KR20220067791A - Method for production of beer using grapes - Google Patents

Abstract

The present invention relates to a method for producing beer with vitis coignetiae grapes. According to the present invention, vitis coignetiae grape juice is contained during beer production, and thus it is possible to enhance the acidity and sweetness of vitis coignetiae grapes and enhance fermentation quality and preservability by utilizing the anti-bacterial capabilities of vitis coignetiae grapes. The method of the present invention includes: a step of preparing base malt and dark malt; a step of mixing the prepared base malt and dark malt and grinding the mixture to make malt powder; a step of adding water to the malt powder after the above step and performing saccharification to make a saccharified liquid; a saccharified liquid cooling step of adding hops to the saccharified liquid after the above step, performing heating, and then performing filtration and cooling; a step of selecting and water-washing vitis coignetiae grapes and juicing the grapes to prepare vitis coignetiae grape juice; a step of mixing the saccharified liquid and the vitis coignetiae grape juice after the above step; a step of adding yeast to the vitis coignetiae grape mixture and performing primary fermentation after the above step; a step of bottling the vitis coignetiae grape mixture and performing secondary fermentation after the primary fermentation; and a step of aging the vitis coignetiae grape mixture after the secondary fermentation.

Description

Method for production of beer using grapes

The present invention relates to a method for manufacturing beer using maru grapes, and more specifically, to a method for producing beer using maru grapes, and more specifically, by incorporating maru grape juice during the manufacture of beer, while utilizing the acidity and sweetness of maru grapes, it utilizes the ability of inhibiting various germs possessed by maru grapes. It relates to a beer manufacturing method using Meruru grapes to improve fermentation quality and preservation.

In general, beer is produced by saccharifying the starch in barley or wheat by saccharifying the starch in barley or wheat by various enzymes including saccharification enzymes produced during germination.

Next, hops are added and boiled to prepare a saccharification liquid, then brewer's yeast is added to produce alcohol, and carbon dioxide is left behind during maturation.

On the other hand, grapes are one of the most recommended fruits for recovery from fatigue and indigestion. As an alkaline food, they strengthen muscles and bones, are rich in tartaric acid and malic acid, and contain pectin, gum, inositol, tannin, etc. for intestinal activity. It is known to have various physiological activities such as anti-inflammatory action such as anti-oxidation, inhibition of fat peroxidation and free radical scavenging, and anti-cancer action.

Also, Meruru grapes have been designated as agricultural special products of Sejong Special Self-Governing City, and they have excellent taste and aroma, and are a late-season muscat berry A (aka, Meruru grape) variety with a sugar content of 18 degrees or more. It is characterized by good quality even when stored.

In particular, Meruru grapes have a thick skin and a high amount of pigment, which allows for easy deposition, and high tartaric acid and citric acid contents in grapes can improve fermentation quality by blocking the access of various bacteria during fermentation, and tannin content compared to Campbell grapes. There are many properties that can enhance the preservation of the main substance.

An object of the present invention is to make beer that can satisfy consumers' preferences and diversity by using Meruru grapes having the above characteristics to have a variety of types and tastes, so that consumers can have a wider range of choices.

KR 10-0457707 KR 10-1501346 (Patent Publication No. 0003) KR 10-2018-0063855

According to the present invention, by including the active ingredient of maru grapes in beer during beer manufacturing, the acidity and sweetness of maru grapes are saved, fermentation quality and preservation are improved, and the use of maru grapes that can satisfy consumer preferences and diversity. To provide a method for making beer.

The present invention comprises the steps of preparing a base malt and a dark malt; mixing the prepared base malt and dark malt and pulverizing them to make malt powder; adding water to the malt powder that has undergone the above steps and saccharifying it to make a saccharified solution; a cooling step of heating the saccharified solution by adding hops to the saccharified solution that has undergone the above steps, then filtering and cooling the saccharified solution; selecting and washing the grapes, and squeezing them to prepare the juice of the grapes; mixing the saccharified liquid and Meruru grape juice that have passed through the above steps; The step of primary fermentation by adding yeast to the grape mixture that has undergone the above steps; Secondary fermentation by bottling the first fermented Meruru grape mixture; It is characterized in that it is characterized in that the beer manufacturing method using the grapes; comprising the step of aging the second fermented maroon grape mixture.

