KR20240042882A - Preparation method of wheat beer flavored alcoholic beverages with reduced gluten - Google Patents

Abstract

The present invention includes the step of producing a decomposed product by adding a proteolytic enzyme to wheat malt, barley malt, and ground wheat and subjecting the protein to a proteolytic reaction; A saccharification step of producing saccharified products by increasing the temperature of the decomposed products; A filtration step of filtering the saccharified product to prepare a filtrate; A boiling step of adding sugar to the filtrate and heating it to produce wort; and a fermentation step of adding yeast to the wort and fermenting it.

Description

Method for producing wheat beer flavored liquor with reduced gluten {PREPARATION METHOD OF WHEAT BEER FLAVORED ALCOHOLIC BEVERAGES WITH REDUCED GLUTEN}

The present invention relates to a method for producing wheat beer flavored liquor with reduced gluten.

Recently, the food industry has been releasing gluten-reduced or gluten-free foods due to celiac disease. For example, Korean Patent Publication No. 10-2021-0066369 discloses a method for manufacturing gluten-free rice pasta, and Korean Patent Publication No. 10-2018-0028607 discloses a method for manufacturing gluten-free rice bread.

Wheat beer is a type of beer that is highly preferred for its unique flavor and richness, but when more than 50% of wheat malt, the main raw material of wheat beer, is used and goes through a protein resting process, a large amount of gluten is extracted, limiting gluten intake. This can be an obstacle for celiac patients and sensitive consumers. In addition, 4-VG (vinyl guaiacol), the unique aroma of wheat beer, is produced from malt or ferulic acid in wheat malt, so it is not easy to produce fermented liquor with the flavor of wheat beer while minimizing the use of wheat malt.

The purpose of the present invention is to provide a liquor that has the natural flavor of wheat beer while significantly reducing the gluten content.

In order to achieve the above object, the present invention,

A lysate preparation step of adding proteolytic enzymes to wheat malt, barley malt, and ground wheat and subjecting them to a proteolytic reaction;

A saccharification step of producing saccharified products by increasing the temperature of the decomposed products;

A filtration step of filtering the saccharified product to prepare a filtrate;

A boiling step of adding sugar to the filtrate and heating it to produce wort; and

Including a fermentation step of adding yeast to the wort and fermenting it.

Provides a method for manufacturing alcoholic beverages.

The present invention relates to a method for producing alcoholic beverages that have the natural flavor of wheat beer while significantly reducing the gluten content.

Liquor produced by the production method of the present invention has the characteristic of having the flavor of wheat beer while having a low gluten content.

This invention

A lysate preparation step of adding proteolytic enzymes to wheat malt, barley malt, and ground wheat and subjecting them to a proteolytic reaction;

A saccharification step of producing saccharified products by increasing the temperature of the decomposed products;

A filtration step of filtering the saccharified product to prepare a filtrate;

A boiling step of adding sugar to the filtrate and heating it to produce wort; and

Including a fermentation step of adding yeast to the wort and fermenting it.

This is about the manufacturing method of alcoholic beverages.

Additionally, the present invention relates to alcoholic beverages produced by the production method of the present invention.

Hereinafter, the present invention will be described in detail.

Decomposition product preparation steps

The method for producing alcoholic beverages of the present invention includes the step of adding proteolytic enzymes to wheat malt, barley malt, and ground wheat and subjecting them to a proteolytic reaction to produce decomposed products. At this time, it is preferable to add proteolytic enzymes and salts to wheat malt, barley malt, and ground wheat and perform a proteolytic reaction. At this time, it is preferable to add yeast extract, salt, protease, fluranase, cellulase, and/or beta-glucanase to wheat malt, barley malt, and ground wheat and subject them to a proteolytic reaction.

The proteolytic reaction is preferably performed at 50 to 55° C. to reduce the content of 4-VG (4-vinyl guaiacol). At this time, the protein decomposition reaction can be performed for 5 to 25 minutes, preferably 10 to 20 minutes.

The salt may be a mixture of calcium chloride and calcium sulfate, and preferably may be a mixture containing calcium chloride and calcium sulfate in a weight ratio of 1:0.3 to 2.

In one example, 5 to 20 parts by weight of protease, 10 to 25 parts by weight of fluranase, 3 to 20 parts by weight of cellulase, and 10 to 40 parts by weight of beta-glucanase can be used per 100 parts by weight of salt.

