KR20230058937A - manufacturing for beer using sarcodon aspratus - Google Patents
manufacturing for beer using sarcodon aspratus Download PDFInfo
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- neungi
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- 235000013405 beer Nutrition 0.000 title claims abstract description 46
- 238000004519 manufacturing process Methods 0.000 title claims description 17
- 241000001493 Sarcodon aspratus Species 0.000 title abstract 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 13
- 241000759833 Cornus officinalis Species 0.000 claims abstract description 7
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 244000061520 Angelica archangelica Species 0.000 claims abstract description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 35
- 238000000034 method Methods 0.000 claims description 21
- 230000008569 process Effects 0.000 claims description 15
- 240000001810 Angelica gigas Species 0.000 claims description 3
- 235000018865 Angelica gigas Nutrition 0.000 claims description 3
- YEFOAORQXAOVJQ-UHFFFAOYSA-N wuweizischun A Natural products C1C(C)C(C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-UHFFFAOYSA-N 0.000 claims description 3
- 241000209020 Cornus Species 0.000 claims description 2
- YEFOAORQXAOVJQ-RZFZLAGVSA-N schisandrol a Chemical compound C1[C@H](C)[C@@](C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-RZFZLAGVSA-N 0.000 claims description 2
- 229940107666 astragalus root Drugs 0.000 claims 1
- 238000001914 filtration Methods 0.000 abstract description 7
- 238000000855 fermentation Methods 0.000 abstract description 5
- 230000004151 fermentation Effects 0.000 abstract description 5
- 240000006079 Schisandra chinensis Species 0.000 abstract description 4
- 235000008422 Schisandra chinensis Nutrition 0.000 abstract description 4
- 238000009835 boiling Methods 0.000 abstract description 4
- 238000001816 cooling Methods 0.000 abstract description 4
- 238000001035 drying Methods 0.000 abstract description 2
- 235000001497 healthy food Nutrition 0.000 abstract description 2
- 241000045403 Astragalus propinquus Species 0.000 abstract 2
- 238000002360 preparation method Methods 0.000 abstract 2
- 238000000227 grinding Methods 0.000 abstract 1
- 238000005360 mashing Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 7
- 235000013372 meat Nutrition 0.000 description 7
- 235000021403 cultural food Nutrition 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 230000035622 drinking Effects 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 241001061264 Astragalus Species 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 235000006533 astragalus Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 235000019997 soju Nutrition 0.000 description 3
- 210000004233 talus Anatomy 0.000 description 3
- 206010000060 Abdominal distension Diseases 0.000 description 2
- 241000125175 Angelica Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000008694 Humulus lupulus Nutrition 0.000 description 2
- 208000031226 Hyperlipidaemia Diseases 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 2
- 206010030113 Oedema Diseases 0.000 description 2
- 208000001132 Osteoporosis Diseases 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 208000006011 Stroke Diseases 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 208000024330 bloating Diseases 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 229940124568 digestive agent Drugs 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 208000019553 vascular disease Diseases 0.000 description 2
- 208000025721 COVID-19 Diseases 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000021274 meat intake Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/02—Pitching yeast
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
- C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
- C12C12/006—Yeasts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- General Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은, 건강을 고려한 식문화에 관심이 증대되는 것을 고려하여 능이버섯을 이용한 맥주의 제조방법 기술에 관한 것이다.The present invention relates to a method for manufacturing beer using Neungi mushroom in consideration of the increasing interest in food culture considering health.
국민의 소득증대와 생활 및 소비 형태의 변화로 현대인의 식문화 또한 무척 다양한 방법으로 빠르게 변화하고 있다. 특히 지상파 방송을 비롯 종합편성채널 그리고 각종 인터넷과 SNS 매체를 통해 음식관련 프로그램과 컨텐츠가 폭발적으로 늘어나면서 먹방이란 신조어 까지 생기면서 이러한 매체를 통해 먹거리에 대한 관심과 소비 또한 다양하다. 여기에 더해 웰빙 트랜드와 함께 건강까지 고려한 식문화의 변화가 요즘 코로나19 팬데믹을 장기화 겪으면서 건강식에 대한 관심이 더더욱 높아지고 있다. Due to the increase in people's income and changes in living and consumption patterns, modern people's food culture is also rapidly changing in a variety of ways. In particular, food-related programs and contents have exploded through terrestrial broadcasting, comprehensive programming channels, and various Internet and SNS media, and even a new word called mukbang has emerged, and interest in and consumption of food through these media are also diverse. In addition to this, changes in food culture considering health along with the well-being trend are increasing interest in healthy food as the COVID-19 pandemic is prolonged.