In the step of making the malt powder; A method for producing beer using maru grapes, characterized in that the unroasted malt of the base malt and the roasted malt of the dark malt are mixed in a ratio of 1.8 to 2.2: 0.8 to 1.2.

In the step of making the saccharification solution; Purified water is added to malt powder mixed with base malt and dark malt, heated at a temperature of 45 to 55 ° C for 4 to 6 hours for saccharification, and then further saccharified at a temperature of 60 to 70 ° C for 2 to 3 hours. do.

In the cooling step of the saccharification solution; After heating the saccharified solution by adding water to the malt powder at a temperature of 100℃ for 2~3 hours, adding hops and heating it for 10~20 minutes, and cooling the filtered saccharified solution to a temperature of 5~10℃. characterized in that

In the step of mixing the grape juice; It is characterized by mixing the saccharified liquid and the grape juice of 3.8-4.2: 0.8-1.2.

In the first fermentation step; After adding yeast to the grape mixture, it is characterized in that it is fermented for 6-8 days at a temperature of 20-30℃.

In the second fermentation step; It is characterized in that after bottling the primary fermented mixture, the secondary fermentation is carried out at a temperature of 25 to 27° C. for 8 to 12 days.

In the aging step; It is characterized in that the secondary fermented Meruru grape mixture is aged for 13 to 17 days at a temperature of 18 to 25 ° C.

As described above, the beer using the grapes of the present invention contains the active ingredients of the grapes, which are designated as agricultural specialties of Sejong Special Self-Governing City, in the beer, thereby enhancing the acidity and sweetness of the grapes, and improving the fermentation quality and preservation, In particular, it has a unique flavor with a lot of natural grape flavor, which has the effect of greatly increasing the commercial value of beer that can satisfy consumer preferences and diversity.

1 is a flowchart showing a beer manufacturing process using maru grapes according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail. 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 method for producing beer using maru grapes of the present invention includes the steps of preparing base malt (unroasted malt) and dark malt (roasted malt) (S1); mixing the prepared base malt and dark malt and pulverizing them to make malt powder (S2); adding water to the malt powder that has undergone the above steps and saccharifying it to make a saccharified solution (S3); saccharifying it (S3); a cooling step (S4) of saccharifying the saccharified solution by adding hops to the saccharified solution that has undergone the above step, heating it, then filtering and cooling the saccharified solution; selecting and washing the grapes, and squeezing them to prepare the juice of the grapes (S5); mixing (S6) the saccharification liquid that has undergone the step (S4) and the juice of the grape maru that has undergone the step (S5); A step of primary fermentation by adding yeast to the grape mixture that has undergone the above steps (S7); Secondary fermentation by bottling the first fermented Meruru grape mixture (S8); It includes a step (S9) of aging the second fermented Meruru grape mixture.

The above (in the step (S1) of preparing the base malt and the dark malt); it is preferable that the malt length obtained by immersing barley at room temperature and germinating it is 2 to 5 mm, which is when the length of the malt becomes 2 mm or less. This is because there is difficulty in saccharification, and when the length of malt is more than 5 mm, the production of saccharification liquid is small and there is a miscellaneous smell.

In addition, as for the malt, base malt in an unroasted state and dark malt in a roasted state are prepared, but for dark malt, it is preferable to prepare malt that has been roasted at a temperature of 170 to 200° C. for 15 to 20 minutes.

The dark malt contained in the malt neutralizes the unique green odor of barley, thereby enhancing the flavor of the beer and improving the color.

In the step (S2) of mixing the base malt and dark malt and pulverizing the malt powder; After mixing the base malt and dark malt in a ratio of 1.8 to 2.2: 0.8 to 1.2, it is put into a grinder and finely pulverized to obtain malt powder.

