KR20080103257A - White lotus beer and preparation method thereof - Google Patents

Abstract

White Lotus Beer is provided to be usefully used as health food of peoples by holding an excellent bioactive substance of White Lotus and characteristic taste and incense of the White Lotus and to prevent hangover and adult diseases like cardiac disease. A manufacturing method of White Lotus Beer including an excellent bioactive substance of White Lotus comprises steps of: 1) manufacturing a starter by injecting dry yeast of 5~6g into a lauter mash of 1L~2L cooled at 18~24°C after heat-sterilization and fermenting it at 20~24°C for 48~50 hours; 2) manufacturing the lauter mash by using Hordei Fructus Germinatus; 3) concentrating the lauter mash, adding one or more selected from a group consisting of Humulti Strobilus, white lotus leaf, softening tea, drying folium nelumbinis, drying lotus and alive lotus and heating it; 4) cooling the concentrated lauter mash to 18~24°C; 5) measuring the cooled lauter mash in order to make a specific gravity of 1.040~1.050 after filtering the cooled lauter mash; 6) obtaining new beer not ripened by fermenting firstly it at 18~24°C for 5~6 days after adding and mixing crude liquor to the filtered lauter mash; and 7) fermenting secondly the beer not ripened at 13~17°C for 10~12 days.

Description

White Lotus Beer and Preparation Method Thereof

1 is a process schematic diagram showing a method for producing a draft beer according to the present invention.

Figure 2 is a process schematic showing the method for producing pale blue beer according to the present invention.

3 is a process schematic diagram showing the method for producing a deep colored beer of the present invention.

4 is a graph showing the quantitative descriptive analysis profile (QDA profile) of the liquor strains.

The present invention relates to a draft beer and a method for manufacturing the same, and more particularly, to a draft beer and a method for producing the boiled with hops by adding directly to the lotus leaf or lotus when added.

Nelumbo nucifera Gaertner ) is a perennial plant of the lotus family and has long been widely used for food and medicinal purposes. The parts used are mainly roots (lotus roots, folds) and seeds (lotus roots), but recently, it has been found that lotus leaf (lower lobe) and lotus root (federal) also contain bioactive substances that are beneficial to the human body. It is a useful plant.

Lotus contains three special ingredients, such as luteolin-7-glucoside, quercetin-7-glucoside, and camphorol-7-glucosylglucoside. It is effective for premature ejaculation and lotus leaf, and it contains 16 kinds of substances such as armepabin, N-methylisocochlorine and N-methylcochlorine. It is astringent, hemostasis, nocturia, diuresis and antidiabetic effect, blood pressure lowering effect. It is known to be effective in the back.

In addition, lotus root contains three kinds of substances such as Loemerin, Nuciferin, and Nornuferrin, and is effective for hemorrhagic diseases such as hemorrhage, hemostasis, nosebleed, fecal bleeding, hemorrhoidal bleeding, urine bleeding, and uterine bleeding. It contains 13 kinds of special ingredients such as methylcoridalin, dimethylcoclaurin, and nelumbin, and these substances are known to have a strong function of strengthening the stomach, intestines and kidneys.

In this regard, Korean Patent Laid-Open Publication No. 2003-83856 (name of the invention: a method for producing liquor using white lotus water) uses white lotus water as casting water to produce liquor added with inherent functionality, aroma, taste, and color. It is a method of making it public, but it is simply a method of replacing liquor water with white lotus water. Hops used in beer production are added for the purpose of giving beer a distinctive taste, foaming and retaining foam. In the present invention, not only the lotus leaf or lotus flower demonstrated excellent foam formation and retention effect compared to the hop, but also a part of the hop used in beer production lotus leaf and lotus in consideration of the unique astringent taste can partially replace the hop To be replaced.

It is an object of the present invention to provide a beer having high functionality in which the concentration of white lotus leaf tea or softened tea extract and the concentration of hops are harmonized with the unique taste of beer and the taste of lotus.

The present invention relates to a beer and a method for producing the same comprising the following steps.