우리나라 식문화 중에 음주 문화 또한 다양하고 중요한 부분을 차지하고 있다. 술의 종류로는 예로부터 전해 내려오는 전통 막걸리와 소주 같은 전통주 와 맥주, 그리고 위스키 같은 양주로 나눌 수 있으나 주로 소주와 맥주를 대중적으로 즐기고 있다. 그 중에 맥주는 전 세계적으로도 가장 즐기는 술로 대표되고 있다. 우리나라도 2014년 주세법 시행령이 개정되면서 하우스 수제맥주의 외부 유통 허용 등과 같은 법 개정으로 인해서 국내 맥주시장에도 다양하고 새로운 문화로 발전되고 있으며 치킨 식문화의 발전과 더불어 치킨과 맥주를 함께 즐기는 “치맥” 이라는 독특한 문화까지 생기게 되었으며 그로 인해 최근 통계를 보면 맥주 소비량이 소주 소비량 대비 1.7배나 높다고 한다. Drinking culture is also a diverse and important part of Korean food culture. Types of alcohol can be divided into traditional alcoholic beverages such as traditional makgeolli and soju, beer, and Western liquor such as whiskey, but soju and beer are mainly enjoyed by the public. Among them, beer is represented as the most enjoyed alcoholic beverage worldwide. In Korea, as the Enforcement Decree of the Liquor Tax Act was revised in 2014, laws such as permitting outside distribution of house craft beer have been developed into a diverse and new culture in the domestic beer market. A unique culture was created, and according to recent statistics, beer consumption is 1.7 times higher than soju consumption.
특히 수제 맥주 시장은 수년간 크게 성장하여 다양한 브랜드와 여러 사업 아이템으로 발전해 나가고 있다. 따라서 일반소비자의 개인적 소비에 발맞춰 다양하고 적절한 제품을 개발할 필요가 요구되고 있다.In particular, the craft beer market has grown significantly over the years and is developing into various brands and various business items. Therefore, there is a need to develop various and appropriate products in line with the personal consumption of general consumers.
우리나라에서 버섯에 대해서 1능이 2송이 3표고 라고 할 정도로 버섯 중에서 능이버섯을 최고로 치며 다른 버섯 보다 많이 들어있는 암세포의 증식을 억제하는 항암효능의 레티안 성분과 함께 비타민 무기질이 풍부하고 혈액을 맑게 하고 심신의 안정을 주는 기본 효능과 더불어 면역력증강, 그리고 기관지염과 천식에 도움이 되며 낮은 칼로리 풍부한 섬유질 그리고 예전부터 소화불량이나 특히, 고기를 먹고 체하거나 더부룩할 때 천연소화제로 이용되었을 만큼 단백질 분해에 탁월한 효소를 다량 함유하고 있어 꾸준히 복용하게 되면 콜레스테롤 수치를 낮춰주는 효능이 있고 고혈압이나 뇌졸증, 고지혈증등의 혈관질환과 부종 및 골다공증예방에도 좋은 효능이 있다고 알려져 있다. Neungi mushroom is considered the best among mushrooms to the extent that it is said that 1 Neungi is 2 Mushrooms and 3 Shiitake for mushrooms in Korea. In addition to the basic effect of stabilizing the mind and body, it is helpful for boosting immunity, bronchitis and asthma, low calorie, rich fiber, and excellent in protein breakdown, as it has been used as a natural digestive agent for indigestion, especially when eating meat or bloating. It contains a large amount of enzymes, so when taken regularly, it has the effect of lowering cholesterol levels, and is known to have good effects in preventing vascular diseases such as hypertension, stroke, and hyperlipidemia, as well as edema and osteoporosis.
맥주 특히 최근 인기 있는 하우스 맥주를 제조하는 과정에서 건강에 더욱 좋은 재료를 포함하면 건강한 음주 문화 발전에 더욱 더 도움이 될 것이다.Including healthier ingredients in the process of making beer, especially the recently popular house beer, will help develop a healthy drinking culture.
