KR20230071799A - Method for manufacturing fruit wheat beer - Google Patents

Abstract

The present invention relates to a method for producing fruit wheat beer, and provides a method for producing fruit wheat beer including a grinding size and saccharification temperature of wheat with improved saccharification yield, improved foam retention and carbonic acid retention, and excellent body feel, , It is characterized by being able to produce beer with fruit in a relatively short time.

Description

Method for manufacturing fruit wheat beer {Method for manufacturing fruit wheat beer}

The present invention relates to a method for producing fruit wheat beer, and provides an optimal grinding size of unmalted wheat, saccharification conditions and fermentation conditions in order to produce fruit wheat beer with high saccharification yield and short fermentation period, thereby providing foam retention. And fruit wheat beer with improved carbonic acid retention and excellent body can be prepared.

Wheat beer (Weizenbier) usually refers to beer made from malted wheat malt and barley malt by sprouting wheat, and its origin was beer produced in Bavaria, Germany. In addition, it is also called white beer (Weißbier) because it is lighter in color than normal beer in Germany.

As a commonly known method for producing wheat beer, grains containing wheat are ground and then saccharified by adding an enzyme. During saccharification, starch is decomposed into maltose and dextrin, turning into sugar, and proteins contained in malt are also degraded. Thereafter, a filtration process is performed to separate the wort from the dregs, and the clean wort obtained through the filtration process has a boiling process to reduce the activity of remaining enzymes and sterilize bacteria. In addition, hops are added during the boiling process to give the beer a unique bitter taste. After that, yeast is added and fermented, and then matured for about 2 months at a temperature of -1 to 3 ° C to complete wheat beer.

On the other hand, it is known that wheat beer manufactured in Belgium is produced using unmalted wheat (whole wheat) instead of wheat malt. When malted wheat malt is used, as in the German wheat beer manufacturing method, the beer has a high degree of fermentation, so the taste is dry and sharp, and the phenolic flavor tends to be strong. On the other hand, when unmalted wheat is used, as in the Belgian wheat beer manufacturing method, the wheat beer has a high viscosity, so the body is smooth and soft, and the phenolic flavor is subtle.

However, most wheat beers distributed in Korea are beers using wheat malt following the German wheat beer manufacturing method, and beer following the Belgian wheat beer manufacturing method is only manufactured by individuals or small breweries. Accordingly, consumers' desire for wheat beer with excellent body using unmalted wheat is increasing.

On the other hand, as consumers' tastes diversify, various types of beer are being developed. Among various types of beer, fruit beer is highly preferred, especially among young women because of its fruity aroma and taste.

Regarding the manufacturing method of fruit beer, looking at the prior literature, Korean Patent Registration No. 10-2014930, "Method for manufacturing fruit beer with excellent sensory characteristics", method for manufacturing fruit beer by adding beer undiluted solution to a maturation tank containing fruit Although disclosed, the manufacturing method is cumbersome because the beer has to undergo an additional filtering step after aging, and it focuses only on the taste of the fruit, so it does not maintain the unique body or carbonation feeling of beer.

Therefore, the present inventors have prepared various wheat beers such as the grinding size and saccharification temperature of ordinary wheat to prepare fruit wheat beer with high preference by adding fruit while maintaining the unique body and carbonation feeling of beer using non-malted wheat. While studying the conditions, the production conditions for fruit wheat beer with a high saccharification yield, a short fermentation period, improved foam retention and carbonic acid retention and excellent body were discovered, and the present invention was completed.

An object of the present invention is to provide a method for producing fruit wheat beer.

An object of the present invention is to provide a fruit wheat beer prepared by the above method.

In order to achieve the above object, there is provided a method for producing fruit wheat beer including saccharification conditions and pulverization conditions of wheat with a high saccharification yield and fermentation conditions with a short fermentation period.

In addition, the present invention provides a fruit wheat beer prepared by the above method.

