KR102459377B1 - Method of preparing non-alcoholic protein beer - Google Patents

Abstract

The present invention provides a method for preparing non-alcoholic protein beer and a composition for preparing non-alcoholic protein beer. The method for producing non-alcoholic protein beer includes a saccharification step, a filtration step, a boiling step, a precipitation step, an input step, a fermentation step, and an aging step. Therefore, through the method, non-alcoholic protein beer having a relatively high protein content and excellent palatability is provided.

Description

Manufacturing method of non-alcoholic protein beer {METHOD OF PREPARING NON-ALCOHOLIC PROTEIN BEER}

The present invention relates to a method for preparing non-alcoholic protein beer and a composition for preparing non-alcoholic protein beer. In the present invention, non-alcoholic protein beer refers to a beer fortified with protein, and refers to a beer-flavored malt beverage with low or no alcohol content.

In general, beer is largely produced by a five-step process. That is, it is generally produced by malting, immersion, fermentation, storage, filtration, and the like.

Beer is known as the world's oldest fermented beverage and is the most popular alcoholic beverage. In addition, although beer has a small amount of alcohol, it contains carbon dioxide and bitter components of hops, so it has the effect of promoting digestion and helping diuresis.

Beer is a beverage that has been created since mankind transitioned from a nomadic life to a sedentary life and led an agricultural life. It was born around 4000 BC by the Sumerians of Mesopotamia located between the Tigris and Euphrates rivers, and has made rapid progress during the Industrial Revolution of the 19th century.

Beer is divided into top fermentation and bottom fermentation depending on the fermentation method. Top-fermented beer has a high malt concentration and is fermented at room temperature between 10°C and 25°C, so it is dark in color and has a high alcohol content. British ales and porters are examples. Because bottom-fermented beer is fermented at a low temperature of about 10°C, it has a clean and soft taste and aroma.

According to the brewing method, it is divided into dry beer, dehusk beer, and ice beer, and it is divided into draft beer and ordinary beer depending on whether it is sterilized or not. In addition, according to the alcohol content, it is divided into non-alcoholic malt beverages, non-alcoholic malt beverages, and light beer.

As related prior art, there are domestic registration number 10-1009768, domestic registration number 10-1009768, and the like.

It is an object of the present invention to provide a method for preparing non-alcoholic protein beer and a composition for preparing non-alcoholic protein beer.

In order to achieve the above object, a method for producing non-alcoholic protein beer according to an embodiment of the present invention includes a saccharification step of adding water and malt for saccharification and obtaining a saccharification mixture at a saccharification temperature of 40°C to 85°C;

a filtering step of adding thick water to the saccharification mixture and separating the pulse and the wort;

a boiling step of heating the wort to obtain boiled wort by sequentially adding a first hop for bittering and a second hop for aroma at a boiling temperature of 90°C to 105°C;

a precipitation step of separating the boiled wort from the hopskin to obtain a beer extract;

An input step of adding yeast and whey protein isolate to the beer extract to obtain a boiling mixture:

A fermentation step of obtaining a mixture for beer by fermenting the boiling mixture at a fermentation temperature of 4°C to 18°C for a fermentation time of 5 hours or less and then stopping the fermentation; and

Aging step of injecting carbon dioxide into the beer mixture and aging to obtain non-alcoholic protein beer; includes

Purified water is applied as the water for saccharification, and the malt and water for saccharification may be applied in an amount of 1: 6 to 12 parts by weight.

Purified water is applied to the thick water, and the malt and the water for saccharification may be applied in an amount of 1: 5 to 10 parts by weight.

The first hop is a beater hop and may include a citra hop.

The second hop is an aroma hop and may include a cascade hop.

The first hop and the second hop may be applied in a weight ratio of 1:0.7 to 1.3.

The whey protein isolate may be applied in an amount of 50 to 100 parts by weight based on 100 parts by weight of the malt.

The malt may include any one selected from the group comprising PALE ALE malt, MUNICH malt, CARAMUNICH2 malt, VIENNA malt, CARAPILS malt, and combinations thereof.

