripens red, the pulp opens and green beans are dried and roasted, and then powdered for use.

The taste is varied, such as bitter, sour, sweet, and astringent. The bitter taste comes from caffeine, the bitter taste comes from tannins, the sweet taste comes from sugar, and the sour taste comes from fatty acids. It is linoleic acid, and it contains moisture, crude protein, crude fiber, ash and volatile organic acids that give flavor.

As a stimulant, coffee acts on the nervous system to activate mental activity and perception to make thinking more clear, physically straining muscles to increase labor power, and helping diuresis to promote gastrointestinal activity and sleep. It is reported to be effective in chasing arousal effect, improving learning ability, dieting, enhancing exercise ability, preventing and relieving hangover, and inhibiting arteriosclerosis.

In particular, the magnesium component in coffee helps to suppress diabetes, and the chlorogenic acid component is a kind of polyphenol compound, which has the effect of inhibiting the production of lipid peroxide in the living body, inhibiting cholesterol biosynthesis, antioxidant action, and anticancer action. perform

In the present invention, such a coffee component is added to beer to add flavor and functionality of coffee to beer, and for the coffee extract used in the present invention, it is better to use a coffee bean extract having a soluble solids content of 6% by weight or more to enhance the strong flavor of coffee. It is preferable because it can be expressed, and a coffee concentrate obtained by concentrating the coffee extract may be used, and the coffee bean extract may be a commercially available product, but may be directly extracted from green coffee beans.

After drying green coffee beans and powdering roasted beans to prepare coffee bean powder, 300 to 500 parts by weight of water is mixed with 100 parts by weight of coffee bean powder, heated at 35 to 45 ° C for 60 to 150 minutes, and filtered to remove solids. can be manufactured.

Polyphenol-based useful components contained in coffee beans have a problem of being destroyed when heated at high temperatures, so they are extracted by heating at a low temperature of 35 to 45 ℃ as described above. These ingredients are perishable and reduce the shelf life of the beer.

In order to solve this problem, 300-500 parts by weight of water is mixed with 100 parts by weight of coffee bean powder, first heated at 35-45° C. for 60-80 minutes, then secondarily heated at 80-90° C. for 10-20 minutes, and filtered. Thus, it is desirable to prepare a coffee extract from which solids have been removed, and after extracting at a low temperature for a shorter time, extracting at a high temperature for a short time to minimize the destruction of the polyphenol component of coffee beans, while the useful components of coffee are eluted in water a lot and Elution should be suppressed.

In addition, minerals may be added to the heated water in order to promote the dissolution of useful components contained in coffee beans, and it is preferable to mix 3 to 7 parts by weight of minerals based on 100 parts by weight of coffee bean powder.

As the water is heated, the water movement becomes active, and the mineral particles also move actively according to the movement of the water. more can be eluted.

In addition, monosaccharides and amino acids may be added to the heated water, and it is preferable to mix 1 to 5 parts by weight of a mixture of 40 to 60% by weight of monosaccharides and 40 to 60% by weight of amino acids based on 100 parts by weight of coffee bean powder. .

Monosaccharides and amino acids cause a Maillard reaction by heating to produce coloring and aroma components and antioxidant components, thereby enhancing the flavor of beer and inhibiting the decrease in flavor of beer during storage. Because amino acids are a component of yeast, the flavor of beer does not decrease due to the addition of monosaccharides and amino acids.

Next, the first mixture of the extract mixture, yeast, coffee extract and water is fermented for 5-10 days at room temperature of 20-25 ℃, and first aged for 5-10 days at a refrigeration temperature of 1-5 ℃.

The primary fermentation process is a process of growing yeast, and yeast grows using nutrients in the extract mixture and oxygen in the air, and in this process, the flavor of the coffee extract becomes deeper and richer.

Subsequently, the primary fermentation broth is fermented to produce beer, and the primary aged liquid is mixed instead of yeast among the primary mixtures used for the primary fermentation, and a nutrient source for yeast and sugar for foaming are added. Beer with coffee is produced by secondary fermentation.

That is, 0.5 to 5.0 parts by weight of coffee extract, 0.1 to 1.0 parts by weight of sugar, and 400 to 600 parts by weight of water are mixed in 100 parts by weight of the extract mixture to prepare an intermediate mixture, and 85 to 95% by weight of the intermediate mixture and yeast are 1 5~15% by weight of the tea aged liquid is mixed and fermented for 5~10 days at room temperature of 20~25℃ and secondarily aged for 5~10 days at room temperature of 2~30℃.

The fermentation process is a process in which the sugar in the malt extract and the amino acids in the yeast extract powder are converted into alcohol, carbon dioxide, and various flavor substances by yeast. As fermentation by-products, diacetyl, organic acids, alcohols, esters, sulfur compounds, aldehydes, and phenols are produced, which affect the taste and flavor of beer.

