KR19980063223A - Beer production method using lactic acid bacteria culture - Google Patents

Abstract

The present invention is any one of the soaking process, boiling process, fermentation process, aging process in the manufacturing process of alcoholic malt drink-lager beer, ale beer (Ale), etc. that go through the process of immersion, boiling, fermentation, aging. The present invention relates to a method of manufacturing beer with improved flavor, which is adapted to a health-oriented consumption trend by administering a culture solution of lactic acid bacteria to at least one process and adjusting to a pH suitable for each process.

Description

Beer production method using lactic acid bacteria culture

The production of beer requires a series of processes such as raw material selection, soaking, filtration, boiling, fermentation, etc. The quality of the beer is determined by the raw materials and the characteristics of each process. For example, the soaking process, which is performed regardless of the type of beer, shows a great difference in the quality of beer according to the change of physical process variables such as the mixing ratio of raw materials, temperature, time and pH.

Brief description of the conventional beer production method is as follows. A certain amount of malt, side ingredients (starch, jade, etc.) and hops are used to dissolve the protein and saccharify the starch. These immersion processes produce proteins, amino acids, polysaccharides, and monosaccharides of various molecular weights. This production process is usually caused by the reaction of the enzyme in the malt, the temperature, pH, reaction time, etc. related to the activity of the enzyme is an important factor.

On the other hand, in a hop, polyphenol etc. are extracted with wort. The mash is filtered and boiled, which precipitates and removes macromolecules such as proteins that are not used for fermentation, thereby increasing the stability of the beer. At this time, a method of adjusting the pH was designed to meet the isoelectric point of the protein to be precipitated by adding an acid such as phosphoric acid and lactic acid, thereby increasing the stability and the unique characteristics of the acid. A beer with flavor was obtained.

The wort after the boiling process is cooled and transferred to the fermentation tank, where oxygen is added for the growth of the yeast. Fermentation is a process in which sugars, amino acids, etc. produced in the immersion process are converted into alcohol, carbon dioxide and by-products by yeast. During fermentation, high molecular weight proteins, polyphenols, polysaccharides, and the like are not used by the yeast, and some sink to the bottom of the tank, but much remains in the fermentation broth.

The fermentation broth (young beer), which has been fermented, is transferred to a maturation tank for aging, where it is aged for a certain period of time and then filtered and commercialized into bottles, cans, and the like. The purpose of aging is to achieve fragrance aging, harmony of taste and colloidal stability. During the maturation period, various components of fragrance are matured, such as diacetyl is converted into acetoin, and the harmony of the various components of beer is also achieved. In addition, protein, polyphenols, yeast, yeast cell components, etc. are precipitated in the lower tank to obtain colloidal stability.

As a result, the quality of beer is determined from the selection of raw materials to the stability, flavor, etc. of the product throughout the whole process such as immersion, filtration, boiling, cooling, fermentation, and aging. The working variables of this process have been recognized as the most important variables. However, pH in the immersion and boiling processes is also one of the most important variables. Since the reaction in the immersion process is highly dependent on the activity of the enzyme, it is necessary to adjust not only the reaction temperature but also the pH affecting the enzyme activity. In the past, an acid such as phosphoric acid and hydrochloric acid was added to control the pH, but recently, a beer having a health-oriented and fresh flavor is prepared by administering lactic acid, which has been purified. Meanwhile, in the boiling process, in order to remove substances not used for fermentation by a method such as precipitation, a method of adjusting pH to an isoelectric point of the substances using an acid is used.

In the conventional beer production method, there was a method of adding lactic acid in a refined state, but in order to obtain purified lactic acid, a separate purification and concentration process is required, which requires a lot of cost and time, and has a problem in that flavor is simple. Therefore, the present invention is to solve the above problems of the conventional beer production method and to produce a beer with a rich flavor that can not feel economic, refined acid products.

The present invention is any one of the soaking process, boiling process, fermentation process, aging process in the manufacturing process of alcoholic malt drink-lager beer, ale beer (Ale), etc. that go through the process of immersion, boiling, fermentation, aging. By administering a culture of lactic acid bacteria in more than one process, the present invention relates to a method of producing beer with improved flavor and meeting the health-oriented consumption trend.