According to the method for producing fruit wheat beer of the present invention, the method for producing fruit wheat beer including the grinding size and saccharification conditions of unmalted wheat having a high saccharification yield and fermentation conditions having a short fermentation period, has a high saccharification yield and a fermentation period. In addition to producing this short fruit wheat beer, it is possible to produce fruit wheat beer with improved foam retention and carbonic acid retention and excellent body.

1 is a schematic diagram showing a manufacturing method of fruit wheat beer.

Hereinafter, the present invention will be described in detail.

One aspect of the present invention,

(a) grinding non-malted wheat and adding 0.3 to 0.5% by weight of saccharification enzyme to the ground wheat to gelatinize the wheat at 90 to 100 ° C;

(b) After lowering the temperature of the gelatinized wheat in step a to 60 to 65 ° C, 80 to 85% by weight of pulverized barley malt is added to primary saccharification of the starch of the mixture of wheat and barley malt step;

(c) secondary saccharification of the mixture of wheat and barley malt from step b at a temperature higher than that of step b;

(d) mixing the saccharide of step c with rice bran and filtering at a temperature of 70 ° C to 80 ° C to obtain wort;

(e) a boiling step in which 2.5 to 3.5 kg of hops are added to the wort filtered in step d and boiled at a temperature of 95 to 110 ° C;

(f) cooling the brewed wort to 20 to 25° C., adding 0.4 to 0.6% of yeast to the total weight of malt, and primary fermentation for 5 to 8 days; and

(g) providing a method for producing fruit wheat beer comprising the step of secondary fermentation at a temperature of 2 to 4 ° C. by adding seeded fruit of 20 to 50% of the total malt weight to the beer that has undergone the primary fermentation in step f; do.

Hereinafter, the manufacturing method of the fruit wheat beer will be described in detail.

Steps a, b, and c above are starch degradation processes. Conventionally, the starch decomposition process consists of processes such as gelatination and saccharification. Gelatinization is a phenomenon in which starch swells in hot water, expands, bursts, and changes to a highly viscous solution. The gelatinization temperature of malt starch is about 50 ° C.

Saccharification is a process of decomposition into maltose, glucose, and sucrose. Although the temperature of saccharification varies depending on the enzyme used, when using the alpha-almylase enzyme used in the present invention, It saccharifies above 60 ° C. Therefore, the general saccharification process consists of increasing the temperature from low temperature to high temperature.

In general, proteolysis is involved in the degradation process of starch. Protein present in malt is decomposed by enzymes into peptides and free amino acids having various molecular weights by enzymes when maintained at 45 to 50° C., which is similar to gelatinization temperature, and is negative for foam formation. On the other hand, when the protein present in malt is maintained at 60 to 70 ° C. together with enzymes, it is converted into a soluble polymer protein, which is a foam-forming material, and positively affects beer foam and body.

On the other hand, since the present invention uses unmalted wheat, it is characterized by a configuration in which starch decomposition starts at a high temperature of 90 to 100 ° C., which is the gelatinization temperature of wheat, and the temperature is reduced to a relatively low temperature (60 to 65 ° C.). In addition, since starch degradation proceeds at a high temperature exceeding the protein degradation temperature range, the protein degradation process is not included.

More specifically, step a is a step of gelatinizing wheat at 90 to 100 ° C. by pulverizing unmalted wheat and adding 0.3 to 0.5% by weight of saccharification enzyme to the pulverized wheat. The above non-malted wheat can be pulverized to a constant size of 1/5 to 1/3, preferably 1/4. The pulverized unmalted wheat and saccharification enzyme are gelatinized by holding for 15 to 25 minutes, preferably at 92° C. for 20 minutes.

As the saccharification enzyme, known saccharification enzymes used in beer production may be used, but preferably alpha-amylase and beta-amylase, more preferably alpha-amylase. there is.

In step b, after lowering the temperature of the gelatinized wheat of step a to 60 to 65 ° C, 80 to 85% by weight of pulverized barley malt is added to primary saccharification of the starch of the mixture of wheat and barley malt. The temperature of the gelatinized mill is lowered by adding cold water and maintained for 30 to 50 minutes, preferably at 63° C. for 40 minutes. When the saccharification temperature of starch is lower than 60° C., the activation of the enzyme does not occur easily because it is out of the activation temperature of the enzyme, and thus the saccharification may not be performed well. In addition, it is preferable to grind wheat particles more finely than the pulverized barley malt.