The wheat malt, barley malt, ground wheat, enzymes, etc. can be purchased and used as products commonly used in the production of alcoholic beverages and are not particularly limited.

glycation step

The method for producing alcoholic beverages of the present invention includes a saccharification step of producing saccharified products by increasing the temperature of the decomposed product. At this time, the saccharification step can be performed by raising the temperature of the decomposition product to 60 to 75 ° C and maintaining it for 20 to 60 minutes, preferably 30 to 50 minutes. After the saccharification step is completed, the protease enzyme can be inactivated by heating the saccharified product to 75 to 85°C.

filtration stage

The method for producing alcoholic beverages of the present invention includes a filtration step of filtering the saccharified product to produce a filtrate. At this time, after the saccharification reaction is completed, the saccharified product can be transferred to the filtration tank to perform primary filtration, and then brewing water can be added to perform secondary filtration.

mercy steps

The method for producing alcoholic beverages of the present invention includes a boiling step of adding sugar to the filtrate and heating it to produce wort. At this time, wort can be prepared by adding sugar to the filtrate and heating it with hops at 90 to 110°C, preferably 100 to 106°C for 50 to 130 minutes, preferably 60 to 120 minutes. The sugar is preferably liquid sugar in the fermentation process, and may be, for example, starch syrup, liquid glucose, liquid sugar, oligosaccharide, dietary fiber, etc.

fermentation stage

The method for producing alcoholic beverages of the present invention includes a fermentation step of adding yeast to the wort and fermenting it. After boiling is completed, the wort is transferred to a settling tank to remove insoluble protein precipitates, transferred to a fermenter tank, cooled to 10 to 15°C, preferably 12 to 14°C, and yeast may be added to the wort to proceed with fermentation. It is preferable to use lager yeast rather than ale yeast to reduce the 4-VG content in liquor. The fermentation can be performed at 10 to 15 °C, preferably 12 to 14 °C for 10 to 20 days, preferably 12 to 17 days. After fermentation is complete, the fermented product may be stored and aged at 0 to -2°C, preferably 0 to -1°C for 5 to 15 days, preferably 7 to 13 days.

filtration stage

The method for producing alcoholic beverages of the present invention may further include a filtration step after the fermentation step. The filtration may be performed using a filtration method generally used in the production of alcoholic beverages and is not particularly limited.

Flavoring Addition Steps

The method for producing alcoholic beverages of the present invention is to add Benzaldehyde, Linalool, Triethyl citrate, Trans-2-hexnal and It may further include adding a fragrance containing at least one selected from the group consisting of triacetin. In this case, storage and aging processes can be performed after adding flavorings.

The flavor may include a flavor base commonly used in the production of alcoholic beverages, and the flavor base may be 1 to 80% by weight out of 100% by weight of the flavor. Based on 100 parts by weight of triacetin, benzaldehyde may be 0.01 to 2 parts by weight, linalool may be 0.01 to 2 parts by weight, triethyl citrate may be 0.1 to 5 parts by weight, and trans-2-hexanal. It may be 0.1 to 7 parts by weight.

Method for producing alcoholic beverages of the present invention

The method for producing alcoholic beverages of the present invention uses starchy raw materials, and the starchy raw materials include wheat malt, barley malt, ground wheat, and sugar. The content of wheat malt among the starchy raw materials is preferably more than 0% by weight and less than 7% by weight for producing alcoholic beverages with low gluten content and the natural flavor of wheat beer. The content of barley malt among the starchy raw materials is preferably more than 2.98% by weight and less than 4.47% by weight for producing alcoholic beverages with low gluten content and the natural flavor of wheat beer. It is preferable that the content of ground wheat among the starchy raw materials is more than 0% by weight and less than 20% by weight for producing alcoholic beverages with low gluten content and the natural flavor of wheat beer. It is preferable that the sum of wheat malt and barley malt among the starchy raw materials is more than 0% by weight and less than 13% by weight for producing alcoholic beverages with low gluten content and the natural flavor of wheat beer. At this time, 0.05 to 0.3 parts by weight of salt can be used based on 100 parts by weight of starch raw material. At this time, 0.05 to 0.3 parts by weight of hops can be used based on 100 parts by weight of starch raw material.