1) injecting 5 ~ 6g of dry yeast into 1L ~ 2L of the wort cooled to 18 ~ 24 ℃ after heat sterilization to ferment at 20 ~ 24 ℃ for 48 to 50 hours to prepare a starter (starter);

2) preparing wort using malt;

3) concentrating wort and heating by adding one or more selected from the group consisting of hops, white lotus leaf tea, soft tea, dried lotus leaf, dried lotus flower and fresh lotus flower;

4) cooling the concentrated wort to have a temperature of 18-24 ° C .;

5) filtering the cooled wort into a filter cloth and measuring the specific gravity to be 1.040 to 1.050;

6) adding the base liquor to the filtered wort and mixing the mixture, followed by primary fermentation at 18-24 ° C. for 5-6 days to obtain an immature beer;

7) secondary fermentation of immature beer at 13-17 ° C. for 10-12 days.

In the method of producing a liquor according to a preferred embodiment of the present invention, step 1) is a process for preparing a base liquor used in the present invention.

Step 2) is a process for preparing wort used in the present invention. In the present invention, by changing the type of malt and the type and amount of hops to be added can be obtained pale color beer and dark color beer.

More specifically, in the present invention, the wort of the pale yellow beer can be obtained through the following process. That is, 5-10 kg of Pilsener malt is roughly ground, 20-25 L of water is added, mixed, and left at 50-55 ° C. for 20-25 minutes to decompose the protein into nitrogen-containing material. Subsequently, the mixed solution is left to stand at 60 to 65 ° C for 60 to 65 minutes to liquefy the starch, and left to stand at 70 to 75 ° C for 15 to 20 minutes to saccharify the starch. Subsequently, the enzyme is inactivated by heating at 78 ° C. to 80 ° C. for 5 to 10 minutes, and a saccharification test confirms complete saccharification. Subsequently, the saccharified solution is filtered through a filter cloth to produce wort (Lautering), and the remaining wort is recovered by adding 10 L of water of about 70 to 80 ° C. to the residue of the filter cloth.

On the other hand, in the present invention, the wort of the deep-colored wort is used in a mixture of 3.5 kg pilsner malt, Munich malt 1.25kg, caramel malt 0.25kg.

Step 3) is a process of concentrating the obtained wort and heating by adding one or more selected from the group consisting of hops, white lotus leaf tea, softened tea, dried lotus leaf, dried lotus flower and live lotus. Yeonju wine of the present invention can be prepared using one or more selected from the group consisting of white lotus leaf tea, softened tea, dried lotus leaf, dried lotus flower and live lotus, and in detail below using a white lotus inlet (or soft tea) The process used will be described.

First, the inventors of the present invention, the sensory evaluation of the extract of white lotus leaf tea or softened tea at 60 ~ 100 ℃, found that the 100 ℃ extract was slightly bitter taste than the extract extracted at 60 ℃ or 80 ℃, but it is not a big problem. . Therefore, the present invention is characterized in that the operation of extracting the white lotus leaf tea or softened tea is added immediately when the hop is added and boiled together with the hops.

Specifically, in the present invention, when the wort is heated by boiling the wort, the first heating step of heating 60-65 minutes by adding 30-40 g of wellamette hop and 120-125 g of white lotus leaf tea (or softened tea), Wellamette hop 15 A second heating step of heating 30 to 35 minutes by adding ~ 20 g and 60 to 65 g of white lotus leaf tea (or soft tea); And 15-20 g of Wellamette hop and 60-65 g of white lotus leaf tea (or softened tea) are added to the third heating step of heating for 10 to 15 minutes.

On the other hand, in the present invention, when the deep color wort is heated by boiling the wort, northern brewer hops 12 to 15 g and white lotus leaf tea (or softened tea) are added to the first heating step for 60 minutes, and the northern brewer hops 6 to 10 g and Second heating step of heating 60 ~ 70 g of white lotus leaf tea (or softening tea) and heating for 30-40 minutes, and third heating step of heating 10 ~ 15 g of well-lame hop tea and 70-75 g of white lotus leaf tea (or softening tea) and heating for 10-20 minutes Proceeds.

Step 4) to 5) in the present invention is a process of measuring specific gravity after cooling and filtering the concentrated wort. Specifically, the concentrated wort is cooled to have a temperature of 18 to 24 ° C., and the cooled wort is placed in a filter cloth and filtered to proceed to have a specific gravity of 1.040 to 1.050.

