KR102608281B1 - Method for producing beer using potatoes and potato beer produced thereby - Google Patents

Abstract

The purpose of the present invention is to provide a method for producing potato beer that has a taste and aroma that is superior to that of existing potato beer and has a taste and aroma that is similar to that of existing general beer. The present invention includes the steps of mixing potato starch, enzyme, and water to produce a potato saccharification solution; A saccharification step of obtaining wort by mixing malt grinding material, chloride, potato saccharification liquid, and water; A filtration step to remove impurities from the wort; A boiling step of adding hops to the filtered wort and boiling it; A cooling step of cooling the boiled wort; A fermentation step of adding yeast to the cooled wort to perform alcoholic fermentation; and a maturation step of recovering yeast from the fermented wort and maturing it.

Description

Method for producing beer using potatoes and potato beer produced thereby {METHOD FOR PRODUCING BEER USING POTATOES AND POTATO BEER PRODUCED THEREBY}

The present invention relates to a method for producing beer using potatoes and potato beer produced thereby.

Beer is a low-alcohol beverage and is the alcoholic beverage that accounts for the largest proportion of global alcohol consumption.

Generally, beer is made with malt, water, hops, and yeast as main ingredients. Malt is produced by germinating barley or wheat, going through a saccharification process using the enzymes of the malt itself, adding hops to the saccharification solution, boiling it, then adding yeast, and alcohol fermentation by yeast occurs under anaerobic conditions. It's a normal method.

Among them, malt is an essential raw material for beer. However, as the price of imported malt fell after the Free Trade Agreement (FTA), the competitiveness of domestic malt became very low, and the cultivation area and production showed a continuous decreasing trend, and 90% of beer raw materials in the beer production of large domestic companies were replaced with imported malt. It is becoming. Accordingly, the present inventors replaced part of the malt with domestically produced potatoes to produce beer that can replace domestically produced raw materials and expensive malt (Korean Patent Publication No. 10-2022-0040371).

Potato (Solanum tuberosum) is native to the Andes Mountains and is a perennial plant in the Solanaceae family of the dicotyledonous plant order. It is a plant that forms tubers, and the tubers are generally used. The composition of the tuber is 75-80% moisture, 15-20% carbohydrate, 2% protein, and 0.1% fat. It also contains various vitamins such as ascorbic acid, thiamin, pyridoxine, and rioboflavin. In particular, ascorbic acid contains about 5 to 25 mg per 100 g, which has the effect of preventing oxidative stress caused by ROS. In addition, it is an important source of lysine among proteins and contains inorganic elements such as iron and potassium, making it a crop with various nutritional values.

The present inventor studied a potato beer that had a taste and aroma that was superior to that of existing potato beer and had a taste and aroma that was similar to that of existing regular beer. Additionally, the present inventor studied potato beer with improved hangover effects.

The purpose of the present invention is to provide a method for producing potato beer that has a taste and aroma that is superior to that of existing potato beer and has a taste and aroma that is similar to that of existing general beer.

Another object of the present invention is to provide a method for producing potato beer with improved effects such as hangover, nausea, headache, and abdominal distension.

The present invention includes the steps of mixing potato starch, enzyme, and water to produce a potato saccharification solution; A saccharification step of obtaining wort by mixing malt grinding material, chloride, potato saccharification liquid, and water; A filtration step to remove impurities from the wort; A boiling step of adding hops to the filtered wort and boiling it; A cooling step of cooling the boiled wort; A fermentation step of adding yeast to the cooled wort to perform alcoholic fermentation; and a maturation step of recovering yeast from the fermented wort and maturing it.

Beer produced using the potatoes of the present invention has the advantage of being able to replace expensive malt as sugar because the potatoes are pretreated and mixed with malt, and the starch of the potatoes can be decomposed into the sugar needed for beer.

In addition, from a nutritional perspective, it is effective in ensuring the intake of essential and micronutrient active ingredients such as Ascorbic acid, Iron, and Potassium extracted from potatoes.

In addition, it can provide beer with a unique deep taste and unique aroma, and by suggesting new uses for potatoes, it can provide the effect of increasing potato farm income by promoting potato consumption.

The present invention can also provide a method for producing potato beer with improved effects such as hangover, nausea, headache, and abdominal distension.

Figure 1 is a flowchart of a beer manufacturing method using potatoes according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the attached drawings, but it is obvious that the present invention is not limited to the following examples.

