KR102399972B1 - Beer production method using chestnuts utilizing the taste and flavor of chestnuts, and beer produced by the method - Google Patents

Abstract

The present invention relates to a beer manufacturing method using chestnuts that utilizes the taste and flavor of chestnuts by adding chestnuts to the saccharification tank in the wort manufacturing step of extracting wort by putting pulverized malt in a saccharification tank filled with water and heating it in a saccharification tank filled with water, and its method According to the present invention as described above, it is possible to provide a chestnut beer that can satisfy consumers' preferences by harmonizing the taste and flavor of chestnuts with the original beer taste, and in particular, Gongju, a specialty of chestnuts. If chestnuts produced in Gongju are used, they have superior taste and flavor, and can be positioned as a new source of income for the Gongju chestnut farmhouse.

Description

Beer production method using chestnuts utilizing the taste and flavor of chestnuts, and beer produced by the method

The present invention relates to a method for producing beer and beer produced by the method, and more particularly, to a method for producing beer using chestnuts utilizing chestnuts' taste and flavor, and to beer produced by the method.

Beer is known as the world's oldest fermented beverage and is also one of the most popular alcoholic beverages. According to the liquor tax law in Korea, beer is fermented with water as raw materials and one or more of germinated barley, hops (including extracts of hops), rice, barley, corn, sorghum, potato, starch, sugar, caramel, and water. It is defined as “refined by filtration or clarified by filtration”.

A method for producing beer generally used includes a malt grinding step of grinding malt in a grain grinder; A wort production step of extracting wort by heating the pulverized malt into a saccharification tank filled with water; a wort filtration step of transferring and filtering the extracted wort to a filtration tank; Wort boiling step of putting filtered wort and hops into a boiling tank (jabi tank), mixing and heating; A whirpool step of removing the malt and hop residues by putting the wort after the boiling step into a whirlpool and allowing it to stand; A cooling and transfer step of lowering the temperature of the wort after the whirlpool step through a heat exchanger and transferring it to the fermenter, and adding yeast and supplying oxygen in the middle of the transfer; A fermentation step of fermenting the wort transferred to the fermenter for 2 to 7 days to produce young beer; A maturation step in which the immature beer is put into a maturation tank and aged by lowering the temperature; and filtering the aged beer.

Therefore, beer has four main ingredients: malt, hop, yeast and water.

Meanwhile, as consumer tastes diversify, various types of beer are being developed, and one of them is fruit beer. Fruit beer is a beer that emphasizes the aroma and taste of fruits, and is popular mainly among young women.

In relation to the manufacturing method of fruit beer, Korean Patent Application Laid-Open No. 10-2002-0089866 discloses a soaking step of changing malt into wort through protein dissolution and starch saccharification processes, A method for producing beer comprising sequentially passing through a fermentation step of fermenting, a storage step of aging the fermented wort after separating the yeast, and a filtering step of filtration of the aged beer into final beer and then commercializing it, Disclosed is a method for producing fruit beer comprising diluting 2% to 5% of fruit juice in a weight ratio of filtered beer.

In addition, Korean Patent No. 10-0797184 discloses (a) adding water for casting to raw malt to decompose the protein in the malt at a temperature of 50 to 52° C. for 10 minutes to 1 hour; (b) transferring the decomposed protein to a saccharification tank and raising the temperature of the saccharification tank to 62-65° C. to saccharify the starch in the malt for 30 minutes to 2 hours; (c) transporting the saccharified starch solution to a filtration tank to filter the malt meal, transfer to a boiling tank, add hops, boil at 100 ° C for 30 to 90 minutes, and then cool to room temperature to prepare a saccharified solution step; (d) adding brewer's yeast to the saccharification liquid and pre-fermenting it for 5 to 10 days at a temperature of 12 to 15° C., but adding 10 to 25% of the total amount of fruit juice when the alcohol content reaches 2.5 to 4%; and (e) lowering the temperature to 1 to 4° C. and aging for 10 to 15 days, followed by post-fermentation until the alcohol content is 3.5 to 5.5%.

Since the method for producing fruit beer disclosed in the prior art uses fruit juice instead of fruit itself, there is a limit to enriching beer with the taste and aroma of fruit.

