1247802 九、發明說明 【發明所屬之技術領域】 本發明是有關於啤酒之釀造’特別是有關於一種啤酒發 酵之起始材料與其製造方法。 【先前技術】 啤酒是採用麥芽、大米、酒花和水為主要原料，經啤 酒酵母發酵釀製而成的一種含有二氧化碳、低酒精度的飲 料。它是先通過糖化階段把原料製成麥汁（w〇rt)，然後經 過酵母的發酵釀製成啤酒。 請參照第1圖，第丨圖係根據習知技術所繪示之麥汁 製造流程圖。麥汁製備過程，是啤酒生產的關鍵環節之一， 包括製麥（malting)i〇1、糖化、液化1〇2、麥汁煮沸1〇3、 麥醪過濾104和麥汁澄清與冷卻1〇5等幾個過程，對整個 啤酒生產的產量、品質等影響很大。其中糖化過程的好壞， 更對皁/酉的穩定性、口感、外觀有著決定性的影響。由於 麥汁製4過私繁複且設備投入相當龐大，因此目前小型規 模之酵釀與家庭DIY釀製啤酒多使用專業製麥廠所生產之 麥汁加以發酵而成。 然而’傳統麥汁保存不易，且為了濃縮常會使糖分焦 運送不方便’並不利於小型規模之酵釀與家庭DIY生 啤酒之釀製。 加上’來自大麥皮的多酚（Polyphenols )，和高分子 、 丨（皁酒’見濁的主要物質。簡單的低分子多盼化 1247802 σ物成乎不影響啤酒的穩定性，但在糖化過程之中，氧化 作用會传罝；夕 X _ 疋夕紛聚合為聚多酚，在酸催化下多酚亦很容 :?合形成二聚物，再繼續氧化聚合之後形成聚多盼。這 :高密：多酚與相應的蛋白質分子起反應形成單寧—蛋白 、的複a物。在麥汁後續液化、糖化過程中所含有之高分子 蛋白質會與單寧—起析出，因此需要進行麥曝過渡步驟，以 製造高品質的麥汁。 為解決此一問題，習知技術在糖化製程中以甲醛作為 添加劑去除酒體中多酚等物質以防止啤酒混濁。然而，甲 醛對人體有害，若處理不當會危及食品的衛生安全。 加上，未經高溫（例如95°C )糖化、液化的麥汁黏性較大、 流動性不足，因此在液化、糖化過程中需要高溫加熱，增加 麥汁的流動性，以利於過濾，方能進行後續加工步驟。然而， 此一高溫加熱會引發醣類發生焦化的問題，大幅度的溫度升 降不僅需要投資額外的硬體設備，延長製程時間造成額外 的能源消耗；且也不適合小規模酵釀或家庭自製（D〇 it Yourself，DIY) 〇 因此有必要提供一種啤酒發酵起始材料及其簡單的製造 方法，可以節省啤酒製造成本並且解決啤酒的多酚沉積與醣 類物質焦化的問題，且適合小型規模之酵釀，提供家庭DIY 釀製啤酒。 【發明内容】 因此本發明的目的就是在提供一種易於運輸儲存，之啤 1247802 酒發酵起始材料及其製造方法，利用習知的傳統製麥製程， 即可去除會引起啤酒品質劣化的物質，去掉沒用的物質而 使產.口純化。且利用本發明之啤酒發酵起始材料可提高發 液化製程之麥汁流動性、無需過濾製程，以減少啤酒發 時間及設備之投入。 首先要將洗淨的大麥浸入麥桶槽内，讓麥子吸收發 時必備的水氣’控制溫度、溼度，讓大麥適度發芽；之後 使用乾式或濕式輾碎方法，輾碎並除去大麥之外殼以及麵 皮’並將大麥剩餘的部分輾碎；摻雜發酵所需之輔料以形 成本發明之發酵起始物質。 7在本發明的實施例中之，啤酒發酵起始材料經過加水 之後’無須高溫糖化、液化即可以提供品質安定且流動性 佳的麥汁’再加上發酵製程無須經過㈣過濾、步驟因此可 節省發酵之時間、冷卻成本以及設備投入。 【實施方式】 在皁’酉的製造過程中，進行發酵之前須先通過糖化與 液,階段，經過過濾把原料做成麥汁再進行發酵。本發明 係k供一種啤满；紐上 裡平，酉發酵起始材料，以簡化麥汁製作過程，並 解決麥汁品質不禮& 、l疋的問題。在本發明的實施例中，啤酒 發酵起始材料係、^p |V 4 β A _、、 、彳以直接加水糖化，無須經過高溫液化與 二過;慮即可得到品f穩定之麥汁，易接進行後續發 酵步驟。 7 1247802 μ參照第2圖’第2圖係根據本發明的較佳實施例 、緣示 口車、 ^ 早酒糖化起始材料的製程示意圖。收割好的啤酒 至上件先經過6〜8周休眠，之後才能用於啤酒製造。 在本發明的一此香· , , ^ J 二貫施例之中，啤酒麥包括例如多棱大麥、 二=大麥、四棱大麥以及二棱之大麥、小麥、燕麥、裸麥 或其他麥類。在本發明的較佳實施例中，係採用大麥作 製麥之原料。 ’ 首先將雜質去掉’再用篩選機選出顆粒均勻的大麥。 接著，進行浸麥（Steeping/soaking)製程2〇1，目的在使大 麥的=水量提升到46%以上以便讓酵素活化。將大麥放在 麥槽晨用lot：〜25 t水浸潰，使其吸收發芽所需的足夠水 刀在本毛月的些實施例之中，浸麥步驟包括兩個階段， 其中第-階段的浸泡持續14小時，中間經過24小時的通 風（Air ReSt)，將原本用來浸泡大麥的水需要放乾，再使用 抽風或吹風的方式讓空氣從大麥的縫隙之間通過，缺後再 開始為時小時的第二階段浸泡。在本發明的較佳實施例 之中：浸麥步驟只需浸潰4小時通風6小日夺，執行上述步 驟循環至少、3次即可進行發芽（Germinating)製程2〇2。 放乾浸泡水’連續送4〜6天的濕空氣，溫度保持在溫 度阶到⑽渥度90% ’讓大麥適度發芽，由於在發芽 的過程中大麥會產生溫度，為了蟣 ^馮了讓溫度分佈平均。在本發 明的一些實施例之中，可以佶用釦决壯班& J Μ使用翻麥裝置翻動大麥，使大 麥可以均勻透氣。在另一此眚& 为二實她例之中，採用傳統的手工 1247802 舖地發芽⑻晰制响卜以人工翻動平舖在地面上的大 麥0 當大麥的麥根長到麥粒的丨.5倍時，麥芽長到麥粒長 度的2/3左右，麥芽内的糖化酶活性會達到最高，此時所 生成的麥芽叫綠麥芽。接荖i隹许彳*、、w k k ^ 牙按者進订低/皿烘乾製程203，用熱 風供乾綠麥芽並迅速冷卻，使苴停卜 ^ 1 π八1了止生長。在此一製程中5 通過調節烘乾溫度和時間可以生成唾 了 j」乂玍成早酒所需的色素，例如 淡色啤㈣的淡色麥芽，以及做黑啤酒或stQut啤酒用的 濃色麥芽。在本發明的—些較佳實施例之中，漏溫度不 超過85°C，麥芽色度單位大約名A。cr^ 又早徂大約在為2.5EBC到4 EBC範圍 之間。 在麥芽烘乾之後，可以使用除根裝置去掉麥芽根部。 但在本發明的一些實施例之中’也可以保留麥根。接著， 使用乾式或濕式輾碎（Milling)方法進行輾碎去殼製程 :04,將烘乾後之麥芽輾成大小適中的顆粒並除去大麥之外 喊以及麩皮，以形成啤酒發酵起始材料。 在本發明的一些實施例之中’發酵起始物質更可以包 =調和製程205’將水加入轆碎顆粒之中， 形成麥汁。 1247802 在本發明的一些實施例之中， 括輾碎之酒花、以及其他輔助材料，例酵起始材料更包 其他榖類以及其他輔助酵素。 