Step 6) to 7) in the present invention is a process of primary and secondary fermentation by adding the base liquor to the filtered wort. The primary fermentation is to put the filtered wort into the fermentation barrel and inject the clean air passed through the micro filter for 5 minutes, mix it with a base liquor, and ferment at 18-24 ℃ for 5-6 days to complete about 20L of immature beer. Proceed. Secondary fermentation then proceeds by fermenting the immature beer at 13-17 ° C. for 10-12 days.

On the other hand, in the present invention, the alcohol level of the liquor beer is about 4.5v / v% in the case of pale liquor and about 5.0v / v% in the case of the deep liquor.

Hereinafter, the present invention will be described in more detail with reference to examples, but the following examples are for the purpose of explanation and are not intended to limit the present invention.

* material

(1) malt

For light beer, pilsner malt was used, and for deep beer, pilsner malt, Munich malt, and caramel malt were mixed and used at an appropriate ratio.

(2) hops

In the case of pale beer, Wellamette hop was used, and in the case of deep beer, Northern Brewer hop and Wellamette hop were mixed and used at an appropriate ratio.

(3) yeast

The dry yeast trade name SO4 Ale yeast was used.

* Test Methods

(1) Hop Persistence Test

Add 0.5% (w / v) of white lotus leaf tea, softened tea and lotus flower to distilled water, add 0.08% (w / v) hop extract to boiled liquid and distilled water for 20 minutes, and boil for 20 minutes in a sealed bottle. Shake vigorously to generate bubbles. Leaving it, the time duration of the foam was compared to compare the foam lasting effect of hops and white lotus.

(2) Saccharification  Confirmation test

5 ml of the enzyme-inactivated solution was placed in a test tube, and 2-3 drops of 0.1 N iodine solution was determined to be saccharified when reddish purple and completely saccharified if it was colorless.

(3) Beer manufacturing condition determination test

Beer was prepared under the conditions shown in Table 1 below to determine the extraction conditions of lotus leaf or soft tea to be used as preparation water and the concentration of hops to be added to the solution. Sensory evaluation was performed on the prepared beer to determine the optimum conditions for the production of beer.

Table 1: Beer  Test conditions for each test item to determine manufacturing conditions

Example  1: light color Beer  Produce

After heat sterilization, 5 g of dry yeast was injected into 1 liter of the wort cooled to 20 ° C., and fermented at 22 ° C. for 48 hours to prepare a base liquor.

Subsequently, 5 kg of Pilsner malt was roughly ground, 20 L of water was added thereto, mixed, and left at 50 ° C. for 20 minutes to decompose the protein into a substance. The mixed solution was left at about 60 ° C. for 60 minutes to liquefy the starch. Starch was saccharified by standing at about 70 ° C. for 15 minutes. The enzyme was inactivated by heating at about 78 ° C. for 5 minutes. The saccharification confirmation test confirmed that saccharification was complete. The saccharified solution was filtered through a filter cloth to prepare wort. The remaining wort was collected by adding 10 L of water of about 75 ° C to the residue of the filter cloth.

Subsequently, when the wort was heated to start boiling, 30 g of Wellamette hop and 120 g of white lotus leaf tea were added thereto, followed by primary heating for 60 minutes. 15 g of Wellamette hop and 60 g of white lotus leaf tea were added thereto, followed by secondary heating for 30 minutes. 15 g of Wellamette hop and 60 g of white lotus leaf tea were added thereto, followed by a third heating for 10 minutes. Next, the concentrated wort was cooled to about 20 ° C.

Subsequently, the cooled wort was placed in a filter cloth and filtered, and then the specific gravity was measured using a hydrometer to determine whether the specific gravity was in the range of 1.040 to 1.050. The filtered wort was placed in a fermentation keg and injected with clean air passed through a microfilter for 5 minutes, followed by a base sulcus, followed by fermentation at 20 ° C. for 5 days to complete about 20 L of immature beer. The immature beer was fermented for 10 days at around 15 ° C. The alcohol level of the obtained pale yellow beer was found to be about 4.5 v / v%.

Example 2 Preparation of Deep Color Beer

Pilsner malt 3.5kg, Munich malt 1.25kg, caramel malt 0.25kg ratio is used, and when the wort is heated to boil, add 12g Northern Brewer hop and 120g white lotus tea, heat the first time 60 minutes, and 6g Northern Brewer hop and 60 g of white lotus leaf tea was added thereto, followed by secondary heating for 30 minutes, and 10 g of welllame hop and 70 g of white lotus leaf tea were added to carry out the third heating for 10 minutes to obtain a dark colored beer. It was found that the obtained alcoholic alcohol had an alcohol level of 5.0 v / v%.