Mainstream of the present invention

Liquor produced by the production method of the present invention has the characteristic of having the natural flavor of wheat beer while having a low gluten content. The liquor of the present invention preferably has a 4-vinyl guaiacol content of more than 0 ppm and less than 2 ppm for good flavor. In addition, the liquor of the present invention preferably has a gluten content of more than 0 ppm and less than 90 ppm.

The alcoholic beverage of the present invention refers to a malt fermented beverage, and is preferably a liquor fermented using malt, but the type is not particularly limited. For example, alcoholic beverages of the present invention include general beer, sparkling liquor, non-alcoholic beer, etc.

The advantages and features of the present invention and methods for achieving them will become clear with reference to the embodiments described in detail below. However, the present invention is not limited to the embodiments disclosed below and will be implemented in various different forms. These embodiments only serve to ensure that the disclosure of the present invention is complete, and those skilled in the art It is provided to fully inform the person of the scope of the invention, and the present invention is only defined by the scope of the claims.

<Materials and Methods>

Commercial beers 1 and 2 are domestic lager beers, and commercial beers 3 to 5 are foreign wheat beers. Liquid sugar (starch syrup is used), wheat malt, dark malt (caramel malt, barley black malt is used), and ground wheat (wheat grinding in the form of small granules with wheat husk and grains present) are purchased commercially. It was used. Yeast extract was purchased from a commercially available product used in beer production. The fragrance base was purchased from a commercially available product. Unless stated that ale yeast was used, lager yeast was used.

<Experiment Example 1>

The gluten content of commercially available lager beer and wheat beer was measured. As a result, the gluten content of commercially available wheat beers (commercial beers 3 to 5) was found to be very high, at over 261 to 300 ppm, while the gluten content of regular lager beer that does not use wheat malt was analyzed to be less than 20 ppm. (Table 1).

product type Product Category main ingredient Gluten content (ppm) commercial beer 1 lager beer Barley malt, starch 6 commercial beer 2 lager beer barley malt 18 commercial beer 3 wheat beer Barley malt, wheat malt, starch 261 commercial beer 4 wheat beer Barley Malt, Wheat Malt, Wheat 284 commercial beer 5 wheat beer Barley malt, wheat malt >300

Therefore, in order to produce a liquor that embodies the flavor of wheat beer and has a gluten content reduced by about 70% compared to commercially available wheat beer, the gluten content in the liquor was evaluated by adjusting the contents of wheat malt and ground wheat. At this time, the liquor was prepared by the following method.

300 liters of water was placed in the saccharification tank and the temperature was raised to 51°C. First, add wheat malt, barley black malt, ground wheat, 1 kg of yeast extract, 50 g of calcium chloride, 50 g of calcium sulfate, 10 g of protease, 15 g of fluranase, 10 g of cellulase, and 20 g of beta-glucanase into the water, stir well, and react for 15 minutes. I ordered it. Afterwards, the temperature was raised to 69°C and the saccharification process was performed for 40 minutes. Thereafter, the temperature was raised to 78 to 80° C. to inactivate the protease enzyme.

When the reaction was completed, it was transferred to a filtration tank (Lauter tun) and first filtration was performed. 230 liters of brewing water was added to the first filtrate and secondary filtration was performed. All of the completed filtrate was transferred to a boiling tank, liquid sugar (starch syrup) was added, and boiled with 100 g of hops at 101 to 105 ° C. for about 60 to 120 minutes. When boiling was completed, the wort was transferred to a settling tank to remove insoluble protein precipitates. It was then transferred to a fermenter tank, cooled to 13°C, and 10 L of yeast was added to the wort to proceed with fermentation.

When fermentation was completed at 13°C for about 14 days, storage aging was performed at 0 to -1°C for 10 days, and at the end of the storage period, filtration was performed to prepare the liquors of Production Examples 1 to 4.

At this time, wheat malt, barley black malt, ground wheat, and liquid sugar (i.e. starch syrup) were used in the amounts shown in Table 2. In order to manufacture other liquor-type beers, the total malt usage was set to less than 10% by weight among starch raw materials (total of 100% by weight of wheat malt, barley black malt, ground wheat, and liquid sugar (starch syrup)), and the soft and rich taste was set to less than 10% by weight. To achieve this, barley black malt was added at a certain ratio.

