KR20220073305A - Beer manufacturing method using potato and red bean paste - Google Patents

Abstract

The present invention relates to beer using potatoes. Specifically, it relates to potato beer having sweet red bean flavor, including potato and red bean paste that can replace expensive malt, and a method for producing the same.

Description

Beer manufacturing method using potato and red bean paste {BEER MANUFACTURING METHOD USING POTATO AND RED BEAN PASTE}

The present invention relates to beer using potato and red bean paste. Specifically, it relates to potato beer having a sweet red bean flavor, including potato and red bean paste that can replace expensive malt, and a method for producing 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 the malt's own enzymes, 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. .

Recently, as the craft beer market grows, research on beer using various raw materials is continuously increasing. Looking at the related beers that have been developed in Korea, red garlic beer, beer using university waxy corn, and beer using germinated brown rice , Audi beer, etc., but there is still no beer made from potatoes. Accordingly, there is a need for localization of raw materials and research on a method for manufacturing homemade potato beer that can replace expensive malt.

Korean Patent Publication No. 10-2010-0092170

An object of the present invention is to provide a method for producing potato beer using potatoes and red bean paste.

Another object of the present invention is to provide a potato beer prepared by the above method.

One aspect of the present invention is (a) steaming and mashed potatoes, potato pretreatment step; (b) a saccharification step of steaming the brewing water, adding mashed potatoes, saccharification enzymes and a pH adjuster, and boiling to obtain wort; (c) a filtration step of removing impurities from the wort and removing remaining sugar; (d) boiling step of adding red bean paste, hops and lactose to the pot containing the wort; (e) a precipitation step of precipitating and removing the coagulated product of the boiled wort; and (f) a fermentation step of cooling the wort from which the coagulation is removed and then adding yeast to perform alcoholic fermentation; And (g) aging step of aging the fermented wort; relates to a method for producing beer using potatoes comprising a.

In the present invention, “beer” is largely divided into ales and lagers according to the characteristics of fermented homo. When yeast produced during fermentation rises upward, it becomes top-fermented beer ale, and when it rises downward, it becomes fermented beer lager.

Ale is characterized by its rich color, low carbonation, and a turbid, moist taste. Types of ales include Pale Ale, India Pale Ale (IPA), Weizen, Porter, and Stout. Among them, stout beer is a dark brown beer with a burnt taste using charred malt and has a bitter taste.

Lager is characterized by a clear golden color, rich carbonation, and a refreshing, tangy taste. There are several types of lager: Pilsner, Dunkel, and Pale Larger.

In the present invention, a stout-style ale beer was developed using potato and red bean paste. By adding potatoes and red bean paste, it goes well with the existing heavy and bodied stout beer, while maintaining the original flavor and taste, while enhancing the palatability of the sweet red bean paste.

In the present invention, "potato ( Solanum tuberosum )" is a native of the Andes Mountains, and is a dicotyledonous perennial plant of the Solanaceae family. A tuber-forming plant that is used for slicing. 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, thiamine, pyridoxine, and riboflavin. In particular, the content of potassium is about 418 mgdl per 100 g, so it is the main electrolyte of body fluid in balance with sodium to maintain normal blood pressure and relax muscles. have effects such as In addition, ascorbic acid contains about 5 to 25 mg per 100 g, so it has the effect of preventing oxidative stress caused by ROS.

In the present invention, "red bean" is a carbohydrate containing the most vitamin B1 among grains, and is known to help digestion and absorption, improve fatigue, and prevent memory loss. In particular, red beans are rich in potassium, which helps the sodium ingested when eating salty foods to be well discharged from the body, which is already widely known for its effectiveness in removing puffiness, and has been often used in diet foods.

As described above, potassium contained in potatoes and red beans is an inorganic nutrient, effective in preventing hypertension and osteoporosis by lowering blood pressure and increasing bone density. It is recommended.

The present inventors confirmed that potato is the most similar variety to malt through organic sugar analysis, and by substituting some malt with potatoes, it is possible to gain an advantage in price competitiveness of beer, as well as nutritional components such as potassium to existing beer. Compared to that, it was found to have nutritional value as it is abundant.