Step c is a step of secondary saccharification of a mixture of wheat and barley malt, which is maintained at 65 to 75° C. for 20 to 40 minutes, preferably at 68° C. for 30 minutes, to saccharify. When the final saccharification temperature is lower than 65°C, sweetness may decrease. Through the secondary saccharification of step c, unsaccharified starch in the primary saccharification is converted into sugar, and a slight sweetness can be extracted from barley malt.

Step d is a step in which rice bran is mixed with saccharide and filtered at a temperature of 70 ° C to 80 ° C to separate the residue and obtain wort. Since the present invention does not include a proteolytic process, it is not easy to filter because the viscosity of the saccharide is high. Therefore, by mixing rice bran, filtration can be performed smoothly by the proteolytic enzyme of rice bran.

The step e is a boiling step in which the clean wort after the filtration process is transferred to the boiling tank and then boiled at a temperature of 95 to 110 ° C. Through the boiling step, the activity of the enzyme remaining in the wort is reduced and the effect of sterilizing bacteria and the like is obtained. In addition, hops may be added in an amount of 2.5 to 3.5 kg to impart a slight bitter taste.

Step f is a step of first fermenting for 5 to 8 days by adding yeast of 0.4 to 0.6% of the total weight of wort after cooling the wort that has been boiled, the cooling temperature is 20 to 25 ° C, preferably 22 may be °C. In the primary fermentation, the input yeast is activated and beer is fermented. At this time, it should be fermented in a closed fermentation vessel so that outside air does not enter.

Yeast of step f may be known yeast used in the production of beer, but preferably Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) can be used.

The step g is a step of putting the seeded fruit in the beer after the first fermentation and performing the second fermentation at a temperature of 2 to 4 ° C., and is classified as a second fermentation step or a maturation step. The amount of fruit added is preferably 20 to 50% of the total malt weight. Since the fermentation rate is accelerated by adding fruit, the fermentation method during secondary fermentation (ripening) can be shortened compared to the period that usually takes 1 to 2 months for secondary fermentation at low temperature. Preferably, the secondary fermentation period may be for 3 to 4 weeks, but is not limited thereto.

In addition, in the case of wine fermentation, if the fermentation period is shortened, sweet wine can be produced, and if the fermentation period is prolonged, sugar in the wine is converted to alcohol to produce dry wine with less sweetness. can Similarly, the present invention can also produce fruit wheat beer with a desired degree of sweetness through control of the fermentation period.

Pear, pineapple, pomegranate, blueberry, strawberry, raspberry, peach, orange, tangerine, quince, apple, grapefruit, melon, grape, banana, cherry, mango, kiwi, apricot, citron, plum, cherry added in step g , At least one species may be selected from the group consisting of plum, shine musket and bokbunja. The seeds of the fruit may be removed to remove the bitter taste of the seeds, and the fruit from which the seeds are removed may be crushed to be added in the form of fruit juice.

The present invention provides a fruit wheat beer prepared through the manufacturing method of the fruit wheat beer.

In specific examples and experimental examples of the present invention, after preparing fruit wheat beer according to the method for producing fruit wheat beer of the present invention, the saccharification yield, foam retention, carbonation retention, and body of wheat beer were confirmed.

Saccharification yield (mash efficiency) refers to the ratio of sugar extracted as a result of grains containing sugar being turned into wort, which affects the alcohol content according to the saccharification yield. In particular, when the saccharification yield is low, economic efficiency is poor because additional enzymes or grains are required to increase the saccharification yield.

Therefore, the present invention confirmed the saccharification yield according to the grinding size of unmalted wheat and barley malt particles, which are input grains (Table 1), and the saccharification yield is not affected by the particle size of barley malt, but The smaller the value, the higher the saccharification yield.

