KR20020034118A - Method of restrainig rise temperature of beer before drinking - Google Patents

Abstract

PURPOSE: A method for delaying a rise in the temperature of beer before drinking is provided, thereby effectively delaying a rise in the temperature of beer and maintaining the content of carbonic acid gas in the beer. CONSTITUTION: The method for delaying a rise in the temperature of beer comprises the steps of: preparing ice particles in slush state; filling a bottle with cooled beer; and floating the slushy ice particles on the cooled beer to form a cool keeping layer on the top of the cooled beer, in which the ice particles is made from any one of material selected from the group consisting of black beer, normal beer, drinking water, fresh water, soju, whiskey, fruit fermented liquor, wine, coke, soda pop and fruit juice.

Description

How to delay temperature rise of beer before tasting {METHOD OF RESTRAINIG RISE TEMPERATURE OF BEER BEFORE DRINKING}

The present invention relates to a method for delaying the temperature rise of beer, and in particular, beer before tasting, which prevents the maintenance of carbonic acid content and the temperature rise of beer by adding a grain of ice and then adding ice grains to the beer mug at the time of tasting. It relates to a temperature rise delay method.

In general, beer tastes good in a cool taste. Therefore, when stored in the refrigerator or draft beer is supplied from the supplier to the refrigerated state by a constant cooling device, and filled with a certain amount in the cup according to the customer's order to make a bubble to provide to the customer.

However, the cooling beer or draft beer provided in this manner increases in temperature depending on the temperature of the outside air, and thus the carbonic acid contained therein is released into the atmosphere, and soon loses its cool taste. Especially during summer when the temperature rises, the time for temperature rise becomes shorter.

Meanwhile, the culture of beer tasting is changing these days. This is a phenomenon that occurs throughout the culture, and because the taste of beer itself and the method of visual effects service of the indoor atmosphere beer itself, where the beer is served, satisfy the psychological and cultural needs of customers, such non-product services are added value. Eggplant is entering the age. Accordingly, the color of beer becomes one product, and various color beer is newly provided.

Accordingly, the present inventors have come up with a method for preventing the temperature rise of beer that can be accompanied by the visual effect of beer while solving the above problems.

It is an object of the present invention to provide a method for delaying the temperature rise of a beer that provides a cooler beer by extending the cooling state of the cold beer to prevent carbonic acid emission.

The present invention also provides a method of blending beer exhibiting a freely moving color effect before tasting in a glass filled with a draft beer.

The method of the present invention for achieving the above object consists of the following steps.

(a) ice grain slushing step for slashing the ice grains; (b) preparing a cold beer for filling the glass with cooled beer; (c) forming a warming layer to float the slushed ice grains on the surface of the cooling beer.

In the ice grain slushing step, the ice grains are preferably made using a so-called slush device.

In addition, the ice grains may use drinking water, but may use dark beer, or other beverages or other alcoholic beverages. In other words, the use of dark beer can be blended with dark beer and beer (draft beer), slush liquor into ice grains, beer and liquor slush, and shochu into ice grains, shochu and beer (draft), If you slush fruit wine, such as plum wine, slush plum wine and fruit wine, and coke (drinks such as cider), you can achieve the effect of blending cola (beverage) and beer (draft beer).

If you slush colored liquor such as dark beer into ice grains, or add a separate food coloring to slush into ice grains, you can freeze the beer in the glass of beer (draft) with the dark beer pigment or food coloring frozen in the ice grains. As you draw, you can also get visual effects.

For example, the present invention is applied to a method of delaying the temperature rise of beer before tasting according to the present invention by slushing dark beer with ice grains to form a warming layer in the draft beer glass (hereinafter referred to as " Example 1: Raw dark beer blending I "). Explain.

In order to use the method for delaying the beer temperature rise according to the present invention; Chilled draft beer; A slush manufacturing device is needed.

Here, dark beer may be a commercially available dark beer. In this example, imported canned dark beer (9% alcohol content) was used. In addition, draft beer was generally used commercially available.

The so-called slush manufacturing apparatus is a machine equipped with a freezing device and a stirring device, and such a freezing device and a stirring device operate in a space for receiving the frozen water. Generally, a cola or cider juice or the like is put into the frozen water storage space and frozen. Refers to a device that turns the frozen water into ice grains while rotating. Such devices are widely available on the market. In this embodiment, such a device was used.