And as a result of measuring the gluten content of the liquor in Production Examples 1 to 4, it was confirmed that when the use ratio of wheat malt and ground wheat decreased, the gluten content in the liquor also significantly decreased (Table 2).

test group wheat malt
(kg) barley dark malt
(kg) ground wheat
(kg) liquid sugar
(corn syrup)
(kg) Gluten (ppm) commercial beer 3
contrast gluten
Reduction level (%) Manufacturing Example 1 6.6 2.1 35.1 43.9 >300 0 Manufacturing Example 2 4.2 4.1 16.7 58.5 196 25 Manufacturing Example 3 4.0 4.0 5.7 67.2 76 71 Manufacturing Example 4 4.0 3.9 4.0 68.5 53 80

<Experiment Example 2>

As a result of Experiment Example 1, it was confirmed that when the use ratio of wheat malt and ground wheat decreased, the gluten content in the liquor also significantly decreased. Therefore, while reducing the use ratio of wheat malt and ground wheat, we attempted to give stronger unique characteristics to wheat beer of other types of alcoholic beverages by adjusting the ratio of black malt use, salt combination, and ground wheat content to improve the smooth flavor of the liquor.

<2-1> Evaluation according to salt combination

In Preparation Example 4, liquor was prepared in the same manner as Preparation Example 4, except that 100 g of calcium sulfate was used instead of 50 g of calcium chloride and 50 g of calcium sulfate (Preparation Example 5).

In Preparation Example 4, liquor was prepared in the same manner as Preparation Example 4, except that 100 g of calcium chloride was used instead of 50 g of calcium chloride and 50 g of calcium sulfate (Preparation Example 6).

Liquor was prepared in the same manner as in Preparation Example 4 (Preparation Example 7).

And the flavors of the liquors of Production Examples 5 to 7 were evaluated. At this time, the flavor of the liquor was measured by performing a sensory evaluation through tasting using a 5-point scale method targeting 20 internal employees.

As a result, it was confirmed that the liquor of Preparation Example 7 containing calcium sulfate:calcium chloride at a weight ratio of 50:50 had the best balance and high satisfaction with smooth flavor (Table 3).

taste
(0 to 5 points) incense
(0 to 5 points) zest
(0 to 5 points) preference
(0 to 9 points) Manufacturing Example 5
(100% calcium sulfate) 3.2 3.1 3.5 7.0 Production Example 6 (100% calcium chloride) 3.1 3.2 3.4 6.8 Manufacturing Example 7 (50% calcium sulfate + 50% calcium chloride) 3.5 3.4 3.9 7.5

<2-2> Evaluation according to dark malt content

300 liters of water was placed in the saccharification tank and the temperature was raised to 51°C. First, add wheat malt, barley black malt, ground wheat, 1 kg of yeast extract, 50 g of calcium chloride, 50 g of calcium sulfate, 10 g of protease, 15 g of fluranase, 10 g of cellulase, and 20 g of beta-glucanase into the water, stir well, and react for 15 minutes. I ordered it. Afterwards, the temperature was raised to 69°C and the saccharification process was performed for 40 minutes. Thereafter, the temperature was raised to 78 to 80° C. to inactivate the protease enzyme.

When the reaction was completed, it was transferred to a filtration tank (Lauter tun) and first filtration was performed. 230 liters of brewing water was added to the first filtrate and secondary filtration was performed. All of the completed filtrate was transferred to a boiling tank, liquid sugar (starch syrup) was added, and boiled with 100 g of hops at 101 to 105 ° C. for about 60 to 120 minutes. When boiling was completed, the wort was transferred to a settling tank to remove insoluble protein precipitates. It was then transferred to a fermenter tank, cooled to 13°C, and 10 L of yeast was added to the wort to proceed with fermentation.

When fermentation was completed at 13°C for about 14 days, storage aging was performed at 0 to -1°C for 10 days, and at the end of the storage period, filtration was performed to prepare the liquors of Production Examples 8 to 13.

At this time, wheat malt, barley black malt, ground wheat, and liquid sugar (i.e. starch syrup) were used in the amounts shown in Table 4. In order to manufacture other liquor-type beers, the total malt usage was set to less than 10% by weight among starch raw materials (total of 100% by weight of wheat malt, barley black malt, ground wheat, and liquid sugar (starch syrup)), and the soft and rich taste was set to less than 10% by weight. To achieve this, barley black malt was added at a certain ratio. This is to evaluate the flavor by keeping the contents of ground wheat and liquid sugar constant and varying the contents of wheat malt and dark malt. In this case, the black malt content in the starch raw material was 0.99 to 5.09% by weight.

