KR20200117372A - Method of manufacturing beer using persimmon - Google Patents

Abstract

A method for making beer using persimmon according to the present invention comprises: (a) a step of making persimmon fermented liquor; (b) a step of making fermented beer; (c) a step of mixing the persimmon fermented liquor and the fermented beer separately made in the (a) step and the (b) step; (d) a step of aging a mixture of the persimmon fermented liquor and the fermented beer; (e) a step of inputting the aged mixture of the persimmon fermented liquor and the fermented beer in a bottle and carbonating the same; and (f) a productizing step of aging the carbonated mixture of the persimmon fermented liquor and the fermented beer and completing persimmon beer. Conventionally, the effects of persimmon can be enjoyed only for the specific season since the persimmon has low storability, easily becomes soften during the process of distribution, and thus makes the quality thereof lowered. According to the present invention, the effects of the persimmon can be enjoyed regardless of the season.

Description

Beer production method using persimmon {METHOD OF MANUFACTURING BEER USING PERSIMMON}

The present invention relates to a beer manufacturing method using persimmon, and more particularly, to a beer manufacturing method using persimmon for producing persimmon beer by mixing and aging persimmon fermented wine and fermented beer after each of the fermented liquor and fermented beer are prepared. will be.

Beer and soju are the most consumed liquors in Korea, accounting for 52.5% of beer and 41.25% of soju, and beer consumption is increasing every year.

Recently, the domestic beer market has launched new products and is carrying out extensive marketing and promotion as consumer preferences have diversified due to the increase of imported beers.According to this trend, by-products other than barley are added to beer to add functionality and palatability. The development of beer (craft beer, etc.) is increasing.

The domestic craft beer market has also grown rapidly (the market size has grown from 700 million won in 2012 to 20 billion won in 2017, and the number of small-scale breweries was only 55 in 2013, but it is estimated to be 120 in 2018.

In addition, domestic craft beer (craft beer) licenses have recovered 100 in 12 years. In particular, it continues to grow rapidly, doubling it over the past three years. The explosive expansion of the craft beer market is expected to continue for the time being, considering the ease of facility standards for small-scale alcoholic beverages and tax reduction benefits from April 2018.

Persimmon (Diospyros kaki) is one of the three fruits of Korea and is produced in a wide area centered on the southern region. Cheongdo persimmons have no seeds, so they are widely used in processed products such as dried persimmons and dried persimmons. It forms the main production area.

In particular, Qingdao's persimmon tree is famous for its thick and sweet taste, and Qingdao's seedless persimmon is the only production area in the country, and the development of high-value-added processed products such as persimmon beer using persimmon can increase the stable income of persimmon farmers.

Persimmon is one of the fruits with very high nutritional value. The main component is carbohydrate, which contains a lot of glucose, fructose, and sugar, and its vitamin C content is 4 to 5 times higher than that of apples. It is rich in minerals, vitamin A, vitamin B1, pantothenic acid, and folic acid. Known as a healthy food

However, although it is a fruit rich in nutrients, compared to other fruits, it causes economic loss due to quality deterioration during storage and distribution, and it is difficult to sell all at once because it is shipped in large quantities at one time.In particular, hongsi is difficult to maintain its marketability during storage and distribution due to its soft flesh.

Therefore, there is a need for a beer production method using persimmon for producing beer to which persimmon (hongsi) is added so that nutrients rich in persimmon can be consumed at any time without seasonal nutrition.

In addition, compared to the share of 70% lager beer and 30% ale beer in the global beer market, Korea is divided into 95% lager beer and 5% ale beer. In the uniform domestic beer market, consumers enjoy various tastes. There is increasing interest in quenching the thirst for Korea and the taste and quality of beer.

Therefore, as the demand for ale beer is also increasing due to the increase of imported beer, consumers have a variety of tastes as they encounter a variety of beers and continuously want new styles of beer.Therefore, various beers to meet the demands of these consumers There is a need for a manufacturing method.

