KR20120064744A - Method for producing beer containing mulberry and beer containing mulberry produced by the same method - Google Patents

Abstract

PURPOSE: A method for manufacturing mulberry beer using mulberry juice is provided to enhance the color of the beer and to improve preference. CONSTITUTION: A method for manufacturing mulberry beer with enhanced antioxidation and preference comprises: a step of preparing malt from barley; a step of preparing malt juice from the malt; a step of adding yeast to the malt juice and performing main fermentation; and a step of adding mulberry juice to 3~10 volume% of the malt juice and performing post-fermentation.

Description

Method for producing beer containing mulberry and beer containing mulberry produced by the same method

The present invention relates to a method for preparing an antioxidant beer with enhanced antioxidant activity and palatability, which is prepared by adding a mulberry juice, and to an enhanced beer with antioxidant activity and palatability produced by the above method.

Audi is the fruit of the deciduous broad-leaved arborescent belonging to the mulberry family, and is called as heartache, loss and black heart. In the Dongbogam and herbaceous wood, the properties of audi have been recorded to be cold, sweet and non-toxic, to treat small thirst (diabetes), stroke, anemia, high blood pressure and arthralgia, to relax the five intestines, to make white hair black and to prevent aging.

The nutritional value of Audi is generally higher than that of ordinary fruits. The sweetness of matured Audi is 10.4 ~ 15.8 Brix and the acidity is 0.29 ~ 0.83%. In addition to a large amount of fructose and glucose, it contains various organic acids such as citric acid, malic acid, acetic acid. In particular, the calcium, potassium, and vitamin C content is high, compared to the adverb apple 14 times, potassium 2 times, vitamin C 18 times higher, vitamin C is 1.5 times higher than citrus. In addition, the anthocyanin pigment content, which is known to inhibit aging, retinal disorders and improve vision, antioxidant, antibacterial and cardiovascular disease, is 170.47 mg% of Audi, compared to 48.57 mg of grapes and 7.07 mg of apples. It contains much more.

Recently, Audi has included albafuran, albafuran, as well as several flavonoids with antioxidant, antihypertensive and anti-aging activities such as cyclomulberrin, sanggenone, moracin and kuwanon. It has been found to contain antibacterial and anti-inflammatory substances such as bergapten. In addition, it contains resveratrol, oxyresveratrol, oxydihydroresveratrol and phytoalexin, and has recently been spotlighted as a food having a prophylactic effect such as cancer, inflammation, diabetes and high blood pressure.

Audi fruit is soft and contains a large amount of water, making it difficult to use as a pastry due to deterioration in quality after harvesting, and anthocyanin pigments are very unstable in light and heat, which limits the development of processed foods using Audi. On the other hand, Audi currently stores and sells fresh fruits produced during the harvest season in summer, such as frozen storage, but research on processed foods for commercialization of high value-added products is insufficient.

Korean Patent Publication No. 2010-0030013 discloses a manufacturing method of bokbunja beer, but is different from the manufacturing method of the Ody beer of the present invention.

The present invention is derived from the above requirements, in the present invention is prepared by adding the mulberry juice in the optimal process and ratio to the conventional beer lacking nutrients, containing an anthocyanin, a natural pigment, having an antioxidant activity effect beer Not only is the color enhanced, but can be ingested together with functional ingredients is very beneficial to human health, and its purpose is to provide a method of producing an improved beer Ody beer.

In order to solve the above problems, the present invention provides a method for producing an odyssey beer with enhanced antioxidant activity and palatability, characterized in that the production by adding a mulberry juice.

The present invention also provides an odyssey beer with enhanced antioxidant activity and palatability produced by the above method.

According to the present invention, the odyssey beer of the present invention contains an anthocyanin pigment derived from an audi juice rich in antioxidant activity, and has a physiological function capable of inhibiting aging by removing active oxygen due to metabolic activity and stress. It can be expected, and the addition of purple audio enhances the color of the beer and can provide beer with excellent palatability.

Figure 1 shows the moisture, crude ash, crude fat and crude protein content of barley and malt.
Figure 2 shows the β-glucan content of barley and malt (β-glucan).
Figure 3 shows the yeast number change of wort according to the amount of mulberry juice added during the main fermentation 7 days through the bottom fermentation.
Figure 4 shows the change in yeast number of wort according to the amount of mulberry juice added during the main fermentation through top fermentation.
Figure 5 shows the change in the soluble solids content of wort according to the amount of mulberry juice added during the main fermentation through the bottom fermentation.
Figure 6 shows the change in the soluble solids content of wort according to the amount of mulberry juice added during the top fermentation through top fermentation.
Figure 7 shows the alcohol content of wort according to the amount of mulberry juice added during the main fermentation through the bottom fermentation.
Figure 8 shows the alcohol content change of wort according to the amount of mulberry juice added during the main fermentation through top fermentation.
Figure 9 shows the pH change of wort according to the amount of mulberry juice added during the 7 days of main fermentation through the bottom fermentation.
Figure 10 shows the pH change of wort according to the amount of mulberry juice added during the main fermentation through top fermentation.
Figure 11 shows the anthocyanin content of wort according to the amount of mulberry juice added during the main fermentation through the bottom fermentation, C-3-R (cyanidin-3-rutinoside), C-3-G (cyanidin-3-glucoside) ) And Pn-3-G (peonidin-3-glucoside).
Figure 12 shows the anthocyanin content of wort according to the amount of mulberry juice added during top fermentation through top fermentation, the main pigments C-3-R (cyanidin-3-rutinoside), C-3-G (cyanidin-3-glucoside ) And Pn-3-G (peonidin-3-glucoside).
Figure 13 shows the DPPH free radical scavenging ability (%) of wort according to the amount of mulberry juice after the main fermentation through the bottom fermentation.
Figure 14 shows the DPPH free radical scavenging ability (%) of wort according to the amount of mulberry juice after the main fermentation through the top fermentation.
Figure 15 shows the DPPH free radical scavenging ability (%) of the top fermented beer and the bottom fermented beer according to the addition time of the mulberry juice.