As described above, sugar is added during the secondary fermentation so that the secondary fermentation proceeds smoothly, and the coffee extract is added so that the taste and aroma of coffee are more diffused from the beer. The taste and aroma of beer can be improved by inducing fermentation of residual sugar by yeast and dissolving the generated carbon dioxide into beer.

The water used for preparing the malt extract, hops extract, yeast extract powder, primary mixed solution and intermediate mixed solution is water for brewing that can be used for alcohol production.

The temperature and period for the fermentation and aging is a range to harmonize the production of alcohol, carbon dioxide, and various flavor substances, and the alcohol content of beer after secondary fermentation and aging is about 6-12 vol.%, It can be bottled or canned after mixing with water to adjust the alcohol content to be suitable for drinking.

In addition, residual solids can be removed by filtration before bottling or can packaging, and after bottling or can packaging, heating at 100° C. for 3 to 5 minutes can inactivate enzymes and yeast to increase storage properties.

Hereinafter, the present invention will be described in more detail based on the following Examples, Comparative Examples and Test Examples.

However, the following examples are only for illustrating the present invention, and the present invention is not limited by the following examples, and can be replaced with other examples that are substituted and equivalent within the scope without departing from the technical spirit of the present invention. It will be apparent to those of ordinary skill in the art to which the present invention pertains.

<Example 1>

Pour 20 kg of brewing water into 5 kg of barley malt, boil for 100 minutes, and pass through filter paper to obtain a malt extract from which solids have been removed. did.

The yeast extract was spray-dried to obtain a yeast extract powder, and then 1 kg of the malt extract, 1 kg of the hops extract, and 1 kg of the yeast extract powder were mixed to prepare an extract mixture.

Green coffee beans were dried, roasted, and ground to prepare coffee bean powder, mixed with 100 g of the coffee bean powder and 400 g of drinking water, heated at 40° C. for 2 hours, and passed through filter paper to prepare a coffee extract from which solids were removed.

1 kg of the extract mixture was mixed with 1 g of live beer yeast, 20 g of the coffee extract, and 5 kg of water for brewing to prepare a primary mixture, then fermented for 7 days at 23 ° C., and then in a refrigerator operated at 4 ° C. It was first aged for a day to prepare a primary aged solution.

Next, 40 g of coffee extract, 10 g of sugar, and 10 kg of brewing water were mixed with 2 kg of the extract mixture to prepare an intermediate mixture, and then 9 kg of the intermediate mixture and 1 kg of the first aging liquid were mixed at 23 ° C. Secondary fermentation for 7 days and secondary aging at 15° C. for 7 days to prepare coffee-containing beer.

<Example 2>

In Example 1, the yeast extract powder was immersed in 99.5% (v/v) ethanol at 50 ° C. for 2 hours and dried, and then mixed with malt extract and hops extract to prepare an extract mixture, except that in Example 1 Beer containing coffee was prepared in the same manner as described above.

<Example 3>

In Example 1, when preparing a coffee extract, 5 g of minerals and 400 g of drinking water were mixed with 100 g of coffee bean powder, heated first at 40 ° C. for 70 minutes, heated at 85 ° C. for 15 minutes, and then solids were removed. A beer containing coffee was prepared in the same manner as in Example 1, except that the extract was prepared.

<Example 4>

In Example 1, when preparing a coffee extract, 100 g of coffee bean powder was mixed with 2 g of glucose, 2 g of glycine, and 400 g of drinking water, heated at 40 ° C. for 2 hours, and then solids were removed to prepare a coffee extract. Except for the above, a beer containing coffee was prepared in the same manner as in Example 1.

<Comparative Example 1>

In Example 1, the beer containing coffee was prepared by preparing the first aging liquid without performing the secondary fermentation process and then ending the beer production.

<Comparative Example 2>

In Example 1, beer was prepared in the same manner as in Example 1, except that the coffee extract was not mixed when preparing the primary mixed solution and the intermediate mixed solution.

<Test Example 1> Measurement of antioxidant activity

Coffee contains not only caffeine but also various antioxidant components such as polyphenol compounds, and thus, the total polyphenol content of the beer was measured three times to confirm the antioxidant activity of the beer prepared in Examples 1 to 4 and Comparative Examples 1 and 2 and the average value is shown in Table 1 below.

To measure the total polyphenol content, 2 ml of a 2% sodium carbonate (Na ₂ CO ₃ ) solution was added to 100 μl of each beer, left still for 3 minutes, 100 μl of 50% Folin-Ciocalteu reagent was added, and then 30 After minutes elapsed, the absorbance value of the reaction solution was measured at 750 nm, gallic acid was used as a standard material, and the number of mg of gallic acid corresponding to 100 g of the sample was indicated.