As a result of analyzing the saccharification yield according to the amount of saccharification enzyme and the saccharification temperature, the saccharification yield increased according to the amount of saccharification enzyme, but there was no change in the saccharification yield when a certain amount (500 mg) or more was added (Table 2). The saccharification yield according to the saccharification temperature also increased as the saccharification temperature increased, but there was no change in the saccharification yield when the temperature was higher than a certain temperature (68 ℃) (Table 3).

In addition, the body feeling of beer is related to density and viscosity among mouthfeel items mainly used in beer tasting, and means a heavy or heavy feeling in the mouth. The higher the density and viscosity of the beer, the stronger the stimulation in the mouth and the better the body. Similarly, if the carbonation or bubbles of beer are maintained for a long time or if there are fine carbonation or small bubbles, it also leaves irritation in the mouth, resulting in an excellent body feeling.

Therefore, in order to prepare wheat beer with excellent body, the present invention evaluated the body of beer according to the presence or absence of proteolysis (Table 4). As a result of comparing wheat beer with protein degradation and wheat beer without protein degradation, the body of beer increased and the foam retention was improved in wheat beer without protein degradation. However, in the absence of protein degradation, filtration was not easy, and to solve this problem, a method for producing fruit wheat beer that was easy to filter while maintaining excellent body and foam retention was completed by mixing rice bran.

Hereinafter, the present invention will be described in detail by the following examples and experimental examples.

However, the following examples and experimental examples are only to illustrate the present invention, and the contents of the present invention are not limited by the following examples.

<Example> Manufacturing method of fruit wheat beer

The fruit wheat beer of the present invention was prepared using 1000L brewing equipment.

① Gelatination process

First, 120 kg of wheat is pulverized into 1/4 size, and 500 g of alpha-amylase glycosylase (BREW MAX, Co., Ltd.) is added with 400 L of water, and maintained at 92 ° C. for 20 minutes. This is a process of gelatinizing wheat, and because the starch of the rolled wheat is easily decomposed by the amylase enzyme, the wheat starch is more easily saccharified (step a).

② Saccharification process

Cold water is added to the gelatinized wheat to lower the temperature to 63°C, and then 100 kg of barley malt is pulverized and added, and maintained for 40 minutes. This process is the primary saccharification of the starch of the mixture of wheat and barley malt (step b).

Subsequently, the primary saccharified mixture of wheat and barley malt is maintained at 68° C. for 30 minutes to undergo secondary saccharification (step c). Through secondary saccharification, starch that is not saccharified in primary saccharification is converted to sugar, and a slight sweetness can be extracted from barley malt.

③ Filtration process

Since the present invention does not include wheat proteolysis, it is difficult to filter immediately after saccharification. Therefore, rice bran is mixed to facilitate filtration. More specifically, 5 to 7 kg of rice bran is mixed with the saccharified wort, mixed for about 10 minutes, and then filtered, while maintaining the temperature at 78 ° C. Wash off the attached saccharification solution and allow a filter layer to form, confirming that clean wort comes out.

④ Boiling (boiling) process

The wort filtered through the above filtration process is transferred to a boiling pot and boiled at 99 ° C or higher for 1 hour. At this time, 2.5 to 3.5 kg of hops are added to impart a slight bitterness to the resulting product.

⑤ 1st fermentation process

After boiling, the wort is cooled to 22℃, and then 500g of yeast is added and fermented for one week. At this time, fermentation is carried out in a closed fermentation vessel so that outside air does not enter. As the yeast, Saccharomyces cerevisiae (Safale US-05, Fermentis) was used.

⑥ 2nd fermentation process (ripening process)

50 kg of fruit, which is 50% of the total malt weight, is added to the beer after the first fermentation. The above fruits are preferably mixed in the form of fruit juice by removing seeds and then pulverizing. After adding the fruit, it is fermented for 3 to 4 weeks at a temperature of 2 to 4 degrees.

