KR20190112873A - Manufacturing method of craft beer comprising rose extract - Google Patents

Abstract

The present invention relates to a beer manufacturing method containing a rose extract. The beer manufacturing method comprises: a step of heating wort; a step of adding Magnum hops when the temperature of the wort reaches a set temperature of 100 to 110°C; a step of adding a dry rose after 10 to 20 minutes on the basis of the time when the temperature of the wort reaches the set temperature range; a step of adding Amarillo hops after 50 to 70 minutes based on the time at which the temperature of the wort reaches the set temperature range; a step of terminating the heating of the wort and rapidly cooling the wort; and a step of fermenting the wort cooled to 15 to 25°C. The beer manufacturing method containing a rose extract consists of a quantitative and efficient process to exhibit the inherent flavor of rose without additives and to be mass-produced.

Description

MANUFACTURING METHOD OF CRAFT BEER COMPRISING ROSE EXTRACT}

The present invention relates to a beer manufacturing method comprising a rose extract exhibiting the inherent flavor of the rose.

Beer is manufactured using yeast, malt, hops, and water as the main raw materials, and fermentation process to produce alcohol by preparing hops through malt saccharification process and then adding hops and yeast. And a aging process.

There are various small beer breweries in each country in Europe, including Germany, the US, and the United States, where beer is produced. Each beer has its own unique taste and aroma. In addition to the existing large-scale beer factories, small-scale beer licensing systems have been introduced in Korea to provide a wide range of quality beers using different types of malt such as pilsner malt, dunkel malt, caramel malt, and wheat malt. Beer was released.

However, beer containing natural products such as plant medicines and fruits exhibits various physiological activities during beer fermentation by fermentation or oxidation of the natural product itself, making it difficult to predict acidity, flavor, etc. Falls. In addition, useful medicinal ingredients and fragrances are most likely lost during prolonged heating, which makes them difficult to exhibit their own aroma or taste.

On the other hand, in recent years, the preference for homemade beer is increasing in homes and beer communities, and consumer demand for homemade beer with various flavors and aromas is increasing rapidly.

Accordingly, the physical stability of the beer is improved without using a separate adsorbent, and there is a need for the development of a handmade beer having a unique aroma or taste.

KR 10-2017-0052795 A1 KR 10-2002-0089866 A1

An object of the present invention is to provide a beer manufacturing method comprising a rose extract made of a quantitative and efficient process to exhibit the inherent flavor of rose without additives to solve the problems as described above, to enable mass production have.

The present invention to solve the problem is the step of heating wort; Adding Magnum Hops when the temperature of the wort reaches a set temperature of 100 to 110 ° C .; Adding a dry rose flower after 10 to 20 minutes on the basis of the time when the temperature of the wort reaches a set temperature range; Adding Amarillo Hops after 50 to 70 minutes based on the time when the temperature of the wort reaches a set temperature range; Terminating and rapidly cooling the wort; And fermenting the wort cooled to 15 to 25 ℃ provides a method for producing a beer comprising a rose extract.

The wort may be extracted after saccharifying any one malt selected from the group consisting of Pilsner Malt, Vienna Malt, Wheat Malt, and mixtures thereof.

The malt may be a combination of 70 to 80% by weight of Pilsner malt, 15 to 25% by weight of Vienna malt, and 1 to 5% by weight of mill malt.

With respect to 100 parts by weight of the wort, magnum hops may be added from 0.030 to 0.040 parts by weight, 0.150 to 0.250 parts by weight of dry roses, 0.050 to 0.070 parts by weight of amarillo hops.

Beer production method comprising a rose extract according to the present invention can produce a beer showing the flavor of the rose in harmony with the flavor of malt and hops.

1 is a photograph showing a dry rose added to the beer manufacturing step comprising the rose extract of the present invention.

The present invention relates to a beer manufacturing method comprising a rose extract, comprising: heating wort; Adding Magnum Hops; Adding a dry rose; Adding Amarillo Hops; Rapid cooling; And fermenting wort.

Hereinafter, a method for preparing beer including a rose extract according to the present invention will be described in detail step by step.