In the step (S3) of adding water to the malt powder and saccharifying it to make a saccharification solution; Purified water is added to the malt powder mixed with the base malt and dark malt and heated at a temperature of 45 to 55° C. for 3 to 5 hours to perform primary saccharification to facilitate saccharification by enzyme action that activates amylase. Additional saccharification is performed at a temperature of 60 to 70° C. for 2 to 3 hours to obtain a saccharification solution that can sufficiently supply the sugar solution necessary for the fermentation process.

In the cooling step (S4) of the saccharified solution, which is heated by adding hops to the saccharified solution, then filtering and cooling the saccharified solution; After heating the saccharified solution made by adding water to the malt powder at 100°C for 2 to 3 hours, hops are added and heated for 10 to 20 minutes, and then the hops and the saccharified solution are filtered through a filtration process. It is separated and cooled to a temperature of 5 to 10°C to obtain a saccharified solution.

In the step (S5) of selecting and washing the grapes, and squeezing them to prepare the juice of the grapes; After selecting the grapes that keep freshness, washing them to remove foreign substances, and then going through the squeezing process to obtain the grape juice.

The grapes used for beer production in the present invention can preserve the acidity and sweetness, and the high content of tartaric acid and citric acid in the grapes improves the fermentation quality by blocking the access of various bacteria during beer fermentation, and improves the quality of the fermentation. It has a strong fragrance and has excellent storage properties, which enhances its preservation.

In the step (S6) of mixing the saccharification liquid and the grape juice; It is preferable to mix the saccharified liquid that has been subjected to step (S4) and the grape juice that has been subjected to step (S5) in a ratio of about 3.8 to 4.2: 0.8 to 1.2. If the juice is excessively mixed, the original flavor and flavor of beer will be lost.

In the step (S7) of primary fermentation by adding yeast to the grape mixture; It is desirable to add yeast to the mixture of saccharification liquid and grape juice, and then ferment for 6-8 days at a temperature of 15-20℃. In the case of fermentation, there is a risk of propagation of various bacteria.

As the yeast proliferates, oxygen is gradually consumed and fermentation metabolism (anaerobic metabolism) begins.

That is, it is preferable to remove the impurities precipitated in the mixture through the process of cooling and filtering the first fermented Meruru grape mixture.

In the second fermentation step (S8) by bottling the first fermented Meruru grape mixture; After bottling the primary fermented mixture, it is desirable to saturate the mixture with carbonic acid produced in the process of bottling fermentation at a temperature of 25 to 27 ° C for 8 to 12 days. will fall

In the step (S9) of aging the secondary fermented Meruru grape mixture; The second fermented maru grape mixture is aged at a temperature of 18 to 25° C. for 13 to 17 days to obtain beer using maru grapes.

An embodiment of the present invention as described above will be described in detail as follows.

1. 3 kg of base malt and dark malt were roasted at 100°C for 5 minutes, 1 kg of malt, and 1 kg of malt was roasted at 180°C for 15-20 minutes.

2. Mix the prepared base malt and dark malt and put it in a grinder to make finely ground malt powder.

3. Add 40 kg of purified water to 5 kg of malt powder mixed with the base malt and dark malt, and heat at 50 ° C. for 4 hours to achieve primary saccharification, and then heat at 60 ° C. for 2 hours. The saccharification solution was obtained by performing secondary saccharification until the value was 1.050 and the sugar content was 11 Brix.

4. In a state where the saccharified solution was heated at 100°C for 2 hours, 70 g of hops was added and heated for another 10 minutes, and then the saccharified solution obtained by filtering the hops by putting it into a filter was cooled to a temperature of 7°C.

In the above, when the amount of hops is large, the bitter taste is strong, and the aroma and taste of the grapes are reduced due to the aroma of hops.

5. Grape grapes with a specific gravity of 1.075 and a sugar content of 18 Brix were obtained from a producer designated as a special agricultural product in Sejong Special Self-Governing City, and foreign substances were removed through the process of sorting and washing them, and then put into a juicer to obtain a grape juice.

6. Mix 26 kg of saccharification liquid and 6 kg of grape juice from above to make a mixture of grapes.

7. After 10 g of yeast is added to the Meruru grape mixture, primary fermentation is performed at a temperature of 15° C. for 7 days to start fermentation metabolism by yeast growth, thereby generating alcohol.

