KR20110113845A - Brewing method of beer using electrolyzed-reduced water - Google Patents

Abstract

The present invention relates to a method for producing beer using alkaline reduced water, the method comprising the steps of (a) preparing alkaline reduced water using raw water; (b) preparing a hop extract by injecting hops into the alkaline reduced water and then heating them; (c) mixing the hop extract and wort to prepare a first mixed solution; And (d) fermenting the yeast to the first mixed solution, followed by filtration to prepare a fermentation filtrate. When beer is produced by the production method of the present invention as described above, a taste and a good drinking feeling can be provided, and beer containing abundant mineral components can be provided.

Description

Brewing Method of Alkaline Reduced Water {Brewing Method of Beer using Electrolyzed-Reduced Water}

The present invention relates to a method for producing beer using alkaline reduced water (electrolytic reduced water).

Fermented liquor is obtained by fermenting grains or fruits, and fermented liquor such as medicinal liquor, Tak liquor, sake liquor, beer, etc., and fruit liquor, such as wine and cider. Among them, beer was first made by the Sumerians in the North Mesopotamia region of the Middle East, where agriculture began around 6,000 BC, when barley and wheat were grown and used as food. The first beer, however, was a primitive form of wine that dried barley, crushed, baked bread, then crushed, added water, and fermented naturally. It was not a liquor with the same foamy bitter taste.

The bitterness of beer was given by the addition of hops around the 10th century, and in 1541 in Nuremberg, Germany, Weissbier was the first bitter beer. Lager beer was later developed in Germany, the development of bottle technology, a new bottle cap called the crown cap, and the introduction of heat sterilization.

The main cause of the bitter taste of beer is Iso-alpha acid, which is an isomerized alpha acid contained in hops. In other words, Iso-alpha acid is an isomerized substance produced by heating alpha acid.It produces Iso-alpha acid through the process of boiling by adding hop to wort (wheat) during beer production. The higher the concentration of acid, the stronger the bitter beer can be produced.

However, the wort produced in general is acidic, so if I boiled with hops, the production yield of Iso-alpha acid is lowered to 20-40%, which is not enough to improve the taste and drinking of beer. There was. That is, hops are precipitated in Pellet form when boiled under acidic conditions. At this time, the yield of Iso-alpha acid is lowered because the material that can produce Iso-alpha acid is also precipitated.

On the other hand, fermented liquor such as beer is about 80-95% of the water is composed of water, so it is very important what kind of water to use. Therefore, it is important to use clean water when making beer. Currently, beer is used for the treatment of groundwater or water by far infrared ceramic treatment, ion exchange resin or reverse osmosis.

However, there is an advantage that the water treated by the above methods is clean, but since the minerals present in the water are artificially removed, the beer produced has a disadvantage in that it does not contain useful minerals.

In order to solve the above problems, an object of the present invention is to provide a method for producing a beer that is excellent in taste and drinking, and rich in mineral components useful for the human body.

Beer production method of the present invention to achieve the above object, (a) preparing alkaline reduced water using raw water (原 水); (b) preparing a hop extract by injecting hops into the alkaline reduced water and then heating them; (c) mixing the hop extract and wort to prepare a first mixed solution; And (d) fermenting the yeast to the first mixed solution, followed by filtration to prepare a fermentation filtrate.

The alkali reduced water may be defined as electrolytic reduced water showing alkalinity, and the pH range is not particularly limited as long as it shows alkalinity, but is preferably in the range of pH 7.5 to 9 which belongs to a useful reference range of drinking water.

In addition, the present invention may further comprise the step of (e) mixing the fermentation filtrate and water to prepare a second mixture.

At this time, the water used in the step (e) is preferably alkaline reduced water.

In the present invention, the hop extract is prepared using alkaline reduced water, and the yield of Iso-alpha acid can be increased by mixing the prepared hop extract with wort, so even if a small amount of hop is used, the taste is good. It can provide a beer with a good drinking feeling (especially a soft throat). In addition, since beer is manufactured using alkaline reduced water containing a large amount of mineral components useful for the human body, beer containing abundant mineral components can be provided.