In order to achieve the object of the present invention, the present invention provides a method for producing an odyssey beer with enhanced antioxidant activity and palatability, characterized in that the addition of the mulberry juice produced in a conventional beer.

In the manufacturing method of the mulberry beer of the present invention, the mulberry juice may be a sterilized mulberry juice for 4-6 minutes at 80 ~ 120 ℃, preferably a mulberry juice sterilized for 5 minutes at 100 ℃, but is not limited thereto. Do not. In addition, the addition time of the mulberry juice may be preferably added before post-fermentation, but is not limited thereto, and may be added when boiling wort, and may also be added before main fermentation.

In the manufacturing method of the mulberry beer of the present invention, the mulberry juice is added before the post-fermentation

(a) preparing barley into malt;

(b) preparing malt of step (a) as wort;

(c) main fermentation by adding yeast to wort of step (b); And

(d) adding the mulberry juice to the main fermented wort of step (c) may comprise the step of fermentation.

In the manufacturing method of the mulberry beer of the present invention, barley of the step (a) may be barley barley, but is not limited thereto.

In addition, in the production method of the odyssey beer of the present invention, the barley of the step (a) can be milled to produce malt, the milling process is three of acupuncture (steeping), germination (kilning) It may be made of steps, but is not limited thereto. The acupuncture step is a process of supplying the moisture required for the barley to germinate into the barley, but may be made of a process of soaking barley and the process of removing water and drying, but is not limited thereto. In addition, the germination step may be performed for 4 to 6 days, preferably 5 days, but is not limited thereto. The barley, which has undergone the acupuncture and germination steps, becomes germinated and contains water, and the barley in this state is called green malt, and the process of drying the green malt is called brewing, and the brewing can be carried out at 45 to 85 ° C. May be, but is not limited thereto. After brewing, the malt can be used for the manufacture of wort after weaving.

In addition, in the method for producing the Audi beer of the present invention, the method of preparing wort of the step (b)

(a) grinding malt and then saccharifying to separate malt and malt;

(b) washing the sugar remaining in the separated malt with purified water, and then cooling it with mercy; And

(C) after cooling the hop (hop) to elute the active ingredient and bitter taste of the hop, and may further include the step of eluting the hop flavor by adding the hop again,

Preferably

(a) grinding malt and then saccharifying to separate malt and malt;

(b) washing the sugar remaining in the separated malt by adding 0.8-1.2 L of purified water, and then boiling at 80-120 ° C. for 60-100 minutes and cooling it at 25-35 ° C. for 30-50 minutes. ; And

(C) after the cooling (hop) 25 to 35 g by the eluting the active ingredient and the bitter taste of the hop for 50 to 80 minutes, and may further comprise the step of eluting hop flavor by adding 15 to 25 g of hops again. And

More preferably

(a) grinding malt and then saccharifying to separate malt and malt;

(b) washing the sugar remaining in the separated malt by adding 1 L of purified water, and then boiling at 100 ° C. for 80 minutes and cooling at 30 ° C. for 40 minutes; And

(c) After cooling, the hops may be prepared by injecting 30 g of hops to elute the active ingredient and bitter taste of the hops for 65 minutes, and eluting hop aroma by adding 20 g of hops.

The wort prepared by the method may be 18-22 L, preferably 20 L, but is not limited thereto.

In the manufacturing method of the wort, it is possible to add the chopped hop of the step (b), if the top of the finished wort cascade hop (Cascade hop) of well-balanced refreshing floral aroma and bitter taste 0.22 compared to the volume of wort It is possible to add ˜0.30% by volume, preferably 0.25% by volume, but not limited to this, and when the wort is fermented, Saaz hop is suitable for Pilsner beer with a traditional high-quality flavor. ) May be added to 0.20 to 0.30% by volume relative to the wort volume, preferably 0.25% by volume, but is not limited thereto.

