KR20180101100A - Preparation method of alcoholic beverages using barley - Google Patents

Abstract

The present invention relates to a method for preparing an alcoholic beverage, comprising the steps of: a) mixing malt and barley and adding proteolytic enzyme to the mixture to prepare a degraded product of malt and barley; b) adding a nitrogen source to the degraded product; c) adding the liquefied starch to the degraded product to which the nitrogen source is added; d) adding a saccharifying enzyme and raising the temperature to obtain a wort; and e) adding yeast to the wort to ferment. The alcoholic beverage of the present invention is clean, sweet, and has a unique flavor.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method of producing a main alcoholic beverage using barley,

The present invention relates to a method for producing a liquor using barley.

As beer consumption has increased recently, a variety of beers have been developed. For example, Korean Patent Laid-Open Publication No. 10-2014-0096011 discloses a method for producing beer using desalted lava sea water, and Korean Patent Laid-Open Publication No. 10-2014-0011396 discloses a beer taste drink containing saponin.

The inventors of the present invention have developed a beer having a refreshing feeling and a high degree of preference by using barley which has not undergone the gamma -generation process while studying beer having a new flavor.

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for producing beer using barley which has not undergone a vat process.

According to an aspect of the present invention,

a) mixing the malt and barley and adding the proteolytic enzyme to the mixture to prepare a degraded product of malt and barley;

b) adding a nitrogen source to said degradation product;

c) adding liquefied starch to the degradation product to which the nitrogen source has been added;

d) adding a saccharifying enzyme and then heating to obtain a wort; and

e) adding yeast to the wort to ferment,

Thereby providing a method of manufacturing a mainstream.

The mainstream of the present invention is clean, sweet, and has a unique flavor.

The present invention

a) mixing the malt and barley and adding the proteolytic enzyme to the mixture to prepare a degraded product of malt and barley;

b) adding a nitrogen source to said degradation product;

c) adding liquefied starch to the degradation product to which the nitrogen source has been added;

d) adding a saccharifying enzyme and then heating to obtain a wort; and

e) adding yeast to the wort to ferment,

And a method of manufacturing a mainstream.

Hereinafter, the present invention will be described in detail.

Step a) of malt and barley The degradation product  Steps to manufacture

The process for preparing the mainstream of the present invention comprises the steps of: a) preparing a melt of malt and barley. Preferably, malt and barley are pulverized, and proteolytic enzymes such as water and Neutrase (Novozymes) are added to the pulverized product, and digestion is carried out with stirring at 53 to 58 ° C for 10 minutes to 40 minutes. At this time, the barley is used in an amount of 150 to 550 parts by weight with respect to 100 parts by weight of the malt. When the content of barley is more than 550 parts by weight, the full body of the beer to be produced is improved, but the strong taste or the overall taste and sensory properties are deteriorated. Also, when the content of barley is less than 150 parts by weight, the body feeling is significantly lowered.

The barley is barley which has not undergone the step of the gamma-mill. The present invention is characterized in that the barley uses barley which has not undergone a step of a vat, thereby producing a mainstream of a unique flavor.

Step b) of malt and barley On degradation products  Step of adding nitrogen source

The method of producing a mainstream of the present invention comprises the step of adding a nitrogen source to the decomposition product of malt and barley. Preferably, the nitrogen source is added to the decomposition product and the step b) is carried out while stirring at a temperature of 55 to 70 캜 for 20 to 60 minutes.

The nitrogen source preferably includes leucine, valine, threonine, and isoleucine. However, it is preferable that the nitrogen source does not contain glutamic acid, or that glutamic acid content is more than 0 ppm and less than 20 ppm. When the glutamic acid content is 20 ppm or more, the sensation of coolness is inhibited in the mainstream produced, and the taste becomes stronger.

The nitrogen source is preferably added in an amount of 130 ppm to 250 ppm based on the free amino acid content of the wort. When the content of nitrogen source is less than 130 ppm, the free amino acid content in the wort becomes too low and fermentation is likely not to be properly performed.

The nitrogen source may be a soybean peptide, soybean peptone, pea protein, yeast extract, etc. The commercially available soybean peptide, soybean peptone, pea protein and yeast extract may be suitably selected from those having a low glutamic acid content.