One embodiment of the present invention includes the steps of preparing a potato saccharification liquid; saccharification step; filtration step; mercy stage; cooling step; fermentation step; and a maturation step. It provides a method for producing beer using potatoes.

In the step of preparing the potato saccharification liquid, the potato saccharification liquid is prepared by mixing potato starch, enzyme, and water. Specifically, it is preferable to mix 1 to 5 kg of potato starch and 1 to 30 ml of enzyme per 10 L of water.

The potato starch can be used as commercially available Gangwon-do potato starch. The potato starch serves to provide sugar for yeast to consume. Using potato starch has the effect of increasing saccharification efficiency.

The enzyme is a high molecular weight protein that aids chemical reactions and plays a major role in changing substances in the beer manufacturing process. More specifically, through the action of enzymes, potato starch and malt starch are broken down into simple sugars that yeast can consume. Accordingly, through numerous repetitions, the present inventors developed enzymes for decomposing 1-3,1-4-glucan and hemicellulose such as xylan and arabinoxylan from potato starch and malt starch. It was confirmed that the efficiency of decomposing simple sugars was the highest, and more specifically, when using a mixture of one or more types of a-amylase, b-amylase, gluco-amylase, beta-glucanase, and protease, starch It was confirmed that it can be efficiently converted into a sugar component capable of alcohol fermentation and at the same time achieve effects such as improved filtration.

In addition, one or more of tapioca starch, red bean starch, and corn starch can be additionally used along with the potato starch. Specifically, when the tapioca starch, red bean starch, and corn starch are additionally used, 1 to 5 kg of potato starch, 1 to 2 kg of tapioca starch, 1 to 2 kg of red bean starch, 1 to 2 kg of corn starch, and 1 to 30 ml of enzyme per 10 L of water. It is desirable to mix in proportion.

The saccharification step is a step of obtaining wort by mixing malt grinding material, chloride, potato saccharification liquid, and water. Specifically, it is preferable to mix 2 to 8 kg of malt grinding material, 5 to 20 g of chloride, and 2 to 5 L of potato saccharification liquid per 10 L of water.

Beer is made by yeast ingesting sugar from grains and releasing alcohol and carbon dioxide. At this time, because yeast does not have the ability to digest the starch contained in grains, a saccharification step is needed to convert it into sugar. Meanwhile, the present invention uses potato starch, which contains a large amount of starch that can be converted into sugar, as a replacement for malt, which is heated and roasted after sprouting barley, and as a result, it is the core of beer brewing. The effect of allowing more alcoholic fermentation to occur is achieved.

The chloride is used to create a pH suitable for enzyme activity by adding minerals. For example, calcium chloride and calcium sulfate can be used alone or in combination. The preferred pH range is 5 to 6.

When potato starch is saccharified by mixing it with malt, clogging occurs or the saccharification yield is reduced, so potato starch must be prepared separately as a saccharification liquid and then mixed with malt.

The filtration step is a step of removing impurities from the wort. The product obtained in the saccharification step is divided into water-soluble and insoluble components, with the water-soluble liquid becoming wort and the insoluble liquid becoming beer wort. This is the process of separating the wort by removing the beer liquor and impurities. Water may be added during the filtration step.

The boiling step includes adding hops to the filtered wort and boiling it. Specifically, it is preferable to add hops at a rate of 20 to 50 g per 10 L of wort. The wort boiling step takes 50 to 60 minutes, and is a process in which various changes in the wort occur, such as the bitter taste and aroma components of hops being transferred to the wort and proteins precipitating. Wort boiling can be done in a wort brewing tank. In the boiling stage, honeysuckle extract and wild peach flower extract can be added to reduce hangover.

“Lonicera japonica” is the flower of Lonicera japonica Thunb., belonging to the Caprifoliaceae family. Its components include tannin, inositol, sterol, and chlorogenic acid. Chlorogenic acid, isochlogenic acid, etc. have been reported, and flavonoid components such as luteolin, apigenin, and quercetin are known.

“Mountain peach flower” belongs to the peach family and is the flower of the mountain peach (Prunus persica var. davidiana) tree, a deciduous tree that grows naturally in mountains and fields across the country. It is also commonly called stone peach, sun peach, etc. While mountain peaches are wild that grow in nature, regular peaches have been improved by humans and cultivated using chemical fertilizers, etc., so there is a significant difference in their size, taste, and ingredients contained.