In the preparation method of the wort, the saccharification of step (a) can be carried out in the saccharification aviation tank, the specific saccharification method is heated to 36 ~ 40 ℃ purified water 20 ~ 24 L and milled malt 4 ~ 6 kg 4 to 6 minutes at 50 to 56 ℃, 20 to 40 minutes at 60 to 66 ℃, 20 to 40 minutes at 68 to 76 ℃ and 15 to 25 minutes at 70 to 86 ℃ can be saccharified, preferably 22 L of purified water was heated to 38 ° C. and 5 kg of crushed malt was added thereto to saccharify for 5 minutes at 53 ° C., 30 minutes at 63 ° C., 30 minutes at 72 ° C., and 20 minutes at 78 ° C., but It is not limited.

In addition, in the method for producing an odyssey beer of the present invention, the main fermentation of step (c) may be carried out through top or bottom fermentation, but is not limited thereto. If the main fermentation is top fermentation, yeast is dried Safale S-04 ( Saccharomyce cerevisiae , France) may be added to the volume of 0.04 ~ 0.06% by volume of the wort, preferably 0.05% by volume, but not limited to this, if the fermentation of yeast is dry Saflager S-23 ( Saccharomyces cerevisiae , France) may be added to the volume of the wort 0.08 ~ 0.12% by volume, preferably 0.1% by volume, but is not limited thereto. In addition, if the main fermentation is a top fermentation may be performed for 4 to 6 days at 20 ~ 26 ℃, preferably may be carried out for 5 days at 23 ℃, but is not limited to this, if the bottom fermentation 10 ~ 16 It may be carried out at 6 ° C for 6 to 8 days, preferably at 13 ° C for 7 days, but is not limited thereto.

In addition, in the manufacturing method of the mulberry beer of the present invention, the mulberry juice of step (d) may be added to 3 to 10% by volume compared to the wort volume, preferably 5 to 10% by volume, most Preferably 5% may be added, but is not limited thereto.

In addition, in the manufacturing method of the Audi beer of the present invention, the post-fermentation of the step (d) may be carried out for 25 to 35 days at -2 ~ 2 ℃, preferably can be carried out for 30 days at 0 ℃ This is not restrictive.

The present invention also provides an odyssey beer with enhanced antioxidant activity and palatability prepared by the above method.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

1. Manufacturing method of Audi beer

(1) malt production

(a) beer barley

The beer barley used the 2009 barley barley, which was obtained from National Food Science Institute in Iksan, Jeonbuk, in August-September 2010.

(b) malt production

Grade 1 (> 2.5 mm) barley was milled using an automatic micro malting system (Phoenix, Australia), and 12 kg of barley wheat was used for one milling. The milling process was carried out in three stages: steeping, germination, and kilning. After the soaking process, the water was drained and dried. The germination process was carried out for 5 days, the bathing process was carried out at a temperature range of 45 ~ 85 ℃. Green malt germinated for 5 days was used for the preparation of wort after weaving.

(2) Wort  Produce

The malt prepared by the above method was ground with a grain grinder. Into the wort saccharification bath, purified water: crushed malt was first added to 22 L of purified water to a ratio of about 4: 1, and then warmed up to 38 ° C., 5 kg of the crushed malt was added to 53 ° C., 63 ° C., 72 ° C., and 78 ° C. After saccharification for 5 minutes, 30 minutes, 30 minutes, and 20 minutes at ℃, respectively, separated into malt and wort. The sugar remaining in the separated malt was washed with 1 L of purified water, and then boiled at 100 ° C. for 80 minutes and cooled to 30 ° C. for 40 minutes. After cooling, 30 g of hops were added to elute the active ingredient and bitter taste of hops for 65 minutes, and 20 g of hops were added to elute fresh hop flavor to prepare 20 L of wort.

(3) Mulberry juice  Produce

Commercially available refrigerated mulberry juice (Gochangsan 2010) was used by sterilizing for 5 minutes at 100 ℃.

(4) beer manufacturing

The yeast used for top fermentation was dried Safale S-04 ( Saccharomyce cerevisiae , France) and the yeast used for bottom fermented beer was Saflager S-23 ( Saccharomyces cerevisiae , France). After soaking in dry yeast according to the conditions recommended by the yeast manufacturer (Safale S-04: 27 ± 3 ℃ / 10-fold diluent, Saflager S-23: 23 ± 3 ℃ / 10-fold diluent), it is allowed to stand at room temperature for 1 hour. Inoculation. The inoculation ratio was 0.05% with Safale S-04 dry yeast powder and 0.1% with Saflager S-23 dry yeast powder.

Hops were added to the top fermented beer by adding 0.25% of cascade hop, which is a combination of refreshing floral aroma and bitter taste, to make wort, while the bottom fermented beer was a traditional high-quality flavor hop and pilsner beer. 0.25% of a suitable Saaz hop was added to the wort preparation to mercy.

After 5 minutes sterilization at 100 ℃ sterilized by adding a total volume of 5L by adding 0%, 5%, 10%, 20% of the wort volume before or after fermentation of beer. Top fermented beer was fermented at 0 ° C. for 30 days after fermentation at 23 ° C. for 5 days, and bottom fermented beer was fermented at 0 ° C. for 30 days after fermentation at 13 ° C. for 7 days.

