200927920 九、發明說明： 【發明所屬之技術領域】 本發明是有關於一種麥汁及啤酒的製造方▲，特別是 指一種利用深層海水來製備麥汁及啤酒的製造方法，以及 利用此等製造方法所製得的深層海水麥汁及啤酒。 【先前技術】 基本上，人體所需的礦物質可分為巨量（major)及微量 办 （minor)兩大類，其中，巨量礦物質包含鉀（K)、鈉（Na)、鎂 (Mg)、鈣（Ca)、磷（P)及氣（C1)，微量礦物質包含有鋅（zn) 、鐵（Fe)、銅（Cu)、碘⑴、鉻（Cr)、硒（Se)、錳（Mn)、鉬 (Mo)及鈷（Co)等元素，且人體每天對於該等巨量礦物質的需 求量在100 mg以上，對於該等微量礦物質的需求量則為數 毫克，雖然後者的所需量不多，但卻都是從一般飲食中不易 取得的元素，因此，近年來，市面上推出各式各樣標榜含有 各種礦物質的健康飲料。 〇 深層海水近年來廣泛引起大家的注視，其純淨無污染 的水質及微小水分子的結構，對許多飲料、食品的風味質地 具有正面的作用，所謂的微小水分子據國外學者的研究結果 有兩種說法：一是指深層海水的水分子之間的鍵結比較短， 另一是指水分子間的緊密程度比較密集。此外，據研究指出 ’一嘲的海水扣除掉氣化鈉就約有14〇 kg的礦物質，而深 層海水更是因含有豐富且又潔淨的礦物質及微量元素，故已 經被視為一個理想補充人體礦物質之礦物質來源，所以便有 人將其製成富含礦物質的健康飲料，例如製成茶飲料、咖啡 200927920 飲料、蔬菜飲料或酒精飲料等β例如：在TW侧中 即揭示-種含礦物質的酒精飲料，其係藉由將白蘭地、白酒 及/或烈酒（spirit)等酒與利㈣水以電透析處理所得到的含 有海水礦物質之組成物混合而製得的。 0 啤酒是目前銷售量最大的酒精飲料，其係以大麥為主 原料，相花為香料，經過糖化' 發料誠等過程而製得 的一種低酒精含量的酿造酒’其酒精含量約介於2度（％ v/v)至5度之間’但是若是將啤酒與含有海水礦物質之组 成物直接混合，口感並不佳，因此若是想要大果在喝哮酒時 也能吸收到深層海水中_物質，勢必要尋找__種能製備出 口感佳的深層海水啤酒的製造方法。 【發明内容】 因此，本發明之第一目的，即在提供一種兼顧有好口 感且含有礦物質的深層海水麥汁的製造方法。 於是，本發明深層海水麥汁的製造方法包含麥芽的破 碎、糖減料㈣，其特徵在於：該破碎及糖化步驟中 所使用的水是一深層海水經脫鹽脫水處理而得的硬度介於 至35.2之間的逆渗透水或一硬度介於〇1至細之間的 礦物質水’且該礦物質水是藉由對_深層海水經脫鹽脫水 處理並以一水溶液稀釋而製得的。 即在提供一種藉由前述製造方法 本發明之第二目的， 所製得的深層海水麥汁。 種兼顧有好口感且含 本發明之第三目的，即在提供— 有礦物質的深層海水啤酒的製造方法。 以一水溶液稀釋而製得的。 ύ ο 200927920 於是，本發明深層海水啤酒的製造方法（一）包含製備麥 汁煮/弗麥汁、發酵及熟成步驟，其特徵在於：在該製備 麥汁、該煮沸麥汁及該發酵步驟中至少其中—步驟中所使 用的水是^罙層海水經脫鹽脫水處理而得的硬度介於至 35.2之間的逆滲透水或—硬度介於…至，之間的礦物質 水，且該礦物質水是藉由對—深層海水經脫鹽脫水處理並 本發《層海水啤酒的製造方法（二）包含稀釋麥芽濃縮 液、發酵及熟成步驟，其特徵在於：在該稀釋麥芽濃縮液 及該發酵步驟中至少其中—步驟中所使用的水是_深層海 水經脫鹽脫水處理而得的硬度介於〇1至35 2之間的逆滲 透水或-硬度介於0.1至之間的礦物質水，且該礦物質 水是藉由對一深層海水經脫鹽脫水處理並以一水溶液稀釋 而製得的β 本發明之第四目的，即在提供一種藉由前述製造方法（ 一）及（二）所製得的深層海水啤酒。 本發明利用一深層海水經脫鹽脫水處理而得的逆滲透 水，或一深層海水經脫鹽脫水處理並以一水溶液稀釋而得 的礦物質水來釀造啤酒，確實能讓啤酒的口感提昇又使啤 酒中含有更多的礦物質，需特別說明的是，雖然使用逆滲 透水或硬度較低的礦物質水釀造出的啤酒會含有較少的礦 物質，但是其口感較佳，且與現有啤酒相比，因由深層海 水脫鹽脫水處理而得的逆滲透水的水質較為潔淨，使得應 用其所製得的啤酒會有較佳的口感，故確實達到本發明之 200927920 目的。 【實施方式】 本發明深層海水麥汁的製造方法包含麥芽的破碎、糖 化及過濾步驟，其特徵在於：該破碎及糖化步驟中所使用 的水是一深層海水經脫鹽脫水處理而得的硬度介於0.1至 35.2之間的逆滲透水或一硬度介於0.1至500之間的礦物質 水，且該礙物質水是藉由對一深層海水經脫鹽脫水處理並 以一水溶液稀釋而製得的。 較佳地，該逆滲透水的硬度是介於0.1至2之間，本案 具體實施例中是使用硬度為1.39的逆滲透水。 較佳地’該逆滲透水是藉由對一深層海水施予一逆滲 透膜分離處理而得到的。更佳地，該逆滲透膜分離處理是 在一介於700 psi至1000 psi之間的壓力下進行的。 較佳地’該礦物質水的硬度是介於〇·；[至2〇〇之間，更 佳地’是介於100至200之間。本案具體實施例中使用的 礦物質水有硬度為1〇〇、150、200及350者。 較佳地，該礦物質水是藉由依序對該深層海水施予一 逆滲透膜分離處理及一電透析處理而達成的（即前述的脫鹽 脫水處理）。更佳地，該逆滲透膜分離處理是在一介於7〇〇 psi至1000 psi之間的壓力下進行的’而該電透析處理的操 作電壓是介於5 V至20 V之間。 選擇性地，該水溶液是一純水或該深層海水經脫鹽脫 水處理而得的硬度介於至35·2之間的逆滲透水。較佳 地，該水溶液是該课層海水經脫鹽脫水處理而得的硬度介 200927920 於0.1至35.2之間的逆滲透水。 本發明深層海水麥汁是藉由前述製造方法所製得的。 本發明深層海水啤_製造方法㈠包含製備麥汁 沸麥汁、發酵及熟成步驟，其特徵在於：在該製備麥汁·、、、 該煮彿麥汁及該發酵步驟中至少其中一步驟中所使用 是-深層海水經脫鹽脫水處理而得的硬度介於〇1至… 之間的逆滲透水或-硬度介於Q1至·之間_物質水·， 0 J該礦物質水是藉由對—深層海水經脫鹽脫水處理並以一 水溶液稀釋而製得的。 使用者依據本發明製造方法除了可以自行製備麥汁外 ，也可以購買市售的麥芽漢縮液作為原料，並以本案所述 的逆滲透水或礦物質水稀釋該麥芽濃縮液及調整該麥芽濃 縮液的糖度以進行後續的發酵步驟。 因此，本發明深層海水啤酒的製造方法（二）包含稀釋麥 芽濃縮液、發酵及熟成步驟，其特徵在於：在該稀釋麥芽 〇 ㈣液及該發酵步驟中至少其中—步驟中所使用的水是一 深層海水經脫鹽脫水處理而得的硬度介於G1 i 35 2之間 的逆渗透水或-硬度介於01至500之間的礦物質水，且該 «質水是藉由對-深層海水經脫鹽脫水處理並以一水溶 液稀釋而製得的。 在本發明深層海水啤酒的製造方法（一）及（二）中，關於 逆滲透水及礦物質水之詳細的較佳製備方式及條件皆與深 層海水麥汁的製造方法中所述的相同，故在此不再贅述。 本發明深層海水啤酒是藉由前述製造方法（-）及（二）所 200927920 製得的。 .更具體來說，本發明製備深層海水啤酒的方法係包含 以下步驟：（a)提供一深層海水經脫鹽脫水處理而得的硬度 介於0.1至35.2之間的逆滲透水或一硬度介於0.1至500之 間的礦物質水，且該礦物質水是藉由對一深層海水經脫鹽 脫水處理並以一水溶液稀釋而製得的；（b)提供一澄清麥汁 或一麥芽濃縮液，並以步驟（a)之逆滲透水或礦物質水將該 澄清麥汁或該麥芽濃縮液的糖度調整至介於Γ plato至15° plato之間，以得到一發酵液；（c)在一介於10°C至30°C的 溫度下將酵母菌加入該步驟（b)的發酵液中，並進行發酵反 應，歷時約二星期，以製得本發明深層海水青啤酒；及（d) 將該步驟（c)的青啤酒置入一溫度為5°C的低溫室中進行熟成 ，歷時1個月後，即可製得本發明深層海水啤酒。 較佳地，該步驟（b)的澄清麥汁或麥芽濃縮液的糖度是 調整至8。plato至10° plato之間。本案具體實施例中是調 整至約9° plato左右。 在本案具體實施例中，該步驟（c)是在15°C的溫度下將 酵母菌加入該步驟（b)的發酵液中。 該步驟（c)中的酵母菌是啤酒酵母，較佳地，是底層酵 母{ Saccharomyces cfl/Aergeweib )，例如：法國 S.I.Lesaffre 公司生產的 Saflager S-23 (Sa)、加拿大 Danstar 公司生產的 NOTTINGHAM (No)、美國 Wyeast Laboratories 公司生產的 BOHEMIAN L (BoH)、MUNICH LGR (Mun)、ANISH LGR (Dan)及 CZECH PILS (CZE)等等 10 200927920 。而以此種啤酒酵母發酵製得的啤酒被稱之為拉格型（ Lager type)，酒 〇 更進一步地，上述步驟（b)中的澄清麥汁是藉由以下步 驟製得的：（1)提供一將經破碎處理的大麥芽，並於一介於 50°C至80°C之間的溫度下進行糖化反應，以得到一含有多 數麥芽渣的糖化液；（2)過濾該糖化液以得到一麥汁；（3)藉 由在該麥汁中添加該步驟（a)的逆滲透水或礦物質水以調整 該麥汁的糖度Γ plato至15。plato之間；（4)將該麥汁煮沸 後再降溫，維持在一介於80°C~100°C的溫度下並將至少一 啤酒花及一澄清劑添加至該步驟（3)之糖度經調整的麥汁中 ’進行混合並靜置一段時間後，取其上清液，即可得到該 該澄清麥汁。 