wheat malt
(kg) barley dark malt
(kg) ground wheat
(kg) liquid sugar
(kg) starch
Raw material quantity total amount of malt Barley black malt content among starch raw materials (% by weight) Wheat malt content (% by weight) among starch raw materials Manufacturing Example 8 7.2 0.8 4 68.5 80.5 8.00 0.99 8.94 Manufacturing Example 9 6.4 1.6 4 68.5 80.5 8.00 1.99 7.95 Manufacturing Example 10 5.6 2.4 4 68.5 80.5 8.00 2.98 6.96 Manufacturing Example 11 4.8 3.2 4 68.5 80.5 8.00 3.98 5.96 Manufacturing Example 12 4.4 3.6 4 68.5 80.5 8.00 4.47 5.47 Manufacturing Example 13 3.9 4.1 4 68.5 80.5 8.00 5.09 4.84

The flavor was evaluated for Preparation Examples 8 to 13. At this time, the flavor of the liquor was measured by performing a sensory evaluation through tasting on flavor, aftertaste, and preference among 20 internal employees. Flavor and aftertaste were evaluated on a 5-point scale, and preference was evaluated on a 9-point scale.

As a result, the liquor of Preparation Example 11, which had a barley black malt content of about 3.98% by weight among the starchy raw materials, had the best preference. When 2.98% by weight or less of black malt was used, the rich taste of the beer was less evident, and conversely, when more than 4.47% by weight was used, the taste remaining in the aftertaste of the beer had a negative effect, resulting in lower satisfaction (Table 5).

zest
(0 to 5 points) cove
(0 to 5 points) preference
(0 to 9 points) Manufacturing Example 8 2.5 1.0 5.8 Manufacturing Example 9 3.0 1.1 6.2 Manufacturing Example 10 3.5 1.2 6.8 Manufacturing Example 11 4.5 1.5 7.5 Manufacturing Example 12 3.5 3.0 6.7 Manufacturing Example 13 3.0 3.5 6.5

<2-3> Evaluation according to ground wheat content

300 liters of water was placed in the saccharification tank and the temperature was raised to 51°C. First, add wheat malt, barley black malt, ground wheat, 1 kg of yeast extract, 50 g of calcium chloride, 50 g of calcium sulfate, 10 g of protease, 15 g of fluranase, 10 g of cellulase, and 20 g of beta-glucanase into the water, stir well, and react for 15 minutes. I ordered it. Afterwards, the temperature was raised to 69°C and the saccharification process was performed for 40 minutes. Thereafter, the temperature was raised to 78 to 80° C. to inactivate the protease enzyme.

When the reaction was completed, it was transferred to a filtration tank (Lauter tun) and first filtration was performed. 230 liters of brewing water was added to the first filtrate and secondary filtration was performed. All of the completed filtrate was transferred to a boiling tank, liquid sugar (starch syrup) was added, and boiled with 100 g of hops at 101 to 105 ° C. for about 60 to 120 minutes. When boiling was completed, the wort was transferred to a settling tank to remove insoluble protein precipitates. It was then transferred to a fermenter tank, cooled to 13°C, and 10 L of yeast was added to the wort to proceed with fermentation.

When fermentation was completed at 13°C for about 14 days, storage aging was performed at 0 to -1°C for 10 days, and at the end of the storage period, filtration was performed to prepare the liquors of Production Examples 14 to 19.

At this time, wheat malt, barley black malt, ground wheat, and liquid sugar (i.e. starch syrup) were used in the amounts shown in Table 6. To produce other liquor-type beers, the total malt usage among starch raw materials (wheat malt, barley black malt, ground wheat, and liquid sugar (starch syrup) total 100% by weight) was set to less than 10% by weight. In order to improve the flavor of wheat beer with reduced gluten in a situation where the use of wheat malt is limited, ground wheat is used in an amount of about 4.77% by weight to about 41.89% by weight of the starch raw materials to determine how much the liquor tastes like wheat beer. Satisfaction was assessed through sensory testing. At this time, the sensory evaluation was measured by tasting the body, balance, and flavor satisfaction of 20 internal employees using a 5-point scale method.