玉米澱粉、大米、 由於輾碎製程的處理除去多紛 此本發明所提供之啤酒發酵起始材料，麥殼，因 輔料，例如酒花和水之後經料者，°人主要原料或 ;;經過麥㈣遽程序，即可以直接提供品質==1247802 IX. Description of the Invention [Technical Field of the Invention] The present invention relates to the brewing of beer, particularly to a starting material for beer fermentation and a method for producing the same. [Prior Art] Beer is a kind of carbonated, low-alcoholic beverage made from malt, rice, hops and water as the main raw material. It is first made into wort by the saccharification stage, and then fermented by yeast to make beer. Please refer to Fig. 1, which is a flow chart of the wort manufacturing according to the prior art. The wort preparation process is one of the key steps in beer production, including malting i〇1, saccharification, liquefaction 1〇2, wort boiling 1〇3, wheat bran filtration 104 and wort clarification and cooling 1〇 5 and other processes have a great impact on the production and quality of the entire beer production. The quality of the saccharification process has a decisive influence on the stability, taste and appearance of the soap/酉. Because the wort system has been overhauled and the equipment investment is quite large, the current small-scale yeast and home DIY brewed beer are fermented using the wort produced by the professional wheat factory. However, 'the traditional wort is not easy to store, and it is often inconvenient to transport the sugar coke for concentration.' It is not conducive to the brewing of small-scale yeast and family DIY beer. Plus 'Polyphenols from barley bark, and macromolecules, sputum (saponin 'see the main substance of turbidity. Simple low molecular polyneotropy 1247802 σ substance does not affect beer stability, but in saccharification In the process, the oxidation will pass through; Xi X _ 疋 纷 纷 聚 聚 聚 聚 聚 聚 聚 聚 聚 聚 聚 聚 聚 聚 聚 聚 聚 聚 聚 聚 聚 聚 聚 聚 聚 聚 聚 聚 聚 聚 聚 聚 聚 聚 聚 聚 聚 聚 聚 聚:High density: Polyphenol reacts with the corresponding protein molecules to form tannin-protein, complex a. The high molecular protein contained in the subsequent liquefaction and saccharification of wort will precipitate with tannin, so it needs to be wheat. Exposing the transition step to produce high-quality wort. To solve this problem, conventional techniques use formaldehyde as an additive to remove polyphenols and other substances in the wine during the saccharification process to prevent beer turbidity. However, formaldehyde is harmful to the human body. Improper handling can endanger the health and safety of food. In addition, the wort that has not been saccharified and liquefied at high temperature (for example, 95 ° C) has high viscosity and insufficient fluidity, so high temperature heating is required during liquefaction and saccharification. Increase the fluidity of the wort to facilitate filtration in order to carry out subsequent processing steps. However, this high-temperature heating causes the problem of coking of sugars. The large temperature rise and fall not only requires investment in additional hardware equipment, but also prolongs the process time. It causes additional energy consumption; it is also not suitable for small-scale yeast or home-made (D〇it Yourself, DIY). Therefore, it is necessary to provide a beer fermentation starting material and its simple manufacturing method, which can save beer manufacturing cost and solve beer. The problem of polyphenol deposition and coking of carbohydrates, and suitable for small-scale fermentation, providing household