8. Secondary fermentation is performed so that the carbonic acid produced in the process of bottling fermentation at 26° C. for 10 days by putting the first fermented Meruru grape mixture into a bottle, respectively, is evenly saturated in the mixture.

9. The secondary fermented mare grape mixture was aged at a temperature of 20° C. for 15 days to obtain beer using maru grapes.

As described above, the beer of the present invention contains the active ingredient of the grapefruit in the beer, so that the acidity and sweetness of the grapefruit can be saved, and the fermentation quality and preservation is greatly improved, and it has a different flavor with a lot of natural grape flavor. As a result, it has become possible to provide beer that can satisfy consumer preferences and diversity.

Although the present invention has been described above with reference to the above embodiments, it goes without saying that various modifications are possible within the scope of the technical spirit of the present invention.

S1 : Step of preparing base malt and dark malt
S2: Mixing base malt and dark malt to make malt powder
S3: Step of adding water to malt powder and making saccharification solution
S4: Cooling step of saccharification solution by adding hops to the saccharification solution, heating, filtering, and cooling
S5: Step of preparing the grape juice by squeezing the grapefruit
S6: A step of mixing the saccharification liquid and the maru grape juice
S7: Step of primary fermentation by adding yeast to the grape mixture
S8: Secondary fermentation by bottling the grape mixture
S9: A step of ripening the grape mixture

Claims (8)

preparing a base malt and a dark malt (S1);
mixing the prepared base malt and dark malt and pulverizing them to make malt powder (S2);
adding water to the malt powder that has undergone the above steps and saccharifying it to make a saccharified solution (S3);
A cooling step (S4) of the saccharified solution in which hops are added to the saccharified solution that has undergone the above step and heated, then filtered and cooled;
selecting and washing the grapes, and squeezing them to prepare the juice of the grapes (S5);
mixing (S6) the saccharification liquid that has undergone the step (S4) and the juice of the grape maru that has undergone the step (S5);
A step of primary fermentation by adding yeast to the grape mixture that has undergone the above steps (S7);
Secondary fermentation by bottling the first fermented Meruru grape mixture (S8);
A method for producing beer using maru grapes, comprising the step of aging (S9) the secondary fermented maru grape mixture.
The method of claim 1,
In the step (S2) of making the malt powder; A method for producing beer using maru grapes, characterized in that the unroasted malt of the base malt and the roasted malt of the dark malt are mixed in a ratio of 1.8 to 2.2: 0.8 to 1.2.
The method of claim 1,
In the step of making the saccharification solution (S3); Purified water is added to malt powder mixed with base malt and dark malt, heated at a temperature of 45 to 55 ° C for 4 to 6 hours for saccharification, and then further saccharified at a temperature of 60 to 70 ° C for 2 to 3 hours. A method of making beer using maru grapes.
The method of claim 1,
In the cooling step (S4) of the saccharification solution; After heating the saccharified solution by adding water to the malt powder at a temperature of 100℃ for 2-3 hours, hops are added and heated for 10~20 minutes, and the filtered saccharified solution is cooled to a temperature of 5~10℃. A method for producing beer using Meruru grapes, characterized in that
The method of claim 1,
In the step (S6) of mixing the grape maru juice; A method for producing beer using maroon grapes, characterized in that the saccharified liquid and the grape juice are mixed in a ratio of 3.8-4.2: 0.8-1.2.
The method of claim 1,
In the first fermentation step (S7); (S6) A method for producing a beer using grapes, characterized in that yeast is added to the mixture of grapes, and then fermented for 6-8 days at a temperature of 20-30℃.
The method of claim 1,
In the second fermentation step (S8); A method for producing beer using Meruru grapes, characterized in that after bottling the primary fermented mixture, the secondary fermentation is performed at a temperature of 25 to 27° C. for 8 to 12 days.
The method of claim 1,
In the aging step (S9); A method for producing beer using maroon grapes, characterized in that the secondary fermented maroon grape mixture is aged at a temperature of 18 to 25° C. for 13 to 17 days.

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