2. Experimental method

(1) Physicochemical Characterization

General components of barley and barley malt were analyzed according to AOAC method. That is, moisture was analyzed at 105 ° C atmospheric pressure drying, crude ash was analyzed at 550 ° C by direct firing method, crude protein Kjeldahl method, crude fat was analyzed by soxhlet extraction method, and carbohydrate was 100% moisture, crude ash, crude protein and Calculated by subtracting crude fat content.

Soluble solids content (%) of the mulberry juice and wort was measured using a refractive sugar meter (Atago, Japan). pH was measured using a pH meter (model 520A, Orion, USA), and chromaticity was measured using a standard color plate (X = 82.94, Y = 84.65, using a color difference meter (Model TC-360, Tokyo Denshoku Co., Japan). Z = 94.34) and then L (brightness), a (redness) and b (yellowness) values according to Hunter scale.

(2) β- Glucan (β- glucan ) content

Β-glucan content of barley and malt was analyzed using Megazyme assay kit (Megazyme Pty, Ltd., Ireland) according to the enzymatic method of McCleary and Glennie-Holmes. 0.5 g each of barley and malt were placed in a polypropylene tube, and 1 ml of 50% (v / v) ethanol solution was added to disperse the sample well. Then, 5 ml of phosphate buffer solution (20 mM sodium phosphate, pH 6.5) was added. The sample was mixed by stirring with a vortex mixer. The mixed sample is boiled with stirring in a constant temperature water bath boiled at 100 ° C., cooled to 40 ° C., and 0.2 ml of lichenase (50 unit / ml in 20 mM sodium phosphate buffer, pH 6.5) is added to 40 ° C. The reaction was continued for 1 hour in a constant temperature bath. 24 ml of distilled water was added thereto, the solution was stirred to 30 ml, and then stirred and centrifuged at 3000 rpm for 10 minutes. After centrifugation, 0.1 ml of supernatant was aliquoted into three test tubes, and then 0.1 ml of acetate buffer solution (50 mM, pH 4.0) was added to one test tube, and β-glucosidase (2) was added to the other two test tubes. unit / ml in 50 mM sodium acetate buffer, pH 4.0)) was added and reacted at 40 ° C. for 15 minutes. Then, glucose oxidase / peroxidase reagent (Megazyme, glucose measurement kit, Ireland) was added to each test tube, reacted at 40 ° C. for 20 minutes, and the absorbance was measured at 510 nm.

(3) alcohol content

The alcohol content of fermented beer was calculated by the formula ABV% = {(OG-FG) × 1,000} ÷ 7.5 (OG: original gravity, FG: final gravity) as alcohol by volume (ABV).

(4) Yeast

Yeast water was measured by diluting 10 g of the sample in 10 steps using a sterile physiological saline solution by the 10-degree dilution method and then inoculating 1 mL of the dilution solution into Petrifilm ^TM (3M USA). Yeast number was counted by Petrifilm ^TM yeast and mold count (3M USA) for 24 to 48 hours at 30 ℃.

(5) anthocyanins ( anthocyanin ) content

10 g of the sample was placed in methanol containing 1% HCl, extracted at 4 ° C. for 24 hours, and then filtered by suction with a buchner funnel. The filtrate was concentrated under reduced pressure at 35 ℃ and the lipid component was removed twice with an ethyl ether: hexane (1: 6, v / v) solution. The pigment content of the lipid-free extract was analyzed by HPLC, and the standard materials were cyanidin-3-glucoside, cyanidin-3-rutinoside, and peony. Din-3-glucoside (peonidin-3-glucoside, Genay France Co., France) was used. HPLC analysis conditions for measuring the content of anthocyanin pigments are shown in Table 1 below.

HPLC conditions for anthocyanin analysis Instruments HPLC (Futecs NS-2001P) Column GROM-SIL 120 ODS-5 ST (250 mm x 4.6 mm ID) Column Temp. 35 ℃ Solvent system Water: CH ₃ CN: HOAC: H ₂ PO ₄
(81.7: 8.4: 8.4: 1.5, v / v) Wave length 530 nm Flow rate  1.0 mL / min

(6) Antioxidant ability

Antioxidant activity was confirmed through DPPH free radical scavenging ability. DPPH free radical scavenging ability was measured by modifying Blois and Lee's method. That is, 0.1 mM DPPH solution was prepared by dissolving DPPH (1,1-diphenyl-2-picrylhydrazyl) in ethanol. Samples were diluted 1/10, 1/100, 1/1000, 1/10000 and mixed 1: 1 with 0.1 mM DPPH solution, resulting in dilution multiples of 1/20, 1/200, 1/2000, 1/20000 This was processed. Then, after reacting at 37 ° C. for 30 minutes, absorbance was measured at 517 nm and compared with a sample-free control group to calculate hydrogen donating ability in the following formula. Ascorbic acid (Ascorbic acid) is an antioxidant comparable substance was dissolved in ethanol to 10 ug / ml and treated in the same manner as above to compare the antioxidant capacity.

DPPH free radical scavenging activity (%) = {1- (A-B / C)} × 100

A: Absorbance after reacting the sample extract with DPPH

B: absorbance after reacting with sample extract and ethanol

C: absorbance after reacting ethanol and DPPH

(7) sensory test

Sensory characteristics such as color, smell, taste, and overall acceptability of Audi beer were evaluated by 9-point scoring method (9 Very Good, 7 Good, 5 Normal, 3 bad, 1 very bad).