1. Heating the wort

The wort is obtained by saccharifying malt. Saccharification refers to the process of converting malt's carbohydrates into sugars that the yeast can ferment. Generally, the saccharification process is prepared by crushing the malt to a suitable size, pouring water, adjusting to the enzyme active temperature, or adding hot water. Enzyme activation temperature can be maintained at about 60 to 70 ℃ the active temperature of the amylase enzyme that converts carbohydrates into sugars. In this case, when the saccharification temperature is adjusted to the early 60 ℃, the maltose that can be fermented by the yeast is generated to make a dry beer, and as the temperature rises near 70 ℃, a lot of polysaccharides are produced to make a body-rich beer.

After saccharification of malt, the wort can be extracted by a general extraction method, and further processes such as recirculation, sparging, and filtration can be performed. Recirculation refers to a process in which wort is repeatedly poured over grain residue (grain bed) accumulated during wort extraction to receive clean malt filtered through grain residue (grain bed). Sparging refers to a process in which hot water at 75 to 80 ° C. is poured into the malt to recover the sugars contained in the malt.

In one embodiment of the present invention, the wort is extracted after saccharifying any one malt selected from the group consisting of Pilsner Malt, Vienna Malt, Wheat Malt and mixtures thereof Can be.

More specifically, the malt may be a mixture of 70 to 80% by weight of Pilsner malt, 15 to 25% by weight of Viennese malt, and 1 to 5% by weight of wheat malt for optimum harmony with the rose scent.

Pilsner malt is bright and diverse in flavor and, as its name suggests, is used in Pilsner, but also as a bright ale-based material, such as Kölsch. It is also known as pale malt because its color is clear among base malts. When the pilster malt is 70% by weight or more, a lighter and lighter beer can be produced. However, the Vienna malt added together with the dried rose flower added in the wort heating step can catch a proper body feeling.

The Vienna malt is made of dried malt to give it a golden color and can be used as a base malt as well as a special malt, which is mainly used for the coloring of beer. Vienna Malt is the raw material of Vienna Lager, giving it a fruity sweetness. If the Viennese malt is less than 15% by weight it is difficult to feel the unique sweetness of Viennese Malt, if it exceeds 25% by weight may not match the flavor of the rose.

Wheat malt is a key ingredient in wheat beer, and the wheat itself has no outer shell, which adds rice hulls to the saccharification process. Give the beer a big foam and turbid color. If the mill malt is less than 1% by weight, the foam retaining force may be weak, and it is difficult to feel the taste peculiar to mill malt. If it exceeds 5% by weight, the aroma and taste of wheat may interfere with the aroma of the rose.

The wort prepared by the method described above is heated. In the process of boiling wort, impurities are aggregated and various germs are disinfected. And hops, an important element of beer, go through this process.

Hops determine the bitterness and aroma of beer. The entire process of adding hops and heating is preferably limited to about 60 to 70 minutes. In less than 60 minutes, the aroma of hops and roses does not scent, and in more than 70 minutes, the beer tastes bitter and astringent.

Since the beer containing the rose extract of the present invention may appear bitter taste in the rose itself, in the present invention, to control the type and temperature of the hops and the time of addition, the flavor of the beer was prepared according to the consumer's preference.

2. Adding Magnum Hops

Magnum Hops is added when the temperature of the wort reaches a set temperature of 100 to 110 ° C. The magnum hop may be to add a Magnum hop to 0.030 to 0.040 parts by weight based on 100 parts by weight of the wort. If the Magnum hop is less than 0.030 parts by weight, the taste and freshness of the beer is lowered, and if it exceeds 0.040 parts by weight, the bitter taste of the rose itself and the bitter taste of hops may appear strongly.

3. Adding Dry Roses

Dry roses are added after 10 to 20 minutes on the basis of the time when the temperature of the wort reaches the set temperature range. If the rose is added within 10 minutes, it will conflict with Magnum hops, and the beer with the desired flavor cannot be obtained.If the rose is added more than 20 minutes, the rose extract time is insufficient compared to the total heating time, resulting in no fragrance of the rose. Has a problem.

Roses may be used to cut only the flower stalk where flowers, stems, calyxes, petals, stamens, pistils, etc. are arranged, and the peduncle may be further used. The flower beds of roses use hot air dried flowers that have not separated or crushed leaves. There is no limit to the type of rose, but Rosa damascene or Oklahoma rose can be used. The rose is preferable in that it is suitable for edible because it is resistant to pests and can be grown organically and has a less sour taste.

