KR20220040371A - Beer made using potato flakes - Google Patents

Abstract

The present invention relates to beer using potato flakes and a method for manufacturing the same, and more particularly, to beer using potatoes dried in the form of flakes so as to replace expensive malt, and a method for manufacturing the same. The present invention has an effect of ingesting essential and micronutrient active ingredients such as ascorbic acid, Iron, potassium, etc. extracted from potatoes from a nutritional point of view.

Description

Beer made using potato flakes

The present invention relates to beer using potato flakes and a method for manufacturing the same, and more particularly, to beer using potatoes dried in the form of flakes so as to replace expensive malt, and a method for manufacturing the same.

Beer is a low-alcohol beverage, which accounts for the largest proportion of global alcoholic beverage consumption.

In general, beer is made with malt, water, hops, and yeast as main ingredients. Malt is produced by germinating barley or wheat, saccharified by an enzyme of the malt itself, hops are added to the saccharification solution, boiled, and then yeast is added to make it through the alcohol fermentation process by yeast that takes place under anaerobic conditions. the usual way.

Among them, malt is an essential raw material for beer. However, as the price of imported malt fell after the FTA, the competitiveness of domestic malt became very low, and the cultivated area and production continued to decrease. . Accordingly, the present inventors replaced some of the malt with domestic potatoes to produce beer that can localize raw materials and replace expensive malt.

Potato ( Solanum tuberosum ) is native to the Andes Mountains, and is a dicotyledonous perennial plant of the Solanaceae family. A plant that forms tubers, usually using the tubers. The components of tubers are 75-80% water, 15-20% carbohydrates, 2% protein, and 0.1% fat. In addition, it contains various vitamins such as ascorbic acid, thiamin, pyridoxine, and rioboflavin. In particular, ascorbic acid contains about 5 to 25 mg per 100 g, so it has an effect of preventing oxidative stress caused by ROS. In addition, it is an important source of lysine among proteins, and it can be said that it is a crop with various nutritional values because it contains inorganic components such as iron and potassium.

Recently, as the craft beer market grows, research on beer using various raw materials is continuously increasing. Looking at the related technologies developed in Korea, “Red garlic beer and its manufacturing method” (Application No. '10-2009- 0011410'), “Method for producing beer using university wax corn and beer manufactured by the method” (Application No. '10-2015-0028188'), “Germained brown rice beer and manufacturing method thereof” (Application No. '10-2008 -0040754') and “Method for manufacturing Audi beer” (application number '10-2017-0158393'), but there is no beer made from potatoes.

Accordingly, it is an object of the present invention to provide a method for producing beer using potatoes, which has the functionality of potatoes, has a taste and aroma similar to that of existing beer, and has a characteristic, and is helpful in increasing the income of potato farmers and creating jobs.

On the other hand, the problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

According to one embodiment of the present invention in order to achieve the object of the present invention as described above, there is provided a beer prepared using potatoes prepared by saccharifying dried potato.

In this case, the dried potato, ground malt, saccharification enzyme and pH adjusting agent may be boiled in water for brewing, and may be beer prepared using potatoes.

The dried potato may be dried in the form of flakes after thinly sliced boiled potatoes.

The weight ratio of the dried potato and ground malt may be 3:7 to 7:3.

The glycosylation enzyme may be an enzyme that degrades glucan and hemicellulose.

The pH adjusting agent may be at least one of calcium chloride and calcium sulfate.

The glycosylation enzyme may be at least one of α-amylase, β-amylase, gluco-amylase, beta-glucanase, and protease.

The beer prepared using the potato of the present invention has the advantage that the potato can be pre-treated and mixed with malt, and the starch of the potato can be decomposed into sugar required for beer, so it can be used as sugar instead of expensive malt.

In addition, from a nutritional point of view, there is an effect of ingesting essential and micronutrient active ingredients such as ascorbic acid, iron, and potassium extracted from potatoes.

In addition, it is possible to provide beer with a unique deep taste and a different flavor, and by proposing a new use of potatoes, it is possible to provide the effect of increasing the income of potato farmers by promoting potato consumption.

Effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned can be clearly understood by those skilled in the art from the following description.