In order to achieve the above object, the composition for preparing non-alcoholic protein beer according to another embodiment of the present invention includes malt, hops, yeast, and whey protein isolate.

The composition is

Based on 100 parts by weight of the malt, the hops are 1 to 1.6 parts by weight;

0.1 to 0.5 parts by weight of the yeast based on 100 parts by weight of the malt; and

50 to 100 parts by weight of the whey protein isolate based on 100 parts by weight of the malt; may include.

The malt may include PALE ALE malt, MUNICH malt, CARAMUNICH2 malt, VIENNA malt, CARAPILS malt.

The method for producing non-alcoholic protein beer and the composition for producing non-alcoholic protein beer of the present invention provide a method for producing non-alcoholic protein beer having a relatively high protein content and excellent palatability. According to the present invention, it is possible to provide a method for producing beer including lactose protein having excellent palatability and good quality regardless of the amount of alcohol because there is little or no alcohol content.

1 is a flow chart of a method for producing a non-alcoholic protein beer of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those of ordinary skill in the art to which the present invention pertains can easily carry out the present invention. However, the present invention may be embodied in several different forms and is not limited to the embodiments described herein. Throughout the specification, like reference numerals are assigned to similar parts.

In the specification, when a certain component "includes" another component, it means that other components may be further included, rather than excluding other components, unless otherwise stated.

In the present specification, the term "combination of these" included in the expression of the Markush form means one or more mixtures or combinations selected from the group consisting of the components described in the expression of the Markush form, and the components It means to include one or more selected from the group consisting of.

In this specification, terms such as "first", "second" or "A", "B" are used to distinguish the same terms from each other unless otherwise specified.

In the present specification, unless otherwise specified, the expression "a" or "a" is interpreted as meaning including the singular or the plural as interpreted in context.

Hereinafter, embodiments will be described in more detail.

Method for producing non-alcoholic protein beer

The method for producing non-alcoholic protein beer according to the present invention comprises saccharification step (S1), filtration step (S2), boiling step (S3), precipitation step and input step (S4), fermentation step (S5) and aging step (S6). include

The saccharification step (S1) is a step to obtain a saccharification mixture by adding water and malt for saccharification and performing saccharification at the saccharification temperature.

Purified water, that is, water for saccharification may be applied.

The water for saccharification may be applied in an amount of 6 to 12 parts by weight based on 1 part by weight of the malt, may be applied in a ratio of 7 to 11 parts by weight, and may be applied in a ratio of 8 to 10 parts by weight. It is good for wort production to apply malt and water for saccharification in this ratio.

The malt may include pale ale malt (PALE ALE Malt).

The malt is any one selected from the group comprising MUNICH MALT, CARAMUNICH2 MALT, VIENNA MALT, CARAPILS MALT, and combinations thereof, along with pale ale malt. may contain one.

The malt may include munic malt, caramuni malt, vienna malt, and carafils malt, along with pale ale malt. By applying these different types of malt together, it is possible to give beer a wider variety of aromas and tastes.

The malt may include 80 to 120 parts by weight of muni malt, 100 to 140 parts by weight of caramunic malt, 80 to 120 parts by weight of Vienna malt, and 2 to 8 parts by weight of carafils malt, based on 100 parts by weight of pale ale malt. can

The saccharification temperature may be performed at 45 °C to 85 °C, 48 °C to 80 °C, and sequentially increasing the temperature. Illustratively, the saccharification step is a process of primary saccharification at 48 °C to 53 °C, secondary saccharification at 60 °C to 65 °C, tertiary saccharification at 68 °C to 72 °C, and quaternary saccharification at 75 °C to 80 °C. can proceed with

The time for which the saccharification temperature is applied may be 60 to 105 minutes, or 70 to 100 minutes. Primary saccharification may be applied in 8 to 12 minutes, secondary saccharification in 30 to 40 minutes, tertiary saccharification in 30 to 40 minutes, and quaternary saccharification in 10 seconds to 3 minutes.