DIY brewing beer. [Inventive] Therefore, the object of the present invention is to provide an easy transport and storage, beer 127882 wine fermentation The starting material and the manufacturing method thereof can remove the substance which causes deterioration of the quality of the beer by using the conventional traditional wheat-making process, remove the useless substance and purify the product, and use the beer fermentation starting material of the present invention. Improve the fluidity of the wort in the liquefaction process without the need for a filtration process to reduce the beer time and design The first step is to immerse the washed barley in the barrel of the wheat, so that the wheat absorbs the necessary moisture in the hair's temperature control, humidity, and moderate germination of the barley; then use dry or wet mashing method, mash and The outer shell of the barley and the dough are removed and the remaining portion of the barley is minced; the excipients required for fermentation are doped to form the fermentation starting material of the present invention. 7 In the embodiment of the present invention, the beer fermentation starting material is subjected to adding water. After that, 'the high-quality saccharification and liquefaction can provide the wort with good quality and good fluidity'. In addition, the fermentation process does not need to pass through (4) filtration and steps, thus saving the fermentation time, cooling cost and equipment investment. In the manufacturing process of 酉, the saccharification and liquid must be passed through the stage before the fermentation, and the raw materials are made into wort by filtration and then fermented. The present invention is for a beer full; New Zealand Riping, 酉 fermentation starting material to simplify the wort making process, and to solve the problem of wort quality indecent & In the embodiment of the present invention, the beer fermentation starting material system, ^p |V 4 β A _, , , 彳 is directly saccharified by water, without high-temperature liquefaction and two-pass; Easy to carry out the subsequent fermentation step. 7 1247802 μ Referring to Fig. 2' Fig. 2 is a schematic view showing the process of the preferred embodiment of the present invention, the edge car, and the early wine saccharification starting material. Harvested beer The upper part can be used for beer production after 6 to 8 weeks of dormancy. In the second embodiment of the present invention, the beer includes, for example, multi-edge barley, two-barley, four-row barley, and two-row barley, wheat, oats, rye or other wheat. . In a preferred embodiment of the invention, barley is used as a raw material for wheat. 