As a result of comparative analysis of potassium content with the same style of stout beer sold on the market by preparing beer using red beans and potatoes in one embodiment of the present invention, it was confirmed that the potassium content was about 8 times or more excellent (Table 2).

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.

The pre-treatment step of the potato is to prepare steamed mashed potatoes by boiling and steaming after peeling the potatoes.

The 'steamed' refers to boiling or steaming to ripen, or boiling or steaming to ripen, and 'steamed and mashed potatoes' refers to mashed potatoes after steaming.

The addition of potatoes has the effect of improving fermentation performance and simplifying the process through pretreatment processes such as pressurization, steaming, starching, and pressing, and has the advantage of imparting the unique flavor and color of boiled potatoes to beer.

The saccharification step is a step of adding steamed mashed potatoes, ground malt, saccharification enzyme, and a pH adjuster to brewing water and boiling to obtain wort, more specifically grinding malt, and adding ground malt to brewing water, steamed mashed potatoes, and efficient It may be a step of boiling by adding an enzyme (visco-buster) for decomposing 1-3,1-4-glucan for sugar extraction and decomposition of hemicellulose such as xylan and arabinoxylan. have.

Beer is made by ingesting grain sugar by yeast and excreting 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 uses a potato heat dried product containing a large amount of starch that can be converted into sugar by replacing the malt baked by applying heat after sprouting barley, and thereby Alcoholic fermentation, which is the key, is achieving the effect that more can occur.

Specifically, the saccharification enzyme may be an enzyme that decomposes glucan and hemicellulose.

The enzyme is a high molecular protein that helps chemical reactions and plays a major role in changing substances in the beer manufacturing process. More specifically, by the action of the enzyme, the starch in the crushed malt and dried potato is decomposed into simple sugars, and the yeast is in a state that can be ingested. Accordingly, the present inventors have developed an enzyme (visco-buster) for decomposing 1-3,1-4-glucan and decomposing hemicellulose such as xylan and arabinozxylan through numerous repetitions. It was confirmed that the efficiency of decomposing starch mixed with mashed potatoes and malt into simple sugars was the best, and more specifically, α-amylase, ß-amylase, gluco-amylase, beta-glucanase and protease 1 It was confirmed that, when more than one type of mixture was used, the potato starch could be efficiently converted into a sugar component capable of alcoholic fermentation and at the same time, effects such as improved filterability could be achieved.

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

The pH adjuster is to add a mineral to create a suitable pH for enzyme activity, and as a preferred example, calcium chloride and calcium sulfate may be used alone or in combination.

Specifically, the weight ratio of the steamed mashed potato in the saccharification step and the pulverized malt may be 1:1 to 1:2, and when the above range is satisfied, beer using only imported malt while using domestic potatoes as a substitute for expensive imported malt Beer with the same or superior taste and palatability can be provided.

The boiling step may include filtering the wort obtained after saccharification of the wort and boiling it by adding red bean paste, hops, and lactose.

In the boiling step, at least one of the first red bean paste and the second red bean paste may be added, and specifically, the first red bean paste and the second red bean paste may be sequentially added.

In one embodiment, the boiling step may be a step of adding the first red bean paste, starting to boil, adding hops, and then adding lactose and the second red bean paste in sequence and boiling for a total of 60 minutes.

The red bean paste was prepared by adding sugar, starch syrup, starch, etc., and the first red bean paste, the whole red bean paste, was selected as a low sugar sediment to contribute to the beer’s chewy body, and the second sweet red bean paste was selected as the sediment of low sugar. Finely crushed red bean paste is intended to contribute to the alcohol content, taste, and aroma of beer, and those with appropriate sugar were selected and used in the production of the beer of the present invention.

The precipitation step is a step of precipitating and removing the coagulated material of the boiled wort, and more specifically, it may be a step of removing the precipitated material by precipitating the hops and coagulation material contained in the boiled wort.

The fermentation step may be a step of performing alcoholic fermentation by adding yeast after cooling the wort from which the coagulation is removed. On the other hand, the aging step is a step of aging the fermented wort, and more specifically, it may be a step of aging for 10 to 20 days at a temperature of 18 ~ 22 ℃ by post-fermentation.

Another aspect of the present invention relates to beer using potatoes prepared by the above method.