<Experimental Example 1> Comparison of saccharification yield according to pulverized particle size of wheat and barley malt

The saccharification yields of wheat and barley malt were compared according to the pulverized particle size. After preparing 120 kg of unmalted wheat and 100 kg of barley malt, respectively, they were pulverized for saccharification. Wheat beer was prepared in the same manner as in Example using pulverized wheat and barley malt. The pulverized particles of wheat and barley malt were pulverized to 1/2 or 1/4 of the particle size before pulverization, respectively.

The saccharification yield was measured using a sucrose meter at a temperature of 20 ° C. for wort prepared by the method of Example according to the grinding size of wheat and barley malt. Table 1 below shows the saccharification yield according to the pulverized particle size of wheat and barley malt.

Example Grind particle size of unmalted wheat of barley malt
grinding particle size saccharification yield
(Brix) One 1/2 1/4 10.7 2 1/2 1/2 10.7 3 1/4 1/4 11.2 4 1/4 1/2 11.2

The grinding particle size of barley malt did not show a significant difference in the final saccharification yield. On the other hand, the saccharification yield increased as the particle size of milled wheat decreased. Therefore, it was confirmed that the saccharification yield of beer was affected by the pulverization size of wheat, and the best saccharification yield was obtained from wheat pulverized to 1/4 the size.

<Experimental Example 2> Comparison of saccharification yield according to the amount of saccharification enzyme

In order to analyze the saccharification yield according to the amount of saccharification enzyme, 100 g, 300 g, 500 g, and 700 g of BREW MAX, a saccharification enzyme, were prepared. The prepared saccharification enzyme was prepared by mixing with other materials in the same manner as in Example 4. The saccharification yield was measured in the same manner as in Experimental Example 1.

As a result of the experiment, the saccharification yield of wheat beer with 300 g of saccharification enzyme was 1.0 Brix higher than that of wheat beer with 100 g of saccharification enzyme. As a result of comparing wheat beer with 300 g of saccharification enzyme and wheat beer with 500 g of saccharification enzyme, the saccharification yield of wheat beer with 500 g was 0.2 Birx higher. There was little difference in saccharification yield between wheat beer with 500 g of saccharification enzyme and wheat beer with 700 g of saccharification enzyme. Therefore, it was confirmed that the saccharification yield increased in proportion to the amount of the saccharification enzyme, and when the amount was 500 g or more, the saccharification yield was not affected.

Table 2 below shows the saccharification yield according to the amount of saccharification enzyme.

glycosylase (g) Saccharification Yield (Brix) 100 10.0 300 11.0 500 11.2 700 11.2

<Experimental Example 3> Comparison of saccharification yield according to secondary saccharification temperature

The yield of wheat beer according to the secondary saccharification temperature of a mixture of wheat and barley malt was compared. It was prepared in the same manner as in Example 4 at final saccharification temperatures of 58 ° C, 63 ° C, 68 ° C, 70 ° C and 72 ° C, respectively. Saccharification yield was measured in the same manner as in Experimental Example 1.

As a result of the experiment, the saccharification yield was the highest at 11.2 Brix when the secondary saccharification temperature was 63 ℃, and as the temperature increased above 68 ℃, the difference in saccharification yield was not large, but it tended to decrease somewhat. In addition, when the secondary saccharification was performed at a temperature of 68° C. or higher, a slight sweetness was extracted from barley malt, and a slight sweetness was felt in the resulting product.

Table 3 below shows the saccharification yield according to the saccharification temperature in detail.

Saccharification temperature (℃) Saccharification Yield (Brix) 58 10.8 63 11.2 68 11.1 70 11.0 72 11.0

<Experimental Example 4> Comparison of the taste of beer with and without proteolysis

In order to compare the taste of beer with and without proteolysis, wheat beer with and without proteolysis (Comparative Example 1) and wheat beer without proteolysis (Comparative Example 2) were prepared.