본 발명은, 건강에 좋은 능이버섯을 이용하여 맥주를 제조하는 기술을 제공하는 것을 목적으로 한다. An object of the present invention is to provide a technology for producing beer using healthy mushrooms.
본 발명은 담금, 여과, 끓임, 맥즙 냉각, 효모 첨가, 발효, 숙성, 여과, 등의 과정을 거쳐서 맥주를 제조하는 제조방법에 있어서, 능이버섯분말을 효모와 함께 투입하는 것이 특징이며, 구체적으로는, 상기 효모 첨가 과정에서 효모와 함께 능이버섯을 건조 분쇄한 능이버섯분말, 당귀, 황귀, 오미자, 산수유를 첨가하되, 맥주 제조 공정에 투입된 물의 양 100리터를 기준으로 상기 능이버섯분말 100~500g, 상기 당귀 100~500g, 상기 황기 100~500g, 상기 오미자 100~500g, 상기 산수유 100~500g이 상기 효모와 첨가되는 것을 특징으로 하는 능이버섯을 이용한 맥주의 제조방법을 제공한다.The present invention is characterized in that neungi mushroom powder is added together with yeast in a manufacturing method for producing beer through processes such as soaking, filtration, boiling, wort cooling, yeast addition, fermentation, aging, filtration, etc. In the process of adding yeast, Neungi mushroom powder, dried and pulverized Neungi mushroom along with yeast, Angelica, Hwanggwi, Schisandra chinensis, and Cornus officinalis are added, but based on 100 liters of water input to the beer manufacturing process, 100 to 500 g of Neungi mushroom powder Provides a method for producing beer using neungi mushrooms, characterized in that 100 to 500 g of the Angelica gigas, 100 to 500 g of the astragalus, 100 to 500 g of the Schizandra chinensis, and 100 to 500 g of the Cornus officinalis are added with the yeast.
본 발명은 상기 구성에 의해서 능이버섯을 활용하여 맛과 향이 풍부하고 감칠맛이 맥주를 제조하여 즐길 수 있는 효과가 발휘된다. According to the above configuration, the present invention exhibits the effect of producing and enjoying beer rich in taste and aroma and rich in taste by utilizing Neungi mushroom.
본 발명에 따른 맥주는 능이버섯과 기타 부재료가 갖고 있는 특유의 맛과 향과 함께 영양성분을 함유하고 있어서 맥주 음주문화 발전과 더불어 건강증진에 크게 기여할 수 있고, 특히 육류 섭취가 많아진 우리의 육류 식문화에 능이버섯이 갖고 있는 단백질 분해 효소의 탁월한 기능으로 육류섭취에서의 소화에도 도움을 줄 수 있다.The beer according to the present invention contains nutrients along with the unique taste and aroma of neungi mushroom and other subsidiary materials, so it can greatly contribute to health promotion along with the development of beer drinking culture, especially in our meat food culture where meat consumption has increased. With the excellent function of proteolytic enzymes in Neungi mushroom, it can also help digestion in meat intake.
본 발명의 목적, 특정한 장점들 및 신규한 특징들은 첨부된 도면들과 연관되는 이하의 상세한 설명과 바람직한 실시예로부터 더욱 명백해질 것이다. 또한, 사용된 용어들은 본 발명에서의 기능을 고려하여 정의된 용어들로써, 이는 사용자 운용자의 의도 또는 관례에 따라 달라질 수 있다. 그러므로 이러한 용어들에 대한 정의는 본 명세서의 전반에 걸친 내용을 토대로 내려져야 할 것이다. Objects, specific advantages and novel features of the present invention will become more apparent from the following detailed description and preferred embodiments taken in conjunction with the accompanying drawings. In addition, the terms used are terms defined in consideration of functions in the present invention, which may vary according to the intention or custom of the user operator. Therefore, definitions of these terms should be made based on the content throughout the present specification.
이하 본 발명에 대해 상세히 설명한다. Hereinafter, the present invention will be described in detail.