The description of the 'beer using potatoes' is the same as described above.

As a result of evaluating the alcohol content of the beer containing the potato and red bean paste prepared by the above method in an embodiment of the present invention, it has an alcohol content, color, etc. similar to that of the average stout beer, but has a bitter taste compared to the existing stout beer It was confirmed that less and sweeter was added (Table 1).

In addition, as a result of performing a sensory evaluation of the beer containing the potato and red bean paste in an embodiment of the present invention, it was confirmed that the taste and preference were particularly excellent (Table 4).

This shows that the beer of the present invention can not only localize raw materials and have competitiveness by replacing some of the expensive malt with potatoes and red beans, but also have high consumer preference and thus high utilization value as an actual beer. In addition, it shows that essential and micronutrients such as ascoribacic acid, lysine, calcium contained in potatoes, and thyman and saponin contained in red beans can also increase nutritional value compared to beer using only malt.

Potato beer prepared according to the manufacturing method of the present invention has the advantage that potatoes can be pre-treated and mixed with malt, and potato starch can be decomposed into sugar required for beer, so it can be used as sugar instead of relatively expensive malt.

In addition, it contains a variety of red bean paste to give the beer a sense of body and at the same time contribute to the taste and aroma, so that the flavor, color, and taste of the existing beer are not lost, and the taste of sweet red bean is high in taste. have an effect

It should be understood that the effects of the present invention are not limited to the above-described effects, and include all effects that can be inferred from the configuration of the invention described in the detailed description or claims of the present invention.

1 is a view showing the boiling step process diagram of the beer manufacturing method using potatoes according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings, but it is apparent that the present invention is not limited by the following examples.

Preparation Example 1. The first red bean paste

Whole red bean paste S35M (soybean food) was purchased and used by mixing whole red bean paste, white sugar, starch syrup, syrup, and salt.

Preparation Example 2. The second red bean paste

The fine red bean paste was purchased and used as a fine red bean paste 55M (soybean sample) prepared by mixing red bean paste, kidney beans, sugar, starch syrup, and salt mashed into fine particles.

Example 1. Preparation of potato beer containing red bean paste

Gangwon-do potato (Gangwon Potato Agricultural Cooperative Joint Business Corporation) 2.5 kg of potatoes were peeled, steamed, and mashed to produce steamed and mashed potatoes. 2.5 kg of potatoes thus prepared, 1.85 kg of crushed malt, 0.1 ml of enzyme 'visco-buster' for decomposing 1-3, 1-4 -glucan and hemicellulose, 0.05 ml of LAMNEX-super for decomposing beta-glucan, glucan- 1,4-α-D-glucosidase Diazyme x4 0.5 ml, α-amylase AMYLEX BT2 0.2 ml, Ultra ferm 0.4 ml to help dextrin hydrolysis, calcium chloride 0.6 g for pH adjustment, calcium sulfate 1 g and boil for 60 minutes to saccharify. In order to remove impurities from the saccharified wort and to completely wash the remaining sugar, it was filtered using a sparging method. Using 11 L of sparging water, it was repeatedly added to the stainless steel barrel containing wort until no impurities were seen, and finally 14 L of wort was obtained.

Put 500 g of the first red bean paste in a pot for boiling, and 15 minutes after starting boiling, 17.5 g of hops (East Kent Golings) were added. After 30 minutes of boiling, 0.2 kg of lactose was added, and at 45 minutes of boiling, 500 g of the second red bean paste was added and boiled. After 60 minutes, the boiling was terminated. After completion of boiling, hops and coagulation materials were removed. After cooling the wort from which the coagulation material was removed to 20° C., 1 pkg of brewer's yeast (WLP002, White Labs English Ale Yeast) was administered to proceed with alcoholic fermentation. After alcoholic fermentation, the contents were transferred and aged at a temperature of 20° C. for 15 days to prepare potato beer containing red bean paste.

Experimental Example 1. Evaluation of the amount of alcohol

OG (Original Gravity, specific gravity at the start of beer fermentation), FG (Final Gravity, specific gravity after fermentation), ABV (Alcohol by Volume), IBU (International Bitterness Unit), SRM (Standard Reference Method) of the beer prepared in Example 1 ) was measured, and is shown in Table 1 below.