In the present invention, the roses are dried and added to the flower blossoms to prevent side reactions, and the temperature and extraction time may be adjusted to exhibit a sufficient flavor of the roses without showing a bitter or bitter additional taste. In addition, there is no separate extraction process can provide an economical and efficient beer production method.

In the case of crushing the rose, the surface area in contact with the beer can be widened to extract unwanted components, filtering of the crushed rose is necessary, and in the case of extracting and using the rose juice There is a fear that deterioration of the taste caused by the solvent occurs.

The dry rose may be to add 0.150 to 0.250 parts by weight (dry weight) based on 100 parts by weight of the wort. When the dry rose is less than 0.150 parts by weight, the fragrance of the rose does not sufficiently increase, and when it exceeds 0.250 parts by weight, the steamed and bitter taste may come out.

Beer production method according to the invention can exhibit an excellent aroma and taste without the artificial chemical additives by including the step of adding the dry rose.

4. Adding Amarillo Hops

Amarillo Hops is added after 50 to 70 minutes from the point when the temperature of the wort reaches the set temperature range. The Amarillo hop is intended to add aroma to the beer and can have a strong floral and orange citrus flavor and aroma. The method of adding the amarillo hops may be added by a finishing fermentation method in which the wort is added 1 to 5 minutes before boiling and boiling, or a hopping method in which the wort is added after the heating of the wort is finished.

The amarillo hop may be added in an amount of 0.050 to 0.070 parts by weight based on 100 parts by weight of the wort.

Amarillo hops contained less than 0.050 parts by weight are difficult to achieve a harmonious taste with rose scents, and when exceeding 0.070 parts by weight, the flavoring is excessively excessive and economically inefficient.

5. Quick Cooling Step

The wort after heating is cooled and used as soon as possible. Hot wort can be oxidized to alter the taste of beer, which can be prevented by rapid freezing. In addition, it is possible to obtain the effect of solidifying and settling the remaining suspended matter in the rapid freezing step. The rapid freezing is a step of lowering the temperature of the heated wort while maintaining 100 to 110 ° C. to 15 to 25 ° C. in a short time.

6. Fermenting wort

Next, further comprising the step of fermenting the wort cooled to 15 to 25 ℃. In the fermentation step, the cooled wort is transferred to a fermenter and fermented by adding yeast. The fermentation step may be used to multiply dry yeast, or may use liquid yeast.

The present invention selects a top fermentation method to maintain the fragrance of the rose extract is prepared as an ale. Fermentation temperature may be 15 to 25 ℃, but may be prepared by maintaining at 15 to 20 ℃ to add the advantage of high lager beer preference.

The fermentation period may be 7 to 20 days, most preferably 7 to 10 days. After fermentation stops, it may be left for another 2-3 days to fully ferment.

After the fermentation may further comprise a aging step. The aging step may be subjected to refrigeration aging for 1 to 2 weeks at a temperature of 4 to 8 ° C. The fermented wort is in a state containing alcohol but no carbonic acid, and thus, may further include a step of carbonizing or giving carbonic acid before the aging step. The carbonation step is preferably carried out within one week at the temperature at which the yeast is active.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily practice the present invention. As those skilled in the art would realize, the described embodiments may be modified in various different ways, all without departing from the spirit or scope of the present invention.

[Manufacture example: beer production]

<Example 1>

75 kg of Pilsner malt, 20 kg of Vienna malt, and 3 kg of wheat malt were mixed with malt and ground to use. Water was added to the ground malt. Water was added so that the amount of the solution containing the malt was 505 L considering the amount of evaporation. The solution containing the malt was maintained at 65 ° C., saccharified and extracted to prepare wort.

500 L of wort was transferred to a pot and heated. When reaching 100 ° C., 180 g of Magnum hop was added. After 15 minutes 1 kg of dry roses were added. After 45 minutes, the amarillo hops were added by scattering the top and heating was completed.

Immediately after heating, the temperature of the wort was lowered to 20 ° C. using a rapid cooling device. Yeast was added to the wort at 20 ° C. for fermentation, followed by carbonization and ripening to prepare a beer including a rose extract.