1 is a process chart for explaining a method for producing a beer of the present invention.

Hereinafter, the present invention will be described in detail.

1 is a process diagram for explaining a method of manufacturing beer of the present invention. Referring to FIG. 1, the present invention is as follows.

(a) Alkali reduced water production <S101>

Beer production method of the present invention comprises the step of producing alkaline reduced water using raw water (原 水). The method for preparing the alkaline reduced water of the present invention is not particularly limited, but may be specifically prepared through the following process.

First, foreign substances such as giant protozoa and sand included in raw water provided through a water intake source are removed. The method of removing foreign matters contained in raw water is not particularly limited, but foreign matters may be removed by filtering raw water by activated carbon filtration or ultra-precision filtration. In this case, in order to increase the removal rate of foreign matter contained in the raw water, it is preferable to perform ultra-precision filtration secondly after performing activated carbon filtration first.

On the other hand, activated carbon filtration or ultra-precision filtration method is not particularly limited as long as it is known in the art can be applied. For example, activated carbon filtration may be performed using a column filtration tank or the like, ultra-precision filtration may be performed using a cartridge filter or a sheet filter, and the like, and a pore size of the filtration membrane used for ultra-precision filtration is 0.05 to 20 μm, Preferably it may be 0.1 to 10㎛, more preferably 5㎛.

Raw water from which foreign substances are removed through filtration is supplied to an electrolytic apparatus equipped with a positive electrode and a negative electrode, and the supplied raw water is electrolyzed to produce alkaline reduced water. That is, the supplied raw water is electrolyzed by the current flowing through the two electrodes while passing through the electrolytic cell of the electrolytic device, so that the alkali reduced water is produced at the cathode and the acidic oxidized water (electrolytic acidic water) is produced at the anode. Alkali reduced water is recovered and used. At this time, the recovered alkaline reduced water is stored and stored in the deionized water storage until use.

Here, the alkali reduced water of the present invention can appropriately adjust the production amount according to the treatment capacity of the raw water. Specifically, when the processing capacity of raw water is 2,000 to 10,000 liters per hour and the current flowing through the electrolytic apparatus is 10 to 100 A, alkaline reduced water may be produced at 300 to 4,000 liters per hour.

On the other hand, the present invention may further comprise the step of reducing the amount of free carbon dioxide contained in the raw water before supplying the raw water is removed foreign matter to the electrolytic device. As such, when the amount of free carbonate contained in the raw water from which the foreign substances are removed can be maintained, the pH of the alkaline reduced water produced can be stably maintained, and the production efficiency can be increased.

Here, the method of reducing the free carbonic acid content of the raw water from which the foreign substances have been removed is not particularly limited as long as it is known in the art, and may be performed by passing raw water through a device in which the free carbonic acid removal membrane is installed. The material and structure which can be used as the free carbonic acid removal membrane is not particularly limited, but it is preferable to use a cartridge degassing filtration membrane made of polypropylene.

In addition, the air pressure condition for reducing the amount of free carbonic acid is preferably 10 to 35 m 3 per hour, it is preferable to reduce the free carbonic acid so that the amount of free carbonic acid in the raw water is 2 to 10ppm. This is because when the amount of free carbonic acid contained in the raw water is less than 2 ppm, excessive air pressure is required.

Alkaline reduced water of the present invention prepared as described above has a small cluster size and is very rich in mineral components in the form of activated ions such as calcium, potassium, magnesium, iron or zinc. In addition, it has a large reducing power and contains a large amount of active hydrogen that combines with the active oxygen to make water, thereby effectively removing the active oxygen harmful to the human body. Therefore, the present invention can provide a beer containing abundant mineral components and active hydrogen useful to the human body by producing beer using alkali reduced water having the above characteristics.

