KR20200037986A - Preparation method with increased lautering rate of alcoholic beverages using liquid sugar - Google Patents

Abstract

The present invention relates to a method for manufacturing alcoholic beverages with improved filtration rate in the production of alcoholic beverages having a low malt content. The method for producing alcoholic beverages of the present invention is a method for producing alcoholic beverages with the low malt content, wherein the filtration rate is increased to reduce the time required for manufacturing alcoholic beverages, and alcoholic beverage have excellent feeling of refreshment.

Description

Method for manufacturing alcoholic beverages with increased filtration speed using liquid sugars {PREPARATION METHOD WITH INCREASED LAUTERING RATE OF ALCOHOLIC BEVERAGES USING LIQUID SUGAR}

The present invention relates to a method for producing alcoholic beverages with an increased filtration rate.

Recently, as the consumption of alcohol using malt has increased, various alcoholic beverages have been developed. For example, Korean Patent Publication No. 10-2014-0096011 discloses a method for producing beer using desalted lava seawater, and Korean Patent Publication No. 10-2014-0011396 discloses a beer taste beverage containing saponin. These alcoholic beverages are manufactured using only malt and barley, but may also be made using other raw materials such as potato, rice, corn, starch, and caramel.

However, when using a starch to produce alcohol with low malt content, even if liquefaction and saccharification of starch raw materials are performed by adding enzymes to the liquefaction tank and saccharification tank, unliquefied starch particles are present in the wort and filtered. The speed will decrease. For this reason, there is a method of using rake to increase the filtration speed, but in this case, malt-like ingredients such as polyphenols are eluted from malt and barley, resulting in turbidity of the wort and lowering of the organoleptic preference of the final product.

Accordingly, the present inventors have completed the present invention by confirming that it is possible to increase the filtration rate during manufacturing without reducing starch flavor by adding liquid sugar after filtration without using starch.

It is an object of the present invention to provide a method for producing a liquor having a low malt content and an increased filtration rate in the production of a liquor having a low malt content.

The present invention to achieve the above object,

Preparing a saccharification solution by saccharifying malt;

Filtering the saccharification solution to prepare a filtrate;

Preparing a boiling liquid by adding liquid sugar and hops to the filtrate and heating

Cooling the boiling liquid to prepare wort; and

Comprising the step of fermentation by adding yeast to the wort,

Provides a method for producing alcoholic beverages.

The method for producing alcoholic beverages of the present invention is a method for producing alcoholic beverages with a low malt content, and the filtration rate is increased to reduce the time required for alcoholic beverages, and it is characterized by excellent refreshing feeling of alcoholic beverages.

The present invention,

Preparing a saccharification solution by malt saccharification;

Filtering the saccharification solution to prepare a filtrate;

Preparing a boiling liquid by adding liquid sugar and hops to the filtrate and heating

Cooling the boiling liquid to prepare wort; and

Comprising the step of fermentation by adding yeast to the wort,

It relates to a method of manufacturing alcoholic beverages.

Hereinafter, the present invention will be described in detail.

Saccharification solution production step

The method for producing alcoholic beverages of the present invention includes a step of saccharifying malt to prepare a saccharification solution. At this time, it is also possible to prepare a saccharification solution by mixing malt and barley. In this case, the method of producing alcoholic beverages of the present invention may include mixing malt and barley and saccharifying to prepare a saccharification solution. At this time, saccharification may be performed while stirring malt and barley together with protease and amylase in a saccharification tank. During the saccharification process, fermentable sugars are generated, and fermentable sugars are present in the saccharification solution. Barley is not included or is used in excess of 0 parts by weight and 480 parts by weight or less based on 100 parts by weight of the malt. The saccharification solution preparation step saccharification is performed at 40 to 48 ° C for 20 to 40 minutes, and then the saccharification solution is heated to 60 to 67 ° C to maintain the temperature for 40 to 80 minutes to produce fermentable sugars. Acceleration can be performed by preparing a saccharification solution having a high fermentable sugar content. The fermentable sugar produced in the saccharification process is malt sugar, glucose or maltotriose, trisaccharide or dextrin.

Filtrate production steps

The method for producing alcoholic beverages of the present invention includes the step of preparing the filtrate by filtering the saccharification liquid. The filtration may be performed using a filtration method generally used in beer production, and is not particularly limited. At this time, the filtration time is 20 minutes to 250 minutes, preferably 30 minutes to 130 minutes, more preferably 40 minutes to 120 minutes, even more preferably 40 minutes to 110 minutes and more preferably It takes 40 to 100 minutes. The filtration time exceeding 250 minutes is that the objective of the present invention is to produce alcoholic beverages with a low malt content, but does not achieve the reduction in filtration time.