較佳地，該步驟（3)的澄清麥汁或麥芽濃縮液的糖度是 調整至8。plato至10° plato之間。本案具體實施例中是調 整至約9° plato左右。 上述的啤酒花是一種啤酒香料，一般可分為增加啤酒 苦味的苦味型（bitter)啤酒花，例如：Brakspear Bitter、 Brakspear Special及Bee Sting等等，以及增加啤酒香氣的 香氣型（Aroma hop)。皁酒花.，例如：Chinook Hops、English Fuggles Hops ' German Hallertauer Hops 及 English Kent Goldings Hops 等等。 上述的澄清劑的主要成分為海藻中所萃取出的洋菜膠 ，其是用來使麥汁變澄清，例如：MoreBeer™或0SHEA BREWING CO.公司所販售的Irish Moss皆是可用於本案的 11 200927920 也凊劑。本案具體實施例中即是使用〇shea brewing CO.公司所販售的Irish Moss。 <實施例> 本發明將就以下實施例來作進一步說明，但應瞭解的 是’該等實施例僅為例示說明之用，而不應被解釋為本發 明實施之限制。 逆滲透水及礦物質水之製備 <製備例> 本案具趙例是使用一逆滲透褒置處理一硬度為 55〇〇ppm~7〇〇〇ppm的深層海水（取自於台灣花蓮外海約海 平面下600公尺處）’進而得到一硬度約為1.39、納離子含 量為1.56 ppm、鈣離子含量為0_31 ppm及鎂離子含量為 〇· 15 ppm的逆滲透水及一礦物質濃縮液。 對前述的礦物質濃縮液在操作電壓為10V、操作溫度為 26°C及流速控制在l〇〇psi至200psi之間的條件下進行電透 析處理，歷時1小時，進而製得一硬度為4743、鈉離子含 量為1,857 ppm、鉀離子含量為26.9 ppm、約離子含量為 ppm及鎮離子含量為1，080 ppm的礦物質組成物。之後 ’分別以不同量的逆滲透水稀釋該礦物質組成物，進而製 得一硬度為100的礦物質水、一硬度為150的礦物質水、 —硬度為200的礦物質水及一硬度為350的礦物質水。 以下實施例之製備過程中所使用到的逆滲透水和礦物 質水即是製備例所製得的。 I備深層渙火嗱洒 12 200927920 <實施例ι> 本實施例的操作步驟基本上可以分成製備麥汁、煮沸 麥汁、發酵及熟成等四個步驟，以下將依序做進一步的說 明： 製備參汁 將德國皮爾森（German Pilsener)型大麥芽及慕尼黑（ Munich )型大麥芽以4 : 1的比例混合並以一破碎機破碎， 進而得到經破碎的大麥芽。 將適量的逆滲透水（以每公斤的大麥芽約搭配4.2公升 的逆滲透水）加熱至70°C，再倒入經破碎的大麥芽，進行 授拌’且將溫度維持於65。(：~70。(：左右，此時麥芽中的所含 的各種水解酶’慢慢將麥芽中不溶性高分子物質（例如： 殿粉、蛋白質、半纖維素及其中間分解産物等）逐步分解 成低分子可溶性物質，這個分解過程叫做糖化作用，待糖 化進行60~70分鐘後以形成一糖化液，再將該糖化液壓榨 過濾後，即可得到一麥汁。 煮沸麥汁 將前述的麥汁先以適量的逆滲透水稀釋至糖度為9° plato，而後加熱至沸騰，並加入苦味型啤酒花（購自於 OSHEA BREWING CO. ; Hop-Hallertau Hersbrecker p Alpha= 3% ) 0.75 g/L，煮45分鐘後，再加入香氣型啤酒花 (購自於 OSHEA BREWING CO. ; Hop Tettnanger Alpha= 4 % ) 0.33 g/L 及澄清劑（購自於 OSHEA BREWING CO.; Irish Moss)約0.05 g/L·，並於加熱攪伴15分鐘後，趁熱裝 13 200927920 瓶，迅速以冰水冷卻至室溫，再將含有啤酒花之麥汁置於4 °C之冷藏庫内24小時’之後’雜取其上清液（以下稱之 為澄清麥汁）。 ‘ 發酵 將前述的澄清麥汁以逆滲透水調整至糖度為9。piat〇 以得到一發酵液，並於該發酵液中添加酵母菌（ BOHEMIAN L(B〇H))且在常壓及l5〇C的發酵溫度下進行第 〇 —次發酵，歷時約二星期，以製得本發明深層海水青啤酒 ’並以糖度計（購自於JAF ;型號：JR-32)量測其殘餘糖 度，即取適當青啤酒經酒精蒸餾後之殘餘物，加蒸館水溶 解並定量至200ml ’再以糖度計測其糖度，結果如下表1所 示0 熟成 將前述的青啤酒置入一溫度為5°C的低溫室中進行第二 次發酵（即熟成），歷時1個月後，以製得本發明深層海水 0 啤酒’並進行殘餘糖度、pH值、酒精度與色度的量測以及 感官品評，該等結果列於下表1中。 <實施例2及3 > 實施例2及3是以與實施例1相同的方式製備一深層 海水啤酒，其不同之處在於：製備麥汁、煮沸麥汁及發酵 等步驟中所使用的逆滲透水分別是以前述的硬度為100的 礦物質水及硬度為200的礦物質水取代，而所量測到的實 施例2之深層海水啤酒的殘餘糖度、pH值、酒精度與色度 以及其感官品評結果皆列於下表1中。 14 200927920 <比較例ι> 比較例1是以與實施例1相同的方式製備一啤酒，其 不同之處在於：製備麥汁、煮沸麥汁及發酵等步驟中所使 用的逆滲透水分別是以蒸餾水取代，該蒸餾水的硬度約為 2.23、鈉離子含量為I·% ppm、钟離子含量為0.56 ppm、妈 離子含量為0.4 ppm且鎂離子含量為0.3 ppm’而其所量測 到的殘餘糖度、pH值、酒精度與色度以及其感官品評結果 0 皆列於下表1中。 <實施例4至6 > 實施例4是以與實施例1相同的方式製備一深層海水 啤酒’其不同之處在於：實施例4是直接取市售的麥芽濃 縮液（購自於澳洲Cooper公司）’並以逆滲透水稀釋該麥芽 濃縮液成糖度為9。plat〇 ’再進行後續的發酵及熟成步驟， 以製得該深層海水啤酒。 而實施例5及6是以與實施例4相同的方式製備一深 〇 層海水啤酒，其不同之處在於：其用以稀釋麥芽濃縮液的 逆滲透水和發酵步驟中所使用的逆滲透水分別是以前述的 硬度為150的礦物質水及硬度為350的礦物質水取代，而 其所量測到的實施例4及5之深層海水啤酒的殘餘糖度、 pH值、酒精度與色度以及其感官品評結果皆列於下表1中 〈比較例2 > 比較例2是以與實施例4相同的方式製備一啤酒，其 不同處在於.其用以稀釋麥芽漢縮液的逆渗透水和發酵 15 200927920 步驟中所使用的逆滲透水分別是以蒸餾水取代，而其所量 測到的殘餘糖度、pH值、酒精度與色度以及其感官品評結 果皆列於下表1中。 色度測定 上述的色度測定是以一分光儀做量測，其係以1L含有 3_070g乾燥試藥級的重鉻酸鉀（P〇tassium dichr〇mate)的 0.01N之硫酸溶液作為標準溶液，選擇靠近”如瓜之波長， 使吸光値等於0.18 ’再以選定之波長（χ=530 nm)測定本發明 深層海水啤酒之吸光值八53〇，而色度（EBC單位）=Α53〇χ1〇〇 感官品評 上述的感官品評是由辅仁大學食品科學系中上過品評 相關課程的31名學生來進行評比，評比分數是1至4，其 中4代表非常喜歡，1代表非常不喜歡。 〇 表1__ 殘餘糖 度 (°plato) pH 值 酒精度 (% v/v) 色度 (EBC) 感官品評 顏色 香氣 滋味 整體 感 喜好 性 實施例1 1.3 4.35 3.55 6.7 3.10 2.60 2.80 2.73 2.73 實施例2 2.4 4.32 3.8 16.9 2.50 2.75 3.09 3.19 3.16 比較例1 2.4 4.50 Γ 3.85 10.0 2.29 3.03 2.39 2.42 2.42 實施例4 2.6 3.71 4.30 - - 2.29 2.49 2.43 - 實施例5 2.8 3.76 4.45 - - 2.29 2.53 2.47 - 比較例2 2.7 3.70 4.35 - 2.12 2.17 2.31 - 【註】代表未量測。 16 200927920 乡示上所述，可以發現酒精度以使用逆渗透水讓造的今 酒（即實施例1 )為最低，這應該是和其發酵糖度略低於其 他實施例有關，反之，使用硬度為200的礦物質水釀造的 啤酒（即實施例3)之發酵糖度較高，因此酒精度相對為最 高。在色度方面，使用硬度為100的礦物質水釀造的哮酒 (即實施例2)的澄清度最低，造成其色度值最高。需特別 說明的是，發明人從發酵過程時所量測的實施例1至3及 〇 比較例1的比重變化及糖度變化，可以發現使用蒸餾水（ 及比較例1)及逆滲透水（及實施例1)時的製得的麥汁在 發酵初期時的發酵速率較快，但是發酵後期時差異就不大 了，因此使用礦物質水製得的麥汁的發酵情形也是不錯的 〇 至於感官品評，不管是使用市售麥芽濃縮液或直接由 麥芽製備出的麥汁作為主原料，可以發現使用逆滲透水及 不同硬度的擴物質水釀造出的啤酒都能有不錯的感官品質 〇 ，推測這和之前國外學者所說的微小水分子結構應也有些 _，因&制深層海水經脫錢水處理後所得到的逆渗 透水及礦物質水來釀造啤酒，確實能達到本發明之目的。 惟以上所述者，僅為本發明之較佳實施例而已，當不 能以此限定本發明實施之範圍，即大凡依本發明申請專利 範圍及發明說明内容所作之簡單的等效變化與修飾，皆仍 屬本發明專利涵蓋之範圍内。 