1 is a flowchart of a beer manufacturing method using potatoes according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail. Prior to this, the terms or words used in the present specification and claims are not to be construed as being limited to conventional meanings, and the inventor must properly understand the concept of the term in order to best describe his invention. Based on the principle that it can be defined, it should be interpreted as meaning and concept consistent with the technical idea of the present invention. Accordingly, the configurations described in the embodiments described in this specification are only the most preferred embodiment of the present invention, and do not represent all the technical spirit of the present invention, so various equivalents that can be substituted for them at the time of the present application It should be understood that there may be variations and variations.

1 is a flowchart of a beer manufacturing method using potatoes according to an embodiment of the present invention.

The present invention provides beer prepared by using potatoes prepared by saccharifying dried potato. More specifically, it may be a beer prepared including the potato pretreatment step (S10), the saccharification step (S20), the boiling step (S30), the precipitation step (S40), the fermentation step (S50), and the aging step (S60). .

The potato pretreatment step (S10) is a step of obtaining a dried potato by thinly flattening the boiled potatoes and drying them. More specifically, the potatoes are peeled and boiled, spread thinly using a roller, and dried in a dryer to form flakes. This is a step to obtain a thermally dried product.

The present inventors confirmed that potato is the most similar variety to malt through organic sugar analysis. On the other hand, potatoes that can be used as food applicable to the present invention can be used without limitation, such as colored potatoes, regardless of the variety, and preferably potatoes produced in Gangwon-do, Republic of Korea can be used.

At this time, by drying the potato in the form of flakes, it is easy to manage and has the effect of increasing the saccharification efficiency.

In addition, if the potatoes are cooked and dried, there is an effect of improving the fermentation ability and simplifying the process through pretreatment processes such as pressurization, steaming, starching, and pressing, and the advantage of imparting the unique flavor and color of boiled potatoes to beer. There is this.

The saccharification step (S20) is a step of adding dried potato, pulverized malt, saccharification enzyme and a pH adjuster to brewing water and boiling to obtain wort, more specifically pulverizing malt, and adding ground malt to brewing water, dried potato, It is a step of boiling by adding an enzyme (visco-buster) for decomposing 1-3,1-4-glucan for efficient sugar extraction and decomposition of hemicellulose such as xylan and arabinoxylan. .

Beer is made by ingesting grain sugars by yeast and releasing alcohol and carbon dioxide. At this time, the yeast does not have the ability to digest the starch in the grain, so a saccharification step is needed to convert it into sugar. On the other hand, the present invention replaces malt baked by applying heat after sprouting of barley, and uses a potato heat-dried product containing a large amount of starch that can be converted into sugar, thereby improving the beer brewing process. Alcoholic fermentation, which is the key, is achieving the effect that more can occur.

On the other hand, enzymes are macromolecular proteins that help chemical reactions and play a major role in changing substances in the beer manufacturing process. More specifically, the starch in the crushed malt and dried potato is decomposed into simple sugars by the action of the enzyme, and the yeast can consume it. Accordingly, the present inventors found that, through numerous repetitions, an enzyme (visco-buster) for decomposing 1-3,1-4-glucan and decomposing hemicellulose such as xylan and arabinoxylan is a potato. It was confirmed that the efficiency of decomposing starch mixed with dry matter and malt into simple sugars was the best, and more specifically, α-amylase, β-amylase, gluco-amylase, beta-glucanase, and protease 1 It was confirmed that, when more than one species is mixed and used, the potato starch can be efficiently converted into a sugar component that can be fermented with alcohol, and at the same time, effects such as improved filterability can be achieved.

On the other hand, the pH adjuster of the present invention is to add a mineral to create a suitable pH for the enzyme to act. As a preferred example, calcium chloride and calcium sulfate may be used alone or in combination.

In addition, the weight ratio of the dried potato and the pulverized malt in the saccharification step may be 3:7 to 7:3, and when the above range is satisfied, it is the same as beer using only imported malt while using domestic potatoes as a substitute for expensive imported malt Alternatively, a beer with a better flavor may be provided.

Corn and rice, which have been sought as substitutes or sub-materials for malt, have a low protein to malt ratio, which can act as a factor in reducing foam retention. It can be said that there are fewer things to consider when replacing.

