KR20210117001A - Preparation method of alcoholic beverages with enhanced real feeling of fruit - Google Patents

Abstract

The present invention relates to a preparing method of alcoholic beverages, comprising the following steps of: mixing and filtering maltose and liquefied starch to prepare a first filtrate; preparing a mixed solution by adding sugar to the first filtrate, and then boiling the mixed solution to prepare a boiling solution; precipitating the boiling liquid to obtain wort; adding yeast to the wort and fermenting the same to prepare a fermentation broth; and filtering the fermentation broth to prepare a second filtrate, and adding a fruit flavor base, edible oil, a thickener, and an emulsifier thereto.

Description

The manufacturing method of alcoholic beverages with improved realism of fruit {PREPARATION METHOD OF ALCOHOLIC BEVERAGES WITH ENHANCED REAL FEELING OF FRUIT}

The present invention relates to a method for manufacturing alcoholic beverages with improved real feeling of fruit.

With the recent increase in beer consumption, various beers are being 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 saponins.

The present inventors have invented a method for producing a beer with a real sense of fruit, that is, visually and tactilely, while researching a fruit-flavored beer.

It is an object of the present invention to provide a method for manufacturing alcoholic beverages with improved real feeling of fruit.

In order to achieve the above object, the present invention

preparing a primary filtrate by mixing and filtering malt saccharification solution and liquefied starch;

preparing a mixed solution by adding sugar to the filtrate, then boiling the mixed solution to prepare a boiling solution;

precipitating the boiling liquid to obtain wort;

adding yeast to the wort and fermenting it to prepare a fermentation broth; And

Filtering the fermentation broth to prepare a secondary filtrate, and provides a method for producing an alcoholic beverage comprising adding a fruit flavor base, edible oil, thickener, and emulsifier thereto.

The alcoholic beverage produced by the manufacturing method of the present invention has a high taste while having a high preference for fruit, has a high visual satisfaction as if it actually contains fruit, and has excellent foam durability.

The present invention is

preparing a primary filtrate by mixing and filtering malt saccharification solution and liquefied starch;

preparing a mixed solution by adding sugar to the first filtrate, then boiling the mixed solution to prepare a boiling solution;

precipitating the boiling liquid to obtain wort;

adding yeast to the wort and fermenting it to prepare a fermentation broth; And

It relates to a method for producing alcoholic beverages comprising the step of preparing a secondary filtrate by filtering the fermentation broth, and adding a fruit flavor base, edible oil, thickener, and emulsifier thereto.

Hereinafter, the present invention will be described in detail.

1st filtrate preparation step

The method for preparing alcoholic beverages of the present invention includes mixing and filtering malt saccharified solution and liquefied starch to prepare a primary filtrate.

The malt saccharification solution is prepared by saccharifying malt, preferably by saccharification by adding water and a saccharification enzyme to malt. At this time, the saccharification enzyme can use, for example, beta-amylase, and react with stirring at 60 to 65 ° C., preferably about 63 ° C. for 100 to 140 minutes, preferably 110 to 130 minutes, so that the components of trisaccharide or less are maximized. make it possible This creates a lot of tricarbonate that can be used by yeast during fermentation. When preparing the malt saccharification solution, 340 to 1100 parts by weight of water may be used based on 100 parts by weight of malt.

The liquefied starch is prepared by enzymatically decomposing starch, preferably by mixing starch, water, and liquefied enzyme and raising the temperature thereof. In this case, more preferably, the liquefied starch is prepared by mixing starch, water and a liquefied enzyme, raising the temperature to 90 to 100° C. using steam, and then leaving it to stand for 10 to 15 minutes. In this case, the liquefied enzyme is preferably heat-stable alpha amylase, and a commercially available product such as Biowin xt from Vision Corporation may be used. The liquefaction enzyme is preferably added in an amount of 1/800 to 1000 of the weight of the starch in view of liquefaction efficiency. As for the water, it is preferable in view of liquefaction efficiency to use water in an amount of 1.8 to 2.7 times the weight of starch.

In this case, it is preferable to use the starch in an amount of 42 parts by weight or more and 80 parts by weight or less based on 100 parts by weight of malt. When the content of starch is less than 42 parts by weight and the content of malt is high, the taste derived from malt is strong and the taste of the fruit cannot be saved well. It is preferable to use 10 to 70 parts by weight. When the starch content is less than 10 parts by weight, it becomes expensive, and when it exceeds 10 parts by weight, the full body of the beer produced is improved, but the overall taste and sensuality are deteriorated due to a strong bitter taste, and the foam durability is reduced.