【圖式簡單說明】 無 17 200927920 【主要元件符號說明】 無 〇 ❹ 18200927920 IX. Description of the Invention: [Technical Field] The present invention relates to a manufacturer of wort and beer, and more particularly to a method for producing wort and beer using deep seawater, and manufacturing using the same The deep sea water wort and beer produced by the method. [Prior Art] Basically, the minerals required by the human body can be divided into two major categories: major and minor. Among them, massive minerals include potassium (K), sodium (Na), and magnesium (Mg). ), calcium (Ca), phosphorus (P) and gas (C1), trace minerals include zinc (zn), iron (Fe), copper (Cu), iodine (1), chromium (Cr), selenium (Se), Elements such as manganese (Mn), molybdenum (Mo) and cobalt (Co), and the human body needs more than 100 mg of such large amounts of minerals per day, and the demand for such trace minerals is several milligrams, although the latter The amount of demand is not much, but it is an element that is not easily obtained from the general diet. Therefore, in recent years, various types of healthy beverages containing various minerals have been introduced. The deep seawater has attracted wide attention in recent years. Its pure and pollution-free water quality and the structure of tiny water molecules have a positive effect on the flavor and texture of many beverages and foods. The so-called tiny water molecules have been studied by foreign scholars. There are two kinds of sayings: one means that the bonds between the water molecules in the deep sea water are relatively short, and the other refers to the tightness between the water molecules. In addition, according to the research, it is said that 'the ridiculous seawater deducts the gasified sodium and has about 14 〇kg of minerals. The deep sea water is considered to be an ideal because it is rich in minerals and trace elements. Supplementing the mineral source of human minerals, so that some people can make it into mineral-rich health drinks, such as tea drinks, coffee 200927920 beverages, vegetable drinks or alcoholic beverages, such as: revealed in the TW side - A mineral-containing alcoholic beverage obtained by mixing a wine, such as brandy, white wine, and/or spirit, with a composition containing seawater minerals obtained by electrodialysis treatment. 0 Beer is currently the largest alcoholic beverage in the market. It is based on barley, and the flower is a spice. The alcohol content of a low-alcohol brewed wine made by the process of saccharification, such as the process of raw materials, is about 2 degrees (% v / v) to 5 degrees 'but if the beer is directly mixed with the composition containing seawater minerals, the taste is not good, so if you want the big fruit to absorb deep into the roast In the seawater _ substances, it is necessary to look for __ species to prepare a deep seawater beer manufacturing method. SUMMARY OF THE INVENTION Accordingly, it is a first object of the present invention to provide a method for producing deep seawater wort which has a good mouthfeel and contains minerals. Therefore, the method for producing deep seawater wort of the present invention comprises malt breaking and sugar reducing (four), characterized in that the water used in the crushing and saccharifying step is a deep seawater subjected to desalination and dehydration treatment, and the hardness is between Reverse osmosis water between 35.2 or a mineral water having a hardness between 〇1 and 细1 and the mineral water is obtained by desalting and dehydrating the deep seawater and diluting with an aqueous solution. Namely, it is to provide a deep seawater wort which is obtained by the second object of the present invention by the aforementioned production method. The third object of the present invention is to provide a good taste and to provide a method for producing a deep seawater beer having minerals. Made by diluting with an aqueous solution. ο ο 200927920 Thus, the method (1) for producing a deep seawater beer of the present invention comprises the steps of preparing a