Measurement result of total polyphenol content (mg/100 g) Total polyphenol content Example 1 3.01 Example 2 2.95 Example 3 3.64 Example 4 3.22 Comparative Example 1 1.80 Comparative Example 2 0.65

As shown in Table 1, the total polyphenol content was the largest in Example 3, which was extracted by adding minerals when preparing the coffee extract, and Example 4, in which sugar (glucose) and amino acid (glycine) components were added when preparing the coffee extract, was next appeared largely as

Analyzing these results, when minerals are added when extracting useful components from coffee beans, the effect of extracting useful components of coffee is increased by the kinetic energy of mineral particles larger than water (Example 3), and monosaccharides and amino acids are converted through Maillard reaction It is judged as a result of generating an antioxidant component (Example 4).

In Comparative Example, Comparative Example 2, in which the coffee extract was fermented twice without mixing, contained the coffee extract, and the total polyphenol content was lower than that of Comparative Example 1, which was fermented once. It can be seen that the effect of the coffee component is large.

In addition, in Example 1, which was fermented and aged twice, the total polyphenol content was measured to be higher than that of Comparative Example 1, which was fermented and aged once, so that the overlapping fermentation and aging had more significant antioxidant activity than the single fermentation and aging. It can be seen that increases exponentially.

<Test Example 2> Sensory test

The taste, aroma, color, and overall preference of the prepared beer were measured by a 5-point scale method for all 70 people, 5 males and females from teens to 70s, and the average values are shown in Table 2 below.

sensory test results taste incense color overall sign Example 1 3.9 4.1 4.0 4.0 Example 2 3.8 4.0 4.0 3.9 Example 3 4.0 4.4 4.2 4.2 Example 4 3.8 3.9 4.4 4.1 Comparative Example 1 2.5 3.1 3.7 3.0 Comparative Example 2 3.3 2.7 3.4 3.2 5: Very good, 4: Good, 3: Average, 2: Bad, 1: Very bad

Referring to Table 2, as for the evaluation of taste, Comparative Example 1 is the lowest and Comparative Example 2 is the next lowest, so the taste of coffee beer is mainly made by the secondary fermentation and aging process, and the taste is improved when the coffee component is added to the beer can be known

Example 3 has the highest flavor, so when minerals are added during the preparation of coffee extract, the coffee flavor is extracted the most in the coffee extract, and Comparative Example 2 is the lowest. .

In the color evaluation, Example 4 was evaluated the most, and it can be seen that the color of the beer becomes darker due to the coloring effect by the Maillard reaction, and the darker the color of the beer, the better it is evaluated.

In the overall preference, the Example was evaluated higher than that of the Comparative Example, confirming the commerciality of the coffee-containing beer according to the present invention.

Claims (7)

Mixing 300 to 500 parts by weight of water to 100 parts by weight of each malt, hops and yeast, boiling for 30 to 120 minutes, and filtering to prepare a malt extract, hops extract and yeast extract from which solids are removed;
drying the yeast extract to prepare a yeast extract powder;
preparing an extract mixture by mixing 80 to 120 parts by weight of a hop extract and 80 to 120 parts by weight of a yeast extract powder to 100 parts by weight of the malt extract;
preparing a first mixture by mixing 0.05 to 0.50 parts by weight of yeast, 0.5 to 5.0 parts by weight of coffee extract, and 400 to 600 parts by weight of water to 100 parts by weight of the extract mixture;
preparing a primary aging solution by first fermenting the first mixture at 20-25° C. for 5-10 days and first aging at 1-5° C. for 5-10 days;
preparing an intermediate mixture by mixing 0.5 to 5.0 parts by weight of coffee extract, 0.1 to 1.0 parts by weight of sugar, and 400 to 600 parts by weight of water to 100 parts by weight of the extract mixture; and
A step of mixing 85-95% by weight of the intermediate mixture and 5-15% by weight of the primary aging liquid, secondary fermentation at 20-25 ℃ for 5-10 days, and secondary aging at 2-30 ℃ for 5-10 days; includes,
The coffee extract used for preparing the first mixture and intermediate mixture is mixed with 3 to 7 parts by weight of minerals and 300 to 500 parts by weight of water with 100 parts by weight of coffee bean powder, heated at 35 to 45 ° C. for 60 to 150 minutes, and then solids A method for producing beer containing coffee, characterized in that it is prepared by removing it. The method according to claim 1,
The extract mixture is a method of producing beer containing coffee, characterized in that it is prepared by immersing yeast extract powder in ethanol at 40 to 60 ° C. for 1 to 3 hours and then scooping it out and mixing it with malt extract and hops extract. 3. The method according to claim 2,
The method for producing beer containing coffee, characterized in that the purity of the ethanol exceeds 95% (v/v). delete delete delete delete