KR20210155023A - Method of wax gourd beer - Google Patents

Abstract

The present invention relates to a method for manufacturing wax gourd beer and, more specifically, to a method for manufacturing wax gourd beer in which a wax gourd extract is fermented by being added when hop is input during beer production. According to the present invention, the method comprises the following steps: injecting 7 to 8 g of dry yeast into 1 to 2L of wort cooled to 18 to 24℃ after heat sterilization and performing fermentation at 20 to 24℃ for 48 to 50 hours to prepare a starter; preparing a separate wort by using malt; concentrating the wort; cooling the concentrated wort to a temperature of 18 to 24℃; performing filtration by inputting the cooled wort into a filter cloth and mixing the filtered wort and a wax gourd extract; filtering the cooled wax gourd mixture with a filter cloth; adding and mixing malt wine and the filtered wort and performing primary fermentation at 18 to 24℃ for 5 to 6 days to acquire an unripe beer; and performing secondary fermentation and aging of the unripe beer at 13 to 17℃ for 10 to 12 days.

Description

Dong-a beer manufacturing method {Method of wax gourd beer}

The present invention relates to a method for producing Dong-A beer, and more particularly, to a method for producing Dong-A beer in which a Dong-A extract is added and fermented during the addition of hops in beer production.

Donga (冬瓜) is called wax gourd (Benincasa hispida) in English. It belongs to the gourd family and has properties intermediate between gourd and pumpkin. The taste is intermediate between gourd and cucumber, and can be eaten raw. There are round and oval shapes, and the weight ranges from 2 to 20 kg, but is usually less than 10 kg. When ripe, white fruit powder sticks to the skin, and the fruit powder becomes sticky. Since winter is over and harvest is over, it is written as Donggwa (冬瓜) and read as Donga.

Donga has the most necessary diet effect for modern people, whitening skin, and skin whitening effect, in addition to diuretic and detoxifying, swelling, small thirst (diabetes), heat poisoning, boils, sweat spots, melasma, osteosis (骨蒸), postpartum diarrhea, boils, hemorrhoids, and fish poisoning, have been developed as a new modern food and diet wine Dong-a wine has been developed to bring Dong-a back to the table (Ref: Ahn et al., Diet Wine Dong-a) A study on main preparation, Journal of the Korean Society for Food and Nutrition, 13(6): 578-584, 2000). However, due to the low preference for Dong-A wine and the characteristics of alcohol, there were many restrictions on drinking.

In addition, Donga mainly uses the flesh of fish dishes such as stewed, maeuntang, and chueotang, as well as seasoning, kimchi, and porridge. Eat it out, and the seeds of Donga are dried and ground, mixed with fruit extracts, etc. to drink.

Donga protects the liver and is known to have anticancer effects on rectal cancer, colon cancer, etc. It is known to be effective against alcoholism.

Meanwhile, since beer is the most preferred alcoholic beverage product by domestic consumers and accounts for a large portion of the overall alcoholic beverage market, the development of beer with various grains is in full swing. For example, pure rice beer using rice (Korean Patent Laid-Open No. 2006-0038977), a method for manufacturing a sparkling wine using rice-derived starch (Japanese Patent Publication No. 1999-299472), a beer-flavored sparkling wine using roasted fine flour and barley vinegar, and its A manufacturing method (Korean Patent Publication 2004-0049024) has been developed.

However, in the case of pure rice beer and sparkling wine according to the prior art, a problem occurs during filtration by using rice as the main raw material, and in order to solve the problem of fermentation deterioration due to the lack of protein caused when rice is used as the main raw material, a separate yeast nutrient source or By adding spices for reinforcing the taste, it causes an increase in the manufacturing cost, and in particular, the taste and taste are significantly different from those of existing beer, and the palatability and marketability are deteriorated.

Although techniques for manufacturing various types of beer have been disclosed as described above, there has been no suggestion of a method for manufacturing beer using Donga yet.

Republic of Korea Patent Registration 10-1966059

The present invention has been devised to solve the above problems, and an object of the present invention is to provide a method for producing Dong-A beer in which Dong-A extract is added and fermented at the time of adding hops in beer production.

The present invention for achieving the above technical task is to inject 7-8 g of dry yeast into 1L to 2L of wort cooled to 18-24 ℃ after heat sterilization and ferment at 20-24 ℃ for 48-50 hours to make a starter manufacturing; preparing a separate wort using malt; concentrating the wort; cooling the concentrated wort to a temperature of 18 to 24°C; After filtering the cooled wort in a filter cloth, mixing the Donga extract; filtering the cooled Donga mixture into a filter cloth; obtaining an unripe beer by adding malt wine to the filtered wort and mixing, and then performing primary fermentation at 18 to 24° C. for 5 to 6 days; and secondary fermentation and maturation of the unripe beer at 13 to 17° C. for 10 to 12 days.