Example 1 OG FG ABV IBU SRM 1.065 1.025 5.4% 29.1 34.7

As shown in Table 1, the potato beer of Example 1 has an alcohol content similar to that of the average stout beer (ABV=5-8%), and the average stout color (SRM=30-65, dark brown-black) It was confirmed that it has a value similar to . In addition, it was confirmed that the bar had a lower IBU level than the average stout beer (IBU=30-50), and the addition of red bean made it less bitter and sweeter than the existing stout beer to increase consumer preference.

Experimental Example 2. Evaluation of beer nutritional components

In order to analyze the potassium content in the potato beer of the present invention, a total potassium content analysis was requested from the Gangwon-do Joint Laboratory. The analysis method was performed using inductively coupled plasma mass spectrometry. In Comparative Example 1, the potassium content of commercially available stout-style draft beer (alcohol content 4.5%) was measured. For reference, the raw potato used in the beer has a potassium content of about 335 mg per piece.

division Potassium content (unit: mg/100 g) Example 1 217 Comparative Example 1 28

As shown in Table 2, it was confirmed that the beer potassium content per 100 g of existing beer was 28 mg, whereas the content of the beer containing red bean and potato of the present invention was about 217 mg, which was about 8 times higher.

These results suggest that the potassium component contained in the potato and red bean was dissolved in the brewing water from the potato during the saccharification step and affected the potassium content of the final beer. It was confirmed that it was superior to the existing beer.

Experimental Example 3. Sensory evaluation

The beer prepared in Example 1 was subjected to panel tests on the aroma, taste, throat swallowing, and drinkability of the beer for 40 Korean adult male and female subjects. At this time, all tests were evaluated according to the evaluation criteria shown in Tables 3 to 5, and the test results were shown. The average of the results scored by the subject is shown in Table 5 below.

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.

Degree of preference evaluation 0 points I will not eat at all in the future. 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 incense symbol taste Example 1 3 3 4

As shown in Table 5 above, as a result of performing a sensory evaluation on 40 adults, they received excellent evaluations in taste, flavor, and preference, and in particular, they were evaluated to be superior to conventional stout beer in taste and preference.

Therefore, it was confirmed that the stout beer using potatoes prepared according to an embodiment of the present invention was enjoyed and preferred by consumers without burden.

The description of the present invention described above is for illustration, and those of ordinary skill in the art to which the present invention pertains can understand that it can be easily modified into other specific forms without changing the technical spirit or essential features of the present invention. will be. 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 also be implemented in a combined form.

The scope of the present invention is indicated by the following claims, and all changes or modifications derived from the meaning and scope of the claims and their equivalents should be construed as being included in the scope of the present invention.

Claims (7)

(a) steaming and mashed potatoes, potato pretreatment step;
(b) a saccharification step of steaming and adding mashed potatoes, saccharification enzyme and pH adjuster to brewing water and boiling to obtain wort;
(c) a filtration step of removing impurities from the wort and remaining sugar;
(d) boiling step of adding red bean paste, hops and lactose to the pot containing the wort;
(e) a precipitation step of precipitating and removing the coagulated product of the boiled wort;
(f) a fermentation step of cooling the wort from which the coagulation is removed and then adding yeast to perform alcoholic fermentation; and
(g) aging step of aging the fermented wort; Beer manufacturing method using potatoes comprising a. The method of claim 1,
The saccharification enzyme is an enzyme that decomposes glucan and hemicellulose, a method for producing beer using potatoes. The method of claim 1,
A method for producing beer using potatoes, wherein the pH adjusting agent is at least one of calcium chloride and calcium sulfate. The method of claim 1,
A method for producing beer using potatoes, wherein in the boiling step, the red bean paste is sequentially added with the first red bean paste and the second red bean paste. The method of claim 1,
The weight ratio of the steamed and mashed potatoes to the ground malt in the saccharification step is 1:1 to 1:2, a method for producing beer using potatoes. The method of claim 1,
The saccharification enzyme is at least one of α-amylase, β-amylase, gluco-amylase, beta-glucanase and protease, a method for producing beer using potatoes. Claims 1 to 6, prepared by any one of the methods, beer using potatoes.

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