wort/frozen juice, a fermentation and a ripening step, characterized in that in the preparation of the wort, the boiled wort, and the fermentation step At least the water used in the step is a reverse osmosis water having a hardness of between 35.2 and a mineral water having a hardness of between 3 and 5.2, and the mineral water is between The material water is treated by desalting and dehydrating the deep seawater, and the method for producing the layered seawater beer (2) comprises a step of diluting the malt concentrate, fermenting and ripening, characterized in that the diluted malt concentrate and At least the water used in the step of the fermentation step is a reverse osmosis water having a hardness between 〇1 and 35 2 or a mineral having a hardness between 0.1 and 35 by desalting and dehydrating the deep seawater. Water, and the mineral water is obtained by desalting and dehydrating a deep seawater and diluting with an aqueous solution. The fourth object of the present invention is to provide a manufacturing method (1) and (by the aforementioned manufacturing method) ) Prepared the deep waters of beer. The invention utilizes a reverse osmosis water obtained by desalting and dehydrating a deep seawater, or a mineral water which is desalted and dehydrated by a deep seawater and diluted with an aqueous solution to brew beer, which can really improve the taste of the beer and make the beer It contains more minerals. It should be specially stated that although the beer brewed with reverse osmosis water or lower hardness mineral water will contain less minerals, it has better taste and is compatible with existing beer. In contrast, the quality of the reverse osmosis water obtained by desalting and dehydrating the deep seawater is relatively clean, so that the beer produced by the application has a better taste, and thus the purpose of the present invention is 200927920. [Embodiment] The method for producing deep seawater wort of the present invention comprises the steps of crushing, saccharifying and filtering the malt, wherein the water used in the crushing and saccharifying step is a hardness obtained by desalting and dehydrating a deep seawater. Between 0.1 and 35.2 reverse osmosis water or a mineral water having a hardness of between 0.1 and 500, and the water is obtained by desalting and dehydrating a deep seawater and diluting with an aqueous solution. of. Preferably, the reverse osmosis water has a hardness of between 0.1 and 2, and in the present embodiment, reverse osmosis water having a hardness of 1.39 is used. Preferably, the reverse osmosis water is obtained by subjecting a deep seawater to a reverse osmosis membrane separation treatment. More preferably, the reverse osmosis membrane separation process is carried out at a pressure of between 700 psi and 1000 psi. Preferably, the hardness of the mineral water is between 〇·; [to 2〇〇, more preferably, between 100 and 200. The mineral water used in the specific examples of the present invention has hardness of 1, 、, 150, 200 and 350. Preferably, the mineral water is obtained by sequentially applying a reverse osmosis membrane separation treatment and an electrodialysis treatment to the deep seawater (i.e., the aforementioned desalination and dehydration treatment). More preferably, the reverse osmosis membrane separation treatment is carried out at a pressure between 7 psi and 1000 psi' and the electrodialysis treatment has an operating voltage of between 5 V and 20 V. Optionally, the aqueous solution is a pure water or a reverse osmosis water having a hardness of between 35 and 2 obtained by desalting and dehydrating the deep seawater. Preferably, the aqueous solution is a reverse osmosis water having a hardness of between 0.1 and 35.2, which is obtained by desalting and dehydrating the seawater of the lesson. The deep seawater wort of the present invention is produced by the aforementioned production method. The deep seawater beer of the present