In one embodiment, the Donga extract, a Donga washing step of performing washing to remove white powder from the Donga skin; Donga seed removal step of removing the seeds by cutting the washed Donga in half; Donga cutting step of cutting the seeds removed to a predetermined size; Donga steaming step of putting the cut Donga in a steamer and heating the steaming temperature to 85~95℃ for 1 hour; and a Donga juice step of extracting the steamed Donga into a juicer; a cooling step of cooling the juiced Donga to a room temperature of 20 to 25°C; and a filtering step of filtering the cooled juice to filter out the residue.

In one embodiment, the malt is 100 parts by weight of the pulverized malt after pulverizing 10% by weight or less of Munich malt based on the total weight of white rice, raw wheat, corn or raw rye, 600 to 700 parts by weight of brewing water It is characterized in that it is obtained by saccharifying the solution obtained by adding

In one embodiment, the Donga extract is characterized by adding 8 to 10% by weight based on the weight of the raw material, which is wort.

According to the method for manufacturing Dong-a beer of the present invention, there is an effect of improving bloating and hangover when drinking with the active ingredient of Dong-a.

In addition, according to the present invention, the rich dietary fiber contained in Donga promotes bowel movement and prevents constipation, so it is effective in dieting, and by providing the soft taste of Donga pulp, it has the effect of satisfying the preferences of various generations. have.

Hereinafter, it will be described through the detailed description of preferred embodiments of the present invention. Specific specific details are set forth in the following description, which are provided to help a more general understanding of the present invention. In the description of the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted.

The terms used in this specification have been selected as currently widely used general terms as possible while considering the functions in the present invention, which may vary depending on the intention or precedent of a person skilled in the art to which the present invention belongs, the emergence of new technology, etc. have. In addition, in a specific case, there is a term arbitrarily selected by the applicant, and in this case, the meaning will be described in detail in the corresponding description of the present invention. Therefore, the terms used in this specification should be defined based on the meaning of the terms and the contents of the entire specification, rather than the simple names of terms.

In the present specification, when a part "includes" a certain component, it means that other components may be further included, rather than excluding other components, unless otherwise stated.

Hereinafter, by explaining a preferred embodiment of the present invention, the Dong-A beer manufacturing method of the present invention will be described in detail.

First, to prepare a starter, 7-8 g of dry yeast is injected into 1L-2L of wort cooled to 18~24℃ after heat sterilization, and fermented at 20~24℃ for 48~50 hours to prepare a starter.

Thereafter, a separate wort is prepared using the malt. Here, the reason for preparing the wort for use in the base liquor and then preparing a separate wort for use in Dong-A beer is that if the wort is prepared and prepared at once, the wort prepared in advance will be denatured over time. Therefore, it is to prevent this. Here, malt is a solution obtained by pulverizing München malt in an amount of 10 wt% or less based on the total weight of white rice, raw wheat, corn or raw rye, and then adding 600 to 700 parts by weight of brewing water to 100 parts by weight of the pulverized malt. It is obtained by saccharification at ~65°C for 15-30 minutes.

After concentrating the wort, it is cooled so that the temperature of the concentrated wort becomes 18~24℃.

After that, the cooled wort is put in a filter cloth and filtered, and the Donga extract is mixed. The method for preparing the above-mentioned Donga extract will be described later. Here, the Donga extract is preferably added in an amount of 8 to 10% by weight based on the weight of the raw material, which is wort.

After that, the cooled Donga mixture is put in a filter cloth, filtered, and the filtered wort is mixed with a little alcohol, and then fermented for 5-6 days at 18-24° C.

Finally, the unripe beer is subjected to secondary fermentation and aging at 13 to 17° C. for 10 to 12 days to obtain Dong-A beer.

Hereinafter, a method for preparing the above-mentioned Donga extract will be described.

First of all, Donga washing is performed to remove white powder from the Donga skin.

Thereafter, the washed Donga is cut in half to remove the seed from which the Donga is removed, and then the removed Donga is cut to a predetermined size.

Thereafter, the cut Donga is put in a steamer and heated at a steaming temperature of 85 to 95° C. for 1 hour to steam the Donga.

After that, the steamed Donga is put into a juicer and extracted, and the extracted Donga is then cooled to cool the juiced Donga to a room temperature of 20 to 25°C.

Finally, when the cooled juice is filtered and the residue is filtered, the Donga extract is prepared.