(8) Statistical Processing

Variance analysis by the SAS-PC program and Duncan's multiple test showed significant differences at p <0.05.

Example  One: Barley  And general ingredients of malt

General components of barley and malt are shown in FIG. The general components of the barley barley used in the manufacture of Ody beer are water content 11.2%, crude protein 9.5%, crude fat 1.8%, crude carbohydrate (crude sugar) 75.5%, crude ash 2.0%, which is low in crude protein and water content. Conformed to. The malt from malted barley is 3.2% water, 9.1% crude protein, 1.7% crude fat, 84.5% crude carbohydrate (crude sugar), and 1.5% crude ash. do.

Example  2: Barley  And β- of malt Glucan (β- glucan ) content

Β-glucan remaining in malt is difficult to filter wort with arabinoxylan (arabinoxylan), beer filtration lowers the filtration rate and causes problems such as the formation of haze (haze) and sediment in the beer.

Β-glucan content of barley and malt is shown in FIG. The β-glucan content of barley barley was about 2.5%, which was relatively low. Generally, barley seeds contained about 2-8% β-glucan, and its content was affected by the variety and the cultivation environment. Β-glucan content of the barley barley malt was 0.06%, which was decomposed during the process of milling and the content thereof decreased.

Example  3: Wort  And Mulberry juice  Physicochemical Properties

Physicochemical properties of wort are shown in Table 2. The soluble solids content of wort was 13.85 ± 0.92 Brix, which caused deviations due to water evaporation during the saccharification and boiling process. PH of wort is 4.95 ± 0.37, specific gravity is 1.062 ± 0.008, color value is 79.73 ± 1.98, L value is 1.23 ± 0.75, a value is 32.17 ± 4.66, and yellow color is turbid. Indicated.

Physicochemical Properties of wort Item Wort Soluble Solids (Brix) 13.85 ± 0.92 pH 4.95 ± 0.37 importance 1.062 ± 0.008
Chromaticity
L value 79.73 ± 1.98 a value 1.23 ± 0.75 b value 32.17 ± 4.66

Physicochemical properties of mulberry juice are shown in Table 3. Soluble solids are 12.1 ± 0.2 Brix, which is lower than wort, and the higher the ratio of mulberry juice to wort, the lower the level of soluble solids of wort added with mulberry juice. The pH of the mulberry juice was 4.90 ± 0.10, the lightness (L value) was 3.07 ± 0.05, the redness (a value) was 17.49 ± 0.50, and the b value was 5.01 ± 0.23, indicating a dark red color.

Physicochemical Properties of Audi Juice Item Mulberry juice Soluble Solids (Brix) 12.1 ± 0.2 pH 4.90 ± 0.10
Chromaticity
L value 3.07 ± 0.05 a value 17.49 ± 0.50 b value 5.01 ± 0.23

Example  4: Yeast  change

The yeast number change of wort during the main fermentation process of the upper and lower fermentation beer according to the amount of the mulberry juice is shown in Figs. At the initial fermentation rate of yeast, 6.2 ~ 6.7 Log cfu / ml, the lower fermentation reached the 4th day of fermentation and the top fermentation reached the maximum of 8.2 ~ 8.6 Log cfu / ml. After the fourth day of fermentation of the top fermented wort, the higher the amount of the mulberry juice, the more pronounced the tendency of the yeast decrease was. However, the concentration of mulberry juice during fermentation did not have a significant effect on yeast growth.

Example  5: soluble solids ( Brix ) Content change

Soluble solids content is wort 14.5 Brix, mulberry juice 12.1 Brix, the higher the ratio of the mulberry juice to the wort tends to lower the soluble solids content due to the dilution effect by the mulberry juice. The soluble solids content of wort according to the amount of mulberry juice added during the main fermentation process was lowered from 14.5 to 14.0 Brix at the beginning of fermentation, and then rapidly decreased to 9.9 to 8.0 Brix at 4 days of fermentation. 6.9 Brix showed a tendency to slow down. This means that sugar is rapidly consumed by the yeast, so that the growth and fermentation of the yeast is actively progressing. As shown in Fig. 6, the change in soluble solids content during the top fermentation process was rapidly decreased from 13.2 to 12.9 Brix at the beginning of fermentation to 7.9 to 7.2 Brix on the first day of fermentation and then gradually decreased to 7.6 to 7.0 Brix on the fifth day of fermentation. Indicated.

Example  6: alcohol content change

The alcohol content of the fermentation broth according to the amount of mulberry juice added during the main fermentation process is shown in FIG. 7. The alcohol content increased from 0.8% at the beginning of fermentation to 1.07 ~ 1.60% on the 2nd day of fermentation and then rapidly increased to 5.87% until the 5th day of fermentation, and then gradually increased to 6.67 ~ 6.13% on the 7th day. This means that the fermentation of alcohol is rapidly progressing during the period from the second day of fermentation to the fifth day of fermentation. The higher the amount of Audi juice added to the wort, the lower the alcohol content in the fermentation broth. The alcohol content change during the top fermentation process is shown in FIG. 8. The alcohol content increased rapidly from 0.93% at the beginning of fermentation to 5.47 ~ 5.73% on the first day of fermentation and then gradually increased from 6.00 ~ 6.13% until the fifth day of fermentation.