The saccharification step (S1) may be performed by putting water and malt for saccharification into the saccharification tank, and the saccharification process may be terminated by lowering the temperature. It is good for saccharification efficiency to be applied by grinding the malt, and may be performed while stirring so as not to agglomerate.

The filtering step (S2) is a step of adding thick water to the saccharification mixture and separating the pulse and the wort. The pulse of malt after saccharification is in a solid form, and the wort is primarily solid-liquid by leaving the saccharification mixture as a liquid to calm the pulse, or by filtering without a cooling process.

In the filtration process, the wort absorbed in the pulse can be additionally extracted by applying thick water, and for example, the thick water is 5 to 5 parts by weight based on 1 part by weight of the malt (based on the weight before mixing with water for saccharification). It may be applied in an amount of 10 parts by weight, and may be applied in an amount of 7 to 9 parts by weight. Water (purified water) may be applied to the thick water in the same way as water for saccharification. The extraction process may be divided into two to three times.

The temperature of the thick water in the extraction process may be in the range of 60 to 90 °C, and may be in the range of 70 to 85 °C. When the thick water at such a temperature is applied to the extraction process, more efficient wort extraction is possible.

The boiling step (S3) is a step of heating the wort to obtain boiled wort by sequentially adding the first hop for bittering and the second hop for aroma at a boiling temperature of 90°C to 105°C and heating.

The boiling temperature may be applied to 90 ℃ to 105 ℃, 98 ℃ to 103 ℃ may be applied.

The boiling temperature may be maintained for the boiling time, the boiling time may be applied for 50 to 70 minutes, 58 to 65 minutes may be applied.

In the boiling step (S3), the first hop may be administered to the wort adjusted to the boiling temperature, the first boiling is applied, and the second hop may be administered when about 5 to 10% of the boiling time remains. Exemplarily, the second hop may be administered 5 to 8 minutes before the end of the boiling time. In this way, while the aroma is sufficiently extracted, it is possible to obtain the effect that the aroma is not volatilized into the air. When the boiling time is over, the temperature is lowered to end the boiling stage.

The first hop is applied for beatering, and may include CITRA HOP. The AAU of the citra hops may be 14.5 to 15%.

The second hop is an aroma hop and may include a cascade hop (CASCAD HOP).

The first hop and the second hop may be applied in a weight ratio of 1:0.7 to 1.3, and may be applied in a weight ratio of 1: 1 to 1.3. When two hops are mixed and applied in such a ratio, it is possible to provide beer having an appropriate bitter taste and rich aroma at the same time.

The total amount of hops may be applied in an amount of 1 to 1.6 parts by weight, and 1.1 to 1.45 parts by weight based on 100 parts by weight of the malt (before application of water for saccharification). This makes it possible to produce a beer with a richer aroma and taste. In particular, it is preferable to use CITRA HOP, CASCAD HOP, NUGGET HOP, SAAZ HOP, etc. as the type of hop used.

The precipitation step and the input step (S4) may be performed simultaneously or sequentially.

The precipitation step is a step to obtain beer extract by separating the boiled wort from the hopskin. Conventional methods such as precipitation and filtration may be applied to the separation of the hopskin and the beer extract. The precipitation step may be performed in a precipitation tank.

The input step is a step to obtain a boiling mixture by adding yeast and whey protein isolate to the beer extract.

It is recommended to add yeast after adding whey protein isolate in the input step.

The yeast may be applied in an amount of 0.1 to 0.5 parts by weight, based on 100 parts by weight of the malt, and may be applied in an amount of 0.2 to 0.4 parts by weight. The yeast can be applied as long as it is a yeast applied to beer production. Yeast can be applied by diluting dry yeast in sterilized water, and the weight is the weight of dry yeast.

The whey protein isolate may be applied in an amount of 50 to 100 parts by weight, based on 100 parts by weight of the malt, and may be applied in an amount of 65 to 85 parts by weight. As for the whey protein isolate, commercially available whey protein isolate may be applied, and one prepared according to a conventional method for preparing whey protein isolate from milk may be applied.