Korean Registered Patent Publication No. 10-0797184 (January 16, 2008)

The present invention is a beer production method using persimmon in which persimmon beer is prepared by mixing and aging persimmon fermented liquor and fermented beer after each manufacturing gamhong-si fermented liquor and fermented beer according to the changes in the beer market as described above and various preferences of consumers. It is for the purpose of providing.

The beer production method using persimmon according to the present invention for achieving the above object comprises the steps of (a) preparing persimmon fermented liquor; (b) preparing a fermented beer; (c) mixing the fermented liquor and the fermented beer prepared in step (a) and step (b), respectively; (d) aging a mixture of the persimmon fermented wine and the fermented beer; (e) putting the mixture of the aged persimmon and fermented beer in a bottle and carbonating it; And (f) a commercialization step of aging the carbonated persimmon fermented wine and the fermented beer mixture to complete the persimmon beer.

Preferably, step (a) of the beer production method using persimmon according to the present invention for achieving the above object comprises the steps of: (a-1) washing hongsigam; (a-2) removing the washed stem of the hongsigam; (a-3) crushing the hongsi sensation from which the stem has been removed and mixing with yeast; (a-4) fermenting the mashed hongsigam to which yeast is added at 18°C for 10 days; (a-5) 10 days later, the fermented mashed hongsi is aged at 4° C. for 30 days and the suspension is precipitated; And (a-6) aging at 1° C. to complete persimmon fermented liquor.

Preferably, step (b) of the beer production method using persimmon according to the present invention for achieving the above object is (b-1) crushed malt, and then mixed after adding the crushed malt to water heated to 70°C. Step (b-2) a saccharification step of lowering the temperature of water to 65° C. after the malt is added and hydrolyzing the malt by reacting an acid or an enzyme to change it into low molecular weight saccharides, glucose, fructose; (b-3) recirculating the mixture of the malt and water in which the saccharification has been performed and transferring the wort to a boiling tank;

(b-4) adding sparging water to the mixture of malt and water, adding hot water to the malt used for saccharification, recovering the residual sugar remaining in the malt, and transferring it to a boiling tank; (b-5) boiling the transferred wort and the residual sugar in a boiling pot for 60 minutes; (b-6) rotating the wort in a whirlpool bath for 20 minutes so that the precipitate contained in the wort settles and precipitates; (b-7) passing the wort precipitated to the bottom of the precipitate to cool it through a cooler and then transferring it to a fermentation tank; And (b-8) adding the yeast to the wort transferred to the fermentation tank, and then fermenting it at 20° C. for 7 days to complete the fermented beer.

Preferably, in the method for producing beer using persimmon according to the present invention for achieving the above object, hops are added at predetermined time intervals in the step of boiling in a boiling pot containing the wort and the residual sugar for 60 minutes, but being cut off in the boiling pot. At the start, it is characterized by countering 60 minutes, inserting bitter hops first, inserting aroma hops after 50 minutes, and inserting aroma hops again at the end of stringing after 60 minutes.

Preferably, step (e) of the beer production method using persimmon according to the present invention for achieving the above object is (e`) converting the emulsion or turbid liquid generated by suspended particles or precipitates into a transparent liquid state. It characterized in that it further comprises a; clarification step.

The beer production method using persimmon according to the present invention has low storage properties and is easily softened in the distribution process, so that the quality is deteriorated, so that the effects of various persimmons can be enjoyed regardless of the season.

1 is a flow chart of a beer manufacturing method using persimmon according to the present invention.
Figure 2 is a flow chart of a method for producing persimmon fermented liquor, among a beer production method using persimmon according to the present invention.
3 is a flow chart of a method for producing fermented beer, among a method for producing beer using persimmon according to the present invention.
Figure 4 is a graph showing the preference evaluation of gambei produced by the beer production method using persimmon according to the present invention.