Beer, a low-alcoholic malt drink that has established itself as a global mainstream, has been making rapid sales in its sales since its introduction from Japan and the West in the late 19th century. In particular, Korea's liquor market is undergoing rapid restructuring or liberalization of its market entry system internally. Given that fermented liquor such as beer is superior to distilled liquor such as soju and whiskey in the domestic market, the proportion of beer, which accounts for about 90% of the fermented liquor, is very important. It accounts for more than 90% of the world's exports.

Preparation of the lactic acid bacteria culture medium is as follows. Lactic acid bacteria such as Lactobacillus amylovorus not only have starch degrading activity but also have the ability to produce lactic acid using monosaccharides produced thereby. These strains were first incubated for 18-30 hours at 37-50 ° C. using MRS medium, and then inoculated 1-10% (v / v) in fresh MRS medium again for 4-10 hours at 37-50 ° C. 2 Tea culture to prepare a good cell activity. Sterilize the fresh wort before fermentation after immersion, filtration, boiling and cooling by conventional method, inoculate 1-10% (v / v) of lactic acid bacteria obtained above, and incubate at 37-50 ℃ for 18-30 hours. Prepare the culture solution. If necessary, the secondary culture in the MRS medium may be recovered through a process such as centrifugation and washing. Lactic acid bacteria culture medium cultured by the above method shows a lactate concentration of 0.8-2% depending on the culture temperature, time. Such a culture solution is suitably used for each step of beer production as necessary.

When the lactic acid bacteria culture medium is used for the immersion process, the pH is adjusted by administering the lactic acid bacteria culture medium obtained by the above-described method during the processes such as peptonizing and protein leaching performed at 38-50 ° C. In order to increase the activity of amylase, the most important enzyme in the immersion process, the pH of the saccharified solution is adjusted to 5.4-5.6. In addition, the pH can be adjusted by adjusting the dose of the lactic acid bacteria culture medium to suit the optimum pH of the specific enzyme.

When the lactic acid bacteria culture medium is used for the boiling process, it is necessary to adjust the pH as soon as possible since the boiling process starts at the same time as the filtration ends. At this time, the lactic acid bacteria culture medium is added, and pH 5.1-5.3, commonly known as an isoelectric point of malt protein Can be adjusted. The amount of the culture medium to be added depends not only on the characteristics of the filtrate, but also on the flavor of the beer produced later, and can be adjusted as necessary.

When used in the fermentation and aging process, it is preferable to use the filter in consideration of the problem of contamination rather than adding the lactic acid bacteria culture as it is. Filtration using a sterile filter of 0.1-0.45㎛ pore size yields a clear filtrate, which contains various flavor components in addition to lactic acid, a metabolite of lactic acid bacteria. This can be used to adjust the initial pH of the yeast fermentation or give flavor to the beer in the aging process, the precipitation yeast is excluded.

When the beer is manufactured by applying the above method to each process, it is possible to produce beer that is not only inferior to conventional beer in terms of stability, but also sensually.

Hereinafter, the configuration of the present invention through the embodiment of the present invention will be described in detail. However, the content of the present invention is not limited by the following examples.

Example 1

70.5 kg malt, 28.5 kg starch, and 6.3 kg jade were saccharified by a conventional method. When saccharified, the culture solution of Lactobacillus amylovorus incubated at 37 ° C. for 24 hours in MRS medium was inoculated again with 5% (v / v) of fresh MRS medium and incubated at 43 ° C. for 6 hours, followed by fresh sterilized wort Lactobacillus cultures were inoculated at 5% and incubated at 43 ° C. for 30 hours, and glycosylated with 0.5% (v / v) of the total saccharification solution. As a result, the sugar content of the first juice showed a 2% increase in sugar content compared to the control group without adding anything, and the sensory test and analysis result of the beer prepared through filtration, boiling, cooling, fermentation and aging through the above method. The results shown in Table 1 below are shown.

Evaluation standard

TABLE 1

As can be seen in Table 1, the method of the present invention was not comparable to the beer produced by the conventional method, and an excellent beer exhibiting an increase in sugar content and a sensory soft tendency could be prepared. .

