KR20010056216A - Method for Producing of Ginseng Beer - Google Patents

Abstract

PURPOSE: Provided is a method for manufacturing ginseng beer which has unique ginseng flavor and contains only additional additives that are conventionally added in manufacturing beer. CONSTITUTION: The method for manufacturing ginseng beer is characterized by the following steps of: i) dipping ginseng in 50-100% alcohol and extracting only ginseng juice A at 20-80 deg.C for 6-96 hours by eliminating the ginseng; ii) steaming ginseng at over 100 deg.C for more than 6 hours and extracting condensed ginseng juice B; and iii) mixing the juice A with juice B and then adding the mixture to the process of manufacturing beer such as dipping, fermentation, storage, and filtration to manufacture ginseng beer.

Description

Method for Producing Ginseng Beer {Method for Producing of Ginseng Beer}

The present invention relates to a beer manufacturing method of the ginseng flavor, in particular, without using a separate adsorbent for stabilizing the ginseng component, the physical stability such as turbidity is improved and the ginseng beer with a unique flavor of ginseng with less smell of herbal medicine It relates to a method for producing.

Beer in the present invention refers to alcohol fermented malt drinks such as Lager beer, Ale beer, Malt Liquor and the like. Recently, the tendency of consumers to find a drink that is beneficial to health, especially a lot of drinks with flavor of ginseng appeared.

In general, when manufacturing a beverage containing ginseng components, the most problematic is the physical stability of the final product, such as turbidity is increased by the active ingredients of ginseng. Accordingly, in order to secure physical stability of the product, the protein adsorbent and the tannin adsorbent have to be excessively used. In addition, when the ginseng concentrate is used in the preparation of the beverage containing ginseng components, there is a problem of peculiar smell of herbal medicine.

Patent registration No. 157572, a ginseng beer that has already been developed, also uses ginseng concentrate so that beer has a strong smell of ginseng peculiar to Chinese ginseng, and in order to secure physical stability of products due to ginseng components, protein adsorbents and tannin adsorbents are used. Overuse had to be used.

The present invention is to solve the problems of the prior art as described above, to reduce the smell of Chinese herbal medicine unique to ginseng, and to add a separate additive such as an adsorbent for stabilizing ginseng components in addition to the additives used in the manufacture of conventional beer. Without providing a method for producing a physically stable ginseng beer.

In order to achieve the object as described above, the manufacturing method of ginseng beer according to the present invention, ginseng extract A prepared by immersing the raw ginseng such as ginseng, dried ginseng or red ginseng in alcohol, and then extracting and removing ginseng; Ginseng extract B prepared by distilling raw ginseng such as fresh ginseng, dried ginseng or red ginseng, recovering steam and condensate, and distilling; Or it is characterized in that the mixture of the ginseng extract A and the ginseng extract B is added during the immersion, fermentation, storage or filtration step of the beer manufacturing process.

In the manufacturing method of the ginseng beer according to the present invention, the ginseng extract A, after immersing the raw ginseng, such as ginseng, dried ginseng or red ginseng in 50 to 100% by volume of an aqueous alcohol solution, and then extracted at 20 to 80 ℃ Prepared by removing ginseng.

Before explaining the manufacturing method of the ginseng beer by this invention in detail, the general beer manufacturing method is briefly demonstrated.

In general, beer is produced through immersion, fermentation (prefermentation), storage (postfermentation), filtration and commercialization. Each process is briefly described as follows.

In the immersion process, wort is prepared by dissolving protein and saccharifying starch using malt and starch raw materials (starch, jade). The wort is cooled by filtration and boiling and then transferred to a fermentation tank.

The fermentation process is a process in which sugars, amino acids, etc. generated in the immersion process are converted into various flavor substances which are alcohols, carbon dioxide, and by-products by the yeast, and the fermented beer is called young beer.

After the storage process, the yeast is separated from the young beer, the beer is transferred to a storage tank, and the beer is produced while undergoing this step as a step of ripening and low temperature post-fermentation.

Aged beer, which has undergone the storage process, is filtered in the filtration process to remove suspended matter, resulting in a clear and transparent beer, which is put into a container such as a bottle or a can and commercialized. The filtration process uses the amount of adsorbent required for conventional beer making processes.

The present invention is characterized in that the two types of ginseng extract prepared separately in the general beer manufacturing process described above, or injected into the dipping process, fermentation process, storage process, or filtration process.