In the present invention, various modifications may be made and various embodiments may be provided, and specific embodiments will be described in detail with reference to the drawings. However, this is not intended to limit the present invention to a specific embodiment, it is to be understood to include all changes, equivalents, or substitutes included in the spirit and scope of the present invention. In describing each drawing, similar reference numerals have been used for similar elements.

Terms such as first, second, A, and B may be used to describe various elements, but the elements should not be limited by the terms. These terms are used only for the purpose of distinguishing one component from another component. For example, without departing from the scope of the present invention, a first component may be referred to as a second component, and similarly, a second component may be referred to as a first component. The term and/or includes a combination of a plurality of related items or any of a plurality of related items.

When a component is referred to as being "connected" or "connected" to another component, it should be understood that it may be directly connected to or connected to the other component, but other components may exist in the middle. something to do. On the other hand, when a component is referred to as being "directly connected" or "directly connected" to another component, it should be understood that there is no other component in the middle.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In the present application, terms such as "comprise" or "have" are intended to designate the presence of features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, but one or more other features. It is to be understood that the presence or addition of elements or numbers, steps, actions, components, parts, or combinations thereof, does not preclude in advance.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs. Terms as defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and should not be interpreted as an ideal or excessively formal meaning unless explicitly defined in this application. Does not.

Throughout the specification and claims, when a certain part includes a certain component, it means that other components may be further included rather than excluding other components unless specifically stated to the contrary.

Hereinafter, a method for producing beer using persimmon according to the present invention will be described in detail with reference to the accompanying drawings.

First, prior to the description of the beer manufacturing method using persimmon according to the present invention, a recipe for the combination of persimmon beer will be briefly described with reference to [Table 1] below.

As shown in [Table 1] below, the beer style used as the base for Cheongdo Persimmon beer was Pale American Ale Style, of which Blonde Ale was selected.

All grain materials used for beer production were Pale malt 100kg, Maris Otter malt 11kg, Vianna malt 10kg, CaraRed malt 5kg, and Carapils malt 10kg. The immersion method was stem meshing, and Hop is Magnum bitter with 15.0% alpha acidity. Cascade Hop with an alpha acidity of 8.9%, Centennial Hop with an alpha acidity of 12.0%, and Citra Hop with an alpha acidity of 11.0% were used as aroma hops, and yeast was brewed using Saccharomyces cerevisiae (SFA-US 05). .

In the first fermentation process, persimmon fermented liquor was added and fermented together, followed by secondary aging, bottling, and third aging and kegging.

Persimmon beer Recipe Style Blonde Ale Grain Pale malt 100 kg
Maris Otter malt 11 kg
Carapils malt 10 kg
Vianna malt 10 kg
CaraRed malt 5kg
Hop Magnum-Bittering-60min-35g
Cascade-Aroma/Bittering-15min-600g
Centennial-Aroma-5min-1000g
Simcoe-Aroma-0min-1000g
Simcoe-Aroma-12days-1000g Efficiency 80% Boil size 730L Batch size 500L SRM(morey) 5.2 OG 1.064 FG 1.011 AVB 7.04% IBU 32.46 Mash pH 5.7 Mash Profile Protein Rest-20min (50℃)
Beta sacch rest-30min(64℃)
Alpha Sacch Rest -10min(72℃)-Mashout Fermentation Temp 20℃ Primary 8 days Secondary 12days-Aroma hop added Bottle/Keg 17 days-mature

<The recipe for persimmon beer>

A method for producing beer using persimmon according to the present invention will be described in detail with reference to FIG. 1.

A step of preparing persimmon fermented liquor corresponding to ingredient 1 is performed through fermentation, precipitation, and aging processes by adding yeast to the ingredient persimmon hong si (S100).

Meanwhile, the step (S100) will be described in more detail with reference to FIG. 2.

First, a step of cleanly washing hongsi is performed (S110).