invention_manufacturing method (1) comprises the steps of preparing a wort boiling wort, fermenting and ripening, characterized in that at least one of the steps of preparing the wort, the brewed wort juice and the fermenting step The reverse osmosis water with a hardness of between 〇1 and 或1 or between the deep seawater obtained by desalting and dehydration treatment is between Q1 and _substance water·, 0 J is the mineral water The deep seawater is desalted and dehydrated and diluted with an aqueous solution. According to the manufacturing method of the present invention, in addition to the self-prepared wort, a commercially available malt condensate can be purchased as a raw material, and the malt concentrate is diluted and adjusted by the reverse osmosis water or mineral water described in the present invention. The sugar content of the malt concentrate is subjected to a subsequent fermentation step. Therefore, the method (2) for producing a deep seawater beer of the present invention comprises a step of diluting a malt concentrate, a fermentation and a ripening step, characterized in that at least one of the steps of using the diluted malt (four) liquid and the fermentation step Water is a reverse osmosis water with a hardness between G1 i 35 2 or a mineral water with a hardness between 01 and 500, which is obtained by desalting and dehydrating a deep seawater, and the water is by - The deep seawater is obtained by desalting and dehydrating treatment and diluting with an aqueous solution. In the manufacturing methods (1) and (2) of the deep seawater beer of the present invention, the detailed preferred preparation methods and conditions for the reverse osmosis water and the mineral water are the same as those described in the method for producing the deep seawater wort. Therefore, it will not be repeated here. The deep seawater beer of the present invention is produced by the aforementioned manufacturing methods (-) and (b) 200927920. More specifically, the method for preparing a deep seawater beer according to the present invention comprises the following steps: (a) providing a deep seawater having a hardness of between 0.1 and 35.2 by reverse desalination and dehydration treatment or a hardness between Mineral water between 0.1 and 500, and the mineral water is obtained by desalting and dehydrating a deep seawater and diluting with an aqueous solution; (b) providing a clarified wort or a malt concentrate And adjusting the sugar content of the clarified wort or the malt concentrate to between Γplato and 15° plato by reverse osmosis water or mineral water of step (a) to obtain a fermentation broth; (c) The yeast is added to the fermentation broth of the step (b) at a temperature between 10 ° C and 30 ° C, and the fermentation reaction is carried out for about two weeks to prepare the deep sea beer of the present invention; and (d The ale beer of the step (c) is placed in a low temperature chamber at a temperature of 5 ° C for aging, and after one month, the deep sea water beer of the present invention can be obtained. Preferably, the sugar content of the clarified wort or malt concentrate of step (b) is adjusted to 8. Plato to between 10° plato. In the specific embodiment of the present invention, it is adjusted to about 9° plato. In a specific embodiment of the present invention, the step (c) is to add the yeast to the fermentation broth of the step (b) at a temperature of 15 °C. The yeast in the step (c) is Saccharomyces cerevisiae, preferably the bottom yeast {Saccharomyces cfl/Aergeweib), for example: Saflager S-23 (Sa) produced by SILESaffre, France, and NOTTINGHAM (Danstar, Canada) No), BOHEMIAN L (BoH), MUNICH LGR (Mun), ANISH LGR (Dan), and CZECH PILS (CZE), etc., produced by Wyeast Laboratories, USA, 10 200927920. The beer obtained by fermenting such beer yeast is called a Lager type, and the wine cellar is further obtained. The clarified wort in the above step (b) is obtained by the following steps: (1) Providing a crushed barley malt, and performing a saccharification reaction at a temperature between 50 ° C and 80 ° C to obtain a saccharification solution containing most malt slag; (2) filtering the saccharification solution To obtain a wort; (3) adjusting the brix of the wort plat plato to 15 by adding the reverse osmosis water or mineral water of the step (a) to the wort. Between plato; (4) boiling the wort and then cooling, maintaining a temperature between 80 ° C and 100 ° C and adding at least one hop and a clarifying agent to the sugar content of the step (3) is adjusted In the wort, the mixture is allowed to stand and allowed to stand for a while, and the supernatant is taken to obtain the clarified wort. Preferably, the sugar content of the clarified wort or malt concentrate of step (3) is adjusted to 8. Plato to between 10° plato. In the specific embodiment of the present invention, it is adjusted to about 9° plato. The above hops are a kind of beer flavor, which can generally be divided into bitter hops which increase the bitterness of beer, such as Braksparer Bitter, Brakspear Special and Bee Sting, and the Aroma hop which increases the aroma of beer. Soap hops. For example: Chinook Hops, English Fuggles Hops ' German Hallertauer Hops and English Kent Goldings Hops, etc. The main component of the above clarifying agent is the vegetable gum extracted from seaweed, which is used to make the wort clarified. For example, MoreMoerTM or 0SHEA BREWING CO. sells Irish Moss which can be used in this case. 11 200927920 Also tincture. In the specific embodiment of the present invention, Irish Moss sold by 〇shea brewing CO. is used. The present invention will be further described in the following examples, but it should be understood that these examples are for illustrative purposes only and are not to be construed as limiting. Preparation of reverse osmosis water and mineral water <Preparation Example> This case is a case of using a reverse osmosis device to treat a deep seawater with a hardness of 55 〇〇ppm to 7 〇〇〇ppm (taken from the outer sea of Hualien, Taiwan) About 600 meters below sea level), and then obtained a reverse osmosis water and a mineral concentrate with a hardness of about 1.39, a nano ion content of 1.56 ppm, a calcium ion content of 0_31 ppm, and a magnesium ion content of 〇·15 ppm. . The aforementioned mineral concentrate was subjected to electrodialysis treatment under the conditions of an operating voltage of 10 V, an operating temperature of 26 ° C, and a flow rate controlled between 10 psi and 200 psi, for one hour, thereby producing a hardness of 4,743. A mineral composition having a sodium ion content of 1,857 ppm, a potassium ion content of 26.9 ppm, an ion content of ppm, and a town ion content of 1,080 ppm. Then, the mineral composition is diluted with different amounts of reverse osmosis water to obtain a mineral water having a hardness of 100, a mineral water having a hardness of 150, a mineral water having a hardness of 200, and a hardness of 350 mineral water. The reverse osmosis water and mineral water used in the preparation of the following examples were prepared in the preparation examples. I prepared deep bonfire 12 200927920 <Example ι> The operation steps of the present embodiment can be basically divided into four steps of preparing wort, boiling wort, fermentation and ripening, and the following will further explain in order: Preparation of ginseng juice German Pilsener type barley malt and Munich type barley malt were mixed in a ratio of 4:1 and crushed by a crusher to obtain crushed barley malt. An appropriate amount of reverse osmosis water (about 4.2 liters of reverse osmosis water per kilogram of barley malt) was heated to 70 ° C, and then the broken barley malt was poured to carry out the mixing and the temperature was maintained at 65. (:~70. (: around, at this time, various hydrolyzing enzymes contained in malt' slowly insoluble macromolecular substances in