The preparation process of two kinds of ginseng extracts (A, B) introduced during the beer production process in the method according to the present invention will be described.

Ginseng extract A is prepared by submerging raw ginseng such as fresh ginseng, dried ginseng or red ginseng in 50-100% by volume of an aqueous solution of alcohol (immersion step), extracting at 20-80 ° C. for 6-96 hours, and then removing ginseng. do. The ginseng extract A prepared through such a process is rich in inherent aroma of ginseng as compared to the ginseng concentrate used in the past, and is characterized by low heat denaturation such as the smell of Chinese medicine because it does not go through the concentration process.

Ginseng extract B is prepared by steaming raw ginseng such as fresh ginseng, dry ginseng or red ginseng in steam at 100 ° C. or higher for 6 hours or more (distilled ginseng stage), and distilling to recover steam and condensate. The ginseng extract B prepared through such a process recovers water vapor and condensate generated in the steaming stage, and is distilled to purify the ginseng extract.

Ginseng extract A and Ginseng extract B obtained as mentioned above are added, respectively, or mixed in the immersion, fermentation, storage, or filtration process in the beer manufacturing process. The manufacturing process step and the amount of beer to which each extract is added are shown in Table 1 below.

system Ginseng Extract A (% by volume) Ginseng Extract B (% Volume) In-process addition location One 0.2 to 5 0.01 to 5 immersion 2 0.1 to 5 0.01 to 5 Fermentation 3 0.05-5 0.01 to 3 Save 4 0.05-5 0.01 to 3 percolation

In Table 1, the first method is to add the ginseng extract A, B during immersion in the hop, the second method is to add the fermentation process before or after the yeast in the fermentation process, the third method Is added at the time of transfer to the storage tank during storage, and the fourth method is added before and after transfer to the filter during filtration.

In the case of the first and second methods described above, there is a disadvantage in that the amount of recovery to the product is smaller than that of the ginseng extract introduced, but it has the advantage of being well harmonized with the beer flavor.

Hereinafter, specific examples of the method for producing ginseng beer according to the present invention will be described in more detail.

<First Embodiment>

Malt and starch subsidiary materials used in the manufacture of conventional beer are added, gelatinized, saccharified, filtered, separated, and terminated, and an appropriate amount of hops and ginseng extract A is added at a volume ratio of 0.05 per wort. At this time, all of the wort added with ginseng extract A is transferred to whirlpool and left to stand.

The wort after the precipitate is removed through the cooler is cooled to an appropriate temperature for yeast growth, and the fermentation tank is fermented for about 7 days by adding an appropriate amount of pure cultured yeast. The fermented beer is transferred to a storage tank for aging and storage. After aging in the storage tank for about a month, it is filtered and commercialized.

Second Embodiment

Malt and starch subsidiary materials used in the manufacture of a conventional beer are added, subjected to gelatinization, saccharification, filtration, separation, and an appropriate amount of hops are added during boiling. Hope-infused wort will be transferred to Whirlpool for politics. The wort from which the precipitate is removed through the cooler is cooled to a temperature suitable for yeast growth through a cooler, and an appropriate amount of purely cultured yeast and ginseng extract A per 0.02 volume and ginseng extract B are added at a volume ratio of 0.03. Then, beer fermentation is carried out in a fermentation tank for about 7 days, and the fermented beer is transferred to a storage tank for aging and storage, and after aging for about a month in a storage tank, it is filtered and commercialized.

Third Embodiment

Malt and starch subsidiary materials used in the manufacture of a conventional beer are added, subjected to gelatinization, saccharification, filtration, separation, and an appropriate amount of hops are added during boiling. Hope-infused wort will be transferred to Whirlpool for politics. The wort from which the precipitate is removed through standing still is cooled to an appropriate temperature for yeast growth through a cooler, and the fermentation tank is fermented for about 7 days by adding an appropriate amount of pure cultured yeast. Add the ginseng extract B 0.01 volume ratio per fermented beer to the storage tank for aging and storage. After aging in the storage tank for about a month, it is filtered and commercialized.

Fourth Example

Malt and starch subsidiary materials used in the manufacture of a conventional beer are added, subjected to gelatinization, saccharification, filtration, separation, and an appropriate amount of hops are added during boiling. Hope-infused wort will be transferred to Whirlpool for politics. The wort from which the precipitate is removed through standing still is cooled to an appropriate temperature for yeast growth through a cooler, and the fermentation tank is fermented for about 7 days by adding an appropriate amount of pure cultured yeast. The fermented beer is transferred to a storage tank for aging and storage. The product is filtered by adding 0.001 volume ratio of ginseng extract A and 0.0002 volume ratio of ginseng extract B per aged beer which has been aged in the storage tank for about one month.