By applying the yeast and the whey protein isolate, a rich beer flavor is added to the beer, and with the oily texture or flavor of the whey protein isolate, a beer with excellent flavor can be produced even by applying only a short and low-temperature fermentation.

The boiling mixture that has undergone the precipitation step and the input step (S4) is lowered to room temperature or lower (approximately 15° C. to 20° C.) and proceeds to the next step.

Fermentation step (S5) is a step of obtaining a mixture for beer by stopping the fermentation after the fermentation of the boiling mixture.

The fermentation step (S5) proceeds at a fermentation temperature, and the start proceeds not more than 5 hours from a fermentation start temperature of about 14 °C to 18 °C. The fermentation can be stopped by sequentially lowering the fermentation temperature so that the temperature of the beer mixture is about 1 °C. This fermentation temperature or time is usually a relatively low temperature compared to the manufacturing process of beer and fermentation is carried out for a fairly short period of time. Through this method, the beer has all the flavor but is substantially low in alcohol content or has no alcohol content. manufacturing is possible.

After the fermentation step, the filter step may be further performed before the aging step.

The aging step (S6) is a step of obtaining non-alcoholic protein beer by injecting carbon dioxide into the beer mixture and aging. The aging step (S6) may be a step of obtaining non-alcoholic protein beer by adding whey isolate to the beer mixture, injecting carbon dioxide, and then aging.

Unlike the beer manufacturing process using carbonic acid yeast, in the present invention, carbon dioxide is directly injected to perform aging. The aging period may be carried out for 10 to 20 days, and may be carried out for about 2 weeks. The temperature of the protein beer during the aging may be carried out at about 0 °C to 4 °C, and preferably at about 0 °C to 2 °C. Through this, it is possible to prepare non-alcoholic beer that has excellent taste and flavor as a beer but has substantially no or little alcohol content. In particular, it is preferable to additionally add whey protein isolate in the aging step (S6).

The manufacturing method may further undergo a storage step.

Storage steps may be applied differently depending on the degree of bitterness (IBU) of unfiltered or unsterilized beer. When the IBU of the protein beer is less than 18 BU, it may be stored at about 0° C. to 2° C. for less than 6 weeks. When the protein beer has an IBU of 20 BU to 35 BU, it may be stored at about 0° C. to 2° C. for 8 to 10 weeks.

The above manufacturing method provides a method for manufacturing non-alcoholic beer containing protein. The beer is a non-alcoholic ale beer that contains protein, and thus has excellent taste, nutrition, and palatability.

Composition for making non-alcoholic protein beer

The composition for producing non-alcoholic protein beer according to the present invention includes malt, hops, yeast, and whey protein isolate.

The malt may include pale ale malt (PALE ALE Malt).

The malt is any one selected from the group comprising MUNICH MALT, CARAMUNICH2 MALT, VIENNA MALT, CARAPILS MALT, and combinations thereof, along with pale ale malt. may contain one.

The malt may include munic malt, caramuni malt, vienna malt, and carafils malt, along with pale ale malt. By applying these different types of malt together, it is possible to give the beer a more diverse flavor and taste.

The malt may include 80 to 120 parts by weight of muni malt, 100 to 140 parts by weight of caramunic malt, 80 to 120 parts by weight of Vienna malt, and 2 to 8 parts by weight of carafils malt, based on 100 parts by weight of pale ale malt. can

The hops include a first hop for bittering and a second hop for aroma.

The first hop is applied for beatering, and may include CITRA HOP. The AAU of the citra hops may be 14.5 to 15%.

The second hop is an aroma hop and may include a cascade hop (CASCAD HOP).

The first hop and the second hop may be applied in a weight ratio of 1:0.7 to 1.3, and may be applied in a weight ratio of 1: 1 to 1.3. When two hops are mixed and applied in such a ratio, it is possible to provide beer having an appropriate bitter taste and rich aroma at the same time.