Test Example  1: foam persistence test

Hops are added to beer for the purpose of foaming and other effects, in addition to giving the beer a fresh taste and a refreshing flavor. White lotus leaf tea and soft tea have a characteristic bitter and bitter taste, so if the foam has a sustained effect, it will be able to replace a large portion of hops, so the foam sustainability test was conducted.

To compare the sustainability of the foam of white lotus with hops, shake it vigorously with white lotus leaf tea, soft tea, and 0.5% (w / v) lotus extract and 0.08% hop extract (standard concentration added to pre-mixer beer). Was generated and then the time for which the bubbles were maintained was compared.

The hop extract added group had a large number of bubbles destroyed within 3 minutes of leaving, and the bubbles were changed to a large state. The white lotus leaf tea, soft tea, and lotus extract were maintained in a fine state similar to the initial state even after 30 minutes. Afterwards, the bubble was gradually destroyed, and the bubble lasting effect was the best of lotus flowers, which maintained the rich bubble even after 25 hours. On the other hand, softening tea containing 18% lotus flower had a longer foaming effect than white lotus leaf tea, but the white tea leaf tea also had a much higher foaming effect compared to hops. In this way, it was found that the white lotus contained ingredients that sustain the foam.

Test Example  2 : Choke  Sensory evaluation results

Sensory characteristics of the ointment are shown in Table 2 and FIG. 4. As shown in Table 2 and Figure 4, pale blue and dark colored beer was highly evaluated for all sensory characteristics items.

The pale blue beer was more strongly evaluated than the dark beer because of the caramel malt added in the process of making the dark beer. In the case of hop flavor, light beer is stronger, but bitter taste is considered as darker beer, and the fruit flavor is added due to caramel malt added during the production of deep beer.

Although the beer had a higher viscosity and lower clarity than commercial beer, the viscosity and clarity were moderate compared to the commercial house broogue beer, and the bitter taste on the tongue after drinking was slightly strong. Beer adds bitter taste to the beer by adding hops, but in the case of soft liquor, the bitter taste that remained in the mouth after drinking was great because of the addition of bitter lotus leaf with bitter taste. However, the taste of the beer itself was not clean enough to feel the bitter taste left in the mouth.

Light beer has a strong fruit flavor, is light in color, and tastes neat, and women are preferred. Men have a strong taste of alcohol, bitter taste, and dark beer.

Table 2: Light beer and Deep drink  Sensory evaluation

Yeonju according to the present invention can be usefully used as a health food of modern people because it possesses excellent bioactive materials and unique flavor and aroma of kite. In addition, it can provide a high value-added beer with the same quality as the existing beer, containing the unique taste and aroma of the kite, and functional to quench thirst, prevent hangovers, and prevent adult diseases such as heart disease.

Claims (4)

1) injecting 5 ~ 6g of dry yeast into 1L ~ 2L of the wort cooled to 18 ~ 24 ℃ after heat sterilization to ferment at 20 ~ 24 ℃ for 48 to 50 hours to prepare a starter (starter); 2) preparing wort using malt; 3) concentrating wort and heating by adding one or more selected from the group consisting of hops, white lotus leaf tea, soft tea, dried lotus leaf, dried lotus flower and fresh lotus flower; 4) cooling the concentrated wort to have a temperature of 18-24 ° C .; 5) filtering the cooled wort into a filter cloth and measuring the specific gravity to be 1.040 to 1.050; 6) adding the base liquor to the filtered wort and mixing the mixture, followed by primary fermentation at 18-24 ° C. for 5-6 days to obtain an immature beer; 7) A method of producing a liquor beer comprising the step of fermenting the immature beer secondary fermentation at 13 ~ 17 ℃ 10-12 days. The method of claim 1, wherein the malt of step 2) is at least one selected from the group consisting of Pilsner malt, Munich malt, and caramel malt. The method of claim 1 wherein the hop of step 3) is selected from wellamette hops or northern brewer hops. A draft beer prepared by the method according to any one of claims 1 to 3.

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