wheat malt barley dark malt ground wheat liquid sugar Starch raw material amount total amount of malt Malt content among starch raw materials
(%) Barley black malt content among starch raw materials (% by weight) Ground wheat content among starch raw materials (% by weight) (kg) (kg) (kg) (kg) Manufacturing Example 14 5 3.3 4 71.5 83.8 8.30 9.90 3.94 4.77 Manufacturing Example 15 5.7 69.8 83.8 8.30 9.90 3.94 6.80 Manufacturing Example 16 8.1 67.4 83.8 8.30 9.90 3.94 9.67 Manufacturing Example 17 16.7 58.8 83.8 8.30 9.90 3.94 19.93 Manufacturing Example 18 25.7 49.8 83.8 8.30 9.90 3.94 30.67 Manufacturing Example 19 35.1 40.4 83.8 8.30 9.90 3.94 41.89

As a result, as the content of ground wheat increased, the body increased, but the gluten content also increased proportionally, and ultimately, the liquors of Production Examples 15 and 16 with a ground wheat content of less than 20% by weight were the best in balance and flavor satisfaction. The results were shown (Table 7).

Gluten content (ppm) body
(0~5 points) balance
(0~5 points) Flavor Satisfaction
(0~5 points) Manufacturing Example 14 53 2.1 4.0 4.1 Manufacturing Example 15 76 3.0 4.4 4.4 Manufacturing Example 16 125 3.2 4.5 4.5 Manufacturing Example 17 196 3.5 4.3 4.3 Manufacturing Example 18 250 4.3 4.2 4.2 Manufacturing Example 19 >300 4.5 4.0 4.1

<Experiment Example 3>

<3-1>

In general wheat beer, yeast uses ferulic acid derived from wheat malt during fermentation to produce a large amount of 4-VG (4-vinyl guaiacol). As a result of measuring the 4-VG of commercially available lager beer and wheat beer, it was found to be 0.17 to 2.35 ppm, and the 4-VG content of wheat beer was especially high.

The liquor of Preparation Example 20 was prepared as follows.

300 liters of water was placed in the saccharification tank and the temperature was raised to 51°C. 4 kg of wheat malt, 4 kg of barley black malt, 5.7 kg of ground wheat, 1 kg of yeast extract, 50 g of calcium chloride, 50 g of calcium sulfate, 10 g of protease, 15 g of fluranase, 10 g of cellulase, and 20 g of beta-glucanase were added and stirred well to react for 15 minutes. . Afterwards, the temperature was raised to 69°C and the saccharification process was performed for 40 minutes. Thereafter, the temperature was raised to 78 to 80°C to inactivate the protease enzyme.

When the reaction was completed, it was transferred to a filtration tank (Lauter tun) and first filtration was performed. Brewing water was added to the first filtrate and second filtration was performed. All of the completed filtrate was transferred to a boiling tank, 67 kg of liquid sugar (starch syrup) was added, and boiled with 100 g of hops at 101 to 105 ° C. for about 60 to 120 minutes. When boiling was completed, the wort was transferred to a sedimentation tank to remove insoluble protein precipitates. It was then transferred to a fermenter tank, cooled to 13°C, and 10L of yeast was added to the wort to proceed with fermentation. Once fermentation was completed at 13°C for about 14 days, storage aging was performed at 0 to -1°C for 10 days. At the end of the storage period, filtration was performed to prepare the liquor of Production Example 20.

That is, the liquor of Preparation Example 20 had a wheat malt content of about 4.96% by weight, a barley black malt content of about 4.96% by weight, and a ground wheat content of about 7.06% by weight among starch raw materials.

Afterwards, the 4-VG content in the liquor was evaluated.

As a result, in the case of Preparation Example 20, the 4-VG content in the liquor was significantly low at 0.12 ppm, which was believed to be due to the use of a smaller amount of wheat malt and wheat compared to commercial beers (Table 8).

product type Product Category main ingredient 4-VG (ppm) commercial beer 1 lager beer Barley malt, starch 0.17 commercial beer 2 lager beer barley malt 0.28 commercial beer 3 wheat beer Barley malt, wheat malt, starch 2.35 commercial beer 4 wheat beer Barley Malt, Wheat Malt, Wheat 0.44 commercial beer 5 wheat beer Barley malt, wheat malt 2.11 Manufacturing Example 20 Wheat beer prototype Barley Malt, Wheat Malt, Wheat 0.12

<3-2> Manufacturing of new flavor combinations

Most wheat beer synthetic flavors contain 4-VG to impart character, resulting in a prominent phenolic aroma. In the case of Preparation Example 20, the 4-VG content in the liquor was low due to the low amount of wheat malt and ground wheat used, so a new flavor combination was prepared to improve preference by including less 4-VG and to give a wheat beer-like flavor. (Table 9).