In addition, since potatoes, which have a protein content of 2% higher than malt, are used in a ratio of about 30% of the whole dried potato and pulverized malt, it can have better foam retention compared to beer with 100% malt.

In addition, protein also affects the degree of hazyness of beer. Potatoes contain about 2% higher protein than malt, so there is not much difference in appearance. Beer that meets the standards can be manufactured.

The boiling step (S30) is a step of boiling by adding hops to the wort, and more specifically, filtering the wort obtained after saccharification, and adding hops, coriander seeds, and orange peel to boil.

The precipitation step (S40) is a step of precipitating and removing the coagulated material of the boiled wort, and more specifically, a step of removing the precipitated material by precipitating the hops and coagulated material contained in the boiled wort.

The fermentation step (S50) is a step of cooling the wort from which the coagulation is removed, and then performing alcoholic fermentation by adding yeast.

On the other hand, the aging step (S60) is a step of aging the fermented wort, and more specifically, it is a step of transferring and aging the contents from which the orange peel has been removed during the post-fermentation.

Hereinafter, the present invention will be described in more detail through Examples, but it is clear that the present invention is not limited by the Examples.

Example 1

After peeling the potatoes in Gangwon-do, boil them, flatten them thinly using a roller, and then dry them in a dryer to prepare flakes of dried potatoes. 5,000 g of the dried potato in the form of flakes prepared in this way, 5,000 g of crushed malt, 10 ml of saccharification enzyme, 10 g of calcium chloride, and 10 g of calcium sulfate were added to 50,000 ml of brewing water, and boiled at a temperature of 60° C. for about 60 minutes to saccharify. After filtering 8000 ml of the saccharified wort, 50 g of hops, 10 g of coriander seeds, and 100 g of orange peel were added, boiled at 100 ° C. for about 70 minutes, and after 30 minutes of precipitation, the coagulation material was removed. After cooling 5000 ml of wort from which coagulated substances were removed to 15 ° C, 250 ml of brewer’s yeast was added and alcoholic fermentation was carried out at 15 ° C for about 7 days. When the alcohol content reached about 3%, the orange peel was removed The contents were transferred to a post-fermentation tank and aged at a temperature of 3° C. for 10 days to prepare potato beer.

Example 2

Beer was prepared in the same manner as in Example 1, except that 3,000 g of dried potato and 7,000 g of ground malt were used.

Example 3

Beer was prepared in the same manner as in Example 1, except that 7,000 g of dried potato and 3,000 g of crushed malt were used.

Comparative Example 1

10,000 g of crushed malt, 10 ml of saccharification enzyme, 10 g of calcium chloride, and 10 g of calcium sulfate were added to 50,000 ml of brewing water, and boiled at a temperature of 60° C. for about 60 minutes for saccharification. After filtering 8000 ml of the saccharified wort, 50 g of hops, 10 g of coriander seeds, and 100 g of orange peel were added, boiled at 100 ° C. for about 70 minutes, and after 30 minutes of precipitation, the coagulation material was removed. After cooling 5000 ml of wort from which coagulated substances were removed to 15 ° C, 250 ml of brewer’s yeast was added and alcoholic fermentation was carried out at 15 ° C for about 7 days. When the alcohol content reached about 3%, the orange peel was removed The contents were transferred to a post-fermentation tank and aged at 3°C for 10 days to prepare craft beer.

Evaluation Example 1: Alcohol content evaluation

The alcohol content of the beer prepared in Examples 1 to 3 and Comparative Example 1, Cass fresh beer, and OB Premer beer sold in the market were measured and shown in Table 1 below.

division Alcohol content (%) Example 1 5.2 Example 2 5.3 Example 3 5.1 Comparative Example 1 5.4 Cass fresh 4.5% OB Primer 5.2%

As shown in Table 1, it can be seen that the beer prepared according to the present invention also has an alcohol content similar to that of Comparative Example 1 using only malt and commercial beer. was judged to be no problem at all.