For reference, among raw feeling and hongsi, hongsi was used in the step (S110) because of the excellent sweetness and efficiency.

Next, a step of picking the stem of the cleanly washed hongsi is performed (S120).

Thereafter, the step of crushing the hongsi removed to the top is performed (S130).

At this time, it is preferable to sprinkle yeast on the mashed hong xi to ferment the mashed hong xi in the step (S130).

Thereafter, a step of fermenting the mashed hongsigam to which the yeast is added at 18° C. for 10 days is performed (S140).

After 10 days again, the mashed hongsi to which the yeast is added is aged at 4° C. for 30 days and the suspended matter is precipitated (S150).

Finally, a step of completing the persimmon fermented liquor is performed by aging at 1°C (S160).

As described above, when the persimmon fermented wine is cheered, a step of producing a fermented beer corresponding to the material 2 of persimmon beer is performed using malt, hops, yeast, and water as ingredients (S200).

Meanwhile, the step (S200) will be described in more detail with reference to FIG. 3.

First, a step of crushing malt is performed (S210), and the malt is Pale malt 100kg, Maris Otter malt 11kg, Vianna malt 10kg, CaraRed malt 5kg, Carapils malt 10kg.

Next, but performing the step of heating the water to 70 ℃ (S220), it is preferable that the purified water used in the step (S220).

The step of injecting the malt crushed in the (S210) into the water heated in the step (S220) is performed (S230).

After the malt is added in the step (S230), the temperature is changed to 65°C, and saccharification is performed for 60 minutes.

The saccharification is a reaction in which high molecular weight carbohydrates such as starch and fiber are hydrolyzed by the action of an acid or enzyme to change them into low molecular weight sugars, glucose, fructose, and the like.

Thereafter, a step of recirculating the mixture of malt and water, which has been saccharified for 60 minutes, and transferring the wort to the boiling tank is performed (S240).

The wort is a liquid in which hot water is poured into pulverized malt, heated to 60 to 70°C, saccharified, and filtered to remove insoluble substances.

Sparging water is added to the mixture of malt and water from which the wort is transferred to the boiling tank, and hot water is added to the malt used for saccharification, and the residual sugar collection step is performed to recover the sugar remaining in the malt (S250).

The sugar collected in the step (S250) is transferred to the boiling tank like the wort.

Boiling the collected wort and the sugar in a boiling pot for 60 minutes is performed (S260).

In the step (S260), it is desirable to add hops at predetermined time intervals. More specifically, when starting to cut off in the first boiled tank, counter for 60 minutes, first put bitter hops, and then put aroma hops after 50 minutes. , It is preferable to add aroma hops again at the end of boiling after 60 minutes.

In particular, the hops introduced in the step S260 are raw materials used for beer brewing, giving a unique aroma and bitter taste of beer, and have various effects of improving storage by preventing the propagation of various germs and clearing the product by sedimenting the protein of wort. .

Next, a whirlpool step of rotating the wort for 20 minutes is performed so that the precipitate contained in the wort sinks and precipitates in the middle (S270).

The wort from which the sediment has been removed is cooled through a cooler, supplied with oxygen, and transferred to a fermentor (S280).

The wort transferred to the fermentation tank is fermented at 20° C. for 7 days by adding yeast to complete the fermented beer (S290).

In the step (S290), it is preferable that yeast is added to aid fermentation of wort.

The step of mixing the fermented persimmon wine and the fermented beer each prepared in step (S100) and step (S200) is performed (S300)

The step of aging the persimmon fermented wine and the fermented beer mixed in step (S300) at 4°C to 5°C for 7 days (S400).

At this time, it is preferable to further perform a clarification step of converting the emulsion or turbid liquid generated by the suspended particles or precipitates (particle sediment) in the step (S400) to a state of a transparent liquid.

Putting the mixture of the fermented liquor and the fermented beer aged and clarified in the above (S400) in a bottle and performing carbonation (S500).