(b) Hop extract preparation <S102>

The present invention includes the step of preparing a hop extract by heating and then adding a hop (Hop) to the alkaline reduced water prepared by the above process. Specifically, the hop extract of the present invention may be prepared by heating 5 to 20 g of beer hop to 1 L of alkaline reduced water adjusted to 70 to 80 ° C., which is a hop treatment temperature range, and then heating it for 60 to 90 minutes.

As described above, in the present invention, since hops are prepared by adding hops to alkaline reduced water indicating alkalinity, beer is manufactured using the hop extract, and thus, the production yield of Iso-alpha acid, which is the main subject of bitter taste of beer, can be improved. In addition, the microorganisms attached to the hops can also be removed to provide beer with excellent taste and drinking.

That is, conventionally, beer was given bitter taste through a process of heating hops after adding hops to acidic wort, but when hops were added to wort indicating acidity, the yield of Iso-alpha acid, which is a subject of bitter taste ( There was a limit in providing beer with excellent taste and drinking feeling due to low hop utilization. At this time, a large amount of hops may be added to wort to increase the production yield of iso-alpha acid, but if a large amount of hops is added, manufacturing efficiency (increase in manufacturing cost) of beer is reduced.

However, the present invention is to prepare the beer through the process of mixing with the wort after increasing the production yield of Iso-alpha acid by preparing the hop extract by putting the hop in alkaline reduced water showing alkalinity in the preparation of wort rather than hop. Therefore, even a small amount of hops can provide a beer with excellent taste and drinking.

Specifically, when the hop was added to the acidic wort, the production yield of Iso-alpha acid was low as 20 to 40%, but the present invention produces Iso-alpha acid by adding hops to the alkaline reduced water. The yield (Hop utilization) shows a high production yield of 70 to 80% (see Experimental Example 1).

(c) Preparation of the first mixed liquid <S103>

The present invention includes the step of preparing a first mixture by mixing the hop extract and wort (wort) prepared through the above process. At this time, the wort to be used is not particularly limited as long as it is made of a general sake, for example, it can be used to prepare a mixture of starch, such as rice or starch powder in addition to malt.

On the other hand, the mixing ratio of the hop extract and wort is not particularly limited, but hop extracts: wort is mixed in 1 ~ 15: 85 ~ 99 (weight ratio) so that the first mixture has an appropriate hop concentration to give a good bitter taste It is preferable to be.

(d) Preparation of fermentation filtrate <S104>

The present invention includes the step of producing a fermentation filtrate by filtering and fermenting yeast to the first mixed solution prepared through the above process. The yeast used to ferment the first mixed solution is not particularly limited as long as it is a conventional kind used in beer production, and for example, Saccharomyces cerevisiae may be used.

On the other hand, as the yeast is added to the first mixed solution and then fermented (about 10 days of fermentation), a crude liquid having an alcohol concentration of 6 to 10% (v / v) is obtained. The fermentation filtrate is prepared by filtration of the suspended solids after separation. At this time, the method of filtering the obtained stock solution is not particularly limited, but after the first filtration using a centrifugal separator may be subjected to secondary filtration using a membrane filter (0.45㎛).

(e) Preparation of the second mixed liquid <S105>

The present invention may further comprise the step of preparing a second mixture by mixing the fermentation filtrate prepared through the above process with water, preferably alkaline reduced water prepared in step (a). The present invention is to mix the fermentation filtrate and water, preferably alkaline reduced water in order to control the final alcohol concentration of the fermentation filtrate, the alcohol concentration of the final beer produced by mixing with alkali reduced water is 2 ~ 8% ( v / v), specifically 3 to 6% (v / v).

On the other hand, the present invention may further comprise the step of additionally adding carbon dioxide to the second liquid mixture prepared to improve the taste of the beer produced.