In this case, sugar may be used instead of starch, and the sugar may be starch syrup, fructose, invert sugar, liquid sugar, or the like.

Boiling Liquid Manufacturing Steps

The alcoholic beverage manufacturing method of the present invention may include adding hops to the primary filtrate and boiling to prepare a boiling liquid. In this case, the process of adding hops may be omitted to further enhance the taste of the fruit.

step of obtaining wort

The method for preparing alcoholic beverages of the present invention includes the step of precipitating the boiling liquid to obtain wort. Preferably, when boiling is completed, the boiling liquid may be moved to a settling tank to perform precipitation. In the settling tank, the boiling liquid combines with the cohesive protein and polyphenol to form a Protein-Polyphenol complex to form a hot break. It is preferable to form a hot break in the center of the settling tank. It is preferable to obtain wort by precipitating the boiling liquid in the settling tank for 15 to 30 minutes so that the suspended truffles sink to the bottom of the settling tank.

Fermentation broth preparation step

The alcoholic beverage manufacturing method of the present invention includes adding yeast to the wort and fermenting it to prepare a fermented broth. At this time, after cooling the wort to 9 to 18 ° C, yeast cells of 10 to 20 million/ml are added to the cooled wort, and the primary fermentation is performed at 10 to 15 ° C for 7 to 15 days, and then the primary fermentation broth is -1 It is preferable to prepare a fermentation broth by secondary fermentation at 2° C. for 10 to 20 days.

Preparation of secondary filtrate and addition of additives

The alcoholic beverage manufacturing method of the present invention includes the step of filtering the fermentation broth to prepare a secondary filtrate, and adding a fruit flavored base, edible oil, thickener, and emulsifier thereto. At this time, the fermentation broth may be filtered using diatomaceous earth and/or silica gel. After filtration, the secondary filtrate is in a clear and clarified state, and it is preferable to add additives, that is, fruit flavor base, edible oil, thickener, and emulsifier.

At this time, it is preferable to add 15 to 45 ppm of edible oils and fats to the secondary filtrate. When edible oils and fats are added at less than 15 ppm, the alcoholic beverage is too clear (non-turbid) and the visual realism of the fruit is lowered, and when edible oils and fats are added in excess of 45 ppm, the alcohol is too cloudy and the preference is lowered. At this time, edible oils and fats may be commercially available products and are not particularly limited, but the physicochemical properties of oils and fats are changed by methods such as shortening, margarine, vegetable cream, hydrogenation, fractionation, or transesterification to vegetable oils or animal fats. It may be purified to be suitable for food.

It is preferable to add 80 to 300 ppm of the thickener to the secondary filtrate. If the thickener is used at less than 80 ppm, the liquor will be too soft, resulting in reduced sensuality and too low foam durability. When the thickener is excessively used in excess of 300 ppm, the viscosity of the secondary filtrate increases, becomes a gel, and has an excessive viscosity as an alcoholic beverage, thereby reducing sensory properties.

In this case, as the thickener, a commercially available edible thickener may be used, and the thickener is not particularly limited. For example, the thickener of the present invention may be gum arabic, guar gum, xanthan gum, or the like.

It is preferable to add 15 to 135 ppm of the emulsifier to the secondary filtrate. More preferably, the emulsifier is added in an amount of 100 to 300% of the added amount of edible oil and fat, and even more preferably, it is added in an amount of 100 to 230% of the added amount of edible oil. The emulsifier may use a commercially available edible emulsifier, but is not particularly limited. For example, the emulsifier of the present invention may be sucrose fatty acid ester, lecithin, polysorbate, or the like. At this time, it is preferable to prepare a mixture by high-speed stirring of an emulsifier, oil paper, water, and a thickener in a separate container using a homomix, etc., and add the mixture to the secondary filtrate so that it can be sufficiently hydrated. When the emulsifier is used at less than 15 ppm, the emulsification does not proceed properly, causing a layer separation phenomenon in which the oil component and moisture are separated to form a ring.