At this time, after the maltose is added to the mixture of the fermented liquor and the fermented beer in the step (S500), it is preferably aged for 10 days at 20°C.

Finally, after the mixture of the persimmon fermented wine and the fermented beer is bottled and carbonated, it is aged at 1°C for 14 days to complete a product (S600).

Quality characteristics were examined through the sensory evaluation of the persimmon beer produced by the beer manufacturing method using persimmon as described above.

Sensory evaluation including pH, acidity, sugar content, color, and functionality of beer was performed as follows.

-pH and acidity

The pH of beer was measured using a pH meter (pH 210, Hanna, Italy), and the acidity was titrated with 0.1N NaOH solution until it became bright red using 1% (v/v) phenolphthalein as an indicator and consumed (mL ) Was calculated by converting it to the lactic acid content (%).

-Sugar content

The sugar content of beer was expressed as °brix using a sugar content meter (PAL-1, ATAGO CO., Japan).

-Chromaticity

Brightness (L value), redness (a value), and yellowness (b value) values were repeatedly measured three times using a color difference meter (Color JS801, Color Techno System Co., Japan) and expressed as the average value. The standard white board used at this time had an L value of 94.61, a value of 0.00, and a value of 2.76.

-Analysis of organic acid content

-Preparation of standard solution

Each standard substance (oxalic acid, citric acid, tataric acid, malic acid, succinic aid, acetic acid, lactic acid) 100 mg (however, 10 mg for oxalic acid) is precisely weighed, dissolved in distilled water, dissolved in 100 mL, diluted appropriately, and standardized. Make it a solution.

-Preparation of test solution

After filtering with a membrane filter (0.45 μm), use it as a test solution.

-Analysis conditions

Specigication Condition Column

m, BIO-RAD Laboratories, USA)AminexⓡHPX-87H (7.5×300mm, 9

m, BIO-RAD Laboratories, USA) Mobile phase 5mM sulfuric acid Flow rate 0.6 mL/min Column Temperature 35℃ Injection volume 20uL Detector PDA 214nm

<Organic acid analysis conditions>

-Functionality of beer

For the polyphenol content, 20 mL of ethanol was added to 1 g of the sample and stirred at 40° C. for 16 hours, and the supernatant was filtered through a 0.2 μm menbrane filter. After adding 3 mL of 2% sodium carbonate to 0.1 mL of the filtrate, allowing it to stand for 3 minutes, 0.2 mL of folin-Ciocalteu' reagent was added, reacted at room temperature for 30 minutes, and then used a spectrophotometer (Optizen POP, Mecasys Co., Daegeon, Korea). It was measured at 750nm using. The standard curve was calculated by the calibration curve using gallic acid.

DPPH free radical scavenging activity was measured by modifying the DPPH free radical scavenging method according to Blois' method, and after adding 2 mL of DPPH solution, mixing and standing for 30 minutes, the absorbance was measured at 517 nm.

ABTS radical scavenging ability was measured by adding 100 mL of 80% ethanol to 10 g of a sample, extracting it at room temperature for 24 hours with a stirrer, and centrifuging at 3,600 rpm for 20 minutes to take a supernatant and used as a sample. After extraction at room temperature for 24 hours, 7.4 mM ABTS and 2.6 mM potassium persulfate were centrifuged in a dark place for 24 hours to form cations (ABTS+), and then diluted with ethanol so that the absorbance at 750 nm was 1.7 or less.

1 mL of the diluted solution and 20 μL of the sample were reacted for 30 minutes, and then absorbance was measured at 750 nm using a microplate reader. ABTS radical scavenging ability is expressed as a percentage by the following [Equation 1].

For nitrite scavenging activity, 100 mL of 80% ethanol was added to 10 g of the sample, extracted with a stirrer for 24 hours at room temperature, and then centrifuged at 3,600 rpm for 20 minutes to obtain a supernatant.