Stages of boiling liquid

The method for producing alcoholic beverages of the present invention includes the steps of adding liquid sugar and hops to the filtrate and heating the mixture to prepare a boiling liquid. At this time, it is preferable to heat for 20 minutes to 120 minutes at a temperature of more than 100 ℃ and less than 109 ℃. At this time, it is preferable to use 500 to 1250 parts by weight of liquid sugar relative to 100 parts by weight of malt. The liquid sugar means a sugar in a liquid state, preferably a liquid sugar capable of alcohol fermentation, and more preferably a liquid sugar capable of alcohol fermentation containing 3 or less sugars. The liquid sugar may be invert sugar, starch syrup, liquid sugar, oligosaccharide, sugar cane liquid, or the like.

Step of making wort

The method of producing alcoholic beverages of the present invention includes the steps of cooling the boiling liquid to prepare wort. The cooling may be performed at 8 to 12 ° C. The turbidity of the wort may be 0.1 EBC or more and less than 20 EBC, preferably 0.1 EBC or more and less than 10 EBC, more preferably 0.1 EBC or more and less than 5 EBC, preferably less than 4.5 EBC, and more preferably Less than 4 EBC, even more preferably less than 3.5 EBC. As described above, the astringent taste of alcoholic beverages produced by having low turbidity and the likelihood of occurrence of odor, etc., decreases.

Fermentation step

The method for producing alcoholic beverages of the present invention includes fermenting yeast by adding yeast to the wort. The fermentation may be performed for 10 to 20 days, and may be performed according to a general fermentation process used in the production of beer.

mainstream

The liquor of the present invention refers to a malt fermented beverage, preferably a liquor fermented using malt, but the type is not particularly limited. The liquor of the present invention uses malt less than 10% by weight of the total raw material. That is, the liquor of the present invention is prepared using less than 10% by weight of malt relative to the total weight of malt, barley and liquid sugar. For example, the liquor of the present invention includes general beer, sparkling liquor, non-alcoholic beer, and the like, and the hop content does not matter. The method for producing alcoholic beverages of the present invention does not use starch in the production of alcoholic beverages. In addition, the production method of the present invention relates to a method for producing alcoholic beverages with reduced filtration time while producing alcoholic beverages having a low malt content.

Advantages and features of the present invention, and a method of achieving them will be clarified with reference to embodiments described below in detail. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in various different forms, and only the present embodiments allow the disclosure of the present invention to be complete, and common knowledge in the art to which the present invention pertains. It is provided to completely inform the person having the scope of the invention, and the present invention is only defined by the scope of the claims.

<Materials and methods>

Corn starch, malt, barley, starch syrup, oligosaccharides, liquid sugar, and hops (bitter hop pellets) were purchased and used commercially.

<Example 1>

The malt and barley were reacted at 45 ° C. for 30 minutes while stirring in a 250 liter saccharification tank. At this time, protease and amylase were added. After the reaction was completed at 45 ° C., the temperature was raised to 63 ° C. and reacted for 60 minutes to promote the amylase reaction so that fermentable sugars (such as maltose, glucose, and maltotriose) were sufficiently produced. Thereafter, the temperature was raised to 78 ° C., and then transferred to a filtration tank (Lauter tun) for primary filtration. Then, brewing water was added to the primary filtrate, followed by secondary filtration to prepare a filtrate. After the filtration was completed, starch syrup was put in a boiling vessel and boiled with hops at 105 ° C. for about 90 minutes in a boiling vessel with the filtrate. After boiling was completed, the boiling liquid was cooled to 10 ° C to prepare wort. Yeast was added to the wort, and fermentation was performed for about 15 days. After the fermentation was completed, transferred to a storage tank, stored at -1 ° C for 10 days, and then filtered to prepare a sample. At this time, the malt content is low and unlike the general manufacturing process of beer produced using the auxiliary material, an auxiliary cooker is not used.

At this time, based on 100 parts by weight of malt, 390 parts by weight of barley, 625 parts by weight of starch syrup, 0.2 parts by weight of protease, 0.3 parts by weight of amylase, 1.1 parts by weight of hops, and 2750 parts by weight of brewing water were used.

<Example 2>

Samples were prepared in the same manner as in Example 1, except that liquid sugar was used instead of starch syrup.

<Example 3>

Samples were prepared in the same manner as in Example 1, except that 408 parts by weight of barley, 1011 parts by weight of starch syrup, 0.23 parts by weight of protease, and 0.34 parts by weight of amylase relative to 100 parts by weight of malt.