Ingredient name Ratio (v/v%) characteristic Benzaldehyde 0.01 Almond flavor Linalool 0.01 Sweet, Floral Triethyl citrate 0.1 Antioxidant effect Trans-2-hexnal 0.05 Grassy scent Triacetin 20 bitter taste, fatty smell The rest are common base ingredients of fragrances including propylene glycol.

<3-3>

Alcoholic beverages were prepared by adding the new flavorings in Table 9 to the liquor of Production Example 20 (Production Example 21). This was compared with alcoholic beverages prepared by adding existing wheat beer flavorings A to C used in the production of wheat beer to the alcoholic beverage of Production Example 20 (Preparation Examples 22 to 24, respectively). Conventional wheat beer flavorings contain 4VG. Sensory evaluation was conducted on 27 internal employees.

As a result, it was found that the liquor manufactured using the new flavorings in Table 9 had the unique scent of wheat beer best and had the best balance of body and flavor, and 66.7% of the panelists who participated in the sensory evaluation responded with the new flavorings in Table 9. Preparation Example 21, manufactured using the flavor combination, was indicated as having satisfactory flavor (Table 10).

mainstream Spices used Scent satisfaction (%) Manufacturing Example 21 Flavors in Table 9 66.7 Manufacturing Example 22 Wheat beer flavor A 54.1 Manufacturing Example 23 Wheat beer flavor B 42.9 Manufacturing Example 24 Wheat beer flavor C 34.5

<Experiment Example 4>

Flavor stability evaluation was performed. For this purpose, a comparative sensory test was performed between Preparation Example 21 and commercial beers 3 to 5 treated with Fresh and Aging (37°C, 7 days). Fresh refers to alcohol that has been refrigerated after manufacturing alcohol, and aging treatment refers to accelerating the oxidation of beer by treating alcohol at 37°C for 7 days. When alcoholic beverages are aged, their preference decreases depending on the intensity of oxidized odor, odor, and off-flavor.

In this experiment, the liquor of Preparation Example 21 and commercial beers 3 to 5 were subjected to fresh and aging treatment (37°C, 7 days) and then evaluated at each stage.

As a result, in the fresh state, the preference of Production Example 21 was 7.0 points, which was superior to the 6.1 points of Commercial Beer 5, and after aging treatment, the preference of Production Example 21 was confirmed to be 5.7 points, the same level as the control, Commercial Beer 5, indicating that the flavor Stability was confirmed (Table 11).

product type Product Category Preference in Fresh Condition Off-flavor strength after aging treatment Preference after aging treatment commercial beer 3 wheat beer 5.8 2.1 4.8 commercial beer 4 wheat beer 6.0 1.5 5.5 commercial beer 5 wheat beer 6.1 1.3 5.7 Manufacturing Example 21 Wheat beer prototype 7.0 1.1 5.7

<Experiment Example 5>

The gluten content of the liquor of Preparation Example 21, which is the liquor of the present invention, was measured and compared with commercially available beers.

As a result, the gluten content of general wheat beer on the market is very high, at 261 to 300 ppm or more, but Preparation Example 21, the mainstream of the present invention, has a gluten content of 76 ppm, reduced to about 70% of commercial wheat beer. confirmed (Table 12).

product type Product Category main ingredient Gluten content (ppm) commercial beer 1 lager beer Barley malt, starch 6 commercial beer 2 lager beer barley malt 18 commercial beer 3 wheat beer Barley malt, wheat malt, starch 261 commercial beer 4 wheat beer Barley Malt, Wheat Malt, Wheat 284 commercial beer 5 wheat beer barley malt, wheat malt >300 Manufacturing Example 21 Wheat beer prototype Barley dark malt, wheat malt, wheat 76

<Experiment Example 6>

The 4-VG content of the liquor of Preparation Example 21, which is the liquor of the present invention, was measured and compared with commercially available beers. In addition, the liquors of Preparation Examples 22 and 23 were prepared in the same manner as Preparation Example 21, except that ale yeast rather than lager yeast was used. 4-VG is an ingredient that represents the unique characteristics of wheat beer and is derived from wheat malt and yeast, but some consumers may be reluctant to use it because the smell of sulfur compounds is perceived as off-flavor. In this study, the following three methods were selected to minimize the content of 4-VG:

One) Minimize wheat malt usage -> Minimize ferulic acid elution

2) Protein decomposition conditions -> 51 ℃, 15 minutes new process applied

3) Use of lager yeast -> Optimization of fermentation using our lager yeast since fermented liquor using ale yeast generally has a high 4-VG content.