In addition, Korean Patent Laid-Open Patent No. 10-2018-0063855 discloses (a) immersing barley, germinating and fermenting, and then removing the root to produce malt; (b) pulverizing the malt prepared in step (a), adding water to saccharify it, and then filtering to prepare wort; (c) separating hops and wort by heating a mixture of hops and the wort prepared in step (b) in the juice extracted from blueberry fruits of the Brigitta variety, cooling and filtering ; and (d) adding yeast to the wort separated in step (c), pre-fermenting, and then post-fermenting. A method for producing blueberry beer with enhanced amino acid content is disclosed. .

In addition to the above-mentioned fruit beer, various beers are being manufactured, for example, in Korean Patent Publication No. 10-1834112, antioxidant, antibacterial, and anti-allergic functions of mushrooms are added by fermentation extraction using fermented extracts of mushrooms and seaweed. Disclosed is a method for producing a functional beer that not only can make beer, but also contains a large amount of various minerals, sugars, and amino acids contained in seaweed to produce beer beneficial to the human body.

As such, manufacturing methods using various materials have been studied and published for differentiation, originality, and quality of beer, but there is still no known method for making beer using chestnuts, especially beer that can effectively utilize the taste and flavor of chestnuts.

1. Republic of Korea Patent Publication No. 10-2002-0089866 2. Republic of Korea Patent Publication No. 10-0797184 3. Republic of Korea Patent Publication No. 10-2018-0063855 4. Republic of Korea Patent Publication No. 10-1834112

There are difficulties in the development of a manufacturing method in which the taste and flavor of chestnuts are pushed by the flavor of yeast, which is the basic characteristic of beer, and the characteristics are not well revealed. A method for producing beer that can satisfy to serve freshly brewed beer.

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

Among the beer manufacturing methods, there is provided a chestnut beer manufacturing method, characterized in that the beer is prepared by adding chestnuts to the saccharification tank in the wort manufacturing step of extracting wort by putting pulverized malt into a saccharification tank filled with water and heating it.

In the chestnut beer production method according to the present invention as described above, the chestnut is

Raw chestnuts with the outer skin removed and the inner skin remaining;

Raw chestnuts with the inner skin removed;

Steamed chestnuts with the skin removed:

Roast chestnuts with skin removed:

Roast chestnuts after removing the inner skin and steaming; and

After immersing in hot water extract from pheasant tree fruit, removing the inner skin, steaming and roasting chestnuts

It is characterized in that any one selected from the group consisting of.

In the chestnut beer manufacturing method according to the present invention as described above, the chestnut roasted after removing the inner skin and steaming is

After steaming for 5 to 15 minutes at a temperature of 60 to 80 ℃ may be roasted for 5 to 15 minutes at a temperature of 150 to 180 ℃.

In the method for producing chestnut beer according to the present invention as described above, according to claim 2 or 3, the roasting may be any one of a direct fire method in which a fire directly touches a fire or an indirect heat transfer method in which a fire does not directly touch the roasting method.

The present invention provides a night beer prepared by any one of the above-described manufacturing methods in order to achieve another object.

According to the present invention, chestnut beer can be provided that can satisfy consumers' preferences by harmonizing the taste and flavor of chestnuts with the original beer taste. It can be established as a new source of income for the Gongju night farmhouse.

Hereinafter, the present invention will be described in detail.

The present invention follows a basic beer method, and an example of the process is as follows, but is not limited thereto, and the present invention can be used without any limitation as long as it is a method for producing beer known in the art to which the present invention pertains.

The general beer manufacturing process can be divided into five major steps: ① malt production, ② soaking, ③ fermentation, ④ maturation (storage), and ⑤ filtration.

① malt manufacturing

The main purpose of malt production is to activate or biosynthesize enzymes necessary for malt production, such as saccharification enzymes and proteolytic enzymes, and to give beer a unique flavor and color while simultaneously providing storage properties by the production of malt. The harvested barley is stored in the warehouse of the mill for a certain period of time and put into dormancy until sufficient germination is achieved. Raw barley removes contaminants such as soil, straw, weed seeds, and metal fragments using a barley selector, then selects the barley particle size using a first picker to keep the water absorption rate and germination constant, making it easier to manage germination. do. In general, malt refers to barley malt obtained by germinating barley, but in the present invention, wheat malt obtained by germinating wheat is also included.