The fruit flavor base is a component for imparting fruit flavor to the tea filtrate. The fruity base preferably includes a fruit concentrate and/or a fruity flavoring, more preferably an acid, even more preferably lactic acid. Preferably, the fruit flavor base may include 15 to 30 parts by weight of fruit flavoring, 500 to 900 parts by weight of fructose liquid, and 2 to 10 parts by weight of lactic acid based on 100 parts by weight of the fruit concentrate. At this time, by purchasing commercially available fruit concentrates, fruit flavorings, liquid fructose, lactic acid, citric acid, etc., the fruit flavor base of the present invention can be appropriately prepared according to the type of alcoholic beverage and the tastes of consumers.

liquor of the present invention

The alcoholic beverage of the present invention refers to a malt fermented beverage, preferably alcohol fermented using malt, but the type is not particularly limited. For example, alcoholic beverages of the present invention include general beer, sparkling wine, and non-alcoholic beer.

The liquor of the present invention has excellent foam duration of 200 to 400 seconds, more preferably 250 to 400 seconds. In general, when malt and starch are used together, the foaming duration of alcoholic beverages is low when the malt content is low, whereas the alcoholic beverage of the present invention has a long foaming duration of 200 to 300 seconds despite being manufactured using malt and starch together. Excellent foam durability.

Advantages and features of the present invention, and methods of achieving them, will become apparent with reference to the 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 these 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 fully inform those who have 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, gum arabic, emulsifier, dietary fiber, and liquid sugar (65 Brix) were purchased and used commercially. As edible oil, processed oil obtained by adding hydrogen to soybean oil was purchased and used. As an emulsifier, sucrose fatty acid ester was purchased and used. Fruit flavor base is citrus flavor, green apple concentrate, mango concentrate, mango flavor 1, mango flavor 2 mixed fruit flavor, high fructose, lactic acid 1: 9.4: 9.4: 0.4: 2.6: 0.086: 148.6: 1 by weight did. All of the ingredients for the fruit flavor base were purchased and used commercially.

<Example 1>

Malt was pulverized and mixed with water, and 0.1 wt% of beta-amylase, a saccharification enzyme, was added thereto, followed by stirring at 63° C. for 120 minutes to saccharify to prepare a saccharification solution.

Corn starch and water were mixed, heat-resistant alpha-amylase was added thereto in an amount of 0.1% by weight of the mixture, and then liquefied at 90° C. for 10 minutes to prepare liquefied starch.

The saccharification liquid and the liquefied starch were mixed, and the mixture was transferred to a lauter tun with a filter plate installed at the bottom, and filtered using a sieve and a husk as a filter bed. Then, the filtrate was transferred to the boiling tank, and the concentration of the filtrate was adjusted so that the solid content concentration was about 10.8% by weight. Then, the filtrate was boiled at about 102° C. in a boiling bath for 60 minutes. When boiling is completed, the boiling liquid is moved to the settling tank. In the settling tank, the boiling liquid combines with the cohesive protein and polyphenol to form a Protein-Polyphenol complex to form a hot break. Thus, a hot break was formed in the center of the settling tank. The boiling liquid was precipitated in the settling tank for 30 minutes, and the suspended truffles were allowed to sink to the bottom of the settling tank to obtain wort. Then, the wort was passed through a heat exchanger and cooled to 12° C., and yeast cells of about 15 million/ml were added to the cooled wort for yeast pitching, followed by primary fermentation at 13° C. for 10 days. After that, the primary fermentation broth was stored at -1°C for 15 days to perform secondary fermentation, and then filtered using diatomaceous earth in a clear and clarified state. Meanwhile, fruit flavor base, edible oil 30 ppm, gum arabic 100 ppm, and emulsifier 70 ppm were mixed and homogenized. The homogenized solution was added to the filtrate and mixed. At this time, the homogenized liquid was added to the filtrate and used so that the fruit flavor base was 10% by weight based on 100% by weight of the mixed solution. Then, carbonic acid was injected to prepare beer.

In this case, 42 parts by weight of corn starch, 7 parts by weight of yeast, and 400 parts by weight of brewing water were used for 100 parts by weight of malt. In the preparation of liquefied starch, water twice the weight of the starch was used for brewing water.

<Example 2>

Beer was prepared in the same manner as in Example 1, except that 20 ppm of edible oil was used.

<Example 3>

Beer was prepared in the same manner as in Example 1, except that 200 ppm of gum arabic was used.

<Comparative Example 1>

Beer was prepared in the same manner as in Example 1, except that edible oil was not used.

<Comparative Example 2>

Beer was prepared in the same manner as in Example 1, except that 10 ppm of edible oil was used.

<Comparative Example 3>

Beer was prepared in the same manner as in Example 1, except that 50 ppm of edible oil was used.

<Comparative Example 4>

Beer was prepared in the same manner as in Example 1, except that gum arabic was not used.