Example 2

The lactic acid bacteria culture medium cultured by the method of Example 1 was soaked in a conventional manner, soaked and administered to 1.25% (v / v) in the filtered filtrate, and boiled, cooled, fermented, and aged through the above method. The sensory test of the beer manufactured through the above was done.

Evaluation standard

TABLE 2

Example 3

When lactic acid bacteria cultured in Example 1 was glycosylated in the usual manner, 0.5% (v / v) was administered to the saccharified solution, and after immersion, the solution was filtered. Through the above method, the sensory test of the beer prepared by boiling, cooling, fermentation and aging was performed.

Evaluation standard

TABLE 3

Example 4

The lactic acid bacterium culture cultured by the method of Example 1 was filtered using a 0.2 µm pore size sterile filter, and the filtrate was immersed, filtered, boiled, and cooled in a fermentation broth of 0.4% (v / v) as usual. After the tour, the sensory test of the beer produced through fermentation and aging was performed.

Evaluation standard

TABLE 4

Example 5

The lactic acid bacterium culture cultured by the method of Example 1 was filtered using a 0.2 µm pore size sterile filter, and the filtrate was immersed, filtered, boiled, cooled, and fermented in 0.25% (v / After administering v), the sensory test of the beer prepared by aging was performed.

Evaluation standard

TABLE 5

Beer produced by the method of the present invention in which lactic acid bacteria were added to each step as in Examples 1 to 5 was not inferior to commercial beer, and had excellent flavor by administering the lactic acid bacteria culture solution or the filtrate thereof.

First, the present invention can be produced beer with a new flavor in an economical manner by administering the lactic acid bacteria culture medium, not expensive purified lactic acid during the beer manufacturing process.

Second, the beer produced by the method of the present invention is excellent in taste, aroma, and preference compared to commercial beer.

Third, the beer produced by the method of the present invention showed a rich flavor due to the presence of a large amount of flavor components other than lactic acid contained in the lactic acid bacteria culture medium compared to the conventional beer production method that was simple flavor using purified lactic acid.

The present invention is to produce a beer that is health-oriented and new flavor in an economical way by adding lactic acid bacteria culture medium, not expensive purified lactic acid during the manufacturing process of beer to adjust to an appropriate pH for enzyme reaction and protein precipitation.

Claims (9)

Beer production method using the lactic acid bacteria culture medium, characterized in that the lactic acid bacteria culture solution is administered to at least one of the immersion process, boiling process, fermentation process, aging process of the beer production process. According to claim 1, Lactic acid bacteria culture is lactic acid bacteria were first incubated for 18-30 hours at 37-50 ℃, 1-10% (v / v) inoculated in fresh medium again 4-10 hours at 37-50 ℃ After the second culture, and lactic acid bacteria inoculated in fresh wort 1-10% (v / v) beer production method using a lactic acid bacteria culture medium, characterized in that it is produced by incubating 18-30 hours at 37-50 ℃. The method of claim 1, wherein the lactic acid bacteria is Lactobacillus amylovorus (Lactobacillus amylovorus) characterized in that the beer production method using a lactic acid bacteria culture medium. The method of claim 1, wherein the lactic acid bacteria culture solution prepared in claim 2 is administered to the dipping step to adjust the optimal activity pH of the glycosylation enzyme. The method of claim 1, wherein the lactic acid bacteria culture solution prepared in claim 2 is administered to the boiling step to adjust the pH of the wort to a pH suitable for precipitation of the protein. The beer production method according to claim 1, wherein the pH of the fermentation broth is adjusted by administering the lactic acid bacterium culture solution prepared according to claim 2 to the fermentation process. The beer production method according to claim 1, wherein the lactic acid bacteria culture solution prepared in claim 2 is administered to the aging step to adjust the pH of the aging solution. The method of claim 2, wherein the produced lactic acid bacteria culture solution is characterized in that the beer production process using a lactic acid bacteria culture solution, characterized in that the administration to the beer production process. 9. The beer production method according to claim 8, wherein the aseptic treatment of the lactic acid bacteria culture medium is filtered with a sterile filter having a pore size of 0.1 to 0.45 µm.