In Comparative Example 1, after gelatinization of wheat at 92 ° C, the solution of gelatinized wheat was cooled to 45 ° C, which is the temperature at which protein decomposition occurs, and barley malt was added to proteolysis for 15 to 30 minutes. When the protein present in malt is maintained at 45 to 50 ° C. together with a proteolytic enzyme, the protein is decomposed to produce low-molecular protein amino acids. Thereafter, wheat beer was prepared in the same manner as in Example 4.

In Comparative Example 2, after gelatinization of wheat at 92°C, primary saccharification was performed at 63°C without proteolysis. Thereafter, wheat beer was prepared in the same manner as in Example 4, except that rice bran was not added during the filtration process.

In Comparative Example 1, in which the protein degradation process was added, filtration was easy and a product of constant sugar content could be produced. As a result of measuring the foam holding power, the foam started to disappear after about 50 seconds, and the foam completely disappeared after about 180 seconds, and the body feeling was somewhat lowered.

Comparative Example 2 without proteolysis was difficult to filter due to high viscosity. Therefore, in order to facilitate the filtration process, 5 to 7 kg of rice bran was added and filtered in the same manner as in Example 4. As a result, there was no significant difference in saccharification yield compared to Comparative Example 1, and filtration was easy compared to Comparative Example 2. In addition, as a result of measuring the foam holding power, the foam started to disappear after about 90 seconds, and the foam completely disappeared after 310 seconds, and the body was excellent.

Table 4 below shows a simple comparison of saccharification yield, body, and foam retention according to the presence or absence of proteolysis.

Comparative Example 1 Comparative Example 2 Example 4 protein breakdown process include not included not included Adding rice bran in the filtration process include not included include body Inadequate Great Great foam retention Inadequate Great Great

Claims (9)

(a) grinding non-malted wheat and adding 0.3 to 0.5% by weight of saccharification enzyme to the ground wheat to gelatinize the wheat at 90 to 100 ° C;
(b) After lowering the temperature of the gelatinized wheat in step a to 60 to 65 ° C, 80 to 85% by weight of pulverized barley malt is added to primary saccharification of the starch of the mixture of wheat and barley malt step;
(c) secondary saccharification of the mixture of wheat and barley malt from step b at a temperature higher than that of step b;
(d) obtaining wort by filtering the saccharide of step c at a temperature of 70° C. to 80° C.;
(e) a boiling step in which 2.5 to 3.5 kg of hops are added to the wort filtered in step d and boiled at a temperature of 95 to 110 ° C;
(f) after cooling the boiled wort to 20 to 25° C., adding 0.4 to 0.6% by weight of yeast to the total weight of malt, followed by primary fermentation for 5 to 8 days; and
(g) adding seeds from which 20 to 50% of the total malt weight has been removed to the beer that has undergone the primary fermentation in step f, followed by secondary fermentation at a temperature of 2 to 4 ° C,
Method for making fruit wheat beer.
According to claim 1,
The method for producing fruit wheat beer, characterized in that the non-malted wheat of step a is pulverized to a size of 1/5 to 1/3.
According to claim 1,
In step a, the gelatinization of wheat is maintained for 15 to 25 minutes, characterized in that, a method for producing fruit wheat beer.
According to claim 1,
The method for producing fruit wheat beer, characterized in that the primary saccharification in step b is maintained for 30 to 50 minutes.
According to claim 1,
In step c, the secondary saccharification is maintained at 65 to 75 ° C. for 20 to 40 minutes.
According to claim 1,
The filtration process of step d is a method for producing fruit wheat beer, characterized in that by adding rice bran.
According to claim 1,
The fruit of step g is pear, pineapple, pomegranate, blueberry, strawberry, raspberry, peach, orange, tangerine, quince, apple, grapefruit, melon, grape, banana, cherry, mango, kiwi, apricot, citron, plum, cherry , A method for producing fruit wheat beer, characterized in that at least one selected from the group consisting of plum, shine musket and raspberry.
According to claim 1,
The method for producing fruit wheat beer, characterized in that the seeded fruit of step g is pulverized and in the form of fruit juice.
Fruit wheat beer, characterized in that it is produced by the manufacturing method of any one of claims 1 to 8.

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