Although the bitterness unit (Bitterness Unit, BU) of the beer of the present invention manufactured by the above method is not particularly limited, it is preferable to represent 23 to 27 BU, specifically 25 BU. At this time, the bitterness scale of beer can be calculated by the following equation.

In addition, the concentration of alcohol presented in the present invention is measured by the method described in the IRS Liquor Analysis Regulations.

"Take up the scale of the 100 ml volumetric flask, assayed at 5 ° C, transfer it to about 300-500 ml flasks, combine this wash volume with about 15 ml of water twice, combine it with the flask, connect to the cooler and receive the When the oil reaches 70 ml (about 20 minutes), stop distillation, add water, fill the measuring flask at 15 ° C, shake it well, transfer to a cylinder, and use the alcohol system at 15 ° C. To measure. "

Meanwhile, in the beer of the present invention, after preparing hop extract with alkaline reduced water, the prepared hop extract is not directly mixed with wort, the prepared wort is first fermented, and then the hop extract is mixed with fermented wort and mixed with alkaline reduced water. It can also be prepared by dilution to adjust the alcohol concentration.

That is, the beer of the present invention (a ') to prepare the alkaline reduced water using raw water, (b') to prepare the hop extract with the prepared alkaline reduced water, (c ') to add the yeast to the wort prepared by the general method By fermentation and primary / secondary filtration to produce a fermentation wort, (d ') it can be prepared by mixing the prepared hop extract and fermentation wort after dilution with alkaline reduced water. Here, the prepared hop extract may be mixed with the fermentation wort after the secondary filtration, or may be mixed with the fermentation wort just before the secondary filtration.

As such, when beer is prepared by fermenting the wort without mixing hop extract and wort first, and then mixing with hop extract, it is easy to adjust the alcohol concentration and bitterness scale (BU) of the beer produced, thereby improving the efficiency of the manufacturing process. Can be improved.

Hereinafter, the present invention will be described in detail by Examples and Comparative Examples. However, the following Examples and Comparative Examples are intended to illustrate the present invention more specifically, but the scope of the present invention is not limited thereto.

Example 1 Preparation of Beer (Preparation of Hop Extract Using Alkaline Reduced Water)

Water was added to the electrolytic apparatus to prepare alkaline reduced water. Thereafter, 0.48 g of hop (Steirer Golding, Vision Biochem) was added to 10 ml of 66 ° C. alkaline reduced water to boil for 60 minutes to prepare a hop extract having a bitter taste.

The wort was prepared in the following manner. Domestic malt (Gimpo malt) was pulverized with a grinder (hood mix, brown) and 0.28 kg was added to 1 liter of general detergent water at 66 ° C. Thereafter, the mixture was liquefied and saccharified sequentially at 66 ° C. for 60 minutes and at 75 ° C. for 1 minute. The prepared saccharified solution was cooled to low temperature, and then allowed to stand and the supernatant was taken to prepare high gravity wort.

10 mL of the hop extract was mixed with 990 ml of the prepared high gravity wort to prepare a fermentation mixture of 18 plato. 10 ml of yeast (saccharomyces) Saccharomyces cerevisiae culture was inoculated (10 ⁶ to 5 × 10 ⁶ cells / ml) in 1 L of the prepared fermentation broth for 10 days. After fermentation, the alcohol concentration of the fermentation broth was measured and found to be 9.12% (v / v). Thereafter, the fermentation broth was recovered, compressed and primary filtered at an air pressure of 5 bar using a filter cloth (about 10 μm). The primary filtrate was then filtered again with a membrane filter (0.45 μm). 507 ml of alkaline reduced water was added to 493 ml of the filtered fermentation broth to adjust the final alcohol concentration to 4.5% (v / v) and adjust the carbon dioxide concentration to 2 volume to complete the beer.