After mixing 1 mL of each sample and 1 mL of 1 mM NaNO2 solution, the pH was corrected to 1.2 using 0.1 M HCl. Then, after reacting at 37°C for 1 hour, 5 mL of 2% acetic acid and 0.4 mL of griess reagent were added to 1 mL of the reaction solution, mixed, and allowed to stand at room temperature for 15 minutes.

The absorbance was then measured at 520 nm using a microplate reader.

The nitrite scavenging ability was substituted into [Equation 2] below and the value was expressed as a percentage.

-Analysis of nutrients

To analyze the nutritional content of beer, 600 mL of a sample was collected and requested to a specialized nutritional analysis company to analyze 9 types of nutrients (calories, sodium, carbohydrates and sugars, fat, trans fat, saturated fat, cholesterol, and protein).

-Statistical processing

For data analysis, descriptive statistics and analysis of variance (ANOVA) were used to determine the significance of the mean value between each sample using SPSS 19, a computer program package.

The results of evaluating the gamma beer produced by the beer production method using persimmon according to the present invention according to the above-described evaluation are as follows.

-PH, acidity and sugar content of sweet beer

The pH of beer is known to affect taste, physical and microbiological stability, stimulate yeast growth and wort buffering capacity, and give beer taste, potential turbidity stability, and the action of saccharifying enzymes or proteases and bitter taste of hops. It can be said to be an important factor in the process such as component elution.

In the quality characteristics of the selected gamma beer, the pH was 4.15, which was similar to that of general commercial beer, which was similar to the pH of 4.60, and it was reported that the pH of 12 types of top-fermented beer on the market was around 3.71 to 4.78, indicating the normal pH of gamma beer. Can be seen.

Acidity is a factor that affects the flavor and storage properties of liquor, and is known to be affected by various organic acids produced by microbial action such as yeast as fermentation proceeds.

The acidity was 0.95% and the sugar content was 8.97°Brix. The sugar content of a typical commercial beer is about 6.0°Brix, which is higher than that of gamma beer, which is considered to be derived from the gamma sample itself, and this sweet taste may symbolically give a much softer and mild beer taste.

Soluble solid content (°Brix) is a major component that affects the aroma and sweetness of alcoholic beverages, and starchy raw materials are decomposed into sugar by saccharification enzymes and are used as a nutrient source or fermentation substrate for yeast, which determines the ethanol production of yeast. . The reason that the solid content of sweet beer is higher than that of regular beer is due to the effect of sugar remaining in the sweetener.

pH Acidity.% Sugar content (°Brix) Persimmon beer 4.15±0.01 0.96±0.36 8.97±0.06

<Ph, acidity and sugar content of sweet beer>

-The chromaticity of the sweet beer

As a result of examining the chromaticity of the gammaju wine, the L value, which is the degree of brightness of the color, was 20.04, the a value, which is redness, was 1.59, and the b value, which is yellow, was 3.33. While the redness and yellowness are darker than the color of general beer, the difference in contrast was not much, and this is because the tannins of persimmon help clarify the beer. It has been reported that the tannin component of the material combines with suspended substances such as proteins to form aggregates to facilitate precipitation.

It has been reported that the color of beer is affected by raw materials, brewing water, wort production fixation and fermentation processes, and changes due to phenolic compounds and Maillard reactions.Polyphenols derived from raw materials and hops are oxidized during the boiling process of beer. It has been reported that it affects the color formation of beer during the aging and storage period.

L a b Persimmon beer 20.04±0.29 1.59±0.08 3.33±0.06

<The chromaticity of dark beer>

-Organic acid of sweet beer

In the analysis of organic acids in liquor, organic acids are important components that show sour taste in alcohol, and when present in trace amounts, they play a role in enhancing the taste and aroma of beer, but when a large amount of acetic acid is present, it is contaminated during the fermentation process and the acetic acid fermentation step is caused by oxidation of alcohol components As it proceeds to, it becomes a factor that lowers the quality of the liquor.