'First remove the impurities' and then use a screening machine to select the uniform barley. Next, a steeping/soaking process of 2〇1 was carried out in order to increase the amount of water in the barley to 46% or more in order to activate the enzyme. Place the barley in the morning of the wheat trough with a lot of water: ~25 t, so that it can absorb enough water knives for germination. In some embodiments of this month, the immersion step includes two stages, of which the stage Soak for 14 hours, after 24 hours of air (Air ReSt), the water used to soak the barley needs to be drained, and then use air or air to let the air pass between the gaps of the barley. Soak the second stage of the hour. In the preferred embodiment of the present invention, the immersion step requires only 6 hours of immersion for 6 hours of venting, and the germination process 2 〇 2 can be performed by performing the above steps at least 3 times. Let dry soaking water 'continuously send 4~6 days of wet air, keep the temperature at the temperature level to (10) 90 degree 90% 'Let the barley grow moderately, because the barley will produce temperature during the germination process, in order to let the feng feng let the temperature Distribution average. In some embodiments of the present invention, the barley can be turned over using the ramming device to allow the barley to be evenly ventilated. In another case, 眚& for the second case, the traditional hand-made 1247882 germination (8) clearing the slap to manually flip the barley on the ground 0 when the wheat roots of barley grow to the grain of wheat At 5 times, the malt grows to about 2/3 of the length of the grain, and the glucoamylase activity in the malt reaches the highest. The malt produced at this time is called green malt.荖 隹 隹 彳 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 In this process, 5 by adjusting the drying temperature and time, you can produce the pigments needed to make the morning wine, such as the light-colored malt of light-colored beer (4), and the dense color wheat used for dark beer or stQut beer. bud. In some preferred embodiments of the invention, the leak temperature does not exceed 85 ° C and the malt color unit is approximately A. Cr^ is also about 2.5EBC to 4 EBC. After the malt is dried, the root removal device can be used to remove the malt roots. However, in some embodiments of the invention 'Mecgan can also be retained. Next, the dry or wet Milling method is used to carry out the mashing and shelling process: 04, the dried malt is smashed into moderately sized granules and the barley is removed and the bran is removed to form beer fermentation. Starting material. In some embodiments of the invention, the 'fermentation starting material may further comprise a blending process 205' adding water to the mashed granules to form a wort. 1247802 In some embodiments of the invention, mashed hops, and other ancillary materials, such as starting materials, and other auxiliary enzymes. Corn starch, rice, and the treatment of the mashing process remove the beer fermentation starting materials provided by the present invention, wheat husks, auxiliary materials, such as hops and water, and the main raw materials; (4) The program can directly provide quality ==