<Example 4>

Samples were prepared in the same manner as in Example 3, except that liquid sugar was used instead of starch syrup.

<Example 5>

Samples were prepared in the same manner as in Example 1, except that oligosaccharides were used instead of starch syrup.

<Comparative Example 1>

Corn starch and purified water were mixed, and heat-resistant alpha amylase was added to 0.1% by weight of the mixture, followed by liquefaction at 90 ° C for 10 minutes, transfer to a saccharification tank and saccharification with malt at 65 ° C for 40 minutes. The saccharification solution was transferred to a filtration tank (Lauter tun) and filtered for 90 minutes to obtain wort. By adding hops to the wort, boiling was performed at 104 ° C. for 50 minutes, after which it was fed into the precipitation tank at high speed, and then left standing for 15 minutes to obtain clear wort from which the truffle was separated. The clear wort was cooled, fermented at 14 ° C. for 6 days, and aged at -1 ° C. for 10 days in a storage tank to prepare a sample.

At this time, based on 100 parts by weight of malt, 500 parts by weight of corn starch, 397 parts by weight of purified water, and 0.16 parts by weight of hops were used.

<Comparative Example 2>

Samples were prepared in the same manner as in Comparative Example 1, except that 700 parts by weight of corn starch was used.

<Comparative Example 3>

Samples were prepared in the same manner as in Comparative Example 1, except that 800 parts by weight of corn starch was used.

<Comparative Example 4>

The same method as Comparative Example 1 was performed except that 900 parts by weight of corn starch was used. However, it was impossible to filter and the sample was not prepared properly.

<Experimental Example 1>

For Examples 1 to 5 and Comparative Examples 1 to 3, filtration time and turbidity of wort were measured.

As a result, it was confirmed that the samples of Examples 1 to 5 had a short filtration time and low turbidity of wort (Table 1).

Filtration time (min) Turbidity Turbidity (EBC) Example 1 50 3 Example 2 55 2.5 Example 3 52 3 Example 4 49 3.5 Example 5 52 3 Comparative Example 1 225 21 Comparative Example 2 360 25 Comparative Example 3 420 27

<Experimental Example 2>

The sensory evaluation of the samples of Examples 1 to 5 and Comparative Examples 1 to 3 was performed on 20 men and women aged 30 to 45 who were regularly trained in flavor and taste of beer using a Flavor kit. Was performed. The evaluation items were defined as the refreshing feeling and overall preference, and the overall preference was evaluated as the intensity of 0 to 9, and the cooling feeling was evaluated as the intensity of 0 to 5. (The greater the number of coolness and overall preference, the higher the coolness and preference)

As a result, the samples of Examples 1 to 5 were confirmed to have a high refreshment and overall preference (Table 2).

Refreshment Overall preference Example 1 4 7 Example 2 5 8 Example 3 4 8 Example 4 5 7 Example 5 5 8 Comparative Example 1 3 6 Comparative Example 2 2 5 Comparative Example 3 2 4

Claims (10)

Preparing a saccharification solution by saccharifying malt;
Filtering the saccharification solution to prepare a filtrate;
Preparing a boiling liquid by adding liquid sugar and hops to the filtrate and heating
Cooling the boiling liquid to prepare wort; and
Comprising the step of fermentation by adding yeast to the wort,
Method of manufacturing alcoholic beverages.
According to claim 1,
The step of preparing the saccharification solution is a method for producing alcoholic beverages, characterized in that the mixture is malt and barley and saccharified to prepare saccharification solution.
According to claim 1,
Method for producing alcoholic beverages, characterized in that fermentable sugars are produced by saccharifying malt.
According to claim 3,
The fermentable sugar is malt sugar, glucose, maltotriose, trisaccharide or dextrin, characterized in that the production method of alcoholic beverages.
According to claim 2,
A method for producing alcoholic beverages, characterized by using more than 0 parts by weight of barley and 480 parts by weight or less based on 100 parts by weight of malt.
According to claim 1,
A method for producing alcoholic beverages, characterized in that 500 to 1250 parts by weight per liquid is used with respect to 100 parts by weight of malt.
According to claim 1,
A method for producing alcoholic beverages, wherein starch is not used in the production of alcoholic beverages.
According to claim 2,
Method of producing alcoholic beverages, characterized in that the content of malt is less than 10% by weight relative to the total weight of malt, barley and liquid sugar.
According to claim 1,
The method of producing alcoholic beverages, characterized in that the turbidity produced by cooling the boiling liquid is less than 20 EBC.
According to claim 1,
When filtering the saccharification, the filtration time is 20 to 250 minutes, characterized in that the production method of alcoholic beverages.