The above honeysuckle extract and wild peach flower extract are honeysuckle methanol extract and wild peach flower methanol extract obtained by extracting honeysuckle and wild peach flowers with methanol, respectively. The honeysuckle extract and wild peach blossom extract are preferably added immediately after adding hops to the wort and boiling for 50 to 60 minutes, and the honeysuckle extract and wild peach blossom extract are preferably added in a weight ratio of 1:1 to 1:5, It is desirable to add honeysuckle extract and wild peach flower extract in an amount of 1 to 5% by volume based on 100% by volume of wort.

The cooling step is a step of cooling the boiled wort. The above step corresponds to the process of cooling the heated wort. This is to bring the beer to an appropriate temperature for fermentation, induce a cold break phenomenon in which proteins coagulate and sink when the wort is quickly cooled, and prevent the formation of dimethyl disulfate. am. For the cooling, an immersion chiller, counter-flow chiller, plate chiller, etc. may be used, but are not limited thereto. The hop lees are removed during the cooling step.

The fermentation step is a step in which alcohol fermentation is performed by adding yeast to the cooled wort. This step is where yeast processes sugar to produce alcohol. Additional hops may be added during the fermentation stage. Specifically, it is preferable to add 0.01 to 0.5 L of yeast and 30 to 100 g of hops per 10 L of wort. In this step, fermentation can be performed until the Plato scale reaches 4.0 to 5.0° P, and this step can take about 7 to 15 days. The yeast may be dried yeast, natural yeast, or cultured liquid yeast, and specifically, Saccharomyces cerevisiae may be used, but is not limited thereto.

The maturation step is a step of recovering yeast from fermented wort and then maturing it. More specifically, all yeast is removed from the fermented wort and aged for 10 to 20 days at a temperature of 18 to 22°C.

Below, preferred embodiments are presented to aid understanding of the present invention. However, the following examples are provided only to make the present invention easier to understand, and the content of the present invention is not limited by the following examples.

Example 1

Potato starch made using potatoes from Gangwon-do is purchased and prepared on the market. Add 8.75kg of potato starch to 35L of water and stir to dissolve the potato starch. Next, 70 ml of three types of enzymes were mixed and boiled for 60 minutes, the temperature was rapidly lowered through a heat exchanger, and after precipitation for a certain period of time, a clear potato saccharification solution was prepared. 32L of the prepared potato saccharification liquid, 50kg of malt powder, 80g of calcium chloride and calcium sulfate, and 120L of water were mixed and saccharified by boiling at a temperature of 60°C for 60 minutes. The saccharified wort was filtered using a sparging method to remove impurities and completely wash away the remaining sugar. Using 309 L of water, the process was repeated until no impurities were visible, and then added to the stainless steel tank containing the wort, ultimately yielding 320 L of filtered wort.

The filtered wort was placed in a boiling pot, 1260 g of hops were added, it was boiled at 100°C for about 60 minutes, and the coagulated material was removed after settling for 30 minutes. In this way, 329.72L of wort was obtained, and it was confirmed that the amount of soaked lees and water evaporated during the filtration and boiling process was 99.28L. The boiled wort was cooled to 15°C, and during this process, it was confirmed that the amount of hop lees and moisture lost was about 49 L, and 280 L of cooled wort was obtained. Afterwards, 0.95L of yeast and 1680g of hops were added to the cooled wort, and alcohol fermentation was performed at a temperature of 15°C for 7 days. 270 L of fermented wort was obtained.

Yeast was recovered from the fermented wort, aged for 14 days at a temperature of 20°C, and 260L of wort was obtained, which was filtered to remove impurities to ultimately produce 250L of beer.

Example 2

In Example 1, in the boiling step, 1260 g of hops was added and boiled at 100° C. for about 60 minutes, except that 2 L each of honeysuckle methanol extract and wild peach blossom methanol extract were added for a total of 4 L. Beer was produced in the same manner as above.

Example 3

In Example 1, except that in the step of preparing the potato saccharification solution, 5.75 kg of potato starch, 1 kg of red bean starch, 1 kg of tapioca starch, and 1 kg of corn starch were added to 35 L of water and stirred by rotation. Beer was prepared in the same manner.