Example  7: pH  change

The pH change of the lower fermentation wort according to the amount of mulberry juice is shown in FIG. After slowly decreasing from 5.21 ~ 4.83 at the beginning of fermentation to 4.60 ~ 4.63 on the 5th day of fermentation, there was a slight increase from 4.63 ~ 4.86 until the 7th day of fermentation. The pH change of the top fermented wort according to the amount of mulberry juice added is shown in FIG. The initial fermentation decreased from 4.61-4.69 to 4.22 ~ 4.32 on the 3rd day of fermentation and then slightly increased to 4.46 ~ 4.53 until the 5th day of fermentation.

Example  8: chromaticity change

The color change during the main fermentation process of the lower fermentation wort according to the amount of mulberry juice is shown in Table 4. Brightness (L value) increased over time from 81.13 ~ 33.86 at the beginning of fermentation to 88.47 ~ 48.34 at the end of fermentation, and the higher the amount of added mulberry juice, the lower the brightness. Redness was decreased over time from the beginning of fermentation in the range of 0.70 ~ 45.52 to -1.61 ~ 39.21 at the end of fermentation. The redness (a value) is due to the red pigment derived from the mulberry juice, and is believed to be due to the time course of red pigment content due to decomposition and decolorization of the red pigment during fermentation. Yellow value (b value) was determined to be maintained in the range of 28.87 ~ 33.55 at the beginning of fermentation and 23.08 ~ 34.52 at the end of fermentation without showing any tendency to increase or decrease during the fermentation period.

Color Changes During Main Fermentation of Lower Fermentation wort According to Addition of Audi Juice Mulberry juice
density Chromaticity
value Effective date Day 0 Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7
0% L 81.13 85.93 87.13 89.46 90.13 89.80 89.54 88.47 a 0.70 -0.84 -0.91 -2.00 -2.16 -2.01 -1.87 -1.61 b 28.87 26.30 25.73 22.86 21.75 22.04 22.38 23.08
5% L 66.69 69.18 73.48 74.52 75.62 75.91 78.52 76.49 a 15.93 15.47 13.59 12.80 10.30 11.68 10.88 10.93 b 28.87 28.29 26.27 26.63 24.63 25.88 25.82 26.11
10% L 51.04 54.29 58.66 64.45 65.87 66.05 70.51 70.53 a 29.13 28.80 26.47 22.86 22.17 21.93 16.58 16.86 b 29.40 30.87 29.14 27.86 27.89 28.71 24.52 25.11
15% L 33.86 35.73 45.73 45.78 47.61 47.96 48.52 48.34 a 45.52 44.98 41.62 41.47 40.08 39.79 39.57 39.21 b 33.55 42.23 33.09 32.77 34.81 34.76 32.60 34.52

The color change of the top fermentation wort according to the amount of mulberry juice was shown in Table 5. Brightness (L value) increased gradually from the beginning of fermentation 78.33 ~ 37.99 to 88.25 ~ 52.06 at the end of fermentation, and the higher the addition of the mulberry juice showed a lower brightness. The redness decreased over time from the initial fermentation range of 1.76 ~ 44.24 to -1.40 ~ 35.44 at the end of fermentation. The higher the concentration of mulberry juice, the higher the redness. The redness (a value) is due to the red pigment derived from the mulberry juice, and is believed to be due to the time course of red pigment content due to decomposition and decolorization of the red pigment during fermentation. The yellow value (b value) is in the range of 35.46 ~ 35.49 at the beginning of fermentation and 28.67 ~ 35.44 at the end of fermentation.

Above, brightness increased, redness decreased, and yellowness was maintained during the main fermentation of beer according to the amount of mulberry juice added. Showed a certain range. In addition, the color of top fermented wort and the bottom fermented wort showed similar tendency during fermentation.

Color Changes during Main Fermentation of Top Fermented Wort with Addition of Audi Juice Mulberry juice
density Chromaticity
value Effective date Day 0 Day 1 Day 2 Day 3 Day 4 Day 5
0% L 78.33 83.80 82.65 88.88 88.43 88.25 a 1.76 0.32 1.30 -1.46 -1.31 -1.40 b 35.46 31.85 31.89 27.49 26.98 28.67
5%
L 63.29 70.25 71.96 72.19 72.71 74.49 a 18.03 17.69 16.84 13.69 13.51 11.78 b 34.13 31.35 27.96 32.22 32.48 31.70
10%
L 54.31 72.26 72.78 63.90 64.47 65.96 a 28.55 16.10 13.50 23.33 22.82 20.68 b 33.15 27.59 31.79 33.39 33.46 32.98
20%
L 37.99 46.91 47.64 49.20 49.46 52.06 a 44.24 40.29 39.48 39.01 38.34 34.62 b 35.49 35.85 39.28 36.69 36.71 35.44

Example  9: Physicochemical Composition of Audi Beer

The physicochemical components of the mulberry-added beer are shown in Table 6. Soluble solids 6.9 ~ 7.6 Brix, alcohol 6.1 ~ 6.7%, specific gravity 1.010 ~ 1.012 for bottom fermented beer, alcohol content is normal beer 4.5 It is 1.5 ~ 2.2% higher than%, which is attributed to the initial specific gravity of wort production of 1.062 ± 0.008. If the wort initial weight is adjusted to 1.045, alcohol production of 4.5% is possible.