The total amount of hops may be applied in an amount of 1 to 1.6 parts by weight, and 1.1 to 1.45 parts by weight based on 100 parts by weight of the malt (before application of water for saccharification). This makes it possible to produce a beer with a richer aroma and taste.

The yeast may be applied in an amount of 0.1 to 0.5 parts by weight, based on 100 parts by weight of the malt, and may be applied in an amount of 0.2 to 0.4 parts by weight. The yeast can be applied as long as it is a yeast applied to beer production. Yeast can be applied by diluting dry yeast in sterilized water, and the weight is the weight of dry yeast.

The whey protein isolate may be applied in an amount of 50 to 100 parts by weight, based on 100 parts by weight of the malt, and may be applied in an amount of 65 to 85 parts by weight. A portion of the whey protein isolate may be added prior to the yeast input and the remainder may be added during the aging step. The portion may be applied in an amount of 30 to 70% by weight based on the total whey protein isolate, and the remainder may be applied in an amount of 30 to 70% by weight based on the total whey protein isolate, and the sum of the portion and the remainder is 100% by weight. As for the whey protein isolate, commercially available whey protein isolate may be applied, and one prepared according to a conventional method for preparing whey protein isolate from milk may be applied.

The composition can be kitted and packaged according to the order in which each component is added and presented together with the manufacturing method, can be used for the preparation of non-alcoholic protein beer according to the method described above, and non-alcoholic protein beer with excellent taste and flavor can be obtained

Hereinafter, examples of the present invention will be presented in more detail. However, the present invention is not construed as being limited to the following examples.

1. Preparation of materials

Purified water was prepared, and water for saccharification and thick water were respectively applied.

For malt, PALE ALE malt, MUNICH malt, CARAMUNICH2 malt, VIENNA malt, and CARAPILS malt have been prepared, and can be purchased at beer ingredient stores (Haemabrew, Dreambrew, Small Town Brewing Company, etc.).

As for hops, Citra hops and Cascade hops were prepared respectively, and can be purchased at the Beer Materials Store (same as above).

For the whey protein isolate, commercially available whey protein purchased from Food Ingredients was applied for food use (Leprino Foods INSTANT WHEY PROTEIN ISOLATE 90% product).

2. Preparation of beer of Examples and Comparative Examples

Beers were prepared in the following order with the contents presented below.

For the malt, 20 kg, 20 kg, 25 kg, 20 kg, and 1 kg of pale ale malt, munic malt, caramuni malt, vienna malt, and carafils malt were prepared, respectively.

Hops were prepared with citra hops and cascade hops at 400 g and 500 g, respectively.

Yeast prepared 200 g of ale yeast.

For purified water, 650 liters of saccharification water and 550 liters of thick water were prepared for a total of 1200 liters.

50 kg of whey protein isolate was prepared.

(Saccharification step) 650 liters of water for saccharification was put into the saccharification tank, and the temperature was adjusted to 50 °C. 66 kg of pulverized malt was put into the saccharification tank, and the stirrer was rotated at a constant speed so that the malt grains were mixed well and saccharified without clumping. The temperature was raised to 50 °C for 10 minutes, 62 °C for 35 minutes, 70 °C for 35 minutes, and then to 78 °C to complete the saccharification step and obtain a saccharification mixture.

(Filtration step) The saccharification mixture is transferred to the filtration tank. The wort was separated from the saccharification mixture through a filtration device, and 550 liters of thick water was additionally added to recover a total of 1050 liters of wort.

(Boiling step) 1050 liters of the wort was transferred to a boiling tank, and the boiling step was performed at a boiling temperature of 100° C. to 102° C. for a boiling time of about 60 minutes. When the boiling temperature reaches 100 ℃, add 400 g of hops (CITRA) for bittering, take 500cc of the wort about 5 minutes before the end of boiling, and check that the final sugar content is 4 plato or 1.016 gravity it was In addition, 500 g of aroma hops were added. When the boiling time was over, the heating was stopped and the whole boiled wort was transferred to the settling tank.