Comparative Example 1

75 kg of Pilsner malt, 20 kg of Vienna malt, and 3 kg of wheat malt were mixed with malt and ground to use. Water was added to the ground malt. Water was added so that the amount of the solution containing the malt was 505 L considering the amount of evaporation. The solution containing the malt was maintained at 65 ° C., saccharified and extracted to prepare wort.

Magnum hops, dried rose and amarillo were added to 100 ° C. wort, and then heated for 60 minutes and the heating was terminated.

Immediately after heating, the temperature of the wort was lowered to 20 ° C. using a rapid cooling device. Yeast was added to the wort at 20 ° C. for fermentation, followed by carbonization and ripening to prepare a beer including a rose extract.

Comparative Example 2

100 kg of Pilsner malt was mixed with malt and ground to use. Water was added to the ground malt. Water was added so that the amount of the solution containing the malt was 505 L considering the amount of evaporation. The solution containing the malt was maintained at 65 ° C., saccharified and extracted to prepare wort.

500 L of wort was transferred to a pot and heated. When reaching 100 ° C., 180 g of Magnum hop was added. After 15 minutes 1 kg of dry roses were added. After 45 minutes, the amarillo hops were added by scattering the top and heating was completed.

Immediately after heating, the temperature of the wort was lowered to 20 ° C. using a rapid cooling device. Yeast was added to the wort at 20 ° C. for fermentation, followed by carbonization and ripening to prepare a beer including a rose extract.

Comparative Example 3

75 kg of Pilsner malt, 20 kg of Vienna malt, and 3 kg of wheat malt were mixed with malt and ground to use. Water was added to the ground malt. Water was added so that the amount of the solution containing the malt was 505 L considering the amount of evaporation. The solution containing the malt was maintained at 65 ° C., saccharified and extracted to prepare wort.

500 L of wort was transferred to a pot and heated. When reaching 100 ° C., 180 g of Magnum hop was added. After 30 minutes 1 kg of dry roses were added. After 30 minutes the amarillo hops were added by scattering the top and heating was completed.

Immediately after heating, the temperature of the wort was lowered to 20 ° C. using a rapid cooling device. Yeast was added to the wort at 20 ° C. for fermentation, followed by carbonization and ripening to prepare a beer including a rose extract.

Experimental Example: Sensory Evaluation

The beer prepared in Example 1 has a harmonious taste with a mild rose scent, and the body is dry and has a bitter taste suitable for a refreshing and refreshing feeling with a carbonic feeling. The International Bittering Unit (IBU), which indicates the bitter taste of alcohol and beer, measured 4.5% / vol alcohol and 12 IBU.

On the other hand, the beer prepared in Comparative Example 1, in which hop and rose were added at the same time, had a strong steaming and bitter taste, while Comparative Example 2, which used 100% Pilsner malt as malt, felt the rose aroma, but taste and body was good. Was evaluated. In addition, it was difficult to feel the fragrance of the rose in Comparative Example 3 in which the addition time of hop and rose was changed.

Although the preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements of those skilled in the art using the basic concepts of the present invention defined in the following claims are also provided. It belongs to the scope of rights.

Claims (4)

Heating wort;
Adding Magnum Hops when the temperature of the wort reaches a set temperature of 100 to 110 ° C .;
Adding a dry rose flower after 10 to 20 minutes on the basis of the time when the temperature of the wort reaches a set temperature range;
Adding Amarillo Hops after 50 to 70 minutes based on the time when the temperature of the wort reaches a set temperature range;
Terminating and rapidly cooling the wort; And
Fermenting wort cooled to 15-25 ° C .;
Beer production method comprising a rose extract comprising a. The method of claim 1,
The wort comprises a rose extract that is extracted after saccharifying any one malt selected from the group consisting of Pilsner Malt, Vienna Malt, Wheat Malt, and mixtures thereof. Method of making beer. The method of claim 2,
Wherein the malt is a combination of 70 to 80% by weight of Pilsner malt, 15 to 25% by weight of Vienna malt, and 1 to 5% by weight of wheat malt. The method of claim 1,
With respect to 100 parts by weight of the wort, Magnum hop is 0.030 to 0.040 parts by weight, 0.150 to 0.250 parts by weight of dry roses, Amarillo hop is added to the 0.050 to 0.070 parts by weight of a beer manufacturing method comprising a rose extract .

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