An example of Dong-A beer prepared as described above will be described.

Examples to be described below are for illustrating the present invention, and the present invention is not limited by these examples.

Example

Through the above process, 92% by weight of beer and 8% by weight of Dong-A extract were mixed for secondary fermentation to prepare Dong-A beer.

Experimental Example 1: Clinical survey

The Dong-A beer prepared in the above example was investigated for skin improvement and hangovers on 30 men and 30 women aged 20 to 50 years with skin troubles. Here, in the case of group 1, 2000cc of Dong-A beer of the present invention was consumed, and group 2 was consumed with general beer sold in the market.

The consumption of beer was tested by drinking once a day and at night for 30 days. The symptoms of groups 1 and 2 were surveyed. The degree of effect was answered according to a 7-point method, with 1 being no effect at all, 3 being somewhat effective, 5 being excellent in effect, and 7 being excellent in effect. indicated.

group/symptom Skin trouble hangover group 1 5.2 5.3 group 2 - -

According to the experimental results, group 1, who drank Dong-a beer according to the present invention, answered the questionnaire that skin troubles the next day were much less than when they drank regular beer, and group 2 had less skin troubles after drinking beer than before drinking. They answered the question that it got worse. In addition, after drinking each beer in groups 1 and 2, group 1 was much better than group 2 in relieving hangover the next day.

Therefore, it was confirmed that the Dong-A beer according to the present invention has an excellent effect in relieving skin troubles and hangovers as described above.

Experimental Example 2: Sensory Test

In the above example, using Dong-A beer, a sensory test was performed by a sensory tester by a ranking method targeting 20 drinkers aged 20 to 40 years old. As above, the group was divided into two and drank Dong-A beer and a commercially available fruit-flavored beer. Then, a survey was conducted for each beer consumed. The 7-point method was used for the degree of effect as above, and the numerical values are shown in Table 2.

Dong-A Beer fruity beer taste 5.3 5.1 incense 5.2 5.5 palatability 5.4 5.3

According to the experimental results, it was found that the taste, aroma and palatability of Dong-A beer and fruit flavored beer according to the present invention were very similar.

The embodiments of the method for manufacturing Dong-A beer of the present invention described above are merely exemplary, and those of ordinary skill in the art to which the present invention pertains may change the technical spirit or essential features of the present invention to other specific forms without changing the technical spirit or essential features of the present invention. It will be appreciated that it can be easily transformed. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. For example, each component described as a single type may be implemented in a dispersed form, and likewise components described as distributed may be implemented in a combined form.

The scope of the present invention is indicated by the following claims rather than the above detailed description, and all changes or modifications derived from the meaning and scope of the claims and their equivalent concepts should be interpreted as being included in the scope of the present invention. something to do.

Claims (4)

After heat sterilization, 7-8 g of dry yeast is injected into 1L-2L of wort cooled to 18-24°C and fermented at 20-24°C for 48-50 hours to prepare a starter;
preparing a separate wort using malt;
concentrating the wort;
cooling the concentrated wort to a temperature of 18 to 24°C;
After filtering the cooled wort in a filter cloth, mixing the Donga extract;
filtering the cooled Donga mixture into a filter cloth;
obtaining unripe beer by adding malt wine to the filtered wort and mixing, and then performing primary fermentation at 18 to 24° C. for 5 to 6 days; and
A method for producing Dong-A beer, characterized in that it comprises the step of secondary fermentation and maturation of the unripe beer at 13 to 17° C. for 10 to 12 days. According to claim 1,
The Donga extract is
Donga washing step of performing washing to remove white powder from the Donga skin;
Donga seed removal step of removing the seeds by cutting the washed Donga in half;
Donga cutting step of cutting the seeds removed to a predetermined size;
Donga steaming step of putting the cut Donga in a steamer and heating the steaming temperature to 85~95℃ for 1 hour; and
a Donga juice step of extracting the steamed Donga into a juicer;
a cooling step of cooling the juiced Donga to a room temperature of 20 to 25°C; and
A filtration step of filtering the cooled juice to filter out residues; Dong-a beer manufacturing method comprising a. According to claim 1,
The malt is
Based on the total weight of white rice, raw wheat, corn or raw rye, 10% or less by weight of München malt is ground, and then a solution obtained by adding 600 to 700 parts by weight of brewing water to 100 parts by weight of the ground malt is heated to 62-65° C. A method for producing Dong-A beer, characterized in that it is obtained by saccharification for 15 to 30 minutes in According to claim 1,
The Donga extract is
A method for producing Dong-A beer, characterized in that 8 to 10% by weight is added based on the weight of the raw material, which is wort.