(Precipitation step) The boiled wort was transferred to the settling tank, and the hops were precipitated for about 30 minutes and separated to obtain a beer extract.

(Input step) The beer extract was transferred to a fermentation tank and a portion of whey protein isolate was added to obtain a boiling mixture. And yeast was added. Yeast was used by diluting 200 g of dry yeast after cooling it by putting sterilized water in a yeast keg.

(Fermentation step) The boiling mixture was moved to a fermentation tank, and fermentation was carried out for only about 4 to 5 hours at a fermentation temperature between 16 ℃ and 20 ℃, and then the temperature was lowered to 1 ℃ to stop the fermentation to obtain a mixture for beer. The mixture for beer was filtered and then aged.

(Aging step) The beer mixture was transferred to the aging tank with the remaining amount of whey protein isolate, and carbon dioxide gas was injected. The aging period was carried out for about 2 weeks, and the temperature was maintained at about 1 ℃ during aging. The aged beer mixture was filtered to obtain the non-alcoholic protein beer of Example.

Preparation of Comparative Example: A non-alcoholic protein beer of Comparative Example was obtained in the same manner as above, except that whey protein was not added.

3. Evaluation of beer

For the non-alcoholic protein beer of Examples and Comparative Examples, taste was evaluated through a questionnaire after tasting of 20 tasting groups (10 males, 10 females) aged 20 to 40 years.

The evaluation was conducted in a way that a score of from 1 to 5 was given at the lowest point in the total of 5 items of refreshing taste, richness of taste, appropriateness of bitterness, appropriateness of color, and overall preference.

refreshment fullness bitter colour general preference Example 4.25 4.65 4.05 4.3 4.75 comparative example 4.35 3.9 4 4.35 4.1

Referring to Table 1 above, the non-alcoholic protein beer of the Examples applied whey protein isolate to enrich the taste of the non-alcoholic beer (non-alcoholic or low-alcohol malt beverage), and compared to the case where whey protein was not applied, the overall It was confirmed that the preference was significantly superior.

Although preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements by those skilled in the art using the basic concept of the present invention as defined in the following claims are also provided. is within the scope of the

Claims (8)

A saccharification step of adding water and malt for saccharification and obtaining a saccharification mixture at a saccharification temperature of 40°C to 85°C;
a filtering step of adding thick water to the saccharification mixture and separating the pulse and the wort;
a boiling step of heating the wort to obtain boiled wort by sequentially adding a first hop for bittering and a second hop for aroma at a boiling temperature of 90°C to 105°C;
a precipitation step of separating the boiled wort from the hopskin to obtain a beer extract;
An input step of sequentially adding whey protein isolate and yeast to the beer extract to obtain a boiling mixture:
A fermentation step of starting the boiling mixture at a fermentation start temperature of 14°C to 18°C and performing fermentation for less than 5 hours, then stopping the fermentation to obtain a mixture for beer; and
Aging step of injecting carbon dioxide into the beer mixture and aging to obtain non-alcoholic protein beer; including,
Purified water is applied as the water for saccharification, and the malt and the water for saccharification are applied in an amount of 1: 6 to 12 parts by weight,
Purified water is applied to the thick water, and the malt and the water for saccharification are applied in an amount of 1: 5 to 10 parts by weight,
The first hop includes a citra hop as a bittering hop, the second hop includes a cascade hop as an aroma hop, and the first hop and the second hop are 1: It is applied in a weight ratio of 0.7 to 1.3,
The whey protein isolate is applied in an amount of 50 to 100 parts by weight based on 100 parts by weight of the malt,
The malt comprises any one selected from the group comprising PALE ALE malt, MUNICH malt, CARAMUNICH2 malt, VIENNA malt, CARAPILS malt, and combinations thereof,
In the fermentation step, the fermentation is carried out by sequentially lowering the fermentation temperature, and the fermentation is stopped by making the temperature of the beer mixture become 1 ° C., A method for producing non-alcoholic protein beer. delete delete delete delete delete delete delete

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