First, the prepared dark beer is put in a slush device to prepare in a slush state of ice grains. Since this slush device is continuously operated, it has the advantage that the blending according to the present invention can be performed whenever the customer wants, and the slush state has the advantage that the speed of cooling the draft beer is fast and the customer does not get caught in the mouth for tasting. have.

When the dark beer is prepared in a slush state in the slush manufacturing apparatus, the cooled draft beer is then filled into the prepared glass. At this time, the draft beer was cooled by an apparatus used in a general hop house.

Pour the first prepared dark beer ice grain into the draft beer so prepared.

At this time, the mixing ratio of the dark grains and the draft beer was 1 to 9 (weight ratio).

On the other hand, as the dark beer ice grains flowed into the glass, the color of the dark beer was drawn down into a transparent yellow draft beer with a free curve. The visual effect is moving. After a while, the draft beer became a dark dark beer, mixed with the dark brown color.

Hereinafter, the present invention will be described in more detail with reference to further examples. These examples are only for illustrating the present invention in more detail, it is to those skilled in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. Will be self-evident.

Example 2: Raw Dark Beer Blending II

It carried out similarly to Example 1, but set the ratio of dark beer ice grains and draft beer to about 2: 8.

Comparative Example 1: Raw dark beer blending III

It carried out similarly to Example 1, but made the ratio of dark beer ice grain and draft beer about 3: 7.

Comparative Example 2: Normal Draft Beer IV

Only plain uncooked draft beer is used.

Experimental Example: Sensory Test

In order to confirm the consumer preference of the blended draft beer according to the above embodiment, a sensory test was performed on 20 panelists, and the results are shown in Table 1 below:

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Color ¹⁾ 9 9 9 One Cool ²⁾ 8 9 9 5 Flavor ³⁾ 8 9 6 One Overall preference 9 8 7 6 1) whether the existing draft beer is different from the color; 2) Duration of coolness 3) Investigate whether different flavors exist

The results shown in Table 1 above are for the nine-point item scale test, where nine points indicate “very differentiation (cooling persisted)” and one point indicates “no differentiation”.

As can be seen from the results shown in Table 1, the draft beer blended according to the present invention is different in color to entertain the visual, and also cool longer than normal draft beer. In addition, the taste of dark beer, which can not be felt in the existing draft beer, is mixed, and the palatability is greatly improved.

As a result, it can be seen that the draft beer blended according to the present invention can increase various differentiated tastes and colors and maintain coolness.

In the above example, only dark beer ice grain slush and draft beer was used only, but other materials, such as general drinking water, bottled water, shochu, whiskey, wine, cola, cider, etc. Examples using beverages and fruit wine are obvious to those skilled in the art. No further disclosures have been made. Therefore, it will be apparent to those skilled in the art that the present invention is not limited by the above embodiments according to the material of the protection scope of the present invention.

According to the present invention, the ice grain slush layer (heat-dissipating layer) delays the temperature rise time of the cold draft beer, and thus also delays the carbonic acid release time, so that the beer can be provided for a considerable time before tasting.

In addition, according to the present invention, the pigment contained in the ice grains such as dark beer can achieve a beautiful visual effect by drawing a free curve in the draft beer glass.

Claims (5)

(a) ice grain slushing step for slashing the ice grains; (b) preparing a cold beer for filling the glass with cooled beer; (c) forming a warming layer to float the slushed ice grains on the surface of the cooling beer. Method for delaying the temperature rise of beer before tasting, characterized in that consisting of The method of claim 1 The ice grain slush material is a method of delaying the temperature rise of beer before tasting, characterized in that at least one selected from the group consisting of dark beer, general beer, drinking water, bottled water, shochu, whiskey, fruit wine, wine, cola, cider, fruit drink The method of claim 1 Method for delaying the temperature rise of beer before tasting, characterized in that the mixing ratio of the ice grain slush and the cold beer is 1 to 9 weight ratio The method according to any one of claims 1 to 3 Method for delaying the temperature rise of beer before tasting, characterized in that the cold beer is a draft beer The method according to any one of claims 1 to 3 Method for delaying the temperature rise of beer before tasting, characterized in that food coloring is added to the ice grain slush.