<Comparative Example 5>

Beer was prepared in the same manner as in Example 1, except that 50 ppm of gum arabic was used.

<Comparative Example 6>

Beer was prepared in the same manner as in Example 1, except that 400 ppm of gum arabic was used.

<Comparative Example 7>

Beer was prepared in the same manner as in Example 1, except that no emulsifier was used.

<Experimental Example 1>

For the beers of Examples 1 to 3 and Comparative Examples 1 to 7, sensory examination and turbidity were performed on 20 males and females aged 30 to 45 who had been regularly trained using a Flavor kit for the aroma and taste of beer. The degree was evaluated. At this time, the sensory test was performed on a 5-point scale (5 points: very good, 4 points: good, 3 points: average, 2 points: bad, 1 point: very bad)

As a result, Examples 1 to 3 showed high visual satisfaction as if actual fruit was included, and had a strong beer taste and overall preference was also high. Comparative Example 1 is a normal beer as a control. Comparative Example 2 had a low overall preference due to a low visual realism, which was thought to be due to the low content of edible oils and fats in Comparative Example 2. In Comparative Example 3, the turbidity of the beer was high because the fat content was too high, and the overall preference was low. Comparative Example 5 had a low foam retention, and Comparative Example 7 had a ring phenomenon in which oil and moisture were separated from each other (Table 1).

<Table 1> turbidity
(EBC) Fruit flavor level
(0 to 5 points) Overall Preference
(0 to 9 points) Example 1 25 4.1 8.4 Example 2 17 3.3 7.2 Example 3 29 4.0 7.3 Comparative Example 1 0.5 3.3 5.5 Comparative Example 2 12 3.4 6.1 Comparative Example 3 48 4.2 4.8 Comparative Example 4 24 2.6 6.3 Comparative Example 5 33 2.1 6.9 Comparative Example 6 34 4.3 6.8 Comparative Example 7 Ring phenomenon (separation)

<Experimental Example 2>

If the malt content is low during beer production, a problem of insufficient foam in the beer may occur. Therefore, the head retention (head retention) was evaluated for Examples 1 to 3 and Comparative Examples 1 to 7.

Foam persistence was measured by measuring the time the beer foam disappears.

As a result, Examples 1 to 3 were confirmed to have excellent foam durability and rich and creamy foam. However, Comparative Examples 4 and 5 had low foam durability. In Comparative Example 6, the surface of the sample was not emulsified, so the edible oils and fats floated on the top of the sample, so no bubbles were formed, and in Comparative Example 7, the bubbles did not disappear, which was determined to be due to an excessive increase in viscosity (Table 2).

Bubble Duration (sec) Example 1 282 Example 2 284 Example 3 305 Comparative Example 1 285 Comparative Example 2 284 Comparative Example 3 287 Comparative Example 4 202 Comparative Example 5 252 Comparative Example 6 Measurement range exceeded Comparative Example 7 not measurable

Claims (8)

mixing and filtering malt saccharified solution and liquefied starch to prepare a primary filtrate;
preparing a mixed solution by adding sugar to the first filtrate, then boiling the mixed solution to prepare a boiling solution;
precipitating the boiling liquid to obtain wort;
adding yeast to the wort and fermenting to prepare a fermentation broth; And
Filtering the fermentation broth to prepare a secondary filtrate, and adding a fruit flavor base, edible oil, thickener, and emulsifier thereto.
The method of claim 1,
The malt saccharification solution is prepared by saccharifying malt,
The liquefied starch is prepared by enzymatic decomposition of starch,
In this case, 10 to 70 parts by weight of starch is used based on 100 parts by weight of malt.
The method of claim 1,
The method for producing alcoholic beverages, characterized in that 15 to 45 ppm of edible oil is added to the secondary filtrate.
The method of claim 1,
A method for producing alcoholic beverages, characterized in that 80 to 300 ppm of a thickener is added to the secondary filtrate.
The method of claim 1,
The method for producing alcoholic beverages, characterized in that the emulsifier is added to the secondary filtrate in an amount of 100 to 300% of the added amount of edible oil.
The method of claim 1,
The fruit flavor base is a method for producing alcoholic beverages, characterized in that it comprises a fruit concentrate or fruit flavor flavor.
The method of claim 1,
The fruit flavor base is a method of manufacturing alcoholic beverages, characterized in that it contains lactic acid.
The method of claim 1,
The alcoholic beverage manufacturing method, characterized in that the foam duration is 200 to 400 seconds.