Comparative Example 1 Preparation of Beer (Preparation of Hop Extract Using General Deionized Water)

Beer was manufactured in the same manner as in Example 1, except that hop extract and wort were prepared using general detergent water instead of alkaline reduced water using activated carbon filtration and ultrafine filtration. At this time, the hop extract was prepared by adding 0.61 g of hop (Steirer Golding, Vision Biochem) to 10 ml of 66 ° C. general detergent water and boiling for 60 minutes.

After measuring the alcohol concentration of the fermentation broth after fermentation of the prepared fermentation broth was 9.18% (v / v). Thereafter, the fermentation broth was recovered, compressed and primary filtered at an air pressure of 5 bar using a filter cloth (about 10 μm). The primary filtrate was then filtered again with a membrane filter (0.45 μm). 510 ml of general detergent water was added to 490 ml of the filtered fermentation broth to make the final alcohol concentration 4.5% (v / v), and the concentration of carbon dioxide was adjusted to 2 volume to complete the beer.

[Comparative Example 2] Preparation of beer (added hops when preparing wort)

0.28 kg of domestic malt (Gimpo malt) pulverized with a grinder (hood mix, brown) and 1.22 g of hop (Steirer Golding, Vision Biochem) were added to 1 liter of general detergent water at 66 ° C. Thereafter, the mixture was liquefied and saccharified sequentially at 66 ° C. for 60 minutes and at 75 ° C. for 1 minute. The prepared saccharified solution was cooled to low temperature, and then allowed to stand and the supernatant was taken to prepare high gravity wort.

18 plato of fermentation broth was prepared by mixing 10 mL of general detergent water in 990 mL of the prepared high gravity wort. Conventional yeast (strain) saccharide in my process serie non jiae (Saccharomyces cerevisiae) culture medium inoculated with the 10㎖ ^{(10 6 ~ 5 × 10 6} cell / ㎖) were fermented at 10 ℃ 10 days in 1ℓ mixture for the production fermentation.

After fermentation, the alcohol concentration of the fermentation broth was measured and found to be 9.24% (v / v). Thereafter, the fermentation broth was recovered, compressed and primary filtered at an air pressure of 5 bar using a filter cloth (about 10 μm). The primary filtrate was then filtered again with a membrane filter (0.45 μm). 513 ml of general detergent water was added to 487 ml of the filtered fermentation broth to adjust the final alcohol concentration to 4.5% (v / v) and adjust the carbon dioxide concentration to 2 volume to complete the beer.

Experimental Example 1 Comparison of Iso-alpha Acid Yield According to pH Conditions

The yield of Iso-alpha acid was compared by calculating the concentration of Iso-alpha acid compared to the concentration of alpha acid. In this case, since the yield of iso-alpha acid depends on the pH conditions, the yield of Iso-alpha acid was compared according to the pH conditions of wort, general detergent and alkaline reducing water used in the preparation of hop extract, and the yield was calculated by the following equation. .

Normally, the pH of wort was 5, the pH of general saponified water was 7, the pH of alkaline reduced water was 9, and the concentration of iso-alpha acid was calculated by measuring absorbance at 275 nm (Malting and Brewing Science 1-Raw Material). Hop kettle chemistry. Specifically, Blank was used as pure 2,2,4 trimethylpentane and extracted by mixing 20ml of pure 2,2,4 trimethylpentane in 10ml of the sample and the absorbance of the supernatant was measured by centrifugation (7,000 rpm, 30min). Since the bitterness unit (Bitterness Unit) can be calculated as the yield of iso-alpha acid, hop utilization required for preparing 1 L of 50BU of water was calculated, and the results are shown in Table 1 below.

Yield of Iso-alpha Acid (IAA) by pH Condition pH 5 pH 7 pH 9 IAA yield (%) 34 68 87 Hop usage (g) 1.22 0.61 0.48

As shown in Table 1, it was confirmed that the yield of Iso-alpha acid was higher in alkaline conditions than acidic and neutral. This means that if the hop extract is prepared using high pH alkaline reduced water and applied to beer production, the bitter taste of beer can be sufficiently realized even with a small amount of hops.