Experimental Example 1: Alcohol content evaluation

The alcohol content of the beers prepared in Examples 1 to 3, Cass fresh beer, and OB Premer beer sold commercially were measured and shown in Table 1 below.

division Alcohol content (%) Example 1 4.5 Example 2 4.4 Example 3 4.4 cas fresh 4.5 OB Premier 5.2

As shown in Table 1, it was confirmed that the beer produced according to the present invention also had an alcohol content similar to that of commercially available beer. Experimental Example 2: Sensory evaluation

A panel test was conducted on the aroma, taste, and drinking preference of the beer using 40 well-trained sensory agents for the beer prepared in Examples 1 to 3 and commercially available beer. At this time, all tests were evaluated according to the evaluation criteria shown in Tables 2 to 5, and the test results were shown. The average of the results scored by the subjects is shown in Table 6 below.

Beer flavor evaluation level 1 point The smell is so strong that it has a negative effect on taste. 2 points I can smell it and feel the savory aroma of grains. 3 points It smells good and has a positive effect on taste. 4 points It smells good, but not enough to affect taste. 5 points There is almost no odor.

degree of taste evaluation 1 point It was tasteless. 2 points I didn't feel any flavor at all. 3 points I couldn't feel the flavor. 4 points I felt some flavor. 5 points It tasted good and I felt enough flavor.

About to go over the neck 1 point I don't feel any carbonation at all. 2 points There is too much carbonation, so it is difficult to swallow. 3 points It feels slightly carbonated, but it doesn't feel cool. 4 points It's a little too carbonated, but it's refreshing and goes down well. 5 points The carbonation is moderate, so it is refreshing and easy to swallow.

preference 1 point I don't think I will eat it at all from now on. 2 points If I had to, I would probably eat a little bit. 3 points You can eat it about once a week. 4 points You can eat it about 3 times a week. 5 points You can eat it about 5 times a week.

division incense taste Throat preference Example 1 4.2 4.5 4.8 4.6 Example 2 4.3 3.6 4.9 4.4 Example 3 4.2 4.1 4.7 4.2 cas fresh 3.1 2.5 4.2 3.2 OB Premier 3.2 3.3 3.5 3.1

As shown in Table 6, the beers of Examples 1 to 3 received excellent evaluations compared to commercially available beers. Experimental Example 3: Hangover evaluation

The beers prepared in Examples 1 to 3 and commercially available beers were evaluated by 40 well-trained sensory agents for the degree of hangover, nausea, headache, and abdominal distension of beer. Specifically, the same amount (1 L) was drunk for 1 hour, abdominal distension was evaluated after 3 hours, and hangover, nausea, and headache were evaluated after 6 hours. Evaluation of other beers was repeated at weekly intervals. 5 points: very severe 4 points: severe 3 points: slightly severe 2 points: slightly severe 1 point: not at all

division hangover Gourmet food headache abdominal distension Example 1 3.5 3.2 2.7 3.7 Example 2 1.3 1.5 1.8 2.1 Example 3 3.2 3.1 2.8 3.5 cas fresh 3.9 3.4 3.1 3.9 OB Premier 4.1 3.5 2.9 4.0

As shown in Table 7, the beers of Examples 1 to 3 were superior in the effect of improving hangovers, etc., compared to commercially available beers, and in particular, the effect of improving hangovers, etc. of the beer of Example 2 containing honeysuckle extract and wild peach flower extract. was excellent.

Claims (6)

Preparing a potato saccharification solution by mixing potato starch, enzyme, and water;
A saccharification step of obtaining wort by mixing malt grinding material, chloride, potato saccharification liquid, and water;
A filtration step to remove impurities from the wort;
A boiling step of adding hops to the filtered wort and boiling it;
A cooling step of cooling the boiled wort;
A fermentation step of adding yeast to the cooled wort to perform alcoholic fermentation; and
It includes a maturation step of recovering yeast from the fermented wort and then maturing it,
In the boiling step, the honeysuckle extract and the wild peach flower extract are added and boiled, and the honeysuckle extract and the wild peach flower extract are added in an amount of 1 to 5% by volume based on 100% by volume of the filtered wort. Beer production using potatoes method. According to claim 1,
A method of producing beer using potatoes, wherein the enzyme is an enzyme that decomposes glucan and hemicellulose. The method of claim 1 or 2,
A method of producing beer using potatoes, wherein the chloride is at least one of calcium chloride and calcium sulfate. delete delete Potato beer produced by the production method of claim 1 or 2.