일반적인 맥주의 제조 공정은 전문적으로는 하이 그래비티 공법과 오리지널 그래비티 공법으로 나눌 수 있는데, 본 발명에 따른 능이버섯을 활용한 맥주의 제조방법에서는 이러한 두 가지 공법 모두에 적용 가능하다. The general beer manufacturing process can be technically divided into a high gravity method and an original gravity method. In the beer manufacturing method using Neungi mushroom according to the present invention, both of these methods can be applied.
일반적 맥주 제조 공정은 다음과 같다.The general beer making process is as follows.
①담금 (Mashing) : 당화조(Mash Tub)에 분쇄 맥아에 단일 또는 쌀, 옥수수,전분 등 재료를 함께 사용하여 제조 할 때는 맥아 대 부재료 비율을 7.5 : 2.5으로 하여 물과 함께 온도를 조절하여 당화를 시킨다.①Mashing: When manufacturing by using crushed malt alone or together with materials such as rice, corn, and starch in a mash tub, the ratio of malt to sub-materials is 7.5 : 2.5 and the temperature is adjusted with water to saccharify. does
②여과(Lauter) : 여과조(Lauter)로 옮겨 원료의 고형물을 분리, 맑게 여과를 한다. 이것을 맥즙(Wort) 이라 한다.②Filtration (Lauter): Move to a filtration tank (Lauter) to separate the solids of raw materials and filter them clearly. This is called wort.
③끓임(Wort Pan) : 맥즙을 자비조(Wort Pan)로 옮겨 홉(Hop)을 첨가하고 끓인다(맥주의 Color 형성과 Hop 특유의 쌉쌀한 맛과 성분이 추출됨). ③ Boiling (Wort Pan): Transfer the wort to the wort pan, add hops, and boil (the color of beer and the bitter taste and ingredients unique to hops are extracted).
④맥즙 냉각, 효모첨가: Hop 찌꺼기 등 침전물을 제거한 맥즙을 냉각기를 통과시켜 냉각한 후 효모를 첨가하여 발효탱크로 이송한다.④Wort cooling and yeast addition: The wort from which precipitates such as hop dregs are removed is cooled by passing through a cooler, then yeast is added and transferred to the fermentation tank.
⑤발효(Fermenting) : 효모에 의해 맥즙의 당분이 알코올과 탄산가스(CO₂)로 분해되는 과정으로 1주일 정도 소요된다. ⑤Fermenting: A process in which the sugar in wort is decomposed into alcohol and carbon dioxide (CO₂) by yeast, and it takes about a week.
⑥숙성 (Lagering) : 발효가 끝난 영 비어(Young Beer)를 일정기간 저온, 숙성시켜 맥주 고유의 맛과 향이 생성되는 공정으로 통상4주 정도 소요된다. ⑥ Lagering: This is a process in which the fermented Young Beer is matured at low temperature for a certain period of time to create the unique taste and aroma of beer. It usually takes about 4 weeks.
⑦여과 (Filtering) : 전통방법에 따른 숙성기간 동안 자연 청징, 또는 대량생산 제품은 보존기간을 늘리기 위해 여과기를 통과시켜 효모를 제거하고 맑게 여과한다. ⑦Filtering: During the maturation period according to the traditional method, natural clarification or mass-produced products are passed through a filter to remove yeast and filter to make them clear.
⑧제품 (Packaging) : 제품을 목적에 따라 맞는 용기에 담아 제품화하는 과정으로 생맥주를 제외한 제품은 보존기간을 연장하기 위해 열처리를 한다.⑧Product (Packaging): This is the process of putting the product into a container suitable for the purpose and commercializing it. Products other than draft beer are subjected to heat treatment to extend the shelf life.