Evaluation Example 2: Sensory Evaluation

The beer prepared in Examples 1 to 3 and Comparative Example 1, commercially available Cass fresh beer, and OB Premer beer were used for 10 Korean adult males, 10 Korean adult females, and 10 foreign (adults) beers. A panel test was performed on aroma, taste, swallowing, and drinkability. At this time, all tests were evaluated according to the evaluation criteria shown in 2 to 5, and the test results were shown. The average of the results scored by the subject is shown in Tables 6 to 9 below.

Beer flavor rating 0 points Almost no smell. 1 point Smells but not enough to affect taste 2 points It is the degree to which a person smells and has a positive effect on taste. 3 points It smells and smells like grainy grains 4 points It has a strong odor, which is the degree to which it negatively affects the taste.

degree of taste 0 points It had no taste. 1 point I didn't feel any flavor at all. 2 points There was no sense of flavor. 3 points I felt a sense of flavor. 4 points The taste was good and the flavor was felt enough.

neck level 0 points No carbonation at all. 1 point It feels slightly carbonated, but not cool. 2 points The carbonation is moderate, so it is cool and easy to swallow. 3 points The carbonation is a little excessive, but it is refreshing, and the throat is good. 4 points It's too carbonated, so it's hard to swallow.

Degree of preference evaluation 0 points I don't think I'll ever eat it at all. 1 point If there is an unavoidable situation, I think I will eat a little. 2 points You can eat it about once a week. 3 points You can eat it about 3 times a week. 4 points You can eat it about 5 times a week.

division beer flavor evaluation Example 1 3 Example 2 3 Example 3 3 Comparative Example 1 2 Cass fresh 2 OB Primer 2

division taste evaluation Example 1 4 Example 2 4 Example 3 4 Comparative Example 1 3 Cass fresh 3 OB Primer 3

division throat pass evaluation Example 1 2 Example 2 2 Example 3 2 Comparative Example 1 2 Cass fresh 3 OB Primer 3

division Preference evaluation Example 1 4 Example 2 4 Example 3 4 Comparative Example 1 3 Cass fresh 3 OB Primer 3

Referring to Tables 6 to 9, in the case of the craft beer using potatoes instead of malt according to the present invention, when compared to Comparative Example 1 using only malt or commercially available beer, the aroma, taste, swallowing, and preference are all It received similar evaluations, and in particular, the evaluation that the flavor was sufficiently felt compared to beer using malt was overwhelming. Therefore, it was confirmed that potato beer prepared according to an embodiment of the present invention was enjoyed and preferred by not only Korean adults but also foreigners.

Recently, as the number of consumers in their 20s and 30s who value trends in domestic beer consumption increases, public interest in craft beer is increasing. In addition, as the Liquor Tax Act was revised from an ad valorem tax to a specific tax, the growth rate of the craft beer market is increasing every year. In line with this, various craft beers are being developed in Korea. In the present invention, by using potatoes, which were not used as raw materials for beer, a new direction is suggested, and by substituting some malt, the cost can be lowered, thereby increasing price competitiveness and having market competitiveness. In addition, by using potatoes from Gangwon-do, which accounts for more than 30% of potato production, it will be able to establish itself as a brand with a distinctive image and regional character.

Potatoes used in the present invention can be used for various beer styles such as IPA, Lager, Pale ale, and other alcoholic beverages such as whiskey, as well as the above-described manufacturing method. Therefore, it is possible to increase the income of potato farmers through contract cultivation with farmers by proposing various new uses for potatoes. In terms of distribution, not only contract distribution through antenna stores and liquor wholesalers, but also Internet mail-order sales of alcoholic beverages have been recently permitted, enabling us to open up new markets in which we can secure an online communication network as well. will be able

As the specific parts of the present invention have been described in detail above, for those of ordinary skill in the art, it will be clear that these specific descriptions are only preferred embodiments, and the scope of the present invention is not limited thereby. will be. Accordingly, it is intended that the substantial scope of the present invention be defined by the appended claims and their equivalents.

Claims (1)

Peel the potatoes, boil them, spread them thinly using a roller, and then dry them in a dryer to prepare dried flakes of potatoes, crushed malt, saccharification enzymes and pH adjusters, put them in brewing water, and boil them.
The weight ratio of the dried potato and ground malt is 3:7 to 7:3,
The saccharification enzyme is an enzyme that decomposes glucan and hemicellulose, beer prepared using potatoes.

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