However, organic acids also play a role in quenching thirst with a refreshing or sour taste, smoothing out metabolism, and removing fatigue substances from our body.

The main organic acid of gamma beer is succinic acid, which has the highest content as an organic acid with a mild acidity. After carbonic acid fermentation, 10, 20, and 30 days elapsed, indicating a slight increase.

In the form of mild acidity, lactic acid was also detected. Citric acid and malic acid, which are known to play a large role in removing fatigue substances, are also major organic acids. Especially, malic acid has a high content of 1050.41 ~1078.57㎍/㎖.

Organic acid Fermentation(day) 10 20 30 Oxalic acid 358.52±8.05 355.98±11.82 355.98±2.77 Citric acid 187.65±2.89 198.77±0.01 197.94±0.32 Malic acid 1078.57±19.08 1073.53±1.21 1050.41±22.26 Succinic acid 5380.65±173.12 5476.85±121.71 5612.77±16.31 Lactic acid 496.37±14.35 527.44±9.52 549.09±4.32 Acetic acid 1206.38±0.36 1214.57±7.85 1218.29±21.89 Total organic acid 8760.43±189.13 8786.93±166.43 8976.97±21.89

<Organic acid of sweet beer_unit: mg/ml>

-Functionality of sweet beer

As a result of examining the antioxidant activity by the functionality of the liquor wine, the polyphenol content was 43.54mg/100mL, the DPPH radical scavenging activity was 78.52%, ABTS 88.28%, and NSA 80.43%, showing high antioxidant activity.

In persimmons, various functional phenolic compounds have been reported, but the high content of gallic acid, p-coumaric acid and ferulic acid has high antioxidant efficacy.

DPPH radical scavenging activity is a method that uses the principle that DPPH radical, which has a deep purple (purple) color, meets with an antioxidant substance, is provided with hydrogen or electrons, and is decolorized. As the degree of color fading increases, the antioxidant activity increases.

The ABTS radical scavenging activity is measured using the principle that the blue-green ABTS cation radical is decolorized when it is removed by antioxidants in the extract. The higher the value, the higher the antioxidant activity, and the highest value is indicated in the gamma beer.

Nitrite is added during storage and processing of seafood and meat products to prevent color development and rancidity, and to suppress toxin production. When consumed in excess, nitrite is toxic and causes poisoning symptoms such as methemoglobinosis.

The phenolic substances in persimmon inhibit the nitrite nitration reaction and have a positive effect on the antioxidant activity and physiological function activity of persimmon beer.

Antioxidant activity Persimmon beer Total polyphenol(mg/100g) 43.54±0.43 DPPH radical scavenging (%) 78.52±0.36 ABTS(%) 88.28±0.29 NSA:Nitrite Scavenging Ability 80.43±0.42

<Sulfation property of sweet beer>

-Nutritional ingredients of sweet beer

As a result of examining the nutrient composition of sweet beer, based on 100 mL, calories were detected as 20.880 kcal, carbohydrates 3.841 g, sugars 0.753 g, protein 8.488 mg, fat 0.336 g (saturated fat 0.004 g), and trans fat and cholesterol were not detected. Did.

Nutritive components Persimmon beer calorie 20.880 kcal/100mL carbohydrate 3.841 g/100mL sugars 0.753 g/100mL Fat 0.336 g/100mL trans fat Not detected Saturated fat 0.004 g/100mL cholesterol Not detected protein 0.623 g/100mL salt 8.488 mg/100mL

<Nutrients of sweet beer>

-Sensory evaluation

As a result of sensory evaluation, the aroma felt through the nose was 6.2 out of 7 points, and the taste and aroma felt in the mouth was 6.4, and the evaluation of aroma and taste was high in 6 points. The aroma and taste of most persimmon beer match well, and the soft taste of fruit seems to have been highly evaluated.