Physicochemical Composition of Audi Beer Fermented beer Fermented Beer Soluble Solids (Brix) 6.9 ~ 7.6 7.0-7.6 Alcohol content (%) 6.1-6.7 6.0-6.1 importance 1.010-1.012 1.010 pH 4.63-4.86 4.46 ~ 4.53
Chromaticity
brightness 48.34-88.47 52.06-88.25 Redness -1.61-39.21 -1.40-34.62 Yellow road 23.08-34.52 28.67-35.44

Example  10: Anthocyanin Content of Ody Beer

Anthocyanin contained in Audi is a kind of flavonoids that are known to inhibit aging, retinal disorders and improve vision, antioxidant, antibacterial, and cardiovascular disease. Audi contains 170.47 mg% of grapes. It is higher than 48.57 mg% and 7.07 mg% apples. Audi mainly contains pigments of the anthocyanin family, and its components are known to be mostly cyanidin-3-glucoside and cyanidin-3-rutinoside.

The anthocyanin content after the main fermentation of beer according to the amount of mulberry juice added is shown in Figures 11 and 12, Figure 11 is a bottom fermentation beer and Figure 12 is a top fermentation beer. The main pigments of beer supplemented with mulberry juice were detected with cyanidin-3-rutinoside (C-3-R), cyanidin-3-glucoside (C-3-G), and peonidin-3-glucoside (Pn-3-G). In the beer fermentation broth added with 0% mulberry juice, there was almost no anthocyanin pigment content derived from the mulberry juice, whereas the contents of C-3-R in the bottom fermentation broth with 5%, 10% and 20% mulberry juice, respectively. The contents of 0.48, 0.52, 0,73 mg%, C-3-G were 0.15, 0.17, 0.21 mg%, and Pn-3-G were 0.16, 0.19, 0.28 mg%. -R content of 1.08, 1.14, 1.17 mg%, C-3-G content of 0.35, 0.39, 0.40 mg%, Pn-3-G content of 0.15, 0.19, 0.20 mg%, respectively The higher the amount added, the higher the pigment content.

Example  11: Antioxidant Activity of Ody Beer

Antioxidant activity after the main fermentation of beer according to the amount of addition of the mulberry juice is shown in Figure 13 (bottom fermentation beer) and 14 (top fermentation beer), the antioxidant activity of the beer according to the addition time of the mulberry juice is shown in Figure 15. Antioxidant activity after main fermentation of bottom beer fermentation broth with 0%, 5%, 10% and 20%, respectively, was 62.7%, 70.65%, 72.17%, 73.94%, respectively. The higher the concentration of mulberry juice was 63.40%, 72.34%, 75.36%, 76.87%, the higher the antioxidant activity of beer fermentation broth, and the higher the antioxidant activity of the upper fermentation broth. This is attributed to the fact that the top fermentation period is shorter than the bottom fermentation period.

In addition, the antioxidant activity of beer according to the time of addition of mulberry juice was 25.17% and 23.75% in top fermented beer and bottom fermented beer, respectively, when they were added in the preparation of wort, compared with 94.51% of the mulberry juice itself. The decrease was 70.76%, suggesting that large amounts of anthocyanin and nutrients in Audi were lost due to high temperatures during the saccharification and mercy processes (100 ° C / 80 minutes). In addition, the addition of mulberry juice before post-fermentation showed higher antioxidative activity than those added during wort preparation or before fermentation.

Example  12: sensory evaluation of audi beer

As a result of sensory evaluation of beer fermented by addition of mulberry juice before or after main fermentation, beer fermented before fermentation had high preference in color, flavor, taste and overall preference. Therefore, the sensory test of the bottom fermented beer and the top fermented beer was performed before the post-fermentation to determine the proper amount of the mulberry juice.

The sensory test results for the lower fermentation beer in which mulberry juice was added to the main fermented wort just before the post fermentation are shown in Table 7. The color of beer with 10% and 20% of mulberry juice was better than that of other beer, and the flavor of beer with 5% and 10% of mulberry juice was better than that of other beer. Taste was preferred over beer with 20% of 0%, 5%, and 10% mulberry juice, and overall preference was higher than beer with 20% with 5% and 10% mulberry juice. Among them, 5% added beer showed the highest preference.