② immersion

Malt, starch, hops and brewing water, which are the raw materials of beer, are used to make wort, commonly called Gamju, at home. The immersion step consists of five unit processes: grinding, saccharification, filtration, boiling, and whirlpool. The grinding process is a process in which the selected malt sent from the mill is finely ground using a grain grinder, which facilitates the action of enzymes in the subsequent saccharification process. Here, malt is similar to malt used to make gamju at home. After grinding, the malt powder is mixed with water to begin saccharification. The saccharification process is a process in which starch is decomposed into sugar by an enzyme in the malt and protein is decomposed into very small nitrogen compounds to have the beer's unique taste and aroma. In the saccharification process, crushed malt is put into a mashtun filled with water, and the water temperature is heated to 45-80°C through 3 to 4 steps to produce wort. By gradually heating the molar temperature to 45-80° C. through 3 to 4 steps, specific enzymes in the malt are activated to control the flavor and concentration of beer. After the saccharification process, the wort is filtered through a wort filter.

The wort filtration process repeats the circulation of the wort obtained in the saccharification process so that the wort husks form a filtration layer on the sieve in the filtration tank, and the wort is cleared. The boiling process is a process in which the filtered wort is transferred to a boiling tank (jabi tank), hops are added to it, and then boiled. If the wort is boiled at a high temperature of 100°C or higher, the unique bitter taste of beer is extracted from the hops, the wort is sterilized, and the activity of all enzymes is also lost. Whirlpool process, which is the last step of the soaking step, is a process in which wort boiled with hops is put in a whirlpool and left for 15 to 30 minutes to separate the wort and hop residues, and the clean wort is cooled to 10-25 ° C. After the whirlpool process, the cooled wort is transferred to the fermenter, yeast is put into the fermenter in the middle of the wort transfer, and oxygen is supplied to the fermenter at the end of the wort transfer.

③ Fermentation

The fermentation stage is a process in which wort is fermented into alcohol. In the fermenter, yeast decomposes the sugars in the wort into alcohol and CO ₂ , and this process continues for about 3 to 10 days. In the meantime, the sugar in the wort gradually decreases, and the alcohol and CO ₂ increase to become beer. At this time, in order to prevent the temperature of the wort from rising during fermentation, it is preferable to design the fermenter as a double tank with a refrigerant circulation device to control the temperature. The fermentation temperature may be selected from about 10-25°C. Beer obtained after the fermentation of wort is finished is called immature beer (Young Beer or Green Beer, the state before maturation).

④ Aging (Storage)

The original flavor and flavor of beer can be obtained by transferring the fermented young beer (the state before aging) to the aging tank and aging it at a low temperature for a certain period of time. Through this aging process, yeast and various coagulating substances subside, and the beer is saturated with CO ₂ , which adds to the refreshing feeling of the beer. White foam, which can be called the flower of beer, is generated by this CO ₂ , which later serves as a lid and maintains the original taste of beer.

⑤ Filtration

After going through the aging (storage) stage, the beer is filtered through a three-stage microfilter, and suspended solids that are not precipitated among yeast and proteins in the beer are removed. The whole process is completed when the filtered beer is put in a container, and it takes about 30 to 50 days for the malt to enter the factory and put the beer into a container such as a bottle or can.

In the basic beer production method as described above, in the present invention, chestnuts are further added to the saccharification tank in the wort production step of extracting the wort by heating the pulverized malt into a saccharification tank filled with water in the beer production method to produce chestnut beer. characterized in that

In the chestnut beer production method according to the present invention as described above, the chestnut is

Raw chestnuts with the outer skin removed and the inner skin remaining;

Raw chestnuts with the inner skin removed;

Steamed chestnuts with the skin removed:

Roast chestnuts with skin removed:

Roast chestnuts after removing the inner skin and steaming; and

After immersing in hot water extract from pheasant tree fruit, removing the inner skin, steaming and roasting chestnuts

It may be any one selected from the group consisting of, and these may be cut to an appropriate size and put into a saccharification tank.

There is no particular limitation in the case of steaming or roasting before being added to the saccharification tank, but there is no need to cook it completely because it is heated during the wort manufacturing process. The roasting concept is either by applying heat from the outside like an oven to indirectly transfer heat to bake chestnuts, or by direct fire method in which gas or charcoal directly touches chestnuts to bake chestnuts. means

Among the various chestnuts, steamed or roasted chestnuts had a good taste and flavor in beer. In particular, when the roasting process was combined after steaming, beer that satisfies consumer preference the most was produced, and the direct fire method was the best among roasting.

When the roasting process is carried out after the steaming, there is no particular limitation and it can be carried out using an apparatus and method widely known in the art to which the present invention pertains.

In the above-described method for producing chestnut beer according to the present invention, an excellent embodiment is the roasted chestnut after removing the inner skin and steaming at a temperature of 60 to 80 ° C. and then steaming for 5 to 15 minutes at a temperature of 150 to 180 ° C. Roasted for 5 to 15 minutes in the oven, and this roasting was performed in a direct fire method.