Step c) On degradation products  Step of adding liquefied starch

The method for producing a mainstream of the present invention comprises the step of adding c) liquefied starch to a decomposition product to which a nitrogen source has been added. The liquefied starch is preferably prepared by mixing starch, water and liquefying enzyme and heating the mixture. More preferably, the liquefied starch is prepared by mixing starch, water and a liquefying enzyme, heating the mixture to 90 to 100 ° C with steam, and allowing the mixture to stand for 10 minutes to 15 minutes. At this time, the liquefying enzyme is preferably a heat-stable alpha amylase, and commercially available products such as Biowin xt of Vision Corporation can be used. The liquefaction enzyme is preferably added at a weight of 1/800 to 1000 of the weight of the starch in terms of liquefaction efficiency. The water is preferably 1.8 to 2.7 times the weight of the starch by weight in terms of liquefaction efficiency.

At this time, the starch is preferably used in an amount of 350 to 800 parts by weight based on 100 parts by weight of malt. When the starch content is less than 350 parts by weight or exceeds 800 parts by weight, the sensory properties of the mainstream produced are lowered.

More preferably, the barley is from 15 to 55% by weight based on 100% by weight of the total of malt, starch and barley. When the content of barley is 15 to 55% by weight, both the full body and refreshing feeling of the beer to be produced are excellent.

Step d) Saccharogenic enzyme  After addition Warmed up Wax  Step of obtaining

The method for producing a mainstream of the present invention includes the step of d) heating the mixture without addition of a saccharifying enzyme or saccharifying enzyme to obtain a wort. Preferably, glycated enzyme is added and stirred for about 20 to 60 minutes while maintaining the temperature at 50 to 72 DEG C, after which the temperature is raised to 73 to 80 DEG C, and transferred to Lauter tun to obtain a clear wort. The saccharifying enzyme is preferably beta amylase.

The free amino acid content in the wort obtained at this time is 120 to 190 ppm. When the content of the free amino acid is less than 120 ppm, fermentation is difficult to be performed properly, and thus there is a high possibility that the sensory property of the mainstream produced is lowered.

Step e) In mash  Step of adding yeast to ferment

The method for producing a mainstream of the present invention comprises the step of e) adding yeast to the wort to ferment. Preferably, after the wort is boiled, the troch is removed, and the supernatant, from which the troch is removed, is cooled to 10 to 13 DEG C, and yeast is added to ferment.

At this time, the boiling water may be concentrated to a solid content concentration of 9 to 17 wt% in the wort, and preferably, it may be concentrated to 10.6 to 11.1 wt%. Also, you can add a hope to your beer according to the bitter taste of the beer. By adding the above-mentioned hopper, a bitter bitter taste inherent to beer is imparted. When the mash juice is heated to less than 100 ° C, the hop is not isomerized so that a bland flavor is not properly produced, and there is a high possibility that turbidity is produced in the produced beer because the mushroom is not properly produced. On the other hand, if the mercury time is less than 30 minutes, the surface of the yeast is surrounded by the truffle during fermentation, which prevents the growth and aggregation of yeast and prevents the filtration process from being performed properly. In addition, when the above-mentioned self-length time exceeds 70 minutes, self-expiration is performed for too long, so that a protein component having a large molecular weight coagulates and precipitates, thereby reducing the bubble of the beer and reducing the body sensation. In addition, when the mercury time exceeds 70 minutes, the melanoid reaction causes the formation of the subj ective factors. Thus, the dark color appears in the wort, and the taste and flavor are changed, and the stability of the flavor is also decreased. Loss also occurs, and the flavor and nutritional value of beer are all lowered.

In the present invention, hot brakes can be formed in the settling tank while the wastewater is introduced into the settling tank. At this time, the inflow rate of the juice is 2 to 4 m / s so that the hot brakes are formed at the center of the settling vessel. The settling time is between 15 minutes and 30 minutes, allowing the floating tugs, ie hot breaks, to sink to the bottom of the settler. The hot brake is a complex of protein and polyphenol combined, and can be formed and removed in a beer making process, thereby improving the turbidity stability of the finished beer.

On the other hand, the fermentation is preferably performed at 9 to 13 ° C for 8 days to 13 days, and the alcohol in the fermentation broth after completion of fermentation is preferably 4 to 6 v / v%. The fermentation broth is preferably aged at -2 to -0.5 ° C. for 8 days to 13 days, and then filtered and then packed with carbonic acid to further deepen the flavor of the mainstream.

mainstream

The mainstream of the present invention refers to a fermented malt beverage, preferably fermented by using malt, but the kind thereof is not particularly limited. For example, the mainstream of the present invention includes general beer, sparkling wine, non-alcoholic beer and the like, and the content of the hop is not limited.

Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described in detail below. It should be understood, however, that the invention is not limited to the disclosed embodiments, but is capable of many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, To fully disclose the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims.

≪ Materials and methods >

Barley was purchased from domestic barley, and was used without being subjected to the gamma-boiling process. Malt was mixed with black malt and common malt at a weight ratio of 6: 4.

<Experimental Example 1>

(1) The starch was added to an Adjunct cooker, and 120 kg of water was added thereto. The liquefying enzyme (Biowin XT (Vision Corporation)) was added in an amount of 1/900 of the starch amount and then stirred. Then, the temperature was raised to 95 ° C using steam, and the mixture was allowed to stand for 15 minutes to perform liquefaction.

(2) The malt and barley were crushed and placed in a Mash Tun Kettle and mixed with 150 kg of water. Then, proteolytic enzyme (Neutrase (Novozymes)) was added at 56 ° C, and the temperature was maintained for 30 minutes while stirring. Then soybean peptone was added as a nitrogen source.

(3) The liquefied starch prepared in (1) above and the malt / barley lysate prepared in (2) were mixed and maintained at 65 ° C for 40 minutes while stirring. Thereafter, the temperature was raised to 76 DEG C and transferred to Lauter tun to obtain clear wort.

(4) The clear wort was transferred to a manure tank, 0.7 kg of a hop was put in, and the manure was carried out for 40 minutes. The supernatant was transferred to a fermenter by cooling the supernatant to 11 ° C after transferring the supernatant liquid to the settling tank to remove the grub.

(5) 3 kg of yeast was added to the fermentation tank to which the supernatant was transferred, and fermentation was carried out for 11 days to obtain a fermentation broth in which alcohol was produced at 5 v / v%.

(6) The fermentation broth was transferred to a storage tank, aged at -1 ° C for 10 days, filtered using diatomaceous earth and silica gel, and ascorbic acid was added to prepare a beer.

At this time, the barley, starch, and malt were used in the ratio shown in Table 1 below. That is, for 100 parts by weight of malt, 0 to 900 parts by weight of barley and starch were combined to prepare a beer.

Production Example 1 Production Example 2 Production Example 3 Production Example 4 Production Example 5 Production Example 6 Production Example 7 Production Example 8 malt To100 To100 To100 To100 To100 To100 To100 To100 barley 0 50 100 200 300 500 700 900 Starch 900 850 820 750 600 400 200 0 Soybean peptone
(ppm) 58 50 32 19 11 0 0 0

Free amino acid content (FAN, Free Amino Nigrogen) and free amino acid content in beer in the wort (i.e., pre-fermentation wort) of (4) were measured.

The sensory evaluations were also carried out on 20 beers from 30 to 45 years old who were regularly trained on flavor and taste of beer using Flavor kit. The sensory evaluation was evaluated for cleanliness, full body, and overall preference, clean and full body for a 5-point scale, and overall preference for a 9-point scale. The higher the score, the better the sensuality, the better the full body, and the higher the preference.

As a result, the beer of Production Examples 4 to 6 showed excellent overall preference and cleanliness. In the case of beer of Production Examples 1 to 3, it was difficult to have a beer-down flavor, and the body feeling was remarkably reduced and commerciality was difficult to be secured. In the case of Production Examples 7 and 8, the full body was increased, but the negative taste due to the rough taste was considered to be due to the high percentage of barley (Table 2). The free amino acid content in the wort was found to be good in all of Production Examples 1 to 8 (Table 3), and the FAN in beer was also 90 to 100 ppm in Production Examples 1 to 8 in all cases.

Production Example 1 Production Example 2 Production Example 3 Production Example 4 Production Example 5 Production Example 6 Production Example 7 Production Example 8 Clean (0-5) 2.5 2.6 3.5 4.5 4.5 4.0 3.4 2.5 Full body (0-5) 1.5 1.8 2.5 3.5 3.5 3.8 4.2 4.1 Overall preference (0 ~ 9) 3 4 4.4 5.8 5.7 5.5 5.1 4.8

Production Example 1 Production Example 2 Production Example 3 Production Example 4 Production Example 5 Production Example 6 Production Example 7 Production Example 8 FAN in wax (ppm) 145 147 141 143 148 152 205 289

<Experimental Example 2>

A beer was prepared in the same manner as in Production Example 5, except that yeast extract (Preparation Example 9) in which glutamic acid was not present instead of soybean peptone and Yeast Extract (Production Example 10) in which glutamic acid was present were used as a nitrogen source. The beer of Production Example 5, Production Example 9 and Production Example 10 was subjected to sensory evaluation in the same manner as in Experimental Example 1.