The liquor of Production Example 21 prepared by the above method was confirmed to have a lower 4-VG content compared to commercially available imported wheat beer and a similar level to that of general lager beer (Table 13). The preference in the fresh state, the off-flavor intensity after aging treatment, and the preference after aging treatment of Preparation Examples 21 to 23 are shown in Table 14.

product type Product Category main ingredient 4-VG (ppm) commercial beer 1 lager beer Barley malt, starch 0.17 commercial beer 2 lager beer barley malt 0.28 commercial beer 3 wheat beer Barley malt, wheat malt, starch 2.35 commercial beer 4 wheat beer Barley Malt, Wheat Malt, Wheat 0.44 commercial beer 5 wheat beer barley malt, wheat malt 2.11 Manufacturing Example 21 Wheat beer prototype (using lager yeast) Wheat malt, wheat, barley dark malt, yeast extract 0.12 Manufacturing Example 22 Wheat beer prototype (using ale yeast A) Wheat malt, wheat, barley dark malt, yeast extract 1.25 Manufacturing Example 23 Wheat beer prototype (using ale yeast B) Wheat malt, wheat, barley dark malt, yeast extract 1.87

division Preference in Fresh Condition Off-flavor strength after aging treatment Preference after aging treatment Manufacturing Example 21 7.0 1.1 5.7 Manufacturing Example 22 5.7 1.6 4.5 Manufacturing Example 23 5.4 2.5 4.2

<Experiment Example 7>

To examine the optimal fermentation conditions, tests were conducted under two fermentation temperatures of 11°C and 13°C. Liquor was prepared in the same manner as Preparation Example 21, except that fermentation was performed at 11°C instead of 13°C (Preparation Example 24), and this was compared with Preparation Example 21.

As a result of checking the marketing's main tasting opinions, it was concluded that Production Example 24 fermented at 13°C had a better flavor balance and richer flavor, giving it a wheat beer-like taste. In the results of the laboratory panel sensory test, the intensity of carbonation was evaluated as high in the liquor of Production Example 21, where the fermentation temperature was 11 ℃, and the conclusion was drawn that the strong carbonation rather attenuates the soft taste of wheat beer.

Claims (11)

A lysate preparation step of adding proteolytic enzymes to wheat malt, barley malt, and ground wheat and subjecting them to a proteolytic reaction;
A saccharification step of producing saccharified products by increasing the temperature of the decomposed products;
A filtration step of filtering the saccharified product to prepare a filtrate;
A boiling step of adding sugar to the filtrate and heating it to produce wort; and
Including a fermentation step of adding yeast to the wort and fermenting it.
Method of manufacturing alcoholic beverages.
According to clause 1,
A manufacturing method, characterized in that the content of wheat malt in the starchy raw materials is more than 0% by weight and less than 10% by weight.
According to clause 1,
A manufacturing method characterized in that the content of barley black malt among the starchy raw materials is more than 2.98% by weight and less than 4.47% by weight.
According to clause 1,
A manufacturing method, characterized in that the content of ground wheat in the starch raw material is more than 0% by weight and less than 20% by weight.
According to clause 1,
A manufacturing method comprising adding proteolytic enzymes and salts to wheat malt, barley malt, and ground wheat and subjecting them to a proteolytic reaction.
According to clause 5,
A production method, characterized in that the salt is a mixture of calcium chloride and calcium sulfate.
According to clause 1,
A manufacturing method characterized in that the sum of wheat malt and barley malt among the starchy raw materials is more than 0% by weight and less than 13 10% by weight.

According to clause 1,
A production method, characterized in that the 4-vinyl guaiacol content of the liquor is more than 0 ppm and less than 2 ppm.
According to clause 1,
A production method, characterized in that the gluten content of the liquor is greater than 0 ppm and less than 90 ppm.
According to clause 1,
A production method characterized by adding a flavoring agent containing at least one selected from the group consisting of benzaldehyde, linalool, triethyl citrate, trans-2-hexanal, and triacetin to the fermented product after the fermentation step.
According to clause 1,
A production method characterized in that the protein decomposition reaction is performed at 48 to 53 ° C.