malt (for example: temple powder, protein, hemicellulose, and intermediate decomposition products thereof) It is gradually decomposed into low molecular soluble substances. This decomposition process is called saccharification. After saccharification for 60~70 minutes, a saccharification solution is formed, and then the saccharification hydraulic pressure is filtered to obtain a wort. The boiled wort will be as described above. The wort is first diluted with a suitable amount of reverse osmosis water to a latitude of 9° plato, then heated to boiling, and bitter-flavored hops (purchased from OSHEA BREWING CO.; Hop-Hallertau Hersbrecker p Alpha= 3%) 0.75 g/ L, after boiling for 45 minutes, add aroma-type hops (purchased from OSHEA BREWING CO.; Hop Tettnanger Alpha= 4%) 0.33 g/L and clarifying agent (purchased from OSHEA BREWING CO.; Irish Moss) about 0.05 g /L·, and after heating for 15 minutes, hot-packed 13 200927920 bottles, quickly cooled to room temperature with ice water, and then placed the hops containing hops in a refrigerator at 4 ° C for 24 hours 'after' Miscellaneous taking its supernatant (hereinafter referred to as Clear wort). Fermentation The above-mentioned clarified wort was adjusted to a sugar content of 9. piat〇 to obtain a fermentation broth, and yeast (BOHEMIAN L (B〇H)) was added to the broth. The first-stage fermentation was carried out under normal pressure and a fermentation temperature of 15 ° C for about two weeks to obtain the deep sea water beer of the present invention and was measured by sugar content (purchased from JAF; model: JR-32). The residual sugar content is measured, that is, the residue of the appropriate green beer after alcohol distillation is added, dissolved in steaming water and quantified to 200 ml', and the sugar content is measured by sugar content. The results are shown in Table 1 below. A second fermentation (ie, ripening) was carried out in a low temperature chamber at a temperature of 5 ° C, and after one month, the deep seawater 0 beer of the present invention was prepared and subjected to residual sugar content, pH value, alcohol content and color. Measurements and sensory evaluations, the results are shown in Table 1. <Examples 2 and 3 > Examples 2 and 3 were prepared in the same manner as in Example 1 with a deep seawater beer, except that : used in the steps of preparing wort, boiling wort and fermentation The reverse osmosis water was replaced by the aforementioned mineral water having a hardness of 100 and mineral water having a hardness of 200, and the residual sugar content, pH value, alcohol content and color of the deep seawater beer of Example 2 were measured. The results of the sensory evaluation are listed in the following Table 1. 14 200927920 <Comparative Example ι> Comparative Example 1 A beer was prepared in the same manner as in Example 1, except that wort and boiled wort were prepared. The reverse osmosis water used in the steps of fermentation and the like is replaced by distilled water having a hardness of about 2.23, a sodium ion content of I·% ppm, a clock ion content of 0.56 ppm, a mother ion content of 0.4 ppm, and a magnesium ion. The content of 0.3 ppm' and its measured residual sugar content, pH value, alcohol content and color and its sensory evaluation results are listed in Table 1 below. <Examples 4 to 6> Example 4 was a deep seawater beer prepared in the same manner as in Example 1 except that Example 4 was a commercially available malt concentrate (purchased from Cooper, Australia)' and diluted the malt concentrate with reverse osmosis water to a sugar content of 9. The plat〇' is followed by a subsequent fermentation and ripening step to produce the deep seawater beer. While Examples 5 and 6 were prepared in the same manner as in Example 4, a deep seawater beer was prepared, which was different in that it used to dilute the reverse osmosis water of the malt concentrate and the reverse osmosis used in the fermentation step. The water