<1st comparative example: conventional general beer>

Malt and starch subsidiary materials used in conventional beer production are added, subjected to gelatinization and saccharification, and then, an appropriate amount of hops is added during filtration and boiling. Hope-infused wort was transferred to whirlpool and left to rest. The wort from which the precipitate is removed through standing still is cooled to an appropriate temperature for yeast growth through a cooler, and the fermentation tank is fermented for about 7 days by adding an appropriate amount of pure cultured yeast. The fermented beer is transferred to a storage tank for aging and storage. After aging in the storage tank for about a month, it is filtered and commercialized.

<2nd comparative example: the manufacturing method of the conventional ginseng beer>

Malt and starch subsidiary materials used in conventional beer production are added, subjected to gelatinization and saccharification, and then, an appropriate amount of hops is added during filtration and boiling. Hope-infused wort will be transferred to Whirlpool for politics. The wort from which the precipitate is removed through standing still is cooled to an appropriate temperature for yeast growth through a cooler, and the fermentation tank is fermented for about 7 days by adding an appropriate amount of pure cultured yeast. Add a 0.003 volume ratio of ginseng concentrate extract per fermented beer and transfer to storage tank for maturation and storage. After aging for about one month in the storage tank, PVPP 40g / HL and silica gel 40 g / HL is added to the product to give colloidal stability to the usual filtration method during filtration.

Table 2 shows the turbidity, turbidity at the time of warming, turbidity after 1 year storage, herbal smell, ginseng flavor degree for the above examples and comparative examples.

First embodiment Second embodiment Third embodiment Fourth embodiment Comparative Example 1 (Beer Beer) Comparative Example 2 (Before Ginseng Beer) Turbidity (EBC) 0.31 0.30 0.32 0.33 0.32 0.33 Gaon Turbidity (EBC) 1.47 1.77 1.84 1.32 1.62 1.52 Turbidity (EBC) after 1 year storage 1.55 1.63 1.88 1.56 1.38 1.81 Chinese medicine smell none none none none none Strong Ginseng flavor middle Strong middle weakness none middle

In Table 2 above, turbidity, turbidity at warming, and turbidity after one year of storage are values that ensure physical stability, and are in a range of values that ensure physical stability without affecting product release. Therefore, comparison of detailed values such as turbidity is meaningless, and in Examples 1 to 4, without using additives for stabilizing ginseng components in addition to additives such as adsorbents used in the manufacture of conventional beer in the filtration process, It is meaningful to secure physical stability. According to the results of Examples 1 to 4, the method according to the present invention can ensure physical stability regardless of the position and concentration of the ginseng extract A or B added. In addition, it can be seen that the present invention can produce a ginseng beer having a unique aroma of ginseng without the smell of herbal medicine, which was a problem of the conventional ginseng beer using the ginseng concentrate.

As described above, according to the manufacturing method of ginseng beer according to the present invention, the ginseng extract A or B prepared separately is added in the immersion, fermentation, storage or filtration step of the beer manufacturing process, and the conventional beer in the filtration process In addition to the additives such as adsorbents used in the manufacture of the product, the physical stability of the product was secured without the use of a separate additive to stabilize the ginseng component, and without the smell of the traditional Chinese ginseng that used the ginseng concentrate, Ginseng beer with flavor can be prepared.

Claims (2)

Ginseng extract A prepared by immersing raw ginseng such as fresh ginseng, dried ginseng or red ginseng in alcohol, extracting and removing ginseng; Ginseng extract B prepared by distilling raw ginseng such as fresh ginseng, dried ginseng or red ginseng, recovering steam and condensate, and distilling; or The method of producing a ginseng beer, characterized in that the mixture of the ginseng extract A and the ginseng extract B is added during immersion, fermentation, storage or filtration step of the beer manufacturing process. The method of claim 1, The ginseng extract A, ginseng, dried ginseng or red ginseng such as raw material ginseng, soaked in 50 to 100% by volume of an alcohol solution, extracted at 20 to 80 ℃, ginseng beer, characterized in that prepared by removing the ginseng Manufacturing method.