Experimental Example 2 Hardness Comparison Analysis

Hardness represents the strength of water, and is a value expressed in ppm (mg / L) of calcium carbonate (CaCO ₃ ) corresponding to divalent cation metal ions such as Ca ²⁺ and Mg ²⁺ dissolved in water. Therefore, if the hardness analysis value is high, it can be said that it contains a lot of mineral components.

Accordingly, the hardness of each beer prepared in Example 1, Comparative Examples 1 and 2 was measured and analyzed. The measurement method was measured based on the hardness analysis method (water quality test method, Chapter 3 test method, 2-1 hardness test method, p41,2002) in the drinking spring water quality test method of the water environment test method. The results are shown in Table 2 below.

Comparative hardness analysis results [unit: mg / 100mL] Example 1 Comparative Example 1 Comparative Example 2 Hardness measurement 82 43 41

As shown in Table 2, it was confirmed that the beer hardness measurement value of Example 1 prepared using alkaline reduced water was significantly higher than that of Comparative Examples 1 and 2. This confirms that the beer produced by the production method of the present invention contains abundant mineral components.

Experimental Example 3 Comparative Analysis of Mineral Content

The content of mineral (cationic) components such as sodium, potassium, magnesium, calcium, and the like contained in each beer of Examples 1 and Comparative Examples 1 and 2 was analyzed using ion chromatography. Ion chromatography used IonPac AS 14 (column: length 250mm, diameter 4mm, guard column: length 50mm, diameter 4mm) column, and the detector was a Suppressed Conductivity Detector (SCD) detector. In addition, MSA (20 mM Methanesulfonic acid) was used as a carrier solvent. At this time, the speed of the carrier solvent was adjusted to 1mL / min, the pressure was 45.0PSI, the injection volume was 25μl was analyzed without pre-treatment of the sample. Comparative analysis results are shown in Table 3 below.

Mineral component content comparison result [Unit: mg / L] salt potassium magnesium calcium Example 1 34.56 1.58 11.21 23.13 Comparative Example 1 22.67 0.72 4.12 13.25 Comparative Example 2 21.34 0.74 4.45 13.31

As shown in Table 3, the beer of Example 1 prepared using alkaline reduced water was found to have significantly higher mineral content than the beer of Comparative Examples 1 and 2. This shows a tendency that is consistent with the hardness measurement result (Table 2) of Experimental Example 2, to support the manufacture of beer rich in mineral components when beer is produced by the production method of the present invention.

Experimental Example 4 Preference Check

The palatability test was done about the beer of the said Example 1, the comparative examples 1, and 2. The test method was examined by applying a five-point scale method to 15 well-trained test personnel to drink each beer prepared in Example 1, Comparative Examples 1 and 2, and then to the rich taste, softness, and throbbing. The sum of the investigated results is shown in Table 4 below.

Preference test result Rich taste Softness Thirsty Overall preference Example 1 57 58 58 58 Comparative Example 1 50 52 50 51 Comparative Example 2 52 50 52 52

As shown in Table 4, it was confirmed that the beer of Example 1 prepared using alkaline reduced water has a higher taste, softness, thirst and overall preference than Comparative Examples 1 and 2. This can confirm that the beer of the present invention prepared using alkaline reduced water is excellent in taste, aroma and drinking.

Claims (3)

(a) preparing alkaline reduced water using raw water;
(b) preparing a hop extract by injecting hops into the alkaline reduced water and then heating them;
(c) mixing the hop extract and wort to prepare a first mixed solution; And
(d) a method for producing beer, comprising the step of fermenting yeast into the first mixed solution, followed by filtration to produce a fermentation filtrate. The method of claim 1,
(e) mixing the fermentation filtrate with water to produce a second mixture, characterized in that it further comprises the step of preparing a beer. The method of claim 2,
The water is a method for producing beer, characterized in that the alkali reduced water prepared in step (a).

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