As a result, Comprehensive Preferences of Production Example 10 were lower than those of Production Example 5 and Production Example 9 (not shown in the figure).

<Experimental Example 3>

According to the results of Experimental Example 2, it was thought that glutamic acid in beer would lower the sensory evaluation. The sensory evaluation was performed by adding glutamic acid to commercial beer. The above evaluation was conducted on 20 men and women aged 30 to 45 years who had been regularly trained on the flavor and taste of beer by using a flavor kit and evaluated the taste and the preference according to the additional amount of glutamic acid. At this time, the preference was expressed by the 9 point scale method, and the taste was selected as one of three kinds of refreshing feeling, clean taste, and strong taste, and the most response was selected.

As a result, as the content of purified glutamic acid added to the beer increased, the intensity of the undesirable fragrance increased and the sensory evaluation decreased. In particular, in Comparative Example 3 in which the highest amount of purified glutamic acid was added, there were many opinions that not only the refreshing sensation was lowered but also the fish paste soup flavor (Table 4). Therefore, it was judged that the presence of glutamic acid in beer was not desirable for beer taste.

Control (commercial beer) Comparative Example 1 Comparative Example 2 Comparative Example 3 Glutamic acid
Additional input
(ppm) 0 20 40 60 Preference (0 ~ 9) 7 6.2 5.8 4.1 flavor Refreshing feeling A clean taste Tastes Tastes

<Experimental Example 4>

A beer was prepared and sensory evaluation was carried out according to the method of Production Example 9, except that the fermentation temperature was different. The above evaluation was carried out on 20 men and women aged 30 to 45 years who had been regularly trained on the flavor and taste of beer by using a flavor kit, and evaluated the cooling sensation, harmony and overall preference of the fermentation product according to the fermentation temperature Respectively. At this time, the 5-point scale was used for the sense of coolness and harmony, and the 9-point scale was used for the overall preference. The higher the score, the cheerful, harmonious, and more favorable.

As a result, it was confirmed that the total preference of beer fermented at 9 to 11 ° C was the best (Table 5). Since the beers use the same nitrogen source (yeast extract without glutamic acid), the content of leucine, valine, threonine, and isoleucine, which are major amino acids producing high alcohol, are the same. However, the difference in sensory evaluation results was judged to be due to the fermentation temperature.

Fermentation temperature (℃) 9 11 13 15 Refreshing feeling 5 5 3 One Harmony 5 5 3 3 General preference 8 8 6 4

Claims (10)

a) mixing the malt and barley and adding the proteolytic enzyme to the mixture to prepare a degraded product of malt and barley;
b) adding a nitrogen source to said degradation product;
c) adding liquefied starch to the degradation product to which the nitrogen source has been added;
d) adding a saccharifying enzyme and then heating to obtain a wort; and
e) adding yeast to the wort to ferment,
A method of manufacturing a liquor.
The method according to claim 1,
Characterized in that the barley is barley not subjected to a step of a gypsum.
The method according to claim 1,
Wherein the liquefied starch is prepared by mixing starch, water and a liquefying enzyme and heating the mixture.
The method according to claim 1,
Wherein the barley is used in an amount of 150 to 550 parts by weight based on 100 parts by weight of the malt.
The method of claim 3,
Wherein the starch is used in an amount of 350 to 800 parts by weight based on 100 parts by weight of the malt.
The method of claim 3,
Wherein the barley is 15 to 55% by weight based on 100% by weight of the total of the malt, starch and barley.
The method according to claim 1,
Wherein said nitrogen source comprises leucine, valine, threonine and isoleucine.
The method according to claim 1,
Wherein the nitrogen source is added in an amount of 130 ppm to 250 ppm based on the free amino acid content of the wort.

The method according to claim 1,
Wherein the fermentation of step e) is carried out at 9 to 13 占 폚.
The method according to claim 1,
Wherein the free amino acid content in the wort obtained in step d) is from 120 to 250 ppm.