일반적으로 맥주는 이런 과정을 거쳐 완성 되어 지는데, 본 발명에서는 맥주 제조과정에서 능이버섯을 활용하였다. 능이버섯은 다른 버섯 보다 많이 들어있는 암세포의 증식을 억제하는 항암효능의 레티안 성분과 함께 비타민 무기질이 풍부하고 혈액을 맑게 하고 심신의 안정을 주는 기본 효능과 더불어 면역력증강, 그리고 기관지염과 천식에 도움이 되며 낮은 칼로리 풍부한 섬유질로 다이어트와 오래 전부터 소화불량이나 특히 고기를 먹고 체하거나 더부룩할 때 천연소화제로 이용되었을 만큼 단백질 분해에 탁월한 효소를 다량 함유하고 있어 능이백숙, 능이오리 백숙으로 우리 식문화에 널리 친숙하게 이용되고 있으며 비싸게 유통되어 고급 식재료로 이용되고 있다. 또한 꾸준히 복용하게 되면 콜레스테롤 수치를 낮춰주는 효능이 있어 고혈압이나 뇌졸증, 고지혈증등의 혈관질환과 부종 및 골다공증 예방에도 좋은 효능이 있다고 알려져 있다.In general, beer is completed through this process, but in the present invention, Neungi mushroom was used in the beer manufacturing process. Neungi mushroom is rich in vitamins and minerals, along with letian, which has anti-cancer properties that inhibit the proliferation of cancer cells, which is more abundant than other mushrooms. It is low in calories and rich in fiber, and it has been used as a natural digestive agent for indigestion, especially when eating meat or bloating for a long time, and contains a large amount of enzymes excellent for protein degradation. It is used familiarly, is distributed expensively, and is used as a high-end food ingredient. In addition, when taken steadily, it has the effect of lowering cholesterol levels, so it is known that it is effective in preventing vascular diseases such as hypertension, stroke, and hyperlipidemia, as well as edema and osteoporosis.
본 발명에서는 맥주 제조 과정에서 능이버섯과 함께 부재료인 한약재 당귀, 황기, 오미자, 산수유를 준비하여 향과 맛 그리고 영양성분의 보호 및 증진을 도모한 것이다. 그리고, 맛과 향의 보존을 위해서는 능이버섯을 최대한 신속히 이물질을 제거하여 손질하고 세척 후 칼이나 세절기로 잘게 썰은 후 즉시 동결건조나 열풍 및 자연 건조 등으로 건조하게 된다. In the present invention, in the beer manufacturing process, herbal medicinal herbs angelica, astragalus, Schisandra chinensis, and Cornus officinalis, which are auxiliary ingredients, are prepared along with Neungi mushroom to protect and enhance aroma, taste, and nutritional components. In addition, in order to preserve the taste and aroma, the mushrooms are cleaned by removing foreign substances as quickly as possible, washed, cut into small pieces with a knife or shredder, and then immediately freeze-dried or dried by hot air and natural drying.
본 발명은 담금, 여과, 끓임, 맥즙 냉각, 효모 첨가, 발효, 숙성, 여과, 등의 과정을 거쳐서 맥주를 제조하는 제조방법에 있어서, 능이버섯분말을 효모와 함께 투입하는 것이 특징이다.The present invention is characterized in that neungi mushroom powder is added together with yeast in a manufacturing method for producing beer through processes such as soaking, filtration, boiling, wort cooling, yeast addition, fermentation, aging, filtration, and the like.
본 발명에서 효모와 함께 투입되는 재료를 구체적으로 보면, 상기 효모 첨가 과정에서 효모와 함께 능이버섯을 건조 분쇄한 능이버섯분말, 당귀, 황귀, 오미자, 산수유를 첨가하되, 맥주 제조 공정에 투입된 물의 양 100리터를 기준으로 상기 능이버섯분말 100~500g, 상기 당귀 100~500g, 상기 황기 100~500g, 상기 오미자 100~500g, 상기 산수유 100~500g이 첨가되는 것이 특징이다.Looking specifically at the ingredients added with yeast in the present invention, in the process of adding yeast, Neungi mushroom powder, Angelica, Hwanggwi, Omija, and Cornus officinalis, which are dried and pulverized Neungi mushroom with yeast, are added, but the amount of water introduced in the beer manufacturing process Based on 100 liters, 100 to 500 g of the neungi mushroom powder, 100 to 500 g of the Angelica gigas, 100 to 500 g of the astragalus, 100 to 500 g of the Schizandra chinensis, and 100 to 500 g of the cornus oil are added.