Fermentation Beer Sensory Test
Item Audi juice addition amount 0% 5% 10% 20% color 5.0 ± 1.3 5.3 ± 1.7 6.5 ± 1.6 7.0 ± 1.4 zest 6.5 ± 1.6 7.2 ± 1.4 7.0 ± 1.1 5.2 ± 1.5 flavor 7.0 ± 1.5 7.6 ± 1.9 7.5 ± 1.3 6.3 ± 1.6 Overall preference 6.8 ± 1.7 7.2 ± 1.3 7.0 ± 1.7 6.4 ± 1.6

The sensory test of the top fermented beer in which the mulberry juice was added immediately before the post fermentation was shown in Table 8. The color of beer with 10% and 20% of mulberry juice was better than the other beer, and the flavor of beer with 5% and 10% of mulberry juice was preferred to other beer. Taste was preferred over beer with 5% and 10% mulberry juice compared to beer with 0% and 20%. The overall preference was also higher in beer with 5% and 10% mulberry juice than in beer with 0% and 20%, and the beer with 5% added was the most preferred. It was.

Fermentation Beer Sensory Test
Item Audi juice addition amount 0% 5% 10% 20% color 4.9 ± 1.4 5.0 ± 1.5 6.4 ± 1.8 7.2 ± 1.5 zest 6.3 ± 1.7 7.0 ± 1.6 6.8 ± 1.3 5.0 ± 1.6 flavor 6.8 ± 1.5 7.4 ± 1.7 7.3 ± 1.3 6.0 ± 1.5 Overall preference 6.5 ± 1.8 7.0 ± 1.5 6.7 ± 1.9 6.2 ± 1.5

As a result of the sensory test, the addition of 5% of the mulberry juice to the beer is most preferred, the sensory test of fermentation beer is shown in Table 9 by changing the timing of the addition of the mulberry juice. Sensory test results of beer fermented after saccharification by adding mulberry juice together with malt and malt fermentation before fermentation before or after main fermentation. Beer fermented with juice was highly preferred in color, flavor, taste and overall preference. Among them, beer prepared by adding before post-fermentation showed higher preference than beer added before main fermentation.

Sensory Evaluation of Lower Fermentation Beer by Addition of Audi Juice
Item Beer according to the time of addition When manufacturing wort
Add 5% mulberry juice Before main fermentation
Add 5% mulberry juice After fermentation
Add 5% mulberry juice color 4.1 ± 1.5 5.1 ± 1.4 5.3 ± 1.7 zest 5.3 ± 1.8 6.4 ± 1.3 7.2 ± 1.4 flavor 6.2 ± 1.8 6.2 ± 1.6 7.6 ± 1.9 Overall preference 4.7 ± 1.4 6.7 ± 1.5 7.2 ± 1.3

Claims (5)

(a) preparing barley into malt;
(b) preparing malt of step (a) as wort;
(c) main fermentation by adding yeast to wort of step (b); And
(d) a method for producing an antioxidant beer with enhanced antioxidant activity and palatability, comprising the step of post-fermenting by adding the mulberry juice to the main fermented wort of step (c). The method of claim 1, wherein the amount of the mulberry juice added in step (d) is 3 to 10% by volume based on the wort volume of step (b). The method of claim 1,
(a) soaking barley and then draining and drying;
(b) germinating and brewing the dry barley of step (a) and then grinding to prepare malt;
(c) pulverizing the malt of step (b) and then separating malt and malt;
(d) washing the sugar remaining in the separated malt of step (c), and then cooling it with mercy;
(e) adding hops to the cooled malt of step (d) to elute the active ingredient and bitter taste of the hops, and adding hops to elute the hop flavor to prepare wort;
(f) main fermentation by adding yeast to the wort of step (e); And
(g) antioxidant activity and palatability of the main fermented wort of step (f) by the step of (e) added to the volume of the mulberry juice of the step (e) after the fermentation comprising the step of preparing Method of making this enhanced mulberry beer. The method of claim 3,
(a) soaking barley and then draining and drying;
(b) germinating the dry barley of step (a) for 4-6 days and brewing at 45-85 ° C., followed by grinding to prepare malt;
(c) 4-6 kg of malt in step (b) was pulverized, and purified water at 36-40 ° C. was added for 4-6 minutes at 50-56 ° C., 20-40 minutes at 60-66 ° C., 68-76 Separating malt and wort by saccharifying at 20 ° C. for 20-40 minutes and at 15 ° C. for 15-25 minutes at 70 ° C. to 86 ° C .;
(d) adding purified water to the separated malt of step (c) to wash away the remaining sugar, and then boiling at 80 to 120 ° C. for 60 to 100 minutes and cooling to 25 to 35 ° C. for 30 to 50 minutes. step;
(e) 25 to 35 g of hops are added to the cooled malt of step (d) to elute the active ingredient and bitter taste of hops, and 15 to 25 g of hops are added again to elute the flavor of hops. Manufacturing;
(f) main fermentation by adding yeast to the wort of step (e); And
(g) adding 5-10% by volume of the juice of the mulberry juice in the step (e) to the main fermented wort of the step (f), followed by post-fermentation for 25-35 days at -2-2 ° C. Method for producing an adi beer with enhanced antioxidant activity and palatability, characterized in that the production. A beer having enhanced antioxidant activity and palatability prepared by the method of any one of claims 1 to 4.

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