is replaced by the aforementioned mineral water having a hardness of 150 and mineral water having a hardness of 350, and the residual sugar content, pH value, alcohol content and color of the deep seawater beer of Examples 4 and 5 measured. The degree and the results of the sensory evaluation are listed in Table 1 below. <Comparative Example 2 > Comparative Example 2 A beer was prepared in the same manner as in Example 4, except that it was used to dilute the malt condensate. Reverse osmosis water and fermentation 15 200927920 The reverse osmosis water used in the step is replaced by distilled water, and the measured residual sugar content, pH value, alcohol content and color and its sensory evaluation results are listed in Table 1 below. in. Chromaticity Determination The above colorimetric measurement is performed by a spectrometer using 1 L of a sulfuric acid solution containing 3 to 070 g of dry reagent grade potassium dichromate (P〇tassium dichr〇mate) as a standard solution. Select the near wavelength "such as the wavelength of the melon, make the absorption 値 equal to 0.18' and then measure the absorbance of the deep seawater beer of the present invention at the selected wavelength (χ = 530 nm), and the chromaticity (EBC unit) = Α53〇χ1〇 〇 官 品 上述 上述 上述 上述 上述 上述 上述 上述 上述 上述 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 上述 〇 〇 上述 上述 上述 上述 上述 上述 上述 上述 上述 上述 上述 上述1__ residual sugar (°plato) pH alcohol (% v/v) color (EBC) sensory evaluation color aroma taste overall preference Example 1 1.3 4.35 3.55 6.7 3.10 2.60 2.80 2.73 2.73 Example 2 2.4 4.32 3.8 16.9 2.50 2.75 3.09 3.19 3.16 Comparative Example 1 2.4 4.50 Γ 3.85 10.0 2.29 3.03 2.39 2.42 2.42 Example 4 2.6 3.71 4.30 - - 2.29 2.49 2.43 - Example 5 2.8 3.76 4.45 - - 2.29 2.53 2.47 - Comparative Example 2 2.7 3.70 4.35 - 2.12 2.17 2.31 - [Note] represents unmeasured. 16 200927920 As shown in the township indication, the alcohol content can be found to use the reverse osmosis water to make the current wine (ie, Example 1) the lowest, which should be The fermentation sugar content is slightly lower than that of the other examples. On the contrary, the beer brewed with mineral water having a hardness of 200 (ie, Example 3) has a higher fermentation sugar content, so the alcohol content is relatively highest. In terms of color, the hardness is used. The wine brewed for 100% mineral water (ie, Example 2) has the lowest clarity, resulting in the highest chroma value. Specifically, the inventors measured Examples 1 to 3 from the fermentation process and The specific gravity change and the change in the sugar content of Comparative Example 1 revealed that the wort obtained by using distilled water (and Comparative Example 1) and reverse osmosis water (and Example 1) had a faster fermentation rate at the initial stage of fermentation, but fermentation. The difference in the later period is not great, so the fermentation of the wort made from mineral water is also good. It is a sensory evaluation, whether it is the use of commercially available malt concentrate or wort prepared directly from malt. original It can be found that beer brewed with reverse osmosis water and water of different hardness can have good sensory quality. It is speculated that this should be somewhat related to the structure of tiny water molecules mentioned by foreign scholars before, due to & The reverse osmosis water and mineral water obtained by the deep seawater treatment by decarbonized water can be used to brew beer, and the object of the present invention can be achieved. The above is only the preferred embodiment of the present invention, and the scope of the invention is not limited thereto, that is, the simple equivalent changes and modifications made by the scope of the invention and the description of the invention are All remain within the scope of the invention patent. [Simple description of the diagram] None 17 200927920 [Description of main component symbols] None 〇 ❹ 18