발효 공정에 효모를 투입할 때 이들을 함께 투입하여 이어지는 공정을 거쳐서 맥주를 완성한 후 적합한 제품 규격과 용도에 맞는 포장을 하여 제품을 완성하게 된다. 이렇게 완성한 맥주의 특징은 주부재료인 능이버섯과 함께 기타 부재료가 상기 기술된 여러 공정을 거치면서 능이버섯의 고유 향과 더불어 부재료의 색과 감칠맛이 맥주의 색과 향 그리고 맛에 조화를 이루며 상기 기술한 능이버섯의 영양성분과 부재료의 영양성분이 더해 보다 건강한 맥주를 즐길 수 있다. When yeast is added to the fermentation process, they are added together to complete the beer through the subsequent process, and then the product is completed by packaging appropriate for the product specification and purpose. The characteristic of the beer completed in this way is that the color and umami of the secondary ingredients along with the unique flavor of the mushrooms are harmonized with the color, aroma and taste of the beer as the main ingredient Neungi mushroom and other subsidiary materials go through the various processes described above. You can enjoy a healthier beer with the addition of nutrients from Hanungi mushrooms and supplementary ingredients.
본 발명에 따라 제조된 맥주는 주부재료인 능이버섯과 부재료가 갖고 있는 특유의 맛과 향 그리고 건강에 좋은 영양성분을 함유한 특별하고 차별화된 맥주를 만들어 국내외 시장에 널리 보급하여 대중적인 맥주 음주문화 발전과 더불어 건강증진에 기여할 수 있고, 특히 육류 섭취가 많아진 우리의 육류 식문화에 능이버섯이 갖고 있는 단백질 분해효소의 탁월한 기능으로 육류섭취와 더불어 즐길 수 있는 맥주를 제공할 수 있게 된다.The beer produced according to the present invention is a special and differentiated beer containing the unique taste and aroma of the main ingredient, neungi mushroom, and auxiliary ingredients, as well as healthy nutrients, and is widely distributed in domestic and foreign markets, popularizing the beer drinking culture. Along with development, it can contribute to health promotion, and especially in our meat food culture, where meat consumption has increased, the excellent function of the proteolytic enzyme of Neungi mushroom makes it possible to provide beer that can be enjoyed along with meat consumption.
이상에서 본 발명의 바람직한 실시예에 대하여 상세하게 설명하였지만 본 발명의 권리범위는 이에 한정되는 것은 아니고 다음의 청구범위에서 정의하고 있는 본 발명의 기본 개념을 이용한 당업자의 여러 변형 및 개량 형태 또한 본 발명의 권리범위에 속하는 것이다.Although the preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements of those skilled in the art using the basic concept of the present invention defined in the following claims are also made according to the present invention. falls within the scope of the rights of
Claims (2)
상기 효모 첨가 과정에서 효모와 함께 능이버섯을 건조 분쇄한 능이버섯분말을 첨가하되,
맥주 제조 공정에 투입된 물의 양 100리터를 기준으로 상기 능이버섯분말 100~500g이 상기 효모와 함께 첨가되는 것을 특징으로 하는 능이버섯을 이용한 맥주의 제조방법.In the manufacturing method for producing beer through a yeast addition process of adding yeast to wort,
In the yeast addition process, Neungi mushroom powder, which is dried and pulverized Neungi mushroom, is added together with yeast,
Based on 100 liters of the amount of water introduced into the beer manufacturing process, 100 to 500 g of the Neungi mushroom powder is added together with the yeast.
상기 효모 첨가 과정에서 효모와 능이버섯분말과, 당귀, 황귀, 오미자, 산수유를 첨가하되,
맥주 제조 공정에 투입된 물의 양 100리터를 기준으로 상기 능이버섯분말 100~500g, 상기 당귀 100~500g, 상기 황기 100~500g, 상기 오미자 100~500g, 및 상기 산수유 100~500g이 상기 효모와 함께 첨가되는 것을 특징으로 하는 능이버섯을 이용한 맥주의 제조방법.
According to claim 1,
In the process of adding yeast, yeast and neungi mushroom powder, angelica, hwanggwi, omija, and cornus oil are added,
Based on 100 liters of water input to the beer manufacturing process, 100 to 500 g of the Neungi mushroom powder, 100 to 500 g of the Angelica gigas, 100 to 500 g of the Astragalus root, 100 to 500 g of the Schizandra chinensis, and 100 to 500 g of the Cornus officinalis are added together with the yeast. Method for producing beer using neungi mushrooms, characterized in that.
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