Body feeling and upper foam were 5.9 and 5.5, showing 5 points, but overall score was high. It was soft and smooth, so the preference for body feeling and foam was slightly lower than for taste and aroma, but the preference for appearance (color, transparency) was high, so there was no reluctance to gamma beer, and the taste and aroma were highly evaluated.

Aroma Flavor Body External
appearance Overall
impression Persimmonbeer 6.2±0.2 6.4±0.3 5.9±0.1 6.5±0.2 5.5±0.3

<Sensory evaluation of liquor beer>

-Acceptance check

As a result of examining the preference of the appearance of the gambeju, the preference of the aroma, the preference of the taste, the feeling after swallowing, and the overall acceptance, as shown in FIG. Flavor preference and taste preference were 6.4, showing similar trends in sensory evaluation. After swallowing, the sensation was 6.3, showing a high degree of acceptability with soft throat, and the overall acceptability was 6.5, which showed a high degree of preference for gambei.

The above description is merely illustrative of the technical idea of the present invention, and those of ordinary skill in the art to which the present invention pertains will be able to make various modifications and variations without departing from the essential characteristics of the present invention. Accordingly, the embodiments implemented in the present invention are not intended to limit the technical idea of the present invention, but to explain the technical idea, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be interpreted by the following claims, and all technical ideas within the scope equivalent thereto should be interpreted as being included in the scope of the present invention.

Claims (5)

(a) preparing persimmon fermented liquor;
(b) preparing a fermented beer;
(c) mixing the fermented liquor and the fermented beer prepared in step (a) and step (b), respectively;
(d) aging a mixture of the persimmon fermented wine and the fermented beer;
(e) putting the mixture of the aged persimmon and fermented beer in a bottle and carbonating it; And
(f) a commercialization step of aging a mixture of the carbonated persimmon and fermented beer to complete the persimmon beer.
The method of claim 1,
Step (a)
(a-1) washing hongsi sensation;
(a-2) removing the washed stem of the hongsigam;
(a-3) crushing the red sensation from which the stem is removed and mixing with yeast;
(a-4) fermenting the mashed hongsigam to which yeast was added at 18°C for 10 days;
(a-5) 10 days later, the fermented mashed hongsigam is aged at 4°C for 30 days and the suspended matter is precipitated; And
(a-6) changing the temperature to 1° C. and then aging to complete the persimmon fermented wine.
The method of claim 2,
Step (b)
(b-1) crushing malt, adding the crushed malt to water heated to 70° C., and mixing;
(b-2) a saccharification step of lowering the temperature of water to 65° C. after the malt is added and hydrolyzing the malt by reacting an acid or an enzyme to change it into low molecular weight saccharides, glucose, fructose;
(b-3) recirculating the mixture of the malt and water in which the saccharification has been performed and transferring the wort to a boiling tank;
(b-4) adding sparging water to the mixture of malt and water, adding hot water to the malt used for saccharification, recovering the residual sugar remaining in the malt, and transferring it to a boiling tank;
(b-5) boiling the collected wort and the residual sugar in a boiling pot for 60 minutes;
(b-6) rotating the wort for 20 minutes in a whirlpool step so that the precipitate contained in the wort settles and precipitates;
(b-7) cooling the wort by passing the wort through a cooler when the precipitate is deposited to the bottom, and then transferring the wort to a fermentation tank; And
(b-8) After the yeast is added to the wort transferred to the fermentation tank, fermentation is performed at 20° C. for 7 days to complete the fermented beer.
The method of claim 3,
In (b-5) above
Hops are added at predetermined time intervals, but counter for 60 minutes when starting to boil in the boiled tank, first put in bitter hops, put in aroma hops after 50 minutes, and put in aroma hops again at the end of boiling for 60 minutes. Beer production method using persimmon.

The method of claim 4,
Step (e)
(e`) a clarification step of converting an emulsion or turbid liquid generated by suspended particles or precipitates into a transparent liquid state; beer production method using persimmon further comprising.

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