In addition, when chestnuts were added to the saccharification tank, the best flavor of chestnut beer was obtained when the chestnuts were put in pieces rather than whole, and chestnuts immersed in hot water extract from the pheasant tree for about 5 hours before processing the chestnuts were used. .

The pheasant tree is a deciduous broad-leaved shrub of the Hemiaceae family, whose scientific name is Viburnum erosum , and the fruit used in the present invention is a drupe (核果), an egg-shaped circle, ripens red in September, and is edible.

Hereinafter, the present invention will be described in detail through examples.

< Example : Night Beer Manufacturing>

All the manufacturing methods of the present invention are the same as the existing beer manufacturing methods, and there is a difference by adding more chestnuts to the saccharification tank to prepare wort, and the following examples differ only in the state of the added chestnuts.

Example 1: Preparation of wort by putting the peeled chestnuts into a saccharification tank

Example 2: Preparation of wort by putting whole chestnuts from which the skin has been removed into a saccharification tank

Example 3: Boiled chestnuts from which the skin has been completely removed at 100° C. for 20 minutes and put into a saccharification tank to prepare wort

Example 4: After roasting in an indirect way using an oven at 200° C. for 10 minutes at a chestnut from which the skin has been completely removed, put into a saccharification tank to prepare wort

Example 5: Albam from which the skin has been completely removed is roasted using a gas torch at 200° C. for 10 minutes in a direct fire method, and then put into a saccharification tank to prepare wort

Example 6: After steaming whole chestnuts from which the skin has been removed at a temperature of 80 ° C. for 7 minutes, roasting them using a gas torch for 8 minutes at a temperature of 175 ° C.

Example 7: After being immersed in the hot water extract of pheasant tree fruit for 5 hours, the chestnuts from which the skin was completely removed were steamed for 7 minutes at 80 ° C., and then roasted at 175 ° C. wort production

< Experimental example : sensory test >

To investigate the sensory perception of the beer of the above example, a well-trained panel (10 males and females in their 20s, 30s, and 40s each) was asked to evaluate taste, flavor, color and overall preference on a 5-point scale (5 points: The results of the sensory test performed by very good, 4 points: excellent, 3 points: average, 2 points or less: poor) are shown in Table 1 below.

As a comparative example, beer prepared in the same manner except that chestnut was not added was used.

taste zest color Comprehensive symbology comparative example 2.55 2.35 3.79 2.76 Example 1 2.70 2.50 3.79 2.99 Example 2 2.65 2.45 3.81 2.92 Example 3 3.25 3.25 3.82 3.37 Example 4 3.45 3.50 3.82 3.58 Example 5 3.97 4.05 3.84 3.95 Example 6 4.40 4.30 3.84 4.35 Example 7 4.79 4.75 3.84 4.72

As shown in Table 1 above, when raw chestnuts were used, the taste and flavor of chestnuts were weak, and the taste and flavor of chestnuts could be delivered to consumers when roasted and added. Excellent was confirmed.

And an excellent method is to roast over a direct fire after steaming, and the characteristic at this time is that the roast is not fully cooked when steaming, but is cooked properly before roasting. Yes it was 7.

Claims (5)

In the wort manufacturing step of extracting wort by putting the pulverized malt into a saccharification tank filled with water and heating it, chestnuts are further added to the saccharification tank to prepare beer,
Chestnut added to the saccharification tank
Chestnuts that have completely removed their skins are steamed at 80℃ for 7 minutes and then roasted at 175℃ for 8 minutes using a gas torch in a direct fire method.
Chestnut beer production, characterized in that the chestnuts, which are immersed in hot water extract of pheasant tree fruit for 5 hours and then completely removed from the skin, are steamed for 7 minutes at 80 ° C. Way.
In the wort manufacturing step of extracting wort by putting the pulverized malt into a saccharification tank filled with water and heating it, chestnuts are further added to the saccharification tank to prepare beer,
Chestnut added to the saccharification tank
Chestnuts that have completely removed their skins are steamed at 80℃ for 7 minutes and then roasted at 175℃ for 8 minutes using a gas torch in a direct fire method.
It is produced by the beer method, which is a chestnut that is immersed in hot water extract of pheasant tree fruit for 5 hours and then completely removed from the skin, steamed for 7 minutes at 80°C, and then roasted at 175°C for 8 minutes using a gas torch. Featuring a night beer.


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