再加上由於去除殼部分，本發明所製成之麥汁溶解物 較習知技術所提供之麥汁多丨p > 也 倍例如，在本發明的一# 車父佳實施例之中，啤酒發酸說 平泊知酵起始材枓與水的總體積比例為 1〇，較之習技術之1: 4·5〜5,不僅可減輕二分之一的 操作負荷尤其在後續糖化步驟中，糖化溫度只需高於& C低於70°C。較之傳統方法，需將溫度上升至高於9〇艺月In addition, the wort lysate prepared by the present invention is more than the wort provided by the prior art due to the removal of the shell portion. Also, for example, in the embodiment of the present invention, The beer is sour and the ratio of the total volume of the water to the water is 1 〇, which is less than one-half of the operating load, especially in the subsequent saccharification step. The saccharification temperature only needs to be higher than & C below 70 °C. Compared with the traditional method, the temperature needs to rise above 9〇
進行冷卻，可節省可觀的能源成本；而且可避免麥汁焦化 與色素沉澱之問題。加上，不需要經過麥醪過濾程序。因 此糖化、液化以及後續之發酵可在單一發酵容器中進行操 作，無須額外運用其他輸送設備，並可以減少雜菌污染之 機會。 根據以上所述之實施例，透過本發明不僅可以簡化發 酵製程的工序，減低操作負荷，更能提供高品質之啤酒發 酵麥汁，進而製造出高品質的啤酒。 雖然本發明已以一些較佳實施例揭露如上，然其並非用以 10 1247802 :::發日月例如，在本發明的_些實施例之中，去殼輾 程204與低溫烘乾製矛呈2〇3兩者先後次序可以視製程 設計加以調換。且本發明並非僅限於說明書之描述步驟， 不排除其他可能的製程潤飾與改善設計。任何熟習此技藝 者所作之各種更動與潤飾，並不脫離本發明之精神和範圍 内因此本發明之保護範圍當視後附之申請專利範圍所界定 者為準。 【圖式簡單說明】 由以上詳細的細節描述並配合以下相關的圖示， 理解本發明所揭露的内容： /月 第1圖係根據習之技術所繪示之麥汁製造流程圖。 第2圖係根據本發明的較佳實施例所繪示之啤酒發 起始材料的製造流程圖。 卜- 主要元件符單說明 10 1 :製麥 102 糖化、液化 103 :麥汁煮沸 104 麥醪過濾 1 〇 5 :麥汁澄清與冷卻 201 浸麥製程 2G2 :發芽製程 203 低溫乾燥製程 2〇4 :輾碎去殼製程 205 加水調和製程 11Cooling saves considerable energy costs; it also avoids problems with wort coking and pigmentation. Plus, you don't need to go through the McMug filter program. As a result, saccharification, liquefaction and subsequent fermentation can be carried out in a single fermentation vessel without the need for additional transport equipment and the opportunity to reduce contamination. According to the embodiment described above, the present invention can not only simplify the process of the fermentation process, reduce the operating load, but also provide a high-quality beer-fermented wort, thereby producing a high-quality beer. Although the present invention has been disclosed above in some preferred embodiments, it is not intended to be used in, for example, in the embodiments of the present invention, the dehulling process 204 and the low temperature drying spear In the order of 2〇3, the order can be changed according to the process design. Moreover, the invention is not limited to the described steps of the specification, and other possible process modifications and improvements are not excluded. Any changes and modifications made by those skilled in the art will be made without departing from the spirit and scope of the invention, and the scope of the invention is defined by the scope of the appended claims. BRIEF DESCRIPTION OF THE DRAWINGS The disclosure of the present invention is described in the above detailed description and in conjunction with the following related drawings: / month Figure 1 is a flow chart of the wort manufacturing according to the prior art. Figure 2 is a flow diagram showing the manufacture of a beer hair starting material in accordance with a preferred embodiment of the present invention.卜 - Main component list description 10 1 : Manufactured wheat 102 Saccharification, liquefaction 103: Wort boiling 104 Wheat mash filter 1 〇 5: Wort clarification and cooling 201 Wheat immersion process 2G2: Germination process 203 Low temperature drying process 2 〇 4 : Crushing and shelling process 205 water reconciliation process 11